Curried Tofu!

Note the exclamation point! This recipe is insanely delicious. I have the house to myself this weekend and I though I’d start it off right by cooking myself a nice dinner. Curried tofu, some veggies, and a blondie for dessert! It was magical. I really felt treated.


  • 1 package firm tofu, drained and rinsed
  • ⅓ cup soy sauce
  • juice of 1 orange
  • 1 tablespoon balsamic vinegar
  • 1½ teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 3 cloves garlic, minced
  • 1 teaspoon powdered ginger
  • ½ bunch cilantro, finely chopped
  • drizzle of olive oil

Drain tofu. Wrap in layers of paper towel and press between two plates, the top one with a heavy pan or bowl of water on top, and leave it for 30 minutes. Cut into small cubes.

Combine all of the other ingredients in a small bowl (except the olive oil) and whisk together, and then place the tofu cubes in a dish that just fits them in one layer, then pour the marinade evenly over the cubes. Drizzle a little olive oil over them. Cover and refrigerate for 2 to 24 hours.

Preheat the oven to 375 F and bake the tofu, uncovered, for 20 minutes. Remove your tofu from the oven and serve immediately, over rice or with veggies.

It was SO ridiculously good. I highly recommend! It was perfect for treating myself to dinner.


-Happy Cooking!


PB & J Breakfast Smoothie

This is a simple vegan breakfast smoothie, fully of nutty flavour and deliciousness, to give your day a kick-start.


  • 1 cup of vanilla (or plain) almond milk
  • 3/4 cup frozen raspberries
  • 2 tbsp peanut butter
  • honey, to taste

You can customize it to your own favourite peanut butter and jelly needs, but my favourite is slathered with raspberry jam… and peanut butter too because you can never get enough peanut butter. Ever. You could easily do frozen strawberries or blueberries, or freeze some grapes and stick them in there! You are the boss of your PB & J smoothie.

I have a magic bullet, so I blended in there, but if not, throw all your ingredients into a blender, and blend until smooth. Sooooo good, guys.


-Happy Cooking!


Insanely Delicious Pizza Sauce

My dad and grandpa were feeling like pizza for dinner tonight, and I was more than happy to oblige, but instead of letting them order out, I decided to make it right here at home with a [mostly] whole wheat crust, fresh toppings, and a home made, veggie packed sauce. That’s what I’m going to post about at the mo, and I may end up doing a demo for the dough. If not, you can always look at the page I’m borrowing the recipe from, complete with a demo video, which I always like! Here it is, on I did half the dough, as was recommended for a thinner crust (which was plenty thick, and I don’t recommend any thicker), and topped it with sauce, mozzarella, red bell pepper, onion, mushrooms, and salami.


  • 1/4 cup minced onion
  • 1/2 cup chopped button mushroom
  • 1 clove minced garlic
  • 1/2 cup chopped parsley
  • 1/2 cup water
  • 6 oz tomato paste
  • 1 tsp celery seed
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 bay leaf

The method for this sauce is pretty easy, but don’t let it burn! The first time I made this, it scorched a bit on the bottom, and my taste tester, Dad, found it tasting kind of sour and I had to redo it.

Heat the olive oil in a medium sauce pan, on medium heat, and then add the mushrooms, the onion and the garlic, and cook until soft. Then add the parsley.

Add the water, then the tomato paste, and stir. I think that’s what scorched and messed up on my first try, so make sure water first, then paste.

Add the rest of the ingredients and stir well. Bring the heat down to low, and simmer, covered, for 30 minutes to an hour, stirring occasionally. If towards the last ten minutes of your time period, you find it a bit a bit too thin to be pizza sauce, crack the lid of the pot to allow it reduce a bit. Just make sure to remove the bay leaf before you put it on the pizza (or spaghetti, if you’d like, it’s pretty tasty), and you’re good to go!

And I must say, I completely forgot to take a picture of this sauce, sorry guys! Instead, I took a picture of the pizza it was placed on. Here ya go:


Papa and Dad loved it, and my Dad said it’s the absolute best homemade pizza he’s ever had!

-Happy Cooking!

Vegan Whole Wheat Oat Bread

Bread time! Vegan bread, time. To be honest, it’s only vegan out of necessity, but hey, I like vegan, so I’m good with that. I don’t keep regular milk in the house, so my almond milk would have to do for this.

It’s a pretty simple recipe, took me no time to put together, and allowed me to smell freshly baking bread (which is even better than eating bread in my opinion… go ahead, call me crazy).


  • 1 cup almond milk (or soy–or 2%, if you aren’t interested in vegan)
  • 1/2 packet of yeast (about 1.25 tsp)
  • 2 tsp sugar
  • 2 and a 1/4 cups whole wheat all-purpose flour (additional for kneading)
  • 1/4 cup of oatmeal (plus additional for sprinkling on top, optional)
  • 3/4 tsp salt
  • 1 tsp dried rosemary (optional, but I think it would be lovely with a bread for dinner, or a healthy lunch sandwich)
  • non-stick cooking spray

Warm the almond milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast over-top and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.

Whisk the whole wheat flour, oatmeal, and salt together in a mixing bowl. Make a well in the centre, and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 5-6 minutes should do it.Image

Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 F) until doubled in volume, about 45 minutes.


My warm place happened to be my NOT TURNED ON oven.



The size it was, post 45 minute rising.

Grease a 8×4-inch loaf pan. Deflate the dough (I just gave mine a good punch in the centre, strangely therapeutic :P) and turn it out onto a lightly-floured surface. Shape it into a loaf and let it rest for 10 minutes. Place into the prepared pan, brush with the tiniest bit of olive oil (or honey, if you want a sweeter bread), then sprinkle with a tiny bit of oats and pat them into the surface gently (UPDATE: you can most definitely go for olive oil or honey as a topping and get a wonderful flavour, but neither makes anything stick. To see what does, see my post on experimenting with bread). Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.


Preheat an oven to 350 F, then bake in the preheated oven for 25-30 minutes until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.



Does this not look amazing?! I expected it to be more dense, but it turned out pleasantly light and crusty. A truly scrumptious vegan bread.

-Happy Cooking!