I have to admit that at first Inwasn’t fond of the idea of substituting tofu for eggs to give a vegan spin on scrambled eggs. I have cooked with tofu before and know that unless you don’t mind soggy or “mushy” textured tofu your best bet is to use extra firm tofu. Pressing the moisture out of the tofu as if your life depended on it is crucial to getting a nice firm tofu texture.
I learned from doing my research first before experimenting with it. When Ibteied this recipe for the first time I was pleasantly surprised! The sauce made of spices including cumin, chili powder and the addition of two of my faves, kale and red peppers make for a flavorful scramble.
I was so hooked that I had it again the next day. I made a fresh batch of course but did I mention this recipe is not only easy but quick too? I had it with a side of homefries as pictured. I’m a fan of southwestern style food too.
This recipe is a win win all around for me. Hope you try it and love it as much as I do. You can’t go wrong with a recipe that’s quick, easy, and packed with flavor! Check out the recipe here!
I’ve been wanting to share this recipe with you for a while now! Most of the recipes I share are quick, simple and healthy yet flavorful! I don’t do bland food.
So, whether it’s vegetarian, vegan, etc. it’s going to be packed with flavor! Can’t wait to share the tofu scramble recipe that had me dismissing eggs without hesitation…
In the meantime check out the recipe for portabella and black bean burgers from “the kitchen whisperer” here! My meat eater husband and picky 11 year old daughter both request these burgers. In their opinion, the texture is just like beef and the flavor is on point.
Just an FYI, this recipe calls for adding Worcestershire sauce to the burger patty mix. I usually like to use Worcestershire sauce for my turkey burgers and it makes the flavor very similar to beef burgers. Try it and let me know how you like it!
If you can tell I’m all about meals that are healthy, quick, and easy to make but most importantly full of flavor! This simple recipe features kale and quinoa which are both key energy foods. Seasoned with a little salt, a pinch of cracked red pepper and lemon juice it’s sure to fill you up and have your taste buds singing. I underestimated it until I took a bite after my taste tester (my ten year old daughter) gave me the heads up that this was a winner. Anytime they ask for seconds you know you’ve done something right!
You know I tweak things a bit. The only thing I did differently was turned this into shrimp and kale quinoa by adding more quinoa. So, in a nutshell, I had shrimp and kale with my quinoa. It was more filling that way in my opinion ;-). As with any recipe I share, add or take away ingredients to your liking! You can even make it as is. Whatever you do, just enjoy!
What makes this a perfect comfort food meal for any day of the week? It’s quick, easy to make, flavorful, and hearty! I tried this recipe this week as a Sunday night meal due to my recipe fail on Saturday. I had to redeem myself and I did because we all loved this tuscan bean soup. I’m quite the fan of tuscan style food. It’s versatile too! You can add some potatoes if you want. You could also make this vegan style by skipping the cheese which would be a great option if you’re detoxing. Soups are detox friendly meals as long as they’re packed with veggies. The crusty bread is a must though unless you’re against bread! There’s something about these hearty soups and crusty bread that help us get through the winter. Perfect for those cold, snowy or rainy winter nights! Enjoy! Recipe here!
This apple walnut cranberry salad is already packed with flavor but ingredients can easily be altered to your taste. Instead of gorgonzola use feta or omit the cheese altogether. Add honey to the homemade dressing for a touch of sweetness. This salad is perfect alone or served with a main dish. Check it out here!
Yesterday’s recipe called for cod fish along with shrimp in the italian fish stew. Did you realize that cod is pretty good for you? I had no idea of all of the health benefits. I was aware of Omega 3’s because it’s fish and omega 3’s are beneficial to your cognitive health which is why you see that it “protects against alzheimer’s and age related cognitive decline.” Reading all of these health benefits makes me want to find more recipes for cod. I like it fried too to be honest but I prefer it in the stew and baked.
During this time of year I’m all about comfort food ie. soups, chilis etc. Here is a recipe for a tomato based, hearty, flavorful and quick recipe for a soup that features cod and shrimp. This is one of my family’s favorites for the fall and winter.