Categories
GLUTEN FREE VEGAN

FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE

Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?

You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This recipe fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery.

Cabbage has long since been a low carb staple. Here are some random facts about the worlds second most consumed vegetable. (The first being potatoes.)

  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is rich source of vitamins C, K, B6 and B9 and minerals such as manganese and calcium.
  • Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
  • Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
  • Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
  • One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.

INGREDIENTS :

  • 6 tbsp butter, divided (olive oil, ghee or coconut oil)
  • 1 cup onion, diced (about 4 oz)
  • 4 cloves garlic, minced
  • 2 tbsp red wine vinegar (get it here)
  • 14 oz kielbasa, thinly sliced on a bias
  • large head green cabbage, cored and sliced
  • 1 tsp paprika
  • sea salt and pepper, to taste
  • 1/4 cup Italian flat leaf parsley, rough chopped
  • 1 tsp crushed red pepper flakes, optional

INSTRUCTIONS :

  1. In a large skillet over medium heat, melt 3 tbsp of butter.
  2. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
  3. Add red wine vinegar to the pan and mix in with onions and garlic.
  4. Add sliced kielbasa to the pan and sauté until slightly browned.
  5. Add remaining butter, cabbage, paprika, salt and pepper.
  6. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
  7. Saute until cabbage is wilted and slightly browned.
  8. Top with fresh parsley and crushed red pepper flakes before serving.

You can find complete recipes of this FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE in peaceloveandlowcarb.com

Categories
HEALTHY

GLUTEN FREE BROCCOLI CASSEROLE WITH CHICKEN, RICE AND CHEESE

Healthy lightened up Gluten Free Broccoli Casserole with Chicken, Rice and Cheese, only 431 calories per serving!!

I’ve made a few casseroles (like this one) for my boys lately, they pretty much love anything with cheese in it but I don’t cook with it very often so my Gluten Free Broccoli Casserole was a bit of a treat for them.

As usual I was in a rush making dinner so I opted to include new favorite thing, microwave ready rice!

I know that’s totally lazy, however in my own defense I do typically cook my own rice and I even have a rice cooker that I use weekly.

It’s nice to have some ‘instant’ options though, especially when you are gluten free like I am and almost everything I cook is from scratch.

I used soft goats cheese and mozarella shreds for this casserole, that’s what my boys ate. Since my Celiac diagnosis I really can’t tolerate dairy products at all so I always bake dairy free and typically use vegan cheese shreds and vegan soft cheese instead of the regular kind for a cheese alternative.

I used a 7 – 1/2 inch Ceramic Baking dish to make this in and it worked really well.

The vegan cheese melts pretty well in meals like this, I cook with it fairly frequently. I don’t have a vegan substitute for parmesan so you could add a little more of the vegan mozzarella or just omit it.

Ingredients

  • cooking spray
  • 1 red bell pepper, chopped small
  • 1 small onion, chopped small
  • 4 oz soft cheese (or vegan soft cheese)
  • 1.5 cup mozzarella shreds (or vegan mozzarella shreds)
  • 2 cups broccoli
  • 1.5 chicken breasts, cooked and cubed
  • 8oz rice, ready cooked pack
  • 1 oz parmesan shreds (about ¼ to ⅓ cup)

Instructions

  1. Preheat oven to 375f
  2. Heat your cast iron or non stick skillet, spray with cooking spray and add onion and red bell pepper and broccoli pieces. Sauté for about five minutes. Add soft cheese (I used goats cheese) and stir until cheese softens.

You can find complete recipes of this GLUTEN FREE BROCCOLI CASSEROLE WITH CHICKEN, RICE AND CHEESE in noshtastic.com

Categories
HEALTHY

ONE PAN BALSAMIC CHICKEN AND VEGGIES

Sweet Balsamic chicken and veggies made in one pan. A little bit of marinating time and then ten minute prep and twenty minute cooking time — this meal is efficient, healthy, and simple to make!

Say hello to one of the EASIEST dinners ever: ONE PAN Balsamic Chicken and Veggies. It’s low on prep time, has few ingredients, and is huge on flavor (while conveniently being super healthy)! There’s a 2-ingredient balsamic glaze which triples as first: a marinade, second: a sauce for cooking, and third: a dipping sauce. This is how I think every dinner should be made 😜. Whisk two ingredients together and use that base three times.

Then the veggies are like empty-out-your-fridge kind of ordeal. Throw them all together on a pan, toss them with some olive oil + seasoning, roast them, and they too seep up some of that delicious balsamic glaze.

