Tofu hash with sweet potatoes

Betty‘s is my favorite place in Buffalo to get brunch. I discovered it about 3 or so years ago when I was vegan because it was listed as a vegan friendly restaurant. My two personal favorite brunch items are the chilaquiles and the tofu hash, although my fiance argues that the breakfast burrito is hands down the best menu item. Well now that I am back to cutting out most animal products I recently went there and fell in love all over again with the tofu hash. I gave Betty’s a calll yesterday morning and asked them what they used for the flavor, and they were nice enough to tell me they cooked the tofu in garlic and used soy sauce and hot sauce as well. My dish didn’t turn out like theirs, but it was still really yummy. To be perfectly honest I am not a tofu lover, I actually ask for no tofu in a lot of dishes. Tofu is a very adaptable ingredient and can taste very different depending on the dish. So if you think you may hate tofu you should try this recipe out or ask for a tofu hash next time a restaurant offers it. My fiance LOVES this dish and that says a lot because he is not really one you would peg as a tofu lovin man. I hope you enjoy ūüôā


  • 2 yams
  • 1.5 box extra firm tofu -cubed
  • 1 small red onion-diced
  • 1 red pepper- diced
  • 2 teaspoons of “butter” spread
  • 2 heaping teaspoons garlic (I ran out of fresh so I used jarred garlic)
  • 3 teaspoons Tabasco (add less or more depending on how much spice you like)
  • 1 teaspoon turmeric (gives it a beautiful color!)
  • drizzle of organic honey
  • 1 can organic bpa free black beans-rinsed
  • fresh ground pepper to taste
  • 2 whole wheat vegan pitas


  1. Start by peeling and dicing the yams into bite size pieces and rinse. Place them in boiling water and lower heat to medium, cook until fork tender, drain water and set aside.
  2. In a skillet take the “butter” spread and place heat on medium to high, once the “butter” has melted add the garlic, stirring for 3 minutes. Add the pressed tofu (read on how to get the water out of tofu in the link). Let the tofu brown up and stir frequently. Add the onions, red pepper, and rinsed beans to the dish (making sure they are all as dry as possible), continue stirring for 5-7minutes.
  3. Add the yams and the turmeric, soy sauce, Tabasco, pepper and honey. Let cook for about 3 minutes stirring to let all the flavors combine.
  4. Serve with a warmed grilled pita! unnamed



Vegetable Stock

I normally just buy organic vegetable stock pre-made at the store, but yesterday after looking at all of the fresh produce I had I decided to make my own. It’s so easy and its great to freeze to have on hand when the recipe calls for it! I ended up using the vegetables for our dinner afterwards. I diced the veggies then added some barley, lentils, cabbage and kale to my dish with about 3 cups of the veggie broth. ¬†When making a basic vegetable stock, you want something with a fairly neutral savory flavor. Some recipes recommend adding salt and other spices, but unless you know how you’re going to be using the broth¬†, it’s better to add those flavors when you are making the actual dish.¬†


  • 1 large onion
  • 2 to 3 carrots
  • 3 to 4 celery stalks
  • 4 to 5 sprigs fresh thyme
  • 1 bay leaf
  • 1 small bunch parsley
  • 1 teaspoon whole peppercorns
  • 2 cloves garlic


  1. ¬†Roughly Chop All The Vegetables:¬†Wash any visible dirt off the vegetables and give them a rough chop. You don’t even need to peel them first unless you really want to. Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water
  2. Cover with Water and Simmer: Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low
  3. Cook for One Hour or So:¬†This isn’t an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don’t get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables
  4. Strain and Store Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.

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Loaded Vegan Sweet Potato

I was feeling very inspired yesterday and wanted to make something with really pure ingredients. I absolutely love mushrooms, but unfortunately my main squeeze does not. I decided last night that I wanted to get back together with mushrooms and I did just that. They were so good. This dish was seriously satisfying, I feel very lucky that my fiancé not only eats meals like this but actually embraces and enjoys them. I love to cook for him because he has such a great appetite for healthy food, and how awesome is that? Happy Friday!!


