Plantiful Sunday: “But.. How do you eat sushi as a vegan?”

You can’t buy happiness, BUT, you can buy sushi and that’s basically the same thing.

As a non-vegan, sushi was literally, life (plus I’m asian, so I’m biased towards all and any forms of asian cuisine). When I transitioned into becoming a vegan, a lot of the people who know my eating preferences questioned how I was going to live without beloved seafood? Especially, sushi. Get this..

Scary fact: If we continue the consumption of seafood at our current rate, there will be NO more cutesy, adorable, fun-loving marine animals left in the ocean BY 2048. Saddening, right? Not to mention, seafood is (now) HIGHLY contaminated with pollutants and irritants AND.. SO many of them are endangered and facing extinction. You don’t want to contribute to that anymore, right? Right. You’ve got a good heart.

On a lighter note: AVOCADO IS THE ANSWER. The creaminess and fatty-like texture mimics that of sashimi-grade fish. Which makes sense as to why there are like 57631 recipes on vegan sushi focusing on avocado. SO LET’S DO THIS.

What you’ll need:
1) White rice in (yes, white, not brown. Texture issues..)
2) Seaweed paper
3) A delicious and perfectly ripe avocado
4) Rice vinegar (seasoned meaning it’s got salt & sugar in it already)

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How-to set up this bad boy:
1) Once your white rice is cooked and cooled, pour 1/4C of the rice vinegar and mix well
2) Place seaweed paper (rough side down) and carefully, place rice on half on the paper
3) Place toppings diagonally on top of the rice
4) Roll diagonally, and use warm water to wet the ends to make them stick! AND..

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YOU HAVE A HAND ROLL. They see me rollin’, they hating.. Okay, I’m done.

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Good luck, and enjoy. xo, T.

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Plantiful Sunday: Blissful date balls

Does anyone else laugh at the term “balls”? I’m so mature, I know. IN OTHER NEWS..

Who doesn’t want to snack on complete, delicious goodness which also happens to be raw, vegan, easy to make and packs the most nutritious punch ever? Not to mention, these taste SO naughty, but are totally guilt-free. These bliss balls are 3 ingredients.. YES. That’s it. No, I’m not lying.

3-ingredient bliss balls include:
1 cup of dates (pitted, duh)
1 cup of nuts (I used peanuts for that peanut butter flavor because… it’s life)
1/2 cup of raw cacao

How to:
1)Dump everything into a food processor until it all blends together like a paste
2) Roll into bite size balls
3) Coat in toppings of your choice (I used coconut sugar, coconut shreds and raw cacao) or not. It’s up to you. Your balls, your decision.

BOOM. Literally, the easiest things to make. Naturally sweetened by dates, bursting with that peanut-buttery flavor and packed with absolute nutrition. Health IS wealth. They’ll last in the fridge for atleast a week but trust me, they won’t hang around for that long. YOU’RE WELCOME.

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Enjoy. xo, T.

PS: I’m a college grad now, so I’ll be around more. Adulting is real.

Plantiful Sunday: Raw Brownie Bites

So, everybody LOVES Ben and Jerry’s Fudge Brownie ice cream, right? Well, I’ve come up with a healthier, guilt-free version that honestly, beats the hell out of the Ben and Jerry’s brand. Yes, I’m tooting my own horn. TOOT TOOT! That’s why I love being a vegan.. I can STILL eat comfort foods & old faves without supporting unsustainable methods.

Brownie dough:
1) Soak 2 cups of dates in warm water for a few minutes, then add to a food processor. Add a few heaping tablespoons of cacao, 2 cups of almond flour/oat flour/coconut flour – whatever flour to a food processor and blend that baby up!
2) Once you get that flour-like texture, place wax paper into a baking dish and press “brownie dough” into the dish & pop into freezer to set.

Chocolate ganache:
1) Place 1 cup of dark chocolate vegan chips, a fourth cup of non-dairy milk and 2 TBSP of coconut oil into a bowl.
2) Microwave until all is melty & chocolatey goodness.
3) Place in fridge for 15 minutes to cool off and thicken.

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AND THE REST IS HISTORY! Top your brownies off with some ganache, nuts, seeds – whatever you like, cut them into spares/circles/rectangles & nosh.

Top these on top of chocolate nice cream and seriously, HEAVEN. You can’t really beat dessert for breakfast. Let’s be real here..

