Toni Okamoto's Blog, page 79
May 26, 2021
Kale 101: A Guide To Kale
Let’s talk kale! This mighty deep green leafy vegetable is delicious, a nutritional powerhouse and we think you should try to add it to your dishes as much as possible. On soups, stews, curries, salads, or smoothies, kale will elevate your meal and take it from healthy to extra-healthy. If you’re a bit spooked by the color and its broccoli-like taste, we hope this guide helps you overcome those fears and surrender to the amazing world of kale possibilities with this Kale Guide.
What is Kale?Kale is a leafy green vegetable, related to broccoli and mustard (yes you heard that right!), it is a member of the Brassicaceae or cruciferous family (which has some pretty renowned members like cabbage, cauliflower, and radish). It is a pretty hardy vegetable and some varieties thrive in cold climates while others in warmer zones.
It has a milder broccoli taste and a very firm texture, depending on its variety.
A Guide to Different Types of KaleCommon Curly Kale: This is the one we see most often at grocery stores or farmers’ markets. It’s voluminous, chewy, and curly with a thick and hard stem, it’s great for soups and stews. If you like to eat it in salads we recommend massaging it for a softer texture.Lacinato Kale (or also called Dinosaur Kale, Cavolo Nero, or Tuscan Kale): This darker green (almost black) variety grows in warmer climates and has a much softer texture. We love using this one on stir-fries and veggie pasta dishes.Red Russian Kale: This type of kale is very resistant to frost (actually thrives in it!) and tastes better after longer cooking times. Also great for soups and hearty dishes, and has an intense blue-green color to it. Great for eating raw in salads too!Siberian Kale: This kale grows much larger than all the rest but has the common love for chilly weather. It is sweeter than its relatives and the capacity to become more tender.Redbor Kale: This gorgeous intense purple variety looks great in your garden as well as in your meals. It’s milder in flavor than the others.
In one word, YES! Kale does live to its hype and it is not another one of the latest nutritional fads out there. It is packed with amazing and vital nutrients, which make it a real favorite when trying to eat healthier. It’s one of those foods which pack a punch (a nutritional punch that is!) without much of an effort. Should we look at the details on the magic of kale?
There are many healthy foods out there, but kale wins the race when it comes to the most nutritionally dense.It contains large amounts of the key vitamins, like A, K, C, B6, and other vital nutrients like Manganese, Calcium, Copper,Potassium and Magnesium.It’s high in antioxidants like Kaempferol and Quercetin.It has the ability to overall provide you with many nutrients which are vital to avoid major diseases (like heart issues, cancer, and eye problems).How to Cut it and Cook it?
Cutting Kale:
By Knife: When it comes to cutting kale, you’ll need a good and sharp knife. Make sure you remove the stems as they are very fibrous and almost inedible. Depending on the preparation you plan to use it in, chop it like any other leafy green, although it will take more of an effort to chop since the texture is harder.
Removing the Stem: As we mentioned before, kale stems are not really edible so it’s best to remove them. One cool trick you can use is to hold the stem in one hand and strip leaves along the stem away from you.
No Need to Fancy Chop for Smoothies: If you’re planning on using your kale for smoothies, you can just destem and throw it in there. No fine chopping needed.
Cooking Kale:
Raw: If you’re a fan of green salads, some chopped kale would be a great addition. It’s chewier than lettuce or spinach but that gives the salad more volume and texture. If you’d like to soften it up a bit, we recommend massaging it with some olive oil before.
Steamed: Another great way to enjoy kale is steaming it. It will become tender and seriously delicious with some drizzled olive oil or tahini and some sea salt.
Sauteed: This one is another favorite way to eat this mighty green. Sauteing it with some minced garlic and oil in the pan might become your go-to. It gets a nuttier taste and a softer texture. So good!
The post Kale 101: A Guide To Kale appeared first on Plant Based on a Budget.
Sesame Noodle Salad
There are so many reasons to love this salad. The first one is that it has noodles as the main ingredient and we cannot deny our love for noodles in any shape or form. The amazing flavors (sesame oil, soy sauce, cilantro, lime, and Worcestershire sauce) of the sauce or dressing are beyond good. And last but not least, it takes 15 minutes to make and uses very few ingredients.
How to Prepare a Noodle Salad?
