Toni Okamoto's Blog, page 84

‘Cheesy’ Roasted Tahini Brussels Sprouts

Man, if this Cheesy Roasted Tahini Brussels Sprouts recipe was around when mom wouldn't let you leave the table until you finished your veggies, I would have been the first one done.

These cheesy crusted sprouts were inspired by my love for the whole "buffalo cauliflower" movement, I thought, I put tahini on nearly everything these days - and nutritional yeast for that matter - why not roll with it?' (literally). And thus, these lovely flakey balls of veg were born.

Whether the addition to your dinner plate or as a snack to carry you through until dinner, these sprouts are sure to leave you cheesin'.

From Plant-Based on a Budget: Just when you thought we couldn’t we bring you yet another amazing brussels sprouts recipe, here we are. The love we have for these cute mini cabbages only grows with time and so we add another page to our brussels sprouts recipe catalog. Even if you are one of the skeptics we invite you to join the fun and give this Cheesy Roasted Tahini Brussels Sprouts recipe a try!
For the Love of Tahini
Have you tried tahini before? If you are not familiar with it we invite you to open up your culinary minds and give this sesame paste a try. We cannot sing our praises for this creamy paste enough. It is not only delicious (it has a yummy nutty taste to it), but it has amazing nutritional qualities to add to the fun. Did you know that two tablespoons of tahini have 128 mg of calcium? This makes tahini an amazing addition to a plant-based diet.

You can add it to dressings, use it as a spread, or coat yummy veggies like these Cheesy Roasted Tahini Brussels Sprouts. Let us know your favorite ways to use tahini!

Recommended Equipment:

My favorite knives
Measuring cups
Measuring spoons
Small Bowls
Small Whisk
Mixing Bowl
Baking sheet
Serving Platter

Photos by Alfonso Revilla



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.tasty-recipes-entry-content .tasty-recipes-notes ul li:before{top:0.1em} ‘Cheesy’ Roasted Tahini Brussels Sprouts (1 votes, average: 5.00 out of 5)
Loading... 5 from 1 reviews Author: Toni Okamoto Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Print Pin Description

Just when you thought we couldn’t we bring you yet another amazing brussels sprouts recipe, here we are. The love we have for these cute mini cabbages only grows with time and so we add another page to our brussels sprouts recipe catalog. Even if you are one of the skeptics we invite you to join the fun and give this Cheesy Roasted Tahini Brussels Sprouts recipe a try!

Ingredients 2 heaping cups of raw brussels sprouts1 tablespoon of tahini1 tablespoon of warm water1 tablespoon of olive oil1 tablespoon of nutritional yeast (plus more for topping)2 teaspoon of lemon juice½ teaspoon of paprika½ teaspoon of garlic powder½ teaspoon of salt Instructions Preheat the oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper or non-stick spray.In a small bowl, combine the tahini, water, oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt and stir until a smooth sauce is formed.In a medium-sized bowl, toss the brussels sprouts with the sauce until pieces are nearly completely covered.Lay the brussels sprouts out on the baking sheet and top with more nutritional yeast, salt, and pepper. Next, place in the oven for 30 to 35 minutes, turning over halfway through to ensure an even roast. Once lightly browned, remove from the oven.

Keywords: autumn, baked brussels sprouts, best brussels sprouts, brussel, brussels sprouts, brussels sprouts oven, brussels sprouts recipe, brussels sprouts roasted, cheesy, cook brussels sprouts, fall, how to cook brussels sprouts, nutritional yeast, roasted, roasted brussels sprouts recipes, side dish, sprouts, tahini, vegan, vegan side dish, vegetables

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Sweet & Salty Tofu Bites

From the author: This Sweet & Salty Tofu Bites recipe is super fast, really tasty, and only costs a couple of bucks for the tofu. It’s great finger food, snack, salad topper, or a quick meal if you want to serve it with a side of veggies.

