Peanut Dragon Sauce


It’s been a super busy week! When I crave a quick comforting meal, soba noodles are often my go-to food. Here’s an easy sauce to pour over your noodles, steamed veggies or to dip your spring roll into.

Peanut Dragon Dressing

from “Isa Does It” by Isa Chandra Moskowitz

1/2 cup Peanut butter, creamy
2 cloves Garlic, peeled
1/3 cup Water
3 tablespoons Rice vinegar
2 tablespoons Tamari sauce
1 tablespoon Agave nectar
1 tablespoon Sriracha
1 teaspoon Sesame oil, toasted
1/2 teaspoon Salt

Blend ingredients together in food processor until smooth. Enjoy!

Carrot-Coconut Soup with Fresh Ginger Root


Summer is coming down fast and I find myself seeking light, refreshing meals. Here’s a quick soup that is both nourishing and super easy to put together!

Carrot-Coconut Soup with Fresh Ginger Root

(recipe courtesy Kerry Ogden, MA, LPC)


4 medium carrots, peeled
1½-inch piece of ginger, peeled
1½ cups almond milk
1 cup coconut milk
½ teaspoon ground turmeric
½ teaspoon cumin
½ teaspoon sea salt
squeeze of lime

Avocado (optional)
Cilantro (optional)


1) Chop the carrots and ginger.
2) Using a high-speed blender, combine ingredients until smooth.
3) Squeeze lime, adjusting flavors to taste.

Garnish with chopped avocado and cilantro ( I used fresh mint).


Portobello Mushroom Stroganoff


Another super simple recipe! This one comes from one of my favorite blogs, Vegan Monologue. I’ve made this recipe for my family, not all of whom are vegan and I’ve made it for  newly transitioned clients. It’s unanimous–they all love it!

Big chunks of earthy portobello mushrooms and onions in a savory, creamy gravy that tastes almost identical to its traditional counterpart.

Check out the recipe and this exceptional blog here

Zesty Orange Mojo Baked Tofu

IMG_2438It’s never too late to rediscover tofu. If you think you’ve tried it before, you haven’t really, until you’ve tasted this recipe from “Viva Vegan” by Terry Hope Romero. IMG_2427The recipe is not officially posted on the web by Ms. Romero, but it can be found here at the ChowHound site. I can attest it is the same from the book. What I love about this recipe is the flavor packs a real punch for the relative simplicity of the ingredients. Think fresh citrus, cumin and garlic.  I also love that it is baked, so you can pop it in the oven and wander away for awhile or make your side dishes in the meantime with the stovetop free. IMG_2433 I would serve this tofu with lime cilantro rice and grilled tri-color bell peppers. It would be nice stuffed in a burrito or or taco as well. I would also put it on a plate all by itself and eat it, which I can’t seem to stop doing. IMG_2436I tried this recipe a few days ago, then I had to make it again today and I doubled the recipe this time. That’s how delicious it is. This is the recipe to make for those that do not  yet appreciate the subtle flavor of tofu on its own.

I tried the recipe with both frozen thawed tofu and regular pressed tofu and prefer the regular. The frozen thawed tofu absorbed too much of the marinade during baking and it came out pretty dry, although flavorful. It would almost fool a non-vegan.

Kudos to Ms. Romero, co-author of “Veganomicon”! I hope you enjoy this recipe as much as I do!