Adapted from Vegetarian Gastronomy - Jump-start your morning with this quick and easy overnight low carb Superfood Breakfast Bowl made with chia seeds, hemp seeds, unsweetened coconut, and berries! It’s vegan and gluten-free, and packed with protein, healthy fats, and fibre! 

INGREDIENTS

• 1 cup non-dairy milk 
• 1/4 cup protein powder 
• 2 tbsp chia seeds
• .5 tbsp hemp seeds
• 2 tbsp unsweetened coconut flakes

Additional Mix-ins:

• mixed berries , blueberries and/or strawberries
• pecans , chopped
• walnuts , chopped

INSTRUCTIONS

1. Add the non-dairy milk, protein powder, chia seeds, hemp seeds, and unsweetened coconut into a jar or container.
   
2. Mix/shake well so that the protein powder is fully incorporated with the rest of the ingredients.
   
3. Place in the fridge overnight.
   
4. Next morning, add in fresh or frozen mixed berries and chopped nuts! Enjoy cold!
   
   
   

Check out Vegetarian Gastronomy for more recipes

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Adapted from Love & Lemons - This is no ordinary zucchini lasagna recipe! Of course, it’s vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here, but it really packs in the zucchini to give it an extra veggie kick.

INGREDIENTS

Zucchini Tofu Ricotta: (can be made ahead)

• ¼ cup chopped walnuts
• 2 garlic cloves
• 7 ounces extra-firm tofu
• ½ cup chopped zucchini
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ½ cup chopped fresh basil
• ½ teaspoon sea salt, more to taste
• freshly ground black pepper

For the Lasagna:

• 5 ounces brown rice lasagna noodles
• Extra-virgin olive oil, for drizzling
• 1 (14.5 ounce) can diced fire-roasted tomatoes
• 2 zucchini, sliced into thin planks
• 1 cup grated pecorino cheese
• Sea salt and freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
3. Prepare the pasta according to the instructions on the package, cooking until al dente.
4. Assemble the lasagna: Drizzle a 9x13” baking dish with olive oil, then layer ingredients as follows:
5. 1st layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
6. 2nd layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
7. Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
8. Bake covered for 15 minutes. Uncover and bake 20-30 minutes more. or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.

Notes
To make this vegan, use vegan cheese, or skip the cheese on top. If you skip the cheese, you may want to season the lasagna a bit more salt and pepper.


Check out the Love & Lemons site for more recipes

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Adapted from I Love Vegan - Roll up & dip these vegan rolls in sweet & spicy peanut sauce.  Eating fresh vegetables has never been so delicious!

​INGREDIENTS

Rice Paper Rolls

• ½ red pepper, julienned
• 1 large carrot, julienned
• ⅓ -½ long English cucumber, julienned
• 3 green onions, thinly sliced on a diagonal
• small handful of baby spinach, gently bunched up and sliced thinly
• ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
• sesame seeds
• 6-9 rice papers (I used 22 cm papers)

Peanut Sauce

• 2 tbsp (30 ml) soy sauce (or Bragg's Liquid Aminos - GF)
• 3 tbsp (45 ml) peanut butter
• 1 tbsp (15 ml) sriracha
• 1 tbsp (15 ml) chili garlic sauce (can substitute with 1 more tbsp sriracha)
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) brown sugar (or maple syrup)
• 1 tbsp (15 ml) sesame seeds
• 2-3 tbsp (30-45ml) water to thin

INSTRUCTIONS

FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU:

1. While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8" (20 cm).) Thinly slice the spinach and green onion.
2. Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce (recipe below.)
3. Cut your chilled tofu into thin strips.
4. Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your sesame seeds and all of your prepped veggies.

ASSEMBLY

1. Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
2. Gently shake the excess water from the rice paper, lay it straight out onto your work space.
3. Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet.
4. Sprinkle some sesame seeds in the center of the wrap.
5. Lay the julienned vegetables down in the middle of the wrap. Use approximately ⅕ of each ingredients per wrap (use a little more or a little less depending on how many wraps you want to make and how big you'd like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion.
6. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.

ROLLING:

1. Lift the side of the rice paper that's closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam. Refer to the GIF above for a demo.

