WRAP WEDNESDAY!: Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti.

Happy Hump Day y'all! :)
I don't know about you, but Wednesdays are usually pretty busy for me. Between work, classes, homework, and extracurriculars, I'm worn out by the time I get home in the evening! That said, a girl's still gotta eat dinner...no matter HOW hectic the day's been! That's the best part about these Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti...they're delicious, healthy, well-rounded and filling (packing a whopping 45 GRAMS of plant-based protein!)...and ready in a little over 10 minutes. SAY WHA?!?!?!? For real. Even better?! They both look AND taste good enough (and complicated enough!) to serve to your friends for a quick dinner party option.
Without further ado, enjoy, guys!

Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti.

Juicy, sweet, and tangy!

Healthy and delicious!

Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti. Vegan, Gluten-free. Serves one.


Ingredients
1. 3 oz. water-packed extra-firm tofu, cubed
2. 1/3 cup sliced cherry tomatoes
3. 1 T dijon mustard
4. 1 T vegan "honey" substitute (see below for my fave brands!)
5. 1/8 tsp each onion and garlic powders
6. Cayenne pepper, to taste
7. 1/2 tsp soy sauce (or Bragg's liquid aminos)
8. 2 oz. dry black bean spaghetti noodles (purchase them below!)
9. 2 Romaine lettuce leaves
10. Precooked brown rice

Method
1. Fill a small soup pot 3/4 full with water and bring to a boil. Add spaghetti noodles and let simmer 10 minutes. Drain water and set aside to cool.
2. Combine dijon mustard, "honey," spices, and soy sauce in a small/medium-sized bowl and whisk well. Add tofu cubes and toss to coat. Add sliced tomatoes and toss.
3. Fill lettuce leaves with black bean spaghetti and top with "honey" mustard tofu mixture. Serve over brown rice.

"Throw-It-Together Thursday". What to fix when you're too tired to think! (BONUS: TWO recipe this week!)

I think we all have that one night per week when we simply just don't want to cook. Or at least, we don't want to spend a long time thinking about WHAT to cook. Maybe you have a weekly after-work activity, late afternoon study group that always ends later than you expect it will, or an impromptu mandatory staff meeting...whatever it is for you, it's making you not wanna cook. We've all been there. For me, that day of the week is Thursday. I have to be at work very early on Thursdays, and get off just in time to head to ballet, which don't end until 9:30. You can probably imagine that by the time I get home on Thursday nights, I'm ready to eat and go to bed! So what are my favorite quick, healthy go-to meals and meal ideas? 

Wraps.

Wraps are one of my very favorite "go-to's." All you need is a gorilla or wrap of your choosing and whatever happens to be in your fridge! I've done sweet, savory, crunchy, warm, gooey, you name it...I've probably done it (I may or may not have done a sweet and savory combo wrap...don't knock it till you try it!). Let's take yesterday, for example:

Spinach Tomato "Ricotta" Wrap.

This was super simple and quick, but so so good! I simply took a gluten-free, spinach wrap, filled it with fresh spinach (you could also do steamed), topped it with my Vegan Ricotta Cheeze for my cookbook, and added fresh Roma tomato slices. I served it with some steamed carrots and asparagus, fresh fruit, and homemade tomato basil soup. Delish! And super quick.

What's your favorite type of wrap or tortilla?  Mine would have to be these guys...

My all-time favorite wraps...wRAWps!

I'm totally obsessed with wRAWps. They're gluten-free, vegan, nut-free, oil-free, sugar-free, AND 100% raw! They have tons of different flavors to choose from, perfect for whatever type of wrap you're craving! They even have pizza crusts, too!

Salads.

A big 'ol salad is ALWAYS a good idea, but ESPECIALLY on a "fast-food" night! Many times, I will make a big salad in the morning and leave it in the fridge so it's ready to go when I get home! And like wraps, salads don't require much thought, either: just use what you've got in your fridge...I have to say I've never eaten a gross salad! :) And in the winter, when you don't necessarily want a cold salad? I love doing WARM SALADS--simply steam or sauté all the veggies you would normally use raw! Steam spinach for your base, and add sautéed onions, tomatoes, bell peppers, and mushrooms. Add some canned chickpeas, fresh herbs, and a squeeze of lemon juice. Serve with cooked brown rice on the side. BOOM. So good.

Easy Asian Salad with Peanut Ginger Dressing. (recipe below!)

Easy Asian Salad with Peanut Ginger Dressing.

