@cookingforpeanuts

7-Minute Chili Crisp Recipe. Stovetop or microwave. Save 💰and make your own. This stuff is amazing! I add it to almost everything and it truly ups the flavor!!! ✅Makes 2 cups (feel free to make half the recipe as needed) ✅Ingredients: 1 ¼ cups grapeseed, avocado oil, or vegetable oil ½ cup thinly sliced shallots 8 large cloves garlic, thinly sliced 1 cup crushed red pepper (red chili flakes) 1 cinnamon stick 1 tablespoon maple syrup 1 tablespoon tamari or soy sauce 2 teaspoons grated or finely minced ginger ½ teaspoon salt or to taste ✅Place the shallots, garlic, and oil in a microwave safe dish. Cook in the microwave uncovered for about 7 minutes, or continue to cook one minute at a time until the shallots and garlic are golden brown and crispy. Or simmer stovetop in a saucepan. (Try to cut them about the same thickness so they cook evenly.) Set aside to cool for 1 minute. Add the crushed red pepper, cinnamon stick, maple syrup, tamari, ginger, and salt. Mix well to combine. Add more oil as needed to submerge ingredients. ✅Note: Chili crisp should be refrigerated in an airtight container for up to 2 weeks. It is important that the garlic and shallots are fried until fully crisp to minimize as the risk of botulism. You can make half the recipe, or freeze some on the same day you make it for later use. #chilicrisp #chilioil #veganrecipes #budgeting #easyrecipes #easyvegan #homemade #plantbasedrecipes #spicyfood #avocadotoast #plantains

🫙Anti-Inflammatory Thai Red Curry Sauce @cookingforpeanuts makes enough for 3 different curries!🍛Stay on track with your healthy eating goals by meal prepping this sauce in advance! Simply add your proteins and veggies for serving! ADD almost anything: lentils, chickpeas, tofu, tempeh, most beans, mushrooms, seitan, soy curls, peas, cauliflower, carrots, sweet potatoes etc!!! Endless. It’s budget and pantry-friendly! Serves 9 ✅Ingredients: Drizzle of olive oil (or veggie broth) 2 medium yellow onions 8 cloves garlic, minced 2 tablespoons grated or minced fresh ginger 6 tablespoons vegan Thai Red Curry Paste 1 teaspoon turmeric 2 2/3 cups unsweetened coconut, oat, or soy milk 1 (28-ounce) can diced tomatoes, drained 4 tablespoons fresh lime juice 1 tablespoon tamari or soy sauce, plus more to taste (optional) 1 tablespoon maple syrup, or to taste ✅Heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 4 minutes, or until translucent. Add the red curry paste, and turmeric and cook for one minute more. Add the nondairy milk and simmer for 10 minutes. Blend for a smoother sauce. Add veggie broth, water, or more nondairy milk as desired for consistency. Season with lime juice, tamari, and maple syrup. #vegan #mealprepideas #healthyrecipes #veganrecipes #plantbased #easyrecipes #easyvegan #chickpeas #dinnerideas #healthyfood #budgetfriendly #curry #vegancurry

🍛7-Ingredient 20-Minute Buddha Bowl @cookingforpeanuts . You can make this without cashews! Herby Garlic Lemon Sauce, Sweet Potatoes, Chickpeas, and Quinoa. Who is the star of the show??? ✅Serves 3 to 4 Ingredients: ✅For the Buddha bowl: ¾ cup uncooked quinoa, or 1 cup uncooked rice 1 (15-ounce) can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas, or 1 cup cooked Puy, French, or green lentils) 2 medium sweet potatoes, or 4 carrots, chopped into ½-inch pieces Drizzle of olive oil Dash of garlic powder Dash of onion powder Salt to taste ✅For the Herby Lemon Garlic Sauce: 1 cup raw cashews, soaked in boiled water for 10 minutes, drained (or silken firm tofu, or 1/2 cup soaked sunflower seeds) 3 small garlic cloves 7 chives or 1 tablespoon chopped fresh herbs, plus more for garnish 2 tablespoons lemon juice plus more to taste ✅Preheat the oven to 425ºF. ✅Cook the quinoa according to the directions on the packet. ✅Transfer the sweet potato and chickpeas to a large rimmed baking sheet. Toss with olive oil, garlic powder, and salt. Roast for 20 minutes, tossing halfway. Change the oven setting to grill or broil and cook for about 3 more minutes, or until the chickpeas are crispy. ✅Meanwhile, transfer the cashews, garlic, chives, lemon juice, and ½ cup water to a blender. Blend on high until smooth. Add more water as needed until the desired consistency. Season with salt, and more lemon juice to taste. Garnish with chopped fresh herbs. ✅Combine sweet potatoes chickpeas, and quinoa. Garnish with chopped fresh parsley. Serve with a generous drizzle of sauce. #buddhabowl #easyrecipes #easyvegan #healthyvegan #glutenfree #dairyfree #veganlunch #vegandinner #sweetpotato #quinoa #chickpeas #veganfood

