Let’s use peanut butter in everything! I love making savory dishes with it including this little easy noodle sauce. With a powerful and delicious savory combination of peanut butter and white beans, this recipe delivers a good amount of protein kick. The garlic, ginger and hot sauce combination in there perfectly complements the peanut butter to achieve that mouth watering savory flavor profile. Read on for the full recipe:
Vegan crab cakes made with chickpeas as the protein component, heart of palms, artichokes, nori sheets and an Asian inspired set of seasonings. This makes for a wonderfully healthy and flavorful patty with a lot of texture going for it. The full recipe is below:
Delightfully crispy tofu cubes, coated with a well seasoned and nutritious chickpea flour batter makes for a powerful comfort food with a robust flavor. This made me fall in love with tofu all over again. The recipe is super simple, and it consistently turns out amazing every single time. Read on below for full instructions.
These delicious umami protein patties derive their power from a mix of quinoa and green lentils, resulting in a potent protein mix along with good amount of fiber. As easy as they are to make, I love having some patty mix in the ready to transform them into delightful tacos, burgers or salad or pasta toppings; a versatile way to add clean protein to my diet.
In this recipe, I am letting the onions wait in salt a bit to extract their juice. This step gives the onions a smoother taste and they cook easier as well. The umami taste that I love is coming partially from red miso. Optionally, you can cook the onions with mushrooms or a sauce like BBQ for additional flavor infusing. Here is the recipe:
Homemade gluten-free, high-protein crackers that are as delicious as they are easy to make. This is snacking at it’s best. Keep some of these in your pantry and enjoy stand alone, with soups, dips or plant cheeses. Here is the recipe:
I always try to keep a delicious and healthy treat in the freezer to ward off dessert cravings, so I am quite fond of super easy, no-bake recipes like this. These delicious little ones have a lot going for them. I love the taste and crunch of the hazelnuts, the chocolatey goodness and the fact that it comes loaded with protein. Treat it as a protein bar, or an energy bar, or simply as a special treat for me time. The recipe is below.
Falafel is a superstar in plant-based cooking, but this seemingly simple dish is kind of hard to nail down in terms of texture. One simple trick to step up your falafel game, and to say goodbye to the mushiness, is to use dry chickpeas instead of canned. Canned chickpeas is definitely practical but it just doesn’t deliver the same flavor and texture. Soaked 24 hours in water, the dry chickpeas hydrate and soften. It is not even necessary to boil them, so it is not an added effort, you just need to decide a day before that you will be making falafels. The rest of the recipe is remarkably simple as well, see below:
The best way to look forward to a workout is to have a delicious treat ready for after. This pina colada smoothie bowl definitely feels like a celebration while delivering a good kick of protein, thanks to Carrington Farms organic coconut protein blend. The blend actually has only 3 wholesome ingredients: Organic coconut powder, organic pumpkin powder and organic pea powder. Note the lack of sweeteners! This simple combination is certainly clean, but it is also potent, delivering the 20g protein from 3 different plants with complementary amino acid profiles.
Every protein powder has a certain taste, and most of the protein powder products take the unfortunate route of masking that taste with a heap of sugar and artificial flavors. While this particular protein powder chooses to stay clean and simple, the taste is not overpowering. The use of coconut powder is actually a welcome addition in many ways, and the pumpkin and pea taste is minimized in a fruity smoothie (or a chocolate one? I will be trying that as well). Carrington Farms has an array of clean and wholesome products; oils, seeds, grains, superfoods. I am glad they added a protein blend option that I can feel good about.
The recipe for the smoothie bowl is below:
Fishless fish fingers, made with jackfruit, white beans and nori! I love making delicious plant-based protein bombs like this. They make powerful options for quick bites and on-the-go meals as well as an add-on protein element to salads. This one turned out great with a wonderful, fish-like texture due to the jackfruit. The nori brings in the sea taste, the white beans boost the protein content, and capers deliver the acidity to brighten things up. This became a family favorite real fast 🙂 The recipe is below.
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.