One pan. Tons of veggies. Feeds a crowd. Great for any meal. Anti-oxidant powerhouse. This sheet pan veggie frittata ticks all the boxes. Mix everything together in a bowl, pour into a sheet pan and bake. 20 minutes later, you’re ready to eat!
Category: Vegetarian
Vanilla Chia Seed Pudding with Homemade Cashew Milk
Although you can find thousands of chia seed pudding recipes online, I thought is was worth posting one more. This easy pudding is naturally sweet and creamy with an added crunch from chia seeds. Using homemade cashew milk, you get the full nutrient profile of the cashews ( but you can swap any milk of…
Pickled Red Beet Eggs
My family is from central Pennsylvania (Pennsylvania Dutch territory) and red beet eggs where always on the table at family gatherings. As a little girl, I loved the reddish purple eggs because they reminded me of Easter eggs but I was not a fan of the red beets. Thankfully, my palate has expanded and red…
Caprese Avocado Toast with Cottage Cheese
This is my first post in a series of higher protein breakfast options. Protein at breakfast can be extremely helpful for setting the calorie tone of the day. You’ll be less likely to crave that mid-morning donut if you start out with a dose of AM protein. Balancing the protein with high fiber carbohydrates and…
Tofu Pizza
A quick and simple version of pizza with no crust in sight! Tofu steps in as the pizza base. It’s a wonderful way to introduce tofu to those skeptical of soy because it has all the familiar flavors of pizza. And, it’s ready to eat in under 10 minutes.
Grilled Cheese Tofu
If you’re skeptical of tofu or just need a new recipe, this one’s for you! It couldn’t be easier with only 4 ingredients. Simply pop the tofu under a broiler. But what really makes this special is the egg and parmesan mixture that is placed on top of the tofu. Once under the broiler, the…
Chickpea Pasta with Silken Tofu Tomato Sauce
I’m introducing three food items you may want to try: Banza pasta, silken tofu and nutritional yeast. Banza pasta is a new, gluten-free pasta made from chickpeas. Silken tofu is a creamy version of tofu and nutritional yeast is a savory vegan substitute for Parmesan cheese. This dish is power-packed with plant protein, meeting the requirements…
Shredded Tofu Stir Fry with Shitake Mushrooms
Sometimes changing the texture of a food can transform an entire recipe. This brilliant idea of shredding tofu from Melissa Clarke at the NYTimes completely changes the way you’ll think about tofu. Shredding it allows the tofu to absorb more flavor and get coated in the sauce. It’s deliciously combined with umami rich shitake mushrooms…
Soy-Glazed Tofu with Crispy Mushrooms
If you’re not a fan of tofu, this pan-seared, crispy tofu dish adapted from bon appetit Healthyish might change your mind. Browning the tofu adds much-needed texture and paired with the intense flavor of the mushrooms and soy glaze makes this meat-free dish a winner among both vegetarian and carnivores. I suggest using oyster and…
Crispy Tofu Gnocchi
This recipes is probably one of the best ways to use tofu. It takes just a few ingredients and a few steps to create these crispy little nuggets. I love that they have a firm, crispy exterior and are soft inside. These gnocchi can be served with your favorite sauce, like a marinara or pesto…
Tofu Pizza
A quick and simple version of pizza with no crust in sight! Tofu steps in as the pizza base. It’s a wonderful way to introduce tofu to those skeptical of soy because it has all the familiar flavors of pizza. And, it’s ready to eat in under 10 minutes.
Pan-Seared Tofu with a Sweet and Sour Sticky Glaze
Firm tofu gets coated in cornstarch then pan-seared until browned on both sides. The sweet and sour sauce is added to the seared tofu and as it sizzles in the hot pan, creating a thick, glossy glaze that adheres to the tofu. This is a fast and easy way to make intensely flavorful tofu. If…