Tag Archives: recipe

Sticky Eggplant

10 Aug

Some sticky icky eggplant in my chopsticks, to go alongside my platter of sushi, because why not have both?

I saw a similar recipe to this on Instagram a few weeks ago and obviously had to make my own version. I’ve been well stocked on eggplant all summer thanks to the Old Capitol Farmer’s Market in my town and all the wonderful farmers who bring their produce out.


How many other things in your life do you limit to one or the other, when instead, you could just have both? Like sushi and eggplant. Both of my favorite things. But I never enjoy them together!


The eggplant is simply cooked in a large cast iron skillet with some oil and water until its fully steamed and a bit charred. Then it’s topped with sauce and cilantro and sesame seeds and it’s ready for consumption. I like to serve this with rice or rice noodles, or simply by itself. Let me know if you give it a try!

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Mapo Tofu Inspired Dumplings

30 Jun

My kids and husband can all attest to my unending love of dumplings, gyoza, potstickers, ravioli, and any other foods that include a filling stuffed inside of carbohydrates. For Mother’s Days, I often request a bag of premade dumplings and feast on them all day and night.

But the premade version could never compare to these!

This recipe was a combination of leftovers that needed to be used up (dumpling wrappers and mapo tofu) but I loved them so much I started making them regularly. These mapo tofu inspired dumplings combine all the spicy, sweet, and umami flavors I love about mapo with the comfort of a bite sized wheat wrapper.

As usual, I’m using my favorite Mori-Nu Silken Tofu for this. I love having their tofu on hand for dishes like this because it stays fresh on the shelf and it has the perfect texture for slipping into some crispy and chewy dumplings. Unlike water packed tofu, Mori-Nu Silken Tofu doesn’t require a lot of pressing or draining to cook which makes it more accessible and quicker to prep!

There are many types of wonton or dumpling wrappers you could use for this, just be sure to check the ingredients for eggs! If you can find round wrappers, those will work as well, just do a traditional crimping fold to keep them shut.

For my mapo tofu I always use ground Szechuan pepper and a spicy broad bean paste. My brand of choice is Lee Kum Kee, but there are many different options you can use-just adjust the taste based on your spice tolerance!

For folding these, it’s quite simple, just wet the edges of each wrapper, fold corner to corner, and then gently pinch the outside tips together (see above.) You can also look up videos on YouTube for different folding methods if you’d like another shape of dumpling.

Make sure to use a fully hot skillet and a neutral oil for cooking these. The splash of water in the pan helps steam the wrappers and gives them a soft texture, but will splatter everywhere if not covered. I love my cast iron skillet for cooking these because it holds so much heat and the bottoms crisp up perfectly.

Click on read more below to get the recipe!

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Roasted Tomato Soup with Follow Your Heart Grilled Cheese

12 Apr

Apparently there’s a huge trend in the video world of social medias for one pan meals. Now, I’ve never been one to jump on a trend, but when it involves an easy one pan comfort meal, and I can pair it with my favorite Follow Your Heart grilled cheese sandwich? Well, yea, I’m going to jump on that. My inner millennial is cringing at my newfound coolness, but I promise even if you make this you won’t start doing TikTok dances.



This recipe was inspired by a video on Instagram where all the vegetables are roasted with some olive oil, herbs, and spices, then blended with a can of coconut milk for a rich and creamy tomato soup. Obviously, I had to put a bit of a spin on it by adding some sugar and nutritional yeast, but you can leave this as simple as you want it. Feel free to add any fresh summer vegetables you have-carrots, yellow peppers, shallots, multicolor tomatoes, and squash all make an excellent addition.

I’m using Follow Your Heart Vegenaise to coat my bread for these grilled cheese sandwiches. Seems a bit odd if you’re used to butter but the flavor is incomparable and it cooks up nice and brown. I highly recommend using a cast iron skillet for the best grilled cheeses, plus covering it with a lid.

The new finely shredded cheddar works perfectly for melting and is just phenomenal straight from the bag. I’ve always found most other vegan cheddar shreds a bit thick for melting, so I’m really excited to have a thinner alternative. Plus, the new packaging is just so springy and adorable!

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Pizza Stuffed Waffles

22 Mar

Every Friday at my house starts with a ball of dough. At the end of the day, that ball of dough has risen, been punched, stretched, baked, and consumed. I, too, often feel like I have been stretched and punched and baked and consumed by the end of Friday each week, but I continue to make dough. Every week. Because there’s nothing more therapeutic than kneading dough.

This month I joined the Waffle Club, and finally got myself a quality waffle maker. Just like any new appliance in my kitchen, I’m thrilled to play around with the options available with a waffle maker. Thus far I’ve waffled rice, hashbrowns, waffles, and tofu. However, I feel like these pizza stuffed waffles have been my greatest creation. Perfect handheld size for dipping or even packing on the go, and even good cold (just like regular pizza!) The new Moocho cheese is absolutely perfect for this, because it melts perfectly and oozes out the edges to crisp up nicely.

You can enter to win all of the ingredients to make your own pizza stuffed waffle (including this Presto Stuffler!) by entering my giveaway on Instagram.

Even if you don’t win this giveaway, you can still make your own delicious pizza waffles with the recipe below. You can store these in the fridge for up to one week, or in the freezer in an air tight container for up to one month for easy on the go lunches.

