Coconut Cacao Sesame Bites

Roll the coconut log tightly with parchment paper and twist the ends. Place in the freezer 20-45min

Optionally roll the log into shredded coconut and slice OR slice and roll each bite into a ball and roll in chopped peanuts or shredded coconut.

Ingredients
1 1/4 cups shredded unsweetened coconut (set aside 1/4 cup)
5tbl cacao powder
1/4 cup sesame seeds toasted
1/4 tsp salt
1tsp vanilla
1/4 cup brown rice syrup

*optional: chopped peanuts

Toast the sesame seeds in a frying pan over medium heat flipping constantly until they are fragrant and begin to turn a golden color. Set aside 1/4 cup of coconut in a small bowl. In a food processor, pulse 1 cup coconut, cacao powder, salt and sesame seeds. Add vanilla and brown rice syrup and mix until the mixture forms a sticky dough. Place dough onto a large piece of parchment paper and roll it into a log 1-2” thick and twist the ends of the paper to seal like a candy wrapper. Place in freezer for 20min- 45min and then unroll. Now you have two options

1. Sprinkle a the 1/4 cup of shredded coconut in a line parallel to the coconut log and begin to roll the log into the shredded coconut to coat. slice with a sharp knife into 1/2” thick slices and place them in a glass Tupperware and store in fridge or roll into more shredded coconut and keep in airtight on counter.

2. Optionally, slice the log and roll each slice into a ball and roll the balls into chopped peanuts OR coconut.
   

Black Bean Tempeh Chili Topper

This is a quick and easy recipe that arose out of a need to use up leftover black beans and tempeh. Eat it on its own or use it as a topper for rice or other grains and add your favorite raw veggies for a sensational chili bowl!

Ingredients:
1 can black beans rinsed
1 can hominy rinsed
1 jar campfire salsa or your favorite salsa!
1/4 cup water
1tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 cup ground black pepper
4 cloves garlic minced
1 large onion diced
1 large red pepper diced
1/2 package of tempeh crumbled or any leftover tempeh that has been marinated or baked just chop it up
2 tbl cacao powder
1 tbl tomato paste
3 tbl water mixed with powder and paste

In a large saucepan, saute the onions, red pepper and garlic in olive oil until onion is transluscent. Add the cumin, pepper, salt and chili powder and mix until fragrant. Add the salsa, 1/4 cup water, hominy, black beans and crumbled tempeh. Cover and simmer 10-15 min until the mixture is well combined. In a small cup mix tomato paste, cacao powder and 3 tbl water until a sauce forms. Combine the sauce and the black bean mixture and simmer uncovered for a while longer, tasting to adjust salt or flavor as you wish.

**This chili is thick and delicious and can be served on its own with tortilla chips or scooped over brown rice or quinoa. Add avocado, raw onion, cilantro or lime juice too!

Blackened Tofu & Brussels Salad with Spicy Garlic Dressing

This is the kind of salad that makes a great brunch, lunch, or hearty dinner!

I love making up new salad recipes or better yet, just laying out a bed of greens and dressing it with all kinds of goodness in the form of veggies and proteins. When I don’t have a plan for dinner I often look in the fridge and list off potential options and ask my husband “do you feel like spicy? Would you rather have tofu or tempeh? Brussels or Broccoli? Do you want a salad?” and his answers help me build my recipe idea knowing we have the ingredients. This salad is easily adaptable with different proteins or dressings, leave out the avocado if you want a less filling option.

Recipe makes 2 hearty servings of salad or 4 small side salad bowls

Salad Ingredients

1 head Romaine Lettuce
2 Radishes
1/4 cup Sugar snap peas chopped
1/4 Onion thinly sliced
1 Avocado thinly sliced
2 cups Roasted Brussels Sprouts Spray oil or 1-2Tbl olive oil
1/2 cup vacum sealed extra firm tofu 6-8 Tbl Blackening Seasoning (store bought or recipe below!)
1/2 Yellow pepper sliced

Dressing Ingredients: toss all into a mason jar and shake to combine!

4tbl garlic hummus
1tbl lime juice
1tbl rice vinigar
Dash garlic salt & Fresh ground pepper to taste
1tsp chipotle sauce or 1/4 tsp chipotle powder and 1tsp water
2tbl water 
1 tbl avocado oil mayo or other vegan mayo

Blackening Seasoning

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp smoked paprika

1 tsp chili powder

1 tsp Oregano

1 tsp black pepper

1/2 tsp salt

First things first! Get your Brussels Sprouts going! If you plan to roast in your oven preheat to 425. I prefer to use my air fryer for the brussels and I set it to the french fry setting. Slice the ends off each sprout and then slice in half. Add the sprouts to a sheet pan or your air fryer basket and spray with cooking oil or drizzle with olive oil and then sprinkle with kosher salt. Roast in the oven or air fryer flipping once after 15min and let them cook until you have singed and crispy exterior layers.

While your Brussels are roasting prepare your tofu. I prefer to use extra firm and vacum sealed tofu so there is very little water to squeeze out or cook out. If you can’t find this type of tofu the water packed style works fine as long as you get extra firm and press it between some kitchen towels to extract some of the moisture before you cook it. Slice the block in half and set half of it back in the fridge for another recipe. Slice the half you’re using into 1/4 thick slabs or you can go a bit thinner if you’re using the vacum sealed style which holds together much better and won’t crumble.

