Breakfast Recipes
Avocado toast with cherry tomatoes and balsamic glaze
Ingredients:
2 slices of whole grain bread
1 ripe avocado
Handful of cherry tomatoes
Balsamic glaze
Salt and pepper to taste
Optional: Red pepper flakes, fresh basil leaves
Instructions:
Toast the bread slices until they reach your desired level of crispiness.
While the bread is toasting, halve the cherry tomatoes and slice the avocado.
Once the bread is toasted, mash the avocado onto each slice using a fork.
Top the mashed avocado with halved cherry tomatoes.
Drizzle balsamic glaze over the avocado and tomatoes.
Season with salt and pepper to taste.
Optionally, sprinkle red pepper flakes for some added heat or garnish with fresh basil leaves for extra flavor
Vegan banana pancakes
Ingredients:
1 ripe banana
1 cup all-purpose flour (or whole wheat flour for a healthier option)
1 tablespoon baking powder
1 tablespoon sugar or maple syrup
1 cup plant-based milk (such as almond, soy, or oat milk)
1 teaspoon vanilla extract
Pinch of salt
Oil or vegan butter for cooking
Instructions:
In a mixing bowl, mash the ripe banana with a fork until smooth.
Add the flour, baking powder, sugar (or maple syrup), plant-based milk, vanilla extract, and a pinch of salt to the mashed banana.
Mix all the ingredients together until just combined. Be careful not to overmix, as this can make the pancakes tough.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or vegan butter.
Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or vegan butter to the skillet as needed.
Serve the vegan banana pancakes warm, topped with your favorite toppings such as sliced bananas, berries, maple syrup, or vegan chocolate chips.
Serve immediately and enjoy your delicious avocado toast with cherry tomatoes and balsamic glaze!
Overnight oats with almond milk and fresh fruit
Ingredients:
1/2 cup rolled oats
1/2 cup almond milk (or any other plant-based milk)
1 tablespoon chia seeds (optional, for added thickness)
1/2 teaspoon vanilla extract
1-2 tablespoons maple syrup or sweetener of choice (optional)
Fresh fruit (such as sliced bananas, berries, chopped apples, or mangoes) for topping
Nuts, seeds, or nut butter for additional toppings (optional)
Instructions:
In a mason jar or airtight container, combine the rolled oats, almond milk, chia seeds (if using), vanilla extract, and maple syrup (if using). Stir well to combine.
Cover the jar or container with a lid and shake it gently to mix all the ingredients together.
Place the container in the refrigerator and let it sit overnight, or for at least 4-6 hours, to allow the oats to soften and absorb the liquid.
The next morning, give the overnight oats a good stir to ensure everything is well combined.
If desired, add more almond milk to adjust the consistency to your liking.
Top the overnight oats with your favorite fresh fruit, nuts, seeds, or nut butter.
Lunch Recipes
Chickpea salad wraps with tahini dressing
Ingredients:
For the Chickpea Salad:
1 can (15 oz) chickpeas, drained and rinsed
1/2 red onion, finely chopped
1 red bell pepper, diced
1 cucumber, diced
1/4 cup chopped fresh parsley or cilantro
Juice of 1 lemon
Salt and pepper to taste
For the Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon olive oil
1 garlic clove, minced
Salt and pepper to taste
For Wraps:
Whole wheat or spinach tortillas
Lettuce leaves (optional)
Sliced tomatoes (optional)
Sliced avocado (optional)
Instructions:
In a large mixing bowl, combine the chickpeas, chopped red onion, diced red bell pepper, diced cucumber, and chopped fresh parsley or cilantro.
In a separate small bowl, whisk together the tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until smooth and well combined. Adjust the consistency by adding more water if needed.
Pour the tahini dressing over the chickpea salad mixture and toss until everything is evenly coated.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Lay out the tortillas on a clean surface. Place a lettuce leaf on each tortilla (if using).
Spoon the chickpea salad onto the center of each tortilla.
