Shana L Moore

Shana L Moore

A plant-based lifestyle blog

Recent Posts

The Chocolate Chip Cookie (Version 1.0)

The Chocolate Chip Cookie (Version 1.0)

In my past life I was obsessed with baking, went to culinary school and even worked professionally in the industry for a few years! Although much has changed since then (professionally and health-wise), it’s of no surprise that when the holidays come around, I’m more […]

BATTLE OF THE BRANDS #3: VEGAN HOLIDAY ROASTS

I hope this video helps you to navigate through all of the vegan roast options out there, whether that be for yourself or your vegan guest! Watch the video to see Alex’s picks. He’s a very picky carnivore! My rank is: 1) Field Roast – […]

Date Glazed Brussels Sprouts

Date Glazed Brussels Sprouts


Print Recipe
Date Glazed Brussels Sprouts
I first spotted this recipe on the Purple Carrot website, and I instantly bookmarked it thinking that it'd be perfect for Thanksgiving! However, I've omitted the oil. It's salty, sweet, spicy, tart, and beautiful (both in flavor and aesthetics).
Servings
Ingredients
  • 1 lbs Brussels Sprouts
  • 6 tbsp Date Lady Syrup or maybe try maple syrup?
  • 1 tsp Sriracha Sauce
  • 1 tsp tamari or Soy Sauce
  • 3 tbsp Water
  • 1/2 cup Pecan Pieces
  • 1 Pomegrante
  • Salt to taste
  • Pepper to taste
  • red chili flakes to taste
Servings
Ingredients
  • 1 lbs Brussels Sprouts
  • 6 tbsp Date Lady Syrup or maybe try maple syrup?
  • 1 tsp Sriracha Sauce
  • 1 tsp tamari or Soy Sauce
  • 3 tbsp Water
  • 1/2 cup Pecan Pieces
  • 1 Pomegrante
  • Salt to taste
  • Pepper to taste
  • red chili flakes to taste
Instructions
  1. Preheat oven to 425 degrees F. Rinse and pat dry the Brussle Sprouts. Time and slice each in half, unless they are really small. Season with salt and pepper and roast until caramelized and tender (mine took about 10 minutes)
  2. In a small saucepan combine the date syrup, sriracha, tamari and water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Allow the mixture to simmer until reduced to a thicker glaze-like consistency.
  3. In a separate pan, toast the pecans over medium heat until fragrant. Deseed the pomegrante.
  4. Combine the roast brussels sprouts with the glaze, half of the toasted pecans and half of the pomegrante seeds. Toss well and season with more salt and pepper, if needed.
  5. Place into a serving bowl and top with the remaining pecans, pomegrante seeds, and red chili flakes (optional).
Share this Recipe
Pumpkin Pancake/Waffle | Recipe

Pumpkin Pancake/Waffle | Recipe

Print Recipe Pumpkin Pancake/Waffle | Recipe When I first started playing with this recipe, I made it as a waffle. This TOTALLY still works as a waffle, however I personally prefer my waffles to be light and crispy. In this recipe, I’ve opted to use […]

Dark Chocolate Chip, Banana, Walnut Muffins

Dark Chocolate Chip, Banana, Walnut Muffins

Print Recipe Dark Chocolate Chip, Banana, Walnut Muffins As an ex-professional baker, I HIGHLY recommend that you weigh everything instead of using measuring cups. Baking is a science… accurracy is important! Servings muffins Ingredients 200 g spelt flour 1 1/2 cups1 teaspoon baking powder3 tablespoons […]

Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn

Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn


Print Recipe
Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn
Lately, Alex (my fiancé) has expressed more interest in plantbased meals. So OF COURSE I had to jump all over this opportunity! Besides pizza, Alex loves chicken and rice. So I took this recipe (adapted from Forks Over Knives, my go-to resource for recipes) to suit his tastes.
Servings
people
Ingredients
  • 3/4 cup brown rice about 3-4 cups cooked (I used 1.5 packs of frozen brown rice by Trader Joes)
  • 1 pineapple cored, cut into 1/2 inch thick slices
  • 1 red bell pepper halved lengthwise
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar (or cane sugar)
  • 2 cloves garlice minced, about 1 teaspoon
  • 1 teaspoon fresh lime juice
  • 1 teaspoon Fresh Ginger grated
  • cracked black pepper to taste
  • red chili flakes to taste
  • 2 teaspoons cornstarch
  • 1 cup frozen shelled edamame thawed
  • 6 scallions white and green parts, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons unsalted roasted peanuts
  • 8 chickn nuggets I used the Mandarin Orange Cripsy Chick'n by Gardein (but not the sauce it comes with)
Servings
people
Ingredients
  • 3/4 cup brown rice about 3-4 cups cooked (I used 1.5 packs of frozen brown rice by Trader Joes)
  • 1 pineapple cored, cut into 1/2 inch thick slices
  • 1 red bell pepper halved lengthwise
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar (or cane sugar)
  • 2 cloves garlice minced, about 1 teaspoon
  • 1 teaspoon fresh lime juice
  • 1 teaspoon Fresh Ginger grated
  • cracked black pepper to taste
  • red chili flakes to taste
  • 2 teaspoons cornstarch
  • 1 cup frozen shelled edamame thawed
  • 6 scallions white and green parts, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons unsalted roasted peanuts
  • 8 chickn nuggets I used the Mandarin Orange Cripsy Chick'n by Gardein (but not the sauce it comes with)
Instructions
  1. If grilling, prepare the grill. If broiling, heat oven broiler to high and line a rimmed baking sheet with aluminum foil.
  2. PREPARE GRAINS: Bring rice and 1 1⁄2 cups of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and keep warm; fluff rice with a fork.
  3. GRILLED VEGETABLES; IF USING A CHARCOAL OR GAS GRILL: Grill pineapple and red pepper on the rack of a covered grill directly over medium-high heat, turning over once halfway through cooking, for 5 to 7 minutes, or until grill marks form. IF BROILING: Place pineapple and red pepper on prepared baking sheet. Broil for 2 to 3 minutes, or until lightly charred.
  4. MAKE SAUCE: Combine 1⁄4 cup of water, soy sauce, sugar, garlic, lime juice, ginger, and black pepper in a saucepan. Bring to a boil, then reduce heat to low, and simmer, uncovered, for 2 minutes. Mix arrowroot powder with 1 tablespoon of water, then whisk mixture into sauce. Cook, stirring, until thickened and bubbly. Simmer for 1 minute more. Remove from heat.
  5. PREPARE CHICKN: On a non-stick pan (or use about a tablespoon of oil), heat the nuggets of chick'n over medium heat until golden brown. Once cooled, cut into smaller pieces.
  6. PREPARE RICE: Set aside 3-4 slices of pineapple. Chop remaining pineapple and bell peppers into bite-size chunks and add to rice, along with edamame, sliced scallions, chick'n nuggets, and all of the sauce. Mix well.
  7. Top rice with toasted sesame seeds and peanuts. Serve with slices of grilled pineapple.
Share this Recipe
Curried Tofu

Curried Tofu

Print Recipe
Curried Tofu
Recipe adapted from Forks Over Knives
Servings
people
Ingredients
  • 1/2 cup brown rice rinsed & drained (~ 2 cups cooked)
  • 2 heads baby bok choy cut into 1-inch pieces
  • 2 scallions (white and green parts) finely chopped
  • 3 cloves garlic minced
  • 1/2 tablespoon Fresh Ginger grated
  • 1 14-oz packaged extra-firm tofu drained & cut into 1-inch-thick strips
  • 3 tablespoons tomatoe paste
  • 1 1/2 teaspoon cornstarch
  • 1 tablespoon tamari
  • 2 teaspoons curry powder
  • 1/2 teaspoon Sriracha or to taste
  • 2 oz frozen green peas ~1/2 cup
  • Sea Salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon fresh cilantro finely chopped
Servings
people
Ingredients
  • 1/2 cup brown rice rinsed & drained (~ 2 cups cooked)
  • 2 heads baby bok choy cut into 1-inch pieces
  • 2 scallions (white and green parts) finely chopped
  • 3 cloves garlic minced
  • 1/2 tablespoon Fresh Ginger grated
  • 1 14-oz packaged extra-firm tofu drained & cut into 1-inch-thick strips
  • 3 tablespoons tomatoe paste
  • 1 1/2 teaspoon cornstarch
  • 1 tablespoon tamari
  • 2 teaspoons curry powder
  • 1/2 teaspoon Sriracha or to taste
  • 2 oz frozen green peas ~1/2 cup
  • Sea Salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon fresh cilantro finely chopped
Instructions
  1. Bring rice and 1 cup of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork
  2. Cut bok choy, chop scallions, mince garlic, and grate ginger.
  3. Drain and cut tofu then pat dry. Place tofu on a nonstick skillet and cook over medium-high, turning occasionally, until golden on all sides, 5 to 7 minutes. Meanwhile, combine 1 cup of water, tomato paste, arrowroot, soy sauce, curry powder, and Sriracha (if using) in a bowl and mix well. Add mixture and peas to tofu and cook until sauce thickens, 2 to 3 minutes. Taste and adjust seasoning.
  4. Sauté bok choy, scallions, ginger, and garlic in a saucepan over medium heat, stirring frequently, until bok choy has wilted, 5 to 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to pan. Add rice, season with salt and pepper to taste, and mix well.
  5. Chop cilantro and scatter over tofu. Serve hot over brown rice.
Recipe Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Share this Recipe