Oven-Fried Artichoke Hearts (Vegan, Oil Free, and Gluten Free)

I made two simple dipping sauces.  The first was just some tofu mayo and sriracha mixed together.  The other was tofu mayo, a little lemon juice, minced garlic, capers, paprika, and pepper.  I didn’t measure anything…just went by taste. This recipe can also been used with zucchini, mushrooms, or other veggies. Have fun with it!

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Deviled Tomatoes (Vegan, Gluten Free, and Oil Free)

Ingredients 6 Roma tomatoes 2 cups cooked chickpeas (garbanzo beans) 1/2 cup tahini 1/4 cup yellow mustard 1/4 cup cup water 1/2 tsp turmeric 1/8 tsp black pepper 1 tbsp nutritional yeast 2 green onions, chopped 1/4 cup pickle relish paprika for garnish (optional) Directions Slice tomatoes in half and scoop out pulp and the seeds to create an egg-like […]

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Baked Scrambled Tofu in Avocado Cups with Hollandaise Sauce (Vegan, Gluten Free, and Oil Free)

Ingredients 4 ripe avocados 14 oz extra firm tofu 3 tbsp nutritional yeast 1 tbsp apple cider vinegar 1 1/2 tsp Dijon mustard 1 tsp turmeric 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp black pepper Directions Preheat oven to 350 degrees. Slice avocados in half, remove pit, scoop out some of the […]

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Quick and Easy Cheezy Broccoli Soup (Vegan, Gluten Free, and Oil Free)

Ingredients 1 1 lb bag frozen broccoli 7 cups vegetable broth 1 batch cashew cheese sauce, uncooked 1 onion, chopped 4 cloves garlic, minced 1/2 tsp dried thyme black pepper to taste Directions Chop the broccoli in a food processor (or use an immersion wand later) so there aren’t any large chunks. Add broccoli and 7 […]

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