Everything Tofu Bagel

Well what do you know tofu is actually a really good substitute to use as a bagel. I do have gluten free bagel recipes posted on my blog, but today I was simply to lazy to create any of those so I thought hmm this might work?

Super easy to make minimal ingredients snd what’s best is minimal clean up! Win win!


Extra firm tofu

Seasonings :

1 dash turmeric

1/3 tsp onion powder

1/3 tsp garlic powder

Pinch or two of sea salt

Fresh cracked pepper

Dash or two of smoked paprika

Everything bagel seasoning for topping


Slice your tofu into three pieces that are about 1/2 inch thick it basically slices only into 3 pieces if you make them to that thickness. This takes skill to slice the tofu without crumbling it, but I believe in your tofu prep skills that you can accomplish this part. Take two of the slices and use a glass, circular cookie cutter, or mason jar top and make the tofu into circles. Then use a smaller circular object to take out the center so you have a bagel shape. I squeeze out most of the liquid from the tofu but don’t press it so the seasonings will simply stick without having to make a batter to get the seasoning to stay on. Do what you choose though.

In a bowl add the seasonings except the everything bagel seasoning. Stir seasonings to combine then sprinkle on the seasoning blend to season the tofu. I seasoned both sides.

I placed them on parchment paper then topped one side of each with everything bagel seasoning.

Bake at 420 degrees for 45 to 50 minutes.

I topped mine with miyokos cream cheese and fresh avocado slices with added everything bagel seasoning.


Vegan Swedish Meatballs

To be honest I’ve never tried Swedish meatballs as a non vegan and this is my first time making them as a vegan. So who knows the actual taste of them, but this meal came out spectacular.

I topped mashed potatoes with the Swedish meatballs, but use pasta if you like or simply eat all on there own.

Recipe for vegan meatballs:

1 1/2 cup diced mushrooms I used cremini mushrooms

1 small yellow onion diced

1 1/2 cups lentils I used green lentils

3 cloves garlic

1/2 cup gluten free oat flour

1 flax egg ( 1 tbsp flax powder 3 tbsps water )

1 tsp onion powder

1 tsp garlic powder

1/2 tsp sea salt

Few dashes black pepper

1/2 tbsp cumin

1 tsp dried parsley

1 tsp chili powder

1/2 tsp paprika

2 to 3 dashes oregano

1/4 tsp liquid smoke

1/2 tsp ketchup

I used avocado oil to sauté

Recipe for gravy:

3 to 4 cloves garlic

2 tbsp vegan butter

3 tbsp gluten free flour

1/4 cup cashew cream ( soaked cashews blended with water)

1/4 tsp liquid smoke

2 tsp coconut aminos or low sodium gluten free soy sauce

1/3 tsp Dijon mustard

Sea salt and pepper to taste

1 tsp onion powder

1 tsp garlic powder

2 cups vegetable broth


Prepare the meatballs first.

Prepare the lentils per package directions.

In a pan sauté the garlic and onions until the onions are translucent.

Add in the mushrooms and sauté until mushrooms are fully cooked.

Add the cooked mushrooms, onions, garlic, and lentils to a food processor add in seasonings and liquid smoke blend well to combine.

Add mixture to a mixing bowl and add in the gluten free oat flour and flax egg and stir to combine. If the mixture is too wet still add in a bit more oat flour.

Set mixture in fridge for 30 minutes.

While the meatball mixture is in the fridge prepare the gravy.

Sauté the garlic and butter until garlic is fully cooked do not burn.

Add in the vegetable stock and seasonings, coconut amino, liquid smoke Dijon mustard and stir to combine.

Add in the gluten free flour and whisk to combine.

Add in the cashew cream and stir well.

Set gravy to the side.

Preheat oven to 350 degrees.

Take out the meatball mixture and form small meatballs probably about 1 tbsp maybe less of the mixture and form into balls.

Add avocado oil or oil of choice to a pan and cook the meatballs until browned.

Then add the meatballs to a baking sheet .

Bake meatballs for 30 minutes.

Once meatballs are cooked add them to the gravy.

Serve how you choose I made a basic cashew cream mashed potato.


Mandarin Orange, Mango, Banana Smoothie Bowl

I’ll be fully honest. My diet hasn’t been as healthy as it used to be. So I’m now trying to be more mindful of what I’m eating and working towards have a more balanced vegan diet.

I went from have one smoothie a day to no smoothies a day. So this was breakfast and it was so good. To me this is healthy vegan candy.


3 mandarin oranges

2 frozen bananas

1 fresh banana

1/2 cup fresh or frozen mango

1/3 cup full fat coconut milk or non dairy milk of choice

1 tbsp chia seeds

1 1/2 tbsp shredded unsweetened coconut


Blend the 2 mandarin oranges with the mango and frozen banana and coconut milk until fully combined.

Add mixture to a bowl and top with one ripe banana and a mandarin orange. Add chia seeds and shredded coconut.


Cashew Queso Dip

I’ve been going through a nacho, chili, queso, tostada faze for the past two weeks. One day I had a craving for nachos, then I couldn’t stop eating similar foods.

I’m trying to go back to eating minimal processed foods again and making more fresh ingredient, because I like to know exactly what’s in my food I eat.

