Showing posts from September, 2019

Cranberry Tofu

It's tangy and sweet. It's delicious and easy. It's cranberry tofu!

Hubby said it tasted like Christmas, almost like mulled wine due to a touch of cinnamon and that sweet cranberry bite. The cranberries plump up and absorb all the wonderful flavors of the red wine and veggie stock. And besides all that, the meal has great protein and antioxidants!

Serve it with Brussels sprouts to make it feel even more like Christmas!

olive oil
3 stalks celery, diced
1/2 red onion, diced
1/4 tsp cinnamon
1/8 tsp crushed red pepper
1 cup dried cranberries
1/2 cup red wine
1/4 cup vegetable stock
1/2 block extra firm tofu, drained and pressed well
2 servings cooked brown rice, if desired
2 servings roasted Brussels sprouts, if desired

In a large, deep skillet over medium high heat, add 2 Tbsp olive oil, celery, and red onion. Saute for 3-4 minutes or until slightly softened. Add cinnamon and crushed red pepper, and saute for an addition 2-3 minutes. Add cranberr…

Creamy Potato and Onion Tart

This creamy potato and onion tart is my new favorite thing in the whole world. You know when you have a tough day at work and life is just stressful and you need something comforting? Please do yourself a favor and make THIS! 

Besides being a virtual blanket and cozy and seriously aromatic, this dinner is also super easy to assemble. Frozen puff pastry is our friend, friends. And if you have a mandolin, the prep is a total cinch. 

Keep reading to see how wonderfully simple this meal is to make, and trust me when I say it is carbo-loading in the absolute BEST way. Enjoy :)

2 Tbsp olive oil
2 baking potatoes, very thinly sliced
1/2 yellow onion, very thinly sliced
2 cloves garlic, minced
1 1/2 Tbsp vegan butter
1 Tbsp flour
1/3 cup unsweetened almond milk
1 Tbsp nutritional yeast
1 heaping Tbsp vegan sour cream (I used Tofutti brand, available at Whole Foods)
1 sheet frozen puff pastry, defrosted for 1 hour
sliced scallion for garnish

Preheat oven to 350 deg…

Tex-Mex Jackfruit Chili

Is it chili season yet?

We had a few cool nights last week so I embraced it and tried a new recipe for chili using spicy jackfruit and a couple cans of beans. For this recipe, all you have to do is basically open up some packages/cans and pour it into a pot. Couldn't be simpler!

Jackfruit is a great alternative to pulled pork and other shredded meat-type recipes, and when I found this Tex-Mex flavored jackfruit in my grocery store, I thought it would be awesome in a chunky veggie chili. Boy was I right.

I also had some vegan sour cream on hand (Tofutti brand from Whole Foods), and a dollop made the chili so creamy and even more delicious. I highly recommend!

1 Tbsp olive oil
1/2 red onion, diced
1/2 orange bell pepper, diced
1 package Tex-Mex flavored Jackfruit
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can tomato sauce
salt and pepper
vegan sour cream for garnish, if desired (I used Tofutti brand)
sliced scallions for garnish, i…

Coconut Ginger Spaghetti Squash

This is an easy and low carb dinner idea that uses spaghetti squash as the base, with a coconut ginger sauce and vegetables and grilled tofu. It's an easy vegan dinner option full of great flavors!

1 spaghetti squash
1 Tbsp coconut oil
3 cloves garlic, minced
1 Tbsp grated ginger
1 1/2 cup coconut milk
1/2 yellow onion, chopped
handful grape tomatoes, halved
1/2 head broccoli, cut into florets and steamed
2 Tbsp chopped fresh basil
1/8 tsp red pepper flakes
Grilled tofu to serve, if desired

Preheat oven to 350 degrees. Cut spaghetti squash in half. In a 9x13" casserole dish or cake pan, add 1/2 inch of water and place spaghetti squash halves cut side down in the dish. Cover with foil and place in the oven for 30 minutes. Meanwhile, steam broccoli florets for 8-10 minutes, and prep garlic, onion, ginger, tomatoes, and basil. Remove spaghetti squash from the oven and transfer to a plate for 5 minutes to cool slightly. Carefully use a fork to scrape the f…


Hearts of palm are a really good substitute for seafood because of their light and flaky texture, so I often use them in vegan seafood recipes, like my crabless cakes. Palm harvesting can sometimes be harmful to the environment though, so make sure you buy a Fairtrade brand like Acai Palmito.

