The Most Amazing Sushi Bowl

 

This meal is absolutely, 100% pure deliciousness. I think it's my most favorite recipe I have created this whole year. I have made it three times in three weeks and no one is tired of it yet. There are a couple of elements that took it over the edge, for me. The first is the sliced ginger - please do not leave this out - it elevates the whole dish (I'm a huge ginger fan). The other things that made this meal so good are the homemade dressings. The miso vinaigrette mixed with the rice is amazing, but the aioli sauce is just - *chef's kiss* ! 

I know there are a lot of dressings and marinades - but just make them all at the same time and it comes together quickly. The rest of the ingredients are easy - you are just slicing and cutting.....and to simplify things even further, I used rice in a microwave pouch. 

The following makes enough for two large servings.

Ingredients:

2 - 8oz microwave pouches of basmati or jasmine rice, white or brown (or make your own from scratch, use left over or frozen rice).

1 large carrot, peeled and shredded

1 cup of sliced cucumbers (I like the organic mini cucumbers that have no seeds)

1 cup of frozen shelled edamame, thawed

1 block of extra firm tofu, pressed and cubed

3 cups of thinly sliced purple cabbage

1 perfectly ripe avocado, peeled and sliced 

Sushi ginger (I used The Ginger People Organic Sushi Ginger), do NOT omit this - this brought the whole recipe to another level! 

1 - 2 Tbl black or white sesame seeds, for garnish

2 sheets of nori, optional (omit if you don't like nori, I do not care for it)

chopped dry roasted peanuts, optional 

Aioli Sauce

3 Tbl vegan mayo (I like Follow Your Heart) or regular mayo 

1 Tbl hot sauce (I like Hank's)

1 tsp sesame oil

1 tsp coconut aminos (OR tamari OR soy sauce)

1 Tbl honey (OR agave OR pure maple syrup) 

Miso Vinaigrette 

1 Tbl coconut aminos (OR tamari OR soy sauce)

1 Tbl pure maple syrup (OR agave OR honey)

2 Tbl rice wine vinegar

1 tsp sesame oil

1 Tbl avocado oil (OR olive oil)

1 Tbl white miso paste

1/2 tsp ground ginger

Tofu Marinade

2 Tbl coconut aminos (OR tamari OR soy sauce)

1 Tbl rice vinegar

1 Tbl white miso paste

1 Tbl maple syrup

1 tsp sesame oil

1 Tbl avocado oil (OR olive oil)

1/2 tsp ground ginger

Directions:

To make the sauces/marinades:

To simplify this process, I make all the sauces at one time. I line up three containers and then measure and add maple syrup to the first, then second, then third dish. I then do the same with the sesame oil, rice vinegar....you get the idea. The sauces are all very similar, so if you make them assembly line-style, you can do it more quickly. For the tofu marinade and miso vinaigrette you will need to use a fork to incorporate the miso into the other ingredients. 

To make the tofu:

Press the tofu for around 15 minutes to remove excess liquid. Cut into bite sized cubes. Pour the marinade over the cut tofu and gently toss. Let tofu marinade for at least an hour. I make mine in the morning and let it marinade all day in the refrigerator until I roast it for dinner. 

Preheat over to 400F

Evenly spread the marinated tofu on a parchment lined baking sheet. 

Roast marinated tofu for 20 minutes. Remove from the oven and use a spatula to flip the tofu over. Roast for another 5 minutes. Remove from oven and set aside. 

To assemble:

Pour miso vinaigrette over all the cooked rice. Stir to combine. 

Evenly divide the dressed rice to each serving bowl. Top with cut veggies, roasted tofu, sliced avocado and thawed edamame. Evenly drizzle the aoili sauce over the top of each bowl. Sprinkle with sesame seeds and chopped peanuts (if using). If you are using the nori sheets, you can either serve them whole on the side or crumble them over the top. 

Enjoy this delicious meal! 

Strawberry Salad with Poppyseed Dressing

While we were visiting my mother in law last week, she made me the most incredible salad. I think salads are my love language....I really do! 

