RECIPE: Healthier Veggie Fried Rice

INGREDIENTS:

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

INSTRUCTIONS:

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]

INGREDIENTS:

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

INSTRUCTIONS:

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

Ingredients:

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)

Directions:

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