Breakfast
I’ve been struggling to make the perfect banana bread since we moved to Colorado Springs. All of my favorite recipes are turning out mushy. I did a little research on high altitude baking and applied the suggested changes to this recipe (more flour and liquid; less sugar and leavening; higher baking temperature).
The results weren’t perfect but they were a step in the right direction. The bread was cooked through and the crumb was tender but it was fairly dense. Guessing it needed more leavening agent. I used 1/2 whole wheat flour and 1/2 AP flour. I also subbed half of the oil with applesauce. The recipe gets a lot of 5-star reviews so I’m certain it’s worth making, just need to make a few more adjustments.
Blueberry Cottage Cheese Muffins
I found this recipe when I was looking for ways to use up some expiring cottage cheese. I love a good muffin with my coffee and I’d been looking for creative breakfast ideas for Ava so I thought I’d give them a try. I was pleasantly surprised at how tasty they were. You don’t really notice the cottage cheese once they are baked but if you want an extra smooth texture, throw all of the wet ingredients in a blender before adding them to the dry ingredients. To maximize freshness, wrap leftover muffins in plastic wrap and freeze. Thaw overnight on the counter (I prefer this method) or microwave for ~20 seconds.
[Update] Another recipe I haven’t used since going plant-based. Right now, I’ve cut out meat entirely and don’t personally eat dairy-based cheese, but do buy it for my toddler and husband. I’m still deciding how I feel about both consuming and purchasing animal-derived foods, like cheese (read more about my thoughts on this topic HERE). At this point, I’d still consider making these muffins.
Chia Seed Pudding
I make this recipe several times a week for breakfast:
- 1/2 cup unsweetened soy milk
- 1 1/2 tablespoons chia seeds
- 1/2 scoop protein powder (I like Truvani’s vanilla plant-based protein powder)
Instructions: Stir ingredients together with a whisk. Let sit for 5 minutes, then stir again to breakup any chia seed clumps that have formed. Let sit for another 5-10 minutes. Top with berries and granola, or I often add the mixture to a small bowl of oatmeal.
Most recipes I’ve come across call for 2 tablespoons of chia seeds per 1/2 cup of milk. I prefer my chia pudding less congealed, which is why I use 1 1/2 tablespoons and only let it sit for 10-15 minutes. The protein powder helps thicken the pudding. If you choose to forgo the protein powder and use an alternative sweetener (e.g., honey or maple syrup), you’ll need to let the mixture sit for longer in order to get a pudding-like consistency.
Chia seed pudding is a great make-ahead recipe. Just remember, the longer chia seeds sit in liquid, the more moisture they absorb. If you leave for more than a few hours and find the pudding is too thick for your liking, you can stir in more liquid. Just be careful not to overdo it as the chia seeds likely won’t absorb any of the additional liquid.
Recipe adapted from Love and Lemons chia seed pudding.
These tofu eggs are creamy and delicious. They don’t taste exactly like eggs, but they’re the closest version I’ve come across in plant-based cooking so far. The eggy flavor comes from kala namak (Indian black salt), which you can get at Indian grocery stores or online. The sulfur smell of the salt may be a little off-putting when you open the package, but it goes away after cooking. I use soy milk because that’s typically what I have on hand.
I’ve used both extra-firm and firm tofu, and both turn out great. If you want softer, creamier “eggs,” go with firm or very lightly pressed extra-firm tofu. If you want them to be firmer, which is preferable for breakfast tacos or burritos, go with extra-firm.
I like to add spinach or dinosaur kale to make the scramble extra nutritious. Just chop the greens and fold them in after adding the sauce. I’ll cook for a minute or two and then turn off the heat, put the lid on, and let the greens soften for another couple of minutes (kale takes a little bit longer). I’ve also added onions, bell peppers (sauté these ingredients first to soften), and black beans (throw these in at the end of cooking). Serve with a slice of avocado toast, potato hash, or as mentioned above, in tacos or burritos. Simple, tasty, and nutritious!
Lunch & Dinner
The marinade used in this recipe has become my go-to when I’m making any type of Asian dish. It’s delicious with tempeh or tofu. If you refrigerate for over an hour, the nut butter hardens and the sauce sticks to the tempeh (or tofu) better. I like to keep the leftover marinade and use it as a dipping sauce or I’ll thin it out just a tad and pour it over my rice or noodle bowls.
Light, fresh, herby salad. I had leftover red wine vinaigrette so I used that as the dressing. I ate it as a side salad the first night and then used it as filling for a wrap the next day. The flavors pair well with hummus. This salad is a great way to use up leftover herbs.
Tasty sandwich spread! It’s a plant-based version of tuna salad. I used parsley in place of cilantro. I served as an open-faced sandwich on toasted whole grain bread topped with sauerkraut, cucumbers, lettuce, and a little bit of mustard. The spread needs a little something extra so best served with olives, pickles, sauerkraut, or extra mustard.
Great plant-based meat option for gyros. I hadn’t ever tried using a vegetable peeler to shred tofu before. It worked fairly well. I’d recommend pressing extra firm tofu or using super firm tofu for best results. The recipe calls for 1/2 tsp cinnamon, which I thought would be a little overpowering. I used 1/4 tsp and that was just right for my taste. The tofu is almost too flavorful when eaten on its own but works perfectly inside of a gyro.
These lentils are full of flavor! Mine came out a little salty. I’d recommend cutting back on the salt and adding more to taste at the end of cooking. My lentils also came out on the softer side. Next time, I’ll try cooking for less time so they have more of a bite. I added chopped walnuts at the end to improve the texture. Super tasty!
