Ingredients Crispy Tofu Cutlets 1 block (14 oz) extra-firm tofu, pressed and sliced into thick slabs 1/2 cup panko breadcrumbs 3 tbsp flour 3 tbsp plant milk whisked with 1 tbsp flour (slurry) Salt, pepper, and garlic powder to taste Katsu Curry Sauce 1 onion, diced 2 carrots, chopped 2 garlic cloves & 1 tsp […]
A creamy, vibrant plant-based breakfast ready in 15 minutes. This smashed avocado toast is packed with healthy fats, fresh herbs, and a touch of lemon, perfect for a quick weekday morning or a slow weekend brunch. Ingredients – 2 slices sourdough bread – 1 ripe avocado – Juice of half a lemon – Sea salt […]
Ingredients 1.Rinse the Quinoa:Crucial for removing bitterness. Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold running water for 30 seconds. Rub the seeds together with your fingers to wash away the natural saponin coating, which can taste soapy or bitter. Drain well. 2.Toast the Grains:Optional but highly recommended. Heat the olive […]
The Base & Veggies Crispy Chickpeas Lemon Tahini Dressing 1.Roast the Chickpeas and Sweet Potato:Preheat oven to 400°F (200°C). Toss the cubed sweet potato with a drizzle of olive oil and salt on one side of a large baking sheet. On the other side, toss the dried chickpeas with 1 tbsp olive oil, paprika, cumin, […]
The “Meaty” Base The Sauce For Serving 1.Sauté the Mirepoix: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. 2.Brown the Mushrooms and Garlic: Add the finely […]