Plant-based diets are growing in popularity and for good reason! Not only is a plant-based diet good for our bodies, but it’s also good for the environment. By moving away from animal-based products, studies show we could significantly reduce carbon emissions and byproduct waste. That is why this #WorldSustainabilityDay, we’re featuring a delicious plant-powered pasta recipe in partnership with two sustainable friends!

To put the power of plant-based into perspective, one pound of beef requires anywhere from 2,000-8,000 gallons of water to produce, while it only takes 290 gallons of water to produce one pound of unprocessed oats. Talk about a dramatic difference!

Meet Our Super Sustainable Friends

Looking for more sustainable brands to support? Time for you to meet our friends featured below, Sproud and Explore Cuisine.

Sproud is where taste and sustainability come together. This plant-based milk is made with peas, which use way less water and land than other alternative milks. Plus it’s packed with protein + crazy delicious in coffee, smoothies, cereals and all kinds of recipes. It’ll become your new go-to.

Explore Cuisine invented a smarter way to make pasta with the biggest variety of plant-based and organic ingredients out there. From green lentil to chickpeas, Explore Cuisine’s innovative pastas give you the power to explore tastes you’ve never tried before. Through Explore Cuisine’s Food to Thrive foundation, they’ve supported farmers in Thailand by providing modern equipment, buying crops at higher-than-market price, and educational partnerships.

Delicious Deals: Explore Cuisine, Sproud, and Kuli Kuli are all giving a 25% discount on their products when you use code PLANTPOWER25 on each site!

Plant-Power Pasta Recipe

Ingredients: 

• 2 cups Original Sproud Drink
• 1 cup water
• 1 tablespoon Kuli Kuli Moringa powder
• 2 garlic cloves (grated)
• 1 box Explore Cuisine Edamame & Mung Bean Fettuccine
• 1 cup fresh basil leaves, roughly chopped, plus more for garnish
• ¼ cup scallions (sliced on bias, greens reserved for garnish)
• 1 cup fresh mint leaves, roughly chopped, plus more for garnish
• 1 lemon (zest only)
• Kosher salt and freshly ground black pepper

Serves 4

Prep Time: 00:10 minutes

Cook Time: 00:15 minutes

Directions:

1. Heat a Dutch oven over medium heat. Add Sproud, water and Kuli Kuli Moringa powder. Bring to a boil. Add grated garlic, season with salt. Add Explore Cuisine’s Edamame Mung Bean Fettuccine. Cook according to package directions.
2. Then, while cooking, at the 5-minute mark, stir in scallions, 1 cup basil, 1 cup fresh mint and lemon zest. Continue to stir, releasing starches from pasta. Remove from heat, check seasoning. Divide between bowls, garnish with scallion greens, basil leaves, and mint leaves.
3. Enjoy!

Trying out this delicious pasta preparation? Tag us on social media @kulikulifoods! We’d love to see your plant-based creation.

The post The Best Plant-Based Pasta Recipe appeared first on Kuli Kuli Foods.

Cauliflower is a great substitute for bread and you can add all your usual vegetables, herbs and spices. This recipe has been bulked up so you can make it for a whole group.

DIRECTIONS

Preheat oven to 350°F.

In a large food processor, pulse your onion, celery, carrots and garlic. Sautee the vegetable mix in a large pan with 2 Tbsps of butter until golden and softened.

After the vegetables are sautéed, put your cauliflower, mushrooms, almonds, herbs and spices through the food processor. You can do this in batches if your processor isn’t big enough.

Whisk together the broth and eggs. Then mix with your vegetable stuffing.

Coat your baking dish using the remaining butter. Pour in stuffing mix. Cover with foil. Bake for 45 minutes. Remove foil and continue baking for another 15 minutes.

If you’d like, feel free to top your stuffing during the last 15 minutes with chopped nuts, cheese, or more moringa!

You can find many more yummy moringa recipes on our blog!

The post Hearty Paleo Moringa Stuffing appeared first on Kuli Kuli Foods.

