I’m the type of person who racks my brain forever before I can think of anything decent to make my family and friends when we’re having a party or get together. Or better yet, I put off meal planning as long as possible until I find myself at the grocery store rushing around in a flurry, desperately throwing things into my cart. You’d think meal planning would come easy to me given how many hundreds of recipes I have made over the past few years, but unfortunately that’s rarely the case.

Plus, don’t people have expectations when you have a recipe blog? Bloggers, do you agree? Or maybe they don’t care and I stress about these made up things in my mind, which I like to do. It’s also possible that I’m just burnt out on the creative front by the time Friday evening rolls around and the thought of throwing a bag of chips on the table sounds very appealing.

Either way, I spent a long time thinking about what to make for my party this past weekend.

And you know what’s funny? These pizza bites weren’t on the menu. Nope. This was the product of my hungover creativity on Sunday morning. Go figure.

Have you ever made your own tortilla bowls? It’s such a fun technique that looks impressive but is really easy to do. I saw this idea on Pinterest last year and filed it away for the perfect time (note: a day late, but who’s counting). Basically, you can make all sizes of crispy tortilla bowls, depending on the mold used. For this one-bite pizza, I used a mini cupcake tin, but feel free to use regular-sized tins if need be. It might turn into a 3-bite pizza though! You can also make big bowls and homemade taco shells, both of which I plan on trying out soon. My mind is just spinning with ideas and thankfully no longer spinning from the tequila shots on Saturday night.

I used a cookie cutter to make circles (I got 8 circles per tortilla) and then I pushed one circle into each cupcake mold. No need to grease the tin- they pop right out after toasting. I toasted them for 12 minutes at 375F and they were perfectly crisp and golden! If you want to use a regular-sized cupcake tin, just cut the tortillas into quarters.

While those were baking, I got to work on my pizza sauce. Initially, I was going to use store-bought pizza sauce, but then I decided to make a “loaded” pizza sauce which was much more fun than anything I could’ve found at the grocery store.

I loaded this pizza sauce with vegetables like red pepper, sweet onion, garlic, cremini mushrooms, and herbs like fresh basil, oregano, and thyme. It’s so good straight from the bowl!

For the base, I used a 14-oz/398 ml can of Eden Organic Crushed Tomatoes and a few tablespoons of tomato paste.

Once the sauce was made, I scooped a bit into each toasted cup. Followed by a sprinkle of Daiya cheese. One of my homemade cheeze sauces would also be nice!

Then, I broiled it on high for a couple minutes until it bubbled.

You know, it’s a good thing I didn’t make these for my party because it would’ve been really hard to share. In no time at all, we devoured almost the entire batch, save for a few that I left in the fridge for cold “leftover pizza”. Yes, it’s as good as it sounds.

Easy One-Bite Pizzas with Loaded Pizza Sauce

I suggest serving these warm out of the oven, but you’ll be happy to know that the crispy tortilla bowls didn’t turn to mush after sitting for a couple hours in the fridge. They hold up very well and taste incredible straight from the fridge, cold, like leftover pizza! Have fun playing around with the toppings and mix-ins. Just like a regular pizza, it’s very versatile depending on what you have in your fridge. Feel free to use the loaded pizza sauce on a regular pizza too!

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Yield: 24 one-bite pizzas

for the loaded pizza sauce: (makes 2 cups)

• 1 tbsp extra virgin olive oil
• 1 cup chopped sweet onion
• 2 large garlic cloves, minced
• 1.5 cups chopped cremini mushrooms
• 1 cup chopped red pepper
• One (14-oz/400ml) can crushed tomatoes
• 3 tbsp tomato paste
• 20 grams or 1/4 cup chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• salt & pepper, to taste (I used about 1/2 tsp fine grain sea salt + some herbamare)

for the one-bite pizzas:

• large soft tortilla wraps (I used three 9-inch tortillas)
• About 1.5 cups loaded pizza sauce or store-bought
• Daiya cheese or homemade cheeze sauce

1. For the tortilla bowls: Preheat the oven to 375F and grab a mini cupcake tin or a regular sized tin. No need to grease it as they will pop right out.

2. With a cookie cutter (or even kitchen sheers), cut 2.5-inch circles out of the wraps and push into the mini cupcake molds. Repeat for the rest & save the scraps for later.

3. Toast at 375F for 10-12 minutes, watching very closely. They should be golden and crisp, but not too brown. If using regular-sized cupcake tins, cut your tortilla into quarters and push one into each mold. Cooking time may vary if using larger cupcake tins.

4. For the sauce (skip if using store-bought): In a large skillet, heat the oil over medium heat. Now add in the chopped onion and garlic, and sauté for a few minutes, reducing heat if necessary.

5. Add in the chopped mushrooms and red pepper and sauté for another 8-10 minutes over medium heat.

6. Now stir in the crushed tomatoes and tomato paste, along with the basil, oregano, and thyme. Reduce the sauce and simmer for about 10 minutes until thickened. Season with salt and pepper to taste.

