Tofu Tikki Masala

Stop whatever you’re doing and run to the kitchen. You need this tofu tikka masala in your life. Right. This. Second!!! The recipe is full of different spices and flavors and everything that tikka masala should be. Make sure you plan ahead because the tofu needs to marinate for an hour in addition to being pressed, so for maximum time efficiency do some of the foot-work in the morning or the night before. Don’t shy away from making this recipe because you’re unsure of how your little one will handle the spices in this dish either, my little girl totally devoured this one!! Add a side of white rice and naan bread and you’re good to go. All in all, there is a little bit more preparation time required for this recipe compared to some others I’ve posted, but it’s so worth it, I know you guys will agree!!

Prep time: 1 hr 20 min      Cook time: 30 min       Serves: 4-6

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Ingredients

marinade

  • 14 oz extra firm tofu
  • 1 tsp lemon juice
  • 1 cup plain yogurt
  • 6 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp paprika

sauce

  • 3 tbsp olive oil
  • 1 large onion
  • 2 tbsp minced garlic
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 2 tsp cilantro
  • 2 tsp paprika
  • 1 tbsp minced ginger
  • 1 tbsp tomato paste
  • 12 oz crushed tomatoes
  • 1 cup water
  • 1 cup organic half and half (or use dairy-free milk of choice to make meal vegan)
  • *optional* rice and naan bread to serve

Instructions

  • Remove tofu from package and press between 2 heavy objects for at least 20 min. While tofu is being pressed, being to prepare the marinade
  • Combine yogurt and all ingredients for the marinade. Cut tofu into small bite sized squares then add tofu into marinade. Toss tofu in marinade until all pieces are evenly coated. Place covered in refrigerator and let marinate at least 1 hour
  • Preheat oven to 425 degrees. Place marinated tofu onto bamboo skewers then place over a parchment paper lined baking tray. Make sure there is adequate space underneath to help distribute heat evenly
  • Bake 15 minutes or until tofu edges are slightly browned. While tofu is in the oven, prepare the sauce
  • Heat oil in large pot over medium heat. Add in garlic, onion, and ginger and cook until tender but not browned. Add the spices stirring constantly then add tomato paste
  • Add crushed tomatoes, water and half and half then bring to a boil Cook for 5 minutes then reduce heat slightly and add tofu in. Cook about 2 minutes then serve

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Baked Oatmeal Cups

I love these baked oatmeal cups for a couple reasons; they’re super healthy, they’re easy to make, and they’re versatile-you can mix and match-fill them with whatever you like! These are a simple recipe even your little one can help make! They also last in the freezer up to 3 months, so I like to make a big batch which will last weeks! Perfect for breakfast, lunch boxes, and grab-and-go snacks. For an extra boost of omega 3s- mix in some chia seeds with the oats! I topped this batch with toasted coconut and mango, goji berries-a mildly sweet and savory berry packed with antioxidants and vitamin A, and blueberry, my favorite! Comment below and tell me which kind of oatmeal cups you like the best!!

Prep time: 10 min        Cook time: 20 min         Serves: 12

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Ingredients

  • 4 cups old fashioned oats (gluten free)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/3 cup unsweetened almond milk
  • 1/8 cup coconut or brown sugar
  • 2 tsp vanilla extract
  • 1 cup desired fruits
  • *optional* 1/4 cup chia seeds

Instructions

  • Preheat oven to 375 degrees. Add all ingredients to a large bowl and mix well
  • Spray a muffin tin with cooking spray and scoop 1/4 cup oatmeal mixture into muffin tins. Make sure you get an even amount of milk and oats
  • Bake oatmeal cups for 20 minutes

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RAW VEGAN Strawberry Cheesecake

It’s raw, its vegan, it’s beyond delicious, and it is beautiful!!!! This vegan cheesecake will be sure to have everyone at your next family gathering begging you for the recipe! It’s hard to believe only a handful of vegan ingredients can combine to make this stunning dessert, all while maintaining ZERO refined sugars. It does need to freeze for about 3 hours, so make it before dinner so it can chill and set while you eat. It was so hard to wait, but so worth it! Besides freezing, it takes about 15 minutes to make. It really can’t get any better. This is the perfect recipe to bring to  Mother’s Day brunch tomorrow, especially if you’re looking for a last minute gift idea! When in doubt, go with vegan strawberry cheesecake!!!!

