Cold Soba Noodle Salad

I have no idea if I got this recipe from somewhere. Maybe I made it up! I don't recall, but it's similar to many other Asian noodle salads. But I've made it for years. It's light but satisfying. Especially on a hot summer day (though it's September and I really over this hot weather now). Very simple to make and tastes better the longer it sits, so make a big batch for leftovers.

Soba noodles are made from buckwheat, a grain that looks like a seed. It's also gluten free so soba is great alternative to for those with a gluten allergy. Buckwheat is high in fiber and manganese, and is overall a very nutritious food. Soba noodles can be served cold like in this recipe, or hot like in a soup. I've tried them both ways, but I prefer cold.

This recipe makes 4 servings.

Cold Soba Noodle Salad
1 bag (12.8 oz) of Soba noodles
1/4 cup sesame oil
3 tbs soy sauce
1 tsp apple cider vinegar
1 clove of garlic, minced
1 tsp ginger, minced
1/4 tsp red pepper flakes
1 large cucumber, chopped
1 large red bell pepper, chopped
Other options:
1 large carrot, shredded
1 cup steam shelled edamame
 1 block of extra firm tofu, drained and cubed
1 tbs toasted nori

Cook the soba noodles according the directions on the package. When done, drain well and rinse with cold water immediately. Set aside.

In a small bowl, mixed together the oil, soy sauce, vinegar, garlic, ginger and pepper flakes to make the dressing. Set aside.

Chop your veggies and add to a large bowl.

Add the soba noodles to the veggie bowl.

Add the dressing and mix together well.

Cover and refrigerate for at least an hour.

Top with some toasted nori and enjoy!

My favorite way to make this is adding all the optional ingredients, but that will have to wait until Jack's older. I left my basic because I was sharing with my little son. We have started to introduce solids through baby-led weaning. I didn't think he was quite ready for tofu or edamame yet.

Baby approved!

Red Beans and Rice

One pot meals are genius invention. Whether you be busy with work, a fussy 3 month-old or both,  it's nice to still have a home-cooked meal. And even better when there is only one dish to clean!

I  came up with this one day while Jack was napping and I had a few spare moments to think about dinner. It's pretty much your standard red beans and rice dish, just with frozen kale instead of bell peppers.

Red Beans and Rice
1 lb bag of Kidney Beans, soaked overnight and rinsed
5 oz frozen kale (about half a bag)
2 cups uncooked brown rice
10 cups water or vegetable broth
3 cloves of garlic, minced
1 large white onion, chopped
1 tbs chili powder
1/2 tbs smoked paprika
1 tps thyme
1 tps oregano
Salt and Pepper, to taste
Tabasco, to taste

Combine all ingredients--except the salt, pepper, and Tabasco-- into a large pot.

Bring to boil then reduce to a simmer and cover.

Cook for an hour. The beans will be soft enough to eat but still a little firm. The rice should be fully cooked. There will be a little bit of liquid left, similar to a light sauce.

Season with the salt, pepper, and Tabasco as desired!

There is something so satisfying in a classic simple meal like red beans and rice :-)

Creamy Spinach Dip

Michael and I got were invited to a co-worker's house to watch the NFL playoff games last Sunday. Michael asked me to make something to bring along. I knew they would BBQ tons of meat, so I decided to make a vegan dish that I wanted to eat. I suddenly thought of creamy, gooey spinach dip with big pieces of sourdough.

This recipe is similar to traditional creamy dip recipes, just no dairy cheese and all the extra protein of tofu. It is a bit sweeter, so you can add more garlic if you want it more savory. I liked it though, went nicely with the sourness of the sourdough.

This recipe will serve 8-10 people easily.

Spinach Dip
1 block of silken tofu, drained
Small amount of vegan butter (I used Earth Balance)
4 cloves of garlic, minced
1/2 a medium white onion, minced
1/4 cup vegan butter (I used Earth Balance)
1/4 flour
1 cup soy milk
1 tsp garlic powder (more if desired)
6 cups baby spinach, wash and dried well
Salt and pepper, to taste
1/2 cup vegan mozzarella cheese (I used Daiya)

Pre-heat the Oven to 375 degrees.

Spray a small baking pan (I used a disposable one) with cooking spray.

Put your drained tofu into a food processor and process until smooth. Set aside for now.

In a medium pot over medium heat, belt a tiny bit of butter. Saute the minced garlic and onion until golden. Set aside.

In the same pot, add the 1/4 cup butter and the flour. Mix together well and cook the paste for just a minute.

Whisk in the soy milk and smooth out any lumps.

Add the processed tofu and mix together well.

Add the garlic and onions back in. Add the garlic powder too.

Slowly mix in the spinach a handful at a time. Let it wilt down a bit before you add more.

Season with salt and pepper to taste.

Pour the dip into the baking pan.

Cover the top with the mozzarella cheese.

Bake uncover for 20 minutes, until the top is bubbly and very lightly golden.

I served this with sourdough bread pieces but any bread, chips or cracker would be great too. Even some carrots and celery would be lovely.

Sorry I forgot to take a picture of it before everyone dived in, people wanted to try it right away. And I was starving and no one can blame a pregnant mama for wanting to eat!

Apple Walnut Salad with Tofu

Part of my prenatal care includes a nutritionist, which I think all prenatal programs should have. An expert separate from your OB/GYN that just focuses on how you are eating and proper weight gain. As knowledgeable and beneficial my nutritionist is, I am kind of annoyed with her. I told her I was vegan---no animal products, honey, or eggs. Then we went over my diet. She said it was one of the healthiest she has seen in awhile. Then she went over my blood work. Again, is was amazing. And she had no complaints about my weight gain so far. Then she hits me, "I am sorry, but legally I need to classify you as nutritionally high risk."

WHAT? High risk nutritionally? Because I chose to break from the standard American diet and not to eat meat loaded with fat and antibiotics? Or dairy loaded with hormones?

Then she reassured me that I am healthy and the baby is healthy, so all that matters. It's just a legal term. Her only suggestion was I eat one more serving of leafy greens every day. So I have made this giant, veggie-packed salad for lunch most days now.

And yes, this salad has plain tofu. If you do not like the taste of plain tofu (I actually do), you can marinade and cooked it first. But honestly, with all the dressing and veggies, you don't even notice the tofu.


Apple Walnut Salad with Tofu
3 cups leafy greens (any combination of dark lettuce, spinach, kale, arugula, etc.), washed and dried
1/4 cup carrots, chopped or shredded
1 Fuji apple, chopped
1/4 small red onion, chopped
1/4 cup raw walnuts, chopped
3 oz extra firm tofu,  drained and cubed
2 tbs Annie's Lite Goddess Dressing
Cracked black pepper, to taste



In a big bowl, mix together all the ingredients. It's that easy!

You can use any dressing you like, but Lite Goddess is amazing! This is just not for pregnancy, but make a great lunch for everybody. The nutrients of the dark green vegetables, vitamin C from the apples, vitamin A in the carrots, and healthy fat from the walnuts. I even suggest throwing in some avocado chunks too. High risk pregnancy my ass...

Hawaiian "Chicken"

I saw a version of Hawaiian Chicken in crockpot on Pintrest and loved the idea.  I never  saw something exactly like this anywhere in Hawaii, so I cannot say it is an authentic dish. However,  almost every party I went to had BBQ chicken or pork, fresh pineapple or other fruits, and plenty of rice.

I used soy strips instead of chicken, which does not need to cook very long, so I did not use a crockpot.  I used canned pineapple, but if you have fresh, use it.

This recipe makes 4 servings.

Hawaiian "Chicken"
1 tbs olive oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 medium onion, cut into strips
1 bag of Gardein Chick'n Strips, minus the sauce
1/2 cup Teriyaki sauce
1 tbs white vinegar
8 oz can of Pineapple chunks in 100% juice
2 tbs soy sauce
1 clove of garlic, minced
Cooked rice


Heat the olive oil in a pan over medium heat.

Once the pan is hot, add the chopped bell peppers and onion. Cook until tender.

Add the chick'n strips and heat through.

Add remaining ingredients (including the juice from the can of pienapples), except the rice. Cook until the sauce thickens slightly.

Serve over some rice and enjoy some (maybe not authentic) Aloha!

I miss Hawaii so much. I can't wait until Michael and I can take a vacation back to the Big Island!

Tortilla Soup

One of the most popular dishes at the restaurant I work at is the Tortilla Soup. Unfortunately, it is made with chicken and chicken broth, so I have never tried it. On Saturday the cooks were making a giant batch of it and it smelled so good, so I decided to make my own version. No chicken obviously and I used vegetable broth. I added more vegetables too. Pretty easy to make and very filling. I used tortilla strips from my work, but you can make your own or use crushed tortilla chips.