Honestly the only tricky thing about this dish is the timing! I wish I could give an exact time, but all ovens are different and the sizes of your chicken tenderloins won’t necessarily be the same size as mine. We’ve made this dish probably 4 times now (new family favorite!), and each time the chicken has cooked a little differently.

I’ve had the chicken cook all the way through in 7-10 minutes and another time it took about 14 minutes.

With timing the chicken, you’ll want to time the veggies slightly different. The veggies need about 20-25 minutes to get well roasted. At 20-25 minutes cooking time for the veggies, the carrots will still have a slight crunch (we love that) while the broccoli and tomatoes are perfectly roasted! **If you don’t like your tomatoes ultra tender, throw them in after about 5-10 minutes.**

If you have super small tenders, I’d roast the veggies for 15 minutes, add the chicken and cook for another 7-10 minutes.

Larger tenders, roast the veggies for 10 minutes, add the chicken and cook for another 10-14 minutes. Just be prepared to check the chicken a few times (meat thermometer comes in handy here!) so you don’t overcook the chicken. No one likes dry chicken!

Ingredients

  • 2/3 cup basalmic vinegar
  • 2/3 cup zesty Italian dressing fat free is great
  • 1.25 pounds chicken tenders or breasts
  • 2 heads broccoli
  • 1 cup baby carrots
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Optional: fresh parsley, salt and pepper

Instructions

  1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn’t already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
  2. Whisk together the balsamic vinegar and zesty Italian dressing.
  3. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)

You can find complete recipes of this ONE PAN BALSAMIC CHICKEN AND VEGGIES in chelseasmessyapron.com

Categories
HEALTHY VEGAN

BROCCOLI QUINOA CASSEROLE

I love quinoa. I have been experimenting with it not only for savory dishes like this Broccoli quinoa casserole but for sweet dishes as well.
I have a lot of recipes I want to experiment with using quinoa. I love this ingredient and because it is so versatile, healthy and easy to prepare, it has become one of my ultimate favorite ingredients to cook with. When I made this broccoli quinoa casserole I wasn’t to sure that it will come out good. I have never baked the quinoa before so I was a bit skeptical. Luckily it came out just fine. I really hate wasting food.
I think I went a bit over board with the cheese, but like my son says, there is never too much cheese. He truly loves it, and so do I. I think the pesto in this broccoli quinoa casserole was just genius. I love anything with pesto. I had a little bit leftover from making my pizza over the weekend so I figured I throw it in the mix. I mean, it couldn’t hurt right?
The only thing I left out was garlic, which I forgot. You can add some if you like. We love garlic as well so next time I will add it for sure. I cooked my broccoli in the microwave for about 3-4 minutes prior to adding it to the quinoa casserole. Since it will not be baking for too long in the oven I found it to be important to cook it just a tad before. It came out just perfect in the end.
This broccoli quinoa casserole was extremely easy to put together. It came out a bit salty since I added a bit too much salt. Next time I will cut down the amount. I used two teaspoons instead of just one, so make sure you stick with just one teaspoon.
Enjoy!

INGREDIENTS:

  • 2 1/2 cup uncooked quinoa
  • 4 1/2 cup low-sodium vegetable stock, or water
  • 2 tbsp pesto sauce
  • 1/2 tsp celtic salt
  • 2 tsp arrowroot powder, or cornstarch
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese, I used 16oz
  • 1/3 cup parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped

INSTRUCTIONS :

  1. Preheat the oven to 400F.
  2. In a 9×13 baking rectangular dish place the quinoa and green onions.
  3. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
  4. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy.
  5. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
  6. In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt.
  7. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
  8. Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese.
  9. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli.
  10. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.
  11. If you like you can add more parmesan cheese over the top as well.
  12. I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional.
  13. Serve while still warm.

You can find complete recipes of this BROCCOLI QUINOA CASSEROLE in eatgood4life.com

Categories
HEALTHY

Roasted Broccoli With Asiago, Garlic And Almonds

Do you roast your veggies? If not, then stop what you are doing right now and make this Roasted Broccoli with Asiago, Garlic and Almonds!! I remember when I discovered what roasting does to vegetables that I went crazy. Like if-it-wasn’t-nailed-down I was roasting it crazy!!!
This awesome recipe is featured in Jennifer Farley’s new cookbook The Gourmet Kitchen. It’s utterly delicious in it’s simplicity, which is an overriding theme of most of Jennifer’s recipes. She perfectly describes them as “everyday gourmet recipes for the home cook.”
And with the Holidays right around the corner you NEED this book! Oh, and it just so happens we’re doing a GIVEAWAY (see below)! Is this your lucky day or what?!!

