Tempeh Summer Grit Bowl

I love grits and I especially love a grit bowl for breakfast, lunch or dinner. You can make so many variations of gift bowls, but my favorite is always tempeh with some assortment of fresh veggies. This grit bowl is savory, filling, fresh, and delicious. We added savory tempeh, broiled corn, fresh tomatoes, and onions, and mixed in some nutritional yeast to give the grits a cheesy kick. This  vegan grit bowl is a perfect any time of day, and one of our easy summertime go to meals.

I love grits and I especially love a grit bowl for breakfast, lunch or dinner. You can make so many variations of gift bowls, but my favorite is always tempeh with some assortment of fresh veggies. This grit bowl is savory, filling, fresh, and delicious. We added savory tempeh, broiled corn, fresh tomatoes, and onions, and mixed in some nutritional yeast to give the grits a cheesy kick. This vegan grit bowl is a perfect any time of day, and one of our easy summertime go to meals.

INGREDIENTS:

  • 1 cup old fashioned dry grits

  • 4 cups water

  • 1 - 2 ears of corn

  • 1 tomato

  • 2 green onions

  • 1 - 2 avocados

  • 1 package tempeh

  • 3 tablespoons nutritional yeast

  • 1/4 cup coconut aminos (you can use soy sauce as well, but skip the extra salt if you do)

  • 1 teaspoon minced garlic

  • 2 teaspoons liquid smoke

  • 2 tablespoons maple syrup

  • 1 teaspoon smoked paprika

  • salt and pepper to taste

  • 1/3 cup chopped cilantro

INSTRUCTIONS:

  1. Cook grits according to package instructions.

  2. Turn oven on broil and place shucked and cleaned corn on a baking pan. Once the oven is hot and the coils are red, place the pan in the oven and let the corn cook a few minutes. You just want it to get some nice color on the corn. Carefully remove the pan and turn the ears of corn using some tongs. Place back in the oven and let the other side cook a few minutes. Allow the corn to cool before cutting it off the cob using a sharp knife. I like to prop the ear of corn in a bowl and cut down the cob. The bowl helps hold the corn and catches the kernels.

  3. While the grits are cooking, cut tempeh into cubes. Whisk aminos, maple syrup, liquid smoke, garlic, paprika in a shallow dish and add the tempeh. Toss to coat.

  4. Heat a large skillet over medium heat. Add the tempeh along with the marinade. Allow the tempeh to cook for about 5 - 7 minutes, turning each piece until each side is a little crisp and all of the liquid has been absorbed.

  5. Dice onions, tomatoes, and avocados.

  6. Mix in nutritional yeast with the cooked grits along with salt and pepper to taste.

  7. Assemble bowls by adding a few scoops of grits. Top the grits with the tempeh, corn, tomatoes, onion, and avocados. Garnish with cilantro.

serves 4

If you liked this recipe, then try these:

Southern Tofu Scallops and Grits

Vegan Fried Cheese Grits

Tofu or Seitan Marengo with Lemon Polenta

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Easy Hibiscus Lime Tea

If you have never had an ice cold glass of hibiscus tea, well then you are missing out my friend. It is so refreshing, and tangy, and I adore it. It is almost fruity and not nearly as floral as I would have expected. You can find dried hibiscus flowers at Mexican markets or online, and as a bonus, its pretty inexpensive! You might find it labeled Agua de Jamaica if you are looking in the Mexican market, just as a tip. Hibiscus tea is full of vitamin C and antioxidants, among other heath benefits! So this summer change up your tea game and mix yourself a batch of this delicious, refreshing hibiscus lime tea. Cheers, y’all!

If you have never had an ice cold glass of hibiscus tea, well then you are missing out my friend. It is so refreshing, and tangy, and I adore it. It is almost fruity and not nearly as floral as I would have expected. You can find dried hibiscus flowers at Mexican markets or online, and as a bonus, its pretty inexpensive! You might find it labeled Agua de Jamaica if you are looking in the Mexican market, just as a tip. Hibiscus tea is full of vitamin C and antioxidants, among other heath benefits! So this summer change up your tea game and mix yourself a batch of this delicious, refreshing hibiscus lime tea. Cheers, y’all!

INGREDIENTS:

  • 1/2 cup dried hibiscus flowers

  • 6 cups water

  • 2-3 limes

  • 1/4 cup agave (or more if you like it sweeter)

  • sprigs of fresh mint (optional)

INSTRUCTIONS:

  1. Bring 2 cups of water, along with dried hibiscus flowers, to a boil in a small pot. Let it boil for a few minuets then remove from heat, and let steep for about 15 minutes.

  2. Pour the liquid through a sieve or colander over a tea pitcher to catch the flowers. Add 4 more cups of water to the pitcher.

  3. Juice 2 limes and add to the tea along with agave and stir. You can toss a few sprigs of mint in as well if you like.

Serve over ice. and garnish with lime wedges and fresh mint.

BBQ Tofu Sandwich with Pickled Veggies

I recently went to visit my niece, Madison, in Charlotte. She knows, and shares my love for food, so took me to get the BEST sandwich at a local coffee shop, AFTER she nearly killed me with a Crossfit workout. I think the sandwich was maybe an apology, or maybe not. She is fierce and probably didn’t feel sorry for me at all…..but it was all worth if for that sandwich. It was a BBQ Tofu Sandwich with pickled veggies and some vegan mayo. So simple but so, so, so good! So once I got home I knew I wanted to recreate this sandwich with my own twist. I normally have a batch of  quick pickled veggies  in my fridge. They literally take minutes to make, and add a tangy crunch to all kinds of sandwiches, salads, or just as a snack. I opted to mix up some mayo with a little bbq and lime to give the sauce a little more zip than the original plain mayo. I also added some cilantro because, I LOVE cilantro! I am fully aware that a ton of people do not share my affection for cilantro, and if thats you, then just skip it on the sandwich. You can grill up a batch of this bbq tofu and quickly reheat any leftovers for later. I will seriously eat this sandwich every day unit all the tofu is gone, then want to cry because all of the tofu is gone :( So thanks again Madi for being the best Crossfit coach, for not totally killing me, and for introducing me to this sandwich. You are the best.

I recently went to visit my niece, Madison, in Charlotte. She knows, and shares my love for food, so took me to get the BEST sandwich at a local coffee shop, AFTER she nearly killed me with a Crossfit workout. I think the sandwich was maybe an apology, or maybe not. She is fierce and probably didn’t feel sorry for me at all…..but it was all worth if for that sandwich. It was a BBQ Tofu Sandwich with pickled veggies and some vegan mayo. So simple but so, so, so good! So once I got home I knew I wanted to recreate this sandwich with my own twist. I normally have a batch of quick pickled veggies in my fridge. They literally take minutes to make, and add a tangy crunch to all kinds of sandwiches, salads, or just as a snack. I opted to mix up some mayo with a little bbq and lime to give the sauce a little more zip than the original plain mayo. I also added some cilantro because, I LOVE cilantro! I am fully aware that a ton of people do not share my affection for cilantro, and if thats you, then just skip it on the sandwich. You can grill up a batch of this bbq tofu and quickly reheat any leftovers for later. I will seriously eat this sandwich every day unit all the tofu is gone, then want to cry because all of the tofu is gone :( So thanks again Madi for being the best Crossfit coach, for not totally killing me, and for introducing me to this sandwich. You are the best.

