Southwestern Scrambled Eggs

Serves 2

Ingredients

1/2 block firm tofu, drained and crumbled

1 Tbs nutritional yeast

1 tsp garlic aioli mustard (Trader Joes)

juice of half lime

1 tsp cumin

1 tsp red pepper flakes

1-2 cloves of garlic, pressed

1/2 tsp sea salt

1/2 tsp pepper

1/2 cup black beans

1/4 cup daiya vegan mozzarella cheese

1/2 avocado, diced

1/4 cup corn

2 Tbs cilantro, chopped

Directions

1. Saute tofu on low heat for 1 minute and mix in nutritional yeast, mustard, all spices, lime juice, and garlic.

2. Add in cheese, beans, and corn; cook 2 minutes

3. Mix in avocado and 1 Tbs of cilantro, cook 1 minute

4. Plate eggs and garnish with remaining cilantro

I made this super quick and healthy breakfast this morning for Eric before he ran off to work. I am lucky enough to have today off since I work in a school, so I thought I would be nice and make him breakfast. I used up a bunch of leftovers in the fridge, so it made the meal come together even faster. The fresh orange paired perfectly with the eggs. Eric is really great at picking out the best produce, so the orange was extra great!

Creamy Vegetable Pot Pie

Ingredients

1/2 block firm tofu, diced

1/2 cup onion, diced

1 tsp safflower oil

1 bunch bok choy, stems finely diced and leaves cut into ribbons

3 cloves garlic, pressed

2 Tbs Earth Balance butter

1 1/2 Tbs flour

2 cups vegetable broth (1 no salt added vegetable bouillon cube to 2 cups boiling water)

2 Tbs nutritional yeast

1/4 cup cream cheese

1 tsp red pepper flakes

1 tsp garlic salt

1 tsp sea salt

1 tsp freshly cracked pepper

2 Tbs chives, chopped

1 1/2 cups frozen peas

1 cup corn

3 sheets phyllo dough

1 tsp olive oil

Directions

1. Take phyllo dough out of freezer and allow to thaw on counter while preparing meal

2. Preheat oven to 375 degrees

3. Saute onion in safflower oil for 3 minutes on medium low

4. Add bok choy stems, tofu, and garlic, saute 2 minutes

5. Add butter and flour, continually stir to evenly cook the flour and butter for 2 minutes on medium low

6. Add the vegetable broth and bring to a simmering boil for 3 minutes, constantly stirring, until sauce starts to thicken.

7. Stir in cream cheese, nutritional yeast, and seasonings.

8. Stir in vegetables and cook for 1 minute

9. Place veggie mixture in 2 crocks, place 3 slices of phyllo dough over the tops (rub water around edges before), pressing the sides down gently, cut a small slit in the top, brush tops with olive oil, and bake for 30 minutes on a baking sheet.

I have been wanting to make a pot pie for over a year now because I bought these cute blue crocks that I knew would be perfect for a pot pie. With a chilly day like today, these potpies were the perfect comfort food. I was really pleased with how they turned out. I basically used up leftovers in the fridge to make these so some of the ingredients, like bok choy, might sound out of place. But bok choy, even though traditionally Asian, was a great green to add to the dish. The cream cheese was leftover from an appetizer my friend brought over the other day. This was my first time working with phyllo dough. I have been wanting to buy it for some time now, but I never thought about it when I was at the grocery store. You definitely have to be careful with it because it is so delicate, but it was such a quick and easy top for my pot pie. When I ate my pot pie I just crumbled the crust into the sauce, which was very good!

Orzo Curry Salad

Ingredients

1 cup tofu curry dip (earlier post)

2 tsp red pepper flakes

1 tsp cayenne pepper

1 tsp sea salt

1 1/2 cup orzo

4 cups water

2 cups snow pea pods

1 cup carrots, julienned

3 Tbs chives, chopped

3/4 cup paneer, diced

Directions

1. Bring water to a boil, add orzo, cook 10 minutes (add carrots for last 2 mins & peas for 1 min), until tender, drain

2. Meanwhile, add spices to curry dip

3. Mix orzo, curry dip, paneer, and veggies together

4. Garnish with chives

This was a quick fix meal that used up leftovers. This salad was great warm and cold the next day for lunch. I really loved the snow peas! Eric was also a big fan:) For those of you new to paneer, it is a yummy Indian cheese. I found mine at Whole Foods.

Chile Pea Puffs

Adapted from 101 Cookbooks

Ingredients

1 cup cooked green peas, lightly mashed

1/4 cup paneer, diced

2 jalapenos, minced

1/4 tsp salt

1/4 tsp chili powder

1/2 tsp minced garlic

32 wonton wrappers

1 Tbs olive oil

Preheat oven to 400F degrees. Line baking sheet with parchment paper.

