< Back Peanut Dipping Sauce Prep Time: 5 min Cook Time: n/a Serves: 4 Level: Beginner About the Recipe Ingredients ⅓ cup peanut butter 2 tablespoons tamari (or soy sauce/coconut aminos) 2 tablespoons lime juice 2 tablespoons maple syrup 1 tablespoon gochujang 1 inch fresh ginger , minced 1 garlic clove , minced 1 teaspoon toasted sesame oil Preparation In a medium bowl, combine the peanut butter, tamari, lime juice, sesame oil, maple syrup, and gochujang. Use a microplane to finely mince the ginger and garlic on top. Whisk well until the ingredients are mixed. (It will be thick at this point.) Add a tablespoon of water to the bowl, and whisk again until the sauce is thinner. If you want an even thinner sauce, add another tablespoon of water, and stir again. This peanut sauce can be used right away or stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so you may need to add another tablespoon of water when you get it out of the fridge later. Or let it come to room temperature to thin out again. Previous Next

< Back Chickpea Salad Prep Time: 5 min Cook Time: 10 min Serves: 2 Level: Beginner About the Recipe Ingredients 1 red bell pepper, diced 1/2 cup red onion, diced 3 garlic cloves, minced 14 oz chickpeas, canned 1/3 cup basil, julienned 2 Tbs red wine vinegar 1 tsp black pepper, ground 1/2 tsp salt 1 Tbs poultry seasoning Preparation Prep Diced bell pepper, onion, garlic cloves and basil. Thoroughly rinse canned chickpeas. Make Mix all ingredients well in a bowl. Adjust seasonings as necessary. Previous Next

< Back Herby Baked Protein Bites Prep Time: 10 min Cook Time: 20 min Serves: 4 Level: Beginner About the Recipe An herbaceous, endlessly versatile and protein-packed topping for salad, pasta, wraps, and more. Ingredients 14 oz tofu 2 Tbs tamari 3 Tbs balsamic vinegar 2 Tbs tomato paste 5 garlic cloves 2 tsp dried basil 1 1/2 tsp dried oregano 3/4 tsp dried thyme Preparation Prep Preheat the oven to 425 F and line a baking sheet with parchment paper Make Cube tofu and pat dry Arrange tofu pieces on the parchment-lined baking sheet. In a small bowl, whisk the remaining ingredients (tamari, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme and salt). Pour over the tofu and toss to coat. Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges. Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta or on pizza or paired with roasted vegetables. Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F for 5-10 minutes until warm and crispy. Previous Next

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