INGREDIENTS:

  • 1 block extra firm tofu

  • 8-10 slices sour dough bread

  • 1 batch quick picked veggies

  • 1/2 cup of any bbq sauce you like

  • a handful of fresh cilantro

SAUCE:

  • 1/4 cup vegan mayo

  • 2-3 tablespoons bbq sauce

  • juice from 1/2 lime

INSTRUCTIONS:

  1. Drain tofu and wrap in a clean kitchen towel, or a few paper towels. Place a few books on top for 10-15 minutes to help press out the excess liquid. (or use a tofu press)

  2. Slice tofu into 1/4 inch thick slices, and place in a shallow dish. Cover with 1/2 cup of bbq sauce and let it sit for about 10 minutes.

  3. You can either cook the tofu on the grill or in a skillet. If grilling, place the tofu pieces directly onto the hot grill and allow each side to cook for about 5 minutes, brushing the excess bbq sauce from the pan onto the tofu slices before you flip them. If you do not want to place the tofu directly onto the grill, you can lay foil on the grill and cook the tofu that way. Yo can also give the grill a spray with some cooking oil before you heat it to help with sticking.

  4. If cooking in a skillet, heat a large skillet over medium heat and spray with a little oil. Place the tofu pieces into the pan and pour the excess bbq over the tops. Allow tofu to cook on each side for about 5 minutes.

  5. Mix the mayo, bbq, and lime in a small bowl.

  6. Toast the bread. Spread a little sauce on each slice after toasting, and top with a few pieces of tofu, some pickled veggies, and a few sprigs of cilantro to serve.

If you like this recipe, try these:

Beyond Meatball Subs

Open Faced Vegan Roast Beef Sandwich

The Jax Biscuit Sandwich

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Vegan Fried Cheese Grits

In the south, we eat grits. In the south we also love to fry all kinds of things that were not originally intended to be fried! So cheese grits are no exception to that rule! These grits are crispy on the outside, and cheesy creamy perfection on the inside. We dipped ours in  vegan ranch  but I think they would be super delicious dipped in some marinara sauce as well. They are perfect a tasty snack, party food, or even a creative brunch side! I have not attempted to air fry these treats, but I think it would work just fine if you gave them a spray of oil and cooked them for 10-15 minutes or so on 375 degrees. And if you are one of those people in the sweet grit camp, I urge you to step over to the other side and give these a try. I promise you don’t have to be an absolute convert..just a little open minded..although I will never put sugar on my grits..like, never :)

In the south, we eat grits. In the south we also love to fry all kinds of things that were not originally intended to be fried! So cheese grits are no exception to that rule! These grits are crispy on the outside, and cheesy creamy perfection on the inside. We dipped ours in vegan ranch but I think they would be super delicious dipped in some marinara sauce as well. They are perfect a tasty snack, party food, or even a creative brunch side! I have not attempted to air fry these treats, but I think it would work just fine if you gave them a spray of oil and cooked them for 10-15 minutes or so on 375 degrees. And if you are one of those people in the sweet grit camp, I urge you to step over to the other side and give these a try. I promise you don’t have to be an absolute convert..just a little open minded..although I will never put sugar on my grits..like, never :)

INGREDIENTS:

  • 1 cup dry old fashioned grits

  • 2 cups plant milk ( we used almond)

  • 2 cups water

  • 1 teaspoon Vegetable Better Than Bouillon

  • 1 cup vegan cheddar shreds, homemade or store bought

  • 2 tablespoons vegan cream cheese

  • 2 green onions, finely diced

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 3 cups panko bread crumbs, regular or gluten free (make sure they are vegan, many brands are not)

  • 1/2 cup plant based milk

  • 2 tablespoons vegan plain yogurt or sour cream ( we used kite hill plain yogurt)

  • 1 and 1/4 cups all purpose flour, or gluten free flour blend

  • oil for frying ( we use grapeseed)

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INSTRUCTIONS:

  1. Bring milk, water, and Better Than Bouillon to a boil in a medium/ large pot over medium heat.

  2. Once the liquid is boiling, add in the grits and stir. Reduce heat to low, and allow the grits to cook and thicken for about 15 minutes Be sure to stir the grits several times to avoid them sticking to the bottom of the pot.

  3. Once grits are done, stir in the cheddar, cream cheese, salt pepper, and green onions.

  4. Spray a 9 inch baking pan with some oil and transfer the grits to the pan. Place pan in the fridge for about 4 hours or until the grits seem firm. You can also do this the day before you want to make these. They will be fine hanging out in the fridge for a day or so.

  5. Once grits are firm, turn the pan over onto a cutting board. You may have to tap the pan on the counter to get the grits out, but if you sprayed the pan well, they should come right out.

  6. Cut the grits into sticks that are about 1/2 inch thick and 4 inches long. They will be a little soft still so just handle them gently to avoid them breaking.

  7. Place flour in a shallow dish. In a separate dish wish the milk with the yogurt. In another dish, add the panko.

  8. Start by dipping the grit sticks first into the flour, next the milk yogurt mixture, and finally into the panko. Repeat with all of the grits sticks.

  9. Heat a large deep skillet with about an inch of oil over medium heat. Once the oil is nice and hot, fry the grits sticks 3 or 4 at a time, turning them with tongs to make sure they get crispy on all sides. They only need a few minutes in the oil to get them nice and crisp. Line a baking sheet with some paper towels and place a cooling rack on top. Place finished grits on the cooling rack while you finish frying the rest.

  10. Serve fried cheese grits with vegan ranch or marinara sauce.

Reheat fried cheese grits in a 350 degree oven until crisp

If you like this recipe, then try these:

Southern Tofu Scallops and Grits

Fried Vegan Mozzarella Bites

Vegan Gorgonzola Fried Brussels Sprouts

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Vegan Ranch

Ranch dressing…I mean I’ll dip just about anything in ranch! Fries, pizza, veggies, fried pickles…I don’t discriminate. This vegan ranch is super simple and made with things you likely already have on hand. It’s also nut free so a perk for anyone with allergies. So if you have been looking for the perfect recipe to dip that pizza in, we got you covered!

Ranch dressing…I mean I’ll dip just about anything in ranch! Fries, pizza, veggies, fried pickles…I don’t discriminate. This vegan ranch is super simple and made with things you likely already have on hand. It’s also nut free so a perk for anyone with allergies. So if you have been looking for the perfect recipe to dip that pizza in, we got you covered!

INGREDIENTS:

  • 1 cup vegan mayo

  • 1 and 1/2 tablespoons apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 2 teaspoons dried dill

  • 1 teaspoon garlic powder

  • 1 teaspoon dried parsley

  • 1 teaspoon onion powder

  • salt and pepper to taste

INSTRUCITONS:

  1. Whisk all ingredients together and store in the fridge in an airtight container.

  2. Use on salads or as a dip!

If you like this recipe, try these:

Lemon Tahini Dressing

Vegan Blue Cheese Dressing

Vegan Alabama White Sauce

Vegan Lentil Shepherd's Pie

Shepherd’s pie is not a food I grew up eating. To be perfectly honest, I had never even heard of it until I married my husband, and he expressed his great dislike for traditional shepherd’s pie. I was in full agreement that the meaty version full of peas, and carrots and what ever else was in there sounded awful. Then recently our friend Deanne had us over for dinner, and served a vegan lentil version of shepherd’s pie, and much to my surprise, I liked it. I actually really, really liked it! Savory lentils and veggies topped with creamy mashed potatoes. What is not to like!!! It took some convincing to get my husband to try it when I decided to make my own, but when I did he ate two helpings!! So the husband is now a convert, the shepherd’s Pie ban has officaly been lifted, and I will now be adding this deliciously easy dinner to our regular rotation! Thanks again Deanne for proving us wrong!

