Marinated Tofu Feta Cheese

I loved feta, back when I thought I could eat cheese - I would heat feta in a cast iron skillet to make a beloved halloumi type grilled cheese, side note if you can eat dairy - find and eat halloumi, do it for me. I don't want to waste space with a story but, I had it once in Albania, I still remember that grilled cheese, I wish I could order it now. 

• One package extra firm tofu, pressed of water
• 2 tablespoons brown miso
• 1/3 cup lemon juice
• 1/3 cup apple cider vinegar
• 1 tablespoon olive oil 
• 2 tablespoons nutritional yeast
• 1- 2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

1.  Open container of extra firm tofu, wrap in a paper towel sheet, then again in a kitchen towel.  Lay tofu on counter, place a plastic cutting board on top followed by a wooden cutting board.  this will slowly and evenly-ish press water out of tofu - making room for our marinade.  leave the tofu for at least two hours, but no more than four hours.  the tofu will be firmer the longer you leave it and be more receptive to the marinade. 
2. In a small bowl whisk together the remaining ingredients.
3. Cut pressed tofu into smaller cubes, toss into a medium sized bowl, cover with marinade, toss to coat.
4. Marinate for at least 2 hours (I sample right after it is coated, FETA!) in the refrigerator, the next day coat tofu with olive oil to keep it fresh. 
5. I eat this quickly but it will last 2-3 weeks covered in oil in the refrigerator.

Adapted from http://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/

Pumpkin Miso Soup

So easy, so delicious. I like that this recipe doesn't need to be pureed, it is so simple - a whisk and less then ten minutes to a satisfying and delicious soup. Serves four, easily double recipe to make this a meal.

• One vegetable bouillon cube
• 3 tablespoons mellow brown miso
• 1 teaspoon onion powder
• 1 teaspoon garlic powder 
• 1/2 teaspoon ground ginger
• 3 cups of water
• 1 tablespoon olive oil
• 1 15 ounce can pumpkin puree
• 1 tablespoon soy sauce
• Nori strips for garnish, buy the small flavored packets, I used Texas BBQ for mine 

1. Over medium heat in a  medium pan, add water, bouillon, miso, onion powder, garlic powder, and ginger. Whisk all until combined.
2. Add olive oil, pumpkin, and soy sauce, whisk to combine.  Cook until simmering.
3. Serve with nori strip garnish, use kitchen shears.

Seasoned Rice Crackers

This is a take on a Chex Mix recipe, the reason it is rice crackers is because I thought mine were a little bland, now they are amazing!

• 5 cups rice crackers
• 3 tablespoons butter substitute
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

1.  In a small bowl microwave butter substitute until melted, about 30 seconds. add seasoning to butter substitute.
2. In a large bowl, place crackers, pour butter substitute seasoning over it - stir to combine
3. Microwave on high for 3-4 minutes.
4. Spread crackers on parchment paper to cool.
5. once cooled, store in airtight container

Recipe adapted from https://www.chex.com/recipes/original-chex-mix/

Salmon & Spinach Coconut Alfredo

I am happy to have an auto ship for coconut cream from Amazon, this way I always have a can or two at all times. The new shipment came and with it a renewed need to make a recipe.  I like alfredo and love salmon. This is a nice marriage of cream, salmon, and spinach. This recipe serves four.

• 1 tablespoon olive oil
• 4 boneless skinless salmon fillets, about 12 ounces combined
• Salt and pepper
• 8 ounce sliced portabella mushrooms (optional)
• 2 cups frozen spinach
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons flax seed meal
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder
• 1 13.66 ounce can coconut milk
• Pasta - cook according to package instructions somewhere while making the sauce.

1.  In a cast iron skillet, over medium heat pour in olive oil. 
2. Lightly sprinkle salmon with salt, pepper, and a dash of onion powder and garlic powder. 
3. Place fish in skillet, flipping after 3 minutes, continuing to cook flipped side for another 3- ish minutes - then take fish out of pan and set on plate.  while on plate - break into smaller, 1 inch pieces.
4. Pour mushrooms into the pan - adding more oil if needed, saute for 5 or so minutes until lightly brown - remove from pan, set with fish or new plate.
5. Pour spinach into pan, again adding more oil if needed. Saute in pan until fully warmed through and again remove from pan, set aside.
6. Making the sauce, in the same skillet, add wine to de-glaze the pan, whisk in mustard, flax seed meal, onion and garlic powder. Once combined, stir in all of the coconut milk can. Let this sauce cook down - stirring occasionally for 5 or so minutes.  
7. Add the mushrooms, spinach, and salmon. Stir to combine. 
8. Ladle sauce over pasta on plates. 
9. Enjoy!

