Eat the Change

Ming Tsai | MingsBings with Guacamole

INGREDIENTS: 1 box of MingsBings, Fiesta Taco Flavor 2x Avocados Lime, juicedSaltPepperOlive Oil INSTRUCTIONS:  Add avocados, lime juice, salt, pepper, and olive oil to bowl and mix.Serve with MingsBings (heat in the air fryer or oven) and enjoy!

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Grace Ramierez | Dont Waste Herbs, Just Blend and Freeeeeze

INGREDIENTS Parsley, Basil, or other fresh herbs¼ Cup Olive Oil Salt  INSTRUCTIONS   Combine about a cup of fresh herbs with 1/4 cup of olive oil, and salt to taste, in a food processor.  Pulse to blend, then transfer into ice cube trays  Once frozen, move cubes into an airtight container for long-term storage

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Chad + Derek Sarno | Classic Fried Tofu Sandwich

If you love BLTs, you’ll be all over this sandwich. Thin sliced fried tofu seasoned with soy sauce and nutritional yeast on a sandwich with avocado, mayo, tomato, and lettuce…it doesn’t get much better, or easier. One bite, and this will become a staple sandwich for you.   INGREDIENTS (2 SERVINGS) 1 block (14 ounces/400 g) extra-firm or firm tofu 2-3 tbsp olive oil 2-3 tbsp tamari or soy sauce 2-3 tbsp nutritional yeast 4 slices of your favorite sandwich bread 4 tbsp vegan mayo, such as Wicked Kitchen Caramelized Onion & Garlic Mayo 1 avocado 1 tomato freshly ground black pepper lettuce leaves  INSTRUCTIONS  Press the tofu to drain...

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Stephanie Izard | Veggie “Crouton” Salad

Veggie “Crouton” Salad Time: 30 minutes  Yield: 2 servings INGREDIENTS Veggie “Croutons” ¼ c cornstarch  ¼ c rice flour, or any starch you own  ⅓ c + 1 ½ tbsp water ½ c neutral oil for frying 1 lbs eggplant, cubed 1 c left over bits and ends of cruciferous vegetables or roasted vegetables ¼ c tbsp This Little Goat Went To Tokyo  Pickle ¾ c seasoned rice vinegar ¼ c water 1 c thinly sliced vegetables (onions and chilis work well!) Dressing 3 tbsp This Little Goat Went To Tokyo ¼ c olive oil ¼ c pickling liquid   Salad 2 c leftover undressed salad greens  1 c jasmine rice or any leftover grains, warmed 2 tbsp fresh herbs on...

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