Shepherd’s pie is not a food I grew up eating. To be perfectly honest, I had never even heard of it until I married my husband, and he expressed his great dislike for traditional shepherd’s pie. I was in full agreement that the meaty version full of peas, and carrots and what ever else was in there sounded awful. Then recently our friend Deanne had us over for dinner, and served a vegan lentil version of shepherd’s pie, and much to my surprise, I liked it. I actually really, really liked it! Savory lentils and veggies topped with creamy mashed potatoes. What is not to like!!! It took some convincing to get my husband to try it when I decided to make my own, but when I did he ate two helpings!! So the husband is now a convert, the shepherd’s Pie ban has officaly been lifted, and I will now be adding this deliciously easy dinner to our regular rotation! Thanks again Deanne for proving us wrong!

INGREDIENTS:

  • 1 cup dried green lentils

  • 2 carrots, finely diced

  • 1 small onion, finely diced

  • 2 celery stalks, finely diced

  • 2 cups chopped mushrooms

  • 3 cups vegetable broth

  • 1 teaspoon salt

  • 2 teaspoons minced garlic

  • 1/2 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon Vegetable Better Than Bouillon (optional, but adds flavor)

  • 3 large russet potatoes

  • 2 tablespoons vegan butter

  • 2 tablespoon vegan cream cheese

  • splash of milk

  • salt and black pepper to taste (for the potatoes)

INSTRUCTIONS:

  1. Heat 2 teaspoons of oil in a large pot or dutch oven over medium heat.

  2. Add the onions, carrots, and celery and allow to cook unit the onions are translucent and soft.

  3. Add the mushrooms and garlic and cook for a few minutes.

  4. Add the lentils, broth, and spices and reduce the heat to simmer. Let the lentils simmer for about half an hour to 45 minutes or until the liquid has been absorbed and the lentils are soft.

  5. While the lentils are cooking, bring a large pot of water to a boil. Add the potatoes and cook until they are soft and you can poke a fork through them.

  6. Drain water from potatoes and mash using a hand masher or an electric hand mixer, adding in the butter, cream cheese, salt, and pepper. If they seem too thick, add a splash of milk.

  7. Scoop cooked lentils into a pie dish or shallow casserole dish and top with the mashed potatoes.

  8. Preheat oven to 350 degrees. Bake the shepherds pie for about 25 minutes.

  9. Garnish with fresh or dried parsley if you like before severing.

If you like this recipe, try these:

“Chicken” Divan with Jackfruit

Loaded Vegan Roasted Red Potatoes

Cheesy Vegan Scalloped Potatoes

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Vegan Rice Paper Bacon

Over the years I have attempted may faux bacons. I have burnt more batches of eggplant bacon than I care to admit. I really like an easy coconut bacon for adding flavor to dishes or sprinkling on salads, but I was still missing the bacon-y crunch on a BLT. So when I discovered that you could make bacon from rice paper, I was intrigued. What I like about this mock bacon is that it gets super crispy, and so far I have only burnt one batch of this magic vs the 5,999 batches of eggplant bacon Ive destroyed. I have also had a tragic knife incident involving eggplant bacon that I just can’t shake (eggplants are not that easy to cut, y’all!) But this recipe uses a pair of scissors so, hooray!! I didn’t get my nickname, Hazard, by accident. This fake bacon is cheap, easy, quick to make, and pretty foolproof! So break out the lettuce, and mayo, because its BLT time!

Over the years I have attempted may faux bacons. I have burnt more batches of eggplant bacon than I care to admit. I really like an easy coconut bacon for adding flavor to dishes or sprinkling on salads, but I was still missing the bacon-y crunch on a BLT. So when I discovered that you could make bacon from rice paper, I was intrigued. What I like about this mock bacon is that it gets super crispy, and so far I have only burnt one batch of this magic vs the 5,999 batches of eggplant bacon Ive destroyed. I have also had a tragic knife incident involving eggplant bacon that I just can’t shake (eggplants are not that easy to cut, y’all!) But this recipe uses a pair of scissors so, hooray!! I didn’t get my nickname, Hazard, by accident. This fake bacon is cheap, easy, quick to make, and pretty foolproof! So break out the lettuce, and mayo, because its BLT time!

INGREDIENTS:

  • 9-12 pieces of rice paper

  • 1/4 cup coconut aminos

  • 2 teaspoons liquid smoke

  • 2 tablespoons maple syrup

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1 teaspoon smoked paprika

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Stack 3 to 4 circles of rice paper on top of one another, depending on how thick you want the bacon.

  2. Using a pair of kitchen scissors, trim the stacked circle into a square, then cut 3 to 4 strips of “bacon” from the square. (if you can find square rice paper, then it will be easier, but normally my local market only sells the round ones) It is very hard to cut the paper with a knife but they will cut quickly with scissors. Make sure to keep the pieces stacked after cutting. Repeat with remaining rice paper.

  3. Whisk marinade ingredients together in a small bowl. Place the strips of rice paper bacon in a shallow dish and cover with the marinade. Let the bacon strips marinate for 10 minutes.

  4. Cover a baking sheet in a piece of parchment paper. Carefully pick up pieces of bacon, making sure they stay stacked, and let the marinade dip off some before placing them on the baking sheet. Give them a little spray with some cooking oil.

  5. Bake the rice paper bacon for 15 minutes. Remove pan from the oven and carefully turn the pieces of bacon over using a pair of tongs. Place back in the oven for 7-10 more minutes.

  6. Remove from oven and allow the bacon to cool before serving

If you like this recipe, you may also like this:

Easy Coconut Bacon

Vegan Maple Bacon Yeast Donuts

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Vegan Blueberry Pancakes with Sweet Lemon Ricotta

Have I mentioned how much I love summer! It yields all of my favorite fruits, and picking our own makes me feel so much more accomplished! Every year in May we drive 45 minutes north to a local organic blueberry farm and we pick blueberries until we can no longer stand the heat. We live in Florida, so by May the temps are easily already into the 90s. This means we maybe can last an hour tops before everyone is melting and miserable. The heat, and bugs are well worth the reward, though. Affordable, beautiful, organic blueberries, pound and pounds of them. I have 4 kids, so thats a lot of hands for picking! So instead of just making the obvious but favorite blueberry pancake this weekend, I decided to step up my game, and made these beautiful and delicious vegan lemon blueberry compote pancakes with sweet lemon ricotta! I am always looking for recipes to pile sweet tofu ricotta on top of, and these pancakes were the perfect fit. They were such a hit that I have a feeling we will be eating these all summer! I mean after all, we have 16 lbs of blueberries to get through!!!