Add sliced tomatoes and avocado on top of the chickpea salad if desired.
Fold the sides of the tortillas over the filling, then roll them up tightly to form wraps.
Cut the wraps in half diagonally if desired, and serve immediately, or wrap them tightly in foil or parchment paper for an on-the-go meal.
Quinoa and black bean burrito bowls
Ingredients:
For the Quinoa:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/2 teaspoon salt
For the Black Beans:
1 can (15 oz) black beans, drained and rinsed
1 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
For the Salsa:
1 cup diced tomatoes
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste
For the Guacamole:
2 ripe avocados
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste
Optional Toppings:
Shredded lettuce
Sliced jalapeños
Sliced black olives
Sliced green onions
Vegan sour cream
Hot sauce
Instructions:
Cook quinoa: Rinse 1 cup quinoa, then combine with 2 cups water or vegetable broth and 1/2 tsp salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let sit for 5 minutes.
Prepare black beans: Heat 1 tsp olive oil in a skillet over medium heat. Add 1 can black beans (drained and rinsed), 1 tsp ground cumin, 1/2 tsp chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
Make salsa: Combine 1 cup diced tomatoes, 1/2 cup diced red onion, 1/4 cup chopped cilantro, juice of 1 lime, salt, and pepper in a bowl. Mix well.
Prepare guacamole: Mash 2 ripe avocados in a bowl. Stir in 1/4 cup diced red onion, 1/4 cup chopped cilantro, juice of 1 lime, salt, and pepper.
Assemble bowls: Divide cooked quinoa among bowls. Top with seasoned black beans, salsa, and guacamole. Add optional toppings like shredded lettuce, jalapeños, olives, green onions, vegan sour cream, or hot sauce.
Top with seasoned black beans, salsa, and guacamole
Roasted vegetable and hummus sandwiches
Ingredients:
Assorted vegetables for roasting (e.g., bell peppers, zucchini, eggplant, red onion, mushrooms, cherry tomatoes)
Olive oil
Salt and pepper
Optional: Garlic powder, paprika, dried oregano, or other preferred herbs and spices
Hummus
Bread slices (e.g., whole wheat, sourdough, ciabatta)
Optional toppings: Fresh greens (lettuce, spinach), sliced avocado, balsamic glaze
Instructions:
Preheat your oven to 425°F (220°C).
Prepare the vegetables: Slice your preferred vegetables for roasting. Common choices include bell peppers, zucchini, eggplant, red onion, mushrooms, and cherry tomatoes. Toss the vegetables with olive oil, salt, pepper, and any desired herbs or spices (such as garlic powder, paprika, or dried oregano) on a baking sheet lined with parchment paper.
Roast the vegetables: Spread the seasoned vegetables evenly on the baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are tender and lightly browned, stirring halfway through to ensure even cooking.
While the vegetables are roasting, prepare the sandwiches: Take your preferred bread slices (such as whole wheat, sourdough, or ciabatta) and spread a generous layer of hummus on each slice.
Assemble the sandwiches: Once the vegetables are roasted to perfection, remove them from the oven and let them cool slightly. Place a generous portion of the roasted vegetables on one slice of bread spread with hummus. Top with another slice of bread to form a sandwich.
Cut the sandwiches in half if desired and serve them immediately while the vegetables are still warm. Optionally, you can add extra toppings like fresh greens (such as lettuce or spinach), sliced avocado, or a drizzle of balsamic glaze for added flavor
Dinner Recipes
One-pot coconut curry with vegetables and tofu
Ingredients:
1 block (14-16 oz) firm or extra firm tofu
2 tablespoons oil (such as coconut oil or vegetable oil)
1 medium onion, diced
3 cloves garlic, minced
Assorted vegetables, chopped (e.g., bell peppers, carrots, broccoli, cauliflower, snap peas)
2-3 tablespoons curry paste or 1-2 tablespoons curry powder
1 can (13.5 oz) coconut milk
1 cup vegetable broth
Salt and pepper to taste
Optional garnishes: Fresh cilantro, sliced green onions, lime wedges
Instructions:
Prepare the tofu: Press the tofu to remove excess moisture by wrapping it in paper towels or a clean kitchen towel and placing a heavy object on top. Let it sit for about 15-20 minutes. Once pressed, cut the tofu into cubes.
