Tofu Scramble

Hello friends! Today I will share with you my family and friends favorite brunch item that I make! TOFU SCRAMBLE! I know it’s relatively easy to make and everyone has their own versions BUT, I promise that y’all will love this version and it’ll make an appearance on all of your favorite brunches! This tofu scramble is packed with umami flavors and veggies!

Ingredients:

  • 1 tbspn oil
  • 3/4 cup frozen kale (or any veggies really)
  • 1/4 cup fresh tomatoes
  • 1 block firm tofu
  • 1 tspn onion powder
  • 1 tspn garlic powder
  • 1/2 tspn chili powder
  • 1/2 tspn cayenne or paprika powder
  • 1/2 tspn chili flakes
  • 1/2 tspn turmeric powder
  • 1/4 tspn pink salt (for that eggy flavor)
  • 3 tbspn nutritional yeast
  • 1 tbspn liquid aminos (or low sodium soy sauce)
  • 1 tbspn apple cider vinegar
  • salt to taste

Directions:

  1. In a non-stick pan, heat oil on medium heat.
  2. Add frozen kale and tomatoes (or 1 cup veggies of your choosing).
  3. Sauté for 3-4 minutes on low heat or until cooked through.
  4. Crumble up the block of tofu and add it to the veggie mixture in the pan.
  5. Add onion, garlic, chili, cayenne/paprika, chili flakes, turmeric, and pink salt. Sauté the mixture until it is well-incorporated.
  6. Let the mixture cook for about a minute and then add nutritional yeast, liquid aminos, vinegar, and salt.
  7. Sauté and let cook for 5 more minutes. Make sure you don’t let the bottom burn!
  8. Once the mixture has cooled, enjoy!!

Thicc Double Chocolate Cookies

Hello friends! When you are craving an easy, chocolatey, gooey, flavah packed cookie, you HAVE to try this one. If you have someone you are cooking for this Valentine’s Day (read: make these for YOURSELF) I recommend making these as they are always a crowd pleaser! ENJOY these nomsss ❤

Ingredients:

  • 3/4 cup melted ghee
  • 1 1/3 cup granulated sugar (feel free to use brown sugar or a mix of both: the chocolate flavor will be more intense with all brown sugar which we LOVE)
  • 4 tbspns sour cream (THIS IS KEY)
  • 1 tbspn vanilla extract
  • 1 tspn baking soda
  • 1 1/2 cup flour
  • 1/2 cup cocoa powder (dark cocoa for my dark chocolate fans)
  • 2 cups chocolate chips (or any other combination of add-ins i.e., chopped dark chocolate)

Directions:

  1. In a medium sized mixing bowl, whisk melted ghee and sugar. Whisk until well combined. Hint: Make sure ghee isn’t hot because the next step will curdle if it is.
  2. Add in the sour cream and vanilla extract. WHISKY WHISKY (as Bro Kapoor would say), until a homogenous mixture.
  3. Add in baking soda, flour, and cocoa powder. Mix with a spatula until nicely combined.
  4. Add in the chocolate chips.
  5. Chill dough for 20-30 minutes in the fridge.
  6. Preheat oven to 360 degree Fahrenheit.
  7. Shape cookies into tablespoon sized (or double/triple, we don’t judge). And place onto a parchment lined baking sheet.
  8. Bake cookies for about 10 minutes. Let the cookies rest for about 10 minutes (OR not) and ENJOY!

Ghee Brownies

Hello friends! Today the roomie and I made the BEST brownies ever. These are dense, fudge, and INSANELY CHOCOLATEY. We have put chocolate inside the batter, within the batter, and ON TOP of the brownies. How could you ever go wrong?! As a place these are gluten free and eggless (vegan friendly). PLEASE MAKE THESE AND REJOICE 🙂

Ingredients:

  • 3/4 cup ghee
  • 3/4 cup chocolate (we used 70% chopped dark chocolate-but you can use any dark/milk/white/ a mixture)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 5 tbspns yogurt (we used greek vanilla yogurt but dahi can be used as well- any thicker yogurt)
  • 1 tspn vanilla extract
  • 1 cup gluten free flour (1:1 baking flours)
  • 1 cup chocolate (chips/chunks/chopped chocolate- reserve 1/4 cup to top the brownies with)

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Melt ghee and 3/4 cup chocolate together.
  3. Once the mixture has melted add cocoa powder and brown sugar together. Mix well to ensure there are no lumps and the batter is smooth.
  4. Make sure mixture is cooled and add yogurt and vanilla extract.
  5. Add flour and stir the mixture until well incorporated.
  6. Fold in 3/4 cup chocolate into the batter.
  7. Pour batter into a parchment lined 8×8 square pan. Top with remaining chocolate!
  8. Bake the brownies for 30 minutes or until brownies are set. Cool for 15 minutes before serving! ENJOYYY 🙂

Southwestern Quinoa bake

Howdy y’all! Our family, loves an easy weeknight recipe. This recipe is hearty, nutritious, and delicious!! It’s the ideal recipe for a cold winter dinner! As you can see doggo loves it too. 🙂

Ingredients:

