Lemon dill tofu

So, I have this huge jar of tahini in my cupboard that I’ve been trying to use up for forever.

Also, my dill plants have been growing like CRAZY. Seriously, what am I supposed to do with all that dill?

This recipe was really a way of me throwing all that stuff together to get rid of it, while also making something delicious. I’m pretty happy with the result!



Lemon dill tofu (adapted from Oh She Glows)
1 package tofu, extra firm
1/2 tsp minced garlic
3 tbsp lemon juice
1 tbsp tahini
1 tbsp water
1/2 tbsp nutritional yeast (optional)
1 tsp extra virgin olive oil
3/4 cup fresh dill, chopped finely
Salt & pepper to taste

  1. Press tofu using tofu press or just a bunch of books.
  2. Preheat oven to 375 F.
  3. Meanwhile, mix remaining ingredients together to make coating for tofu.
  4. Cut pressed tofu into cubes and place on greased cookie sheet. Bake for 15 minutes, flip over, then bake another 15 minutes.
  5. Toss baked tofu with lemon dill coating.

Coconut veggie curry

I love curry! I hardly ever make Indian dishes because I don’t have a lot of spices specific to that kind of cooking, but this recipe was super easy & very delicious.

I’m sure it’s no where near authentic, but it was delicious and I am fine with that.

Yum yum.



Coconut veggie curry (adapted from Budget Bytes)
2 tbsp olive oil
2 tsp minced garlic
1 tsp ginger
2 tbsp curry powder
1 small can tomato paste
1 can diced tomatoes, drained
1 lb frozen broccoli, cauliflower, & carrots
1 can light coconut milk
1/2 tsp sugar
2 tbsp fresh cilantro

  1. Add all ingredients up to broccoli & cauliflower. Simmer for 10 minutes until veggies are heated.
  2. Turn heat to low. Add in coconut milk & sugar. Simmer for another 5 minutes.
  3. Add fresh cilantro & serve with brown rice or quinoa.

Stuffed tomatoes with quinoa & mushrooms

When I was in France, my host mom made this wonderful dish with baked tomatoes. I just loved the texture of tomatoes cooked in the oven like this, so of course I had to find a healthier, veggie version of this dish. =)

The last time I went shopping, I realized quinoa was slightly cheaper if I bought it in bulk as opposed to a box, so I filled up a bag… and bought $14 worth of quinoa. I clearly have no concept of how much quinoa I actually need. But it’s not going to go bad anytime soon so I’m not too concerned. This just means there’s going to be a lot of quinoa dishes coming up! Tehee.

I also was really excited to make this recipe because it was an excuse to use up some of my herbs I’ve been growing! I’ve never grown anything myself before, but I’ve always loved the idea of a small herb garden. Despite my black thumb, they’ve been growing okay and I was pretty pumped to try some fresh herbs! They were quite yummy indeed. Of course, you can use dried parsley in this recipe, but the flavor of fresh herbs really is a special treat. =)

Enjoy this simple but yummy dish!


Stuffed tomatoes with quinoa & mushrooms (adapted from Honey & Milk)
6 medium tomatoes
2/3 cup water
1/2 cup quinoa
8 oz mushrooms, chopped
1 tbsp dried minced onion
3/4 tsp minced garlic
2 tsp oregano
2 tbsp fresh chopped parsley (or 2 tsp dried parsley)
Pepper & salt to taste

  1. Preheat oven to 350 F.
  2. Cut off the tops of the tomatoes and set aside.
  3. Remove the insides of the tomatoes with a spoon and toss insides in food processor. Arrange the hollowed tomatoes in a 13×9 baking dish, sprayed lightly with olive oil.
  4. Blend tomato insides until smooth.
  5. Heat garlic in a pan with a little olive oil, just until fragrant (30 seconds). Add in mushrooms and cook until most of the liquid is gone.
  6. Add in all remaining ingredients, including water, tomato puree, and dried spices. Cook until much of the liquid is gone. If the quinoa is not yet fluffy, add more water & cook until it is a fluffy, light texture.
  7. Stir in fresh chopped parsley. Fill tomatoes with tomato puree/quinoa/mushroom mixture. Place tomato tops on stuffed tomatoes. Spray lightly with more olive oil.
  8. Bake for 50-60 minutes, until tomatoes are very wrinkled and soft.