🎥Watch to end for a surprise! ✅Viral Scrambled Oats but vegan! @cookingforpeanuts Really good! ✅Serves 2 Ingredients: 1 large ripe banana 3/4 cup rolled oats 1/4 cup cashew or nondairy yogurt of choice 1 teaspoon cinnamon 2 teaspoons oil 2 teaspoons maple syrup or to taste Mash the banana in a large bowl. Add the oats, yogurt, cinnamon, and oil. Mix well to combine. Heat a large nonstick skillet over medium heat. Transfer the oat mixture to the skillet. Spread it out into an even layer and cook for about 5 minutes, undisturbed, or until cooked through and just crispy underneath. Scramble the mixture and cook for about 5 minutes more, or until golden brown, mixing frequently. Add maple syrup and cook for another minute for sweeter oats. Serve as is, or with nondairy milk, protein powder, and fresh berries. #oats #oatmeal #oatmealbowl #veganoatmeal #veganbreakfast #healthybreakfast #easybreakfast

⏰20 Minute Easiest Tofu Curry @cookingforpeanuts (28g protein). Use any protein you like if you don’t want tofu. Budget-friendly, anti inflammatory, needs to be on your weekly rotation. Serves 3 to 4 ✅Ingredients: 14 to 16 ounces tofu, pressed, and cut into ¾-inch cubes Drizzle of olive oil Dash of onion powder Dash of garlic powder Salt to taste 1 medium yellow onion 4 cloves garlic, minced 1 tablespoons grated or minced fresh ginger 3 tablespoons vegan Thai Red Curry Paste ½ teaspoon turmeric 1 1/3 cups unsweetened coconut, oat, or soy milk 1 (14.5-ounce) can diced tomatoes, drained 2 tablespoons fresh lime juice, plus more to taste 2 teaspoons tamari or soy sauce, plus more to taste (optional) ½ tablespoon maple syrup, or to taste 2 packed cups baby spinach (optional) ✅Transfer the tofu to a large nonstick baking sheet. Toss with olive oil, garlic powder, onion powder, and salt. Bake at 425ºF for 15 minutes, tossing halfway. ✅Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 4 minutes, or until translucent. Add the red curry paste, and turmeric and cook for one minute more, stirring constantly. Add the nondairy milk and simmer for 10 minutes. Blend with an immersion blender for a smoother sauce. Add veggie broth or water as needed. Season with lime juice, tamari, and maple syrup. ✅Add the tofu, and spinach and mix to combine. Cook for about 2 minutes more, or until the tofu is heated through and the spinach is just wilted. #tofu #vegancurry #tofucurry #easyvegan #healthyveganfood #veganrecipes #healthyrecipes #dairyfree #glutenfree

🌮high-protein, 15-minute, Tofu Pesto Pitas -28 grams protein in just the pesto!!! Easy, fast, healthy. ✅Makes 3 sandwiches 14 ounces extra-firm tofu ½ cup walnuts, pine nuts, cashews, or sunflower seeds 2 cups packed fresh basil (large stems removed) 3 large cloves garlic 2 tablespoons lemon juice, plus more to taste 2 to 3 tablespoons olive oil ¼ cup nutritional yeast Salt to taste ✅Garlic chive sauce: 1 cup raw cashews (soaked in boiled water at least 10 minutes) 3 cloves garlic 7 chives plus more chopped for garnish 2 tbsp lemon juice, plus more to taste Salt to taste 1/2 cup water, plus more as needed ✅Optional for serving: 3 medium pitas Creamy chive dipping sauce ✅Drain and press the tofu or use super firm pre-pressed tofu. Break the block into about 2-inch pieces and place them into the canister of a food processor. ✅Add the walnuts, basil, garlic, lemon juice, olive oil, ¼ cup water and process until mostly smooth with some chunks remaining.  ✅Transfer the filling to a large skillet and cook over medium-high heat for about 3 minutes, or until warmed through. #tofu #vegansandwich #healthylunch #veganlunch #pesto #healthyveganfood #easyrecipes #veganrecipes #plantbasedrecipes #easyvegan #vegan #dairyfree #glutenfree #healthyvegan #mealprep #mealprepideas #healthyfood

🍜🥦Soo good Vegan Beef & Broccoli. @cookingforpeanuts If you haven’t tried soy curls, this is your sign! They are so meaty, clean, loaded with protein and made with just Non GMO whole soybeans. They’re so easy to use. ✅Serves 4 ✅Ingredients: -2 ½ cups broccoli florets (about 1 small-medium head), lightly steamed stovetop or microwave -4 ounces soy curls -1 vegetable bouillon cube* dissolved in 2 cups boiling hot water (or 2 cups boiling hot vegetable broth) -1 teaspoon cornstarch -4 cloves garlic, minced -1 tablespoon minced or grated ginger -3 tablespoons soy sauce or tamari -2 tablespoon rice vinegar -2 tablespoons maple syrup or blackstrap molasses•, plus more to taste -2 teaspoons chili garlic sauce -½ tablespoon sriracha -1 ½ teaspoons toasted sesame oil -8 ounces noodles, cooked ✅ Mix the cornstarch into the hot broth. Transfer the soy curls to a medium bowl and add the hot broth mixture to cover. (Add more water as needed to make sure the soy curls are completely covered in liquid.) Soak for 10 minutes. ✅Transfer the soy curls and broth mixture to a large skillet. Simmer over medium-low heat for about 5 minutes, or until all the broth is absorbed. ✅Add the garlic, and ginger and cook over medium-high heat for 1 minute, stirring constantly. Mix in the soy sauce, rice vinegar, maple syrup, chili garlic sauce, and sriracha. Cook for about 3 minutes, or until gently bubbling, stirring frequently. Add the broccoli and cook for another minute. Add toasted sesame oil. Adjust soy sauce, maple syrup, and sriracha to taste. ✅Serve with cooked noodles or a grain of your choice. *Better Than Bouillon No Beef Base (1 tsp) gives this a real beefy flavor. Or use any variety bouillon cube. I use Edward & Sons’ Low Sodium Not-Chick’n for less salt. *Black strap molasses adds a rich umami flavor, iron, and a dark color but its use is controversial. #soycurls #veganbeef #veganrecipes #healthyvegan #veganprotein #noodles #plantbasedrecipes #veganasianfood

🥕🧁Carrot Cake Overnight Oats @cookingforpeanuts -don’t worry, I did not use these cat-sniffed grated carrots in the jars!!!🐈‍⬛🥕Veggies for breakfast with this vegan & gluten-free deliciousness. Packed with omega-3s, fiber, vitamin A, calcium, and protein. Add optional protein powder as desired. ✅Serves 1 ✅Ingredients: ½ cup rolled oats 2 teaspoons chia seeds ¼ cup grated carrot ½ teaspoon cinnamon 1/8 teaspoon allspice 1 ½ tablespoons raisins or sultanas (optional) ½ teaspoon vanilla extract ¾ cup nondairy milk ✅Optional for serving: Maple syrup Nondairy yogurt Pecans or walnuts ✅Add the rolled oats, chia seeds, carrot, cinnamon, all spice, raisins, vanilla, and nondairy milk to an airtight jar or container. Mix well to combine. Refrigerate overnight or up to 3 days. ✅If you want to add 1 scoop protein powder, add an additional 1/4 cup nondairy milk. #overnightoats #oats #healthybreakfast #veggiesforbreakfast #veganbreakfast #mealprepideas #chiaseeds

