falafel bowl w/ beet hummus—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
does the color of your food make a difference to you? lately I’ve been really into elevating simple meals by adding lots of color to my plate, and I swear it makes the food taste better!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this bowl is a lot easier than it might look, the falafels are air fried which cuts down the time by a TON. this recipe makes anywhere from 12 - 18 balls, I actually like doubling the batch and keeping a bunch frozen for days I don’t feel like cooking.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you try this bowl send me a pic! have a happy happy friday💖
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe ⇣
https://theplantcollective.co/vegan-falafel-bowl-with-beet-hummus/
smashed potatoes w/ vegan ranch— ⠀⠀⠀⠀⠀ smashed potatoes w/ vegan ranch—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
my not so guilty pleasure 🤤 typically potatoes are deep fried and ranch is loaded with dairy and chemicals. fortunately, this version is just as good as authentic potatoes and ranch minus all the processed junk and animal products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the potatoes you’ll need to boil them until fork tender, toss with seasoning (I used sea salt, paprika, and dried cilantro), smash them on a baking tray, then bake at 400 for about 30 min.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the vegan ranch, blend—
1 cup vegan mayo (I like @primalkitchen )
1/4 cup oat milk
1 tsp apple cider vinegar
1 tsp dijon mustard
2 tbsp fresh parsley leaves
2 tbsp fresh dill
1 tsp garlic powder
1 tbsp paprika
sea salt & pepper (to taste)
giant white bean chili— ⠀⠀⠀⠀⠀⠀⠀⠀ giant white bean chili—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is literally prob the best soup I’ve ever made. if you like creamy & fatty recipes but still want to be healthy (hi, me) this soup is for you!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the bulk of the soup are the beans, specifically the giant white beans. I bought them canned at @traderjoes in a red sauce but ended up draining and rinsing them to get rid of the tomato and oil and it worked soooo well. if you can’t find giant white beans, just add another can of regular white beans. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe⇣
https://theplantcollective.co/giant-white-bean-chili/
my 2 biggest complaints in regard to my skin are d my 2 biggest complaints in regard to my skin are due to cold weather - eczema and ultra dry skin😭
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve cut out processed foods (for the most part😬) and introduced pre and probiotics to keep my gut healthy which has gotten rid of the eczema during spring, summer, and fall. unfortunately, when I'm in cold, dry weather the eczema creeps back.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
while I haven’t been able to get rid of it 100%, I started using @trulybeauty unicorn CBD which has been helping SO much. the cream is extremely thick and difficult to spread so I only use it on my hands, ankles, elbows, and anywhere I'm prone to eczema. obviously everyone is different, but this strategy has worked for me!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
my skin is super dry in general, and if I don't exfoliate weekly the dead skin builds up resulting in itchy, ashy skin. I've been using @trulybeauty 's CBD body scrub for a few months now and it is one of the only scrubs that actually removes all the dead skin and keeps my skin fully clear for up to a week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I wrote an entire blog post on dry skin - if you relate to any of this, I highly recommend checking it out. It's not possible to get rid of dry skin for good BUT there are a lot of methods and products that can help keep your skin comfortable year round, especially during the dry winter months.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/dry-skin-treatments-i-swear-by/
blueberry chocolate baked oats—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy monday from these baked oats, aka a giant cookie🍪 this breakfast is SO decadent and feels like it can’t possibly be healthy, but it is! oats are extremely filling and keep you satiated for hours making them a great weight loss food. this meal right here (397 cal) is proof weight loss journeys can be enjoyable🥰
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here’s how to make it:
1/2 cup rolled oats
1/2 banana
2/3 cup vanilla oat milk
1 tsp baking powder
1 tbsp brown or coconut sugar
⠀⠀⠀⠀⠀⠀⠀⠀⠀
blend then pour into a mini cast iron skillet or baking dish. top with blueberries, a tbsp or so of vegan chocolate chips, and sea salt. bake for 30-35 min at 400 degrees. top with the other 1/2 of the banana and enjoy!
reese’s peanut butter cup smoothie bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob my favorite smoothie of all time. I grew up on dairy queen reese’s peanut butter cup blizzards which inspired this smoothie bowl 🥜 this version is 10x healthier though and tastes just as indulgent as the original!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like mine pretty light and simple, if you want it more decadent melt 1/4 @hukitchen chocolate bar and mix it into the smoothie once it’s blended.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get it to a thick “ice cream” consistency, you don’t want to add too much milk. I start with 1/4 cup and gradually increase to about 1/2 cup, sometimes less. if you don’t have a tamper with your blender, try using a food processor. it’s faster and much easier to blend - thick mixtures like this tend to get stuck easily and can burn your blender if you don’t have a tamper to keep the mixture moving.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe⇣
2 frozen bananas
1/2 cup vanilla macadamia milk
1/2 tbsp pb2 powder
1 scoop protein powder
1 tbsp peanut butter (topping)
1 tbsp vegan chocolate chips (topping)
1/2 tbsp hemp seeds (topping)
1/4 cup granola (topping)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add frozen bananas, 1/4 cup milk, pb2 powder, and protein powder to your blender or food processor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—start to blend and gradually add more milk if the mixture isn’t moving. be careful not to add too much milk, or the mixture will be too liquidy (which works too!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add granola to the bottom of your jar and top with the “ice cream”.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—top with peanut butter, hemp seeds, and vegan chocolate chips.
chickpea dal— ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ultima chickpea dal—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
ultimate cozy meal! this chickpea dal took 30 minutes total, I highly recommend it as a meal prep option. if you’re new to veganism or are looking to introduce more plant-based meals, this dal is perfect. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you don’t have chermoula seasoning, feel free to swap it for curry or a really any Indian seasoning. if you like spice, add a little cayenne!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe (serves 2-4) ⇣
https://theplantcollective.co/chickpea-dal-under-30-minutes-to-prepare/
chocolate baked oats—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
these oats have been on repeat - it literally tastes like you’re eating a giant cookie 🍪 you’ll need a mini baking dish or a little skillet like this - if you’re cooking for multiple people multiply the recipe by 4 or 5 and bake in a regular baking tray. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
in a blender:
1/2 cup oats
1/2 banana
1 tbsp cacao powder
1 tbsp agave or coconut sugar 
1/2 tbsp peanut butter
1 scoop protein powder
1 tsp baking powder
2/3 cup vanilla oat milk
⠀⠀⠀⠀⠀⠀⠀⠀⠀
bake for 30 - 35 min at 400 degrees then top with the other 1/2 of the banana, cacao nibs, peanut butter, sea salt, and hemp seeds
blood orange teriyaki tofu & asparagus pea fried r blood orange teriyaki tofu & asparagus pea fried rice—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe wasn't planned, it just kinda came to be while cooking with random ingredients in my kitchen. now it’s a meal prep staple!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the blood orange teriyaki is coated in a thick glaze (I sautéed it in tamari, agave, oat milk, rice vinegar, and blood orange) which pairs so well with the fried rice which has a small amount of vegan butter, but is otherwise super fresh and light. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe ⇣
https://theplantcollective.co/blood-orange-teriyaki-tofu-asparagus-pea-fried-rice/
  • Recipes
  • Travel
  • Wellness & Nutrition
  • Lifestyle
  • Shop
  • Home
  • About
  • Blog
    • Recipes
    • Travel
    • Wellness & Nutrition
    • Lifestyle
    • Home Decor & Organization
  • Shop
  • Contact