Prep time: 15 min (does not include soaking cashews or freezing)       Serves: 8

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Ingredients

  • 2 cups raw cashews soaked overnight then drained
  • 2 cups strawberries plus more for decorating
  • 2 kiwis
  • 1 cup raw pecans
  • 1 cup dates divided
  • 1/2 cup rolled oats
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon

Instructions

  • In food processor, combine the pecans, oats, salt and 1/2 cup dates. Blend until the mixture is soft but grainy. Press the mixture into the bottom of a large tart pan
  • Again in the food processor, combine the strawberries, cashews, dates and maple syrup. Blend until smooth and creamy. Add on top of the crust and smooth out. Decorate with strawberry and kiwi
  • Freeze at least 3 hours to set then slice and serve

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VEGAN Black Bean Soup

Yes, I eat soup in the summer, all summer long, I have no shame!! People look at me like I’m crazy, and I get it! But, I love soup so much, no amount of hot, humid weather can stop me. I actually used to keep a ‘soup journal’ when I was younger and I would describe and rate the soups I would order at restaurants and places I traveled with my family. I’m quite the soup-conissour, if I do say so myself. Black bean soup has always been one of my favorites. It has such simple, natural ingredients but has so much rich flavor. It really fills you up and keeps you feeling full longer. Plus, the high fiber and protein content is always appealing for us meatless-folk (in my best Southern accent.)

Prep time: 10 min     Cook time: 45 min      Serves: 6

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Ingredients

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 stalks celery chopped fine
  • 2 large carrots peeled and sliced
  • 6 garlic cloves minced
  • 4 tsp ground cumin
  • 4 15-oz cans black beans rinsed and drained
  • 4 cups vegetable broth (low sodium)
  • salt and pepper to taste
  • optional garnishes: diced avocado, thinly sliced radish, tortilla chips

Instructions

  • Heat the olive oil in large soup pot over medium heat. Add onions, celery and carrots and sprinkle with salt. Cook, stirring occasionally until vegetables are soft, about 15 minutes
  • Stir in the garlic, cumin and pour in black beans and vegetable broth. Bring to a simmer over medium-high heat. Cook and reduce heat if necessary to maintain a gentle simmer for about 30 minutes
  • Puree 4 cups of the soup in food processor and blend until smooth. Add pureed soup back into pot and add salt and pepper to taste. Garnish as desired and serve hot

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VEGAN Cinnamon Swirl Pancakes

Breakfast is the most DELICIOUS meal of the day! Did you think I was going to say most important?? Yes, and the most important, but also the most delicious!!! These pancakes combine the sweet flavor of a cinnamon bun with the fluffy texture of a pancake to take the ordinary pancakes to a whole new level. Plus, these are homemade, so no box-pancake mix used and they are totally dairy-free! Anyone who knows me, knows I’m obsessed with pancakes. I make pancakes for dinner probably once a week so when I saw this recipe, I knew it was destined to be great. They’re so simple to make and you can make a huge batch of these heavenly treats and freeze some for next weekend! Or for tomorrow…I won’t tell if you don’t!

Prep time: 5 min     Cook time: 10 min    Serves: 3

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Ingredients

  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk
  • 2 tbsp maple syrup
  • 3 tbsp vegan margarine or butter
  • t tbsp brown sugar
  • 2 tsp cinnamon
  • vegetable oil for greasing

Instructions

  • In large bowl, whisk together the flour, baking powder and salt. In a small bowl, whisk together the almond milk and maple syrup
  • Add the wet mix into the dry ingredients and whisk to combine. Do not over mix
  • In a small bowl, mix together the margarine, cinnamon and brown sugar. Transfer to a pastry bag or plastic zip-lock bag and snip off one corner
  • Lightly grease a large non-stick skillet over medium heat. Take about 1/4 cup of mixture and pour into skillet. Pipe a circular swirl of the cinnamon sugar mixture into the batter
  • When small bubbles appear in the center of the pancake, flip and cook on other side for about 1 minute. Repeat with remaining batter, adding more oil to the skillet as needed between batches.  Drizzle with desired toppings and serve hot

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