Ingredients

1. 1 cup fresh snap peas, chopped

2. 1 cup chopped red cabbage

3. 1/2 cup sliced white button mushrooms

4. 4 oz. water-packed extra firm tofu, diced

5. 2 T peanut butter of choice

6. 1/4 tsp ground ginger

7. 1 tsp soy sauce (or soy sauce substitute)

8. 1 1/2 T water

9. 1 tsp fresh lime juice

10. Pinch of stevia (or sweetener of choice)

11. Cilantro, for garnish (optional)

Method

1. Combine all salad ingredients in a large bowl and toss to mix.

2. Combine peanut butter, ginger, soy sauce, water, stevia, and lime juice in a small ramekin and whisk until thoroughly mixed. 

3. Drizzle dressing over salad and garnish with cilantro, if desired.

Bagels. 

Ooooooooh, who doesn't love a good old bagel?! Bagels are literally one of the most comforting foods on the planet, in my opinion. And they're such a great option for a quick evening meal: carbs are proven to help you sleep better, so they're great if you have to eat a late dinner! And they're super versatile: again, you can get totally creative with a bagel. Sweet or savory! 

Toasted Gluten-free bagel with Homemade Veggie Cream Cheezeless.

Casseroles.

Ahhh, the casserole. Another one of those things you can literally throw everything into a giant mixing bowl, mash it up, bake, and hey--you've got a delicious dinner! Even better? You can cook them ahead of time, store in the fridge, and warm back up in the microwave/oven when you get home late. Whoever invented the casserole, I love them. 

Here's a fun little casserole I created the other night, sort of inspired by...A CHILI DOG. Yes, I'm serious. (The recipe is still vegan of course, and TOTALLY healthier than even a vegan chili dog!). It combines loads of plant protein, gut-healthy probiotics from sauerkraut, tomatoes which pack a healthy dose of lycopene, and tons of flavor. I drizzled my casserole with my "Rockstar Ranch Dressing" for my cookbook, but get creative! Mustard would be delish too.

"Meaty" Sauerkraut-Tomato Casserole.

"Meaty" Sauerkraut-Tomato Casserole.

With toppings, of course.

Ingredients

1. 1 cup sauerkraut

2. 1/3 cup TVP granules

3. 1/4 tsp each onion and garlic powders

4. 1/2 tsp chill powder

5. Salt, to taste

6. 1/3 cup water

7. 1/2 cup canned diced tomatoes, drained

8. 2 T panko breadcrumbs (use gluten-free, if needed)

9. Toppings/dressing of choice (ketchup/mustard, etc.)

Method

1. Combine TVP, spices, and salt in a medium-sized bowl and mix well. Add water and microwave 2 minute.

2. Add TVP, sauerkraut, and tomatoes to a large bowl and mix very well. Spoon into small casserole dish and sprinkle with breadcrumbs. Bake, uncovered, at 350 for 25 minutes.

3. Remove from oven, let cool 10 minutes, and drizzle with toppings of choice. Serve warm, with a side salad, homemade potato chips, and fresh fruit.

USE YOUR IMAGINATION!

Other than my ideas above, use your imagination...and whatever is in your fridge! It's truly amazing the flavor combinations and tasty creations you can come up with by using fresh veggies and fruits. You really can't go wrong! The best thing you can do is experiment...and enjoy! :)

Until next time, guys. Enjoy! 

--Anna,

"The Fit Vegan Ginger" :)

Holiday Post!: Resurrection Cookies (HIGH PROTEIN!).

When I was growing up, my mom would always make "resurrection cookies" every Easter. Not only were they delicious, but I have so many happy memories surrounding the whole process of making these. I remember it just like it was yesterday: standing in the kitchen with my mom and sister, with all 6 of our hands shaping these little cookies...and then eating them while watching movies!
So what exactly ARE resurrection cookies, you may be wondering? Besides the MOST DELICIOUS THING IN THE WORLD, of course...so easy you almost can't call it a recipe. When I used to make them as a kid, they were simply pre-made crescent roll dough with a marshmallow wrapped inside. When you bake them, THE MARSHMALLOW "DISAPPEARS!" Or at least, that's what it seems like to a 6 year old ;) The idea behind these cookies is that you're "placing Jesus in the tomb." And when you open the tomb (i.e. "bite the cookie" haha) HE IS NO LONGER THERE! I've always thought it was creative (and of course delicious!). And with my recipe, they're HEALTHY, too! Happy Easter guys! Go make some resurrection cookies :)

Resurrection Cookies!

So good.