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Eat well. Xo, T.

Plantiful Sunday: B.K.T – veganized BLT!

*DISCLAIMER: No cute, little piggies were harmed in the making of this sandwich*

Okay, so it’s 2016, meaning that there’s no reason why we all shouldn’t can’t adhere to a plantbased lifestyle. Living in a first world country, the alternatives made for meat & dairy are endless… Including tempeh (soybeans) as bacon! This sammie.. Literally, MOUTHGASMS all over the place. If you’re into savory, smoky flavors, this is for you.

Tempeh “bacon” prep:
Thinly slice a package of tempeh and allow to marinate for atleast an hour (I do overnight!) in a container with half cup of water, half cup of soy cause (we use liquid aminos), a third cup of liquid smoke and a couple of hefty tablespoons of smoked paprika. Cook tempeh until there’s a good brownage going on.

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Then the rest is suuuuuuper easy..
Bake some chippies, I did! Toast some delish sprouted bread, slice your veggies (tomatoes & kale), spread a little bit of vegannaise on those bad boys & put together!

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Don’t say I didn’t warn you of this heavenly addiction..

Eat well. Xo, T.

Plantiful Sunday: Rainbow rolls & ginger-peanut sauce

So much goodness in every bite. Seriously, you need/MUST make this and show your friends what “#brunchgoals” is really about. And don’t even get me started on the peanut sauce. Holy shit, I’m SO in love. Here goes!

Peanut sauce set up is simple:
1) In a bowl, add 2 TBS soy sauce (we use liquid aminos!), dash of chili flakes, 2-3 TBS of pure maple syrup, grated ginger, juice of half a lime, half cup of nut butter (we make our own so pb/almond/whatever works).
2) Pour a little bit of hot water and whisk all ingredients until desired consistency.

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Springroll set up is even simpler:
1) Slice all (and any) veggies/fillings you want – make it vegan. 😉
2) Dunk your rice paper in warm water for 20 seconds, remove & place on a damp surface, put in your fillings & wrap it like the pro that you are.

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Go ahead and nosh on this full force. I basically attacked this like a wild animal.. This is SO easy to make, and SO nutritious. Love that combo.

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Eat well. Xo, T.

Red Lentil Dal with Rice – OBSESSED!

Midterms are now finished & I can finally do what I do best, make my way into the kitchen to create (and share) some recipes with you. SO excited about this.

Ever since I transitioned into becoming a vegan, I made it my mission to follow a few rules:
1) Never give up any ingredients I love (Sorry, but I love EVOO & fats like avocado!)
2) Learn to tweak the recipe to making palatable for myself
3) Keep it simple, easy & convenient

I came across the delicious combination of basmati rice and dahl. This has seriously become a staple in our house because of AMAZING it tastes.. And who doesn’t like indian food? Seriously, we can’t be friends if you can’t hang with indian.

Set up is simple:
1) Cook 1 cup of basmati rice in a rice cooker or whatever you have handy
2) In a large pot, sauté 1 diced onion, a few minced garlic cloves and a small piece of ginger
3) Then add 2 cups of red lentils, 5 cups of water, 1 cup of veggie stock & some spices

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Allow to simmer for 30-45 minutes (keep an eye on it!). Then serve some for yourself and satisfy your hanger pangs. I LOVE adding lemon/lime/coriander to everything. Literally.

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Eat well. Xo, T.

Plantiful Sunday: Healing Mung Bean Soup

Staying warm in Ventura this week with this incredible, delicious and healing bowl of mung bean soup. A perfect plant-based addition to your cooking repertoire.

Green mung beans are filled with amazing healing properties. They’re easily digestible, anti-inflammatory and unlike other beans, they don’t cause any gas or bloating. Most importantly, green mung beans are one of the few tridoshic foods in Ayurvedic diets that can be eaten to balance all three dosha’s (energetic forces) in the body. LOVE THAT.

Set up is simple:
1 chopped onion, a few garlic cloves, 1 chopped zucchini, half cup of sweet corn, 1 cup of green mung beans, 7 cups of water, 1 TBS of turmeric, 1 TBS of cumin, s&p. Sauté onions & garlic until fragrant, add everything else and allow to cook between 30-45 minutes.

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Customize this dish with whatever spices and veggies you want & make it as flavorful as you desire – Serves for mindful eating. This is what works for my palate.

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Eat well. Xo, T.