I love learning the mentality behind chefs’ culinary decisions, hence why I was extra excited to meet Priyanka Shah of Pinki’s Palate.

On her website (which you should all definitely go check out!), Priyanka shares information and recipes from her religion, Jainism. She explains Jainism as “one of the world’s oldest religions, and simply stated- a way of life; the Jain faith is set apart by belief in and adherence to the principles of non-violence (ahimsa), non-absolutism (anekantvaad), and detachment/ non-possessiveness (aparigrah)”. She goes into detail about each of the principles and discusses how and why she follows this diet that keeps her away from meat, fish, eggs, root vegetables, or animal ingredients.

Fortunately for us, moringa leaves fall under the Jain diet! Moringa is a tree that has a highly prolific rate of leaf growth. After the first six months you can take your first harvest and continue to do so every two months until the tree naturally dies at a ripe age of around thirty.

All this to say, we are inspired by Priyanka’s work and are grateful she came up with a Jain recipe that incorporates Kuli Kuli’s Pure Moringa Powder and are excited to share it with you all to try out!

Vegan Moringa Palak “Paneer”

▸ Vegan, Jain, Vegetarian, nut-free, gluten-free

Serves: 3-4 people

Total Time: 25 min

Ingredients:

• 5-6 cups of baby spinach
• 1 block extra firm tofu, drained and cubed
• 1/2 cup coconut milk
• 2 tbsp coconut oil
• Juice of 1/2 lemon
• 2 medium tomatoes, roughly chopped
• 1/4 bulb fennel, diced
• 1/2 cup cilantro or parsley
• 3 small green chili, seeds removed, diced

Spices:

• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp kasuri methi powder/fenugreek leaves
• 2 tbsp moringa powder
• 1 tsp dried ginger powder
• 1 tsp cumin (seeds or ground)
• 1 tsp red chili
• salt to taste

Directions:

1. Sautee tofu cubes in 1 tbsp of coconut oil until lightly golden. Toss every 2-3 minutes to ensure all sides are cooked. Set aside.
2. Bring 3 cups of water to boil. Add spinach to boiling water to blanch for 2 minutes. Drain and rinse with cool water to preserve the bright green color.
3. To a blender, add blanched spinach, tomatoes, green chili, cilantro/parsley, and ginger. Blend until pureed.
4. In a pan, add 1 tbsp coconut oil. When the oil is hot, add cumin, red chili, turmeric, and garam masala. Let spices sizzle on medium heat for about 2 minutes or until aromatic. Then add diced fennel and cook for 3 minutes–the perfect substitute for onions for those following a Jain diet or have a sensitive gut.
5. Add spinach puree to pan and stir to combine. Mix in coconut milk, lemon juice, salt, kasuri methi powder, and moringa powder. Add tofu. Cook for another 5-7 minutes, stirring intermittently.
6. Garnish with more cilantro/parsley, lemon slices, and nuts if desired. Serve hot with naan, pita, lavash, roti, rice, quinoa, or any other grain/bread you like!

If you enjoyed this recipe and want to share a picture of it on Instagram, please tag @PinkisPalate and @KuliKuliFoods so we can see it!

All photos courtesy of Priyanka Shah.

Video is made using InVideo.io

The post Vegan Moringa Palak “Paneer” appeared first on Kuli Kuli Foods.

In addition to the rich and nutty flavor of peanuts and sesame, this stir-fry features vibrant spices such as ginger and red chili.

The moringa peanut sauce is extremely versatile, so dress it up however you like and use on other dishes as well. For an extra kick, add some fresh red chili peppers.

