Sunday, September 30, 2012

Tortellini and Tofurkey in a homemade pasta sauce!

I love making a delicious Sunday dinner that fills the house with wonderful scents. Tonight we feasted on tortellini, tofurkey in a homemade pasta sauce, served with fresh garlic bread. It was fantastic!

  • 2 tbsp olive oil
  • 1 small white onion - chopped
  • 4 garlic cloves - chopped
  • 4 Tofurkey links - sliced
  • 1/4 red bell pepper - diced
Pesto Tortellini
  • 1 package fresh pesto tortellini (Trader Joes)
  • Salt 
  • Olive Oil
  • Water
Garlic and Onion Tomato Sauce
  • Olive Oil
  • Garlic Salt / Black Pepper
  • 5 garlic cloves
  • 1 small white onion
  • 2 cups of roma tomatoes
  • 1/4 cup fresh herbs (Basil, oregano, thyme and rosemary mix)
Garlic Toast
  • French Loaf 
  • Earth Balance Spread
  • Garlic salt
  1. Preheat oven to 350 degrees
  2. Preheat water in a pot, add salt and oil. Bring to boil.
  3. Meanwhile, heat olive oil in skillet. Add onions, garlic, tofurkey and bell pepper. Heat until cook throughout and a little crisp.
  4. Put Sauce ingredients into blender, put on sauce setting and set aside.
  5. Put toast in oven and heat until warm/crisp. 
  6. Drain Tortellini, put back in pot. Add tofurkey/onion mix and sauce. Serve hot with bread. Enjoy!

Saturday, September 29, 2012

"Cheese" Quesadilla

We wanted a simple yet tasty afternoon treat so we made "cheese" quesadillas with corn tortillas. They turned out fabulous! Feel free to double the recipe and mix it up. Simple and satisfying!


  • Sunflower Oil 
  • 2 corn tortillas
  • 2 slices of soy cheese
  • 1/4 small white onion - chopped
  • 1 jalapeno - sliced in half and chopped
  • 1 tomato - sliced
  • 1 tbsp - Sriracha hot sauce 
  • Vegan Sour Cream


  1. Heat sunflower oil in pan over med-high heat.
  2. Place corn tortillas in pan and heat both sides.
  3. Add the soy cheese, and heat.
  4. Add onion, jalapeno and fold it in half. 
  5. Once the cheese is melted, remove from pan.
  6. Add "sour cream", hot sauce and tomatoes. Enjoy!

Friday, September 28, 2012

Dining Out

Dining out doesn't always have to be about what you can't eat, but about what you can eat! Especially when trying a vegan or vegetarian cafe. One of our favorites is Sipz. I can pick up a menu and order vegan sushi, "chicken", "beef", etc. I love cooking but every once in a while it's fun to go out. 

Pot Stickers
Salt and Pepper with "Beef" dish 

Check it out and/or check out a local vegan/vegetarian cafe in your area.

Thursday, September 27, 2012

Fried Okra with Cajon Black Beans

Fried okra, cajon black beans and a garden fresh salad is enough to make anyone smile. I fell in love with okra when I first tried it. My first thought was, where have you been all my life? I love it so much, I have some growing on our front porch. 

This recipe can easily be substituted with a different vegetable. I know it's not as healthy as it could be but man oh man is it good! Enjoy!

Cajon Black Beans
  • 1 can black beans
  • 1 tsp cumin
  • Red pepper flakes - to taste
  • Sriracha hot sauce - to taste
  • 2 tbsp vegetable broth
  • 1/4 white onion or bulb of green onion - chopped
  • Sliced avocado
  1. Heat over low heat until warm. 5-10 minutes. Serve with avocado on top.
Fried Okra
  • aprox. 1 lb of okra sliced or substitute your favorite vegetable
  • 1/2 cup of flour 
  • 1/2 tbsp red pepper flakes or to taste (we like it spicy - feel free to use less)
  • Sriracha hot sauce (1/2 - 1 tbsp)
  • Garlic salt - 1 tsp
  • 1/2 cup corn meal
  • 2 tbsp flax meal with warm water (set aside to make "egg")
  1. Heat sunflower oil over med-high heat until hot
  2. Place okra in pan and heat for 25-30 minutes, until very crispy.
Garden Fresh Salad
  • 1/2 cup pre-cooked quinoa mixed with soy sauce
  • Handful of spinach
  • 1 piece of cabbage - chopped
  • green onions - chopped
  • 1 tomato - sliced
  • 1 avacodo - sliced
  • 1/2 cup sliced cucumber
  • 2 garlic cloves - sliced
  1. Place quinoa on the bottom of the bowl.
  2. Add ingredients and serve with your favorite dressing