Dairy Free Shamrock Shake

I was really excited when I saw a shamrock shake recipe shared on Instagram, then of course instantly sad when it wasn't dairy free. I changed the recipe to rid it of protein powder and to firm up some of the loose measurement amounts, photo of original recipe included below. Makes one shake.

• 1 banana, frozen and chopped
• 1 cup unsweetened vanilla almond milk
• 3 drops peppermint oil or 1/2 teaspoon mint extract
• 1/2 cup frozen spinach
• 1 teaspoon flax seed meal
• 1 teaspoon oatmeal
• 1 tablespoon splenda (optional)

1. Using a blender, blend all ingredients together until smooth. 
2. Enjoy!

This recipe adapted from:

Oatmeal Boston Cream Pie

Boston cream pie is my Dad's favorite cake. Here is my oatmeal version of this. This recipe is cooked mostly on the stove top and requires only the crust to be baked. It is topped with a smooth delicious ganache. Printable PDF recipe here

If you look at the top of the pie you'll see little white blobs, those are where the ganache was re-spread when the plastic wrap touched it - be ever so careful.

Crust:

• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 1/2 tablespoons oil

Filling:

• 2 cups oatmeal
• 4 cups almond milk
• 1/2 teaspoon salt
• 1 1/2 cup sugar
• 2 tablespoons flax seed meal
• 2 teaspoons vanilla

Ganache topping:

• 2/3 cup almond milk
• 2 tablespoons smart balance
• 3.2 - 4 ounces dark chocolate bar
• 1/4 cup powdered sugar
• Salt flake (optional)

1.  Pre heat oven to 350F.
2. In a food processor combine pecans and coconut shreds, process until small and granular. Pour into a mixing bowl, add oil, and stir to combine.
3. In a spring form cheesecake pan, lay a circle of parchment cut to fit in bottom of pan, lightly oil sides of pan. 
4. Pour crust mixture into pan base and press crust into base and up sides half an inch. Bake crust 5 - 7 minutes, sides will lightly brown. Remove from oven and allow to cool.
5. In a large pot, add oatmeal, almond milk, and salt. Cook oatmeal on medium heat until thickened, about 5 - 10 minutes.   
6. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
7. Pour chocolate filling into pre-baked cheesecake pan. Allow to cool to room temperature, about one hour.
8. In a medium heavy bottom pot, add almond milk, smart balance, and chocolate bar snapped into squares.  
9. Heat over medium heat, whisking constantly. Once fully combined and mixture starts to bubble, turn off heat.
10. Whisk in powdered sugar. Slowly pour over cheesecake spreading with spoon to coat top of cake. Sprinkle with salt flake.
11. Let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for 3 hours.
12. Using a knife loosen sides from spring form pan. Carefully lift off sides, using a cake server or even a thin sturdy George Foreman grease spatula (my cake server was MIA), slide the parchment and cake onto a plate.
13. Cut and enjoy! A glass of wine pairs amazingly with this.

These are some of the different dark chocolate bars I use.

Macaroni and Oatmeal Cheese

I already raved about oatmeal cheese plain cheddar, bacon horseradish, and Sriracha, this post is the delicious easy way to make macaroni and oatmeal cheese. Choose any of the above cheeses - bacon horseradish is my favorite.

• 12 - 16 ounce package of macaroni
• 2 cups oatmeal cheese
• 1/3 cup almond milk (unsweetened)
• Salt and pepper

1. Cook macaroni according to package instructions, drain pasta in colander, and return to cooking pot.
2. On medium heat add milk and oatmeal cheese, stirring to combine. 
3. Season with salt and pepper. My favorite topping is Sriracha. 
4. Enjoy!

