June is just a few days away and I wanted to share an awesome challenge I’m hosting on Instagram! #RawFoodJune is a month-long celebration of fresh, ripe, raw foods and it’s the perfect way to kick off the summer. #RawFoodJune Details I started Raw Food June back in 2014 using the hashtag #rawfoodjune. This year should…
Korean BBQ Tofu & Mushrooms, Vegan & Oil-Free!
This quick, easy & tasty tofu and mushroom dish is served over steamed brown rice. While this isn’t a traditional recipe, it has all the full flavor of Korean BBQ while being oil-free, vegan and healthy! I shared this on Instagram and it was too good not to post the recipe here for everyone. 🙂…
Quick & Easy Ohagi (Sweet Rice Balls)
Ohagi, sweet rice balls, are a traditional Japanese autumnal equinox treat! Ohagi are made with glutinous rice or ‘mochi’ rice that is lightly pounded but the grains are still visible, unlike smooth mochi types. The rustic texture, homey toppings, and subtle sweetness are quintessential autumn. Since only the toppings are lightly sweetened these are not…
Corn, Bean & Potato Vegan Oil-Free Enchiladas
These vegan oil-free enchiladas have a delicious savory filling of potatoes, zucchini, corn, black beans & rice. I topped them with a smokey enchilada sauce and added hot salsa for a bit of spice & extra texture. These enchiladas are free of refined oils and are a hearty, filling & healthy meal for your family…
Vegan Oden (Japanese Winter Stew)
Oden is a Japanese winter stew and it is one of my very favorite dishes in winter. The flavor of the simple broth penetrates all the veggies and tofu and it’s one of the most satisfying and savory dishes. In Japan this is very common and is even served in convenience stores in wintertime. This…
Baked Sweet Potato Breakfast with Apples & Granola
This super healthy nutrient-charged breakfast tastes like a decadent dessert. This is for anyone who says healthy can’t be crazy delicious. I used a white Hannah sweet potato which has a soft pancake-like fluffy inside when baked, but any sweet potato or yam would work great in this recipe. I also served it with houjicha (roasted…