Tofu Egg Salad

I promise this will actually has the same taste and texture as egg salad.  My daughter wants to take this to school for lunch everyday.  She devours it!  I severed it with fresh home baked pita chips on a bed of spinach and sprouts. 

Soy Yogurt—Breakfast or Dessert?

Plain soy yogurt is sweetened with cherry and vanilla spirulina protein making it super thick and creamy.  It is dressed up with a variety or berries, hemp seeds, and a little flax granola cereal.  I was so good!

Vegan Sushi, Spring Rolls, and Stir-fry for Lunch

This was a combo and leftovers and take-out from Wingman's.  We NEVER eat out, but I have get to perfect sushi at home.  I just make a mess!

Remembering Summer…

When I came across this photo of baby lemon tarts topped with fresh vegan whipped topping and a sweet berry sauce, I thought about all those great cool refreshing desserts I made of the summer.  I look so forward to being hot and enjoying a nice cool treat. 

Healthy Salad served with Tempeh Bacon

 

This was a “Eat to Live” inspired salad.  It contains lots of Calcium from the sesame seeds, folate in the huge base of Spinach leaves, beta-carotene in the carrots, and with many other great nutrients and antioxidants in the red cabbage, red onion, radishes pea shoots and sugar snap peas.

We had is with a miso-ginger dressing and I topped it with 5-grain tempeh bacon.

The tempeh bacon was a flavor star. Slightly salty, sweet and smoky.  I first sliced it thin and then cooked in a really hot pre-heat pan with a drizzle of olive oil.  Once is stared to brown, I brushed on my marinade and cooked it until caramelized, then I flipped it and cooked the other side till caramelized.  I topped the salad while it was hot.  It was sooo good!

Vegan Frittata

Potatoes, peppers, onions. asparagus, broccoli, spinach, mushrooms, a little soy cheese blend and creamy tofu “eggs”.  They all came together to make a frittata that could make any Italian proud.  It is amazing how tofu can mimic eggs.  My daughter went crazy for this.  I served it with a few slices of toasted Sour Dough Rye. 
Yum.