Over the summer I became obsessed with this recipe. Pan seared tofu gives this salad texture and bite while the mix of crunchy celery, sweet raisins and spicy curry make it memorable. You will make this more than once… Ingredients 1 pkg extra firm tofu 2 tsp old bay seasoning 1 tbsp oil 1/4 cup… Continue reading Curried Tofu Salad
Vegan Italian Wedding Soup
I love soup. The addition of gardein vegan meatballs makes this a quick complete meal. Feel free to omit them and use another brand or make your own. Enjoy with a sprinkle of vegan parmesan or a squeeze of fresh lemon juice. Ingredients 4 cups of fresh chopped spinach 2 large carrots peeled and diced 1… Continue reading Vegan Italian Wedding Soup
Vegan Gourmet Seitan Sausage
Grilling season is around the corner and although vegan burgers are delicious, these spicy sausages will be a hit with vegans and non vegans. Ingredients Dry 1 1/4 cups vital wheat gluten 1/4 cup nutritional yeast 2 tsp fennel seeds 2 tsp smoked paprika 1 tsp paprika 1 tsp red pepper flakes 1 tsp oregano… Continue reading Vegan Gourmet Seitan Sausage
Salsa Macha
The Art of Making Salsa continues with a versatile, spicy, garlicky, toasted, delicious and addictive salsa known as Salsa Macha. Unlike more popular mexican table salsas the base for this one is extra virgin olive oil, which doubles as a natural preservative and will make it shelf stable for up to one year. It can… Continue reading Salsa Macha
Vegan Strawberry Lemonade Cashew Ice Cream Cake
When my family is craving something sweet, I love whipping up these fruity cashew based desserts. They are made with whole ingredients that are healthy so I feel good about serving up a slice. Vegan or not, everyone will love this one. Feel free to substitute the strawberries for 2 cups of diced mangos, blueberries,… Continue reading Vegan Strawberry Lemonade Cashew Ice Cream Cake
Vegan Mole Verde
Mole Verde/ Green Mole is one of the more popular moles that hail from the state of Oaxaca, Mexico. Fresh herbs, greens, tomatillos and a variety of green chiles give this mole its signature green color and flavor. This mole is also on the spicier side, which is why it is my favorite. Toasted pumpkin… Continue reading Vegan Mole Verde
Lemon Quinoa and Rice Pilaf for Chiles Rellenos
Always trying to find things to stuff into my poblanos, this rice and quinoa mix goes really well with the smokiness of the roasted peppers. Ingredients 1 cup rinsed quinoa 1 cup rinsed rice 3 cups vegetable broth 1 1/2 tsp kosher salt 1/2 medium onion diced 3 garlic cloves minced 2 – 3 tbsp… Continue reading Lemon Quinoa and Rice Pilaf for Chiles Rellenos
The Art of Making Salsa
Salsa 101 – For many, salsa is more than a dip for tortilla chips, it is the finishing touch that can make or break a meal. If you are a master at making “Una Buena Salsa” then you are in! It will be the reason everyone shows up when you are cooking, you will be… Continue reading The Art of Making Salsa
Vegan Albondigas
Albondiga Soup! It was a staple in my childhood home. I’ve been working on this recipe for a while now, I was trying to achieve the right texture and flavor. I think this is pretty close to the real deal. You can add any combination of veggies you like to this recipe, I used what… Continue reading Vegan Albondigas
Crustless Vegan Quiche with Leeks and Arugula
The base for this quiche is tofu, and when combined with baking powder, flour and nutritional yeast it becomes the perfect fluffy base for a vegan version. This recipe is versatile, feel free to substitute the arugula for spinach or kale and even chopped broccoli florets, the results are all delicious. Tofu scramble is good,… Continue reading Crustless Vegan Quiche with Leeks and Arugula
LemonVinaigrette 