Ingredients

  • 1½ pounds broccoli cut into small florets
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves to 3 garlic sliced thin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 in medium lemon sliced half
  • 3 tablespoons toasted slivered almonds
  • ¼ cup freshly grated Asiago cheese

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with aluminum foil.
  2. In a large bowl, toss the broccoli, oil, garlic, salt, and pepper (see note). Spread evenly on the pan, drizzling any excess oil on top, and roast in the oven for 20 to 25 minutes until the florets are crispy and caramelized, but still a little tender. Check the broccoli after 15 to 20 minutes.
  3. Squeeze the lemon over the broccoli and top with the almonds and cheese. Serve hot.

You can find complete recipes of this Roasted Broccoli With Asiago, Garlic And Almonds in healthyseasonalrecipes.com

Categories
HEALTHY

SLOW COOKER CHICKEN, BROCCOLI AND RICE CASSEROLE

This cheesy Slow Cooker Chicken, Broccoli and Rice Casserole takes just minutes of prep, thanks to your crock pot!
We’re heading into the time of year when comfort food cravings abound. Chicken, broccoli and rice casserole is one of our favorite comfort food dinners. I have a from scratch recipe that I love, but it takes a fair amount of time to prepare. This slow cooker version is so easy, it’s now my go-to recipe!
To begin, you combine chopped onion, uncooked brown rice, chicken breasts, seasonings, and broth in the slow cooker. Later on, you’ll add the broccoli and some Greek yogurt, cheddar and Parmesan for creaminess. It really couldn’t be easier, and takes just 10 minutes of prep time.
No more homemade cream sauces to stir on the stove. No more three pots to watch and then wash after cooking the chicken, broccoli, and rice. Let the slow cooker do its thing to make your dinner while you do whatever else it is you’d rather be doing. 🙂
Does this slow cooker version taste exactly the same as the traditional baked casserole? Of course it doesn’t. As is the case with slow cooker recipes, the low and slow cooking process gives this casserole a creamier, less firm texture. My family loves this Slow Cooker Chicken, Broccoli and Rice Casserole, especially because it is SO EASY to make!

INGREDIENTS

  • 1 small onion, chopped
  • 1 cup long grain brown rice (not quick-cooking or instant), rinsed and drained
  • 1 pound boneless, skinless chicken breasts
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1¾ cups (one 14.5 ounce can) low sodium chicken broth
  • 1 cup water (or omit the water and use a total of 2¾ cups chicken broth)
  • 1 pound broccoli, cut into small pieces (4-5 cups)
  • ½ cup plain Greek yogurt
  • ½ cup grated Parmesan cheese
  • 1 cup grated cheddar cheese

DIRECTIONS

  1. Combine onion and rice in bottom of slow cooker. Spread out in an even layer. Place chicken on top of rice/onion mixture. Sprinkle with the garlic powder, thyme, salt and pepper. Pour in chicken broth and water. Be sure that all of the rice is covered by the liquid.
  2. Cover and cook on low heat for 6-7 hours, or on high heat for 3½ hours, until the rice is tender and almost all of the liquid is absorbed.

You can find complete recipes of this SLOW COOKER CHICKEN, BROCCOLI AND RICE CASSEROLE in kristineskitchenblog.com

