A question I get all the time from friends of mine who are trying to transition to a plant-based diet is the one about the vegan breakfast. As a lover of all things breakfast and brunch, giving up scrambled eggs, toasty bagels with cream cheese and buttery breakfast potatoes caused me actually heartbreak… until I realized that all of my favorite breakfast foods could be deliciously made vegan! This simple recipe for cheesy miso tofu scramble and garlic-y coconut oil breakfast potatoes is a life saver. The best part is they are so easy to make and take less than a half hour! There’s just no beating that. Read More
This dish was inspired by dinner at a peanut-loving friend’s house the other night. Our friend, Denver, made us a version of this sweet and spicy peanut tofu and it was all I could think about until I finally sat down to re-create it.
There are so many great things about this dish. For one, it takes all of 30 minutes to make if you are using your time wisely and if you can halfway multi-task. Also, it is seriously reminiscent of our favorite peanut Thai dish, Pra Ram, with its thick sweet and spicy sauce. Any veggies you have in your fridge should work perfectly in this dish and it reheats well and is delicious cold, making it a great left-over option. The chewy and slurp-able rice noodles are fun to twirl on a plate or in a bowl and do a great job of sopping up any extra sauce so that no drop gets left behind.
Salads get a bad rep for being the unsatisfying dinner choice of the guilty eater after a few too many cheat meals. They are too often resentfully ordered or prepared in an attempt to maintain some sort of order or bodily cleanliness. I am here to tell you that your salads can (and should) be satisfying, creamy, crunchy, garlic-y, piles of plant-based goodness. My family uses the abbreviation B.A.S. when referring to a salad so fulfilling and indulgent that it rivals the creamiest, most gooey macaroni and cheese. This abbreviation stands for “Big Ass Salad” and if there were ever a salad to reign supreme, this Buffalo Tofu salad with garlic-y chick pea croutons and creamy tahini dressing would most certainly take the metaphorical (vegan) cake. Read More
Here it is – the first recipe on the vegan food blog I’ve been dreaming of making! There was lots to consider while deciding which delicious plant-based meal would be the first. I thought: should I pay homage to my humble beginnings in the kitchen with a raw salad recipe or one for a super simple stir-fry? Or maybe it should be an instructional guide to something we eat frequently; a staple in the life of a busy, hungry and food-obsessed vegan couple; like my spicy peanut-tofu or some cauliflower tacos. Still, as I sat racking my brain and salivating all over the keyboard as I recalled the sweet, spicy, savory flavors of the past, one recipe reigned supreme. There is no better way to start this blog then with the celebration of two ingredients that infrequently exist in my kitchen without the other. A food marriage so beautiful and deep that it is impossible to ignore. A pairing for the ages – sweet potato and black beans. Read More