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Week of dinner ideas made in 30 minutes 💌💛

Soy maple glazed tofu fillets 🤭🥂✨ the perf

Soy maple glazed tofu fillets 🤭🥂✨ the perfect holiday dinner to impress your non-veg friends or if you’re cooking for a vegan or vegetarian these holidays! Ready in under 40 mins, recipe below 🥰

INGREDIENTS (for 4)
2 blocks extra-firm tofu (about 350g each)
2 tbsp olive oil
1/4 cup soy sauce
6 cloves of garlic

SOY MAPLE GLAZE
1/4 cup ketchup
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar

METHOD
1. Cut each tofu block lengthwise into 3/4 inch fillets, to make 4 fillets in total.
2. Score the fillets by making diagonal cuts, only halfway through the fillets to make sure they don’t break.
3. Prepare the marinade with olive oil, soy sauce and 3-4 cloves of minced garlic.
4. Marinate the tofu in a large container while you preheat the oven to 375F.
5. Bake the tofu on a lined baking sheet for 25 minutes.
6. While it’s in the oven, you can prepare side dishes such as steamed or roasted vegetables and rice to serve with the tofu.
7. Add all the glaze ingredients to a bowl and mix.
8. Once the tofu is golden brown, remove from the oven.
9. Serve with your sides of choice, then drizzle with a generous amount of glaze and enjoy!

More recipes like this one on my website at minaelleskitchen.ca - link in bio! 🫶🏼

#thanksgivingrecipes #christmasdinner #christmasrecipes #dinnerideas #holidayrecipes #veganchristmas #healthyrecipes

Roasted red pepper whipped tofu with cauliflower a

Roasted red pepper whipped tofu with cauliflower and chickpeas, part 9 of the bean series 🥰

Welcome back to my series where I’m helping you fall in love with eating beans. Today’s recipe comes together in about 30 minutes and is one of my favourite so far! Get it below 💛

INGREDIENTS (for 2)
1 medium cauliflower
1-2 tbsp olive oil
Salt & pepper
1 can of chickpeas (540mL, 19 fl oz)
1/4 cup nutritional yeast
2 tbsp soy sauce
1/2 tsp smoked paprika
3/4 tsp maple syrup

RED PEPPER SAUCE
1/4 cup roasted unsalted cashews
2 roasted red peppers (from a jar)
200g extra-firm tofu
2 tbsp olive oil
2 tbsp lemon juice (juice from 1 lemon)
3 tbsp nutritional yeast
Pinch of salt
1-2 tbsp water, if needed

CILANTRO DRESSING
Fresh cilantro
Olive oil
Lemon juice + zest
Pinch of salt

METHOD
1. Preheat oven to 400F.
2. Cut cauliflower into florets and add to a lined baking sheet with olive oil and salt and pepper. It will need 10 more minutes than the chickpeas, so I suggest roasting and then adding the chickpeas after 10 minutes.
3. Drain and rinse the can of chickpeas, then add them to a bowl with soy sauce, nutritional yeast, maple syrup and paprika and toss well. After the cauliflower has roasted for 10 minutes, add the chickpeas to the tray and roast for about 20 minutes, until the cauliflower is tender and the chickpeas are golden.
4. While that’s in the oven, prepare the whipped roasted red pepper sauce. To a blender, add cashews, roasted red peppers, tofu, olive oil, lemon juice, nutritional yeast and salt and blend until you get a creamy consistency, adding 1-2 tbsp of water if needed to reduce the thickness.
5. Prepare the cilantro dressing by finely chopping fresh cilantro and adding to a bowl with a bit of olive oil and lemon juice and a pinch of salt.
6. late up by spreading the whipped roasted red pepper sauce on the bottom of the plate, then adding roasted cauliflower and chickpeas, pickled onions, and finishing off with the cilantro dressing. Enjoy!

Roasted tomato white bean soup with mini focaccias

Roasted tomato white bean soup with mini focaccias 🥹🍅🍂 the perfect fall comfort dinner, and part 8 of bringing you recipes to help you eat more beans, recipe below!

INGREDIENTS (for 2)
3 large tomatoes
1/2 onion
1 head of garlic
1 red pepper
1 tbsp + 1 tsp olive oil
Salt and pepper
1/2 cup cooked cannellini beans
1/4 cup oat milk
3/4 cup vegetable stock
5-6 basil leaves

INSTRUCTIONS
1. Preheat oven to 375F.
2. Cut tomatoes into quarters and cut pepper in half and remove seeds. Then, cut half of an onion into quarters and cut the top off the head of garlic.
3. To a lined baking sheet, add the tomatoes, pepper and onion and drizzle with 1 tbsp of olive oil. Sprinkle a pinch of salt along with some ground pepper.
4. Add 1 tsp of olive oil to the top of the head of garlic. If you have a small roasting dish for garlic, add the head of garlic to it. Otherwise, wrap the head of garlic in aluminum foil and add to the lined baking sheet.
5. Roast in the oven for 30 minutes.
6. Add the roasted tomatoes, pepper, and onion to a pot, and squeeze the garlic out of its peels (be careful not to burn yourself). Add in cannellini beans, oat milk, vegetable stock, basil leaves, and a pinch of salt, then blend with a hand mixer until smooth. If using a blender, blend everything together first, then pour into a pot to heat.
7. On medium-low heat, bringing to a simmer for a few minutes until warm. Taste for saltiness and add an extra pinch of salt if needed.
8. Serve with fresh basil, and enjoy!