Protein Resurrection Cookies. Vegan, Gluten Free. Makes three large cookies.

Ingredients
1. 1/2 cup flour of choice
2. One scoop vanilla vegan protein powder
3. 1/2 tsp vanilla extract
4. 1/2 tsp baking powder
5. One packet stevia powder
6. 4 T water
7. 3 vegan marshmallows (like Dandie's brand)

Method
1. Preheat oven to 350 F and line a baking sheet with parchment.
2. In a medium-sized bowl, mix flour, protein powder, stevia, and baking powder. Add water and mix to form a dough.
3. Divide dough into 6 sections. Take one section in hands, roll into a ball, and flatten into a circle. Place on parchment and repeat with remaining 5 sections.
4. Place one marshmallow in the center of one circle of dough. Top with another dough circle and gently press outer edges together to seal. Repeat for 3 large cookies.
5. Cover cookies with a foil tent and bake for 25-30 minutes, until firm and set.
6. Remove from oven and let cool 10 minutes before enjoying.

BBQ Lentils and 'Shrooms.

If you're anything like me, BBQ anything is good...but when it's hearty brown lentils and meaty mushrooms that are dredged in a sweet and tangy spicy BBQ sauce?! Well, "good" just turned into "glorious"!
This is a super quick protein dish that is perfect to throw on top of a toasted hamburger bun, rice cakes, mixed greens, steamed veggies, or even brown rice or quinoa. Takes about 5 minutes, start to finish (no joke!), and tastes as if you slaved in the kitchen for hours. Sounds to me like I just decided what you're having for lunch tomorrow (or midnight snack tonight, maybe?!). Enjoy, everyone!

BBQ Lentils and 'Shrooms.

BBQ Lentils and 'Shrooms. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 1/2 cup sliced mushrooms

3. 3 T BBQ sauce of choice (try my Spicy Chipotle BBQ recipe, on the blog!)

Method

1. Combine all ingredients in a small soup pot over medium-high heat and bring to a simmer. Cook, stirring constantly, until heated through and bubbling slightly. Serve as desired! 

Super Simple Salsa Chili.

I absolutely LOVE the book The China Study, by T. Colin Campbell. I discovered it not long after I went vegan, and fell in love with both his method, AND the cookbook that went along with the plan. Being a new vegan, I was an avid recipe follower, and perused cookbooks daily searching for a recipe that intrigued me (this was obviously before I started experimenting with MY OWN creations...and TFVG was born!). The China Study Cookbook was my very favorite of ALL the vegan cookbooks I ever had...and one recipe in particular really sticks in my mind...er, my tastebuds. It was a hearty vegetable stew recipe that has a secret ingredient to add a flavor punch: JARRED SALSA! Yes, you did, in fact, read that correctly. Good 'ol tex-mex style salsa. No, I'm not kidding. (Don't knock it till you try it, people.)

Although I don't remember the exact recipe for this bomb-diggity delicious stew, I've frequently thrown some salsa into my pot when I feel like it's lacking some flavor...and I have yet to be disappointed! So here's one of my favorite chili recipes that uses salsa as the main flavor booster--it's super simple and only takes about 10 minutes, start to finish...and depending on the heat of the salsa you use, this comforting bowl of goodness can pack QUITE the punch! Enjoy, my dears. :)

Super Simple Salsa Chili.

Super Simple Salsa Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1-2 cups vegetable broth (more or less, depending on how thick you want your chili)

2. 1/2 cup TVP granules, cooked in 1/2 cup water

3. onion and garlic powders, to taste

4. 1 cup frozen broccoli florets

5. 1/2 cup jarred salsa, heat of choice 

Method 

1. Combine TVP and water in a medium-sized microwaveable bowl and nuke for 1 1/2 minutes. Remove from microwave and set aside. 

2. Combine veggie broth, TVP, and broccoli in a small/medium-sized soup pot and bring to a boil. Reduce heat to a simmer and stir in salsa. Simmer 10-15 minutes for flavors to mingle. 

3. Remove stew from heat and stir well. Pour into large bowl and serve hot, with crusty bread for dipping. 

Gluten Free Protein Cake Donuts with Peanut Butter.

You need these in your life. These Protein Donuts are gluten free, oil free, sugar free, and super high protein (obviously, according to the name, haha), and delicious. All you need is about 35 minutes in the kitchen TOTAL to make them even more impressive! Add a little peanut butter for dipping goodness, and these little guys become a perfect combo of protein and carbs-the ultimate post workout snack! Enjoy!

