Mango Chia Seed Sticky Rice

1 cup sweet sticky rice

1 super ripe mango

2 tbsp chia seeds

Cook your rice according to package (don't use any other rice as a substitution!). Prepare your mango. *This will be a mess because the juices will flow as it is very ripe. As an alternative, you may use a less ripe mango and pulse in a blender- leaving chunks.* Mix mango, rice, and chia seeds in a medium bowl using a spoon. Makes 2-4 servings.

Super Food Vegan Sushi

This recipe might come off a bit confusing because I am not familiar with sushi terminology. I hope this gets the point across.. Just thinly slice all veggies and place them as the picture shows.

1 Sheet of toasted nori

Approx ¼-½ cups cooked Basmati rice

1 ½ tbsp chia seeds

Approx. 4 carrot and red pepper ‘matchsticks’

3 thin slices avocado

3 thin slices smoked tofu

½ tbsp vegan cream cheese

1 broccoli floret; sliced thinly

3 thin slices celery; halved

*You may use any of your favorite veggies.

Cook rice and mix with chia seeds. Place nori sheet onto a sheet of plastic wrap. Spread out rice and seed mixture. Spread ‘cream cheese’ on the tofu slices. Lay on wrap. Next, lay vegetables straight across the width of nori. Roll wrap over veggies and pull back tightly and evenly then roll the remainder. Slice 1 inch pieces with a bread knife. Serve with pickled ginger, low sodium Tamari and vegan wasabi sauce (some wasabi contains milk, so be aware!). Sushi is one of those arts that only get better through practice. I can’t begin to tell you how many sushi ‘bowls’ I’ve eaten out of failure.

(Excuse the jank container, I made it for my husband's lunch.)

Scram, fu. Tofu Scramble.

 

1 block firm tofu; drained and pressed

1 cup chopped lucianto kale

5 cherry tomatoes

½ carrot; sliced

¼ cup shredded broccoli stem, carrot, purple cabbage mixture

1 ½ tbsp yellow curry powder

½ tbsp onion/ garlic/ red pepper flakes

2 tbsp nutritional yeast powder

1 tbsp shredded Daiya Cheeze

1-2 tbsp Braggs liquid aminos or low sodium tamari

Black pepper to taste

Approx. 1 cup spinach (for plate)

½ avocado

Heat a non-stick skillet over high heat. Break apart tofu and dry fry for a few minutes. Once tofu has established some brown spots add in spices, tomatoes, carrots, mixture, Daiya, and tamari. Cook until veggies are done. Pour over bed of spinach and top with ½ avocado. Easy peasy;)

Jamaican Jerk Tofu Sandwich.

I can't even begin to calculate the amount of money I have spent at Tacoma's splendid Quickie Too restaurant. I've spent daunting hours attempting to recreate all of my favorites from the menu. With success I've imitated their mac n` yease, rice and beans and Egyptian mate. One thing I've never came close to is their tofu. It's what keeps me going back. Until now. I've come pretty darn close to their Jamaican jerk tofu.

Tofu:

1 block extra firm tofu; drained, pressed and sliced into 1/2 inch thick pieces

Walkerswood brand Jamaican jerk marinade or your favorite.

Begin by draining and pressing your tofu. Next heat a really good non-stick skillet over high heat while slicing tofu up. Lie tofu onto skillet. Dry fry on both sides until golden brown. Layer a small baking pan with jerk marinade. Place tofu on top. Add a layer of marinade on top of tofu. Bake until bubbly.

Slaw:

1/2 cup cooked chickpeas

1 celery stalk, halved and thinly sliced

1/4 cup shredded carrot/ broccoli stem/ purple cabbage mixture

2 tbsp vegan mayo

1 tbsp spicy mustard

1/2 tsp cracked black pepper

Mix all ingredients together. Measurements aren't exact, so just mix in wet ingredients until moist. (Makes more than what's used for one sandwich.)

2 slices roma tomato

1 romaine lettuce leaf; folded

2 slices gluten free bread; toasted

Approx 1 tbsp prepared purple cabbage (jarred)

Pile tofu, slaw, cabbage, lettuce and tomato between two slices of toasted gluten free bread. Prepare to be amazed. (*Hint: Try preparing sandwich a day before and wrapping it up in plastic wrap. Set in fridge. The flavors will leak into each other and create a juicer sandwich.)

Organic Wheatgrass and Carrot juice.

Mmmmm, wheatgrass and carrot juice:)

Trim wheatgrass off and juice with two carrots for a quick refreshing afternoon pick-me-up.

Fresh Vegan Tacos, Mi Amigos.

Fresh Vegan Tacos, Mi Amigos.

These lovely little fellas consist of homemade guac, spicy corny salsa, shredded veggies and spanish mushroom quinoa.

I usually make my guac very individual and very spiced up. However, since this recipe already had to spicy brothers I decided to just keep it simple.

Guac

2 Ripe avocados

1/4 tbsp lime juice

Simply blend until slightly chunky in food processor.

Spicy Corny Salsa

The best part of this recipe (in my opinion).

1 Ear of corn; kernels removed

1 Jalapeño pepper

2 Roma tomatoes

1/2 Red onion

Approx 2 tbsp fresh cilantro

1/2 tbsp lime juice

In your food processor add in tomatoes, onion and lime juice. Chop slightly then add jalapeño and cilantro. Pulse. Do not over process as you WANT chunks. Lastly, mix in corn with spoon.

Spanish mushroom quinoa

Approx 2 tbsp fresh cilantro

1 cup Truroots brand mixed beans (or lentils/ beans of your choice)

½ cup uncooked quinoa (don't know how much that cooks up into..)

5 Shitake mushrooms

2 tbsp chili powder

1 tbsp crushed red pepper flakes

1 tbsp Braggs liquid aminos (or low sodium tamari/ soy sauce)

In a large pot sauté onion until translucent. Then cook beans according to package. Add in Braggs, spices, one cup of water (approx) and quinoa. Let cook, then add in mushrooms. Let cool.

Topping

2 broccoli stems; thinly sliced

1 carrot; thinly sliced

½ cup red cabbage; thinly sliced

Slice them up in your processor.

Finally, the home in which all this loveliness will live.

2 Romaine Hearts; leaves removed

To assemble: place romaine leaf in the palm of your hand and fill with quinoa, guac, salsa, and top with veggies. Enjoy:)