Cracking the Code: Mock Egg Salad

Egg Salad was a staple lunch for me for many years. It's super simple and let's face it, CHEAP! But at what cost? The conditions chickens are in at factory egg farms is obscene (not to mention male chicks get eliminated immediately) and I want nothing to do with it. If you have your own chickens that are loved, and they don't need to eat their unfertilized eggs for proper nutrition, that's a whole other story. For now, let's just eat tofu!


In a large bowl combine: 
1 packet extra firm tofu (drained and crumbled) 
2 tbs dijon mustard
1 tsp vegan Worcestershire sauce
4 tbs vegan mayo (or 1 avocado)
black kala namak salt to taste (this provides the egg flavor, it's a must have)
turmeric powder for color (just a few taps)
1 tbs onion powder
black pepper to taste
2-3 tbs "the vegg" powder (or nutritional yeast- this is optional)

Mix and top on toast or greens. Scallions and paprika make a great garnish for look and more flavor. Eggs are incredible... and therefor should be inedible. See what I did there?


Vegan "Caprese" Salad

The perfect salad for warmer weather... and now it's Veganized! If you can't eat soy, try young coconut meat.

Vegan "Caprese" Salad
(serves 2-4)

This recipe is beyond easy. Just drain one packet EXTRA FIRM tofu. You can even wrap it in some paper towel to get more moisture out. Cut into cubes and add to a bowl. Add as many chopped tomatoes and basil leaves as you'd like. Dress with olive oil, balsamic vinegar (or reduction), sea salt, and pepper. I also added some red pepper flakes for a kick. You can add a little garlic powder too if you like. Enjoy outside!


"Cheddar" Broccoli Soup (Vegan)

The only intro you need: "This soup is addicting." - The Husband

"Cheddar" Broccoli Soup (Vegan)
🌱Dairy Free - Nut Free 🌱


1 medium/large yellow or white onion, diced
1 shallot, sliced
4 cloves garlic, diced
3 stalks celery, sliced
5 medium sized carrots, sliced
6 medium sized white potatoes, diced
2-3 pinches EACH of the following dried herbs: thyme, sage, rosemary
4-6 cups water
Splash sherry vinegar
2 tbs veggie bouillon powder
Salt and pepper to taste
*2 tbs miso paste 
2 tbs Dijon mustard
1/2 cup nutritional yeast 
1/2 tsp turmeric powder
1 can coconut milk, just the cream at top 
Pinch red pepper flakes
4-6 cups chopped broccoli

*if you want this to be soy free, replace miso with 1 tbs apple cider vinegar, or just skip!

What you'll do:

In a large soup pot, sauté the onion, shallot, garlic, celery, carrots, and potatoes in either a little water or your choice of cooking oil (just a tbs)... add more water if veggies stick. Add the herbs and stir. Once fragrant, and onions look a little translucent, add the water. Just enough to cover veggies. Add sherry vinegar and veggie bouillon. Stir and bring to a simmer. Let simmer until potatoes and carrots are soft. Approx 15 minutes. Turn off heat and stir in the coconut cream. Transfer soup in batches to a vitamix to blend until super smooth. On one of those batches add the miso, Dijon, turmeric, nutritional yeast, and salt and pepper to taste. Continue batch blending but reserve some broth (only) so you can gauge how thick you want the soup. Transfer blended soup back to soup pot as you go. Once it's all blended, turn heat back on and add the broccoli. Add as much as you want. Cook on low until broccoli is at desired stage. I like it a little crunchy. Serve with some pepper flakes on top. 


Vegan Paella

Here's a great one-pot dish that mimics the flavors of a traditional Paella, only no critters were harmed. Feel free to use any veggies that you have, it's a great "clean out the fridge" meal.

1 tablespoon coconut oil
1 red onion, diced
4 cloves garlic (less or more to taste), minced
1 pint baby bella mushrooms, chopped
1 red pepper, diced
1 jalapeno pepper, sliced (seeded if you don't want the dish too spicy)
1 can hearts of palm, drained and sliced into chunky strips (this mimics scallops/shellfish)
1 16oz can diced tomatoes, juice included
1-2 teaspoon ground fennel (to taste - this mimics chorizo flavor)
1-2 teaspoon smoked sea salt, or smoked paprika (this mimics chorizo)
1 tablespoon loose saffron, or 1 teaspoon turmeric
2-3 tablespoons sweet paprika
1-2 tbs dulse flakes (this mimics a fish taste)
2 cups basmati rice
4-6 cups hot water (heat up in a kettle... you'll use the water as the rice cooks)
2-3 teaspoons veggie bouillon powder
3/4 cup peas
fresh lemon wedges, parsley, and basil for garnish


