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Tofu lettuce wraps 🥬✨ with an almond butter a

Tofu lettuce wraps 🥬✨ with an almond butter and coconut sauce, and homemade pickled onions! The perfect easy dinner or appetizer recipe that will make you fall in love with tofu, recipe below 👇🏼

INGREDIENTS
1 block of extra-firm tofu (about 350g)
3 tbsp olive oil, divided
2 tbsp soy sauce
2 tbsp flour
60g soba noodles (dry)
1/2 cucumber, ribboned
8 butter lettuce leaves
Roasted cashews (optional)
Sesame seeds

QUICK PICKLED ONIONS
1/2 red onion
1/2 cup boiled water
1/4 cup rice vinegar
1/4 cup white vinegar
1 tsp maple syrup
1/2 tsp salt

NUT SAUCE
1/4 cup nut butter (I used almond, use tahini for nut-free)
3 tbsp coconut milk (full-fat or light)
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp maple syrup
1 tsp rice vinegar
1 tsp lemon juice
3 cloves of garlic, minced
1/2 inch piece of ginger, peeled and grated

METHOD
1. For quick pickled onions: add thinly sliced red onion, boiled water, rice vinegar, white vinegar, maple syrup and salt to a jar and set aside.
2. Cut the tofu into 1/4 inch slices, then down the middle into triangles. Add them to a mixing bowl with 2 tbsp olive oil, 2 tbsp soy sauce and 2 tbsp white flour, and give them a good toss, being careful not to break them.
3. To a large pan on medium heat, add 1 tbsp of olive oil, then add the tofu slices one at a time to the pan. Fry on the first side for a few minutes, until golden brown.
4. Boil water in a small pot, and cook the soba noodles.
5. Once the tofu slices have fried for a few minutes, use tongs to flip each piece and fry the other side until golden.
6. Prepare the sauce in a jar, and give it a mix or shake.
7. Once the tofu is fried, add about 3/4 of the sauce to the pan and let simmer for 1-2 minutes before removing from heat.
8. And once the noodles are done, drain and rinse them in cold water.
9. Wash the butter lettuce and peel the cucumber into ribbons.
10. Assemble the wraps with the soba noodles, tofu pieces and cucumber ribbons. Top with crushed cashews, sesame seeds, pickled onions, and a drizzle of the remaining sauce and enjoy!

#lettucewraps #tofurecipes #dinnerrecipes #healthydinner #mealprep

Week of healthy dinner ideas, ready in 30 minutes!

Week of healthy dinner ideas, ready in 30 minutes! Here are the recipes 👇🏼

✨ miso mushroom butter beans
✨ tofu lettuce wraps with almond butter sauce
✨ kale + chickpea caesar salad
✨ creamy sundried tomato butter beans
✨ mediterranean veggie pesto pasta

All recipes can be found on my website at minaelleskitchen.ca (and recipe for the tofu lettuce wraps is coming this week!) - use the search bar to find them 🧡

#recipeideas #healthyrecipes #dinnerideas #mealprep #mealinspo #recipeinspo #easydinner #easyrecipes #butterbeans #healthydinner #veganrecipes #vegetarianrecipes

Mediterranean veggie pesto pasta, with chickpeas (

Mediterranean veggie pesto pasta, with chickpeas (and sneaky butter beans in the pesto) for your daily bean serving! Recipe below 👇🏼

INGREDIENTS (serves 4)
1/2 red onion
1 tbsp olive oil
4-5 cloves of garlic
1 zucchini
1 pint of cherry tomatoes
1/2 cup pitted and sliced Kalamata olives
1/2 cup canned artichokes
1 cup cooked chickpeas
2-3 tbsp capers
Pinch of salt
Lemon zest to serve
400-450g pasta

HOMEMADE PESTO
3/4 cup roasted unsalted cashews
1 cup cooked butter beans
50g fresh basil leaves (approx)
1 lemon (about 2 1/2 tbsp lemon juice)
1/3 cup nutritional yeast
1/2 tsp salt
1 1/4-1 1/2 cups water (or creamy non-dairy milk, such as oat milk)

