Monday, January 15, 2018

Korean BBQ tofu and veggie bowl.

Inspired by my Bibigo bowl to make this at home. Brown rice, steamed cabbage, book choy, sautéed baby kale and spinach, sautéed tofu with Korean BBQ sauce, pickled radish and jalapenos. Topped with a drizzle of Korean BBQ sauce, sesame oil, soy/lemon sauce and wasabi sesame seeds.


Bibigo is a yummy Korean food stall at the mall that is my new favorite. You can create your own bibimbap (traditional Korean rice bowl). I get the classic bowl with brown rice (white available too), and top it with cooked broccoli, kale, shredded carrots, zucchini and onion, green beans, pickled jalapenos, pickled radish, grilked organic tofu chunks and for final topping, the sesame and citron soy sauces, fried onion bits, sesame seeds and a drizzle of sesame oil. It's delicious!

Monday, January 8, 2018

Life Changing Crackers again.

My second time making these. They are delicious and perfect for hummus!
Recipe here:

Sunday, January 7, 2018

Battered Cauliflower and Zucchini with Firecracker sauce

I used a normal flour/water batter (equal amounts) and baked them for 20 min at 450F then poured over Vegan Richa's Firecracker sauce and baked for five more minutes for a different twist on buffalo cauliflower. The zucchini were nice!

Also had a baby kale salad with bacon flavored tofu bits. Recipe from Salad Samurai. I switched out tempeh for tofu.

Tuesday, January 2, 2018

Enchilada casserole

My go to enchilada casserole with quinoa, beans and veggie filling, doused in El Pato tomato sauce, vegan mayo and Daiya cheese.