Saying that preparing this noodle salad is easy is an understatement. The most time-consuming part of it is cooking (or soaking) the Asian noodles and most of them are usually left soaking in hot water while you prepare the rest of the ingredients. Once that is in motion, you can grate your carrots and prepare your other ingredients like mincing garlic, chopping the cilantro, and squeezing the lime. Once the noodles are cooked and cooled you can add all of the ingredients and mix. Yes, it’s that easy!
Which are The Best Noodles for This Recipe?
We know that there are many different kinds of noodles to choose from but we recommend going with either some classic Asian noodles (made with white rice and cooked by soaking them in hot water), or some soba noodles (made with buckwheat and cooked like regular pasta). Both of these should work fine and go hand in hand with all the amazing Asian-inspired flavors in this recipe.
If you are choosing other noodles, make sure they contain eggs as some of them do.
Is This Sesame Noodle Salad Gluten-Free?
Unfortunately, most of the Worcestershire sauces in the market are not recommended for a gluten-free diet since it is made with barley. If you’re trying to avoid gluten, try to find one that is clearly labeled gluten-free and you should be fine. Otherwise, replace it with something else or skip it.
Can I Eat a Noodle Salad Warm?
Absolutely! If you’re not one for eating cold noodles then you can mix all the ingredients before the noodles have cooled down and enjoyed this Sesame Noodle Salad warm.
How to Best Store This Sesame Noodle Salad?
Luckily this salad can be stored just like any other leftover. Just place it in an airtight container and store it in the refrigerator for up to 4 days. You can double this recipe and add it to your meal prep goodies for the rest of the week.
We personally think that this uber delicious salad tastes even better when eaten the day after being prepared. All the flavors blend together even more and it has that incredible taste only leftovers have.
Sesame Noodle Salad Variations
If you have made this recipe a few times already and are looking for ways to switch up a bit, or if you prepped it for the week and want to freshen it up, then we have a few fun ideas for you:
For extra protein and substance, add some sauteed or air fried tofu pieces
If you think adding in some extra veggies could take this dish to a new level, then adding very thinly sliced zucchini and bell peppers would give some extra freshness and nutrition.
Missing the extra zing? Add some red pepper flakes or sliced red chilis to up the hotness
Want some more greens? Chop some spinach or kale and throw it in to get those nutritious veggies.
Want to add some extra sweetness? Drizzle some maple syrup before mixing everything.
Add some avocado or chopped cashews for some extra creaminess and good fats. The cashews would also add some amazing crunch. Win-win!
If you like your noodle salad more fragrant, then we recommend toasting your sesame slightly before adding them to the mixing bowl. Their flavor will pop and your kitchen will smell amazing.
We strongly encourage you to give this delicious recipe a try and save yourself time when craving noodles! If you prepare this Sesame Noodle Salad, please tag us on Instagram and or Facebook!
Other Easy and Delicious Salad Recipes?
Mediterranean Lentil Salad
Fresh Crunchy Salad with Peanut Dressing
Fresh Quinoa Salad
Everybody’s Favorite Bean Salad
Pita Panzanella Salad
Summer Pasta Salad
Easy Larb Salad
French Potato Salad
Photos by Alfonso Revilla
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Sesame Noodle Salad 
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Loading... Author: Jake 
Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes 
Yield: 6 servings 
Category: Lunch 
Method: Stove 
Cuisine: Asian Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description This super easy and quick Sesame Noodle Salad is the perfect lunch for those busy days! Eat it slightly warm or cold.
Ingredients 1 (~16 ounce) package of Asian noodles1 large carrot, grated¼ cup of sesame seeds⅓ cup of sesame oil⅓ cup of soy sauce1 lime, squeezed2 garlic cloves, minced½ teaspoon of ginger powder¼ cup of chopped cilantroIf you have vegan Worcestershire sauce, like this, add a teaspoon of it Instructions Cook the noodles according to the package instructions. Drain and allow to cool.In a large bowl, add the cooked noodles with all the other ingredients. Stir until thoroughly mixed, and place in the refrigerator until chilled. Serve cold.Keywords: vegan, vegetarian, gluten free, salad, noodles, noodle salad, sesame noodles, vegan lunch
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May 24, 2021
Funfetti Cupcakes
Are Funfetti Cupcakes Difficult to Prepare?
Not at all! Actually compared to other cupcake and cakes recipes this one is easy peasy. First of all, you’ll only use one bowl and you won’t have to separate the dry ingredients from the wet ingredients, win! You also won’t need any fancy baking techniques or difficult to find ingredients so that means, we can officially stamp this Funfetti Cupcake recipe as an easy one. Beginner cooked approved.