There’s some oil involved in this recipe, so be thoughtful of that, and make sure to remove the triangles from the oil and onto a paper towel to soak up any excess.

From Plant-Based on a Budget: There can never be too many tofu recipes in our book, and that is one of the reasons we love it so much. It is so versatile, you can always discover another amazing way to make it test even better than before. This easy and simple Sweet & Salty Tofu Bites recipe is very straightforward and extremely easy to prepare, and, some good news is you only need a few ingredients you probably already have in your cupboard.
Tofu Shapes
This topic seems to be one up for debate. There are many different ways to cut your tofu and whichever shape you go for will have an impact on the end result. This Sweet & Salty Tofu Bites recipe calls for triangle shaped cut tofu and it is perfect for it. You could also cut it into strips if you prefer but the thinner triangle shapes will soak up the flavors even more.

Other tofu-based recipes will call for cubes or crumbles (like our ultimate favorite tofu scramble!). It all depends on the preparation and we encourage you to try them all because as long as you add amazing flavors, your tofu will be delicious no matter what shape or form.

This recipe goes perfectly with our rainbow veggie bowl!

Recommended Equipment:

My favorite knives
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Kitchen Tongs
Serving Platter

Photos by Alfonso Revilla



Ingredients3 tablespoons of neutral vegetable oil1 (~14-ounce) block of extra firm tofu, pressed and cut into trianglesGround black pepper, to tasteSalt, to taste2 teaspoons of liquid maple syrup or agave

MethodStep 1

In a large frying pan over medium-high heat, heat the oil.

Step 2

Add the tofu triangles, then coat the top with a healthy covering of ground black pepper, a sprinkle of salt, and the sweetener.

Step 3

Allow the bottom to become golden before flipping, about 3 minutes. Flip and repeat until both sides are golden.

Step 4

Remove from the pan and place on a paper towel to remove excess oil.

 

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5 Best Places to Buy Seeds Online

Need to know the best places to buy seeds online?

Before this past year, I’d buy all my seeds at Lowes or Home Depot and plan my garden based on what was available in their selection. Then, I’d go home, throw all the seeds in my containers and galvanized water troughs without rhyme or reason and hope that something would work out — not considering thinning, or timing, or anything relevant to optimal growth.

Turns out, that’s not the best system! (Shocking, I know!) To be fair, I mostly did it with all of my flowers, since I purchased most vegetable seedlings from the store. 

But this year … this year is going to be totally different! I’ve become a sponge for gardening information. I joined my local gardening Facebook group, started following hundreds of gardeners on Instagram and YouTube, and sometimes I stay up until 3am obsessively reading all about the ins and outs of caring for my crops. I even got this cool seed holder (pictured below)! This is the first article in my series to share all that I’ve learned and that I’m still learning. 



I’m starting with seeds because that’s where I currently am in the process. I had thought my only options for seeds were at the big home improvement stores (which are totally fine, by the way!), but it turns out there’s a vast world out there of options and varieties. Here are my best places to buy seeds online so far:
 
Botanical Interests
I first discovered Botanical Interests at my local Sprouts grocery store and at the nearby nursery. Both places had a really wide section of these beautifully packaged seeds with the cutest illustrations. Now, most of my seed collection comes from this company’s website, and I appreciate that they are accessible and affordable. Most packages that contain hundreds of seeds are priced at about the $2 mark, and I can use them for years to come. This year, I’m even using some of their biodegradable planters for my seedlings (which I’ll write more about later). Here’s their website.


Kawazawa Seed Company
They say that gardening skips a generation, and that’s true in my family. My grandpa, Yoshio Okamoto, whose American name was Paul, was an avid gardener. He had grown up in Walnut Grove, CA near lots of farmland, owned his home in old Elk Grove, CA (after his interment) with lots of acreage to grow food, and then helped raise me alongside him in the garden. Allowing me to ride on his tractor and harvest his produce. My grandpa is a big reason I have a very special place in my heart for Kawazawa Seed Company.

