Lentil Sloppy Joes
Make this classic family recipe plant powered in less than 30 min.
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Black Rice Salad with Citrus and Mango
What a pleasant surprise to find the inspiration for this recipe! I love trying things that are a little less familiar and not in my typical meal rotation. Black rice is also known as purple rice or forbidden rice. There are many varieties. Black rice …
Chocolate Chia Pudding
Chia pudding is simple to make and very versatile as well. In this recipe, I’m simply adding vanilla, a little sweetener, cocoa powder, and plant milk (typically soy in my house). You can top with fruit, cocoa nibs (or chocolate chips), coconut, or nuts.
Chia seeds are little power houses of nutrition. They contain omega 3 fatty acids, lots of fiber, and are a source of protein as well. They provide calcium and potassium too.
Chia pudding can be made with different plant milks for variety. You can also add different extracts like coconut or almond or spices like cinnamon or pumpkin pie spice. Some recipes add squeezed citrus juice. Chia seeds can be added to smoothies before or after they are blended.
Chia pudding is ready in as little as two hours. It stores for 4-5 days.
Chocolate Chia Pudding
Simple Chocolate Chia Pudding with just 5 ingredients
Ingredients
- 1/4 cup chia seeds
- 1 Tbsp cocoa powder
- 1-2 Tbsp pure maple syrup or honey (or other sweetener) or omit
- 1/2 tsp vanilla extract optional
- 3/4 cup plant milk like soy, almond, cashew
- 1 tbps cocoa nibs, fresh fruit, coconut optional for topping
Instructions
- Whisk all ingredients and refrigerate for two hours. If you can stir after 10-15 minutes. It will minimize clumps.
- Top with your favorite toppings.
Notes
Share this recipe with a friend by sending them the link and let me know when you make it.
I’d love to see your pictures. Tag me @plant.powered.joy on Instagram or share to the FB group Plant Powered Joy.
Easy One Skillet Aloo Gobi
Don’t let the number of ingredients in this dish be intimidating. They are mostly spices. You make the whole dish in one skillet and it cooks in 30 min or less. Your kitchen will smell amazing too!
Banana Soft Serve
The first time I made banana soft serve I was blown away at how amazing it tasted and how closely I could get the texture to soft serve ice cream. I’ve made it dozens of times since then. I almost always add cocoa powder and …
Harvest Nourish Bowl with Roasted Butternut
Is it just me, or is it becoming more popular to put roasted butternut on salads? If it is a trend, I hope it stays. I plan on keeping it:) I love the contrast of textures, the additional satiety, and the delicious flavor butternut gives salads! This salad is a great combination of sweet and savory bringing together butternut, beets, barley, and a lemon miso viniagrette.
I try to help people get in and out of their kitchen, especially the ones that don’t love being in there:). This salad is perfect for prepping all the ingredients ahead of time, the then eating it for a few days. Do not mix in any dressing until you eat it.
In this recipe I roasted the butternut squash in the oven and I cooked the beets in the Instant Pot. If you want to save time, buy pre-cubed butternut, canned beets, and any pre-cooked whole grain you’d like to put in this salad.
Some fun add-ins to this salad include: apples, pears, and dried cranberries. If you really wanted to add some legumes, I’d recommend lentils. Another roasted veggie that would be great is Brussel’s Sprouts in my opinion.
Harvest Nourish Bowl with Roasted Butternut Squash
A sweet and savory combination salad that you will make again and again.
Equipment
- 1 pressure cooker Optional- you can buy canned beets instead
Ingredients
- 1/2 cup barley medium pearled or quick
- 1 butternut squash
- 1 shallot
- 1 head of red leaf lettuce
- 2 beets medium, or 3 small (or buy a can of beets)
- 1/3 pumpkin seeds raw, or roasted is ok too
Dressing
- 2 Tbsp white miso or 1 Tbsp soy sauce or Braggs Aminos
- 3 Tbsp lemon juice
- 1 1/2 tsp Dijon Mustard
- 1 Tbsp pure maple syrup
- 1 Tbsp olive oil or omit
Instructions
For the cooked ingredients
- Cook the barley according to package directions and set aside.
- Peel and cube the butternut squash (Or buy it pre-cubed). You can stir in a tbsp of olive oil or roast it without oil. Roast it at 400F for 35 min or until desired carmelized color or softness. I use parchment paper of a silicone mat.
- Scub 2-3 beets. Do not peel. I cut them in half and put them in my Instant Pot at high pressure for 35 minutes with water at the bottom. Quick release is fine. Let cool enough to handle and easily remove skins. Cube into little pieces.
- It is optional to toast the raw pumpkin seeds on medium low heat for a 1-2 minutes.
For the raw ingredients
- Wash and chop the shallot.
