Recipes
Crispy rice sushi bites
Ingredients
- 1 cup sushi rice
- 1 block firm tofu
- 1 avocado, sliced
- Soy sauce
- Rice vinegar
- Sesame oil
- Sugar
- Salt
- Sesame seeds (optional)
Instructions
- Cook the rice: Prepare sushi rice according to package instructions. Mix with rice vinegar, a bit of sugar, and salt while still warm. Let it cool.
- Prepare the tofu: Slice tofu into thin strips. Pan-fry in sesame oil until crispy and golden. Season with soy sauce.
- Shape the rice: Form the cooled sushi rice into small, bite-sized rectangles.
- Assemble: Top each rice bite with a piece of tofu and a slice of avocado. Sprinkle with sesame seeds.
Fajita bowl
Ingredients
- 1 cup dirty rice
- 1 block BBQ tofu, cubed
- 1 onion, sliced
- 1 red pepper, sliced
- Guacamole
- Pico de gallo
- Sour cream
Instructions
- Cook the dirty rice according to package instructions.
- Sauté the onion and red pepper in a pan until tender.
- Warm the BBQ tofu in a pan or microwave.
- Assemble the bowl: Start with a base of dirty rice.
- Top with sautéed onion
Berry matcha scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon matcha powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter, cold and cubed
- 1/2 cup coconut milk (or any non-dairy milk)
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, matcha powder, baking powder, and salt.
- Cut in the vegan butter until the mixture resembles coarse crumbs.
- Pour in the coconut milk and stir until just combined.
- Gently fold in the chopped strawberries.
- Turn the dough out onto a floured surface and pat into a 1-inch thick rectangle.
- Cut the dough into triangles and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the scones are golden brown.
- Let cool before serving.