💥💥Gluten-free bang bang cauliflower. I used @Simplemills Sea Salt Almond Flour Crackers for a delicious, nutrient-dense breading and they turned out addictively crispy. #SimpleMillsPartner I couldn’t stop eating them! Available at @target , these sea salt almond flour crackers are made with an almond, flaxseed, and sunflower seed flour blend for a dose of heart healthy fats. ✅Ingredients: 1 medium-large head cauliflower, cut into florets ¾ cup gluten-free rice flour mix or all-purpose flour ½ cup cornstarch 1 tablespoon chili garlic sauce 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon black pepper 2 teaspoons lemon juice ¾ to 1 cup unsweetened nondairy milk. 1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers, coarsely ground in a food processor to texture of panko, or ground cornflakes, or regular panko ✅Bang Bang Sauce: ½ cup vegan mayonnaise ¼ cup chili garlic sauce 2 tablespoons maple syrup ✅Preheat the oven to 450ºF. ✅In a large bowl, mix the flour, cornstarch, chili garlic sauce, garlic powder, onion powder, salt, pepper, and lemon juice. Add ¾ cup milk and mix to combine. Add more milk as needed if the batter is too thick. It should not be sticky or runny. ✅Place the Simple Mills breadcrumbs in a large bowl beside the batter bowl. Transfer the florets to the batter bowl and use a silicone spatula to toss them until evenly coated. Then transfer them to the breadcrumbs, a few at a time, and toss with a clean spatula to coat evenly. ✅Place the florets on a large nonstick or lined baking sheet in a single layer, not touching. ✅Bake for 25 minutes, or until lightly crispy and golden brown. ✅In a large bowl, mix the vegan mayonnaise, chili garlic sauce, and maple syrup until combined. ✅Toss the cauliflower in the sauce using a silicone spatula until evenly coated. Place them back onto the baking sheet and bake for 2 to 3 minutes more, or until the sauce just starts to gently bubble. #cauliflower #cauliflowerrecipes #glutenfreerecipes #veganrecipes #veganappetizer #glutenfreevegan

🥬Easy 7-Ingredient Chickpea Wraps @cookingforpeanuts These are seriously addictive. I like adding raisins or sultanas for a hint of sweetness but optional. ✅Makes 5 wraps ✅Ingredients: 2 (15-ounce) cans chickpeas, drained and rinsed (or 1 ½ cups cooked) ✅Optional for roasting: Drizzle of olive oil Dash of paprika Dash of garlic powder Salt to taste ✅For the dressing: ¾ cup tahini (or vegan Mayo) ¼ teaspoon ground cumin ¼ teaspoon curry powder ¼ teaspoon cayenne pepper (optional) 1 medium lemon, juice 2 garlic cloves (optional) ½ cup ice-cold water, plus more as needed ¼ teaspoon salt or to taste 1 teaspoon maple syrup or to taste (optional) ✅Other: 1/3 cup raisins or sultanas (optional) 1 bunch collard greens or kale, tough stems removed, leaves only 5 large soft tortillas ✅Optional: Preheat oven to 425ºF. Dry the chickpeas between layers of a kitchen or paper towel. Transfer to a large baking sheet. Toss with olive oil, paprika, garlic powder, and salt to taste. Roast for about 15 minutes, or until crispy. ✅Transfer the tahini, cumin, curry powder, cayenne, and lemon juice to a medium bowl. Press or grate the garlic into the bowl. Add the water and mix to incorporate. Add maple syrup, and salt to taste. ✅Transfer chickpeas to a large bowl. Add the desired amount of dressing, and raisins if using. Toss. ✅Place one or two collard green leaves on each wrap to cover. Add the chickpeas. Fold the leaves and tortilla over the chickpeas into burrito shape. ✅Toast the wrap on both sides in a stainless-steel skillet over medium-high heat until golden brown. For extra crispy, add a drizzle of oil to skillet first. (Use remaining sauce with roasted sweet potatoes-so good!) #vegan #mealprepideas #healthyrecipes #veganrecipes #plantbased #easyrecipes #easyvegan #chickpeas #tahini #dinnerideas #healthyfood #budgetfriendly

