Enchilada Power Bowl

Recipe courtesy of Full of Plants

Enchilada Power Bowls with Spicy Tofu



  • 1/2 cup brown rice
  • 1/2 cup green lentils
  • 2 and 1/2 cup water
  • 1 15-oz can black beans


  • 7-ounces firm tofu
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce, or tamari
  • 1 tsp chili powder
  • 1 tbsp almond butter


  • 1 onion, finely sliced
  • 1 garlic clove, chopped
  • 1 and 1/2 cup tomato sauce
  • 1 tsp chili powder (2 if you like it more spicy)
  • 1/4 tsp cumin
  • 1 tsp oregano
  • 1 tbsp apple cider vinegar
  • 3 tbsp nutritional yeast
  • 1/2 tsp salt
  • 2 avocados (optional but recommended)




  1. Add the lentils, brown rice and water to a medium size saucepan. Bring to a boil and simmer, uncovered, for about 20 minutes.
  2. Drain and rince the black beans and add them to the rice and lentils. Set aside and cover to keep warm.


  1. Heat two teaspoons of oil in a saucepan, add the onion and cook for about 10 minutes, or until soft and golden brown. Add the chopped garlic and cook for another 5 minutes.
  2. Add the tomato sauce, spices, apple cider vinegar, nutritional yeast and salt to the saucepan and whisk until combined. Cook for another 5 minutes.
  3. Add the rice, lentils and black beans to the enchilada sauce and mix until everything is well coated with the sauce.


  1. Whisk together all the marinade ingredients together until combined.
  2. Drain the tofu very well. Line a plate with paper towel, place the tofu on top, add another layer of paper towel and place something heavy on top. Press the tofu for 5-10 minutes. Cut it into cubes and add it to the sauce. Stir to coat and let marinate for at least 20 minutes.
  3. Heat some oil a large skillet over medium heat. Add the tofu and cook for 5-6 minutes, stirring frequently until the tofu is light brown. Remove from heat and set aside.


  1. Divide the enchilada mixture into 4 bowls, top with half an avocado (sliced or cubed) and tofu. Top with fresh parsley and serve.
  2. Leftovers will keep in the fridge for up to 3 days.


Vegan Chocolate Chip Cookies

Recipe courtesy of Food Network Canada


  • ½ cup virgin coconut oil
  • ½ cup packed light brown sugar
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 ¼ cup spelt flour
  • 2 Tbsp cornstarch
  • 1 Tbsp ground flaxseed
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup vegan chocolate chips or chunks


  1. Preheat the oven to 350ºF and line a baking tray with parchment paper.
  2. Beat the coconut oil and brown sugar together until smooth (electric beaters are best), and then stir in the applesauce and vanilla.
  3. In a separate bowl, stir the spelt flour, cornstarch, flaxseed, baking soda and salt together. Add this to the sugar mixture and stir until blended, then stir in the chocolate chunks. Scoop teaspoonfuls of dough onto the baking tray, leaving 1 ½-inches between each cookie and press the cookie down a little.
  4. Bake the cookies for 11 to 13 minutes, until they just begin to brown a little. Cool the cookies on the tray and then store in an airtight container.
  5. The cookies will keep for up to 3 days.