#plantbasedrd

grilled corn orzo pasta with scallion dill dressing by plantbasedrd

baked tempeh sabroso

herb tofu breakfast sandwich with pickled beets

neatishead barton turf and district

#Repost @plantbasedrd • • • • • • Ahhh, I am guessing that March is just going to be the snowy mess I was hoping to avoid this year. ☃️ All well. If anything, it gives me the excuse to enjoy this red lentil stew flavored with smoked paprika and fire roasted tomatoes. Super satisfying and warming. Recipe below! ❤️ . Ingredients 1 cup red lentils 1-15oz can fire roasted diced tomatoes 3 cloves garlic minced 1 inch ginger minced 2 tsp dried basil 2 tsp dried oregano 1 tsp smoked paprika 1/4 tsp turmeric 1 bay leaf 1/2 tsp Trader Joe’s mushroom umami seasoning 2 1/2 cup vegetable broth 🥣 . In a large sauce pan add in rinsed lentils, garlic and ginger and cook on low heat until fragrant. Add in tomatoes and remaining herbs and spices, cook for about 3 minutes. Add in veggie broth and bay leaf then bring to a boil then reduce to a simmer. Cover pan and allow mixture to cook and thicken for 30 minutes, stirring on occasion. Serve with some rice, avocado and cilantro. This was so good. ❤️ #plantbasedrd https://www.instagram.com/p/BuvGk5iH3lQ/?utm_source=ig_tumblr_share&igshid=1ugnhcz40n7qy

#Repost @plantbasedrd • • • New week ahead called for a quick trip to Trader Joe’s where I stocked up on mushrooms, shoshito peppers, bok choy, broccoli, and edamame. They all came together in this mish mash that I served with rice and greens. Super yummy and well needed. I always feel like I need an extra dose of veggies anytime I’m away from home for longer than a day. 😂🥬 . Quick Veggies Stirfry 1/2 package of button mushrooms, quartered 1/2 frozen edamame 5 whole shoshito peppers (any pepper works in place of this) 1 head of baby bok choy, cut into strips 1 cup roasted broccoli (I roasted some frozen broccoli in my air frier for 8 mins at 370 but feel free to bake in the oven or just throw into the pan to cook instead) 1 tbsp soy sauce 2 tsp maple syrup or sweetener of choice 1/2 tsp garlic powder 1 tsp dry basil 1/4 tsp ginger powder 5 green spring onions, diced Salt as desired 🥣 . In a pan, add in mushrooms with a pinch of salt and cook until browned and most of moisture is removed. Add in the whites of the green onion and continue stirring. Add in peppers, bok choy, 1/4 cup of water and the herbs and spices. Allow liquid to cook off as you stir. Add in edamame, soy sauce, and maple syrup then stir to combine allowing edamame to cook all the way through. Once cooked, turn off heat and add in the roasted broccoli and the remaining diced green onion. Stir once more to combine sauce and green onions then serve as desired. 😊 This is intended to serve one person, but feel free to adjust as desired. ❤️ #plantbasedrd https://www.instagram.com/p/BsnAbU-nteQ/?utm_source=ig_tumblr_share&igshid=1a4jb8ikskp5i

#Repost @plantbasedrd • • • Of all the meals I make, one of my favorites is always a simple tofu scramble. Easy, goes in one pan and is an excellent way to load up on veggies and fiber. 🥬 Lots of greens, mushrooms, onions, zucchini, and avocado. I also love adding turmeric to the dish, not only just for the color, but for the anti-inflammatory effect. 🥑 . Tofu Scramble 1 block tofu, drained and pressed 1/2 red onion, sliced or diced 1/2 medium zucchini, diced 1 cup diced mushrooms 2 tbsp soy sauce 1/2 tsp garlic powder 1 tsp fresh ginger, minced 1 tsp oregano 1 tsp hot sauce 1/2 tsp turmeric 2 handfuls of spinach Salt and pepper to taste ✨ . Add mushrooms and onions to a pan and cook up until onions are translucent, about 3-5 minutes. Crumble tofu into big chunks into pan and add in all seasonings, zucchini and soy sauce. Stir continuously until tofu is warmed through and liquid is absorbed fully, about 3 minutes. Add in spinach and turn off heat (heat from pan should help wilt the spinach). Season to taste with salt and pepper as desired. Serves 3-4. 🥣 #plantbasedrd https://www.instagram.com/p/Bskbwnfny2f/?utm_source=ig_tumblr_share&igshid=gpk2lvpoo7rw