Fruity Spring Salad 🍓🥗🫐 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad
Favorite breakfast of the moment—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Tuesday 🥯
Street Corn Bowl with Tofu Lentil Picadillo 🌽 Street Corn Bowl with Tofu Lentil Picadillo 🌽 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This vegan bowl is inspired from one of my favorite LA spots @tocayaorganica which is sadly not here in Miami!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The bowls are not identical, mine is lighter and not as spicy. I did add a drizzle of my Cashew Cilantro dressing which does have a small kick from the red pepper flakes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This bowl is great for lunch or dinner, and makes a large portion to share with your friends or keep on hand for meal prepping throughout the week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you make this recipe be sure to tag me!
⠀⠀⠀⠀⠀⠀⠀⠀
Mexican Lasagna 🌱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mexican Lasagna 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I made this recipe for @abbotsbutcher May recipes, find the recipe in the link in their bio!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s cheesy, decadent, filling, flavorful, and so fun to put together. Seriously one of my favorite creations. Go try it!!!
black tahini toast — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ black tahini toast —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
One of my favorite plant based spreads. Black tahini is thicker, earthier, and toastier than regular tahini. Regular white tahini uses hulled sesame seeds, black tahini uses unhulled sesame seeds.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Because it’s thick and slightly drying in your mouth I love pairing black tahini with something super hydrating like thinly sliced cucumber. I drizzled olive oil, a sprinkle of sea salt, and topped w arugula sprouts 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you don’t feel like making a batch the brand Kevala sells bottled back tahini. I loveee it on toast but it’s commonly used in baking (which I haven’t dipped into yet!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For this spread I added 1.5 cups black sesame seeds, 3 cloves roasted garlic, 2 tbsp sesame oil, and 1/4 tsp sea salt in a food processor and blended until super creamy. You’ll need to scrape down the sides frequently. Keep in mind black tahini is thicker than regular tahini so it won’t reach the same smooth consistency.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Is black tahini too exotic or something you would try?!
This arugula salad is screaaaaming spring. It’s This arugula salad is screaaaaming spring. It’s made with my #1 favorite vegan chick’n from @abbotsbutcher tossed in a zingy lemon vinaigrette 🍋
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Find the recipe in @abbotsbutcher bio!

#arugulasalad #springrecipes #veganrecipes #veganchicken
Quinoa Fried “Rice” 🍚🥕🍄🍳 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Classic fried rice swapped with quinoa and avocado oil! Traditionally restaurants use canola oil in fried rice which is suuuuper inflammatory. For me personally it makes my joints swell, gives me a headache, and upsets my stomach. Good news is you can easily make fried rice at home with healthier ingredients like avocado oil 🥑 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here I used quinoa (more nutrients than rice - fiber, protein, calcium, magnesium, & zinc to name a few) Nothing wrong with rice OF COURSE, I eat it all the time, but nutrition wise quinoa is superior.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Vegan eggs - tbh products like JUST egg are incredible but don’t have a good ingredient list sadly. I enjoy it time to time (balance!) but I recommend making your own eggs from high protein tofu. Crumble and toss in turmeric, kala namak (black salt), paprika, and nutritional yeast. Sauté for 10ish min in avocado oil. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Carrots & mushrooms cooked in avocado oil. I kept the heat on low and cooked the veggies for 10ish minutes before adding in the quinoa and tamari. Feel free to add in peas, broccoli, or any other veg you desire.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Crispy tofu. Coat tofu cubes in avocado oil, either oat/almond flour or cornstarch, and sea salt. Air fry until crispy. Keep in mind using corn starch will make your tofu significantly crispier, flour will make it more bready.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optionally top with green onions. I like making a biggg batch of this fried “rice” and keeping it on hand in the fridge for quick lunches.
happiness tings😁🧡🎾🐕🍋
⠀⠀⠀⠀⠀⠀⠀⠀⠀
can’t believe it’s may😜 wishing everyone the best month yet
Coachella dump ✨ best time with the best ppl! Coachella dump ✨ best time with the best ppl!
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Main Dishes, Recipes · May 13, 2020

Tie-Dye Cauli Steaks w/ Chimichurri

Jump to Recipe Print Recipe

Your newest obsession – vibrant cauliflower steak that bursts with flavor! We paired these colorful steaks with a spicy Chimichurri sauce, pomegranate seeds, and colorful fingerling potatoes. Not only is this dish tasty, it’s packed with essential vitamins and minerals.