Do I Need a Stand Mixer To Make Funfetti Cupcakes?
Absolutely not! Although having one can make baking a lot easier, a simple handheld mixer will do just fine and the result will be sweet and delicious plant-based cupcakes all the same.
Can I Freeze These Vegan Cupcakes?
Good news, yes you can and you should if you made too many of them. You can simply store them in a freezer-friendly bag or container and take them out whenever you want to eat them. Remove them from the bag or container and place them in a cooling rack to thaw for 30 minutes more or less. Voila! You have yourselves some quick and effortless cupcakes ready to be topped with some creamy vanilla buttercream frosting!
Recommended Equipment:
Measuring cups
Measuring spoons
Electric Mixer
Cupcake Silicone Cups
Stand Mixer
Liquid Measuring cup
More Plant-Based Baking Inspo?
Depression Era Vanilla Cupcakes
Peach Blueberry Muffins
Aaron’s Grandma’s Vegan Banana Bread
Pineapple Upside Down Cake
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Funfetti Cupcakes (No Ratings Yet)Loading... Author: Toni Okamoto Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Yield: 24 cupcakes Category: Dessert Method: Baking Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description These fun Funfetti Cupcakes will become the life of any party or celebration! You can use our Vanilla Buttercream Frosting Recipe and top them with beautiful colorful sprinkles.
Ingredients 3 cups of all-purpose flour or whole wheat flour1 ½ cups of granulated sugar (depending on your sweet tooth)2 teaspoons of baking soda1 teaspoon of salt4 teaspoons of vanilla extract2 teaspoons of white or apple cider vinegar ½ cup + 2 tablespoons of canola or vegetable oil2 cups of water ⅓ cup of rainbow sprinkles, plus more for topping1 batch of vanilla frosting Instructions Preheat the oven to 350 degrees (175 degrees C). Line two cupcake tins with silicone or paper baking cups.In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer or wooden spoon), mix together the flour, sugar, baking soda, salt, vanilla extract, vinegar, oil, and water until smooth. When completely mixed, stir in the sprinkles.Pour the batter into each baking cup until it’s three-quarters full.Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done. Allow to cool completely before frosting. Sprinkle on some sprinkles for garnish, if using.Keywords: cupcakes, vegan, vegetarian, funfetti, sprinkles, vegan baking, dessert
[image error] Did you make this recipe?Share a photo and tag us @plantbasedonabudget — we can't wait to see what you've made! #plantbasedonabudet
Photos by Alfonso Revilla
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May 20, 2021
One Stop Vegan Shop
Their website is easy to navigate and seamless to shop on. You can shop by category (Grocery, Protein & Sports Nutrition, Personal & Home Care, Vitamin & Supplements, Baby & Kids, Wine), by brand (Beyond Meat, Gardein, and Miyokos to countless smaller brands), or by simply searching up the product you’re looking for! They also have a cool list feature where you can create your own custom section of your favorite products to save you time on your next visit. In the grocery section, they offer a Meal Kit Bundle option where you can customize and have your favorite items grouped together along with a 5% discount for buying in bulk. Just more ways to save money and time!
Vejii has done all of the work for us by putting together a hub of 100% vegan items right at our fingertips. Have you ever spent countless hours doing research on something as simple as body lotion or protein powders to make sure it’s vegan and good quality? I know I have! Vejii has saved me so much time and has also allowed me to explore products that are not yet offered at my local grocery stores. I recently got to try several different plant-based meat options, some of which I haven’t tried before and some that I’ve purchased for much higher prices in the past. Vejii is also a great option during the holidays when most plant-based speciality items like vegan roasts are more likely to be sold out in stores. It’s just an all-around go-to store for the books!
With their incredible amount of vegan company partnerships and products all in one place, being vegan has never been easier and more convenient! For those who don’t have time for in-person shopping, who live in a food desert, have transportation difficulties, simply just want the convenience of shopping for vegan products without having to google “is ____ vegan”, or zoom in on the ingredients list of items over and over again while online shopping, Vejii may just be your new best friend!
Vejii’s product selection, stellar customer service, and excellent prices are outstanding but what makes Vejii so special is their next level approach on accessibility - making it so that more people can adopt a vegan lifestyle to improve their health while taking better care of the planet. Go ahead and bookmark their website because once you shop at Vejii, you won’t look back!
