My go to for the easiest healthy breakfast is this vegan breakfast bowl that’s also highly customizable! Once you have the ‘base’ of vanilla chia & oats, you can stir in any fruit, top with a multitude of combinations of nut butter, seeds, granola to make exciting and new breakfast options everyday.

What makes this more special are our homegrown blackberries. Probably my favorite part of summer are the prolific offerings our little backyard garden provides for us. How beautiful do these look?!

What you need to make the Vegan Breakfast Bowl

1/2 cup rolled oats
2 tbsp chia seeds
2 cups oat milk
1/2 cup water
2 tsp vanilla extract
2 tbsp agave syrup
2 tsp pitaya powder (also known as pink dragon fruit)

toppings:
raw cacao nibs
pumpkin seeds
blackberries

I highly recommend using old fashioned rolled oats in this recipe. Steel cut oats will work too, but they need more cooking liquid and a longer cooking time. I’d stay away from quick cooking or broken/processed oats. Whole rolled oats are ideal, they cook well, still retain a bite and contain more fiber.

How to make the Vegan Breakfast Bowl

Measure oats and chia seeds into a pan. Put in oat milk or other plant milk of choice, and water. Stir and cook over medium heat to bring to a boil. Add vanilla and agave syrup, and mix. Cover the pot, reduce heat to simmer and cook the oats for 10 minutes.

Stir in between to create more creaminess.

Uncover, add a few more tablespoons of oat milk if it’s too thick and stir in pitaya powder. Cook another minute and remove from heat. Serve warm, room temp or cold, whichever you prefer.

Top with fruits and nuts just before eating, and enjoy!

If you like this recipe, also check out

Kale & Mushroom Quinoa Fried Rice

Indian Peanut Salad

Ultimate Healthy Melon Smoothie Bowl

Please rate this recipe, leave a comment and follow me on Instagram. These are all great ways of supporting me

Vegan Breakfast Bowl with Oats, Chia & Pitaya

Serves: 2 Prep Time: 2 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

1/2 cup rolled oats
2 tbsp chia seeds
2 cups oat milk
1/2 cup water
2 tsp vanilla extract
2 tbsp agave syrup
2 tsp pitaya powder (also known as pink dragon fruit)

toppings:
raw cacao nibs
pumpkin seeds
blackberries

Instructions

Measure oats and chia seeds into a pan. Put in oat milk or other plant milk of choice, and water. Stir and cook over medium heat to bring to a boil. Add vanilla and agave syrup, and mix.

Cover the pot, reduce heat to simmer and cook the oats for 10 minutes. Stir in between to create more creaminess. Uncover, add a few more tablespoons of oat milk if it’s too thick and stir in pitaya powder.

Cook another minute and remove from heat. Serve warm, room temp or cold, whichever you prefer.

Top with fruits and nuts just before eating, and enjoy!

1/2 cup rolled oats
2 tbsp chia seeds
2 cups oat milk
1/2 cup water
2 tsp vanilla extract
2 tbsp agave syrup
2 tsp pitaya powder (also known as pink dragon fruit)

toppings:
raw cacao nibs
pumpkin seeds
blackberries

I highly recommend using old fashioned rolled oats in this recipe. Steel cut oats will work too, but they need more cooking liquid and a longer cooking time. I’d stay away from quick cooking or broken/processed oats. Whole rolled oats are ideal, they cook well, still retain a bite and contain more fiber.

Measure oats and chia seeds into a pan. Put in oat milk or other plant milk of choice, and water. Stir and cook over medium heat to bring to a boil. Add vanilla and agave syrup, and mix. Cover the pot, reduce heat to simmer and cook the oats for 10 minutes. Stir in between to create more creaminess. Uncover, add a few more tablespoons of oat milk if it’s too thick and stir in pitaya powder. Cook another minute and remove from heat. Serve warm, room temp or cold, whichever you prefer. Top with fruits and nuts just before eating, and enjoy!

This Vegan Breakfast Bowl is not only high in protein and nourishing, but also so delicious and satisfying! It is simple to put together, and meal prep friendly. You can make a big batch, portion them for the week and grab to go! And it’s vegan

This Goan coconut masala rice bake is the epitome of delicious Indian food. It’s a oven baked rice and veggie all in one pan recipe. The perfect recipe to meal prep, make ahead and enjoy all week! The Goan coconut masala sauce is perfect to store and use for up to a week with any vegetable or protein. A fantastic base to meal prep and save!

Today we’re headed to the west coast of India, to Goa specifically for coastal cuisine that is uniquely brilliant.
While Indian food is often homogenized into one thing, often through a colonial lens, it in fact has an unfathomable amount of diversity, technique and nuance that varies state to state and city to city.

What is commonly referred to as ‘Indian food’ including the naan, tikka masalas, saag etc. are all from one state, so it would be more appropriate to call them Punjabi food rather than Indian food

Indian food spans well beyond what most people recognize which is why it was so important to me to create this blog and share my heritage and culture through phenomenally tasty food and give all of Indian cuisine the stage that it truly deserves.

This Goan Coconut Masala is filled with flavors sour, sweet, spicy and savory; this incredibly fragrant and creamy bowl is a big hug. It has hints of mustard & tamarind along with coconut milk, ginger and a perfect combination of aromatic toasted whole spices. Typically made with seafood, I’ve made it vegan by using a few of my favorite vegetables. You could absolutely add in any plant-based meat substitute in here as well. Let’s get on with the recipe!

What you need to make Goan coconut masala rice bake

For the Masala Paste:
8-10 dried kashmiri red chillies
6 cloves garlic
1 tbsp finely minced ginger
1 tsp whole pepper
1 tbsp whole coriander seeds
2 tsp cumin seeds
2 tsp tamarind paste
1 tsp turmeric powder
1 cup freshly grated coconut
1 cup coconut milk
½ medium sized red onion
1 cup chopped tomatoes
1 sprig or ~8-10 curry Leaves

To fry the masala:
2 tbsp coconut oil
1 tbsp mustard seeds
2 tsp salt

Putting together the bake:
2 cups cauliflower florets
1/2 cup edamame
handful of chopped cilantro
2 cups prepared goan masala sauce
2 cups cooked basmati rice (mine has turmeric added)

How to make Goan coconut masala rice bake

Preheat oven to 425 F

Making the masala paste:
Add all the ‘Masala Paste’ ingredients to a blender. Keep half a cup of water handy. Grind them to a smooth paste and use a few tablespoons of water at a time if necessary. The puree should be thick. Set this aside.

