Spicy Miso Garlic Bok Choy

Spicy Miso Garlic Bok Choy, a great companion to any rice dish.

You can find bok choy in most produce aisles. They're kind of tiny, so grab two of them since they wilt like spinach.

Miso paste is the same kind you use in miso soup. Specialty/ethnic grocery stores like Whole Foods or Henry's should carry them and will be in the refrigerated aisle. They come in bags or tubs and varieties such as red, yellow, white. I use yellow miso for its mellow flavor.

Spicy Miso Garlic Bok Choy

2 bunches of bok choy, chopped
2 cloves of garlic (more if you want a more "garlicky" flavor)
3 Tbsp miso paste
1 Tbsp vegetable oil
Dash of chili powder






Heat up pan with vegetable oil. Add garlic until slightly browned. Stir in bok choy and miso paste. Continue stirring until bok choy will begins to wilt and miso paste look more like a sauce. Add chili powder.

Chinese "Chicken" Salad

Summer's coming and nothing beats a nice, refreshing salad for lunch or dinner. Here's a spin on the traditional Chinese Chicken Salad.

Chinese "Chicken" Salad

2 hearts of romaine, chopped
Vegan "Chicken" strips (I got mine at Trader Joe's)
1/2 cup bean sprouts
1/8 cup green onions, chopped
1 can of mandarin oranges, drained
A few sprigs of cilantro, chopped
1/8 cup of slivered almonds, toasted
Fresh ground pepper

Chop up the romaine lettuce and place in large bowl. Add chicken strips, bean sprouts, green onions, mandarin oranges and cilantro. Add dressing to taste. When ready to serve, sprinkle with slivered almonds and fresh group pepper.

Chinese Salad Dressing

3 Tbsp olive oil
3 Tbsp rice vinegar
3 Tbsp soy sauce
2 tsp sesame oil
2 tsp red pepper flakes

Stir together and add to salad.

Trader Joe's Vegan Chocolate Chip Cookies

It's hard to keep these a secret any longer. I absolutely have to share these with you.

Trader Joe's Vegan Oatmeal Chocolate Chip Cookies. Delicious and only $3.99.

 They taste like the TJ's version of Uncle Eddie's cookies but definitely less expensive. 

Give them a try!

Tempeh Potato Burritos with Guacamole

Tonight's dinner was potato burritos. A while back, the principal of the school I taught at made these delicious burritos of potatoes and tomatoes for the staff. I decided to make my own version of them.

Put diced onions in a pan of heated olive oil
Sautee for about 3 minutes or until clear
Mix in potatoes and tempeh until slightly brown

(You can buy tempeh at Trader Joe's or other health food stores)

Stir in diced tomatoes and cover

Decrease heat and stir occasionally for 10 minutes or until potatoes are soft

 Scoop filling in warm tortillas

Tempeh Potato Burritos
3 medium potatoes, peeled and diced
2 tomatoes, diced
1 tempeh patty
Half of a red onion, diced
6 large flour tortilla
2 tbsp olive oil
Salt and pepper

Guacamole
3 avocados
3 tbsp cilandro, diced
3 tbsp red onion, diced
1 1/2 tbsp lime juice
Salt to taste

Ribbon Cutting

My husband and I have been meat-free for three years now. In an attempt to be a good domestic partner, I would volunteer to make dinner. My special talent was ruining everything I made. I burned chicken breasts in a George Foreman Grill. My eggs would still have eggshells in them. My chocolate cakes became brownies. Then, I had an epiphany: veggies don’t need to be fully-cooked to be safely consumed! What an idea!

Since I was still the main chef in the relationship and my husband (then, boyfriend) still ate meat, I cooked my yummy portion of vegetarian meal and threw in some bland chicken strips on the side (heated up in the microwave) for him. A month later, on Earth Day, after bingeing at a Brazilian all-you-can-eat meat buffet, he gave up meat. We both agree we felt healthier, lighter and had more energy.

A few months later I became vegan. I cut out dairy cold turkey. I admit there were times I’ve fallen off the wagon but for the most part, I had the intention to remain dairy-free. After going through an entire pregnancy with our daughter as a vegan, we decided once solids were introduced, we would become a vegan family. This blog will not only document our journey but also serve as a resource for anyone interested in becoming vegan, incorporating more meat and dairy-free meals in their day or even raising a vegan family. I am excited to share this part of our lives with you and hope you can find some of the presented ideas useful!