Sriracha Sesame Tofu

I have been following Olives for Dinner for awhile now and she makes some of the most inspiring, tasty looking food. My photos are put to shame by her beautiful ones. But I hope I did this yummy dish some justice. You should totally go check out her blog (if you haven’t already).

I made her Quick and Easy Tofu with Ramen Noodles, but I opted for rice noodles instead. Super delicious recipe! My boyfriend loved it. This was a great dinner before our 4th of July hike. Kept my full and energized the whole time.

The tofu has got a great texture, and the sesame seeds and cashews provide a great crunch. I think my favorite part of this dish is the everything sauce. My mouth is watering just thinking about it. It has note of sesame, and spicy, just yum in my book.

The great thing about this dish is you can easily adjust the spiciness level to your tastes. If you like it less spicy, add less pepper to your everything sauce, and less sriracha to the final dish.

Her recipe can be found here. I really hope you love this one as much as I do. Happy eating!


Raw Pad Thai


This recipe is amazing for those hot summer days when you just don’t wanna turn on the stove. I have also been trying to work in more raw recipes into my diet. This is a more of a slaw, but heavily inspired by Pad Thai.

This is a request by the lovely Casandra at Nourished Intuition.

Raw Pad Thai

Based on a recipe by The Taste Space

  • 2 cups broccoli slaw
  • 1 large carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 1 cup green cabbage, thinly sliced
  • 1 cup finely chopped cauliflower
  • 2 tablespoons raw coconut flakes (in place of peanuts)


  • 3 tablespoons raw agave nectar
  • 1 lemon juice
  • 2 cloves garlic, minced or pressed
  • 4 dates, soaked for 2 hours
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons ginger, minced
  • 1/2 tsp salt
  • 1/2 teaspoon red chili flakes, more if you like
  • 1/2 cup almond butter
  • 2 tablespoons water, or more to thin to your desired consistency (but no more than 4 tablespoons)

Place the slaw, carrot, peppers, cabbage and cauliflower in a large bowl.

In a blender, combine all sauce ingredients. Blend to combine. If the sauce is too thick, add more water

Pour the sauce over the vegetables in the bowl and toss to combine well. Plate the veggie mixture and top with coconut. This will keep in the refrigerator up to 2 days.

Zucchini “Hotdogs” with Sweet Potato Fries

I was in the mood for a hotdog last week, but I have been trying to not eat so much soy, since it is so processed. I was trying to think of a vegetable that would be a great replacement. I had also been craving zucchini fries. So I thought I would just combine the 2 into a junk food extravaganza! lol And well you can’t eat a hotdog without a yummy side, right? So I also made some sweet potato fries 😉

These are pretty simple recipes and they really fit into the summer mood.

Zucchini “Hotdogs” with Sweet Potato Fries

Based on a recipe by The Vegan Pact

Zucchini “Hotdogs”

  • 2 large zucchini, cut into 8 sticks
  • 1 cup whole wheat organic breadcrumbs
  • 1/2 cup nutritional yeast
  • 1/4 cup olive oil
  • 3 tbsp Dijon mustard
  • 3 tbsp flaxseed egg (one egg), or egg replacement
  • 1 tsp sea salt
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 8 hotdog buns
  • favorite hotdog toppings

Preheat oven to 425 degrees. Coat a baking sheet with parchment.
Whisk together 1/4 cup oil, mustard and flaxseed egg. Place zucchini slices in a large mixing bowl and pour mixture over them and toss until evenly coated.

In a smaller bowl, mix together bread crumbs, nutritional yeast, salt, black pepper and paprika. Dip each coated zucchini stick into the breadcrumb mixture and turn until completely covered. And place on baking sheet and repeat until all sticks are coated.
Bake at 425 degrees for 20 minutes-flip over and bake for 5 more minutes.

Place one zucchini stick on a hotdog bun, and top with your favorite hotdog condiments.

Sweet Potato Fries

Based on a recipe on

  • 2 large sweet potato
  • sea salt (coarse)
  • freshly ground black pepper, chunky
  • good quality olive oil

Preheat over to 450 degrees. Line backing sheet with parchment paper.

Peel potatoes and slice into fry like shapes. Place on baking sheet.

Drizzle potatoes with olive oil, and sprinkle with salt and pepper. Toss to coat. Spread out fries so they are in one layer.

Bake fries for 15 minutes. Take out and flip them. Bake for 15 more minutes or until desired done-ness.

It’s App time!

Over the past year I have come to find out about and love a couple apps. These apps make finding vegan options a snap! Whether it is finding the nearest vegan restaurant, or scanning a bar code at the store and finding out if it is vegan, or finding out what companies are behind certain products; the world of technology has made being vegan so much easier for me.

It can be a pretty daunting task (especially at first) to try and go vegan. You more or less are instantly trying to know what every ingredient in your food is and if it is vegan or not. Many of these apps take a lot of the guess work out of figuring out what is in your food. Not only will these apps tell you what isn’t vegan in your food, but it will tell you what it is. This has been really educational for me. I think some of these apps have been a life saver for my boyfriend, whom recently went vegan.

My list is pretty short, but I use these couple of apps all the time. These are great apps if you are just starting out being vegan, you are traveling to a new city, or if you just want to get some additional information about your food.

Here is my list of my favorite vegan related apps:


inrfoodInRFood is an app that lets you set food guidelines, such as vegan, gluten free, or nut free etc. The app looks up foods using their bar codes and lists out the all the ingredients. It will highlight ingredients to inform you of their nutritional quality. Ingredients that appear red are items to avoid, yellow is for moderate consumption and green is safe/nutritious.

You are also able to click on every ingredient in the product and get a ton of information on that ingredient, as well as articles and videos about that ingredient.

Besides just scanning items, you can also search for them. This is helpful when the bar code is damaged. You can also search by ingredient name.

In the event that the app can’t find a product you scan, you can pretty easily add it.


buycottBuycott is a app that helps you to organize your everyday consumer spending so that it reflects your principles. When you open the app you can add campaigns that reflect your morals.

So say you would like to avoid purchasing products that support Monsanto. You can add that campaign to your app. And when you look up/scan products it will let you know if the product is ok to purchase. If the product does support Monsanto, it will list out why and how it supports the company.

There are tons of different campaigns you can add to reflect your moral beliefs.

This app is really empowering and has helped me to feel like I am spending my money in the right places.



Yelp-AppI know you probably know about Yelp, but I really do use this app a lot. It helps me to find nearby…anything. I use this app to find stores and their hours.

But perhaps, most importantly I use it to find restaurants with vegan options! I generally know what has vegan options in my area, but I have found Yelp’s vegan/vegetarian restaurant search option, to be very helpful when I am in a unfamiliar area. Plus the user reviews always help me figure out if the vegan options are worthwhile.


Cruelty-FreeThis app lists out personal care, cleaning and other day-to-day type products and their status as cruelty free brand. Once you find a brand/company you like, you can click on the company and get a brief description of the company’s practices.

You can look things up by company or product.

I think it can be very hard to decipher what some of the ingredients are in personal care/cosmetics. This app really helps if cruelty-free isn’t listed somewhere on the label.

So there is a list of my favorite vegan related apps! While there isn’t a ton, each app has a ton of information, and information is power! These apps help me to stay vegan, in a confusing world. All I can say is, yay for technology!

What are some of your favorite food related apps?

Seaweed Salad

The family got together this past weekend to have dinner for my little sister’s birthday. She decided she wanted to go get sushi. This was perfect for me, because it is easy to order sushi vegan, and there are a TON of options.

I ordered a seaweed salad and a asparagus roll. I had a happy and full tummy. Plus I got to spend a afternoon/evening with some of my favorite people on the planet. When I got home, I was really motivated to make my own seaweed salad. So here it is!

Seaweed Salad

Based on a recipe by Foodista

  • 1 ounce assorted dried seaweed or wakame
  • 1/4 cup scallions, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon mirin (or raw sugar)
  • 1/2 tablespoon dark sesame oil
  • 1 tablespoon toasted white and black sesame seeds

Rinse the seaweed and soak until it has increased 10x in size, about 5 minutes. Gently squeeze to remove excess water. Sort out any hard bits and chop. Put pieces in a bowl.

Toss with the scallions, soy sauce, vinegar, mirin (or sugar), and sesame oil. Taste and add seasonings as needed. Garnish with sesame seeds.

Potato Salad with Cauliflower

As we get into summer, I think everyone is in need of a great potato salad recipe. Although I haven’t really gotten to BBQ yet, I was itching for some potato salad. It just reminds me of summer, ya know?

The funny thing is growing up I hated potato salad. The hard boiled eggs and mustard used to really creep me out. Now that I have gotten older, I have grown a love for mustard and all the flavor it brings. And well, being vegan took care of those eggs for me, lol.

This is one of my new favorite potato salad recipes. It is creamy, crunchy and darn right delicious. It is also pretty healthy! Bonus right? So I hope you try this out and bring it to some BBQs. You might even make a convert out of some of those non vegans 😉

Potato Salad with Cauliflower

Based of a recipe by

  • 1 pound red potatoes, diced
  • 1 pound or 1 small head cauliflower
  • 1/2 cup minced red bell pepper (about ½)
  • 2-3 large stalks celery, minced
  • 3 tablespoons minced red onion
  • 2 tablespoons fresh dill
  • fresh ground pepper, to taste
  • 1 teaspoon smoked paprika
White Bean Mayo
  • 1 large clove garlic, pressed
  • 15 ounce can cannellini beans, drained and rinsed
  • 5 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 4 tablespoons yellow mustard
  • 2 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons raw agave nectar
  • ¼ cup good quality extra virgin olive oil

Wash potatoes. Dice potatoes and cauliflower into 1 inch cubes.

In a large pot add about 8 cups water and a big pinch of salt, place potatoes in the cold water and bring to a boil. Let potatoes cook for 2 minutes. Add cauliflower and boil for 2 more minutes. Then drain potatoes and cauliflower. Set aside.

Make the mayo by placing all of the ingredients except  olive oil in a food processor. Give it a whirl for 2 or 3 minutes or until very smooth. With food processor still running slowly drizzle in the olive oil.

In a large bowl, toss the potatoes and cauliflower with the red peppers, celery, red onion, pepper, dill, paprika, and dressing.

Refrigerate for about 2 hours then taste and adjust seasoning. Sprinkle with extra fresh dill and paprika to serve.

Miso glazed tofu with Shiitake Mushrooms and Asparagus

So my cleanse is finally over! I am feeling a little lighter and ready for some delicious non-raw food!

On a recent trip to my local Asian market, I found some delish baked tofu and some pretty cool looking rice noodles (see my Instagram for a picture). So needless to say, I needed to make something that included both of these awesome finds.

Baked tofu has a great texture and awesome flavor. The shiitake mushrooms add a hearty flavor and really brings this dish to a new level. And of course the rice noodles and asparagus add some different textures and flavors that keep this dish interesting the entire time you eat it.

Maybe it was just because I was on a cleanse, but this dish was everything I was looking for. Full of flavor and textures. Something that really left me feeling satisfied. One of the great things about it, is it doesn’t take forever to make either. This is on my list of recipes to make again soon! I hope you feel the same way. 🙂

Miso glazed tofu with Shiitake Mushrooms and Asparagus

Based on a recipe by The Recipe Renovator

  • 3 tablespoons rice vinegar
  • 3 tablespoons brown rice miso (or your favorite type)
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon Bragg’s liquid aminos or wheat-free tamari
  • 1 teaspoon raw sugar
  • 1 tablespoon dark (toasted) sesame oil
  • 10 oz. package baked extra-firm tofu
  • 1 pound uncooked rice noodles
  • 1 tablespoon sunflower or grapeseed oil
  • 8 oz. shiitake mushrooms
  • 1 pound asparagus spears

Combine rice vinegar, sesame oil, garlic, ginger, Bragg’s, raw sugar, and sesame oil in a large bowl, stirring with a whisk.

Slice tofu lengthwise evenly into long pieces.

Fifteen minutes before you are ready to eat, cook noodles according to package directions. For these noodles, I brought a pot of water to a boil and let rice noodles soak with the heat off, for 5 minutes and drained them.

Remove the stems from the mushrooms; clean mushrooms with a damp towel if necessary. Thinly slice. Wash asparagus and trim off the tough ends. Cut into 1-inch pieces.

Heat a large skillet over medium-high heat. Add sunflower or grapeseed oil to pan; swirl to coat. Sauté mushrooms for 3-4 minutes. Add asparagus and sauté 4  more minutes or until tender. Add tofu and sauce to pan; toss to coat. Let everything heat a little. Then add this mixture to the large bowl and toss with rice noodles.