Chili Lime Jackfruit Tacos

I just love me some jackfruit tacos.  Look at these babies.  They look so amazing.  Actually, they would probably have been even prettier with tomatoes, but too late.  I already ate them.

This is the first time I have bothered to make a “recipe” because I usually just throw things together without paying a lot of attention to exact measurements. This particular brand has several flavors of jackfruit.  It is easily found at Whole Foods or online.  I picked Chili Lime Carnitas for tonight’s tacos.  I chose corn tortillas, because they are so tasty and also gluten free.

I threw the sauce together without a lot of measuring, but it came out pretty well.  The measurements below should be pretty close and you can adjust as you wish. I started with vegan mayo, vegan sour cream, lime juice, hot sauce, and fresh cilantro.  It didn’t have enough flavor, so I added a chipotle pepper in adobo sauce.  That certainly spiced things up. Seriously, beware the jalapenos.

After that, I heated the jackfruit in a pan and browned the tortillas in a skillet. Keep an eye on your corn tortillas.  You want them to have a bit of a char, but not burn.

It doesn’t take long for either one to heat through.  While they were warming, I chopped some lettuce, and  added some cilantro, lime, salt and pepper to some rice for a side.

After that, start piling…sauce, lettuce, vegan cheese if using, jackfruit, and some fresh cilantro.


Sauce Ingredients:

  • 1/4 cup Hellmann’s Vegan Mayo
  • 1/4 cup Tofutti Vegan Sour Cream
  • 1/8 cup cut cilantro, fresh
  • Juice of one lime
  • Splash of hot sauce
  • 1 Jalapeño pepper in Adobo Sauce
  • Salt and Pepper
    • Combine all ingredients

Taco Ingredients:

  • Corn Tortillas
  • Chili Lime Carnitas Jackfruit
  • Lettuce
  • Cilantro
  • Daiya Cheddar Cheese (optional)
  • Avocado, sliced (optional)
  • Fresh Tomato, diced (optional)
  • Sauce
    • Heat tortillas and jackfruit.  Add ingredients into tortilla as preferred.

Rice Ingredients:

  • Rice, cooked
  • Cilantro
  • Lime juice
  • Salt and Pepper
    • Combine.


Vegan Chick’n Sandwich

This sandwich makes a warm, satisfying lunch.  I got the idea from my bAlt recipe.  I figured it wouldn’t be hard to switch out the protein and still make a delicious sandwich.

It didn’t take long either.  The longest part was prepping the Gardein Chick’n patty.  I cut the time down by putting it into the microwave for one minute, then frying until golden brown on each side.

While that was going, I toasted the Eureka bread and slathered with Hellmann’s Vegan Mayo, by now you should know that is my favorite.  I sliced the avocado and tomato and added it to one slice, and put a big pile of organic lettuce on the other slice.  When your chick’n patty is ready, just add it on top.

I absolutely LOVED this sandwich.  Don’t forget to sprinkle your tomato with sea salt and freshly ground pepper.


  • Grainy Bread
  • Gardein Chick’n Patty
  • Hellmann’s  Vegan Mayo
  • Avocado, sliced
  • Tomato, sliced
  • Organic Lettuce
  • Salt and Pepper

Prep Chick’n Patty using any method on package.  Toast bread.  Add mayo, avocado, tomato, and lettuce.  Salt and Pepper Tomato.  Add Chick’n patty.  Enjoy!


Zucchini Bread Oatmeal

I get so many good ideas from Instagram.  One of the girls I follow posted a photo of her Zucchini Oatmeal, and I just knew I had to make some and share it. I wish I could remember who it was and give her a shout out, but I didn’t mark her post.  🙁

I grew up on Zucchini Bread, and LOVE it.  This idea for breakfast sounded just perfect!


I found a recipe for overnight Zucchini Oatmeal on Pinterest, but I didn’t want to leave it overnight.  Instead, I made it like I would regular oatmeal.  The link for overnight recipe is here ===> RECIPE

As usual, I gathered my ingredients.  I didn’t grow up with raisins in my zucchini bread, but it sounded pretty good .  I decided to see what my sister had in her pantry and found orange flavored dried cranberries.  I decided to use those instead of raisins.  I also decided to use Pumpkin Pie Spice instead of Cinnamon.

Clean and shred your zucchini, then just put the ingredients together and cook for 5 minutes. It’s delicious!  If you like zucchini bread, I highly recommend trying this out.  Also, if you have a picky eater, peal the squash first.  This is an easy way to sneak some veggies into their diet.  😉

I added a bit of Vanilla Creamer just before I ate it.  omnomnoms.