Have I mentioned how much I love summer! It yields all of my favorite fruits, and picking our own makes me feel so much more accomplished! Every year in May we drive 45 minutes north to a local organic blueberry farm and we pick blueberries until we can no longer stand the heat. We live in Florida, so by May the temps are easily already into the 90s. This means we maybe can last an hour tops before everyone is melting and miserable. The heat, and bugs are well worth the reward, though. Affordable, beautiful, organic blueberries, pound and pounds of them. I have 4 kids, so thats a lot of hands for picking! So instead of just making the obvious but favorite blueberry pancake this weekend, I decided to step up my game, and made these beautiful and delicious vegan lemon blueberry compote pancakes with sweet lemon ricotta! I am always looking for recipes to pile sweet tofu ricotta on top of, and these pancakes were the perfect fit. They were such a hit that I have a feeling we will be eating these all summer! I mean after all, we have 16 lbs of blueberries to get through!!!

INGREDIENTS:

  • 2 1/2 cups all purpose flour

  • 4 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 1/2 cups plant based milk

  • 2 tablespoons melted vegan butter

  • zest from 1 lemon

  • 3/4 cups fresh or thawed frozen blueberries

Lemon Ricottta:

  • 1 block firm tofu

  • 1/4 cup maple syrup, or a few tablespoons agave

  • Juice from 1 lemon

  • zest from 1 lemon

Blueberry Compote:

  • 1 and 1/2 cups fresh or frozen blueberries

  • 1/2 cups refined sugar

COOKING INSTRUCTIONS:

  1. For the compote: place blueberries and sugar in a medium sauce pan over medium. Mash up the blueberries some using the back of a spoon. Allow the berries to come to a simmer. Let them continue to simmer for about 20 minutes, stirring occasionally and allowing the liquid to reduce. After 20 minutes turn off the stove and let the berries cool in the pot.

  2. For the pancakes: Whisk all dry ingredients in a large bowl.

  3. Add in the melted butter, plant based milk, vanilla, and stir well.

  4. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time. Sprinkle 4-5 blueberries on top of each pancakes. This works better than mixing them into the batter because they like to sink to the bottom.

  5. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  6. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

  7. For the ricotta: Drain the tofu, and break it into a few pieces. Add it along with the sweetener, lemon juice, and zest to a high speed blender or food processor, and blend until creamy and smooth.

  8. To serve, stack 3 or 4 pancakes and top with blueberry compote, lemon tofu ricotta, and extra lemon zest if you like.

Serves 4 - 6.

If you like this recipe, try these:

Vegan Orange Creamsicle Pancakes

Vegan Banana Pudding Pancakes

Vegan Samoa Pancakes

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Vegan Spinach and Artichoke Mac n Cheese (The Lori Mac)

It helps to have friends that are genius, like my vegan friend Lori! Lori is great for a multitude of reasons, including rodent rescue and release. She even took in, and raised, a baby mouse we found in our house, and was able to release it into the wild (and before you say, ewwwww, let me tell you, a baby mouse no bigger than you thumb nail is literally the cutest thing.) She is GREAT, and has the biggest heart for all animals. Lori also apparently has some mad culinary skills, because not too long ago I saw her post on Facebook that she was going to make spinach and artichoke mac n cheese!! WHAT!?!? Why had my brain not gone there yet? So we quickly whipped up a batch of our vegan  spinach and artichoke dip  and mixed into some noodles with a little extra cheese and, WOW! Lori was not wrong with this one!!! So thank you Lori for being all around awesome and genius, and thanks for always saving all the little critters nobody else wants to save! We are your biggest fans and so are our stomachs!

It helps to have friends that are genius, like my vegan friend Lori! Lori is great for a multitude of reasons, including rodent rescue and release. She even took in, and raised, a baby mouse we found in our house, and was able to release it into the wild (and before you say, ewwwww, let me tell you, a baby mouse no bigger than you thumb nail is literally the cutest thing.) She is GREAT, and has the biggest heart for all animals. Lori also apparently has some mad culinary skills, because not too long ago I saw her post on Facebook that she was going to make spinach and artichoke mac n cheese!! WHAT!?!? Why had my brain not gone there yet? So we quickly whipped up a batch of our vegan spinach and artichoke dip and mixed into some noodles with a little extra cheese and, WOW! Lori was not wrong with this one!!! So thank you Lori for being all around awesome and genius, and thanks for always saving all the little critters nobody else wants to save! We are your biggest fans and so are our stomachs!

INGREDIENTS:

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Boil noodles according to package instructions. Drain and set aside.

  2. Make Spinach and Artichoke dip according to recipe instructions.

  3. Mix in 1 cup of mozzarella shreds into the dip.

  4. Pour dip into a 9x13 casserole dish and sprinkle the top with the remaining 1 cup of mozzarella.

  5. Bake for 25 to 30 minutes. Just long enough to heat through and melt the cheese on top.

If you like this recipe, try these:

Nut free Vegan Mac n Cheese

Vegan Buffalo Chicken Mac n Cheese

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Easy Summer Corn Salad

I have so many memories as a kids sitting around with family shucking corn. My grandparents lived on a farm and grew a lot of their food. Every summer we would have to shuck the corn so my grandmother could freeze it for later. As kids we  hated this job. As an adult, I am so thankful for the memories that come back to mind every time I shuck corn. Yes, you could use frozen corn in a bag to make this, but I promise it won’t be as good. Grilling the corn makes it so much more flavorful, that I would not even consider making this salad any other way! This salad is easy, affordable, light, and delicious. Its the perfect summer BBQ side, or even a quick weeknight dinner with a side of  Alabama White Sauce Tofu Skewers,  or a vegan burger or  carrot dog.  I will say that now that I am a grown up, I do try and make my kids shuck the corn. It’s still not my favorite task but, one that is worth it for the past memories and hopefully future memories for my kids.

I have so many memories as a kids sitting around with family shucking corn. My grandparents lived on a farm and grew a lot of their food. Every summer we would have to shuck the corn so my grandmother could freeze it for later. As kids we hated this job. As an adult, I am so thankful for the memories that come back to mind every time I shuck corn. Yes, you could use frozen corn in a bag to make this, but I promise it won’t be as good. Grilling the corn makes it so much more flavorful, that I would not even consider making this salad any other way! This salad is easy, affordable, light, and delicious. Its the perfect summer BBQ side, or even a quick weeknight dinner with a side of Alabama White Sauce Tofu Skewers, or a vegan burger or carrot dog. I will say that now that I am a grown up, I do try and make my kids shuck the corn. It’s still not my favorite task but, one that is worth it for the past memories and hopefully future memories for my kids.

INGREDIENTS:

  • 6-8 ears of corn

  • 1 red bell pepper

  • 1/2 red onion

  • 2 green onions

  • handful of cilantro

  • 2 limes

  • salt and pepper to taste

INSTRUCTIONS:

  1. Shuck and clean the corn. To grill the corn, spray each ear with a little oil and put directly on a hot grill. Allow the corn to grill for 5 minutes or so before turning. Grill another 5 minutes on the other side. You just want the corn to get some nice grill marks and color to it.

  2. If you do not have a grill you can place the corn on a cookie sheet and spray with some oil. Place the cookie sheet in the oven on broil. Keep a close eye on the corn. It should start to get some color to it pretty quickly. Carefully turn the corn once or twice with some tongs before removing from the oven.

