protein – The Vegan Love Project

Spicy Red Lentil Soup with Spinach & Ginger

Spicy Red Lentil Soup with Spinach & Ginger.jpg

Spicy Red Lentil Soup with Spinach & Ginger

1 onion, small dice

1” fresh ginger, grated

1 medium onion, minced

1/4t cayenne pepper or 1 pepperonicini

1/2t smoked chipotle powder

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

2c red lentils, cooked

2c fresh spinach, cleaned and trimmed

1 veggie boulion cube OR veg broth replacing or in addition to the water

4c water- boiled

In a large pot, heat up the onion in the olive oil and sauté just until golden. Add the spices and the lentils and cover with boiling water or veggie broth and add the bouillon. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have completely broken down- adding more water if necessary. When at desired consistency, add the fresh ginger and spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve on its own or over white or brown basmati rice.

Kickin Chocolate Power Smoothie

Kickin’ Chocolate Power Smoothie

1c cashew nut milk

1T chia seeds

1T hemp seeds

1t raw agave or raw local honey

2T raw Coconut Manna

2T raw cacao

1t vanilla

1 large handful fresh spinach

pinch-1/2t cayenne pepper

1 scoop vegan protein powder

1c ice

pinch salt

Blend all ingredients together except the ice and spinach and process until smooth- taste and adjust if needed

Add the ice and spinach blend just until smooth.

Chipotle Baked Tofu

chipotle-baked-tofu

Not feeling well and going through my fridge, I wanted something quick and delicious that I didn’t have to fuss over. This was so good I made it again today.In 35-40 minutes you have perfect yumminess that really does taste a lot like chicken. This is great to have on hand- in the fridge as a quick snack, to add to soups, sandwiches or to eat hot with veggies and quinoa or rice for a meal. I am cherry bomb everything right now but you could definitely use another pepper instead, hotter or more mild. The cherry bombs lend a sweetness that is incomparable, the chipotle adds a deep, mellow, spicy that is one of my favorite flavor profiles. I may or may not be having this tonight with smashed potatoes and kale… SIMPLE.

1 Pound tofu, thinly sliced in long cubes, about 1” thick, 2″ long

2-4T Olive oil

1/2t chipotle powder (more or less)

1/2t pink salt (more or less)

1 cherry bomb or jalapeño pepper, sliced, with or without seeds (seeds make it hotter)

2T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place the tofu rectangle cubes in the oil. Sprinkle the top with the chipotle powder, then add the sliced peppers on top and then sprinkle the salt, then nutritional yeast. Drizzle the top with more olive oil.

Roast in the oven/ convection oven for 40 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE SPICY CHICKEN

Simple Amazing Roasted Tofu Cubes

Simple Amazing Roasted Tofu Cubes

I can not express to you how much you should make these tofu cubes…..they are SO easy and SO satisfying. You can literally toss them with any spice mix and will come out incredible. I have not had chicken in over 25 years, but if I were to need to fill that craving, this would be it. My mom used to make chicken wings using Krazy Mixed Up Salt and that’s what these remind me of. I’m gonna have to buy the salt and actually try using it! If you can save some to eat cold try OR double the recipe so you can be sure not to eat them all straight out of the oven. Don’t overcrowd the baking dish so the tofu can take on a crisped edge. So amazing for a quick protein fix! It literally takes 2 minutes to get into the oven., no fussing at all, no stirring no nothing…Feel free to change up the spices but for serious….MAKE THEM NOW.

1 Pound tofu, drained, rinsed and pressed

2-4T Olive oil- (more oil more crunch)

1/2t smoked chipotle powder

1/2t pink salt or smoked sea salt

Fresh cracked black pepper

1T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 2T of olive oil on the bottom of the pan.

After pressing the tofu, cut it into cubes, about 1” in size.

Place the cubes in the pan, then drizzle with the remaining oil. Sprinkle with the nutritional yeast, salt, pepper and chipotle powder.

Roast in the oven/ convection oven for 45 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

Almond Kefir Strawberry Super Smoothie

Filled with probiotics, omega 3’s, and a gorgeous source of vegan protein, this has become one of my favorite smoothies. Because of the Cultured Almond Kefir, it has an incredible tangy-ness that is so delicious, reminiscent of a Fruit Lassi.