Gluten Free Protein Cake Donut. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup gluten free oat flour

2. One scoop vegan protein powder (I used Sunwarrior vanilla)

3. One packet stevia powder

4. 1/2 tsp baking powder

5. Scant 1/2 cup water

Method 

1. Combine flour, protein powder, stevia, and baking powder in a medium sized bowl and mix well. 

2. Add water, stirring in as you go to avoid clumping. 

3. Pour batter into mini donut silicone/nonstick pan and bake

 350 for 25-30 minutes, until firm. 

4. Let cool 10 minutes before removing. Serve with PB! 

Protein Pasta Salad!

What's up with the weather this year? It's crazy! Last week we had 2 feet of snow on the ground...and today it was 59 degrees. But this girl ain't complaining--I HATE winter! Anyway, this warm burst has got me craving Spring...and springtime FOODS! And one of my all-time FAVORITE spring and summer dishes? PASTA SALAD. MMMMMMMMHHHMMMMM. And my Protein Pasta Salad is even better than regular pasta salad (shocking, I know)...because it has an impressive 25 GRAMS OF PLANT PROTEIN PER SERVING/RECIPE! My secret? BEAN PASTA NOODLES. I used a lentil macaroni noodle from the brand "Pasta Legume" which I am OBSESSED with, but I love all the bean pasta brands out there! Explore Asian is another great brand...love their mung bean fettuccine! I know. I just turned pasta salad fit. You love me, I know. Enjoy :)

Protein Pasta Salad!

Protein Pasta Salad! Vegan, Gluten-free. Serves One.


Ingredients
1. 3/4 cup bean-based small pasta noodles (I used lentil macaroni noodles from "Pasta Legume")
2. 1/4 cup chopped red onion
3. 1 cup raw cauliflower florets
4. 1/2 cup sliced grape tomatoes
5. 1/2 cup canned pinto beans, drained and rinsed
6. one stick celery, sliced
7. 1/8 tsp each onion and garlic powder
8. 2 T white vinegar
9. black pepper and dried parsley, to taste
10. salt, to taste

Method
1. Bring a small soup pot of water to a boil on the stove. Add pasta noodles and cook until al dente--NOTE--bean-based pastas cook MUCH faster than grain-based. When the pot begins to overflow, the goods are done!
2. Drain noodles and rinse briefly under cold water.
3. Combine noodles with remaining ingredients and toss well.
4. Spoon pasta salad into a large bowl, cover, and refrigerate 30 minutes for flavors to mingle (or until ready to eat). Serve chilled and enjoy!

Flax 'n Protein Power Balls!

If you have followed me or my recipes for any length of time at all, you already know that I'm pretty much OBSESSED with flaxseed. I'm also pretty obsessed with protein powders...and the only thing better than these two things enjoyed separately, is these two things COMBINED! All you need is rice protein, ground flaxseed, stevia, water, and 5 minutes prep time (and a few hours in the fridge)...then BAM! Just like that, new fave recipe. That was easy.

Flan 'n Protein Power Balls!

"I'm so cute."

Flax 'n Protein Power Balls!
Vegan, Gluten-free. Serves one.




Ingredients
1. 1/4 cup rice protein (brown rice or regular)
2. 2 T ground flaxseed
3. one packet stevia powder
4. 3-4 T water


Method
1. In a medium-sized bowl, mix protein powder, flax, and stevia.
2. Add water 1 T at a time until you get a workable consistency--don't add so much as to make them gummy...you just want them pliable.
3. Divide dough into 6 small sections and roll into balls.
4. Place power balls on a small plate, cover, and refrigerate for 1 hour or more, to firm up a bit.
5. Remove from fridge and enjoy!

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my salads...like, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

Ingredients

1. 2/3 cup tvp granules

2. 2/3 cup water

3. 2 tsp braggs aminos

4. 1/8 tsp each onion and garlic powders

5. 1 cup no salt added (or low sodium) vegetable broth

6. 1 cup frozen broccoli

7. One large tomato, chopped 

8. 1/4 tsp black pepper

9. 1/2 lemon, juiced 

10. 1/2 tsp dried thyme

Method

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 

2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 

3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 

4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

Overnight Chocolate Protein Fudge Bars.

Yep, it's the recipe I teased you all with yesterday morning via Instagram...behold: the best thing you will ever eat. Enjoy! 

Overnight Chocolate Protein Fudge Bars. 

I topped mine with pomegranates and coconut! Delish!

Chocolates, fudgy goodness. 

  AHMYGOSH ITS SO GOOOOOOOOD!

