Kare Kare is a traditional filipino dish comprised of meat and vegetables stewed in a creamy peanut sauce. This plant-based version replaces meat with extra firm tofu. My grandma usually puts chayote in the dish. Chayote is a lime-colored squash shaped like a pear. It is high in potassium and low in sodium which is good for maintaining a healthy blood pressure. It is also rich in vitamin C, B-6 and folate. You can use summer squash as a substitute if you can’t find chayote in the grocery stores near you.

The combination of peanut butter and the aromatic licorice flavor from the star anise gives this dish a simple, but distinct flavor. The peanut butter sauce is made of water (or vegetable broth), Bragg’s Liquid Aminos (or soy sauce), creamy peanut butter, ground black pepper and star anise. That’s it! It’s very easy to make and takes around 20 minutes to cook after preparing all the vegetables! Each serving has 10.3 g of monounsaturated fat from the peanut butter and olive oil. Monunsaturated fat helps reduce bad cholesterol levels, lowering risks of heart disease and stroke.

Giniling Guisado is ground pork marinated in soy sauce and calamansi juice (lemon/lime) that is typically sauteed with tomatoes, potatoes, carrots and bell peppers. This was one of the Filipino dishes I missed the most when we became vegan. I loved the texture and tanginess of the dish combined with white rice! Giniling is the Filipino version of Picadillo, a Spanish and Latin American ground beef hash. Picadillo is usually made with raisins, diced potatoes and tomato sauce.

I discovered Gardein Beefless Ground a few months ago and that was all I needed to start making Giniling again! I made other changes to the traditional recipe. I did not use tomatoes, and doubled up on the lime. Instead of soy sauce, I used Bragg’s Liquid Aminos. I also used sweet potatoes instead of potatoes, and added shiitake mushrooms for a meaty texture.

Our fridge and pantry were running low and all we had were mushrooms, two ripe avocados, some herbs (parsley and cilantro), limes, some leftover vegan “meats” (Field Roast Breakfast Sausage and Upton’s Bacon Seitan) from Saturday’s hearty brunch, a small leek stalk and two ears of corn:

Farro is an ancient nutty-tasting wheat grain that originated in Egypt. It’s a great substitute for pasta. It has lots of protein, high concentration of dietary fiber and is a resistant starch. Farro’s complex carbohydrates break down slowly. This keeps energy and sugar levels stable, and helps us feel full longer. Farro also helps improve metabolism because it is rich in vitamin B3.

We like incorporating farro into our post-workout meals because it provides magnesium, iron and zinc. Magnesium is an electrolyte which supports muscle, nerve and brain function. It relieves muscle cramps, PMS symptoms, and headaches. Iron allows red blood cells to carry oxygen to our tissues, making us feel energized. Zinc stimulates white blood cell function in our bodies. This helps defend against infections and repair our bodies. Not bad for someting so yummy! Happy Cooking!

We love making protein bites because they are so easy to make. No baking needed! The ingredients in this recipe are heart-healthy and great for weight management! Each bite contains matcha, steel cut oats, flaxseed meal and pistachios.

Matcha is green tea powder or ground up young leaves from the camellia sinensis (tea) plant. It boosts metabolism and energy, detoxifies the body and calms the mind.

Steel cut oats are low in glycemic index which prolongs the feeling of fullness. It also contains soluble fiber which helps lower blood pressure and LDL (bad cholesterol) levels.

This lentil loaf is great for the holidays, but it’s also a great post-workout meal. I used flaxseed meal in this recipe to get some omega-3 fatty acids. Omega-3s are “good” fats that help reduce muscle soreness, improve fat burning, and aid in muscle recovery. It’s a great substitute for fish oil. Flaxseed also lowers LDL (bad) cholesterol in the bloodstream and helps maintain the heart’s natural rhythm. Because this loaf takes a while to cook, I make a huge batch every few weeks and freeze leftovers for days we don’t have time to cook.

Substitute with wheat or spelt flour if you can’t find vital wheat gluten (natural protein found in wheat) or vegan breadcrumbs in your local grocery store. Don’t worry! You’ll still get plenty of protein from the lentils, split peas and barley without vital wheat gluten.

Hope you enjoy this recipe as much as we do! Happy Cooking!

We love cooking red lentils because they are rich in protein, folate, dietary fiber, potassium and magnesium. Lentils help reduce high cholesterol, promote regular bowel movement, stablize blood sugar level, increase energy, and improve blood flow and oxygen in the body. It even helps with weight loss because it is low in calories and fat!

Did you know that ¹⁄₄ of a cup of red lentils have more protein, less fat and less cholesterol than one hard-boiled egg?