Breakfast
Blueberry lemon is one of my favorite flavor combinations; especially in a breakfast pastry. These scones are just the right amount of crunchy, crumbly, and tender. A light drizzle of glaze gives them the perfect amount of sweetness and adds a bit more moisture. Add lemon juice or zest to the glaze if you want them to be extra lemony.
Lunch & Dinner
Smashed Chickpea Avocado Salad Sandwich
This sandwich is creamy, crunchy, and delicious! There’s no mayo, which I prefer as I don’t love its taste. I added a bit of mustard and chopped pickles to give the filling a little more zing. Try not to overwork the chickpeas as the bigger chunks give the filling a nice meaty texture. I served on sourdough bread. Sandwiched between warm pita bread would also be tasty! Works well as a dip, just make sure to use a sturdy cracker.
Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw
The first time I tried this recipe, I made half the cauliflower as directed and left the sauce off the other half. I personally didn’t want my cauliflower doused in butter, but knew my husband wouldn’t be opposed. The texture of the cauliflower without the sauce is maybe a little bit too crispy for these tacos since the slaw is also very crunchy. That said, my tacos were still delicious even with just a sprinkle of hot sauce over the cauliflower. Made as directed, the overall texture of these tacos is great.
Both my husband and I agreed, the texture of the cauliflower without the sauce almost mimics that of a chicken nugget. We both agreed the cauliflower sans sauce is tasty enough to eat on its own or in other plant-based recipes that need a “meaty” ingredient. My two-year-old also enjoyed the crispy cauliflower on its own and used it as a vehicle for salsa and guacamole. The texture of the cauliflower softens a bit once it’s been refrigerated, which I thought made it perfect for tacos the next day.
The jicama-carrot slaw is a delicious topping for these tacos but also makes for a great side salad. It’s just the right amount of spicy, has a subtle sweetness from the dates, and the mint is the star ingredient that really makes this slaw something special.
The Best Vegan Gyro (with Tofu)
This has become one of my go-to recipes for plant-based sandwich meat. To make this recipe even easier, I throw all of the marinade ingredients in a bag, slice the tofu into thin squares or rectangles, throw them in the marinade for an hour, then lay the tofu on a sheet pan and bake at 400°F for 20 minutes (flipping them over at 10 minutes). If I haven’t frozen the tofu, I’ll press it for 30-60 minutes to remove some liquid; the texture still turns out great. I use low-sodium tamari for the marinade as I prefer the taste over soy sauce. For soy sauce or tamari-based marinades, I stick to an hour or less of marinade time; otherwise, the tofu tastes extra salty.
I like to serve my gyros with hummus, Greek salad, pickled onions, tahini dressing, and/or tzatziki sauce.
Miso Tofu and Tempeh Forbidden Rice Bowls
I made forbidden rice for the first time and decided to use it as a base for rice bowls. I didn’t follow a specific recipe but was inspired by this rice bowl recipe roundup from Love and Lemons. I used both tempeh and tofu for added texture. To give them a little flavor, I soaked the tempeh in a tamari-based marinade and the tofu in a miso marinade. I thought the flavor of the miso tofu was a bit overpowering when eaten by itself, but it was great when paired with the other ingredients in this bowl. I added sauteed snap peas, red peppers, and carrots, then topped with sauerkraut and a peanut dressing. If you make this recipe, don’t skip the sauerkraut. It really takes this rice bowl to the next level. So good!
These BBQ tempeh strips are a great meatless protein option for sandwiches and salads. I usually bake the tempeh in the oven at 400°F for 15-20 minutes (flipping halfway and brushing with extra BBQ sauce). For easy clean up, line your sheet pan with parchment paper. The homemade BBQ sauce is a must try! I was skeptical of the liquid smoke but the flavor is subtle and adds a little something special to the sauce.
I’m not sure I would go so far to say this is the best mac and cheese, but it’s definitely worth making. I’ve tried it with and without the shredded cheese and think it’s good both ways; though, my preference is without the shredded cheese (still delicious, but more nutritious).
The optional breadcrumb topping gives a little crunch, but only if you’re eating it straight out of the oven. Once you put it in the fridge, the topping gets soggy and, in my opinion, somewhat detracts from the dish. Since my goal for most recipes I make (especially for my little one) is to find the intersection of healthy and delicious, the not-as-healthy ingredients must elevate the flavor profile enough to warrant keeping them. In this recipe, the breadcrumb topping didn’t make the cut.
The cheese sauce freezes well. I often make the sauce, spread it in a silicone molding tray (my tray has 24 cubes, each serving is ~1 tablespoon), and freeze. One cube is the perfect amount for a toddler-size portion of noodles. I’ll use this freezing method for other sauces as well so that I have a variety of nutritious sauces on hand.
