Pro-Power Bowls with Roasted Peppers & Herb Vinaigrette

14 oz can kidney beans

8 oz precooked brown rice

1 lemon

1 shallot

1 oz fresh parsley

4 oz roasted red peppers

1 tsp maple syrup

2 tsp Dijon mustard

Drain and rinse kidney beans. Halve and juice lemon. Peel and mince shallot. Pick and roughly chop parsley. Drain red peppers. Whisk lemon juice, maple syrup, Dijon mustard, 1 tbsp water and a pinch of salt and pepper in a small bowl.

Add the beans, shallots, parsley, peppers and vinaigrette to the cooked brown rice and toss to combine. Makes 2 servings. 

Street Corn Bowls with Black Beans & Fiery Lime Sauce

 8.8 oz precooked brown rice

14 oz can black beans

1 ear of corn

2 mini sweet peppers

1/4 oz fresh cilantro

1 lime

2 tbsp Vegenaise

1/2 tsp cayenne pepper

Drain & rinse black beans. Cut kernels off the cob. Thinly slice peppers. Pick cilantro leaves from stems. Halve and juice the lime. Add lime juice, Vegenaise, a pinch of cayenne and a pinch of salt to a small bowl. Whisk the fiery lime juice until combined.

Divide the brown rice between 2 bowls. Add beans, corn, peppers & cilantro. Drizzle with lime sauce. 

Brown Rice Pesto Bowls

16 oz brown rice (can use precooked)

1 14 oz can artichoke hearts

1/4 c vegan basil pesto

1/4 c kalamata olives sliced

2 tbsp vegan parmesan

Drain artichoke hearts. Divide brown rice into 2 servings. Add basil pesto and stir to combine. Add artichoke hearts, olives & parmesan. 

Taco Tofu Chili

I met my friend Kacey through the blogging world back in the day when Pioneer Woman actually visited my blog, before she became famous and was on Food Network. Kacey & I became good friends & I even visited her in TN. She gave me this awesome recipe on a beautiful card. I never made it. Funny enough, my husband and I became whole food plant based eaters in 1/2019. I was looking through recipes & found her sweet recipe card. I thought to myself, why not sub the beef with tofu. And what came out of that was sweet victory. Hubs loves it & when it's done, a new batch gets made. It couldn't be easier because you just dump everything in except for the corn, which gets drained. 

1 pkg extra firm tofu

2 tblsp taco seasoning

Vegetable broth for cooking

1 onion, diced

1 can kidney beans, UNdrained

2 cans pinto beans, UNdrained

1 tblsp Ranch seasoning

1 can white corn

1 can Hot Rotel 

1 can original Rotel

1 4oz can diced green chiles

Drain tofu, crumble & lay out on paper towel to rid of excess water. Or use tofu press. Add to air fryer & sprinkle with taco seasoning. Air fry for about 15 minutes, tossing & breaking up a few times since the tofu will stick tpgether. 

Saute onion in vegetable broth until brown. Mix in beans (undrained), Rotel, corn, chiles, Ranch seasoning. Let simmer & cover until tofu is ready. 

When tofu is nice & brown, add it to the chili. 

I like to air fry oil free corn tortillas to go with this. Hubs still eats cheese so he adds some shredded. 

Beet Burgers with Smoky Tomato Aioli

1/4 c quinoa

1/2 c peas

1/2 c panko breadcrumbs

2 oz beets (canned works!)

Pretzel Buns

2/3 c Vegenaise

1 tbsp tomato paste

1 garlic clove, minced

1 tbsp lemon juice

1 tsp smoked paprika

1 shallot, thinly sliced

Spinach or pea shoots

For the aioli, mix the Vegenaise, tomato paste, garlic, lemon juice & smoked paprika. Put in fridge until ready to use. This will make enough for 4-5 burgers. 

Cook quinoa according to package directions, along with a pinch of salt. Add cooked quinoa, peas, breadcrumbs, beets and 1/2 tsp salt to processor. Blend until well combined (about 10 pulses). Divide the beet mixture into 2-3 patties, depending on your size preference. Air fry, bake or pan fry until crisp.

To assemble sandwich, toast pretzel buns lightly. Spread each side with a little aioli. Top with beet burger, sliced shallots & spinach. 

Alternatively for the aioli: this recipe came from Purple Carrot. Their ingredients were 3 tblsp Vegenaise, 2 tsp tomato powder, 1/8 tsp liquid smoke & 1 tbsp water. Since I cannot find tomato powder, I resorted to a Googled recipe for this aioli. It comes quite close. 

Food for Thought: I just made these this evening. Doubled the recipe for just the burgers and made 5 patties.