Our favorite comfort food. Homemade Mac and cheese. 

We’ve posted the recipe before :)

Our favorite comfort food. Homemade Mac and cheese.

We’ve posted the recipe before :)



Sweet & Sour TofuThis is definitely one we will do again! Yum yum yum!
Sweet & Sour Tofu

This is definitely one we will do again! Yum yum yum!


Tofu Parmigiana

*Note: don’t press the tofu as you normally would  you want the breadcrumbs to stick to it!

Tofu Parmigiana

*Note: don’t press the tofu as you normally would you want the breadcrumbs to stick to it!


crepe-scott:

as Nate called them… "Salmon in a blanket"


A slight variation on this Caribbean recipe

A slight variation on this Caribbean recipe


Nate is too hoot! I mean cute.

Nate is too hoot! I mean cute.


Cajun Shrimp Soup. 

I would love to give you a recipe, really I would. But Nate takes a recipe and changes it so much that you barely see where it started from. Haha. But this spicyyyyyyy soup was delicious. Shrimp, clams, tomato juice, “sea salt and clam” tomato juice, potato and rice!

Cajun Shrimp Soup.

I would love to give you a recipe, really I would. But Nate takes a recipe and changes it so much that you barely see where it started from. Haha. But this spicyyyyyyy soup was delicious. Shrimp, clams, tomato juice, “sea salt and clam” tomato juice, potato and rice!


Wow. This Sesame Honey Tempeh Quinoa Bowl is freaking delicious!


Creamy avocado White Bean Wrap

careful on the adobo peppers!!! Hot!

Creamy avocado White Bean Wrap

careful on the adobo peppers!!! Hot!


Honey Porter Glazed TOFU skewers

This recipe is for chicken, but we altered it for tofu!
Press tofu for 30 minutes before hand. I would recommend probably only marinating for 30-45 minutes. Then Follow the rest of the recipe the same way. The tofu only needed about 30 minutes in the oven!


Buffalo Blue Cheese Fry Crispy Black Bean Burger

Nate did ALOT of tweaking to this recipe, including: adding cheese to the burgers, and eggs and other items to firm up the patty.
But let me tell you. This burger is phenomenal! Take any veggie burger, add seasoned fries and this cheese sauce. Hallelujah. Delicious.


Sweet Corn and Goat Cheese Stuffed Peppers

So Nate and I don’t like goat cheese…. There’s a note that you can sub cream cheese… But for so,e reason in my head I thought “oh this blue cheese must be our sub….” However the blue cheese was for another recipe. Soooo, we have here Sweet Corn and Blue Cheese Stuffed Peppers. Still good!

Sweet Corn and Goat Cheese Stuffed Peppers

So Nate and I don’t like goat cheese…. There’s a note that you can sub cream cheese… But for so,e reason in my head I thought “oh this blue cheese must be our sub….” However the blue cheese was for another recipe. Soooo, we have here Sweet Corn and Blue Cheese Stuffed Peppers. Still good!


Potatoes & Peas in Red Curry Sauce

Taken from The Gourmet Vegetarian Slow Cooker Cookbook!

Linguini w clam sauce

Category: Pasta | Main Ingredient: Clam | Cuisine: Italian | Method: Sautéing | Ready Time: 10 min

Ingredients:

1 lb Linguini
18 oz Chopped clams
2 tbsp Butter
2 cloves Garlic, minced
2 tbsp Cornstarch
1/4 cup Clam juice
Evoo
1 tsp Dried parsley

Directions:

-Boil pasta according to package, Do Not Over Cook
-Heat sauté pan over med/high heat and add butter and one swirl around pan of EVOO. While that is heating up mince garlic 2 sm or 1 large add to pan and sauté no more than 1 minute. Garlic burns fast.
-Open cans of clams and add to pan. stir. You can add some salt and pepper at this time to taste. Also add parsley.
in a small glass put 1/4 cup of cold water or broth and a heaping tablespoon or two of cornstarch and mix with a fork and add to boiling clams and continue to boil until thickened about 2 minutes.( If not thick enough add more cornstarch and water mixture. NOTE do not add cornstarch directly to pan without mixing it with water first. You will just end up with lumps.)
-When mixture is at desired consistency drain pasta and pour this clam sauce over individual plates of pasta.

Linguini w clam sauce

Category: Pasta | Main Ingredient: Clam | Cuisine: Italian | Method: Sautéing | Ready Time: 10 min

Ingredients:

1 lb Linguini
18 oz Chopped clams
2 tbsp Butter
2 cloves Garlic, minced
2 tbsp Cornstarch
1/4 cup Clam juice
Evoo
1 tsp Dried parsley

Directions:

-Boil pasta according to package, Do Not Over Cook
-Heat sauté pan over med/high heat and add butter and one swirl around pan of EVOO. While that is heating up mince garlic 2 sm or 1 large add to pan and sauté no more than 1 minute. Garlic burns fast.
-Open cans of clams and add to pan. stir. You can add some salt and pepper at this time to taste. Also add parsley.
in a small glass put 1/4 cup of cold water or broth and a heaping tablespoon or two of cornstarch and mix with a fork and add to boiling clams and continue to boil until thickened about 2 minutes.( If not thick enough add more cornstarch and water mixture. NOTE do not add cornstarch directly to pan without mixing it with water first. You will just end up with lumps.)
-When mixture is at desired consistency drain pasta and pour this clam sauce over individual plates of pasta.