SPICY-SWEET PEANUT SAUCE:

1. Combine all ingredients in a bowl and whisk vigorously OR combine all ingredients in food processor and pulse.
2. Store extra sauce in the fridge. I like to keep mine in a glass salad dressing bottle. It may thicken up when refrigerated, I just run my bottle under hot running tap water until it softens back to a liquid.
3. Makes approx. ½ cup of sauce.

NOTES
Use a food processor or vegetable slicer/mandolin to make slicing the veggies quick and easy.

​Check out I Love Vegan site for more recipes

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Adapted from the First Mess - A delicious way to get your healthy fat, protein & veggies! 

​INGREDIENTS

Charred broccoli, tofu + avocados:
1/4 cup olive oil + extra
1 tbsp dijon or grainy mustard
1 clove of garlic, peeled + sliced (optional!)
2 tbsp chopped chives + blossoms if you’ve got ’em
big pinch chili flakes
5-6 sprigs of thyme, leaves rough chopped
2 tbsp lemon juice + zest
salt + pepper to taste
ground cumin to taste
1 package of extra firm tofu, cut into 1/2 inch slices
2 stalks of broccoli, stems removed
3 firm, but ripe avocados
1-2 barely ripe apricots

Sweet curry lemon sauce:
2 tbsp lemon juice
1 strip of lemon zest
1/2 tbsp dijon OR grainy mustard
1-2 tbsp maple syrup OR agave nectar
1/4 cup diced red onion
fat pinch of mild curry powder
small pinch of ground cumin
splash of filtered water (more or less depending on desired consistency)
salt + pepper
1/2 tsp tamari soy sauce
3 tbsp-1/4 cup olive oil

INSTRUCTIONS

In a small bowl, whisk together the olive oil, mustard, garlic, chives, chili flakes, thyme, lemon juice, lemon zest, salt, pepper and cumin. Set aside.

Lay the tofu slices in a large dish and cut the broccoli into florets. Add the broccoli to the dish with the tofu slices. Pour the marinade mix over the tofu and broccoli. Cover and refrigerate, allowing to marinate for at least 1/2 and hour.

While the tofu and broccoli is marinating, make the sweet lemon curry sauce. Combine the lemon juice, lemon zest, mustard, maple syrup, red onion, curry powder, cumin powder, water, salt, pepper, tamari, and oil in a blender and blend on high until you have a completely smooth mixture. Check the sauce for seasoning and place in the fridge while you grill

Preheat your grill to high. Cut the avocados in half, and remove all pits. brush the exposed surfaces with oil and season with salt + pepper. Set aside.

Start laying the tofu and broccoli on the grill. Cook until char marks appear on all surfaces, carefully flipping pieces of tofu and broccoli over here and there for even cooking. Remove all tofu and broccoli once it’s sufficiently cooked/charred. Place avocado halves on the grill and cook until char marks appear. Remove and place on a serving platter.

Chop up the tofu and broccoli into small pieces and toss together in a medium bowl. Dice up the apricots and add to the bowl as well. Toss with some more chopped chives or chive flowers if you want and spoon into the grilled avocado halves. Finish with drizzles of the sweet lemon curry sauce.

Check out the First Mess site for more recipes

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Adapted from the Minimalist Baker - A nourishing, hearty bowl that’s perfect when you’re craving takeout but want something healthier instead. 

​INGREDIENTS

LENTILS

• 1 batch Coconut Curried Golden Lentils

POTATOES

• 1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
• 2 Tbsp coconut or avocado oil (see notes for oil-free*)
• 1/4 tsp sea salt

CAULIFLOWER RICE

• 1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
• 1 Tbsp oil or water
• 1 pinch sea salt
• 1/2 tsp curry powder (optional)

KALE

• 1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)

FOR SERVING optional

• 1 batch Cilantro Chutney
• Thinly sliced red cabbage
• Fresh cilantro
• Lime wedges

INSTRUCTIONS

1. Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
2. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
3. Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
4. In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
5. Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
6. Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
7. Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
8. Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.

NOTES
*For oil-free roasted sweet potatoes, first steam sweet potatoes for 5 minutes in a steamer basket. Then arrange on baking sheet and bake as instructed but only for 15-20 minutes instead of 25.

Check out the Minimalist Baker site for more recipes

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