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.

butternut squash pasta bake.


This is a creamy butternut squash pasta without a bunch of nuts. It would make an excellent thanksgiving side dish. And just a sidenote, i had a big bowl of this pre-baking it, and the sauce directly on the noodles is delicious!

  • 1-2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 heaping cup chopped butternut squash
  • 2 garlic cloves, minced
  • 8 ounces veggie broth
  • ¾ cup light coconut milk
  • 2-3 cups uncooked pasta
  • 1 teaspoon dijon mustard
  • ¼ cup nutritional yeast
  • 1 tspn sage
  • 1 teaspoon maple syrup
  • Salt and pepper
  • 2 cups chopped fresh spinach
  • panko crumbs
  • dried fried onions
  1. In a medium saucepan, heat the olive oil. Add the onions with pinches of salt and pepper. Cook until translucent. Add the squash, garlic, broth and coconut milk. Cover and simmer until the squash is cooked and soft (about 15-25 minutes), stirring occasionally.
  2. Cook your pasta according to package directions, reserving some pasta water before draining. Set aside.
  3. To your squash mix, stir in the dijon mustard, nutritional yeast, sage, and maple syrup. Add more salt & pepper.
  4. Transfer the mixture to a high speed blender and blend until smooth.Taste and adjust. Add some of the starchy pasta water or more coconut milk to thin it out if it’s too thick.
  5. Place the spinach in a large bowl and scoop the hot pasta noodles on top (so the hot pasta starts to wilt the spinach). Mix in the sauce.
  6. Place in a baking dish. Top with the fried onions, a sprinkling of panko and pinches of salt.
  7. Bake in a 350 degree oven for approximately 20 minutes (uncovered) until the top is brown and crusty.

carmelized mushroom pizza.


This is one of the best pizzas I have made to date!

  • 1 tbsp olive oil
  • 4oz shiitake mushrooms, stems trimmed and thinly sliced
  • 8oz cremini mushrooms, stems trimmed and thinly sliced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp salt, more to taste
  • freshly ground black pepper to taste
  • pizza sauce (optional)
  • pizza dough (i used the fresh one from whole foods)
  • arugula
  • Vegan mozzarella
  • vegan white sauce: (i did half this recipe and it made PLENTY)
    • 1 cup (130g) cashews, soaked in cold water for 2 hours and drained
    • 3 cloves garlic, peeled
    • 2 cups (480 mL) water
    • 1/2 tsp (3g) salt
    • 1/4 cup (26g) nutritional yeast
    • 2 tbsp (28 g) vegan butter
    • 3 tbsp (30g) all purpose flour
    • freshly ground black pepper

      Make the cream sauce:

    1. Heat a heavy bottomed pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted.
    2. Slowly stream in the cream, whisking as you pour so it doesn’t clump up. Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3-5 minutes, then remove from heat.

    Make the Mushrooms:

    1. Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes.
    2. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas

    Make the Pizzas:

    1. Preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking stone on that rack.
    2. When the oven is nice and hot, prepare your pizzas one at a time. Stretch (don’t roll!) your dough to around 10-12″ diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella. I also added some tomato pizza sauce as well.
    3. Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top.
    4. Top with arugula.

    Add the cashews, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth and creamy, scraping down as necessary.

thai basil tofu.

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Shutterbean recipes never disappoint. I was excited when she posted this recipe for Thai Basil Tofu and decided to make it right away! Comes together in no time and was delicious. I added spinach and threw some peanuts in at the end.

heres what I did:

  • 1 block tofu (extra firm), cubed
  • 1 heaping tablespoon toasted sesame oil
  • ¼ cup tamari
  • ¼ cup water
  • 2 teaspoons cornstarch
  • 1 heaping tablespoon maple syrup
  • 1 tablespoon cracked pepper
  • 3 cloves garlic, minced
  • 1 ½ inch knob ginger, minced
  • 2 red bell peppers, chopped
  • 4 scallions, chopped (both white & green parts)
  • 1 cup fresh basil, roughly chopped
  • lime, for serving


Cube pressed tofu, and throw in the air fryer for about 10-12 minutues.
Make the stir fry sauce, combine tamari, water, maple syrup and cornstarch.  Set aside.

Heat oil in a large skillet over medium heat. Add tofu and cook, and garlic and ginger and cook for about 3-4 minutes.

Add in the stir fry sauce and ground pepper. Cook for about a minute, then add in the red peppers, scallions, spinach and basil and cook for another 5-6 minutes, or until peppers have slightly softened.  Serve over rice, and top with crushed peanuts and lime.


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I could eat nachos every day. I tried a new nacho cheese – this one uses potatoes in it. It needs some help, but its a good start and its really creamy and melty.

¾ cup peeled and diced Yukon gold potato
¾ cup peeled and diced sweet potato
2 garlic cloves
¼ cup raw cashews
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
½ teaspoon onion powder
½ teaspoon sea salt
1/2 cup water


Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.


cesar salad.


1/2 cup cashews
1 head roasted garlic
1/4 cup capers, with some brine
3/4 cup water
Several dashes fresh black pepper
1/2 teaspoon salt
2 tablespoons nutritional yeast
1 T olive oil
1/4 cup fresh lemon juice

mix that all in a vitamix blender until smooth.

For the salad I used lettuce/arugal mix, pickled onions, avocado, hemp seeds, homeade sourdough crutons and some morningstar farms popcorn ‘chick’n’


spicy peanut sauce / poke bowl.

I made a quick “poke” type bowl  and wanted to remember this sauce because it came together with ingredients I had in the house and worked perfectly for the bowl.

  • 3 tablespoons peanut butter
  • 1 teaspoon sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon lime juice

Whisk together, until desired consistency. I added a bit more water to get it to be a little more like a sauce consistency.

I airfried some tofu coated in garlic powder, nutritional yeast and salt.
Sauteed chinese brocolli and garlic.
Put rice in a bowl – added carrot ribbons, brocolli, tofu, avocado and pickled onions. Drizzle with the peanut sauce!