I love the work that Thistle is doing! They’re a healthy food subscription company that delivers plant-based meals and cold-pressed juice to health conscious foodies all over the Bay Area.
Not everyone (myself included) in the Philosophie Tribe lives in the Bay Area, so Thistle curated a collection of wholesome lunch and dinner recipes for us to try out at home (and I selected superfood + protein blends that we can sneak into each one!).
From looking at the ingredients lists + the pics, ALL of the recipes look super delicious, but with my sweet tooth constantly calling the shots, I’ll probably be making the Samoan Coconut Tapioca Porridge first ;)
Daikon & Parsnip Breakfast Hash
The turmeric in this dish turns the tofu a wonderful yolk-yellow. Combined with the fresh herbs and salsa, it’s a colorful, flavorful addition to your weekend breakfast or brunch menu.
Gather This:
(Serves 4)
For the hash:
- 2 cups daikon medium dice
- 2 cups parsnip medium dice
- 1 cup bell pepper medium dice
- 20 ounces extra firm tofu
- 1 teaspoon turmeric for color
- 1 1⁄2 tablespoon olive oil
- 1 teaspoon Green Dream Superfood + Protein Blend
- sea salt and freshly ground pepper
- 4 cups spinach (1 cup per plate)
- 1⁄8 bunch parsley leaves chopped for garnish
To make the salsa:
- 1/2 cup cherry tomatoes
- 1 shallot
- 1 clove of garlic
- 2 tablespoons fresh lime juice
- small handful of fresh cilantro or parsley
- sea salt and freshly ground pepper (to taste)
Do This:
- Preheat the oven to 425ºF
- Toss the daikon and parsnip in the Green Dream, 1 tbsp of olive oil, salt and pepper and roast for 25 – 40 minutes or until tender.
- Using a fork or potato masher, crumble the tofu to give it a scrambled egg consistency. Toss the tofu with turmeric (for color), olive oil, salt and pepper.
- Sauté the tofu mixture in a skillet until heated through, then fold in the spinach so it wilts just a bit.
- To make the salsa: In a food processor, combine the cherry tomatoes, shallot, garlic, lime juice, cilantro, salt and pepper. Pulse until you get the salsa to the consistency you like.
- Serve the roasted parsnip and daikon with the tofu/spinach mixture and garnish with a dollop of salsa and fresh parsley.
Root Vegetable Roast with Chimichurri Sauce
A hearty, healthy, winter dish with a little dash of Argentine inspiration.
Gather This:
(Serves 4)
Chimichurri Sauce:
- 2 cups packed fresh Italian parsley leaves
- 2 medium garlic cloves peeled and smashed
- 1⁄2 cup packed fresh oregano leaves (or 1/4 as much dried oregano)
- 1⁄4 cup red wine vinegar
- 1 tablespoon Green Dream Superfood + Protein Blend
- red pepper flakes
- sea salt
- freshly ground black pepper
- 1⁄2 cup extra-virgin olive oil
Roast:
- 4 cups parsnip (raw) medium dice
- 1 1⁄3 chioggia beet (raw) medium dice
- 1 1⁄3 delicata squash (raw) skin on, de-seeded, medium dice
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons Green Dream Superfood + Protein Blend
- sea salt and freshly ground pepper
- 2 cups beluga lentils (cooked)
- 8 ounces chimichurri sauce
- 1⁄2 bunch parsley roughly chopped
- 1 lemon wedge (1 wedge per plate)
- 8 ounces baby kale
- 3⁄4 cup sunflower seeds & pine nuts mixed
Do This:
For the Chimichurri Sauce:
- Place parsley, garlic, oregano, vinegar, red pepper flakes, Green Dream, and salt and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
- With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
For the Roast:
- Preheat the oven to 400ºF
- Toss the parsnip, beet and squash with the garlic, olive oil, Green Dream, salt, and pepper and roast the for 35 – 40 minutes, until tender.
- Rinse the lentils and cook them in 4 cups of water until tender.
- Once the lentils are cooked, season them with salt and pepper and coat with a few dashes of olive oil.
- Once the root vegetables are cooked, toss them with the cooked lentils, the baby kale and garnish with chopped parsley and the sunflower seed/pine nut mix. Serve with 1/4 lemon wedge and a generous drizzle of chimichurri sauce.
Kelp Noodle Bowl with Creamy Wasabi Miso Dressing
This refreshing bowl of nutrition is packed with raw veggies and bursting with flavor. One of the best to have come out of the Thistle kitchen.
Gather This:
(Makes 4)
- 2 cup kelp noodles
- 12 ounces baby bok choy cut into thin strips
- 16 ounces red cabbage shredded
- 2 cups edamame shelled
- 2 cups carrot cut into matchsticks
- 1⁄4 bunch green onions cut into small pieces
Topping
- 4 nori sheets crumble
- 1⁄2 cup sesame seeds
- 1⁄2 lime
- 1 teaspoon Green Dream Superfood + Protein Blend
Dressing
- 1⁄2 cup organic tahini
- 1⁄2 cup water
- 1⁄2 cup coconut aminos
- 3⁄8 cup white miso
- 1⁄2 cloves garlic
- 2 teaspoons fresh ginger minced
- 2 teaspoons maple syrup
- 4 teaspoons wasabi powder
Do This:
For the Kelp Noodle Salad:
- Rinse and cut the kelp noodles. Add to a large bowl.
- Add all the veggies to the bowl with the kelp noodles and mix together.
- Squeeze the lime over the vegetables.
- Add remaining toppings to the salad.
- Dish up with your preferred amount of dressing.
Wasabi Miso Dressing
- Add all the ingredients to your blender and blend until well incorporated.
Samoan Coconut Tapioca Porridge
Inspired by the Samoan dish vaisalo, which is made with fresh coconut meat and starch, this warming porridge can be enjoyed for either breakfast or dessert. The hint of sweetness and coconut is complemented by the texture of tapioca.
Gather This:
(Serves 4)
- 1⁄2 cup small-pearl tapioca
- 3 1⁄3 cups coconut milk
- 2 teaspoons coconut sugar
- 2 teaspoons lemon juice
- 1 teaspoon Cacao Magic Superfood + Protein Blend
- 1⁄4 teaspoon ground cardamom
- 1 vanilla bean
- 1 1⁄3 cup coconut chips
Do This:
Place tapioca and 2 cups water into a medium heavy-bottomed saucepan and let soak 30 minutes.
Add the coconut milk, coconut sugar, Cacao Magic, ground cardamom and vanilla bean to the pan (scrape the vanilla beans from the pod, but throw the pod in the saucepan too as extra vanilla beans will seep out of it). Bring to a boil over medium heat, stirring constantly.
Reduce heat to a simmer and cook for about 15 minutes, or until tapioca is translucent, stirring frequently to prevent scorching.
Stir in lemon juice and garnish with coconut flakes.
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Which Thistle recipe are you excited to try in your kitchen? Let us know on Twitter with #myphilosophie!
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