INGREDIENTS

• 2-3 teaspoons of Organic Pure Moringa Powder
• 1 ½ cup peanut butter
• ½ teaspoon fresh grated ginger
• 1 Tablespoon red chili oil
• 1 teaspoon sesame oil
• 1/2 Tablespoon rice vinegar
• 2 Tablespoons soy sauce
• 200g-400g udon noodles
• 1 cup chopped broccoli
• 1 red bell pepper, chopped
• 1 cup chopped sweet potato (chopped a little smaller than other veggies)
• 1 cup chopped white onion
• Sesame seeds for topping

DIRECTIONS

Roasted Veggies:

1. Preheat oven to 400 degrees.
2. Slice purple cabbage into bite sized pieces. Toss them in the juice of one lime wedge, cover, and set aside. These can either be roasted with the other veggies or left raw and crunchy.
3. Chop sweet potato, broccoli, and onion. Add veggies to a mixing bowl, drizzle 2 tsp sesame oil and juice of one lime wedge. Toss until all veggies are covered.  
4. On a baking sheet, spread vegetables out evenly and let them roast for 20-35 min (you can make the sauce and noodles while these are cooking). Check them at 15 min and mix them up a bit to cook evenly.
5. Once the veggies are tender and golden-brown, remove from oven and set aside.

Moringa Peanut Sauce:

1. In a medium saucepan, combine peanut butter, sesame oil, rice vinegar, ginger, chili oil, moringa, and soy sauce. Heat over medium low, whisking to incorporate.
2. Add the juice of 1-3 lime wedges. You may need to up to ¼ cup of water to achieve a runnier consistency.
3. Once the ingredients are combined, take off heat (or reduce to lowest setting) and cover.

Noodles:

1. Following the instructions on the package, cook udon noodles until tender and drain.
2. In a large mixing bowl, toss cooked noodles in 1-2 tsp sesame oil to keep them from sticking.

Putting it all together:

1. If necessary, heat up peanut sauce so it’s a little runny. In a large bowl, toss noodles in peanut sauce until they are evenly coated.
2. Dish noodles into bowls and be sure to leave room for the veggies
3. Add roasted vegetables and purple cabbage. Top with toasted sesame seeds and fresh greens if desired.
4. Serve with a lime wedge, drizzle more sauce on top, and enjoy!

If you make this recipe, take a picture and tag @KuliKuliFoods on Instagram and hashtag #KuliKuli and #MoringaInspired so we can see your delicious veggie bowls!

What vegetables do you want in your veggie stir-fry?! Let us know in the comments!

If you like this recipe, you’ll love these spring rolls!

The post Rainbow Veggie Stir-fry with Savory Moringa Peanut Sauce appeared first on Kuli Kuli Foods.

Winter is here and there is nothing that beats coming home after a long day and curling up with a warm bowl of homemade soup.

The whole recipe is pretty simple and easy – perfect for a busy weeknight! It’s mainly just blending the broth ingredients and then topping with noodles, bok choy, snap peas, lime juice, and a few peanuts.

For this recipe, I made my own curry paste. However,  if you want to cut down some steps you can also use store-bought green curry paste. Curry paste is usually found in the Asian section of most grocery stores.

You can make your own curry paste with a green bell pepper and spices, but this recipe also works well with store-bought curry paste.

The soup becomes a beautiful green when you blend the non-dairy milk with moringa powder. I also added extra cilantro power by blending it into the milk and garnishing a bit on top. You can also substitute in fresh basil if you prefer.

This recipe is simple and fast. The moringa powder gives this soup its beautiful green color.

Ingredients

(Serves 3-4)

• 2 cups non-dairy milk
• 1 cup water
• 1 tsp Kuli Kuli Pure Moringa Powder
• 2 Tbsp green curry paste*
• 2 Tbsp low-sodium soy sauce
• 1- 2 Tbsp Siracha (to taste)
• 1/2 tsp ground ginger
• 1 cup fresh cilantro (or basil)
• 1- 2 cups of bok choy
• 1 – 2 cups of snap peas
• 9.5 oz of your favorite noodles (I used Soba)
• 1/2 cup chopped peanuts (for garnish)
• lime slices (for garnish)

Directions

1. Make the noodles according to the directions on the package.
2. Blend the non-dairy milk, water, green curry paste, soy sauce, moringa powder, a handful of cilantro, and ginger in a blender until light green and thoroughly mixed.
3. Heat the broth until boiling and let simmer for about 5 minutes, then add the sriracha and soy sauce and heat for about 2 more minutes.
4. Spoon the soup into bowls and add the noodles, bok choy, and snap peas. Garnish with peanuts and a lime slice.

