Tofu Scramble

This is one of my favorite tofu dishes. I often prepare this at home for breakfast or brunch. It’s a great alternative to scrambled eggs. People really enjoy it! Ingredients 1 (14–16-ounce) block extra-firm tofu 3 tablespoons extra-virgin olive oil (or your favorite cooking oil) ½ teaspoon turmeric 1 cup chopped onions ½ cup diced…

Tofu Salad

This is my rendition of a tofu salad. It looks and eats like egg salad, but it’s vegan. In the warm weather I like to create dishes that don’t require cooking. Tofu is rather bland, so I have really seasoned it up. I served it out at work this weekend for the first time and received…

Split Pea Soup

Split pea soup is often prepared with ham or other types of meat; this adds flavor to the dish. I’ve added a few seasonings to give the soup a depth of flavor (without the meat). Customers really enjoyed this recipe, as simple as it is. Kids too! Ingredients 1 cup split peas, rinsed and drained Water…

Indian Kichari: Mung Bean and Brown Rice Stew with Veggies

Kichari is a very popular Indian dish. It is a great one-pot meal made with legumes, whole grains and assorted veggies. It is traditionally made with mung beans, but you can also use lentils in this recipe. Mung beans are well-known in India and are touted for their health benefits (see below). I always get…

Sweet Potato and Black Bean Soup

It’s autumn time! With the change of seasons, I am once again inspired to bring out my fall-inspired recipes. The combination of sweet potatoes, quinoa, and black beans creates a nice, filling soup. Ingredients: 6 cups water 1 (13-14 ounce) can coconut milk ½ cup quinoa 3 vegetable bouillon cubes (or to taste) 1 tsp….

Curried Red Lentil Soup

Red lentil soup is a staple in my home. We love it! I have always prepared it “Indian-style” with curry and other common Indian spices. It is a wonderful way to enjoy lentils. Lentils are high in fiber, and worth adding to your healthy diet. Every time I make this at work, or variations of this…