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February 10, 2021

Vegan Feta Pasta with Tempeh Bacon

Main Courses, Recipes

There’s a reason this feta pasta recipe went viral. It’s absolutely delicious, creamy, and is super easy to make, plus I put my own spin on it and made it vegan and with tempeh bacon. You need to run, not walk, to buy all these…

Read more

December 23, 2020

Vegan Chocolate Peppermint Cake Truffles

Dessert, Recipes

These vegan chocolate peppermint cake truffles are the perfect holiday treat. They are made with delicious chocolate cake, peppermint extract, and vegan cream cheese frosting and are super simple to put together! Share these with loved ones, friends, or just save them all for yourself!  …

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December 22, 2020

Vegan French Onion Soup

Main Courses, Recipes

This vegan french onion soup is delicious, rich, and easy to make! It is made with caramelized onions, thyme, sage, and white wine, which gives it your traditional french onion flavor.  This is a recipe that I have been wanting to make for a while…

Read more

December 20, 2020

Vegan Butternut Squash Risotto

Main Courses, Recipes

This vegan butternut squash risotto is delicious, creamy, and super simple to make. It is packed full of cheesy and garlicky flavor and finished with a sweet butternut squash sauce. It’s the perfect cozy, delicious recipe that makes for the perfect family meal!  Anyone else…

Read more

December 18, 2020

Vegan Spicy Vodka Pasta

Main Courses, Recipes

This vegan spicy vodka pasta recipe is the perfect creamy, comforting lunch or dinner. It is made with cashew cream. sauteed onions, garlic, tomato paste, nutritional yeast, vegan cheese, and of course vodka.  So I’m sure you’ve been seeing Gigi Hadid’s infamous spicy vodka pasta…

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December 10, 2020

Creamy Vegan Roasted Cauliflower Soup

Main Courses, Recipes

This rich, creamy vegan roasted cauliflower soup is the perfect winter meal. It is a creamy soup with roasted cauliflower, onions and garlic and its base is made with cashew cream, almond milk, and vegetable broth. It is quick and easy to make and is…

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Vegan Feta Pasta with Tempeh Bacon
February 10, 2021
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Vegan Feta Pasta with Tempeh Bacon

Vegan Chocolate Peppermint Cake Truffles
December 23, 2020
0 Comments

Vegan Chocolate Peppermint Cake Truffles

Vegan French Onion Soup
December 22, 2020
0 Comments

Vegan French Onion Soup

Vegan Butternut Squash Risotto
December 20, 2020
0 Comments

Vegan Butternut Squash Risotto

Vegan Spicy Vodka Pasta
December 18, 2020
2 Comments

Vegan Spicy Vodka Pasta

Creamy Vegan Roasted Cauliflower Soup
December 10, 2020
1 Comment

Creamy Vegan Roasted Cauliflower Soup

Roasted Butternut Squash and Caramelized Onion Pizza with Cashew Ricotta
December 9, 2020
0 Comments

Roasted Butternut Squash and Caramelized Onion Pizza with Cashew Ricotta

Mushroom and Quinoa Stuffed Acorn Squash
December 7, 2020
0 Comments

Mushroom and Quinoa Stuffed Acorn Squash

Vegan Mushroom and Spinach Grilled Cheese Sandwich
August 20, 2020
1 Comment

Vegan Mushroom and Spinach Grilled Cheese Sandwich

Sriracha BBQ Roasted Brussels Sprouts
August 13, 2020
0 Comments

Sriracha BBQ Roasted Brussels Sprouts

Korean BBQ Tempeh Lettuce Wraps
August 6, 2020
0 Comments

Korean BBQ Tempeh Lettuce Wraps

Caramelized Onion and Mushroom Naan Bread Pizza
July 18, 2020
1 Comment

Caramelized Onion and Mushroom Naan Bread Pizza

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Make This For Dinner:

Vegan Feta Pasta with Tempeh Bacon

Vegan Feta Pasta with Tempeh Bacon

There’s a reason this feta pasta recipe went viral. It’s absolutely delicious, creamy, and is super easy to make, plus I put my own spin on it and made it vegan and with tempeh bacon. You need to run, not walk, to buy all these […]

