Dairy-Free — Page 5

Seared Tofu Buddha Bowl with Tahini Dressing

August 12, 2018 by Nicole Leave a Comment

My mom’s reaction to taste testing this seared tofu buddha bowl with tahini dressing: “This is the best meal I’ve had in months!” Her bar might be set a little low, so I don’t want to get you guys too excited, but it is a pretty damn good bowl. I think even my OG taste-tester, Joe—a.k.a the pickiest eater alive—would approve. And THE TAHINI DRESSING. I’m obsessed.

This is a recipe you can easily customize. You don’t have to use farro—pick your favorite grain or other base (rice, quinoa, lentils, etc.). You don’t have to use kale—pick your favorite green (spinach, arugula, no leafy green at all)! I went with carrots, avocado and green beans, but you can swap those out, too. Get creative! I think the stars of the show are the seared tofu and the tahini dressing, so just don’t toss those two out. 😉

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Even if you’re not trying to incorporate more plant-based meals into your diet, this recipe is a keeper. The flavor combo of the marinated tofu with the tahini dressing is so good, and definitely busts the stereotype of vegan food being bland. The dressing would be delicious on other salads and wraps as well, so even if you don’t make the whole tofu buddha bowl, give the tahini dressing a try.

If you’re looking for more Buddha bowl recipes, I’d also bookmark/pin/save this maple roasted acorn squash bowl to make in the fall (it’s bursting with all your favorite seasonal flavors!).

Hope you all are enjoying a fun weekend! It’s Day 12 of Vineyard living for me and there’s not a sign of missing Boston in sight. 😉 I’m getting a *ton* of work on the blog done (posts and boring behind-the-scenes stuff) but still have time for long lunch breaks at the beach so it’s safe to say I could definitely get used to this …

xo Nicole

Filed Under: Dairy-Free, Dinner, Lunch, Recipes, Vegan, Vegetarian

Black Bean Tacos with Mango Salsa & Avocado Crema

August 5, 2018 by Nicole Leave a Comment

A taco recipe on a day other than Tuesday. Yup. That’s right. I’m a rebel—a bad-to-the-bone outlaw with my middle fingers up, really sticking it to the man one artistically sprinkled chunk of tomato at a time. And now that we’ve established that, let’s talk about these vegan black bean tacos with mango salsa and avocado crema.

This recipe is inspired by a Purple Carrot meal I got a couple months ago. I liked it so much I’ve been putting my own twist on it weekly and am excited to share it all with you! It’s vegan and if you use corn tortillas (which I recommend), gluten-free as well. The black bean tacos are cooked crispy on the stovetop and then stuffed with delicious mango salsa and topped with an avocado crema

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One thing to note is that I typically make these with corn tortillas (as specified in the above recipe) but when I made these to photograph, the grocery store only had white corn and wheat blended tortillas. So if yours look slightly different visually from these, that’s why. And if you, too, can’t find 100% corn tortillas, I can confirm that corn and wheat ones work juuuust fine. 🙂

Hope you enjoy your Sunday and the last bit of the weekend!

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

November 12, 2017 by Nicole Leave a Comment

These roasted maple acorn squash and turmeric cauliflower buddha bowls are packed with some of my favorite fall flavors. This recipe is great for lunch or dinner and would be a perfect vegan option to serve at Thanksgiving. Once you’ve got all your roasted goodness in the bowl, drizzle with a simple maple tahini dressing.

I’m roasting acorn squash, cauliflower and chickpeas, but you can customize your buddha bowl with any produce you’d like (butternut squash, sweet potatoes, carrots, bussles sprouts, etc.). Adding avocado, topping with pumpkin seeds or slivered almonds, and swapping rice for quinoa are all other ideas for making this bowl your own.

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You might recognize the chickpea component of these buddha bowls from last week (check out the post here). The roasted maple acorn squash also makes for a great side on its own (top the slices with a little bit of hummus—so good!).