  3. Allow the corn to cool before carefully cutting it off the cob with a sharp knife. I like to prop the corn cob up in a shallow bowl to cut it. The bowl catches the corn kernels with less mess, and helps to stabilize as you cut down the cob.

  4. Finley dice the onions and peppers. Chop the cilantro.

  5. Mix the corn and other veggies together and squeeze the juice from the 2 limes over the top. Salt and pepper to taste and mix well.

  6. Serve room temperer or chilled.

If you like this recipe, try these:

Vegan Street Corn

Southern Dill Potato Salad

Easy Vegan Macaroni Salad

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Tofu Banh Mi Rice Cups

Tofu Banh Mi sandwiches are on constant rotation in our house. Everyone loves them, even the kids. What’s not to love about perfectly seasoned tofu, crispy  pickled veggies,  and spicy Sriracha mayo. In a recent effort to change things up , I decided to pile up tofu Banh Mi filling into these easy little rice cups. These are perfect if you are gluten free, looking to change up your favorite sandwich, or to serve at your next get together. These light and fresh tofu Bahn Mi rice cups work work great for meal prep because they keep well in the fridge for several days. Who knows, you may end up loving these as much as we do, and may find yourself making them more often than a Bahn Mi sandwich!

Tofu Banh Mi sandwiches are on constant rotation in our house. Everyone loves them, even the kids. What’s not to love about perfectly seasoned tofu, crispy pickled veggies, and spicy Sriracha mayo. In a recent effort to change things up , I decided to pile up tofu Banh Mi filling into these easy little rice cups. These are perfect if you are gluten free, looking to change up your favorite sandwich, or to serve at your next get together. These light and fresh tofu Bahn Mi rice cups work work great for meal prep because they keep well in the fridge for several days. Who knows, you may end up loving these as much as we do, and may find yourself making them more often than a Bahn Mi sandwich!

INGREDIENTS:

You will need a muffin tin for this recipe. This recipe yields around 2 dozen cups. You can easily half the recipe for less cups.

  • 3 cups sushi rice (follow package cooking instructions)

  • 1 package extra firm tofu

  • 1/4 cup soy sauce or coconut aminos

  • 2 teaspoons sriracha

  • juice from 1 lime

  • 3/4 cups quick pickled veggies

  • 1/2 cup chopped cilantro

Sriracha Mayo:

  • 1/2 cup vegan mayo

  • 2 tablespoon Sriracha

  • 1 teaspoon lime juice

INSTRUCTIONS:

  1. Cook rice according to package instructions. I use my rice cooker and use 3 actual cups of rice, not the scoop that comes with the rice cooker, and fill the water to the 4 cup line. Again you can half this amount if making less cups. Allow the rice to cool. It’s gonna be kind of sticky and thats what you need. Once the rice has cooled enough to handle, scoop about 1/4 cup of rice into each muffin cup and press the rice to form the shape of the cup. I keep a cup of water on the counter to dip my fingers in. If your hands are wet it will be easier to press the rice down. You will get around 24 cups, give or take. Pop the muffin tin in the fridge and for 30 minutes.

  2. Drain tofu and wrap it in either a clean kitchen towel or a few paper towels. Place a few books on top to allow the excess liquid to press out for 10-15 minutes.

  3. Cut the tofu into 1/4 inch cubes. Whisk together soy sauce, Sriracha, and lime juice in a shallow dish and add the tofu. Allow it to marinate for 10-15 minutes.

  4. Heat a large skillet with a little oil over medium heat. Add the the tofu along with the marinade to the pan. Let the tofu cook until all of the liquid has absorbed and the tofu has began to get a little crisp and brown around the edges.

  5. Whisk the mayo, Sriracha, and lime juice together in a small bowl. If you like it spicy, add a little more Sriracha!

  6. Carefully remove the rice cups from the muffin tin. They should just peel out. Divide the tofu among the cups, and top with some pickled veggies and chopped cilantro. Add a little of the Sriracha Mayo to each cup to serve.

  7. Store leftovers in an airtight container in the fridge for serval days.

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Quick and Easy Pickled Veggies

Pickles are a favorite food group of mine. These quick pickled veggies are no exception. They are perfect on sandwiches, salads, or just as a snack. Because they are so thinly sliced, they are ready to use in no time. Which is even better because I am not known for my patience.

Pickles are a favorite food group of mine. These quick pickled veggies are no exception. They are perfect on sandwiches, salads, or just as a snack. Because they are so thinly sliced, they are ready to use in no time. Which is even better because I am not known for my patience.

INGREDIENTS:

  • 2 cups thinly slice cucumbers

  • 1 cup match stick carrots

  • 1 small red onion, thinly sliced

  • 3-4 thinly sliced radishes (optional)

  • 3/4 cups apple cider vinegar

  • 2 teaspoons agave

  • 2 teaspoons salt

INSTRUCTIONS:

  1. Using a mandolin or a very sharp knife, thinly slice the cucumbers, and red onion.

  2. Add all of the veggies to a large bowl and cover in the vinegar, agave and salt. Stir well, so all of the veggies get coated.

  3. Transfer the veggies to a mason jar or another air tight container and store in the fridge.

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Vegan Carrot Cake Biscuits with Maple Cashew Butter

Who says you can’t have cake for breakfast, or something pretty close. Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread. So mix the two together, and you have absolute breakfast perfection! These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter! These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

Who says you can’t have cake for breakfast, or something pretty close. Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread. So mix the two together, and you have absolute breakfast perfection! These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter! These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

INGREDIENTS:

  • 4 cups all purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar

  • 1/2 cup plant based milk

  • 1 teaspoon vinegar

  • 2 cups grated carrots

  • 1/2 cup chopped walnuts, or raisins

  • 1/4 cup vegan butter

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

Maple Cinnamon Cashew Butter:

  • 3/4 cups cashews

  • 2 tablespoons maple syrup

  • 2 tablepsoons coconut oil

  • 1 to 2 teaspoons cinnamon

  • pinch of salt

INSTRUCTIONS:

Preheat oven to 450 degrees.

  1. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk well.

  2. Add the butter to the bowl and using your hands, break up the butter into rice size pieces, mixing it into the flour.

  3. Mix the grated carrots and nuts into the flour mixture.

  4. Add the 1 teaspoon of vinegar to a glass then pour the milk over it. Let It sit for a few minutes until the milk begins to curdle. (you are basically making butter milk)

  5. Pour the milk into the bowl of flour and gently mix, using your hands. You just want to get the milk and flour incorporated into a dough. You do not want to over mix. The less you work the dough, the lighter and fluffier the biscuits will be. If they dough still seems a little dry, you can add another splash or two of milk. If it seems too wet, just sprinkle will some extra flour. Biscuits are forgiving and easy in this way.

  6. Turn the dough onto a floured surface and pat it out into a 3/4 to 1 inch thick oval. Cut biscuits using a biscuit cutter or the rim of a glass.

  7. Place biscuits on a parchment lined baking sheet and bake on the top rack of the oven for 10-12 minutes. The biscuits should begin to brown on the tops.

  8. Allow the biscuits to cool for a minute before serving or serve at room temperature. Store leftovers in sealed bag or airtight container at room temperature. These biscuits also freeze well. Just pop them in a freezer bag and thaw to serve.

