Lauren Waterman

09/09/2022

Crispy falafel salad
https://www.instagram.com/reel/CiTE0zCJ0IL/?

Easy Vegan Recipes 🌱 shared a post on Instagram: "My Fitness Pal’s crispy falafel salad! ��I teamed up with @ My Fitness Pal to stay healthy this summer. I used it everywhere from keeping track of my steps on vacation to making healthy and inspired meals at home. Their app has tons of mo...

05/18/2022

Crispy tofu bowl with sesame bok choy and wild rice!
This week has been gorgeous and I’ve finally been able to get some planting done in the garden! My first tulips of the year are blooming and it’s finally feeling like spring. Better late than never.


1 package super firm tofu
One cup dry wild rice
1 bunch baby bok choy
I crisped my tofu in a pan
Medley of veggies, I used onion, mushrooms, broccoli, green onion, peas
2 tablespoons sesame oil
1 teaspoon chili powder
1 tablespoon garlic powder
2 teaspoons onion powder
2 tablespoons liquid amino‘s/soy sauce
1 teaspoon ginger
Salt and pepper to taste
Method:
🌱Boil rice according to package directions.
🌱While this is boiling, slice your tofu into thin strips and lay in pan with sesame oil. Cook over medium heat.
🌱Chop onion and mushroom and add to pan with sesame oil.
🌱Sprinkle in spices and liquid aminos.
🌱Slice bok choy in half and lay face down in pan. Try to keep tofu and bok choy facedown without flipping too much so they can develop a nice char.
🌱Add in whatever other veggies you wanted to use at this point.
🌱Your rice should be done boiling when it is tender. Drain off any excess water.
🌱Plate and top with crunchy peanuts and more liquid aminos if desired

05/06/2022

Cinco de Mayo vegan jackfruit taco bowl! Recipe on Chickpeaandherb.com, link in my bio!
Filled with 👉
sweet and spicy jackfruit
rice and beans with sweet corn
Bell and jalapeño peppers
Zesty cabbage slaw
Creamy avocado
Fresh lime

04/27/2022

Quick hearty oat breakfast bowl! Serving you some delicious coconut sugar oats with strawberry vegan yogurt, fresh berries, a sprinkle of coconut flakes, and some slivered almonds 😍
I teamed up with to bring you this yummy bowl in celebration of Earth Month! I couldn’t think of a better company to work with during Earth Month because One Degree Organics is always sustainably grown by farmers using plant-based farming methods. That means no chemicals or pesticides like Round Up are used during farming, which is better for us and our earth. So cool right?

Also keep an eye out for another recipe coming from me this week featuring this yummy organic oatmeal! You won’t want to miss it!

Easiest ever
1/2 cup oatmeal
1/2 cup water
Yogurt
Berries
Toppings of your choice such as almonds, h**p hearts, coconut flakes, pepitas, etc.
🌱Simply pour boiling water over oats. No need to sweeten because they already come with coconut sugar! Serve alongside your yogurt and toppings. Now that’s my kind of breakfast!

04/27/2022

Quick pineapple stirfry with crispy tofu! When the spring weather hits I definitely crave brighter flavors, how about you? This easy dinner comes together in under half an hour and is veg, gluten-free, delicious and saves for an awesome meal prep. I tried to spend a little time in the garden today before it’s back to freezing temps the next couple nights. My yard is completely overrun with dandelions right now. I know they are great food for the bees so I try to leave a lot of them, but they are starting to choke out my seedlings. Hopefully in a couple months once my little chicks are big enough to go outside they can munch up some of these dandelions for me. What’s the weather like near you?


