Quinoa Shakshuka Tacos

The protein powerhouse quinoa, seasoned with shakshuka sauce, and baked into a crisp and flavorful taco meat, made for one of the best tacos I had.  I am loving this spicy, flavorful, and versatile sauce.

My first introduction to Mina was when I sampled their harissa sauces, and I was very excited when they released their shakshuka sauce which is a Moroccan tomato sauce with a blend of 6 different spices along with roasted peppers, onions, garlic, olive oil, cilantro and parsley. The shaksuka is every bit as flavorful and versatile as I imagined it. I am looking forward to incorporate it in various options including pastas, pizzas, oven dishes and vegetable stews. But my first choice was to go with tacos 🙂 I could just see how the trusty quinoa could be transformed into a meaty treat with this seasoning. The additional step of baking gives it a semi-crisp texture that is just incredible. The full recipe along with a short video is below.

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Potato Apple Savory Pancakes

A wonderfully creative and delicious take on savory pancakes, inspired by the book  “My Last Supper: 50 Great Chefs and Their Final Meals” by Melanie Dunea. While not a plant-based book, I found it fascinating to look into what some great chefs would like to have as their last meal. What struck me was how simple the dishes were for many of the chefs. Of course I was going to try a few of them so I started by veganizing this potato apple savory pancake. The original recipe belongs to Michelle Bernstein. I replaced the egg with flax egg, added lemon juice rub to prevent discoloration and added nutritional yeast to enhance the taste. It all came together beautifully, with a great form and texture, and a mild but flavorful savory taste. My plant-based version of the recipe is here:

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Fennel and Grain Salad

A wholesome grain and quinoa mix, combined with fragrant and flavorful fennel, along with roasted pine nuts and a simple vinaigrette. This one delivers a nice nutritional balance with a load of superfood content; lots of protein, supported by complex carbs and a bit of healthy oils.

This salad has been the theme of this week for me and I have been keeping a steady supply of it in the fridge. I really love the texture and the complex, playful flavor. Oh and it is just as good cold, served right out of the fridge. Definitely a winner for me. The recipe is here:

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Red Bell Pepper Tomato Sauce with White Beans

This is a very easy and delicious way to whip up a versatile, nutritious sauce that works amazingly well over spaghetti or toasts, or in sandwiches. White beans do a fantastic job at absorbing and delivering a deep, warming umami flavor along with a heap of protein and fiber. The recipe is below:

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Pesto Kimchi Sushi

This may sound like a random mash of different cuisines but I promise you it works! And the vegan sushi definitely needs a fresh look. I used to be a sushi lover up until I became a vegan. I still love sushi, but I find myself a little frustrated at sushi restaurants. There are a few exceptions of course but in general, the veg sushi options lack creativity, leaving me to feel ripped off with overpriced rice and cucumbers lol.

I incorporated quinoa into the sushi rice to up the protein game. The kimchi adds a kick and the probiotic component. The red cabbage salad adds in a great texture, and the pesto adds the zest, keeps things together and blends in all the flavors.

The recipe is below:

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Tandoor Tofu Scramble

Tandoor Tofu Scramble

This tofu dish is a protein power house that leaves no room for blandness sometimes associated with unfortunate tofu cooking 🙂 One of the best ways to enjoy tofu is to break it down to crumbles, season it well with spices and combine it with more textures and fresh elements. Crumbling increases the surface area so that all that yummy seasoning is well infused into the tofu. I used a spice blend called tandoor from spicemode. It is a wonderful blend using paprika, cumin, clove and cardamom and it has that signature spicemode freshness and fragrance that I came to love. The dish came out with great flavor, warmth and depth. The lightly cooked vegetables and kale enhance the taste and texture while bringing in freshness, and the beans add to the power and fiber of the dish. This is a new family favorite and it works so incredibly well in tacos! The recipe is below, following a sort recipe video:

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Easy Biryani with Madras Sauce

Easy Biryani with Madras Sauce

You know I love my spices as much as I love fresh, wholesome, nutritious food. Marrying the two to arrive at a deeply satisfying meal can sometimes require the kind of time you may not always have though. That’s when a little cheating is in order!

Ever since I discovered spicemode, my spice game found new heights. I mentioned them before, because having a consistent source of fresh and fragrant spices and expertly crafted spice blends can make a world of difference in the kitchen. Recently I starting trying their cooking sauces and my mind was blown. Highly recommended!

I used their madras cooking sauce for this dish and the result was extraordinary. Read more for the full recipe and a short recipe video 🙂

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