moisturizing serum from @dr.elsajungman ✨ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
celebrating earth day with my current favorite sustainable skincare product! this serum is cruelty-free, plant-based, made with minimal ingredients, microbiome friendly, and female owned. I’ve been using it before bed and wake up with dewy, glowing, and super hydrated skin.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have rosacea & eczema prone skin, and the one thing that has helped the most is keeping my skin hydrated. I add it under my moisturizer and it doesn’t feel greasy at all - plus it smells amazing🌼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
and happy earth day! 🌎 here are a few things you can do today to say thank you to our planet—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Eat a plant-based meal. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Ditch plastic bags and straws.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Invest in reusable grocery bags.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Choose sustainable body & household products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Plant a tree!
kabocha squash mac and cheese—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
another kabocha squash recipe! if you’re unfamiliar kabocha squash aka Japanese pumpkin is very similar in taste and texture to pumpkins, butternut squash, and sweet potatoes. they’re one of the only squash that is low FODMAP, so if you struggle with gut health/digestion you gotta try it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the breading I used @longevebrands breadless crumbs mixed with the kabocha squash seeds, olive oil, nutritional yeast, and salt. click the link in my bio for the full recipe🎃
kabocha squash bowl w/ carrot miso ginger dressing kabocha squash bowl w/ carrot miso ginger dressing—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob the most gut friendly meal I’ve ever made! this bowl is 100% low FODMAP meaning no icky IBS symptoms. whether you deal with IBS or not, the ingredients in this bowl are nourishing, loaded with micronutrients, and super gentle on the gut. we’ve got—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—baked kabocha squash
—spicy sautéed kale
—water chestnuts
—nori
—lotus root
—shredded carrots
—diced cucumber
—brown rice
—raw ginger
—green onion
—carrot, miso, ginger, sesame oil dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
as always, this bowl is customizable and you can choose to omit any of the ingredients. if you’re having trouble finding certain ingredients, you can find most online or in your local Asian market.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like to add lots of ingredients to keep my meals as diverse as possible - eating the same foods everyday can unfortunately cause intolerances. so try your best to eat as much of a variety as you can to keep your gut bacteria happy! 🦠 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe in the link in my bio🧡
tofu “egg” salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is such an easy meal I eat allll the time. it takes literally minutes to prepare and tastes just like authentic egg salad. here’s how to make it:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add a block of firm tofu (not to be confused with super firm) to a mixing bowl and use a fork to crumble. 
—mix in 3-4 tbsp of vegan mayo (I use @primalkitchen), 1/2 tsp turmeric, and 1/2 tsp black salt aka kala namak. mix well and top with pepper and chopped chives
—grab a tortilla (I use rudi’s gf spinach tortilla) and cut a line from the center of the tortilla towards the bottom
—add shredded romaine and a small scoop of egg salad to each of the 4 quadrants of the tortilla. carefully fold the bottom left quadrant up. fold again to the right, then complete folding the tortilla down. that might sound confusing - if you’re not familiar with how to fold a tortilla this way, google “tiktok tortilla hack”
—fry for a minute or so on each side. no oil required!
steamed “crab” dumplings— ⠀⠀⠀⠀⠀⠀ steamed “crab” dumplings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re looking for fun recipes to make with you partner or family you gotta try this one. the filling is made from carrots, corn, artichoke hearts, vegan cream cheese, and old bay seasoning which mimic a fresh crab & veggie mixture. sub the corn and carrots for more artichoke hearts if you want the mixture to be strictly “crab” 🦀 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
you can pan fry these dumplings, but I prefer them steamed. all you’ll need is a bamboo steamer rack and a deep frying pan one inch larger than your steamer rack. specifications and product recommendations are in the blog post which can be found in the link in my bio🧡
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday🥟
chlorophyll water is hot on tiktok right now - I f chlorophyll water is hot on tiktok right now - I feel pretty cool cause I’ve been on a chlorophyll water kick for years😌  I see a lot of tiktokers recommending random brands on Amazon which makes me CRINGE because if you’re gonna add chlorophyll to your water, your body deserves a reputable and healthy brand. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been using @sakaralife chlorophyll drops for years and genuinely have not found anything I like better. benefits include clear skin, reduced bloating, improved digestion, and stronger immune system. plus it has no taste!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for 20% off use my code XOANNIEK at checkout 💚
steamed veggie dumplings🥟 ⠀⠀⠀⠀⠀⠀⠀ steamed veggie dumplings🥟
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes to date! I absolutely LOVE dumplings - not only are they delicious they’re so fun to make. I steamed mine with a bamboo steamer basket, if you don’t have one you can pan fry them.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe and product recommendations in the link in my bio🧡
turmeric cauliflower & dijon butternut squash—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe has soooo much flavor, I contemplated splitting it into two smaller appetizers (which you can totally do!) we've got a baked turmeric cauliflower over a bed of dijon butternut squash and crispy asparagus topped with dill, cilantro, crushed macadamia nuts, and jalapeños. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you want to incorporate more simple veggies into your diet but don’t want to settle for bland, this one is for you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
find the recipe in the link in my bio🧡
crispy rock tofu bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes yet! this guy is inspired by Nobu’s rock shrimp tempura. before I was vegan, I loveddd rock shrimp so going into making this I knew I wanted to make it as realistic and tasty as possible.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get the tofu crispy I used super firm tofu (less water & higher protein) air fried in a small amount of sesame oil and oat flour. to get it super realistic I would have deep fried it, but my goal is to create healthy alternatives you can enjoy everyday rather than once in awhile treats.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the sauce is made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. if you don’t have vegan mayo accessible to you, easily make your own by blending or thoroughly whisking 1/2 cup oil (I like avocado oil best) with 1/4 cup plant-based milk (I like oat best) and 1 tsp of apple cider vinegar or white vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe here ⇣ or access thru the link in my bio. simply click the link, click all recipes, and find the recipe there!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/
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Recipes, Salads & Bowls · March 17, 2021

