jersey tomatoes, basil & tofu salad

jersey tomatoes, basil & tofu salad



Skip the mozzarella and swap in complete protein, nutrient rich tofu for a delicious and juicy tomato, basil and tofu salad.  One of my summer favorites and go to salads when extra tofu is in the fridge.

Jersey Tomatoes, Basil & Tofu Salad

  • 1 large jersey tomato – chopped 
  • 1/2 tofu block, extra firm, chopped 
  • Fresh basil 
  • Balsamic vinegar
  • Salt & pepper to taste

In a small bowl, add chopped tomatoes, tofu and some fresh basil. Add balsamic vinegar to desire taste and season with salt and pepper. Store in air-tight container in the refrigerator.  Top with more fresh basil right before serving.  









healthy banana ice cream

healthy banana ice cream

Craving ice cream on a hot summer night?  Instead of high fat, high calorie ice cream, try making your own banana ice cream with just one ingredient:  BANANAS.  Frozen bananas whip into a creamy, cold and sweet dessert within minutes.  This treat is so good, that you will not believe it until you try it yourself.  Watch the video to learn how to make this amazing dessert. 



favorite vegan tomato soup

favorite vegan tomato soup

Simple yet delicious tomato soup.  Pair with a salad,  sandwich or eat solo.

  • 1 large can crushed tomatoes 
  • 3 cups of vegetable broth
  • 1 small onion finely chopped
  • 2-3 cloves of garlic finely chopped 
  • 1 tablespoon of olive oil
  • 2 bay leaves 
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of sugar

In a large pot, saute onions and garlic for about 5 minutes in olive oil.  Add the crushed tomatoes, vegetable broth, bay leaves and salt.  Bring to  boil and then cover soup and lower temperature to simmer for 20 -30 minutes. Add sugar and pepper. Too add a little more flavor and a slightly creamier texture, add 1 tbsp butter which would make  it non-vegan but still vegetarian.  Sometimes a little extra touch goes a long way in taste.

Soup goes great with a spring mix or spinach salad  topped with chickpeas for plant-based protein.

Favorite canned crushed tomatoes


Favorite vegetable broth


spring mix & chickpeas with toasted sunflower seeds flatbread 

spring mix & chickpeas with toasted sunflower seeds flatbread 

Try this simple and refreshing wrap for lunch or dinner. 

What you will need:

  • Spring mix -about 2 cups 
  • Chick peas – 1/2 cup 
  • Chopped tomato – 1 small tomato or 1/2 of large 
  • Toasted sunflower seeds *- 1 tablespoon 
  • Balsamic Vinegar as desired 
  • Fresh lemon – juice of lemon wedges 
  • Salt & Pepper to taste 
  • Whole grain wrap 

Toss first 3 ingredients gently in a mixing bowl.  Add toasted sunflower seeds, lemon juice and balsamic vinegar to desired taste. Add salt & pepper.  Slightly toast flat bread for a few minutes until crisp at 350 degrees in the oven. Cut flat bread into 4 slices and top with salad mixture and enjoy! 

*to toast sunflower seeds- toss raw sunflower seeds in a single layer every 15-20 seconds gently in a small pan on medium heat for 1-2 minutes. Remove when seeds turn a light brown and have a delicious roasted aromatic smell. 

chickpea & broccoli pita sandwich

chickpea & broccoli pita sandwich

My favorite recipe blog, Cookie & Kate, posted a new recipe this week which I absolutely love.  Lemony broccoli, chickpea & avocado pita sandwich.  I have already prepared it twice in the past 2 days. Some of the ingredients include broccoli, chickpeas, tomatoes, lemon, garlic and red onion.  Of course fresh beans are preferred but to save time, canned beans are a great second option. I prefer the brand Eden Organic for canned beans.   The beans taste fresh, are very low in sodium and the can is BPA free.

This recipe is so simple to prepare and perfect to bring to lunch for work.  My IMG_1220-0sandwich looked so good it actually looked ALMOST  (not exactly, but close, haha)  like the photo below Follow this link for the recipe:  Lemony broccoli, chickpea & avocado pita sandwich.


Asian soba noodles with shredded veggies & recipe

Asian soba noodles with shredded veggies & recipe

Recently tried Explore Asian soba noodles sautéed with shredded red & green cabbage, kale, carrots and green onions  and thought it was quite tasty. So simple to prepare with pre-shredded vegetables. I purchased a crispy cole slaw and kale mix from Whole Foods, but any pre-shredded cabbage, broccoli slaw, etc. from the grocery store will work. 



4 ounces soba noodles

4 cups plus of shredded cabbage,  carrots, etc.

1 Tablespoon of low- sodium Tamari

1 teaspoon of sesame oil

1 tsp minced garlic

1 teaspoon of sugar dissolved in 1 tablespoon of water

1 tsp of olive oil ( or can use veggie stock or water to sauté veggies)

Few toasted sesame seeds 

Cook soba noodles and set aside. Mix soy sauce, sesame oil and sugar dissolved in water and set aside. Saute’ Olivia oil and garlic preferably in wok and add shredded veggies.  Lightly Saute if preferred crispy. Add cooked soba noodles, and soy sauce mixture.  Toss gently, top with a few sesame seeds and serve.  1-2 servings.