🫙Cinnamon Bun Overnight Oats made with CocoaVia #cocoaviapartner 💙 I have been using @cocoavia daily for 7 years now for promoting heart health. The cocoa extract in CocoaVia is the most proven flavanol bioactive, backed by over 20 years of scientific research. Flavanols are so good for your heart that the Academy of Nutrition and Dietetics recommends 400-600 mgs a day. They’re found in apples, berries, tea, cocoa, and other foods but it’s hard to get the recommendation through just food. Plus, I enjoy the taste of CocoaVia. I use it to make drinks, chia pudding, and overnight oats all the time. Visit the link in my story to check out CocoaVia Cardio Health powder or capsules. Use code NISHA20 to save 20% on your CocoaVia order. ✅Serves 1 ✅Ingredients: ¾ cup unsweetened nondairy milk 1/3 cup plain nondairy yogurt 1 tablespoon natural almond or peanut butter ¼ teaspoon cinnamon 1 (500mg) scoop CocoaVia Cardio Health Supplement ½ cup rolled oats 1 tablespoon chia seeds 1 tablespoon currants, raisins, or sultanas Maple syrup to taste ✅Transfer the nondairy milk, yogurt, almond butter, cinnamon, and CocoaVia Cardio Health supplement to a blender. Blend on high until smooth. ✅Pour the blended mixture into an airtight container. Add the oats, chia seeds, and currants and mix well to combine. Add maple syrup to taste. Layer cooked apple on top, if using. Refrigerate for at least 4 hours or overnight. #overnightoats #chiaseeds #chiapudding #veganbreakfast #healthybreakfast #veganfood #veganrecipes #nutrition #healthyrecipes #veganrecipes #breakfastrecipes #mealprepideas

🍠30-Minute Harvest Bowl Sweet Potatoes @cookingforpeanuts healthy and delicious ☺️ ✅Ingredients: ✅For the sweet potatoes: 4 small-medium sweet potatoes Drizzle of olive oil Salt and pepper to taste ✅For the Harvest Bowl: 1 (15-ounce) can chickpeas, drained and rinsed (or 1 ½ cups cooked) 5 cups chopped red cabbage ¼ teaspoon ground turmeric ½ teaspoon ground cumin ½ teaspoon cinnamon ½ teaspoon garlic powder Salt to taste 1/3 cup pecans or walnut halves ¼ cup pepitas 1/3 cup dried cranberries (I prefer unsweetened) ✅For the Creamy Balsamic Dressing: 5 tablespoons tahini 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 teaspoon maple syrup or to taste 1 ½ teaspoons apple cider vinegar or lemon juice to taste ¼ teaspoon garlic powder Salt to taste 2 tablespoons warm water plus more as needed ✅Preheat an air fryer to 390ºF or the oven to 400ºF. ✅Rub the sweet potatoes with a drizzle of olive oil, salt, and pepper. Prick with a fork. Transfer to a baking sheet and either air fry for about 30 minutes, or roast for about 45 minutes, or until fork tender. ✅Meanwhile, toss the chickpeas and cabbage in olive oil, turmeric, cumin, cinnamon, garlic powder, and salt. Roast with the sweet potatoes for the last 15 minutes. Add the pecans and pepitas for the last 6 minutes of cooking. ✅Add the tahini, balsamic vinegar, Dijon, maple syrup, garlic powder, apple cider vinegar, and 2 tablespoons warm water to a medium bowl. Mix well to combine. Add more warm water as needed. Salt to taste. ✅Toss the warm salad in one half of the dressing, or as desired. ✅Once the potatoes are cool enough to handle, scoop out some of the flesh. Load the potatoes with the salad. Drizzle with more dressing as desired. #veganfood #sweetpotato #plantbased #veganrecipe #healthyrecipe #chickpeas #plantbaseddiet #vegan #mealprep #plantbaseddiet #mealprepideas #recipes #easyrecipe #healthy #healthyfood #healthydiet #healthyeating #healthyrecipes