Vegan and Gluten FREE! Ramen with Tofu

So I took a trip to Fresh Market. I was craving noodles, so I found decided on this… I ate the entire dish from the pot except the 2 servings I set aside for my favorite neighbor and my lunch.

My first prep was to press and drain the tofu. I did that in the sink with the tofu in a drainer, a bowl at the bottom, and a heavy pan on top. I also chopped a shallot and 3 little sweet peppers (or one large one).

I cooked the shallot, peppers, and mushrooms in peanut oil in a medium enamel cast iron pan for about 15 minutes.

I sliced the tofu in half through the middle, then chopped it in to cubes. I browned it in peanut oil for 10 minutes.

2 pans.

I added the raw noodles and the whole bottle of sauce to the veggie pot plus one cup of water. 5 minutes.

Last minute stir in the tofu and snap peas.

Delicious and healthy!

Tahini Bulgur Bowls with Charred Broccoli and Crispy Tofu

Another vegan dish from Purple Carrot. I read the recipe 5 times, and I changed the directions around in a different order. My prerogative as the chef ūüėČ Says it can feed 2, but I am getting 4 meals out of this…

What is bulgur?



Bulgur¬†(from¬†Turkish:¬†bulgur;[1]¬†also¬†burghul, from¬†Arabic:¬†ō®ōĪōļŔĄ‚Äé[2]¬†bourghoul, “groats”) is a¬†cereal¬†food made from the cracked¬†par boiled¬†groats¬†of several different¬†wheat¬†species, most often from¬†durum¬†wheat. It originates in¬†Middle Eastern cuisine.

It cooks like Couscous, because it is parboiled and tastes like a cross between couscous and rice. You can substitute any grain you want to in this bowl, but I think you should give bulgur a shot. It is light, but very filling!


6 oz. broccoli florets (1 small package or 1 small bunch)
1 lemon, zest and juiced
1 package extra firm tofu, drained and dried with a paper towel
1 oz. fresh ginger. peeled and minced
3/4 cup bulgur wheat
1 clove garlic, peeled and grated
2 tbsp tahini
2 tbsp tamari (vegan, gluten free soy sauce)
1 tsp. agave (like honey, but vegan)
3 tbsp sesame oil (my favorite ingredient, but don’t let the smell intoxicate you. Use sparingly!)
2 oz. of red cabbage (garnish only…pretty for pop of color)
1/2 cup edamame (I may have eaten more than I put in the actual dish! Addictive with salt!)


1. Preheat oven to 475. Roast the broccoli in a couple tablespoons of olive oil with some salt and pepper. Roast for about 10 minutes. Toss with the lemon zest at the end and put aside.

2. Add 2/3 cup of water to a small saucepan and bring to a boil. Ad the bulgur, mix, cover, and remove from heat. Let it rest covered for a bit until the end. The steam will cook it through.

3. Cook the tofu in a large non-stick skillet over medium high heat with a couple of tablespoons of vegetable oil. Season with a bit of salt and pepper. Toss occasionally, until browned on each side, about 5-6 minutes.

4. While the tofu cooks, make the dressing. In a medium bowl, add the garlic, juice from half the lemon, ginger, tahini, tamari, agave, and 2 tbsp of sesame oil. Whisk the dressing to combine. This dressing is a FLAVOR BOMB! LOVE IT!

5. Now they give directions on adding everything together. I think I just used smaller bowls than them? You are split everything in 2 bowls and top with the edamame and cabbage. I just did one bowl, ate it, then made 3 more bowls to eat and share this week.

It is a super yummy dish! I even think I could make this with more veggies, tempeh, seafood, chicken, or steak. Deconstructed Tahini Bulgar Bowls that everyone could add what they want!


Vegan Red Lentil Pasta

Evening guys!I made this yummy pasta this morning for a family potluck Christmas party. I have a couple of vegan family members, so I thought I would add a healthy dish to the table! I am in LOVE with red lentil pasta. It is great alternative, especially if you are vegan and gluten free. You will not believe how easy it was for this to come together…

First, the pasta…

Then the veggies… saute an onion in olive oil, cut up a stalk of broccoli and cook until tender, throw in some canned black beans, and some frozen corn…

Now for that sauce… 1 jar of roasted red peppers and a container of tofu. Throw those in a blender. The sauce was SO GOOD! No one would ever know there was tofu in there! Then combine everything together! So yummy!

Blender Hummus

Becca has been begging to make hummus. This was a basic recipe that we made in the blender. We threw everything in the blender and let it whir! So easy and yummy!

1 can chickpeas

1/4 cup lemon juice

1/4 cup well-stirred tahini

3 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

Salt to taste

2 to 3 tablespoons water

Salted Roasted Pumpkin Seeds

Before- scoop out seeds and gunk. strain off and clean off all the gunk from the seeds in warm water. Let dry (I let them sit out overnight to dry) . Cover in a couple of tablespoons of olive oil and salt.

Cook at 300 for about 45 minutes, tossing every 15 minutes.

After-So yummy!