Eat the Rainbow

I love vibrant foods because:

  • Colorful foods contain vitamins, minerals, and antioxidants – a colorful plate is a balanced, nutrient dense plate
  • Adding color into our diet helps to protect us from disease – this dish in particular is rich in antioxidants that help prevent heart disease and cardiovascular disease
  • It’ll ensure your plate is balanced – most colorful foods are fruits and vegetables which are lowest in calories and highest in nutrients

Cauliflower Steak Hacks

Believe it or not, the tie-dye effect you see these on these steaks was totally unintentional. We used purple cauliflower and steamed it for 10 min before putting it in the oven to bring out that vibrant blue. I always steam the cauliflower before baking it as it helps crisp the outside while tenderizing the tough part of the cauliflower.⁣ Try this recipe with an orange cauliflower and you’ll get the same tie-dye effect with vibrant oranges and yellows.

Perfect for Kids + Adults!

This is a super fun way to get filled up with veggies – if you have kids they’ll love how pretty their plate looks. To make this meal more kid-friendly, forgo the red pepper flakes in the chimichurri sauce so it’s not as spicy.

Chimichurri

This ultra-flavorful chimichurri sauce makes the dish, especially paired with the pomegranate seeds. The bulk of the sauce is the herbs – parsley, cilantro, and oregano are filled with vitamins and cancer-preventing antioxidants. Oregano in particular is a natural antibiotic – anytime I don’t feel well or feel a cough/cold coming on, I take a shot of oregano to encourage a detoxification process in my body and tp kill any germs or bad bacteria.

Print Recipe

Tie Dye Cauli Steak w/ Spicy Chimichurri

Vibrant and flavorful cauliflower steak perfect for the whole family.

Ingredients

Steaks

  • 1 head purple cauliflower
  • 1 tbsp avocado oil
  • 1/2 cup pomegranete seeds

Chimichurri

  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1 tbsp oregano
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp red pepper flakes
  • 2 tbsp olive oil

Instructions

  • blend chimichurri ingredients in a blender - do this before starting the cauliflower to give the flavors some time to marinate⁣
  • steam whole head of cauliflower for 12-14 min - make sure the cauliflower is standing upright. you can chop off a bit of the stem if you have to but don’t take off to much as you’ll have a tougher time cutting the cauliflower into steak form. while cauli is steaming set your oven to 400 degrees⁣
  • once steamed, carefully cut cauliflower into steak shapes. It’s tricky so if it does fall apart, don’t worry - it’ll taste the same!⁣
  • brush avocado oil onto steaks, sprinkle with sea salt, and bake for 15 min or so on each side - if you want them crispier, keep them in longer! ⁣
  • you can add whatever side you want but we went with fingerling potatoes - simply chop them into “fries” and bake for 20-30 min flipping halfway through. sprinkle with cajun seasoning or lemon & sea salt⁣
  • plate the cauli steaks with a scoop of chimichurri and sprinkle with pomegranate seeds. voila!

In: Main Dishes, Recipes · Tagged: cauliflower recipes, cauliflower steak, cauliflower steak recipe, colorful food, colorful food recipes, eat the rainbow, healthy vegan recipes, rainbow foods, Tie-dye, tie-dye cauliflower, tie-dye foods

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

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Plant Based Mexican Lasagna

Main Dishes, Pizza & Pasta, Recipes · May 2, 2022

Plant Based Mexican Lasagna

Hearty vegan Mexican Lasagna! This layered casserole is layered in tortillas, vegan beef from Abbot’s Butcher, vegan cheese, black beans, corn, tomatoes, and cooked in Mexican herbs and spices. It’s perfect for vegan dinner parties and potlucks. Expect rave reviews…

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  • Springtime Arugula Salad with Lemon Vinaigrette – Vegan & Healthy
  • Plant Based Mexican Lasagna
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  • Asparagus Pea Soup with Vegan Chorizo
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    Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

    Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

    Springtime Arugula Salad with Lemon Vinaigrette – Vegan & Healthy

    Springtime Arugula Salad with Lemon Vinaigrette – Vegan & Healthy

    Plant Based Mexican Lasagna

    Plant Based Mexican Lasagna

    Mushroom Beef Tagliatelle – Vegan

    Mushroom Beef Tagliatelle – Vegan

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    Follow @theplantcollective_