7. To assemble: Preheat your oven to the highest broil setting. Add a couple teaspoons of pizza sauce into the center of each bowl. Sprinkle with cheeze and place into the oven to broil on high for 1-2 minutes, or until the cheeze bubbles a bit. Watch very closely or it will burn. Serve warm!

If you make the mini bites you will have leftover scraps of tortilla. I have a fun way that you can use them up:

Rip the scraps up into small pieces and place into a bowl. Stir in 2 tbsp of maple syrup, 1/4 tsp cinnamon, and a pinch of nutmeg. Bake on a lined sheet at 350F for 8-10 minutes, stirring once halfway through.

You’ll be left with sweet chips that taste just like Cinnamon Toast Crunch cereal. Oh yeah!

As May approaches and spring is in full force, I’m finding excuses to walk everywhere, lugging my camera in tote. I have a blister and sore right shoulder to prove it! Tulips, daffodils, and cherry blossoms are in bloom, tiny green leaves sprout, I’m sneezing like crazy, and our car is a lovely shade of bird poop.

Here are a few of my favourite shots that I took over the past week.

In addition to going on lots of walks, salads also returned to my life after a somewhat rocky and distant relationship over the winter. All I can say is thank goodness for Green Monsters or my body might not have seen a leafy green from November ‘til March!

I’m finally craving things that look as pretty as it is outside.

This dressing is inspired by my Strawberry Cherry Basil Smoothie, after falling in love with the flavour combination last year. Into the processor went fresh strawberries and basil, along with fresh lemon juice, a touch of olive oil, pure maple syrup, fine grain sea salt, & black pepper. It’s healthy and light, yet creamy and indulgent tasting. Definitely my new go-to dressing!

I just spooned it into my mouth over and over while I questioned if making a salad was even necessary. Luckily, the salad took only a few minutes to throw together and I was rewarded with one of my favourite dishes of the season. I can’t think of a better way to welcome May, other than perhaps being surprised with a car wash…

Spring Salad with Strawberry Lemon Basil Dressing

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for the dressing (yield: 2/3 cup):

• 1 cup fresh strawberries
• 1/4 cup packed fresh basil
• 3 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1-2 tsp pure maple syrup, to taste
• fine grain sea salt & black pepper, to taste (I used 1/4 tsp each)

for the salad:

• Slivered almonds, toasted
• shredded unsweetened coconut, toasted
• mixed greens
• strawberries, chopped
• chiffonade fresh basil

1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn’t burn.

2. In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again.

3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.

Congrats again to Jenny B. for winning the cookbook giveaway!

This has to be one of the easiest green recipes I’ve ever made, aside from the Green Monster. I’ve wanted to make green crackers for a while now, using spinach for the lovely green colour and burst of nutrition. Attempt #1 was adapting the gluten-free crackers with spinach. The dough was super sticky and it was just a big flop. I’ll have to work on that one a bit more.

For attempt #2, I adapted the Homemade Wheat Thins I made a while back:

If you’ve made those crackers you’ll know that the dough rolls easy and they taste much better than the store-bought version. It’s almost impossible not to eat the entire batch in a day…or maybe that’s just me.

The dough isn’t the sticky, annoying dough that you fight with either. I was happy that the spinach crackers also followed suit…

I picked up this shamrock cookie cutter at Bulk Barn the other day and somehow resisted the strong urge to buy Easter stuff…(help me)

As you can see, the dough is a lovely bright green before baking! It’s amazing what 1 cup of spinach can do. Imagine all that green power inside your body…

After baking, they are more of a pale green, but beautiful nonetheless.

Sneaky Shamrock Spinach Crackers

Another sneaky way to get in your greens…and no one will be the wiser, especially kids! Crispy but chewy, wholesome, green, and the perfect vehicle for your favourite festive dip or spread.

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Adapted from Homemade Wheat Thins.

Yield: ~32 shamrock crackers (or 64 small rectangles)

Ingredients:

• 1 & 1/4 cups (5 oz) 100% whole wheat flour
• 1 & 1/2 tbsp sugar
• 1/4-1/2 tsp kosher salt, plus extra for sprinkling on
• 1 tsp dried dill weed (or other herbs/spices of choice)
• 4 tbsp Earth Balance (I used soy-free)
• 1/4 cup + 2 tbsp water
• 1 cup fresh spinach (30 grams)

Directions:

1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat. Or just use 1 baking sheet and bake 2 separate batches like I did.

2. In a large bowl, whisk together the dry ingredients (flour, sugar, salt, dill).

3. With a pastry blender (or two forks), cut in the Earth Balance into the flour mixture until crumbly. See image below.

4. In a blender, blend the water and spinach until smooth. Now pour this into the flour and Earth balance mixture. Stir this mixture until it just comes together and then gently knead with hands until it forms a ball. Be sure not to over handle the dough.

5. Split the dough in half. On a non-stick mat or lightly floured surface, roll out one half of the dough very thin (1/16th inch). Cut with cookie cutters or with a pizza roller. Gently lift off with fingers and place on prepared sheet. Repeat as necessary. Sprinkle with more salt (I used Herbamare and it tasted amazing!)

