Plant-Based Plates #9

Lots of tofu, a fennel & butter bean bake and homemade pizza

Plant-Based Plates is a series where I share meals I have eaten throughout the week. Criteria will always be: easy, plant-based, delicious.

Hello! This week’s been fun as my best friend has been staying with us while she looks for a flat nearby, which is quite honestly the best result I could have hoped for when I moved 400+ miles away from our hometown. She’s a real vegan (as opposed to me, who can’t abide by rules), so I had to be slightly more dedicated this week.

Here are some of the meals I made:

Spinach & tofu curry
From Rukmini Iyer’s The Green Cookbook
Similar recipe here
I couldn’t find the exact recipe I used, but the linked recipe is very similar, both inspired by the more traditional palak paneer. I added two tins of chickpeas to accompany the tofu. It was nice, but didn’t lit my world on fire! If you want a really great curry recommendation, I regularly think about the tomato-tofu one I mentioned in an earlier newsletter.

Spicy tofu quinoa bowl
From content creator sophsplantkitchen
Recipe here
I’d had this recipe saved for ages, but only just got round to making it. Rather than using sriracha as directed, I used gochujang, which worked really well. Using quinoa as the carb is such a hack to boosting plant-based protein intake.

Fennel butter bean bake
From content creator emthenutritionist
Recipe here
I love this recipe and make it often, just without the yoghurt or fish. I add more butter beans than suggested, and serve with quinoa/grains/bread. It would also work really well with feta if you eat cheese. It contains sun-dried tomatoes, olives, fennel and balsamic vinegar… yum.

This weekend we also ate…
- Beyond Meat burgers with loads of mustard & pickles (if you’ve not tried these yet, you are missing out)
- Homemade sourdough pizzas using my over-proofed dough (this recipe), and this pizza sauce, which was almost perfect if a tiny bit too sweet

Thanks for reading and happy eating!

All the best,

Amy