quick protein – The Vegan Love Project

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

Cream of Zucchini Soup

Cream of Zucchini Soup

This is the perfect way to use them, showcasing their sweet summer flavor. Roasting the zucchini first enhances the entire flavor of the soup but it is also an additional step in the preparation and is not necessary for a delicious soup.

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 large zucchini, chopped

1/4t chipotle powder *optional

3T coconut oil

6c boiling water

1 veg bouillon

1t salt or to taste

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1/4c cashews

1/2-1 whole fresh jalapeño

large handful fresh parsley or basil *optional

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Bring 6c of water to a boil.

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In a large soup pot, add the oil and sauté the onions until golden and soft. Add the zucchini, salt, and black pepper. Continue to sauté until the zucchini softens and turns bright green. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.

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In a blender or vitamix, add the zucchini mix, the cashews, and the jalapeño. Blend first at low speed and finally walking it up to full power. Let run for about 30 seconds.

Adjust the seasonings again after blending.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Raspberry Acai Berry Power Smoothie

Filled with natural anti-inflammatory ingredients, omega-3’s and recovery boosting antioxidants…this one is a winner!

Raspberry Acai Berry Power Smoothie

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1T coconut oil

1/2c Raspberries (fresh or frozen)

1T Acai Berry Powder

1T chia seeds

1T golden flax seeds

1t vanilla

1 scoop protein powder

Pinch pink salt

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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 blend just until smooth.

Amazing Chickpea Salad

Chickpea Salad

This is BOMB served in a wrap with fresh veggies and lettuce or in between your favorite sprouted whole grain or gluten free bread slices-

LOVE THIS! The celery really makes it taste like a mock tuna fish salad so don’t skimp! Feel free to choose other add-ins, like olives, herbs, fresh sweet peppers etc….

1 1/2c cooked chickpeas

2 stalks celery, minced

¼ red onion, super minced *opt

1/3c vegan mayonnaise

1t ume vinegar

salt and pepper to taste

2t dulse *opt (more like a tuna fish taste)

pinch cayenne pepper *opt

Place the drained chickpeas in a bowl and mash slightly with a fork or the backside of a large spoon. Add the remaining ingredients and stir until combined and well incorporated.

If you have a food processor, you can do all of the grunt work in it- start by processing the celery, then the onions- remove to the work bowl, then process the chickpeas by pulsing- not over processing, but letting the chickpeas stay somewhat intact- then add all other ingredients intot he work bowl and mix.

Hearty Summer Black Bean Soup with Greens

Local greens, tomatoes, corn, onions and garlic- this soup is so satisfying and absolutely delicious.

Hearty Summer Black Bean Soup with Greens

Wheat-free * Gluten-free*

1 large onion, medium dice

2c fresh tomato medium dices or crushed tomatoes

2 cloves garlic, minced

3c black beans, cooked and drained or 2 cans

1 medium sweet potato, medium dice- I Japanese yams which are less sweet than orange

1 medium white potato, medium dice

2c fresh corn niblets

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

2t cumin

1t turmeric

2t chili powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh parsley *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, spices, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes, and both the sweet and regular potatoes, then the boiling water, and the bullion cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh parsley. Garnish with fresh parsley and nutritional yeast.

Black & White Bean Soup with Greens

Black & White Bean Soup with Greens

This soup is wonderfully hearty and delicious. The rice can be substituted with gluten free pasta or another grain of your choosing. Adding in a mix of greens would be amazing but I am partial to kale.

Wheat-free Gluten-free

1 large onion, medium dice

1c tomato puree or crushed tomatoes

2 cloves garlic, minced

1c cannellini beans, cooked and drained

1c cooked brown rice

1c black beans

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh basil *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, rice, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes then the boiling water, the bullion cube (or powder), smoke flavor if using. Bring to a boil and reduce heat and simmer for 20-30 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh basil. Garnish with fresh basil and nutritional yeast.

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

1t raw agave or raw local honey

2T raw cacao nibs

1T maca powder

2t lucuma powder

1T chia seeds

1t vanilla

1scoop protein powder

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1c ice

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

Add the ice and the nibs and blend just until smooth.

Simple Lentil Soup with Greens

I used fresh local spinach and it could not have been more satisfying. You can strip this soups down to just the onions and garlic and it would still be delicious. The turmeric adds a boost of anti inflammatory and antibacterial properties that we could all use more of and the cumin just makes it taste good. Serve topped with nutritional yeast and cracked black pepper and gluten free crackers or bread. Super fricken yum

Simple Lentil Soup with Greens

Wheat-Free, Gluten-Free

1c brown lentils, washed and drained

1 large onion, coarsely chopped

1 clove garlic, minced

1-2c spinach, broccoli or other chopped leafy greens

1t turmeric

1/2t ground cumin

1/4t black pepper

1/2t cayenne pepper flakes or 1/2 of a fresh chili or jalapeño

1 vegetable bouillon cube (or 1T veggie broth powder)

2-3T extra virgin olive oil

4c boiling water

1t salt or to taste

Bring 6c of water to a boil, in case you need more

In a large soup pot, add the olive oil and sauté the onions, spices, hot pepper and garlic until golden and soft. Add the lentils, mixing them into the onion mix. Add the boiling water, the bouillon cube (or powder) tamari, and Ume. Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the greens.

Adjust the seasonings before serving.

Strawberry Cacao Power Smoothie

Strawberry Cacao Power Smoothie

1c almond or cashew nut milk

1T hemp seed

2t raw agave,or raw local honey

1t lucuma powder

2t Maqui berry powder

2T cacao powder

1T golden flax seeds

1t vanilla

1c scoop protein powder

Pinch salt

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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 blend just until smooth.

Banana Vanilla Power Smoothie

Tastes more like a giant vanilla milkshake!!! Usually I am not a fan of bananas in my smoothies, this…is SO DELICIOUS.

Banana Vanilla Power Smoothie

1c nut milk

1T hemp seeds

1t raw agave or raw local honey

2c chopped, frozen bananas

1 heaping T tocos

1T gold flax seeds

1T coconut oil

1t vanilla powder

1 scoop 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 blend just until smooth.