6. Bake for 9-10 minutes, rotating pan half way through baking to ensure more even baking. Crackers should be lightly golden when ready. My crackers took 10 minutes, but watch closely after 8 minutes. Be careful because they burn quickly. Cool completely on baking sheet and serve immediately. Store leftovers in a glass container.

Don’t be fooled by the long directions…this recipe took me just 10 minutes to throw together! I just like to be detailed for you.   I was in and out of the kitchen in 30 minutes flat.

To pair with the crackers, I added some hummus into my blender along with a touch of water and some spinach to make this gorgeous BRIGHT green dip!

If you don’t want to make green hummus, you can try making my favourite guacamole for another pop of green.

This batch made about 32 crackers…and they go fast! My suggestion is to double the batch if making for a group. No one wants fight club to break out on the dining room table.

Serve with Homemade Baileys on its own or in a Green Monster, as some of you suggested the other day (really good!). Breakfast on Saturday morning? I think so.

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Remember when I told you that I have news to share, but I wouldn’t know exactly when that would be? In the words of Stephanie Tanner, how rude. bahah

Well, I can finally share the news this weekend…..finally! I don’t know how I’ve waited this long because I’m an incredibly impatient person. By the way, it’s not baby-related news, just in case the Baileys didn’t confirm that for you…More deets to come!

I really can’t believe that I went all these years without tofu in my life.

I was under the impression that tofu gave me horrible stomach pains whenever I ate it, so that was the main reason for avoiding it. I recently discovered it doesn’t seem to bother my stomach like I thought. When you have IBS, it can be extremely difficult to pinpoint which stomach issues are food related and which are anxiety/stress related.

I left you guys hanging after my first visit with the Naturopath, but there wasn’t a lot to report. I only went for two visits. The doctor went over my medical history and food intake and also did allergy testing. When I showed him my food diary, he took one look at it and guessed that all the tannins in the green tea I was drinking (often 2 huge strong pots a day…!) were probably irritating my stomach lining. My allergy tests came back negative thankfully. The other piece of the puzzle would be to manage my IBS by continuing to work on my anxiety.

I thought he was insane for suggesting that my green tea could be a problem for my stomach, but I figured it was worth a shot. I reduced my green tea consumption to just 0-1 cup a day to see if it made a difference. Wouldn’t you know it, my stomach pains reduced by about 50% almost immediately. I’m sure there was also a little placebo effect going on, but after reading up on tannins and stomach issues, I do believe there is truth to it. I have a cup in the morning, but I don’t overdo it anymore. I’ve brought back the water in my life, which was needed. Something so simple, made such a huge difference in how I feel.

But, back to the tofu.

I’ll admit, I was also scared of tofu…a lot. First impressions are everything and the big white hunk floating in murky water just didn’t scream “eat me”. I had to figure out what the heck to do with it first.

One of my favourite ways to prepare tofu is just a simple pan fry. After pressing the tofu for about 25 minutes to drain out the water (this results in a firmer tofu), I preheat a large skillet with 1 tsp of cooking oil and then chop the tofu into small squares. Then I cook the tofu for about 6 minutes on high heat, flip, and cook for another 6-8 minutes or so, reducing the heat if necessary. This method results in golden tofu with a nice crispy exterior.

Sometimes, all I do is add a bit of ketchup and enjoy it as is or I marinate it first with a bit of apple cider vinegar & tamari.

My other favourite way is to turn it into Crispy Tofu Strips! You must try these if you haven’t. Eric said he would happily give up regular chicken strips for these bad boys.

Other times, I like to get creative with sauces…like this incredible lemon dill sauce. If you adore my lightened up lemon tahini sauce…and the lemon dill spin-off…you’ll love this super lightened up version. It packs in 3/4 cup of fresh dill and has just a touch of tahini and oil in it. While the tofu is cooking, just whip the dressing up in processor and you’re good to go.

Do I even have to tell you that I used my mini processor again? Gah, I love that thing.

Maybe you’d like a gigantic tripod leg with your tofu, perhaps?

Sometimes a close up shot is all you need. That’s what I told myself anyways.

Easy Lemon Dill Tofu

White, wintery looking tofu is now dressed up in greens for the spring. 

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Yield: 1-2 servings

for the tofu:

• 1 package extra-firm non-gmo tofu, drained, rinsed, and pressed
• 1 tsp cooking oil (I like to use safflower oil as it has a high smoke point)

for the dressing:

• 1 garlic clove
• 3 tbsp fresh lemon juice
• 1 tbsp tahini
• 1 tbsp dill pickle juice (or water)
• 1/2 tbsp nutritional yeast (optional)
• 1 tsp extra virgin olive oil
• 3/4 cup fresh dill weed, large stems removed & roughly chopped
• Kosher salt and pepper, to taste

1. Rinse and press the tofu (see here for a how-to) for about 25 minutes.

2. Meanwhile, prepare the lemon dill dressing in a processor. My mini processor worked well for this (just call me a broken record).

3. Preheat a large skillet over high heat and add a teaspoon of oil. Meanwhile, chop up the tofu into small, thin squares.

4. When the skillet is HOT (the tofu should sizzle when placed on it), add the tofu (being careful not to let the pieces touch too much or they will stick) and cook on high heat for 6 minutes or so, flip, and cook for another 6-8 minutes, reducing heat if necessary to avoid burning.