Bacon Horseradish Oat Cheese

I love oatmeal - I never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This can be eaten cold from the fridge or heated to be a queso. The seasonings make this taste like a bacon horseradish cheddar, it's the liquid smoke and wasabi. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. Plain oat cheddar recipe here and spicy Sriracha oat cheese here

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 2 teaspoons liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 tablespoon prepared wasabi 
• 2 tablespoons agar agar powder 
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Oatmeal Cheddar Cheese

I love oatmeal - I am surprised that oat cheese has topped my preference over cashew cheeses, it in my opinion is creamier and has a better flavor. I make cakes with oatmeal, but never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This recipe is for plain cheddar, other additions can be added to make a spicy Sriracha cheese or my favorite, a bacon horseradish flavor. The recipe makes close to five cups of cheese, so feel free to separate into small batches for seasoning. This can be eaten cold from the fridge or heated to be a queso. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. This cheese also reheats well in microwave and when re chilled firms back up - this cheese is amazing.

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons agar agar powder 
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Oatmeal Chocolate Cheesecake

This recipe is cooked mostly on the stove top and requires only the crust to be baked. It is topped with a smooth delicious ganache. It is like a chocolate silk pie, creamy and delicious; you won't even miss the cream cheese. Printable PDF recipe here

Crust:

• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 1/2 tablespoons oil

Filling:

• 2 cups oatmeal
• 4 cups almond milk
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 1/2 cup sugar
• 2 tablespoons flax seed meal
• 1 teaspoon vanilla
• 3.2 - 4 ounces dark chocolate bar

Ganache topping:

• 2/3 cup almond milk
• 2 tablespoons smart balance
• 3.2 - 4 ounces dark chocolate bar
• 1/4 cup powdered sugar
• Salt flake (optional)

1.  Pre heat oven to 350F.
2. In a food processor combine pecans and coconut shreds, process until small and granular. Pour in to a mixing bowl, add oil, and stir to combine.
3. In a spring form cheesecake pan, lay a circle of parchment cut to fit in bottom of pan, lightly oil sides of pan.  
4. Pour crust mixture into pan base and press crust into base and up sides half an inch. Bake crust 5 - 7 minutes, sides will lightly brown. Remove from oven and allow to cool.
5. In a large pot, add oatmeal, almond milk, and salt. Cook oatmeal on medium heat until thickened, about 5 - 10 minutes.   
6. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
7. Pour chocolate filling into pre-baked cheesecake pan. Allow to cool to room temperature, about an hour.
8. In a medium heavy bottom pot, add almond milk, smart balance, and chocolate bar snapped into squares.  
9. Heat over medium heat, whisking constantly. Once fully combined and mixture starts to bubble, turn off heat.
10. Whisk in powdered sugar. Slowly pour over cheesecake spreading with spoon to coat top of cake. Sprinkle with salt flake. Let sit at room temperature for 30 mintutes.
11. Cover with plastic wrap and refrigerate three hours before serving. 
12. Using a knife loosen sides from spring form pan. Carefully lift off sides, using a cake server or even a thin sturdy George Foreman grease spatula, slide the parchment and cake onto a plate.
13. Cut and enjoy! A glass of wine pairs amazingly with this 

Spicy Oat Cheese

I love oatmeal - I never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This can be eaten cold from the fridge or heated to be a spicy queso. The seasonings make this taste like a buffalo cheddar. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. Other flavoring recipes include plain cheddar and bacon horseradish. Printable PDF recipe here

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 tablespoon hot sauce
• 2 tablespoons agar agar powder
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Cocoa Roasted Walnuts

This is a cocoa twist on my Baklava Roasted Walnuts recipe.  I like walnuts for these types of spiced nuts because the ridges capture the sugar coating. Also, try this with pecans. Printable recipe here.

