Plant-Based Food Recipes To Raise Your Vibration

For anyone thinking of converting to a plant-based diet, we found these easy, fabulous plant-based food recipes to raise your vibration. With thanks for the inspiration to Luke Jones from Hero Health Room.

Simple Tofu Scramble Recipe

Back in the days when I ate less plants and more animals, I used to be a big fan of the scrambled egg. I’d maybe go as far as saying it was one of my favourites.

When I heard that tofu scramble was a pretty good substitute, I was a little skeptical at first. I didn’t think it could stand up next to the mighty egg. No chance. But like many times before, I was wrong…

Tofu scramble is amazing. The texture is the very similar to scrambled egg, but I reckon this tastes way better. As well as being packed full of plant power, tofu scramble is so quick and easy to make.

Give it a try, and let me know how it turns out!

 INGREDIENTS

• 400g tofu (I use the Cauldron original)
• 2 tbsp nutritional yeast (you can find this is most health food stores, or get it online here)
• 1 tbsp tamari or soy sauce

 DIRECTIONS

1. Drain the water from the tofu into the sink, then chuck the tofu into the frying pan. Use your spatula to break the block down into small pieces.
2. Add the tamari and nutritional yeast, and mix together.
3. Stir on a medium flame for about 5-8 minutes, until the tofu starts to brown slightly.

Done! Serve up with some wholemeal or gluten free bread and a nice salad – great as a light breakfast. Alternatively, you could have the tofu scramble with Mexican Wraps. That’s my favourite way of rocking it.

Gnocchi and Sautéed Veg in a Red Wine Sauce

INGREDIENTS

Serves 2. Takes about 20 minutes

• A standard 500g packet of gnocci
• A tin of chickpeas (or your choice of legume)
• Several small shallots
• Several mushrooms
• A plateful of chopped spring greens
• 3 garlic cloves or powder
• A sprig of fresh rosemary or a teaspoon of dried
• 300 ml red wine
• 75 ml balsamic vinegar

 DIRECTIONS

1. Prep your shallots (just de-skin them, and leave them whole), and add them to your wok to sautée in a little water. Keep a close eye on them, and keep adding water so they don’t stick and burn.
2. After about 10 minutes, the shallots should be starting to soften, at which point you can add your chopped mushrooms, garlic and rosemary.
3. After another 5 minutes, it’s time to add the sauce. Pour in your wine and balsamic vinegar. Simmer for a good 15 to 20 minutes, so that it starts to thicken. Then add your greens and chickpeas.
4. In a separate pan, boil your gnocci through for 2-3 minutes, before draining and adding into the main wok. Stir through for another 5, and then serve up. It goes great with some warm bread and home made hummus.