While your Tofu is being pressed or after you’ve set it aside. Mix up your blackening seasoning (the recipe above makes more than you will need so you will have it on hand for a few more recipes!) Once mixed place 4-6Tbl of the spice blend into a shallow bowl and coat both sides of each slice of tofu by pressing it down until the mix sticks to the surface. In a medium skillet heat 1 Tbl oil of your choice and place all the slices down into the pan. Cook on medium heat and flip them cooking both sides until the spices begin to singe or take on a golden brown color. Set the tofu aside to cool while you prepare the salad.

Prepare two medium sized bowls with a bed of romaine topped with onion, yellow pepper and radishes and sugar snap peas. Lay your sliced avocado in one quarter of the bowl and your brussels sprouts in one half and then slice your tofu into thin strips (it’s easier to slice when it’s cooled a bit) and lay the strips in the last quarter. Drizzle with dressing and enjoy!!!!

Tofu Scramble Salad & Tahini Dijon Drizzle

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

Breakfast 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!

Tofu Scramble Ingredients

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

Dressing Ingredients

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 Husbands Gluten Free Pasta Salad

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!

Ingredients

1 box Jovial Brand Farfalle Pasta (bow ties)

5cloves garlic minced

1 cup broccoli florets diced and lightly steamed

¼ cup diced radishes

5 sundried tomatoes diced

1/2 of Vidalia onion diced

¼ cup artichoke hearts diced

½ cup cucumber diced

¼ cup calamata olives diced

1/2 tsp onion powder

1/2 tsp garlic powder

2-4TBL olive oil

2-4TBL marinating juice from jar of artichoke hearts

Salt and pepper to taste

Optional: grated Violife Vegan Parmesan

In a large soup pot boil the brown rice pasta until soft. Drain and rinse with cold water and add the rest of the ingredients. Mix until well combined and add more oil, salt or pepper to taste. Refrigerate or serve immediately.

*Optional: serve with homemade hummus or diced avocado

** 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.

Crispy Polenta Fries

Air Fried Polenta sticks are so addictive!

I’m obsessed with my Air Fryer and always trying to think of new ways of using it. This recipe is multi step but SO worth it! My husband and I devoured this entire recipe in a night! Perfect for party snacks, appetizers or fun sides. I’m so sure they will be loved by adults and kids alike! The best part is that you can make the polenta in advance and do the air frying on the day you want to eat the dish!

Ingredients for Polenta

1 cup polenta

2 1/2 cups vegetable broth

1 tsp garlic powder

1 tsp onion powder

2 Tbsp Nooch (Nutritional Yeast)

salt/pepper

3 step dipping process: aquafaba, flour mixture, panko

In a medium saucepan bring the broth to a boil and add spices and polenta and simmer and STIR frequently to avoid clumping. Simmer 5 min or until the polenta thickens considerably. Pour the mixture into an 8x8 pan lined with parchment paper and refrigerated until set (2 hours or overnight)

Ingredients for Crispy Coating

1/2 cup aquafaba (chick pea water)

1/2 cup gluten free all purpose flour (I use Bobs Red Mill)

2 tsp Everything Spice mix (optionally replace this with any seasoning you’ d like)

1 cup gluten free panko crumbs

1 tsp everything spice

salt/pepper

Spray oil

When you’re ready to fry your polenta simply remove it from the fridge and slice it into 1/2” thick fries. In three shallow small dishes gather your dipping layers. Dip each polenta fry into each mixture in the order below and then load them into your air fryer and spray with spray oil. Air fry at 390 degrees for 10 minutes, flip and spray the other side and fry for an additional 8-10min or until golden brown and crispy.

1. flour and 2tsp everything spice

2. aquafaba

3. panko and everything spice/salt/pepper

These fries are perfect in any condiment or dipping sauce you want to try out! I’ve tried them with chipotle dip or simple dijon mustard and they are divine!

Tempeh Chili & Rice

This is a quick, easy and hearty meal to prepare! Easily adapted with different beans or veggies and goes well on top of rice or other grains.

Ingredients

2 packages of Tempeh (8oz packages, I use Lightlife)

1 can black beans

1 can hominy

1 jar Salsa 16oz.(I use Culinary Tours Campfire Roasted Salsa Medium heat)

1 small onion diced

1 small yellow pepper diced

4 cloves garlic minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/2 tsp black pepper

2 Tbl cocoa powder

1 cup water

2 TBL tomato paste

2 Tbl Hot Sauce (I use Cholula) * this is obviously an optional ingredient depending on your taste!

1 Tbl olive oil

In a large saucepan over medium heat, sautee the onion and pepper in the olive oil until the onion is translucent. Add the garlic and saute another minute or two and then crumble up the tempeh into small bits and stir well. Add cumin, chili powder, salt, pepper and mix until well combined. Add salsa, beans, hominy and water. Stir and cover for 10-15 min until most of the water has evaporated and the mixture has thickened a bit. Uncover and sprinkle with cocoa powder, tomato paste and hot sauce and stir to combine. Taste and add more salt or extra hot sauce to your hearts desire! Serve over rice or other grain and top with your favorite crunchy topping!

Topping Options:

Chopped Sugar Snap Peas (as shown in the pic)

Sliced fresh radishes

Shredded cabbage