Categories
HEALTHY VEGAN

Thai Cashew Chicken

I didn’t think they actually served Thai Cashew Chicken in Thailand.
When we tumbled out of our hotel room in Chiang Mai at 10:45 p.m. in fervent search of dinner after a delayed flight, my stomach’s resolve to eat the first food we could find was outmatched only by my relentless determination to not, under any circumstances, waste a single meal in Thailand.
I forced Ben to bypass several restaurants that I deemed “too touristy,” and after we had been walking 10 minutes, he stopped firmly in front of what was one of the first open restaurants we’d seen in a while, pointed to the menu, and asked me, a look of animal-like desperation in his eyes, “Can we PLEASE eat here?” I glanced at the menu and spotted cashew chicken.
I was immediately suspicious. Wasn’t cashew chicken just something they served at Westernized “Thai” restaurants in America? Surely this place could not be legit. It was nearly 11 p.m., and even I had to admit that our prospects of finding other open options were dwindling. I reluctantly agreed.
Then, as if he could read my thoughts and were looking to spite me for making us walk so far, Ben ordered the cashew chicken. It was delicious. I’m still not sure how authentic cashew chicken is (we didn’t make it in any of our cooking classes or have it at our homestays), but it became Ben’s go-to restaurant dish of the trip.
He ordered it at every available opportunity. Thus, great food moocher that I am, I had the pleasure of sampling it from his plate at every available opportunity too. Today’s recipe is my adaptation of the Thai Cashew Chicken we had at nearly every restaurant north of Bangkok. Authentic or not, it’s a dynamite stir-fry dish that has weeknight dinner wrapped.
Stir-fries are a faithful companion on busy weeknights. They’re fast, hit every food group from veggies to lean proteins in a single pan, and are perfect for using up odd bits of leftover produce lurking in the fridge. Start to finish, this simple chicken and cashew nut stir-fry is ready in 20 minutes flat, even fewer if your veggies and chicken are already prepped.
If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews. This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.
I packed it with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice (quinoa would be tasty too). Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think that you will either.

INGREDIENTS :
FOR THE CASHEW CHICKEN:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
  • 2 tablespoons cornstarch (or substitute arrowroot powder)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons canola oil
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 bunch green onions (about 6 medium), thinly sliced
  • 2/3 cup dry roasted, unsalted cashews
  • Cooked brown rice or quinoa, for serving

FOR THE SAUCE:

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey, plus additional to taste
  • 1 tablespoon freshly grated ginger
  • 2 cloves minced garlic (about 1 teaspoon)
  • 1/4-1/2 teaspoon red pepper flakes, plus additional to taste

INSTRUCTIONS :

  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny
  3. Add the chicken mixture and sauté for 4 minutes, just until lightly browned.
  4. Add the bell pepper, broccoli, and green onions.
  5. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes.
  6. Stir in the cashews and cook for 30 additional seconds.
  7. While the chicken and vegetables are cooking, prepare the sauce.
  8. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes.
  9. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes).
  10. Pour the sauce over the skillet and toss to coat.
  11. Enjoy immediately with brown rice.

You can find complete recipes of this Thai Cashew Chicken in wellplated.com

Categories
HEALTHY

Healthy Stuffed Potato Skins

Sometimes potatoes get a bad rap in the health food industry. Actually, potatoes can be pretty darn nutritious when cooked the right way and enjoyed in moderation. They are packed with potassium and fiber and are naturally fat- and cholesterol-free. With that knowledge, you can enjoy our 5-Ingredient Healthy Stuffed Potato Skins sans guilt!
We have utilized chicken, turkey bacon, and low-fat cheese in this recipe and added broccoli to ensure that you’re getting the healthiest potato skins we could come up with! This would be an awesome game-day appetizer or paired as a side with BBQ Chicken.

INGREDIENTS :

  • 3 large potatoes
  • 1 cup of chicken, pre-cooked and shredded
  • 1/2 cup of broccoli, pre-cooked and chopped
  • 6 slices of turkey bacon, nitrate-free (pre-cooked, chopped)
  • 1 1/2 cups of shredded low fat sharp cheddar cheese
  • Sea salt and freshly ground pepper, to taste

INSTRUCTIONS :

  1. Preheat the oven to 400°F.
  2. Prick the potatoes a few times, put them on a baking sheet, and bake for about 60 minutes.
  3. When the potatoes are done, take them out of the oven and cut in half lengthwise.
  4. Scoop half the potatoes out of their skins and into a mixing bowl.
  5. Scoop the rest of the potatoes out and into a container to set aside for later.
  6. Add cooked shredded chicken, cooked chopped broccoli, cooked and chopped turkey bacon, and 1 cup of cheddar cheese to the bowl and mix it together.
  7. Season with sea salt and pepper.
  8. Divide the mixture between 6 halves of potato skins, top with ½ cup cheddar cheese, and bake for 5-7 more minutes until cheese is melted. Serve warm.

