Tangy Potato Salad and Stuffed Red Peppers

Mmmm….I love fresh potato salad in the summertime at a picnic or just as a side for lunch.  I found this recipe for Tangy Potato Salad here at Choosing Raw, a great blog with raw and vegan recipes.  This recipe was listed under the category of Top 12 Raw and Vegan Recipes for July 4th Weekend.  There are many recipes I tend to make just out of these Top 12 listed here.  Now let me start by telling you, since I do not follow a strict vegan diet, I actually tweaked the recipe a little and did not go forth with using the Veganaise (or Nayonaise, or any vegan mayo), the original recipe called for.  Instead I used Trader Joe’s Reduced Fat Mayonnaise.  I also halved the ingredients in order to just make it as a side item for us and to have a little leftover to eat another day.

Tangy Potato Salad, Inspired by Choosing Raw

Serves 4

2 lbs baby yukon gold potatoes, quartered
2 small stalks celery, finely chopped
1 small red onion, finely chopped
1/2 cup Trader Joe’s Reduced Fat Mayonnaise or (Veganaise or Nayonaise, or any vegan mayo)
1/8 cup sweet pickle relish
1 tbsp dijon mustard
1 tsps smoked paprika
1/2 tbsp rice wine vinegar
Salt and black pepper to taste
5 large leaves basil, sliced in a chiffonade


1) Set a large pot of water over high heat, and add potatoes once it’s reached a rolling boil. Cook till fork tender.

2) Drain potatoes, and toss with celery and onion.

While they cool, mix the mayonnaise, relish, mustard, paprika, vinegar, salt and pepper. Add it to the potatoes and mash with hands or with two large wooden spoons. Add only enough of the mayo dressing to coat potatoes generously; you may well have extra.

3) Serve potato salad with basil chiffonade on top. Yum!! Eat as a side item, or just as a light lunch!  Leftovers are great and encouraged as well!

Now for my favorite stuffed pepper recipe I’ve tried.  I remember being a little girl having my mom make me stuffed peppers with about 50% white rice and 50% ground beef as the stuffing, topped with tomato soup straight from the can.  Well this recipe for stuffed peppers will more definitely be replacing your current stuffed pepper recipe!

I was looking for a new stuffed pepper recipe and stumbled upon this one from Happy Little Vegans.  You can see the original recipe and find it here.  Again I only changed 2 things from the original recipe, 1.) I used red peppers instead of green peppers 2.) I de-veganized it!! (sorry, we used reduced fat shredded chedder cheese instead of Daiya).  We loved, loved, loved this stuffed pepper recipe and will be making it again!!  We stuffed 4 peppers, so we had 1 each for dinner last night and 1 each for leftover lunch today!

Stuffed Red Peppers, Inspired by Happy Little Vegans

Serves 4

1 tbsp olive oil

4 red bell peppers

1/2 yellow onion

2 handfuls of sliced portabello mushrooms

generous handful of fresh sweet basil leaves

1/4 tsp. garlic powder

1/4 tsp. black pepper

1/2 package of reduced fat shredded cheese (or Daiya)

1/2 cup dry quinoa=2 cups cooked quinoa

1 jar of marinara sauce


1.) Preheat oven to 375.  First prepare your peppers.  Wash them, remove tags, slice off the top and scoop out the seeds.

2.) In a large baking dish, lightly coat the bottom with a smear of marinara sauce.  Place peppers in the dish of marinara and slide them into your oven while you continue preparing.

3.)  If making 4 large peppers, combine 1/2 cup of dry quinoa with 1 cup of boiling water, turn heat down to simmer.  Set the timer for 12 minutes for the perfect quinoa consistency.

4.)  Next dice your onions and mushrooms.  Add onions to olive oil in sautee pan.  Sautee onions and add garlic powder and pepper.  Next add the mushrooms to the onions and sautee until mushrooms are slightly tender.  Chop your handful of basil and add HALF to the onion/mushroom mixture.

5.) Your quinoa should be ready by now…add the quinoa and onion/mushroom mixture to a large bowl and stir.  Now add the remaining basil, 1/2 jar of marinara sauce and 1/4 bag of shredded cheese.  You will have a thick stuffing mixture now.

6.)  Carefully pull your peppers out of the oven and place on cooktop.  Stuff each pepper to the top.

7.)  Drizzle more marinara on top and in bottom of dish.  Top with additional shredded cheese.