The combination of the sweet fruits with the savory romaine had me raising my eyebrows.....I'm not going to lie, I was dubious of how this would all come together. Well, there was no reason for me to doubt, because this salad came together beautifully. She kept the leftover chopped romaine and cut fruits in the fridge...so I proceeded to make myself this salad for lunch every day, four days in a row! HA! It is that easy to make yourself a unique, healthy, delicious salad whenever you like. 

I am not including measurements in this recipe....it's a salad, just eyeball it! I like the pineapple the best, so I put extra pineapple in mine. I'm also heavy handed with the almonds. Just throw all the ingredients in a bowl. Also, I know you can use fresh pineapple, but give the canned a try and see what you think. Canned pineapple is consistent - which I like for this salad (sometimes fresh is extra sour or it might be overripe and too sweet or mushy). 

Ingredients:

Romaine lettuce, rinsed and chopped

Fresh strawberries, rinsed and sliced

Fresh blueberries, rinsed

Canned pineapple, drained and patted dry

Canned mandarin oranges, drained and patted dry (this is optional)

Slivered almonds OR chopped pecans

Sprinkle of hemp seeds, optional

Brianna's Poppy Seed Dressing

Your can experiment with protein - although we ate it without and it was great (I would do roasted tofu if vegetarian OR chicken, if you eat meat)

Directions:

Place the romaine through hemp seeds, if using, in a large salad bowl. Drizzle with Brianna's Poppy Seed dressing and gently toss to coat. Divide between bowls. If using added protein, place on top of dressed salad. 

Serve this salad with crackers or a good crusty bread. This is a beautiful spring/summer salad that would be lovely for brunch, lunch or at a potluck. 

If you want leftovers, do not dress the whole bowl as the dressing will make the lettuce soggy. Enjoy!

Mint Chip Healthy Dessert Shake

I absolutely love mint chocolate anything. This shake is just delicious - it's so minty and naturally sweet. It is the perfect dessert or afternoon pick me up when you have a sweet craving. Personally, I love the crunchy cacao nibs added just before drinking, but if the nibs aren't your thing, just leave them off (or go crazy and add a few mini chocolate chips). 

I have tried to work this recipe so that it isn't too thin - so don't just eyeball the milk - measure it out and you will get the thickness you expect out of shake. 

This makes one serving (which is honestly not enough - it's that good!) Enjoy! 

Ingredients: 

3/4 cup plant milk (I like almond)

2 Tbl thick plant yogurt (I like CocoJune Vanilla Camomile) 

1 frozen banana

2 large handfuls of spinach (approx 2 cups)*

1 date, pit removed

1 Tbl almond butter

3 ice cubes

1/8 tsp peppermint extract 

1 tsp of cacao nibs, optional 

Directions:

Add plant milk through peppermint extract to a high speed blender. Blend until smooth (I do two cycles).  

Pour into a glass and sprinkle cacoa nibs on top. Enjoy! 

*Spinach tip for smoothies.....I buy fresh spinach in a carton every week....when I get home I immediately put it in the freezer - it has a nice texture when it's frozen - and it helps keep my smoothies cold. 

Veggie Love Minestrone Soup

It's still quite cold on the east coast.....so hot soup continues to be a weekly meal in our house.  Yesterday, I was craving something healthy, hearty and warm. Also, I didn't feel like making a side dish or a salad for dinner....and with this many vegetables all in one soup, I didn't have to! It is very filling. 

This soup has a lot of ingredients, but it honestly came together very quickly. I had half a jar of mild salsa in the fridge and decided to take a chance and throw it in....it was an unexpected, delicious addition! Enjoy! 

• 2 tablespoons olive oil OR water for sautéing 
• 1 yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks of celery, diced
• 3 cloves garlic minced
• 1 Yukon gold potato, peeled and diced
• 1 small zucchini, diced
• 1 cup of mild (not chunky) salsa, I used Late July 
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground sage
• 1 tsp salt
• 4 to 6 cups vegetable broth
• 1 15 ounce jar of tomato puree (I used a yummy jar I recently bought at our farmer's market)
• 1 Tbl sugar, optional
• 2 bay leaves
• 1 15- ounce can red kidney beans drained and rinsed
• 2 cups chopped fresh spinach
• ¼ cup fresh basil chopped
• 8 oz COOKED small pasta noodles
• additional salt and ground pepper to taste

Place a large soup pot over low heat; add olive oil (or water if oil-free) and diced onions, carrots and celery. If sautéing with water keep your eye on the veggies as they cook - I always need to add more water to ensure the veggies do not burn. Cook for about 10 minutes, stirring often. 