Blue Majik Bowl – Vegan & Low FODMAP

Jump to Recipe Print Recipe
vegan blue majik bowl

Blue Majik Bowl.

Who doesn’t love colorful recipes?? Especially when the hues are derived from natural sources as opposed to artificially sourced? This Blue Majik Bowl gets it’s blue hues from blue majik powder (aka spirulina extract aka algae) and a combination of red cabbage and baking soda. This nutritious bowl includes miso glazed tofu and baked cherry tomatoes over an arugula base. 

blue majik blue rice

Blue Majik Bowl Rice & Kelp Noodles

The fun blue hues in this blue majik bowl elevate what otherwise would be considered a boring and basic bowl. I used a blue majik powder for the rice, and sliced red cabbage and baking soda to stain the kelp noodles blue. Here are some benefits and the exact steps you need to take:

  • Blue Majik Powder. Blue majik is a naturally bright blue spirulina extract which initially comes from algae. Because blue majik is an extract of spirulina, it’s not as much of a nutrient powerhouse, though it still contains antioxidants and anti-inflammatory properties. Sadly, the blue majik in this recipe is really only for aesthetic purposes. One serving only calls for 1/4 tsp, plus we’re exposing the blue majik to heat which reduces it’s bioavailability. If you’re looking for real nutritional benefits, add at least 1 tsp to your smoothies, overnight oats, or salad dressings. Blue majik is pricy, but you’ll only need up to 1 tsp at a time so it’ll last you forever. Alternatively, spirulina has even more benefits, is on the cheaper side, and can give your foods a pretty green hue.
E3 Blue Majik On-The-Go Singles amazon
$29E3 Blue Majik On-The-Go Singles
(Amazon)
E3 Blue Majik Powder amazon
$46E3 Blue Majik Powder
(Amazon)
Spirulina Powder amazon
$11Spirulina Powder
(Amazon)
  • Red Cabbage and Baking Soda. To stain your kelp noodles (or any other type of noodle you want to use) boil water with a tbsp of baking soda and 1/4 cup of red cabbage shreds. The water eventually turns blue, at which point you will remove the cabbage, add in your noodles, then turn off the heat. After soaking for about 10-20 minutes, your noodles will magically be stained blue! Like the blue majik rice, these noodles are blue for aesthetic reasons – no health benefits unfortunately. Kelp noodles (made from seaweed) are incredibly nutritious though and contain VERY high levels of micronutrients. Foods that contain high levels of micronutrients will keep you satiated longer – even though kelp noodles only contain 8 calories per bag, it will keep you full for hours!
Sea Tangle Kelp Noodles amazon
$14 / 3-pack12 oz Kelp Noodles
(Amazon)
vegan blue majik bowl with tahini

