Breakfast
Sweet, tangy, and fluffy — these muffins are a delight! Ava’s favorite thing right now is to experiment in the kitchen. She likes to combine all sorts of ingredients to make her own version of muffins, cake, and the like. I love her enthusiasm and desire to play with food but I don’t love that it creates food waste. To nurture her current passion for baking and cut down on food waste, I’m trying to involve her as much as possible when I bake and cook.
These blueberry muffins were our latest experiment. I decided to add some lemon zest as lemon blueberry is one of my favorite combinations. I adjusted the recipe to account for living at a higher altitude (~6,500 feet). Overall, the muffins turned out really tasty but the texture wasn’t quite as light and fluffy as like. The crumb was slightly dense and spongy. I’ll definitely use this recipe again, making a few tweaks to perfect the crumb. Here’s my first attempt at a high-altitude version of the recipe:
Ingredients
- 1 1/4 cups soy milk
- 1 tsp apple cider vinegar
- 2 cups + 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup + 2 tbsp granulated sugar
- 1/4 cup + 2 tbsp sunflower oil
- 1 tsp vanilla
- 1 lemon, zested
- 2 cups fresh blueberries
Directions
Follow recipe instructions. Bake @ 400 degrees F for 18-20 minutes.
These waffles are made with three simple ingredients — bananas, oatmeal, and plant-based milk. The bananas naturally sweeten the waffles, which makes them perfect for littles. I added in the optional baking powder for a crispier waffle, a sprinkle of salt, and fresh blueberries. Serve with a dollop of yogurt, a light drizzle of maple syrup, and fresh berries.
Lunch & Dinner
This was my first time making millet. I followed the instructions on the back of the package (stove-top version) and was left with super mushy millet. I tried again following Minimalist Baker’s instructions (Instant Pot version) and the results were much better! I highly recommend making the tofu feta; it adds a ton of flavor to the bowl and makes for a more wholesome meal. The marinade for the tofu feta can also be used as a dressing. I’ve also made this bowl with quinoa (pictured). I prefer the taste and texture of quinoa, but both versions are delicious! Top with pickled onions and chopped nuts or seeds for added crunch.
I make these tacos at least once a month. The chickpeas are bursting with flavor and take less than ten minutes to cook. The cilantro pesto is to die for! I like to add a little crunch with some red cabbage, Mexican slaw, romaine lettuce, pickled onions, and/or pumpkin seeds. Diced tomatoes and red salsa are also a nice addition. These tacos are the perfect weeknight meal!
Yum, yum, and yum! These black bean taco-quesadillas are the perfect mashup! The filling is a mixture of walnuts, mushrooms, black beans, nutritional yeast, and spices. It’s packed with nutrients and is bursting with flavor. I used the full amount of chili powder and a medium salsa. I decided to make the chipotle crema, using only two chipotle peppers in adobo sauce (seeds removed). All together, I thought the tacos had just the right amount of spice. Don’t skip the lime pickled onions — so good! Add a little chopped romaine for extra crunch and guacamole to mellow out the spice. You won’t be disappointed!
Super yummy peanut sauce! I used low-sodium tamari and didn’t think the sauce was lacking in the salt department. I typically recommend using the lower-sodium version of tamari and soy sauce in most recipes, especially if serving to littles. I skipped the siracha and added chili garlic paste to my bowl at the end to keep the sauce mild for my toddler.
I used rice noodles for the dish. I’m still trying to figure out how to cook them such that they don’t stick together. I find giving them a quick rinse after boiling and then drizzling with a small amount of oil helps a bit. Because my noodles were cold after the rinse, I served alongside a chopped Asian-style salad with purple cabbage, radish, cucumber, red pepper, carrot, kale, edamame, and marinated peanut tempeh. I garnished with chopped cilantro, scallions, peanuts, and a drizzle of lime juice. Delish!
This BBQ soy curl veggie bowl is a great weeknight dinner option. Everything is cooked on one sheet pan and is ready in under an hour. Simply rehydrate the soy curls and chop a few veggies, then throw everything onto the sheet pan and bake for 30 minutes. I like to use Rainbow Plant Life’s homemade BBQ sauce (quick and easy to make), but feel free to use a store-bought version if you want to make things even easier. I’ve also used these soy curls to make a vegan BBQ “chicken” sandwich. Super versatile recipe!
I made this with tofu ricotta (linked in recipe) and regular lasagna noodles cooked to al dente. I used Feasting at Home’s marinara sauce recipe but thought it was a bit too thin and watery for the lasagna. I like to use a thicker tomato sauce when making lasagna. Next time I make this, I plan to use my mom’s tomato sauce recipe (I’ll share this recipe soon). I used homemade vegan parmesan cheese and a light sprinkle of shredded vegan mozzarella.
This dish was delicious the first day and even better as leftovers. Letting flavors meld for an extended period of time always does something magical to a dish. I only used half the amount of walnuts because that’s what I had on hand and it still turned out great. The wine is optional but I think it adds a nice richness to the Bolognese so I’d recommend using it.
My only gripe with this lentil Bolognese recipe, as well as others I’ve made in the past, is despite being “meaty” from all the lentils and veggies, the sauce comes out on the thinner side so it doesn’t stick to your noodles very well. I had a cashew alfredo sauce on hand so I tried adding about a tablespoon of the sauce to my bowl to help thicken the Bolognese and thought it really helped give it a nice creamy texture. I served some of the leftovers over a baked sweet potato which was also very tasty!
