Press tofu using a tofu press, or, wrap the tofu in paper towels and place between two cutting boards with something heavy on top. Getting all the water out of the tofu is important! It usually takes me about 30 minutes.

Slice the tofu into 6-8 pieces. If you want to be fancy, do little diagonal slices on the surface of the pieces.
Marinate in soy sauce, pepper, paprika, garlic powder for at least 30 minutes. I try to do overnight, then add a little more soy sauce the next day. You can also use steak seasoning, onion powder, anything really!

Spray frying pan or fry up a little olive oil.
Place the tofu slices and use a spatula to kind of press them into the pan.
Once they are a nice golden brown, flip to the other side and do the same. I like mine to be a little crispier on the outside, so I usually flip over again.

These are amazing on top of pasta, rice bowls, salad, or on their own with a side of veggies. They’re so flavorful you don’t need a sauce, but sometimes we’ll add a little honey mustard or barbecue.

Pastrami rub:
2 Tbsp Ground black peppercorns
1 Tbsp Coriander powder
1 to 1 ½ Tbsp Brown sugar
1 Tbsp Paprika
2 Tsp Garlic powder
2 Tsp Onion powder
1/8 Tsp nutmeg
1/2 Tsp Mustard powder (we sub this by whisking brown mustard and olive oil together and coating the sweet potato)

Sweet Potatoes:
Peel and slice sweet potato about 1/8th of an inch.
Coat sweet potatoes with olive oil or mustard&olive oil mix.
Season both sides with pastrami rub and line on the baking sheet.
Bake at 350 for 25 to 30 minutes or until tender and chewy.

1000 Island dressing:
1/2 cup vegan mayonnaise (we use just mayo)
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 tablespoons chopped dill pickles (we use dilly bites) or 2 teaspoons sweet pickle relish
1 teaspoon white onion, finely minced
1/8 teaspoon salt
1 dash black pepper
A couple dashes of Tabasco sauce

Rueben:
Sourdough or Rye bread, or use tortilla wraps!
Cleveland kraut Beet Red sauerkraut is what we use, but any brand will work!
Layer 1000 island dressing, sweet potatoes, vegan smoked provolone, and cleveland kraut. Cook on skillet until both sides and golden brown.

Lemon Tahini Sauce:
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt

Preheat oven to 400. Wash & cut cauliflower into florets, slice red onion. Spread onto baking sheet and drizzle with olive oil, season with salt and pepper. Roast for 20 minutes, stir, then continue to roast for an additional 10 minutes or until cauliflower is a nice golden brown.

Drain can of chickpeas and season with paprika, cayenne, salt and pepper. Spray frying pan and fry up chickpeas.

Mix cauliflower, onion, and chickpeas into a bowl. Top with lemon tahini dressing, and fresh or dried parsley.

Sun dried tomato pasta is one of my favorite dishes, so I came up with a slightly healthier version! No heavy creams and no stomach ache!

Boil your pasta, we like to use chickpea noodles for additional protein. Once boiled, save some of the pasta water, drain and set noodles aside. Juice 1-2 lemons and set juice aside.

On a frying pan, heat up 1-2 tablespoons of olive oil with minced garlic and red pepper flake. Once that starts to cook, add your sun dried tomatoes, pasta, and pasta water. Mix all together and add the lemon juice.

Top with additional red pepper flake if you’d like, parsley, parmesan, chicken, tofu, etc.
So delicious, serving size is approximately 450-600 calories depending, but better to measure each ingredient in a tracking app if you do track :)

Dressing:
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoon golden balsamic vinegar or champagne vinegar (we like to use Prosecco vinegar)
1 teaspoon honey
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Cook quinoa and put in fridge to cool down. Drain a can of corn. Chop strawberries, apple, red onion, avocado, and any additional veggie or fruit you’d like. Add to quinoa and stir. Top with feta, fresh or dried basil, and dressing!

This salad is always a hit when we bring as a side to parties, especially in the summertime. Super crisp and refreshing, and bonus points for being a great gluten-free option!

Dressing:
1/2 - 1 full tablespoon olive oil
1/2 - 1 full tablespoon apple cider vinegar
A splash of fresh squeezed lemon juice
Salt, pepper, and basil

Roast or pan fry any of your favorite veggies! I like to pan fry the zucchini and squash, and bake the carrots and green beans for about 25 minutes at 375 degrees. Add a protein to make it a more filling and balanced meal - I’ve been using tempeh that I marinate in general tsos and pan fry.

Put on top of arugula, add your dressing, and any other toppings you can think of! I like to use a low fat feta and pumpkin seeds.

It’s so delicious and refreshing, and fun to try it with different veggies!