In The Kitchen With Tanya Rose · The Juice

Week #16 Buffalo Cauliflower

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Buffalo Cauliflower

Ingredients

  • cauliflower, cut into small florets
  • vegan butter
  • Frank’s Red Hot Original Cayenne Pepper Sauce
  • Follow Your Heart Vegan Blue Cheese, to dip

Instructions

  1. Melt vegan butter in a warm skillet and add Frank’s to taste.
  2. Toss cauliflower florets in butter and hot sauce mixture.
  3. Bake at 425 degrees, flipping once florets are golden brown OR sauté in a hot skillet.
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Yum!
In The Kitchen With Tanya Rose · The Juice

Week #15 Tanya Rose’s Favorite Vegan Products

Tanya Rose’s Favorite Vegan Products

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“My protein go-to! Just one smoothie gives me the protein boost I need.”
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“Non dairy dairy! ūüėČ The blueberry yogurt is not shown here… it was so good it’s gone!”
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“Must-have snack food.”
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“Fakin Bacon – tempeh is THE BOMB for all savory sandwiches. Vegan. French. Dip. Mmhmm. ūüėČ Use the plain one and season how you wish… my favorite is ¬†‘Buffalo.'”
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“Best dressings and mayo EVER! Taste test them… they’re sooooo good! I love this company!!¬†Many of their products are now created using solar too.”¬†

“I eat a lot of fruits¬†and veggies, legumes and beans. These are my go-to items and some easy grab and go things that make being vegan easy and convenient… while tasting THE BOMB!!!!”

 

In The Kitchen With Tanya Rose

Week #14 Zucchini Breakfast Bowl

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Yum!

Zucchini Breakfast Bowl

Ingredients

  • potatoes, shredded
  • yellow onion, shredded
  • garlic, minced
  • zucchini, sliced
  • sesame oil, to taste
  • green cholula, to taste
  • salt and black pepper, to taste
  • fresh avocado, sliced

Instructions

  1. Sauté the shredded potatoes.
  2. Sauté the onion, garlic, zucchini, sesame oil, green cholula and salt and black pepper.
  3. Combine the potatoes and zucchini mixture.
  4. Serve with fresh avocado.

Special Notes from Tanya Rose

  • I use a food processor to shred the potatoes and onion. That way it takes 5 seconds!

 

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In The Kitchen With Tanya Rose

Week #13 Vega Sport Berry Smoothie

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30+ grams of protein

Vega Sport Berry Smoothie

Ingredients

  • 14 oz almond milkuntitled (1 of 3)
  • 1 scoop of Vega Sport Performance Protein
  • 1 large handful of spinach
  • 1 T almond butter
  • 1 c frozen berries

Instructions

  1. Blend almond milk, Vega Sport Performance Protein and spinach until completely liquified.
  2. Add almond butter and blueberries, blending to desired consistency.

Special Notes from Tanya Rose

  • If you use fresh blueberries add ice to reach desired consistency.
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xoxo
In The Kitchen With Tanya Rose

Week #12 Low FOD-MAP Veggie Stir Fry with Wasabi-Ginger Sauce

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This week we have a guest chef: The Roasted Root!! To get the inside scoop on this delicious stir fry click here!!

Low FOD-MAP Veggie Stir Fry with Wasabi-Ginger Sauce

Ingredients

  • 2¬†T¬†olive oil or coconut oil
  • 2 medium carrots, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1 large crown broccoli,¬†chopped into florets
  • 1 medium red bell pepper,¬†cored and chopped
  • 2 t¬†fresh ginger,¬†peeled and chopped
  • 2¬†T coconut aminos
  • sea salt to taste
  • 1/4 c¬†grapeseed or olive oil
  • 2 t¬†tahini
  • 1¬†T¬†rice vinegar
  • 2¬†T liquid aminos
  • 2 t pure maple syrup
  • 1¬†t¬†fresh ginger,¬†peeled and grated
  • 1 to 2 t¬†wasabi paste
  • 1/4 t¬†sea salt

Instructions

  1. For the Wasabi-Ginger Sauce, add the grapeseed or olive oil, tahini, rice vinegar, liquid aminos, pure maple syrup, fresh ginger, wasabi paste and sea salt to a small blender and blend until creamy and well-combined. Refrigerate until ready to use.
  2. Heat the 2 T olive oil in a large skillet over medium-high. Add the chopped carrots and parsnip. Cover and cook, stirring occasionally, for 2 minutes.
  3. Add broccoli and bell pepper and stir well. Cover and cook, stirring occasionally, until vegetables have softened and begin turning golden-brown, about 8 minutes.
  4. Add the ginger and coconut aminos and stir well. Continue cooking until ginger is fragrant, about 2 minutes.
  5. Serve veggie stir fry over cooked brown rice with a drizzle of wasabi-ginger sauce.