8.)  Place in oven and continue to cook for approx. 30 min.  Check frequently and remove peppers based on your liking.  Some people like more crunchy peppers, some more soggy.  Ours turned out JUST RIGHT! 😉

All this cooking, made me almost forget to include a new picture of Lacey Lou, after her trip to the groomers yesterday!

My sweet and CLEAN puppy

Here’s Lacey currently….fast asleep while mommy blogs….I think she’s got the right idea for a lazy Wednesday afternoon.

My life explained as a flexitarian.

To begin today’s post, I wanted to explain my evolution as a “flexitarian”.  Actually, my boyfriend, Brandon, and I have both evolved our diets into flexitarianism.  What does that mean you ask?  Well to better explain our diet, I am turning to some notable quotes from this WebMD online article.  “Being a “flexitarian” gives you the benefits of a vegetarian diet without having to forgo meat entirely.  A relatively new term, flexitarian comes from a combination of the words “flexible” and “vegetarian.”  Following a flexitarian diet simply means eating more plant-based meals and less meat.”  In other words, when we go out to a burger joint, we more likely order black bean and portobello mushroom burgers vs. your standard American hamburger.  Sounds tasty right?  Right.

One of my favorite blogs, Sometimes I Veg, first brought this term to my attention.  The author of this blog, Miriam, also states how she loves vegetarian and vegan foods but still wants to maintain the ability to eat meat.  She always experiments with new ingredients and blogs about how well the new recipes have turned out.  Reading blogs as this one, has in turn, taught me to be more experimentative with my cooking at home and more conscious of what we are putting in our mouths.

Now for one of our favorite tasty vegetarian recipes…..Orange Pan-Glazed Tempeh.

This recipe was first introduced to me here by Mariah of Pictures Pups and Pies, and we’ve enjoyed making this in our constant rotation of dinners ever since.

Orange Pan-glazed Tempeh Recipe

1 cup of orange juice (I use Trader Joe’s No Pulp from Concentrate)

1 tablespoon freshly grated ginger

2 teaspoons soy sauce

2 teaspoons maple syrup

1/2 teaspoon ground coriander

2 small garlic cloves, crushed

roughly 10 ounces of tempeh (or extra-firm tofu)

2 tablespoons olive oil

1/2 lime

a handful of cilantro

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the soy sauce and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.  I usually serve this over whole wheat couscous or quinoa with cherry tomatoes, zucchini, and peppers added.

This dish alone has inspired both Brandon and I to become flexitarians!  WE LOVE IT!! It’s filling, healthy, and a great dinner to add to your rotation.

Now for a vegan dessert.  Vanilla Agave Cupcakes—are you not sold yet?

How ’bout now?

I recently wanted a vegan-friendly dessert to bring to our annual Pops in the Park 4th of July picnic with friends, so my friend passed this recipe my way to try.  You can find Vanilla Agave Cupcake recipe here.  The added sprinkles were just an extra festive touch I added.

We had a lot of good food, wine, and company at Pops in the Park.  Here are a few of my favorite pictures of the night.

Photo Credit, Mariah Moore.

Mariah and Nate's cute pup, Lilly

At one point, Lacey started to join another picnic.

Photo Credit, Nate Moore

I love this picture that was taken.  It shows exactly what summer is all about.  Wearing sundresses, visiting with friends, playing with pups and picnicking.  Look at all those chairs and blankets in the background!

Pups relaxing in the shade.

Photo Credit, Mariah Moore

Overall we had a great 4th of July picnic, filled with laughter, food, fireworks and wine!  Can’t wait for our next one!

Treats for Puppies and People

Treats for Puppies and People

Last week I made my sweet puppy, Lacey, some Pup Tarts from a doggie treat recipe I got from The Organic Dog Biscuit Cookbook.  Lacey has loved all the treats I have made her and treats from this cookbook she has gotten from friends.

Pup Tarts, taken from The Organic Dog Biscuit Cookbook

For Dough:

  • 1 c. oat flour (can be replaced with whole wheat flour, if your pup doesn’t have wheat allergies)
  • 1/2 c. brown rice flour
  • 1 egg
  • 1/4 c. safflower oil
  • 1/4 c. water

For Filling:

  • 1/2 c. blueberries (fresh or frozen)
  • 1/2 c. diced strawberries (fresh or frozen)
  • 1 tsp. vanilla
  • 1/2 c. peanut butter (unsalted)
  • 1 egg


Preheat oven to 400degrees.  Combine all dough ingredients together and mix thoroughly.