A hearty meal that is packed full of nutrients! I turned this into lasagna as I couldn’t find jumbo pasta shells. The recipe calls for 1.5 teaspoons of salt in the tofu ricotta. This seemed like a lot so I used 1 teaspoon of salt, which ended up being just right for my taste buds. I tend to reduce the amount of salt in most recipes the first go-round and adjust as needed.
For the sauce, I used a combination of homemade lentil Bolognese and store-bought tomato basil marinara sauce. Using lentil Bolognese for any pasta dish is a great way to sneak in extra protein (lentils) as well as fiber and micronutrients (veggies). I used fresh basil and fresh spinach. This dish makes great leftovers and freezes well.
This recipe is quick and easy to make. I sautéed the garlic, ginger, and onion for a few minutes, then added the red curry paste, spices, and lentils and cooked until fragrant (1-2 minutes). If you have time, I recommend following this process as it helps bring out the flavors of these ingredients. If not, no worries! Follow the recipe as written and you’ll still end up with a delicious meal. I served it over coconut rice and topped it with sautéed zucchini and roasted cauliflower. So yum and toddler-approved!
[Update] I made this again with carrots and sweet potatoes. So worth it! I used one small sweet potato and half of a medium-sized yellow carrot, both chopped into quarter inch cubes. I threw them in the pot when I added the tomato sauce and water. They were perfectly tender at the end of cook time and added a little sweetness and texture to the dish. I also added two handfuls of chopped fresh spinach. Instead of serving over rice, I’ve been eating the lentils with pita and hummus. Definitely recommend!
Boiled Tofu
I read that boiling tofu in salted water or letting it soak in a hot salt brine can improve its texture. After searching the internet for advice on how much salt and water to use and how long to boil the tofu, I decided to try 1 tablespoon of coarse kosher salt in 3 cups of water for 2-3 minutes. I used firm tofu for this experiment. I didn’t notice a huge difference in the texture using this method.
Another recommendation was to simmer, rather than boil, the tofu for 10-15 minutes. I tried this method using extra-firm tofu. It’s hard to compare the two methods since I used firm tofu for one experiment and extra-firm for the other, but I thought simmering for longer produced better results. The tofu had a firmer, meatier texture. This method of cooking helps draw excess moisture from the tofu, which not only improves its texture but also makes the tofu more absorbent to marinades. Definitely worth a try if you’re not a fan of tofu’s soft, spongy texture.
Ginger Peanut Chicken with Coconut Rice
Simple but tasty! I recommend doubling the marinade so there is extra sauce to go over the rice. I served it with a side of green beans. Next time, I might try it with sautéed zucchini or spinach.
[Update] Since moving to a plant-based diet in 2022, I’ve made this recipe replacing the chicken with both tempeh and tofu. I liked the combination of the two as it gives the dish a lot of texture.
I’ve only made my own pizza dough a handful of times. So far, this is the recipe I’ve liked the best. I have yet to find a great technique for stretching the dough once it’s ready to be made. I’ll report back once I’ve found a technique that works well.
Sides
This was my first time using bulgur for anything other than tabbouleh. It was super easy to make and was a great side dish for beef kofta. It has a noticeable wheat flavor so for anyone who isn’t used to cooking with whole grains, just a note to keep an open mind:) The texture of bulgur is similar to quinoa: slightly chewy and soft. It’s also packed with nutrients. One cup of bulgur provides 6 grams of protein, 8 grams of fiber, and a variety of vitamins and minerals. Delicious and nutritious!
This is a great recipe for using up whatever vegetables you have in the fridge. I used asparagus, snap peas, broccoli, and carrots. I cooked the quinoa for 20 minutes and thought it was maybe a little too crispy; I’ll try 15 minutes next time. The salad was a bit bean-heavy for my liking. I served it alongside baked tempeh, sweet potatoes, and bruschetta. I think using a full can of beans works great if serving this salad as a main dish but I’ll reduce the amount to 1/2 can when serving as a side. I highly recommend topping with pickled onions!
Dessert
I decided to make chocolate and vanilla cupcakes for Ava’s first birthday. This chocolate cupcake recipe did not disappoint. So scrumptious! I planned to make the chocolate buttercream frosting listed in the recipe but ran out of time. Luckily, I had leftover vanilla buttercream frosting I made for the vanilla cupcakes that I could use. I thought the vanilla frosting actually paired better with the chocolate cupcakes. The frosting is slightly salty, which worked well with the rich chocolate flavor but was a bit overpowering on the vanilla cupcake.
[Update] I have yet to try the cupcake and buttercream recipes using plant-based dairy substitutes. I’m sure they will be equally delicious without the dairy.
I’m always hesitant to share something I’ve made if I haven’t tried the recipe at least once. Unfortunately, I didn’t have time to test any cupcake recipes before Ava’s birthday party so I was left to trust recipe reviews. This vanilla cupcake recipe has over 3,000 five star reviews so I figured the cupcakes must be good. They most definitely were! For some reason, I used a different vanilla buttercream frosting recipe of Preppy Kitchen’s than the one listed in the cupcake recipe. Next time, I plan to make the frosting listed in the recipe as the one I made was a bit too salty for these cupcakes.
[Update] Again, I have yet to try the cupcake and buttercream recipes using plant-based dairy substitutes. I’ll report back once I do!