  • 1/2 cup rolled oats, regular or gluten free
  • 1/4 cup grated zucchini
  • 1 T raisins
  • 1 T ground flax
  • 1 T chopped pecans or walnuts
  • 1/2 – 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1-2 tsp pure maple syrup
  • 1/2 cup milk of choice
  • 2 tsp cashew butter (optional)
  • Dash of sea salt
  1. Combine all ingredients in a pot.
  2. Stir well to combine.
  3. Bring to Boil.
  4. Cook for 5 minutes on medium heat.
  5. Eat warm with vegan creamer.



Vegan Strawberry Rhubarb Crunch

Growing up in a Mennonite household meant a lot of delicious desserts.  One of those was Strawberry-Rhubarb Crunch.  I have always love the sweet but tart taste of rhubarb.  When I got to Washington, I realized that my sister had rhubarb cleaned and diced in her fridge.  I immediately decided to bake something with it.

Hope pulled out her Mennonite Cookbook and we went for it.  The recipe does not call for strawberries, but I had to include them.  I replaced half of the rhubarb the recipe called for with strawberries.

I simply used vegan ingredients to replace the dairy and butter, and we were good to go. Mix the first half of the ingredients per the recipe, I would recommend adding a little bit of coconut oil to the crumble.  The Earth Balance didn’t seem to moisten it enough, and a TBSP of coconut oil added a nice flavor.


Half this mix gets pressed into the bottom of your pan like a crust.  After that mix the strawberry and rhubarb together and add over the bottom crust.

Then you will cook the glaze that goes over the fruit.  I stirred almost constantly, but my sister said to stir occasionally instead.  That helped it thicken faster.

It should get pretty clear, but the vanilla will give it a slightly brown color, so don’t wait for it to be completely clear. It should look like this:

The glaze goes over the fruit, then top with the remainder of the crumb mixture.

Yes, I am a messy baker and cook.  Don’t judge me.  Also, bake at 350 degrees for 35 minutes.  This is what you will get when you are done.  Give it time to rest or it will be very liquidy.  I made that word up, but it fits.  Just trust me…give it about 20 minutes to an hour to reabsorb the liquid.





Vegan Sloppy Joes

Let’s be honest, sometimes we just need simple, easy meals that don’t require a lot of thought.  Yesterday was one of those nights.  We had hiked for a little over an hour.  I was tired and I just needed easy.  Thankfully, I keep certain staples in the pantry.  One of those staples includes a can or two of sloppy joe sauce.  Of course, soy crumbles in the fridge or freezer are also important.  You can use them for all kinds of things, so I keep them around.

I found some soft rolls at a quick stop, which happily were vegan, so Sloppy Joes were on the menu.  I had to dress my crumbles up just a bit, because it makes dinner just a bit more special.  I finely diced and sauteed some onions and then added garlic to the pan before I threw the crumbles in.

After that it was only a few minutes before I poured the can of Sloppy Joe mix over the top and let it simmer on low until heated through.

I served them on the soft rolls I had come across with corn on the cob as a side.

Bruce teases me about how I dress up my corn, but I don’t even care.  It’s delicious with all theses spices!

Vegan Sloppy Joe Ingredients:

  • Vegan Rolls
  • Sloppy Joe Mix
  • Soy Crumbles
  • Onion, finely diced
  • Garlic

Saute onion for 3-5 minutes, add garlic.  Cook another min.  Add Crumbles, saute 3-5 minutes.  Add Sloppy Joe Sauce, heat through.  Serve on Buns.

Vegan Mexican Tortilla Soup

Sometimes I know exactly what I am making, and everything goes just as planned.  Other times, recipes evolve as I am cooking and I end up with something completely different.  Tonight is a perfect example of that.  I planned to make a simple vegetable soup, but I wasn’t happy with the flavor of the broth.  The trouble was I already had the soup almost finished, but it just wasn’t right.

I really had started the soup well.  I grouped all my ingredients together. Then prepped them so the process would be nice and smooth.

I sauteed diced onions until they were tender, then added garlic.  After that, I added my carrots, celery and spices.

I poured my broth over my veggies and added potatoes and brought it to a boil.  The problem was, when I tested the flavor, broth was too bitter.  I knew Bruce wouldn’t love it, and what’s the point of serving something your partner doesn’t love?  I had to try to salvage it.