  • 1 cup organic broccoli- rinsed and diced
  • 1 cup organic baby bella mushrooms-rinsed and¬†diced
  • 1/2 cup chopped scallions
  • 5-6 leaves of organic kales- rinsed and¬†chopped
  • 1 15 oz can organic BPA free can of black beans- rinsed and drained
  • 1/2 organic avocado -diced
  • olive oil as needed
  • 4 organic sweet potatoes – washed and poke holes
  • salt and pepper to taste
  • 4 cloves organic fresh garlic-diced
  • 1 tablespoon of an all spice herb (I used 21 spice by Trader Joe’s)


  1. Start by preheating the oven to 425 degrees, bake the sweet potatoes for about 45 minutes or until fork tender.
  2. Heat olive oil in a medium sized skillet over medium to high heat, add the garlic, stirring frequently for about 2-3 minutes, add the scallions and let cook for another 3-5 minutes, continue stirring.
  3. Add the kale and turn the heat down to medium, stirring occasionally, cook for about 5 minutes or until kale begins to wilt.
  4. Add the beans, mushrooms (I had mine in a separate pot because of my fiancé), salt, pepper and spice blend.
  5. When the sweet potatoes are ready, cut open with a knife and place the veggie mixture on top! Add the avocado, and some feta cheese if you eat cheese ūüôā

Curried Ginger Red Lentil and Quinoa Soup

I started a ten day Kundalini yoga workshop on Tuesday night. It begins at 4:30 am in Buffalo so I have been setting my alarm at 3:15 am. It’s only been three days, but so far I am seeing incredible changes in my body and mental state. I have not had the desire to eat meat and have been eating vegan the past few days and feel seriously incredible. I highly recommend this soup for anyone, the smell filled up my whole house and was truly divine. The lentils, quinoa and chickpeas jam pack this soup with protein. I had it ¬†again for lunch today and feel so full but in a good way, not the I need to go nap way. I hope you enjoy, happy hump day!


  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 large organic carrots, peeled and diced
  • 5 stalks organic celery, chopped
  • 3 organic cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 1 1/2 Tbsp curry powder
  • 1/2 lb red lentils
  • 3 cups organic vegetable broth
  • 1 (28oz) can organic diced tomatoes
  • ¬†2 bay leaves
  • 1 (15oz) can organic¬†chickpeas, drained and rinsed
  • 1 cup cooked organic¬†quinoa
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup of¬†tabouleh (Optional: I went to Pita Gourmet for lunch and had a side of it, so I threw it in)


  1. In a large pot, heat oil over medium high heat.  Add onions, carrot and celery, sauté until tender, about 10 minutes.
  2. Add garlic, ginger, and curry powder, sauté for about a minute or until fragrant.
  3. Add lentils, broth, tomatoes, tabouleh  and bay leaves.
  4. Bring to a boil and reduce heat to a simmer until lentils are tender, about 10-15 minutes.
  5.  Add chickpeas and quinoa, heat through.  Season with salt and pepper, and red chili flakes (if you like spice) to taste and adjust seasoning as needed. unnamed (1)

Kale Omlette

What did you eat for breakfast today!? I had a kale and feta cheese omelette! HAPPY WEDNESDAY!


  • 2 organic whole eggs and 1 egg white
  • 1 cup fresh kale, spinach and Swiss Chard mix
  • 2 tablespoons feta cheese
  • 1/4 cup diced red onion
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 1 tbsp. coconut oil
  • Frank’s hot sauce


  1.  In a medium skillet turn heat to medium/high, add the coconut oil and onions, stirring frequently for roughly 1-3 minutes or until the onions start to soften. Add the garlic and stir for one more minute.
  2. Scoop out the mixture and set aside.
  3. Add a little more coconut oil if you need to, add the scrambled eggs, turn the heat down to medium. Cook for 3-5 minutes or until eggs start to cook.
  4. Add the onions and garlic, kale mixture and feta cheese. unnamed (1)
  5. Once the kale begins to wilt fold the eggs in half, creating an omelette.
  6. Add salt and pepper and plate, douse in hot stuff! unnamed (2)

Vegetable Rice Medley

Yesterday I drove to Pennsylvania to spend the night at Splash Lagoon with my dad, brother and his friends. The hotel room had a full kitchen so I decided to make a quick stop to Wegman’s to cook something nice for my daddy.¬† I was inspired by a greek stuffed peppers recipe I found, but completely changed it around. If I do say so myself this is one of the best meals that I have ever come up with, and I highly recommend trying this dish out!