I served this dish with forbidden rice, spinach, mushrooms, grated carrots, Asian cucumber salad, and sauerkraut. I highly recommend the cucumber salad; the vinegary flavor paired really well with the dish. The spinach cooks down a lot, so I’d use two really large handfuls. Two ounces of mushrooms was hardly enough for two people; use more if you like mushrooms. The marinade was a bit thin causing it to run off the tempeh onto the sheet pan and burn. Overall, the flavor was really good but I’ll try less oil (maybe 1/2 tablespoon) next time to help thicken the marinade.
The mushrooms in this recipe give the burgers a nice umami flavor. The recipe calls for 2 tablespoons soy sauce plus 3/4 teaspoons salt. The first time I made them, I left the salt out and used low-sodium soy sauce and thought they had a very balanced flavor profile. The second time I made them, I used low-sodium soy sauce but forgot to leave the salt out and they were borderline inedible. I recommend leaving the salt out the first time you make them and adjust according to your taste preference.
Both times I’ve made these burgers, they were quite crumbly. I sprinkled the mixture with water the second time I made them and that helped, but not enough. I don’t think adding vegetable broth or extra soy sauce is a good idea as this would increase the amount of salt in the burgers. Next time I make them, I might try adding a small amount of baked sweet potato or tomato paste. You can use quinoa or breadcrumbs as a binder in this recipe. I think quinoa gives the burger a better texture. When mixing everything together in the food processor, try not to pulverize the beans and mushrooms or your burgers will be on the mushy side.
These sheet pan fajitas come together quickly with little mess, which makes them great for a busy weeknight. The soy curls are rehydrated and then mixed together with peppers, onions, and spices. Everything is thrown onto one sheet pan and bakes for about 25 minutes. Baking the soy curls after rehydrating them gives them a nice chewy texture, similar to chicken. The lime juice drizzle after baking is a must! I served the fajita mix on corn tortillas with guacamole, red salsa, cilantro, and pumpkin seeds (for added crunch). I used the leftover fajita mix to make burrito bowls for lunch the next day. Delicious!
The flavor of this soup was really good, but it was bit too creamy for my liking. It almost reminded me of queso, especially after it had been refrigerated. Even after adding water to thin it out, I wasn’t in love with the texture. I wouldn’t make it again as a soup, but I’d definitely consider adapting the recipe to make a vegan queso. If you’re a fan of eating queso by the spoonful, this recipe is for you!
This lentil soup is definitely one I’ll be making again, with a few modifications to help add more texture. Next time I make it, I’ll cut the carrots into larger chunks so they aren’t as soft by the end of cook time. I might add some celery. I’ll also add beans, such as garbanzo beans, or more lentils to give the soup more substance. The first time I made it, I served the leftover soup over quinoa and threw in a spoonful of hummus (also very tasty). Overall, a really good base recipe!
I’ve made this lasagna several times and it always receives high praise. If you have an abundance of fresh garden tomatoes, make this fresh tomato sauce and add a few large spoonful’s to the sauce from this recipe. The lentils absorb a lot of the liquid making it quite thick, so the extra sauce helps thin it out. It also adds depth of flavor. Lentils break down more slowly in tomato-based sauces so it’s a good idea to soak them for 30-60 minutes. Even after soaking, I find the lentils are still quite crunchy after the recommended 15-20 minute cook time. I usually let the sauce simmer for 30-45 minutes, which is likely why my sauce turns out on the thicker side.
I’ve layered in fresh zucchini slices and spinach, which was super tasty. Roasted red peppers and squash would also be good add-ins. Top with pesto, extra sauce, and a side of greens and crusty sourdough bread. So good!
Instant Pot Salsa Verde Chicken
I skipped the white onions to make this recipe even easier. I’m sure it would be just as delicious with the onions. I’ve looked through several other salsa Verde chicken recipes that also add spices like garlic powder, cumin, and paprika–all great options if you find this recipe is lacking in flavor.
[Update] I haven’t used this recipe since going plant-based. Wondering if it could be adapted using soy curls? I’ll provide an update if I decide to try it.
This recipe is always a crowd-pleaser. Searing the meat at the beginning takes a little extra time but is so worth it! Browning, or caramelizing, the meat before slow-cooking helps amplify the flavor and results in tender, fall-apart beef.
[Update] Another recipe I haven’t used since going plant-based. The flavors are really good so I’ll probably try some version of it using tempeh, tofu, soy curls, or jackfruit.
Sides
This is my go-to slaw recipe; it’s super versatile. I mostly use it as a topping for sandwiches and tacos but it works well as a base for salads or grain bowls. I use cilantro but think parsley would be tasty if serving alongside a Mediterranean dish. I like to add a little bit of sliced jicama for extra crunch. So tasty!
Pickled onions are a cherished thing in our household. We love them on just about everything — tacos, burgers, gyros, grain bowls, salads. . . even pizza. I think Ava could eat them as a main dish. This is the recipe I use the most as it’s super quick and easy. I like to cut my onions on the thinner side, so they’re usually ready to eat in as little as an hour. I try to make them at least a few hours in advance as the flavor gets better the longer they sit in the brine. These onions last up to three weeks in the fridge; though, they never do at our house.
