SWEET BEET JUICE

I love the earthy flavor of beets. But when paired with the sweet sour flavor of a pineapple, it’s out of this world! This juice is earthy, sweet, and spicy with a deep red color that will leave you wanting more.

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SWEET BEET JUICE

Prep time: 5 minutes

Author: Envi Eats

Serves: 1

INGREDIENTS

  • 1 large/2 small red beets
  • 1/4 fresh pineapple (~1/2 cup roughly chopped)
  • 1 knob ginger
  • 3-4 collard green leaves

INSTRUCTIONS

  1. Rinse the beet and collard greens well, and peel the beet. Prepare the fresh pineapple by removing the core and cutting the skin off.
  2. Juice the fruits and veggies in a juicer. If you don’t have a juicer, blend or food process the ingredients until smooth, and strain through a clean, thin dish towel.

 

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Coffee Chocolate RXBAR

If you have yet to try an RXBAR, you’re missing out! These are exactly as advertised: protein packed with no B.S. ingredients. Unfortunately, they are pretty expensive ($2-3/bar), but they can be made easily at home.

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Just six ingredients and a food processor is all you’ll need for this nutritious, raw snack. These bars are chocolaty, coffee-infused, protein packed, and nutty.

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COFFEE CHOCOLATE RXBAR

Prep time: 10 minutes

Author: Envi Eats

Makes: 8 balls or squares

INGREDIENTS

  • 1/3 cup cup packed & pitted dates
  • 1/3 cup raw almonds
  • 1/4 cup unflavored egg white protein powder
  • 1/4 cup raw cashews
  • 4 tsp raw cacao nibs or cacao powder
  • 1 tsp espresso powder (sub cold brewed coffee or espresso, but add less water)
  • 2-4 tsp water

INSTRUCTIONS

  1. Add all ingredients to a food processor, and pulse until a dough is formed. Add enough water so that the dough sticks together when you press it between your fingers (I added about 3 tsp). Add less water if you are using espresso or cold brewed coffee.
  2. Roll into tight balls or press into a pan and cut to desired size.
  3. Store in the refirdgerator for up to a week, or on the counter top for up to 3 days!

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SPICY VEGAN CHILI

I make this chili recipe at least once a month. It stores well, tastes great, and fills our tummies with lots of plant-based protein and fiber.

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It’s thick, chock full of beans and corn, and smoky! I like to pair this chili with dark chocolate, avocado, greek yogurt, and roasted veggies.

 

SPICY VEGAN CHILI

Prep time: 15 minutes

Cooking time: 25 minutes

Author: Envi Eats

Type: Main Dish

Serves: 6

INGREDIENTS

  • 1 tbsp oil
  • 1/2 white or yellow onion
  • 1/2 tsp each of salt and pepper (plus more to taste)
  • 1 jalapeno
  • 4 garlic cloves
  • 3 tbsp chili powder
  • 2 tbsp cumin
  • 2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 32-oz can diced tomatoes
  • 3 tbsp tomato paste
  • 1 15-oz can red kidney beans
  • 2 15-oz cans black beans
  • 1 cup fresh or frozen corn
  • 1 package of Beyond Meat Beefy Crumbles (optional)

INSTRUCTIONS

  1. Heat a large pot over medium-low heat. Add oil, diced onions, salt, and pepper, and stir frequently for 3-4 minutes, or until onions are translucent.
  2. Mince the jalapeno and garlic, and add to the pot with the onions.
  3. Add the chili powder, cumin, paprika, and cinnamon, and stir until aromatic.
  4. Add the large can of diced tomatoes, tomato paste, strained/rinsed beans, corn, and crumbles (if using). If the mixture seems too thick, add water. I usually end up adding about 1/2 cup of water.
  5. Bring the chili to a boil, then reduce the heat to low to simmer and reduce. Stir occasionally.
  6. Adjust seasoning as needed. Salt for saltiness, a bit of sugar to balance the heat, or chili powder and paprika for smokiness.
  7. Serve as is, or top with cilantro, greek yogurt, cheddar, or avocado!