This recipe makes 4-6 servings of soup.

Tortilla Soup
1/2 of a red onion
1 large carrot, grated
1 red bell pepper, sliced
1 green bell pepper, sliced
1 clove garlic, minced
32 oz vegetable broth
2 cups water
14.5 oz can roasted and crushed tomatoes
1 tsp Mexican oregano
1 tsp taco seasoning
1/2 tsp cumin
Salt and Pepper to taste
Tortilla strips (or crushed tortilla chips)
Cilantro or any other desired toppings

Heat some oil in a large pot over medium heat.

Add the onions, bell peppers, and grated carrot. Cook until the onions are golden.

Add the garlic and cook for a few more minutes.

Add the vegetable broth and water. Stir well.

Add the can of tomatoes. Stir well.

Add the oregano, taco seasoning, and cumin. Mix in well.

Bring to a boil, then reduce to a simmer. Cover and let it cook for 45 minutes. Stir occasionally.

Once it has thicken slightly, add the salt and pepper to taste.

In individual bowls, put a handful of tortilla strips.

Ladle the soup on top.

You can garnish with some cilantro and salsa like I did, or anything you like. Try some avocado, hot sauce, vegan sour cream & etc.

I was so happy to have this steaming hot bowl on such cold day (I thought California was supposed to be warm!).  I ate this a warm tortilla on the side too. Light but really hit the spot.

Mashed Cauliflower

I hope you all had a wonderful Thanksgiving! Mine was very lovely, so nice to spend time with my new family.  I thought I would post some of the recipes I made. I am going to break it into four posts to make it easier.

Here is the recipe for mashed cauliflower. It has a lot less carbs than potatoes. Now, I am not going to lie...I did not have high expectations. Mashed Potatoes is one of my favorite foods and I thought nothing could replace it. But this was fantastic! It is just as good, if not better. And it was so easy.

Mashed Cauliflower
1 medium head of  cauliflower
1/4 cup vegetable broth
1-2 cloves of garlic, minced
Salt and Pepper, to taste

Wash the cauliflower head and dry.

Remove the florets from the base stem.

Fill a large pot with water and add the florets.

Place the pot on the stove over high heat on the stove. Cover and bring to a boil.

Once boiling, uncover and add a bit of salt. Cook until the cauliflower is tender.

Drain well and return to the pot.

Add the remaining ingredients and mash everything together well.  Try to get the cauliflower as smooth as you can.

Now your mashed cauliflower is ready to serve! I topped mine with vegan gravy but any traditional mashed potato toppings would work great too.

Chocolate Chili Pepper Mousse

May is Celiac Disease Awareness Month. Celiac Disease is an autoimmune disorder that effects the small intestine's ability to process gluten protein. Common side effects are fatigue, severe digestive problems, and even growth problems in children.

Although I do not have a gluten allergy, I have several friends who do and I am always more than happy to post recipes they can eat too. If you do not have Celiac Disease or another type of gluten allergy, than there is no reason for you to cut all gluten out of your diet. But, that doesn't mean you can't enjoy a gluten-free meal every once and awhile, give your body a break from processing the same gluten-heavy stuff over and over again. Like corn, it's pretty much in every processed food today.

Gluten is a protein that comes from the wheat family, which include rye, barley, and oat. It is a great binder and leavener, which is wheat-flour breads are so common. It's also used as a thickener, so it is used in a wide array of processed foods.  Because of it's chewy texture, it is also used in many meat alternatives so gluten-free vegans and vegetarians need to read labels carefully.

My gluten-free friend Michelle asked for a chocolaty dessert, and I instantly thought of this Chocolate Chili Pepper Mousse recipe my mom found on VegWeb awhile ago. Remember in the movie Chocolat when Vianne said that chili enhances the flavor of chocolate? She wasn't kidding. It doesn't overpower the dish at all, just gives it that perfect little kick. Try chocolate with other spices too, like a cup of Mexican Hot Coco with a dash of cinnamon. Chocolate and spices are loaded with antioxidants.

The only change I made to the recipe was I used grade B maple syrup instead of agave because that is what I have on hand. In the American  maple syrup grading system, grade B just means it is darker and less sweet than grade A.

Chocolate Chili Pepper Mousse
1 package of silk tofu, drained
1/3 cup cocoa powder
1/3 cup maple syrup
2 tsp vanilla extract
2 tps peanut butter
1/4 tps chili pepper flakes 
Berries, fresh or frozen







Throw everything into a blender, except the berries and blend until smooth. I was going to take photos, but this dessert is so simple there really is no need for visual aide. You may want to mix with a spoon after blending to make sure everything is incorporated.

