BBQ Pizza

Generally I am not a fan of barbecue sauce on my pizza. It either has to be a white sauce or red sauce. However, I got this idea for a pizza that included a few things I had on hand and knew barbecue would be a perfect foundation.

First, I started out with a frozen slice of garlic naan.

Then, I used the sauce for my cauliflower bites.

Finally, my toppings included leftover blackened tofu, steamed broccoli and Daiya cheese.

I baked it at 350 F for about 5 minutes then broiled for about 3 minutes. It was absolutely delicious. My only regrets were that I was a bit heavy on the layer of sauce and that I didn’t use enough toppings.

I really hope you try this recipe out!!




Blackened Tofu

I made Isa’s Blackened Tofu tonight. It turned out pretty well. I think it would’ve helped to press the tofu beforehand and to have cooked it longer. It was really starting to get smoky, so I decided to pull it out early. The flavors were awesome. I’d definitely make this again. My sides are canned baked beans (fancy, I know) and steamed broccoli. If you want the exact recipe, you’ll have to buy the book. Otherwise her website has a similar recipe for a blackened scramble.


Chickpea Quickie

Chickpea salads are awesome. They are quick, light and refreshing, and are packed with protein. Another bonus is you really can’t mess them up. Chickpeas provide a neutral base to which you can add any spices and herbs that you are craving.

Tonight, I kept it simple and went with a more traditional flavor profile. The recipe was enough for two wraps and a salad. It’s a perfect meal for lunches throughout the week or a late night, oh my god I need to eat right now, dinner.


Chickpea Quickie

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 2 stalks of celery, sliced
  • 2 green onions, chop green parts (or white if you want a stronger flavor)
  • 1/4-1/2 c vegenaise
  • 1 tsp-1 Tbls yellow mustard
  • pepper to taste
  1. Mash the chickpeas with a fork to a desired consistency. I usually like a little chunk left in mine
  2. Add in the celery and green onion
  3. Start slow with the condiments, taste to your liking (I usually go heavy on the mustard and light on the mayo)
  4. Serve on a salad, wrap, sandwich or eat on its own!
Chickpea salad served as a salad, topped with spicy pickles

Chickpea salad served as a salad, topped with spicy pickles

Double Dose of Protein Balls

I made two of Kris Carr’s protein balls today. They both turned out pretty great. My favorite was the Protein Balls which are packed with a variety of seeds, nuts, nut butter, and coconut. The cacao SuperHero’s Balls were a bit of an experiment for me. I didn’t have all of the ingredients so I modified, which may have altered the quality a little.

SuperHero’s Balls













Protein Balls


Greens Galore


Tonight I cooked with my two favorite greens: Lacinato kale and broccoli. For the broccoli, I made my beloved roasted broccoli.

For the kale, I made a raw kale salad and a stir fry with the kale stems. The raw kale salad was simple, I massaged 1 Tbls of oil, 1 Tbls apple cider vinegar and a pinch of salt for a few minutes. To the salad I added a marinade of lemon juice from 1/2 a lemon, cayenne and 1 clove minced garlic. I topped the salad with marinated tofu.


I normally avoid cooking with the kale stems, but I thought I’d try sauteing them with some oil, onion, nutritional yeast and Bragg’s amino acids. They were absolutely delicious. I wish I had more!


Tofu, Black Bean, and Roasted Corn Tacos

I’ve chosen to initiate a new food club on the snowiest day of 2013. Oh well. Adds to the excitement, I suppose. The dish I made has been in my queue forever. It couldn’t be easier. Seriously, a 4 year-old could make this. I found the recipe on Whole Foods website. I modified a few things. Enjoy!

Tofu, Black Bean, and Roasted Corn Tacos

  • 1 package extra-firm tofu, drained
  • 1/2  tsp chili powder (I used Penzey’s Arizona spice, somehow I didn’t have a drop of chili powder on hand, whoops)
  • 1/2  tsp dried oregano
  • 1/2  tsp ground cumin
  • 1/2  tsp ground coriander
  • 1/2  tsp salt
  • Enough lime juice to make a paste, about 1-2 tsps
  • olive oil
  • 3  cloves garlic, chopped
  • 3  green onions, hopped
  • 1  can black beans, drained and rinsed
  • 12  corn tortillas, warmed


  1. Combine spices and lime juice, crumble in tofu, use your hands to get the spice slurry all over the tofu. The longer you can let it marinate, the better
  2. Saute the garlic and most of the green onion until fragrant


3.  Add the tofu mixture. Cook for about 10 minutes



4.  Add the frozen fire roasted corn to the heating tofu mixture. Cook for several minutes. Then add the black beans and remaining green onion. Cook until there is no liquid left in the pan (which accumulates from tofu/marinade/frozen corn/rinsed beans)


5.  Serve over tacos and top with whatever you desire!



Spicy Cauliflower Bites

I wanted to make something semi-healthy for the game tonight and found this perfect recipe on Keepin’ it Kind. I didn’t make the pizza, just the “wings,” or bites. It turned out great! If you don’t like spice, I’d either reduce the amount of sriracha, use another hot sauce brand, or omit all together for a sweet cauliflower bite. I may consider skipping the breading next time I make this. There’s nothing wrong with it, I just typically prefer foods unbreaded.



  • 1 head cauliflower, broken into florets
  • 1 c soy milk
  • 1 c chickpea flour
  • sprinkling of garlic powder
  • sprinkling of smoked paprika
  • 3/4 c  barbecue sauce (I used Trader Joe’s)
  • 1/4 c Sriracha sauce (or other hot sauce)
  • 1 Tbls cornstarch
  • 1 tsp sea salt
  • 1/4 tsp black pepper


  • Preheat oven to 450 F and coat a 9 x 13 pan with cooking spray
  • Whisk soy milk and chickpea flour together.  Dredge cauliflower pieces into flour mixture and place in the casserole dish.  Sprinkle with garlic and smoked paprika. Bake for about 20 minutes


  • For the sauce, mix together the barbecue, Sriracha, cornstarch, salt and pepper
  • Once cooked, toss cauliflower with the sauce mix and bake for an additional 5 to 8 minutes