What information are you looking for?

Golden pineapple fried rice with crispy tofu, peas, carrots, and cashews. Curry-bloomed for rich flavor and balanced with sweet pineapple, this plant-based dish is hearty, vibrant, and full of comfort. Pineapple Fried Rice with Crispy Tofu Serves: 4 Prep Time: 20 minutes Cook Time: 25 minutes We recommend using a wok but a large skillet works too! W Ingredients: For the Crispy Tofu 1 block (14 oz) firm or extra-firm tofu, pressed 1 Tbsp soy sauce or tamari 1 tsp sesame oil (optional, for depth) 1 Tbsp cornstarch (or arrowroot starch) 1 Tbsp neutral oil (for pan-frying) For the Rice 3 cups cooked jasmine rice (preferably day-old, cold rice works best) 1 Tbsp neutral oil (like avocado or canola) 2 tsp curry powder 2 cloves garlic, minced 1 small onion, finely diced 1 medium carrot, diced small ½ cup frozen peas ½ cup red bell pepper, diced small 1 cup pineapple chunks (fresh if possible) ¼ cup roasted cashews 2 Tbsp soy sauce or tamari 1 tsp maple syrup or coconut sugar (optional, balances acidity) 2 green onions, sliced (for garnish) Fresh cilantro (optional, garnish) Lime wedges (to serve) Directions : Prep the Tofu Cut pressed tofu into bite-sized cubes. Toss with soy sauce, sesame oil, and cornstarch until coated. Heat oil in a nonstick skillet over medium-high. Pan-fry until golden and crispy on all sides (8–10 minutes). Remove and set aside. Bloom the Curry In a wok or large skillet, heat 1 Tbsp neutral oil over medium heat. Add curry powder and stir for 30 seconds until fragrant and golden (don’t burn it — just enough to release the oils). Build the Fried Rice Base Add garlic and onion, stir-fry for 1–2 minutes until softened. Add carrots, peas, and red bell pepper, stir-fry 3–4 minutes. Add rice, breaking up clumps, and stir well so it absorbs the curry oil. Add Flavor and Pineapple Stir in soy sauce (or tamari), optional maple syrup, and pineapple chunks. Toss until everything is evenly coated, letting the pineapple caramelize slightly in spots. Finish with Cashews and Tofu Add roasted cashews and fold gently into the rice. Top with crispy tofu cubes (keep them distinct on top for presentation). Air Fryer Tofu Option Press and cube the tofu. Toss with soy sauce (or tamari), sesame oil (optional), and cornstarch until coated. Spray or lightly toss with a bit of oil. Place in a single layer in the air fryer basket. Cook at 400°F for about 5 minutes. Pull them out and shaking, Then put back in for another 5 minutes, or until golden and crisp.

Interesting and True! Learn More About Memory

Chocolate Chip Cookies WET: ½ C vegan butter ½ C butter flavored shortening 1 C brown sugar 1 C cane sugar or white sugar 1 C almond milk 2 Tbsp vanilla extract 1 Egg replacer (we ONLY use Just Egg) or flax egg (1 tbs ground flaxseed 2 tbs water, 10 min) Directions: Pre-heat oven to 350 F and set aside wet ingredients into a larger bowl with dry in a medium sized bowl. Combine dry ingredients, we recommend sifting or mixing with a wisk, set aside. Cream butter and shortening with sugars in stand mixer bowl. Pour milk and vanilla extract into a measuring glass. Add ½ of dry ingredients Add remaining dry ingredients and mix dough until no lumps remain By hand, use spatula to lightly HAND MIX in chocolate chips into dough. Freeze for 30 minutes. Bake 12-15 minutes in pre-heated oven. Depending on how you like your cookies. DRY: 4 C AP flour, unbleached 2 tsp baking powder 2 tsp baking soda 4 tsp cornstarch 1 tsp kosher salt or ½ tsp table salt 1 C dark chocolate chips ***Optional Grandma Lola tip- Want to make an ultra-sweet and flavorful version? Try replacing ¼-½ cup of flour with vanilla pudding mix. These are not recommended for those counting sugars or carbohydrates. Makes about 24-32 cookies, depending on size

Balanced, plant-based lunches inspired by global flavors. From light Japchae to hearty gumbo and comforting soups, Flavor & Spirit brings Ayurveda ease to your midday meal. Lunch Keep checking back, we will be adding more of your favorite dishes! Japache A Japanese inspired dish that hits all the notes! Sausage Gumbo Savory and slightly spicy, great for lunch or dinner! Potato Leek Soup A creamy and heart go-to, that's perfect for a cold day

