Please navigate my favorite plant based and vegan recipes! All recipes have been tested and approved. Select recipe books used to recreate dishes will be provided under Recipe Book Recommendations for you to review and purchase with just one click! Put your own spin on the dish and get in touch with your creative side!
- Coach Mishell
This dish pairs the heat of a summer day with the coolness of a summer night, but can be enjoyed any season of the year. Get ready to engage your tastebuds!
-Whole wheat orzo pasta (can substitute brown rice pasta if gluten sensitive).
Animal Protein Substitute:
- Extra firm tofu (optional)
Healthy Fats and *Oils:
*Keep in mind that for every tablespoon of oil added to your food you are consuming an additional 120 calories. Consider using vegetable stock, broth, or water as an alternate.
-Omega 3 nut mix (or nuts of your preference)
Vegetables and Fungi:
-Spring salad and spinach mix
-Garlic (minced) (can freshly chop or purchase already cut)
- Red or purple grapes (Jelly Berries brand is my favorite)
- 1 vegetable bouillon cube
-Hot paprika to amount of heat you desire
(I used Hot Hungarian Paprika by McCormick)
-Red pepper flakes (1-1 ½ TBSP)
-Salt and black pepper (optional)
-Measuring cups and spoons
-Plastic cooking spoon
-Colander or strainer
1. Drain tofu and place on paper towels, place paper towels on top of tofu and then place a cast iron skillet or cutting board on top of it (drains the water from inside). Let sit for 20-30 min.
2. Preheat over to 400 degrees
3. Fill medium pot with water and let it come to a boil. Add orzo wheat pasta to boiling water and let cook until al dente (9-10 min). Strain, but preserve ¼ cup of cooking water from the pasta. Leave pasta in strainer.
4. While pasta is cooking, prepare fruit and vegetables starting with the red bell peppers. Split red bell pepper in ½ , discarding stem and seeds.
5. Place peppers on lightly *oiled, foil covered baking sheet. Drizzle small amount of olive *oil to each bell pepper, sprinkle optional salt and pepper to bell pepper and spread evenly to cover. Place in oven for about 12-15 min.
6. Rinse sliced mushrooms, set aside. Cut up and set aside minced garlic and green scallions.
7. Preheat 1 TBSP of *cooking oil to pan used for pasta, add mushroom to pan, garlic powder, oregano leaves and hot Hungarian paprika. Cook to desired texture (about 5+ minutes). Add minced garlic and ¼ cup of cooking water (from step 3). Add vegetable bouillon, crumbled. Mix ingredients and then add the red pepper flakes.
8. Once fluid from above mixture has cooked down/dissolved, add the orzo whole-wheat pasta, add half of the cut green scallions, stir to combine.
9. Cut the tofu from step 1 into bite size squares and place in 2-3 TBSP of liquid amino (in a large bowl), gently toss to coat. Let sit about 5 minutes.
10. Add hot paprika and garlic powder to tofu. Toss gently to coat.
11. Heat a medium sized skillet with 1 TBSP of *cooking oil, add tofu to hot pan. Let cook, undisturbed and only turn occasionally with a spatula so it does not tear apart. Cook until gets crispy, golden brown.
Plate the dish
Stuff the bell peppers with your whole-wheat orzo pasta mix, top with the blackened tofu and the other half of the green scallions. Option: add more crushed red peppers as garnish to add even more “dynamite” color and spice to your dish!
1. Cut in half grapes and add to spring and spinach salad mix, add select nuts (I used omega 3 mix), and lightly drizzle with raspberry vinaigrette. This salad can double as a dessert!
Do you like hot, low budget, quick, filling and healthy? You must try this ethnic dish full of Ethiopian flavor that was inspired by a recipe from Toni Okamoto’s Super Easy Vegan Slow Cooker Cookbook, but with a few “tweaks” of my own! Try out this recipe and perhaps you can make it your own, too!
Vegetable/Essential amino acid:
- 1 cup of dry *lentils, rinsed
*Lentil beans are awesome because they provide one of the 9 essential amino acids, lysine that our body cannot produce on its own and would need to be consumed usually from animal protein.
- 4 cups of water (less water if want more hearty consistency and less soupy)
- 2 cups of diced potatoes (optional)
- 1 medium onion, red or Vidalia, sliced or diced.
- ½ cup of chopped *rainbow carrots
- ½ cup of chopped celery
- 2 teaspoons of minced garlic (optional). I love garlic so I did a tablespoon with one of the other times I made this dish. Besides, its just 1 extra teaspoon!).
- 12-16 oz of diced tomatoes in its juices (I love tomatoes, the alternative is a tablespoon of tomato paste).
- 1-2 cups of kale and collard green mix (optional).
* Rainbow carrots are rich in phytonutrients that are known to reduce production of free radicals that contribute to the development of cancer and pro-inflammatory disorders. Go ahead, taste this rainbow!
- To salt for taste, you can use 2 vegetable bouillon cubes (if you want reduced sodium. Original recipe calls for 4 cubes), adobo, mitmita or Tony Chanchere’s Creole seasoning.
- 2-3 tablespoons of hot sauce (I used Louisiana Hot Sauce)
- 1-½ tablespoons of Berbere (or Berbera)Ethiopian spice (you can purchase this on Amazon via my website if not available in your supermarket. Trust me, it’s cheaper and cuts down on time to just buy it already prepared).
- ½ tablespoon of ground ginger
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- Measuring cups and bowls
- Potato peeler
- Slow cooker or instapot
- Food processor (cuts your slicing time in half and no onion tears!)
1. Combine ingredients in a slow cooker, mix well and cook over 6-8 hours or an instant pot for 20 minutes on manual mode. Get yourself ready for some tasty and unique spices. The aroma this dish will infuse through your home is simply fabulous!
Trinity Evexia Signature Dish