Pour into bowls or decorative glasses. I used martini glasses.

Refrigerate for at least two hours. The flavors develop more the longer it sits.

Top with the berries or any desired fruit. Also good with vegan whip cream or some crushed nuts. Sprinkle a bit more chili flakes if you like an extra kick.

Topped with sugar-covered frozen strawberries.

The texture is so smooth and creamy, it's hard to believe it's not dairy---or gluten. It also makes a great pie filling and comes out kinda torte-like if you freeze it. Hope this is chocolaty enough for you Michelle!

P.S. My next two posts will also be gluten-free. Check out the Cinco de Mayo one tomorrow.

Galletas con Chispas de Chocolate...or so Google Translator Says....

Photo from Veg Web user buttercup954

Cookies are one of the best things in the world. And you can still enjoy them as a vegan or even if you are gluten-free like my friend Leslie. She asked me for a gluten-free pumpkin pie recipe at Thanksgiving and I forgot to send her one. To make up for it, I promised to post a recipe for something she misses: chocolate chip cookies.

Unless you are allergic to gluten, there is no reason for you to cut gluten totally out of your diet.  This recipe calls for rice flour, which is gluten free. You can totally use white or wheat flour instead if you do not have a gluten allergy.

Most grocery stores carry rice flour (I bought mine at Safeway), and if not your local health food store will. If you are in Hawaii, Down to Earth sells it in bulk and in bags. Whole food and Trader Joe's should have it too.




If you can't find it or just want to make your own, it's pretty easy. Put dry rice into a food processor and grind into a fine powder.





I, as a broke college kid, do not have a food processor, so if I need to make rice flour, I use my blender. It gets the job done but it takes a lot longer and does not get the flour super fine.

Get it as powdery as you can

Whether you use a food processor or a blender, it's best to work in small batches, 1 to 3 cups at a time depending on your machine. This ensures all the rice is powdered evenly, because the last thing you want when you bite into a soft chocolate chip cookie is a big rice grain.



I adapted a recipe from Veg Web called Happy Vegan Chocolate Chip Cookies. If you read the comments on the post, the most common complaint is that the dough is either too crumbly or will not come together at all. The first time I ever made it, the dough held together but turned into a crumby mess when I baked it. The users who had the most success are the ones who made a few alterations to the recipe, so I caution you about following the exact recipe listed.

As for the "vegan" ingredients, you can find them in most normal grocery stores just like the rice flour.  Vegan butters, or "buttery spreads" as they are sometimes called, are made from oil or soy and will do just as good a job as milk butter. I like Earth Balance, which most stores carry. You probably won't need to go to another store for the vegan chocolate chips either. Just read the labels. Find a package that has no milk or milk products--which includes whey and casein. Usually darker chocolates are the dairy free, and have more antioxidants in them too. 

Galletas con Chispas de Chocolate (Leslie's Bolivian, hence the Spanish) 

Happy Vegan Indeed

2 cups rice flour
1 tps baking powder
1/2 tps salt
1/4 tps cinnamon (Optional, I don't taste the difference but cinnamon is great for your metabolism so why not) 
1/2 cup vegan butter
1 cup raw sugar or 1 and 1/2 cups brown sugar
1/2 cup vanilla soy milk (Or, use plain plus some vanilla extract)
2 tbs flax speeds (Optional, it doesn't change the taste but adds fiber)
1 cup vegan chocolate chips


Pre-heat oven to 350 degrees F.

In a large bowl, mix together the flour, baking powder, salt and cinnamon.

In a separate bowl, cream together the butter, sugar, soy milk, and flax seed.

Add the wet to the dry mixture, and add the chocolate chips. Mix until it forms a ball. It may be crumbly, but add a little more milk if it just a big crumbly mess. It should be able to hold a shape.

Spoon tablespoon-sized rounds onto an ungreased cookie sheet and bake for 7-10 minutes. Or,  if you prefer bars like me, spread the dough evenly in a baking pan and bake for 15-20 minutes. The cookies, or bars, will be slightly golden, and soft---softer than you think they should be. Let the cookies rest for a few minutes before removing them from the sheet or pan, they stiffen up as they cool.

Mine came out chewy and soft, just how I like them. A nice break from my math homework. Hope you like them Leslie!