Heat a large kadai, wok, or a heavy bottomed dutch oven over medium heat. Add coconut oil. After a minute of pre-heating add mustard seeds. Once they start popping, pour in the masala paste mixture. Lower the heat to avoid too much splatter. Add in a few tablespoons of water along with salt.

On low to medium heat, simmer the masala 15-20 minutes till the color deepens and the spices release immense aroma.
Our masala sauce is done!

This sauce at this point can be stored and used for up to a week with any vegetable or protein. A fantastic base to meal prep and save.

Putting together the bake:

To a deep baking pan, add cauliflower, edamame, cilantro and a little sprinkle of salt. Pour a generous portion of the masala sauce over them, about two cups. You can adjust the sauciness of the dish per your preference. Bake for 15-20 minutes until veggies are tender and sizzling in sauce.

Remove the baking dish out of the oven, evenly layer on top the cooked basmati rice. Top with a few thinly sliced onions. Put back into the oven and bake for another 8 minutes and it’s done!

To serve them like I did, top with a dollop of vegan yogurt raita, pickled chillies & onions and fresh lemon wedges.

If you like this recipe, please rate it. And leave a comment when you try the recipe.

Also check out these recipes:

Unique South Indian Style Green Beans Recipe

Methi & Lemon Spiced Dal (IP recipe)

Vegan Stuffed Squash with Spiced ‘Ricotta’

Incredible Beans and Peas Masala

Refreshing Summer Pasta with Mint Pesto

Epic Goan Coconut Masala Rice Bake

Serves: 4 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

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Ingredients

Ingredients

For the Masala Paste:
8-10 dried kashmiri red chillies
6 cloves garlic
1 tbsp finely minced ginger
1 tsp whole pepper
1 tbsp whole coriander seeds
2 tsp cumin seeds
2 tsp tamarind paste
1 tsp turmeric Powder
1 cup freshly grated coconut
1 cup coconut milk
½ medium sized red onion
1 cup chopped tomatoes
1 sprig or ~8-10 curry Leaves

To fry the masala:
2 tbsp coconut oil
1 tbsp mustard seeds
2 tsp salt

Putting together the bake:
2 cups cauliflower florets
1/2 cup edamame
handful of chopped cilantro
2 cups prepared goan masala sauce
2 cups cooked basmati rice (mine has turmeric added)

Instructions

Instructions:
Preheat oven to 425 F

Making the masala paste:
Add all the 'Masala Paste' ingredients to a blender. Keep half a cup of water handy. Grind them to a smooth paste and use a few tablespoons of water at a time if necessary. The puree should be thick. Set this aside.

Heat a large kadai, wok, or a heavy bottomed dutch oven over medium heat. Add coconut oil. After a minute of pre-heating add mustard seeds. Once they start popping, pour in the masala paste mixture. Lower the heat to avoid too much splatter. Add in a few tablespoons of water along with salt.

On low to medium heat, simmer the masala 15-20 minutes till the color deepens and the spices release immense aroma.
Our masala sauce is done!

Putting together the bake:
To a deep baking pan, add cauliflower, edamame, cilantro and a little sprinkle of salt. Pour a generous portion of the masala sauce over them, about two cups. You can adjust the sauciness of the dish per your preference. Bake for 15-20 minutes until veggies are tender and sizzling in sauce.

Remove the baking dish out of the oven, evenly layer on top the cooked basmati rice. Top with a few thinly sliced onions. Put back into the oven and bake for another 8 minutes and it's done!

To serve them like I did, top with a dollop of vegan yogurt raita, pickled chillies & onions and fresh lemon wedges.

This vegan stuffed squash makes the perfect dinner. It’s a recipe that is so healthy and light, while still being comforting, filling and it feels like a complete meal. It’s easy to put together, the oven does most of the work. I hope you try it and enjoy.

My mom used to make this stuffing made from paneer, which is a type of Indian fresh cheese. With the cheese were herbs and aromatics mashed until creamy. She’d use this to stuffing in so many ways from filling bread to stuffed peppers, eggplant or even chillies. Today, I am having a moment with these beautiful delicata squash. Easily my favorite kind of squash. And I also made this stuffing vegan by using tofu instead. The texture of tofu when scrambled and then baked becomes super close to a ‘ricotta’. This spiced homemade vegan ‘ricotta’ is a staple in our home. Great to make as a meal prep and keep it handy throughout the week.

I wish you could smell the goodness when it bakes. The stuffing is made from tofu, holy basil (or regular basil), sundried tomato & jalapenos. It’s so darn easy to make, it’s healthy, protein packed, über flavorful, vegan & dairy free! Delicata squash makes a great vessel in this recipe, but you could certainly use any other type of squash or vegetable instead.

What you need to make vegan stuffed squash

Ingredients

2 delicata squash, halved
2-4 tbsp oil
2 tsp salt

Filling:
1 block extra firm tofu (I’ve used Nasoya high protein tofu)
2 tbsp oat milk ( or any plant milk)
1/2 cup packed fresh basil*
2 tbsp chopped fresh mint
1/2 onion, finely chopped
1/4 cup pickled jalapenos, finely chopped
1″ piece ginger, minced
4 cloves garlic, minced
2 tbsp sundried tomatoes packed in oil, chopped
1 tsp salt

Notes*
– holy basil or tulsi is preferable. if you don’t have access to it, thai basil or regular italian basil will work too.
– I also added in 1 bhut jolokia aka. ghost pepper because we love in this house. This is optional obviously!

How to make vegan stuffed squash

Preheat the oven to 400 F.

Drain and remove tofu from the packaging. Rinse and place the block of extra firm tofu between towels with a weighted pan on top. Press tofu for only about 10 minutes only. Typically we’d press it much longer when we want crispy tofu, but today for a creamy ricotta like texture, a bit of moisture in the tofu helps.

Halve both the delicata squash, scoop all the seeds & insides. The skin is completely edible and turns tender when cooked, so we can leave that on! Brush oil all over them inside and out. Place in a baking sheet. Sprinkle salt evenly all over. Set these aside.