Vegan French Onion Soup

Vegan French Onion Soup

This vegan french onion soup is delicious, rich, and easy to make! It is made with caramelized onions, thyme, sage, and white wine, which gives it your traditional french onion flavor.  This is a recipe that I have been wanting to make for a while […]

Vegan Butternut Squash Risotto

Vegan Butternut Squash Risotto

This vegan butternut squash risotto is delicious, creamy, and super simple to make. It is packed full of cheesy and garlicky flavor and finished with a sweet butternut squash sauce. It’s the perfect cozy, delicious recipe that makes for the perfect family meal!  Anyone else […]

Vegan Spicy Vodka Pasta

Vegan Spicy Vodka Pasta

This vegan spicy vodka pasta recipe is the perfect creamy, comforting lunch or dinner. It is made with cashew cream. sauteed onions, garlic, tomato paste, nutritional yeast, vegan cheese, and of course vodka.  So I’m sure you’ve been seeing Gigi Hadid’s infamous spicy vodka pasta […]

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Hi there! I'm Emma, a cookie-loving, recipe-making future dietitian inspiring you with all the yummy plant-based recipes.

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another day, another bowl of oatmeal 🥣 it’s s another day, another bowl of oatmeal 🥣 it’s starting to finally warm up here in ohio which has been making me so happy!! i’m a little bummed the snow is melting, but super happy that its no longer freezing out.

my favorite way to make oatmeal recently has been with strawberries, peanut butter, chocolate chips, chia seeds, and blueberry syrup on top 🙌🏼 its so good i swear

happy wednesday!! 💛💛
feeling like a saturday today because i get two da feeling like a saturday today because i get two days off of school woohoo!! and saturdays call for pancakes, courtesy of my sister. my sister has been making these pancakes for a few years now and they are a family favorite. they also are super simple to make, loaded with fiber and protein, and taste delicious.

HOW TO MAKE:
Ingredients:
- 2 cups quick oats
- 1 ripe banana
- 1 cup almond milk
- optional: chia seeds and flaxseeds

Add all the ingredients into a blender and blend until you reach pancake mix consistency. Spray a skillet with some oil and add a small amount of the batter to the pan. Cook on both sides on medium heat until golden brown.

Happy Tuesday!! 💛
why anti-diet? I’m sure everyone is wondering w why anti-diet?

I’m sure everyone is wondering why there is this rise in anti-diet promotion, especially among dietitians. Aren’t dietitians the ones putting people on diets? Well, no.

Diet culture has been around for decades. From the cabbage soup trend in the 80s to the keto diet now, I’m sure everyone has experienced one diet trend taking over the media. Still with all these diets that promise to “fix” weight imbalances, we still are seeing people trying diet after diet hoping for a solution but never seeing results. Doesn’t that alone tell you that diets don’t work? These diets also come with a more dangerous side effect, which is eating disorders and disordered eating.

Most dietitians that you speak to will tell you their philosophy is all about having a healthy, balanced relationship with food. That’s what I believe too. We shouldn’t be focusing on calories. We shouldn’t be focusing on carbs or fat. We should be focusing on nourishing our bodies.

Food is energy and nutrients. It’s also a cultural and social celebration. All these diets have done is create a rise in yo-yo dieting, the belief that you need to be thin to be healthy, eating disorders, food fears, and frustration around food. Food is now viewed as something we need to count, measure, and track instead of something to enjoy.

So yes, most dietitians are anti-diet because we want you to enjoy food. We want you to nourish your body with nutritious foods. We want you to enjoy cookies and cake and donuts. Once that healthy relationship with food is established, balance will occur. You’ll begin to recognize hunger cues. Your weight will stabilize. You will eat foods and do exercise that you enjoy. Your stress around food will lower. You will be happier.
kept dinner simple last night with these delicious kept dinner simple last night with these delicious peanut noodles and crispy tofu🙌🏼 this is definitely my favorite way to make tofu and it pairs super well with this noodle bowl.

HOW TO MAKE:
Tofu:
- 8 oz of tofu, pressed and drained 
- 1/4 cup cornstarch
- olive/ avocado oil
- teriyaki sauce
Peanut Sauce:
- 4 tbsp creamy peanut butter
- 3 tbsp soy sauce
- 1 tbsp sriracha
- 1.5 tbsp maple syrup
- 1/2 tbsp garlic powder
- 3 tbsp hot water
Other:
- 1 cup rice noodles
- 1/2 cup edamame
- 1/2 avocado
- green onions and peanuts to top

Coat the tofu with the cornstarch and add to a saucepan with the oil. Cook on medium heat on both sides until golden brown. Add in some teriyaki sauce and cook for another 2 minutes.