Wednesday, September 26, 2012

Vegan Protein Brownies

I love love LOVE brownies! C-H-O-C-O-L-A-T-E! I have been craving some delicious vegan brownies, so I decided to whip up a batch and experiment with adding protein and frosting. Yummy! 

  • 1 cup of chocolate protein powder / 1 cup of wheat flour
  • 1/4 cup of stevia 
  • 1/3 cup powdered sugar 
  • 1/2 tsp baking powder / 1/2 tsp baking soda
  • 1/2 cup cocoa (I used Ghirardelli)
  • 1/2 cup almonds
  • 1 tbsp cinnamon
  • 2 tbsp vanilla
  • 1/2 cup oil
  • 2 tbsp flax meal - mixed with warm water (to create an "egg")
  • 1 package silken tofu 
  • 4 tsbp almond butter
  • Sprinkle with hemp seeds
  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in a bowl and mix.
  3. Add the balance. Mashing the tofu in-between your fingers. Mix well.
  4. Place in a greased pan, sprinkle with hemp seeds.
  5. Bake 25-30 minutes or until tester comes out clean.
Fudge Frosting:
  • 3/4 cups Organic Powdered Sugar
  • 1/4 cup cocoa
  • 1/2 cup of vanilla protein powder
  • 4 tbsp vanilla almond milk
  • 1 tbsp vanilla extract
  1. Stir ingredients until combined. 
  2. Drizzle on top of cooled brownies. Sprinkle with hemp seeds (opt).

Tuesday, September 25, 2012

BBQ - Vegan Style

BBQ is always finger licking delicious and this recipe does not fall short. The scent has filled our house, we couldn't help but devour the entire meal. Brussels sprouts, tofu and potatoes smothered in BBQ sauce.

  1. 1 - 2 lbs brussels sprouts - cut off the end and remove loose leaves.
  2. 1 block firm tofu - drained and diced
  3. 2 russet potatoes - sliced into french fries 
  4. BBQ Sauce (I used Kansas style)
  5. Garlic Salt
  6. Black Pepper
  7. Red Pepper Flakes
  8. Soy Cheese
  1. Preheat oven to 425 degrees 
  2. Toss russet potatoes with ingredients 4-7, place on greased pan. Place in preheated oven. 
  3. Toss brussels sprouts with ingredients 4-7. Place on greased pan.
  4. Toss tofu with ingredients 4-7. Place on same pan as brussels spouts and place in oven.
  5. Cook for 20-25 minutes, cooking potatoes a little longer  - until desired crispiness. Enjoy!

Monday, September 24, 2012

Quick 'n Easy Tofu Stir-Fry

I've been kind of lame about posting so I've decided to do a blog-a-thon this week! One post a day until October is here. I sincerely thank any and all viewers! ❤ 

Enough of that....lets get down to the stuff we really love. QUICK EASY DELICIOUS MEALS! That's what I'm talking about! Tofu, vegetables, a few garden delights tossed with soy sauce and seasoning and bam! Dinner is served.


  • 2/3 Block of Tofu - Sliced
  • Bulb of green onion or small white onion - chopped
  • 5 Star of David of Okra - sliced (about 1/4 cup) 
  • 2 carrots - sliced and diced
  • Handful of broccoli - sliced in half
  • 1 mini Bell Pepper - sliced
  • 3 cloves of garlic - diced
  • Green onion - diced
  • Spinach - 1 cup 
  • 2 squash blossoms (opt)
  • Sunflower Oil
  • Soy Sauce
  • Garlic Salt
  • Black pepper, red pepper flakes, dash of cumin
  1. Heat sunflower oil in a wok over med-high heat 
  2. Add tofu and let it sizzle for a few minutes  
  3. Lower heat to med-low, add a few dashes of soy sauce, add onions and stir.
  4. Add okra, carrots, broccoli, bell pepper and garlic.
  5. Add green onion and squash blossoms, stir and add spinach last.
  6. Season with soy sauce, cumin, garlic salt, red pepper flakes and black pepper to taste. 
Feel free to substitute the okra and squash blossoms or whatever else you'd like for that matter. When I cook I typically am pulling from what is going bad first. If the bell pepper is feeling a little soft I figure I better cut that bad boy up! Always feel free to substitute and have fun! 