Place the tofu in a large bowl and crumble using your hands. Crumble into as fine a texture as you can get. Add oat milk and continue mixing them to create a soft and supple mixture. To this add ginger, garlic, jalapenos, onions, basil, sun dried tomatoes and ghost pepper, if using. Continue mixing to form a creamy & fluffy filling.

Place a good amount of filling in each of the squash halves. Ideally about a cup of mixture. Transfer to the oven for baking. Bake for 35-45 minutes. Check at the 35 min mark for doneness of squash. Depending on your oven, it may need an additional 10 more minutes of cooking. Once it’s done, check by gently inserting a fork in the squash, and it should be soft and fully cooked. Allow to cool for a few minutes and enjoy as is, or with a salad.

If you like this recipe, please rate the post below. And also leave a comment if you try it!

Also check out these other recipes:

Delicious Crispy Tofu in Spicy Gochujang Sauce

The Best Vegan Chilli Tofu Indo Chinese Style

Delicious Vegan Red Curry Tofu (made from scratch)

Vegan Stuffed Squash with Spiced 'Ricotta'

Serves: 2 Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

Ingredients

2 delicata squash, halved
2-4 tbsp oil
2 tsp salt

Filling:
1 block extra firm tofu
2 tbsp oat milk ( or any plant milk)
1/2 cup packed fresh basil*
2 tbsp chopped fresh mint
1/2 onion, finely chopped
1/4 cup pickled jalapenos, finely chopped
1" piece ginger, minced
4 cloves garlic, minced
2 tbsp sundried tomatoes packed in oil, chopped
1 tsp salt

Notes*
- holy basil or tulsi is preferable. if you don't have access to it, thai basil or regular italian basil will work too.
- I also added in 1 bhut jolokia aka. ghost pepper because we love in this house. This is optional obviously!

Instructions

Preheat the oven to 400 F.

Drain, rinse & place the block of extra firm tofu between towels with a weighted pan on top. Press tofu for only about 10 minutes only. Typically we'd press it much longer when we want crispy tofu, but today for a creamy ricotta like texture, a bit of moisture in the tofu helps.

Halve both the delicata squash, scoop all the seeds & insides. Brush oil all over them inside and out. Place in a baking sheet. Sprinkle salt evenly all over. Set these aside.

Place the tofu in a large bowl and crumble using your hands. Add oat milk and continue mixing them to create a soft and supple texture. To this add ginger, garlic, jalapenos, onions, basil, sun dried tomatoes and ghost pepper, if using. Continue mixing to form a creamy & fluffy filling.

Place a good amount of filling in each of the squash halves. Transfer to the oven for baking. Bake for 35-45 minutes. Check at the 35 min mark to check for doneness of squash, cook 10 more minutes if needed. And they're done!

This Vegan nourish bowl is the perfect dinner meal which then becomes a great meal prepped lunch the next day! It’s easy to make, takes under 30 minutes and it’s packed with flavor all while being healthy and good for you!

I love simple meals. The simplest meals with humble ingredients often turn out to be best. This bowl is an example. Turn a few pantry ingredients and veggies into this bowl of goodness. We got a prolific last yield for the season of sweet colorful peppers from our garden and along with spinach this vegan nourish bowl came to be.

Use any vegetables you have on hand, even feel free to throw in some chickpeas or beans.  Sautée them with garlic marinara and an added dab of basil pesto for the most delightful combination. Along with it is nutty & nutritious black wild rice. Tag your people and enjoy this delightful meal!

What you need to make Pesto Marinara Vegan Nourish Bowl

1 orange, 1 red, 1 green bell pepper, chopped
2 cups baby spinach
5 cloves garlic, sliced
2 chillies, minced
2 tbsp plant-based butter (or olive oil)
1 1/2 cups marinara sauce
1/2 cup water
1/4 cup basil pesto
1 tsp sea salt
3 tbsp vegan parmesan (optional, but highly recommend!)

How to make Pesto Marinara Vegan Nourish Bowl

Melt butter or add oil in a skillet over medium heat. Add garlic and chilies. Sauté for a minute until the garlic turns golden. Next add in chopped bell peppers. Cook for for 2-3 minutes and then toss in spinach and salt. Mix, continue cooking for another 5 minutes until spinach cooks down and the veggies are cooked. Add both marinara and pesto sauces. Simmer for 6-8 minutes, adding water to perfect the sauce consistency. Top with parmesan and it’s done.

To go with the vegetable saute, let’s make some wild rice.

Wild Rice

While there’s always a special place in my heart and my plate for basmati, and long grain white rices, I’m always on the lookout for heartier and nourishment filled alternatives to them. Heartier rice alternatives offer an entirely different flavor; more nutty, aromatic and nutritious. Wild Rice has become a permanent fixture in our pantry and our meals.

This rice is rather nutrient dense – meaning for fewer calories as compared to other rices – they’re pack in the nutrition – like protein, fiber, iron and more minerals. They are also a complete protein source – containing all essential amino acids. These tiny grains pack a solid nourishment punch.

Also fun fact- wild rice really isn’t rice at all. They’re seeds from a particular kind of grass that look like rice plants! They’re only called rice because they’re cooked similarly and kinda look like it. The best part is they gloriously satisfy that comfort food carb craving while seamlessly adding all the good stuff to your meals.

What you need:

2 cups wild rice*
4 cups water
2 tbsp olive oil (or coconut oil)
1 tsp sea salt

Note*
I’ve used organic wild black rice. This recipe is not for quick cook wild rices, or wild rice blends that have brown rice and other grains mixed in. Cooking times will vary for those.

How to make the perfect wild rice:

Add wild rice and water to the Instant Pot along with oil and salt. The addition of a little oil keeps the rice kernels fluffy and avoid clumping. The salt is optional, but it seasons the rice well which this variety of a hearty rice needs. Pressure cook on high for 35 minutes (30 minutes for more firm texture, 35 for more tender similar to white rice)

Once cooking is complete, allow to naturally release for 20 minutes, then release any remaining pressure. Carefully remove lid and give it a gentle stir. And it’s done.

If you like this recipe, please rate it. And leave a review in the comments when you try it.

