Tofu and Soy Cheese Aren't So Bad

So my boyfriend and I have been trying to be vegan for the past week and we both don't really have a problem giving up meat, but the cheese and eggs have been a little more difficult. James had a great idea to make vegan tacos the other night, which were honestly just as good as tacos with real meat, cheese, and sour cream (yes they make vegan sour cream). I used vegan ground beef seasoned with taco spices, vegetarian refried beans, tomatoes, soy cheese, shredded lettuce, avocado, and vegan sour cream mixed with salsa verde (it is kind of a weird taste, but mixing it with the salsa made it taste surprisingly delicious). These will definitely be a staple meal in our new diet.

So now on to tonight's recipe that was a little more risky. I have read that you can use tofu as a scrambled egg substitute, but was a little wary. I got home from work and had some firm tofu in the fridge, black beans in the cupboard, and leftover soy cheese, tomato, and tortillas, so I thought hmmm breakfast burrito?

2 sprouted wheat tortillas
1 can of black beans (drained and rinsed)
Half a block of firm tofu
2 tablespoons salsa verde
1 half roma tomato
olive oil
handful of soy cheese
1 avocado
taco spices

Scramble the tofu in a medium pan with a splash of olive oil. Add in a little taco seasoning and mix through. Add in beans, tomato, cheese, and salsa. Heat thoroughly. Spoon onto tortillas and add avocado slices. Roll into a burrito and enjoy! I didn't believe it before, but tofu really can take the form of so many things, including eggs!

Veggie Burger - It's What's For Dinner

My roommate has been talking about this book she recently read, "Skinny Bitch," and how great it was. I had heard of the book before, but thought I knew pretty much everything that would be in it. I try to eat meat rarely and avoid places like McDonald's, Burger King, Taco Bell, and the like, but until reading through this book last night I hadn't really comprehended how messed up the meat industry is. I won't go into detail (you can read the horrifying and graphic details for yourself), but I will say that it changed the way I think about all meat and dairy products. It isn't just the negative effects on my own health, but more than anything it is the treatment of the animals. I can't live with myself knowing I am buying and therefore promoting this kind of behavior. It makes me sick, sad, and ready to make a permanent change. So, back to the recipe for tonight. I'm thinking I'll make a veggie burger with avocado, soy cheese, tomato, romaine lettuce, salsa, and sauteed mushrooms.

Pasta-Less Veggie Lasagna

Who says you need noodles to make lasagna? Ok well maybe the noodle IS the name of the dish, but for those of us trying to cut down on starches, I created a noodle-less lasagna that was surprisingly delicious!

2 vegan veggie burgers
1/2 cup cottage cheese
handful of sliced mushrooms
handful of spinach
handful of broccoli
1 can of diced tomatoes
1 Tablespoon Italian seasoning
Dash of onion powder and parsley
3 cloves of chopped garlic
salt and pepper to taste

Saute the veggie burgers and garlic in a large pan with either olive oil or cooking spray. Scramble the meat and then add in the mushrooms and broccoli. Saute on medium heat until the burgers are cooked through and the veggies are tender. Add in the tomatoes, cheese, and spinach. Add in spices and mix through. Pour into a baking dish and bake at 350 degrees for 25 minutes.

Just a Salad? I don't think so!

The word salad has become somewhat of a joke or taboo in our culture. Like oh "you're eating just a salad?" or "that's rabbit food" or "there is no way a salad will satisfy me!" Well this post is here to prove the non-believers wrong and turn all you meat and potatoes eaters into salad lovers.

I like to make a bunch of different types of salads depending on my mood and what ingredients look good at the time, but this is a recipe of what I would consider the ultimate salad.

1 bag or head of romaine lettuce
1 cucumber, peeled and thinly sliced
1 heirloom tomato, chopped
A handful of baby carrots, sliced into small pieces
Half of one red onion, thinly sliced
1 bell pepper, cut julienne (you choose the color)
1/2 cup white mushrooms (sliced)
1 small can of black olives, sliced
1 cup of frozen peas, thawed
1 avocado, diced into large chunks
1/2 cup garbanzo beans (drained and rinsed)
1/2 cup kidney beans (drained and rinsed)
1/2 cup feta cheese or crumbled goat cheese
handful of alfalfa or broccoli sprouts
handful of slivered almonds
Greek Viniagrette (or dressing of your choice) to taste
Fresh ground black pepper

Healthy Pizza?! Well Kinda...

The words pizza and healthy hardly ever occur in the same sentence let alone recipe. I'm sure you are thinking man this pizza is going to be gross, but I assure you it's amazing. May be the best pizza I've ever tasted and don't just take my word for it, my boyfriend loved it so much he begged me to post it on here. Ok so here is the thing. This definitely isn't a "diet" pizza, so it is still a splurge meal that shouldn't be eaten all the time, but it is MILES beyond the nutrition factor of the pizzas you are probably used to. So here we go:

1 ball of pizza dough from whole foods (or homemade if you have the time)
1/2 container (about a handful) of pizza cheese from whole foods (I like whole foods if you can't tell but you can use shredded mozzarella or any other blend of shredded Italian cheeses)
1/4 jar of roasted vegetable pasta sauce (I prefer 365 brand....from whole foods)
a handful of sliced mushrooms
a handful of fresh baby spinach
1 heirloom tomato
a few sliced kalamata olives and few small cubes of feta cheese
olive oil

Thaw the dough and work it into a circle, creating your desired thickness for the crust. Lay it on an baking sheet coated with a drizzle of olive oil. Spread the pasta sauce onto the dough. Sprinkle with cheese. Arrange the mushrooms, spinach, olives, and feta on top. Finish with the slices of heirloom tomato and a light drizzle of olive oil. Bake in an 425 degree oven for about 15 minutes until the cheese melts and the crust browns. Try not to eat the whole thing!

Pasta Potato Primavera

What do you do when you barely have any food in the house, but you don't want to go to the store or waste the food you do have left? Make up a concoction (what my dad calls it...lol)! This is what I did a few days ago and it actually came out really well!

1 large russet potato
1 cup Spelt pasta
1 cup frozen green peas
1 cup frozen broccoli
1 tablespoon dried Porcini mushrooms
1 cup cottage cheese
2 slices provolone cheese

Place dried mushrooms in warm water for 20 minutes. Wash and dry the potato and poke holes to vent. Microwave for approx. 10 minutes. Cook the pasta in boiling, salted water for 8-9 minutes. Drain and stir in cottage cheese and broccoli. Peel the potato and cut into small cubes. Stir in the potato, mushrooms, peas, and provolone cheese. Cook on medium-low heat until cheese is melted and vegetables are cooked through. Season with salt and pepper and enjoy!

I Love Saturday Mornings!

My boyfriend's brother is in town for a couple weeks, so I decided to splurge and make us all my famous pancakes on Saturday morning. I normally don't like pancakes, especially since they can be so bad for you, but mine are a slightly healthier twist on the original.


3 cups whole wheat flour
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon honey
1/4 cup sugar
1 cup Almond Milk (can substitute Soy)
Water


Combine all of the dry ingredients, then mix in the honey and milk until combined. Slowly add in water until the desired consistency is achieved. Cook on medium heat.