RECIPE: Healthier Veggie Fried Rice


1 1/2 cups brown rice
1 summer squash, diced
1 green bell pepper, diced
2 inches of fresh ginger, minced
3 cloves garlic, minced
1 shallot, thinly sliced
1 box of tofu, cubed
3 large eggs (skip for vegan meal)
3 radishes, sliced thinly
a few large glug of sesame oil (or other vegetable oil)
a few sprigs of fresh mint
salt + pepper to taste


In a medium pot, place 2 cups water and 1 1/2 cups rice in the pot and turn the burner on high. When boiling, cover and lower to simmer. Cook until all of the water has been absorbed.

In a large skillet or wok on medium-high heat, heat a glug of sesame oil and add shallots, garlic and ginger. Season with salt + pepper and stir frequently. Once fragrant and slightly browned, add the tofu to the pan. Let the tofu sit untouched for a few minutes to get browned on one side then flip. Then add the squash and bell pepper. Season with salt + pepper. Lower the heat to medium and cook until soft and slightly browned.

Once the rice has cooked, heat a large pan or wok with a glug of oil on medium-high. Toss in the rice and press in to the pan with a wooden spoon or rubber scraper. Let sit for at least 5 minutes so the bottom gets a little crusty and ‘fried’. Mix and repeat. Once the rice has fried a bit, use a wooden spoon to push the rice to one side of the pan. Add a little more oil to the empty side and crack your eggs (if using) in to the pan. Scramble the eggs and season with salt + pepper. Once cooked but still slightly soft, mix the eggs in with the fried rice.

To serve:

Put everything in a large bowl together and mix. Top with fresh chopped mint and radish slices.

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Brianna Towne
RECIPE: 5 Ingredient Watermelon Raw Salad [Vegan]


1/2 medium watermelon (seedless is best for little ones but seeded is more natural - your choice)
1 package extra firm tofu
10 tomatillos
salt + pepper to taste
balsamic vinegar to taste


Chop everything up in to bite-sided pieces, toss together with some salt + pepper to taste and drizzle some balsamic vinegar. You can also add some feta or avocado for a little healthy fat and deliciousness.

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Brianna Towne
RECIPE: Summer [Vegan] Rainbow Bowl


1 bag of Trader Joe’s Ancient Grains mix (or 1 1/2 cups of your favorite grain)
1 can of black beans
1/2 head of purple cabbage
1 yellow bell pepper
1 bunch of dark leafy greens (red leaf lettuce is perfect)
1/2 bunch of cilantro
1 cup of cashews (or your favorite nut)
olive oil
salt + pepper to taste
old bay seasoning to taste
optional toppings: feta, balsamic vinegar, salsa verde, aquafaba mayo (recipe here)


Cook the ancient grains according to the instructions on the bag (substitute vegan butter)

While the grains are cooking, chop pepper and lettuce in to bite-sized pieces. Slice the purple cabbage in thin strips and finely chop the cilantro.

When the grains are finished cooking, remove from heat and add the can of [drained] beans to heat. Season with salt + pepper to taste.

Heat a glug of olive oil in a shallow pan on medium-high heat and add the cashews. Season with salt, pepper, and old bay (or a dash of cayenne for some added heat) until just browned and crunchy. Remove from heat.

Toss everything together in a large bowl, sprinkle with cilantro and add your *optional toppings!

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Brianna Towne