Archive for plant-based

Buffalo Tofu Bites

This is the perfect snack for football Sundays…it’s super easy, slightly sweet, definitely spicy, and oh-so-tasty. I like to use the firm tofu from Trader Joe’s – you don’t need to drain it, and it’s nice and dense so it holds together well. I always use the whole pack so I’ll have leftovers…but if you are cooking for company or a family, that plan might be moot! (Hint: I use the leftovers on pizza!)

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Hash Brown Bowl with Cheesy Sauce

This is a fantastic weekend brunch dish…not exactly vegan health food – but not the worst for you either! It’s chock full of flavor, thanks to the veggies and the chorizo, and the Nutritional Yeast Cheesy Sauce is the perfect topping. (Please don’t ruin this with ketchup, lol!)

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Smoky Vegan Macaroni and Cheese

This recipe is based on a recipe created by vegan chef Jerri Hastey (Jessica Chastain’s mom). I saw it in a magazine (can’t remember which one), made a couple of tweaks to suit my tastes, and BAM. This is good. Careful – it’s addictive!

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Creamy Avocado Citrus Dressing

This is a lovely, thick, flavorful dressing that doesn’t use much oil. The avocado thickens it while the citrus juices, cilantro, and jalapeno add plenty of flavor. This recipe was inspired by a recipe in the Raw Food, Real World book – with a few minor adjustments!

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Lentil Loaf with Spicy Barbecue Sauce

This recipe was inspired by The Vegan 8’s Oat-Free Spicy Barbecue Lentil Loaf. I made a few minor changes to make it more like the traditional “meatloaf” I knew growing up – and I have to say, this is DELISH! Very flavorful and filling – it will satisfy veggies and omnis alike, I promise!

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Summer Pasta with Tomatoes, Garlic, and Basil

This is a wonderful way to use those beautiful, fresh summer tomatoes that are just bursting with flavor. (And it’s so simple, it’s more a process than a recipe!) Don’t let the amount of garlic worry you – it mellows as it cooks.

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Kale with Tahini Garlic Dressing

This dish is similar to the kale that you find on the cold bar at Whole Foods, and it was inspired by a recipe on eatingbirdfood.com. I just increased some of the amounts and changed some of the proportions of the dressing ingredients a bit for a saucier dish…those who know me know IT’S ALL ABOUT THE SAUCE (or dressing) – I am the sauce QUEEN!

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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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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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