Heat a large pot or deep skillet over medium heat. Add a tablespoon of oil and swirl to coat the bottom of the pot.
Add the cubed tofu to the pot and cook until golden brown on all sides, stirring occasionally. Remove the tofu from the pot and set it aside.
In the same pot, add a bit more oil if needed and sauté diced onion and minced garlic until softened and fragrant, about 2-3 minutes
Add your preferred vegetables to the pot. Common choices include bell peppers, carrots, broccoli, cauliflower, and snap peas. Stir and cook for another 5 minutes until the vegetables begin to soften.
Stir in your curry paste or curry powder. Use about 2-3 tablespoons of curry paste or 1-2 tablespoons of curry powder, depending on your preference and Lentil shepherd's pie with mashed sweet potatoesthe intensity of flavor you desire. Cook for another minute to allow the spices to bloom.
Pour in a can of coconut milk and vegetable broth. Stir well to combine all the ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
Taste the curry and adjust the seasoning with salt, pepper, or additional curry paste/powder if desired.
Once the curry is done cooking, add the cooked tofu back into the pot. Stir gently to incorporate the tofu with the vegetables and sauce.
Serve the coconut curry hot over cooked rice or noodles. Garnish with fresh cilantro, sliced green onions, or a squeeze of lime juice if desired.
Spaghetti with spinach and cherry tomatoes
Cook the Lentils:
Rinse 1 cup of dried lentils under cold water and drain.
In a pot, combine the rinsed lentils with 2 cups of vegetable broth or water.
Bring to a boil, then reduce heat to a simmer and cook for 20-25 minutes, or until the lentils are tender. Drain any excess liquid and set aside.
Prepare the Filling:
Preheat the oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of oil over medium heat.
Add 1 diced onion, 2 minced garlic cloves, and diced carrots. Cook for 5-7 minutes until the vegetables are softened.
Add 1 cup of frozen peas and 1 cup of corn kernels to the skillet. Cook for an additional 2-3 minutes.
Stir in the cooked lentils and 1 tablespoon of tomato paste. Season with salt, pepper, and any desired herbs or spices (such as thyme, rosemary, or paprika). Cook for another 2-3 minutes, then remove from heat.
Prepare the Mashed Sweet Potatoes:
Peel and chop 2 large sweet potatoes into chunks.
Place the sweet potato chunks in a pot of water and bring to a boil.
Reduce heat to a simmer and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
Drain the sweet potatoes and return them to the pot.
Mash the sweet potatoes with a potato masher or fork until smooth. Season with salt and pepper to taste.
Assemble the Shepherd's Pie:
Transfer the lentil and vegetable mixture to a baking dish and spread it out evenly.
Spread the mashed sweet potatoes on top of the lentil mixture, creating an even layer.
Bake the Shepherd's Pie: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is lightly golden and the filling is bubbly around the edges.
Otao Kitchen Cooking Courses for Easy Vegan Recipes
Our class takes you on a meatless culinary journey from India to Japan. It's suitable for everyone, regardless of experience, who wants to add some excitement to their vegetarian cooking.
You'll learn how to make healthy Japanese vegetable sushi rolls and flavorful Indian curries
Our talented cooks will guide you through everything, from using kitchen appliances to preparing tasty vegetarian meals.
But it's not just about cooking. It's also about connecting with like-minded people who share your love for food. Picture yourself enjoying a glass of wine or beer while chatting and cooking with a small group of fellow food enthusiasts.
When you join us, you'll dive right into the cooking process. We'll walk you through each step, from gathering ingredients to cooking your scrumptious dish. Plus, you'll have the opportunity to take some leftovers home!
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