Mediterranean-Inspired Veggie Penne With Field Roast Sausage and Sourdough Ingredients: Directions 8 oz penne (or any short pasta) 2 Field Roast sausages, sliced 3–4 tomatoes, halved or chopped 2 bell peppers, sliced 1 onion, sliced 2 cups baby spinach ½ cup plant mozzarella, cubed or shredded 3 tbsp nutritional yeast (nooch) 3 tbsp olive oil, divided 2 cloves garlic 1 tsp chopped rosemary ½ tsp dried oregano Juice + zest of ½ lemon 1–2 tsp Kalamata olive brine Fresh basil for topping Salt + pepper to taste 2–4 slices sourdough bread 1. Roast Toss sausage, tomatoes, peppers, and onion with 2 tbsp olive oil, rosemary, salt, and pepper. Roast at 400°F for 20–25 minutes, until veggies caramelize and sausage edges crisp. 2. Cook pasta Boil penne until just shy of al dente. Reserve 1 cup pasta water, drain, and leave ¼ cup water in the pot. 3. Make the nooch cream Return pasta to the pot. Add nooch, mozzarella, ¼–½ cup pasta water, lemon juice/zest, and olive brine. Stir until creamy and glossy. 4. Combine Fold in the roasted sausage + veggies, then add spinach to wilt. Optional: sauté everything together in a skillet for a few minutes to deepen flavor. 5. Bread Brush sourdough with olive oil, rub with garlic, and toast until golden. Sprinkle with black pepper (and a pinch of nooch, if you like). 6. Serve Spoon pasta into bowls, top with torn basil, and serve with garlic sourdough on the side.

Rainbow Buddha Bowls Rainbow Buddha Bowls are endlessly versatile — mix and match grains, roasted veggies, legumes, and greens, then top with a flavorful sauce of your choice. With infinite combinations and countless dressing options, every bowl can be its own masterpiece of color, texture, and taste. Ingredients: 1 cup cooked quinoa 1 small sweet potato, cubed and roasted ½ cup chickpeas (roasted or canned, rinsed) ½ avocado, sliced 1 cup steamed kale (or spinach) 2 Tbsp pumpkin seeds For the Tahini Lemon Dressing: 2 Tbsp tahini Juice of ½ lemon 1 tsp maple syrup (optional) 1 clove garlic, minced 2–3 Tbsp water (to thin) Salt + pepper to taste Directions: Arrange quinoa, sweet potatoes, chickpeas, avocado, and kale in a bowl. Whisk together dressing ingredients until smooth. Drizzle over the bowl, then sprinkle with pumpkin seeds. Mix before eating, or savor each layer individually.

Like what you see? Sign up today to get newsletters and updates sent straight to your email! Enter your email here Sign Up Thanks for submitting!

Learn how to make a homemade and protein-rich replacement you can use in anything that calls for ground meat. Meatless taco filling Ingredients: 1 package beefless crumbles (Beyond, Gardein, or similar) ½ package soy chorizo (about 6–8 oz) 4 oz TVP (textured vegetable protein) 1 small onion, diced 2 cloves garlic, minced 1 small bell pepper, diced (optional) 1 tbsp olive oil (or avocado oil) 3 Tbsp Worcestershire sauce ½ C taco seasoning (or less for desired flavor) Approximately 1 ¾ C water 3 Tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin ½ tsp chili powder ½ tsp oregano ½ tsp salt (to taste) ¼ cup vegetable broth or water (to keep it juicy) Optional toppings for serving: avocado, shredded lettuce, diced tomato, vegan cheese, salsa, tortillas Directions: 1. Sauté aromatics Heat olive oil in a skillet over medium heat. Add onion and garlic; cook 3–4 minutes until softened and fragrant. 2. Add soyrizo Crumble soyrizo into the pan, stirring and cooking for 2–3 minutes to release its oils and spices. 3. Add beefless crumbles Stir in beefless crumbles, bell pepper (if using), and seasonings (smoked paprika, cumin, chili powder, oregano, salt). Cook 5–6 minutes, breaking up the crumbles. 4. Keep it saucy Add ¼ cup broth or water to keep the mixture moist. Let simmer for 2–3 minutes until flavors meld. 5. Serve Spoon into warm tortillas and load up with your favorite toppings — or use in burritos, nachos, or taco salads.

Explore the inner journey of Spirit through Ayurveda, meditation, and timeless wisdom. Discover quiet beginnings, steady practices, and sacred insights designed to guide your growth and open new doors over time. Spirit Spirit means different things to different people. Take what you need and leave the rest behind. What is it and how it does it actually help people? Learn how powerful the mind can truly be and what people have been able to do through learning mindfulness and meditation. Click Here Meditation The Hero's Journey While everyone’s journey looks different, there are familiar stages — often described as the Hero’s Journey. A sacred and uniquely personalized experience. Here you’ll find information and practices designed to guide you through these stages, from quiet beginnings to transformative breakthroughs. Modules offer progressively comprehensive information, tools, reflections, and practices to help you navigate the challenges most often faced along the way. Click Here As you can imagine, that's going to take a bit to explain...but keep checking back! Button Universal Health & Wellness Energy work Coming Soon! Coming Soon Metaphysics

Homemade Szechuan sauce Ingredients: ½ C tamari or soy sauce 4 Tbsp brown sugar 2 Tbsp cornstarch 1 tsp red pepper flakes 5 Tbsp red wine vinegar 2 Tbsp rice vinegar 1 tsp garlic powder 2 Tbsp ginger, fresh grated 1 C vegetable broth 3 Tbsp (or less if you prefer) chili garlic sauce Mise en place all ingredients. Combine all ingredients into a small to medium saucepan over medium heat Stir until incorporated, then allow it to simmer for a few minutes. Once sauce begins to thicken The longer you let it simmer the thicker it will get, just remove from heat when it reaches the consistency you like and Immediately bottle or add to stir-fry immediately Directions: