Tag Archives: gluten free

Roasted Tofu Buddah Bowl – Protein Packed – Vegan – GF

Hey Friends!
Is it just me or does it still feel like summer? The high is 78 degrees today. ITS NOVEMBER! I should be wearing leggings, boots and sweaters. I wore sandels yesterday…
Not that I am complaining, it’s just odd.
I have a feeling that winter is going to smack us on the head pretty soon.
Since the weather has been so warm, I have not felt like cooking the usual warming foods for this time of year. I have been enjoying lighter, cold meals with LOTS of greens!
I made this Protein Packed Macro Bowl last night for dinner! I really like this “macro bowl” thing. mostly because they look so beautiful, but also because they are a great way to really see your portion size.
This macro bowl is packed with foods full of protein-
Quinoa -8.1g per 1 cup cooked
Broccoli- approx. 4g per cup (raw)
Tofu-  9.4 g per 1/4 block/ 1 serving
This is a great vegan post- work out meal.
And the best part is that you can make extra and “meal prep” for lunch the next day! Now to the recipe

 Roasted Tofu Buddha Bowl
Serves 4
For the tofu
1 block extra firm tofu
1-2 tablespoons olive or coconut oil
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon sea salt
For the veggies
1 small or 1/2 medium sweet onion
2 cloves garlic- minced
1 medium zucchini
1 cup chopped carrots
2 cups chopped broccoli
(NOTE- feel free to add or remove any vegetables you like or dislike! This is just my favorite combo!)
1 tablespoon olive or coconut oil
2 tablespoons tamari or coconut amino
2 tablespoons chili sauce- add photo
2-3 handfuls of spinach
For the quinoa
1.5 cups quinoa- rinsed and drained
3 cups vegetable stock- low sodium
How to-
Tofu- Preheat oven to 400F. Drain and press the tofu with a clean towel or paper towel. Get as much of the water out as possible.
Cut the tofu into desired size cubes. In a medium sized bowl add the oil, spices and salt. Mix well and add tofu. Gently toss the tofu in the spice mixture and add to lined baking sheet. Bake for 30-35 minutes turning once or twice.
Vegetables- dice vegetables into desired size (I use a large cut for this meal).
Heat pan to medium heat and add oil and onion. Once onion is clear and golden add garlic and zucchini. Let cook for about 5 minutes and add carrots and broccoli. Cook for 10 minutes turning only once or twice. Mix chili sauce and tamari in a small bowl and pour over vegetables once they are fully cooked. Let simmer for about 5 minutes- or until all the liquid is gone. If you enjoy cooked spinach you can add it here, but i prefer mine raw! Remove from heat
Quinoa- Rinse and cook according to package directions. I like to cook mine in vegetable stock for extra flavor, but salted water will work well too 🙂
Assembly- Pick out your favorite (and largest bowl) later quiona, vegetables, spinach and tofu. Top with generous amounts of sriracha. Enjoy!
This is a great meal to make in bulk and take for lunches throughout the week!
Let me know if there are any recipes you would like me to try out. Have a wonderful week 🙂
-She Eats Plants & Sweets

Vegan Cinnamon Apple Crumble for Two (or One)

Fall is in the air all around us. This is my favorite time of the year. I love seeing the leaves and breathing in the chilly, fresh morning air. I also love the seasonal foods.

Pumpkin (obviously), persimmons and APPLES!

I was inspired to make this dish because cinnamon and apples are one of my favorite combinations. Making a whole apple crumble is pretty silly when there is only Carter and I, so I shrunk this recipe down to make two single servings (I also wanted an excuse to use my new cute ramekins!)

This recipe is perfect topped with some coconut yogurt. I might have to make more tomorrow 🙂


Vegan Cinnamon Apple Crumble for Two- half the recipe for a single serving!


  • 2 medium apples
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon cinnamon
  • 1 tablespoon pure cane brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • dash of pink Himalayan salt


  • 2 tablespoons whole wheat flour (or gluten free all purpose for gluten free)
  • 3 tablespoons quick oats (rolled oats can be blended to create smaller pieces)
  • 1 tablespoon pure cane brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil (solid)
  • 1/2 tablespoon vegan butter (or more coconut oil

How To 

Preheat oven to 350 degrees. For the filling– Peel apples and dice into bite sized pieces. Toss apples in melted coconut oil, sugar and spices. Fill ramekins with apples. For the topping Combine all ingredients except oil and butter. Once they all well mixed together at coconut oil and butter and cut in with a fork. Top the apples with the topping. Bake for 20 minutes until the apples are soft. Serve warm and with non-dairy vanilla ice cream!

Hope you try this easy and warming fall recipe out!

Until next time-

She Eats Plants and Sweets 


Vegan Parmesan Cheese -GF- Nut Free- Soy Free-

You all know that Parmesan cheese that you get in packets from pizza places or in a shakable bottle at the grocery store. It’s basically like cocaine for your pasta. It might taste really good… but it is really not good for you.

Studies done in 2012 by the FDA actually found most “Parmesan cheese” found at the store contains no real Parmesan cheese, and they often contain sketchy ingredients like wood pulp… WOOD PULP?!

If you are vegan you probably understand the many benefits that come along with ditching dairy, but even if you are not this “cheese” recipe is a great alternative to highly- processed, high- sodium Parmesan cheese you buy at the store.

This super easy- three ingredient vegan Parmesan cheese will please everyone in your family and can be used as a replacement for that icky stuff you top your pizza with.



Prep time: 5 minutes Cook time: 0 minutes Total time: 5 minutes


  • 1/2 Raw Pumpkin seeds
  • 3 tablespoons nutrition yeast
  • 1/2 teaspoon pink Himalayan salt

How To

Place all ingredients in a food processor or small blender and blend until a crumbly consistency.  Do not over blend, or the cheese will become “mushy”

Serve over pasta, pizza, salads, roasted vegetables, use in pesto recipes, and so much more!

Store in an air tight container in the fridge



Thanks for stopping by,

She Eats Plants & Sweets 


Vegan Black Bean Soup with Elote


Hello beautiful people! The blog has been pretty  MIA for a few months, but I am back and here with a new purpose.

If you know me personally, then you know I love all things food (vegan food of course!). So, that is what I want to focus this blog on! So, watch for new recipes twice a week!

I will be posting on Sundays and Thursdays.

This weeks recipe is an creamy black bean soup topped with elote. Which is a Mexican dish traditionally made with cheeses and creams. The key to a delicious elote without animal products is roasting or grilling the corn. Elote is a great addition to many meals (or just eaten with a spoon), but it gives a amazing creaminess to this oil free black bean soup.

Now to the recipe!


Prep time: 10 mins Cook time: 40 mins

for the soup

  • 2 cups cooked black beans (pressure cooked or canned)
  • 1 large red bell pepper
  • 1 small yellow onion or 1/2 a large onion
  • 2 cloves garlic
  • 1 cup vegetable stock
  • 1 1/2 cups water
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • juice from 1 lime
  • salt to taste

for the elote

  • 3 ears of corn
  • 1 tablespoon coconut or olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • juice from 1/2 a lime
  • 3 tablespoons tofutti vegan sour cream
  • 2 tablespoons nutritional yeast
  • cilantro
  • salt to taste

How to 


  1. Preheat your oven to 400F. In a small bowl mix the oil, spices, salt and lime juice. Clean your ears of corn and placed on a lined baking try. Use a brush to evenly coat the corn with the oil mixture.
  2. Bake for 30 mins, turning once or twice. If the corn begins to dry out cover with foil.
  3. Remove from the oven and let cool slightly. Remove the corn from the ear and stir in the remaining ingredients. Add more salt and lime juice as needed.
  4. This can be eaten warm or cold. Use to top soups, tacos or chips!

Black Bean Soup

  1. Chop all vegetables in to small cubes. Add vegetables and garlic to a warm pan with a splash of water. Let cook for 3-4 minutes until onion is clear.
  2. Add the beans, vegetable stock, 1 cup of water and spices/salt.
  3. Bring to a boil then turn down to a simmer for 30 mins.
  4. Blend with a hand blender or in a standing blender (only fill half fill and cover with a tea towel not your hand)
  5. If the soup is too thick add the remaining water and simmer for a few minutes. Add the lime juice and more salt to taste.
  6. To get a more creamy soup, but this makes it not oil free, I add 2 tablespoons of tofutti sour cream. This is optional, but it takes the soup to the next level
  7. Top with your homemade elote and serve with tortillas or chips!


Hope you enjoy this recipe! It is so simple and filling and most importantly VEGAN <3

Keep eating plants,



Easy Vegan Nachos w/ cheese sauce

Last weekend Carter and I went up to Kansas City, MO for a concert. We love going to Kansas City for two main reasons.. IKEA and FUD.

I am obsessed with the vegan meatballs they sell at IKEA!

FUD is this awesome vegan restaurant that has THE BEST NACHOS in the world, so naturally it was our first stop when we go there on Sunday. Come to find out they only serve breakfast on Sunday and are closed on Monday… NOOOOOOO! So, sadly I did not get my nachos..

That being said I have been craving nachos for a week now. I gave in and made my favorite vegan cheese sauce and some tofu chicken last night.

This cheese is sooo easy and can be saved in the fridge for about a week (it won’t last that long). You can use it on basically anything (nachos, pizza, pasta, eat it with a spoon) whatever works!

Now into the recipe:


Vegan Nachos with cheese sauce and tofu chicken

Serves 4 – 20 mins – vegan – gluten free

for the cheese:

1/2 cup raw cashews (optional soak if you do not have a high powered blender)

3 tablespoons vegan cream cheese

1  cup soy milk (or other non-dairy, soy and cashew milk work best for this)

juice from 1/2 lemon

3 tablespoons nutritional yeast

1 teaspoon turmeric, cumin, chili

1 garlic clove

sea salt to taste

for the tofu ‘chicken’ 

1/2 block firm tofu

2 tablespoons olive oil

1 teaspoon cumin, chili, coriander, garlic powder, onion powder


tortilla chips

avocado, salsa, vegan sour cream, cilantro, lime juice

 How to:

  1. cheese- blend the cashews and soy milk in a high powered blender for 1-2 minutes or until very creamy. It should almost be the consistency of half and half.
  2. add in the lemon juice and cream cheese and blend again. add in all the spices and blend until well combined. add more turmeric if you want it to be more yellow.
  3. heat on stove top until warm and it slightly thickens.
  4.  tofu- heat a small skillet on medium heat and add oil. add all spices to the oil and let simmer for a minute. add in the (dried) tofu block and crumble using a wooden spoon or fork. coat the tofu crumbles with the spices and cover.
  5. let simmer for 5 minutes and stir several times. let the tofu turn golden, but not brown. remove from heat until ready for assembly
  6. assemble nachos! Chips, cheese, tofu, cheese, salsa, cheese, guac, cheese.. you get the idea!

These will impress your vegan and non-vegan friends! You can also turn this combo into a tasty taco. Let me know if you try it out and how you like it 🙂

PicMonkey Collage

-She Eats Plants & Sweets