*Homemade Curry Paste (optional)

Ingredients

• 1 green bell pepper
• 5 cloves garlic
• 3 stalks Green Onions
• 1 stalk lemongrass
• Juice and zest from 1 lime
• Juice from 1/2 lemon
• 1 Tbsp coconut sugar or maple syrup
• 1/2 tsp fresh ground black pepper
• 1 Tbsp fresh turmeric or 1 tsp powder
• 1 tsp ground cumin

Directions

1. Blend all ingredients together until it looks a bit like hummus. Next, continue with the rest of the recipe above.
2. If using this homemade version, replace the 2 Tbsp of curry paste with the cup of curry made from this homemade curry paste recipe.

Homemade curry paste

The post Moringa Green Thai Curry Soup appeared first on Kuli Kuli Foods.

Looking for a delicious fall recipe that won’t pack on the pounds? Look no further than the miraculous root vegetable – spaghetti squash. With a fiber content equal to that of traditional spaghetti (two grams per cup), spaghetti squash dishes will keep you every bit as full as traditional pasta without eating hundreds of calories!

To compare the two: one cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates and very few nutrients.

On the other plate: one cup of cooked spaghetti squash contains approximately 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium.

Spaghetti squash is also rich in the B vitamins riboflavin, niacin, and thiamin, as well as folate, which supports the formation and development of new cells and may help prevent birth defects, making this squash an ideal food for pregnant women.

Potassium, a mineral that maintains proper muscle and nerve function, is also present in spaghetti squash, making it helpful for people with high blood pressure. Spaghetti squash also contains the essential minerals calcium, iron, phosphorus, and zinc.

All of these nutrients, combined with the added benefits of moringa in this pesto recipe, results in a delicious and filling dinner that will help you stay strong and healthy as the weather cools off.

Ingredients

ANGEL HAIR PASTA

• 1 large or 2 small spaghetti squash

PESTO

• 2 tsp Kuli Kuli Organic Pure Moringa Powder
• 1/4 cup (30 g) raw cashews
• 1/4 cup (33 g) toasted pine nuts (or raw walnuts)
• 1/2 tsp sea salt
• 2 cups fresh basil
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil

Directions

1. Preheat oven to 400 degrees F and line a large baking sheet with foil.
2. Carefully halve spaghetti squash lengthwise using a sharp knife.
3. Scoop out the seeds.
4. Brush the interior with olive oil and sprinkle with a little salt.
5. Place cut-side down on baking sheet and roast for 45 minutes or until the edges brown and the inside becomes very tender and loose.
6. Remove from oven and set aside to cool.

For the moringa pesto:

1. Blend cashews, pine nuts, nutritional yeast, and sea salt in a blender or food processor and pulse until it becomes a fine meal.
2. Add basil, garlic and olive oil and puree into a fine paste.

Assembly:

1. Use a fork to scoop out the spaghetti squash angel hair strings and place them on your plate.
2. Top with desired amount of pesto and enjoy!

The post Spaghetti Squash with Moringa Pesto appeared first on Kuli Kuli Foods.

Cauliflower pizza crusts are a great way to get more veggies in your diet while also cutting down on carbs! With a little help of moringa powder, this pizza crust is full of vitamins, minerals, fiber, and other nutrients. And did you know that a 1 cup serving of cauliflower contains 73% of your daily Vitamin C?! Perfect for reinforcing your immune system as cold and flu season begins!