Roll out on a lightly floured surface to 1/4in. thickness.

Divide evenly into 24 pieces and press them into the cups of a lightly greased mini muffin pan.

Stir all the filling ingredients together and mix thoroughly.

Scoop even amounts into each of the crusts in the muffin pan.

Bake for 15-20 minutes or until the edges of the crust are golden brown.

Store in an airtight container in the refridgerator.

This is very important because since these treats do not have any preservatives they only stay fresh in the fridge for 2 weeks.  If you are like me and have a small pup, it is best to either freeze what won’t be eaten in the next 2 weeks, or give to other dog owners so they can share these yummy dog treats with their puppies too!

Mmmm…Lacey loves these treats!!  I think the combination of fruit and peanut butter must be really tasty to her!

What a good puppy sitting to get her Pup Tart!
For the next recipe, I am going to share a treat for people–
Scratch Made Peach Blackberry Crisp
Brandon had just brought home from the Springs Farm in Fort Mill, SC, and I had just picked up some blackberries from the market so I literally looked up peach and blackberry desserts and found this recipe on Bran Appetit!
  • 2-3 cups blackberries
  • 3-4 peaches, peeled and diced
  • 1 Tbsp sugar
  • 1 Tbsp flour
  • 2/3 cups oats
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 canola oil
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

  1. Preheat oven to 350.
  2. Toss fruit with 1 Tbsp sugar and 1 Tbsp flour and pour into greased 8×8 baking dish.
  3. In separate bowl, mix the oats, flour, sugar, oil, salt, and cinnamon together until combined.
  4. Spread crisp topping over the fruit.
  5. Bake 35-45 minutes or until the topping is browned and fruit is bubbling around the edges.
  6. Serve. Preferably with a big scoop of vanilla ice cream. (which we did not have at the moment!)

Fruit-filled crisps are a great summertime dessert!  They don’t take many ingredients to make and taste like summer!  I love them because they are so versitile, you can throw in any fresh fruit you have on hand for a tasty fruit combo!  For some more fruit combinations try; apple-strawberry, blueberry-strawberry, or apple-peach!  Mmm…

Check out these blogs for additional dog treat recipes!

Flower Power Cookies

Strawberry Blueberry Muttins

Dining Experience at The Cowfish Sushi~Burger~Bar

The Cowfish Sushi ~ Burger ~ Bar

Last night Brandon and I decided to go out to dinner to a new restaurant in Charlotte we’ve been wanting to try for awhile now…The Cowfish Sushi Burger Bar.  We have heard from friends that they have great sushi, burgers and also offer something called Burgushi–a tasty combination of both the components used to make a burger and the components used to make sushi.  We thought we must try this!

I loved this depiction of ginger and wasabi on the wall.

It was pretty packed and we had to wait a bit for a table, but we knew sitting at the bar was first come, first serve so we anxiously were watching the bar to hope seats opened up there first.  Sure enough, 2 seats opened up and we were able to get our dining experience started.  We were pretty hungry so we started with an appetizer, Blackened Ahi Tuna Nachos.  Our server recommended these nachos and we both love Ahi tuna, so we thought we’d try them!

Blackened Ahi Tuna Nachos

Menu Description-5 crispy wonton chips topped with our famous Crab Rangoon Dip, spring mix, homemade pico de gallo with avocado, and sliced seared rare blackened Ahi tuna.

Mmmm….soo good!  The tuna tasted sooo fresh and yummy and had a great flavor mixed with the pico de gallo and avocado.

Next was our entree.  Here is the description from The Cowfish’s menu of their food style and selections.  “The Cowfish introduces a unique fusion of burgers and sushi! Burgushi items are served in various formats, including sushi rolls created utilizing beef & burger components and non-traditional ingredients, and sandwiches created using sushi components. The Cowfish bento boxes offer a sampling of both burger and sushi! Open your mind and your taste buds as you experience these originals brought to you by The Cowfish.”

Bento Box

While we were waiting for our food to get here, we played some really cool games on what was like a large individualized iPad full of games, screen savers and things to do while you wait for your food.

Matching game

Trapping the mouse…seriously.