Saturday, September 15, 2012

Urban Garden

Having the chance to grow your own food is priceless. Even a small garden on the porch is enough to bring a smile to your face and a sense of organic health right to your door. For me, being able to cook organic okra fresh from the garden, eat homemade pickles, a fresh tomato off the vine and add fresh herbs to a meal makes it all worthwhile. 

Jerry and Christa's Urban Garden - San Diego, CA Summer 2012

The harvest is always so sweet!

Sunday, September 9, 2012

BBQ Tempeh "Cheese" Burgers

Last night we feasted on BBQ Tempeh "Cheese" burgers with all the fixin's. Served on top of a bed of lettuce with raw onion, jalapenos, pickles and fresh tomatoes from the garden. We enjoy these so much that I typically double the recipe!


  • 1 8 oz package tempeh - shredded
  • 2-3 tsp fresh herbs (Oregano, Sage, Parsley, Rosemary, Thyme) - chopped
  • 1 tsp garlic powder
  • 1/2 cup quinoa flour
  • 1/3 cup oats
  • 3 garlic cloves - chopped
  • 1/2 onion - finely chopped
  • 1 tbsp soy sauce
  • 2 tbsp kansas style BBQ sauce
  • dash of hot sauce / siracha sauce
  • 3-4 tbsp water 
  • oil for frying (I used sunflower)
I used the following toppings but always love to mix it up!

  • Pickled Jalapeno Slices
  • Red onion - sliced
  • Dill Pickle - sliced
  • Tomato - sliced
  • Handful of Veggie cheese - shredded
  • Handful of lettuce

  1. Mix the ingredients together in a bowl and knead for a few minutes to mix everything well.
  2. Shape patties by pressing into a metal ring. 
  3. Preheat oil over med-high heat, cook for 5 min or so each side. Add bbq sauce and veggie cheese to patty, cover with a lid to melt. 

Monday, September 3, 2012

Roasted Vegetable Hummus Dip

I picked up an eggplant starter last year at Trader Joe's not knowing it produce a very generous amount. Just getting familiar with the plant I thought I'd start with a dip! 

It morphed into a hummus dip mixed with roasted eggplant, garlic and onions. I served ours ours with with oven roasted tofurkey links and fresh sweet corn on the cob! This would serve as a great appetizer for parties!

Roasted Vegetable Hummus Dip:
  • 1 can organic chick peas - rinsed / drained set aside
  • 1 Japanese eggplant - cut in half lengthwise 
  • 1 red onion - ends cut off / cut in half 
  • 1/2 garlic bulb 
  • 2 tsbp olive oil
  • 1/2 cup sesame seeds
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp red pepper flakes + to add spice
  • Sriracha hot sauce to taste
  • 2 Carrots - peeled and sliced
  • 3 celery sticks - sliced
Tofurkey & Corn: 
  • 2+ tofurkey links (1/person)
  • 2+ pieces corn on the cob (1/person)
  • EarthBalance Vegan Spread
  • Salt/Pepper to taste
  • 4+ mushrooms - remove stem
  1. Preheat oven to 425 degrees
  2. Lightly oil eggplant and place face down. Lightly oil onion and place on pan, oil the garlic bulb and wrap in tinfoil surrounding completely. Add oil to mushrooms and cover with tinfoil. (Add some vegetable broth or seasoning for added flavor.) 
  3. Place Tofurkey and place on pan with vegetables.
  4. Shuck the corn, cover with vegan spread, add salt and pepper. Cover with tinfoil.
  5. Bake 30 minutes
  6. While baking, place hummus ingredients into blender less carrots and celery.
  7. Add roasted eggplant, 1/2 roasted onion and garlic to mix once cool. Blend until it forms a dip like consistency. Place in bowl, garnish with red pepper flakes and raw vegetables. 
  8. Serve with torfurkey and corn on the side. OR with pita bread and your favorite raw vegetables! Enjoy!