Also check out these other recipe ideas:

Vegan Nourish Bowl with Crispy Tofu & Spicy Potato

Crispy Garlic and Herb Tofu Nourish Bowl

Easy Vegan Bowl w/ Herbed Cauliflower Gnocchi

Incredible Mediterranean Pilaf Bowl

Pesto Marinara Vegan Nourish Bowl

Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

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Ingredients

Pesto Marinara Veggies:

1 orange, 1 red, 1 green bell pepper, chopped
2 cups baby spinach
5 cloves garlic, sliced
2 chillies, minced
2 tbsp plant-based butter (or olive oil)
1 1/2 cups marinara sauce
1/2 cup water
1/4 cup basil pesto
1 tsp sea salt
3 tbsp vegan parmesan (optional, but highly recommend!)

Wild Rice:

2 cups wild rice*
4 cups water
2 tbsp olive oil (or coconut oil)
1 tsp sea salt

Note*
I’ve used organic wild black rice. This recipe is not for quick cook wild rices, or wild rice blends that have brown rice and other grains mixed in. Cooking times will vary for those.

Instructions

Pesto Marinara Veggies:

Melt butter or add oil in a skillet over medium heat. Add garlic and chilies. Sauté for a minute until the garlic turns golden. Next add in chopped bell peppers. Cook for for 2-3 minutes and then toss in spinach and salt. Mix, continue cooking for another 5 minutes until spinach cooks down and the veggies are cooked. Add both marinara and pesto sauces. Simmer for 6-8 minutes, adding water to perfect the sauce consistency. Top with parmesan and it’s done.

Wild Rice:

Add wild rice and water to the Instant Pot along with oil and salt. The addition of a little oil keeps the rice kernels fluffy and avoid clumping. The salt is optional, but it seasons the rice well which this variety of a hearty rice needs. Pressure cook on high for 35 minutes (30 minutes for more firm texture, 35 for more tender similar to white rice). Once cooking is complete, allow to naturally release for 20 minutes, then release any remaining pressure. Carefully remove lid and give it a gentle stir. And it’s done.

This beans and peas masala is a one pot, 30 minute meal that is so packed with flavors. I truly think everyone should try it!:)

When I moved west for school, I was as a lifelong vegetarian; and the question I was asked constantly is what do I even eat if not meat. Which bewildered me because the diversity and variety of food I grew up with was astounding. So few knew about it.

Since becoming vegan and the number one advice I give people who wants to eat plant-based is to look to cultural foods. To diversify from outside of your world, especially ancient cultures.

Veganism, is a relatively new ethnocentric naming for a concept and a consciousness that has existed for thousands of years. So much of the food from my childhood would now be labeled vegan. Every meal consisted of some type of lentil, beans, along with a variety of vegetables, grains and spices.

This recipe is an example. It’s beans and peas cooked with a delightful combination of spices, simmerd into a stew or a curry along with vegetables. Use any kind of beans or veggies you like; the flavor essence comes from the aromatics and spices. It is a seamlessly healthy, vegan and delicious meal to put on your table.

I hope you enjoy it as much as I do

What you need to make Beans and Peas Masala

Ingredients

1 15oz. can (~2 cups) cooked kidney beans
1 cup green peas
1 red onion, chopped
4 medium tomatoes, chopped
3 bell peppers (1 red, 1 yellow, 1 green)
3 cups chopped spinach
1 jalapeno, minced
4 cloves garlic, minced
2 tsp salt
3 tbsp olive oil
a large handful of cilantro

Spices:
1 cinnamon stick
2 tsp cumin powder
1 tsp turmeric powder
1 tsp paprika
1 tsp red chilli powder (sub: cayenne)
1 tbsp garam masala
1/4 tsp cardamom, crushed (optional but recommended)

How to make Beans and Peas Masala

Heat oil in a large pan. Add a cinnamon stick, cardamom, garlic, jalapeños & onions. Saute for 6 to 8 minutes until onions soften and turn golden. Next add tomatoes and green peas along with 1/2 cup water. Cover and cook for 5 minutes until tomatoes soften.

Next add in chopped bell peppers, measured salt, and all the spices except garam masala. Add a cup of water. Mix thoroughly and continue cooking on high heat for 10 minutes.

Add spinach, kidney beans, half of the cilantro, reserving the rest for topping.

Mix thoroughly, add another 1 cup of water. Bring this to a boil, and then simmer for 15-20 minutes. Check for salt, add a bit more if needed.

Sprinkle garam masala, remaining cilantro, mix and remove from heat.

Serve with rice and/or your favorite Indian bread.

if you like this recipe, also check out

Epic Sweet & Sour Vegan Cauliflower Curry

The Best Vegan Chilli Tofu Indo Chinese Style

Amazing Vegan Coconut Curry Tofu with a Twist!

Awesome Cauliflower Curry with Sweet Potatoes

Please rate this post. Also leave a review in comments if you try it!

Beans and Peas Masala

Serves: 6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 3 voted )

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Ingredients

1 15oz. can (~2 cups) cooked kidney beans
1 cup green peas
1 red onion, chopped
4 medium tomatoes, chopped
3 bell peppers (1 red, 1 yellow, 1 green)
3 cups chopped spinach
1 jalapeno, minced
4 cloves garlic, minced
2 tsp salt
3 tbsp olive oil
a large handful of cilantro

Spices:
1 cinnamon stick
2 tsp cumin powder
1 tsp turmeric powder
1 tsp paprika
1 tsp red chilli powder (sub: cayenne)
1 tbsp garam masala
1/4 tsp cardamom, crushed (optional but recommended)

Instructions

Heat oil in a large pan. Add a cinnamon stick, garlic, jalapeños & onions. Saute for 6 to 8 minutes until onions soften and turn golden. Next add tomatoes and green peas along with 1/2 cup water. Cover and cook for 5 minutes until tomatoes soften.

Next add in chopped bell peppers, measured salt, and all the spices except garam masala. Add a cup of water. Mix thoroughly and continue cooking on high heat for 10 minutes.

Add spinach, kidney beans, half of the cilantro, reserving the rest for topping. Mix thoroughly, add another 1 cup of water. Bring this to a boil, and then simmer for 15-20 minutes. Check for salt, add a bit more if needed. Sprinkle garam masala, remaining cilantro, mix and remove from heat.

Serve with rice and/or your favorite Indian bread.

This Vegan Nourish Bowl is a rainbow of delicious nourishment that takes only 30 minutes to make. It’s a great way to get that weekday lunch or dinner ready.

If you’re like me, looking for nourishment to also be tasty and comforting, this plate is here for you. It’s filled with flavor, texture and lots of herbs!  Tofu is marinated and crisped along with spiced potatoes in one sheet tray and baked until crispy! This one pan meal is as easy as it is delicious. This is how I’m loving myself today and I hope you will too.

We eat some version of crispy tofu at least a couple of times a week, which means I find as many ways as interesting, tasty and diverse ways to make them! Tofu is an incredible ingredient, not only is it a fantastic source of plant-based protein, it is also affordable, and extremely versatile. Breakfast lunch or dinner, Tofu can be incorporated into it! Stick me with and I’ll be sharing lots more about it. Check this post out for more about common misconceptions and nutrition facts of tofu.

What you need to make this Vegan Nourish Bowl with Crispy Tofu & Spicy Potato

• extra firm tofu
• all purpose potatoes
• soy sauce
• hot sauce (I use Tapatio, use any kind you like!)
• arrowroot starch
• paprika
• cumin powder

Also in the bowl:

• fresh tomato & corn relish
• cucumbers
• carrots
• mint & cilantro

How to make this Vegan Nourish Bowl with Crispy Tofu & Spicy Potato

Preheat oven to 400F.

Remove tofu from the package, drain all liquid out. Dab the tofu with a clean kitchen towel, wrap it and press it down with a weight on it. Leave it pressed for 30 minutes.

Cube into pieces and toss in a bowl with 2 tbsp soy sauce and 2 tbsp hot sauce ( I use @tapatio) Mix and set aside for 20 minutes.

Slice 1 all purpose potato into 1/4 inch slices. Pat them dry with a paper towel. Transfer to a large mixing bowl. Drizzle 2 tbsp olive oil, sprinkle 1 tsp salt, 2 tsp paprika and 2 tsp cumin powder.

Toss together gently but thoroughly making sure all the pieces are coated evenly. Set aside to rest for 10 minutes.

Once the tofu has marinated, sprinkle 2 tbsp arrowroot starch (or corn or potato starch) over the tofu pieces and toss to mix evenly.

In a large baking tray, Spread the tofu in one even layer. If there’s room in the same tray, also add the potatoes in one layer, or else use a separate baking tray.

Bake for 15 mins. Flip both the tofu and potatoes. Cook an additional 10-15 minutes for crispy tofu & potatoes!

For a quick fresh tomato relish:

Finely chop 1 tomato, 1/4 red onion, 1/4 cup cilantro and 1 Serrano pepper. Toss them all in a bowl along with 1/4 cup sweet corn, 1 tsp salt and 2 tbsp lemon juice.

Prep the veggies for the rest of the bowl:

Get a handful of lettuce and spinach ready. Chop carrots and cucumber, toss with some salt and lemon juice. Wash and ready the herbs; mint, cilantro & parsley.

Plate them all up and enjoy this vegan nourish bowl!

If you like this recipe, also check out

Crispy Garlic and Herb Tofu Nourish Bowl

Delicious Vegan Pesto Pasta with Crispy Mushrooms

Incredible Mediterranean Pilaf Bowl

Easy Vegan Bowl w/ Herbed Cauliflower Gnocchi

Vegan Nourish Bowl with Crispy Tofu & Spicy Potato

Serves: 2 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

1 block extra firm tofu, drained and pressed
2 tbsp soy sauce
2 tbsp hot sauce (I use Tapatio, use any kind you like!)
2 tbsp arrowroot starch
1 all purpose potato
2 tbsp olive oil
1 tsp salt
2 tsp paprika
2 tsp cumin powder

Also in the bowl:
fresh tomato & corn relish
cucumbers
carrots
mint & cilantro

Instructions

Preheat oven to 400F.

Remove tofu from the package, drain all liquid out. Dab the tofu with a clean kitchen towel, wrap it and press it down with a weight on it. Leave it pressed for 30 minutes.

Cube into pieces and toss in a bowl with 2 tbsp soy sauce and 2 tbsp hot sauce ( I use @tapatio) Mix and set aside for 20 minutes.

Slice 1 all purpose potato into 1/4 inch slices. Pat them dry with a paper towel. Transfer to a large mixing bowl. Drizzle 2 tbsp olive oil, sprinkle 1 tsp salt, 2 tsp paprika and 2 tsp cumin powder. Toss together gently but thoroughly making sure all the pieces are coated evenly. Set aside to rest for 10 minutes.

Once the tofu has marinated, sprinkle 2 tbsp arrowroot starch (or corn or potato starch) over the tofu pieces and toss to mix evenly.

In a large baking tray, Spread the tofu in one even layer. If there’s room in the same tray, also add the potatoes in one layer, or else use a separate baking tray.

Bake for 15 mins. Flip both the tofu and potatoes. Cook an additional 10-15 minutes for crispy tofu & potatoes!

For a quick fresh tomato relish:
Finely chop 1 tomato, 1/4 red onion, 1/4 cup cilantro and 1 Serrano pepper. Toss them all in a bowl along with 1/4 cup sweet corn, 1 tsp salt and 2 tbsp lemon juice.

Prep the veggies for the rest of the bowl:
Get a handful of lettuce and spinach ready. Chop carrots and cucumber, toss with some salt and lemon juice. Wash and ready the herbs; mint, cilantro & parsley.

Plate them all up and enjoy!

This Vegan Cauliflower Curry is one Indian recipe you don’t want to miss. It’s the perfect meal to put on your table! Delicious, packed with nourishment, and straightforward to make. If you’ve ever wanted to make an homemade Indian meal, that tastes authentic, this is for you!

There are few things in life that make me happy, and this comforting cauliflower & potato curry is definitely one. This recipe is special, not only because it’s culturally significant and steeped in nostalgia for me, but also because it’s tastes phenomenal. If you like cauliflower, you’re going to love this; it’s a unique and a harmonious combination of flavors.

It’s a dish that is that is refreshingly light, yet so comforting and hearty. Cauliflower and potatoes are simmered in a sweet, spicy & tangy sauce/broth made from tomatillos & classic Indian spices along with a little sweetness from sugar to balance the tanginess.

It’s perfect served with hot fluffy basmati rice, or with a simple homemade roti or naan.

What you need to make Sweet & Sour Vegan Cauliflower Curry

1 head of cauliflower, broken to florets
1 red onion, chopped
4 tomatillos, husks removed & chopped
2 cups baby potatoes, rinsed
3 tbsp oil
2 tbsp cumin seeds
5 cloves garlic, chopped
2 tsp coconut sugar (sub: any sugar or sweetener)
3 tsp salt

Spices:
1 tsp turmeric powder
1 tbsp coriander powder
2 tsp kashmiri chilli powder*
1 tbsp garam masala
2 tbsp kasoori methi (dried fenugreek leaves) **

*Kashmiri chilli powder is a variety of Indian chilli powder that are made from Kashmiri chillies that are vibrantly smoky and mild in heat. You can substitute with a half & half mixture of regular and smoked paprika.

** Kasoori Methi is essentially sun-dried fenugreek leaves.  While fresh fenugreek leaves are milder, this dried version like with any herb are more intense. They are floral and aromatic and are typically added at the end to brighten up and bring together all the spices harmoniously. THey add that quintessential Indian flavor to curries. I highly recommend stocking these up from you local Indian Store.

How to make Sweet & Sour Vegan Cauliflower Curry

Prep your veggies. Measure your spices.

Heat a kadai, or wok with oil. Add cumin seeds, fry for a few seconds and add garlic followed by onions. Saute for 6-8 minutes until onions soften.

Toss in tomatillos and cook for 5 minutes; you’ll start noticing they’ll release water and begin to soften.

At this stage, add all the spices, mix and saute for 6-8 minutes until aromatic.

Add the potatoes along with 1/2 cup water. Simmer for 10 minutes until potatoes are fork tender.

Next toss in the cauliflower, sugar and another 1/2 cup of water. Mix, and continue simmering for 10 more minutes on medium-heat.

Sprinkle kasoori methi, followed by cilantro. Test if the potatoes are done, and it’s ready!

Enjoy with naan ( or any bread!) or rice.

Please rate this recipe, and leave a comment when you try it. It’s a great way to support me!

If you like this recipe, also check out

Best Crispy Cabbage Pakora Pancakes

The Best Vegan Chilli Tofu Indo Chinese Style

Easy Vegan Bowl w/ Herbed Cauliflower Gnocchi

Spicy Vegan Pasta Primavera (IP Recipe)

Spiced, Sweet & Sour Cauliflower Curry

Serves: 6 Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

1 head of cauliflower, broken to florets
1 red onion, chopped
4 tomatillos, husks removed & chopped
2 cups baby potatoes, rinsed
3 tbsp oil
2 tbsp cumin seeds
5 cloves garlic, chopped
2 tsp coconut sugar (sub: any sugar or sweetener)
3 tsp salt

Spices:
1 tsp turmeric powder
1 tbsp coriander powder
2 tsp kashmiri chilli powder*
1 tbsp garam masala
2 tbsp kasoori methi (dried fenugreek leaves)

*Kashmiri chilli powder is a variety of Indian chilli powder that are made from Kashmiri chillies that are vibrantly smoky and mild in heat. You can substitute with a half & half mixture of regular and smoked paprika.

Instructions

Prep your veggies. Measure your spices.

Heat a kadai, or wok with oil. Add cumin seeds, fry for a few seconds and add garlic followed by onions. Saute for 6-8 minutes until onions soften.

Toss in tomatillos and cook for 5 minutes; you'll start noticing they'll release water and begin to soften.

At this stage, add all the spices, mix and saute for 6-8 minutes until aromatic.

Add the potatoes along with 1/2 cup water. Simmer for 10 minutes until potatoes are fork tender.

Next toss in the cauliflower, sugar and another 1/2 cup of water. Mix, and continue simmering for 10 more minutes on medium-heat.

Sprinkle kasoori methi, followed by cilantro. Test if the potatoes are done, and it's ready!

Enjoy with naan ( or any bread!) or rice.

This is vegan pasta primavera is your comforting and hearty pasta fix! It comes together all in the instant pot, it’s easy to make, and perfect put together for a weekday meal. I hope it becomes a part of your family table as it did mine

What you need to make this Vegan Pasta Primavera

dried pasta; I used penne, you could use any kind you have.
aromatics; red onion, lots of garlic, and serranos
fresh basil leaves
1 tsp red chilli flakes
juicy tomatoes
fresh baby spinach (you could use any greens in this recipe)
olive oil
coarse kosher salt
oat milk (or any creamy plant milk); This is the key, to give the sauce a smooth silky velvety finish
measured water **

*this recipe is perfect to add in any other veggies you prefer; some great adds are peppers, zucchini, eggplant or asparagus!

How to make Vegan Pasta Primavera

The recipe below is using the instant pot, but these steps can easily be followed to make it on the stove top using a dutch oven or a heavy pasta pot.

Turn on Saute mode in the Instant Pot, set to “more” indicating highest heat for sautéing. Add the measured olive oil, and wait about 30 seconds. Now add in garlic and serranos and fry about 20 seconds until the garlic starts getting slightly golden brown. Add chopped onions and saute for 5-6 minutes until the onions soften.

Add the chopped tomatoes, and cook until the tomatoes break down and create a chunky sauce. This will take about 10 minutes. Add measured salt, fresh chopped basil, spinach and toss together well. Cook this for about 5 minutes, until the spinach starts wilting.

Add in the pound of dry pasta directly from the box and toss together again making sure all the veggies and bits from the bottom are mixed evenly along with the dry pasta. Add measured water.

**The key to making perfect instant pot vegan pasta primavera are measure of water & cooking time.

**Water:
The measure of water that I find works perfectly is adding liquid just until it comes up to the surface of the ingredients in the pot. This technique works for any veggie, any quantity of pasta or type of pasta you use since the water is relative to whatever veggie/pasta quantity you’ve created.

**Cooking Time:
Exactly half the cooking time of what is on your box of pasta (which you’d normally use for the stove top cook and drain method). My whole grain penne box said 10 minutes, and I set manual high pressure cooking to 5 minutes. This method works like magic every single time resulting in perfectly al dente pasta with a spectacular bite to it!  If you like your pasta on a slightly softer side, you could add 1 minute more to whatever your number is.

Once the measure water is added, add crushed red pepper, mix well and turn off Saute mode. Cover with the Instant Pot lid, set to Sealing position. Set Manual mode, and set 5 minutes. Let IP do its magic.

Once the IP finishes cooking and you hear the beeps, there is no resting time. Make sure you open the vent to Venting position immediately. Please be very careful as you are releasing extremely high pressure steam.

Once all the steam is released, open the lid, and add a dash of oat milk to the pasta. Mix well, but be gentle. Let rest open for about 10 minutes and let all the flavors meld together.

