Just one bite and you will fall head over heels for this completely plant-based meal bowl that is not only vegan but also gluten free.
If you have a sensitivity to peanuts, substitute almond butter and chopped almonds in this recipe.
Preheat oven to 400 F (200 C).
Wrap tofu in several layers of paper towel or a couple of kitchen towels. Place something heavy, such as a large pot containing a couple of canned goods, on top and set aside for 15 to 20 minutes.
Meanwhile, in medium bowl whisk together sesame oil, rice vinegar, tamari, coconut sugar, water, chili garlic sauce, and peanut butter until well combined. Set aside.
Cut drained tofu into bite-sized cubes and place in single layer on parchment-lined baking tray. Bake for 25 minutes, stirring once about halfway through cooking time. Set aside to cool at least 10 minutes. Stir cooled tofu into peanut sauce and let marinate for 15 minutes.
Bring medium saucepan of water to a boil. Remove from heat and immediately add rice noodles. Soak noodles according to package instructions, then drain and rinse under cold water.
In large frying pan or skillet, heat avocado oil over medium heat. Add bok choy and sauteu0301 until wilted and lightly browned, about 1 to 2 minutes. Remove and set aside on plate and cover to keep warm. Place pan back over medium heat and, using slotted spoon, transfer tofu cubes to hot pan. Add a couple of tablespoons of sauce and cook, stirring frequently, until browned on all sides. As tofu will stick a bit to the pan, use a metal or wooden spatula to make it easier to flip and turn tofu.
To assemble bowls, divide rice noodles among serving bowls. Top with bok choy, beets, crispy tofu, and sprouts. Drizzle with any leftover peanut sauce before garnishing with some green onion and chopped peanuts.
This recipe is part of the Beautiful Bowlfuls collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.