I recently received my copy of Plant-Based on a Budget by Toni Okamoto and adore it! The recipes come together without too much time, money or effort. Who doesn't love that?
We had the Carrot Ginger Soup, which is so warming, healthy and yummy. I'll make it again for sure. We also had the Larb Salad which you all get to try below. It's full of flavor, healthy, filling yet light and so tasty. We'll be back for more! Toni has done a beautiful job at creating plant-based food attainable for everyone. You can enter to win your copy by commenting below. This applies to US and Canada only. Enter from now until 10 AM PST Saturday May 18, 2019. One blessed winner will be selected and announced shortly after. Thank you for participating and to your plant-based health!
With love, Christa
With love, Christa
Copyright © 2019 by Toni Okamoto | BenBella Books, Inc. | www.benbellabooks.com
Recipe and description from Plant-Based on a Budget by Toni Okamoto, page 80.
Larb Salad
Yields 4 servings
I grew up with many Hmong friends, who introduced me to the traditional version
of this dish. I’ve since given it a healthy, plant-based makeover, and my version is
crammed with flavor.
Ingredients:
1 teaspoon canola or vegetable oil
1 (14-ounce) block extra firm tofu, pressed and crumbled (see page 18)
3 tablespoons lime juice (about 1½ limes), divided
2½ tablespoons minced cilantro
2 tablespoons soy sauce
1 green onion, sliced
½ tablespoon minced jalapeño
¼ cup thinly sliced red, white, or yellow onion
2 tablespoons minced mint
8 iceberg or romaine lettuce leaves
Directions:
1. Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 to 5 minutes or until the tofu is light brown.
2. Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
3. Serve in the lettuce leaves.
Recipe and description from Plant-Based on a Budget by Toni Okamoto, page 80.
Larb Salad
Yields 4 servings
I grew up with many Hmong friends, who introduced me to the traditional version
of this dish. I’ve since given it a healthy, plant-based makeover, and my version is
crammed with flavor.
Ingredients:
1 teaspoon canola or vegetable oil
1 (14-ounce) block extra firm tofu, pressed and crumbled (see page 18)
3 tablespoons lime juice (about 1½ limes), divided
2½ tablespoons minced cilantro
2 tablespoons soy sauce
1 green onion, sliced
½ tablespoon minced jalapeño
¼ cup thinly sliced red, white, or yellow onion
2 tablespoons minced mint
8 iceberg or romaine lettuce leaves
Directions:
1. Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 to 5 minutes or until the tofu is light brown.
2. Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
3. Serve in the lettuce leaves.