  9. Maple Cinnamon Cashew Butter: Cover cashews in water in a microwave safe container. Microwave on high for 3 minutes. Drain and rinse cashews. If you do not have a microwave, you can soak the cashews in hot water for about an hour.

  10. Place cashews in a high speed blender or food processor along with the remaining ingredients and process until smooth. You can use as is, on fresh baked biscuits, then store leftovers in an airtight container in the fridge. The butter will firm up once cold.

Yields about 10 - 12 biscuits depending on the size of cutter you use.

If you like this recipe, try these:

Fluffy Vegan Southern Biscuits

Classic Vegan Cranberry Scone

Spiced Apple and Pecan Stuffed Challah

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Vegan Italian Noodle Bake

I love Italian food, especially lasagna, but don’t always feel like taking the time and energy to make it. So when I am craving noodle filled, cheesy, saucy Italian goodness in a hurry, this quick Italian noodle bake fits the bill! It’s delicious comfort food at it’s best! I especially love the wide eggless ribbon noddles that we use, but if you can’t find any near you, feel free to use any noodle you like. This quick recipe also freezes and reheats well, so Its perfect for meal prep!

I love Italian food, especially lasagna, but don’t always feel like taking the time and energy to make it. So when I am craving noodle filled, cheesy, saucy Italian goodness in a hurry, this quick Italian noodle bake fits the bill! It’s delicious comfort food at it’s best! I especially love the wide eggless ribbon noddles that we use, but if you can’t find any near you, feel free to use any noodle you like. This quick recipe also freezes and reheats well, so Its perfect for meal prep!

INGREDIENTS:

  • 16 oz package of wide ribbon eggless noodles

  • 28 oz can crushed tomatoes

  • 1 package Lightlife ground “beef” or sausage or any other meatless crumble

  • 1 small yellow onion, diced

  • 1 small red or yellow bell pepper, diced

  • 2 teaspoons minced garlic

  • 1/2 cup non dairy plain yogurt

  • 2 tablespoons dijon mustard

  • 3 tablespoons non dairy cream cheese

  • 1 cup vegan cheddar shreds, homemade or store bought

  • 1 cup vegan mozzarella shreds, homemade or store bought

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Boil Noodles according to package instructions. Drain noodles and mix in the yogurt, cream cheese, and dijon mustard. Set aside.

  2. In a large skillet, add a few teaspoons of oil over medium heat. Add the onion, garlic and pepper to the pan. Cook until the veggies are soft. Add the Lightlife and break apart into a crumble using a spatula. Allow the meatless crumble to cook through.

  3. Once the the meatless crumbles have cooked through, add the can of crushed tomatoes to the same pan. Add the thyme, oregano, salt and pepper and allow the sauce to simmer for about 10 minutes.

  4. In a large casserole dish or 9x13, add half of the noodles to the bottom. Top the noodles with half of the sauce mixture. Next, add the remaining noodles and top with the remaining sauce.

  5. Sprinkle the top with the cheddar and mozzarella cheeses ,and place on the top rack of the oven for 25-30 minutes. Long enough to melt the cheese and heat the casserole through.

  6. This recipe works well for meal prep. You can easily freeze any leftovers and thaw to reheat for a quick and easy weeknight dinner.

If you liked this recipe, try these:

Muffin Cup Vegan Lasagna

One Pot Creamy “Chicken” Pasta

Vegan Italian Potato Roll Up

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Savory Beet and Tempeh Burgers

I really love beets. This has not always been the case. There once was a time where I thought I really hated beets! I refused, REFUSED, to believe they could taste like anything other than dirt. Well, one day that all changed when I received a giant bunch of beets in a local produce delivery and was determined not to waste them. I made my first batch of borscht and from that moment on beets went from my most hated food to one of my favorite foods. There isn’t any way I won’t eat a beet now. I love them roasted, raw, pickled, in smoothies, and always in a burger. I think these beet and tempeh burgers have the perfect texture and amount chew to them, thanks to the tempeh, and vital wheat gluten. They are packed with protein, and all the many health benefits of beets! So if you think you hate beets too, I urge you to give them another chance! You may be surprised. They make a mighty tasty burger! And if you are looking for the perfect grillable vegan burger recipe, this my just become your new go to! And don’t forget to check out our quick rise or pretzel bun recipes too! The only thing better than a homemade vegan burger is one on a homemade vegan bun!

I really love beets. This has not always been the case. There once was a time where I thought I really hated beets! I refused, REFUSED, to believe they could taste like anything other than dirt. Well, one day that all changed when I received a giant bunch of beets in a local produce delivery and was determined not to waste them. I made my first batch of borscht and from that moment on beets went from my most hated food to one of my favorite foods. There isn’t any way I won’t eat a beet now. I love them roasted, raw, pickled, in smoothies, and always in a burger. I think these beet and tempeh burgers have the perfect texture and amount chew to them, thanks to the tempeh, and vital wheat gluten. They are packed with protein, and all the many health benefits of beets! So if you think you hate beets too, I urge you to give them another chance! You may be surprised. They make a mighty tasty burger! And if you are looking for the perfect grillable vegan burger recipe, this my just become your new go to! And don’t forget to check out our quick rise or pretzel bun recipes too! The only thing better than a homemade vegan burger is one on a homemade vegan bun!

INGREDIENTS:

  • 1 small red beet, peeled

  • 1/2 cup vital wheat gluten

  • 1 package plain tempeh

  • 1 can chickpeas, drained and rinsed

  • 2 teaspoons vegan Worcestershire sauce

  • 1/4 cup coconut aminos or soy sauce

  • 1/4 cup water

  • 1 teaspoon Vegetable Better than Bouillon

  • 1/4 cup diced onion

  • 3 teaspoons liquid smoke

  • 2 teaspoons smoked paprika

  • 1 teaspoon minced garlic

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon thyme

INSTRUCTIONS:

  1. Cut the beet into quarters and add it along with the onion to a food processor or high speed blender. Process until the beet is nice an minced up. If you do not have either a food processor or blender, then shred the beet using a box grater and finely dice the onion.

  2. Next add the chickpeas and 1/4 cup of water, and process until they are nice and broken down. Again if you do not have a blender or food processor, you can mash up the chickpeas using a potato masher or a fork.

  3. Break the block of tempeh into pieces, and add it to the blender. If you are making the burgers by hand, chop the tempeh into super small pieces, then using your fingers, crumble the tempeh over the beets, onion, and chickpeas and mix.

  4. Add the remaining ingredients and blend for a minute, or until all of the ingredients are broken down and well incorporated. If mixing in a bowl, mix well until all ingredients are incorporated. It may be easier to use your hands to mix everything up vs using a spoon, but be forewarned your hands will be stained red for a while. The only downside of beets.

  5. Equally potion the mixture, and form burger patties. You should be able to get about 10 burgers depending on the size. You can pan fry these burgers or grill them. If using the grill, be sure to spray it well with some cooking oil before putting the burgers down to avoid them sticking. They also freeze well, making them great for meal prep. Just form the patties and portion them into freezer bags. They should stay good in the freezer for a few months.

  6. Server burgers on a vegan pretzel bun or quick no rise hamburger bun. You can also top the burgers with any of our quick and easy vegan cheeses.