Serves 8

• 1/4 cup sugar (or I have also used 1/8 cup sugar and 1/8 cup Splenda) 
• 1 tablespoon cocoa powder
• 1 small pinch of salt
• 2 cups walnut halves
• 1/4 cup maple syrup
• 1/4 cup water
• 1 tablespoon butter or butter substitute (I used smart balance)
• 1 teaspoon vanilla extract

1. In a medium sized bowl combine sugar, cocoa powder and salt, set aside.
2. In a medium pot over medium heat bring water and maple syrup to a boil, stir in butter, vanilla, and walnuts.  Stir gently until syrup mixture has become thickened and is coating the nuts.
3. Scrape coated walnuts into bowl of sugar mixture, stir to coat.
4. Lay coated nuts on to wax paper or silicone mat to cool.
5. Enjoy! 

Waiting for these to cool before jamming them all in my mouth

Spicy Tuna Roll

I really like sushi, so much so I make non raw versions at home, don't get me wrong I love real raw tuna, I just don't just myself making it.  Here is a spicy tuna roll with a crunch, normally the carrot is an avocado, however, I am a big fan of carrots and didn't want to wait for an avocado to ripen for this recipe.

• 2 cans chunk light tuna in water
• 1 tablespoon olive oil mayo
• 2 tablespoons Sriracha
• 1 small lime, juiced
• 1 sliced carrot
• 3 sheets seaweed
• 1 cup medium grain rice
• 2 cups water
• 1 tablespoon sugar
• 2 tablespoons vinegar

1. Drain tuna, I use a metal sieve to let gravity do its thing. 
2. In a medium bowl add tuna, mayo, Sriracha, and lime juice, stir together.
3. Wash, peel, and cut carrot. Cut into thin lengths.
4. Cook rice in 2 cups of water according to package directions; usually boil water, add rice, reduce heat, cover.
5. Add sugar and vinegar to rice. Stir and fan to cool. I used apple cider vinegar without issue, rice wine vinegar is also a good choice.
6. When rice is cool, lay one sheet of seaweed on a bamboo mat, glossy side down. Spoon roughly a cup of rice on top, spreading evenly across, there should be a half inch area at top of sheet lengthwise without and rice. 
7. Spread tuna in one row length wise across the bottom, adding carrot to inner side of tuna.
8. Roll up sushi, starting at bottom, using mat to keep even roll. Set aside, seam side down
9. Repeat process for other two roll.
10. Using plastic wrap, wrap rolls up and place in fridge.  This will chill them and help hold shape.
11. 30 minutes to an hour later, remove plastic wrap.  Using a sharp knife cut roll into 6-8 pieces.
12. Serve with soy sauce, pickled ginger, more Sriracha, and wasabi paste.
13. Enjoy!

Carrot Baked Oatmeal Cake

One of my favorite cakes is carrot cake, this is my baked oatmeal version. I love it! Oatmeal with flavor, depth and easily made for a crowd.  You may bake in a 8×8 or 6 ramekins or muffin pan using this recipe or double this using a larger cake pan or add more ramekins. I baked this in a 8x8 pan and made two small rectangle layer cakes.  Printable recipe PDF

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/4 teaspoon salt
• 3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 1 cup chopped pecans (optional)
• 2 teaspoons vanilla
• 1 teaspoon molasses
• 2 tablespoons cinnamon
• 1/2 cup sugar
• 4 carrots peeled and shredded (about 2 1/2 cups)

Topping:

• 3 cups powdered sugar
• 2 tablespoons smart balance or butter
• 3 tablespoons cream cheese substitute
• 3 drops cheese cake flavoring oil or 1 teaspoon vanilla
• 1 tablespoon almond milk

• Optional topping: baklava spiced walnuts

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice. I used an 8×8.
3. In a small bowl combine flax seed and water, stir and set aside until slightly congealed.
4. In a large bowl add oatmeal, salt, almond milk, flax seed mixture, pecans, vanilla, molasses, cinnamon, sugar, and carrots. Mix together using whisk.
5. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
6. Bake 350°F 40 to 45 minutes.
7. Remove oatmeal from oven, the top of the oatmeal should be lightly browned and raised uniformly.
8.  Allow to cool completely.
9. In a medium mixing bowl combine sugar, butter, cream cheese and flavoring; beat until smooth add almond milk if needed to soften the frosting.
10. Spread frosting on top of cake and sprinkle with baklava spiced walnuts if using. Or make a layered cake slices, cut out squares of the cake frosting in the middle and a dollop on top and tada! Layer cake.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats.