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Ingredients (2 servings):
Salad:
½ cup edamame, cooked and shelled
1 cup cole slaw mix (shredded cabbage)
½ cup carrots, shredded
¼ cup corn kernels
½ ripe avocado, diced
½ cup heirloom cherry tomatoes

Garlic Ginger Sesame Vinaigrette:
1 tbs sesame seeds
1 tbs fresh ginger, grated
1 tbs rice vinegar
½ tbs toasted sesame oil
1 clove garlic, minced

Directions:
1. In a small bowl, whisk together sesame seeds, grated ginger, rice vinegar, toasted sesame oil, and minced garlic.
Let it sit for a few minutes to develop flavor.
2. In a large bowl, combine the cooked edamame, coleslaw mix, shredded carrots, corn kernels, and cherry tomatoes.
3. Drizzle the garlic ginger sesame vinaigrette over the salad and toss gently to coat all ingredients evenly.
4. Gently fold in the diced avocado to avoid mashing it.
5. Transfer to serving bowls and optionally garnish with extra sesame seeds or a drizzle of sesame oil.

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材料 (2份)：

沙拉：
½ 杯 毛豆 (煮熟去殼)
1 杯 椰菜絲
½ 杯 紅蘿蔔絲
¼ 杯 玉米粒
½ 顆 熟牛油果 (切丁)
½ 杯 車厘茄

蒜香薑味芝麻油醋醬：
1 大匙 芝麻
1 大匙 新鮮薑蓉
1 大匙 米醋
½ 大匙 烘焙麻油
1 瓣 蒜頭 (切末)

做法:
1. 在一個小碗中, 將芝麻, 新鮮薑蓉, 米醋, 烘焙麻油和蒜末一起攪拌均勻。靜置幾分鐘讓風味融合。
2. 在一個大碗中, 混合煮熟的毛豆, 高麗菜絲, 紅蘿蔔絲, 玉米粒和車厘茄。
3. 將蒜香薑味芝麻油醋醬淋在沙拉上, 輕輕拌勻, 使所有食材均勻裹上醬汁。
4. 再輕輕拌入酪梨丁, 以免壓碎。
5. 盛入餐碗, 可選擇撒上一些額外的芝麻或再淋一點麻油作為裝飾。

Ingredients (2 servings):
½ cup black beans (homemade or canned)
½ cup organic corn kernel
1 cup of Romaine Lettuce chopped
¼ cup cucumber
1 ripe avocado
1 roma tomato
1 red bell pepper
Cilantro, for garnish (optional)
1 tbs lemon juice
Salt & pepper to taste

Directions:
1. Cook the black beans – If using homemade black beans, cook them in a slow cooker or pressure cooker until tender. If using canned beans, choose low sodium, rinse and drain them.
2. Prepare the vegetables – Dice the cucumber, avocado, Roma tomato, and red bell pepper. Chop the romaine lettuce.
3. Mix the salad – In a large bowl, combine the chopped romaine, cucumber, tomato, red bell pepper, corn kernels, and black beans.
4. Season and dress – Drizzle with 1 tbsp lemon juice, season with salt and pepper to taste, and gently toss everything together.
5. Garnish and serve – Top with fresh cilantro (if using). Serve immediately or let sit for 10–15 minutes to enhance the flavors.

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材料 (2份）：
½ 杯黑豆 (自製或罐頭）
½ 杯玉米粒
1 杯羅馬尼亞生菜, 切碎
¼ 杯黃瓜
1 個熟牛油果
1 個羅馬番茄
1 個紅燈籠椒
香菜, 用於裝飾 (可選）
1 大匙檸檬汁
鹽和胡椒調味

做法：
1. 煮黑豆－如果使用自製黑豆，則將其放入慢燉鍋或壓力鍋中煮至變軟。如果使用罐裝豆子, 選擇低鹽, 請將其沖洗並瀝乾。
2. 準備蔬菜－將黃瓜, 牛油果, 羅馬番茄和紅燈籠椒切丁。將羅馬生菜切碎。
3. 混合沙拉－在一個大碗中, 混合切碎的生菜, 小黃瓜, 番茄, 紅燈籠椒, 玉米粒和黑豆。
4. 調味和調味料－淋上 1 湯匙檸檬汁, 用鹽和胡椒調味，然後將所有調味料輕輕攪拌在一起。
5. 裝飾 – 上面撒上新鮮的香菜（如果使用）。立即食用或靜置 10-15 分鐘以增強口味。

Ingredients (3 servings):

Pan Seared Tofu:
1.5 cups super firm tofu, drained and pressed for 15 minutes
1 tbs low sodium soy sauce
1 tbs nutritional yeast
1 tbs avocado oil

Oatmeal:
1 tsp avocado oil
1 scallion, thinly sliced
1.5 cups water
1 cup unsweetened soy milk
4 shiitake mushrooms
1 tbs low sodium soy sauce
1 cup steel cut oats, pre-soaked
1 tbs yellow miso paste
2 cups kale, roughly chopped and stems removed

Serving:
Avocado Slices
Sesame Seeds

Directions:
1. Cut super firm tofu into cubes or triangles and place in an airtight container with nutritional yeast. Seal and shake gently to coat evenly.
2. Heat avocado oil in a skillet over medium heat. Add tofu in a single layer and cook undisturbed for 4 minutes. Flip and cook another 3-4 minutes until golden. Remove tofu to a paper towel-lined plate.
3. In a saucepan, heat a drizzle of oil over medium-low. Sauté the white part of sliced scallions.
4. Add unsweetened soy milk, water, low sodium soy sauce, and shiitake mushrooms. Stir and simmer.
5. Remove mushrooms and mix 3 tbs of the warm water with miso paste in a small bowl, then return it to the saucepan.
6. Add oats. Simmer, stirring frequently, for 3-5 minutes until thickened.
7. Add kale and cook until wilted.
8. Serve with sliced mushrooms, tofu, avocado, scallions and sesame seeds if desired.

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材料 (3份）：

香煎豆腐：
1 1/2 杯超硬豆腐, 瀝乾並壓制 15 分鐘
1 大匙低鈉醬油
1 大匙營養酵母
1 大匙牛油果油

麥片：
1 茶匙牛油果油
1 根蔥, 切成薄片
1 1/2 杯水
1 杯不加糖的豆漿
4 個香菇
1 大匙低鈉醬油
1 杯鋼切燕麥
1 大匙低鹽味噌醬
2 杯羽衣甘藍, 切碎, 去莖

配菜：
牛油果切片
芝麻

做法：
1. 將超硬豆腐切成方塊或三角形, 與營養酵母一起放入密封容器中。密封並輕輕搖晃以均勻塗抹。
2. 用中火在煎鍋中加熱牛油果油。將豆腐鋪層放入, 靜置 4 分鐘。翻面並再煮 3-4 分鐘, 直到呈現金黃色。將豆腐取出放在鋪有紙巾的盤子上。
3. 在平底鍋中, 以中低火加熱少許油。炒香蔥白。
4. 加入無糖豆漿, 水, 低鈉醬油和香菇。攪拌並煮沸。
5. 取出香菇, 將 3 湯匙溫水和味噌醬放在小碗裡混合, 然後倒回鍋中。
6. 加入燕麥。以小火煮 3-5 分鐘, 經常攪拌, 直到變稠。
7. 加入羽衣甘藍並煮至枯萎。
8. 可依需求搭配香菇片, 豆腐, 牛油果, 蔥和芝麻一起食用。

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