The trouble was, I wasn’t sure exactly how to fix it.  I decided to see what I had in my “pantry” (a plastic bin full of what most people keep in their actual pantry) and refrigerator.  I sent Bruce to the “pantry” to look for pinto beans and Rotel diced tomatoes, and set about making my soup edible.

Before I was vegan, I really enjoyed trying recipes from Ina Garten’s show “Barefoot Contessa”.  One soup I made was her Mexican Chicken Soup.  The interesting thing about that particular soup is that she added corn tortillas to the broth to thicken it.  It also added an amazing flavor.  It was the best part of the soup!  I had planned to use the tortillas in my original vegetable soup, but I knew they would work well with Mexican flavors.

I drained and rinsed the pinto beans.  I added the beans and the tomatoes to the pot, let them simmer for about 5 minutes, then added the sliced corn tortillas and let it simmer another 5 minutes.  The flavor was AMAZING.

So, what had started as Simple Vegetable Soup became Vegan Mexican Tortilla Soup.  My soup was saved, and I could happily serve it to Bruce.  I will admit there are some things I will change the next time I make it.  First off all, the potato, bay leaves, and curry do not really belong in a Mexican soup.  Secondly, I would add a can of corn, a bit of jalapeño, and some fresh cilantro, just to really kick up the Mexican flavor.  I didn’t have any of these on hand, but I have adjusted the recipe below to show those changes.

One more hint… make sure your beans go in when you put your tortillas in.  If not, they will get mushy.

Vegan Mexican Tortilla Soup


Serves: 2-4 people    Time: 35 mins


  • 1 small Onion
  • 1-2 large cloves Garlic (or equivalent paste)
  • 2 Carrots, diced
  • 4 small stalks Celery, diced
  • 1/8 cup Cilantro, fresh leaves, optional
  • 1/2 Jalapeno pepper, optional
  • Fresh lime, optional

Canned goods

  • 32 oz. Vegetable Stock (or Broth)
  • 1 (10-ounce) can Rotel Diced Tomatoes & Green Chilies
  • 1 (16-ounce) can Pinto Beans
  • 1 (16-ounce) can Corn Kernels

Baking & spices

  • 1 tsp Coriander seed, ground
  • 1 tsp Cumin, ground
  • Salt and freshly ground black pepper

Oils & Creams

  • 1 TBSP Olive oil
  • Vegan Sour Cream, optional

Bread & baked goods

  • 3 (6-inch) fresh white corn tortillas, sliced into 1 inch strips

Saute onion in oil until tender, add garlic. Cook one more minute.   Add diced carrots, celery and corn, saute another 3-5 minutes.  Add spices, cook another 30 seconds.  Add Broth.  Bring to a boil over high heat.  Turn down to medium-low heat for 10 minutes.  Add tomatoes, beans, and tortillas.  Cook another 5 minutes until tortillas are mostly disintegrated.  Remove from heat.  Top with jalapenos, cilantro, a splash of lime, and/or vegan sour cream.


Blueberry Turk’y Dinner Salad

If there is one thing I love it is a really big dinner salad with a lot of depth and layers.  They are easy to make, filling, and if done right absolutely delicious.  I will admit that I didn’t always love salad.  Even now, if there is no depth or protein, I am not really interested.

I want lots of organic baby greens mixed with herbs, sprouts, pea shoots, or spinach.  Top that with seeds, nuts, berries, fruit, and some vegan protein, and I am in salad heaven.  I have several varieties that I try, but I wanted to try something new today.

I always keep Gardein protein in the freezer and I was feeling turk’y.  I decided to see how it would pair with the blueberries, asparagus, and snow peas I had in the fridge.  I pulled the ingredients out and got started.  First, I topped my organic lettuce mix with baby pea shoots, blueberries, pistachios, almonds, and pumpkin seeds.  (I keep these nuts/seeds on hand at all times.  I use them for EVERYTHING. )

Then I got started on the Turk’y. I started the turk’y in the frying pan on medium heat with a touch of Earth Balance butter.  I chopped the asparagus into bite size pieces. This went into the pan with the snow peas when I flipped the turk’y patty.  I let them saute for another 5-7 minutes before removing from the heat.

The asparagus and snow peas go directly on top of your bed of greens.  I chopped the turk’y patty into strips, made a pretty pile, then drizzled with dressing and served.

I love hot protein and veggies piled right on top of my greens.  It adds such a great dimension and wilts the lettuce just a bit.  The blueberries added a sweet, tart pop of flavor, and the nuts/seeds add crunch.  The best bits are at the very bottom of the salad after all the lettuce is gone.


