Guys, can you believe grill season is nearly upon us????
Well I certainly can’t. I had to do a double take this morning when I checked my calendar and realized we’re halfway through the year already. I don’t know about you but I think this is gonna be an awesome Summer and I’m excited!
Everyone knows that no Summer would be complete without some great grill recipes and that’s where this one comes in. Today I’m doing something I haven’t done in a while, teaming up with a great brand. This recipe gets it’s popping flavors from Maille Mustard, which is basically your grill best friend. I specifically used the Maille Old Style Mustard in this recipe, but any of the others can mix and match instead. I just happen to love a grainier mustard.
For the tofu in this recipe you definitely need to get the extra firm type, and make sure you press out as much water as you can beforehand. You don’t want the tofu to be falling apart when placing on the skewers or grilling!
For the sauce, I kept things very, very simple. In fact, it’s nearly two ingredients depending on what you’d like to use and how much spice you prefer. It’s just the mustard mixed with Asian sweet chili sauce. I used the Thai kitchen brand but if you use one that isn’t very spicy I’d recommend adding something spicy as well. Wasabi works really great here.
Oh, and speaking of spices, I forgot to mention the seasoning I used. It’s the “Everything but the bagel” seasoning from Trader Joe’s. If you can’t buy it where you like you can simply salt and pepper to your taste and possibly add a little onion powder and sesame seeds to garnish.
These would make the perfect starter or main dish. I made them to go in my most recent meal preps and they were just the thing. Also, as pictured here, I love having them with some veggies and cooked rice or other grain.
However you decide to serve them, I know you’ll love them.
Sweet Hot Mustard Grilled Tofu Satay (Vegan+GF)
Take your grill game to the next level with these amazing, and flavorful skewers.Prep Time 35 minutesCook Time 45 minutesServings 6 - 8 servings
- 2 blocks extra firm tofu 14 ounce
- 10 - 12 skewers soaked in water for 30 mins if wooden
Sweet Hot Mustard Sauce:
- 1 7.3 ounce jar Maille Old style mustard
- 1 cup Asian sweet chili sauce
- 1 - 2 tablespoons hot sauce, wasabi, or horseradish or to taste
- 1/2 teaspoon minced garlic optional
- 1/4 teaspoon sea salt
- 1- 2 teaspoons everything but the bagel seasoning
Cut the tofu into 1 inch pieces and place in a large bowl.
Mix the ingredients for the mustard sauce until smooth and adjust the heat level to your taste by adding some hot sauce or whatever you'd like. Measure out 1/2 cup of the sauce and pour over the tofu pieces. Gently toss them to coat completely and set aside to marinate for at least 30 minutes.
After half an hour, place the tofu pieces onto skewers. I made about 12 skewers with 4 - 5 pieces on each.
Heat a grill or non-stick griddle pan on medium high heat. Place the tofu in and cook for a few minutes on each side until charred. Pour over any remaining marinade over the top before flipping. Depending how big your pan is you may need to do it in two batches.
Alternatively, you can bake these at 400 degrees F on a parchment lined tray. Cook for about 30 - 35 minutes until golden, flipping halfway through.
Sprinkle with some 'everything but the bagel' seasoning and serve with additional mustard sauce.
What time is it? Sushi Time!
To be honest, I never acquired a taste for sushi until I was in my teens. I didn’t like the fishy taste of the seaweed and I especially didn’t like idea of raw fish, which I like even less now. Yeah, you won’t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables.
In the past I’ve done all kinds of sushi with things like sweet potato or avocado but today I wanted to keep it really simple. As for the rice, I happened to have some cooked black rice in my fridge and I’ve never tried adding to sushi so I thought it was about time.
Personally, I really enjoy black rice over any other variety. It tastes very much like brown rice but with the added bonus of lots of antioxidants. I also just love the look of it. Once it’s cooked it gets this lovely almost purple color. So pretty.
Funny story, the last time I bought black rice the bag apparently had a little hole in it. When some of the dry rice spilled on the pantry floor my family saw it and thought we had mice around because the small pieces look a little too much like pest droppings. Haha, I had a good laugh when I informed them I was the pest to blame.
Anyway, I’m so looking forward to Spring and I thing my craving for fresh veggies is a huge symptom of that. I hope you decide to try this combination or at least let it inspire you to make some homemade sushi with everything you like.
Black Rice Vegetable Sushi Rolls (Vegan+GF)A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.Prep Time 25 minutesCook Time 40 minutesTotal Time 1 hour 5 minutesServings 4 servings
- 1 cup uncooked black rice
- 1/2 teaspoon Himalayan pink sea salt
- 2 tablespoons sushi seasoning *see note
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 large carrot julienned
- 1 cup red bell pepper thinly sliced
- 1 medium zucchini julienned or cucumber if you prefer
- 1 bunch fresh radishes thinly sliced
- 8 sheets roasted nori sushi seaweed
- tamari soy sauce or coconut aminos for serving
Cook the rice according to package instructions until al dente. (If using pre-cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi. (Cold rice is the best to work with.)
Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Cut and layer your veggies to form a line from side to side.
Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Use a very sharp knife to slice through the nori and make sushi pieces.
Serve with any of your favorite sushi condiments.
*The sushi seasoning is a great addition if you'd like a completely traditional sushi flavor but it's not necessary. (I usually skip it actually) Same for the sugar and vinegar.
Anyone else craving some wholesome goodness?
I’ve been so inspired recently by all of the pretty and healthy bowls that everyone has been making. All of the modern, hip food bloggers are doing them. There are a bunch of different names for them; buddha bowls, nourish bowls, quinoa bowls, there’s even the smoothie bowls going on. Basically, everything is in bowls and if it’s not then you aren’t doing it right.
My main goal for this recipe was to keep things really simple and I even took some optional short-cuts/cheats for my own bowls. The first step is to make the “parm” chickpeas which are way easier to make than you might think. It’s a simple combination of nutritional yeast, garlic powder, and salt and pepper to your taste. Then you roast them until crispy and your all done.
The aji ranch is definitely something I’ll be repeating. Aji is like the standard hot pepper that I became familiar with when we lived in Chile. It may not be the easiest thing to find depending on where you live but it can be easily replaced with another hot pepper sauce like sriracha or any that you like. It takes all of 2 minutes to stir together and is the perfect flavor compliment to these bowls.
As for the “grain” in this recipe I was going to do quinoa until I realized I was almost out of it, hence the fact that I cheated a little. I used some of those ready to eat rice packets that you can get at most grocery stores. The one I used was brown rice and quinoa, however, you can use plain brown or white rice, couscous, barley, or quinoa. Basically any grain that you prefer. Although, if you want them to be gluten free then go with whatever gluten free grain you like obviously. These are super adaptable so make them your own.
Lastly, for the veggies I cheated again. I used a pre-mixed bag of stir-fry vegetables that had broccoli, brussels sprouts, carrots, snow peas, kale, red cabbage, and mushrooms. I steamed them with only the most basic seasoning and added them to the bowls.
If you haven’t caught on to this by now, I’m trying to relay that these bowls are completely customizable. Let me know what you think and what changes you make to your recipe because I’d love to hear.
Veggie Grain Bowls with Crispy "Parm" Roasted Chickpeas & Aji Ranch (Vegan+GF)
Simple meals are the best and the easier the better. These bowls are perfect combination of a few really easy components.Prep Time 15 minutesCook Time 30 minutesTotal Time 45 minutesServings 4 -6 servings
Crispy Parm Roasted Chickpeas:
- 2 cups chickpeas cooked (not rinsed)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 cup plain non-dairy yogurt
- 1/2 teaspoon onion powder
- 1/2 teaspoon parsley dried
- 1 tablespoon Aji pepper sauce or any sauce such as sriracha
- 1 teaspoon worchestershire sauce be sure your brand is vegan
- 3 cloves garlic minced
- 4 -5 cups mixed vegetables any that you like
- salt and pepper to taste
- 1 teaspoon garlic powder
- 4 cups cooked brown rice or any grain you prefer
- 4 cups fresh spinach
Crispy Parm Roasted Chickpeas:
Preheat oven to 375 degrees F (190 C) and line a baking tray with parchment. Drain cooked chickpeas and pour them into a medium mixing bowl. Add the seasoning and toss to coat evenly. Spread the chickpeas out on tray in an even layer and place in the oven to roast for 15-20 minutes until browned and crispy. (Take them out after about 10 minutes to turn for a more even roast.)
Stir together the ingredients for the ranch and set aside until ready to make up the bowls.
Pour veggies into a large skillet and add about 1/2 an inch of water. Cover with a lid a place over medium high heat to steam for 6- to 8 minutes or until they reach your desired tenderness. Remove from heat and season with garlic powder and salt and pepper to taste.
To make the bowls warm your chosen grain (if not already hot) and scoop desired amounts into bowls along with the steamed veggies, fresh spinach, and roasted chickpeas. Drizzle aji ranch over bowls as desired or serve along side.
I’m feeling some serious taco Tuesday vibes today, what do you think?
Wow, it feels like it’s been ages since I’ve added a fresh recipe to the blog. Oh yeah, it has! This whole deal with moving a website has been way more than I bargained for if I’m being honest. I’m happy to say that I’m nearly done sorting everything out but I was just dying to share a recipe today. I mean, I haven’t added a new one all year!
These bowls are a nod to the popular restaurant chain’s menu item, sofritas. I’d never actually tried this, much less made it, until this past Summer. My cousin came to visit and asked if I’d ever made it before and you guys know I’m a sucker for trying things I’ve never tried before. Anyway, I feel like she deserves the credit for this very belated recipe showing up today.
The rest of the bowls are pretty self-explanatory. I went very simple with everything except for the rice and the sofritas. If you’re making this for your family you can obviously change up what you put in your bowls. You can also skip making the Spanish rice and simply serve plain steamed rice if you like. Using this all as filling for tacos and burritos is also an option. Oh, or make loaded nachos!
Now let’s talk a bit about the sofritas. For anyone who’s unfamiliar with Chipotle, you may be wondering what it even is. Well it’s basically taco seasoned tofu and it’s surprisingly delish. I honestly don’t use tofu very often but it’s been growing on me recently. As for the cooking method, you start by “frying” the tofu. I know it’s typically done with oil but I’ve left it as optional in the recipe.
One of my New Year’s resolutions has been to cook without oil as much as possible. I feel like it can be an unnecessarily controversial subject whether oil is healthy or not but personally I just don’t see the need for it in a dish like this. If you use a good non-stick pan it’s so easy to cook without it. For those of you asking, this is the one I’m currently using. I’ve honestly always cooked this way but ever since I began writing recipes of my own I always felt the need to include it in my recipes because that’s what everyone else does. That’s another goal of mine this year, to not do something just because I feel pressure to. If you’d like to use oil that’s totally fine, by the way. This recipe is perfect for taking and adapting to fit what you enjoy.
Chipotle Inspired Sofritas Burrito Bowls (Vegan+GF)
Get your Mexican food fix tonight with these delicious and filling burrito bowls with all the flavors!Prep Time 20 minutesCook Time 40 minutesTotal Time 1 hourServings 6 -8 servings
- 1 15 ounce block extra firm tofu
- 1 large green bell pepper seeded and diced
- 1 medium onion diced
- 1 jalapeno seeded and diced
- 3 cloves garlic minced
- 1/2 cup tomato salsa
- 1/4 cup tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon lime juice
- 1 teaspoon coconut sugar or maple syrup
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 cups long-grain white or brown rice
- 1/4 cup tomato paste
- 1 can diced tomatoes and green chiles
- 2 cups vegetable broth
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 2/3 cup black beans + 2/3 cup whole kernal corn warmed
- 1 can refried beans warmed
- 2 cups iceberg or mixed greens lettuce shredded
- tomato salsa
Combine onion and garlic in a large skillet with about 1/4 cup water and saute over medium high heat for 3 to 4 minutes until softened and browned. Pour in remaining ingredients, reduce heat to low, and cover. Simmer, stirring occasionally, for 25 to 35 minutes until rice is tender and liquid is absorbed. If the liquid is absorbed before the rice is tender add a bit of water to the pan.
In a non-stick skillet, fry the tofu slices for about 2-3 minutes until browned. (If you want you can add oil but I find if I use a good pan it's not necessary). Remove from pan and place in a separate dish to cool for a moment.
Add the peppers, onion, garlic, and jalapeno pepper to the pan and saute with a bit of water until softened (again, oil is optional). Chop the tofu slices into small bits and add to the pan along with the salsa, tomato paste, 1/2 cup water, and seasonings. Add a bit more water as needed until the mixture is evenly mixed. Simmer for about 10 minutes until fully heated through and the liquid is absorbed.
Fill your bowls with desired amounts of sofritas, rice, bean/corn mixture, refried beans, lettuce, salsa, and guacamole. Enjoy!
There are nights when you crave a cozy soup……and then there are times when you just need a burger!
I’ve really been into simplifying things recently. I mean, life is complicated enough without adding to it, you know? These veggie burgers definitely fit the bill because they’re about as basic as it gets. They’re great for making ahead for the week as well.
I remember the first time I heard of a veggie burger as a kid and the first thing I thought of was a regular burger piled with vegetables. When I found out that you could make burgers out of things like squash, beans, and other vegetables I was super intrigued but I always thought it must be really complicated to do. It wasn’t until I started cooking all the time that I tried making my own veggies burgers and discovered how simple they are.
Of course, not only are they simple, but they’re so delish! I love how versatile they are too. You can eat them the typical way, on a bun with condiments, or you can get creative. I’ve eaten these burgers chopped up on salads, sliced and put in a wrap, cut into pieces for a “Buddha” bowl, and even just eaten them like a snack.
It seems like with the sweet potato being the star player here, these burgers would be overly sweet for a savory meal. Well, you might be surprised how subtle the sweetness becomes once you’ve added all the other ingredients into the mix. I even found that these could handle any sweet condiments that you might like with your burger like ketchup or bbq.
I served these pretty plain-jane with just the most basic condiments because I like them that way. However, I always encourage you to make them your own and go crazy with the add-ons. Anyway, I’d love to know what you think of these if you get the chance to try them and be sure to tell me how you served them.
Simple Sweet Potato Veggie Burgers (Vegan+GF)Craving a delicious burger stacked tall with all the good stuff? Try this very basic and easy recipe that uses minimal ingredients.Prep Time 15 minutesCook Time 35 minutesTotal Time 50 minutesServings 6 burgers
- 2 cups cooked sweet potato peeled and cubed
- 1 15 ounce can (about 1/2 cups) cooked white beans (other beans work as well such as butter beans or garbanzos)
- 3 cloves garlic
- 1/2 cup oat flour
- 1/4 cup flaxseed meal
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons turmeric
- large lettuce or kale leaves washed and dried
- onion thinly sliced
- tomato thinly sliced
- 6 of your favorite hamburger buns. gf if needed
- condiments such as bbq sauce or ketchup
Preheat oven to 350 degrees F (180 C) then line a baking tray with foil and spray lightly with olive oil or, what I recommend, line with a silicone baking pads.. Combine sweet potato, beans, and garlic in a food processor and pulse until finely chopped. Add seasoning then pulse until nearly smooth. Scrape into a large bowl and add the oat flour and flax then mix well. Use a runner spatula to form mixture into 6 patties and place on prepared tray.
Bake in oven for about 18 - 20 minutes on each side (flip after first 20 minutes) then remove from oven and allow them to cool for about 10 minutes to set up or they will fall apart.
Toast buns if desired and assemble burgers by placing patties on buns and topping with any other toppings you like.
Please tell me you’re week needs some delicious comfort right about now because, if so, this is exactly what you need!
How do you feel about chili? To me it always seems like chili is one of those meals that doesn’t get appreciated enough. I don’t get it, it’s so homey and chock full of flavors, oh, and you can load it with so many good things like guacamole and eat it with cornbread, YUM!. Plus, it’s versatile and you can do so many things with it (Hello chili-cheese fries!), what’s not to love?
I have to tell you, even within my own family chili isn’t the most popular. I mean, everyone will eat it but it isn’t a favorite by any measure and it’s never a first choice. I find it surprising too, because usually everyone really enjoys it once it’s made and wonders why we don’t have it more often. But then when it’s gone they quickly forget how good it is and it plunges down on the popularity list until the next time I feel like reviving it and convincing them how great it is.
A few days ago I realized how long it had been since my last cozy warm soup or chili recipe, way too long I’d say. That’s why I started brainstorming for what type I should make, and with it being October, I felt like doing something fun and festive would be a good idea. It just so happened that I had finally gotten around to roasting a pumpkin on the same day. I was trying to get myself into an autumn food mood.
Something else to confess, I honestly used to be really grossed out by the idea of eating the flesh of a pumpkin. Mostly I think it was because of all the years my mom and dad would carve pumpkins with us as kids. Oh my goodness, those are really fun memories. I’ll never forget the first time my dad asked me to help clean one of them out, you know, because you have to stick your hands into the stringy, seed-filled center in order to do it. I loved helping even though how the smell was so squashy and the feeling of it on my hands made me want to gag a little bit. Yeah, so that’s why I never considered actually eating them. In my mind they were simply organic mediums for seasonal art.
So this variation of chili just might be my new favorite. In the past I’ve made it with Mexican flair, or tried different beans, or tested multiple levels of spiciness. Like I said, it’s so versatile. This one though, it’s just so full of nostalgic tastes of autumn that I can’t see ever beating it. And if you happened to browse the ingredient list yet, then yes, I did put apples in it. You’re going to have to trust me on this one guys, it’s so good!
This would be a great tailgate party meal and, if you’re as into leftovers as we are, you should know it actually gets better next day! One more thing, don’t forget to serve it with all the good toppings you like. I added pumpkin seeds (or pepitas) this time to complete the whole picture and because I’m having a moment with them right now. Yeah, you can’t skip the pepitas!
Harvest Time Apple & Pumpkin Chili (Vegan+GF)Cuddle up tonight with a bowl of this comforting and healthy chili featuring some of Autumn's best produce!Prep Time 20 minutesCook Time 1 hourTotal Time 1 hour 20 minutes
- 1 medium onion diced
- 1 medium bell pepper seeded and chopped
- 1 large apple peeled, cored, and diced
- 2 cups fresh pumpkin peeled and cut into small cubes*
- 6 cloves garlic minced
- 1 jalapeño pepper seeded and minced
- 1 cup tomato paste
- 1 cup tomato sauce
- 1 tablespoon cider vinegar
- 3 cups water plus a little more as needed
- 2 tablespoons molasses
- 2 tablespoons liquid smoke
- 2 tablespoons sriracha optional
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons coconut sugar or 2 tablespoons brown sugar
- 2 cups cooked lentils drained and rinsed
- 2 cans white white beans undrained
- 1 can cooked black beans drained and rinsed
- 1 teaspoon black pepper plus more to taste
- 1 teaspoon sea salt plus more to taste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 1/2 tablespoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon ginger
- 1 1/2 tablespoons cocoa powder
- roasted pepitas
- chives or green onions
- coconut yogurt
In a large, high-sided pot or skillet. Add the water, onion, bell pepper, apple, pumpkin, garlic, and jalapeño, and cook for 8 - 10 minutes until the pumpkin is tender. Add the remaining chili ingredients and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.
Season to taste with additional salt and pepper if desired. Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well.
Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast. My favorite is to eat it on top of regular or sweet potatoes!
*If you have the time or it is more convenient, you can use roasted pumpkin cubes instead and simply add them to the chili in step 3.
I think I’ve cut about a bajillion watermelons this Summer. Not even joking, I’ve probably cut at least 100. We’ve got this little planter box out in our backyard that we’ve been using and a sort of compost pile for the moment. There are so many rinds out there that it looks like a freaking watermelon graveyard. In fact, my little sister told someone we were trying to grow watermelons (LOL).
So I don’t know if you’ve ever heard of this combination before, but I’ve been so curious to see what it was like. I’m guessing that many people would find this a very strange combination and I’d have to say I understand where they’re coming from. On the other hand, I really love anything that’s covered in a peanut sauce. I also love every single ingredient in this separately so I decided to finally give this a shot.
My verdict? Well, obviously you can tell from the fact that I’m sharing it with you I really loved it. Even more than that, I think it’s a great way to use the last watermelons of this season. Omg, I’m so sad that they’re starting to go out of season but I’m also the type of person who likes to save dessert for last. What I mean by that is that I enjoy keeping seasonal things in they’re proper season so that they’re more enjoyable. Except berries, those I HAVE to have all year long so I don’t mind cheating tbh.
Anyways, this salad is super simple to throw together and you can use literally any veggies you’d like. The main key is to add the watermelon for that pop of refreshing sweetness. I know it sounds really weird but it’s so good.
I used some of the veggies I had on hand like radishes, carrots, and zoodled zucchini. You can of course change any of these with something you like better. Snap peas and mushrooms would be amazing for sure. Let me know if you’re brave enough to try this and what you think. I’ve been eating this everyday this week and I’m still loving it.
Asian Kale Watermelon Salad + Sesame Peanut Dressing (Vegan+GF)This wildly unique combination is such a great Summer dish. Serve it as a side or throw in some beans and tempeh to make a delicious lunch. Serve as soon as possible.Prep Time 25 minutesCook Time 25 minutesTotal Time 50 minutes
Sesame Peanut Suace:
- 1/4 cup natural peanut butter
- 1/4 cup tamari or soy sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon chili garlic paste
- 1 tablespoon maple syrup
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil optional
- 2 cups fresh watermelon in small cubes
- 3-4 mandarins peeled and separated
- 3 cups fresh kale stems removed and finely chopped
- 1 cup purple cabbage finely chopped
- 1 large carrot thinly sliced
- 1 cup red radishes thinly sliced
- 1 large zucchini spiralized
- 1 tablespoon black sesame seeds
- 1 tablespoon sesame seeds
Stir together the ingredients for the sauce in a medium mixing bowl until smooth.
Add all the fresh fruits and veggies to the bowl and toss to coat completely.