Category Archives: tofu

Cheezy Broccoli Alfredo with Toasted Cashews


If you think Vegan food is boring or tasteless, then you can shut up now. Seriously!? Look at this bowl. LOOK at it. yum.

Make this recipe and you will be amazed at how a dairy free sauce can be so indulgent and yet so free of cruelty and garbage. You’re welcome.


2 1/2 cups of cauliflower, chopped

1 1/2 cups plain, unsweetened almond milk

1/3 nooch (nutritional yeast)

3-4 tbsp tahini

juice of 1 lemon

1 tbsp garlic oil* (1 clove chopped to sub, more if you like it garlicky)

2 cups of broccoli (to be steamed until crisp-tender)

1 cup toasted cashews (optional, but DUH…. don’t skip these babies!)

1 package of linguine, fettuccine, spaghetti, or whatever pasta you wish* (I used organic spinach and jerusalem artichoke pasta and it was ridiculously good…)

Step one:

Steam cauliflower prior if you wish, (cuts down simmering time, I popped mine in the oven-which was on at 425 for other items I was making- for 15 minutes in a dish with 1 inch of water and a cover, while I prepped the other ingredients, and toasted my cashews; smart!) otherwise add cauliflower, almond milk, garlic oil, tahini, lemon juice, and nooch to a pot, stir as well as you can, and bring to a boil. Lower heat and simmer for 20-25 minutes until cauliflower is very soft. **SEE STEP TWO!**

(Turn off heat and let it sit for a few minutes to cool down enough to blend safely.)

Step two:

With 5-6 minutes left in cauliflower/sauce cooking time, start your pasta, and steam the broccoli. When Pasta and broccoli are cooked, remove from stove, and place in a large serving dish. Take cauliflower/sauce and blend until smooth in a blender or with a hand blender. Season with salt and pepper, and taste, taste, taste!

*you’ll want to eat it by the spoonful. It’s that good.

Toss with pasta and broccoli when ready, and garnish with freshly toasted cashews. Eat immediately! YUM!

You can easily have two portions of this and not feel guilty. There is NO dairy and it’s actually HEALTHY for you! Not chock full of artery clogging garbage that makes you want to nap afterwards. This dish is fiberlicous and won’t weigh you down.

Unless you’re like me and you eat a TON of it. In which case, you might want to sit for a bit.



The soul-warming, cure-all soup + a workout!

Yay for soup! and BOO that it’s cold enough here in Connecticut to still “need” it. ugh.

Oh well. This is your go-to, bona fide cure-all soup. I even made it weekly when I was breastfeeding because it was an amazing milk-increasing elixir, that also tasted great. I may have posted this before, but I’m posting again because it’s amazing! It’s chock full of ginger, sweet potatoes, and sweetened with a touch of sugar. You could use stevia, but brown sugar or coconut sugar are best for the flavor. If you’re sick with the stomach flu, sniffles, or any other ailment, and your soul needs a warm-up, this soup is for you. It is of Taiwanese origin, and a favorite recipe that I’ve picked up from my awesome mother-in-law. AND, it’s so easy to make! If you’ve got a crock pot, it’s even easier. Let’s get started.

The soul-warming, cure-all soup 

3-4 medium sized sweet potatoes, peeled, and chopped into big chunks

1 meg sized ginger root, sliced and gently crushed (to release extra flavor)

1/3-1/2 cup coconut sugar (substitute with sweetener of your choice. I have used agave syrup before, about 1/4 cup)

filtered water (4-5 cups)

Grab your crock pot, or a big soup pot on your stove. Peel and chop your sweet P’s about this size:

These are Trader Joe’s Organic sweet P’s. Love em’!

Smash and chop your ginger- I chose a med sized guy, and actually didn’t use the extra nub shown in the picture.

Organic ginger! from my local Mrs. Green’s natural market.
sliced and gently smashed. Not too loud! Sleeping baby in the next room!

Add your chopped sweet potatoes, and ginger (again, I’m using a crock pot.)