Hearty Spaghetti with Lentils & Marinara Sauce
Quick, easy, and full of flavor! I love the lentils from this recipe. It’s become one of my favorite ways to prepare lentils. They are delicious on their own and can easily be adapted for other recipes. Lentils are a great alternative to ground beef in pasta dishes. They are packed with protein and fiber and don’t contain saturated fats.
If I have extra time, I’ll chop onions, garlic, and other veggies (e.g., carrots, peppers, mushrooms) and add them to the sauce. I finely dice the veggies as toddlers tend to prefer a smoother sauce. If you have little ones who are really sensitive to texture, you can blend the sauce (I recommend using a high-powered blender). If you’re cooking for adults (especially omnivores), larger diced veggies are nice as they help give the sauce a meatier texture.
Despite its simple ingredient list, this chili packs a lot of flavor. It has a nice smoky, sweetness with just a touch of spice from the chili powder. I’m not a huge fan of canned diced tomatoes so I used 1 can of crushed tomatoes and 1 can of diced tomatoes. I had leftover kidney beans so I used those in place of pinto beans. Garnish with chopped cilantro, sliced avocado (or a scoop of guacamole), and crushed tortilla chips. Great as leftovers and freezes well!
Creamy Aubergine (Eggplant) Curry
I thought this recipe was good but needed a little extra something. Having recently made Rainbow Plant Life’s red lentil curry (delicious!) I took a note out of Nisha’s book and added some almond butter and lemon juice to “add richness and a pop of freshness” to the curry. I also added roasted carrots to make the dish more colorful, as well as cashews for texture.
I used lite coconut milk, so the end result wasn’t quite as creamy. I tend to prefer using light coconut milk as it isn’t quite as heavy on the stomach. It also has fewer saturated fats than regular coconut milk, which is good from a health perspective. For maximum flavor, make a day in advance; magic happens when you let the flavors meld in the fridge overnight.
Nisha, recipe creator, describes this curry best: simple yet gourmet. A collection of pantry staples all cooked in one pot that lead to a decadent tasting curry; one that closely resembles curry from your favorite Indian restaurant. Using full-fat coconut milk will give you the best taste, but if you’re looking for something a little less rich and more nutritious go with light coconut milk. I’ve tried it both ways, and both are delicious.
I add finely diced sweet potatoes or carrots and chopped spinach or kale to make it extra nutritious. I like to serve mine over brown rice with a side of naan. This recipe gets thousands of 5-star reviews, for good reason. Definitely worth making!
These are a great meatball substitute. They are super flavorful and have good texture. I highly recommend adding fresh herbs and vegan parmesan cheese. They are a little time intensive to make but well worth the effort! Next time, I might try sauteing in a cast iron pan to brown the outside and then add the marinara sauce and throw everything in the oven to cook together. Wondering if baking them in the sauce might help add a little moisture to the meatballs and impart extra flavor? Or it could make them soggy. We’ll find out!
Sides
White Bean Hummus with Tahini and Coriander
An interesting spin on hummus. This recipe uses white cannellini beans instead of garbanzo beans, which makes the hummus extra creamy. The miso paste adds a savory richness to the hummus and the coriander paired with the lemon juice gives it a nice pop of citrus flavor. This hummus pairs perfectly with two of my favorite recipes: Mediterranean herbed lemon tofu and Mediterranean cabbage salad. Throw the tofu, salad, and hummus into a wrap or make a buddha bowl with quinoa and roasted veggies. So good!
This was my first time using stoneground (medium-grind) cornmeal. It definitely gave the cornbread a more interesting texture than the standard boxed cornmeal. The crumb had a little bit of grit but was still fluffy, moist, and crumbly.
The bread tastes buttery, sweet, and has a nice corn flavor (which comes from the coarser grind cornmeal). It was maybe a little too sweet for my taste. The recipe calls for 1/4 cup brown sugar and 1/4 cup agave. I used honey in place of the agave, which is technically less sweet. Next time I make this, I’ll cut the total amount of sweetener by a third, or possibly in half if I use agave. I didn’t use the rosemary as I was serving with chili, but I’m sure it would be a delicious addition if served alongside any other dish that pairs well with this herb.
This is my go-to recipe for making quinoa. So quick and easy and the end result is always perfectly fluffy, delicious quinoa. I like to use vegetable broth or I’ll mix some miso paste into the water to give the quinoa a bit of flavor.
This has become my favorite way to make brown rice. It consistently gives me soft, fluffy brown rice. I have yet to try the “soak then simmer” method because it’s a bit more time intensive. When I have the time, I’ll give it a try as it supposedly leads to an even better texture. I highly recommend using the pasta method for rice!
Healthy and delicious! My rice was still a bit firm at an hour and thirty minutes, despite not rinsing (per instructions). I cooked for another twenty minutes or so and it softened some but the end result was not perfect. I liked the flavors enough I would try again. Still learning high altitude cooking and baking methods. I haven’t had issues cooking rice yet, but this was the first time I baked it rather than cooking on the stovetop. I added finely diced carrots to make it extra nutritious. This recipe makes A LOT of rice! I’m not a fan of rice that’s been frozen so next time I’ll try cutting the recipe in half.
This is one of my favorite vegan parmesan cheese recipes. It has a nice nutty, cheesy flavor that very closely resembles real parmesan cheese. This recipe uses four simple ingredients and comes together quickly.