Serve hot with more fresh basil on top.

If you like this recipe, also check out

Delicious Vegan Pesto Pasta with Crispy Mushrooms

Delicious Zhoug Sauce Pasta with Tomato Relish

Kale & Mushroom Quinoa Fried Rice

Refreshing Summer Pasta with Mint Pesto

Incredible Mediterranean Pilaf Bowl

You can find me on Instagram and Pinterest for more.

I would truly appreciate it if you leave a rating and/or a comment on my recipes. This truly goes a long way in supporting my work.

Spicy Vegan Pasta Primavera (IP Recipe)

Serves: 6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

1 lb penne (I used whole grain pasta)
1 large red onion, diced
10 cloves garlic, rough chopped
2 serranos, finely chopped (I use seeds and all; it makes up the "spicy" in the dish, but it is optional if you want to avoid spice)
1/3 cup roughly torn fresh basil leaves + 1 tsp for garnish
1 tsp crushed red pepper
3 large juicy tomatoes, diced
4 cups fresh baby spinach
3 tbsp olive oil
2 tsp coarse kosher salt (use sparingly depending on the type of salt you use)
1/3 cup oat milk (or any plant milk) This is just to finish the dish and give the sauce a smooth silky velvety finish

Instructions

Method: (Instant Pot)
Turn on Saute mode in the Instant Pot, set to "More" indicating highest heat for sautéing. Add the measured olive oil, and wait about 30 seconds for heat to ramp up. Now add in garlic and serranos and fry about 20 seconds until the garlic starts getting slightly golden brown. Add chopped onions and saute for 5-6 minutes until the onions soften considerably.

Add the chopped tomatoes, and cook until the tomatoes break down and create a chunky sauce. This will take about 10 minutes. Add measured salt, fresh chopped basil, spinach and toss together well. Cook this for about 5 minutes, until the spinach starts wilting.

Add in the pound of dry pasta directly from the box and toss together again making sure all the veggies and bits from the bottom are mixed evenly along with the dry pasta.

The keys to making perfect one pot pasta are measure of water and cooking time.

Water:
The measure of water that I find works perfectly is adding liquid just until it comes up to the surface of the ingredients in the pot (below picture - top right). This technique works for any veggie, any quantity of pasta or type of pasta you use since the water is relative to whatever veggie/pasta quantity you've created.

Cooking Time:
Exactly half the cooking time of what is on your box of pasta (which you'd normally use for the stove top cook and drain method). My whole grain penne box said 10 minutes, and I set Manual, and 5 minutes. This method works like magic every single time resulting in perfectly al dente pasta with a spectacular bite to it! If you like your pasta on a slightly softer side, you could add 1 minute more to whatever your number is.

Back to the recipe:
Once the measure water is added, add crushed red pepper, mix well and turn off Saute mode. Cover with the Instant Pot lid, set to Sealing position. Set Manual mode, and set 5 minutes. Let IP do its magic.

Once the IP finishes cooking and you hear the beeps, there is no resting time. Make sure you open the vent to Venting position immediately. 

Once all the steam is released, open the lid, and add a dash of oat milk to the pasta. Mix well, but be gentle. Let rest open for about 10 minutes and let all the flavors meld together.

Did You Make This Recipe?

How did it go with my recipe? Tag me on Instagram at @SupriyaRamanKitchen

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This quinoa fried rice recipe will become your go to 20 minute, healthy yet incredibly tasty, weeknight meal! It is so good, and good for you; added bonus, it’s all done in one pot!

While I personally love quinoa, it is one of those grains that people are on the fence about, and can often set it aside as “health food”. This is the recipe that will change your mind. The quinoa is toasted and almost crispy, but also so flavorful and tender along with the veggies and will give you all the fried rice vibes, while being so nutritious and good for you

What you need to make this Quinoa Fried Rice:

This dish is highly customizable in terms of  veggies you can use. It is the perfect recipe to make during fridge clean out day, or at the end of the week when you need to use up those odds and ends veggies! So feel free to be creative!

My recipe was guided by the veggies we grow in our little urban backyard garden. And I also decided to keep this dish under 10 ingredients and stuck to a flavor packed few things. Kale, Mushrooms, Mint, Green onions, Garlic, Ginger & Cilantro, together makes the most flavorful meal.

Here are some images of the beauties that we grew, that went into this meal

Here’s a list of ingredients you need:

quinoa
water or vegetable broth
chopped kale
mushrooms of choice, I uses oyster mushrooms
garlic, minced
ginger, minced
chopped mint
chopped green onions
soy sauce
toasted sesame oil
chopped cilantro
toasted sesame seeds

How to make Quinoa Fried Rice:

This is a one-pot recipe. You prepare the veg, add the sauces, toast the quinoa in with all that flavor, cook it and it’s done!

Start by sauteing the aromatics; garlic, ginger and mint. Crisp those for a few minutes and then add kale, mushrooms and green onions to it. Cook this together until softened.

Then add the soy sauce and sesame oil. Continue cooking to intensify the flavor . Add measure quinoa and toast this all together for 5 minutes over high heat. This step is important, it tastes the quinoa and helps the quinoa absorb all the flavor in the pan. Then add measured water and drop the heat to low.

Cook covered until quinoa is tender. Open the pan, fluff it up gently using a fork. Top with cilantro, toasted sesame seeds and it’s done!

It’s perfect to eat as is, but my favorite way to eat them is along with a salad that’s bright, fresh and tangy. It counterbalances the deeply savory fried rice.

I hope you love this :

Quick + easy
Fresh
Flavorful
Customizable
Nutrient-packed
& Super delicious

recipe as much as we did!

BONUS recipe:

For the salad; Toss together finely diced red cabbage, cucumbers, carrots, red onions, mint and cilantro. Add salt and pepper, and most importantly freshly squeezed lemon juice. Let this sit for about 10 minutes to meld together before serving it with the quinoa fried rice.

If you like this recipe, please leave a rating, a review and a comment. It will of great support.