Add a little more olive oil or water to the pot and add the garlic, potato and zucchini. Cook for another 4 or 5 minutes, stirring often to make sure nothing burns. Add the salsa, basil, oregano, thyme, sage and salt. Stir. Add 4 cups of vegetable broth and tomato puree; stir. You can alway add more broth later if you feel like you want a thinner soup. Add the sugar, if using. Finally add the kidney beans, chopped fresh spinach and chopped fresh basil. Let this come to a simmer. Simmer for about 20 minutes, stirring every so often. The soup is good to go once the potatoes are cooked through and the veggies' texture is to your liking. Taste the soup and if needed add a little more salt and some pepper. 

While the soup is simmering, cook the small pasta noodles according to the directions on the box. I like adding the pasta to each individual bowl and then ladling the soup over the noodles. This ensures the noodles stay al dente and delicious. I really don't like mushy noodles that have been sitting around in hot soup getting softer by the minute. I also store leftover soup separate from the cooked pasta noodles - again, this keeps the noodles from getting mushy. To keep your cooked noodles from sticking to each other, drizzle a little olive oil on top of the drained and cooked noodles. That'll do the trick. 

This soup is great served with a light dusting of vegan or regular Parmesan and a side of good, crusty bread. Enjoy! 

Weeknight Broccoli and Bean Pasta with Sausage

Oh yum this dinner was delicious! Comfort food for sure - especially since I also served garlic bread as a side (which is always a hit). We are having a cold spell right now and this was rich and flavorful and warm. A very hearty meal at the end of the day. 

If you aren't vegan then use real sausages, cream and real parmesan, if you like! You don't have to be boxed in when you see a recipe...it is just a guide. The vegetarians in my house wanted REAL parmesan and so they got it.  Mine was equally as delicious with the vegan parmesan....but we all truly enjoy Beyond Sausage Brats. If you haven't tried them yet, do! You might be surprised at how authentic they taste. Enjoy! 

Ingredients:

1/2 red onion, finely diced

1 large carrot, peeled and finely diced

2 garlic cloves, finely diced

1 15oz can of cannellini beans, drained and rinsed

24oz jar of good quality marinara sauce (I only use Rao's Marinara- it is THE best)

1/2 cup of creamy plant milk (I like Oatly barista-style oat milk because it's thicker than regular)

4 vegan sausage links (I only use Beyond Sausage Brats)

1 pound of pasta like penne or ziti

1 pound of broccoli, rinsed, dried and chopped into florets

1 to 2 Tbl of olive oil

Salt and pepper

Vegan Parmesan for serving

Directions:

Add diced onions, diced carrots and 1/4 cup of water to a large skillet over medium low heat. I water sauté my veggies, but if you prefer to use olive oil then go ahead and omit the water and use a couple tablespoons of oil to sauté the onions and carrots. As you sauté, the water will evaporate, so keep an eye on the onions and carrots while they are cooking and add a splash of water when needed so that your veggies do not burn. Give them a stir every couple of minutes. I sautéed the veggies in water for about ten minutes. Right before adding the diced garlic add a bit more water so the garlic doesn't burn. Saute for another two minutes, stirring often. 

Now add the cannellini beans and jarred marinara (I hope you're using Rao's). Give it a good stir and let it come to a very low bubble for a minute or two then turn off heat and set aside until you are ready to put it all together. 

Cook the pasta according to the directions on the box. If your pasta is ready before the rest of your dish drizzle it with a bit of olive oil to keep it from sticking while it waits. 

To roast the broccoli, heat the oven to 425F.  Put the broccoli on a sheet pan covered with parchment paper. Drizzle 1 or 2 tablespoons of olive oil over the broccoli. Season with salt and pepper and roast for 15 to 20 minutes, depending on your crispy preference. 

Don't forget to cook the vegan sausages - I cook mine in a skillet until they are crispy on the outside, about 10 - 12 minutes, flipping every couple of minutes. Once they are ready, slice them into rounds. 