5. When tofu is golden brown on each side, remove from heat. Pour dressing into a medium-sized bowl and add the cooked tofu and stir well until coated. Serve immediately on its own, in a wrap, on a salad, or over grains and vegetables.

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I’m in love with this lemon dill dressing. Who knew you could pack in 3/4 cup of greens into a dressing?

The clean up was also minimal.

But first, I devoured this tofu.

Feel free to enjoy this in a wrap, on a salad, over a bed of grains and vegetables, or on its own like I did. Maybe next time I’ll have a bit more restraint to prepare a full meal with it…

I’m a recent beet fan, however I can’t say I’ve made much time to cook with them. They just always seem like such a pain in the butt to prepare and cook, don’t they? The peeling, the red stains, the roots, the dirt. Bah. I used to pass them by for easier-to-prepare vegetables, even though I absolutely love cooked beets.

A while back, some of you suggested an easier way to prepare beets that has forever changed the way I look at them! I thought I would share that today, although I’m sure many of you know this little trick already…

I used to peel beets before roasting until some of you told me to do the opposite. Little did I know, after the beets are roasted, the skin just slips off when you rub it with your fingers! No peeler required.

Roasting beets:

• Preheat the oven to 425F
• Trim the beets on each end, wash, and place on large sheet of tin foil.
• Drizzle with oil and then wrap up the tin foil
• Roast for about 45-75 minutes (depending on size of beets), checking every 15 minutes after the first 30 minutes or so.
• To check for doneness, just prick beets with a fork. If it slides in fairly easy, it’s ready
• With oven mitts on (it’s hot), unwrap the foil and allow to cool for about 5-10 minutes before handling
• With bare hands or with plastic gloves, gently peel off the skin with your fingers (I do this over the sink). You may want to trim the ends a bit more too. Some parts of the skin will come off a bit easier than others, but not to worry as it doesn’t have to look perfect.

After peeling the skin, slice into wedges and you’re good to go!

It’s such a simple change in method, but for some reason it made the world of difference to me. I now roast beets once or twice a month…instead of…never. I like to roast at least 5 beets at a time so I have plenty of leftovers to throw into salads during the week. Like this glorious salad…

Citrus Beet Salad with Creamy Avocado Lime Dressing

According to World’s Healthiest Foods, beets are anti-inflammatory, rich in antioxidants, support detoxification, and are high in folate, manganese, fibre, potassium, vitamin C, iron, and more. A handful of reasons to dig in! Feel free to add nuts, seeds, grains, etc if you wish. I also suggest using a grapefruit on the sweeter side (such as a Ruby) or just leave out the grapefruit if you prefer.

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Yield: 4 servings

for the salad:

• 3 medium/large red beets
• 3 medium/large golden beets
• 2 navel oranges (or any variety)
• 1 grapefruit (Ruby suggested), optional
• Greens of choice (I used a mix of baby romaine and blanched beet greens)
• Avocado Lime Dressing (below)

for the dressing (makes ~2/3 cup):

• 1/2 cup avocado flesh
• 1/4 cup coconut cream (the cream from the top of the can)
• 5 tbsp fresh lime juice, or to taste
• 1 tbsp agave nectar (or other liquid sweetener)
• 2 tbsp fresh orange juice
• 1 tsp grapefruit juice (optional)
• tiny pinch of salt

1. Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy. Check beets after 30 mins of roasting, and every 15 minutes thereafter. Cooking time will depend on the size…mine took 60-75 minutes.

2. With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets into wedges.

3. While the beets roast, prepare the citrus. De-pith and slice into segments (as shown in post). Set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.

4. Blend the dressing ingredients together in a processor. I used my mini processor and it worked well. Adjust seasonings to taste, adding more sweetener, juice, or salt if desired.

5. To assemble, add greens (I used a mix of blanched beet greens and baby romaine), followed by the beets and citrus segments, top with nuts, seeds, and/or cooked grains, and finally the dressing.

Here’s something I hadn’t done before…segment a citrus fruit. It’s actually much easier than I thought it was, thanks to a little help from The Kitchn.

How to de-pith and segment citrus fruit

• Chop off both ends of the citrus
• With a paring knife, carefully slice off the peel, rotating your way around the fruit
• Gently slice off any remaining pith (the white spongy part)
• Slice the segments of the orange, being sure to slice around the thicker skin- you just want the juicy insides.

For the dressing, I used my mini processor (that came with my immersion blender)…it worked perfectly and I didn’t have to dirty my big food processor. I use that mini processor so much these days.

To build the salad, start with a bed of greens (I used a mix of baby romaine and blanched beet greens), then layer beets and fruit. Finally, pour on the dressing. Feel free to add on nuts, seeds (hemp seeds are yummy), and cooked grains if you wish.

A delicious, energizing salad when you’re feeling in a spring clean mood.

If you roast the beets ahead of time, this salad won’t set you back more than 20 minutes and you can enjoy the healthful benefits of beets all week long.

Now who is ready for spring? It’s supposed to be 11C and sunny here tomorrow…bring it!

What’s your favourite way to prepare beets?

As I type this post, we’re getting a snow storm. It’s so beautiful out, but I can’t help but dream of the summer. I can barely remember what the forest looks like all green and full of life. Right now, it’s stark white and eerily still.

I don’t know about you, but I‘ve got a bad case of cabin fever lately. I get this urge to run races just to get outside, declutter the house, and buy a huge pineapple at the grocery store. I also feel like I’m slowly going to go stir crazy if I have to plant my butt on the couch for a second longer. I really can’t bring myself to watch another reality show either. I mean, Ice T and Coco…really?

I’d rather pick lint off my sweater.

But I find myself watching it anyways, while I pick lint off my sweater and tell Sketchie to stop eating it.

Mmm, lint. Yum.

Then I come to my senses and remember that Up All Night is on and everything is well in the world again.

If I’m feeling really desperate for warm weather, sometimes I’ll eat food that reminds me of the tropics. The tropical fruit that I usually pass up at the grocery store, is now a craving that can’t be ignored. It’s a splurge that just might save my sanity, at least for now.

Tropical Mango, Banana, Pineapple Kale Salad with Creamy Pineapple Lime Coconut Dressing

The next best thing to going on a tropical vacation. Let’s call this a staycation salad, shall we?

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Yield: 2 large salads or 4 smaller salads

For the dressing:

• 1 cup chopped fresh pineapple
• 1/4 cup fresh lime juice
• 3/4 cup coconut milk (I used So Delicious original, see below)
• 1/4 tsp kosher salt
• 1 tbsp chia seeds
• 1 tbsp coconut oil, melted

For the salad:

• 5 cups packed kale, stems removed and roughly torn
• 1 ripe mango, chopped
• 1/2 large banana, chopped
• 1/2 cup fresh pineapple, chopped
• 1 tbsp shredded dried coconut
• 1/4 cup roughly chopped macadamia nuts

1. In a blender, blend all dressing ingredients until smooth.

2. Meanwhile, prepare the kale and add about 2/3 of the dressing to the kale and massage it in with your fingers. While it marinates, chop the fruit.

3. Mix everything together, top with coconut and mac nuts, and serve.

This dressing is something I whipped up on a whim to pair with the flavours of the fruit. I usually have the hardest time making salad dressing (I’m so picky with them), but I loved this one immediately. It’s one of those dressings you can eat with a spoon too…seriously.

I used chia seeds to help thicken the salad dressing. They probably aren’t absolutely necessary, but they do help. I’m really not a fan of using things like xanthum gum as thickeners, so chia seeds are a nice, all-natural alternative.

Blend the dressing ingredients and let it sit and thicken while you prepare the kale. Now, pour about 2/3 of the dressing onto the kale leaves and massage it in with your fingers, letting it marinate while you chop the fruit and nuts.

Mix it all together, squeeze on some lime juice, and you’re good to go!

When I eat this salad, I don’t see a snow storm outside.

I see a sunny white sand beach, clear blue sky, and glistening turquoise water. I’m sitting at a beachside bar enjoying this salad with a sarong tied around my waist and a wide rimmed hat.

You are all there enjoying the beach too. HI!

We’re rehydrating with a tropical smoothie made with 1 cup coconut milk, 1/2 cup frozen pineapple, 1 frozen banana, and 1 tbsp fresh lime juice. Add some rum too…we’re on the beach, after all.

Life is good.

When I wake up from my dream, I feel like Cinderella after the clock struck midnight. Only instead of a glass slipper, all I’m left with is some questionable peach nail polish and a kitchen that needs a major cleaning. Pineapple juice is STICKY.

Should I wear my wide rimmed hat while I shovel the driveway?

I like to think there are a few different types of “breakfast people”:

• Those who prefer sweet breakfasts.
• Those who prefer savoury breakfasts.
• Those who enjoy a mixture of the two.

I think I’m somewhere in the middle, so I guess I would say #3. What about you?

While I don’t enjoy super sweet breakfast recipes, I don’t mind a bit of sweetness in the morning such as in a Vegan Overnight Oat Parfait or Green Monster. Sometimes, I also crave savoury things for breakfast and can’t fathom eating anything sweet in the morning. It really just depends on my mood. Last weekend, I woke up starving with a strange craving for a veggie burger, so I cooked one on the skillet and enjoyed it in an English muffin with hummus and salsa. Was it ever good. Eric thought I was crazy, but it turned out to be a great breakfast. I also love savoury oatmeal from time to time too.

Today’s recipe is a savoury breakfast recipe (or make that breakfast, lunch, or dinner…), after receiving quite a few requests from all of you savoury breakfast fans. I agree, there are more sweet breakfast recipes on the blog, but I will try to do some more savoury breakfasts too.

Given my recent discovery that I enjoy tofu, I decided to make my first tofu scramble and wrap it up in a burrito.

I’ve seen tofu scrambles all over the veg blog world and everyone always seems to have their favourite version. For my first attempt, I just threw together a scramble based on the ingredients I had in my fridge. That is the beauty of them. Tofu scrambles are very versatile, so if you don’t have the exact ingredients in this recipe you can just improvise. I guess time will tell if this is my favourite version or simply the first of many experiments!