#Vejii #Sponsored @ShopVejii
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May 19, 2021
A Complete Guide to Quinoa
Originally from South America, quinoa has been around for thousands of years and only recently became the celebrity cereal it is today. We’ve been in search of the most healthy foods on the planet and it was only a matter of time until this one got to the center stage. The word Quinoa (often currently pronounced queen-wah or keen-wah or key-no-ah) is from the Andean Quechua language (kínuwa) and it refers to this mighty food which provided so much for them as culture. It was first used to feed livestock but eventually (thankfully) it made its way into feeding people, too.
What Are The Different Types of Quinoa?
White Quinoa: light and fluffy, it works great as a rice substitute and for salads. This is the most popular one.
Red Quinoa: more crunchy than the traditional white quinoa, it’s great for buddha bowls, salads, and soups.
Black Quinoa: a bit harder to find than the other two kinds, it can be used in similar preparations. It is crunchy and has a nutty flavor.
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Why is Quinoa Bitter? How to Get Rid of Quinoa’s Bitterness?
If you’ve tried quinoa without doing a little research before, you might have been unpleasantly surprised by a bitter taste. The reason? Saponins. These bitter-causing components are present not only in quinoa but other foods like legumes and vegetables, and it is a natural defense mechanism some plants have in order to make themselves less enjoyable to birds and insects.
How to get rid of it? Easy. Just make sure you wash your quinoa in a fine-mesh strainer until it’s no longer foaming. Interestingly, that’s where saponins get their name from, the similarities to how soap reacts with water. Fascinating, right?
What Are Quinoa’s Benefits?
It’s naturally gluten-free!
It’s packed with plant protein and has all 9 essential amino acids which make it a complete plant-based protein. Precious!
It is high in very important minerals like iron and magnesium.
Rich in gut-loving fiber and antioxidants.
We could go on and on about the amazing nutritional qualities of quinoa but the bottom line is that you should seriously consider making it a staple in your diet. You can start slow and add it to one meal a week, but we think you’ll end up using it a lot more.
How to Cook Quinoa?
Quinoa is very easy to cook. We might be thrown off because we are so used to rice or couscous and it feels unknown, but once you try it once or twice you’ll be a quinoa cooking pro and might even incorporate it into your meal prep days. There are two ways of cooking this amazing staple, on the stovetop or in your instant pot (one of our favorites!). Let’s learn how to!
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Cooking Quinoa On the Stovetop
Ingredients:
1 cup quinoa
2 cups of water or vegetable broth
Method:
Rinse quinoa in cold water using a fine-mesh strainer.
Add the quinoa and water (or broth) to a medium pot with a lid.
Over high heat, bring to a boil.
Cover with the lid and reduce the heat to low.
Cook for 20 minutes.
Remove from the heat and fluff with a fork.
Store in an airtight container in the fridge for up to 5 days.
Cooking Quinoa in Your Pressure Cooker
Ingredients:
1 cup quinoa
1 ½ of water or vegetable broth
Method:
Rinse the quinoa in cold water using a fine-mesh strainer.
Put the quinoa and water (or broth) into the pressure cooker and cook on high pressure for 5 minutes.
Let the pressure out, remove the lid, and fluff the quinoa with a fork.
Store in an airtight container in the fridge for up to 5 days.
As you can see cooking it on the pressure cooker takes considerably less time than on the stovetop but no matter how you cook it, you’ll be able to turn it into delicious and nutritionally dense dishes! We hope you enjoyed expanding your knowledge and found this Guide to Quinoa useful!
What Can I Prepare with Quinoa?
Thanks to this guide to quinoa, you know how valuable it can be to our health, but how to eat it? There are endless possibilities as to what meals you can cook up with quinoa but here we give you our favorite ones:
Quinoa Salad with Black Beans & Lime
Tanzanian Quinoa Salad with Grapefruit and Avocado
Chickpea Quinoa Burgers
Breakfast Quinoa Apple Bowl
Cozy Quinoa and Sweet Potato Chili
Rainbow Veggie Bowl with Cilantro Tahini Dressing
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Chewy Gluten-free Peanut Butter Granola Bars
These Chewy Gluten-Free Peanut Butter Granola Bars are quick and easy, and keep well in the fridge, and even longer in the freezer. Mix and match ingredients and have some fun making up some wacky combinations!
From Plant-Based on a Budget: Life is busy, so we can never have too many easy grab-and-go snack recipes in our repertoire. These delicious Chewy Gluten-Free Peanut Butter Granola Bars are one of them, and we think you will absolutely love them. Don’t be fooled, these are not only a kids favorite, there’s no age limit for falling in love with these.