INSTRUCTIONS
1. Boil water and cook pasta according to package directions.
2. Dice or slice the red onion, then add to a large pot or pan on medium heat with olive oil, stirring occasionally.
3. Peel and mince the garlic cloves, then add them to the onions, continuing to stir.
4. Cut the zucchini into half moons and add them to the onions and garlic, stirring and cooking until they’ve softened.
5. Roughly chop the artichokes, and drain and rinse the chickpeas if using canned.
6. Add the cherry tomatoes, sliced Kalamata olives, artichokes, cooked chickpeas, capers and Italian seasoning and give it a good mix. Reduce to medium-low heat.
7. Prepare the homemade pesto by adding cashews, butter beans, fresh basil leaves, lemon juice, nutritional yeast, salt and water to a blender. Blend until smooth and creamy, adding more water if needed.
8. Once the pasta is cooked, drain and then add it to the large pot or pan with the sautéed veggies, and pour the creamy pesto sauce on top. Alternatively, you can mix the pesto into the pot with the pasta, and serve the veggies on top while plating.
9. Serve with lemon zest and enjoy immediately, adding a pinch of salt to season if needed! 💚

#healthyrecipes #pesto #pestopasta #dinnerideas #easydinner #beans #butterbeans

One pan miso mushroom butter beans Get in your da

One pan miso mushroom butter beans

Get in your daily fibre (and iron!) with these 25-minute one pot butter beans and creamy miso mushroom sauce. Serves 2 hungry people or 2 less hungry people + leftovers for lunch!

INGREDIENTS
1 tbsp olive oil
1 shallot
4 cloves of garlic
250-300g mushrooms (cremini, white or portobello)
2 cans of butter beans (400mL each)
2-3 large leaves of kale
1/2 cup chopped cilantro

MISO SAUCE
1/2 cup roasted unsalted cashews
2 tbsp white miso paste
1 tsp maple syrup
1 tsp Dijon mustard
1/2 lemon (about 1 1/2 tbsp of lemon juice)
1/2 tsp garlic powder
1/4 cup nutritional yeast
1 cup water
Orzo or bread to serve

INSTRUCTIONS
1. Dice a shallot, peel and mince garlic cloves and chop mushrooms.
2. To a frying pan or pot on medium heat, add the olive oil and diced shallots and stir often, until translucent.
3. Add the minced garlic, then stir well. Add the chopped mushrooms, continuing to stir often.
4. Wash and chop kale and cilantro.
5. Drain and rinse two cans of butter beans. Set aside 2/3 cup of butter beans, which will be blended into the miso sauce.
6. Add cashews, 2/3 cup butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast and water to a blender and blend until smooth and creamy.
7. Add kale, half of the chopped cilantro (saving the other half to serve) and the miso sauce to the pan with the sautéed mushrooms.
8. Let simmer for a few minutes, stirring occasionally, until it thickens (adding a bit more water to loosen if it thickens too much).
9. Remove from heat then serve with toasted bread, top with the remaining chopped cilantro and enjoy!

#butterbeans #onepan #onepot #onepandinner #dinnerrecipes #dinnerideas #healthydinner #mealprep

Roasted chickpea wraps with garlic mayo and veggie

Roasted chickpea wraps with garlic mayo and veggies 💚

Lazy and delish summer lunch recipe ready in 25 minutes, recipe below!

INGREDIENTS
*1 can of chickpeas (540mL)
*1/4 cup nutritional yeast
*2 tbsp soy sauce
*1/2 tsp smoked paprika
*3/4 tsp maple syrup
*3 cups chopped lettuce
*1/2 avocado
*1 small tomato
*2 large tortillas

GARLIC MAYO
*1/2 cup vegan mayo
*1/2 lemon (1 1/2 tbsp lemon juice)
*1/2 tsp garlic powder
*Pinch of salt

INSTRUCTIONS
1. Preheat oven to 400F.
2. Drain and rinse the chickpeas, then add them to a mixing bowl with nutritional yeast, soy sauce, smoked paprika and maple syrup. Mix well, then spread themon a lined baking sheet.
3. Roast for 16-18 mins.
4. Prepare the mayo sauce by mixing together vegan mayo, lemon juice, garlic powder and a pinch of salt. If you like a little spice, feel free to add hot sauce!
5. Chop enough lettuce for 2 wraps (roughly 3 cups of lettuce), then pour about 1/3 of the mayo sauce over the lettuce and toss it well.
6. Slice the avocado and tomato.
7. Once the chickpeas are ready, remove them from the oven.
8. Assemble your wraps by adding some mayo sauce on the bottom, then lettuce, roasted chickpeas, avocado slices, and tomato slices. Fold in the sides, then tightly roll the wrap.
9. Once both wraps are made, add them to a frying pan on medium heat. Fry each side for 1 or 2 minutes, then cut in half and enjoy!

