I’ve been liking these Pistachio Chewy Bites so much lately, I not only eat them as a snack, but I also chop them up and sprinkle them on everything! I love how they are not too sweet, but are still totally satisfying if you’re craving something sweet. They are extremely nutritious and made with more than 50 percent pistachios, which is great because most people are quite stingy when it comes to pistachios! Haha! Pistachio Chewy Bites also provide a great balance between carbs, protein, and fat, for a snack loaded with fiber, vitamins and minerals. In this recipe, I served them as part of breakfast, served over matcha nice cream. Here’s how I did!
4 frozen bananas*
2 teaspoons matcha powder
1/3-1/2 cup plant milk or coconut water
4 Pistachio Chewy Bites, chopped
Seasonal fruits, chopped (optional)
Place the bananas in a blender or food processor. Process until the bananas start to break down. Add the matcha powder and the milk, and blend until completely smooth. Transfer to serving bowls, garnish with fresh fruits (mandarins were in season at the time of the picture) and chopped Pistachio Chewy Bites, and enjoy!
*To freeze bananas to make nicecream, start with really ripe bananas. Break them up in chunks and place the chunks in a freezer-grade ziptop bag. I always have 3-4 large ziptop bags in my freezer loaded with bananas, ready for nicecream.
Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlondeon Instagram. Bon appétit!
Jerk has always been one of my favorite seasonings. There is something quite unique about it, probably because of the use of allspice berries. I remember the cookouts on the streets of Jamaica. The smell is something I will never forget… The hot grills, the salt air, the spices. Well, as you would expect, back in my kitchen, I still crave Jamaican cuisine. Often.
I have a dry jerk seasoning blend that I usually have on hand. I use it on roasted cashews all the time. I am not sure where I got the recipe as it was written on a piece of paper in one of my notebooks. But it was exactly what I needed here!
1 block extra-firm tofu, pressed and cut into small cubes
In a medium bowl, mix the olive oil, lime juice, ginger, garlic, and jerk seasoning. Add the tofu cubes to the bowl, and mix until well coated.
Spread the tofu cubes in one layer on a parchment-lined baking sheet. Transfer to the oven and cook 15 minutes. Shake the tofu cubes around and return to the oven for an additional 10 minutes. Remove from the oven and serve with sliced green onions, rice and peas, and cabbage slaw. Bon appétit!
I am not sure where I got this magical powder recipe. I found it written in a notebook at home. Big thank you to whoever shared this. This is something precious in a kitchen, something like my garam masala. You should always have some on hand. This jerk seasoning is used in my Baked Jerk Tofu recipe, but you can also toss it into simmering coconut milk and serve over pasta. You can toss raw cashews with coconut oil, sprinkle them with the jerk seasoning, and pop in the oven. You can also sprinkle some on fried plantain chips. It’s really endless. It’s spicy and tangy, and you won’t want to live without it!
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons cayenne
2 teaspoons dried parsley
2 teaspoons dried thyme
2 teaspoons sea salt
2 teaspoons sugar
1 teaspoon paprika
1 teaspoon allspice
1/2 teaspoon dried crushed pepper
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Just mix everything in a small bowl. Keep in the fridge in an airtight container. Bon appétit!
This baked tofu recipe is everything! The kids have been asking for it on the daily lately, and I figured I had to post it so your kids can also bug you for a tofu meal! I usually don’t even have the time to plate, and it’s gone! Try it and let me know how you like it! Did I mention how easy it is to make? Here’s how you do:
1 brick extra firm tofu, paper-towel dried and cut into thick planks or cubes
3 tablespoons toasted sesame oil
2 tablespoons creamy, natural peanut butter
1 1/2 teaspoon five-spice powder
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon lime juice
2 teaspoons maple syrup
1 teaspoon sea salt
Preheat the oven to 350°. To prepare the sauce, whisk together the sesame oil, peanut butter, five-spice powder, minced garlic, minced ginger, lime juice, maple syrup, and sea salt.
Place tofu in a shallow container and pour the sauce on top. Using your hands, turn the tofu around so that all surfaces are covered. Let it marinate for 15 minutes.
To bake, remove the tofu from the sauce (keeping the sauce handy) and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. Brush generously the top of the tofu pieces with half of the leftover sauce. Transfer the baking sheet to the oven and bake for 10 minutes. Turn the pieces over and baste with the rest of the sauce. Bake for an additional 10-15 minutes, until the tofu is puffed and golden. Remember that the baking time will vary depending on the size of your planks or cubes. Bon appétit!
If you try this recipe, please let me know! Leave a comment below and don’t forget to tag your photos on social media using #THEVeganBlonde.
Fabulously easy and versatile, this baked BBQ tofu recipe will give you so much pleasure. It requires only seven ingredients, including the tofu, and the salt and pepper, and can be used in a multitude of ways. Depending on how you slice your tofu, you can use strips for sandwiches, planks for bowls, or cubes for soups.
1 brick extra firm tofu, pressed (click here to see how to press tofu and get it ready for use)
4 tablespoons toasted sesame oil
4 tablespoons tamari
2 teaspoons smoked paprika
7-8 drops liquid smoke
2 cloves garlic, minced
Sea salt and pepper, to taste
Preheat the oven to 350°. Whisk together the sesame oil, tamari, smoked paprika, liquid smoke, minced garlic, and sea salt and pepper.
Place tofu in a shallow container and pour the BBQ sauce on top. Using your hands, turn the tofu around so that all surfaces are covered. Let it marinate for 15 minutes.
To bake, remove the tofu cubes from the sauce and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. I like to scrape some of the sauce into a small bowl and keep it handy to baste the tofu a few times during cooking. Transfer the baking sheet to the oven and bake until the tofu is golden and the pieces look puffed up, about 25-30 minutes. Remember that the baking time will vary depending on the size of your cubes. Bon appétit!
I have been trying to add calories and plant-based protein to my diet! With the kids and everything, I am ultra focused on feeding my family and sometimes tend to not eat as good as I should. So I decided to make myself a smoothie mid-morning. It’s like having two breakfasts!
This spread is slightly reminiscent of the confits I used to eat as an omnivore. It has a “fatty” consistency and a robust taste. This spread is perfect as a snack or as an amuse-gueule at a dinner party. I also brought it for a potluck lunch, everybody loves it and it’s über simple to make. I used Fruit Bliss® Turkish Tomato Halves, because I think they are the best and juiciest out there, but any sun-dried tomato could do.
1 can cannellini beans, rinsed and drained
2 cloves garlic, minced
1 tablespoon minced rosemary, packed
Olive oil, to taste
1/3 cup Fruit Bliss® Tomato Halves, minced
Juice from ½ lemon, or to taste
Sea salt and pepper, to taste
In a large mortar and pestle, purée the garlic with a little bit of salt. Add the beans and the rosemary and continue puréeing until you get the desired consistency. We like some beans to be whole, so we purée for about 30 seconds. Add the rest of the ingredients. Give the mixture a nice stir and serve with toasted crusty bread and/or greens. Bon appétit!