  • Gardein Turk’y Cutlets
  • Organic Salad Mix
  • Pea Shoots
  • Asparagus
  • Snow Peas
  • Blueberries
  • Pistachios
  • Almond Slivers
  • Pumpkin Seeds
  • Sunflower Seeds
  • Annie’s Goddess Dressing

Top salad mix with shoots, berries, nuts, and seeds.  In a frying pan, prepare turk’y on medium heat (5-7 minutes), add asparagus and pea shoots when you flip the cutlet.  Saute another 5-7 minutes until cutlet is golden brown and veggies are crisp, tender.  Top salad with sauteed veggies.  Cut Turk’y into strips add on top.  Drizzled with Annie’s Goddess Dressing.

Tofu Scramble

The first time I tried tofu scramble was at a restaurant, and I fell in love with the idea.  I could finally enjoy something close to scrambled eggs for breakfast.  It was tasty, full of of veggies, and made me want to learn to cook it myself.  I started looking around the internet for recipes, and found a few good ones on my favorite site Pinterest.  I tried a couple different ones until I came up with my own recipe.

Since I tried so many recipes, I realized there was no right or wrong way to make it.  I figured out how easy it was to change it up depending on the ingredients I have on hand.  I can also easily adapt when I am serving people who don’t necessarily enjoy all the veggies or spices that I do.  This is working out really well on the road trip, because I can’t always find the “normal” ingredients that I use.  Typically, I like to throw in onions, garlic, asparagus, broccoli, and sweet potatoes. This is no big deal in a full size kitchen where storage isn’t an issue, but the RV kitchen isn’t all that large.

What I have realized, however, is storing a lot of veggies in a very small space isn’t so easy.  Both the refrigerator and the “pantry” in the RV are less than half the size I was used to at home.  So, I started looking for other options.  I now buy very small packages or pre-cut veggies when I can.  I also keep my eye out for interesting veggie mixes that I can throw into my scramble.

I found a mix at a grocery store, and immediately knew it would work great for a scramble.  It had eight different veggies and the colors were gorgeous! I also found out that Nasoya has new package that splits the usual block of tofu in half.  I was so very happy to find that!  I rarely use an entire block at once, but half or a quarter block is perfect for me.  Now, I don’t have to worry that the part I didn’t use will get weird before I have time to get to it.

One thing I hate to go without are onions and garlic… ever.  I will use powders in an absolute pinch, and I do keep them on hand just in case, but I keep onions and garlic in my kitchen at (almost) all times.  They are good for ones health, but the truth is I just love the flavor they bring to a dish.  Those two are a must for tofu scramble,  if you don’t have those, you will need them.  You will also need the following spices Turmeric, Cumin, Coriander, and Paprika.  I used Garlic Powder, because I couldn’t find my tube of Garlic in the fridge.  It may be is a little messy in there at the moment.

I usually add Curry as well, but I ran out and it’s not the end of the world if you don’t have it.  Also, if you absolutely hate one of theses spices feel free to leave it out.  It’s fine.  I really recommend the turmeric and paprika.  They add a lovely flavor and a nice color to the dish. You will also need to add Salt and Pepper to taste.  First chop up your onions and brown them in your pan.  Then add your garlic (if you have it on hand).  Cook one more minute, then add a cup of your veggie mixture.  (I used the one above, but you can choose any mix you like, just make sure they are all chopped about the same size so they cook at the same time.)

Cook until your vegetables are crisp, tender.  About 3-5 minutes.  Aren’t the colors so pretty? After that you will crumble half of a block of firm (or extra firm) tofu into the center of the pan and shake your spices over the tofu.  I will admit that I no longer measure much of anything.  I am going to guess that I put around a half teaspoon of each spice on top.  You can start there and add more if you like deeper flavors.  The first recipe I ever tried said to put a TABLESPOON of each for one block of tofu.  I almost couldn’t eat it, but to each their own.

Let that cook for about 3 minutes, stirring occasionally.  It will begin to look like scrambled eggs with veggies, but it will taste even better.  I usually start preparing whatever I am having on the side around this time.  Throw your toast in the toaster and prep your side salad, etc.

This morning, I was in the mood for some pea shoots on my salad.  They are so sweet and delicious.  I added some Earth Balance butter to my toast and balsamic vinaigrette to my salad, and breakfast was served.



