Hello! Welcome to Wholistic Balance! This is my very first post, and I am super excited to share with you! I am currently enrolled at The Institute for Integrative Nutrition, studying to make a career out of helping others with their wellness goals. The knowledge that I have gained over the past 4.5 months is life changing! I’m so grateful to have the opportunity to participate in this program and share with the world. 🙂 If you ever have any questions for me, feel free to comment here, or send me an email at WholisticBalanceAB@gmail.com or you can contact me via Facebook at https://www.facebook.com/WholisticBalanceab
I look forward to connecting with lots of like minded people here, so please don’t be shy! Say Hi. Let me know how you feel about my content. 🙂
Now, onto The Very Best Vegan Recipe Ever! This recipe is adapted from it’s original that I found Here. I have cooked this beautiful meal about a hundred times now. This is my go-to vegan meal to take to family gatherings/holidays where non-vegans attend. I have received only highly positive feedback from every single vegan/vegetarian/and omnivore that has tried this meal. I am so happy to share my version of this dish because over the years of making it, we’ve really created a master piece! Did I mention that this recipe is also super good for your body? 😉 Please cook this and let me know how you LOVE it!
You will need:
1 block of tofu of your choice, or Beyond Meat (my fav)
1tbsp pure maple syrup
2tsp organic tamari
dash black pepper
If using tofu, make sure to press as much moisture out of the tofu as possible. 🙂
Then sauté on med high-high for 2 minutes on each side. Allow a good sizzle. Then add tamari, maple, and pepper.
For Pineapple Quinoa:
1 pineapple, sliced small (I like to squish mine to get a lot of the juices flowing)
1.5cup dry quinoa (which will make about 4 cups cooked)
1 sm onion, chopped
2 tsp garlic, minced
1/2 red bell pepper, chopped
1/2 cup shiitake mushrooms, chopped
2 carrots, shredded
1 cup kale, chopped
1/4 cup nutritional yeast
1/4 cup + a splash for sauté maple syrup
1/4 cup tamari
1/4 cup coconut oil
Himalayan pink salt
Bring 1cup of water + 1cup vegetable stock to a boil. Rinse your quinoa thoroughly to remove bitter saponin. Add quinoa to boiling water/broth, reduce heat to low, cover and simmer for 12 – 15 minutes.
While quinoa cooks sauté onions, peppers, and mushrooms Until tender, 6-10 minutes.
In another frying pan, sauté the pineapple in the coconut oil until it’s warm all the way through. Then add the maple syrup, tamari, garlic and nutritional yeast to the pineapple.
When quinoa is done cooking add the kale to the quinoa and allow to wilt from the heat of the quinoa with the lid on for about 5 minutes. Now add the sautéed veggies & shredded carrots to the quinoa.
Serve topped with a generous amount of the pineapple maple sauce – And enjoy! Is this not the best ? 🙂
Thank you for taking time to read my first post! ❤