Pasta Bolognese

This is a basic marinara recipe with added vegetable protein for a more substantial and “meaty” sauce.  It’s easy to prepare, but still quite enjoyable. There are only a few ingredients, so it’s important that they are all good quality. Ingredients 1 (16-ounce) package pasta (regular or gluten-free) 2 tablespoons extra-virgin olive oil 2 tablespoons…

Tofu Salad

This is my rendition of  tofu salad. It looks and tastes like egg salad, but it’s vegan. In the warm weather I like to create dishes that don’t require cooking. Tofu is rather bland, so I have really seasoned it up. I served it out at work this weekend for the first time and received great responses….

Cashew Butter Fudge

This is a variation of my Almond Butter Fudge recipe. It’s easy to make and people really enjoy it! Ingredients 1 cup cashew butter (you can use any type of nut butter) ½ cup unsweetened almond milk (or other type of milk) ½ cup coconut sugar (or other unrefined sugar) Pinch of salt (if using unsalted…

Split Pea-Chia Patties with Tahini Dressing

This is a variation of my chickpea chia patty recipe. Ingredients 1 cup dry split peas, soaked overnight (at least 8 hours) 1 tablespoon chia seeds 6 tablespoons water 2 teaspoons chopped fresh garlic 1 teaspoon curry powder 1 teaspoon salt (or to taste) ½ teaspoon chopped fresh ginger ¼ teaspoon cinnamon Soak chia seeds…

Peppery Red Lentil Patties

I created this recipe for my “Fantastic Fiber” theme at work. Lentils are high in fiber and so versatile. Because of their high fiber content, they are considered to be one of the cleansing foods. This is a new way to enjoy lentils, an idea I got from the Indian dishes idlis and vadas, which…

Tofu with Peanut Sauce

The first time I tried Thai food, I fell in love. Since then I have created a few recipes to emulate the dishes I have come to love. Ingredients 2 (14–16-ounce) blocks of extra-firm tofu, cut into ½–1-inch cubes and baked* 4 tablespoons liquid aminos or soy sauce (for baking) 4 tablespoons extra-virgin olive oil…