- Wash and chop the red leaf, or just tear it into pieces.
The dressing
- Whisk together the miso, lemon juice, Dijon, maple syrup, and olive oil if you are using it. Set aside.
Assemble the salad
- Mix all the ingredients together if consuming them immediately. If consuming at a later time, I'd recommend keeping the ingredients separate and do not use dressing until time of meal.
Notes
This salad would be delicious simply topped with a flavored Balsamic vinegar instead of the viniagrette.
Let me know in the comments below when you make this salad. I’d love to hear your thoughts.
Italian Chopped Salad
The first time I made this recipe I was hosting my family for an Italian Christmas dinner. I was really happy how it turned out. The pepperoncinis make the salad, and I simply had not used them much before making this. I encourage people to …
Simple Vegan Black Bean Burger
I have tried recipes for several black bean burgers, but this one is my favorite. You can keep it simple and just add chili powder or mix it up with cumin and coriander to add great flavor. I love the added onion and carrot to …
Spicy (or Not) Chinese Eggplant
I love eggplant. Most of the time I eat it with tomato base sauces with an Italian flair. When I discovered how to make it with Chinese spices, I fell in love. I served it with brown rice noodles and tofu.
This recipe is versitile in the cooking methods of eggplant. Most of the time I just cube eggplant and put it in my airfryer for about 10 min to “roast” it. You could certainly do that instead of sauteeing it in a pan as I’ll show you in this recipe.
I decided this dish needed tofu for added protein. So THAT is what I put in my air fryer instead. I have not published a recipe for that yet. It is super simple. Cube the tofu. Put in on parchment paper in your air fryer. Set the temp to about 400F and set the timer for 10 min. Voila! Add to whatever you are serving.
But… back to eggplant. I love it! Unfortunately, it is sometimes hard to find good eggplant. I have returned lots of over ripe eggplant to the store 🙁 On the outside they look ok, but when you cut them open the inside appears brown and bruied. But I persevere, keep buying more eggplant, and this recipe was delicious!
Spicy (or Not) Chinese Eggplant
Give your eggplant a kick with Chinese flavors and serve with brown rice noodle and tofu for a complete dish.
Ingredients
- 2 eggplants about 7-8 inches each
- 2 Tbsp cornstarch
- 1 tsp sesame oil
Spicy (or Not) Chinese Sauce
- 3 cloves garlic pressed or chopped finely
- 2 tsp ginger fresh grated or use 1/2 tsp ground
- 1/4 cup Braggs Liquid Aminos or soy sauce or low sodium soy sauce
- 1 1/2 tsp chili garlic paste This is spicy! Use more or less depending on your heat tolerance or omit.
- 1 tsp sesame oil
- 1 Tbsp Natural Rice Vinegar unseasoned
- 2 Tbsp Honey or pure maple syrup or brown sugar or other sweetener of choice.
Brown Rice and Tofu
- 4 oz Brown Rice Noodles you may want to double this
- 14 oz extra firm tofu organic preferred
Instructions
- Chop the eggplant into larger bite size pieces. Do not peel the eggplant.
- Soak the eggplant pieces in a bowl of water with 1-2 tsp of salt added. Soak for about 20 min. This will draw water out of the eggplant so that it retains it's texture better when you cook it. While it is soaking you can make the sauce and cook the noodles then set them aside.
- After 20 minutes, drain the eggplant and pat dry with a paper towel. Now coat with the cornstarch.
- Heat up a skillet to medium high.
- Add one tsp of sesame oil (or you could try water or just dry skillet) and coat the pan. Add the eggplant. I did this in two batches, so that I did not over fill my pan. Stir or flip gently just until all sides are browned, about 6-8 minutes.
Tofu
- Pat the tofu as dry as you can. Cube it into about 24 pieces.
- Place on parchment paper in your air fryer or in your oven. Set temperature to 400. In air fryer bake about 10 minutes. In oven it will take about 20 min.
Brown Rice Noodles
- Cook according to package directions… usually 6-8 minutes. I rinse with cold water and set aside.
Sauce
- In a small bowl wisk all ingredients together and set aside.
Putting everything together.
- Remove the eggplant from the pan, but while it is still hot pour in the sauce for a quick sizzle! Immediately add the eggplant and noodles. Toss to coat everything and serve. Sprinke with red chili flakes if you want more heat.
Notes
Please leave comments below as you make this. I would not say this recipe is easy, but hopefully I have provided enough instruction and pictures. Let me know what clarification I need.
Enjoy this recipe! I loved it and cannot wait to make it again.
Happy eggplant shopping.
Loaded Apple Nachos
I recently did an after school program called Kitchen Club with a group of students. Of course, it is my desire to encourage the kids to eat more plants. This is a very versitile recipe. You can modify it to include your favorite toppings. Have …