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Seitan Ham (Sham)

18 Mar

I’m going to be writing a lot of text here. I know a lot of you will skip right to the recipe, but typically I use this space to explain some things about the recipe. So if you’re still scratching your head after you scroll all the way down or have any questions, have a scroll back up here and have a little read. If you’re still intimidated, I have another seitan ham recipe that is much less labor intensive. This one is better though, and I finally wrote it down in the hopes that you could make it for Easter. I’ve been tinkering with it for years, with lots of variations, so I just want to make it clear that this is very forgiving. You can add some tomato paste, regular paprika, use different oils, etc. Get creative with it! If you make it, tag me (@avocadosandales) and use the hashtag #sham.

There’s also going to be quite a few specialty ingredients and devices in this recipe. Don’t. Get. Intimidated. Most of them are easily found online or can be adapted to your kitchen. For example, if you don’t have a Vitamix, use whatever blender or food processor you have, and strain the liquid portion if you need it more smooth. If you don’t have a stand mixer, use a food processor or knead by hand for as long as your arms will allow. This recipe doesn’t require as much kneading as something like my chickwheat recipe, since we’re not intending to shred it.

I used Outstanding Foods for seasoning, because I love the flavor (not sponsored, just like it!) If you want to use something that you are more likely have on hand, just add the same amount of liquid smoke to the recipe. You can use any other reddish colored beans instead of kidney beans (cranberry, christmas lima, etc). If you’d like to use dried beans just use 1 and 3/4 cups of beans and about 1/2 cup of the liquid from cooking the beans. Red yeast rice is used for color in this recipe. It will still be reddish without it, but if you really want the ham color to shine, its a worthwhile investment. I also use it in “steaks” and any other recipe that needs a bit of color. Shout out to Lisa Myaf for this tip-she makes amazing seitan and has a beautiful IG, which you can find here. I also need to give a shoutout to Julian Guy from the Seitan Appreciation Society for this recipe for the fat. You can find his amazing Detroit style pizzas here.

Without further ado, here it is folks.

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Chocolate Silken Tofu Thin Mint Pie

16 May

Are you like me and have held on to your last few boxes of Mori-Nu Silken Tofu and Girl Scout Thin Mint cookies in case of emergency? Well, I think we’ve hit that emergency threshold with the current state of events. 

I don’t know about you, but I’ve been craving lots of sweets, carbs, and creamy, comfort foods. I usually make this recipe for summer cookouts or potlucks, but with none of those on the horizon, I’m unfortunately going to have to polish off this whole pie plate by myself.


I’d like to think I’m up to that challenge.
If you’d like to join me, you can find the recipe by clicking more below. 


DSC_0393tofu

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Faux King Crab

24 Jan

I could tell a pretty embarrassing story about crab here. I’ll spare you the details and just share this recipe for faux King crab instead. If you say it three times fast, you’ll laugh just as much as you would have at my embarrassing story.

Algal oil is pretty essential for the ocean flavor of this recipe. I don’t really recommend skipping it and it will give you a good DHA boost for the day, but in a pinch you could use a similar amount of kelp powder. It can be found in the Amazon link below or at your local natural food store in the supplement section as vegan DHA or Omega-3. Please see my notes below the recipe regarding tofu/agar.

If you don’t have an Instant Pot, I recommend steaming on the stove or in a conventional steamer for the same amount of time. A stove top pressure cooker could also be used.

If you make this recipe, be sure to use the hashtag #fauxkingcrab on Instagram or Facebook, I would love to see your results!

Many, many thanks to Somer McGowan of Vedged Out for assisting in recipe testing for this recipe.

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Vegan Calamari

18 Jan

A few months ago I made the Vegan Oxtail recipe by Korenn’s Vegan World of Food and was very impressed by the texture of the oyster mushrooms. Oyster mushrooms are kind of an old card in the vegan world, they work excellent as scallops or pulled barbecue on sandwiches. I thought it would be fun to use their shreddy texture for vegan calamari, and I was not disappointed. The mushrooms take a little oceany flavor on during a bit of marinating time, and get battered in a simple flour mixture. Feel free to use a more advanced batter recipe if you prefer. You can usually find large oyster mushrooms at bigger grocers and international markets. If you can’t find large ones, smaller ones will work just as well, but the calamari rings will be smaller. 

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Tofu Pad Kee Mao

13 Jan

By popular request on my Facebook page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two pound packages in sheets which I cut into smaller portions. If you can’t find fresh noodles, you can absolutely use dried wide rice noodles.

Traditionally this recipe is made with Thai birds eye chili peppers. I’m currently catering to palates that don’t appreciate spice, so I choose to omit the peppers. If you want to use them, add about 5 or 6 during the cooking step with the other vegetables.

I love using Beyond Meat crumbles for this dish, but they’re not a necessity. Feel free to omit or substitute with your favorite seitan recipe.

Algal oil adds a similar fishy flavor that fish sauce usually adds to the recipe. Flax or hemp oil can totally be substituted for a similar flavor, or you can add your favorite vegan fish sauce.

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Blackbeet Beef

8 Jan

Sundays usually make me crave a big hearty meal. During football season, we usually have a giant feast of nachos but the cold this week had me craving something more hearty. I’ve had a lot of great feedback on my recent post for chickwheat shreds and some innovative people have been using black beans instead of chickpeas to create a ‘beef’.

Today seemed like a good day to test this recipe, and it was definitely a hit. I used roasted white mushrooms to create a beefy flavor and beets for more earthy undertones. The dark soy sauce helps turn the roast a nice deep brown, but if you can’t find it, you can use regular soy sauce with added browning sauce.*

Kneading in the food processor is what gives it the characteristic shredded texture, so be sure not to skip this step or cut it short. If you don’t have a dough hook, you can use your regular blade to knead. If you don’t have an Instant Pot, this can also be steamed in a conventional steamer for the same amount of time.

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