Tag Archives: vegan

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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Menemen Inspired Tofu

21 Feb

A friend sent me this recipe from Serious Eats and I knew it was going to be breakfast today. Smoky, slightly spicy, and perfect for soaking up with a bit of bread. I might not ever eat anything else for breakfast ever again.

I had never had menemen before, but it’s reminiscent of shakshuka. Something about tomato dishes packed with flavor makes for such a nice savory breakfast. The fact that I can pull most of the ingredients for this out of my cupboard is super easy, but I can’t wait to be able to make this with fresh garden tomatoes over the summer.

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Tofu Ricotta Stuffed Shells

18 Dec

I’ve secretly decided that stuffed shells are the lazy person’s ravioli and I’m not upset by that. I honestly love all forms of carbohydrates with some form of delicious filling; dumplings, ravioli, pierogi, etc. Especially if that filling is as delicious as this tofu & spinach ricotta! This is another recipe that I am thrilled to have Mori-Nu Silken Tofu on hand for-the fact that it’s shelf stable means I can whip this up on a moments notice and have a protein filled meal on the table in less than an hour.

I used a jar of homemade marinara that I canned over the summer-I recommend a sauce with a touch of sweetness to contrast with the salty ricotta. We’re going to be adding a bunch of ingredients to the tofu to give it an authentic ricotta flavor. I’m using lactic acid, which I highly recommend over lemon juice, since its a little more authentic “dairy” flavor. If it’s not something in your pantry for plant based vegan cheeses, you can make the substitute for lemon juice.

Each shell is stuffed with this tofu ricotta mixture, then drizzled with more sauce, and topped with vegan cheese. While I love making my own cheeses, I used a store-bought cheese for this. I recommend Follow Your Heart or Violife products if you have access to them. My favorite tip is to drizzle the cheese you are using with a bit of oil and press into the sauce to enable it to melt better.

After baking, I served with a side salad. This dish can totally stand as a meal on its own, but a salad and garlic bread really pulls it together. It’s even better as leftovers! Click Read More if you’d like the recipe!

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Tofu Omelet

8 Aug

Every time I’m at a hotel, I wish there was a totally vegan breakfast buffet. Does this exist somewhere? My favorite thing is the folded omelets in the steamer trays. Something about the perfectly sized bits of yellow is so enticing. I’ve been spending a lot of time cooking up breakfasts on weekends and these omelets have become one of my favorites, since it’s so quick to throw together and very little clean up!

I’ve been obsessed with the recipe for tofu eggs from Post Punk Kitchen, which is what inspired this omelet recipe.  This is such an easy breakfast with some pantry ingredients-you can absolutely put anything you want in it. My favorite options include spinach, tomatoes, peppers, black beans, any variety of vegan cheeses, or zucchini.

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This recipe starts with blending all the “egg” ingredients in the blender. As I said in my previous post, I’m particular about how my pantry is stocked, but one thing I always have is a case of Mori-Nu Tofu. Not only is it shelf stable, I can use it in multiple dishes, like mapo tofubaked tofu, or in place of the chickpeas in my popular chickwheat shreds. You first need to drain the Mori-Nu Silken Tofu Extra Firm.

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Add all the rest of the ingredients and blend until completely smooth. It will seem like a pale yellow, but it brightens up a lot once cooked!

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The next step is to preheat the oven and grease two pie pans. You could also use cast iron skillets or metal cake pans. Any shallow bakeware will work, but glass seems to let the omelets release the easiest.

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After they’re in the oven, prepare the inner ingredients. Since they won’t spend much time in the oven, they will need to be heated thoroughly beforehand. I chose chicken of the woods mushrooms for these, because I happened to come across them while foraging, but any store bought mushroom will do.

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You’ll be able to tell that the omelets are done after the tops firm up. The color will be much more yellow and vibrant.

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After topping with cheese, veggies, and whatever else you’d like, you should put it back in the oven to melt the cheese. I highly recommend serving these with everything you would find at a breakfast buffet-hashbrowns, waffles, toast, bagels, vegan sausages, and lots of orange juice.

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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. 


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Chickwheat Cordon Bleu

8 Feb

It’s a blustery winter day here and my oven is begging to be used. It’s actually been in and out of functional use all week, but today it thankfully decided to cooperate. With Valentine’s day quickly approaching, it’s nice to be able to serve something a little more upscale for a nice candlelit meal. We have two kids now, so we won’t be having a candlelit meal, but the thought is nice I guess. We prefer to snuggle in bed and enjoy a pizza and movie together, with maybe a strong drink. We’ve been doing this for years now and it’s still something I look forward to.DSC_0408dit

This recipe requires a bit of preparation ahead of time, but it’s relatively intuitive. Chicken cordon bleu was never something I had prior to going vegan 8 years ago, but I feel like this is a pretty close replication. Please click through the links for my recommendations for alternatives and for prior recipes!

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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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