PLANTS = HEALTH = PEACE

Why Vegan?

Four years ago, my husband and I adopted a whole food plant-based diet. At the time it was solely for health reasons but It quickly became a lifestyle choice that felt spiritual in the knowing

that our food choices came without suffering of sentient beings.

More over, we were making a profound planetary difference every time we sat down to eat.

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A Deeper Connection
Becoming vegan provided me with a massive shift - mentally, emotionally, physically and spiritually.

Within weeks I felt more energized, less inflammation (I'm jogging again!) and a strengthened immune system.  

Moreover, my reverence for all living beings has grown exponentially.  

I'm more AWAKE to the incredible miracle of nature and all she provides in abundance. 

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"What do you eat?"  
I get asked this all the time and it's honestly one of my favorite questions to answer. So….

Let's start cooking!

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This recipe is inspired by Minimalist Baker (see website link below).

It's healthy, easy, light and the kids even love it.

If tofu isn't your thing, try it with a scrambled egg 

- add a whisked raw egg after veggies are almost cooked -step #9, stir until eggs are firm then contnue to step #9.

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Vegan Fried Rice

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     INGREDIENTS​​

• 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)

• 1/2 cup peas

• 1/2 cup carrots (finely diced)​

• 1 cup chopped green onion

• 1 tsp white sesame seeds

     

SAUCE

• 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)

• 1 Tbsp almond butter

• 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup

• 1 clove garlic (minced)

• 1-2 tsp chili garlic sauce

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    PREPARATION​ 

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly grease with non-stick spray).

2. 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. Dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes until edges turn golden brown and texture is firm.  Set aside.

4. While the tofu bakes prepare rice as directed on the stove or in a rice maker.

5. Prepare sauce by whisking together all sauce ingredients in a medium-size mixing bowl. 

6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7. Heat a large wok or cast iron skillet over medium heat. Once hot,  place 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.

8. To the still hot pan add garlic, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.

9. Add cooked rice, tofu, green onions 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). Sprinkle with sesame seeds.