NOTES:

Leftovers store well for up to 5 days.

 

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MY GO-TO GREEN JUICE

It’s green.

It’s packed with nutrients.

It’s easily absorbed into the body.

It’s GREEN JUICE!

 

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I make this specific green juice almost everyday. This juice plus a handful of raw seeds and nuts makes my mind and body feel energized first thing in the morning. It also feels pretty good to have 2-3 servings of veggies already eaten before noon!

MY GO-TO GREEN JUICE

Prep time: 5 minutes

Author: Envi Eats

Type: Juice, Beverage

Serves: 1

INGREDIENTS

  • 1 cucumber
  • 3-4 collard green leaves
  • 1 lemon (peeled)
  • 1/2 pear or green apple
  • 2 stalks celery
  • 1 knob ginger

INSTRUCTIONS

  1. Add each of the washed veggies and fruits to a juicer. Add more fruit for sweetness, more cucumber or celery for a veggie punch, or ginger for bite.
  2. Alternatively, if you don’t have a juicer, blend the ingredients together until smooth, scraping down the sides as needed. Filter using a thin, clean dish rag, or drink as is.

 

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MORNING ENERGY BUDDHA BOWL

This is my favorite on-the-go, quick, healthy breakfast! It’s packed with protein, healthy fats, antioxidants, vitamins, and is naturally sweet. This with a slice of whole wheat toast is a complete protein meal, and will leave you feeling satisfied for hours!

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MORNING ENERGY BUDDHA BOWL

Prep time: 5 minutes

Author: Envi Eats

Type: Buddha Bowl, Main Dish, Breakfast

Serves: 2

INGREDIENTS

  • 2 tbsp natural nut butter
  • 1 banana
  • a handful of blueberries
  • 1 cup of non-dairy or dairy milk

INSTRUCTIONS

  1. Slice the banana, and add 1/2 to each bowl. Add a handful of blueberries, a scoop of nut butter, and cover with milk.

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BBQ TOFU BUDDHA BOWL

This Buddha bowl encompasses summer for me PERFECTLY. Smokey neighborhood BBQs, creamy potato salads,  and relaxing in the sun. This vegan bowl is packed with plant based protein and fiber, and will leave you feeling full and healthy!

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The tofu is smokey and spicy, and the potato salad (heavily adapted from Minimalist Baker) is creamy, full of raw and roasted veggies, and packs a spicy punch.

It might not be summer time outside, but it is in this Buddha bowl!

BBQ TOFU BUDDHA BOWLS

Prep time: 30 minutes

Baking time: 30 minutes

Author: Envi Eats

Type: Main Dish, Buddha Bowl

Serves: 2

INGREDIENTS

BBQ TOFU
VEGAN POTATO SALAD
  • 1 lb red and sweet potatoes
  • 1 cup raw, diced veggies (ie. bell pepper, jicama, celery, red onion)
  • 1 cup raw cashews
  • 1/3 cup water
  • 1 tbsp oil
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp spicy mustard
  • 3 garlic cloves
  • 1 tsp hot sauce
  • salt & pepper
BUDDHA BOWL
  • Mixed greens
  • salt & pepper

INSTRUCTIONS

  1. Slice the pressed tofu into flattened squares (see photo above). Add to tupperware with BBQ sauce, vinegar, and liquid smoke. Allow to sit for at least an hour or overnight.
  2. Preheat the oven to 450 degrees F. Bake the tofu slices for 15 minutes on each side (30 minutes total, or until crisped on the edges & firm to the touch).
  3. To prepare the potato salad, soak cashews overnight in water (leave 1 inch of water atop the cashews). OR cover cashews in boiling water and allow to sit for 1 hour. Rinse well with water once done soaking (for both methods).
  4. Roast the potatoes for 15 minutes, or until tender (450 degrees). Allow to cool.
  5. Add the soaked cashews, 1/3 cup of water, oil, vinegar, mustard, spices, hot sauce, and garlic to a food processor or blender. Scrape down sides, and blend until smooth, thick, and creamy. Add more mustard or hot sauce for spice, more more salt for saltiness.
  6. Dice raw veggies, and add to a bowl with the roasted potatoes. Coat with a think layer of cashew sauce.
  7. Assemble the bowls by adding the baked BBQ tofu to a bowl with a scoop of potato salad and a handful of mixed greens.

