You will need: large pan, medium pan, large cutting board
You will need: 1 large mixing bowl, cheese grater
*Tapatio hot sauce goes really well with this dish.
*You can also find already riced cauliflower at Trader Joe’s to save you that step
You will need: 1 drainer, 1 large mixing bowl, 1 potato masher
*I recommend not mashing the chickpeas too well to get a nice texture.
*Add cayenne, tapatio hot sauce or jalapeños for a nice kick.
Toppings and other ingredients:
You will need: large baking tray, square skillet (comal), mixing bowl
• 1 cup macaroni (elbow) pasta
• 1 can chickpeas
• 2 cups cauliflower florets
• ¼ cup vegan pesto sauce
• 1 cup cherry tomatoes
• 1 tsp cumin
• 1 tsp paprika
You will need: 1 medium pot, 1 large pan
Cook pasta by direction on the box/bag. Turn large pan on medium heat and add olive oil or cooking spray to sauté cauliflower florets for about 10 minutes until cooked. The smaller the florets the faster they will cook! Open can of chickpeas, drain, rinse and add to the pan with the cauliflower. Add cumin, paprika, salt and pepper and continue to sauté for another 5 minutes. After pasta is finished cooking, drain and add to the same pan. Add pesto and mix everything together well. Cut cherry tomatoes in half and add to the pan after you have turned it off
You will need: 1 blender, 1 large pan, 1 metal strainer, 1 pot
*you can find soy meat at any Mexican market. It is called “carne de soya” and it is in a bag usually along with all the other Mexican spices and chiles.
You will need: 1 large pan, 2 medium bowls, spatula
You will need: One large pan, 1 medium pot, bowl
You will need: 1 large pot
Heat large pot on medium heat and add olive oil, mushrooms, onions and carrots. Sauté vegetables for about 7 minutes. Add 8 cups of water to pot and miso paste. Turn heat up to high until water starts boiling and then turn back down to simmer. Add frozen gyozas, diced tofu, soy sauce, salt and pepper to pot. Simmer for an extra 8-10 minutes, serve and top with fresh jalapeños, cilantro and your favorite chili powder.
Note: I like to also sauté or pan fry my tofu to add more texture! see my tofu recipe here:perfectly-tofu.html
You will need: oven tray, 2 small bowls, 1 small whisk, 1 pan
Preheat the oven to 375 F and prepare your baking sheet with nonstick spray. Slice tempeh into nugget-shaped chunks (I leave mine a little long like strips). Heat pan on medium and add nonstick spray or a little oil to begin cooking tempeh until heated through. This process helps remove some bitterness of the tempeh. I like to cook mine for about 5-6 minutes on each side on medium heat. Let tempeh cool.
Add your almond milk into a bowl and add garlic powder, cayenne powder, salt and pepper. Whisk ingredients together. In your second bowl mix nutritional yeast and panko crumbs together. Once tempeh is cool, begin submerging it into your almond milk bowl first and then coating it with panko crumbs next. Once tempeh nugget is coated well place on oven tray. Repeat until all nuggets have been coated and then place inside oven for 13 minutes, flip and add another 5 minutes. Bake longer if you prefer crispier texture.