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Showing posts from March, 2021

Vegan Avocado Onigiri (Japanese Rice Balls)

The spring is officially here and it's high time for some vibrant, delicious, and hand-friendly food that you can grab on the go or make for the most envy worthy picnic spread! I spruced up the traditionally modest and plain onigiri and added a dash of seasonal flair ;) Onigiri, also known as omusubi, nigirimeshi, or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes. As for my fun take on this Japanese classic, I mixed sushi rice and quinoa with some mashed purple and orange sweet potatoes, stuffed them with umami and savory tofu scrambles, and finally topped them off with loads of avocado slices. And it's not just the colors that pop about these onigiri, you've also got layers of different textures and flavours, and of course, a balanced nutrition profile with healthy fat, high carb and protein. If you like these onigiri you might also like to try the grilled version of them, Yaki Onigiri , and more vegan Japanese food inspo: 

Baked Plantain Chips Vegan Cuban Bowl

Say hello to your next dream lunch idea! If these golden, tender-centered, crispy-skinned, savory and fragrant plantain chips don't brighten up your lunch time nothing will. The best part? Who says you shouldn't ruin your appetite with chips? You CAN if the chips are part of the lunch! Earth is bounty and we're blessed with the perfect delish twins - bananas and plantains. However, they taste as different as they look alike. Unlike its relative, plantains are larger, have a tougher texture and their flavor profile changes from more starchy to sweeter as they ripe. Oh and unlike bananas which you can happily enjoy raw, you'd wanna cook its bigger cousin, plantains. For this recipe, I recommend using yellow plantains, not green, and not too brown either. They should be soft but not mushy. This way after baking you'll get the perfect soft center and crunchy exterior at the same time. I served these chips in a cuban bowl, with brown rice, black beans, pico de gallo and

Maple BBQ Tofu - Sweet and Sticky

The world is a much better and happier place when you're genuinely excited and delighted to eat your veggies, beans, legumes and in this case specifically, tofu. I mean, that's the way it's supposed to be no? That the food that brings us health, energy and clarity should also bring us joy.  Worry not, this recipe will certainly transfer tofu, something many mistakenly consider as bland, into one of the sexist dishes ever. They're perfectly golden brown, with a tender and moist center and crispy crust, glazed with a thick, sticky, sweet and umami sauce. The sauce was so sticky that it was literally stringy in the pan while I was cooking! This recipe is super simple too. No marinating, no coating, no fuss. And mostly importantly, everything can be done in one non-stick pan! There are so many exciting ways to eat tofu, you might also want to try Sweet and Sour Pineapple Tofu , Maple Sriracha Tofu , or Tofu Sushi Sandwich . I served these tofu triangles with quinoa pilaf ,

Vegan Sushi Supreme - Maki, Nigiri, and Battleship Sushi

Ok, I know vegan sushi must not be anything close to a new invention anymore but, this is not your standard veggie or avocado rolls! I pulled out all the stops and put together a complete sushi meal, starring three different kinds of sushi - Maki rolls, Nigiri sushi, and battleship sushi. And I even made variations within the three types of sushi. For the nigiri, there is tomato "tuna" carrot "salmon", avocado sashimi, and miso shiitake mushroom; the maki rolls are made of umami and sticky tofu, avocado, carrot, purple cabbage and avocado; and finally, the battleships are filled with steamed sweet peas, and the other one, fresh cubed mango. Most of the sushi in this recipe can be prepared on the day of, however, for the tomato tuna and carrot salmon you'd want to start a day ahead of time as it's best to marinate them overnight. I'm writing down all the detailed steps below for each sushi variation separately. TOMATO TUNA NIGIRI 1 ripe tomato Cooked sush

Vegan Chocolate Cupcake with Cream Cheese Frosting

Here's an embodiment of sweet tooth heaven - chocolate cupcake with cinnamon cream cheese frosting and topped with peanut butter and dark chocolate bite, all vegan and refined sugar free! Plants are quite sweet huh ;) These vegan cupcakes are such a dream - deep, moist, fluffy, decadent, and get this, super easy to make! Since I piped on some thick cinnamon flavored sweet vegan cream cheese made of sunflower seeds, I didn't want the cupcakes to also be too sweet so these are made without sugar at all. Instead, I used apple sauce and a little maple syrup. But of course, if you want your cupcakes sweeter, add more sugar or syrup or your sweetener of choice, no judgement. Besides adding sweetness without needing refined sugar, the apple sauce also makes the cupcakes more moist and fudgy! And you won't taste the apple at all. You can either use store-bought or easily make your own. I didn't have any on hands so you'll find instructions on homemade apple sauce below. And