strawberry rhubarb scones.


I bought a rhubarb plant at the end of last season for a few dollars and now I currently have way more rhubarb that I know what to do with. I gave alot of it away, but have about 8 more stalks left or so. I took a stab at making these scones, which used only about half a stalk of rhubarb, so Ill probably make some more scones and freeze the rest.

But these scones. Whoah. These scones are delicious. Finally the texture is right on, without having to have a million tablespoons of earth balance.  These only use a 1/4 cup of coconut oil – I do want to play around with them a bit, trying to use a healthier flour, or possibly oat flour – but all I had on hand was white flour, and that seemed to do the trick.

Recipe is adapted from here. 

2 cups flour
1/3 cup sugar
1/2 tsp fine sea salt
2 tsp baking powder
1/4 cup coconut oil, liquid
3/4 cup finely diced strawberries
1/4 cup thinly sliced rhubarb, finely chopped
1/2 cup almond milk

2 tsp almond milk
1 tsp sugar

Preheat oven to 375˚F. Grease a large pan with oil or line with parchment paper and set aside. In a large bowl, whisk together the flours, sugar, salt and baking powder. Pour in the liquified coconut oil and use a pastry cutter to work the oil into the flour. Add the strawberries and rhubarb and toss to combine. Create a well in the center of the mixture and pour in the almond milk. Scoop the dry ingredients from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. Firmly pat the crumbly dough into a large circle on the prepared surface, making it about 2″ thick. Brush the dough with milk and sprinkle with vanilla sugar. Cut the dough into eight triangular segments and transfer to the prepared baking sheet. Bake at 375˚F for 18-20 minutes, or until golden on the edges.

granola bars.


I started packing milo’s lunch for school – so I’ve been trying to find healthy snacks (and main courses) for him to bring. I had everything on hand to make these granola bars. They are pretty healthy – not having any added processed sugars and are pretty easy to make your own combinations of flavors. I stuck with dried berries and chocolate chips, but I think next time I will add almonds as well! They can be nut-free if you aren’t able to bring nuts to school – just substitute sunflower seed butter for the peanut butter.

1 1/4 cups old fashioned oats
1/4 cup oat flour
3/4 cup dried unsweetened shredded coconut
1/3 cup uncooked quinoa
1/2 teaspoon fine sea salt
3/4 cup  chopped dried fruit
3/4 cup choc chips
1/4 cup peanut butter
1/4 cup coconut oil, warmed until liquefied
1/4 cup maple syrup

Heat oven to 350°F. Line an 8-by-8 inch square pan with two sheets of parchment paper.

In a large bowl, combine oats, oat flour, coconut, quinoa, salt, dried fruit and chocolate. In a separate, small bowl, whisk together sunflower seed butter, oil and sweetener of choice until smooth. Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an addition square of parchment paper to protect your hand as you press, press, press the ingredients tightly into all corners of the pan. Press hard to make sure they are in there good!

Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting; they’ll be even easier to cut without crumbling if you chill them in the fridge first, so feel free to cool them there. Once cool, use the parchment “sling” to lift bars from pan and transfer to cutting board. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes (I usually go for 16 2×2-inch squares).



While in japan, I recently discovered gobo. I guess here in the states it is also called Burdock. I found some at my asian grocery store – its sort of like a turnip.  Anyway, served up with some carrots and a light sauce its really delicous and really healthy –  filled with fiber!

2 T soy sauce
2 T mirin
2 T vegetarian dashi powder

Peel and slice your carrots and gobo at a 90 degree angle. Prep a wok with a little bit of oil and add gobo and carrots to pot. Stir fry around for about 5 minutes, then add soy sauce, mirin and vegetarian dashi.  Let cook for another 4-5 minutes, then add a little bit of water to the pan to get it to sizzle and cook up some of the sauce. Let cook for about 5 minutes more and serve.

blackened tofu tacos.


Tacos! Who doesn’t love them?! We sure do, and we made this recipe twice now. The avocado crema is divine.

