Toasted Tofu Croutons

Have you tried tofu? This is a simple quick air-fryer recipe for tofu that's crispy and tasty. (You could also make it in the oven).

Tofu can be eaten in a variety of ways. Most recently, I've been obsessed with making tofu croutons in the air-fryer.

10 Favorite Plant-Based Asian Recipes- Gluten free

                                  Asian Soup in 10 Minutes  (Recipe Link)

I am quite a fan of Asian food. Are you?  It works very well with a vegan diet. For those looking to increase the amount of low fat plant-based foods to their diet, here are 10 of my favorite delicious and easy ideas. 

Carrot Soup With Cilantro and Ginger

Are you a cilantro lover or hater? This easy carrot soup is for cilantro lovers because it does contain a noticeable amount of this tasty herb. The soup is simple to make, full of protective health giving antioxidants, and delicious. (you can substitute parsley for the cilantro).

Thick Lentil Soup and Vegetables

Soup is always welcome in our home, especially in the winter. 

This thick plant-based lentil soup contains two kinds of lentils: 

red and brown.

It requires very little prep (10-15 minutes?) and has a wonderful flavor. The best part for me is that it is made with water, not broth. This means I can keep the sodium content much lower. 

Have you ever read how much sodium is in a cup of commercially prepared chicken or vegetable broth? 

So much that it's scary... 

I make soup in the Instant Pot, but this can easily be made in a soup pot on the stove top as well. 

The flavor in this soup comes from the vegetables and spices. 

It makes its own broth.

It's a quick easy to make comfort food that will warm you up on a cold winter night.

Healthy too!!!- with protein, vitamins, minerals, fiber! It is so easy to enjoy a hearty plant-based, gluten-free soup!

Author of the Blog: Judee Algazi

Prep Time: 15 minutes

Cook Time: 11 minutes in IP (does not count heat up time)

Serves: 8 bowls

Ingredients: 

1/2 cup of brown lentils

1 and 1/2 cups of red lentil 

3 carrots, diced 

1 medium zucchini, diced

a large handful of baby spinach 

1 teaspoon of cumin

1/2 teaspoon of garlic powder 

1/2 jar of chunky salsa 

9 cups of water

2 bay leaves (remove before eating the soup)

optional: 1 medium potato diced (I didn't this time)

salt and pepper 

Directions: 

Add lentils to the insert liner of the Instant Pot. Wash well and drain. Add carrots, zucchini, spinach, cumin, garlic powder, salsa, water and bay leaves. Secure lid, make sure the IP is sealed, and set to pressure cook for 11 minutes - When done, allow to sit for 10 minutes and then release steam according to the manufacturer's directions. When all steam is released, carefully remove the lid and serve. Taste and add salt and Pepper to taste.

My Notes: 

1. Convert this recipe into a stew by adding 2 cups of cooked chickpeas after cooking.

2. This soup will continue to thicken everyday on its own because the red lentils absorb the liquid. Just add a cup of water or broth before reheating if necessary.