In a bowl combine the peas, paneer, jalapeno, salt, chile powder, and garlic, mix well.

Place one teaspoon of the mixture into a center of a wonton wrapper. Lightly brush the sides of the wrapper with water. Roll up like a burrito.

Place the puffs in a single layer on the baking sheet. Brush lightly with olive oil. Cook for 7 to 8 minutes, turning halfway, until they are crisp and golden.

I was looking for appetizer recipes and I came across this one and I knew it had to be good. They turned out to be very satisfying! They were the perfect bite-sized snack and had all the best qualities for an appetizer. I would definitely make these again. I made the filling ahead of time and when my guests arrived I quickly made my little burritos (with the help of Eric) and popped them in the oven.

Tofu Curry Dip with Chives

Adapted from Whole Foods

Ingredients

1 pkg silkened tofu

juice of meyer lemon

2 Tbs safflower oil

3 tsp curry powder

2 Tbs honey

3 Tbs reduced sodium tamari

2 Tbs chives, chopped

Directions

1. Place all ingredients, except the chives, in the food processor, blend until combined.

2. Garnish with chives

I found this recipe using my Whole Foods app on my Ipod. I made a few minor changes and it turned out great! I served snow peas and carrots for dipping. I was going to make pita chips, but when I got home from the grocery store I realized I forgot the pita bread. So I would suggested trying pita chips:)

Curried Deviled Eggs

Ingredients

12 eggs

2 tsp curry powder

1 tsp cayenne pepper

3/4 cup veganaise

1/4 cup garlic aioli mustard (Trader Joes)

1/4 cup cilantro, chopped

Directions

1. Place eggs in large saucepan and cover with cold water

2. Place lid on pan and bring to a boil for 10 minutes, drain, place in cold water, and peel off shells

3. Slice eggs in half, put yolks in a bowl, and mashed with a fork until smooth

4. Add mayo, mustard, and curry powder to the yolks, mix well

5. Put yolk mixture in a pastry bag (or plastic bag with the corner cut for piping)

6. Pipe yolk mixture into the eggs, lightly dust with cayenne pepper and cilantro

I thought I would add an Indian spin to my traditional deviled eggs. I was very happy with how they turned out! The last time I made deviled eggs I accidentally put cayenne pepper on the top rather than paprika (I forgot to label my bulk spices) and everyone was wondering what the spice was. I was so confused, but then I figured it out. Well, now I intentionally added it:)

Cowboy Beans

Ingredients

1 can of each: black beans, pinto beans, northern beans

4 slices fakin bacon, diced

1/2 onion, diced

2 Tbs ketchup

1 cup water

1 Tbs apple cider vinegar

3 Tbs maple syrup

2 Tbs dijon mustard

2 Tbs molasses

juice of 1/2 lime

1 tsp sea salt

1 tsp pepper

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1 bay leaf

1 tsp liquid smoke

2 cloves of garlic, minced

1 jalapeno, minced

Directions

1. Add all ingredients to a crockpot bowl, mix, and cook for 6-7 hours on low.

This turned out to be a great potluck pleaser. I wanted something that I could make in a crockpot and was in the protein category. I had all of the ingredients on hand, so I didn't even have to run to the grocery store. I made the beans before I went to bed, I put them in the fridge, and when I left for work in the morning I turned the beans on. Then when I got home from work the house smelled great!

Cranberry Sauce

Ingredients

2 cups fresh cranberries

1/2 cup maple syrup, grade B

1/2 cup brown rice syrup

Directions

1. Mix all ingredients together and bring to a simmering boil for 10 minutes, stirring occasionally.

Eric found some beautiful fresh cranberries at the Co-op, so I thought I would try making a healthier version of the typical highly sweetened cranberry sauce. So instead of regular white sugar, I opted for more natural sweeteners with lower glycemic indexes. I was a fan of how the sauce turned out! I think I will be using this recipe for Thanksgiving.

Egg, Avocado, Caramelized Onion, & Kale Sandwich

Serves 2

Ingredients

Eggs

1/2 pkg firm tofu, drained & crumbled

1 tsp dijon mustard

1/2 tsp tumeric

1/2 tsp cumin

2 Tbs nutritional yeast

1 tsp white vinegar

2 Tbs soy sauce

1/2 cup daiya vegan mozzarella cheese, shredded

2 stirrata rolls, sliced

2 small leaves of kale, stem removed

1 avocado, sliced

1/2 onion, thinly sliced

1 tsp safflower oil

Spread

2 Tbs veganaise

2 Tbs cilantro, chopped

1 clove garlic, pressed

1/2 juice of a lime

Directions

1. In a non-stick pan on medium-low heat, saute onions in safflower oil for 5 minutes until until caramelized.

2. Meanwhile, mix the tofu with all the ingredients listed above, except the cheese, and add to one half of the pan that the onions are cooking in, cook for 3-4 minutes, add cheese and cook another minute.

