In The Kitchen With Tanya Rose

#meatlessmonday Week #30 Vegan Broccoli “Cheddar” Soup

Vegan Broccoli “Cheddar” Soup

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Ingredients

  • 2 medium yukon gold potatoes, boiled for 15 minutes
  • 1 T avocado oil or olive oil
  • 2 c carrots, peeled and chopped
  • 2 crowns broccoli (4 c), chopped into florets
  • 1/2 leek, chopped
  • 32 oz vegetable broth
  • 1 c full-fat canned coconut milk
  • 2 t cider vinegar
  • 1/3 c nutritional yeast
  • 1 T tapioca flour (optional)
  • 1 t sea salt

Instructions

  1. Place potatoes in a pot and fill with water. Bring to a full boil and cook 12-15 minutes, until very soft when poked with a fork. Drain and place one potato in a blender and place the other potato on a cutting board to cool. Once cool enough to handle, peel and chop the potato.
  2. Add the broth, coconut milk, cider vinegar, nutritional yeast, tapioca flour, and sea salt to the blender and blend until completely smooth.
  3. Heat the oil to medium heat in a large stock pot. Add the carrot and broccoli and cover. Cook, stirring occasionally, until vegetables have softened but are still al dente, about 5 minutes.
  4. Add the leek and sauté until fragrant, about 2 to 3 minutes.
  5. Add the chopped potato and the broth mixture to the stock pot. Bring to a full boil, reduce the heat and simmer 10 minutes.
  6. Serve soup with bread or side salad.

Thank you Julia (The Roasted Root), we are so grateful for all of your amazing recipes that you wish to share with us! Email hannah@yogajuicebox.com if you’d like to be a guest chef in the future!

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #29 Little Pizzas

Little Pizzas

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Ingredients

  • 8 oz Daiya shredded cheddar cheese (or other vegan cheese of your choice)
  • 1 8-oz can tomato sauce
  • 1 4-oz can chopped olives
  • 1 4-oz can chopped green chilies
  • 2 t red wine vinegar
  • 1/4 c canola oil
  • 5-6 green onions, chopped, tops and bottoms removed
  • crushed red pepper flakes (optional)
  • baguette French bread

Instructions

  1. Mix all ingredients in a bowl.
  2. Spoon pizza mixture on top of bread.
  3. Bake 8-10 minutes, depending on how crunchy and toasted you want the bread to be.

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Thank you Amy, for guest chef-ing this week. We look forward to more of your delicious recipes! Email hannah@yogajuicebox.com if you’d like to be a guest chef in the future!

In The Kitchen With Tanya Rose

#meatlessmonday Week #28 Savory Tofu Scramble Breakfast Tacos

Savory Tofu Scramble Breakfast Tacos

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“This recipe goes out to all the morning scramble fanatics. It captures the color, texture and buttery deliciousness of scrambled eggs, but it’s completely plant-based, gluten-free and nutrient loaded with spices like turmeric and nutritional yeast.” ~Tasha

Ingredients

  • 1 12 oz pkg of extra firm organic tofu, diced in scramble-sized pieces
  • “I feel like a broken record preaching the many qualities of tofu, but seriously, it’s awesome: it’s high in protein (10 g protein per serving compared to 6 g protein per serving of egg), high in fiber (4 g per serving compared to 0 g per serving of egg) and high in Omega 3’s (400-2,000 mg compared to 180-600 mg per serving).” ~Tasha

  • 2 T nutritional yeast
  • 2-4 T olive oil
  • 1 t turmeric
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t black pepper
  • 1/2 t cumin
  • 1/2 t coriander
  • 1/2 t paprika
  • 3/4 t salt
  • 1/2 c red onion, chopped
  • 1/2 c red bell pepper, chopped (optional)
  • 1 can organic black beans, drained (optional for extra fiber and protein)
  • vegan shredded cheese (optional)

Instructions

  1. In a pan, heat up 2 T olive oil on medium-high heat. Add red onion, sauté 3-5 minutes or until translucent, stirring often.
  2. Add tofu and spices, stirring often for 3-5 minutes.
  3. Add red bell peppers, cook for about 2-3 minutes, adding olive oil if needed.
  4. Turn off heat, adding vegan cheese to melt.
  5. Add beans to tofu and mix until warm, or add into burrito separately.
  6. In a separate pan heat up 1 T olive oil on medium-high and warm up corn tortillas to desired color.
  7. Load up tacos and ENJOY!

Thank you Tasha, for guest chef-ing this week. We look forward to more of your delicious recipes! Email hannah@yogajuicebox.com if you’d like to be a guest chef in the future!

In The Kitchen With Tanya Rose

#meatlessmonday Week #27 Summer BBQ

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“Summer smells! We had such a great family BBQ with our three oldest kids and their people! We have lots of diet stuff with Vegans and Gluten Free-ers but it doesn’t stop us one bit from throwing together a super summer BBQ.” ~Tanya Rose

Summer BBQ

Corn On The Cob

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Ingredients

  • 8 cobs of corn

Instructions

Corn on the COB! Do you like yours in the husk? OR no way, get that stuff away! We leave the husk on. I trim the ends and soak them in water for 20 minutes before they go on the grill. Rotate cobs periodically as they steam in their husks. Yum!

Shishito Peppers

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Ingredients

  • shishito peppers
  • sesame oil
  • salt & black pepper

Instructions

Shishito pepper season is back! MMMmmm! We LOVE this randomly spicy pepper at our house. There wasn’t a ton of room on the grill so these guys went in the frying pan. I keep it simple, sesame oil is so yummy with these. That and some salt and pepper is all they need! Sear a bit and that’s it, VOILÀ!