To put it all together warm up the marinara sauce and add the cooked pasta. Scoop portions into a bowl and top with sliced vegan sausage, roasted broccoli and vegan parmesan. I made garlic bread to go along with this meal and of course it was devoured.  Enjoy! 

Vegan Chick'n Salad Wrap

This wrap is yummy! So so yummy! It came together very quickly and I am already thinking about when I can make it again. I think having a good salad dressing on hand is key to a speedy dinner (although if you want to make your dressing from scratch go for it!).  I love Gotham Greens Vegan Green Goddess dressing - it is has a light, bright flavor while also being rich and creamy. You can find this at Whole Foods or Wegmans. 

The non-vegans in my family asked me to use real parmesan in their wraps - and I did. They loved it! I will say, this recipe can be vegan, vegetarian or you can use real chicken. It is so easily adaptable...so do whatever you like. I served these wraps with a smoothie and chips, but french fries would be great too!  Enjoy! 

Ingredients:

Romaine lettuce, rinsed, dried and roughly chopped

Cherry tomatoes, sliced in half or quartered

Small cucumber, chopped into small pieces

Croutons, homemade or store bought (I like Almost Naked for store bought)

Vegan parmesan (I like VioLife)

Vegan Chicken (I used Gardein Seven Grain Crispy but I also like Quorn ChiQin Nuggets) *I cooked the chicken until it was extra crispy then chopped it into small, bite sized pieces

Salad dressing (I used Gotham Greens Vegan Green Goddess Dressing)

Large flour tortillas, warmed so they fold without breaking

Directions:

Add chopped romaine, cherry tomatoes, cucumbers, croutons and parmesan to a large bowl. Add salad dressing of your choice and toss. Add the cooked chick'n and lightly toss. Try a bite to see if you have enough salad dressing and adjust accordingly. Season with pepper and salt, if needed. 

Scoop salad mixture into a warmed tortilla and roll into a burrito. Slice down the middle. Serve with chips or fries and a smoothie. Enjoy! 

Spiced Carrot Muffins with Crumb Topping

It snowed here this morning and the glistening trees are absolutely beautiful. Between walking my dogs, making dinner and folding laundry, I found the time to make some carrot muffins. I was inspired by a recipe I found in a plant-based cookbook a friend gave me for Christmas. I made a few tweaks to suit my tastes and I love how they turned out. They are so light and airy.  These muffins are full of cozy spices and I ate one warm with a hot cup of earl grey tea - delicious! 

I hope wherever you are today you are staying warm! Enjoy! 

Ingredients:

1 1/2 cups of whole wheat pastry flour OR spelt flour (I used half and half)

3/4 cup light brown sugar, packed

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon allspice 

a pinch of cardamom (optional)

3/4 cups of walnuts or pecans, chopped (I used both!)

2 teaspoons chia seeds

2 teaspoons ground flaxseed

1 cup of peeled, grated carrots (about 1 large or 2 medium)

3/4 cups of plant milk (I used almond milk)

2 teaspoons apple cider vinegar

1/2 teaspoon vanilla extract

1/4 cup of melted and cooled plant butter (I used Earth Balance)

Crumb Topping:

2 Tbl of whole wheat OR spelt flour

2 Tbl rolled oats

2 Tbl plant butter, cold and cut into cubes

2 Tbl brown sugar

1/4 teaspoon cinnamon

Directions:

Preheat oven to 350F

Whisk together the flour, brown sugar, powder, soda, and all the spices from cinnamon to cardamom (if using) in a large bowl. Add the nuts, chia seeds and flaxseed and stir. 

Combine the wet ingredients in a separate bowl - carrots, plant milk, vinegar, vanilla extract and melted and cooled plant butter. 

Add the wet to the dry and stir gently until combined. Line a muffin tin with paper liners and scoop batter into the liners (I got 10 muffins). 

To make the crumb topping: use a fork or your fingers to combine the flour, oats, plant butter, brown sugar and cinnamon together. Evenly sprinkle the crumb topping on the top of each muffin. 

Bake for 30 minutes or until a toothpick comes out clean.