Plant-Powered Food for Thought

You know that incredible feeling when you find a recipe that you LOVE, that's EASY, and so healthy?? This is IT. For one, everyone loves breakfast foods, whether it's morning or evening. For another, this tofu scramble takes just 10 minutes, is packed with protein and nutrients, and is very filling. The nutritional yeast, spinach, and (optional) avocado make this one of the most nutrient-dense meals you could eat in one sitting. Not to mention, tofu is an excellent source of protein, calcium, iron, and more. It also contains all amino acids needed in your diet! So, your budget, your body, and your busy self can feel really good about this recipe!! What you'll need 1 small red onion, diced 1 cup spinach, packed 1, 16 oz package firm tofu, drained 1 garlic clove, minced 1 tbsp olive oil 1 tbsp dairy-free butter 1-2 tbsp nutritional yeast 1 tsp turmeric  ½ tsp paprika (1 tsp if you like spice) 1 tsp onion powder

I have to admit, I wasn't sure how the asparagus would fair in a Latin American bean bowl, but I was a fan. Would-paint-my-face level fan. The asparagus adds a nice salty, citrus-y, and crunchy top to an otherwise straightforward bean bowl.  I don't normally cook in large portions, but this is a great meal prep for the week! It could serve a large and filling meal to a group of four, or make lunches to-go for the week. And though the ingredient list may seem daunting, it's truly an easy, affordable meal that will be easy to repeat once you've done it. Serves: 4 What you'll need: 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1 can diced tomatoes with jalapeno in tomato juices 4.5 oz can green chiles 1/2 red onion diced 2 avocados 1/4 cup diced fresh tomato 3 cups cooked brown rice 3 garlic cloves minced 1 bundle of asparagus 1 tsp coriander 1 tsp cumin 1 tsp paprika 1/4 tsp cayenne pepper Pinch of re

Here we go. No long anecdotes, gimmicks, or gibberish needed. This super greens pasta is incredibly easy, packed with super foods, and delicious. What you'll need: 3 cups cooked pasta, any variation welcome Save some hot pasta water from boiling For the super green sauce: 1/2 avocado 1/2 cup steamed spinach 1 garlic clove 2-3 tbsp olive oil 2 tbsp red pepper hummus A handful (approx. 1 oz) basil. Optional: Salt and pepper to taste Additions or substitutions to try if you re-make: 3 tbsp soaked raw cashews (can replace hummus) 1 tablespoon nutritional yeast (added nutrients, slight "cheezy" flavor) What you'll do:  In a food processor or high speed blender, combine and blend the sauce ingredients until smooth. Sauce should be thick, but easy to stir into the cooked pasta. Add more olive oil or pasta water to thin out the sauce if needed.  Enjoy!

Hey y'all So the past few weeks have been crazy. I feel I say that frequently, but this time I mean it. Within a two weeks notice, me, my husband, and our two fur babies up and moved to Memphis for his dream job opportunity. So, it has been quite the adventure! It's not the easiest thing in the world to find vegan food in the South, but we are finding some lovely options (through lots of research and asking around, lol). Any who, do forgive my lack of consistency as we continue to adjust! I have about THIRTY recipes I need to post . . . so hang with me! Today, I'm going to share a simple, filling, flavorful power bowl recipe that can be adapted to countless variations, and is always amazing. This particular bowl consists of Asian-marinated tofu, mushrooms, roasted red potatoes, brown rice, avocado, carrots, asparagus, and sesame seeds! Feel free to use what you have to make this happen. Once again, this concept is delicious with a variety of veggies, b

This meal was a combination of luck and creative genius. I remember having some additional pesto from a previous meal and contemplating how to use it creatively for a consecutive night. Thus, the Chick'n Pesto Quesadilla was born. This dish is filling and fresh. I don't often cook with imitation meat, but the Quorn chick'n patties really added a nice, crispy and hearty touch to this meal. If you love pesto as much as I do, this is definitely a recipe you'll want to try and keep in your back pocket! Not to mention, once you become familiar with the art of quesadilla-making, it's really quite easy (I don't have enough patience to make anything too terribly time-consuming). Best of luck and have fun! Serves: 2 (recipe creates 2 quesadillas) What you'll need For pesto: 1/2 cup packed basil 1 tbsp walnuts 1/2 tbsp nutritional yeast 1/8 cup olive oil 1 tsp of lemon juice Salt and pepper to taste For the rest: 2 Quo

I don't know about y'all, but I have been stupid busy this fall. And, in being stupid busy, stupid easy recipes are what I live for. Sometimes, I feel too tired to spend anything more than 10 minutes cooking, but I still want to cook to eat healthy and save money. That's where recipes like this avocado salad save the day. Seriously, guys, put this salad in your back pocket. It is cheap, easy, and super filling as it is full of healthy fats. And, honestly, you likely keep many of it's ingredients on-hand at home. Here is what you need: 2 avocados, diced 1 large tomato, diced 1/2 cup diced red onion 1/2 cup corn 1/2 cup black beans, rinsed and drained 1/4 cup finely chopped cilantro 2 tbsp olive olive 1 lime, juiced 1 clove garlic, minced Salt and pepper to taste Optional: tortilla chips to eat it with What you'll do:  Combine all ingredients into a large bowl in a similar order to the ingredient list Toss to thoroughly combine flavor