High Protein Vegan Breakfast Burrito

This burrito is a great way to change up your normal breakfast routine. Best of all, it makes 4 servings so you can store the leftover scramble in the fridge and simply heat and go for a quick breakfast all week long. Feel free to play around with the ingredients and seasonings depending on what you have in your fridge. Don’t like tofu? Try swapping it out for black beans or chickpeas! Nutritional info is below.

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Yield: Four (3/4 cup) servings

Ingredients:

• 1 package extra-firm tofu, rinsed and pressed
• 1 tsp extra virgin olive oil
• 3 garlic cloves
• 2 cups diced sweet onion (about 1 medium)
• 1 cup diced potato (~115 grams or half a medium potato)
• 1.5 cups sliced crimini mushrooms (150 grams or about 9 mushrooms)
• 1/4 cup nutritional yeast 
• 3-4 tbsp minced fresh basil
• 2 tbsp minced fresh parsley
• 1-1.5 tbsp fresh lemon juice
• 3/4 tsp kosher salt (or to taste) + black pepper
• For garnish: chopped pineapple, salsa, Daiya cheese, green onion, Herbamare…or whatever you like!

1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally place several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water. Alternatively, you can use a tofu press if you have one.

2. Meanwhile, heat a large skillet with 1 tsp oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom.

3. Remove tofu from towels and dice on chopping board. You want the tofu very small (see picture below). Now, reduce heat to low and stir in the nutritional yeast, tofu, fresh herbs, lemon juice, and season with salt and pepper to taste. Continue cooking on low until potato is cooked through, only a few more minutes, if necessary.

4. Add 3/4 cup of the mixture on a large tortilla wrap, spoon on salsa, and top with Daiya cheese and chopped green onion if desired.

Approx Nutritional Info (per 3/4 cup, without wrap or garnishes): 183 kcals, 5 g fat (1 g sat fat), 331 mg sodium, 22 g carbs, 6 g fibre, 6 g sugar, 17 g protein.

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This baby packs in the protein. Add a wrap and it’s easily over 22 grams of protein per burrito.

I added 3/4 cup of the scramble to a large wrap, spooned on about 3 tbsp of salsa…

Topped with green onion and a sprinkle of Herbamare:

And wrapped it all up!

Eric and I actually had this for dinner last night as I was anxious to test it on him. I thought he was going to absolutely hate it, but to my surprise, he loved it. I think it lasted about 1 minute before it disappeared from his plate. It was also delicious served with some leftover Vegan Caesar Cocktail and pineapple.

Not a tofu fan?

Try swapping it out for black beans or chickpeas. Gently mash some of them up in the skillet (but leave some whole for texture). I’m sure that would be really tasty too!

Also, my sweet side can’t help but wonder what a sweet scramble would taste like wrapped up…crêpe style. I’ve been experimenting with some crêpe recipes lately, so I just may have to add a sweet scramble to the list…

Blog Stuff

My apologies for the blog being down yesterday morning. I’ve had several outages with my host lately despite the blog being on its own private server, so I’m really not sure what’s up. Hopefully the issue is now resolved or I may have to punch the computer screen in the face. hah…ok not really. Well, maybe.

Remember this fun layered salad I had from Whole Foods while in Arizona?

I believe I said, “Mark my words, this will be the first thing I make when I’m on Canadian soil.”

Ok, so it wasn’t technically the first thing I made (not even close if you could see all the recipe testing I’ve been doing), but at least I remembered to make it at all. Miracles do happen.

With a salad this simple, it really wasn’t difficult to recreate at home. The most difficult part was judging how much of each vegetable/grain I would need and then figuring out how many mason jars and servings it would make. There are a lot of scribbles in my notebook!

The first thing I did was test out my own version of the Oil-Free Orange Ginger Dressing.

After a few trials, I was happy with the dressing, keeping in mind how light and simple the Whole Foods dressing was. This isn’t a thick or hearty dressing, but simply a light accent to highlight the flavours in the salad. I also added in fresh lime juice to give it a fun twist! Love that kick of lime.

Now, moving onto the salad. I decided to do without the barley in the salad, because I really didn’t want to cook 3 grains on the stove top. Two is plenty for this salad! While I cooked the quinoa and wheatberries on the stovetop, I chopped the vegetables. Oh and I did without the tomatoes because out of season tomatoes are just tragic, aren’t they?

After everything was ready, I started layering, while looking at the original Whole Foods salad as I went. I made four 500-ml mason jars worth, with some grains leftover. The salad will last for about 5 days in the fridge, so this works perfectly for easy lunches to make ahead of time. I’ve also included the exact measurements in the directions, if you’d like to replicate the mason jar layering.

Or, if you aren’t into layering, just dump it into a big bowl or container and mix it up! This is actually what I ended up doing because I brought the salad for a family get together on the weekend. Or you could layer it, I’m sure, in a large glass bowl too. The salad turned out incredibly fresh, light, and just like the one I remember devouring from Whole Foods.