Honey baked tofu

I have been wrestling with the best way to make tofu for awhile now. Whenever I try to pan fry it, it always gets all gross & crumbly. I think if I used a thin layer of oil that would work better than just spraying the pan, but that just feels a bit too unhealthy for me.

So, on to baking tofu! After this recipe, I have decided that I will no longer pan fry tofu again. The baked tofu turned out far better than any tofu I’ve ever made!

I totally ate this whole block of tofu by myself, so I would recommend either making more or serving it over rice, quinoa, etc. But then again, I was pretty hungry so maybe two moderately hungry people could share!

I’ve also been having an intensely strong craving for sugary things lately. I typically don’t keep any sugary treats in my house, so when this craving hits I tend to eat weird things that I do have. For example, the other day I ate about half a jar of peanut butter with a spoon. While not incredibly healthy, I’m sure, I’d be willing to bet that it’s better than eating a bag of mini donuts. 😉

Anyway, this recipe for tofu is wonderfully sweet with a bit of spice. Feel free to use agave if you are a strict vegan. I hope you enjoy it as much as I did!


Honey baked tofu (adapted from Healthy Tipping Point)
1 block extra firm tofu
2 tbsp olive oil
3 tbsp honey or agave
1 1/2 tsp chili powder
2 tsp black pepper
1 tsp paprika
Sesame seeds

  1. Preheat oven to 375 F.
  2. Press tofu until 1 1/4″ in diameter. Cut tofu in small cubes.
  3. Mix all ingredients together except sesame seeds. Microwave for 40 seconds and stir thoroughly.
  4. Spray a cooking sheet with olive oil. Dip the tofu in the marinade and place on cooking sheet. Sprinkle with sesame seeds.
  5. Bake for 15 minutes. Flip all pieces over, sprinkle with more sesame seeds, and bake an additional 15 minutes.
  6. If you let them sit for awhile, they will get firmer & crunchier. I just ate mine right away though. 😉

Veggie sloppy joes with homemade barbecue sauce

Have you heard about jackfruit? It’s all the rage on the internet because it’s a great substitute for pulled pork or chicken in terms of texture. It shreds perfectly and is great for so many recipes!

I couldn’t find jackfruit at my normal grocery store, but randomly found a can when I was at an Indian food store looking for Garam Masala. I decided I wanted to first try a sloppy joe recipe with jackfruit. This seems to be one of the most popular uses.

I also wanted to use this opportunity to make my own barbecue sauce. Barbecue sauce is one of those items that you really can’t buy a healthy version of. I discovered this while using my new favorite app, Fooducate! If you haven’t heard of it, it’s a free app that lets you scan items in the store. It then tells you how healthy they are on a A-F scale, and recommends healthier options for you. Barbecue sauce, as well as other condiments like ketchup, really don’t come in very healthy options. So, I plan on posting a few more of these types of recipes for condiments in the future!

The following recipe is perfect and very easy indeed! Enjoy!


Veggie sloppy joes with homemade barbecue sauce (sauce adapted from Farmgirl Fare)
1 large can jackfruit
1 red pepper
1/2 tsp cumin
1/4 tsp chili powder

4 tbsp olive oil
2 tsp minced garlic
2 tbsp onion powder
4 tbsp honey or agave
2/3 cup apple cider vinegar
2 cans tomato paste (6 oz)
2 tsp ground cumin
1 tsp chili powder
1 tsp miso, mix with water to make a paste
Pepper to taste
3 cups water

  1. Drain and wash the jackfruit. Squeeze out the water in the jackfruit with your hands.
  2. Heat a large sauce pan sprayed with olive oil. Add jackfruit and red pepper. Sprinkle on spices. Cook for 3-4 minutes on medium heat.
  3. Add in garlic and heat for 30 seconds, or just until fragrant.
  4. Add in the rest of the sauce ingredients to the pan. Stir until sauce & veggies are combined.
  5. Add the water and bring the sauce to a gentle boil. Reduce the heat to low and simmer until thick (about 30 minutes).
  6. Serve on whole wheat buns!

Vegan southwest bake

So, my mom used to make this wonderful southwestern egg bake, and it was one of my favorite dishes. It had eggs, it had cheese, it had sausage, it was nowhere close to vegan. But I decided to mess with this dish dramatically and make something that fits my current diet but tastes just a bit like mom’s cooking. 🙂

Basically, I used the same idea behind the tofu quiche to make this recipe vegan. And while I could have just replaced the sausage with vegan sausage, I prefer using whole vegetables instead of meat substitutes. They are cheaper & better for you, so I changed the entire dish up with a load of veggies!

Warning: I really love the spice in this dish so I went a bit overboard. If intense spices are not your thing, you might want to cut the amount of certain spices down a bit! 😉


Vegan southwest bake
6 flour tortillas, cut into 1/2-inch strips
16 oz mushrooms
2 tsp soy sauce
1/4 tsp minced garlic
1/4 tsp onion powder
2 red bell peppers
2 cups spinach
1 can black beans (15 oz)

2 packages extra firm tofu
1/8 tsp black salt
2 tbsp nutritional yeast
1/8 cup milk of choice
2 tsp minced garlic
1 tsp onion powder
1 tbsp cumin
1 tbsp paprika
Pepper to taste
Miso to taste

5 roma tomatoes
3 green onions

  1. Cook mushrooms with soy sauce until most of their water is gone. Add in other veggies and seasonings.
  2. In a greased 13×9. baking dish, layer half of the tortilla strips with the veggies on top. Repeat layers.
  3. Blend tofu with black salt, nutritional yeast, milk as needed, and remaining seasonings.
  4. Pour tofu mixture over contents of baking dish.
  5. Bake, uncovered, at 350 F for 30-50 minutes.
  6. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
  7. Sprinkle green onions on the top & serve!

Mashed cauliflower bowl

Have you ever had those mashed potato bowls from KFC?

They’re absolutely awful for you, I’m sure. But pretty delicious right?

I decided if KFC can put things on mashed potatoes & call it dinner, then I can too! Only, of course, I healthified it up and added my favorite ingredients. So, it tastes nothing like the KFC version, but it tastes yummy, so I’m fine with it.

And yes, one of those healthy ingredients was cauliflower. Essentially, this is a bowl of mashed veggies (aka cauliflower) with more veggies on top! Which is pretty darn healthy & quite delicious.

Mashed cauliflower doesn’t taste exactly liked mashed potatoes, but I think it’s pretty yummy too & a great substitution for a lighter meal.

Hope you like it as much as I did!

cauliflower bowl

Mashed cauliflower bowl (adapted from Fat Free Vegan)
2 bags of frozen cauliflower (1 lb each)
1/2 cup milk of choice
1/2 cup water
1/2 tsp minced garlic
1 tsp italian seasoning
1 tsp vegetarian broth mix
4 tsp cornstarch mixed with 4 tbsp water
1 tbsp butter of choice

2 cups spinach
3 Roma tomatoes, diced

  1. Steam cauliflower on stove for 8 minutes or until soft (cook in a covered pot with a thin layer of water on the bottom). Drain in a colander on the stove when finished.
  2. Combine milk, water, seasonings, & broth mix in a small saucepan over medium heat. When it starts to boil, add the cornstarch/water mix and stir until everything has thickened. Set aside.
  3. Meanwhile, in another pan on the stove, saute tomatoes until softened and most water is gone. Add in spinach and cook just until wilted.
  4. Press any remaining water out of the cauliflower. Blend in a food processor until smooth. Add in sauce mixture from stove along with butter and blend all until well combined. Top with cooked tomatoes & spinach.

Mushroom gravy (adapted from Oh My Veggies)
Olive oil
1 tsp onion powder
1 tsp thyme
8 oz mushrooms
3 cups prepared vegetable broth
1 1/2 tbsp flour mixed with 2 tbsp water
2 tbsp butter of choice
1/8 tsp black pepper

  1. Saute mushrooms in a medium pan with olive oil, onion powder, and thyme for several minutes, or until all liquid is gone.
  2. Pour in broth and bring to a boil for 15 minutes (or until gravy has reduced significantly).
  3. Add flour/water mixture to gravy mixture on stove. Turn heat down to low and simmer until slightly thickened (2 minutes or so).
  4. Remove from heat and stir in butter & black pepper. Pour over mashed cauliflower bowl.