basil pesto

a simple pesto recipe that can use pine nuts or walnuts!

16 servings | 10-20 minutes

 

Ingredients

  • 2 cups - packed fresh basil

  • 3 Tbsp - pine nuts or walnuts

  • 3 cloves - garlic

  • 2 Tbsp - lemon juice

  • 3-4 Tbsp - nutritional yeast (optional)

  • 1/4 tsp - salt

  • 2-3 Tbsp - extra virgin olive oil

  • 1-3 Tbsp - water, or more as needed

Equipment needed:

  • Cutting board and knife

  • Blender or food processor

Directions

  1. Combine all ingredients and blend!

  2. Add more water to thin out, or add other ingredients to adjust taste.

  3. Drizzle over pasta, pizza, or use as a sandwich spread!

  4. Keeps 4-5 days in the fridge in a sealed container, or you can freeze it!

 

hearty chickpea salad

this super fast hearty salad makes a great lunch, or a nice light dinner!

2 servings | 10-20 minutes

 

Ingredients

  • 1 16oz can - chickpeas

  • 1-2 Tbsp - spices (some combination of curry powder, garlic powder, etc.)

  • 1 Tbsp - balsamic vinegar

  • 4-5 large leaves - kale

  • 1 Tbsp - lemon juice

  • 1-2 cups - arugula

  • 1-2 medium - carrots

  • 1 cup - strawberries

  • other random veggies you have on hand!

  • salt, pepper, and olive oil to taste

Equipment needed:

  • cutting board + knife

  • medium sauce pan

Directions

  1. Drain and rinse the chickpeas (see our tips for rinsing canned beans), then toss into the sauce pan with the spices and balsamic vinegar and warm for 5-10 minutes. If you’re in a rush, you can skip this step and just use unseasoned chickpeas.

  2. While the chickpeas are warming and getting some nice flavors, chop the kale into 1/4” or thinner slices, removing the inner stems.

  3. Pour the lemon juice directly on the kale and scrunch it to wilt the kale and help the juices soak in.

  4. Chop the remaining veggies (strawberries, carrots, etc.)

  5. Toss everything into a large bowl and drizzle some olive oil on top, adding your preferred amount of salt and pepper as well. Enjoy!

Here are a few other variations:

Variation with lettuce, tomatoes, and avocado.

Variation with lettuce, crumbled veggie burger, walnuts, pecans, and peppers.

 

baked tofu

this quick tofu recipe is the base of many of our recipes

2-4 servings | 25 minutes

 

Ingredients

  • 1 package (14oz) - firm or extra firm tofu

  • 1-2 Tbsp - olive oil

  • 1-2 Tbsp - miscellaneous spices (some combo of garlic powder, turmeric, garam masala, paprika, curry powder, etc.)

Equipment needed:

  • Cutting board + knife

  • Medium to large bowl

  • Baking sheet + compostable parchment paper

Directions

  1. Preheat oven to 425 F

  2. Slit edge of tofu packaging and drain liquid

  3. (optional) Press tofu between two plates for 5 min to drain more, or squeeze with a towel to absorb liquid

  4. Cube tofu (recommend slicing 3 vertical layers from the side first, then cutting from the top to make pieces smaller)

  5. Toss tofu in a medium or large bowl with olive oil and spices and spread on baking sheet

  6. Bake for 10 min, then flip and continue to bake until golden brown (about 10 more minutes)

 

tofu scramble

our fastest homemade meal!

Serves 2-3 | 10-20 min

 

Ingredients

  • 1 container (14oz) - silken or firm tofu

  • 1/2 cup - nondairy milk

  • 2 cups - chopped kale

  • 1 cup - chopped tomatoes

  • 1/3 cup - frozen peas (optional)

  • 1 Tbsp - high heat oil (not olive oil)

  • 1 Tbsp - garlic powder

  • 1 Tbsp - curry powder

  • 1 tsp - salt

  • 1 tsp - coriander

  • 1 tsp - paprika

  • 1 tsp - basil

Equipment needed:

  • Cutting board + knife

  • Large frying pan OR cast iron skillet

Directions

  1. Drain tofu and cut into 1/2”-1” cubes, then smush using side of knife (likely not necessary for silken tofu), set aside

  2. Wash and chop kale (remove stems) and tomatoes, and set aside

  3. In the large frying pan or cast iron skillet, start heating the oil over medium heat, and add in the garlic powder and curry powder. Let simmer for 1-2 min.

  4. Add in the tofu, non-dairy milk, and remaining spices + salt, stir continuously and cook for another 2-3 minutes.

  5. Add in the tomatoes, kale, and peas (optional)

  6. Continue to let everything simmer for another 5 minutes until the juices start to show, then enjoy with some toast, in a breakfast burrito, or any way you’d eat eggs!!!