NOTES:

Potato salad stores in the fridge for up to 5 days.

Potato salad recipe heavily adapted from Minimalist Baker’s Vegan Potato Salad.

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ZESTY CAJUN FRIES

Cajun spice + lemon + freshly baked red & sweet potatoes. Yes please!

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These fries are crispy, spicy, zesty, and smokey, and pair well with foods like black bean burgers, gumbo, or a seafood boil. And they only take 25 minutes to make!

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ZESTY CAJUN FRIES

Prep time: 5 minutes

Baking time: 20 minutes

Author: Envi Eats

Type: Side

Serves: 4

INGREDIENTS

  • 2 large or 4 small sweet potatoes
  • 3 large or 5 small red or yellow potatoes
  • 1/2 lemon
  • Cajun spice*
  • Generous sprinkles of salt and pepper

INSTRUCTIONS

  1. Preheat the oven to 415 degrees F.
  2. Slice the washed sweet and regular potatoes into wedges. Add the potatoes to an oiled baking sheet, and bake for 20 minutes.
  3. Once the potatoes are crisped on the edges and tender, remove them from the oven and sprinkle them with Cajun spice, salt, and pepper. Squeeze 1/2 lemon over top for extra zest! Stir well, and serve while warm.

*I buy my Cajun spice from my local Food Co-op in the bulk spice isle (I get salt free). Cajun spice can also easily be made with:

  • 2 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper
  • 1 tsp onion powder

 

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CHICKPEA HASH BREAKFAST BUDDHA BOWL

Another Buddha bowl recipe…YAHOOO!

Here’s a Buddha bowl that is ready to help you rise and shine. It’s quick, protein-packed, and tasty.

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This bowl is smokey, spicy, energy packed, and satisfying. It’s also very customizable, and can be made vegan by subbing eggs for tofu scramble or some roasted veggies.

CHICKPEA HASH BREAKFAST BUDDHA BOWL

Prep time: 5 minutes

Baking time: 20 minutes

Author: Envi Eats

Type: Main dish, Breakfast

Serves: 2

INGREDIENTS

CHICKPEA SWEET POTATO HASH
  • 1 can chickpeas
  • 2-3 small sweet potatoes
  • 1 tsp oil
  • 3 cloves garlic
  • 1/4 onion
  • 1 handful parsley
  • 1 tsp smoked paprika
  • 1/2 lemon, juiced
  • Generous sprinkles of salt and pepper
BUDDHA BOWL
  • 4 eggs
  • mixed greens
  • Greek yogurt
  • Avocado
  • A pinch of salt and pepper

INSTRUCTIONS

Preheat the oven to 425 degrees F.

  1. Slice the washed sweet potatoes into small cubes. Add the potatoes and drained & rinsed chickpeas to an oiled baking sheet, and bake for 20 minutes.
  2. While the hash is roasting, fry the eggs with a bit of oil, salt, and pepper. Scramble, or leave as is. Fry the minced onion & garlic on the other side of the pan (this will be for the hash).
  3. Once the veggies are crisped and tender, remove them from the oven and sprinkle them with salt & pepper, paprika, fried onion & garlic, and lemon juice. Toss with chopped parsley.
  4. Assemble bowls with a handful of mixed greens, a large scoop of the chickpea sweet potato hash, eggs, sliced avocado, a dollop of greek yogurt, and salt & pepper.

 

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ROASTED VEGGIES WITH PAPRIKA ADOBO CREMA

I eat roasted veggies every day. Seriously. I love mixing vegetable flavors and textures with different spices and sauces, and I adore the crispiness you get when you roast the veggies.

