Recipes — Whole Foods Plant-Based

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...

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...