Vegan Pineapple Fried Rice. The pineapple has long been a symbol of hospitality and will add an elegant touch to any dining experience. The dish is so simple and will be sure to impress both meat eating and vegan guest.
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🌿 FULL RECIPE
Sticky Pineapple Stir-fry
INGREDIENTS
Stir fry
1 large pineapple
1 14 oz block extra-firm tofu or tempeh
1 /2 Tbsp cornstarch
4 cups cooked rice, for serving
sesame seeds, for garnish
Sauce
1 tablespoon soy sauce
½ cup vegetable stock
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 clove garlic, minced
1 tablespoon hoisin sauce
1 tablespoon miso paste
1/2 Tbsp cornstarch
YIELD: 4
PREP TIME; 15 minutes
TOTAL TIME: 25 minutes
INSTRUCTIONS
To prepare tofu, place a few folded paper towels on a flat surface. Place tofu on the towels. Cover with towels and weigh down by placing a plate with a few cans on top. Press the tofu for at least 30 minutes to extract water.
While the tofu is pressing,use a sharp knife to carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the rest aside.
In a small bowl combine hoisin and soy sauce, vegetable stock, oil, brown sugar, garlic paste and cornstarch. Stir until the cornstarch is dissolved, and set aside.
Cut the pressed tofu into 1-inch cubes. Heat a large skillet over a medium flame. Once hot, Add the tofu cubes and cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side, and cook until golden brown again. Continue this process until brown and crispy on all sides, then remove the crispy tofu to a clean plate.
Add the pineapple to the hot skillet and briefly stir fry until lightly browned on the edges. Lower the heat to medium-low.
Give the bowl of sauce a good stir, then pour it into the skillet with the pineapple. Stir and cook until the sauce begins to simmer and thicken, about 2 minutes. Once thickened, turn off the heat and stir in the cooked tofu cubes.
Serve in the empty pineapple halves, along with rice and sesame seeds.
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Healthy Breakfast ideas for kids | Back To School Lunch Recipes | Easy kids lunch Ideas | MOM HACKS
Starting the day healthy is a vital part of routine which is essential to build your immunity to be stronger and healthier in this “ New Normal “ Era.
Hence, PowerPuffMumz Presents Healthy Back to school Lunchbox Recipes for your kids
1. Pizza Omelette
2. Veggie Pasta
3. Sautéed Broccoli Corn made by kids
4. Apple Cinnamon Oatmeal
5. Recommend fruits as dessert or side meal
Giving breakfast meal in Lunchbox gives more control over the portion intake of our active kids.
Get the recipe for Easy Pepperoni Pizza Muffins at http://allrecipes.com/Recipe/Easy-Pepperoni-Pizza-Muffins/Detail.aspx
Check out how to make easy pizza muffins that are perfect for after school snacks or a weeknight dinner. The secret weapon is refrigerated biscuit dough which is pressed into muffin pans to create a crust. Just a spoonful of sauce, shredded cheese, pepperoni and a bake in the oven and you got yourself pizza on the go!
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Vegan // Gluten-Free // Easy // Delicious 💕 BACK TO SCHOOL BREAKFAST RECIPES!! In today’s video, I’m showing you three of my favorite easy & healthy breakfast recipes for the new school year ✨ They are perfect for busy mornings and to fuel the day ahead! Grab the 👉🏽 R E C I P E: hailevthomas.com/backtoschool 🎒🤓
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Tyler Touche – Act of God (Robotaki Remix)
Here are my 3 easy and vegan school lunch ideas for you! These 3 easy vegan sandwiches are a fun twist on the classics – tofu egg salad sandwich, vegan chicken salad sandwich and a roasted sweet potato and hummus sandwich. All of these can be made ahead of time and eaten cold, so you don’t have to worry about not having access to a microwave.
COME TO BALI WITH ME! Experience Bali from an Edgy Veg perspective! Eat vegan Balinese cuisine, explore rice terraces, relax on some of the world’s finest beaches, and of course, cook up some delish vegan meals with your host, ME! https://trovatrip.com/bali-with-the-edgy-veg-sep-2020
GET THE FULL EGG SALAD RECIPE HERE: http://wp.me/p2x3lA-3dZ
GET THE FULL CHICKEN SALAD RECIPE HERE: http://wp.me/p2x3lA-3e2
GET THE FULL ROASTED SWEET POTATO SANDWICH RECIPE HERE: http://www.theedgyveg.com/2017/08/29/mediterranean-veggie-sandwich/
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It’s time for back to school and busy schedules! You may opt to make lunches and snacks for yourself or your little ones- After all, homemade is always better than buying lunch or providing store-bought options. Going back to school has never been easier. These easy and healthy lunches are also perfect no-Heat Lunches You Can Bring to Work, or as an easy light dinner in your dorm room.
Vegan Egg Salad Sandwich: The main ingredient in this vegan sandwich is tofu. If you’re thinking “tofu is out of my comfort zone”, or the idea of raw tofu scares you, don’t worry- I tested it on all my friends and they couldn’t believe it wasn’t eggs! In this recipe, the tofu is replacing the egg, and we are using black salt to get that signature sulphur egg flavour. and the mayo is just vegan mayo! This tofu egg salad sandwich also uses fresh herbs and celery, and is placed on toasted whole grain rye with sprouts and tomato.
This vegan and vegetarian chicken salad sandwich recipe uses mock chicken, available at most health food, or healthy grocery stores and larger well-stocked grocery stores. I also used vegan mayo here, but you could also use avocado if you wish. I served this vegetarian chicken salad on a bed of lettuce, cucumber, and tomato. You could also serve it on top of a fresh salad if you’re gluten free.
Roasted Sweet Potato & Hummus Sandwich: The flavour combinations of this sandwich are incredible. Roasted slices of sweet potato, roasted red peppers, fresh, crispy basil a mound of peppery alfalfa sprouts, and chewy whole-grain rye bread to hold it all together.
Don’t forget to wrap these guys in a food-safe reusable sandwich wrap or bag or use a tupperware in order to cut down on plastic waste.
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About Candice:
I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:
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