Do you want to be a guest chef? Email hannah@yogajuicebox.com if you do! xoxo

The Juice · In The Kitchen With Tanya Rose

Week #11 Vegan Parfait

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Vegan, Gluten FREE & Sugar FREE

“This is loaded with protein for those crazy days you need good food on the go! 14 grams of protein total!!” ~Tanya Rose

Vegan Parfait

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  • 1 1/2 T hemp seed
  • 1/2 c pecans
  • 3/4 c coconut yogurt alternative
  • shredded, unsweetened coconut
  • blueberries

Instructions

  1. Toast the pecans and shredded coconut.
  2. Layer ingredients in a jar/ bowl; enjoy!

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Special Notes from Tanya Rose

In The Kitchen With Tanya Rose

Week #10 Bruschetta with Cashew Cheese Sauce

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Bruschetta with Cashew Cheese Sauce

Ingredients

  • 1-2 boxes of cherry or grape tomatoes, sliced in half
  • fresh basil
  • 2 cloves of garlic, crushed, set aside 1/2 t
  • 2 T olive oil
  • 1/2 c balsamic vinegar
  • 1 c of soaked raw cashews
  • 1 T nutritional yeast
  • half a lemon, juiced
  • salt and black pepper
  • bread of your choice

     

Instructions

  1. To make the Bruschetta, heat the olive oil in a saut√© pan adding the garlic, saut√©ing until golden brown. Don’t burn!
  2. Add the oil and garlic to a medium bowl.
  3. Roll a few leaves of basil tightly and slice lengthwise into small strips.
  4. Meanwhile, put the balsamic vinegar into a sauce pan, heat until boiling. Once it boils, set aside to cool until it becomes syrupy.
  5. Add the sliced tomatoes to the bowl with olive oil and garlic. Add the basil, a dash of balsamic vinegar, salt and pepper.
  6. Slice the bread and toast in the oven until lightly toasted. Top with the tomato mixture and drizzle with the balsamic reduction.

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  1. To make the Cashew Cheese Sauce, blend the drained cashews and nutritional yeast in a blender.
  2. Add the lemon juice, the 1/2 t of garlic, salt and pepper to the blender; blend on the soup setting.
  3. Add water as needed for the right consistency.
  4. Either drizzle on top or put on the bread before the tomato mixture and balsamic reduction.
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Happy Monday xoxo
In The Kitchen With Tanya Rose

Week #9 Green Bean Casserole

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Thankful AF

“I love this recipe! Green Bean Casserole is a staple at our Thanksgiving Dinner. But… it’s just WAY TOO GOOD to only eat once a year! So… being thankful AF was a good enough reason to make this yummy dish this weekend! IT. IS. SO. GOOD. It’s super easy and of course VEGAN! Please share your pictures and RECIPES with us! We want to see what you’re making in your kitchen and hear about the meals that you cook!” ~Tanya Rose

Green Bean Casserole

Ingredients

  • 1 c of soaked raw cashews, soak for one hour or longer
  • 1 small cauliflower head, chopped into small florets
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 8 small mushrooms, chopped
  • 1 lb green beans, trimmed and cut into 1 1/2 inch pieces
  • 2 boxes of fried onions
  • 2 c almond milk (or your favorite non dairy milk)
  • 1 T of Braggs Amino Acids or your choice of soy sauce
  • 1/2 c nutritional yeast (more or less to taste)
  • Himalayan Sea Salt
  • black pepper
  • olive oil

Instructions

  1. Preheat the oven to 425 degrees.untitled-1-of-1-2.jpg
  2. In a large saucepan, heat olive oil and sauté garlic, the onion, mushrooms, salt and pepper to taste. Once fragrant, add the milk and cauliflower.
  3. When cauliflower is soft, add the sauté mixture to a blender and blend until smooth. If you like chunkier mushrooms blend less or add them last. Add the strained cashews and the nutritional yeast. Add Bragg’s or soy sauce to taste.
  4. In a large bowl, mix the contents of the blender, MOST of the fried onions (save some to sprinkle on top) and the green beans.
  5. Pour mixture into a baking dish and top with remaining fried onions. Bake until bubbly and brown on top.

xoxo

In The Kitchen With Tanya Rose

Week #8 Vegan Pho with Tofu and Rice Noodles

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Happy Monday

“I love Pho especially on a cold and chilly day like today! It’s easy to make, it’s fresh and it’s clean food. Not to mention, the broth and the salt are a major bonus when you’re doing lots of sweating!!” ~Tanya Rose

Vegan Pho with Tofu and Rice Noodles

Ingredients

  • 64 oz homemade or low sodium vegetable broth
  • 8 oz rice noodles, cooked according to package instructions
  • 1 c tofu, pressed
  • 6 green onions, thinly sliced
  • 1 T fresh ginger, peeled and grated
  • 1 t garlic, crushed
  • 1/2 c carrots, sliced
  • 1 1/2 T tamari
  • 1 t sesame oil
  • 4 oz bean sprouts, raw
  • 1/2 a head of broccoli, trimmed, chopped and cooked
  • 1 lime, cut into wedges
  • fresh cilantro, to garnish
  • fresh basil, to garnish
  • fresh mint, to garnish
  • crushed red pepper flakes
  • sea salt

Instructions

  1. In a large pot, combine the vegetable broth, green onions, ginger, carrots, garlic and salt. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove from heat.
  2. In a frying pan, heat the sesame oil and tamari, once hot and bubbly add the tofu and sear.
  3. Divide the rice noodles between the bowls and fill each bowl with broth. Top each bowl with equal parts tofu, bean sprouts, broccoli, a pinch of crushed red pepper flakes, cilantro, basil, mint and a lime wedge.
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Basil

Special Notes from Tanya Rose

  • I like to spice it up with some jalape√Īos and sambal olek (hot chili paste). If you are craving spicy hot, garnish at the end!