Cauliflower Fried Rice

Cauliflower Fried Rice

There are a lot of different nutrition ideas rolling around. One of the more popular now is the anti grain movement, where folks shun things like wheat and rice even when a medical condition isn’t in play. I’m not necessarily a member of this camp, but I am a firm believer in getting more cruciferous veggies into my diet, so the idea of cauliflower fried rice was appealing.

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Smoked Tempeh ‘Bacon’


If you’re plant based or vegan, the one excuse that you hear all the time from people for not being plant based is “bacon”.  Typically the conversation is, “plants are nutritious, and meet all the requirements for maintaining the health of your body”, the response to which is “But bacon”.  For some reason people love their bacon.  Well, let me assure you, you can go vegan and still get your bacon fix with options like this tempeh bacon.  I’ve done and seen many other types of vegan bacon, but this one is pretty easy and hits all the notes for smokey and savory.  So the next time bacon is the response, hit’em with a piece of this tempeh (not literally of course).  The piggies will thank you.

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Superfood Bars

Superfood Bars (1)

These raw superfood energy bars are amazing.  Enjoy them for breakfast, for dessert, or as a quick pick me up. When I saw them, I thought they’d be like a lot of the previous bars I’d had.  Many times bars like these don’t provide a cohesive bite, meaning they seem like a lot of good components put together that don’t quite come together.

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Breakfast Soufflé

Vegan Soufflé (1)

Somewhere between an omelette and a soufflé there is a zone in which this dish resides.  It incorporates silken tofu as the binder, and as with any of these types of dishes you can substitute whichever veggies you favor to personalize it to your liking.  I was trying to come up with a good name for it, and after considering such mouthfuls as soufomelette I finally settled on touffle.  A mouthful of this touffle will make you a believer in delicious vegan breakfasts.

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Raw Lemon Berry Tart


I came across this recipe on the FoodMatters website and decided to give it a go.  Rather than doing individual tartlets I wound up going with a single large tart, mainly just for ease of assembly.  Instead of using individual berries, which had a tendency to roll around and misbehave, I also jellified some frozen berries by mixing them with maple syrup and chia seeds for the topping.   At this point, I feel I’m beginning to sound like a broken record, but this is a great and simple raw desert.   I think I’ve collected enough raw dessert recipes to never have to worry about “cooking” one again.  The oven has now been relegated to second-class citizenship status in my kitchen.  Take that, electric bill.  ;). 


Recipe adapted from: Foodmatters
Makes: One 9″ tart


  • 1 cup raw almonds
  • 1 cup medjool dates, pitted
  • 1/4 cup desiccated coconut
  • 2 tablespoons coconut oil
  • 1 1/4 cup raw cashew pieces
  • 1/4 cup maple syrup or raw honey
  • 4 tablespoons coconut oil
  • 4 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 4 tablespoons coconut cream

Berry Topping:

  • 2 cups organic frozen berries
  • 1/4 cup maple syrup
  • 2 tbsp chia seeds

How to:

  1. To make the crust, place the first 4 ingredients in a food processor, and process to a fine crumb that sticks to together when pressed with fingers. 
  2. Press crust mixture into the base of a 9″ removable bottom tart pan, compacting well.
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"Let food be thy medicine, and medicine be thy food" Hippocrates