copycat trader joe’s banh mi noodle bowls

ingredients SRIRACHA TOFU 1 14-oz block tofu, pressed and drained 1 Tbsp cornstarch about 1/4 cup sriracha 2-4 Tbsp water pinch crushed red pepper flakes CREAMY JALAPEÑO-LIME DRESSING 1/2 cup mayonnaise (or vegannaise) 2-4 Tbsp water 1 Tbsp olive oil 1 Tbsp rice vinegar 1/2 Tbsp tamari or soy sauce 1/4 cup cilantro, packed 1-2... Continue Reading →

outrageous herbaceous chickpea salad

adapted from Katherine Taylor. ingredients 2 15-oz cans chickpeas, rinsed and drained, or 3 cups cooked chickpeas 1 medium red bell pepper, chopped 1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch) 1/2 cup chopped red onion 1 cucumber, peeled and chopped OR 1/2 cup chopped celery plus leaves 3 Tbsp extra virgin olive oil 3 Tbsp lemon juice (from 1 to 1 1/2 lemons) 2 cloves garlic, minced 1/2 tsp kosher salt and... Continue Reading →

taco salad with creamy avocado-lime dressing

by Katherine Taylor ingredients TACO FILLING 1 tablespoon extra-virgin olive oil 4 cloves garlic, pressed or minced 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 tablespoon tomato paste 1/2 cup quinoa, rinsed 1 cup water 1 (15-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans 1/4 teaspoon fine sea... Continue Reading →

winter panzanella

adapted from Food Network. ingredients FOR THE CROUTONS 1/4 cup unsalted butter 2 tsp finely chopped garlic 2 tsp finely chopped fresh thyme 6 cups day-old bread, cut into 1" cubes 6 Tbsp finely grated Parmesan, plus more for garnish Salt and freshly ground black pepper FOR THE SALAD 1 small red onion, sliced thinly... Continue Reading →

chickpea shawarma salad

This is one of my favorite salads to make. It's really tasty and filling and comes together pretty quickly. Recipe from Minimalist Baker. This recipe is: vegetarian, vegan, gluten free Ingredients: For the chickpeas: 1 can chickpeas, rinsed, drained and dried 1 Tbsp (15 ml) olive oil Heaping 1 tsp cumin Heaping 1/2 tsp smoked paprika... Continue Reading →

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