Tofu and Mushroom Soup with Spaghetti Squash and a Fried Egg

The temperatures with wind chill are officially below zero, and such begins the period of time where I am ALWAYS cold. Like for real. I’m cold right now as I drink my coffee and eat my oatmeal…And the thought of going outside in 20 minutes sounds awful.

On a happier note, nothing tastes better when you’re cold that hot foods, and what is a better hot food than soup? Can’t think of anything? That’s what I thought. So when you are cold tonight, make this soup. It’s delicious, warm, and filling. You can thank me later 😉


Tofu and Mushroom Soup with Spaghetti Squash and a Fried Egg

serves three


3 eggs

1 large spaghetti squash

1 packaged sliced mushrooms

1 tbsp soy sauce

1 carton vegetable stock

1 tbsp ground ginger

1 tbsp miso paste (optional)

2/3 of a package of extra firm tofu

1 zucchini

2 cups spinach

chopped green onions (for garnish)



Cook spaghetti squash with desired method (either microwave or oven).

Meanwhile, chop up mushrooms and zucchini. Saute them for about 5 minutes in a medium sized pan. Set aside.

Chop up tofu.

Pour vegetable stock into a large pot and add ground ginger and miso paste. Bring to a boil, allowing to boil for 5 minutes. and then lower back to a simmer. Add tofu and spinach to the pot.

Fry three eggs. I like to make them over easy so that the yolk mixes in with the soup broth when eating.

Slice spaghetti squash and half, and fork insides to turn into spaghetti-like noodles. Divide between three bowls. Add vegetables on top. Divide soup mixture among the three bowls, and place an egg on top. Garnish with scallions if desired! Eat and be warm 🙂


adapted from:


Chai Tea Latte Oatmeal

We’re now 4 days in to December. I’ve got Christmas music playing and holidays on the mind. This is the time of the year where the cold actually somehow manages to feel cheerful and the dark and long nights are not only tolerable but even enjoyable because of all the holiday lights. I’m trying to soak it all up before January comes around and I want to crawl under all my covers and stay there until in gets warm.

Anyhow, oatmeal! I’m sure my obsession for this breakfast isn’t going to end anytime soon. There’s nothing like a warm and comforting bowl of oats to start your day when it’s cold outside. This recipe is so easy but so tasty. Perfect for when you are in a rush but another bowl of cereal just isn’t going to cut it.


Chai Tea Latte Oatmeal

serves one


1/2 cup rolled oats

1 tsp cinnamon

1/2 cup chai tea latte mix (I use – the lightly sweetened variety makes the perfect latte)

1/2 cup almond milk



Place 1/2 cup oats in a microwave safe bowl. Add in 1 tsp cinnamon and stir. Add Chai tea mix and almond milk and stir again. Microwave for 2 minutes (or according to directions on your oats). Remove from microwave and sprinkle with more cinnamon if desired. Yum!

Chickpea Pancakes with Baby Zucchini and Tomatoes

Happy Thanksgiving to all! I hope this weekend is filled with family, laughter, and good food!


Chickpea Pancakes with Baby zucchini and Tomatoes

Serves two (as a side dish or small lunch)

1/2 cup + 1.5 tbsp of chickpea flour
1/2 cup of water
1 tbsp olive oil
pinch of sea salt
1/2 tsp of cumin
1 tbsp garlic
1 cup baby zucchini
1 cup halved cherry tomatoes
2 tbsp olive oil
1/2 tsp paprika
1 tsp cinnamon
1/4 tsp turmeric
1/4 tsp cumin
Preheat oven to 400 degrees. Combine chickpea flour, water, 1 tbsp olive oil, 1/2 tsp cumin, and salt in a bowl. Mix until combined and set aside.
Chop zucchinis and halve tomatoes. In a small bowl, combine the remaining olive oil, paprika, cinnamon, chipotle, cumin, and sea salt. Coat veggies with the mixture and place on a cookie sheet or in a pan. Roast in oven for about 15 minutes.
While the vegetables are roasting, make the chickpea pancakes. Spoon a little batter at a time (about 1/4 cup) onto the pan and cook each side about 3 minutes (or until turning golden brown).
Divide pancakes between two plates and top with roast veggies!
(Served alongside Sriracha “Fried Rice – recipe to come soon!)