    Fruity Spring Salad 🍓🥗🫐 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad
    Favorite breakfast of the moment—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Tuesday 🥯
    Street Corn Bowl with Tofu Lentil Picadillo 🌽 Street Corn Bowl with Tofu Lentil Picadillo 🌽 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This vegan bowl is inspired from one of my favorite LA spots @tocayaorganica which is sadly not here in Miami!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The bowls are not identical, mine is lighter and not as spicy. I did add a drizzle of my Cashew Cilantro dressing which does have a small kick from the red pepper flakes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This bowl is great for lunch or dinner, and makes a large portion to share with your friends or keep on hand for meal prepping throughout the week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you make this recipe be sure to tag me!
⠀⠀⠀⠀⠀⠀⠀⠀
    Mexican Lasagna 🌱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mexican Lasagna 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I made this recipe for @abbotsbutcher May recipes, find the recipe in the link in their bio!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s cheesy, decadent, filling, flavorful, and so fun to put together. Seriously one of my favorite creations. Go try it!!!
    black tahini toast — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ black tahini toast —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
One of my favorite plant based spreads. Black tahini is thicker, earthier, and toastier than regular tahini. Regular white tahini uses hulled sesame seeds, black tahini uses unhulled sesame seeds.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Because it’s thick and slightly drying in your mouth I love pairing black tahini with something super hydrating like thinly sliced cucumber. I drizzled olive oil, a sprinkle of sea salt, and topped w arugula sprouts 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you don’t feel like making a batch the brand Kevala sells bottled back tahini. I loveee it on toast but it’s commonly used in baking (which I haven’t dipped into yet!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For this spread I added 1.5 cups black sesame seeds, 3 cloves roasted garlic, 2 tbsp sesame oil, and 1/4 tsp sea salt in a food processor and blended until super creamy. You’ll need to scrape down the sides frequently. Keep in mind black tahini is thicker than regular tahini so it won’t reach the same smooth consistency.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Is black tahini too exotic or something you would try?!
    This arugula salad is screaaaaming spring. It’s This arugula salad is screaaaaming spring. It’s made with my #1 favorite vegan chick’n from @abbotsbutcher tossed in a zingy lemon vinaigrette 🍋
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Find the recipe in @abbotsbutcher bio!

#arugulasalad #springrecipes #veganrecipes #veganchicken
    Quinoa Fried “Rice” 🍚🥕🍄🍳 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Classic fried rice swapped with quinoa and avocado oil! Traditionally restaurants use canola oil in fried rice which is suuuuper inflammatory. For me personally it makes my joints swell, gives me a headache, and upsets my stomach. Good news is you can easily make fried rice at home with healthier ingredients like avocado oil 🥑 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here I used quinoa (more nutrients than rice - fiber, protein, calcium, magnesium, & zinc to name a few) Nothing wrong with rice OF COURSE, I eat it all the time, but nutrition wise quinoa is superior.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Vegan eggs - tbh products like JUST egg are incredible but don’t have a good ingredient list sadly. I enjoy it time to time (balance!) but I recommend making your own eggs from high protein tofu. Crumble and toss in turmeric, kala namak (black salt), paprika, and nutritional yeast. Sauté for 10ish min in avocado oil. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Carrots & mushrooms cooked in avocado oil. I kept the heat on low and cooked the veggies for 10ish minutes before adding in the quinoa and tamari. Feel free to add in peas, broccoli, or any other veg you desire.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Crispy tofu. Coat tofu cubes in avocado oil, either oat/almond flour or cornstarch, and sea salt. Air fry until crispy. Keep in mind using corn starch will make your tofu significantly crispier, flour will make it more bready.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optionally top with green onions. I like making a biggg batch of this fried “rice” and keeping it on hand in the fridge for quick lunches.
    happiness tings😁🧡🎾🐕🍋
⠀⠀⠀⠀⠀⠀⠀⠀⠀
can’t believe it’s may😜 wishing everyone the best month yet
    Coachella dump ✨ best time with the best ppl! Coachella dump ✨ best time with the best ppl!
    what I’ve been eating these days —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’m in the process of a big move (la > miami) so I haven’t had time to experiment with toooo many new recipes. Here are the meals I’ve had on repeat the past few weeks:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Sushi Salad Bowl with romaine, crispy rock tofu, pickled ginger, cucumber, radish, furikake, tamari. Optionally add steamed rice fluffed with rice vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Fruity Smoothie with mango, banana, strawberries, epic vanilla protein powder, and coconut water topped with matcha granola, nut butter, and hemp seeds.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Breakfast Sandwich with a tofu egg spread (high protein tofu blended with a touch of vegan mayo, black salt, and turmeric), tomato, avocado, vegan feta, romaine, and lemon zest.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Arugula Salad with arugula, jasmine rice, @abbotsbutcher chorizo, boiled japanese potatoes with salt & lots of pepper, air fried zucchini, radish, and @fodyfoods maple dijon dressing.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Chocolate Chia Pudding with 2 tbsp chia seeds, 1/2 cup @malkorganics almond milk, 1 tbsp maple syrup, 1 tbsp cocoa or cacao powder, and 1 tbsp protein powder. Let sit overnight then blend and top with @culina yogurt, fresh fruit, and nut butter.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. Burrito Bowl with romaine, cilantro lime rice, crispy tofu, chopped tomato, air fried zucchini, and vegan shredded cheese.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganfood #veganmeals #plantbased #veganmealideas #healthyvegan
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