Creating a Meatless Monday ritual can be a wonderful way to consume more plants. Not only does eating this way have the potential to make you feel better but also gives an excuse to invite your veg friends over for dinner. Cooking brings people together, and when you find a person or group to explore with, it makes it much more exciting and rewarding.
I create and inspire through healthful, satiating, and downright tasty food. My type of plant-based cooking doesn’t involve judgment or commands. Perfection is not the goal but delicious food is. Do what you can with what you have, and keep learning. There are so many ways to be plant-based. One will work for you.
Sustainable and healthy living isn’t going to look the same for everyone. Strive to be perfectly imperfect by eating more plants, even if it is just once a week. I hope you enjoy the recipes that I have created for you. My only request is that you share it alongside a loved one, or friend.
— Brittany Buettner is the owner of Bliss Root Kitchen, a plant-based personal chef business. Brittany was raised in Highlands Ranch and attended Mountain Vista High School. "It is an honor to create two recipes for Highlands Ranch Lifestyle magazine, as it has brought me back to my hometown," she says.
Email Brittany at blissrootkitchen@gmail.com or connect on socials @BlissRootKitchen.
Spicy Peanut Noodle Stir Fry with Crispy Tofu
Serves 4-6
Crispy Tofu
1 14oz block of vacuum-packed, extra or super firm tofu, cut into one-inch cubes
3 T Soy Sauce/Tamari
1⁄4 C. Nutritional Yeast
1⁄2 t. Onion Powder
1⁄2 t. Garlic Powder
2 T. Avocado/Canola oil (any high temp cooking oil)
Directions: 1. Preheat oven to 425 degrees. 2. Pat block of tofu with a paper towel to remove excess moisture. Cut tofu into 1” cubes. Place cubes, along with the rest of the ingredients into a large bowl. Stir to coat cubes evenly. 3. Evenly spread tofu onto parchment or silicone lined baking tray. 4. Roast for 35-40 min, turning tofu half way through, until dark golden brown and crispy.
Spicy Peanut Sauce
3 Green Onions, diced
1 T. Ginger, minced
2 garlic cloves, minced
1⁄3 C. Peanut Butter
2-3 T. Chili Sauce (or 1 t. Dried Chili Flakes)
2 T. Soy Sauce/Tamari
1 T. Rice Wine Vinegar
1 t. Sesame oil 1 1⁄2 C. Water 1⁄2 t. Salt
SPICY PEANUT SAUCE
1. While tofu is roasting, make the sauce. Saute garlic, green onions, and ginger in sesame oil on medium-high heat for about a minute. Watch so the garlic does not burn. 2. Add the remaining ingredients. Stir with whisk to combine. 3. Bring to a soft boil, then simmer for about 5-7 min until thickened slightly. The longer it simmers, the thicker it will get. It will also get thicker as it cools. Adjust according to your preference. 4. Once the sauce is at desired consistency, remove from heat.
Pasta
1 lb. pasta of your choice, cook according to directions on the box
* I prefer linguine.
PASTA
1. While the sauce is simmering, cook the pasta according to the directions on the box. Don’t forget to salt the water! You want it to be al dente so when we combine it with the other ingredients, it doesn’t fall apart.
Stir Fry Vegetables
2 C. Broccoli, cut into bite size pieces
2 C. Red Cabbage, cut into small ribbons
1 C. Snow or Sugar Peas
1⁄2 C. Shredded Carrots
1 T. Avocado/Canola oil Pinch of Salt
Optional Garnishes: Fresh cilantro and lime wedges
STIR FRY VEGETABLES
1. Heat a wok (or heavy bottom pan) on medium-high heat. You want the wok to be very hot before you add the oil so everything cooks quickly. 2. Once hot, add the oil, and start stir frying the vegetables; starting with the broccoli. Cook for about 1 minute. 3. Add the red cabbage. Cook for about 30 seconds. 4. Add the snow peas. Cook for about 30 seconds. You want all the vegetables to still be bright in color and crisp (not dull and soft). 5. Add the shredded carrots at the end, just before turning the heat off. 6. Add a pinch of salt.
ASSEMBLING THE DISH
1. Once all components are done cooking, place pasta in a bowl of choice. Top with stir-fried
vegetables, spicy peanut sauce, and then crispy tofu. Optional (but recommended) garnishes are fresh cilantro and lime wedge. 2. ENJOY!