coconut tofu.


  • 1 package extra firm tofu, drained
  • baby brocolli
  • 2 garlic cloves, grated
  • 1 can unsweetened coconut milk 
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar or molasses
  • ½ cup toasted cashews
  • 1 tablespoon rice vinegar
  • 4 scallions, trimmed and thinly sliced
  •  Rice or any steamed grain, for serving
  1. Cube the tofu, toss with salt and pepper, and air fry. Set aside.
  2. Add a little oil to a pan, and add the broccoli. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
  3. Heat a little more oil, add garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and brown sugar. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
  4. Toss the brocolli with the rice vinegar and scallions. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

korean tacos.


2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
Pinch of ground ginger
2 cloves garlic, minced
1 package impossible meat


  • tortillas
  • pickled red onion
  • bitchin sauce
  • kimchi
  • shredded cabbage
  • cilantro
  1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, and ginger.
  2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add impossible meat and cook until browned.
  3. Stir in soy sauce mixture until well combined and cook until heated through.

sourdough zucchini muffins.


  • 1 1⁄2 cups flour
  • 3 tbsp cocoa powder
  • 1⁄2 tsp salt
  • 1 and 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1⁄3 cup vegetable oil
  • 1/3 cup coconut sugar (add up to 3/4 cup total if you like a sweeter muffin)
  • 2 large eggs
  • 1 1⁄2 cups zucchini
  • 1⁄2 cup sourdough starter
  • 1⁄4 cup almond milk
  • 1⁄2 cup chocolate chunks
  • Handful of walnuts

Preheat the oven to 350 degrees. Prepare muffin pan.

In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda.

In a separate large bowl, whisk together oil and coconut sugar and then incorporate eggs.
Stir in grated zucchini, sourdough starter, and almond milk.

Gradually add dry ingredients to the wet ingredients and mix until just combined.

Stir in chocolate chips and nuts.

Bake 18-20 minutes.

camping food: orzo salad & green bean salad.

My friend and I took our boys camping last week and our dinner turned out pretty good! We only had the campfire to use – so we stuck veggie dogs at the end of a stick and roasted them. We wrapped corn on the cob in foil and threw them in the fire. I made an orzo salad and a green bean salad ahead of time, and they held up nicely. And we ended with smores of course!

Orzo salad
1 lb Orzo
1/2 bag baby spinach
3 pieces green onions, finely chopped
1 roasted red pepper
1 lemon, juiced
1/4 cup olive oil
salt and pepper

1. Cook orzo according to package.
2. While your orzo is cooking, roast your red pepper, and chop your veggies.
3. Juice lemon and add to 1/4 cup olive oil. add a ton of salt and pepper.
4. When orzo is finished cooking, put chopped spinach in the strainer, and pour hot orzo on top so spinach wilts some.
5. Add veggies and olive oil mixture and stir well.
6. Regrigerate until ready to serve, and serve room temperature.

Green Bean Salad
2 lbs fresh green beans, trimmed
½ cup cashews
1 tablespoon soy sauce
4 tablespoons rice vinegar
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon sugar
⅔ cup fresh cilantro, roughly chopped
¼ cup chopped green onions

Bring a large pot of salted water to a boil. Add the green beans and bring the water back to a boil. Cook the beans until cooked but still bright green, 3-5 minutes. Drain.

Toast the cashews in a small skillet. Once toasted, turn the heat up to medium-high and add the soy sauce. Toss to coat and cook until the liquid has evaporated – this should happen fairly quickly, about 30 seconds. Remove from the heat and allow to cool completely.

In a large bowl, whisk together the rice vinegar, garlic, ginger, sesame oil, and sugar. Add the green beans to the dressing and stir to coat. Serve topped with the cilantro, green onions and soy glazed cashews.


strawberry rhubarb bars.


Trying to bake with all this rhubarb that grows in my garden!