Zucchini & Yellow Squash

Ingredients

  • zucchini
  • yellow squash
  • oil
  • seasonings

Instructions

Zucchini and yellow squash are also perfect grillers. I like to toss them with my favorite oil and seasonings, make a little tin foil ‘boat’ and throw them on the grill. I’m all about sesame oil and the kids love teriyaki, so we went SoyVey.

Portobellos

Ingredients

  • portobellos

Instructions

I also love how great portobellos are on the grill. They hold flavors so well and are AMAZING in a sandwich or on top of a salad! What’s not to love about summer? So many great fresh food options! BON APPÉTIT!

Vegan Beet Burgers

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Ingredients

  • 2 pkgs pre cooked organic beets
  • 1 t garlic
  • dry onions, chopped
  • 1/2 c walnuts, finely chopped
  • 1 can black lentils
  • 1 can black beans
  • seasonings of choice
  • salt and black pepper

Instructions

  1. Heat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Mix all the ingredients together, mashing the beets in.
  3. Adjust the amount of walnuts to create a consistency that can be spooned onto the parchment paper.
  4. Lightly press to patties and bake until golden brown, carefully flipping to brown the other side.

Happy 4th of July! xoxo

In The Kitchen With Tanya Rose

#meatlessmonday Week #26 Avocado Toast

Avocado Toast

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“I really like this toast because it’s low in lectins which is something that I have been looking into and learning about lately.” ~Tanya Rose

Ingredients

  • sourdough bread
  • vegan butter
  • avocado
  • green cholula
  • red pepper flakes
  • salt & black pepper
  • toasted pistachios
  • vegan cheese

Instructions

  1. Mash up the avocado in a small bowl and add green cholula, red pepper flakes, salt and pepper to taste.
  2. Toast the sourdough bread and spread first with vegan butter and then the avocado mash.
  3. Sprinkle with toasted pistachios and vegan cheese.
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YUM!
In The Kitchen With Tanya Rose

#meatlessmonday Week #25 Sweet Potato Veggie Burgers

Sweet Potato Veggie Burgers

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Julia’s Sweet Potato Veggie Burger is definitely a yummy somethin’ somethin’ to keep in mind for the 4th of July, it’s only a couple weeks away!

Ingredients

  • 1 medium sized sweet potato, roasted
  • 1/2 c brown rice, uncooked
  • 3 T oat flower
  • 1/2 c lightly packed fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 t ground cumin
  • 2 t chili powder
  • 1 t sea salt

Instructions

  1. Using a fork, poke several holes into a sweet potato, wrap it in foil and roast it in the oven for about 50-60 minutes, until it’s very soft.
  2. While potato is cooking, prepare the brown rice by following the instructions on your packaging. You will need 1 1/2 c cooked brown rice, which is about 1/2 c dry.
  3. When the potato is cool enough to handle, chop it into thirds, add it to a blender or food processor and blend until completely smooth.
  4. Add the potato puree, cooked rice and the remaining ingredients to a medium sized mixing bowl and mix to combine.
  5. If possible, refrigerate the mixture prior to cooking as it is easier to form burger patties after refrigeration. The mixture may be sticky depending on the size of your sweet potato and this is perfectly fine.
  6. Form 3-4 veggie burger patties out of the sweet potato mixture. Add enough oil to a cast iron skillet to cover the bottom. Heat the skillet to medium high. Carefully place burger patties on hot skillet and allow them to cook until a nice crisp forms and the sides begin to turn color, about 3-4 minutes.
  7. Very carefully flip the patties onto the other side and cook until the other side has a nice crisp and the patties have firmed up a bit, about another 3-4 minutes.
  8. Serve the patties with your favorite toppings, such as tomato, avocado, onion, spring green mix and your favorite sauce.

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #24 Raw Power Bowl

Raw Power Bowl

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We are so grateful to Julia, The Roasted Root, for sharing this awesome recipe with us! This Bowl is the perfect light meal for a hot summer day. Julia will be sharing another delicious recipe with us next week, stay tuned!

Ingredients

  • 1 medium crown broccoli, chopped into small florets
  • 1/2 small head green curly kale, finely chopped
  • 1/2 English cucumber, thinly sliced
  • 3 c baby spinach, chopped
  • 1 c microgreens
  • 1 avocado, diced
  • 1 T hemp hearts
  • 3 T olive oil
  • 3 T lemon juice
  • sea salt to taste

Instructions

  1. Add all of the veggies to a large bowl.
  2. Whisk together the lemon juice and olive oil in a small bowl and drizzle over the veggies.
  3. Toss everything together until well-coated. Sprinkle sea salt to taste.
In The Kitchen With Tanya Rose

#meatlessmonday Week #22 Post Grad Juice

For the next couple of weeks we will be sharing JUICY summer recipes with you!! We loved sharing local vegan hot spots with you and will definitely continue to share them with you in the upcoming months. But this week, Hannah is “guest chef-ing!”

Post Grad Juice

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Ingredients

  • 4 beets + the leaves
  • TONS of spinach (fresh from the garden)
  • 5 carrots
  • 2 green apples

Instructions

  1. Put all the ingredients in a juicer and ENJOY!
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“After a week of graduation food and drink, let me tell you, a cleanse was much needed! This juice did the trick, I could drink it every single day it’s so dang good.” ~Hannah
In The Kitchen With Tanya Rose

#meatlessmonday Week #21 Great Full Gardens

Great Full Gardens

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“You never forget your first love! Great Full Gardens, what would I do without you? You are my go to; you always have the good stuff! We go way back. It’s been years since Gino got his start in the Sierra Rose studio selling soup. Time flies! Those soups nourished our souls and gave us hope for vegan yumminess in the future. Now, here we are, grateful for Great Full Gardens!” ~Tanya Rose

Jackfruit Soft Tacos

Wasabi Vegetable Bowl

Fabulous FLTA