  • 2.5 cups cooked quinoa
  • 2 tbspns neutral oil
  • 1 sliced orange bell pepper
  • 1 sliced poblano pepper
  • 1/2 cup chopped red onion
  • 2/3 cup corn
  • 1.5 tbspns taco seasoning
  • 1 tspn garlic powder
  • 1 tspn onion powder
  • 1/2 tspn paprika
  • 1/2 tspn chili powder
  • 1 tspn oregano
  • 1 can 1(5 oz.) black beans
  • salt to taste
  • 1 cup salsa
  • 2/3 cup cheese

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium saucepan, on medium heat add oil.
  3. Once the oil has heated add bell pepper, poblano pepper, and red onion. Sauté for about 5 minutes, until the peppers and onions are fragrant and have caramelized. (You can switch out these vegetables for about 1.5 cup of different veggies!)
  4. Add the corn and taco seasoning, garlic powder, onion powder, paprika, chili powder, and oregano.
  5. Let cook for 2-3 minutes while stirring occasionally.
  6. Add drained black beans to vegetable mixture.
  7. Mix the vegetable-black bean mixture with the cooked quinoa and salsa.
  8. Place the quinoa-vegetable-black bean mixture in a 8×8 pan.
  9. Add shredded cheese on top!
  10. Cover with foil and bake for about 20 minutes or until cheese has melted. Enjoy!

Rice Krispy Treats

Hello friends! Today we bring to you a treat I recently mastered! RICE KRISPY treats. I used to love eating these when I was younger until I found out that my beloved favorites had gelatin in it and was not vegetarian. ALAS now my family and I can rejoice. Below you’ll see I made two different types, pumpkin spice and peanut butter-chocolate. This recipe is super modification friendly so feel free to add chocolate chips or even sprinkles on top. If you use a vegan butter like we did, these are vegan!

Ingredients(first set is for pumpkin spice and second set is for pb-chocolate):

  • 3.5 cups rice krispy cereal
  • 2 cups marshmallows
  • 1/2 stick butter
  • 2 tbspns pumpkin butter
  • 1/4 tspn cinnamon
  • 3.5 cups rice krispy cereal
  • 2 cups marshmallows
  • 1/2 stick butter
  • 4 tbspns peanut butter
  • 2 tbspns melted chocolate

Directions:

  1. In a medium saucepan, on medium heat, melt butter.
  2. Turn the stove to low, and add the marshmallows. Mix the butter and marshmallows until they have melted and the mixture is well incorporated. Add the pumpkin butter OR peanut butter & chocolate add ins.
  3. You’ll have to hurry and do this while the mixture is still warm. once the mixture is well combined. Quickly mix in the drive rice krispy cereal.
  4. You’ll have to make sure the mixture is well mixed, all of the rice krispy cereal should be coated with the marshmallow mixture.
  5. Line a square pan 10X12, with parchment paper.
  6. Press the cereal marshmallow mixture into the pan and let sit for atleast an hour (these can set room temperature or in the fridge). If you want to add a frosting you can use the ganache recipe from my blog!
  7. Cut into squares and enjoy!

Baked Vodka Sauce Pasta

Hello friends! I don’t make pasta often but when I do, I ALWAYS make vodka sauce to put on the pasta. It’s my favorite SAUCE and tastes so good with pasta and roasted vegetables as you’ll see in the recipe below. Hope y’all enjoy the pasta 🙂

Ingredients:

  • 2 tbspns olive oil
  • 1.5 cup chopped onion
  • 4 cloves garlic
  • 2 tspns italian seasoning
  • 1 tspn crushed red pepper
  • 1 tspn oregano
  • 1/2 tspn basil
  • 1/2 tspn salt or to taste
  • 1/2 tspn onion powder
  • 1/2 tspn garlic powder
  • 1/2 cup tomato paste (not puree not crushed tomatoes, concentrated paste)
  • 1 tbspn vodka
  • 1 + 2/3 cup half and half
  • 4 cups cooked pasta
  • 2 cups vegetable
  • 1 tbspn oil
  • 1 tbspn italian seasoning
  • salt to taste
  • 1/2 tspn onion powder
  • 1/2 tspn garlic powder
  • 3/4 cup shredded italian blend cheese

Directions:

  1. In a saucepan on medium heat, add olive oil.
  2. Once the oil has heated up add onion and minced/chopped garlic.
  3. Sauté the mixture until fragrant.
  4. Add Italian seasoning, red pepper flakes, oregano, and basil. Sauté.
  5. Add the tomato paste and sauté for 20-30 seconds.
  6. Add the vodka to deglaze the pan.
  7. Once the vodka has evaporated, add the half and half. Stir to make sure the sauce is homogenous.
  8. Let the mixture come to a boil and then your sauce is ready! Put the sauce aside.
  9. Preheat oven to 375 degrees Fahrenheit.
  10. Now in a separate sauce pan, we will make the roasted vegetables. Add the oil to the pan on medium heat.
  11. Once the oil is warm, add the vegetables and seasonings. I usually use frozen spinach, olives, and sundried tomatoes. Other alternatives are various squashes, mushroom, kale, literally anything. Let the vegetables cook, stirring occasionally to make sure they don’t burn.
  12. Now it’s time to assemble! In atleast an 8×8 square pan, add the cooked pasta, and roasted veggies. Stir to combine!
  13. Add the vodka sauce on top.
  14. Sprinkle the cheese.
  15. Bake the mixture until cheese is melted!