This recipe comes from Lindsay Nixon’s cookbook Happy Everyday Herbivore. This is the basic version; feel free to experiment by adding potatoes, spinach, peppers, anything you’d throw in with scrambled eggs. It calls for Himalayan black salt, or Kala Namak. You can find this product on Amazon. I couldn’t believe when I opened the jar! Smelled just like eggs! So strange…and cool! Try it!
Unlike traditional Sloppy Joes which are made with ground beef, these Josephines are made with either crumbled tofu, chickpeas or tempeh. Either is delicious!
This peanut sauce is delicious over steamed veggies, rice noodles, tofu, or even potatoes. Many possibilities!!
This sauce is delicious with steamed veggies, on noodles or tofu scramble.
These lentils are super easy and quick! Delicious served with brown rice and a salad. Easy Peasy!
This recipe for baked tofu is one of the first things I made when we switched to a plant-based diet. I found the recipe in Dreena Burton’s Eat, Drink & Be Vegan, which has great recipes. I made a few adjustments but Dreena gets all the credit for the dish.
Recipe ideas come to me at odd moments, usually when I’m not even thinking about food (which, if I’m being honest, isn’t all that often). The idea for this one came to me on an airplane in the middle of reading a novel. Pretty random considering the story took place in 1940 Nazi Germany. Anyway, it occurred to me I’d never seen or heard of a recipe for twice baked SWEET potatoes, only russet. I’ve since done some searching and found many recipes (can’t believe I’d never seen any before) but most of them have more fat than a cheeseburger, with ingredients that just didn’t sound appealing to me (I will never understand adding brown sugar to sweet potatoes, especially when consuming them as an entree not a dessert. Hello!?! They’re already sweet!).
This recipe has the right combination of sweet, savory, tangy, spicy and salty. Honestly, it turned out better than I could have hoped. I was so excited for leftovers today. It’s a more time consuming meal since baking of the potatoes is required before anything else, but it’s not difficult by any means; just takes some planning ahead. Note: I prefer the lighter colored sweet potatoes as opposed to orange yams. I will be making this again VERY soon!
I created these muffins using the nervous energy I had yesterday, election day. I find elections, and politics in general, very stressful! Creating recipes and cooking is therapeutic for me. Combine that with the fact that I LOVE gingerbread, and you have these moist, delicious muffins.
UPDATE 11/11/12: I made these again but added a little holiday twist this time around. I sprinkled crushed peppermint candy on top before placing muffins in the oven. The combination of peppermint and gingerbread was a real treat!
Minestrone is easy to make, and there are a ton of recipes out there with different ingredients. I don’t know that there’s anything spectacularly different about this one but I love it, and wanted to put it out there. Feel free to play around with the types of veggies and amounts. The basil pesto topping is a MUST! You can find that recipe in Recipes on this site, or in the Forks Over Knives Cookbook.
If you’re thinking “BBQ, and lentils – in a taco!? Weird!”, think again. It’s delicious. Of course, if you aren’t a fan of BBQ, you won’t like it because it has a strong BBQ flavor. Personally, I’d like the lentil mixture without the sauce just as much, but the BBQ is yummy. These are easy to make and so flavorful. We enjoy them topped with my homemade non-dairy sour cream (see in Recipes on this site for Sour Un-Cream), raw cabbage and lime.
Note: this recipe is gluten-free only if you use a BBQ sauce that is gluten-free.