*Depending on the saltiness of your vegetable broth, you may need more or less salt.

#tomatosoup #soup #soupseason #healthydinner #dinnerideas #vegetariandinner #vegandinner #souprecipes

Feeling extremely grateful for another year of rea

Feeling extremely grateful for another year of really good food (and way too many cans of beans) and more importantly, the best people to enjoy it with (and in the coolest places!!) 🌲🧚‍♀️🤭💖🫧

And for all you amazing people for sticking around and trying my recipes, it truly means the world 🥺

Love you all
xxx

Week of healthy dinner ideas 💌🍜🍂 Here ar

Part 7 of 10 trying to teach you to fall in love w

Part 7 of 10 trying to teach you to fall in love with beans, with this whipped tofu and spiced chickpea plate 💛🌱 this plate is so colourful and comes together in under 30 minutes 🥹

INGREDIENTS
1 cup shredded red cabbage
2 tsp lemon juice
2 large kale leaves
2 tbsp olive oil
1 medium zucchini
1/2 tsp paprika
1/2 tsp cumin powder
1/2 tsp Italian seasoning
Pinch of salt
2 cups cooked chickpeas
3-4 cloves of garlic
1 tsp nutritional yeast

WHIPPED TOFU
1/4 cup roasted unsalted cashews
1/2 cup water
200g extra-firm tofu
2 tbsp olive oil
2-3 tbsp lemon juice
3 tbsp nutritional yeast
Pinch of salt

PESTO
Lots of fresh basil
Olive oil
Lemon juice
Pinch of salt

METHOD
1. Start by preparing the whipped tofu. To a blender, add cashews and water and blend for 30 seconds. Then, add in tofu, olive oil, lemon juice, nutritional yeast and salt and blend until thick and creamy.
2. Next, prepare the pesto by finely chopping basil leaves and adding to a bowl with a bit of olive oil and lemon juice and a pinch of salt.
3. Shred red cabbage and add to a bowl with 1 tsp lemon juice, giving it a good mix to coat it with the lemon juice. Roughly chop kale leaves. Set these aside while you prepare the zucchini and spiced chickpeas.
4. Next up is the the grilled zucchini. Slice it into about 6 slices lengthwise, then add to a grill or pan with about 1 tbsp of olive oil and fry on each side for 2-4 minutes, until golden or charred. Remove from heat and set aside.
5. Peel and mince the garlic cloves and drain and rinse the chickpeas (if they’re canned).
6. To a non-stick pan on medium heat, add 1 tbsp olive oil along with the spices (paprika, cumin, Italian seasoning, pinch of salt) and toast the spices for a couple minutes, stirring them frequently. Add in the chickpeas and minced garlic, continuing to stir for a few minutes. Finally, add the nutritional yeast and lemon juice, then remove from heat after 2-3 mins.
7. Plate up by spreading the whipped tofu on the bottom of the plate, then adding chopped kale, grilled zucchini slices, the chickpeas, red cabbage, and finishing off with pesto. Enjoy!

#chickpeas #healthyrecipes #recipeideas #easydinner #dinnerideas

Part 6 of 10 trying to teach you to fall in love w

Part 6 of 10 trying to teach you to fall in love with beans, with these green goddess butter beans ✨💚 these beans are ready in 20 minutes and are so good with a slice of bread! 🥰

INGREDIENTS
1 tbsp olive oil
3-4 cloves of garlic
1 shallot
1 medium zucchini
2 cans of butter beans (400mL each)
2/3 cup of peas, thawed

HOMEMADE PESTO
2-3 kale leaves
Lots of fresh basil
1/2 cup roasted unsalted cashews
1 1/2 tbsp lemon juice (about 1/2 lemon)
3 tbsp nutritional yeast
Pinch of salt
1 cup water

METHOD
1. Dice the shallot, peel and mince the garlic cloves and cut the zucchini into half moons.
2. To a non-stick pan on medium heat, add the olive oil along with the shallot, stirring frequently.
3. After a few minutes, add the garlic and then the zucchini and continue stirring.
4. Meanwhile, drain and rinse the cans of butter beans, setting aside 2/3 cup of beans for the pesto.
5. Reduce heat to medium-low and keep an eye on the pan while you prepare the pesto. To a blender, add kale, lots of basil leaves, cashews, 2/3 cup butter beans, lemon juice, nutritional yeast, salt and water and blend until smooth and creamy.
6. Add the beans to the pan along with the peas and pesto and turn the heat up to bring to a simmer.
7. Simmer for a few minutes until it reaches a good consistency (adding a bit more water if needed to loosen), then enjoy!

#greengoddess #butterbeans #easydinner #mealprep #dinnerideas

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