1 package extra firm tofu, pressed
2 tablespoons smoked paprika
1/2 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon black pepper
2 tablespoons conrstarch
2-3 tablespoons olive oil
corn tortillas

Cabbage Slaw
1/2 head red cabbage, thinly sliced
1/4 cup apple cider vinegar

Avocado-Lime Crema

1 avocado
1/2 cup cilantro leaves
2 garlic cloves
juice of 1 lime
1/2 teaspoon salt


  1. P the oven to 400°F. Begin preparing the slaw by combining the cabbage with the vinegar and salt in a large bowl. Massage it with your hands for a few minutes then set it aside to marinate.
  2. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown.
  3. Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.
  4. Warm the remaining 1-2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.
  5. Allow the tofu to sit in the skillet on warm then prepare the avocado crema by placing all of the ingredients in a food processor and blending until smooth.
  6. Warm the tortillas (I usually microwave them for 15-20 seconds) then place tofu inside. Top with cabbage and avocado cream and serve immediately.
  7. Tofu and cabbage can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. The avocado crema can be stored for up to 2 days.orginal recipe found here.

bananaberry smoothie.

My ultimate go-to-i-cant-get-enough-of-you-smoothie right now.

1 cup almond milk
1 frozen banana
1/2 cup or so of frozen berries
1 tspn peanut butter
hemp seeds
Flax seeds



you guys, I MADE A CURRY! and it tasted good!!!

I have the hardest time with curries, every so often i get the urge to make one and its just so bland, so I’ve pretty much given up on it. But something inspired me to try it again. After looking at a few recipes on the internet, I got the basis down and decided to go my own way and just make something up.

Feel free to use whatever vegetables are in season or you have on hand.

I package tofu, pressed and drained
Coconut oil
1 medium onion
Large chunk of fresh ginger
4-5 garlic cloves
1 can coconut milk (i used light)
2 1/2 tpsn madras curry powder
Green beans
red bell pepper
kale/and or spinach (i used both because I had a little of both on hand)

cashews, lightly roasted or pan fried
1/2 lime
Rice or quinoa, or grain of your choice

First – Prep your tofu. Set your oven to 400 degrees; cut into 1 inch cubes, put on baking sheet and bake 10 minutes. flip over and bake 10 minutes more. set aside.

Finely chop your onion, garlic and ginger Using about 2T coconut oil, sautee them in a large pan or saucepot. Once onions start to soften, add the curry powder and a 1-2 T water to deglaze the pan so nothing burns. Add the bell pepper and green beans and saute for a few minutes. pour in the coconut milk and add the tofu and let simmer for about 3-5 minutes. Add about 1/2 tspn or so of salt to help bring the flavors out in the vegetables. Add the brocolli and greens and cook for a few minutes more, until your vegetables reach your desired firmness. Squeeze the juice of half a lime over the curry. Let stand for a few minutes to let the flavors meld.

Spoon on top of some rice, and top with cilantro and cashews.  I sprinkled some simply asia ginger and garlic seasoning on top of mine.

Definitely adjust the seasonings to your liking, and feel free to customize with any you might think are good. This is a great recipe to start with and build on to make better and better each time.

coconut milk scones.


I found this recipe for scones a while back and finally gave it a try. I love a good scone for breakfast, but whenever I find a recipe, they are loaded with butter, or oil – not really want to i want to load myself with the first thing in the morning. While delicious, not the most nutritious thing. When i came across this recipe I noticed it had NO butter or oil, so I was definitely intrigued. These turned out pretty good. They arent as melty-amazing on the inside, nor are they overly sweet – but they have a nice outer crunch, and a softish middle. These are easily customizable – the flavor combinations are endless. I made two batches, and froze one for later, so I didnt waste the can of coconut milk I opened.

2 cups flour ( I used spelt flour)
1/3 cup sugar (I used coconut palm sugar)
1 Tbs. baking powder
1/2 tsp. salt
1 cup canned coconut milk (I used the lower fat kind and it seemed to work fine!)
1 cup dried fruit (cranberries, apricots, cherries, raisins, etc.)*

*I made cranberry/orange/coconut and chocolate chip/cherry/almond versions.

coconut milk

Preheat oven to 425 degrees F. Grease your baking sheet.

