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SRIRACHA TOFU TACOS 🌮 the best easy plant-base

SRIRACHA TOFU TACOS 🌮 the best easy plant-based meal - ready in 15 mins!

comment RECIPE PLEASE to have the recipe sent right to your DMs 💌

this recipe uses some #TraderJoes shortcuts to make it SUPER quick & easy, but you can also easily make it if you don’t have a TJs near you!

here’s what you’ll need:
• TJ’s baked sriracha tofu
• TJ’s salsa de cacahuate
• cabbage
• avocado
• lime & cilantro
• corn tortillas

hope you love this one!! a new staple on my table, for sure 😍💗🌮 enjoy!

herby marinated white bean salad with the fresh su

🫐 BLUEBERRY COBBLER (gf/v) is the best taste of

new GF BANANA SNACK CAKE with silky vegan chocolat

melty oatmeal chocolate chip skillet cookie 🍪 t

my new favorite lunch 🥙 crispy CHEESY pesto bru

my new favorite lunch 🥙 crispy CHEESY pesto bruschetta chick’n wraps‼️ made in 10 minutes — and sooo dang satisfying! I made it gluten-free & vegan, but it can easily be adjusted to your dietary preferences 💃🏻

to make —
• ~2 tablespoons miyokoscreamery vegan liquid mozzarella, or your favorite cheese of choice (vegan or dairy works)
• 1 large flour wrap-style tortilla (I used a gluten free cassava tortilla from latortillafactory)
• 3-4 chicken nuggets (I used daringfoods crispy chick’n)
• pesto
• bruschetta (mine is from traderjoes)
• basil
• lettuce

put your chicken tenders into the oven to heat up while you prep the tortilla, according to package directions!
heat up a sauté pan to medium-high heat and place the cheese right on the pan. put your tortilla on top and press down to spread the cheese out and start it melting onto the tortilla.
once the cheese is crispy, remove and flip onto a plate, cheese side up.
spread the pesto on top. top with the lettuce, crispy chicken, bruschetta, and basil.
roll up the wrap and enjoy!!

the crispy cheese trick is life changing - going to be making all the crispy cheese #wraps for the foreseeable future!!

BANANA BROWNIES 🍌 GF + vegan! the perfect way t

BANANA BROWNIES 🍌 GF + vegan! the perfect way to use up your ripe bananas 😍 ready in 30 minutes | easily made nut free | flourless | sooo fudgy and delicious!!

to make them —
3 ripe bananas
½ cup almond butter or other nut/seed butter of your choice
6 tablespoons (30g) cacao powder
3 tablespoons coconut sugar
1 teaspoon vanilla extract
¾ teaspoon baking powder
¼ teaspoon salt, if using unsalted nut butter
⅓ cup dark chocolate chips

in a mixing bowl, mash the bananas. add the nut butter, cacao powder, coconut sugar, vanilla extract, baking powder, and salt, if using.
whisk until combined, and then fold in the chocolate.
spread in an 8x8” or similarly sized baking dish (mine was a 9x6” pan).
bake at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean and the brownies are set.
cool completely before cutting. store in an airtight container at room temperature for a few days, or in the fridge for up to a week.

make sure to SAVE this recipe so you have it on hand next time you have ripe banana abundance, and enjoy!!

creamy tomato white bean stew! 🍅🌿 ready in 3

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