What Are These Peanut-Butter Granola Bars Made Of?
Mixing the perfect amount of crunchy, chewy, and moist ingredients, these bars are made with some of your favorite breakfast staples like peanut butter, oats, cereal, dried fruits (like raisins and cranberries), maple syrup, and, our favorites, chocolate chips.
What Kind of Chocolate Chips Do I Need?
You want to look for a dairy-free variety like Guittards, Simple Truth’s semi-sweet, Wegman’s semi-sweet, Enjoy Life, Whole Foods 365 brand, and Lily’s. Look out for the brands and varieties which contain whole milk powder, but many semi-sweet and dark chocolate options should be free of dairy. Happy baking!
Can I Freeze Granola Bars?
Yes, you can! If you made too many for your family to finish in one week then you can pop them in the freezer to enjoy later and they could last up to 2 to 2 ½ months. We recommend wrapping them individually in foil or parchment paper and then place them in a freezer-friendly bag or container (make sure you note the date of when you made them on the outside of the bag or container). You’ll be thrilled to remember you have them when hunger strikes and you have run out of snacks. Bingo!
How Can I Store Granola Bars?
If you don’t want to freeze them to enjoy later, then you have the option of keeping them either in your refrigerator or in your pantry. We do also recommend wrapping them individually in parchment paper to avoid them sticking together and to avoid moisture getting in and make them soggy. If you place them in your pantry, they can last for a couple of weeks and up to a month in the refrigerator. Enjoy!
Any Tricks to Make These Energy Bars Turn Out Perfect?
Always mix the wet ingredients first and then add the dry ingredients. This is a great rule when it comes to some baking recipes, it’s always good to keep in mind.
Make sure you choose a rather neutral-tasting cereal. We recommend gluten-free O’s or rice krispies for the best texture and flavor and to keep them gluten-free. We don’t think the result would be the same if we used fruity loops, so let’s remember to keep it neutral.
Adjust the sweetness to your liking. We all have a different sweet spot (pun intended), so play around with it and reduce the maple syrup the next time you prepare them if you thought they were too sweet the first time.
You can use any dried fruits you like but make sure you chop them small if they are larger than cranberries and raisins. Some finely chopped dates or apricots might be a good switch up.
Make sure you use quick oats instead of Old Fashioned Oats. You want them to be smaller and easier to chew.
If you have a peanut allergy, feel free to replace the creamy peanut butter with creamy almond butter or tahini. The flavor will still be amazing and the texture will be the same.
When to Enjoy Homemade Granola Bars?
The simple answer is any time, but we do have some favorite occasions when these bars can come in handy and save you some hunger pangs:
On a hectic morning when you didn’t have time to prepare breakfast for yourself or the little ones. The entire family can enjoy these with a glass of plant milk or a cozy tea.
Take them on that long road trip. If there’s one thing we know for sure is that road trips need lots of snacks to avoid too many stops along the way, or to keep the little ones calm and content. These bars would be perfect to enjoy in the car while singing some good tunes and daydreaming about our destination.
Mid-Afternoon Snack: When the clock strikes 3 or 4 we tend to crave something sweet and filling to make it until dinner time. These Chewy Gluten-Free Peanut Butter Granola Bars would hit the right spot and give us the energy to keep on going with our busy day.
We hope you give these granola bars a try and make them weekly going forward. It feels so good to have a homemade snack to reach out to instead of buying them at the store.
Let us know how you like these and let us know in the comments your favorite way to enjoy them!
Please take the time to rate this recipe and leave a comment! Don’t forget to tag us (@plantbasedonabudget) on your photo on Instagram! We’d love to connect with you!
Other quick breakfast ideas:
Peanut Butter Granola
Pineapple Kale Smoothie
Quinoa Porridge
Cherry Banana Smoothie
Tofu Scramble
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Chewy Gluten-free Peanut Butter Granola Bars 
(3 votes, average: 5.00 out of 5)Loading... 5 from 3 reviews Author: Jake Prep Time: 7 minutes Cook Time: 1 hours Total Time: 1 hour 7 minutes Yield: 10 to 12 bars Category: Breakfast Method: Baking Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description These delicious Chewy Gluten-Free Peanut Butter Granola Bars are one of them, and we think you will absolutely love them.
Ingredients ½ cup of creamy peanut butter⅔ cup of light corn syrup or maple syrup1 teaspoon vanilla1 teaspoon cinnamon2 cups quick oats2 cups cereal (I used gluten-free O’s, but rice krispies work great)⅓ cup dried cranberries or raisins (sub in any dried fruit you like)⅓ cup chocolate chips (I use semi-sweet Guittard as they are vegan) Instructions Line a 9×9 dish with parchment paper.Mix together the peanut butter, syrup, and brown sugar. Microwave for one minute, mix, and microwave for another minute.Stir in the vanilla and cinnamon.Stir in the oats. Stir in the cereal.Stir in the fruit and chocolate. Pour into the prepared dish, place parchment paper over it, and press down hard into the pan until it’s evenly spread.Place in the freezer for an hour to set. Remove the mixture from the pan and cut it into granola bars. Keep in the refrigerator until you are ready to eat them. (function(){ window.addEventListener( 'message', function( event ){ if ( 'https://nutrifox.com' !== event.origin || typeof event.data !== 'string' ) { return; } var payload = JSON.parse( event.data ); switch ( payload.event ) { case 'setHeight': var iframe = document.getElementById( 'nutrifox-label-' + payload.recipeId ); iframe.style.height = payload.height + 'px'; break; } } );}())Keywords: vegan, vegetarian, bars, granola, granola bars, vegan bars, energy bars, vegan snack, breakfast
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May 17, 2021
Vegan Scalloped Potatoes
Why Vegan Scalloped Potatoes?
If you’re wondering why this recipe has this singular name, we are happy to clarify. Originally from England, this recipe is called Vegan Scalloped Potatoes because of the way this vegetable is sliced. It is basically very thinly sliced, which means not only that the potatoes are cooked faster but that the creamy mixture can enter the many layers and therefore, lets the flavor in everywhere.
So how do we achieve this so-called scalloped type slice? Thankfully, we have options to make our life easier:
Mandoline: This amazing invention is the perfect way to get those super thin slices of potatoes (or any other vegetable or fruit for that matter, like apples for a yummy dessert.) Its sharp blades allow for a perfect slice and you can have the 4 pounds ready in a few minutes. You can get one here!
Food Processor: Remember when you bought your (life-saving!) food processor and it came with all those weird discs you had no idea when you’d use them or what you’d use them for? Well, the time has come. Using the standard slicing blade you can replace the mandoline and skip the additional kitchen gadget.
By Hand: Yes, you read that right. You can go old school and slice your potatoes by hand. Using a very sharp kitchen knife you can slowly (and surely!) slice it as thin as you can, but, you should know they will never be as perfect as the slices you achieve when using one of the other gadgets above.
Keen on More Plant-Based Side Dishes?
Zucchini Potato Casserole
‘Cheesy” Roasted Tahini Brussels Sprouts
Guacamole Potato Skins
Roasted Tomatoes
Greenbean Casserole
Photos by Alfonso Revilla
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Vegan Scalloped Potatoes (2 votes, average: 5.00 out of 5)Loading... 5 from 2 reviews Author: Toni Okamoto Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes Yield: 6 to 8 servings Category: Side Dish Method: Baking Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description These super creamy Vegan Scalloped Potatoes are like eating a succulent potato casserole minus the dairy! It is a perfect side dish for family gatherings or weekend dinners!
Ingredients ~4 pounds of russet potatoes, rinsed and dried ¼ cup of vegan butter¼ cup of flour2 cups of plant-based milk1 cup of rich vegetable broth⅓ cup of nutritional yeast1½ teaspoons of garlic powder 1 ½ teaspoons of onion powder1 ¼ teaspoons of salt Instructions Preheat the oven to 400 degrees F and lightly grease a 9×13-inch casserole dish.Thinly slice the potatoes into ⅛-inch rounds. I like to keep the peels on for nutrition and time-saving reasons, but you’re welcome to peel them first. If you have a mandolin or food processor attachment, that’ll save time.In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir until the sauce thickens and becomes a roux, about 3 to 5 minutes. Whisk the plant-based milk and vegetable broth into the roux. Stir in the nutritional yeast, garlic powder, onion powder, and salt until the sauce thickens, about 5 to 8 minutes. Layer half of the potatoes in the casserole dish, pour half of the sauce spreading evenly over the potatoes and allowing it to seep through the cracks. Layer the rest of the potatoes and spread the rest of the sauce over them evenly. Cover with tin foil and bake for 25 minutes. Uncover the casserole and bake for another 35 minutes. Equipment
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Buy Now → Keywords: vegan, vegetarian, dairy free, potatoes, side dish, scalloped, casserole, potato casserole
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Scalloped Potatoes
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Scalloped Potatoes (No Ratings Yet)Loading... Author: Toni Okamoto Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes Yield: 6 to 8 servings Category: Side Dish Method: Baking Cuisine: American Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description These super creamy Scalloped Potatoes are like eating a succulent potato casserole minus the dairy! It is a perfect side dish for family gatherings or weekend dinners!
Ingredients ~4 pounds of russet potatoes, rinsed and dried ¼ cup of vegan butter¼ cup of flour2 cups of plant-based milk1 cup of rich vegetable broth⅓ cup of nutritional yeast1½ teaspoons of garlic powder 1 ½ teaspoons of onion powder1 ¼ teaspoons of salt Instructions Preheat the oven to 400 degrees F and lightly grease a 9×13-inch casserole dish.Thinly slice the potatoes into ⅛-inch rounds. I like to keep the peels on for nutrition and time-saving reasons, but you’re welcome to peel them first. If you have a mandolin or food processor attachment, that’ll save time.In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir until the sauce thickens and becomes a roux, about 3 to 5 minutes. Whisk the NotMilk and vegetable broth into the roux. Stir in the nutritional yeast, garlic powder, onion powder, and salt until the sauce thickens, about 5 to 8 minutes. Layer half of the potatoes in the casserole dish, pour half of the sauce spreading evenly over the potatoes and allowing it to seep through the cracks. Layer the rest of the potatoes and spread the rest of the sauce over them evenly. Cover with tin foil and bake for 25 minutes. Uncover the casserole and bake for another 35 minutes. Equipment
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Buy Now → Keywords: vegan, vegetarian, dairy free, potatoes, side dish, scalloped, casserole, potato casserole
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Why Scalloped Potatoes?
If you’re wondering why this recipe has this singular name, we are happy to clarify. Originally from England, this recipe is called Scalloped Potatoes because of the way this vegetable is sliced. It is basically very thinly sliced, which means not only that the potatoes are cooked faster but that the creamy mixture can enter the many layers and therefore, lets the flavor in everywhere.
So how do we achieve this so-called scalloped type slice? Thankfully, we have options to make our life easier:
Mandoline: This amazing invention is the perfect way to get those super thin slices of potatoes (or any other vegetable or fruit for that matter, like apples for a yummy dessert.) Its sharp blades allow for a perfect slice and you can have the 4 pounds ready in a few minutes. You can get one here!
Food Processor: Remember when you bought your (life-saving!) food processor and it came with all those weird discs you had no idea when you’d use them or what you’d use them for? Well, the time has come. Using the standard slicing blade you can replace the mandoline and skip the additional kitchen gadget.
By Hand: Yes, you read that right. You can go old school and slice your potatoes by hand. Using a very sharp kitchen knife you can slowly (and surely!) slice it as thin as you can, but, you should know they will never be as perfect as the slices you achieve when using one of the other gadgets above.
Keen on More Plant-Based Side Dishes?
Green Bean Casserole
‘Cheesy” Roasted Tahini Brussels Sprouts
Guacamole Potato Skins
Roasted Tomatoes
Photos by Alfonso Revilla
The post Scalloped Potatoes appeared first on Plant Based on a Budget.
May 12, 2021
Black Bean and Onion Pilaf
From Plant-Based on a Budget: This delicious Black Bean and Onion Pilaf are a bit like a vegetable paella and it has so many amazing flavors! It is one of those one-pan wonders and we think it will come in handy whenever you’re lacking inspiration but hunger is abundant. Packed with healthy veggies and grains, it is a family-approved recipe and one we think you should add to your weekly repertoire.
What is a Pilaf?
Originated in Persia, pilaf has spread all over the world over time and has become a common meal in places like the Middle East, Latin America, Indonesia, and Spain. It refers to a preparation of rice (or other wheat-based grain) cooked in broth with vegetables and other ingredients typical to the place where it’s being prepared.
Can I Buy Plant-Based Broth for This Black Bean Pilaf?
Absolutely! There are many brands out there that have fully plant-based broths available like Better Than Bouillon, Edward and Sons, Knorr, and more. If you can’t find them easily or you simply want to use your leftover veggie scraps you can make your own which is great because you can flavor it however you like. They will make this Black Bean Pilaf absolutely delicious!
More Rice Based Recipes?
