tempeh in creamy mushroom coconut sauce.


  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 3 cloves of garlic
  • 1 package of tempeh


  • 1 tbsp (15ml) oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 and 1/2 cup sliced mushrooms
  • 1 tbsp soy sauce
  • 1/2 tsp maple syrup
  • 1/8 tsp ground black pepper
  • 1/8 tsp salt
  • 1/4 cup coconut milk
  • 1/2 cup water
  • 1 tsp cornstarch diluted in 1 tbsp water, to thicken the sauce
  • crispy fried onions for topping!
  1. Cut the tempeh into 1-inch cubes and place them in a deep plate or baking dish. In a small bowl, prepare the marinade by combining the soy sauce, maple syrup, and garlic. Pour the marinade over the tempeh and stir to coat. Let the tempeh marinade for at least 30 minutes, or overnight in the refrigerator.
  2. Once tempeh has marinated, heat a tablespoon of oil in a non-stick skillet. Add the tempeh with the marinade and cook for about 5 minutes, or until the tempeh has absorbs the marinade and starts to brown. Remove from heat and set aside.


Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and fry until golden brown. Next, add the sliced mushrooms and cook for 5-7 minutes, or until mushrooms are cooked and start to brown.

Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Stir to combine and cook for another 5 minutes. To thicken the sauce, add the diluted cornstarch.

Add the sautéed tempeh to the skillet and cook for another 5 minutes. Serve on top of rice and top with crispy fried onions.

(Just a note, we made this a second time and crumbled the tempeh instead and wasnt a fan of it that way – the cubes make the mushrooms the star of this dish!)

tahini miso cookies.

IMG_5439.JPGthese were a very delicious, savory cookie, loaded with protein. they get a little crumbly, so store with care!

  • 1/2 cup almond meal
  • 1/2 cup oats
  • (half of 3/4) cups tahini
  • 1 TBSP sesame seeds + 1/2 tsp for topping
  • 2 TBSP nutritional yeast flakes
  • 1 TBSP miso (shiro)


  1. Preheat the oven to 350 degrees.
  2. Add almond meal, oats, sesame seeds, yeast flakes to a bowl and toss to mix.
  3. Add miso and tahini and mix well until you get a dough.
  4. Roll into balls and flatten to make cookies. Place all cookies on a tray lined with baking paper.
  5. Sprinkle with sesame seeds and bake for about 20 to 25 minutes or until golden brown.
  6. Once cooked, allow to cool and enjoy! Store them in an airtight container.

mushroom stroganoff.

This has been one of my favorite things I have made during the quarantine so far. This recipe was easy to half, which made about three servings or so for myself.

  • 2 tablespoons olive oil, divided

  • 1/2 onion, diced

  • 6 garlic cloves, minced

  • 20 ounces of mixed mushrooms, sliced

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • 2 cups vegetable broth, divided

  • 2 tablespoons soy sauce

  • 1 tablespoon vegan Worcestershire sauce

  • 1/4 cup flour

  • 1 can coconut milk

  • 2 tablespoons tahini

  • 2 tablespoons nutritional yeast

  • 1 teaspoon paprika

  • 1/2 teaspoon Dijon mustard

  • 10-12 ounces pasta

  1. Bring a large saucepan of salted water to a boil and cook pasta. Set Aside.

  2. Heat large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 tablespoon of the olive oil. Once the oil is shimmering, add onions and sauté for 2-3 minutes, stirring occasionally, until lightly browned. Add the remaining 1 tablespoon of olive oil, along with the garlic, mushrooms, and thyme, and stir to combine. Sauté for 4-5 minutes or until the mushrooms are lightly browned and tender. Add 1/2 teaspoon of salt and cook for one more minute.

  3. While the mushrooms are cooking, mix together 1 1/2 cup vegetable broth, soy sauce, Worcestershire sauce and flour in a measuring cup or bowl, whisking to combine.

  4. Add 1/2 veg stock into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Allow the sauce to simmer for 3 minutes.

  5. Pour the vegetable broth-flour mixture into the pan and whisk to combine, ensuring there are no flour clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, the remaining ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.

  6. Stir in the Dijon mustard and taste for seasonings, adding more salt as needed. Top with parsley and vegan Parmesan if desired.

dog toothpaste.

Here is a recipe for dog toothpaste, that actually seems to be working. My dog doesn’t mind me brushing her teeth at all with it, and she seems to actually like it. I’ve been using it daily for about a week now and notice her breath is better. I’ve also been adding a teaspoon of apple cider vinegar to her water every day, and that supposedly helps with bad breath too.

Coconut Oil: 1/4 Cup.
Baking Soda: 3 Tablespoons.
Fine Sea Salt (NOT table salt): 1/2 Teaspoon.
Cinnamon: 1/2 Teaspoon.

Mix together and store in airtight container. I use a toothbrush and brush her teeth daily with this.