No Bake Cookies


2 cups sugar
¼ cup cocoa
½ cup plant milk (soy)
¼ pound vegan butter
1 teaspoon vanilla
Pinch salt
½ cup chunky peanut butter
2 cups quick oats


Line counter with a few sheets of waxed paper.

In a 4-quart saucepan, combine sugar, cocoa, milk and butter. Cook over medium heat until it starts to boil.

Remove from heat and add vanilla, salt, peanut butter and oats. Stir well and drop by tablespoons onto waxed paper.

Allow to cool and serve.

Cinnamon Sugar Pizzelle Cookies


3 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons cinnamon
1 cup canned coconut milk
1 tablespoon ground flax seed + 2 1/2 tablespoons water
2 teaspoons vanilla extract
1 cup soy milk
1/2 cup vegan butter, melted
1/2 cup brown or coconut palm sugar
1 cup powdered sugar


In a medium bowl, mix the flour, sugar, baking powder, salt and cinnamon. In a large bowl, combine the coconut milk, flax seed/water, vanilla, soy milk, butter and brown sugar. Slowly add the dry ingredients to the wet and mix to combine. The batter should resemble pancake batter—add more soy milk if needed.

Heat your pizzelle maker and when it is ready, add one tablespoon of batter for each cookie. Most makers these days are non stick, but if yours is not, be sure to spray with oil before adding the batter. Cook for about 45 seconds before removing—the cookies should be a medium brown.

Place the cookies on a baking rack to cool and then dust with powdered sugar.


It is hard to find vegan pizzelle recipes. These bring back memories of my childhood.

Dijon Vinaigrette


1 medium shallot or you can substitute 1 tablespoon dehydrated red onions
2 tablespoons red wine vinegar (or another type that you like)
1/2 teaspoon salt
1 tablespoon dijon mustard
Fresh black pepper
6-7 tablespoons extra virgin olive oil
2 tablespoons fresh chopped herbs—I like to use a combination or basil and oregano


Finely dice the shallot and place in a bowl with the vinegar and salt. Stir to combine and allow to sit for 30 minutes. Add the dijon mustard and stir to combine. Drizzle in the olive oil and whisk until emulsified. Add the fresh chopped herbs and stir.


We place all of our salad fixings in a large bowl and pour the dressing on top. Use tongs to mix the dressing in and allow to sit for 15-20 minutes so that the ingredients soften a bit. Top with Vegan Air Fryer Chick’n Tofu.

Hearts of Palm Crabless Cakes


1 can or jar of hearts of palm, drained, rinsed and cut into 1 inch sections
4 scallions, sliced thin including both white and green parts
1/4 cup vegan mayo
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon cornstarch
1 cup panko


Place the hearts of palm in a food processor and lightly pulse to break it up into crab-like pieces. In a separate bowl combine mayo, mustard, lemon juice, Old Bay, salt, pepper, parsley and cornstarch. Mix to combine. Add the hearts of palm, scallions and 1/2 cup panko and mix to combine.

Place the other 1/2 cup panko in a shallow bowl. Use a 1/4 cup scoop to measure out the patties. Form them by hand and then dip in the panko. Be gentle as they are delicate. Place the patties on a parchment lined cookie sheet, spray with a small amount of oil and bake at 400 degrees for 20 minutes.

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1 cup sugar
1 cup light corn syrup
1 cup peanut butter
5 1/2 cups puffed/crisp rice cereal
6 ounces chocolate morsels
6 ounces butterscotch morsels (King David has a vegan brand. If you can't find this, you can use 12 ounces total chocolate morsels)


Cook sugar and light corn syrup in a 4 quart saucepan over medium heat until boiling. Remove from heat and stir in peanut butter. Mix in puffed rice cereal. Press mixture into a buttered 9 x 13 inch pan. Let harden. Melt chocolate and butterscotch morsels in a double boiler. Pour over top of the puffed rice mixture. Cut and serve.


My brother and I loved this recipe when we were kids. I wanted to make some vegan rice crispy treats and thought of this recipe. Everyone loves it! Credit to my mom.

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Tofu for Beginners

Many people are intimidated by tofu. I was one of those people a few years back and had some failed attempts at making it. Fast forward to now and I have the process perfected.

Why are people intimidated by it? They don’t know how to properly cook it, they are confused by the various types that are available at the supermarket and they think that it lacks flavor.

I hope to clear this up for you. I absolutely love tofu, now that I know how to make it. The bonus is that it is incredibly healthy for you and economical.

Why Eat Tofu?

Before we go any further, I want to tell you why you should eat tofu. If you do a search on the internet, you will find articles about the “dangers” of soy. There is a lot of misinformation floating around about soy. In fact, soy has been part of a healthy diet in the Asian culture for thousands of years and the Japanese are the longest living people on the planet. The plant-based doctors that I follow believe that soy is a healthy part of diet.

Dr. T. Colin Campbell wrote The China Study, which is based on the most comprehensive study of nutrition that was ever conducted. He has found that eating soy is a healthful way to control cholesterol levels and lower heart disease.

Dr. Neal Barnard, founder of the Physician’s Committee for Responsible medicine believes that soy is beneficial to health. Among the health benefits, soy products have been shown to be beneficial for lung cancer prevention and survival, prostate cancer prevention, breast cancer risk and survival rates, heart health, diabetes, bone health, inflammation and hot flashes.