Haven’t used this guy in a while! Perfect excuse to dust it off 😉


Fill pot with filtered water until potatoes float and are covered.

it’s about 1-inch from the top of the pot. Don’t over fill! It will eventually come to a simmer, and might sizzle over…

Set your crock pot to high, and put time up to 5 1/2 or 6 hours. If you’re one the stove top, low-medium heat is best. Too high of heat will cook some of the nutrients out of the sweet P’s and ginger too quickly. These babies like a slow simmer. Probably about 45-60 minutes stove-top, or more, until potatoes are nice and soft. When using the crock pot, at the 5 hour mark (or before you serve, from the stove-top), add your sugar. Adding in the beginning makes the soup taste different (not sure how), and also doesn’t allow the sweet P’s to cook as well. I always add it in the end, taste and add more if need be. Best to start with 1/4 or 1/3 cup and increase as needed. I’ve never used more than 1/2 cup. The potatoes are sweet as they are, and too much sugar will make it yucky! If you’re not keen on the super-gingery feel, then start with 1/2-3/4 of a ginger root. I love a spicy soup so I go all out and use a big guy! 🙂 Serve hot, and eat frequently. Easy on the stomach, and perfect for any time of day. Thank the Taiwanese folk for this lovely soup! and enjoy!


Eat clean, save green, and stop disease in it’s tracks.


p.s. Here is a butt-busting workout for your thighs! YOWSA! I’m sore!

pretty tough for a 30 minute video! Watch out for the Sidewinder Mt. Climbers + plank raises! *killer* (yeah imagine that fun move….)

Smoky BBQ and Sweet Onion Tempeh Sandwich

I know I’ve come up with some great sammie’s before… but this one might top them all! I think it’s the best one yet. It’s spicy, sweet, smoky, and delicious. Packed with protein, fiber, and freshness, it’s perfect any time of day. Have one for breakfast!

Smoky BBQ and Onion Tempeh Sammie


2 slices of flourless, sprouted wheat bread, toasted (Ezekiel, Trader Joe’s, Alvarado St. Bakery, etc.)

handful of fresh greens of your choice (I had a combo of chopped organic chard and collards)

a big spoonful of dijon caramelized onions (recipe below)

2 slices of smoky grilled tempeh (recipe below also)

a nice smear of your favorite BBQ sauce on the tempeh

Now, eat that sammie! This will help cure any level of hunger. You might just have two though…. add in your own variations! I bet some roasted veggies and Veganaise would be awesome too. Enjoy!

see below for recipes! And get out there and buy your own veganomicon book!

Smoky Grilled Tempeh (very similar to tempeh bacon!)

on my Orgreenics grill pan, I can cook this all year round and still get that grill feel.

(today’s recipes are courtesy of Veganomicon; I doubled the tempeh recipe because I had two packages of tempeh I wanted to cook! I double all the ingredients except the smoke and syrup, I did 1 1/2 of each. Still tasted awesome!)

1 package of organic Tempeh

3/4 cup of organic veggie broth

2 tbsp soy sauce, or Bragg aminos

2 tbsp ACV (apple cider vinegar)

2 tbsp liquid smoke

2 tbsp olive oil 2 tsp pure maple syrup (more if you want a sweeter marinade)

2-3 cloves garlic, crushed

In a medium sized pan, bring enough water to boil, to cover the amount of tempeh you have. Slice into small triangles, or like I did, into “steaks”. Cut each block of tempeh in half, then each square in half- making two rectangles, and then slice the rectangles width wise into thin rectangles. Turn to med-low, and placed tempeh in the boiled water for 10 mins, covered. This softens the tempeh a bit, takes some of the bitterness out, and preps them to take on a good marinade. Make the marinade while the tempeh is cooking.

Whisk all ingredients together well and using tongs, carefully place the tempeh into the marinade. Cover and let sit for 1-2 hours. Turn once during that time to ensure even marinating. This was easy to make during nap time! Corinne slept over 2.5 hrs, so I had ample time to prepare and cook. I marinated for about 1.5 hours. Overnight would probably be even better! You can broil these in the oven, pan fry, or grill. I used my indoor grill pan, for some good “grill marks”. Each side took about 5-7 minutes on med heat. I have an electric stove, so it kind of sucks for cooking (takes long to heat up, uneven temperature and cooking, stove stays crazy hot when you’re done….) On a gas grill, or  an actual outside grill, times would be less. Baste each side with extra marinade while cooking. I basted them one more time with the marinade after I placed them on my serving plate. Becuase… why not!? Serve as a side dish, a main protein, or on a SAMMIE! :p

Sweet Dijon onions

Sandwich candy!

