Veggie Nuggets

I have been trying to work more raw food into my diet. Since it has been so darn hot, I can’t bring myself to turn on the stove (especially since I don’t have A/C). Although this recipe isn’t technically raw (since I don’t have a dehydrator) it is still super healthy and delicious!!!!

These veggie nuggets are hearty and filling. They have a great flavor! They have a tomato flavor from the sun dried tomatoes and they is mellowed out with the sweet corn and the sunflower and sesame seeds.

These guys are a little time consuming, but you get a TON of nuggets out this recipe. After they are made, they are a great quick lunch or an amazing topping for a salad. This is totally time well spent!

We went paddle boarding (our first time) this weekend at a local lake and these nuggets were a perfect lunch. I even got my Mother and her friends to try them. They all loved them. I even got asked for the recipe.

Veggie Nuggets

Based on a recipe by Raw. Vegan. Not Gross.


  • 1/3 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons chia seeds, soaked 1 hour in 6 oz of water
  • 2 cloves garlic
  • 2 tablespoons chili powder
  • 1 tablespoons miso
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup sun dried tomatoes, soaked 1 hour
  • 1 red bell pepper
  • 1/2 onion
  • 3 ears corn
  • 1 cup nutritional yeast
  • 2 cup ground sunflower seeds
  • 2 cups ground sesame seeds


  • 1 cup ground flaxseed
  • 1 teaspoon chile pepper
  • 1/2 teaspoon salt

Start soaking your chia seeds and sun dried tomatoes for 1 hour.

Add the maple syrup and apple cider vinegar to the blender and pulse. Next add in the garlic, chili powder, miso, cayenne, cumin, salt, and chia seeds. Blend again.

Add onion, tomato, sun-dried tomatoes, and corn. If you start having problems blending, just use a spatula to move the mixture down and make sure everything is getting blended. Pour this mixture into a bowl and clean out your blender.

Grind sunflower and sesame seeds in a high-speed blender or coffee grinder. Add your ground seeds and nutritional yeast in with the mixture already in your bowl, and mix everything together with a spatula.

In a small bowl, assemble your breading mixture by just tossing together your ground flax, chili pepper, and salt.

To make our patties, use a large soup spoon to scoop it up, and form into a patty shape, coat each patty with your breading mixture, then lay it on your dehydrator sheet, or on a cookie sheet with parchment paper.

Dehydrate overnight, or bake in an oven for about an hour at 200 degrees F, flip them, and then bake for one more hour.

I know it isn’t raw, but I served mine with ketchup.


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!

Sesame Edamame

Need a quick snack or appetizer? This is the perfect recipe for you! Simple and delicious.

Sesame Edamame

  • 1 pound frozen edamame, in shell
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 1/2- 1 tablespoon toasted sesame seeds

Cook edamame in boiling water for 3-4 minutes. Drain.

Return pan to heat, and reduce heat to medium low. Add in soy sauce, sesame oil and rice wine vinegar. Let this reduce for a couple minutes and toss with edamame and sesame seeds. Serve warm.

Sesame Tofu and Broccoli

I made this one awhile ago and I kept forgetting to post this. This recipe is a quick and simple way to make chinese food at home. And I think it tastes better. Plus the tofu isn’t fried in a bunch of oil, like it is often prepared in chinese restaurants.

This would be a great quick dinner on a night you don’t feel like cooking. And the leftover keep well for a great lunch the next day. Feel free to change out the vegetable or even add more. You could also add some almonds or cashews for some additional flavor and crunch.

Sesame Tofu and Broccoli

Based on a recipe by Vegan Yum Yum

  • 1 block firm tofu, pressed
  • 1-2 cups broccoli, steamed
  • 3 1/2 tablespoons rice vinegar
  • 1/4 cup water
  • 2 tablespoons (feel free to use less)
  • 1 tablespoon Tamari
  • 1 tablespoon ketchup
  • 1 teaspoon molasses
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon sesame seeds

Slice tofu into 1/2 inch cubes. And set aside.

In a small bowl whisk together cornstarch and water. In a sauce pan whisk together vinegar, sugar, Tamari, ketchup, molasses, ginger powder, and salt, over medium high heat. Once sugar and salt are dissolved, whisk in cornstarch mixure. Whisk until sauce thickens and set aside.

Heat a skillet to medium high heat and spray with oil. Brown tofu on each side. Once tofu is browned, add broccoli and sauce. Toss to combine and top with sesame seeds. Serve over rice.