Make Ahead Layered Salad With Oil-Free Orange Ginger Dressing

Just like the Whole Foods salad, but now made in the comfort of your own home. With some advance prep work, you can enjoy this salad all week long.

Print this recipe

Inspired by Whole Foods.

Yield: four 500-ml mason jars, with a bit leftover

for the salad:

• 1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
• 1 cup uncooked quinoa (makes 2.5 cups cooked)
• 1 cup edamame
• 1 cup diced carrots (about 2)
• 1.5 cups diced red pepper (1 large)
• 1.5 cups diced green pepper (1 large)
• 1/2 cup finely chopped fresh parsley
• Herbamare or kosher salt, to taste

for the dressing (makes four 1/4 cup servings):

• 2/3 cup 100% pure orange juice (or use freshly squeezed)
• 1/3 cup 100% pure apple juice
• 1 tbsp apple cider vinegar
• 1 tbsp fresh minced ginger
• 1 tbsp fresh lime juice
• kosher salt, to taste (I used 1/4 tsp)

1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes, watching closely so it doesn’t burn. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5 mins longer than the quinoa.

2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.

3. When the grains have cooked, grab your 500-ml mason jars (if layering), and add into each: 1/2 cup wheatberries, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup quinoa, 1/4 cup carrots, 2 tbsp parsley, and 1/4 cup edamame per mason jar. You may have to push it down a bit. Repeat as necessary. Makes enough for 4 mason jars, with a bit leftover. Alternatively, you can just mix the salad together into a big bowl along with the dressing. Will keep in the fridge for 5-6 days.

Mark my words, this is one healthy salad that will keep you going all week long. Just don’t forget to have a piece of cookie dough fudge for dessert.

This battered chickpea recipe happened completely by accident.

Accidents don’t usually happen in my kitchen, unless we’re talking about the bad kind. Like when my processor exploded while making this pesto…

Or when the blender decided to erupt, exploding Green Monster lava all over the kitchen. Or those (many) times when I plugged in the electric mixer to discover it’s already turned on, shooting batter all over the place, as I scream for help.

This processor is the second Kitchenaid 14-cup processor that I’ve murdered, slowly and painfully over time. Actually, I broke the first one trying to process dates on the first try. It takes a real skill to break a processor on the first go around!

I’ve become so accustomed to this wonky processor, I don’t even bat an eyelash when it does weird things like ooze liquids. Eric walked into the kitchen the other day, looking with horror at the processor explosion. I tried to explain to him that this was “normal” and now he thinks I’m the crazy one.

Why do I get the feeling that I’m getting a food processor for Valentine’s Day?

Chickpea Basil Pesto

If your food processor isn’t broken, it’s all downhill from here. Use this flavourful, lightened-up pesto on sandwiches, fried chickpeas, wraps, tofu, crackers, and more.

Print this recipe

Yield: 3/4 cup pesto

Ingredients:

• 2 garlic cloves
• 4 tbsp extra virgin olive oil
• 4 tbsp fresh lemon juice
• 1 cup packed fresh basil, stems removed (30 grams)
• 1/2 cup cooked chickpeas
• 1 tbsp nutritional yeast (optional)
• 1/2 tsp kosher salt, or to taste

1. With the food processor running, drop in the peeled garlic cloves through the top opening until minced.

2. Scrape down the sides of the bowl, and add in the oil, lemon juice, and basil. Process until smooth, stopping to scrape down the bowl as needed.

3. Add in the chickpeas and optional nutritional yeast. Process again until smooth. Add salt to taste and process. You can add a bit more oil or water to achieve your desired consistency. Scoop into a jar or air-tight container. Will keep in the fridge for 1 week or so.

After making the pesto, I had some leftover chickpeas to use up, so I decided to lightly fry them in the skillet, adding seasonings as I went.

This was my first time making fried chickpeas…and oh my lanta they are good!!

I never thought I’d see the day when Eric would pound back chickpeas.  It was funny at first until he ate all of them on me…

“Battered” Fried Chickpeas

Bored of plain chickpeas? The nutritional yeast and seasonings give the chickpeas a thin coating and a ton of flavour, perfect for popping into your mouth. Keep in mind that the chickpeas don’t get crispy, but they do firm up a bit. I used garlic powder instead of fresh garlic in this recipe because the powder gives it more of a coating, like flour would. Add them to a salad, mix them up with chickpea pesto in a wrap, or just eat them plain. Note: You can also scale down the recipe depending on how many chickpeas you have to use up.

Print this recipe

Yield: 1.5 cups

Ingredients:

• 1 tbsp oil
• 1 (15-oz) can chickpeas, drained and rinsed
• 2-2.5 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/4 tsp Herbamare (or use kosher salt)
• freshly ground black pepper, to taste
• Pinch of cayenne pepper, optional

1. Heat 1 tbsp oil in a medium-sized skillet over medium heat.

2. Meanwhile, drain and rinse the chickpeas. When the skillet has pre-heated (chickpeas should sizzle on it), carefully add the drained chickpeas to the skillet. Be very careful as they will sizzle and crackle in the oil and it may splash you.

3. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in the rest of the ingredients to taste. The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts.

