Mocktail Photo by Jamie Mok
Plant Based Inspirations for the Kitchen
Trendy can be both healthy and delicious. These 3 plant based recipes are tasty and represent some of the top 10 food trends we’re currently tracking. Try experimenting in the kitchen with fresh plant based ingredients. Mix and match colorful and nutritious drinks and side and main dishes.
Jamie Mok with Mocktails
Kiwi Rosé Kombucha Spritz
Mocktails can deliver fun in a glass without the alcohol. Try a no-proof Rosé!
Ingredients
2 kiwis
1/3 cup crushed ice
6 oz GTS Rosé kombucha
Few fresh mint leaves
2 tsp organic dried rose petals
1 tbsp pomegranate seeds
1 lime
Directions
Peel kiwis.
Cut one kiwi in half and thinly slice for garnish.
Purée the remaining kiwi with ice, mint leaves in a blender.
Pour kombucha into blender for a quick pulse.
Pour into glasses, top with a squeeze of lime and garnish with kiwi slice, pomegranate seeds, rose petals, mint leaves.
Makes 2 mocktails. Cheers!
Plant Based Tempeh Photo by Jamie Mok
Toaster Oven Tempeh
Preheat to 425F
Cut an 8-ounce block of tempeh into one inch cubes.
Prepare a pot of boiling water to place tempeh in a steamer for 10 mins.
Make the marinade:
1 tbsp soy sauce, tamari sauce, or Braggs liquid aminos
1 tbsp rice vinegar
1 tbsp water
1 tsp maple syrup
1 tsp avocado oil
After tempeh is done steaming, transfer to a bowl and pour marinade over it and let it sit for at least 10 mins or longer.
Transfer tempeh to a lined baking sheet and pop in the oven for 20 min, turning cubes half-way through.
Plant Based Taco Photo by Jamie Mok
Vegan Avocado Crema
In a food processor, blend:
1 large avocado
2 cups fresh cilantro
1/4 cup avocado oil
1/2 cup water
2 Tbsp apple cider vinegar
1 roasted jalapeño
1 medium lime, juiced
1 garlic clove
1/4 red onion
1/4 tsp sea salt, black pepper, cayenne pepper
Combine everything in a food processor and blend.
Enjoy on tacos, as a dip with tortillas chips, crackers, and veggies or as a salad dressing!
Jamie Mok, MS, RD, RYT is a Los Angeles-based dietitian, nutritionist, and yoga teacher who practices nutrition therapy at Memorial Care Long Beach Medical Center and teaches weekly yoga classes at Purple Yoga in Long Beach. In her “between time,” Jamie is on her yoga mat developing her personal practice, in the kitchen whipping up something fresh, and snapping photos for her Instagram feed @the_yogini_rd, and exploring the LA restaurant and food scene one bite at a time. Learn more on her website www.jamiemok.com