Coconut Cream Oats . By . Recipe: . Ingredients: 1/2 cup rolled oats 1/2 tbsp…

Coconut Cream Oats
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By plantbasedrd
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Recipe:
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Ingredients:

1/2 cup rolled oats
1/2 tbsp ground flaxseed
Pinch of cinnamon
Pinch of salt
Pinch cardamom
1 tsp maple syrup or one medjool date mashed
1 cup unsweetened soy milk
3 tbsp canned coconut milk
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Instructions:
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Add all ingredients to a sauce pan and stir together. Bring to a simmer and cook for 5 minutes, making sure to continue to stir. Remove from stove top and top with your favorites. My addiction to this cashew butter from georgiagrinders hasn’t changed. Other fun toppings include sautéed peaches with pepitas, pecans, an extra drizzle of date syrup and cacao nibs

Sweet, Spicy, and Saucy Noodles by Sweet, Spicy, and Saucy Noodles Good for…

Sweet, Spicy, and Saucy Noodles

by thefoodietakesflight

Sweet, Spicy, and Saucy Noodles
Good for 2 servings

INGREDIENTS:
2 (70g each) uncooked ramen bricks or other noods of choice*
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping
SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil
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Instructions:
1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Add in the noodles and mix in the sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
Notes:
*I transferred the noodles directly from the pot of water to the pan so if you’re using drained noodles and find them a bit dry, add 2-3 tbsp water, as needed & leave til the sauce thickens.

Creamy & Cheesy Butternut Pasta with Broccoli by ⠀ Recipe: (Serves 2) Ingred…

Creamy & Cheesy Butternut Pasta with Broccoli

by VeganReset
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Recipe:
(Serves 2)
Ingredients:
6 oz pasta of choice (these were rigatoni)
2 cups of (frozen*) broccoli florets
For the sauce:
2 cups of fresh cubed butternut squash (about 1/2 small butternut)
1 cup of raw, unsalted cashews*
1 cup of filtered water
1 tsp olive oil
1/2 small lemon, the juice
2 tbsp nutritional yeast
1 tsp cornstarch (optional!)
1/2 tsp sea salt (or start with a pinch and add more to taste)
1 pinch of pepper
1 tsp garlic powder (or 1 garlic clove)
1 tsp onion powder (or the white part of 1 green onion)⠀
Directions:
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1.Start by boiling the cubes butternut in water for 10-15 minutes or until they’re no longer firm. (Note: if you’re using frozen butternut chunks, you can simply sauté them in a skillet with 1-2 tbsp water for 5-6 min since those don’t take as long).
2.While the butternut is cooking, start cooking your pasta according to package instructions and prepping your sauce ingredients. About 4 minutes before the pasta is ready, add the frozen broccoli to the same pot (if you’re using fresh broccoli, do so 2 min before it’s ready).
3.Once the butternut is ready, add it to a high speed blender* with the other sauce ingredients and blend on high for at least 2-3 min or until everything is smooth and creamy.
4.Drain the pasta & broccoli, transfer it back to the pot and mix it with the sauce. The heat of the pasta & sauce should even each other out making it ready to eat, but you can also reheat it all for a minute or two.
5.Serve and enjoy! (Feel free to add some fresh herbs and/or chili flakes if you’d like)
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Notes:
*if you have a high speed blender, there’s no need to soak the cashews before. If you have a “regular” blender only, either soak the cashews overnight or quick soak them in boiling water for 15 min. Otherwise your sauce will be a little less smooth, which is also fine!

Rigatoni in a rich and flavourful tomato sauce . by . Recipe: Rigatoni in tom…

Rigatoni in a rich and flavourful tomato sauce
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by earthofmariaa
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Recipe:
Rigatoni in tomato sauce
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Ingredients:
3 cups dry rigatoni
2 tsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp tomato paste
2 tsp paprika
1/2 can chopped tomatoes
1/2 cup oat milk
1/2 cup sweet corn
Salt and pepper to taste
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Instructions:
Cook the rigatoni according to instructions on packaging. Meanwhile, heat the olive oil in a pan and sauté the onion and garlic for 2-3 minutes, until they soften. Then, add the tomato paste and paprika, stirring for 2 minutes more. Next add the chopped tomatoes, oat milk and sweetcorn. Simmer over a low-medium heat for 7-8 minutes, stirring frequently, and add more plant based milk if the sauce gets too dry. Add the pasta together with 1/4 cup pasta water and stir into the sauce. Season to taste with salt and pepper before serving.