Frozen Soygurt

Contents:

Hazelnut milk

Lemon Soy Yogurt

Banana

Frozen Berry blend (blueberries, blackberries, raspberries)

Add soy yogurt, banana, and a little bit of hazelnut milk to vita-mix.

Add the frozen berries, and blend!

So(y) delicious!

Curried Red Potato and Tofu Scramble

Contents:

Extra firm tofu

Kale

Tomato

Red onion

Mushroom

Avocado

Red Potato

Curry

Garlic

Turmeric

Nutritional yeast

Daiya Pepper Jack

Press the tofu (wrap in towel, put something heavy on top).

Chop onion.

Slice mushrooms.

Dice tomato.

Red potato (on the fly).

In pan on medium heat w/ some olive oil, cook garlic and onion.

Add potatoes.

Then mushrooms.

Chop the kale.

Crumble the tofu.

And add it to the pan.

Add tomatoes.

Add the curry, turmeric, and nutritional yeast, as well as a dash of salt and pepper.

Add Kale.

Yum. Can you smell that? So good.

Dish it out, and top it with some daiya pepper jack cheese and some avocado slices. Sooo wonderful!

Add a cup of coffee and a good read.

Caprese Salad Stack

My wonderful older sister is visiting for the summer. She very much enjoys my cooking, and I am trying to teach her everything I know. She is not vegan, but she is eating like one this summer. Today, she decided she wanted to make something as a guest chef on my blog. Here is her delicious caprese salad stack.

Contents:

Vegan Mozzarella

Basil

Organic Tomatoes

Balsamic Vinegar (not photographed)

Slice of vegan mozzarella

Slice of Tomato

Stack it.

A couple basil leaves.

Another slice of mozzarella.

Another tomato slice.

More delicious basil!

Drizzle balsamic vinegar over stack.

Voila! Scrumptious stacks!

Tofu and Veggie Enchiladas

This recipe is awesome!

Contents:

Organic tofu, pressed

Olive oil

Salt to taste

Mushrooms

Red onion

White onion

Spinach

Tortillas

Can/bottle of enchilada sauce

Cheese replacer (I used Daiya)

First, press your tofu. I don't have a fancy press, but something heavy will do. I use steel cut oats.

White onion, sliced.

Mushrooms.

Sliced.

Red onion.

Sliced.

Spinach.

Chopped.

In a large pan, brown mushrooms w/ about 1 tbsp of olive oil.

Add red onions and cook until translucent.

Meanwhile, crumble the tofu.

and..

Add the tofu to the pan.

In a sauce pan, brown the white onion in about 1 tbsp of olive oil.

Then add the enchilada sauce, a dash of salt, and bring to a boil.

Brown the tofu.

Add the spinach to the pan. Cook until it wilts.

Tortillas. Preheat oven to 350 degrees.

Add vegetable/tofu mixture, some sauce, and some daiya cheese.

My sister is visiting and she wanted to take some photos! So, she caught me in the act.

Fill all of the tortillas and roll them.

Cover with sauce and sprinkle cheese over.

Bake for 5-7 minutes (or until the cheese melts).

Voila! YUMMMM.