Golden Garlic Rice
Mexican Rice
Sticky Coconut Rice Topped with Mango
Brown Fried Rice
Photos by Alfonso Revilla
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Black Bean and Onion Pilaf (No Ratings Yet)Loading... Author: Renee Press Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Yield: 4 servings Category: Dinner Method: Stove Cuisine: Middle Eastern Diet: Vegan [image error] Print Recipe [image error] Pin Recipe Description This veggie-filled Black Bean and Onion Pilaf is the perfect dinner for when you’re running out of time!
Ingredients 1 tablespoon of oil of choice (canola, avocado, coconut, etc)1 medium red onion, chopped (reserve 2 tbsp, finely chopped, for topping)2 garlic cloves, minced4–5 crimini (or button) mushrooms, sliced¼ cup of bell pepper, chopped (optional)1 carrot, thinly sliced1 cup of brown rice (jasmine, long grain, short grain, basmati-all ok)2 cups of vegetable broth½ cup of green onions or chives, chopped1 cup of greens, chopped (swiss chard, kale, collard greens, or spinach)1 (15-ounce) can of black beans, drained and rinsed½ teaspoon of salt½ teaspoon of chili powder¼ cup of nutritional yeast (optional, but tasty)1 teaspoon of fresh lemon juice Instructions In a deep skillet, add the oil and saute the onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir for 30 seconds until glossy. Add vegetable broth, bring to a gentle boil, reduce heat to low, and simmer for 20 to 30 minutes until liquid is absorbed and rice is cooked.Add the chives and greens to the pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 2-3 minutes to let beans and greens heat through. Plate and top with finely chopped red onion. Enjoy!Keywords: pilaf, vegan pilaf, vegetarian, vegan, veggies, healthy dinner, black beans, onions
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How to Cook Brown Rice
What Are The Benefits of Eating Brown Rice over White Rice?
Knowing the best to cook it is great but maybe we should learn a few interesting facts about it first. It is widely known that brown rice is a very healthy plant-based diet staple and that it is a better option than white rice, but have you ever wondered why? There are so many fantastic health benefits that come with consuming it, so let’s list a few:
It is a great source of fiber, plant protein, and slow-digesting carbohydrates (this means that it keeps you full for longer)
Brown Rice packed with important vitamins and minerals, such as magnesium (which is vital for many metabolic processes, bone and heart health, as well as managing levels of stress in the body).
Contains a good amount of phenols and flavonoids, which are antioxidants extremely helpful to prevent oxidative stress.
Helps to keep blood sugar levels in check
Is naturally gluten-free which makes it a great option for those avoiding gluten
Best Ways to Cook Brown Rice
On the Stove Top
Cooking Time: -40 minutes
Ratio: 1 cup of brown rice to 2 cups of water
Ingredients:
1 cup of short or long-grain brown rice
2 cups of water
Salt (optional)
Directions:
Rinse your rice in a mesh colander for 1 minute under running water. This will remove the excess starch and help cook the rice more evenly. (If you’re in a hurry, you can skip this step).
Place the water and rice in a medium saucepan, and bring to a boil, once boiling, lower the heat to a simmer and cover.
Cook for about 30 minutes.
Once the water has evaporated, take off the heat (still covered) and let it sit for another 10 minutes.
On the Instant Pot
Cooking Time: 20 mins
Ratio: 1 cup of brown rice to 1 ½ cups of water
Ingredients:
1 cup of brown rice
1 ½ cup of water
Salt (optional)
Directions:
Rinse your rice in a mesh colander for 1 minute under running water. This will remove the excess starch and help cook the rice more evenly. (If you’re in a hurry, you can skip this step).
Add water and rinsed rice to the Instant Pot. Pressure cook on high for 20 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
Once the timer goes off, press the quick release (or if not in a hurry, allow it to naturally release for 10 minutes, then release any remaining pressure). Carefully remove the lid once the steam has fully escaped.
We hope you can master these simple ways of cooking brown rice in no time. It is likely that after following these recipes a few times, you’ll know them by heart and run with them. Brown rice is such a versatile grain and can be used for countless healthy and delicious recipes, like stir-fries, buddha bowls, rice salads, curries and so much more! You'll never wonder again how to cook brown rice!
Our Favorite Recipes Using Brown Rice
Brown Rice Stir Fry
Brown Fried Rice
Veggie Kung Pao
Bean & Rice Burrito
Southwest Stuffed Bell Peppers
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