In the early 1910s, 20s, and 30s, Kawazawa Seed Company had built a thriving business selling bulk seeds and specializing in Japanese varieties. Then, very unfortunately, in the early to mid 1940s their business was shut down while the owner was forced into a Japanese internment camp. Afterward, upon their reopening, they shifted to a model of business of shipping seeds, since many of their customers had relocated because of the Japanese displacement. Fast forward a few decades, they celebrated their centennial in 2017, and are the oldest company in the US specializing in Asian varieties. I’m proud of their success and love supporting them. Here’s their website.

Baker Creek Heirloom Seeds
If you follow a lot of gardening Instagramming accounts, you’ll find that people LOVE this company! Baker Creek has rare seeds that bring fun and uniqueness to your garden. For example, this year, I bought purple beans, kale that looks like a palm tree, multi-colored hot peppers, and some beautiful amaranth (all pictured above). 

They also have a gorgeous full-color catalog that you can request to be sent to your home (p. It has a ton of information about the plants, beautiful photography, and it’s how I’m always persuaded to go above my budget (that and the fact they have free shipping). You can see my tabbed and loved 2021 copy below. Here’s their website.
Seed Savers Exchange 
This is a nonprofit from which I have learned a lot. I had no idea that there were varieties of produce that were becoming extinct as our diets became less diverse. From their website, their mission is “Seed Savers Exchange stewards Americaʼs culturally diverse and endangered garden and food crop legacy for present and future generations. We educate and connect people through collecting, regenerating, and sharing heirloom seeds, plants, and stories.” 

When you purchase from them, make sure you don’t make the same mistake as me! Sign up for their enewsletter BEFORE you buy because they’ll send you a coupon code. Here’s their website.
Johnny’s Seeds
I found out about Johnny’s Seeds because they have a lot of really useful garden planning resources. Before I placed an order, I had watched their instructional videos, used their planning excel spreadsheet, and more. If a company provides so many free resources to help me along my journey, I feel compelled to support them back. Here’s their website.

Hope you found this article to be helpful for finding the best places to buy seeds online!

I’ll continue updating it as I learn more and gain more experience. In the meantime, you can check out some of the recipes I created from my garden last year.

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Barley and Bean Soup

Soups are good for the soul. They can give some much-needed comfort after a long day of hustling (especially on those cold winter days!) and they are an excellent and easy meal to share as a family. This Bean and Barley Soup has so many amazing qualities to it. It is full of veggies, fiber, plant-based protein, and whole grains. You will for sure incorporate it into your weekly rotation once you try it, so let’s see how easy it is to prepare.
Budget-Friendly
As if we hadn’t proved how amazing soups are enough, we are happy to report that they are also one of the most budget-friendly dishes you can prepare. When times are tight or you are just trying to be more mindful about your food spending, soups are a huge help. You can add any veggie you have on hand and a can of beans with some veggie stock and you have a great soup already. So simple and so delicious.

This recipe calls for 6 cups of vegetable broth. We used three cubes diluted in 6 cups of water.
Crockpot Version
If you have a crockpot and want to put it to good use, then this soup is a great option. Start by throwing in all the ingredients and letting it sit for the day on medium heat. If you are doing it this way, we recommend using pre-soaked bulk dry beans to keep the cost even lower. This is a great way to get into the habit of buying beans and pulses in the bulk section which would not only lower the cost but help you reduce waste.

We absolutely love this Bean and Barley Soup! Give it a try and see how easy it is to eat healthy, low-cost and plant-based.

