Home » Recipes

Category: Recipes

Buffalo Tofu Nuggets

Seems only appropriate that my “comeback” post is one of my favorite meals on the planet! I hope to post more frequently, and an explanation is coming as to whats been going on the past couple months that have slowed my posting. Putting that aside… let’s talk tofu!

This morning I had a rough 4+ mile run. I’m currently on the third week of T25 and my legs are sore as all get out, but I have another Ragnar in June so I have to start getting these runs in too. So after slogging through the miles, and fighting a gusty head wind, my body needed something good to help it recover.

An hour after my usual shake I was feeling rather ravenous. I had a container of tofu that needed to be cooked so I whipped together this mid-day meal real quick and was amazed at how it came out. Here’s what you will need and instructions on how to prepare it is below.

Tofu Buffalo Nuggets

12 oz. package of extra-firm tofu
1/3 cup of corn starch
1/2 cup of Frank’s Louisiana Hot sauce (my favorite, I literally “put that sh*t on everything”)
1/4 cup of Earth Balance vegan butter
1/2 teaspoon chili powder
1/4 teaspoon of turmeric
2 tbsp oil

Drain your tofu for 30-45 minutes under whatever weight it is you use. Mine was a stack of vegan cookbooks including such summer hits as Thug Kitchen, Bringing Home The Seitan and more. Send $29.95 for your copy of savory summer hits… sorry, lost my mind for a sec.

After its drained to your liking, get as much of the liquid out as you can; cut it up into bite sized cubes.

Add the corn starch, chili powder and turmeric to a plastic bag. I added the turmeric for it’s medicinal qualities, you really don’t need to add it but if you have it, why not! Add the tofu cubes and shake until it’s all covered.

Heat up your oil and fry away. You don’t really need to use more than the 2 tablespoons, you are not looking to deep fry these, you just want to give the outside a nice crunch.

While the nuggets are frying up, melt the butter and add the Franks to it when it’s done. Again, you don’t have to do it this way, you can use your favorite buffalo sauce or your favorite recipe for it, this is just how I made it.

When the tofu is done lightly toss with the sauce and plate. I cut up some celery and used some Hampton Creek Just Ranch to go with it. I can’t wait until tomorrow to eat the leftovers!


Vegan Chocolate Cupcakes w/ Peanut Butter Frosting

My wife is normally the baker in our house, I’m more of a savory cook. She bakes often and makes some amazingly great treats, the vegan chocolate chip recipe here is hers and it’s hands down the best one I’ve had. So, after making a few batches the other day she wanted something different and asked me to make something.

What? Me bake?

I gave it a shot and here is what I came up with based on some recipes I found on pinterest. I manipulated the recipes to fit our needs and was SHOCKED at how tasty they came out. Here’s what you are going to need, followed by instructions at the bottom.


1 ½ cups all-purpose flour
1 cups brown sugar
½ tsp sea salt
1 tsp baking soda
¼ cup cocoa powder

¼ cup canola oil
1 tbsp white vinegar
1 tsp vanilla extract
1 cup water


¾ cup organic peanut butter
½ cup coconut oil
½ tsp vanilla
2 cups confectioners sugar
½ tsp salt
¼ cup almond milk (you can use any vegan milk, I prefer almond)
First get your oven cranked up to 350 and drop liners in your cupcake pan(s). You will yield 12 cupcakes.

Grab two bowls and add your dry ingredients to one and add your wet to the other. When they are both mixed well add them together and mix until they are almost bubbly. Evenly distribute into each cake liner and back for 25 minutes. (use a toothpick to check done-ness)

While the cakes bake add the peanut butter and coconut oil into a pot and melt down. Add everything else except the sugar and let it cool. I cheated and put the pot right into the freezer for 5-10 minutes. Add your confectioners sugar and add to a baggie or piping bag. I used a baggie as I’m not that pro just yet, it’s also why my cakes look a little ugly.