Enjoyed with the chickpea basil pesto, they did not last long!

Tuesday’s Post

Thank you for your kind words about the news (and patience for the blog crashing most of Tuesday morning). We now have over 3,000 of you signed up for the newsletter! I’ve started working on the first questionnaire and hope to have the first newsletter out in the next couple weeks. I just need to figure out how this beast works…

Bloggie Awards

The 2012 Bloggies are going down right now until Feb 19th, with bloggers nominated in all kinds of categories. Oh She Glows is nominated in the “Health or Wellness” blog category (along with many of my fav bloggers, like Caitlin and Leo). If you’d like to check out the nominees and vote for your favs in each category, click here. There are a ton of fun categories (and blogs) to check out.

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Today, I’d love to make myself feel better by reading about your kitchen appliance disasters. Tell me all about it…I know I’m not alone!

Also, do you have a food processor that you’re in love with? I’d love to hear about the brand/model you recommend (I get asked this a lot too, so I know many readers would love to read your input.)

Are pigs flying?

I think pigs are flying.

Wait, maybe tofu is flying.

I know what you are thinking…Ange is eating tofu?

It all started a couple months ago when my friend Sarah treated me to an incredible sweet and sour tofu dish for dinner. A heavenly sweet and sour glaze coated crispy baked tofu all served over steamed vegetables and wild rice. This meal was all I could think about for days! I haven’t tried a lot of tofu because I always thought that tofu bothered my stomach (I tend to have stomach pains after eating tempeh and seitan, for example), however this tofu meal did nothing of the sort. My stomach was fine and my taste buds were smitten!

A few weeks later, I was in the kitchen making a similar recipe…

Then, I made eggplant roll-ups with “ricotta” cheese and was also blown away.

[Both recipes may appear in a hopeful future cookbook, but if not, I will certainly post them!]

This week, I was struck with an idea to make a crispy breaded tofu to pair with sweet potato fries. I was inspired by a cornmeal tofu recipe in Veganomicon. One of the meals Eric always ate in university was chicken fingers and fries so I was curious if I could make a tofu version that he’d enjoy. It was a stretch, but I figured it would be an interesting experiment! You know how I love my kitchen experiments.

Well, lo and behold it worked…and we both inhaled this meal. Dipped in ketchup and served with roasted sweet potato fries, it was easily one of our favourite easy meals in a long time. I seasoned the fries and tofu with a lovely cinnamon/cumin/chili powder blend which went along nicely with sweet potato fries. I never thought I would see the day when we would both inhale tofu.

Crispy Breaded Tofu Strips & Sweet Potato Fries

These crispy strips could turn anyone into a believer…even my chicken finger loving husband.

Print this recipe

Yield: 2-3 servings

Inspired by cornmeal tofu in Veganomicon 

Ingredients:

• 1 package firm or extra firm tofu (I use organic, non-GMO, about 350 grams)
• 1/2 cup almond milk (or other milk)
• 1 tbsp cornstarch
• 1/3 cup cornmeal
• 1/2 cup breadcrumbs (use gluten-free if necessary)
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp chili powder
• scant 1/2 tsp kosher salt
• 1/4 tsp cayenne powder (for a kick of heat)
• 1/4 tsp onion powder
• 1 large sweet potato + 1 tsp oil + 1/2 tsp cinnamon + pinch salt + 1/4 tsp cumin

1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.

2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400F and grease 2 baking sheets with oil. Slice the potato into fries and then coat with 1 tsp oil, 1/2 tsp cinnamon, 1/4 tsp cumin, and a couple pinches of salt. Lay out on greased baking sheet.

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack and fries on bottom rack at 400F. Bake for 20 minutes, then flip the tofu and fries, and then bake for another 15-20 minutes until crispy. Remove tofu and broil the fries for a few minutes, watching carefully, until golden and charred in some spots. Remove and serve with ketchup!

The first thing I did was rinse and press the tofu. I put down a couple kitchen towels on the counter, then wrapped the tofu in another towel, added another towel on top, and then stacked heavy cookbooks on top. I let it sit for about 20 minutes. This simply soaks out some of the water in the tofu, allowing for a crispier result.

Meanwhile, I got my sweet potato on! I used 1 large sweet potato, added 1/2 tsp cinnamon, 1/4 tsp cumin, few pinches of salt, and 1 tsp oil. Mix it all together and lay out on a greased baking sheet. Set aside.

After pressing, I sliced the tofu into 9 strips (next time I would probably just do 8 so they are a bit thicker)

Then I dipped the tofu into the milk and cornstarch mixture, followed by the cornmeal/breadcrumb mixture.

Place on a greased baking sheet. Now bake the tofu and sweet potato fries simultaneously (tofu on middle rack, fries on bottom), for 20 minutes at 400F. Now flip everything and bake for another 15-20 minutes. Remove tofu and broil the fries for a few minutes, watching very closely!

Amazing, crispy, addictive tofu strips that were made for dipping in ketchup!

With the leftovers, I chopped up a couple strips and mixed it into a big salad for lunch. It was a great salad topper with a kick of protein. You could also layer these in a sandwich or wrap too.

If you try it out, let me know what you think!