The Plant Collective

Plant-Based Living

  • Home
  • About
  • Blog
    • Recipes
    • Travel
    • Wellness & Nutrition
    • Lifestyle
    • Home Decor & Organization
  • Shop
  • Contact

Recipes · January 31, 2021

Miso Noodle Soup

Jump to Recipe Print Recipe

This warming miso noodle soup is probably in my top 5 favorite recipes. It’s perfect for colder winter days, or for a cozy night in. The best part is how little time it takes to prepare! vegan miso noodle soup

Mushroom Medley

A big part of the flavor comes from the mushrooms – I highly recommend using a variety of mushrooms to mix up the texture, but using just one is totally fine. My favorite for this soup are button, shiitake, shimeji, and maitake.

If you like mushrooms you’ll love my EGGPLANT MUSHROOM TOBAN-YAKI and my MISO EGGPLANT & MUSHROOM BOWL.

vegan miso noodle soup

Noodle Options

My favorite noodle in this soup is udon (which is also pictured) because of how thick they are, but you can swap it out for virtually any other noodle including:

  • Soba Noodles. If you’re gluten-free, soba noodles are your best bet. They’re a great source of protein, fiber, and manganese. 
  • Banza Linguine Noodles. Another great gluten-free option, made from chickpeas. One serving contains 22g of protein, 8g of fiber, and 48g of carbs. Average pasta contains 13g of protein, 3g of fiber, and 71g of carbs. 
  • Kelp Noodles. Kelp noodles are a great option if you’re trying to lose weight. An entire bag has 18 calories! To prepare, you’ll need to drain and rinse the bag. While under water in your colander, use your hands to separate the noodles and rinse them with your hands. Add them to a hot bowl of water and add 2 tbsp of baking soda. Then, squeeze the juice of one lemon onto the noodles. Quickly use your hands to massage the noodles, then let sit for 5-10 minutes. Drain and rinse once again, and arrange on a paper towel to dry.
  • Hearts of Palm Pasta. Hearts of palm pasta is the easiest to prepare – all you need to do is rinse it well under warm water. It is a bit crunchy, so you can boil it to soften it, but it won’t do much. If you’re making a seafood pasta, these are a great option. Try my VEGAN SCALLOP SCAMPI which feature the hearts of palm pasta.

vegan miso noodle soup

Finding the right veggie broth is key for this recipe – traditional veggie broths go great in hearty noodle soups, but for an Asian inspired noodle soup like this, you’ll want something different. Some options you can try:

  • Mushroom Broth. This is what I used, and it worked great – mushrooms are already a prominent flavor in this soup so it enhances that taste.
  • Umami Boullion. If you choose this option, you’ll need to replace the amount of veggie broth called for with water. Then mix in about a tbsp worth of umami boullion, another tbsp of miso paste, and another tbsp of soy sauce (or tamari or coconut aminos.)
  • Umami Powder. You can also use umami in the form of a powder – this one from Trader Joe’s is great, but any brand works. You’ll need to replace the amount of veggie broth called for with water, mix in an additional tbsp of miso paste, an additional tbsp of soy sauce (or tamari or coconut aminos) and about 1 tbsp of umami powder. 

vegan miso noodle soup

vegan miso noodle soup
Print Recipe

Miso Noodle Soup

Warming Miso Noodle Soup with Mushrooms.

Ingredients

  • 8 oz udon noodles can sub for any other type of noodle
  • 3 cups mushrooms I combined button, shiitake, shimeji, and maitake
  • 6 heads baby bok choy
  • 1/2 white or yellow onion, diced
  • 1 tbsp minced garlic
  • 1.5 cup corn
  • 4 cups water
  • 2 cup mushroom broth
  • 2 tsp ginger powder
  • 6 tbsp red miso paste
  • 1/4 cup soy sauce, tamari, or coconut aminos
  • 2 tbsp sesame seeds topping
  • 2 tbsp diced green onions topping
  • 1-2 tbsp sriracha optional topping

Instructions

  • heat onion & garlic in a large pot on medium-low heat. after a few minutes, add the mushrooms and cover with a lid - stir every few minutes or so. once the mushrooms cook all the way through (should be 15-20 minutes) transfer to a large bowl along with the liquid formed.
  • in the now empty pot, add the corn. if it’s sticking to the pan, add a bit of oil spray. stir continuously and heat until lightly browned, about 10 minutes. transfer to the bowl of mushrooms.
  • spray the pot with oil once again and add the bok choy. cook until slightly browned on both sides, then transfer to the bowl.
  • to the pot add water, veggie broth, and miso paste and keep covered. after about 7-8 minutes, add the mushrooms, bok choy, corn, and ginger to the pot. let simmer on a medium heat for a few minutes then crank up the heat.
  • once the soup is boiling, add the udon noodles. after 8 minutes, turn the heat down to a low heat and cook for about 20-30 minutes, this will allow the noodles to expand a bit.
  • serve in a bowl & top with sesame seeds, chopped green onions, sriacha, and a pinch of sea salt.

Notes

The udon noodles expand overtime, so this soup is best enjoyed fresh. You can absolutely store it and eat it another time, but be aware the udon noodles soak up a lot of the broth resulting in thick noodles with not a ton of broth.

