Archive for Recipes

Mediterranean Tofu Scramble

Breakfast used to be my favorite meal – I loved eggs, but it was never really about the eggs. It was about what I put on or in them! I usually have a smoothie for breakfast these days, but I’ll splurge on the weekends and make something like this scramble. I enjoy it with toast and Nutritional Yeast Cheesy Sauce. (Like I said – it’s all about the sauce!) I sometimes double this recipe for a big batch because the leftovers reheat well and are excellent in tortillas or taco shells for a quick and easy hot breakfast.

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Chocolate Chip Banana Bread

This banana bread is easy, decadent, gluten free…and this is one of the ways I use over-ripe bananas. (The other thing I do with them is peel and freeze them for use in smoothies.) It’s a perfect snack, topped with some vegan butter, or it’s a great breakfast/brunch item. As with most breads, it is best when it’s hot from the oven!

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Sweet and Spicy Barbecue Sauce

This is a really simple, basic barbecue sauce. I don’t see any need to buy bottled sauce when making it myself is so easy – this recipe uses typical pantry and fridge ingredients, and it tastes fantastic. Use as a glaze or dip for veggie burgers, chickenless nuggets, or – my favorite – grilled vegetables!

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Red Lentil Dal

Lentils are packed with protein, and they tend to be one of the staples of my diet. Red lentils are the sweetest and the nuttiest of the lentils, and they tend to get mushy when they are cooked – which makes them a great choice for curries and dals, or for thickening soups.

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Pasta Salad with Fresh Dill

This is the IDEAL summer picnic or potluck recipe – it makes a ton of food, and there’s no mayo in it – so less chance of spoilage as it heats up outside! I was looking for a great way to use fresh dill, as our herb garden has been producing TONS of fresh dill, sweet basil, purple basil, mint, and cilantro. (That’s not a complaint, mind you – I’m loving the access to fresh herbs!) Anyway, I was inspired by this recipe from the Minimalist Baker to make a pasta salad. I made a few tweaks to suit my tastes and to utilize the ingredients I had on hand. Let me tell you – the dressing is divine!

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Instant Pot Black Beans

Beans are a staple of my diet, and black beans are one of my favorites. I used to buy a lot of canned beans, but not anymore. I LOVE LOVE LOVE dried beans, and the Instant Pot makes cooking them a breeze. You don’t have to soak the beans first, but I usually do (and pour off the soaking water). This is my new favorite black bean recipe, and it was inspired by this post on www.apinchofhealthy.com. Enjoy!

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Easy Vegan Cream Gravy

I am a Southern girl, and every once in a while…I MUST have a biscuit and gravy fix. I’ve searched Wilmington for good vegan biscuits and gravy, to no avail. No worries, though. I just make my own! I love the “Best Damn Vegan Biscuits” recipe from Minimalist Baker, and this is my go-to gravy recipe. (Not that it’s vegan health food, but it sure is tasty!)

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Jamaican Jerk Marinade

I love this on seitan, or chickenless strips, or…well, just about anything. And here’s a hint: wear gloves when you handle the habaneros. Just do it. Trust me on this.

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White Bean and Roasted Garlic Hummus

Hummus is traditionally made with chickpeas, but you can make an excellent hummus with white beans as well. Roasting mellows out the garlic and gives it an almost sweet flavor, so don’t be afraid of the garlic! Plus, it keeps the vampires away. (Except the ones that you don’t mind coming around…Damon or Stefan Salvatore, perhaps?)

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Enchilada Sauce

Part of my fondness for the Southwest is the fact that I love the regional cuisine. I learned to make this sauce when I was living in Tucson, and it is one of the best enchilada sauces I’ve had. And it’s so EASY to make! I love it over spinach and mushroom enchiladas, or black bean and sweet potato enchiladas, and it’s great to use in pancake-style enchilada casserole. The secret is the cocoa – don’t leave it out, it is essential!

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