Once the cakes are cooled, ice em and eat em!


Mason Jar Creations: Peanut Lime Tempeh w/ Rice

peanuttempehI work ten hour days, and once Sunday morning (7am)comes that last thing I am thinking about is what to put in my lunch. Sometimes I’m lazy and end up eating Tofurkey sandwiches, or PB&J’s, all week. Other times I try my hardest to make a tasty lunch in advance.

I share lots of pics from my Mason Jar Creations on Instagram and thought it might be time to start sharing the recipes. These are super easy to put together and as healthy as you want them to be. I try to make them have three components:

  1. clean carbs (whole grain rice, quinoa, couscous)
  2. a green leafy vegetable (spinach, collared greens, kale)
  3. some sort of protein (tempeh, beans, chickpeas, seitan)

Today’s jar has whole grain rice, kale and a peanut lime tempeh. Here’s what you will need and how to prepare it.

Prepare your rice, mine was the time consuming type so I started this ahead.

Dice up a package of tempeh, whatever brand you like.

Add 1/4 cup of peanut butter, 2 tablespoons of lime juice and 1/4 cup of Braggs liquid amino into a bowl and mix well. The peanut butter will break down from the acid in the two liquids and will liquefy. Add tempeh to bowl and marinate for about 30 minutes.

While it marinates saute the kale in a pan. I used some frozen kale and measured out roughly a cup.

At this point the rice should be done and you can start jarring stuff by adding 4 portions to jars equally. Layer the sauteed kale in each jar as well

With the pan you used for the kale, add a tablespoon of coconut oil and pan fry the tempeh, adding the crushed up peanuts, until its golden brown. Add to you jars.

Set aside to cool down before refrigerating.

That’s it, lunch is ready for the next four days, unless you work a different number of days than you may have to adjust portions and serving sizes.

National Cookie Day 2016: Vegan Chocolate Chip

I may very well have placed myself in some hot water here by sharing this recipe, but you all need to try it and I’m willing to take one for the team. My wife closely guards her families recipes, though I may be in the clear with this one though as it’s modified and isn’t the “true” family recipe. I guess there’s no way of knowing until I hit publish on the article, right?! Maybe I should just make up the couch in preparation?


2 1/3 cups flour
3/4 cup sugar
3/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 cup chocolate chips
3 tablespoons almond milk
3/4 cup vegan butter (room temperature)
1 1/2 teaspoon vanilla
4 tablespoons vegetable oil

Preheat over to 325°

Add all dry ingredients to your mixing bowl and whisk together.

Place the mixing bowl in the mixer and with it on at a slow pace start adding your wet ingredients making sure to add the chips last.

Make 1″ – 1 1/4″ balls out of the dough and place on cookie sheet.

Cook for 10-12 minutes.

You should yield about 1 1/2 dozen cookies from this.

Once cooled make sure to cover before you store them, it will keep them chewy in the middle.


Habanero Hot Sauce

habanerosauceA co-worker gave me a bag of habanero and poblano peppers. I plan  to stuff the poblanos with some vegan cream cheese and bake them, but wasn’t sure what to do about the habaneros. They were not all ripe but ten of them were. I’ve always wanted to try and make my own hot sauce, so I figured I’d give it a day in court.


10 habanero peppers
1 cup of carrots (chopped)
2 cups water
2 teaspoons minced garlic
3 tablespoons vegan butter
2 tablespoon lime juice
1/3 cup white vinegar
1 tablespoon brown sugar (packed)

Add the butter to a pan and when it melts add the garlic. Saute for a few minutes to bring the fragrance out and brown a tad then add the water and carrots. Bring to a boil and cook until carrots are tender.

Cut up the habaneros with gloves on, unless you want to burn every part of your body that you touch with your fingers afterward. I’m just warning you there, not that I would know or anything. You do not need the seeds, the peppers should be hot enough.