  • 1 1/2 cup oats
  • 1/2 cup raw almonds
  • 1/4 tsp salt
  • 3 Tbsp coconut sugar*
  • 4 1/2 Tbsp coconut oil (melted)


  • 2 cups rhubarb
  • 1 cup strawberries
  • 1/4 cup orange juice
  • 2 Tbsp coconut sugar
  • 1 Tbsp cornstarch


  • 3 Tbsp coconut sugar
  • 2 Tbsp flour
  • 1/4 cup oats
  • 1 1/4 Tbsp coconut oil

Preheat oven to 350 degrees F (176 C) and line an 8×8 dish with parchment paper.

Add oats, almonds, sea salt, and coconut sugar to a blender and blend until fine.
Add melted coconut oil mix to incorporate.
Spread the mixture into the lined baking dish and press down into pan.
Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more.
In the meantime, add rhubarb, strawberries, orange juice, coconut sugar, and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes.
Make crumble. Mix all ingredients in a bowl until incorporated.
Add strawberry-rhubarb mixture to the pre-baked crust and top with crumble,
Reduce oven heat back to 350 degrees F and bake for another 15-20 minutes

strawberry rhubarb bars.

IMG_71711 cup oats
3/4 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
6 tablespoons earth balance, melted
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon sugar
1 cup small diced rhubarb
1 cup small-diced strawberries

Heat oven to 375 degrees.

Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted earth balance over, and mix until there are clumps. Set aside 1/2 cup of this mixture.

Spread half the fruit over the crust. Sprinkle with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes.

Let cool in pan; Store in fridge.

sourdough banana muffins.

IMG_6999These made about 18 muffins. I added walnuts and chocolate chunks. Not overly sweet! I may reduce the sugar a little bit more next time.

  • 4 T earth balance (melted)
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup brown sugar ( i did half coconut palm sugar and half brown sugar)
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • 3 tablespoons yogurt (I used non dairy)
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough starter discard

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup walnuts (chopped) or chocolate chips (or combination of both!)
  • Preheat oven to 350°F and line muffin tins.
    Whisk the dry ingredients together in a bowl. (not the nuts yet)
  • Mix together remaining ingredients, then combine with the dry.
  • Fold in the nuts and/or chocolate chips.
  • Divide the batter into the muffin tin and sprinkle the remaining 1/3 cup of chopped walnuts on top. Bake for 20-25 minutes.


peach crumble pie.

Processed with VSCO with s2 preset

1 Prepared Pie Crust
3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour

1/3 cup packed light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 tablespoons (3/4 stick) cold earth balance, cut into small pieces

  1. Preheat oven to 375 degrees. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in earth balance until large clumps form.

  2. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.

sourdough peanut butter cookies.

IMG_6965These were a good way to use up some discard and werent overly sweet. This recipe made about 18 cookies.

  • 1/2 cup sourdough starter
  • 1/2 cup peanut butter
  • 1/4 cup organic coconut oil softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup chcolate chunks

Preheat Oven to 350 Degrees F.

In a large mixing bowl: Mix together the brown sugar, peanut butter, vanilla and coconut oil.

Add in the sourdough starter, and eggs. Mix Gently until combined.

In a smaller mixing bowl Sift together the dry ingredients. Not the chips just yet.

Add the dry ingredients into the wet in thirds, mixing after each addition.

Finally add the baking chips  and mix by hand until dispersed into the dough.
Optional: Refrigerate the dough overnight.

Roll the dough into one inch balls.

Place each ball 2 to three inches apart on your lined baking sheet. They will expand and need room on the sheet. Make the criss cross pattern with a fork.

Bake 9 to 10 minutes until the cookies are LIGHTLY browned.

thai basil “beef”.

IMG_6986I made Shutterbean‘s Thai basil beef tonight, using up a package of Beyond beef crumbles that a friend had gotten me.

Check out her recipe here.

I just subbed veggie meat for the beef, and omitted the fish sauce. Came together pretty quickly and was good!