I came up with a delicious cashew queso dip that can go on everything you’d add vegan cheese sauce to.


1 cup cashews soaked for an hour and drained

1/2 cup water maybe more to get a creamy sauce consistency

1 tsp onion powder

1 tsp garlic powder

3 tsp cumin

1 tsp chili powder

2 tsp taco seasoning

Cayennes pepper to desired spice level

1/2 tsp paprika

2 tbsp nutritional yeast or I use 4 dashes of curry powder

Sea salt to taste

1/2 tsp to 1 tsp turmeric

Canned jalapeños I added 3 or 4 pieces ( I find the canned jalapeños give this sauce a much better taste then when I use fresh)

1 tsp Dijon mustard

1 tsp lemon juice

1/2 can of salsa


Blend cashews with the water to a creamy consistency.

Now add in all the spices, lemon juice, and Dijon mustard blend to combine.

Pour sauce into a bowl and add in the 1/2 of can of salsa and stir to combine.

I topped my queso with a little extra salsa and smoked paprika, but that’s optional.


Raw No Sugar Added Apple Sauce

I need to share this so here it goes. Growing up I was an apple sauce addict. I would basically drink it I just loved it. Once I was at the kitchen table with my parents and they left out a family size jar of apple sauce. They weren’t paying much attention but I ate the entire huge jar of apple sauce in one sitting. I ended up with a huge belly filled with tons of apple sauce.

Now as an adult who is trying to eat much healthier then I did as a child I love apple sauce still, but prefer homemade no added sugar apple sauce.

This raw apple sauce is so tasty and tastes very close to what homemade cooked apple sauce tastes like just much quicker to make.


3 large apples peeled

Juice of half a lemon



Peel and dice apples add to food processor or high speed blender and add in lemon juice and a few dashes of cinnamon and blend well to make an apple sauce texture.

That’s it easy as apple pie!


Strawberry Cashew Cheesecake

Sometime a personal vegan cheesecake is in order. So I made this quick and easy strawberry cashew cheesecake for breakfast. Super yummy!


1 cup cashews soaked

1/4 cup filtered water

1/3 cup diced strawberries

8 medjool dates or you can sub in maple syrup just adjust to taste

Little less than 1/4 cup coconut oil

1 tsp vanilla extract

1 1/2 tsp lemon juice


1/3 cup walnuts

6 or 7 medjool dates

Pinch of sea salt


Drain the cashews that you soaked.

Add the cashews to a high speed blender.

Add in the water as no blend with the cashews to make a thick cashew cream.

Add in the rest of the ingredients and blend well.

In a food processor add the walnuts and dates and sea salt and blend to a sticky crumble.

Add the crust to the glass then top with the strawberry cheesecake mixture.

Refrigerate for an hour or more.


Butternut Squash Cacao Pudding

Was trying to figure out what to do with my leftover butternut squash and was craving chocolate pudding so this turned into my easy breakfast. If you don’t have butternut squash you can sub in sweet potato.

This is super easy to make and oh so delicious!


1 cup butternut squash

2 tbsp cacao powder

2 tbsp maple syrup

1/4 tsp sea salt

1 tsp vanilla extract

1/4 cup water to blend

Directions :

Add 1 cup cooked butternut squash to high speed blender.

Add in all the other ingredients and blend well to combine.

Optional top with shredded coconut and nuts of choice.


Strawberry Beet Banana Nice Cream

I’m trying to up my raw food intake which I tend to do come spring and summer seeing the idea of hot food makes me sweat at even the thought. So I’m hoping to get more creative with raw foods, but as of now I’m making more smoothies and nice creams.

This is super easy to make and oh so delicious!


2 frozen bananas

1 cup frozen or fresh strawberries

1 tbsp beet powder

Optional add in:

1/3 tsp ashwagandha powder

1/3 tsp lions mane mushroom powder

1 tsp maca powder

1/4 cup filtered water to blend


Add all ingredients to a high speed blender and blend to fully combine.


Cauliflower Almond Cheese Sauce

I’ve had a box of gluten free pasta just sitting in my kitchen for weeks and needed to do some type of sauce for it. I realized I had cauliflower and almonds so I whipped up a quick vegan cheese sauce.

This may very well be my new go to cheese sauce, yeah it’s that good!

Recipe :

5 cauliflower florets

1/3 cup almonds soaked

Three dashes curry powder or 2 tbsp nutritional yeast

Sea salt to taste

1 tsp onion powder

Few dashes black pepper

1 tsp Dijon mustard

1/4 cup filtered water

1/2 juice of a lemon


In a pot add the cauliflower with water and cook for 25 minutes or fuller tender

Soak almonds in water

Once cooked add the cauliflower and almonds to a blender add in all other ingredients and blend well to combine.

Add to pasta of choice and enjoy!

Raw Apple Sauce

Raw apple sauce is my go to breakfast or snack when my apples over ripen or I just have too many apples and don’t want to wait for a cooked apple sauce to be made.

This recipe is super easy and oh so addicting to eat.


2 apples

3 soft dates

1/4 cup almonds

3 dashes cinnamon

1 to 2 dashes nutmeg

Water to blend

Topping optional ( I topped it with bananas, apple slices, and dates with some added cinnamon)


In a blender add in everything accept the extra toppings. Blend until smooth.