3. Prepare the spread by mixing all the ingredients together

4. Place the stirrata rolls insides down in the pan and lightly toast

5. Assemble sandwiches: mayo spread, eggs, onions, kale, and avocado

I was inspired to make this sandwich after meeting a good friend for breakfast at the Wilde Roast Cafe in Northeast Minneapolis. I decided to add my own spin to it and make it a vegan sandwich. It is a very filling sandwich and it can be served any time of the day. I actually made this for supper.

Baked Tofu with Mushroom Gravy, Fingerling Potatoes, & Brussel Sprouts with Apples

Ingredients

1/2 block firm tofu, cut into 1/2 inch slices

2 Tbs soy sauce

1 garlic clove, pressed

Gravy (Adapted from Friends Eats)

4 Tbs olive oil

4 Tbs safflower oil

3 cloves of garlic, pressed

3 slices of yellow onion, chopped

8 tbsp all-purpose flour

2 tbsp nutritional yeast

4 tbsp Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce

2 1/2 cups water

1/2 tsp ground sage (dry)

1/2 tsp freshly ground black pepper

1/4 cup red wine vinegar

2 tbsp balsamic vinegar

Brussel Sprouts (Adapted from Cooking Light)

2 cups brussel sprouts, "X" cut into core

2 small honey crisp apples, diced

2 Tbs honey crisp apple cider

2 Tbs olive oil

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

Fingerling Potatoes

1 cup fingerling potatoes

1 tbs olive oil

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

Directions

1. Preheat oven 375 degrees

2. Put tofu slices on baking sheet and brush with soy sauce and garlic on both sides

3. Put into oven and bake for 30 minutes, turning halfway

4. For the brussel sprouts, mix olive oil, apple cider, salt, & pepper together, then coat brussel sprouts and apples with it.

5. Spread brussel sprouts and apples evenly on a baking sheet and bake for 25 minutes at the same time as the tofu.

6. Cover potatoes with water, bring to a boil for 10 minutes, drain, and mix in olive oil, salt, and pepper. Cover with lid to keep warm while finishing the rest of the meal.

7. For the gravy, heat oil on medium-low heat. Add garlic and onion and cook until slightly tender and translucent.

8. Add the flour, yeast and soy sauce to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken.

9. Add sage, pepper, mushrooms, red wine vinegar, and balsamic vinegar.

This was a comforting fall dinner. The gravy was probably my favorite item because it had such a distinct flavor and it paired well with the baked tofu. I absolutely love the texture of baked tofu. I have had fingerling potatoes a few times now and I really like the flavor, texture, and thin skins. The apples paired well with the brussel sprouts. I got the recipe from a good friend, who was the one who actually inspired me to start this blog:) When she talked about adding apple cider to the brussel sprouts I knew it had to be good.

Cauliflower White Truffle Mushroom Soup

Ingredients

1 head cheddar cauliflower, cut into small pieces

2 portobello mushrooms, diced

6 cups filtered water

3 vegetable bouillon cubes

1 onion, diced

3 garlic cloves, pressed

1 Tbs Earth Balance butter

1 cup vanilla coconut milk

1 Tbs truffle oil

Directions

1. Saute onion with the butter for 5 minutes, until softened

2. Add cauliflower and garlic, saute 3 minutes

3. Add water and bring to a boil, add bouillon cubes, and continue to boil for 10 minutes

4. Meanwhile, saute mushrooms in a separate pan with 1/2 Tbs of truffle oil until browned

5. After the soup is done boiling, puree the soup with an immersion blender until smooth (use caution due to heat)

6. Add coconut milk, remaining truffle oil, and mushrooms to the soup

This soup has an amazing flavor! The broth by itself is satisfying, but I thought it would be nice to add the mushrooms for some meatiness and protein. It came together super quick and I had a bunch leftover for my lunch this week:) I served the soup with some garlic butter bread=so good!

Breakfast Sandwiches

Adapted from Vegan Yum Yum

Ingredients

Biscuits

2 1/4 cups all-purpose flour

4 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3 Tbs Earth Balance butter

2 Tbs coconut oil, solid, not melted

1 cup vanilla coconut milk plus 1 tsp apple cider vinegar

Tofu Eggs

1/2 pkg firm tofu, drained

1/2 tsp dijon mustard

1/2 tsp cumin

1 tsp turmeric

1 tsp fresh lemon juice

2 1/2 Tbs soy sauce

2 Tbs nutritional yeast

Maple Tofu Slices

1/2 pkg firm tofu, drained, and cut into 1/2 inch slices

3 Tbs soy sauce

3 Tbs maple syrup

Directions

1. Preheat oven to 475 degrees

2. Mix flour, baking powder, soda, and salt together

3. Cut the butter and coconut oil into small pieces and mix into flour mixture with a fork until crumbly

4. Add milk to the flour mixture and mix until just combined

5. Dump the dough out onto a floured surface and pat or roll into 1-inch thickness

6. Using a biscuit cutter or a glass, cut out circles of dough and place on a parchment-lined baking sheet so that the rounds are touching. Bake for 15 to 20 minutes until golden.