In a mixing bowl, combine flour, sugar, baking powder and salt.  Pour in coconut milk. Gently mix with a wooden spoon or a rubber spatula just until it’s combined. Fold in dried fruits. Transfer dough onto a floured surface and shape into a disc about 3/4 inches in thickness. Using a sharp knife or pizza cutter, cut into 8 wedges onto prepared baking sheet 2 inches apart. Brush the tops with coconut milk and sprinkle generously with sugar. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled.

baked chocolate donut holes.


Chocolate donuts covered in sprinkles? sign me up!

Ok, so maybe these arent traditional donuts, and maybe they arent the most sweetest things on the planet – however, they are taste like little bites of cake – and they are covered in sprinkles, so you cant go wrong in my book! I always want donuts, but rarely have them, and i ALWAYS want cake, but dont make it often, because i will eat ALOT of it. This seems to be an easy way to satisfy that cake craving – it makes 24, and they are small little bites.

I found the recipe here, and veganized it.

For the donuts:
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup almond milk
  • ½ cup packed light brown sugar
  • 1 flax egg
  • 4 tablespoons earth balance, melted and cooled slightly
  • 2 tablespoons brewed coffee, cooled slightly
  • 1 teaspoon vanilla extract
For the glaze:
  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 to 5 tablespoons almond milk
  • sprinkles, for garnish
  1. To make the donuts – preheat the oven to 325 degrees. Generously spray a mini muffin pan with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the almond milk, sugar, flax egg, melted earth balance, coffee and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full (about a heaping tablespoon in each). Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the donut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the donuts cool for another 10 minutes, then proceed with the glaze.
  3. To make the glaze – Add the confectioners’ sugar, vanilla and salt to a small bowl. Slowly whisk in the almond milk, one tablespoon at a time, until it reaches your desired consistency.
  4. Lay a piece of wax or parchment paper underneath your wire rack (so the glaze doesn’t drip on your counter). Add the sprinkles to a shallow bowl. Working one at a time, roll each donut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

tofu scramble.


Tofu scramble is a staple. And theres a million ways to make it. My friends hosted a brunch a few weeks ago, and I brought this and it was a hit – my meat-eating friends didn’t even care that they were eating tofu. So I made this again on Christmas morning. As far as produce goes, its so verstatile – you can add what you have on hand or customize to your liking.  My go-to is carrots, garlic and spinach.  Red bell peppers are great in there – and I bet some black beans would be delicious too!

Extra Firm Tofu
Oil or cooking spray for frying:
Veggies of your choice: red onion, shaved carrots, spinach or kale, red bell pepper

1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder

Make sure your tofu is pressed, and the water is drained out. Set aside.
Prep veggies and get your pan/skillet ready. Add the oil/spry and saute veggies – starting with onions and red bell pepper first (save shaved carrots and spinach for more towards the end). Add some salt and pepper to flavor

veggies. Add your tofu. Crumble it into the pan and sautee until starts to get a little brown. I like mine well done.
Mix your seasonings with a few teaspoons of water and add to the tofu and veggies.  Let it cook for a minute or so and then add the lighter veggies like the carrots and the spinach or kale. Cook for a few more minutes, then serve with some crusty toast and breakfast potatoes.

bbq brussel sprout pizza.


Ive confessed before I have a mad love affair with brussel sprouts. And I’ve seen them on pizza. So i gave it a try, after finding THIS siracha and roasted garlic bbq sauce at trader joes. (this sauce also works great for making baked tofu, but thats another story.

First of all, this is my go to pizza crust. Serioulsy. We used to buy whole foods pizza crust all the time, but at $3 a crust, we realized that this is so much cost-efficient, and its so so great and practically foolproof, especially if you have a stand mixer. This recipe comes from the joy of cooking and its all over the internet.

1 package (2 1/4 teaspoons) dry active yeast
1 1/3 cups warm (105 to 110 degree F) water
3 1/2 cups all-purpose flour
1 Tbsp Olive oil
1 Tbsp salt
1 Tbsp sugar


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