For the peanut sauce, combine all the ingredients into a bowl and whisk together. Add more water if needed to thin the sauce.

Cook the rice noodles and edamame. Add the noodles, edamame, and peanut sauce into a saucepan and mix together on low heat. Add the noodles to a plate and top with the tofu, avocado, green onion, and peanuts. Serve and enjoy!!

happy saturday! i hope you enjoy the recipe! 💛💛
happy friday!! made these tacos the other night wh happy friday!! made these tacos the other night when my sister was over and i forgot for a moment how much i love tacos 🙌🏼 they’re so easy to make and always taste amazing. plus you’re typically left with a bunch of leftovers, which is always a plus!

In the tacos 👉🏼 meatless crumbles, corn, tomatoes, red onion, and guac
made this bowtie pasta with tempeh, mushrooms, oni made this bowtie pasta with tempeh, mushrooms, onions, and spinach yesterday and it was 10/10 🙌🏼 its super snowy and icy today in ohio which definitely called for pasta (aka the best comfort meal)

HOW TO MAKE:
Cook your bowtie pasta on the stove. In a separate pan, add in some olive oil and saute your mushrooms and onions. Then add in chopped tempeh. Cook for 5-10 minutes. Add in the spinach and cover in marinara sauce. Then add in the pasta and mix together. Serve and enjoy! 

Happy Tuesday 💛
happy valentines day everyone ❤️ i haven’t s happy valentines day everyone ❤️ i haven’t shared some pockets of joy on here in a while and i thought it was fitting to do it on valentines day. i find that when i get really stressed and am going through a hard time, its really helpful to list out things that brought me joy. here are some of my pockets of joy from these past few weeks:

🌻a pretty sunset on friday night
🌻my first time making air-fried cinnamon apples (i made them for a cooking demo for my internship and they were SO good)
🌻brunch + mimosas + smoothie bowls
🌻 galentines day and fun valentines cards (that come with banana tattoos)
🌻trips to @thebookloft 
🌻white chocolate + raspberry mocha coffee from @staufs_coffee 
🌻taylor swift’s new re-recording of love story that made me feel like i had been transported back to 8 years old
🌻 @myfavoritemurder ‘s recent episode about Eugene Bullard, the world’s first black fighter pilot
🌻 the third movie in the “to all the boys i loved before series.” SO cheesy but also so cute and such a feel-good movie.
🌻 snow!!!! (not so fun to drive in but makes me happy when it looks like a winter wonderland outside)
🌻my current rotation in community wellness and all the people i am working with! i have been really lucky to work + meet some really amazing, kind people through my dietetic internship who have given me such amazing advice

there’s so many more things that bring me joy but these are a few that come right to mind ❤️ i hope everyone had a valentines day filled with love and joy ❤️
a tropical smoothie for a not so tropical day here a tropical smoothie for a not so tropical day here in ohio 🥶 i have to admit, i really do love the snow. i would much prefer a white winter, than a grey, dreary one. but when the weather gets in the negatives it becomes a little harder to enjoy 🥶🥶 so thats when you make a tropical smoothie so you can pretend its a little warmer out.

in the smoothie 👉🏼 mango, banana, orange, chia seeds, spinach, and 1 scoop protein powder

happy saturday!! 💛💛
happy thursday everyone!!! the week is almost over happy thursday everyone!!! the week is almost over which calls for a big bowl of oatmeal. its been a while since i made oatmeal, but it pairs perfectly with the freezing weather outside 🥶

my go-to oatmeal toppings are always peanut butter and chocolate chips because they melt perfectly into the oatmeal and make it taste more like a dessert. i also added chopped strawberries and blueberry syrup to this bowl and finished it off with some chia seeds.

if you’re looking to switch up your breakfast, i definitely recommend oatmeal. its super high in fiber and protein, which means it will keep you full for longer. when paired with the right toppings, it also tastes absolutely delicious 🙌🏼
Here is your Monday morning reminder that food is Here is your Monday morning reminder that food is not supposed to be 100% perfect.