Dr. Michael Greger, founder of and the book How Not to Die studies all of the published nutrition research and produces easy to understand videos for the lay person. Based on the research, he believes that soy is a healthful part of the diet.

Dr. Mark Messina is an expert on the health effects of soy. He is a huge proponent of soy. More info about the health benefits of soy can be found on the website:

Soy is a high protein food, containing as much protein as meat. Many meat eaters will say that you can’t find a complete protein in the plant kingdom. A complete protein is one that contains all of the essential amino acids—these are the amino acids that your body doesn’t produce on its own. Amino acids are involved in many bodily functions and work to promote health. Soy, part of the plant kingdom, is indeed a complete protein and contains all of the essential amino acids.

Best of all, tofu is low cost. A 14 ounce package of regular tofu will cost between $1.50 and $2.50 per package. One package contains 5 servings. I have been known to eat a whole package on my own, but a typical meal for me will be ½ package. You can find it at any supermarket or health food store.

I do have one word of caution. Over 90% of the soybeans that are produced in the US are genetically modified. There are many studies showing that GMO food poses a serious risk to human health. Therefore, I feel it is important to buy organic soy products, as non-organic is genetically modified.

What is Tofu?

Tofu is soy milk (mature soybeans and water) with a coagulant added. The soy milk and coagulant are simmered until the curds and whey separate and then are placed into a mold and pressed until the whey drains out. The longer you press, the firmer the tofu. Silken tofu is made without curdling the soymilk.

Types of Tofu

There are many types of tofu but for the purposes of this post, I will focus on silken and regular block tofu, which are the types that most people will start to explore. Knowing the differences will help you in choosing the right kind for the dish you wish to prepare.

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Preparing to Use Tofu

Getting the tofu ready to use is a simple but very important process. If you plan to cook the tofu, this can have a huge effect on how your dish turns out. (You don’t have to cook tofu-- it is ready to eat right out of the package. I am not a huge fan of it raw but my dog Bella loves to have a piece!)

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Cooking Tofu

Now that you have the regular tofu pressed, it is time to get ready to cook it. First, decide how you want to slice your block of tofu. The most common ways that I slice it are into ½ inch cubes or ½ inch slices. The cool thing is that most tofu that you purchase at the store has scoring marks to make this easier. I use a sharp knife to make clean cuts.

There are a few easy cooking methods that I will focus on:

Pan fried: this is how I learned to properly make tofu. I use a cast iron pan, and heat a tablespoon or two of oil in it over medium heat. Once the oil is hot and shimmering, I drop the cubes of tofu into the oil. Immediately, I lift the pan by the handle and shake it a bit so that the cubes don’t stick. After sprinkling with a bit of salt and pepper, I wait patiently. I am looking for a crust to form on the bottom of the cubes. Once the crust starts to form (in less than 5 minutes), I can then start to move the tofu around to get it crisp on all sides. I use a wooden spatula to move the tofu around. I don’t get too crazy in trying to make sure that all 6 sides are crisp but work to flip the pieces over until they are crisp on mostly all sides. I use this method when I make slices as well.

Air fried: this is the easiest and quickest method and uses the least amount of oil. Place the tofu cubes into the air fryer basket. I use an oil sprayer with olive oil to mist the tofu in the basket. You don’t need a lot—just a few sprays. I shake the basket and spray again. I turn the heat to 400 degrees and let the tofu cook for 5 minutes. I check it, shake it and put it on for another five minutes. I usually shake one more time and cook for another 2 minutes. If you are oil free, you can make this without using any oil.

Baked: I usually go this route when I want to marinate the tofu. You can also toss with a tablespoon of olive oil or spray to get some crispiness. Line a baking pan with parchment paper and place the tofu on it. Bake for 25-30 minutes at 400 degrees.


I have a variety of recipes that use tofu on my website. Tofu scramble is a family favorite that we must have each Sunday morning. Eggless salad is great to have for lunch in the summertime on crackers. My absolute favorite dish to have for dinner is crispy slices of tofu with chimichurri sauce. I make a lot of dishes from the cookbook The Asian Vegan Kitchen and use pan fried cubed tofu in them. A delicious salad can be topped with air fried cubed tofu that is tossed with cayenne pepper sauce; add croutons and Follow Your Heart Bleu Cheese dressing for a hearty salad.

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Lemony Garlic Potato Salad


6 large yukon gold potatoes (about half of a 5 pound bag)
2 lemons, juiced
1/3 cup olive oil
1 1/2 tablespoons minced garlic
1 teaspoons salt
1 cup chopped parsley


Boil the unpeeled potatoes until a fork inserted into them does not meet resistance. While still hot, cut into pieces and place in a large bowl. Add all ingredients except the parsley and mix to combine. When the potatoes have cooled a bit, add the parsley and mix to combine. 

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Eggless Salad


2 stalks of celery, finely diced
1 bunch of scallions, thinly sliced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
1 14 ounce container organic extra firm tofu, lightly pressed (don't allow all of the water to drain--press for about 5 minutes)
2 tablespoons nutritional yeast
1 teaspoon lemon juice
1/2 teaspoon black salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon turmeric
1/3 cup vegan mayo
1 tablespoon yellow mustard
Salt and pepper


Crumble the tofu into a bowl and mash with a fork. Add all of the remaining ingredients. Mix the ingredients to combine. Season to taste with salt and pepper.

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