You can find complete recipes of this Healthy Stuffed Potato Skins in skinnyms.com

Categories
HEALTHY VEGAN

One Pot Chicken Teriyaki Rice Bowls

These One Pot Chicken Teriyaki Rice Bowls make for the EASIEST week-night meal. You literally make it all in one pot (or skillet). The perfect meal for when you are in a pinch and don’t have a whole lot of time to make dinner.
Have you noticed I have been a little obsessed with one pot meals? With kid #3 still pretty tiny and kids #1 and #2 feeling like they need extra attention– I am finding I have very little time to spend in the kitchen. At this time in my life I am needing dinners to be EASY and I need cleanup to be even easier.
I need tasty dinners that I can whip up and throw on the table in as little time as possible. So in case you were wondering why you are seeing so many one pot meals from me, there is your answer. Oh, and believe me, there are still many more to come!
Not having to cook rice separately in the rice cooker or anything makes clean up so much easier. You throw the rice in uncooked and let it go. Feel free to use the frozen stir-fry veggie mix or any other vegetables you would like in with the rice. The more veggies, the better! We have also added crushed pineapple before and it is delicious.
The teriyaki sauce that we like to use is the “Mr. Yoshida’s” or Trader Joe’s“Island Soyaki” sauce but you can use whatever you have on hand. I like to add a little extra soy sauce on at the end as well, with a nice spattering of Sriracha sauce (we seriously go through Sriracha at our house like some go through ketchup even my KIDS ask for it)!

INGREDIENTS :

  • 1 lb. chicken, cut into 1″ pieces
  • 3 Tbsp. teriyaki sauce
  • 2 c. uncooked white, long-grain rice
  • 3 1/2 c. water
  • Kosher salt, to taste
  • 1/4 c. teriyaki sauce
  • 3 Tbsp. soy sauce
  • 1/2 c. carrots, chopped
  • 1/3 c. green onion, chopped
  • 1/3 c. peas (optional)
  • 1 c. broccoli, chopped
  • Teriyaki Sauce, to taste

INSTRUCTIONS :

  1. In a large, deep skillet, over medium-high heat, cook chicken in 3 Tbsp.
  2. Teriyaki sauce until just white on the outside (doesn’t need to be cooked through).
  3. Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil.
  4. Reduce heat and cover with lid. Simmer for about 20 minutes.
  5. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through.
  6. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.

You can find complete recipes of this One Pot Chicken Teriyaki Rice Bowls in favfamilyrecipes.com

Categories
AVOCADO HEALTHY

Tofu Teriyaki Bowl With Broccoli & Peppers

If you were to to ask me a year ago if I liked tofu, I would have responded with one of the following things: EWWWWWWWW TOFU, YUCK YUCK YUCKY YUCK. GROSS, NO! ARE YOU CRAZY?! Today, tofu is one of my favourite things to eat. Love it. Any excuse to eat tofu now and I’m all YES PLEASE, GIVE IT TO ME NOW!
My favourite way to eat tofu is with a big pile of rice. Rice, tofu, veggies, sauce. Awesomeness in a bowl. This dish is filled with yummy things: Crispy baked tofu Flavourful rice Steamed veggies The most delicious teriyaki sauce ever Eat it up, then eat some more. A satisfying bowl of delicious food. Time to eat!

INGREDIENTS :
Rice

  • 1 cup rice (I used basmati rice)*
  • 2 cups water*

Baked Tofu

  • 1 block extra firm tofu
  • 1 tbsp oil (I used avocado oil)
  • 1 tbsp cornstarch

Veggies

  • 1 small head broccoli, chopped small
  • 1 small bell pepper, thinly sliced (I used yellow)

Teriyaki Sauce

  • ¼ cup soy sauce
  • 2 tbsp sweet rice wine vinegar
  • 2 tbsp coconut sugar
  • ½ tbsp sesame oil
  • ½ tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • ½ tbsp cornstarch + 2 tbsp water (mixed well)

Putting it all together

  • Sesame seeds
  • Green onions, chopped

INSTRUCTIONS :

  1. Rice : Cook rice according to package directions (usually 1 cup rice to 2 cups water*). Set aside.
  2. Tofu : Preheat oven to 425F. Wrap tofu in a clean towel, add something heavy (I usually use a few heavy cookbooks)
  3. And set aside for about 15 minutes to press out some of the water in the tofu.
  4. Slice your tofu into cubes or thin squares (like I did).
  5. Mix together cornstarch and oil. Add the tofu and coat each piece evenly.
  6. Spread tofu on a large baking sheet, lined with parchment paper or a Silplat baking mat.
  7. Bake in the preheated oven for about 15 minutes, then flip and bake for another 20 minutes until browned (a nice deep brown is ideal, but not black!).
  8. Teriyaki Sauce : Whisk together the soy sauce, sweet rice wine vinegar, sugar, sesame oil, ginger, and fresh garlic.
  9. Then add the cornstarch/water mixture.

You can find complete recipes of this Tofu Teriyaki Bowl With Broccoli & Peppers in veganinsanity.com