Vegan Strawberry Shortcake

Strawberry season is in full bloom in lower Delaware. This means fresh berries for topping cereal, yogurt, and ice cream. And if you grew up in my family, it also meant strawberry pie, shortcakes, and sweet freezer jam. My sister knew that I would want to enjoy some tastes of home while I was in town.

The day before I got into town, she picked 11 quarts of berries at a local farm and made some vegan strawberry shortcakes for me.  She also took me to the farm where she picks her strawberries and the owner was kind enough to let me take photos and eat a few fresh berries while I was there.  They were so sweet and delicious!

The shortcake was delicious, so I asked her if I could have her recipe to share with everyone on the blog. She told me she had simply adapted the Bisquick shortcake recipe, and offered to make a second (double) batch with me so I could share it. Yeah, she’s awesome like that.

The recipe was easy and it took no time to make. Of course, there were two of us, but seriously, super fast and surprisingly few ingredients. The vegan adaptions were the usual…substituting the butter and the milk. We replaced the butter with coconut oil and used Cashew Milk. This does not give the shortcakes a coconut flavor, but it does make for a light and fluffy cake.

First thing to do is mix the dry ingredients together, then make a well in the center of it. Second thing to do is mix the milk and melted coconut oil together in a separate bowl. Add this to the dry ingredients. Stir until just moist. Do not over stir!

Scoop onto a cookie pan covered in parchment paper. Try to be as consistent with the size as possible, so they will all bake up in the same time frame. The double recipe made 12 shortcakes when we measured about 1/3 cup of the batter for each.

They ended up touching when they baked, so they took about 3 minutes longer than the recipe suggested. You are looking for light golden brown on top. Pull them out, tap them on top, and listen for a slightly hollow sound. If they are left in too long, they will get overly tough on the bottom. See the light golden brown nubs?  That’s what you are looking for.

The strawberry mixture is pretty straightforward. Take the tops off, sliced them up and add sugar. We used half the amount of sugar called for by the recipe because the first time she made it, the strawberries were super sweet. I suppose it will depend on the type of strawberries you have and your own sweet tooth.

At this point, most blogs might be talking about layering shortcakes, strawberries, and whipped topping, but I didn’t grow up with that kind of strawberry shortcake. In fact, in our house, we had strawberry shortcake for dinner, not for dessert. My parents served it crumbled up with sliced strawberries and milk, and that is still my favorite way to eat it.  I think it tasted best eating it out of my mom’s old blue and white dishes.  Isn’t it wonderful how close we can feel to our parents even after they are gone?

If you prefer your strawberry shortcake as a dessert, I won’t judge at all!  So Delicious Dairy Free Coco Whip would be the bomb layered into this dish.


See how I did that?  That’s called lazy blogging.  😉

Double Layer Beefless Nachos

We love Mexican food.  Tacos, burritos, bowls, nachos…you name it, we like it.  As in, the whole family will eat it.  No one complains when I suggest a Mexican dish for dinner.  I like it because usually it ends up being a quick meal.  Last week, when we were visiting Sky in Saint Augustine, I wanted to cook for her as much as possible.  It’s the one thing I know she really misses about being away from home.  We threw some ideas around until I came up with Nachos.  Everyone jumped on board quickly, even Sky’s roommate up for it. I gathered up the ingredients and got started.  I am highlighting the olives because they are THE BOMB on nachos.  😀


I missed a few things in the photo above, because I had already started making the crumbles.  I added olive oil, finely chopped onion, and Beyond Beef Meaty Crumbles to a hot pan and fried until the crumbles were nice and brown all around. Then, added the Taco Seasoning per directions.  While Bruce stirred the crumbles, I chopped the tomato into small pieces.

Once your taco meat is ready, it’s time to layer your nachos.  I made two layers since it was for dinner and not just a snack.  Chips, meat mixture, shredded vegan cheese…then the same order again.  I didn’t use much of my shredded cheese on the bottom layer, so I went crazy on the top layer.  🙂

That pile of awesomeness goes into a 375 degree oven for 5 minutes.  Trust me, it doesn’t take long for vegan cheese to melt and the meat is already hot.

When it comes out, top it off.  I put tomatoes on the entire pile, but the black olives only on half.  Skylar doesn’t like them.  On top of that goes finely shredded iceberg.

That is one giant pile of nachos, but between the four of us, we finished it off.  I like mine with tofutti sour cream, but I leave that as a side, because not everyone in the family does.  Okay, so the photo on my plate doesn’t do the dish justice.  It may not look as pretty as I would like, but it tasted delicious.