Leaf & Bean Organic Rice Bowl with our Signature Organic Tofu Croquette

Our mission is to make organic healthy meals affordable and accessible for everyone.  We selected this recipe because it provides a very balanced and delicious meal for those who are on the go and are seeking good, nutritious and delicious vegan dish.   

This dish provides a balance of carbohydrates, fiber, and protein that is filling and affordable.  Organic rice is used as the carbohydrate; it is filling, inexpensive, and easy to make. Sautéed seasonal organic vegetables provides a lot of vitamins, fiber, and minerals, and are fresh and more affordable than out of season items.  Last, our tofu croquette provides a boost of protein from tofu and mushrooms. The mushrooms also provide an extra boost of anti-oxidants, selenium (an anti-inflammatory), and Vitamin D.


Ingredients:

• I cup of cooked rice (organic white or brown rice)
• 1 head organic bok choy
• 1 organic carrot
• Some chopped organic brussels sprouts
• Some chopped organic cabbage
• Some organic mung bean sprout (grown by House of Leaf & Bean)
• Some organic onion stripes
• I tbsp organic olive oil or canola oil
• Pinch organic minced garlic and ginger
• Pinch organic cayenne pepper
• 1 tsp organic soy sauce
• 1 tsp sea salt

Kale and Mushroom Croquettes

• ‐  4 cups tofu freshly made by the House of Leaf & Bean (squeeze out the additional water)
• ‐  1 cup kale
• ‐  2 cups mushroom
• ‐  1⁄2 cup green onions
• ‐  2 tbsp corn starch
• ‐  2tbsp flour
• ‐  1 tbsp olive oil
• ‐  11/4 tbsp salt
• ‐  1 pinch cayenne pepper
• ‐  1 pinch fresh ginger
• - 1 tsp minced garlic

Directions:

--- Rice Bowl

1. Cook the rice in a rice cooker* or stove top.
2. Place the organic cooked rice in the bottom of the bowl
3. Put the organic cooked vegetables onto the rice
4. Put the cooked organic tofu croquette onto the sautéed vegetable
5. Finish by decorating with shredded raw carrots, cilantro leaves, or other colorful vegetables.

*a rice cooker makes the preparation of rice easy and fast.  The rice can be cooked and will stay warm in the rice cooker while the vegetables and croquettes are prepared.


--- Sauté the vegetables

1. Add oil to the frying pan and set the heat to medium
2. Put the minced garlic and ginger into the pan stir until light brown.  Be careful to monitor it, as it can burn suddenly.
3. Put all the remaining vegetables into the pan and sauté for approx. 2 minutes
4. Sprinkle salt and cayenne pepper onto the vegetables
5. Stir the vegetables until soft, but still crispy.  Be careful not to over-cook them, they should retain a slight firmness or crunch, such as an “al dente” feel.
6. Last, just before finishing, add soy sauce for coloring and seasoning and stir.

--- Tofu Croquette

1. Mix all ingredients except for the starch and flour in a big bowl and slightly grind them using the food processer
2. Add the starch and flour into the vegetable mix
3. Make round patties (2 dia x 1/2” thick)
4. Pan-fry the patties until light brown
5. Flip over to do both sides.

A simple, fresh, and organic meal is ready to serve!  It is deliciously yummy. It will make your stomach sing not sick!

​Source: House of Leaf & Bean 

INGREDIENTS

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 red peppers, chopped (with seeds & stems removed)
• 3/4 cup short-grain brown rice
• 1 can lentils (14oz)
• 3 tbsp tomato paste
• 1 1/2 cups crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 L vegetable broth
• 1 cup water
• salt & pepper to taste
• Parsley to top

INSTRUCTIONS

1. Heat the olive oil in a large pot on medium-high heat
2. Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
3. Add the rest of the ingredients and stir to combine.
4. Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.
5. Serve with parsley

NOTESIf you store the soup in the fridge overnight, the rice will continue to absorb liquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.

Source: Choosing Chia

INGREDIENTS

• 1 can of black beans
• 1 1/2 cups of uncooked brown or white rice or 2 packets of brown rice quinoa mixture (see photo above)
• 1 cup of sweet corn
• 4 bell peppers (I used all different colors)
• vegan cheese of choice (I used a Mexican cheese blend from Trader Joes)
• For topping: cilantro, salsa, and vegan sour cream

INSTRUCTIONS

1. Pre-heat the oven to 350 degrees F. lightly grease a baking dish (I actually used 2 medium dishes)
2. While the oven pre-heats, cook your rice according to instructions.
3. Once the rice is done, stir in the black beans and corn. Salt and pepper to taste. Set aside.
4. Cut your peppers in half. I cut them in half by cutting down the middle of the pepper (horizontally) HOWEVER, its a bit easier to get all of the seeds out if you cut the peppers down the top (through the stem). Once cut, fully remove and discard all of the seeds and white bits.
5. Stuff each pepper evenly with the rice mixture so that it is overflowing. Place in your baking dish(es).
6. If using, top with a bit of cheese and then bake in the oven for 10 minutes. We’re only baking these long enough to melt the cheese and to heat the peppers all the way through.
7. Let cool slightly, top with your cilantro, sour cream, and salsa and ENJOY!!

