A passion for delicious and healthy food: Plantifully Based foodie Francesca Bonadonna
Q: Your favorite tips in the kitchen?
A: I love to use parchment paper for everything. When I make baked fries, falafel, pizza, raw brownies and cheesecakes, it allows for no mess, oil-free cooking, and nothing sticks, making it super easy to get out or off of a pan. Plus, y
ou never have to wash anything!
Q: What ingredients are underused at home when we cook?
A: Cashews. They’re so versatile you can make anything with them. Sweet or savory, they are always my base whenever I need to make a dressing, plant milk or dessert. Also, garlic powder. I put garlic powder in everything. I think people forget about it as a spice, but for me it’s a necessary flavor, and I know right away if it is missing.
Q: What is a truth that you know for sure?
A: You must remember to put yourself first. Self-love is so important , and I think that is easy to forget in our busy lives. We spend a lot of time putting other things and people before ourselves, but we need to remember to give ourselves a little bit of love every day.
Black Noodle Bowl Recipe
Black rice soba noodles
Soy maple tofu
Soy Maple Tofu
4 oz firm tofu, pressed
1 tbsp soy sauce
1 tbsp maple syrup
4 tbsp water
2 tsp garlic powder
1 tsp onion powder
1-2 tsp chili flakes
¹⁄³ cup cashews
½ cup water
1 tbsp lemon juice
2 tsp apple cider vinegar
2 tsp cayenne pepper
1 tsp garlic and onion powder
1 tsp salt
Press tofu by wrapping it in paper towel and placing something heavy on it for 10 minutes. Then cut into small cubes. In a nonstick pan on medium heat, place tofu and allow to get golden on the outside and slightly crispy. Make the sauce in a separate container, using the soy sauce, maple syrup, water and seasonings. Once sauce is mixed, pour on tofu and cook for about 10-15 minutes until sauce becomes thick and caramelized and tofu is crispy. For cashew dressing, blend all of the ingredients in a high speed blender. Can store in fridge for 2-3 days.