Recipe of the Month – Engine 2 Plant-Strong

Try these two plant-based recipes from Engine 2 Plant-Strong for a tasty and healthy summer meal.

Plant-Strong Harvest Salad

Makes 4 Servings

INGREDIENTS: 

1 cup Unsweetened soy/nut/oatmilk

1 teaspoon Cayenne pepper

1 teaspoon Smoked paprika

1/2 cup Dijon mustard

1/2 cup Maple syrup

1 cup Brown rice

2 Apples

3 tablespoons Pumpkin seeds

4 1/2 cups Mixed greens

3 tablespoons Dried cranberries

DIRECTIONS: 

For the dressing:

In a small bowl, whisk the unsweetened plant-based milk, cayenne pepper, smoked paprika, mustard and maple syrup together, set aside.

For the salad: 

1. Cook the rice. Add the dry rice to a pot. You will need twice as much water as rice. Add water to the pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 35-45 minutes or until the water is absorbed and the rice is soft. Check on the rice periodically to prevent any sticking or burning on the bottom. Remove from the heat, fluff with a fork, and set aside to cool. (Looking for a faster option? Cook in a rice cooker or just use pre-cooked/frozen rice.)

2. Produce prep: Wash all the produce. Pat or spin dry the salad greens. Dice the apple. Toast the pumpkin seeds. To toast, heat a small pan over medium-high heat. Add the seeds and toast the pumpkin seeds for 3-4 minutes. Place the toasted seeds onto a plate to cool. Set aside.

3. Once the rice cools down, combine the mixed greens, diced apples, cooked rice, cranberries and pumpkin seeds in a bowl. Toss with the dressing and enjoy!

Spicy Red Vegetable Curry and Brown Rice

Makes 4 Servings

INGREDIENTS: 

2 blocks Extra firm tofu

1/4 cup Low-sodium soy sauce/tamari

6 3/4 cups Low-sodium vegetable stock/broth

2 1/4 cups Brown rice

2 1/4 cups Unsweetened soy/nut/rice milk

2 medium Onions

6 Carrots

12 Green onion

2 1/4 cups Cilantro

2 Limes

2 tbsps Curry paste

4 1/2 cups Snow peas

2 tablespoons Maple syrup

DIRECTIONS: 

For Broiled Tofu: 

1. Preheat oven to broil. Drain tofu and cut into 1-inch cubes. Spray the cubes with low-sodium tamari.

2. Broil the cubes on a parchment-lined baking sheet for 20 minutes, turning once, until browned on both sides.

For Curry: 

1. Cook the rice: Wash the dry rice, drain, then add the rice to a pot. You will need twice as much water as rice. Add water to the pot, cover, and bring to a boil over medium-high heat without the lid. Then cover the pot, reduce heat to low and simmer for 35-45 minutes or until the water is absorbed and the rice is soft. Check on the rice periodically to make sure the heat is low enough that it’s simmering, but not burning the rice on the bottom. When done, remove from heat, fluff with a fork, and set aside. (Looking for a faster option? Cook in a rice cooker or just use pre-cooked/frozen rice.)

2. Produce prep: Wash and dry pat all produce. Slice the onions. Slice the carrots into rounds. Chop the green onions and cilantro. Juice the lime. Set aside.

3. Preheat a large skillet or wok. Stir-fry the curry paste by thinning with a little vegetable stock, until combined. Bring to a slight boil. Add the sliced onions and stir to coat. Add the carrots and snow peas and cook for 1 minute. Add the remaining vegetable stock and broiled tofu.

4. Combine the tamari and maple syrup in a small bowl. Stir the mixture into the skillet. Add the milk and lime juice.

5. Serve warm over brown rice. Garnish with sliced green onions and cilantro.