If you like this recipe, try these:

Vegan Pretzel Buns

No Rise Hamburger Buns

Coconut Milk Gouda

Smokey Cashew Cheddar

Quinoa and Black Bean Burger

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Bitesize Vegan Taco Dip Cups

I love party food, and I love to host parties!!! 7 layer taco dip being one of my favorite party foods. I mean it’s a bowl full of all the the most delicious taco-y things all stacked up together! What is not to love there? Recently I found these adorable little street taco tortillas and my oldest daughter suggested we use them to make little taco dip cups. I am so proud of our genius offspring and their brilliant ideas!! We have raised them well!! So as she requested, we made these bitesize vegan taco dip cups! Not only are they super tasty, they are so super cute…I mean if a food can be cute, then I am standing by these being the cutest! Make them for a snack, make them for a party, make them because eating tiny food is normally more fun to eat! I made them for lunch and our family plowed through them! But I am still rooting for another party in the near future to show off these adorable little bites.

I love party food, and I love to host parties!!! 7 layer taco dip being one of my favorite party foods. I mean it’s a bowl full of all the the most delicious taco-y things all stacked up together! What is not to love there? Recently I found these adorable little street taco tortillas and my oldest daughter suggested we use them to make little taco dip cups. I am so proud of our genius offspring and their brilliant ideas!! We have raised them well!! So as she requested, we made these bitesize vegan taco dip cups! Not only are they super tasty, they are so super cute…I mean if a food can be cute, then I am standing by these being the cutest! Make them for a snack, make them for a party, make them because eating tiny food is normally more fun to eat! I made them for lunch and our family plowed through them! But I am still rooting for another party in the near future to show off these adorable little bites.

INGREDIENTS:

*You will need a muffin tin for this recipe.

  • 24 (1 package) corn street taco tortillas

  • 1 can refried beans

  • 1/3 cup vegan cream cheese

  • 1/4 cup vegan cheddar shreds (homemade or store bought)

  • 2 avocados

  • 1 lime

  • 1 teaspoon cumin powder, divided

  • 1 teaspoon chili powder, divided

  • salt and pepper to taste

  • Handful of chopped lettuce

  • 1/4 cup diced bell pepper

  • 1/4 cup diced tomatoes

  • 1/4 cup diced red onion

  • 1/4 cup chopped cilantro

  • optional: hot sauce

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INSTRUCTIONS:

Preheat over to 350 degrees

  1. Spray the inside of a cupcake tin lightly with some cooking oil. Take a tortilla and press it into the muffin tin so that it forms to the shape of the cup. You will have to overlap it some to make it fit. Corn tortillas tend to tear when you are trying to press them into the pan.No big deal, just overlap at the tear if that happens. Repeat with remaining tortillas. If you only have a 12 cup muffin tin, then you will have to do this in batches.

  2. Place the pan in the preheated oven and allow the tortillas to bake for 10-15 minutes. Just make sure they are crisp around the edges and down the sides before removing from the oven. Once they are done remove from oven and allow to cool for 5 to 10 minutes.

  3. Mix cream cheese and cheddar shreds together with 1/2 teaspoon of cumin and 1/2 teaspoon of chili powder. Set aside.

  4. For the guacamole, remove avocado from peels and add them to a medium size bowl. Mash the avocados with a fork until they are relatively smooth. Add 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, juice from the lime, and salt and pepper to taste. Stir well and set aside.

  5. Remove the tortillas from the muffin tin and place them on a platter.

  6. Begin layering each tortilla by first adding a few teaspoons of refried beans, then the cheese mixture, lettuce, tomato, onions, peppers, and guacamole. Top each on with a sprinkle of cilantro and a drop of hot sauce if you like a spicy kick!

If you like this recipe, try these!

Grilled Watermelon Tofu Tacos

Alabama White Sauce Tempeh Tacos

Vegan Beer Battered Fish Tacos

Vegan Matzah Oven Nachos

Matzah Matzah Matzah…You can actually do a lot with matzah if you are forced to eat it for a week! But even if you don’t celebrate passover, matzah still makes a nice crunchy base for vegan nachos. I actually get really excited about these nachos! Sometimes its just fun to change it up! These nachos are covered in our gooey spicy,  cashew queso , and topped with the yummiest tofu! I love this recipe most because you built the nachos on a giant sheet pan, making them great for dinner parties or easy weeknight dinners! They also make a great quick snack if your teenager comes home with a gaggle of hungry friends, and I might be speaking from personal experience here. I mean, who doesn’t want to dig in to a GIANT pan of nachos? Its literally the stuff of my dreams.

Matzah Matzah Matzah…You can actually do a lot with matzah if you are forced to eat it for a week! But even if you don’t celebrate passover, matzah still makes a nice crunchy base for vegan nachos. I actually get really excited about these nachos! Sometimes its just fun to change it up! These nachos are covered in our gooey spicy, cashew queso, and topped with the yummiest tofu! I love this recipe most because you built the nachos on a giant sheet pan, making them great for dinner parties or easy weeknight dinners! They also make a great quick snack if your teenager comes home with a gaggle of hungry friends, and I might be speaking from personal experience here. I mean, who doesn’t want to dig in to a GIANT pan of nachos? Its literally the stuff of my dreams.

INGREDIENTS:

  • 5-6 sheets of matzah

  • 1/2 batch vegan cashew queso (If you are celebrating passover, substitute with a passover appropriate option or omit the nutritional yeast in the recipe. It will still be tasty)

  • A handful of shredded lettuce

  • 1/2 cup diced tomatoes

  • 1/4 cup sliced olives

  • A few tablespoon sliced green onions

  • 1 can refried beans

  • 2 avocados

  • Juice from 1/2 lime

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cumin

MARINATED TOFU:

  • 1 block of extra firm tofu

  • 1/4 cup soy sauce or coconut aminos

  • 1 teaspoons onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • 1-2 teaspoons agave or maple syrup

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top and let sit for 10 minutes to press out any excess liquid.

  2. Dice the tofu into small 1/2 inch cubes. Whisk the ingredients for the marinade in a shallow baking dish and add the tofu. Allow the tofu to marinate for 10-15 minutes.

  3. For the guacamole, scoop the avocados from the peel into a small bowl. Mash the avocado using a fork until they are relatively smooth. Add the lime juice, cumin, and chili powder and stir. Add salt and pepper to taste. Set aside.

  4. While tofu is marinating prepare a cookie sheet by lining it with foil or parchment paper. Break up the pieces of matzah and scatter them on the pan. Dollop the beans over the matzah. Set aside.

  5. Heat a large skillet over medium heat. Add the tofu along with the marinade to the pan and cook until all of the liquid is absorbed and the tofu begins to brown and and crisp.

  6. Scatter the tofu over the matzah and drizzle with the queso cheese sauce. Place the pan in the oven for about 10 minutes. The nachos just need to say in long enough to heat the beans and warm the queso.

  7. Remove from oven and top with lettuce, tomatoes, olives, onions, and guacamole to serve.

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Vegan Italian Potato Roll Up

Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it. So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up! My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies. This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.

Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it. So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up! My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies. This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.

