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Five Fast And Easy Recipes

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Easy Oven Fajitas

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Ingredients

  • 2 cups soy curls

  • 1 ½ cup FD Thrive red bell peppers, refreshed (or 1 fresh pepper, sliced)

  • 1 ½ cup FD Thrive green bell peppers, refreshed (or 1 fresh pepper, sliced)

  • 1 ½ cup FD Thrive onion slices, refreshed (or 1 small red onion, sliced)

  • 1 ½ Tbsp. olive oil

  • 1 tsp. salt

  • Several turns of freshly ground black pepper

  • 2 tsp. chili powder

  • ½ tsp. garlic powder

  • ½ tsp. onion powder

  • ½ tsp. cumin

  • ½ tsp. smoked paprika

  • Lime

  • Salsa

  • Plant-based yogurt (optional)

  • Fresh cilantro for garnish

  • Whole wheat tortillas, warmed

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Preparation

  1. Preheat oven to 450 degrees

  2. Cover soy curls with water for 7 minutes.  Drain.

  3. In a large bowl, combine refreshed or sliced onion and peppers, refreshed soy curls, olive oil, salt, pepper, and spices.

  4. Toss to combine

  5. Spray baking sheet with non stick cooking spray, or cover with parchment paper.

  6. Spread soy curl/vegetable mixture on baking sheet

  7. Cook at 450 degrees for about 8 minutes.  Then turn oven to broil and cook for additional 2 minutes.

  8. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro, if desired.

  9. Serve in warm tortillas with salsa and a small dollop of yogurt (optional).

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PF Changs Copycat Lettuce Wraps

Adapted from Well Plated by Erin

Ingredients

  • 3 Tbsp. hoisin sauce

  • 3 Tbsp. soy sauce

  • 2 Tbsp. rice vinegar

  • 1 tsp. sesame oil

  • 1 package (12-14 oz.) extra firm tofu

  • 2 cups Thrive FD mushrooms, broken up  (or 8 oz. mushrooms chopped) 

  • 1 can (8 oz.) water chestnuts, drained and chopped

  • 2 cloves garlic, minced

  • 2 tsp. freshly grated ginger

  • ¼ tsp. red pepper flakes

  • 4 green onions thinly sliced, divided

  • Large leaves romaine or butter lettuce

Preparation

  1. In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, and sesame oil.  Set aside.

  2. Press the tofu between paper towels to squeeze out excess liquid.  

  3. Heat a skillet over medium-high.  Once the skillet is hot, crumble in the tofu, breaking it into very small pieces as it cooks.  Watch for sticking and add a little water to the pan if needed.  Cook for 5 minutes, then add the mushrooms.  Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden.

  4. Stir in the water chestnuts, garlic, ginger, and red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.  

  5. Pour the sauce over the top of the tofu mixture and stir to coat.  Cook just until you hear bubbling and the sauce is warmed through, 30-60 seconds.

  6. Spoon the tofu mixture into individual lettuce leaves.  Top with remaining green onions and enjoy immediately.

  7. Filling stores well in fridge.

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Make-Ahead Fruity Oatmeal Packets

Ingredients

 

Preparation

  1. Combine oats, fruit, nuts, and honey powder in small baggies

  2. To prepare:  Pour contents of baggie into a microwaveable bowl or glass dish (make sure it’s big enough to let the mixture boil up a little).  Add ½ cup almond milk (or other plant milk).

  3. Microwave on high for 1:30 minutes.  

  4. Stir.

  5. Microwave an additional 1:30 minutes.

  6. Let cool and enjoy!

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Instant Pot Fried Rice

Ingredients

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Preparation

  1. Put all ingredients into instant pot.  Set for High pressure for 10 minutes.  Let pressure reduce naturally and add ¼-½ cup soy sauce, if desired.  Stir.  Enjoy!

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Throw & Go Bean and Pasta Stew

Ingredients

  • 1 cup Thrive FD chopped onions, dry

  • 1 cup Thrive FD green bell peppers, broken into pieces, dry

  • 1 T olive oil (optional)

  • 1 tsp. minced garlic

  • 1 can (14.5 oz) diced tomatoes

  • 4 cups vegetable juice (V-8)

  • 4 cups water

  • 1 can (15 oz) EACH pinto beans, garbanzo beans, and kidney beans

  • 2 T + 2 tsp. Thrive vegetarian chicken bouillon

  • 1 T dried oregano

  • 2 tsp. dried basil

  • ¼ tsp. Red pepper flakes (optional)

  • 25 grinds fresh ground pepper

  • 4 cups whole-wheat small pasta shells, macaroni, penne, or rotini, dry

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Preparation

  1. In a large non-stick pot, saute garlic, onions and peppers, with or without oil, for just a little bit.  Will burn quickly.

  2. Quickly add tomatoes, water, and vegetable juice.

  3. Drain and rinse beans and add to pot.

  4. Add remaining herbs and spices and bring to a boil.

  5. Once boiling, add pasta and simmer for 12 minutes.  Enjoy!

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