One of my favorite veggie combinations lately has been sweet potatoes and brussels sprouts with paprika, so I decided to turn that up a notch by creating a zesty, spicy, creamy paprika sauce to put on top.

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These veggies are crisp, spicy, and zesty, and they pair well with almost anything. Try them with southwest veggies burgers, a big salad with cilantro dressing, or even on their own.

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ROASTED VEGGIES WITH PAPRIKA ADOBO CREMA

Prep time: 15 minutes

Baking time: 25 minutes

Author: Envi Eats

Type: Side

Serves: 4

INGREDIENTS

ROASTED VEGGIES
  • 2 large or 4 small sweet potatoes
  • 3 large or 5 small red or yellow potatoes
  • 1 cup brussels sprouts
  • Generous sprinkles of salt and pepper
PAPRIKA ADOBO CREMA
  • 1/2 cup plain whole milk greek yogurt
  • 1 tsp chili in adobo sauce
  • 1 tsp paprika
  • a pinch of black pepper
  • 1/4 lime, juiced

INSTRUCTIONS

  1. Preheat the oven to 415 degrees F.
  2. Slice the washed sweet and regular potatoes into wedges. Add the potatoes to an oiled baking sheet, and bake for 10 minutes.
  3. Flip the potatoes after 10 minutes and add the trimmed and halved brussels sprouts to the tray. Bake for another 15 minutes.
  4. While the veggies are roasting, combine the greek yogurt, adobo sauce, paprika, pepper, and lime juice until incorporated. Set aside.
  5. Once the veggies are crisped and ready, remove them from the oven and sprinkle them with salt and pepper. Serve with crema on top or on the side.

 

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SPICY TOFU BANH MI SANDWICHES

I’d consider myself a sandwich lover.

And this is my all-time favorite sandwich: a banh mi.

As a vegetarian, I have yet to try a banh mi in a restaurant (they are almost always made with pork belly), but I have always been obsessed with the smells, colors, and flavor combinations of these sandwiches.

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I have spent many months perfecting a vegetarian version of this Vietnamese classic, and have tried many recipes (my favorite coming from Love & Lemons).

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This sandwich starts with baked, spicy marinated tofu and a fresh baguette, and is topped with peppery Sriracha mayo, homemade pickles, and cilantro. It’s the perfect combination of spicy, peppery, bread-y, and pickle-y.

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SPICY TOFU BANH MI SANDWICHES

Prep time: 30 minutes

Bake time: 40 minutes

Author: Envi Eats, adapted from Love & Lemons

Serves: 4 

INGREDIENTS

SPICY MARINATED TOFU

  • 1 package of extra firm tofu, pressed
  • 2 tsp sesame oil
  • 3 tbsp soy sauce
  • 1 lime, juiced
  • 3 cloves garlic, smashed
  • 2 tbsp Sriracha
  • 1/2 jalapeno, thinly sliced (removed of seeds if sensitive to spice)
  • 1 tsp black pepper

BANH MI SANDWICHES

  • Fresh baguette
  • Mayonnaise, or vegan mayo
  • Sriracha
  • Black pepper
  • Cilantro
  • Fresh pickles

INSTRUCTIONS

  1. Make 1 day before: Press tofu 15 minutes, then slice it into 1 inch thick strips (picture above). Combine all of the spicy marinated tofu ingredients in a sealed container and allow to marinate overnight.
  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  3. Place the marinated tofu on the baking sheet and allow to bake for 20 minutes. Flip, coat with a layer of leftover marinade, and allow to bake for 20 more minutes. Let cool before serving.
  4. Combine mayo, black pepper, and Sriracha in a small bowl. Ratios are based on preference; I love spicy flavors, so I add mayo and Sriracha in equal parts (2 TBSP each), then add pepper (~1 tsp).
  5. Slice the fresh baguette into sandwich sized portions. Smear with Sriracha mayo, add a few baked tofu slices, and top with fresh pickles and cilantro.

NOTES

Tofu will last in the fridge for up to 5 days.

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