mains, recipes

udon noodles with vegan beef and broccoli

this easy recipe whips up in just about 15 minutes and is incredibly satisfying! this recipe makes one large serving but can serve up to two people.


  • 200g fresh udon noodles*
  • 1 tsp sesame oil
  • 1c vegan beef substitute. i used gardein (slightly thawed), but you could also use soy curls or even fried/baked tofu**
  • 1c fresh or frozen broccoli
  • 1″ piece/1-1 1/2 tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • sesame seeds, for serving (optional)

for the sauce:

  • 1 tbsp fresh ginger, minced
  • 1 tbsp light soy sauce or tamari
  • 1 tbsp dark soy sauce
  • 1 tbsp maple syrup (agave or brown sugar will also work)
  • 1 tsp lime juice
  • 1 tsp-1 tbsp chili garlic sauce (adjust to your taste; sambal oelek will also work)
  • 1 tsp corn starch


  1. bring a large frying pan or wok to medium heat. add the sesame oil.
  2. add the garlic and ginger to the pan, stirring frequently to ensure they don’t burn, 1-2 minutes.
  3. add the vegan beef. if using tofu instead, skip this step and instead add the tofu at step #9
  4. cook the beef, stirring frequently, about 2-4 minutes. add the broccoli.
  5. i like to add a splash of water here. to steam the broccoli slightly. continue to cook, stirring occasionally for five minutes. meanwhile, make the sauce.
  6. combine all sauce ingredients in a small bowl or measuring cup. stir well to combine and set aside.
  7. set a small saucepan of water to boiling. add noodles and cook per instructions (usually about 3 minutes).
  8. while the noodles are boiling, add the sauce to the ginger/garlic/beef/broccoli mixture and stir to combine.
  9. drain the noodles and add to the pan with the rest of the ingredients. toss to combine with the sauce. if using tofu, add it now.
  10. once the sauce has thickened slightly after about two minutes, transfer the pan’s contents to a plate and top with sesame seeds. scallions would also be a great topping! serve hot.

*if you can only get your hands on dry udon noodles, cook them ahead of time (following the package instructions), drain, and set aside. add the noodles to the dish at the same time you would for instant noodles – step 9. you can also use rice noodles, vegan chow mein noodles – anything you like!

**if using soy curls, be sure to hydrate them in water or vegetable broth first. to do this, soak the soy curls in water/broth for about 10 minutes, then squeeze out the liquid and pat dry. add to the pan as you would the vegan beef in step 3, and continue the recipe as normal.

appetizers, mains, recipes

falafel pita with lemon garlic tahini sauce

for the falafel:

  • 1c cooked chickpeas, drained and dried (canned is fine. i like to remove the skins by gently rolling the chickpeas in a clean dishcloth)
  • 2 shallots, chopped
  • 2 cloves of garlic, chopped (no need to mince)
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp baking powder
  • 1c cilantro (stems are fine), cleaned well
  • 1 tbsp olive oil
  • pinch cayenne
  • salt to taste

for the tahini dressing:

  • 2 tbsp tahini (i like the nuts to you brand)
  • 1 tbsp cold water
  • squeeze of lemon juice
  • 1 tsp lemon zest
  • 1 clove of garlic, minced (sub 1/4 tsp garlic powder as needed)


  1. preheat oven to 400. line a large baking sheet with parchment paper.
  2. prep the veggies and cilantro – be sure to clean the cilantro very well, as i find this is one of the dirtiest supermarket herbs
  3. add all ingredients to a food processor and pulse until combined. i have a very small food processor, so i like to pulse half the chickpeas with the cilantro, olive oil, and lemon juice, empty the food processor, blend the other half of the chickpeas with the shallot and garlic, then mix everything together in a bowl with the rest of the ingredients.
  4. scoop the mixture into 2-3 tbsp patties and gently shape as desired. if you are having difficulty getting the mixture to hold together, add it back to a bowl and mash further with a potato masher or fork.
  5. drizzle each patty with olive oil and bake for 15 minutes. flip each patty and bake for another 10-15 minutes to reach the desired crispness.
  6. make the dressing. to do so, simply combine the dressing ingredients and mix well. this can be done in a food processor or by hand with a whisk or fork.

i served the falafel in warmed pitas with a side of asparagus sauteed in vegan butter, fresh lemon, and garlic

appetizers, mains, recipes

peanut tofu kale salad

for the salad:

  • 2 handfuls of kale (rinsed, patted dry)
  • 1 mango, sliced
  • about 4″ of cucumber, sliced into batons
  • 1 avocado, cubed
  • 1 teaspoon lime juice to coat the avocado
  • 1/2 tablespoon sesame seeds
  • ~2 tablespoons peanut sauce (below) plus extra for drizzling
  • for the sauce:
  • 1/4c peanut butter (i use smooth, but chunky will work)
  • 2 tablespoons low sodium soy sauce or tamari for GF
  • 1 tablespoon lime juice
  • 2 teaspoons chili garlic sauce (adjust to your preferred spice level. 1tsp would be pretty mild)
  • 1/8 teaspoon freshly ground black pepper
  • water to thin

for the tofu:

  • 1 block extra firm tofu, pressed and cubed
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • black pepper to taste


  1. to start, coat the tofu in soy sauce, cornstarch, and black pepper. air fry at 375F for 30 minutes, shaking halfway (alternatively, bake at 425F for 25 minutes, flipping halfway).
  2. mix all of the peanut sauce ingredients together (aside from the water) until well-combined. steadily add some water in, a few tablespoons at a time, until it reaches a pourable consistency. set aside.
  3. slice the cucumber, mango, and avocado. coat the avocado in lime juice to discourage browning.
  4. place the kale in a bowl and add about two tablespoons of the sauce. massage well into the leaves.
  5. once as the tofu is ready, begin assembling the salad. place down the kale and top with the tofu, cucumber, mango, avocado, and sesame seeds. drizzle extra sauce over the top if desired. feel free to coat the tofu in the sauce before adding to the salad, as well!

this recipe makes one large salad with a lot of extra peanut sauce (about 1/2c) and tofu. feel free to double the produce quantities to create 1-2 more salads.

dessert, recipes, sauces

hot fudge sauce – four ingredients!

this four-ingredient hot fudge sauce makes a delicious dessert topping or stir-in for blended drinks!

servings: 2 generous dessert toppings – about 1/3c


  • 2T vegan butter/margarine
  • 4T soy cream (i used this one – you can also use coconut cream)
  • 4T sugar
  • 4T cocoa powder


  1. melt the vegan butter in a small saucepan over medium heat.
  2. add the rest of the
    ingredients, whisking to combine.
  3. continue to whisk constantly over medium heat until thickened and shiny, about five minutes
  4. allow to cool slightly for an even thicker consistency
  5. enjoy immediately!