creamy tomato soup

A comforting creamy tomato soup. Eat with a sandwich or bread for satisfying meal

4 servings | 20 minutes

 

Ingredients

  • 2 16oz cans - Diced Tomatoes

  • 1 16z can - Coconut Milk

  • 1/2 - Onion

  • 3 - Garlic Cloves

  • 1 tbsp Olive Oil

  • Italian Seasoning

  • Salt and Pepper

Equipment needed:

  • Hand blender or very powerful blende

Directions

  1. Dice onions and garlic and cook on stovetop with seasoning until brown

  2. Mix in coconut milk and diced tomatoes

  3. Hand blend mixture until very creamy. (No chunks of tomatoes or onions should be there)

  4. Add olive oil and let it boil

  5. Salt and Black pepper to taste

 

thai peanut sauce noodles

This simple dish combines standard pantry items with a little flair to make a super quick and hearty meal!

4 servings | 30 minutes

 

Ingredients

For the tofu, veggies, and noodles:

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

    • See baked tofu recipe for additional spices needed

  • 1 Tbsp - coconut oil (or other med-heat vegetable oil)

  • Many types of veggies!

    • fresh or frozen: carrots, broccoli, peas, beans

    • fresh: cabbage, mushrooms, bell peppers

  • Spices: garlic powder, soy sauce

  • 2 packages - wide flat rice noodles (or similar)

  • (optional) crushed peanuts for garnish

  • (optional) lemon slices for garnish

For the peanut sauce:

  • 1/2 cup - smooth peanut butter (we recommend the type that’s just peanuts + salt, without added sugar or palm oil)

  • 2 Tbsp - soy sauce (or more to add saltiness)

  • 1/2 tsp - sriracha sauce (or more to add more kick)

  • 2 Tbsp - lemon juice (or squeeze half a lemon)

  • 1 Tbsp - maple syrup

  • 1/2 to 1 cup - warm water

Equipment needed:

  • Cutting board + knife

  • Large frying pan OR a wok

  • Medium sauce pan

Directions

  1. Get the baked tofu started, using the baked tofu prep step

  2. Once the tofu is in the oven, start heating some water for the rice noodles

  3. In a sauce pan or medium bowl, mix together the peanut sauce ingredients, then set aside

    • We recommend heating the mixture on the stove to help the peanut butter mix in

    • Otherwise, use hot water to help with the mixing

  4. Chop the veggies (we prefer thin strips or small pieces for faster cooking)

  5. Heat the coconut oil in a large wok or frying pan, then add the chopped veggies, plus garlic powder

  6. Cook with a lid on for 10-15 min, just enough to steam the veggies

  7. Meanwhile, once the water has boiled, cook the rice noodles for 4 minutes, then drain & set aside

  8. Once the veggies, tofu, and noodles are cooked, combine them all in the large wok or frying pan

  9. Re-heat the peanut sauce mixture or add a bit of hot water to make it thinner (it will thicken as it cools)

  10. Pour the peanut sauce over the veggies, tofu, and noodles and mix together

    • If needed, add some hot water and/or soy sauce to adjust the consistency (thin it out) and taste (saltiness)

  11. Serve in bowls with crushed peanuts and lemon wedges as a garnish!

 

miso-tahini buddha bowl

this is a great quick lunch or dinner recipe with lots of substitution options!

Serves 4 | 20-30 min

 

Ingredients

  • 2 large - sweet potatoes

  • 1-2 tsp - salt and pepper (to taste)

  • 1-2 Tbsp - olive oil (to taste)

  • 1 and 1/3 cup - couscous (the large kind is the most fun!)

  • 1 Tbsp - coconut oil or canola oil (or your high-temp oil of choice - don’t use olive oil)

  • 2 cups - water

  • 2 to 4 cups - arugula (or other salad greens), depending on your ratio preferences

  • 1/4 cup - pine nuts and/or walnuts

  • 4 servings - miso tahini dressing

    • 1/4 cup - tahini

    • 1 Tbsp - miso paste

    • 1-2 Tbsp - maple syrup

    • 1-2 medium - lemons

    • 1 Tbsp - tamari or soy sauce

    • 1/4 cup - water

Some fun substitutes/additions:

  • 1 or 2 cans (16oz) - chickpeas instead of sweet potatoes

  • 1 cup - quinoa, plus 2 cups veggie broth instead of couscous

  • 2 Tbsp - sesame seeds instead of pine nuts or walnuts

  • Any other fun veggies (zucchini, carrots, potatoes, collards, kale, etc.)

Equipment needed:

  • Cutting board + knife

  • Baking sheet + compostable parchment paper

  • Medium or large bowl

  • Medium sauce pan

  • Small frying pan or toaster oven

Directions

  1. Preheat the oven to 375F and prep baking sheet with compostable parchment paper.

  2. Wash the sweet potatoes and chop into small pieces (1/4” x 1/4” x 1” works well for me)

  3. Toss sweet potatoes in a bowl with olive oil, salt, and pepper. Feel free to adjust these ratios as you see fit! I like my potatoes salty, but others prefer more oil or other spice flavors like basil or rosemary.

  4. Spread sweet potatoes on the baking sheet and roast for 25 minutes. Energy-saving tip: don’t wait for the oven to reach temperature, just toss the tray right in! Temperature is less critical for roasting veggies in this recipe.

  5. Pour the high-temp oil and couscous into a sauce pan on medium heat and brown for 3-4 minutes, constantly stirring the couscous so it doesn’t burn.

  6. Add water to couscous and boil for 15 minutes, then drain and set aside. Pro tip: If you have a hot water kettle, pre-boil the water then pour it in! This saves a LOT of time.

  7. Roast nuts for 2-3 minutes in a small frying pan or in your toaster oven, then chop!

  8. Make the miso-tahini dressing (tldr: combine all ingredients with a whisk, or use a blender)

  9. Combine all ingredients on top of a bed of arugula or other leafy green, and enjoy!!

Here are a few other variations:

Variation with lentils and zucchini.

Variation with quinoa, tempeh, and broccoli.

Variation with quinoa, broccolini, zucchini, and avocado.

Variation with quinoa and avocado.