Recommended Equipment:

My favorite knives
Measuring cups
Measuring spoons
Can opener
Large Pot
Wooden Spoon

Photos by Alfonso Revilla



Ingredients2 tablespoons of olive oil1 small yellow onion, diced3 garlic cloves, minced1 carrot, thinly sliced2 ribs of celery, sliced6 cups of vegetable broth1 cup of barley1 (14.5) can of diced tomatoes, in their juices1 (15-ounce) can of pinto beans, drained and rinsed1 (15-ounce) can black beans, drained and rinsed1 (6-ounce) can of tomato paste3 tablespoons of cumin2 teaspoons of chili powderPepper, to tasteTortilla chips, for garnish (optional)Avocado, for garnish (optional)

MethodStep 1

In a large pot over medium-high heat, heat the oil. Saute the onion, garlic, carrots, and celery until the vegetables are tender, for about five minutes.

Step 2

Add broth (for broth I used six cups of water and three bullion cubes), barley, cans of beans, can of diced tomatoes, tomato paste, and spices, and let it boil for 30 minutes until the barley is nice and soft.

 

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Kale Pineapple Smoothie

From the author, Miranda Rivera: I’m not kidding, this Kale Pineapple Smoothie tastes like bubblegum! It’s soooo good! It’s fast, simple, and you’ll love it. A great way to keep getting in greens year around. Enjoy!

From Plant-Based on a Budget: This bright green smoothie Kale Pineapple Smoothie is so good we think you might squeak a little when you try it the first time (and maybe the second time too!). It’s a perfect way to get those much-needed greens into your diet and super energizing breakfast to begin your day in the right way.
Pineapple Wonder
Pineapple is seriously delicious, but did you know that it is also full of amazing properties? This juicy tropical fruit is not only packed with nutrients and antioxidants, but it is gifted with some incredible enzymes which help avoid and reduce inflammation. These enzymes, known as bromelain, are really great at helping your digestive system break down proteins.

Fun fact: this delicious fruit is originated from South America and received the name, pineapple, because the first explorers thought they looked like pine cones. Interesting, right?
Pack on the Frozen Fruits
If having healthy food easily available in your home is one of your goals, then we couldn’t recommend buying lots of frozen fruits (and veggies!) enough. Having a variety of fruits always on hand is a great way to make smarter choices and to whip up a green smoothie like this Kale Pineapple Smoothie one in a matter of minutes.
The Blending Secret Trick
We want to let you in a little secret. You don’t need a fancy high-speed blender to make nutritious and delicious smoothies! You can use a regular blender and the result will be just as good. The trick? Make sure you blend the greens with the liquid before adding the fruits, and once it’s fully blended, add the rest of the ingredients.

Let’s add more amazing green drinks into our lives!

Recommended Equipment:

My favorite knives
Measuring cups
Measuring spoons
Blender
High-Speed Blender

Photos by Alfonso Revilla



Ingredients1 cup of freshly squeezed orange juice (you can substitute with apple juice)1 ½ cups of vanilla plant-based milk1 head of kale, destemed (or about 5 cups spinach1 frozen banana1 (16-ounce) bag of frozen pineapple chunks

MethodStep 1

Pour the juice and milk into a blender first, add kale and blend on high until well-blended.

Step 2

Add frozen bananas and frozen pineapple and blend on high for about 40 seconds or until smooth and creamy.

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Heart-Beet Smoothie Bowl

Smoothie bowls are a great way to switch up your regular smoothie and turn it into a fancy and more “chewable” breakfast. Slightly more thick than a drinkable smoothie, you can eat it with a spoon and add a wide variety of toppings to boost its nutrition content even more! We highly recommend getting in the smoothie bowl wagon and encourage you to start playing with the endless possibilities they bring. This Beet Smoothie Bowl is bright pink and full of goodness to start your day right!

This is yet another recipe from our original Friendly Vegan Cookbook which laid the base for our latest printed version!
Beet the Beets
Let’s face it, beet is not the most popular vegetable regardless of it’s gorgeous intense red/pink color and the fact that that’s where most things sweet originate from. The reason is probably the same many amazing vegetables get a bad rep (enter brussels sprouts), we don’t know how to cook them properly and we can’t see past the boiled picture. When it comes to beets, roasting them is an amazing way to bring out their sweetness and intensify those delicious flavors.

