Green Curry Fried Rice

1 and 1/3 cups quinoa, soaked for 15 minutes

2 and 2/3 cups water

Rinse quinoa, add hot water, allow to boil, reduce the heat to low and cook for 18 minutes in low, close the pan and leave it for 10 minute. Allow to cool in a plate, so that it would NOT be mushy.

1 tsp coconut oil

1 cup yellow onion, sliced thin and into 2

Heat oil in a pan, add onion and saute for 3 minutes in medium flame.

1 tsp garlic cloves, grated

1 tsp ginger, grated

3 tbsp green curry paste (1 bottle = 6 tbsp)

Add ginger, garlic and green curry paste and saute for a minute in medium flame.

1/2 can coconut milk (2/3 cups + 1/4 cup)

1 tbsp tamari

Add coconut milk, tamari, mix well, cook in medium heat for 3 minutes.

16 oz tofu, remove water and crumble

Add crumbled tofu, toss and cook in the curry sauce for 3 minutes.

1 cup carrot, chopped into triangles (1 and 1/2 carrots)

1 cup celery, chopped (almost 3 sticks)

Add carrot, celery, mix well and cook for 2 minutes

1 cup frozen peas

Add peas, mix well and cook for 3 minutes.

1 and 1/2 cup broccoli

Add broccoli, mix well and cook for a minute

1 and 1/2 cup mixed bell peppers, chopped into 1/2" strips

3/4 tsp salt

Add bell peppers, salt, mix and cook for 3 more minutes.

Add cooked quinoa and toss well for about 3 minutes until everything is evenly coated and hot. Turn off the stove

1 cup thai basil

1/2 cup green onion

5 tsp fresh lime juice

Add thai basil, green onion and lime juice and mix well. 

4 oz wild arugula

Divide the arugula in to 4 plates. Divide the fried quinoa-tofu on top of the arugula, so that the arugula wilt slightly from the heat.

Source: hot-thai-kitchen

Serves: 4

Taste Note: Tastes 

Mint Chocolate High Protein Breakfast

 1/2 cup sprouted rolled oats

1 tbsp hemp seeds

3/4 cup water

Overnight soak oats and hemp seeds in water.

1/8 tsp salt

Grind all the above for 30 seconds

3/4 cup yogrt

1 scoop Mint Chocolate Truvani Organic Plant Based Protein Powder

Add yogurt, protein powder and blend for 30 more seconds.

Scrape the sides and blend for 30 more seconds.

Taste Note: Tastes AWESOME

Serves: 1

Nutritional Information: 14.5 grams Fat, 10.33 grams Fiber, 38.33 grams protein, 498 calories

High Protein Savory Breakfast

1/2 cup sprouted rolled oats

1 tbsp hemp seeds

3/4 cup water

Overnight soak oats and hemp seeds in water.

1/4 tsp salt

1/4 tsp black pepper powder

1/4 tsp cumin powder

1/2" ginger

5 cilantro stems and leaves

5 mint leaves

Grind all the above for 30 seconds

3/4 cup yogrt

1 scoop Unflavored Unsweetened Truvani Organic Plant Based Protein Powder

Add yogurt, protein powder and blend for 30 more seconds.

Scrape the sides and blend for 30 more seconds.

Taste Note: Tastes AWESOME

Serves: 1

Nutritional Information: 13.5 grams Fat, 7.33 grams Fiber, 38.33 grams protein, 458 calories

Mushroom Pepper Fry

Grind

1 tbsp black pepper corns

1 tsp fennel seeds

1 tsp coriander seeds

Add all the above to small jar and grind to a coarse powder and set aside.

1 tbsp oil

1 tsp cumin seeds

Heat oil in a pan, add cumin seeds, let it splutter.

2 whole dry red chilies, DO NOT SPLIT

Add dry red chilies, give a quick mix.

1 onion, sliced thin and chopped each slice into 2 pieces

1 medium green bell pepper, sliced thin and chopped each slice into 2 pieces

Add onion, green bell peppers, saute for 10 minutes in medium flame.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger and garlic, sauté for a minute.

1 pound mushroom, washed and SLICED THIN (MUST)

Add mushroom, saute in medium flame. It will let out water, keep sautéing until all the water evaporates, continue cooking, so they brown. I cooked in medium for 15 minutes in medium flame and 5 minutes in high flame.

1 tsp salt

Add prepared pepper mixture, salt, sauté for 2 minutes and turn off the stove.

Taste Note: Tastes AWESOME
Yields: 2 cups

Source: sharmispassions

Thousand Island dressing

1/4 cup cashews, soaked for 4 hours (5 grams of protein)

1/4 cup water

1 tbsp tomato paste

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp smoked paprika

1 tsp lemon juice / white vinegar

1/8 tsp salt

1/8 tsp black pepper powder

Grind everything.

Source: elavegan

Taste Note: Tastes 

Serves: 4

Vegan Black Bean Burgers

Serves: 4

Flax eggs

3 tbsp GROUND flax seeds (6 grams protein & 4 grams of fiber)

1/4 cup water

Mix ground flax seeds with water and keep aside for 15 minutes.

1 (15 ounces) can black beans, drained and rinsed (24.5 grams protein & 24.5 grams fiber)

Rinse the beans very well in a sieve, drain them and pat dry.

1/2 cup sunflower seeds (12 grams protein & 6 grams of fiber)

2/3 cup oats (8 grams of protein & 5.3 grams of fiber)

2 tsp onion powder

2 tsp smoked paprika

1/2 tsp ground cumin

1/4 tsp red pepper flakes

1/2 tsp salt

1/2 tsp black pepper powder

Process in food processor until it becomes like flour like consistency.

1 and 1/4 cup big onion, chopped

3 garlic cloves, minced

1 tbsp tomato paste

1 and 1/2 tbsp tamari

1/4 cup moringa leaves, packed / 3 tbsp fresh parsley, finely chopped

Add flax eggs, black beans, onion, garlic, tomato paste, tamari and parsley / moringa.

Pulse few times until the mixture come together, DO NOT over blend, as the burger should still have some texture. Scrape on the sides if needed and pulse again until the mixture hold together, when pressed between your fingers.

Form 4 burger patties with your hands. If the mixture is too sticky, you can simply add more oats. if its too dry, add little water.

Heat the oven to 375 degrees F.

Lightly grease a baking sheet. place the patties and apply little bit of oil on top of the patties. 

Bake for 15 minutes, 

vegan barbecue sauce

Flip, brush with vegan BBQ sauce and bake for another 15 minutes. 

Toppings

AVOCADO - MUST

tomatoes

lettuce

onion

cucumber

Source: elavegan

Taste Notes: Tastes 

Protein: 12 grams / patty

Fiber: 10 grams / patty

Chickpea Flour Buns

3 cups chickpea flour

2 tbsp ground flax seeds

2 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

In a large bowl, whisk all the above ingredients. 

2 cups water

1 tbsp apple cider vinegar

1 tbsp maple syrup

3 tbsp psyllium husk powder

In a separate bowl, immediately, whisk all the wet ingredients including psyllium husk powder, as the mixture thickens quickly. Let the mixture rest for 5 minutes. 

Preheat the oven to 325 degrees F.

Mix the wet and dry ingredients into a sticky dough. 

Lightly wet the hands and divide the dough into 6 sections of a bun pan. 

If adding sesame seeds, brush the dough with water first.

Bake the chickpea flour burger for 50 minutes, until deeply golden.

Let the buns cool completely before slicing.

Sesame seeds for topping

Soure: elavegan

Taste Note: Tastes 

Serves: 6