7. While the biscuits are baking, place the tofu slices in a medium hot non-stick pan and cook for 4 minutes on each side until golden.

8. Mix maple syrup and soy sauce together and add to golden tofu, cook for 5 more minutes until the sauce has reduced into the tofu slices.

( Also prepare the tofu eggs while cooking the maple tofu slices)

9. To prepare the tofu eggs, mash the tofu with a fork and add to a non-stick pan on medium heat.

10. Mix in remaining tofu egg ingredients and mix with a fork

11. Cook until the tofu starts to get drier, about 3-5 minutes

12. Assemble sandwich: biscuit, maple tofu slice, and tofu eggs

I recently purchased the Vegan Yum Yum cookbook and this was the first recipe that I wanted to try because the picture looked so good! I made a few variations due to healthier alternatives and what I had on hand. I substituted coconut oil for the shortening in the biscuits, which is a much healthier alternative and they turned out great. I also decided to use coconut milk rather than soy milk. I decided to mash the eggs and I added my own blend of spices. Eric really liked the flavor of the eggs. A great trick that I recently learned is that you can add apple cider vinegar to any milk which turns it into buttermilk, which is perfect because then you don't have to buy a big carton and have a bunch leftover or have to make a special trip to the grocery store. I also increased the amount of maple syrup and soy sauce for the tofu slices, which were my favorite! They had such a great flavor! I will definitely be making this again! I had quite a few extra biscuits, so I threw them in the freezer. I brought one for lunch today and they still taste great!

Movie Night

Ingredients

1 bag corn chips

Guacamole:

1 avocado

1/2 lime

1/2 cup tomatoes, diced

1/2 cup corn

1/4 cup cilantro, chopped

1 tsp cumin

1 tsp garlic powder

2 garlic cloves, pressed

1/2 tsp sea salt

1 tsp fresh ground pepper

Bean Dip:

1 can refried beans

2 chipotle peppers in adobo sauce, minced

1/2 cup salsa

1/2 pkg Teese vegan nacho cheese

1 can sliced black olives

1/2 lime

1/4 cup cilantro, chopped

Directions

1. Preheat oven to 350 degrees

2. Mix refried beans and chipotle peppers together and spread in 8X8 baking dish

3. Layer with salsa, cheese, black olives, and cilantro; bake 20 mins and squeeze lime over before serving

4. Meanwhile, make guacamole by mashing avocado and stirring in remaining ingredients

This was my Sunday night dinner while watching a movie. I felt like I was eating junk food, but I actually had my protein from the beans and a variety of veggies. The only bad thing really was the chips, but you could make a healthier pita chip if you wanted. I wouldn't eat like this every night, but it's fun every once and awhile. This was my first time using the Teese nacho cheese and I was satisfied with it. I have been experimenting with vegan cheeses lately, even though I am not vegan, because that way I can have my cheesy flavor without all the bad stuff like cholesterol and high fat. I am pretty proud of my guacamole recipe. I have perfected it over the last few years and it is a regular menu item for girls night. I never seem to make enough because it is gone in no time:)

Udon Noodles with Spicy Tofu & Veggies

Ingredients

1 pkg Udon noodles

2 cups bok choy, cleaned & separated

3 carrots, thinly sliced

1 medium sized daikon radish, thinly sliced

1 pkg firm tofu, rinsed, drained, & diced

Sauce:

3 Tbs soy sauce

2 Tbs Sriracha sauce

2 Tbs rice vinegar

1 Tbs maple syrup

2 tsp sesame oil

Directions

1. Bring a large pot of water to a boil

2. Meanwhile, saute tofu in nonstick pan or highly seasoned cast iron pan on medium low until golden, about 5-8 minutes

3. Mix sauce ingredients together and stir half of the mixture into the cooked tofu, saute 2-3 mins

4. Add bok choy, carrots, and daikon radish to boiling water for 1 min, scoop out and add to tofu pan

5. Add udon noodles to the boiling water and cook according to package directions, about 8 mins

6. Continue to saute the veggies and tofu on low until the noodles are done

7. Add cooked noodles to saute pan and remaining sauce, saute for 2 mins

I was craving spicy tofu and I wanted to use my bok choy from the farmer's market, so I came up with this recipe. I used the same spicy sauce recipe from the Vegetarian Times article. I don't think I could ever tire of that recipe and it's perfect because I always have those ingredients on hand. My dish was not too spicy, so feel free to add more sriracha sauce. I usually leave the bottle on the table because I know Eric prefers his more spicy.