Overnight Chocolate Protein Fudge Bars. Vegan,  gluten-free. Serves one. 

Ingredients

1. Two scoops chocolate protein powder (I used a blend with pea protein--pea is ESSENTIAL! Vega is a great choice.)

2. Two teaspoons agar powder 

3. 1/2 cup water

4. Stevia (optional-omit if protein is already sweetened)

5. Toppings/mixins of choice

Method 

1. Mix protein powder and agar I'm a medium bowl. Add water and mix well until a dough forms. 

2. Form two "bars" and place on a plate. Cover with foil and refrigerate overnight. Top as desired in the morning and enjoy!

BBQ Beans and Tangerines.

Ok don't ask WHAT made me think of this...but be glad I did...and that I'm sharing the recipe NOW instead of saving it for my cookbook! Enjoy friends. 

    BBQ Beans and Tangerines. 

         For reals though. This is bomb. 

BBQ Beans and Tangerines. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 oz. sliced white onion

2. 3/4 cup great northern beans (chickpeas would be Delish too!)

3. 1/4 cup BBQ sauce (like my spicy BBQ on the blog!)

4. One large tangerine, sectioned

5. Lettuce for serving 

Method

1. First, halve your tangerine and section it. Place about 4 slices in a plastic baggy and stick in the freezer overnight (or for at least 8 hours). 

2. Place onions in a small saucepan with a little water. Caramelize until soft. Add beans and stir (water should be prett much gone). Toss in your fresh tangerine chunks and add BBQ sauce. Stir well and cook, stirring regularly, over medium heat until gooey and luscious smelling. 

3. Spoon beans mixture over your lettuce (use spinach for extra iron!). Take your frozen tang slices out of the freezer and, using a hand grater, grate over dish to make "frozen citrus zest"...aka the secret ingredient of why this recipe is seriously insane. Serve immediately. 

PB Coconut Lentil Stew over Sprouts.

This. Oh heavens. Prepare yourselves, friends. 

    PB Coconut Lentil Stew over Sprouts. 

PB Coconut Lentil Stew over Sprouts. Vegan, gluten-free. Served one. 

Ingredients 

1. 1 cup canned lentils

2. 2 T ground golden flaxseed

3. 1 T coconut flour

4. 1 cup coconut milk

5. 1/4 tsp garlic powder

6. 1/8 tsp each onion powder and ginger

7. 1 cup frozen broccoli florets

8. 1 cup fresh broccoli sprouts 

9. 4 T powdered peanut butter 

Method

1. Combine all ingredients except coconut flour in a medium size soup pot. 2. Stir over medium heat. 

3. When lightly boiling, add coconut flour and stir constantly till thick. Serve over sprouts.  

Harvest Protein Stuffed Peach.

September is a weird month, food wise...for me at least. I'm always ready to dive in to fall foods (this winter squash, pumpkin, dark leafy greens, etc...), but summer produce is still in season! It's quite the dilemma, honestly. And then I thought "why not MIX THE TWO?! SUMMERY HARVESTY GOODNESS!" And that, my friends, is how this luscious mess was created. Behold...the Harvest Stuffed Peach. Enjoy!

    Harvest Protein Stuffed Peach. 

                 Deeeeeelish galore. 

        Oh yeah. That's the stuff. 

Harvest Protein Stuffed Peach. Vegan, gluten-free. Serves one. 

Ingredients

1. One XL peach, preferably overripe

2. One scoop vanilla protein powder (a protein with pea protein works best)

3. 1 tsp raw unsalted pumpkin seeds

4. Cinnamon for garnish 

Method

1. Slices around top of peach and scoop out inside and pit using a spoon.  

2. Place protein powder in a small bowl and mix with water until a "frosting" forms. Spoon into hollowed out peach. 

3. Top peach with pumpkin seeds and sprinkle with cinnamon. DONE! Easy peasy! 

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups raw butternut squash cubes

2. 15 drops vanilla stevia

3. 1/3 cup tvp granules

4. One packet stevia

5. 1/4 tsp cinnamon 

6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)

7. Two teaspoons maple syrup

8. Cinnamon for topping

Method

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 

2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 

3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Frozen Creamed Coconut Lemonade.

Happy national lemonade day! Yup, it's a real thing. And this frosty yumminess is real good 👌🏻 chilled creamy tangy sweet goodness comin your way! Enjoy 😄

    Frozen Creamed Coconut Lemonade. 

    Frosty, tangy, luscious breakfast.