Add everything to blender and once the carrots are done pour them and whats left of the water into the blender. I have a Ninja so I pulsed it to a very fine blend and voila! Hot Sauce! If it’s too hot, add a hint more sugar. I felt it needed a bit more vinegar and added 1 extra tablespoon, but I like my hot sauce to have a bit of the vinegar tang to it. That’s it. super simple and almost fills two 16oz mason jars!

Guest Recipe: Buffalo Chik’n Wings w/ Ranch Sauce

As promised in the review for “Bringing Home The Seitan,” here is the recipe for Buffalo Chik’n Wings. This recipe is a bit more involved then the rest, but the payoff at the end is well worth it. It’s broken up into two parts, the first being for the seitan wings themselves, then how to prepare them buffalo style and make a dip for them.

Chick’n Wings
Steam Method
This recipe is everything you need to make chicken wings of all kinds—sautéed, marinated, breaded, stir-fried. However you cook ’em, they’re tasty!

Makes 4 to 6 servings

1 1⁄2 cups vital wheat gluten
1⁄4 cup chickpea flour
1⁄4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon paprika
1⁄2 teaspoon sea salt
1 cup low-sodium vegetable broth
1⁄2 cup shredded onion
1⁄4 cup soy sauce
2 tablespoons tomato paste
2 tablespoons olive oil

Ready 12 pieces of tin foil, large enough to wrap up each chick’n wing well, with overhang to twist each end shut.

In a large bowl, combine the wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, paprika, and salt. In a smaller bowl, whisk together the vegetable broth, onion, soy sauce, tomato paste, and olive oil.

Whisk the wet ingredients into the dry, and knead until well-incorporated and it comes together into a cohesive dough. The dough should feel pretty elastic and fairly smooth.

Let the dough rest for a few minutes while you prepare your steaming setup.

Bring water to a boil and cover.

Divide the dough into 4 pieces, then each of those into
3 smaller pieces, to resemble chicken wings. Wrap in tin foil and twist ends to secure. Place a plate on top of them and weigh it down to help them flatten slightly.

Place in the basket of the steamer and cook for 25 minutes, covered. If you can place them in a single
layer, that’s ideal. If you have to stack them, rotate them halfway through. (Be sure to check the water level and to add water as needed, as it may steam itself dry.)

Remove from steamer and let rest for 15 minutes before unwrapping and using.
Store leftover chick’n wings, wrapped in tin foil, in fridge for up to a week.

Aaaand now for the good part….

Buffalo Wingz with Perfect Ranch Dipping Sauce

These buffalo wings are baked, adding even more health factor to this updated version—no meat, less grease, all flavor. Adjust the spiciness to your preferred level and enjoy with Perfect Ranch Dipping Sauce, some celery and carrot sticks, and your favorite beer to wash it all down.

Makes 5 to 6 servings

1 cup unbleached all-purpose flour
1 teaspoon garlic powder 1 teaspoon paprika
1⁄4 to 1⁄2 teaspoon cayenne pepper (optional)
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1 cup non-dairy milk (unsweetened is best)
1 recipe Chick’n Wings
3 tablespoons unsalted butter (Earth Balance is my preferable vegan butter)
3⁄4 cup cayenne pepper hot sauce (I love Frank’s RedHot)
Perfect Ranch Dipping Sauce (recipe follows)

Preheat the oven to 450°F. If you have an oven-safe cooling rack, place on top of a rimmed baking sheet. Otherwise, a sheet of parchment paper is a good helper.
In a bowl, combine the flour, garlic powder, paprika, cayenne, if using, salt, and pepper, and whisk to combine. Add the milk and whisk until a thin batter comes together.

Dip each Chick’n Wing in the batter, coating well, then place on the prepared baking sheet (on the rack, if using). Repeat, leaving a little space between them.
Bake for 15 to 20 minutes, until the batter is set and slightly golden, flipping halfway through. While the Chick’n is baking, melt the butter and whisk together with the hot sauce.

Carefully remove the wings from the baking sheet and dip in the pepper sauce, returning to cookie sheet. Bake for 15 to 20 more minutes, flipping halfway (drizzle extra sauce on them after flipping if the sauce sticks to pan). They should look a little dark on the edges.

Remove and serve immediately with Perfect Ranch Dipping Sauce and crudités.

Perfect Ranch Dipping Sauce
Makes 1 1⁄2 cups

1⁄2 cup mayonnaise (I prefer Just Mayo, but you can use any vegan brand you prefer)
1 cup sour cream (my preference is Tofutti, but again it’s up to you)
2 tablespoons fresh chopped chives
1⁄2 teaspoon dried parsley
1⁄2 teaspoon dried dill
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄8 teaspoon dried basil
1⁄8 teaspoon freshly ground pepper
1⁄8 teaspoon salt

In a small bowl, combine the mayonnaise and sour cream. Add the herbs and spices and mix until well incorporated. Let it sit in the fridge for at least 30 minutes before using to let the flavors meld.

Variation: Reduce the mayonnaise to 1⁄4 cup and thin with a little non-dairy milk to use as a dressing.

There you go, let me know how they come out for you. I plan to make these this week and will post my thoughts on them here as a comment. Feel free to leave one yourself!

Guest Recipe: African Peanut Stew

logoI am so excited to bring this recipe to you all and share one of the best flavor profiles I have ever tasted. I have been waiting all summer long to get back into my favorite place on the Outer Cape, 141 Bradford. Conveniently, the name is also the location; 141 Bradford St in Provincetown.

In the summer here, because of lack of parking, it’s nearly impossible to stop in so I passed by with a grumbling belly more often than not. Since the summer has ended, and Autumn has started to settle in, I’ve been in to 141 Bradford multiple times and things are right with the world again.

I’ve been on a soup kick lately and dropped in for a bowl a couple of days ago. They had three soups on for the day. Two of them were veg and to be honest, besides the African Peanut Stew (which is what I got), I can’t remember what the other two were. All I know is I wished I had bought a second bowl.

I finished my bowl Truro on the way toward Wellfleet for a trouble call. While taking care of the customer and fixing their issue all I could think about was the stew and how could I get more. I could ask for the recipe! Ya! Oh and the wheels began turning. Maybe I can get the recipe and share it here with you, because, you have to try this!! So I messaged them on Instagram and they agreed! YAY!

Since 141 makes their products in larger quantities, I took liberty to break this down to a 1/3 of the recipe. The measurement for 1/3 is in the parenthesis and the original is left there if you want to make a bunch of it and freeze it.

Without further ado, here is the recipe.

african-peanut-stewAfrican Peanut Stew
(vegan, gluten-free, soy free)

¼ cup olive oil (2 tbsp)
3 Tbs chopped garlic (1 tbsp)
3 Tbs chopped ginger (1 tbsp)
2 Qt cubed sweet potato (2 1/2 cups)
2 Qt chopped yellow onion (1 cups)
2 Tbs cumin (1/2 tsp)
2 tsp crushed red pepper flakes (1/2 tsp)
3 cans tomato paste (1 can)
1 ½ jars smooth peanut butter (1/2 jar)
2 cups roasted peanuts (3/4 cup)
½ bunch chopped cilantro (1/4 cup)
4 bunches sliced kale (1 bunch kale)
3 Qt canned chickpeas (1 can)
8 Qt vegetable stock (2 qt)
Salt and pepper to taste

Heat oil in a large pot, sauté the garlic and ginger until slightly browned. Turn heat off add in onions, tomato paste and seasonings stir well. Add in the veg stock. Add all the other ingredients and bring to a boil. Let simmer for 30 minutes.

Check out 141 online at: http://the141market.com/

Or better yet, stop into the store!

141 Bradford Street
Provincetown, MA 02657