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Vegan Poke Bowl

10/19/2021

Adapted from Simple Veganista - Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber, and avocado for a quick and easy meal bowl! Perfect for lunch, dinner or make ahead meals, and can be whipped up in as little as 20 minutes.

INGREDIENTS:
Tofu Poke

¼ to ⅓ cup tamari, coconut aminos or soy sauce
1 tablespoon rice vinegar or lime juice
½ tablespoon sriracha
1 teaspoon sesame oil
2 cloves garlic, smashed and finely chopped or finely grated
1 inch piece ginger, peeled and finely chopped or grated
⅓ sweet onion, julienned
14 oz block organic tofu (firm or extra firm), cut into ½ inch cubes

Bowl Additions - Vegetables

½ cucumber, sliced
3 – 4 radishes, sliced
¼ red cabbage, shredded
1 avocado, diced or sliced
1 tablespoon sesame seeds, toasted or black
2 scallions, white and green parts, sliced thinly
⅓ cup cilantro, roughly chopped
1 ½ cups cooked quinoa, brown rice or cauliflower rice

INSTRUCTIONS:

Prep tofu: Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into ½ inch cubes.
Marinate: In a medium bowl or shallow dish, combine the soy sauce, sriracha, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
Prep the remaining ingredients and assemble your bowls

Check out Simple Veganista for more recipes

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Creamy Pumpkin Soup

10/15/2021

Adapted from Wholesome Yum - An easy creamy pumpkin soup recipe made with canned pumpkin and coconut milk! It's delicious, healthy, and ready in 30 minutes with just 7 simple ingredients.

INGREDIENTS:

2 tbsp Olive oil
1 small Yellow onion (diced)
2 cloves Garlic (minced)
4 cups Chicken broth
1 13.5-oz can Full-fat coconut milk
1 15-oz can Pumpkin puree
1/2 tsp Nutmeg
1/2 tsp Sea salt
1/2 tsp Black pepper

INSTRUCTIONS:

Heat olive oil in a frying pan over medium heat. Add the onion and saute for 5-7 minutes, until translucent.
Add the garlic and saute for 1-2 minutes, until fragrant.
Add the chicken broth, coconut milk, pumpkin, nutmeg, sea salt, and black pepper.
Use an immersion blender to puree the soup, until smooth and creamy.
Bring soup to a boil, then reduce heat and simmer for about 25-30 minutes, until the soup reduces to your liking and flavours develop.

Check out Wholesome Yum for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

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Jamie Oliver's Roasted Roots and Halloumi Traybake with Zucchini Tangles

10/5/2021

For Adapted from Jamie Oliver - “The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is to combine roasted ingredients with fresh ones and to top them with a good sauce or pesto, giving a mix of temperatures as well as textures. We use a spiraliser to create the vegetable tangles. ”

INGREDIENTS:

800 g mixed root veg , (potatoes, carrots, parsnips, beetroots)
2 red peppers
1 small broccoli , or cauliflower
olive oil
250 g halloumi cheese
1 zucchini , (or 1 cucumber, 2 carrots or 2 beetroots)
1 large eating apple
100 g lettuce , or spinach
4 tablespoons quality green pesto

INSTRUCTIONS:

Preheat the oven to 200ºC/400ºF.
Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
Spiralize the zucchini (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the zucchini and spinach.
Mix the pesto with 2 tablespoons of oil and drizzle over to serve.

Check out Jamie Oliver for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Recipes We Love

Vegan Poke Bowl

Creamy Pumpkin Soup

Jamie Oliver's Roasted Roots and Halloumi Traybake with Zucchini Tangles

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