You can also follow me on Instagram and Pinterest @supriyaramankitchen

Kale & Mushroom Quinoa Fried Rice

Serves: 2 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup quinoa
2 cups water or vegetable broth
1 cup chopped kale
1 cup mushrooms of choice, I uses oyster mushrooms
4 cloves garlic, minced
1" piece ginger, minced
1/4 cup chopped mint
1/2 cup chopped green onions
1/4 cup soy sauce
2 tbsp toasted sesame oil
1/4 cup chopped cilantro
2 tbsp toasted sesame seeds

Instructions

Heat oil in a skillet and add garlic, ginger and mint. Fry for a minute and add kale. Saute for a few minutes until it softens and next add the mushrooms and green onions. Continue cooking over medium-high heat for 5 minutes until all the veggies are cooked.

Pour in soy sauce, toasted sesame oil and simmer for 5 minutes for the flavors to intensify. Add measured quinoa, mix and cook for 5 minutes until the quinoa gets toasty. Add water or broth, mix and bring to a boil. Reduce the heat to low, cover, and cook for 20 minutes. Uncover and gently fluff the mixture.

Sprinkle cilantro and toasted sesame seeds over the top, and it's done!

If you like this recipe also check out:

Easy Garlic Sautéed Green Beans

Delicious Vegan Red Curry Tofu (made from scratch)

Refreshing Summer Pasta with Mint Pesto

Incredible Mediterranean Pilaf Bowl

Pasta with mint pesto the perfect meal for a pre packed lunch, or a quick to make fresh dinner any day. It is vegan and comes together in 30 minutes. It’s pasta tossed in a freshly made herbaceous pesto, along with fresh asparagus, tangy tomatoes and pigeon peas to add heatiness and pops of creaminess. Finished off with some nutty plant based parmesan, it is absolutely heaven on a plate.

What you need to make this pasta with mint pesto

A good quality pasta – you can use any kind. I’ve used radiatore pasta in this recipe. This shape is perfect to hold the pesto into its nooks and crannies delivering deliciousness in each bite.

Homemade fresh mint pesto – the beauty of this entire dish lies in the simplicity and taste of this fantastic mint pesto! Along with mint, are cilantro, serrano peppers, garlic and toasted pine nuts and dairy-free parmesan. Some seriously yummy flavor!

Vegan butter – There are several plant based butters available in the market, A couple of brands that I like are melt butter and miyokos. These are not sponsors, I am just sharing my favorites.

Asparagus – for that light, refreshing crunch

Tomatoes – for some light sweetness and tartness. It pairs perfectly with pesto!

Pigeon peas – I love adding some kind of beans in with pesto pasta, because it adds the perfect texture with little pops of creaminess. Pigeon peas also adds protein and ups the nutrition.

Vegan parmesan cheese – this is optional, but the combination of pesto, pasta and this salty cheese is divine. I highly recommend adding it.

Note:
This pasta with mint pesto recipe is very customizable. Use any pasta you’d like. Use any legumes you like, chickpeas would be great in here! Not a fan of cilantro? sub parsley, or basil for the pesto. No rules, lots of flavor!

How to make this pasta with mint pesto

Prep the pasta first by dropping it in well salted boiling water. Cook per package instructions. While the pasta is cooking, let’s make our mint pesto.

Making Mint Pesto

Toast pine nuts in a dry pan over medium heat until golden brown and toasted.
To a food processor/blender, add the toasted pine nuts along with all the other pesto ingredients except olive oil. Pulse/rough chop the ingredients a couple of times.

While the food processor is running, drizzle in the olive oil slowly and continue pulsing, scraping down the sides as needed, until pureed. Serve immediately or store in an airtight container in the fridge for later.

Putting together the Pasta along with our homemade pesto

Once the pasta is cooked to al dente, reserve a cup of the cooking water and drain the rest, and set aside.

Heat a skillet over medium heat & melt butter. Add chopped asparagus, toss and cook for a couple of minutes. Next add pigeon peas, prepared pesto, tomatoes and salt. Toss this all together and continue to simmer over medium heat for 5-6 minutes.

Add reserved pasta water and cook for 5 minutes until the tomatoes soften. Check for seasoning and add more salt and pepper if necessary.

Toss in cooked pasta and allow to simmer for a couple of minutes, and it’s done!

Sprinkle extra toasted pine nuts, vegan parmesan and red chilli flakes on top and it’s done! Isn’t that easy? I can’t wait for you tro try it!

If you love this recipe, also check out

Easy Vegan Pasta with Garlic and Mushrooms

Delicious Vegan Pesto Pasta with Crispy Mushrooms

Delicious Zhoug Sauce Pasta with Tomato Relish

Amazing Cauliflower Gnocchi in Creamy Basil Sauce

Also follow me on Instagram and Pinterest @supriyaramankitchen

Refreshing Summer Pasta with Mint Pesto

Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 1.8/5

( 5 voted )

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Ingredients

Cilantro-Mint Pesto:
2 cups fresh cilantro
1 cup fresh mint
2 serranos (deseed/use 1 for a milder version)
3 cloves garlic
3 tbsp toasted pine nuts
2 tbsp plant based parmesan
1 tsp coarse salt
3 tbsp extra virgin olive oil

Pasta:
10 oz pasta of any shape
1 cup pasta cooking water
2 bunches asparagus, ends trimmed, and chopped
1 can (or ~1.5 cups) cooked pigeon peas or any beans you like
2 tbsp plant butter
1 large tomato, chopped
1 cup prepared cilantro-mint pesto
1 tsp coarse salt

Instructions

Cilantro-Mint Pesto:
Toast pine nuts in a dry pan over medium heat until golden brown and toasted.
To a food processor/blender, add the toasted pine nuts along with all the other pesto ingredients except olive oil. Pulse/rough chop the ingredients a couple of times. While the food processor is running, drizzle in the olive oil slowly and continue pulsing, scraping down the sides as needed, until pureed. Serve immediately or store in an airtight container in the fridge for later.

Pasta:
Cook pasta per package instructions. Before draining the water, reserve a cup, then drain and set pasta aside.
Heat a skillet over medium heat & melt butter. Add chopped asparagus, toss and cook for a couple of minutes. Next add pigeon peas, prepared pesto, tomatoes and salt. Add reserved pasta water and cook for 5 minutes until the tomatoes soften.
Toss in cooked pasta and allow to simmer for a couple of minutes.

Sprinkle extra toasted pine nuts, vegan parmesan and red chilli flakes on top and it's done!

Note:
This recipe is very customizable. Use any pasta you'd like. Use any legumes you like, chickpeas would be great in here! Not a fan of cilantro? sub parsley, or basil for the pesto. No rules, lots of flavor!