zesty, sweet & spicy peanut butter tofu salad.

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The name really says it all.  Being the kind of salad you just can’t put down, this flavourful, delicious & satisfying salad is a mega personal and crowd pleaser.  It will keep everyone coming back for more and leave them seriously thinking, is she a closet chef?

Convinced you to make it yet?  Ya we thought so, so without further adieu – let’s get cooking.

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You’ll need :


  • 3 cloves of garlic finely chopped
  • 1-2 red chilli peppers finely chopped ( or extra if you like more heat, we do )
  • 2 tbsp maple syrup, or more to taste
  • 4 tbsp tamari
  • 2 tbsp fresh lime juice ( or 2 squeezed limes )
  • 4 tbsp rice vinegar

TIP for the dressing : we use this dressing so much day-to-day in other recipes as well;  so we make a large container of it to have on hand all the time.  Over time the garlic marinates in it and it becomes even more flavourful as time passes.  So if you’re like us and want to make extra, just 8 – 10x the recipe or more to save time for your future meals by having this delicious dressing on hand.  Also note, add more of certain ingredients to taste as some like it more tangy and some like it more sweet!


  • 100g – 150g thin rice noodles ( we like the Thai kitchen brand the best, but other brands  of noodles can work too )
  • 2 carrots thinly sliced or ribboned
  • 1 medium cucumber sliced on an angle and chopped in half
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped yellow or orange or both peppers
  • 1/2 cup chopped green onion
  • 1/2 cup cilantro


  • 200g extra firm tofu
  • 4 Tbsp peanut butter
  • 2 Tbsp tamari
  • 2 Tbsp fresh lime juice ( or 2 squeezed limes )
  • 3 Tbsp maple syrup
  • 1 red chilli pepper
  • 4 Tbsp corn starch
  • 2 Tbsp sesame oil

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First, take your brick of extra firm tofu and cut it into little squares.  Pour your corn starch over your pre -cut tofu and mix well, so that each piece of tofu is evenly covered in the starch.  Then head over to your frying pan, add your sesame oil into a medium to high heated pan and then throw your tofu in.  We like to get this started first as we like the tofu to get nice and browned on the outside which just takes a little extra love.  Cook the tofu for 10-15 minutes flipping frequently to prevent burning.

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In between flipping, chop the veggies that you have chosen for this dish.  You can really use whatever veggies you like – doesn’t specifically have to be the ones we have suggested.  While chopping your veggies don’t forget to add the garlic and chilli peppers too.   Set veggies aside, but separate from the and the garlic and chilli peppers.

Next, make your dressing.  Add your tamari, lime juice, chilli peppers, maple syrup, garlic and white rice vinegar in a mixing bowl – or a dressing container if you are making extra for future delicious meals.  Have this ready on the side.

Then in a boiling pot, boil enough water for the rice noodles you have put aside.  Boil your water, turn the heat off, and let your noodles cook for about 3-5 minutes.  Once clear –  rinse them with cold water and put them in the base of your serving bowl.

Finally it’s time to get your peanut butter mixture ready to go as your tofu will be just about ready.  Combine your peanut butter, maple syrup, tamari, chilli peppers, garlic and lime juice in a bowl and mix until totally smooth.  It will be like a thick paste, not liquidy.  Add any extra ingredients to your liking as we like it a little more sweet and spicy but some may like it more tangy etc.  Once you’ve mixed until smooth, add the mixture to the cooked tofu and stir / flip repeatedly as the peanut butter mix will really combine everything into a lump but over time with appropriate mixing time, they will separate and get a little crispy / chewy on the outside.  You might even want to lick your bowl!

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Keep on mixing until all of the edges of the tofu are lightly browned.  WARNING:!!!! This is where self-control really comes into play because if you don’t hold yourself back – you will eat all of the tofu before it ever has a chance to meet the salad…Take a few bites if you are about to go crazy – but set the aside the rest for the recipe.  It will be worth it!

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Now for the final steps of your salad :  take the noodles you previously set aside in a serving bowl.  Add your veggies, your tofu ( we like more tofu than veggies, so you may be tempted to short change your friends on the tofu – it’s that good!) & then your delicious dressing!  Top with a lot of cilantro and voila!  One of the most mind-blowing salads we have ever had and we honestly eat it at least once a week. … and that’s only because we are trying to exercise some slight self-control ( or we would really be eating it almost every night. )

TIP : if you do happen to have any tofu left, which is unlikely, its great cold in the middle of the night too for a late night snack! Or the next day…

BONUS TIP :  If you want extra, extra tofu for the week, make the entire package and double your peanut butter mix.

Remember….Tofu never screams.  so enjoy and happy tofuing!

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Namaste. My muse and I.


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Two ingredient, indigestion fighting Tea.

Ever have those times where your stomach was feeling a little off ? Lately we’ve been taking up a many thousand year old tradition of making a simple tea – using a plant that has been used by Yogis, and in ancient Indian Ayurvedic traditions – to combat many ailments including indigestion..  Drinking fresh mint tea.  No complex ingredients that you can’t pronounce here.  The recipe is as simple as it gets – boiled water and a handful of fresh mint leaves.

Tired of that gassy, bloated feeling after you eat and have to succumb to opening the button on your pants?  Ya – we know. Well read on to see how you can “de-bloat” and feel your best, ASAP.


Mint leaves are natural aromatic decongestants which helps to clear up your sinuses, relieving nausea and headaches also.  Certain to be in high demand with these nasty flu / cold bugs going around.

Antioxidants have been a big buzz for the last few years and drinking an easy to make cup of this tea will give you a huge antioxidant boost as it has one of the highest antioxidant levels of any food!

The big one for us is that this tea helps promotes digestion, “de-bloats” and helps sooth the stomach in cases of indigestion or inflammation.  That uncomfortable and sometimes painful feeling that can sometimes last hours, can be quickly gone and relieved with one cup.

Need help sleeping?  Drink a cup before bed and you will feel relaxed and ready to catch lots of zzzz’s; as being a natural stimulant – it can help in sleeping and with depression.  It is also anti – pruritic so it helps clear up acne, pimples and infections.

Lastly, grab yourself a cup mid day to help you stay alert while working and to help retain things you need to remember!

Have we convinced you yet?  Beyond just having minty fresh breath – mint tea is a simple pleasure with many healthful properties.  So go ahead – enjoy this aromatically pleasing & relaxing natural tea, while drinking up a whole bunch of side benefits, too!


Namaste.  My muse and I.

Photos by Iuila Agnew of Vancouver, BC.

Tasty and healthy – oil free – garlic & dill savoury potatoes.

We are all about quick meals that are healthy & easy.  These garlic and dill potatoes will be a big pleaser at any gathering or dinner just for two.  Lately we have been obsessed with dill and the aromatic taste that comes through while cooking the potatoes is divine.  These are a great side dish or a simple meal if you’re in a rush!


Ingredients :

4 Mediuum sized potatoes ( any kind ) chopped up into bite sized bits

1/4 large onion ( or one small onion ) chopped

3 tbsp chopped dill

4 cloves chopped garlic

1/4 cup veggie broth

1/2 tsp salt and pepper





How to :

Chop up all of your veggies and herbs and place in frying pan.  Next add your veggie broth and turn heat to medium.  Leave for 10 minutes and stir around a bit.  Let sit for another 5 mins, stir and sit for a few more mins.  Add your salt and pepper to your liking and take a taste to see if your potatoes are soft enough, but not too soft.  Don’t overcook – as they should still hold their shape in the end.


You will note that we did not add oil to this recipe and that is intended.  Any kind of oil adds a lot of calories to any meal with no nutritional value ( yes – olive oil is in that category too! but that’s a post for another day ).  Also,  we find with oil, the taste of the herbs gets hindered and why would we want to do that? The veggie broth acts as a ” no stick ” and adds some moisture to the cooking process.  When you add the veggie both you may think that it seems too liquidy but as they cook – the broth will lessen.

We hope you enjoy these delicious potatoes as much as we do.  Proof that taste and health are not mutually exclusive.  Enjoy!

Namaste.  My muse and I.


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finger lickin’ cauliflower buffalo wings

There are a lot of people who think that switching to a plant based diet is extreme for various reasons but a big  one is that they think they can’t eat exciting & tasty food that is super satisfying.  Well this appy will prove them all wrong.  Not only is it bursting with flavour, it’s nutrient dense.  What’s not to love?! Eat up! And we guarantee, you’ll be licking your fingers.


Let’s get started.  Here’s what you’ll need for the “wings” :

3/4 cup brown rice flour ( I used oat flour and it worked perfectly so just use a flour with a similar consistency to brown rice flour.  Example – almond flour will not work )

1 cup water

1 tsp paprika

2 tsp garlic powder

1 tsp onion powder ( I added this to the existing recipe )

as much salt & pepper as you like

1 head cauliflower cut into bite sized pieces

3/4 cup cayenne hot sauce ( my fave is Franks red )

Here’s what you’ll need for the vegan ranch dip :

1 cup tofutti sour cream

1 tbsp apple cider vinegar

1 tsp onion powder

1 tsp garlic powder

as much salt and pepper as you like

2 tbsp dill pickle sour kraut ( I used the brand called Farm house culture that you can find at whole foods, or you could also use a few pickles ) Chop up kraut or pickles

a few chives chopped up


Alright, this recipe is super simple so you’ll be demolishing these in no time.  First, preheat your oven to 450 degrees and line a large cookie sheet with parchment paper. Second, take all of the ingredients for the “wings” except for the Franks & cauliflower and put in a mixing bowl.  Mix it all together until all the clumps are gone.  Then cut your cauliflower into bite sized bits and add these to the mixing bowl.  Saturate each piece of cauliflower in the mix and let any excess drip off.  Then place them on your cookie sheet and put in the oven.


Bake them for 20 minutes, flipping once in the middle so that each side gets 10 minutes.

Once your wings are baked take your hot sauce and cauliflower and mix them both together in a bowl.  Make sure every piece is covered for optimal taste.


Now for the vegan ranch sauce, take all of the ingredients and mix them together in a bowl & voila! Pretty easy & delish for dipping!

And that’s it friends.  A very simple, crowd pleasing appy that will have everyone coming back for more…guaranteed!!  This appetizer is a great way to get your meat eating friends to try something that you know they will love and maybe open their eyes to more amazing plant based food.  Happy lickin’!


We’d love to say that we invented this amazing dish, but that wouldn’t be conscious or in good taste.  So – giving credit where credit is due : We discovered this recipe at http://www.myvega.com & the ranch dip is our own recipe!

Namaste, my muse and I.

Photographs by Iulia Agnew, of Vancouver, BC.

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