Miso Glazed Sesame Tofu

The miso glazed tofu here is very similar to my STICKY SESAME TOFU BITES – they’re sweet, flavorful, and so easy to prepare. I use Trader Joe’s high protein tofu due to it’s ultra high protein content (70g in one block!) but any tofu works as long as it’s super firm. To prepare this tofu, I airfried it in tamari and sesame oil before mixing it into the sticky miso mixture. If you use your oven often, I HIGHLY recommend investing in an air fryer. I use mine 3-4 times a week! Here are some great ones found on Amazon:

Large Air Fryer amazon
$60Large Air Fryer
(Amazon)
Mini Airfryer amazon
$48Mini Airfryer
(Amazon)
XL Airfryer amazon
$120XL Airfryer
(Amazon)
miso glazed sesame tofu

Baked Cherry Tomatoes & Basil

The baked cherry tomatoes are super hydrating in this bowl and are packed with flavor. All you need to do is toss them with olive oil, sea salt, pepper, and chopped basil. Then, bake them for 25 minutes. So easy!

baked cherry tomatoes with basil

{Related Recipes: If you like this recipe you’ll love my STICKY SESAME TOFU BITES and my RAINBOW MACRO BOWL.}

vegan blue majik bowl

The blue hues in this recipe are merely for aesthetic purposes, BUT that doesn’t take away from the many other micronutrients and protein present in this bowl. In addition to the delicious recipe what you can take away is there is no longer reason to purchase toxic artificial colors. Beautiful hues can naturally be achieved from plants!

vegan blue majik bowl
Print Recipe

Vegan Blue Majik Bowl

Colorful vegan and low FODMAP bowl with beautiful blue hues.

Ingredients

Bowl

  • 2 cups arugula
  • 2 persian cucumbers, peeled and diced
  • 1/4 cup peanuts, crushed

Blue Rice

  • 1/2 cup jasmine rice
  • 1.5 cups water
  • 1/4 tsp blue majik powder
  • 2 tbsp fresh lime juice
  • 1/2 tbsp toasted (or raw) sesame oil

Blue Kelp Noodles

  • 1 cup kelp noodles
  • 1/4 cup sliced red cabbage
  • 1 lemon or lime, juice from
  • 1 tbsp baking soda
  • 1 tsp baking soda

Miso Glazed Tofu

  • 1 block super firm tofu
  • 1 tbsp sesame oil
  • 1/2 cup tamari, soy sauce, or coconut aminos divided
  • 1 tbsp miso paste
  • 1/4 cup rice vinegar
  • 2 tbsp water
  • 2 tbsp brown or coconut sugar
  • sesame seeds topping

Baked Cherry Tomatoes

  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • 2 tbsp chopped basil leaves
  • pinch sea salt & pepper

Instructions

Blue Rice

  • Wash jasmine rice and add to a pot with water and the blue majik powder. Mix in powder until dissolved and cook until water is absorbed. The rice will be stained blue.
  • Once the rice is done cooking, mix in toasted (or raw) sesame oil and the lime juice.

Blue Kelp Noodles

  • To note, the blue colors adds no nutritional benefit or added flavor – it's just for aesthetic purposes! First, drain and rinse your kelp noodles well. Use your hands to separate the noodles.
  • Add noodles to a large bowl of warm water. Add the tbsp of baking soda and immediately after add in the juice of a lemon or lime. Use your hands to massage the mixture then let sit for at least 10 minutes.
  • Add water to a pot and add in your red cabbage and the tsp of baking soda. Temperature should be medium-high. Let cook for about 8-10 minutes or so until the water has turned blue.
  • Turn off heat and remove the cabbage from the water. Add in your noodles and let sit until noodles have stained blue, about 20 minutes.
  • Drain your noodles and rinse. Be sure not to rinse too vigorously, the color holds on pretty well but can fade if washed too hard or hasn't soaked long enough.