 Then I figured I’d give myself a free plug, you never know who might be reading this!

We knew we wanted to pick a traditional sushi roll but we also wanted to try the much talked about, Burgushi.  So we asked our server again what was her favorite and what they were known for.  She suggested the Taste Explosion Roll from the Burgushi Menu and the Firecracker Roll from the traditional Sushi Menu.  So we tried both!!

The Taste Explosion Roll (bottom)

Seasoned natural Angus ground beef, applewood bacon, fresh jalapenos and spicy cream sauce inside of a sushi roll coated with tempura flakes. Each piece is topped with marinated Roma tomato and pepper jack cheese, then baked to perfection. Drizzled with cashew cilantro pesto to finish.

Firecracker Roll (on top)
Shrimp tempura and kani roll coated with tempura flakes, topped with fresh yellowtail and salmon. Finished with spicy cream sauce, tobiko and scallions. Served with ponzu dipping sauce.
They were both very tasty!! But yet again, there’s not much sushi I don’t like!  The Taste Explosion Roll had a great burger flavor with the added spiciness of the pepperjack cheese and fresh jalapenos.  The Firecracker Roll was also yummy!! The yellowtail and salmon it was topped with were both super fresh and paired well with the spicy cream sauce and scallions.
Overall there were sooo many options on what to order at Cowfish that we will definitely be back again to try something new!  Next time I’d like to try either a hand roll, bento box or a different type of sushi roll.

Wheatberry & Beet Salad and Avocado Seafood Medley Pasta

Wheatberry & Beet Salad

Today I was eager to try out 2 new recipes I’ve been wanting to make for awhile now.  The first one is a delicious beet, sweet potato and wheatberry salad.

Wheatberry & Beet Salad

Wheatberry & Beet Salad

Adapted from KathEats.com

Serves 4 | Prep time 10 minutes |
Cook time: 45 minutes


3 medium-large beets

1 large sweet potato

2 tbsp sunflower seeds

2 handfuls of raw baby spinach

1 1/2 tbsp olive oil

1 tsp cinnamon

1/4 tsp cayenne pepper

1 tbsp maple syrup

2 tbsp apple cider vinegar

1 tsp dijon mustard

2 cloves garlic

1/4 tsp sea salt

2 grinds black pepper


  1. Cut greens off beets. Loosely wrap
    beets in foil and bake at 425* for 45 minutes.
  2. Allow to cool and peel the skin
    off. Chop.
  3. Chop sweet potato and rub with oil,
    cinnamon and cayenne pepper. Bake with beets for 45 minutes.
  4. Combine 1 cup dry wheatberries
    with 2 cups water. Bring to boil and simmer for 45 minutes, until tender to the
  5. Sautee spinach in 1 tsp olive
    oil and some garlic.
  6. Combine beets, sweet potato,
    wheatberries, spinach and sunflower seeds in a bowl.
  7. Combine syrup, vinegar, mustard,
    garlic, salt and pepper in a jar. Shake to combine.

Avocado Seafood Medley Pasta

With the next recipe, I mentioned to Brandon that I was making this 15 Minute Creamy Avocado Pasta, and I sent him the link over Windows Live Messenger.  He said it looked good to him, but he needed some protein added to it.  So I thought we would go with either seafood or grilled chicken, I conveniently picked up a seafood medley at Trader Joe’s.  The original recipe is a vegan recipe, so you can omit the added protein if you wish.

Avocado Seafood Medley Pasta

Adapted from OhSheGlows

Yield: Serves 2


  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish
  • 1-2 garlic cloves, to taste
  • 1/2 tsp sea salt, or to taste
  • 1/4 cup Fresh Basil
  • 3 tbsp extra virgin olive oil
  • 2 servings/6 oz of your choice of pasta (I used whole wheat spaghetti)
  • Freshly ground black pepper, to taste
  • Seafood Medley (shrimp, calamari, and scallops) –optional


1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.  At this time you may also toss shrimp, calamari, and scallops in a sautee pan with 1 tbsp of olive oil.  The seafood is done cooking when the shrimp appear pinkish-red.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and 2 tbsp. olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined.

Garnish with lemon zest and black pepper.  And toss with seafood or chicken.  Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

I served this dish with a yummy caprese salad drizzled with balsamic vinegar.  It was a hit!  We will definitely be making both of these quick and tasty dishes again!

