Thai Tofu and Vegetable Curry with Noodles

4 SERVINGS. READY IN 30 MINUTES.

Ingredients

• 2 tablespoons toasted sesame oil

• 1 (14 ounce) package extra-firm tofu, cut into ½-inch pieces

• 1 (14 ounce) can coconut milk

• 2 tablespoons red curry paste

• 1 tablespoon lime juice

• 2 medium cloves garlic, grated

• ½ teaspoon salt

• 1 tablespoon avocado oil

• 1 (8 ounce) package sliced mushrooms

• 1 bunch scallions, cut into 1-inch pieces

• 6 cups chopped kale

• 2 (10 ounce) packages zucchini noodles

Preparation

1. Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.

2. Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.

3. Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.

4. Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.

Vegan Buddha Bowl

Ingredients

• 1 medium sweet potato, peeled, cut into 1-inch chunks

• 3 1/2 tablespoons extra-virgin olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon ground pepper

• 2 tablespoons tahini

• 2 tablespoons water

• 1 tablespoon lemon juice

• 1 small clove garlic, minced

• 2 cups cooked brown rice

• 1 15-ounce can chickpeas, rinsed

• 5 cups spinach

• 1 firm ripe avocado, diced

• 1/4 cup chopped cilantro

Cooking Instructions

1. Preheat oven to 425.

2. Prep the brown rice.

3. Toss sweet potato with 1 tablespoon oil and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 18 minutes.

4. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.

5. Heat 1/2 a tablespoon olive oil in a skillet over medium heat. Add the spinach to the skillet and allow to cook 3-5 minutes.

6. To serve, divide the brown rice among 4 bowls. Top with equal amounts of sweet potato, chickpeas, spinach, and avocado. Drizzle with the tahini sauce. Sprinkle with cilantro.

Chocolate Avocado Pudding

MAKES 2-3 SERVINGS

• 2 large ripe avocados, pitted and peeled

• 3 tablespoons cacao powder or cocoa powder

• 1/4 teaspoon pure vanilla extract

• 1 tablespoon almond butter

• Pinch of sea salt

• 2 tablespoons coconut or almond milk

• Raspberries

• Shredded coconut

1. Combine the avocados, cacao powder, maple syrup, vanilla, almond butter, salt, and coconut milk in a blender and blend until smooth, scraping down the sides as necessary.

2. Divide the pudding between two or three bowls and top it with raspberries and shredded coconut. Avocado pudding is best when eaten immediately.

Beans and Greens Quesadillas

MAKES 4 SERVINGS

Ingredients

SEASONED COLLARD GREENS

• 1 bunch collard greens (8-12 ounces)

• 1 tablespoon extra-virgin olive oil

• Fine sea salt

• 2 cloves garlic, pressed or minced

• Pinch of red pepper flakes

• Freshly ground black pepper

• 1/2 teaspoon apple cider vinegar or lemon juice

QUESADILLAS

• 4 whole-grain tortillas (8 inch)

• 2 cups grated mild cheddar or Monterey Jack cheese

• 1 cup cooked pinto beans (from one 15 ounce can), rinsed and drained

• Refined avocado oil or other quality high-heat vegetable oil, for brushing

OPTIONAL GARNISHES

• Salsa, guacamole, sour cream, or cashew sour cream

Cooking Instructions

1. To prepare the collard greens: Use a sharp chef’s knife to cut out the center rib of each collard leaf. Stack a few leaves at a time and roll them into a cigar-like shape. Slice across the roll as thinly as possible to yield collard ribbons about 1/4 inch wide. Shake up the greens and give them a few chops so the strands aren’t too long.

2. In a large skillet, warm the olive oil over medium heat until shimmering. Add the collard greens and a pinch of salt. Cook, stirring often, until they are wilting, dark green, and some are starting to lightly char on the edges, 4-6 minutes. Add the garlic, pepper flakes, and a few twists of black pepper. Cook, stirring constantly, until fragrant, about 1 minute. Stir the vinegar into the greens and remove the pan from the heat. Scoop the contents of the pan into a bowl to cool.

3. To make the quesadillas, one at a time: Heat a medium skillet over medium heat. Warm 1 tortilla for about 30 seconds, flipping halfway. Flip once more and sprinkle one-half of the tortilla with about 1/4 cup shredded cheese. Cover the cheese with one-fourth of the cooked collard greens and 1/4 cup pinto beans. Sprinkle about 1/4 cup cheese over the fillings and fold over the empty side o the tortilla to enclose the fillings.

4. Quickly brush the top of the quesadilla with a light coating of oil, then flip it with a spatula. Let the quesadilla cook until golden and crispy on the bottom, 1-2 minutes. Brush the top with a light coating of oil, then carefully flip it and cook until the second side is golden and crispy. Transfer it to a cutting board. Repeat to make 3 more quesadillas.

5. Slice each quesadilla into 3 pieces with a chef’s knife. Serve immediately with salsa, guacamole, and/or sour cream on the side, if you’d like. Leftovers store well, chilled, for up to 4 days. Gently reheat in the oven before serving.