Toasts & Sandwiches Archives - The Plant Collective

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

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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Tacos, Burritos, Wraps, & Rolls

Appetizers & Snacks

Toasts & Sandwiches

Artichoke & Chickpea “Tuna” Salad

Recipes, Toasts & Sandwiches · August 7, 2020

Artichoke & Chickpea “Tuna” Salad

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

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/

dill pickle potato salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—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.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—chop potatoes into large cubes and add into the mix. store in the fridge for up to 5 days 🥔

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