Do you ever get a random idea and it works out on your first try!? That doesn’t usually happen to me, especially with recipes, but man-oh-man this worked out. Battered and pan-fried tofu, dredged in buffalo sauce and smoohed between a toasty mayo-slathered crusty bread roll – this sandwich is so satisfying.
This dinner is a combination of a few different recipes that I love: coconut rice bowls and bahn mi sandwiches. Enjoy this in a bowl for lunch or dinner and the spicy mayo dressing is the perfect topper.
Happy birthday Dad! It was my dad’s birthday on Friday, so I figured I’d make him a cake for the occasion. The way that I most like to show my love and appreciation is through food, and this year Dad gets a fabulous vegan lemon coconut cake. I’ve always had a sweet tooth. And nothing… Continue reading Lovely Lemon Cake with Whipped Coconut Cream Frosting
I am super pumped on the creativity that sparked on this sushi adventure. Making sushi rolls vegan is pretty easy. Just remove the fish and leave all the other goodness in there: avocado, cucumber, mangoes, etc… And if you’re like me, you add a few unexpected ingredients like zucchini, beets and bell peppers. And, here is where… Continue reading Vegan “Spicy Tuna” Roll Sushi
I’m sure I’m not the first one to do this, but I feel awfully smart for figuring it out on my own! I made taco meat the same way I would have made them a few months ago (before I decided to become vegan), except I subbed tempeh for the ground meat. You cook it the… Continue reading Tempeh Taco “Meat”
You guys, I have another great recipe for you. Well, actually like four recipes in one. To make delicious (and healthy) burrito bowls with spicy barbecue beans. Have you heard of Thug Kitchen? If not, go check them out, I’ll wait. They are great right? Thug Kitchen is a food blog by a couple of vegans… Continue reading BBQ Bean Burrito Bowls
When I think of a fancy dinner, I think of a seafood spread. For Valentine’s Day this year, I made crab ravioli, pan-seared scallops and a balsamic Caesar salad. Finished off with a big glass of Sauvingon Blanc, this was a perfect meal.
Now, this combination is anything but revolutionary. But the way I prepared it changes everything I previously thought about oatmeal preparation. Please forgive the photo, but I’m at work and fell upon this discovery with a paper bowl in my cube. I’ll try this again with beautiful photo skills at a later date. Like, maybe tomorrow…
This is no exaggeration. This recipe is totally for the best waffles you’ve ever tasted. I have two separate groups who have eaten them and can attest that their taste buds were singing upon consumption of these masterpiece waffles. These waffles might not be your go-to for a last minute breakfast, but a quick prep the… Continue reading The Best Waffles EVER
‘What the heck are shirataki noodles!?’ you might ask. Well, they are clear noodles made from yams. Yes, yams. Aka sweet potatoes. Yes, weird, I know. If you’re anything like me, you’re always on the hunt for low-carb and low-calorie alternatives for things like pasta and bread (which I will NEVER give up, but should probably… Continue reading Pork Stir-fry with Shirataki Noodles