In this recipe, I separated the flaky circles of the hearts of palm and fried them to mimic the shape and texture of calamari. I added Old Bay seasoning to the fry batter to amp up the seafood experience even more. We whipped up a quick vegan tartar sauce (veganaise, relish, lemon juice, salt) and drizzled ours with lemon juice to complete the dish.

It was fun to try to replicate such a fun restaurant favorite, and I'm glad to have a new delicious appetizer recipe for parties and gatherings!

vegetable oil
1 can hearts of palm, drained and sliced into 1 inch slices
1/3 cup flour
1 tsp arrowroot powder
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Old Bay seasoning
1/4 tsp salt

Breaded Fried Mushrooms

Wanna make a good thing even better? Bread it and fry it! 

Mushrooms are the star of this show and are enhanced delightfully with the added crunchy texture of fried panko breadcrumbs.

This is an easy way to jazz up an otherwise lackluster game of "what's left in the fridge by Friday". Have fun!

1 package of baby bella mushrooms, de-stemmed and gently wiped with a damp paper towel
4 Tbsp flour, separated
1/4 cup unsweetened almond milk
2/3 cup panko bread crumbs
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Italian seasoning
1/2 cup vegetable oil
2 servings cooked polenta and green beans for serving, optional

In a large deep skillet, add vegetable oil and heat over medium high heat. Meanwhile, in one shallow bowl, add 3 Tbsp flour. In another bowl, add almond milk and 1 Tbsp flour. In your last bowl, add panko, garlic powder, onion powder, and Italian seasoning. To bread your mushrooms, dip in flour, milk, and bread crumbs. Place mushrooms in …

Caprese Open Faced Sandwich

Arguably one of the best things about summer is the taste of fresh, ripe tomatoes from the farmers market (especially Jersey tomatoes!). They're delicious by themselves just with salt and pepper, but also divine with basil and mozzarella, also known as the caprese salad.

We had the caprese combination on some rustic bread and some vegan mozzarella in an open faced sandwich. Follow Your Heart makes a pretty decent mozz block that can be sliced thin for sandwich purposes. It's not the same as cow's milk wet mozz, but it's cruelty free and pretty good, so that's good enough for me!

We have basil growing in a pot in our apartment so I was eager to use our own home-grown basil. I think it tasted better because we grew it 😂.

4 slices from a loaf of delicious, crusty bread
1 fresh ripe beefsteak tomato, sliced thin
1/2 block Follow Your Heart Mozzarella, sliced thin
8 fresh basil leaves
salt and pepper
olive oil

Build your open faced sandwich by a…

Dijon Mustard Tofu

Browned tofu slices draped in a creamy Dijon sauce seasoned with fresh cracked pepper.

It tastes as divine as it sounds! The sharp mustard is complemented with white wine and vegan sour cream to make a deliciously creamy sauce; I had it with chicken back in my meat eating days, and now I can say that it works very well with tofu as well.

This is a great dish to have on the back burner for when random guests pop by for dinner. If you keep Dijon mustard and tofu in your fridge, and a bottle of white wine in your wine rack, all you need to pick up is vegan sour cream to complete the ingredients list. Super impressive and delicious, and even easier to get on the table.

2 Tbsp olive oil
1/2 block extra firm tofu, drained and pressed, thinly sliced
salt and pepper
1 Tbsp lemon juice
1 cup white wine
1/4 cup Dijon mustard
2 Tbsp vegan sour cream (I used Tofutti brand, available in Whole Foods)
2 servings cooked quinoa for serving, optional
2 servings cooked snow peas for serving,…