But it is a known fact that some veggies are even more nutritious eaten raw, this is one of them and that is why this HeartBeet Smoothie is so good. It contains amazing nutrients like potassium, vitamin C, and the, always welcomed, fiber.

If you usually do not agree with beets flavor then do not fret, the sweetness of the bananas and tartness of the raspberries will prevail.
Toppings Galore
Now onto our favorite part: Toppings. The right toppings can really take a smoothie bowl (like this Beet Smoothie Bowl!) to the next level and we are here to display all those amazing possibilities. From healthy fats like coconut flakes, chia seeds, or your favorite nut butter; to fresh fruits like mango chunks, sliced strawberries, or sliced bananas. The sky's the limit! Let us know what your favorite toppings are!

Recommended Equipment:

My favorite knives
Measuring cups
Measuring spoons
Food Processor
High-Speed Blender
Individual Bowls

Photos by Alfonso Revilla



Ingredients2 bananas, sliced and frozen1 cup of raspberries, frozen1” cube of raw beet¼ cup of plant milkYour favorite toppings

MethodStep 1

Blend all ingredients together in a high-speed blender or food processor until smooth.

Step 2

Dish it up and dress with your favorite toppings.

 

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Cookie Dough Bonbons

This Cookie Dough BonBons recipe is a special one. Not only because they are beyond delicious and insanely easy to make, but because it was featured on one of my first ebooks. A few years ago I embarked on a fun journey with my business partner, Michelle Cehn (founder of World of Vegan), to write a vegan ebook with approachable and tasty recipes. It was called The Friendly Vegan Cookbook, and it was the first spark that brought to life our latest cookbook (also called The Friendly Vegan Cookbook)! It’s so exciting to be able to share this recipe with you all!
Cookie Dough
Who doesn’t love cookie dough? It’s soft, sweet, and amazing. This bonbon recipe is half the trouble and double the fun since it is basically two recipes in one. The bonbons are made with this simple cookie dough recipe and then covered in melted chocolate. You can use the dough for any dessert you like, including our favorite ‘straight out of the bowl’ special.

You can use the same dough to bake some simple chocolate chip cookies. Instead of melting the chocolate chips, mix them into the batter. Scoop the dough into large spoonfuls and place on a cookie sheet (lined with parchment). Pat down the dough slightly to flatten and bake them at 350 degrees F for 10 mins. Voila! Freshly baked cookies and bonbons in one go.
Perfect Gift
These tasty cookie dough bonbons are such a great option if you’re looking to gift something but don’t want to keep on buying “things”. You can make double the batch and then store them in some pretty glass containers. Add a sweet note and a cute ribbon and you’re set. There is something about homemade gifts that have the ability to really touch people’s hearts.

Recommended Equipment:

Measuring cups
Measuring spoons
Electric Mixer
Small Whisk
Microwave safe Bowl
Double Boiler
Baking sheet

Photos by Alfonso Revilla



Ingredients1 cup of vegan butter, softened1 cup of granulated sugar1 cup of packed brown sugar¼ cup of plain applesauce¾ cup of peanut butter2 teaspoons of vanilla extract½ teaspoon of salt1 teaspoon of baking soda2 teaspoons of hot water3 cups of all-purpose flour2 cups of vegan chocolate chips

MethodStep 1

Cream together the butter and both sugars until smooth.

Step 2

Beat in the applesauce, peanut butter, vanilla, and salt.

Step 3

Dissolve the baking soda in hot water and then add it to the batter.

Step 4

Stir in the flour.

Step 5

Shape cookie dough into 1-inch balls and place on a parchment paper-lined baking sheet.

Step 6

Then melt the chocolate using a double boiler or microwave. Using two forks, dip each peanut butter ball into the chocolate and spin to coat. Work fast because the chocolate hardens.

Step 7

Place on a sheet and freeze until ready to serve.

 

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