Heat oil in a large soup pot. Add onions and cook until soft. Add garlic, mushrooms, red pepper, hearts of palm, and jalapeno. (Add any other veggies you want at this stage - artichokes and string beans are perfect for this) Mix everything up. Add the spices, including the dulse. Once combined and fragment, let the veggies cook until mushrooms release moisture. Add the can of tomatoes. Mix to combine. Add the rice. Mix to combine. Add at least 4 cups of hot water and the bouillon and bring to a boil. Turn heat down to lightly simmer and cover the lid. As the rice cooks you may need to add more water as it does so, and stir the pot so the rice doesn't stick and burn on the bottom. Just keep tasting and adding water until the rice is done (aka tender not mushy) and the paella isn't soupy with liquid. When rice is done, add peas. They should just warm up in the mixture. Adjust any spices like the fennel, dulse and smoked salt to taste. Serve with lemon wedge and fresh herbs.


Election 2016 Tarot Reading

I have a confession to make. Last night, around 10PM, I pulled a tarot card because I was confused about the way the election was rolling out. Let’s not make this a political post, I’m just telling you how I personally felt. Well, I pulled the JUDGEMENT card. AKA Judgement Day, AKA Spiritual Awakening. The card even has an Angel playing a TRUMPET. Time to wake up, consider past actions, and be judged. You get the idea. You’ve probably heard of Judgement Day. Honestly, it can go either way, positive or negative depending on the reader and receiver of this information.

This morning, I pulled a Past, Present, Future reading to further my exploration of times to come. Here’s what I think about what was revealed to me.

This card features the Archangel Michael, the protector who offers spiritual help and guidance. My card technically features the image of a woman but it still means the same thing. The water in her cups flow upward and downward – performing alchemy and magic – which is needed to reconcile all the demands upon us. Temperance reveals a potentially volatile situation that is in need of your thoughts to be tempered, and actions proceeded with balance and harmony. Blend both opposing forces to create a united and inspired solution. Accept both sides, be hands-on, and embrace the spiritual journey.

Let’s first look at the card itself. A crowned female is sitting on a thrown. She is the High Priestess, the Judge! She represents positive outcome. It’s a time where past errors and imbalances can be redressed. This Judgement comes from both sides. YOU may be judged by others, and in order to benefit from a fair system, you must show up, be honest, be accountable, and deserving. Also, you might be the judge of your own life. Use integrity and perspective, and your future outcomes may be in your favor. Justice also shows the workings of karma and consequences. Check yourself!

The Six of Cups recalls our childhood and happy memories. We may reconnect with the past and/or happy times. It represents kindness, compassion, and if you’ve been suffering from ill treatment, your situation may improve. The number 6 represents peace. The past will return to help the present.

Friends, I hope this gave you hope if you are feeling hopeless. If you're on cloud nine, remember to think of your fellow man and woman, and offer them peace, love and kindness no matter what.


Vegan Caesar Dressing Recipe

Vegans don't need to miss out on Caesar salads...
 and you don't need to go to a fancy restaurant to get it either! 
So simple, and lasts all week for your greens.

Add the following to a high speed blender:
3/4 cup soaked cashews (soak over night or for at least 4 hrs.)
1 TBS (each) garlic and onion powder
1 TBS dulse flakes (or other dried seaweed)
1 TBS vegan Worcestershire sauce
Juice of 1-2 lemons (to taste)
Enough water to cover everything completely
Sea salt and pepper to taste
1 TSP dried oregano

Blend until super smooth.
Add a few TBS to your greens. Save the rest for salads or dip all week. Top salad with anything you want. I chose quinoa crisps and more salt and pepper!




It's not cold out yet, but we'll soon be getting our soup on once Fall arrives! Here's a great Cream of Broccoli Soup WITHOUT the Dairy.

In a large soup pot:

Saute one white or yellow onion in a little water or coconut oil, until soft.

Add in 3-5 slices garlic cloves - depends on your taste. Saute a few minutes. Watch for burning.

Add 2 heads fresh broccoli - chopped. Saute for a few minutes as you mix up the garlic and onions within pot.

Add enough water to fill up to top of the veggie OR use less if you want a very thick soup.

Add 4 tablespoons veggie broth powder.

Bring it all to a light simmer - don't boil it to death!

Then transfer the veggies and liquid to a high speed blender. Blend until super smooth. Pour the soup back into pot (careful, it's hot!).

Final 2 ingredients, and they are optional to mix in before you bring back to a simmer:

1/4 - 1/2 cup coconut cream (that is just the super thick creamy part at the top of a can of coconut milk - don't use the runny water part)

2 tablespoons corn starch OR flour

Whisk that all up as you heat up.

Serve once cooled down with your favor herbs on top - I added salt, pepper, red pepper flakes and sage. Enjoy!