Butternut squash is a great seasonal produce item during the fall and can be picked up at any local farmer’s market or co-op. Not only is butternut squash healthy, it’s also delicious and makes for a fantastic pizza topping! Butternut squash is full of fiber and gets it’s vibrant orange color from it’s carotenoids, which are powerful antioxidants present in other bright natural foods like carrots, sweet potatoes, mangoes, and bell peppers. 

For this recipe we included seasonal toppings that many people enjoy, but feel free to use whatever toppings suit your tastes and diet!

Ingredients:

1 medium sized moringa cauliflower pizza crust

1 cup pre-cooked butternut squash (here’s the recipe we followed!)

1/2 cup chopped red onions

1 Roma tomato, sliced

1/2 cup shredded mozzarella cheese

1/4 cup freshly grated parmesan cheese

2/3 cup pizza sauce

Note: since this recipe calls for pre-cooked squash, try roasting the squash the day before so prep for the pizza goes quicker! The squash can take up to 40 min to cook, so either pre-cook your squash or make sure you give yourself enough time to cook it in addition to making the crust.

Preparation

1. Prepare your cauliflower moringa pizza dough according to our recipe.
2. While the crust is pre-baking in the oven, get out the rest of your ingredients and start slicing your onion and tomato.
3. For the squash, you can either roughly cube it or just scoop out the flesh in chunks! Just make sure they are bite-sized.
4. Once your pizza dough is pre-baked and ready to go, you are all set to top your pizza!
5. Instead of adding the sauce directly to the crust like a conventional pizza, try adding the sauce last! This helps to keep the cauliflower crust from getting soggy and also makes your pizza look artisan-style and creative.

What are your favorite fall-seasonal toppings? Let us know in the comments!

If you try out this recipe, take a pic and tag #kulikuli and #moringainspired on Instagram! We can’t wait to see what you make!

The post Butternut Squash Pizza with Moringa Cauliflower Crust (Gluten Free) appeared first on Kuli Kuli Foods.

Not only is this sauce super nutritious due to the peanuts and moringa, it’s also good to put on noodles, pairs well with curry, and can be used as a dipping sauce for veggies, pita chips, and more!

So today I will share with you the spring roll recipe I used to pair with this peanut sauce. Spring rolls are uncooked rolls of fruits, veggies, nuts, herbs, and noodles that are wrapped in rice papers. The best thing about spring rolls is that they can be filled with all your favorite fruits and veggies and they are so much fun to make! Feel free to go wild and use your favorites to fill these rolls, the possibilities are endless!

Preparation for the sauce:

1. In a saucepan over low heat, warm the peanut butter until it is runny
2. Mix in the remaining ingredients, using a whisk to incorporate fully
3. Taste the sauce as you’re adding ingredients! Add more or less of any ingredient according to your tastes.

If the sauce becomes to thick, remove it from the heat and let it cool a little. I found I had to add warm water to get the consistency that I wanted.

Garnish with some sriracha and chopped cashews! Store any extra sauce in the refrigerator for up to a week. But it probably won’t last that long because this stuff goes so good on anything!

Preparation for the rolls:

1. Prep all your fruits and veggies. Cut them into strips so that you can roll them easily!
2. Follow the directions as per the packaging on the variety of noodles you have chosen
3. Once your noodles are cooked and drained, toss them in about two teaspoons of sesame oil so that they don’t stick together. The sesame oil also adds a great flavor!
4. Prepare your rice papers by soaking them in warm water (follow the instructions on the package–the instructions might differ depending on the brand!)
5. Once your rice paper is ready to go, add fruits, veggies, noodles, and cashews
6. Roll up the rice paper and set aside while you make the rest
7. Serve immediately while the sauce is warm!

We can’t wait for you to try out this recipe! If you do, take a picture and tag #kulikuli and #moringainspired on Instagram. We’d love to see what you have made!

The post Vegetarian Spring Rolls with a Savory Moringa Peanut Sauce appeared first on Kuli Kuli Foods.