Source: Food with Feeling

INGREDIENTSTater Tot Nachos (Totchos)

• 1 (16 oz.) bag of tater tots
• ½ cup black beans
• ½ cup salsa of choice or homemade pico de gallo (recipe below)
• 1 recipe of Our Go-To Tofu Scramble (without the vegetables and beans)
• 1/2 recipe of Chipotle Cheddar Cheese

Homemade Pico De Gallo

• ½ cup tomatoes, diced
• ¼ cup red onions, diced
• 1 tablespoon cilantro, roughly chopped
• Juice of ½ lime
• Salt & pepper to taste

INSTRUCTIONS

1. Prepare tater tots according to package directions and set aside. We bake ours on a silicone baking mat. 
2. Prepare the tofu scramble along with half a recipe of the chipotle cheddar cheese sauce and set aside.
3. If making pico de gallo, simply mix all of the ingredients together until uniform.
4. In a large plate or bowl, layer in the cooked tater tots, tofu scramble, black beans, and salsa or pico de gallo. Top with the chipotle cheddar cheese* and enjoy!

NOTES

• We transferred our chipotle cheddar cheese sauce to a squeeze bottle, but dolloping it on with a spoon works just fine!

Source: Sweet Simple Vegan

Ingredients

1. 1/3 cup oats (regular or gluten free)
2. ½ cup almond milk
3. 1 tsp chia seeds
4. ½ tbsp. maple syrup
5. 1 tsp vanilla extract
6. 2 tbsp. slivered almonds
7. ½ medium banana, sliced
8. 1/3 cup blueberries

Instructions

1. Combine oats, almond milk, chia seeds, maple syrup and vanilla in an airtight container. Seal the container and leave in the fridge overnight. When you wake up, stir the oats and enjoy with slivered almonds, sliced banana and blueberries!

​Source: Brieftons

Ingredients

• 2 cups unsweetened non-dairy milk
• 1 tablespoon apple cider vinegar
• 3 1/2 cups all purpose flour, plus more as needed
• 1 cup almond flour
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt

Instructions

1. Preheat the oven to 425 degrees F.
   
2. Stir the apple cider vinegar into the non-dairy milk and set aside to curdle. 
   
3. Whisk the 3 1/2 cups flour, almond flour, baking powder, baking soda and salt in a large bowl.
   
4. Pour the milk/vinegar mixture into the dry ingredients, and mix. Avoid over stirring. 
   
5. Dump the dough onto a floured surface and gently work it together with your hands, adding a little more flour if it's too sticky. Roll the dough about 1/2 inch thick, then use a biscuit cutterand cut out the biscuits. Continue re-rolling the dough until you have used it all.
   
6. Place the biscuits on a baking sheet lined with a silicone mat or parchment paper. Bake for about 12 minutes until light golden brown and fluffy. Allow to cool for a few minutes, serve and enjoy!
   

Recipe Notes

1. I used cashew milk, but you can use any non-dairy milk such as: soy, coconut or almond milk. Just make sure it's unsweetened and unflavored.
2. May substitute whole wheat flour for the all purpose flour. I haven't tested it with gluten free flour.
3. May use almond meal instead of almond flour.

​Source: Nora Cooks

INGREDIENTS

• 1 cup (100 g) gluten-free oats
• 14 oz (400 ml) coconut milk
• 1 cup blueberries
• 1 cup strawberries
• 1 cup almonds
• 1 cup raspberries
• 1-2 Tbs nut butter of choice
• 2 Tbs coconut flakes
• 1-2 Tbs maple syrup, to taste

INSTRUCTIONS

1. Add the coconut milk and the oats to a saucepan and bring to a boil. Cook for 10 minutes on low heat. Stir in the maple syrup.
2. Wash the berries. Add the oats, berries, and almonds to a bowl. Sprinkle with some coconut flakes and nut butter of you choice.

​Source: Contentedness Cooking

• 2 cups gluten free rolled oats Can sub for quinoa flakes or buckwheat flakes
• 3 large overripe bananas, mashed
• 1/2 cup peanut butter can sub for any nut or seed butter
• 1/4 cup chocolate chips of choice Optional

• Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
• In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
• Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven. 
• Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely. 

3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free) should be kept refrigerated and will keep for 5 days. They are freezer-friendly, for up to two months. 

Source: The Big Mans World

Ingredients

• 1 flax "egg"*
• ¼ cup almond butter**
• 2 ripe medium/large bananas
• 2 Tbsp. agave nectar***
• 3/4 cup rolled oats****
• 2 Tbsp. ground flaxseed
• 1 tsp. vanilla extract
• ½ tsp. baking soda
• ½ tsp. ground cinnamon

Directions

1. Prepare your flax egg by combining 1 Tbsp. of ground flaxseed with 3 Tbsp. of water. Set aside.
2. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
3. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well.
4. Pour batter into prepared muffin pan, filling each cavity until it is about 2/3 full.
5. Bake for 15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Notes
* to make a flax egg, combine 1 Tbsp. of ground flaxseed with 3 Tbsp. of water and allow to sit for 10 minutes.
** can sub with nut butter of your choice.
*** can sub with maple syrup or brown rice syrup. Or honey if not strictly vegan.
**** make sure to use certified gluten-free oats if you need these to be gluten-free.

Source: Running with Spoons