INGREDIENTS:

  • 2-3 russet potatoes, peeled (I used 2 large potatos)

  • 1/2 batch tofu ricotta

  • 1 package vegan sausage (I used Lightlife)

  • 16 oz fresh spinach

  • 1/2 to 1 cup marinara sauce

  • 1/2 cup vegan parmesan shreds, any that melt (we used follow your heart)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Using a mandolin, cut the potatoes on the 1/8 inch setting. If you do not have a mandolin, you can try thinly slicing them on a box grater, using the side that has one single blade, or carefully, thinly slice them using a sharp knife. They need to be around 1/8 of an inch thick.

  2. Line a baking sheet with parchment paper, and lightly spray with some cooking oil. Sprinkle the pan with 1/4 cup of the parmesan shreds.

  3. Lay the potatoes on the pan in a thin single layer, making sure each potatoes is touching and overlapping just a little. You should be able to cover the pan with the potatoes. Give the potatoes a little sprinkle of salt, and another spray with some oil. Place the pan in the oven and bake for 25 minutes.

  4. While the potatoes are baking, prepare the ricotta according to instructions.

  5. Add the sausage to a large skillet over medium heat, breaking it into a crumble with a spatula and allowing it cook though. When the sausage is 3/4 of the way done cooking, add the spinach to the pan and let it wilt, and finish cooking with the sausage.

  6. Check the potatoes after 25 minutes. They should be soft and sticking together. If they do not seem done, give them 5 more minutes. Once they are done cooking, remove from oven (but leave the oven on) and allow them to cool on the pan for about 10 minutes.

  7. Once the potatoes have cooled, spread a nice thick, even, layer of ricotta over the surface of the potatoes. Next sprinkle the sausage and spinach mixture over the ricotta. Lastly, cover the sausage layer in a layer or marinara.

  8. Starting at the end that you began layering the potatoes, carefully begin rolling into a burrito shape, using the parchment paper to help you get started. One potatoes might break when you are rolling it up, just press them back together and keep rolling. Give the roll up another spray of oil, and sprinkle the remaining 1/4 cup of parm shreds over the top. Put the roll up back in the oven for about 25 minutes. You want the roll up to heat through, and the parm to melt and brown.

  9. Remove from oven and allow to cool some before slicing and serving. Sprinkle with dried parsley or oregano to garnish.

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Chocolate Coconut Macaroon Smoothie (With Matzah Toffee)

Sometimes I want a healthy smoothie with a side of not so healthy matzah toffee. I mean, I am gonna feel a whole lot less badly about drinking this than I am an actual milk shake!! And that little bit of matzah toffee on the side gives me just enough guilty pleasure without totally wrecking an otherwise healthy and filling shake! This my friends is what we call balance. Feel free to skip the matzah toffee. I tend to make this shake at passover when I have matzah toffee laying around. The smoothie is still delicious without it! Its quick and easy with just the right amount of sweetness. Drop some protein powder in it, and call it breakfast, lunch, or dinner!

Sometimes I want a healthy smoothie with a side of not so healthy matzah toffee. I mean, I am gonna feel a whole lot less badly about drinking this than I am an actual milk shake!! And that little bit of matzah toffee on the side gives me just enough guilty pleasure without totally wrecking an otherwise healthy and filling shake! This my friends is what we call balance. Feel free to skip the matzah toffee. I tend to make this shake at passover when I have matzah toffee laying around. The smoothie is still delicious without it! Its quick and easy with just the right amount of sweetness. Drop some protein powder in it, and call it breakfast, lunch, or dinner!

INGREDIENTS:

  • 2 cups coconut or almond milk

  • 2 cups ice

  • 1/4 cup cashews

  • 3 tablespoons dark cocoa powder

  • 5-6 pitted dates

  • 3 tablespoons shredded coconut (more if you like)

  • Optional: 2 tablespoons agave, if the dates have not made it sweet enough for you

  • optional: 1 to 2 scoops vanilla protein powder

  • Optional: A few pieces of matzah toffee for garnish

INSTRUCTIONS:

  1. Add all of the ingredients to a blender and mix until smooth. You can add the dates before adding any agave and taste it to see if its sweet enough. When I make this for myself, I think the dates make it plenty sweet. When I make it for my family they beg to differ, so I always have to add a few squirts of agave. Just adjust according to your own taste. If you are using protein powder and it is sweet, then that may do it as well.

  2. Divide between 2 large glasses or 3 smaller glasses, and garnish with more shredded coconut or a few pieces of broken up Matzah Toffee. If making fresh matzah toffee for the recipe, you can sprinkle it with shredded coconut instead of sprinkles.

Vegan Chocolate Toffee Matzah

If you celebrate Passover then you probably already know all about matzah toffee, otherwise known as matzah crack. I mean if you have to eat matzah for a week, you gotta get creative! I don’t hate matzah. I am however 100% over eating it after a week. I don’t hate it, lets say I tolerate it. BUT when you pour butter, sugar, chocolate and sprinkles all over it, I FLIPPING LOVE IT! Suddenly Passover is the best time of year. So much for feeling afflicted! You may have also had something like this made with saltine crackers, but I promise, PROMISE, it is better on thin, crispy, light matzah! So even if you do not celebrate passover, you can still grab a box of matzah in the international isle of your local grocery store and make yourself a batch of this yearly favorite. And if you by some chance get invited to a Passover Seder, now you know what to make!

If you celebrate Passover then you probably already know all about matzah toffee, otherwise known as matzah crack. I mean if you have to eat matzah for a week, you gotta get creative! I don’t hate matzah. I am however 100% over eating it after a week. I don’t hate it, lets say I tolerate it. BUT when you pour butter, sugar, chocolate and sprinkles all over it, I FLIPPING LOVE IT! Suddenly Passover is the best time of year. So much for feeling afflicted! You may have also had something like this made with saltine crackers, but I promise, PROMISE, it is better on thin, crispy, light matzah! So even if you do not celebrate passover, you can still grab a box of matzah in the international isle of your local grocery store and make yourself a batch of this yearly favorite. And if you by some chance get invited to a Passover Seder, now you know what to make!

INGREDIENTS:

  • 5 pieces of plain matzah (you can use regular or Gluten Free)

  • 3/4 cups dairy free butter (I use earth balance)

  • 1 cup brown sugar

  • 1 cup chopped vegan dark chocolate, or chocolate chips

  • course sea salt

  • sprinkles (optional)

INSTRUCTIONS:

Preheat oven to 350 degrees.

  1. In a medium sauce pan, heat brown sugar and butter over medium heat, stirring continuously. Simmer for 3 to 5 minutes, allowing all of the sugar to melt, and the mixture to become smooth.

  2. Cover a large cookie sheet in a layer of parchment or foil (this makes for easier cleanup.) Make a single layer of matzah on the pan. You may have to break a piece in half to fit it all on one pan, or you can use 2 pans.

  3. Evenly spread the sugar/ butter mixture over the pieces of matzah. You want to completely cover each piece with the mixture . Place the pan in the oven on the middle rack. Allow the matzah to bake for about 5 minutes.

  4. Remove matzah from the oven, leaving it on the pan. Sprinkle the tops of the hot matzah with the chocolate. It will quickly melt. Evenly spread the melted chocolate over the matzah. Sprinkle with salt and sprinkles.

  5. Place the pan in the fridge or the freezer to cool, and allow the chocolate to harden.

  6. Once the matzah has hardened, either cut into bite size pieces with a knife, or break into pieces with your hands. Store in an airtight container in the fridge, or at room temperature.

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