Miso Glazed Tofu

  • Chop tofu into cubes or strips. Add to a mixing bowl with 2 tbsp of tamari (or soy sauce or coconut aminos) and a tbsp of sesame oil. Mix well then heat in your air fryer at 400 degrees for 20 minutes flipping once halfway through. You can also do this in your oven, but it takes a bit longer.
  • On a pan, add the remaining ingredients aside from the sesame seeds. Cook on a low-medium heat. Stir frequently, mixture should be bubbling and thickening.
  • Once mixture is thick and sticky, remove from heat and mix in your tofu. Top with sesame seeds.

Baked Cherry Tomatoes

  • Add cherry tomatoes to a mixing bowl and toss with olive oil, basil, salt, and pepper.
  • Arrange on a baking tray and bake at 425 degrees for 25 minutes.

Bowl

  • Add a bed of arugula to the base of your bowl. Neatly arrange your ingredients – peeled and diced cucumber, blue rice, blue kelp noodles, miso glazed tofu, and baked cherry tomatoes.
  • Use the back of a large knife to crush the peanuts (or serve whole) and sprinkle on top. Serve with a bit of soy sauce of a tahini dressing (tahini, lime, sea salt, and water)

In: Recipes, Salads & Bowls · Tagged: blue, blue majik bowl, buddha bowl, colorful, low fodmap, rice bowl, weight loss

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Vegan Sticky Sesame Tofu Bites – 30 Minutes or Less!

I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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on the blog

Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto

Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto

Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP

Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP

Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP

Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP

Vegan Steamed “Crab” Dumplings

Vegan Steamed “Crab” Dumplings

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Follow @theplantcollective_

moisturizing serum from @dr.elsajungman ✨ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
celebrating earth day with my current favorite sustainable skincare product! this serum is cruelty-free, plant-based, made with minimal ingredients, microbiome friendly, and female owned. I’ve been using it before bed and wake up with dewy, glowing, and super hydrated skin.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have rosacea & eczema prone skin, and the one thing that has helped the most is keeping my skin hydrated. I add it under my moisturizer and it doesn’t feel greasy at all - plus it smells amazing🌼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
and happy earth day! 🌎 here are a few things you can do today to say thank you to our planet—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Eat a plant-based meal. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Ditch plastic bags and straws.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Invest in reusable grocery bags.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Choose sustainable body & household products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Plant a tree!
kabocha squash mac and cheese—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
another kabocha squash recipe! if you’re unfamiliar kabocha squash aka Japanese pumpkin is very similar in taste and texture to pumpkins, butternut squash, and sweet potatoes. they’re one of the only squash that is low FODMAP, so if you struggle with gut health/digestion you gotta try it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the breading I used @longevebrands breadless crumbs mixed with the kabocha squash seeds, olive oil, nutritional yeast, and salt. click the link in my bio for the full recipe🎃
kabocha squash bowl w/ carrot miso ginger dressing kabocha squash bowl w/ carrot miso ginger dressing—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob the most gut friendly meal I’ve ever made! this bowl is 100% low FODMAP meaning no icky IBS symptoms. whether you deal with IBS or not, the ingredients in this bowl are nourishing, loaded with micronutrients, and super gentle on the gut. we’ve got—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—baked kabocha squash
—spicy sautéed kale
—water chestnuts
—nori
—lotus root
—shredded carrots
—diced cucumber
—brown rice
—raw ginger
—green onion
—carrot, miso, ginger, sesame oil dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
as always, this bowl is customizable and you can choose to omit any of the ingredients. if you’re having trouble finding certain ingredients, you can find most online or in your local Asian market.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like to add lots of ingredients to keep my meals as diverse as possible - eating the same foods everyday can unfortunately cause intolerances. so try your best to eat as much of a variety as you can to keep your gut bacteria happy! 🦠 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe in the link in my bio🧡
tofu “egg” salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is such an easy meal I eat allll the time. it takes literally minutes to prepare and tastes just like authentic egg salad. here’s how to make it:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add a block of firm tofu (not to be confused with super firm) to a mixing bowl and use a fork to crumble. 
—mix in 3-4 tbsp of vegan mayo (I use @primalkitchen), 1/2 tsp turmeric, and 1/2 tsp black salt aka kala namak. mix well and top with pepper and chopped chives
—grab a tortilla (I use rudi’s gf spinach tortilla) and cut a line from the center of the tortilla towards the bottom
—add shredded romaine and a small scoop of egg salad to each of the 4 quadrants of the tortilla. carefully fold the bottom left quadrant up. fold again to the right, then complete folding the tortilla down. that might sound confusing - if you’re not familiar with how to fold a tortilla this way, google “tiktok tortilla hack”
—fry for a minute or so on each side. no oil required!
steamed “crab” dumplings— ⠀⠀⠀⠀⠀⠀ steamed “crab” dumplings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re looking for fun recipes to make with you partner or family you gotta try this one. the filling is made from carrots, corn, artichoke hearts, vegan cream cheese, and old bay seasoning which mimic a fresh crab & veggie mixture. sub the corn and carrots for more artichoke hearts if you want the mixture to be strictly “crab” 🦀 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
you can pan fry these dumplings, but I prefer them steamed. all you’ll need is a bamboo steamer rack and a deep frying pan one inch larger than your steamer rack. specifications and product recommendations are in the blog post which can be found in the link in my bio🧡
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday🥟
chlorophyll water is hot on tiktok right now - I f chlorophyll water is hot on tiktok right now - I feel pretty cool cause I’ve been on a chlorophyll water kick for years😌  I see a lot of tiktokers recommending random brands on Amazon which makes me CRINGE because if you’re gonna add chlorophyll to your water, your body deserves a reputable and healthy brand. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been using @sakaralife chlorophyll drops for years and genuinely have not found anything I like better. benefits include clear skin, reduced bloating, improved digestion, and stronger immune system. plus it has no taste!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for 20% off use my code XOANNIEK at checkout 💚
steamed veggie dumplings🥟 ⠀⠀⠀⠀⠀⠀⠀ steamed veggie dumplings🥟
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes to date! I absolutely LOVE dumplings - not only are they delicious they’re so fun to make. I steamed mine with a bamboo steamer basket, if you don’t have one you can pan fry them.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe and product recommendations in the link in my bio🧡
turmeric cauliflower & dijon butternut squash—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe has soooo much flavor, I contemplated splitting it into two smaller appetizers (which you can totally do!) we've got a baked turmeric cauliflower over a bed of dijon butternut squash and crispy asparagus topped with dill, cilantro, crushed macadamia nuts, and jalapeños. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you want to incorporate more simple veggies into your diet but don’t want to settle for bland, this one is for you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
find the recipe in the link in my bio🧡
crispy rock tofu bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes yet! this guy is inspired by Nobu’s rock shrimp tempura. before I was vegan, I loveddd rock shrimp so going into making this I knew I wanted to make it as realistic and tasty as possible.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get the tofu crispy I used super firm tofu (less water & higher protein) air fried in a small amount of sesame oil and oat flour. to get it super realistic I would have deep fried it, but my goal is to create healthy alternatives you can enjoy everyday rather than once in awhile treats.
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the sauce is made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. if you don’t have vegan mayo accessible to you, easily make your own by blending or thoroughly whisking 1/2 cup oil (I like avocado oil best) with 1/4 cup plant-based milk (I like oat best) and 1 tsp of apple cider vinegar or white vinegar.
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full recipe here ⇣ or access thru the link in my bio. simply click the link, click all recipes, and find the recipe there!
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https://theplantcollective.co/crispy-rock-tofu-bowl/
dill pickle potato salad—
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happy monday! here’s one of my easiest recipe of all time, perf for summer☀️ eat as is, atop a bed of lettuce, or alongside a phat burger 🍔 here’s how to make:
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—peel 3 russet potatoes then add to a pot of water. bring water to a boil. once potatoes are tender, drain and set aside to cool.
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—in a bowl mix 1/4 cup vegan mayo (I like @primalkitchenfoods or @chosenfoods ), one diced red bell pepper (can sub for celery), 1/4 cup fresh dill, 1/4 cup fresh chives, 2 diced pickles, 2 tsp dijon mustard, and a tsp of sea salt.
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—chop potatoes into large cubes and add into the mix. store in the fridge for up to 5 days 🥔
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