Food!!!

  https://www.rabbitandwolves.com/vegan-moroccan-spiced-sheet-pan-tofu-sweet-potatoes/#recipe

  https://www.budgetbytes.com/vegan-red-beans-rice/ made with onion, garlic carrot fried egg on top

  Ingredients 1 1/2 cups corn (canned, frozen or fresh just make sure it’s drained) 1-2 cups mozzarella(I used grated and fresh) 2-3 tbsp mayo 1 tsp sugar 1/2 cup finely diced white onion Salt and pepper to taste 1 pinch gochugaru (Korean red pepper flakes)(optional) Chives for garnish 1 tbsp butter 1. Turn on broiler. Mix together corn, onions, mayo, sugar, salt and pepper in a bowl until we’ll incorporated. 2. Heat butter over medium low heat in oven proof pan and cook corn mixture 3-4 minutes. Mix well and cook down onions and mayo. Toss in pepper flakes if using. 3. Cover corn with cheese and broil 2-3 minutes or until cheese is bubbly and a little brown. Garnish with chopped chive and serve immediately. I ended up adding more cheese because I could.

https://thefoodietakesflight.com/tofu-and-mixed-vegetable-rice-bowl/#recipe

  ngredients 280g drained tinned jackfruit (save the juice) 4 cloves chopped garlic 1/2 tsp Smoked paprika 1/4 tsp Onion powder 1/2 tsp Coriander powder 1/2 tsp Cumin powder 1 tbsp Coconut oil Salt to taste 1 tsp Chilli powder 1/2 Red onion chopped Rosella condensed tomato soup pack Tortillas Red cabbage sliced thinly Capsicum diced Tomatoes diced Red long chilli sliced thinly Lime and salt to taste Method Mix all the marinade ingredients except the onions and Rosella condensed tomato soup. Heat a little coconut oil on the pan. Add onions and sauté for a few minutes, then add the jackfruit and fry until gets a nice brown colour. Add a bit more oil if you need to. Add half a pack of the Rosella condensed tomato soup, combine and cover. Lower the heat to med/low. Once it develops a dark crust, take off the heat. Serve a tablespoon in a warm tortilla/taco and top with your favourite fresh ingredients. I used cabbage tomatoes capsicum and chilli with a wedge of fresh lime - but use wha...

  www.thefoodietakesflight.com/easy-baked-tofu

  www.thefoodietakesflight.com/garlic-chili-oil-tofu

  https://thefoodietakesflight.com/miso-udon-noodle-soup

  https://www.cookerru.com/zaru-soba/

  https://www.rabbitandwolves.com/vegan-spicy-honey-garlic-tofu/#recipe

  http://www.thefoodietakesflight.com/basil-garlic-oil-noodles

  https://www.cookerru.com/easy-egg-fried-rice/

  https://thefoodietakesflight.com/teriyaki-tofu-katsu

 Double this! 1 pound uncooked spaghetti 5 large garlic cloves, thinly sliced 1/3 cup + 2 Tbsp olive oil 1/2 tsp crushed red pepper flakes sea salt and black pepper, to taste 1/4 cup finely chopped fresh parsley (optional) 1/2 cup grated pecorino or parmesan (optional) Instructions 🌟🌟🌟🌟🌟 Follow package instructions on spaghetti of choice- don’t forget to salt your water generously.  TIP: leave the spaghetti al dente to avoid overcooking: it will finish cooking in the pan  save ~ 1/3 cup of starchy pasta water to naturally thicken your sauce later.  In a skillet or pan, add olive oil and garlic while still cold and slowly warm them up together.  When the garlic starts to brown (~5 mins)- add red pepper flakes and mix.  Slowly start adding spaghetti to the pan, mixing and coating as you go.  Add parsley and pasta water to thicken and emulsify- it’s the secret to creamy pasta.  Enjoy this quick and comforting meal

  SERVES 4 • 1 head cauliflower, cut into florets • 1 C brown rice flour or GF all purpose flour • 1 C water or plant milk • 1 TBSP liquid aminos • 2 TBSP orange juice • 1/2 tsp garlic powder Sauce 🍊 • 3/4 C orange juice • 1/2 C water • 1 TBSP orange zest • 1” piece ginger • 2 garlic cloves • 1 TBSP chili garlic sauce • 1/4 C rice vinegar • 1-2 TBSP liquid aminos or soy sauce • 1/4 - 1/3 C swerve, coconut sugar or maple syrup • crushed red peppers, to taste • 1 tsp tapioca flour (or cornstarch) + 2 TBSP water To Serve 🥦 • green onions, chopped • broccolini, steamed • Shirataki rice (for lower carb) or jasmine rice 1️⃣ Combine ingredients for batter in a large bowl. If it’s too thick, add extra liquid. Pour in cauli and toss. One by one, transfer cauliflower to two parchment lined baking sheets, letting excess batter drip off. Do not overcrowd. Bake at 400 for 30 min. Rinse/dry bowl, set aside. 2️⃣ Purée ingredients for sauce except tapioca flour in a blender until smooth. Pour in...

  UMPKIN BEET AND GOATS FETTA SALAD 🪴 . . What you need: . . 🪴2 x cups of pumpkin roasted w/ garlic , rosemary and evoo 🪴 small tin of baby beets drained and quartered 🪴1/2 jar of marinated goats cheese - oil drained off 🪴1/3 cup pine nuts 🪴fresh rocket and greens 🪴fresh parsley 🪴fresh lemon 🍋 . . 🪴 Start with the greens in the bottom of a salad dish , then add you pumpkin and beets and lightly toss. Then layer on the rest of your ingredients and Squeeze fresh lemon juice over the top - season with salt and pepper 🍽 . . 🪴. Serve as is OR with your protein of choice …. Goes delish with white fish , boiled eggs sliced through it and chicken ⭐️

  For 2 servings • 2 sweet potatoes • 70gr roquette (arugula) 🌱 • 2 handful of dried cranberries 🫐 • 1 big apple 🍏 • handful of walnuts or pine nuts • 250gr cherry tomatoes 🍅 • 1/2 tbsp musterd • 2 tbsp maple syrup • 1 tbsp balsamic vinegar • olive oil (optional) INSTRUCTIONS Peel and roast the sweet potatoes in the oven (with some vegetable oil). Chop the apple. Mix the maple syrup, mustard and balsamic vinegar together to make the dressing. Mix this dressing with the arugula, cherry tomatoes, apple and roasted sweet potatoes. Sprinkle the dried cranberries and pine nuts (or walnuts) on top for that extra touch! 😉 It's that easy!

  www.thefoodietakesflight.com/cold-sesame-noodles

  https://thefoodietakesflight.com/vegan-peanut-satay-noodle-soup/

  https://thefoodietakesflight.com/vegan-pad-thai

https://thefoodietakesflight.com/maple-hoisin-tofu/#recipe double recipe 4 TB hoisin 5 TB Maple Syrup 2 TB soy sauce 2 tsp garlic 2 tsp sriracha

  6 parts warm water 1 part sugar 2 parts fish sauce 1/2 part garlic 1/4 part rice vinegar or 1/2 part lime Thai chili peppers (optional) *substitute “part” with any measurement like a teaspoon, tablespoon or cup 📝 tips : * If 1 part = 1 tablespoon, you will end up with a little more than 1/2 cup of dipping sauce (this volume is usually good for 2-3 bowls of vermicelli) * The recipe can easily be adjusted for larger servings to cater to a party or single servings if you just need to mix a quick dip. * To better gauge how much sauce you are making, you can start by adding the warm water into your bowl first.

  INGREDIENTS - 200g Pasta/Spaghetti - 2 tbsp Unsalted Butter - 1 tbsp Olive oil - 1 small Onion (chopped) - 4-5 Garlic cloves (minced) - 1 tsp Salt or to taste - 1 tsp Black pepper - 1 tsp Paprika - 1 tsp Oregano - 1 tsp Dried Basil - 1/2 tsp Thyme and Rosemary - 1/2 cup Pasta water - 1/2 cup Grated Parmesan - Chopped parsley for garnishing METHOD - Melt the butter and add olive oil. Then sauté garlic and onion and add all the spices. - Then, toss in al dente pasta and pasta water and give it a good mix. - Finish with parmesan and parsley. Enjoy!

  https://thefoodietakesflight.com/easy-spicy-miso-noodles

  https://thefoodietakesflight.com/kung-pao-pasta/

  https://www.cookerru.com/korean-braised-tofu/?utm_source=newsletter&utm_medium=email&utm_term=2022-08-18&utm_campaign=Korean+Braised+Tofu+Dubu+Jorim+

  https://www.rabbitandwolves.com/creamy-vegan-chicken-satay/#recipe