A vegetable pizza crust provides a low-carb and grain-free option for pizza lovers with dietary restrictions. Adding in some moringa vegetable powder gives the pizza crust a healthy injection of vitamins, minerals, plant proteins, and a beautiful green color.

Cauliflower Moringa Pizza Crust Recipe

Yeild: 2 medium-sized pizza crusts

Ingredients

• 1 small head cauliflower, coarsely chopped
• 1 tbsp moringa powder
• ½ cup romano cheese
• 1 egg
• 1 ½ teaspoon finely chopped garlic
• Salt and ground black pepper, to taste
• 1  teaspoon dried Italian seasoning mix

Directions:

Preheat oven to 450 degrees Fahrenheit.

Line a baking sheet with parchment paper. If using a pizza stone, allow the stone to preheat in the oven for about 15 minutes.

Coarsely chop cauliflower into small chunks. Pulse in food processor until the cauliflower has the consistency of couscous.

Place in a microwave safe bowl and cover. Microwave cauliflower for 3-5 minutes.

Remove from microwave and uncover. Use a potholder, the bowl will be hot. Allow cauliflower to cool until it is no longer hot to the touch.

Transfer cauliflower to a cheesecloth or fine cotton towel and wring the excess water out of the cauliflower. Really give it a good squeeze. Getting excess moisture out of the crust will make your pizza crust an even consistency and prevent crumbling. 

In a large bowl, combine romano, moringa, egg, seasoning, garlic, salt, and pepper into cauliflower until the mixture is consistent.  

Pour mixture onto the parchment-lined baking sheet; press and shape into a pizza crust.

If you’re using a pizza stone, remove the preheated pizza stone from the oven, line with parchment paper, and press the mixture onto the parchment-lined pizza stone and press into the shape of a pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

Top with your favorite toppings and bake again for another 10-15 minutes.

Tip: adding the pizza sauce first can cause the crust to get a little soggy. Try adding other toppings first, such as cheese and veggies, then top with the sauce. This makes for a beautiful, artisan-style pizza and will keep your crust crispy.

What are your favorite toppings to put on your pizza? Comment and let us know.

If you bake up one of these pizza crusts, be sure to snap a pic and tag #kulikuli and #moringainspired on Instagram.

The post Cauliflower Moringa Pizza appeared first on Kuli Kuli Foods.

INGREDIENTS

• 1 Spinach tortilla wrap
• ¼ Cup of Brown Rice or Quinoa, cooked
• 1 Tbsp Pure Vegetable Moringa Powder
• ½ Cup Mixed Steamed Vegetables (suggestion: broccoli and beets)
• 1 handful of Spinach (or other leafy greens)
• ½ Lemon, fresh squeezed
• 2 Tbsps Greek Yogurt (optional)
• ¼ Avocado, smashed
• Salt & Pepper (to taste)

DIRECTIONS

1. Mix half the Moringa Powder with rice or quinoa and the other half with steamed vegetables. Season with salt and pepper.
2. To build your wrap, warm your tortilla on the stove.
3. Start with smashed avocado and yogurt.
4. Add rice or quinoa.
5. Top with steamed vegetables.
6. Squeeze lemon over everything.
7. Roll and secure with sandwich picks or wrap in aluminum foil.

Moringa quinoa wrap with beets, broccoli, and avocado.

These wraps are flexible so we encourage you to mix and match ingredients to find your own perfect combination. Play around with the base, adding cooked beans, change up the vegetables, and try out different sauces and dressings. Sub olive oil for the avocado, add diced tomatoes, use Moringa falafel, or grilled chicken. The variations are endless!

Don’t forget to coat your protein or vegetables in a serving of Pure Vegetable Moringa Powder for a green wrap on the go. It’s an easy way to boost the nutritional value of any meal as you’ll be adding all 9 essential amino acids and a significant portion of your daily recommended iron!

And if you enjoy these wraps, be sure to check out the wide selection of other yummy moringa recipes available on our blog.

The post Green Moringa Tortilla Wraps appeared first on Kuli Kuli Foods.