Tofu Scramble, Picture

have you read my post on the Tofu Scramble yet?

if you haven’t, you should.

it’s pretty amazing.

remember… it’s all in the Kala Namak.

if you read the words, but still don’t believe me…

↓look at this↓

Extra Firm Tofu, Kala Namak, Parsley, Turmeric

trust me, it smells and tastes just. like. eggs. except it won’t clog your arteries. WIN!


Maple Pecan Protein Muffins

Maple Pecan Protein Muffins
makes 12-18 muffins

  • 1 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 cup vanilla protein powder (i used soy this time around)
  • 3/4 cups sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cup vanilla soy milk + 1 tbsp cider vinegar
  • 1 egg replacer + 1/4 cup water
  • 5 Tablespoons melted Earth Balance (melt Earth Balance in a sauce pan and let it simmer for a bit)
  • 3/4 cup maple syrup, divided
  • 1 cup coarsely chopped pecans, (1) plus 12 pecan haves (or the largest pecan pieces of the bunch for topping the muffins)

Preheat oven to 325 degrees F.  Line a cupcake pan with paper liners and set aside.
In a small saucepan, melt 5 tablespoons of butter over medium flame.  Butter should crackle for a bit, then remove from heat before using.

In a large bowl sift together flour, sugar, baking powder, baking soda and salt.  In a small bowl combine your vanilla soy milk and cider vinegar. (this is the vegan version of buttermilk) slowly add your “buttermilk”, egg replacer, melted butter, and HALF the maple syrup. stir in pecan pieces, and stir until well combined.

Fill the muffin cups until about two thirds full. it makes 12 HUGE muffins, so i would recommend filling a 12 cup muffin pan and a 6 cup muffin pan if you have it. Place a large pecan piece on top of each unbaked muffin and drizzle all of the muffins with the remaining maple syrup.

Bake muffins for 35 minutes or until a tooth pick inserted in the center comes out clean.
Allow to cool in the muffin pan for 10 minutes before removing to serve.


*the protein powder i use has 75 grams of protein per cup. after all the other ingredients are added in, [when divided into 12] each muffin contains approximately 10 grams of protein, 235 Calories, 41 grams of carbs, and 4 grams of fat* 


High Protein White Bean Pasta Sauce

miss me, did you? OH WAIT! there’s nobody here to actually miss me. that’s okay… i’m cataloguing my recipes and experiences for my own sake just as much as i am to share with everybody else. perhaps more for me than anything… after all, if i was really one of those bloggers who actually wanted traffic, i’d put a lot more effort on cyber-whoring myself out there. not that it’s a bad thing. some people actually make money off their blogs, and i think that’s awesome. i just don’t want to put that much effort into a blog. so anyways.

a week or so ago i wanted a white sauce on my noodles. i am sick and tired of the many different variations of tomato sauces, and i don’t have access to enough basil to make a good pesto, so i decided to try a faux white sauce. what’s the main ingredient in vegan alfredo? beans. it almost always boils back to beans.

surprisingly, it turned out pretty good.

here’s what you need.

Pasta in a High Protein White Bean Sauce

-1 Package of Whole Wheat Pasta. i’m not picky. i use what i feel like using, and have on hand. today it was rotini. tomorrow, it might be penne.
– 2 14 oz cans of White Beans, like Cannellini or Navy beans. i used Navy beans this one time, ’cause it’s what i had on hand.
– about 1 Cup Vegetable Broth
– 1 Medium Sized Sweet Onion, chopped
– 3 Cloves of Garlic, Diced
– 1 Tbsp Olive Oil
– 1/4 – 1/2 Cup of Pine Nuts (i use raw)
– 1 Tbsp Parsley, dried
– 2  Tsp Basil, dried
– Salt & Pepper, to taste

first, cook your pasta according to package directions.

then, drain and rinse your beans. put them in a pot with about 1 cup of vegetable broth, or just enough to cover them but not enough to make it soupy. turn it on Medium heat, and bring it to a boil.

meanwhile, put your olive oil in a large pot, and sautee your onion and garlic until soft or slightly translucent. add the pine nuts and sautee on low until the beans are ready.

when the beans have come to a boil, dump them in a food processor or blender and puree. (the whole thing, vegetable broth and all. that’s why it’s important to not have too much broth in there!) when processed, dump into the pot with the cooked pine nuts, garlic and onions, and stir. keeping the heat on low, stir in your  basil and parsley. you can probably use fresh herbs in this recipe- i just always use dried because it’s what i have on hand. Salt and Pepper the sauce to your taste. you can even add a little garlic salt in lieu of salt if you like your pasta a little more garlic-y.

slowly add the pasta to the pot of sauce, stirring as you go. this sauce recipe may not cover a whole box of pasta, so don’t just dump the whole thing on top.