Running a 5k and Hiking a Trail

A few days ago, I took a much needed complete day off of waitressing, and this is what I did instead.  Brandon and I signed up to run a 5k–which is only 3.1 miles.  Well…if you haven’t been running consistently 3-4x/week, you may not get the time you want to run it in.  So I’ve been running when I can with my running gear, but still not enough to break any of my own records.  So I thought I’d just wing it and see how I do in hopes for the best.  To my surprise, I did much much better than expected.

Ready to run!

Before the race I had looked up all my previous ran 5ks and the times I ran them in.  They are as follows:

9/29/07  Hit the Brixx 5k ran in 30:30

10/06/07  Komen Charlotte Race for the Cure  33:15 (I remember this instinctively being PACKED with people and I blame my slower chip time on that).

11/03/07  Dowd YMCA 5k  30:06

08/29/09 Greek Festival 5k  36:00 (slowest time yet…taking 2 years off is a factor here)

06/18/11  Summer Breeze 5k 33:20 (As you can see, a much improved time since 09, but still not quite as fast as I was in 07)

Brandon’s chip time for Summer Breeze 5k  was 24:00–which is awesome!! I was so proud of him and he was so proud of me, b/c I wasn’t expecting to break 35min!

Before the race I also was researching how to run a negative split and running tips.  These sites give great advice on running and truly inspired me before the race.  

This is my favorite tip from Angela (OhSheGlows)

5. Boot it: Expect to haul majah booty during the last few minutes! No matter how fast I try to run during the first 90% of the run, I always have to make up for lost time during the last few minutes. And anyways, it’s fun to sprint hard the last bit! I often have negative splits when running short distances with tough goals…it literally forces you to run faster at the end.

I did exactly this during my race and killed it at the end of the race.  I believe that’s how I broke 34minutes was finding every last bit of energy left in my body and sprinting thru the finish line.  I told Brandon after the race, that I felt like everyone at the finish line was clapping for me and yelling my name!  haha…funny

Hiking the trails at Wilson’s Creek

So after running our 5k, I was still determined to go to Wilson’s Creek, a wilderness and hiking area in North Carolina.  At the end of the hiking trail there is an awesome waterfall you can climb down into and sit at with beach blankets, so we were excited to do that at the end of the hike.  We got our puppy life jacket, water bottles, sandwiches for the ride, and backpacks and were ready for our hike!

Brandon and Lacey led the way thru the trail.  I liked to follow in Brandon’s footsteps behind him to make sure I was stepping in the correct spots on the path.  Wrong false move and I was slipping on a slippery rock and breaking my knee…again.

There's nothing more masculine than this!

Apparently Lacey’s been here before in her past doggie life.  She led the entire way there to the waterfall, like she knew right where to take us.

Today was Lacey’s big day to get as dirty as she wanted to.  Many times when we go out for walks I pull her back and have her avoid walking through mud and rolling around in worms…but today was her day and she was allowed to do all that, if she wanted to.

I love when Lacey makes this smirk!

There were several other dogs, kids, and families around hiking and at the waterfall.

Lacey met a new friend, Callie.

I saw a stream so I knew we were getting closer to the waterfall, so we kept hiking…

and kept hiking….

 and hiking…past a smaller waterfall…

Until…we finally made it!!!

First things first, the little one needed her life jacket put on, and I’m not talking about me.

Lacey must have known we were taking her for an adventure, because she didn’t fuss at all with us about putting this contraption on her.  She just let us, like she’s worn it before.

Now to get down to where the waterfall is from the trail, you must climb down a large rock backwards and hold onto a rope connected to a tree with both hands.  We weren’t sure how we were going to get Lacey down at this point….but good thing she had a handle to hold on to her with at the top of her life jacket!  I watched Brandon carry her down then back up the steep rock like he was carrying a briefcase!  He was very gentle and careful with the sweet girl of course, so she wasn’t jostled around.

Happy puppies like going on hikes!

So we made it safely down to where the waterfall was, I laid out my beach blanket, and sat down with Brandon and Lacey…

Looking down on the waterfall

and what do you think happend next?
If for some reason you can’t tell, when Lacey is wet, her cute powder puff chinese crested look goes away and her tiny chihuahua look comes out.  At this point, I could not capture anything else on camera.  We were soaked, our puppy was soaked and her teeth were chattering and the last thing I could do was get my camera out of a bag when I was trying to keep the inside dry.  So after the rain let up after 15 min or so, we climbed back up the rock with the rope….puppy and all.  I had some personal problems getting back up though and decided I’d try it barefoot.  It worked much much better barefoot and not having slippery sneakers going up the wet rock.  But…it didn’t feel so good…YUCK!
Later on, we cracked up laughing about how we got dumped on with rain and our plan to lay out and relax by the water got ruined.  You have to laugh…really.  So the lesson learned here is….next time don’t forget your doggie raincoats to wear along with your doggie life jackets!

Tofu Tacos and Tri-Colored Quinoa & Black Bean Salad

Tofu Tacos and Tri-Colored Quinoa and Black Bean Salad

Let me start off my saying YUM!  I loved this dinner and will definitely make it again!  I found the recipe for the Tofu Tacos from Peas and Thank You, one of my favorite blogs.  The tofu was delicious in the marinade and really had a good ‘taco’ flavor because of the chili powder and cumin.

Tofu Tacos

 This recipe is so simple but I had a slight problem with my tofu being too wet still even after pressing it.  So instead of following the recipe exactly, I made tofu scramble instead of tofu slabs.  But check out the original recipe here.

Spicy Tofu Soft Tacos

Adapted from Peas and Thank You

Print this recipe!

Makes 6-8 tacos


  • 2 T. soy sauce
  • juice of one lime
  • 1 T. agave or maple syrup
  • 1 T. water
  • 1 t. garlic, minced
  • 1 t. chili powder
  • 1/2 t. cumin

Soft tacos:

  • One 14 oz. package organic, extra firm tofu (drained and pressed and cut into slabs)
  • 6-8 whole wheat soft taco-size or corn tortillas
  • 2 c. shredded cabbage
  • 1 batch Almost Chipotle Guacamole or 1/2 c. other guacamole
  • 1/2 c. prepared salsa


Prepare your marinade in a container with a sealable lid so you can add the tofu easily.  Just whisk together the ingredients and add the tofu.  Gently shake your container so the tofu is evenly coated with the marinade.  Leave your tofu in the fridge marinating for a few hours.  Your tofu should be evenly coated and will have absorbed most of the liquid.

If making tofu scramble, put skillet on medium heat and place all tofu and remaining marinade in skillet.  The remaining marinade will coat the skillet nicely and help with heating up the tofu.  I turned the tofu a few times and heated it up for about 10 minutes.  While the tofu was heating up, I made a quick guacamole, got out salsa and cut up my cabbage to top the tacos.  I also heated up the tortillas by putting them on a flat skillet for 10-15 seconds on each side.  We then easily made our tacos with the tofu, cabbage, salsa and guac!

Until I purchase a tofu press, I will probably be making my tofu tacos as a tofu scramble, although I love the idea of tofu slabs.  As a side item, I made Tri-Colored Quinoa & Black Bean Salad, adapted from Eat a Plant.  I used the tri-colored quinoa I bought at the bulk section of EarthFare, but any quinoa would work.

Tri-Colored Quinoa BEFORE

Tri-Colored Quinoa AFTER

Tri-Colored Quinoa & Black Bean Salad

Adapted from Eat a Plant


2 cups quinoa (tri-colored or regular quinoa)
3 ½ cups water
pinch of sea salt
1 cup fresh cilantro, chopped
3 green onions, sliced
1 small jalapeno pepper, seeded and finely diced
1 red pepper, diced
2 cups cooked black beans, rinsed and drained
1 avocado, peeled and sliced for garnish

¼ cup extra virgin olive oil
½ cup freshly squeezed lemon or lime juice
1 teaspoon ground cumin
1 ½ teaspoon sea salt

Add quinoa to medium pot with water and sea salt. Bring to boil, reduce heat to low. Cover and let simmer 12-14 minutes or until water is absorbed. Remove from heat.
Place quinoa in a large bowl to cool. Combine oil, juice, salt and cumin in a small bowl. Whisk and pour over cooled quinoa. Toss well. Add cilantro, green onions, jalapeño, red pepper and black beans. Toss.  Garnish with avocado slices and serve.

After realizing I still had my bulk items in the bags I bought them in, I figured I better do some kitchen organization.

Thank You Mariah (pictures pups and pies) for the idea of using these cheap and convenient jars!

One last picture to leave you with….

Lacey's Victim #5