Thank you to everyone who voted on my stories the other day 💛 As much as I love food photography and getting to be creative, I also think its important to remember that food isn’t supposed to be “perfect.” It doesnt always look super nice and put together and professional. We aren’t supposed to measure everything out, count specific calories, or compensate when we’ve eaten too much or something thats less nutritious.

So I definitely will be sharing more food photography in the future (when my schedule is less crazy haha) but I also want to show what my day-to-day meals look like. They aren’t perfect. They aren’t always the most nutritious or balanced. Sometimes I eat three cookies in one day and sometimes I have a vegetable grain bowl for lunch. And thats ok. 

We all have days where food is stressful and it consumes our thoughts and we tell ourselves we aren’t allowed to have that pizza or that dessert. But I’m here to tell you that food isn’t supposed to be stressful. It’s supposed to be fun and nourishing and enjoyable. 

A healthy relationship with food isn’t perfect and its not supposed to be. Its Mcdonald’s fries on the way home from work. It’s an ice cream with your friends. It’s a pizza on Friday nights with your family. Its fruits and vegetables that nourish your body. Its white rice and brown rice. 

I always say on my posts to eat that cookie that you’re craving. So please, today, honor your body and eat that cookie.
if you have not tried the viral tiktok feta past r if you have not tried the viral tiktok feta past recipe yet you need to RUN not walk to make it. i swear this is one of the most delicious pasta recipes i have made (and thats saying a lot bc i eat a lot of pasta). i of course had to make a vegan version using @violife vegan feta and added a little bit of a ✨twist✨ to the recipe.

i made tempeh “bacon” to go on top and added in some spinach to make it a blt-style feta pasta and it was so good 🙌🏼 the tempeh added a bit of smoky flavor to the recipe and i nearly ate the entire pan because of how delicious it was.

i’ve seen some vegan recipes that made their own feta cheese using tofu but honestly the violife cheese tasted amazing and gave the pasta that delicious, creamy texture that normal cheese would have. 

HOW TO MAKE VEGAN BLT FETA PASTA:
Ingredients:
- 8 oz bowtie pasta
- violife feta cheese block
- 1.5 pints cherry tomatoes
- 3 cloves garlic
- olive oil
- salt and pepper to taste
- dash of oregano
- 8 oz tempeh, thinly sliced
- 2 tbsp teriyaki sauce
- 2 tbsp soy sauce
- 1 cup chopped spinach

Preheat oven to 400 F. In a large baking pan, add the cherry tomatoes and drizzle with some olive oil. Sprinkle on some salt and pepper. Add the feta block in the middle. Sprinkle on some oregano. Bake for 30 minutes. Cook your pasta.

In a large saucepan, drizzle some olive oil and add you tempeh. Cook on medium heat on both sides until golden brown. Add in the the teriyaki sauce and soy sauce and cook for another few minutes.

Once the cheese and tomatoes are done baking, mix with a fork to mash the garlic and soften the tomatoes. Add in the pasta and spinach and mix. Top with the tempeh bacon and serve! 

I hope you all love this recipe as much as I do!! I swear its now my new favorite comfort meal (sorry mushroom tofu ramen)
Happy Saturday!!! I made my mushroom tofu ramen bo Happy Saturday!!! I made my mushroom tofu ramen bowl the other day and i swear its one of my favorite recipes of all time 🙌🏼 it’s a classic comfort food dish paired with a few veggies and some delicious grilled tofu.

HOW TO MAKE:
Ingredients: ramen or rice noodles, tofu, veggie broth, sriracha, green onions, avocado

In a large pot, add 1 8oz container of sliced mushrooms and 4 cups of veggie broth and bring to a boil. In a separate pot, cook your noodles. Once the broth is boiled, reduce the heat. Add 3-4 tbsp sriracha (or more or less to your spice liking).

To cook the tofu, press and drain your block of tofu and cut into cubes or strip. Add 2 tbsp of olive oil into a saucepan and  add in the tofu. Cook on medium-high heat on both sides until golden brown.

Add the broth, noodles, and tofu into a bowl. Top with green onions, avocado, and sriracha. Serve and enjoy!
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