Veggie fried rice made tasty ingredients like miso paste and sesame seeds. This recipe is totally egg-free, oil-free and vegan.



Ingredients

• 1 cup uncooked rice
• 1 tbsp sesame seeds
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1 large chopped carrot
• 1/2 cup frozen peas
• 1/2 cup frozen corn

The Sauce

• 3 tbsp water
• 1.5 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tsp brown rice vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp ginger
• pepper to taste

Instructions

1. Rinse the uncooked rice to remove excess starch. I do this in a mesh strainer. 
2. Cook the rice according to the package instructions, but leave a little time off so the rice is just slightly undercooked. For example, I cook it for about 12 minutes while the package says 15 minutes.
3. Once the rice is cooked, stick it in the fridge to cool a little (unless you don't mind sticky fried rice.) I usually prep the rice the day before.
4. Heat a large skillet to medium heat and toast the sesame seeds a bit (about 3 minutes or so, stirring a few times.)
5. Add the broccoli, cauliflower, and carrots to the skillet along with 2-3 tbsp of water. Cover and let the veggies cook through until fork tender, about 8 minutes.
6. In the meantime, mix all of the sauce ingredients together in a bowl.
7. Add the peas, corn, and rice to the skillet. Mix in the sauce.
8. Cook until the rice is tender and hot, about 10 minutes, stirring frequently.
9. Garnish your veggie fried rice with additional sesame seeds, or green onions, or serve as is!

Source : karissasvegankitchen

Ingredients

• RICE + VEGETABLES
• 
  
• 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
• 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer)
• 4 cloves garlic (minced)
• 1 cup chopped green onion
• 1/2 cup peas
• 1/2 cup carrots (finely diced)
• 
  
• SAUCE
• 
  
• 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
• 1 Tbsp peanut butter
• 2 -3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
• 1 clove garlic (minced)
• 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
• 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

Instructions

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
2. In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
4. While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
8. To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Source : minimalistbaker

Ingredients

• RICE + VEGETABLES
• 
  
• 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
• 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer)
• 4 cloves garlic (minced)
• 1 cup chopped green onion
• 1/2 cup peas
• 1/2 cup carrots (finely diced)
• 
  
• SAUCE
• 
  
• 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
• 1 Tbsp peanut butter
• 2 -3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
• 1 clove garlic (minced)
• 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
• 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

Instructions

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
2. In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
4. While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
8. To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Source : minimalistbaker

Quick & delicious Black Bean Vegetarian Fajitas that are really the best ever! They’re made with seasoned roasted peppers & onions, black beans, and creamy guacamole. A flavorful, satisfying meal that’s packed with plant-based protein, and ready in 30 minutes. These vegetarian fajitas are also healthy and vegan friendly!

Say hello to the BEST vegetarian fajitas you’ll ever try! And I know that’s a bold statement – but these really are SO  good. All you need are a handful of simple ingredients, 15 minutes to cook, and you have yourself a quick & delicious meal.

If you are used to meat-focussed fajitas, fear not. There is no missing meat in this recipe! The black beans are loaded with protein and make this dish completely satisfying & filling.

INGREDIENTS

• Vegetables
• 2 green peppers, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 medium-sized yellow onion, sliced
• 1 can black beans, rinsed & drained
• Fajita Seasoning
• 2 tsp chili powder
• 1 tsp paprika
• 1/2 tsp (each) garlic powder, onion powder, salt, black pepper
• pinch of cayenne (can adjust for more or less spice)
• Toppings
• 6 small tortillas
• guacamole
• 1 lime
• 2 tbsp cilantro, chopped

INSTRUCTIONS

1. Preheat oven to 400F. Mix all of fajita seasoning in small bowl. Toss sliced peppers & onions in 2-3 tbsp olive oil and all of fajita seasoning until well coated. Lay evenly on a sheet pan. Bake for 15 minutes until vegetables are nicely roasted - flip veggies at 8 minutes to evenly roast. 
2. Heat black beans in small pot on low heat for 2-3 minutes with a pinch of salt. Warm tortillas in oven for 1-2 minutes or microwave for 30 seconds.
3. Remove peppers & onions from oven. Assemble fajitas: Tortilla, black beans, peppers & onions, guacamole, splash of lime juice, cilantro. Serve with rice/quinoa - enjoy! 

Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies.  This makes a great low carb meal and is also great for meal prep!

Make this skillet in a variety of ways! If you love the mixture of cajun, shrimp and vegetables try this Cajun shrimp and sausage veggie skewers, cajun shrimp and sausage vegetable sheet pan or cajun shrimp and sausage vegetable foil packet.

Now that our sweet girl is six weeks old, I can focus on myself now.  Working out and eating better to lose the extra pounds.

I was a lot more careful with this last pregnancy gaining weight, so I don’t have a ton to lose.  But I can’t wait to start feeling better about myself and fitting in my pre-pregnancy jeans again.

I love creating easy meals that are healthy and full of flavor.  Since I don’t have a lot of time with a newborn, I love when I can create a meal that is ready in no time at all.

This one just happens to be ready in about 20 minutes!  This is a great family meal, but I actually used it for meal prep.

It is delicious served over some brown rice, or quinoa and the cajun flavor is my favorite.

Ingredients

• 1 pound large shrimp peeled and deveined
• 14 ounce pork or chicken sausage sliced
• 2 medium sized zucchini sliced
• 2 medium sized yellow squash sliced
• 1/2 bunch asparagus sliced into thirds
• 2 red bell pepper chopped into chunks
• Salt and Pepper
• 2 Tablespoons olive oil
• 2 Tablespoons Cajun Seasoning

Instructions

1. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
2. 
   
3. Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
4. 
   
5. Garnish with fresh parsley if desired and serve immediately.