NOTES
*You will have leftover roasted chickpeas, which are great to store in the fridge and use in salads or wraps later! If you prefer to not have any leftover, simply use half the can of chickpeas (along with half of the remaining ingredients).

#chickpeawrap #lunchrecipe #healthylunch #veganrecipes #summerlunch #mealprep #healthyrecipes

Best summer meals recently 🍒🥑🧚‍♀️💫

✨ cashew cheese toasts
✨ homemade focaccia with rosemary and olives
✨ rice paper tofu omelette with veggies and pesto
✨ vegan shakshuka with chickpeas and tofu ‘eggs’
✨ kale caesar salad + @beyondmeatca burgers
✨ almond butter tofu lettuce wraps
✨ miso and veg tofu skewers + roasted potatoes
✨ soba noodles with crispy tofu and almond butter sauce
✨ roasted veg and butter beans on a bed of tofu pesto
✨ veg mediterranean bowls

Find more recipes on my website at minaelleskitchen.ca - use the search bar! 💓

#recipes #easyrecipes #veganrecipes #healthyrecipes #summerrecipes #easymeals #mealprep #dinnerideas #healthydinner #summerdinner

One-dish roasted cherry tomato, garlic and butter

One-dish roasted cherry tomato, garlic and butter bean dip 💚 the perfect lazy summer dinner, best enjoyed with fresh sourdough

Ingredients

225g cherry tomatoes
8 cloves of garlic
2 tbsp olive oil
1/2 tsp salt
2 sprigs of fresh rosemary
2/3 cup butter beans
1/4 cup pitted green olives
Fresh basil

Instructions

1. Preheat oven to 375F.
2. Peel garlic cloves.
3. To a small baking dish, add cherry tomatoes and garlic cloves, then drizzle olive oil and add salt and rosemary sprigs.
4. Roast for 40-45 minutes, until the garlic is soft enough to easily mash.
5. Remove the rosemary from the dish, then mash the tomatoes and garlic with a fork (be careful not to burn yourself with the tomato juice).
6. Drain and rinse butter beans and roughly chop green olives.
7. Add butter beans, green olives and fresh basil to the dish with the roasted tomatoes and garlic.
8. Transfer to a serving bowl or enjoy immediately from the dish with toasted sourdough bread or baguette!

#butterbeans #roastedgarlic #sourdough #summerdinner #healthyrecipes #dinnerideas #highfiber

One-pot veggie and butter bean orzo, with roasted

One-pot veggie and butter bean orzo, with roasted portobello mushrooms and homemade pesto | #ad

It’s summer, and there’s nothing that I love more than an easy dinner recipe packed with veggies and with minimal dishes to do after. To elevate the flavour of this dish, instead of cooking our orzo with water, we’re using a @KnorrCA veggie bouillon cube. These cubes are versatile, rich in flavour and it takes only 1 cube to equal 3 cups of broth!

Get the full recipe below (4 servings)!

Ingredients

For the veggie orzo:
1 tbsp olive oil
1/2 red onion, sliced
3-4 cloves of garlic, minced
About 15 cherry tomatoes
1 tbsp Italian spice blend
Pinch of salt
1 1/4 cups dried orzo
1/2 cup frozen peas
1 Knorr veggie bouillon cube, dissolved in 3 cups boiling water
1 small bunch of asparagus, chopped
1 can of butter beans (400mL), drained and rinsed
1/4 cup nutritional yeast

Method

1. Sauté onions and minced garlic cloves in olive oil over medium heat.
2. Add cherry tomatoes, spices, dried orzo, frozen peas and the Knorr veggie bouillon cube dissolved in boiling water.
3. Cover and reduce heat to medium-low, stirring every few minutes.
4. After 8-10 mins, add the asparagus, butter beans and nutritional yeast. Stir then cover for another couple minutes, until the orzo has absorbed all the liquid.

For the roasted portobello mushrooms (optional, but highly recommended!):
2 portobello mushrooms
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp maple syrup
1/2 tsp garlic powder
1/4 tsp powdered ginger

Brush the marinade onto the mushrooms and bake at 400F for 15-20 minutes, until tender.

For the homemade pesto (also optional, but recommended!):
2-3 tbsp olive oil
2 cloves of garlic
Large handful of fresh basil leaves, finely chopped

Enjoy this vibrant summer dish 💚

#Knorr #KnorrTasteCombos #EasyMeals #EasyRecipe #Bouillon #SoDelicious

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