Pumpkin Pistachio Kale Bulgur with Maple Tofu

Thanksgiving is so soon!! If you need another idea for a quick but delicious side dish or just want a healthy meal planned for any night this week, try this dish. There are so many fall flavors and the overall result is perfectly filling for a lighter dinner. Like all recipes, it’s easy to change up. Don’t like kale? Add Spinach instead. Don’t have bulgur? Make it with brown rice or quinoa.


Pumpkin Pistachio Kale Bulgur with Maple Tofu

Serves 2, vegetarian + vegan, 30 minutes or less


1/2 cup bulgur (or grain of choice)
2 Tbsp raw pistachios
1/2 red onion
1 1/2 cups kale
4 tbsp orange juice
5 Tbsp pumpkin puree
salt + pepper (to taste)
1 tsp garliv
pinch of turmeric (optional)
2 tbsp maple syrup
1 cup tofu cubes, firm



Prepare bulgur according to directions on package. I used my rice cooker, but on the stove will work as well. If you have any leftover grains, use those!

Chop the onion and saute in a pan with a little olive oil. After about two minutes add 2 tbsp pistachios and toast for one more minute. Add 2 tbsp pumpkin, a little more oil, salt, pepper, 2 tbsp orange juice, garlic, and tumeric. Stir around. Add in kale and cook until kale is wilted/incorporated. Remove from heat while bulgur finished cooking.

Meanwhile, cube tofu and add to a pan on high heat (either non-stick or with a little bit of oil). Drizzle with maple syrup and let cook until tofu begins browning (or a little longer if you like it crunchy!)

Once bulgur is done cooking, add it into the pumpkin mixture with the remaining pumpkin puree and orange juice. If the mixture is too dry add a little vegetable stock or some water.  Mix well.

Add the tofu mixture into the bulgur. Combine well and serve.

Adapted from:

Shared on Healthy Vegan Fridays (!

Sweet Potato Curry Stew with Zucchini Noodles

Walking home at 8pm in the rain last night, I was hungry and cold and not in the mood to spend a long time cooking dinner. I had some sweet potatoes around, but was craving something Thai-inspired. This adaptation of a Thai stew recipe was awesome. It took about 30 minutes including prep and cooking time and left me satisfied and warm. I personally am not a huge fan of coconut milk, what the original recipe called for, but almond milk around as a perfect alternative. If you’re not a fan of zucchini noodles use soba or rice noodles.


Sweet Potato Curry Stew with Zucchini Noodles

Serves two


2 small diced sweet potatoes

1/2 large block of extra firm tofu, cubed

1 red bell pepper

1 package sliced mushrooms

2 small zucchinis

1/2 cup canned pineapple

1 cup almond milk

2 cups vegetable broth

1 1/2 tbsp red curry paste

1 tsp dried basil

1 tsp curry powder

3 tbsp fresh ginger (I use Ginger People’s sushi ginger - – it added an extra cool texture to the soup but any type of fresh ginger works!)

1 tbsp lime juice

1 tbsp pineapple juice (from the can)

fresh cilantro for garnish



Heat a little oil or spray in a large pan (make sure the sides are somewhat high. If not an option, use a pot). Add in sliced bell pepper with 1 tbsp ginger and 1 tsp basil for about two minutes over medium-high heat. Add cubed sweet potato and cook for 3 more minutes.

Add in the mushrooms, almond milk, vegetable stock, curry paste, curry powder, pineapple juice, remaining 2 tbsp ginger, and 1 tbsp lime juice. Cover the pan and let cook for 15 minutes.

Meanwhile use a vegetable peeler to make zucchini into noodles. Set aside.

Add cubed tofu, pineapple, and zucchini noodles into the pan. Cover again and cook for 5 more minutes. Test a sweet potato to make sure it’s fully cooked. Divide between two bowls and garnish with fresh cilantro, salt, and extra lime juice if desired. Eat up 🙂


adapted from:

shared on Healthy Vegan Fridays!

Pumpkin Curry Sauce

I’m not sure how I haven’t gotten sick of pumpkin yet, but there is something about the fall that makes me love it. I’ve had so much fun experimenting with different pumpkin recipes, and this curry is one of my favorites yet. The sauce is really simple and super versatile. Make it to dress a big bowl of veggies or use it over tofu, seitan, tempeh, any other protein, or a grain. I cooked up half a spaghetti squash and used up purple cabbage and cucumbers I had in the fridge. This makes an easy and healthy dinner that comes together in less then 10 minutes. It’s a nice change up for your standard weeknight emals.


