On The Go Snack Balls
/Delicious, anytime, anywhere go-to snack! No bake, quick and easy recipe! Ready in just minutes.
Read MoreDelicious, anytime, anywhere go-to snack! No bake, quick and easy recipe! Ready in just minutes.
Read MoreThere is nothing like veganizing traditional comfort food like this ‘plant based meat and cheese lasagna.’'.
Read MoreVegan Bolognese is hearty and protein packed with rich flavor and pairs perfectly with spaghetti squash.
Read MoreAnother collab with The Spice Beast this protein packed dish is perfect over rice, in plant based tacos or add some broth and adapt it into a chili!
Read MorePlant Based with ease! Throw all your veggies into this primavera and your family with thank you! Perfect over gluten free pasta too!
Read MoreGreat way to use up the last of the summer veggies! Healthy, low cal and delicious!
Read MoreBreakfast is one of my favorite meals to make but often on my days off my husband and I eat breakfast closer to lunch time and I end up wanting more savory options. I’ve made tofu scramble a million different ways but I took my flavor inspiration from some of the ingredients my husband had leftover in the fridge from his last recipe (see Gluten Free Pasta Salad) and enhancing the flavor with a simple tahini dressing. I love keeping things simple and this recipe is easily adapted with any leftover veggies you’ve got in your fridge and tofu could be switched out for crumbled tempeh too. Leave me a comment if you try it out I’d love to know what you think! This recipe makes 2-4 servings dependent on how frugal you are with your tofu!
2 cups fresh organic baby spinach leaves
Ten cloves roasted garlic minced
Three sun dried tomatoes minced
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
3 tbl liquid aminos
1 tbl olive oil
1 package extra firm packed tofu drained
4 tbl minced chives
3 Marinated Artichoke hearts minced
1 tbl liquid from marinated artichoke hearts
2 tbl tahini
1/2 tbl olive oil
1/2 tsp soy sauce
1 Tbl rice vinegar
2 tsp Dijon mustard
1 tsp maple syrup
1-2Tbl water (depending on how thick you like your dressing)
In a medium frying pan heat the olive oil over medium heat and then crumble the tofu into the pan with your hands. If your tofu was air packed in water it should not be too water dense and you will not need to press it. If your tofu was packed in water gently squeeze the block over the sink to drain as much water as you can but I don’t waste my time trying to press it. It will cook down in no time. Toss the tofu around to coat with olive oil and sprinkle in the liquid aminos, pakrika, chilli powder, garlic powder, onion powder and salt and pepper to taste. Mix well and allow to cook for 8-12 min stirring occasionally until the tofu begins to brown.
While the tofu is cooking prepare a shallow bowl with a bed of fresh baby spinach leaves (break them up by hand if they are large) Set your bowl of spinach aside and prepare your dressing. Add all dressing ingredients into a small mason jar or bowl and shake or whisk until well combined. This can be made the day before and I store mine on the countertop rather than in the fridge so the consistency doesn’t thicken. If you find it’s too thick just drizzle water and mix until it is the desired consistency.
Check in on the tofu, once it’s showing some golden brown color, add the garlic, tomatoes and artichoke hearts as well as the artichoke heart juice and continue to stir until fragrant and combined. Once the tofu is nicely browned remove it from the heat and toss a hearty helping over your bed of spinach and drizzle with dressing.
Optional *
Swap out spinach for romaine or spring mix or any combination
Swap out tempeh for tofu but it’s best to steam your tempeh first
Substitute sun dried tomatoes and artichoke hearts for roasted red peppers and calamata olives
My husband has many amazing qualities but until now I would not have listed cooking among the reasons I married him. I always knew he was capable of making meals but his interest was never strong enough and he was always content being the ‘sous’ chef in the household. Recently we completed a Spring Detox program which we try to make an annual endeavor and this time we both felt particularly energized and unburdened by letting go of caffeine, sugar, and for my husband flesh foods and dairy. (Yes folks, the vegan girl married an omnivore! I never imagined he would ever be a vegan much less be COOKING vegan for ME!) One night last week I came home to this delicious pasta salad that he had concocted and we are happy to share it here with you!
** I find the Jovial brand brown rice pasta to be the best for cold salad options. Other brands tend to stiffen up when served cold.
What's better than comfort food in the Winter? When you're looking for a hearty and tasty easy one pot wonder, this yum yum will do the trick! Despite the fact that this dish clearly takes center stage at any meal, it's the 'right thing to do' to add veggies and a protein, so I served up a side of roasted brussell sprouts and marinated pan fried tempeh. Nom, nom nom!
1/2 lb gluten free pasta (i used shells but it works fine with any shape pasta)
6 Tbl melted Earth Balance Soy Free Buttery Spread
6 Tbl Gluten Free All Purpose Flour
2 Tbl Mustard Powder
Salt / Pepper to taste
1/3cup Nutritional Yeast
1 1/2 cups Daiya Cheddar Cheese Shreds
1 cup unsweetened almond milk
1/4 cup gluten free breadcrumbs
First get your water boiling for your pasta. Add a pinch of salt and a Tbl of olive oil and while you're waiting make your "cheese" sauce. (keep an eye on your water and toss in the pasta once it boils).
Preheat your oven to 350. On the stove top, over low heat, melt the butter in a saucepan and add flour and mustard powder. Whisk quickly and add almond milk continue to whisk until mixture begins to thicken. Add yeast and cheese and continue to whisk over low heat until the mixture is smooth, (do not boil as you will boil out the nutrients in the yeast!) add salt and pepper to taste. Remove from heat, cover and set aside until your pasta is cooked.
Drain your pasta and add it to the cheese sauce and stir to fully coat. Pour the mixture into a casserole, sprinkle with breadcrumbs and bake for approx 30 min or until the breadcrumbs are golden brown. Sprinkle with fresh parsley and serve!
Dine with love. Handmade pottery enhances meals whether you're cupping a lovely bowl of soup and dining alone or serving a beautiful platter of your best dish to a table of friends. The Vegan Potter crafts each piece with attention to detail and functionality. All ware is dishwasher, microwave and oven safe.
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