Almond Kefir Strawberry Super Smoothie

1c fresh or frozen strawberries

1c prepared almond kefir

1T chia seeds

1T flax seeds

1T hemp seeds

1T coconut oil

1 scoop raw protein powder

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1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and process just until smooth.

Pan Seared Ginger Tofu

Delicious hot or cold, you can make thick steak slices, cubes or triangles.

Pan Seared Ginger Tofu

1# of tofu, cut in thicker slices lengthwise

1 clove garlic, smashed and minced

3T olive oil

1t fresh hot pepper *opt

2” fresh ginger

1T tamari

Salt and pepper to taste

In a hot sauté pan, add the oil and the garlic and sauté until just golden. Add the hot pepper and the tofu and pan fry until golden brown, about 6 minutes. Flip to brown the other side. Salt the tofu. Add in the ginger. When both sides are golden, add in the tamari and let it deglaze the pan some, flip after about a minute to the other side to get the same darkened color on the other side. Serve immediately or it is fantastic cold.

Serve as part of a simple meal of a grain like rice, and greens like kale and a sauce of your choosing. I love Sriracha sauce or homemade Hot Sauce.

You can vary the taste by pre-marinating the tofu in flavors of your choosing.

Ie; curry, and or other spices.

Cheesy White-Bean Béchamel Sauce

I had just enough Red Sauce and Tofu Ricotta Filling left over for a personal sized lasagna and I also had cooked some Baby Lima Beans this weekend that I had made Escarole & Beans with hanging out in my fridge so I thought about experimenting with a white cheese sauce. White beans have such great creamy texture that it made making this delicious Béchamel style sauce easy and delicious to boot. I layered it in and topped it with sautéed kale and the whole beautiful party is in the oven. This sauce on its own over a bowl of pasta or noodles would be an exceptionally satisfying and protein filled dish.

Cheesy White-Bean Béchamel Sauce

1c baby Lima or Canelini beans, cooked, drained

1/2c cashew nut milk

1T mellow white miso

2t brown rice vinegar

2t ume vinegar

2t Dijon mustard

1/4t pink salt

1/4t fresh black pepper

1T coconut oil

1T extra virgin olive oil

2T nutritional yeast

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In a blender or vitamix, add all of the ingredients and blend until super smooth and creamy. Adjust the seasonings as neccesary.

Raw Cherry Bomb Cashew Cheese

Raw Cherry Bomb Cashew Cheese- Savory

1/2c raw cashews

1/2c raw sauerkraut (not pasteurized)

2t Dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

2T water

2T of coconut oil

2 cherry bomb peppers- destemmed

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In a blender, add in all of the ingredients and blend until totally creamy and smooth. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and leave it to set up and cure for at least a week.

This is a pro-biotic rich cheese!

Delicious as a base for savory dips and spreads
Amazing spread on toast, bagels, and crackers
Change the flavor by adding different peppers, herbs, olives, spices et

Summer Tofu Scramble

Another crazy hard crossfit workout this morning!!! Thrusters and GHD sit-ups – SO GOOD. Came home on a mission to eat and had two lovely heirloom tomatoes on the counter that were screaming to be used. I chopped them up and remembered I had both basil and arugala pesto in the fridge. Seeing as I used all of my miso paste up making the pesto, I used what I had left of the miso and supplemented with the arugala pesto AND OH MY GODDESS…..YUMNESSSSS!!!!

Summer Tofu Scramble

1 package (15oz) firm tofu, crumbled

2T coconut oil

1c fresh summer tomatoes- heirlooms are best- medium dice

½ medium onion, small dice

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

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2t miso

1T prepared arugala or basil pesto

2T water- more if needed

Mix the miso paste with the water and set aside.

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the diced tomatoes and the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.

Mix the miso paste into the scramble, then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.

Baby Lima Bean-Basil Spread

This is summer in a dip. Delicious- super easy especially if you have the pesto in your fridge!

Baby Lima Bean Basil Spread

1c cooked baby lima beans (white)

1t ground chipotle powder

2T extra virgin olive oil

2T prepared basil or arugala pesto

1 lemon, juiced

1/4t black pepper

2 cloves garlic, smashed

1t pink salt

Place all ingredients into a food processor.

Adjust seasoning to taste. Best if refrigerated first to help the spread/dip set.