  • 2 15.5 oz cans organic great northern beans or small white beans (rinsed and drained)
  • 2 10 oz bags of frozen long grain brown rice
  • 2 lemons squeezed
  • 5 peppers (orange, red and yellow- cut the top off, take the seeds out and wash)
  • 1 bunch of fresh dill (amount depends on your preference)
  • ¬†1 bunch fresh curly parsley (amount depends on your preference)
  • Garlic sea salt to taste
  • 1.5 cups organic vegetable broth
  • pepper to taste
  • 6 oz can of organic tomato paste
  • 2 organic zucchinis (yellow and green) chopped
  • 1 large white onion (diced)
  • 1 pt organic cherry tomatoes (halved)
  • 1 8oz packet of organic baby bella mushrooms


  1. Start by preheating oven to 350, add the peppers upright and cook for 30 minutes.
  2. Pour the veggie broth into a large skillet, add the onions, mushrooms, tomatoes and zucchini. Let simmer for 5-7 minutes over medium heat.
  3. Take the peppers out of the oven and cut into bite sized pieced and add into the pot.
  4. Add the garlic sea salt, pepper, lemon, tomato paste, beans, dill, and parsley. Cover and cook over low heat, stirring occasionally. Cook for 15 minutes.
  5. Heat up the rice in the microwave (2 minutes per bag) *I use this frozen rice to save time on weeknights, and the only ingredient in it is the rice, so I’m not compromising convenience for health. However if you prefer to cook the rice, feel free!
  6. Add the rice into the pot, uncover and turn heat up to medium, cook for 5-7 minutes. Serve and enjoy! unnamed

Veggie quinoa enchiladas with spinach

I was craving Mexican yesterday and in honor of meatless Monday I decided to make veggie quinoa enchiladas. After searching the web for awhile I came across this amazing blog and found countless healthy delicious recipes.¬† I hope I can get my blog up to this level of awesomeness one day! I went to Trader Joe’s (I am completely obsessed) last night and discovered that they had pre-cooked frozen quinoa. I was over the moon about this find, mainly because usually when something is “easier” to make you pay the price¬† with preservatives and artificial ingredients, but Trader Joe’s somehow finds a way to sell convenient foods without such things. The box was $3.99 so naturally I stocked up on these bad boys to have as a staple in my freezer! This dish was insanely filling and delicious!


  • 1 cup organic uncooked quinoa (I used frozen)
  • 1 organic onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 organic red pepper, diced
  • 2-3 organic roma tomatoes, diced
  • 6 oz. organic spinach
  • 4 oz. can¬†organic mild green chiles
  • 15 oz. can organic black beans, rinsed and drained
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1 teaspoon of adobo
  • 1 cup organic salsa
  • 2-3 cups enchilada sauce
  • 1 1/2 cups shredded cheese (or dairy-free cheese)
  • 8 large tortillas (I just did 3 tortillas for my fiance and I and saved the quinoa mixture for leftovers)


  1. Preheat oven to 350.
  2. Cook quinoa according to package directions.
  3. In a small pot, make the enchilada sauce. (Omit this step if using store-bought.)
  4. In a large skillet over medium heat, saute onion, red pepper, and garlic for 5 minutes.unnamed1unnamed2
  5. Add spinach and saute another couple minutes until spinach is wilted.
  6. Add cooked quinoa, black beans, tomatoes, green chiles, spices, and salsa. Stir to combine and cook until heated through. Salt/pepper to taste.
  7. Place a small amount of enchilada sauce in the bottom of a 9×13 inch baking dish.
  8. Divide filling evenly among tortillas, roll up with ends tucked in, and place seam side down in the dish.
  9. Pour remaining enchilada sauce on top, sprinkle with cheese, and bake for 30 minutes.

    Picture taken from go check it out!

Veggie lentil stew

After an amazing yoga class I was craving something hearty and healthy on this cold February day. I stopped at Wegman’s and grabbed a¬†rotisserie chicken and a bag of stew veggies and headed home. The rest of the ingredients I had in my pantry and decided to throw in there to make a delicious and EASY soup. The soup took about 30 minutes to make and now I have a yummy lunch option for this week. I hope all of you are enjoying your Sunday- cheers!


