Creole cooking can be a bit of a challenge for people who are completely plant-based. But not here! Here, I use my crispy-baked tofu method to replace the role of the shrimp. The combination of pressing the tofu dry, then coating it with the creole-seasoned cornstarch mix makes for a flavorful and satisfying alternative to shrimp.
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This is one of my all-time favorite Mexican staples. The base recipe itself is fantastic all on its own or becomes a healthful lunch when served with a side salad. It also makes for an awesome breakfast when topped with a fried egg – or a raw egg then broiled. Because the soup is completely plant-based, you can add any good vegan crumbling or melting cheese, along with avocado and any other vegetable you can imagine – cucumber, eggplant, sweet potato, etc.
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It’s not uncommon for Crave customers to say: “awesome vegan recipes, but I think the fiery veggie chili is great with chicken;’ or: ‘your spicy lentil veggie would be awesome with fish!” We get that our soups are so packed full of flavor that they can become base ingredients for both fully plant-based recipes, as well as awesome solutions for sustainable seafood, dairy, etcetera! In this one, we use wild-caught salmon and add some pearl couscous with sliced roasted peppers for an elegant meal that literally takes less than 30 minutes!
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This dish brings together the best of what Italian agriculture has to offer! Almost anything the Italians grow seems to have been invented there – like the tomato (even though it originated in Central America). The same goes for beans, mushrooms, and ancient grains like farro. All of these delicious health powerhouses come together in our Tuscan Bean and Mushroom soup. Here’s the easy part – just add dried pasta and simmer in the soup, instead of cooking separately. The result? The pasta is more flavorful, and the soup becomes saucy. I love to boost it with extra tomato and kale.
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