Category: Recipes I Have Tried

Dressing:
2 tablespoons walnut oil
1 tablespoon raw, unfiltered apple cider vinegar
1 clove garlic, pressed
Sea salt to taste
1/2 teaspoon freshly ground black pepper
Pinch cayenne

Salad:
1 cup brown rice, cooked
1/2 cup pecans, chopped
2 tablespoons fresh dill, chopped
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 scallion, chopped finely
Whisk oil, vinegar, garlic, salt, pepper, and cayenne together in a
small bowl.
Place brown rice, pecans, dill, yellow bell pepper, tomato and
scallion in a salad bowl and toss the salad with the dressing

Ingredients

1 1/2+ cup water, divided

(optional) meat substitute like tofu, soycurls, other or none, your choice

1 1/2 cups chopped yellow onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

3 cloves garlic, minced (1 Tbsp)

3 (8 oz) cans tomato sauce

2 14.5 oz cans low-sodium veggie broth

1 (15 oz) can diced tomatoes

2 tsp granulated sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper

1 cup dry ditalini or pasta of your choice

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Dairy-free parmesan substitute, for serving

3 Tbsp minced fresh parsley

Instructions

Heat 1 Tbsp water or broth in a large pot over medium high heat, crumble in meat substitute and cook, stirring occasionally until cooked through. 

Transfer to a plate, set aside. Heat another 1 Tbsp water or broth in same pot. 

Add onions, carrots, and celery and water saute (wauté) over medium-high heat until tender about 6 minutes, add garlic and wauté 1 minute longer. 

Add veggie broth, tomato sauce, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked optional meat sub, then season with salt and pepper to taste. 

Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes. 

Meanwhile prepare ditalani/pasta according to directions on package, cooking to al dente.

Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 

Allow to cook 1 minute longer. Stir in parsley, serve warm with vegan parmesan cheese.

Ingredients

3/4 cup raw cashews or almonds
3 Tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

Instructions

1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved.

2. Be careful not to overblend or it will become a paste.

3. Store in the refrigerator to keep fresh. Lasts for several weeks.

Ingredients (low or no salt versions)

* 2 cups Brown Basmati Rice (rinsed well)
* 14.5 oz can Chopped Tomatoes (with liquid)
* 3 cups Water
* 3 tsp Better Than Bouillon (mixed into the water)
* 8.2 oz bag Frozen Mixed Mexican Veggies
* 1 bag Frozen Onion & Peppers mix
* ½ cup Frozen Shelled Edamame
* Optional: A pinch of cumin or chili powder if you want to lean into those Spanish flavors.

Instructions

   1. Prep the Base: Rinse your 2 cups of brown basmati in a fine-mesh strainer until the water is clear.
   2. Mix the Liquid: Stir the 3 teaspoons of Better Than Bouillon into the 3 cups of water until dissolved.
   3. Load the Cooker: Add the rinsed rice, the bouillon water, the full can of tomatoes, and all the frozen veggies (Mexican mix, onion/peppers, and edamame) into the rice cooker pot.
   4. The Stir: Mix everything thoroughly. Make sure the rice isn’t clumped at the bottom so it cooks evenly with the moisture from the vegetables.
   5. Cycle: Set the rice cooker to the “Brown Rice” setting.
   6. The “Must-Do” Rest: Once the timer goes off, let the rice sit—lid closed—for 10–15 minutes. This ensures the brown basmati and edamame reach the perfect tender texture.
   7. Serve: Fluff gently with a fork or paddle to distribute the colorful veggies.

A Quick Tip: If you notice the rice is a bit “wet” at the end, just leave the lid off for 2 minutes after fluffing to let the excess steam escape.

Yields: 6 or 7 cups

Recommendation: Top with fresh cilantro and a squeeze of lime juice. Serve with black beans on the side.

Modified Recipe (now oilfree!)

Here’s how to convert your recipe to **oil-free + air fryer** while keeping that crispy, flavorful finish. (Oven version & soy curls version are both at bottom.)

**Ingredients (modified marinade)**

* 1 lb super firm tofu (same as yours)

**Marinade (oil-free):**

* 2 Tbsp soy sauce
* 2 Tbsp water *(we’ve replaced the original oil with extra liquid here)*
* 1 tsp vinegar
* 2 Tbsp nutritional yeast
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp smoked paprika
* Salt & pepper (to taste)

👉 *Optional for crispiness:*

* 1–2 tsp cornstarch or arrowroot (light coating before air frying)

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### **Instructions (air fryer method)**

1. **Prep the tofu**
   Use super firm tofu (no pressing needed). Pat dry and break into bite-sized chunks.

2. **Make the marinade**
   Whisk or blend everything together. Since there’s no oil, blending helps it coat more evenly.

3. **Coat the tofu**
   Toss tofu gently in the marinade until well coated.

Let it sit for **10–20 minutes** (optional but improves flavor).

4. **Optional crisp boost**
   Sprinkle cornstarch over the marinated tofu and toss lightly. This helps mimic the crispiness oil usually provides.

5. **Air fry**

   * Preheat air fryer to **375°F (190°C)**
   * Arrange tofu in a single layer (don’t overcrowd)
   * Cook for **12–15 minutes**, shaking halfway through

6. **Finish & flavor**

   * Add salt/pepper or extra seasoning after cooking
   * Toss with BBQ, buffalo, or teriyaki sauce if desired

—

### 🔥 Tips for best results

* No oil means slightly less browning—but the cornstarch helps a lot
* If your air fryer tends to stick, use **parchment liner made for air fryers** (no oil spray needed)
* For extra chew/crisp: cook 2–3 more minutes at the end

—

Conventional Oven Option:

Bake at 425°F (220°C) on a parchment-lined baking sheet. After marinating, toss tofu with 1–2 tsp cornstarch for better crisping, then spread in a single layer. Bake 25–30 minutes, flipping halfway, until browned and slightly crispy; broil 2–3 minutes at the end if you want extra crisp edges.

—

Soy Curl Option:

Rehydrate soy curls in hot water or broth for 10 minutes, then drain and squeeze out excess liquid. Toss with the same oil-free marinade (reduce added water slightly since they hold moisture), and optionally sprinkle with a little cornstarch for texture. Air fry at 375°F for 8–12 minutes (or bake at 425°F for 20–25 minutes), shaking or flipping halfway, until lightly crisped.