Recipes — Whole Foods Plant-Based
Szechuan Mapo Tofu
Posted by Sales on

Recipe: 1 block or 500g of tofu 1 tablespoon grated ginger 3 cloves garlic 1 medium size onion, finely chopped 1 teaspoon Szechuan pepper, grinded 1 tablespoon Rice wine 2 tablespoon Fermented black bean 1 tablespoon Gochujang paste 1 tablespoon soy sauce 1 teaspoon cornstarch 1 cup water salt, to taste sugar, to taste Chopped spring onion for garnish (optional) Direction: Cut the tofu in cubes and cook in salted boiling water for 1 minute. Drain and set the tofu aside. In a pan, sauté the aromatics; onion, ginger, garlic and Szechuan pepper. Once the onion is translucent, add the...
Black Lentil Soup
Posted by Paula on

The rainy days are upon us and how best to enjoy it than with a warm bowl of a hearty and filling soup? This black lentil soup is very easy to prepare, tasty, and you can add your leftover meats to enhance the flavor or keep it vegetarian-friendly. Or make it vegan by replacing butter with a plant-based fat of your choice. The cumin and black pepper adds a nice kick to the dish while the cilantro, celery, onions and carrots keep it light and fresh. I like to use dried black beans to this recipe but you can also...