[theplantfeed]

Grilled marinated tofu and noodles tossed with kale and lemon with a paprika sauce.

I will post the full recipe for the sauce later but basically i just grilled the paprika cut in pieces in the oven. Then fried onion and garlic in a pan and added a chopped up tomato and some veg stock, water, the grilled paprika, paprika powder, smoked paprika powder, cayenne pepper, salt, muscovado sugar, oat cream (sub with soy cream if you like) and lemon juice. Then mixed everything with a stick blender. 

The tofu was marinated in Tamari, garlic, chili, lemon juice and maple syrup.

[theplantfeed]

Tomato, lentil and avocado salad.

Homegrown tomatoes

Green lentils

Avocado

Olive oil

Lemon juice

Garlic

Salt Pepper

Chili flakes

Sesame seeds

[theplantfeed]

Hokkaido pumpkin and red lentil dahl.

Ginger

Garlic

Oil

Onion

Hokkaido pumpkin

Red lentils

Ground cumin

Garam Masala

Turmeric

Black pepper

Salt

Cinnamon

Veg stock

Water

Coconut milk

Lemon juice/zest

Lime leaves

Cilantro

Broccoli

Basmati rice

[theplantfeed]

Giant white bean and tomato salad.

Giant white beans

Tomatoes

Red onion

Basil

Garlic

Salt 

Pepper

Olive oil

Coconut vinegar

Lemon juice

[theplantfeed]

Post workout power bowl.

Ingredients:

Coconut oil, 1 tbsp 

Garlic, 2 cloves

Ginger, a thumb size

Chickpeas, 1 can

Cauliflower, about the size of two fists ;) Sweet potato, 1 large

Tomato paste, 4 tbsp

Paprika powder, 1 tsp

Smoked paprika powder, 1/4 tsp

Cayenne pepper, 1/2 tsp

Garam masala, 1/2 tsp

Berbere, 1 tsp

Turmeric, 1/2 tsp

Black pepper

Salt

Water

Lemon juice from half a lemon

Spinach

White cabbage

Avocado

Tomatoes

Cilantro

Instructions: 

Peel and slice the sweet potato into cubes. Bake in oven at 175–200 c for about 20 minutes. 

Peel a thumb size piece of ginger and chop it finely (or grate it). Crush and chop 2 cloves of garlic and fry in a small amount of coconut oil for a minute, then add the tomato paste and the spices and stir. If it’s starting to stick to the pan add a small amount of water. Do that accordingly when needed to get the desired consistency.

Let it cook until the cauliflower gets a little soft, about 5 minutes. Add the lemon juice and season to taste with salt and pepper.

Lightly sauté the spinach in a small amount of water for a minute.

Serve with shaved cabbage, avocado and tomatoes plus lots of cilantro.

[theplantfeed]

Pre workout mint, matcha and ginger green smoothie.

Frozen bananas

Tuscan kale

Mint leaves

Matcha powder

Ginger

Lemon juice

Flaxseeds

Sunflower seeds

Water

[theplantfeed]

Tomato, bean and potato salad in a lemony mayo dressing.

Tomatoes

Giant white beans

Potatoes

Spring onion

Dressing:

Vegan mayo

Lemon juice

Garlic

Black pepper

Dried chili

Salt

Romaine

Avocado

Radishes

[theplantfeed]

Green curry with greens beans, oyster mushroom and tofu.

Oil, 1/2–1 tbsp

Ginger

Garlic

Chili

Fry for a minute then add:

Coconut milk, 3 tbsp

Green curry paste, 2–3 tbsp

1 Red onion

10 cm Leek

A handful of Oyster mushrooms

A handful of Green beans

Let it cook for a few minutes before adding the rest of the can of coconut milk. Then add:

Tofu, cut in cubes

5 Lime leaves

Salt (season to taste with salt or soy sauce like Shoyu)

Muscovado sugar (about a tsp just to balance out the taste)

Lemon from 1/2 lemon

Some more curry paste and chili if it taste to bland.

Let it cook for another 2 min and you’re ready to eat.

Black thai Jasmin rice

Red cabbage, shaved

Radishes, shaved

[theplantfeed]

Red Thai curry with zucchini, Tuscan kale, tomatoes and tofu on whole grain rice.

[theplantfeed]

Coconut Channa Masala.

Ingredients:

1tbsp coconut oil

1 Red onion, large, finely chopped

Garlic 2–3 cloves

2–3 thumb size of ginger, grated

3 tbsp of Madras curry paste 

1/2 tbsp Garam masala

1 tsp Ground cumin

1/2 tsp Turmeric

Black pepper

Salt

1 Veg stock cube

1/2 tsp Habanero chili sauce (or chopped fresh chili)

1 can of crushed tomatoes

1 can of coconut milk

2 cans of chickpeas

3 tbsp of frozen cilantro

Lemon zest from 1 lemon

Lemon juice from 1/2 lemon

Whole grain Basmati rice

Red cabbage sprouts

Buckwheat sprouts

Chili

Sesame seeds

[theplantfeed]

Grilled tempeh, chard and linguine with grilled red bell pepper sauce.

Garlic and cilantro marinated tempeh

Sautéed chard

Wholegrain/wheat linguine

Pickled red cabbage

Grilled red bell pepper sauce:

Red bell pepper, oven baked

Tomato, oven baked

Shallots

Garlic

Veg stock

Muscovado sugar

Paprika powder

Habanero chili sauce

Salt

Lemon juice

Ground cumin

Garnished with cilantro and black sesame seeds.

[theplantfeed]

Tempeh and kale sandwich with chili coleslaw.

Sandwich:

Marinated tempeh, fried

Kale

Red onion

Tomato

Cucumber

Avocado

Chili mustard

Chili sauce

Coleslaw dressing

Sourdough rye bread, grilled

Coleslaw:

White cabbage, thinly sliced

Red cabbage, thinly sliced

Carrot, Julienned

Fennel, thinly sliced

Chili, thinly sliced

Dressing:

3 tbsp soy yogurt

1 tbsp vegan mayo

Lemon juice from 1/2 a fruit

1/2 tbsp apple juice vinegar

1 garlic clove

Salt

Pepper

Cayenne

[theplantfeed]

Quinoa, banana, avocado salad w/ almonds, lemon and mint.

Water

Quinoa

Veg stock

Shallot

Chili

Olive oil

Spring onion

Rebellion tomato

Lemon zest/juice

Mint

Almonds

Banana

Avocado

Salt

Pepper

Purslane

[theplantfeed]

Oven baked sweet potato and chick peas with baby chard, avocado and a minty green pea hummus.

[theplantfeed]

Red coconut curry with Pak choi, oyster mushrooms, peach and tofu.

Sauce:

Ginger

Chili

Garlic

Red curry paste (check for brands without shrimp paste)

Tomatoes

Coconut milk

Salt

Muscovado sugar

Thai basil

Lime leaves

Lemon or lime juice

Tofu

Pak choi

Oyster mushroom

Carrot

Red onion

Red bell pepper

Peach

Shoyu

Cilantro

Black thai Jasmin rice

[theplantfeed]

Ramen

The broth:

Water

Sweet white Miso paste

Umami paste w/ ginger

Tamari

Spring onion

Shiitake

Lemon juice

Chili

Pak Choi

Radish

Sesame seeds

Black rice noodles

[theplantfeed]

Summer salad.

Purslane

Tat Soi

Radish

Fennel

Celery

Red cabbage

Avocado

Smoked sesame tofu

Dressing:

Tahini

Lemon juice

Maple syrup

Water