2 tbsp olive oil (I used garlic olive oil)

2 large vidalia onions, quartered and sliced as thin as you can (I actually used regular white onions, and it was still very sweet)

1/4 mirin (could use white wine, I used mirin)

2 tbsp pure maple syrup (I used Trader Joe’s Organic Agave, syrup blend)

1 tsp white balsamic vinegar (could also use red wine vinegar)

1 tsp dijon mustard

pinch of salt

Saute onions in oil until they are soft and honey brown. This is done best over med-low heat. Too high of heat will crisp up some onions, and you want them to stay soft. When they’re ready, add in your whisked ingredients, and cook for another 30 seconds or so. Remove from heat and serve warm! This goes perfectly with the savory/salty/smoky flavors in the tempeh and BBQ sauce for the sammie I made. I would also go well over sauteed greens, rice, grilled veggies, or just by the spoonful. It’s really sweet! Almost like candy. Enjoy! :p

Thanks to Veganomicon for these great recipes, and my own taste buds for the awesome sandwich combination. I hope you enjoy this as much as me! If you’ve got a few hours of free time, this is totally worth the prep. Plus you’ll have plenty leftover for other sammies, meals, and for snacking. It’s all clean, and fresh, and vegan! Always vegan.

Here is the veganomicon Pinterest board! YUMTASTIC

eat clean, and animal friendly!



a damn good chocolate chip cookie

SERIOUSLY. Who doesn’t like a chocolate chip cookie!? FOR reals.


This one is easy. It’s very low fat, and OIL FREE! yippee! It’s also tasty, chewy, and moist. All the best things a cookie should be.

Stop what you’re doing and make them now.

Vegan Chocolate Chip cookies

2 very ripe bananas, mashed into liquid

3/4 cup of applesauce (*I used a serving of trader joe’s applesauce with cinnamon, it was just too convenient!)

1/2 cup brown sugar

1 tsp vanilla

2 cups whole wheat flour (or flour of your choice, could make this GF)

1/2 tsp baking powder

1/2 tsp baking soda

3/4-1 cup chocolate chips (vegan, carob chips, dark chocolate)

Preheat oven to 375. Mix all wet ingredients well, until as smooth as possible. Blend it if you can! I chose for a chunkier mix because I didn’t want to turn on the blending while my little boo is asleep.

you gotta get rid of those brown bananas! why not make COOKIES….
only 1/2 cup sugar is needed, these are super sweet with the chocolate chips, and apple/banana mix!

When wet ingredients are mixed well, fold into dry ingredients. Use a rubber spatula, and works those arms! This batter will be thick. Add in chocolate chips, and scoop onto greased tray. I have a silicon baking mat, which is AMAZING and perfect for oil-free baking. Easy to use and easy to clean! I made mine BIG. Because I like a big ass cookie….. what?!

ugh so goooood! Go ahead. Take a batter sample. No eggs, here! No tummy ache 🙂

Bake at 375 for 10-12 minutes. I turned off the oven at 10 minutes and left them in there for another 4. They came out perfect. Chewy, soft, sweet, chocolatey. All the things a cookie should be! You don’t need oil and eggs to make a good cookie. I’m going to give one to my little boo for breakfast, because you know what? They’re that healthy. Ok… I’ll give her some yogurt and maybe a smoothie too. But that just goes to show how not bad these are for you. 🙂

Serve warm with your favorite no-cow milk. xxoo

Enjoy your weekend! I’m going on a road trip, so I might not post a recipe until I get back, unless I have an epiphany. Perhaps I’ll find an awesome vegan spot in my hometown and tell you about it. Til’ then…. toodles!

Eat clean, and green. ❤


Easy Onion Miso with Nori+Kale

the goods!
the goods!

I’ve been waiting to dive into my new organic miso paste! The easiest thing I know how to make with it is Miso soup. I know there’s dressings out there, and other soups, or stews that people add miso to. I’m working with the traditional Miso soup for now. I will be more adventurous later. SO what is miso? Well it’s basically fermented soybean paste. It can also include fermented barley or rice too. The miso I have is a mild ‘white’ paste with brown rice in it as well. The fact that it is fermented is the key to its nutritional benefit. It’s chock-full of live and active bacteria that flourish in your gut providing you with immunity, better nutrient absorption, and even anti-aging benefits! (That’s why Asian folk are so beautiful and age so gracefully, obviously!!) It also has vitamins B12, B2, E, and K. It even has tryptophan, so it could help you sleep better! Have a bowl before bed, and those little bacteriums will just get right to work on your belly while you rest.