In: Recipes · Tagged: comfort food, cozy recipe, healthy recipes, healthy soup, miso noodle soup, miso soup, mushroom recipes, noodle recipe, soup, udon noodles, weight loss

join the club

You’ll Also Love

giant white bean chiliGiant White Bean Chili
blood orange teriyaki tofu with asparagus pea fried riceBlood Orange Teriyaki Tofu & Asparagus Pea Fried Rice
vegan taco salad with tofu chorizoTaco Salad with Tofu Chorizo
Next Post >

Creamy Green Chowder

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

join the club

Categories

  • Recipes
  • Wellness & Nutrition

on the blog

Sweet Potato Macro Bowl

Sweet Potato Macro Bowl

Vegan Falafel Bowl with Beet Hummus

Vegan Falafel Bowl with Beet Hummus

Giant White Bean Chili

Giant White Bean Chili

Chickpea Dal – Under 30 Minutes to Prepare!

Chickpea Dal – Under 30 Minutes to Prepare!

instagram

Follow @theplantcollective_

falafel bowl w/ beet hummus—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
does the color of your food make a difference to you? lately I’ve been really into elevating simple meals by adding lots of color to my plate, and I swear it makes the food taste better!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this bowl is a lot easier than it might look, the falafels are air fried which cuts down the time by a TON. this recipe makes anywhere from 12 - 18 balls, I actually like doubling the batch and keeping a bunch frozen for days I don’t feel like cooking.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you try this bowl send me a pic! have a happy happy friday💖
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe ⇣
https://theplantcollective.co/vegan-falafel-bowl-with-beet-hummus/
smashed potatoes w/ vegan ranch— ⠀⠀⠀⠀⠀ smashed potatoes w/ vegan ranch—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
my not so guilty pleasure 🤤 typically potatoes are deep fried and ranch is loaded with dairy and chemicals. fortunately, this version is just as good as authentic potatoes and ranch minus all the processed junk and animal products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the potatoes you’ll need to boil them until fork tender, toss with seasoning (I used sea salt, paprika, and dried cilantro), smash them on a baking tray, then bake at 400 for about 30 min.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the vegan ranch, blend—
1 cup vegan mayo (I like @primalkitchen )
1/4 cup oat milk
1 tsp apple cider vinegar
1 tsp dijon mustard
2 tbsp fresh parsley leaves
2 tbsp fresh dill
1 tsp garlic powder
1 tbsp paprika
sea salt & pepper (to taste)
giant white bean chili— ⠀⠀⠀⠀⠀⠀⠀⠀ giant white bean chili—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is literally prob the best soup I’ve ever made. if you like creamy & fatty recipes but still want to be healthy (hi, me) this soup is for you!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the bulk of the soup are the beans, specifically the giant white beans. I bought them canned at @traderjoes in a red sauce but ended up draining and rinsing them to get rid of the tomato and oil and it worked soooo well. if you can’t find giant white beans, just add another can of regular white beans. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe⇣
https://theplantcollective.co/giant-white-bean-chili/
my 2 biggest complaints in regard to my skin are d my 2 biggest complaints in regard to my skin are due to cold weather - eczema and ultra dry skin😭
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve cut out processed foods (for the most part😬) and introduced pre and probiotics to keep my gut healthy which has gotten rid of the eczema during spring, summer, and fall. unfortunately, when I'm in cold, dry weather the eczema creeps back.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
while I haven’t been able to get rid of it 100%, I started using @trulybeauty unicorn CBD which has been helping SO much. the cream is extremely thick and difficult to spread so I only use it on my hands, ankles, elbows, and anywhere I'm prone to eczema. obviously everyone is different, but this strategy has worked for me!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
my skin is super dry in general, and if I don't exfoliate weekly the dead skin builds up resulting in itchy, ashy skin. I've been using @trulybeauty 's CBD body scrub for a few months now and it is one of the only scrubs that actually removes all the dead skin and keeps my skin fully clear for up to a week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I wrote an entire blog post on dry skin - if you relate to any of this, I highly recommend checking it out. It's not possible to get rid of dry skin for good BUT there are a lot of methods and products that can help keep your skin comfortable year round, especially during the dry winter months.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/dry-skin-treatments-i-swear-by/
blueberry chocolate baked oats—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy monday from these baked oats, aka a giant cookie🍪 this breakfast is SO decadent and feels like it can’t possibly be healthy, but it is! oats are extremely filling and keep you satiated for hours making them a great weight loss food. this meal right here (397 cal) is proof weight loss journeys can be enjoyable🥰
