Tomato Tofu Scramble

 So if you’re like me and you grew tomatoes in your garden this year and you’re trying to think of something else to do with your tomatoes besides sauce and salsa, this recipe can use up one large tomato or a handful of little ones.


Or maybe you’re just normal.


Whatever. Either way it’s yummy.


Tofu scramble was one of the first meals that I made/tried as a vegan. It’s one of those meals that if done right makes you so not miss the disgusting unfertilized egg embryo everyone else is consuming.


Plus, tofu itself has some incredible health benefits. It’s high in protein and calcium (Two of the biggest nutrition related questions I get) and it’s cholesterol free.


Fun Fact: Soy beans are ground up, cooked, and separated into two parts, the pulp (called Okara) and the milk (used for milk and tofu). Okara is considered a by-product of tofu/soy milk and is mostly used as feed for animals. Though it can be used as fertilizer because of it’s high nitrogen content. A small portion of its usage is for human foods. For example, it can be used to make tempeh.

Avocado Peanut Butter Chocolate Pudding

I’ve been on an avocado kick recently. Don’t mind me.
But really, avocado chocolate pudding is the filling dessert that kicks unhealthy craving in the butt.
This pudding is great plain, but is also an amazing filling for a pie. I will post a recipe to one of my yummy vegan pie crusts that would pair well with this soon.
Anyways! This pudding was really easy to make, and I experimented around adding flavors until I was pleased with how it tasted. (And no, it didn’t taste distinctly like avocado when I was done with it.)
The great thing about this pudding is there is no baking steaming or boiling, but is much healthier than insta-pudding.
History Lesson: The first puddings were sausage-like foods, and it wasn’t until the 19th century in America that the creamy dessert we know and love today was actually referred to as pudding.


IMG_20150807_193933Guacamole is my go-to when I need a party dish.
It’s always a hit, and I always get my bowl back.
It’s also my go-to snack when we actually have avocadoes in the house.
This recipe is single serving, if you eat it as a meal (normal), or you can share (abnormal) with maybe one other person as a snack, if that person is nice, and you feel like sharing.
One thing I absolutely love about guac is that it is so fresh and healthy, while being a satisfying and filling snack.
The tomatoes for this one came from my garden! Which is finally producing things besides mountains of kale.
Also, side note, I like my guac chunky. If chunky guac isn’t your style then this recipe isn’t really for you.
Horticulture/History lesson: All Hass avocado trees are grown from seedlings grafted from the same single tree that was planted in 1926.