Miso is made by adding a yeast mold known as “koji” to soybeans (and other grains) and allowed to sit for an extended period of time; months and years. Don’t be weirded out, this is some cool sciency-shit! Stay with me! When fully fermented (to the level desired whether mild or strong) the beans are then grinded into a paste. voila! Miso. It can be kept for up to a year in your fridge if properly stored. But it won’t last that long, because you’ll be making soup and dressing all the time! ALRIGHTY…. let’s get to the soup-

Easy Onion Miso with Nori+Kale

1 white onion sliced very thin- half moon sized

1/2 cup of fresh chopped kale

1 sheet of dried Nori seaweed (or other sea veggie if you have it on hand)

2 cups organic veggie broth

1 cup water

1/2 tbsp sunflower oil (other light oil like coconut would do as well)

2 1/2 tablespoons miso paste (of your choice)

Slice onions and saute them in a medium sized soup style pot with a bit of oil. They will have more flavor the longer they are cooked, try to brown them a bit!

if I had a mandoline slicer, they’d be thinner. boo.

When they are cooked until soft and a bit brown, add veggie broth and water. Bring to a boil, and add miso paste. Stir with a fork or spoon to incorporate the paste. When fully dissolved, turn heat low to simmer.

fully incorporated and ready for veggies!

Add your kale, and Nori seaweed. If you have silken tofu, add some of that too! Protein!

Very thinly sliced mushrooms would be perfect as well. Shiitake would add a superb earthy flavor. NOM! Next time…..


kale wilts nicely in this soup; doesn’t take long.
Nori is in. Time to EAT!

Taste and serve immediately! If you like it a little saltier, add more miso, but do so with 1tsp at a time… or else it will be really salty, and you’ll be chasing it with more broth or water, and it won’t be as good. My MIL gave me a great miso soup tip: When adding more miso, ladle some broth into a separate bowl, and dissolve your miso in there, THEN add it back to the pot. Taste and repeat if you want more. This way it’s more evenly incorporated. Otherwise there can be little chunks of miso in the soup that will dissolve later, adding to the saltiness.

Enjoy! Top with fresh scallions, and serve with vegan dim sum, fresh brown rice, and sake to finish.

I’ve never had sake, so I don’t actually know what I’m talking about. And it sounded fancy :p


go go carrot cleanser

4-5 medium carrots

1 cucumber

1 lime

1/2 apple

2 mandarins

2 inch hunk of ginger

+h2O to dilute

juice for life!

Monday’s-a-comin’! Get ready for another week.

Eat clean, save some animals, and stop disease in its tracks. ❤



Friday foodie stuffs

When I don’t have to work on fridays, I can spend ample time in my lair *ahem* I mean kitchen. I have my new cookbook, Veganomicon, fresh foods from Fairway (rediscovered),  Trader Joes goodies, and my appetite. WOO! So I made some hot sauce glazed tempeh, some lemony-sagey purple potatoes, some broth steamed veggies, some green juice (plus a fun new way to drink water!), and basically ate everything I could get my hands on. But when you’re eating plant based, and clean, that is no problem. 🙂

Green juice cleanser!

Green Juice cleanser

4-5 slices of cucumber

3-fingers pinch of cilantro

1 red apple

1 cup chopped kale

juice of 1 lemon

1 tsp spirulina

6-8 oz coconut water

Blend and strain. I feel like I do my best green juices with the nutribullet, and other root veggie juices with my juicer. I like to switch on and off between the two. This was tangy but sweet. A nice finish to a long day of eating clean and green! I took the pulp and put it into about 4 ice cube’s worth of the tray. Those will do nicely in a fruit smoothie that needs some green. And there’s virtually no waste. POW!


Broccoli+cauliflower, seasoned with salt and pepper, in a casserole dish with a cover, steamed for about 10-15 minutes in the oven at 375. Easy and quick! I was cooking the potatoes at the same temp and I needed another reason to have the oven on. I really hate using it for only one item. It’s such a waste of energy! Tomorrow I will make a few batches of cookies and scones I think…. 🙂 another good reason to have the oven on. NOM!

The purple potatoes were OK. just OK. And I’m being honest about that. It was a first time recipe try, and I don’t want to share it just yet until I’ve made it awesome! Funny enough my husband said “I don’t think I like sage.” This might be the first time he has said he didn’t like something of mine. *GASP* I know, right!? See!? That’s why I won’t share it. If HE won’t eat it….

