Coconut Kale and Sriracha Honey Baked Tofu


I first tried this coconut kale–inspired by this recipe–at my wonderful friend Meghan’s home. (Meghan also happens to be a fantastic cook and you should 100% check out her blog.) As soon as I tasted it, I knew: I was a kale convert. I mean, I would eat kale before, but it was never something I craved…until this recipe changed me. It’s crispy, it’s a little salty and a little sweet, and it’s mad healthy. And, it goes perfectly with some tasty tofu. I suggest serving it over rice, which I did, but you can’t see the rice in these pictures…trust me though, it’s there.


(yields 2-3 servings)


  • 2 cups kale, stems removed and torn into bite-sized pieces (I used Trader Joe’s bagged kale, which comes pre-torn for you!)
  • 1/2 cup unsweetened coconut flakes (be sure it’s flakes and not shredded coconut)
  • 1/2 tsp sesame oil
  • 1 Tbsp soy sauce
  • 1/2 tsp sriracha
  • 1/4 cup olive oil



1) Preheat oven to 350°F

2) Spread kale and coconut flakes evenly on a baking sheet lined with parchment paper


3) In a small bowl, whisk together remaining ingredients (soy sauce, olive oil, sesame oil, sriracha)


4) Drizzle sauce over kale/coconut, and toss to coat

5) Bake for 15 minutes


That’s it, easy peasy! While your kale cools, move on to the next recipe…


(yields 2-3 servings)


  • One 14oz package firm tofu, drained and cut into 1 inch thick slices
  • Scant 1/2 cup canola (or vegetable) oil
  • 1 Tbsp sriracha
  • 1 Tbsp soy sauce
  • 1/2 tsp honey
  • sesame seeds, if desired



1) Preheat oven to 400°F

2) Lay tofu strips out on a greased baking sheet

3) In a small bowl, whisk together oil, honey, sriracha, and soy sauce; drizzle the sauce over the tofu


4) Bake for 30-35 minutes or until browned, flipping the tofu over (and sprinkling with sesame seeds, if desired) halfway through


BAM. You just made yourself a super healthy meal with minimal effort. Great job!! For an extra burst of flavor, drizzle it with some hoisin sauce.

Now go post that dish on instagram!




Roasted Pumpkin Seeds


It’s that time of year—pumpkin time!  If you’re carving pumpkins, pause before you throw out the pumpkin goop and save those seeds!  Why?  Because roasting them is extremely simple and surprisingly tasty!  Read on to learn how…



  • Pumpkin seeds (as many as you can scoop out of your pumpkin)
  • Non-dairy butter (I used Earth Balance brand)
  • Seasoning – I made a sweet batch with cinnamon and brown sugar, and a savory batch with Old Bay and salt


1) Preheat the oven to 300 degrees.

2) Clean the pumpkin seeds as well as you can. You don’t have to get every little bit of goop out, but make sure there are no large chunks. I used a colander.  Allow the seeds to dry before you roast them.


3) Toss the seeds in melted butter and your seasonings of choice.

I used cinnamon and brown sugar for one batch:


And Old Bay and salt for the other:


4) Spread the seeds out evenly on a cookie sheet, and bake for 45 minutes, stirring them about halfway through.

Before (Old Bay on left, cinnamon sugar on right):




5) Remove from the oven and let them cool for a few minutes, then eat up!

Old Bay:


Cinnamon sugar:


Vegan Roasted Broccoli


This has been my favorite way to eat broccoli ever since I first vegan-ified this recipe from my friend Meghan’s blog about four years ago.  I served it up with Thanksgiving dinner this year, and it was a major hit!  What really makes it, I think, is the sprinkle of lemon juice at the end.  It takes less than a half hour to make (including bake time), and boy is it worth it.  Go on, see for yourself!


(makes 6 servings)


  • 6 cups raw broccoli florets, all of approximately the same size (I used 2 Trader Joes bags from the produce section)
  •  2-3 tsp minced garlic (depending on how much you like garlic)
  • 1/4 cup nutritional yeast
  • 3-4 Tbsp olive oil
  • salt and pepper, to taste
  • 1 Tbsp lemon juice


1) Preheat oven to 400 degrees.

2) Line 2 baking sheets with foil, and spread the broccoli evenly across the sheets.


3) Sprinkle roasted garlic, nutritional yeast, salt, and pepper, then drizzle with olive oil until all florets are coated.  Use your hands to toss it all together.

4) Bake for 10 minutes, stir (so it all roasts evenly), then bake for another 10 minutes.

5) Allow to cool for a no more than 5 minutes, sprinkle with lemon juice, use a spoon to toss it lightly, and serve.


That’s it!  Easy peasy.

Roasted Brussels Sprouts


My apologies for going so long without posting, dear followers!  It’s summer, what can I say.  And I got a dog!  Her name is Lana and I’m obsessed with her.  Anyway, I was gonna post this recipe last week, but they didn’t taste quite right so I made them again.  Roasted veggies, in general, are deceptively simple–just toss them with olive oil and whatever seasonings, bake, stir, bake some more.  This is the first time I’ve ever made brussels sprouts, and I’d say they turned out pretty swell!  I hope you like them, too.


(makes 4 servings)


  • 4 cups brussels sprouts, cut in half
  • 2 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 2 Tsp lemon juice
  • 1/2 tsp salt (or to taste)
  • 2 tsp minced garlic


1) Preheat oven to 425 degrees.

2) In a bowl, combine all ingredients, and toss to ensure that all brussels sprouts are coated.


3) Arrange brussels sprouts as evenly as possible on a foil-lined pan (I like lining my pans with foil because it makes clean-up super easy).


4) Bake for 15 minutes, stir (to ensure that they cook evenly), then bake for another 15 minutes.

That’s it!  A very simple, easy side dish, or a meal all by itself if you’re into that sort of thing (or just lazy like me).  Enjoy!