  • 2¬† 15oz cans of organic lentils
  • 1 40 oz packet of stew vegetables (if you don’t have a Wegman’s nearby the bag contains¬† a total of 10 cups of potatoes, carrots, onions and celery) Dice the veggies to a smaller size!
  • 1 24 oz bag of french green beans, diced to your preference
  • 1 yellow zucchini, diced
  • 6 fresh garlic cloves, diced
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1 15oz can of organic diced tomatoes
  • sea salt and pepper to taste
  • 32 fl oz of organic low sodium chicken or veggie broth
  • Optional item: rotisserie chicken with the skin off, and diced


  1. Start by pouring the chicken or veggie broth into a large pot, add the diced veggies (potatoes, carrots, onions and celery), add the tomatoes, lentils, garlic, zucchini. Keep heat at medium/high.
  2. Add the garlic powder and salt, salt and pepper and cover turn heat to medium/low and let cook for 20 minutes.
  3. If you would like to add chicken to the dish, prepare that now. I used a rotisserie chicken, took the skin off and diced the white meat into smaller chunks. Add the chicken after the 20 minutes is up and uncover, continue cooking on low for 15-20 more minutes. photo-19

Slow Cooker Red Lentil & Sweet Potato Stew

Hello all- it’s Tess, Taylor’s sister here, guest blogging today! My baby sis definitely has the magic touch in the kitchen, but I am trying to keep up with her! As mentioned in her previous posts, I am currently participating in the Healthy Bitch Daily Get Healthy Challenge, which has had me experimenting more in the kitchen. Yesterday I made a yummy red lentil and sweet potato stew- check out the recipe below.


  • 1/2 medium sweet onion, diced
  • 2 medium carrots, trimmed and diced
  • 2 garlic cloves, minced or pressed
  • 2 tbsp olive oil
  • 2 cups split red lentils
  • 1 1/2 lbs. sweet potatoes, peeled and cubed
  • 4 cups of vegetable broth
  • 3 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • pinch of coarse sea salt
  • 1 tbsp nutritional yeast
  • ¬Ĺ box of organic baby kale


  1. Combine all ingredients except the kale in a slow cooker. Cover and cook on low for 8-10 hours. (I cooked mine for 9 hours, but it’s really a personal preference.)
  2. During the last 20 minutes of cooking, add the kale to slow cooker.
  3. Turn the slow cooker off.
  4. Season with salt and pepper to taste. I topped my stew off with vegan white cheddar kale chips for a little crunch! Some fresh cilantro would also go nice.

Note: next time around I would add some celery to the stew and maybe a little less sweet potatoes. Some people may also prefer less garlic than I added, but I love it. Either way- it was delicious!


Butter Bean and Kale “Pasta”

This was another dish inspired by my sister Tess from her Get Healthy Challenge. This dish is completely vegan, the butter beans gave it a creamy texture and it had the most amazing flavor. I was feeling creative last night when I was at Wegmans and just grabbed ingredients I thought would flow well together. I’m so glad it turned out well!

Ingredients: unnamed

  • 1 small yellow onion, diced
  • 1/2 box of Kamut and Quinoa twisted pair
  • 1 heaping tbsp. minced garlic
  • 10-12 organic grape tomatoes, halved
  • 1 can (15.5oz) of butter beans
  • 1/2 lemon juice (fresh squeezed)
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. e.v.o.o
  • 1 tsp. capers
  • 2 tbsp. chopped sun-dried tomatoes
  • 4 artichokes chopped
  • Fresh ground pepper to taste
  • Red chili pepper flakes to taste
  • 2 cups kale
  • 1.5 cup water


  1. Start by adding the e.v.o.o to a large skillet and set at medium-high heat, after about a minute or two (or until the oil has heated up) add the onions, stirring frequently for about 3 minutes.
  2. Add the garlic and reduce heat to medium, cook for 2-3 more minutes. Add the tomatoes, butter beans, parsley, lemon, capers, artichokes, sun-dried tomatoes and let cook for about 10 minutes on medium to low heat, stirring occasionally.unnamed1
  3. In the meantime cook the Kamut and Quinoa twisted pair according to package directions.
  4. Add the water and kale to the skillet and cover over medium high heat for 5 minutes or until the kale has wilted, add the pepper and red pepper chili flakes as desired.
  5. Serve over the “pasta” and enjoy! unnamed2