Pumpkin Curry Sauce


1/4 cup pumpkin puree

1/4 cup veggie stock

1/4 cup unsweetened almond milk

1 tbsp curry powder

1 tbsp chopped ginger

2 tsp minced garlic

1 tsp tumeric

2 tsp cinnamon



Place all ingredients in a food processor or blender and mix until combined. Use as a sauce on whatever you want!

I cooked a spaghetti squash in the microwave for 6 minutes and scooped half into a dish. I added sauted purple cabbage and chopped cucumbers and poured the pumpkin curry sauce on top. Healthy and so good!

Shared on :

Vegetarian Bibimbap Bowl

I used to go to Blind Faith (a vegetarian restaurant in Evanston) all the time because I love their Bibimbap rice bowl. I craved the vegetables over the rice, the spicy seitan, the fried egg, and the red sauce drizzled over the top. I craved this dish and never wanted to order anything else on the menu. It took quite some time and a trip to China to realize the dish I loved so much was actually Korean. My friend Andrea convinced me to go to the Korean “canteen” with her for dinner one night. Lo and behold, one of the first items on the menu was a Bibimbap rice bowl. Bibimbap is Korean?! After that night I may have eaten as much Korean food as I did Chinese throughout the rest of my time in Beijing.

Although I still love Blind Faith, I have now become a frequenter to Korean restaurants. Even better, I have figured out how to create this amazing dish at home. It’s is a great way to use up the veggies you have in your fridge. There is no right or wrong way to cook it. This particular time I used bok choy, onion, zucchini, spinach, and brussels sprouts as my vegetables, some tempeh for protein, rice noodles and an egg on top. Use less vegetable to make it quicker, and change it up with brown rice bulgur or quinoa. Vegan? Leave out the fried egg.

For the spicy Korean sauce I love Annie Chun’s Gochujiang Sauce – I find it at Whole Foods and use it on so much – rice bowls, eggs, vegetables.


Vegetarian Bibimbap Bowl

Serves one


1 serving Rice Noodles

3 baby bok choy

1/3 of a large red onion

3 baby zucchini

1/2 cup Spinach

4 brussel sprouts

1/3 a block of tempeh

Soy Sauce

Teriyaki Sauce

Gochujiang Sauce



Prepare rice noodles according to directions on package. Cook each vegetable in a small pan on the stove. Short on time? Throw them all in the same skillet and cover with a lid to steam the veggies while sauteing them. Place vegetables over rice noodles. Cook the tempeh in the same pan for about two minutes on each side. Add to bowl. Finally, cook the egg as desired. I personally like it over easy so the egg yolk covers the whole bowl.

Once noodles, vegetables, tempeh, and egg are in a bowl, top with equal amounts of soy and teriyaki sauce. Finally add Gochukiang sauce.


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Fig Balsamic Glazed Sweet Potatoes and Onions

Have you ever been to an oil and vinegar store? The places that have at least ten varieties of olive oil and just as many types of balsamic vinegar? I went last week and sampled probably everything  (clearly the best part of the store – sampling could be my hobby). My favorite, and the one I went home with, was a fig balsamic. Evidenced by my fig balsamic pizza, I obviously love the combination of figs and balsamic, so the vinegar was a perfect way to add a lot flavor without a lot of effort. I went to Old Town Oil ( in Evanston and highly recommend it. I’ll definitely be going back to try another type of vinegar!

I decided to use my vinegar on some sweet potatoes and onions. The sweetness of the potato and the vinegar balances well with the onion. Feel free to add some protein to this salad to make it a more filling meal (I cooked up some seitan and added it to my salad) – one that is healthy, easy, quick, and delicious!


Fig Balsamic Glazed Sweet Potatoes and Onions

Serves One


1 sweet potato

1/2 large red onion

spinach or other salad greens

fig balsamic vinegar


Chop up potato and cut onion into rings. Saute in a pan for about 4 minutes. Add about 1/4 cup balsamic vinegar, stir potatoes and onions to make sure they are coated with the vinegar and cover with a lid. Cook covered for about ten minutes, stirring occasionally and adding more vinegar is necessary. Check to make sure potato is cooked and then serve over spinach (or other salad greens). Have goat cheese in the fridge? Add it on top for extra flavor.

If you aren’t into figs or only have plain balsamic vinegar don’t worry! This dish would be just as good with any balsamic vinegar.


Shared on Healthy Vegan Fridays!