I air fried my tofu - check my stories if you need the recipe!
For the stir fry (serves 2):
1 red onion, diced
3-4 cloves garlic, diced finely
Whatever optional veggies you want to throw in - I used 1/2 red bell pepper, 4 to 5 brussels sprouts, 1 small head of broccoli, 5-6 mushrooms, and some leftover purple carrots.
2 tbsp sesame oil or olive oil
1 tbsp liquid aminos or soy sauce
1 tbsp garlic powder
1 tbsp onion powder
1 1/2 teaspoons ginger
1/3 cup cashews
1 cup pineapple, diced
Salt + pepper to taste
Method:
🌱Cook tofu in air fryer or oven. Mine takes about 25 minutes in the air fryer or 35-ish in the oven. Let me know if you need the recipe!
🌱While that is cooking, dice an onion and garlic and add to a pan with sesame oil. If you don’t have sesame oil, whatever you have on hand will totally work.
🌱Add in halved or chopped brussels sprouts face down in the pan so they get nice and crispy. Once they develop a little bit of a color to them, you can add in the rest of your veggies.
🌱Feel free to use whatever you have on hand, stirfries don’t have to follow an exact ingredient list!
🌱Add in your pineapple and let that alongside your veggies cook for about 4-5 minutes and then sprinkle in spices plus salt and pepper.
🌱 Pour in liquid aminos or soy sauce.
🌱You can add in cashews or even peanuts at this time if you wish.
🌱Finish sautéing when all of your veggies are as tender as you like them. Top with crispy tofu and enjoy!

04/13/2022

Fluffy, one bowl vegan carrot banana bread! 🥕 Many of you asked for the recipe when I shared this to my stories recently so here you go! This recipe is super easy, takes one bowl, never fails, and is perfect to serve up for Easter breakfast or dessert! Other than this carrot banana bread, do you know what else you’re making yet?
🌱You will need a grater or a food processor to shred the carrots, but otherwise, this is crazy easy!
📝
1 ripe banana
1 cup shredded raw carrots
2 cups flour
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup applesauce (or sub olive oil)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
🔷 Using your food processor, great the carrots until they are very fine.
🔷Add the banana and carrots into a bowl or your processor and mix. Add in all other ingredients and mix.
🔷Spray a baking dish with olive oil and preheat the oven to 350°. I used two mini loaf pans, but you can also use a bread dish or a 9 x 9 baking pan.
🔷Bake at 350° for 55 to 60 minutes if using a bigger pan, and 40 to 45 minutes if using two smaller pans.

04/06/2022

OK, so I’m a little late for but I’ve been super busy with our baby chicks! They just arrived and they are perhaps too adorable for me to get anything else done. I pretty much have just been hanging out with them in our guest bedroom eating strawberries together. Check out my stories for the cuteness!
A bunch of you were asking about them, so I can share a bit here super quick. We got three different kinds of chickens to help out with our gardening! I am super into organic gardening which means no pesticides. I really felt that this year when bugs ate over half of our garden 😩 So we decided to get chickens to help with pest control! Ans also composting/fertilizing 😉 They eat all kinds of bugs hat would hurt the veggies as well as help with tick control to keep us and the cats safe. Pretty cool right?

By the way this toast is sourdough topped with a baba ghanouj spread, chickpeas, arugula, and hot pepper flakes. Such a dreamy combo! I will post the baba ghanouj recipe soon, so check back!

Happy Wednesday my friends!

04/03/2022

Easy healthy vegan strawberry crumble bars! Don’t you love a treat that can double as breakfast or dessert? Grab the recipe from the link in my bio! Happy Sunday, friends!

04/01/2022

Serving you spring time vibes with this 15 minute one pan sweet potato coconut curry style dish😍
Not gonna lie, this totally started out as a clean out the fridge kind of meal with lots of odds and ends but became outrageously delicious and now I’m going to make it all the time.

This also features chili lime Seitan which you know I have been raving about forever. ✨If you wanna grab some (or their outrageous vegan pizzas!), you can use my code 10CHICKPEA for a discount on their website! ✨


2 to 3 green onions
5 to 6 mushrooms
1 carrot
1 bunch of asparagus
1/2 cup frozen peas
1 package chili lime Seitan
1 sweet potato
5 to 6 leaves kale
1 can coconut milk
1 tsp chili powder
1/2 tbsp chicken free bouillon
1 tbsp curry powder
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper to taste
Squeeze of lime

Directions:
Chop the onion, mushroom, and carrot and toss in a pan with a drizzle of olive oil.

Chop a sweet potato into chunks and microwave for about four minutes and then add to the pan as well. If you’re not pressed for time, you can roast the SP ahead of time for even more flavor.

Add in seitan, chopped asparagus, frozen peas. Pour in coconut milk and sprinkle in all of your spices.

Remove the stalk from kale and chop coarsely. Add into the pan and stir.

Squeeze lime on top when serving!