Frozen Creamed Coconut Lemonade. Vegan, gluten-free. Serves one. 

Ingredients

1. 6-7 large ice cubes

2: 1 cup light canned coconut milk

3. Juice of 2 large lemons

4. 6 oz. silken tofu

5. 10 drops coconut flavored stevia

Method

1. Blend it yo. And then slurp till the last dropsies gone. 

 

Blueberry and Blood Orange Smoothie Oatmeal Parfait.

This one's kind of a mouthful...but this insanely delicious breakfast of mine (enjoyed this morning, as a matter of fact!) DESERVES an epically long title! But long title does NOT mean long prep time; you can whip this bad boy up in about 15 minutes, start to finish. And this can definitely go for a lunch or snack as well as a breakfast...dinner is acceptable, too! Whenever you opt to enjoy it, I know you will! 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. 

          Look at those luscious layers!

  I'm literally drooling. This was so good!

SERIOUSLY. LOOK AT THOSE COLORS. 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup raw old fashioned oats

2. 5 oz. silken firm tofu

3. 2 tsp Apple cider vinegar 

4. One packet stevia

5. 1 medium size blood orange, peeled

6. 1 cup frozen blueberries

7. One scoop protein powder of choice 

8. One packet stevia (omit if protein is sweetened)

9. 2 tsp grated ginger

10. Ginger powder for garnish

Method

1. In a small trifle bowl, spread raw oats on bottom. 

2. In your food processor, blend tofu, vinegar, and stevia until smooth. Spread evenly over oats. 

3. Blend remaining ingredients in your vitamix until smooth and creamy. Spoon over Nogurt and garnish with ginger. 

Healthified Raisin Bran Cereal.

When I was little, one of my favorite cereals of all time was raisin bran. Hotel breakfasts were a highlight of vacation because I could stock up (for FREE!) on snack size boxes of my beloved crunchy best friend. However, when I got a little older and realized how secretly UNhealthy this "health claiming" cereal is, I was shocked...and heartbroken. Now that I'm vegan, I've started getting very good at making what I peevishly call "copycat recipes": vegan makeovers of non-vegan fave foods. This is one of those such makeovers! And it couldn't be simpler. An added bonus?! High in protein, only 3 ingredients, AND grain free. Looks like someone's having a NOT SO BORING bowl of cereal in the morning :)

             Healthified Raisin Bran. 

      Crunchy. Raisin-y. YUMMMMMY!

Healthified Raisin Bran Cereal. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup TSP (textures soy protein) flakes*

2. 3 T raisins

3. 1/2 packet stevia

4. Plant based milk of choice 

Method

1. In a medium size bowl, combine tsp, raisins, and stevia. Mix well to coat with stevia. Add milk and serve! So simple and delish. 

*TSP is different than TVP. For this specific recipe, you want to make sure you use TSP FLAKES, by granules. I use NOW Foods brand (sold on Amazon). 

Green Curry Mango Sauce with Tofu and Green Cabbage.

Not quite sure where summer has run off to...its 50 degrees and raining here today! Thus, a cooked food recipe is essential to warm up! Enjoy this one--sweet and spicy with hints of tangy and salty. Basically perfect...whatever your craving at the moment! 

    Green Curry Mango Sauce with Tofu and Green Cabbage. 

Green Curry Mango Sauce with Tofu and Green Cabbage. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup coconut milk

2. 1 cup frozen thawed mango chunks

3. 1 T green curry paste

4. 2 tsp coconut flour

5. Dash of braggs aminos

6. Scallions for garnish

Method

1. In a small soup pot, combine coconut milk and curry paste and whisk over medium heat until mixed. 

2. Add thawed mango and braggs aminos and stir. 

3. Bring to a simmer. Simmer 5 minutes, add coconut flour, stir, reduce heat, and continue to simmer for 5-7 minutes. Sauce is done when thickened and carmelized. Serve over tofu and cabbage with Pitas or brown rice. 

Radish Chili.

Yet ANOTHER random food creation that is so good it deserves a whole blog post! Enjoy my dinner, guys 😂👌

                     Radish Chili. 

Radish Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 c vegetable broth

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 cup tvp

4. Onion and garlic powders

5. Scant 1/2 cup water

6. 1/2 cup jarred salsa, heat of choice

7. About 4 large radishes, thinly sliced

Method

1. Mix tvp with spices, water, and a dash of braggs liquid aminos. Microwave 1 1/2 minutes. 

2. Combine all ingredients in a small soup pot and bring to a boil. Reduce, simmer 10, and serve. Enjoy!