Ingredients:
vegan chicken strips or burger, cut into strips
spicy greens
strawberries, sliced
pecans, toasted and roughly broken
vegan feta cheese
balsamic glaze
sandwich wraps
Arrange chicken, greens, strawberries, pecans, and feta on a wrap and drizzle generously with the balsamic. Wrap and consume immediately.
Ingredients:
1/4 cup daikon radish, cut into matchsticks
1/4 carrot, cut into matchsticks
a pinch of salt
1/2 teaspoon rice syrup
1 tablespoon rice vinegar
1 tablespoon water
1 block extra firm tofu, cut into cubes
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons oil
1 cucumber, thinly sliced
1/2 teaspoon sesame oil
1 teaspoon black sesame seeds
10 shiitake mushrooms, quartered
1 teaspoon oil
1 pack baby spinach
1 teaspoon oil
1 small clove garlic, minced
a pinch of white sesame seeds
1 green onion, chopped
1 tablespoon gochujang
1 teaspoon rice syrup
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon sesame seeds
1 teaspoon water
sticky brown rice
mung bean sprouts
Combine carrot and radish with the pickling ingredients and marinate for a few hours.
Press the tofu, marinate in the soy sauce, and toss with the cornstarch. Shallow fry until golden.
Toss the cucumber with the oil and sesame seeds and set aside.
Cook the mushrooms in the oil. Set aside.
Cook the spinach and garlic in the oil. Add the sesame seeds and green onion. Set aside.
Combine the sauce ingredients and set aside.
To assemble, place rice in bowls and arrange the ingredients on top. Sprinkle with the sauce.
Ingredients:
cucumbers
lime juice
mint leaves
ginger
sugar/sweetener
club soda
Combine cucumber, lime juice, mint, ginger, and sugar in a blender and puree until smooth. Run the liquid through a fine mesh strainer. Add the club soda and serve with ice.
Ingredients:
baby potatoes
2 teaspoons grapeseed oil
salt, to taste
1 shallot, minced
black pepper, to taste
1 teaspoon nigella seeds
black kale, stemmed and chopped
2 chives, chopped (optional)
Toss the potatoes in oil and season with salt. Bake until they are tender and golden.
Cook the shallot in some oil, and add the kale and nigella seeds. Cook until kale is tender.
Toss the kale mixture with the potatoes and chives. Serve hot.