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here’s how to make it:
1/2 cup rolled oats
1/2 banana
2/3 cup vanilla oat milk
1 tsp baking powder
1 tbsp brown or coconut sugar
⠀⠀⠀⠀⠀⠀⠀⠀⠀
blend then pour into a mini cast iron skillet or baking dish. top with blueberries, a tbsp or so of vegan chocolate chips, and sea salt. bake for 30-35 min at 400 degrees. top with the other 1/2 of the banana and enjoy!
reese’s peanut butter cup smoothie bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob my favorite smoothie of all time. I grew up on dairy queen reese’s peanut butter cup blizzards which inspired this smoothie bowl 🥜 this version is 10x healthier though and tastes just as indulgent as the original!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like mine pretty light and simple, if you want it more decadent melt 1/4 @hukitchen chocolate bar and mix it into the smoothie once it’s blended.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get it to a thick “ice cream” consistency, you don’t want to add too much milk. I start with 1/4 cup and gradually increase to about 1/2 cup, sometimes less. if you don’t have a tamper with your blender, try using a food processor. it’s faster and much easier to blend - thick mixtures like this tend to get stuck easily and can burn your blender if you don’t have a tamper to keep the mixture moving.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe⇣
2 frozen bananas
1/2 cup vanilla macadamia milk
1/2 tbsp pb2 powder
1 scoop protein powder
1 tbsp peanut butter (topping)
1 tbsp vegan chocolate chips (topping)
1/2 tbsp hemp seeds (topping)
1/4 cup granola (topping)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add frozen bananas, 1/4 cup milk, pb2 powder, and protein powder to your blender or food processor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—start to blend and gradually add more milk if the mixture isn’t moving. be careful not to add too much milk, or the mixture will be too liquidy (which works too!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add granola to the bottom of your jar and top with the “ice cream”.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—top with peanut butter, hemp seeds, and vegan chocolate chips.
chickpea dal— ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ultima chickpea dal—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
ultimate cozy meal! this chickpea dal took 30 minutes total, I highly recommend it as a meal prep option. if you’re new to veganism or are looking to introduce more plant-based meals, this dal is perfect. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you don’t have chermoula seasoning, feel free to swap it for curry or a really any Indian seasoning. if you like spice, add a little cayenne!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe (serves 2-4) ⇣
https://theplantcollective.co/chickpea-dal-under-30-minutes-to-prepare/
chocolate baked oats—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
these oats have been on repeat - it literally tastes like you’re eating a giant cookie 🍪 you’ll need a mini baking dish or a little skillet like this - if you’re cooking for multiple people multiply the recipe by 4 or 5 and bake in a regular baking tray. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
in a blender:
1/2 cup oats
1/2 banana
1 tbsp cacao powder
1 tbsp agave or coconut sugar 
1/2 tbsp peanut butter
1 scoop protein powder
1 tsp baking powder
2/3 cup vanilla oat milk
⠀⠀⠀⠀⠀⠀⠀⠀⠀
bake for 30 - 35 min at 400 degrees then top with the other 1/2 of the banana, cacao nibs, peanut butter, sea salt, and hemp seeds
blood orange teriyaki tofu & asparagus pea fried r blood orange teriyaki tofu & asparagus pea fried rice—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe wasn't planned, it just kinda came to be while cooking with random ingredients in my kitchen. now it’s a meal prep staple!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the blood orange teriyaki is coated in a thick glaze (I sautéed it in tamari, agave, oat milk, rice vinegar, and blood orange) which pairs so well with the fried rice which has a small amount of vegan butter, but is otherwise super fresh and light. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe ⇣
https://theplantcollective.co/blood-orange-teriyaki-tofu-asparagus-pea-fried-rice/
beet hummus + radish toast
⠀⠀⠀⠀⠀⠀⠀⠀⠀
simple meal, elevated💖 to make this hummus all you need to do is add a little teaspoon of beet powder. so easy! benefits of beet powder include:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
- rich in immune-boosting antioxidants
- reduces blood pressure
- improves athletic performance
- boosts brain power
- fights inflammation
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe only uses a small amount of beet powder, so to get the full effect of these benefits sneak beet powder to your smoothies, salad dressings, oats, etc. the taste is super subtle so you'll get the pretty pink color without the distinct beet taste.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe ⇣
2 rice cakes
2 tbsp hummus
1-2 tsp beet powder
sliced watermelon radish
  • Privacy Policy
  • Contact

Copyright © 2021 The Plant Collective · Theme by 17th Avenue