I ate them and like them, but the texture was off, and they were kind of bitter. Oh well. Next time!

The Hot Sauce glazed tempeh was from the Veganomicon cookbook, and I will post about that another day. When I have a good set of other goodies to combine it with! I seriously could have eaten the whole block of tempeh myself. I did however, make a sammy with it. The flourless whole wheat berry bread from TJ’s, avocado, and spinach. Toasted. WOWSA. So good. To be continued, on that!


If you’re familiar with my blog, you know I like sweet things. The Soy Creamy from Trader Joe’s is simply perfect. And what’s not to love about fresh fruit!? Fairway has their strawberries on sale, 3/$5! That’s a friggin’ steal! They weren’t organic, but I decided to just buy a boatload and enjoy them anyways. These are fresh sliced on my ice cream, with fresh banana, and some chocolate sprinkles.

This is why I don’t have a six-pack. It could also be that I don’t work out enough. Well, spring/summer are here soon and that means I’m more likely to be active since the weather won’t  (hopefully) suck! I know. That’s a sorry excuse. I’m working on that, ok?

the bible (Veganomicon) and my Cilantro-Cuke water!

If you’re in instagram, go ahead and follow me! @sarahveganlove

If you love a green smoothie, my IG pal @greensmoothieluv has awesome pics and tips! Today I tried her Cilantro-cucumber infused water. It was so tasty! I can’t wait to make it again! Easy-peasy:

4-5 slices of cuke

3 fingers pinch of chopped cilantro

filtered water. Drink and refill! MMM!

(then I tossed them into my green juice, if you caught onto that)

Stay hydrated!

Have a good weekend! Hopefully I’ll have something new, successful, and tasty to share with you. ❤


Taco Time

Have ten minutes, and an appetite? Good. Make this.

I picked up some Trader Joe’s crunchy taco shells (Vegan item alert!) and some limes, cilantro, and more black beans. We seem to run out of those items quite frequently! If you’re quick with the chop, squeeze, stir, and heat, + you’ve got mouths to feed, this is your lunch time go-to meal. I whipped this up for Mom and I before she left to go back home to NY.

I miss her crazy ass already! :o)

Colorful and flavorful. YUMTASTIC!

Crunchy Black bean & Rice tacos

1 can unsalted organic diced tomatoes drained & rinsed

1 can organic black beans, drained & rinsed

1 cup cooked brown rice

1/2 cup well-rinsed (it can be gritty) chopped cilantro

juice of one lime

2 tbsp of trader joes Taco seasoning* (if you don’t have this, sub 2:1 ratio of chili powder:cumin, garlic powder:dried onion , salt:pepper, pinch of cayenne.)

salt & pepper to taste

guacamole* (see my quick recipe below if you don’t have this hanging around either)

Taco shells

Toss your beans and tomatoes into a bowl with the rice. Add in your seasonings + cilantro and lime juice. Stir well and taste. I zapped mine in the microwave for about 1 minute, just to warm it up. You could do it room temperature too. Yummy! Line Taco shell with guac and then your B&R mixture, plate, and manje.

Guac- I had some almost dead avocados, so I quickly mashed them up (2), and seasoned with garlic powder (few good shakes~ 1tsp), S&P, handful of chopped cilantro, juice of one lime, and 1/2 tsp cumin. Usually I add Jalapeno and onion, but I had neither of those items, plus I didn’t want them to be TOO spicy.

The combination of the spices in the guac and the B&R mixture was flavorful but still quite a kick in the mouth! Trader Joe’s Taco seasoning is a bit on the spicy side. I had about 2 tbsp left from a previous recipe and that was just enough for the B&R. I honestly didn’t even feel like I was missing out on dairy, with no cheese or sour cream. I never liked sour cream on my tacos before, and the cheese cravings lessen with each passing day. 🙂

I had two tacos, plus 1/2 of my kid’s taco, plus about 2/3 cup leftover of the B&R mixture. I’m finally full! Ok…. and I had a mini-soy creamy, ice cream sandwich too. Now I’m drinking coffee. Satiated for now! The first day post-run is always a tough day for me with eating. I hardly feel full! I guess my metabolism is amped up. Or I’m bored. I digress.

The avocados, black beans, and brown rice should provide enough protein to last me until post-nap toddler snack time. Until then…. it’s quite time for mommy. *ahhhhh*


Eat clean because seriously…. have you priced disease lately?! :p