Tofurkey in Moab


This Thanksgiving, instead of traveling to a tropical island like last year (Vieques was fabulous) I decided to plan a family vacation to Moab, Utah. The whole family was invited: my sister and her husband and my niece and nephew, my mom, my cousin Lean & her husband Joe. Unfortunately, our furry babies couldn’t travel with us as we didn’t get a dog-friendly house.

Moab, Utah boasted gorgeous scenery, hiking, biking, national parks…an outdoor playground. And we were going!

Today, we packed the Lexus to the gills and hit the road. Mike, mom, me. Our Moab Tofurkey road trip had begun!

With Uncle Rico watching the furry babies, we waived goodbye to Arvada and hit the road. First stop: Glenwood Springs. Along the way, magnificent rocks surrounded us and as we wound through the canyon we imagined what it would be like to have been the first settlers of the wild, wild west. An untamed land, stretched out for miles and miles. The work that lay before them, the challenges they would face, the unknown, all was pushed aside for the sheer chance to explore. Bravery defined!

The ride from Arvada to Moab is 5 ½ half hours and our coolers were filled with plant-based Thanksgiving goodness.

Vegan Gravy

Here’s what I made for Tofurkey Thanksgiving:

Vegan Gravy – I substituted the brown seasoning for liquid smoke here and it was delicious!

Buffalo Chickpea Dip – This is absolutely amazing!

Sweet potato & corn chowder – I actually forgot this in my freezer (DOH!) but I’ve made this before and it’s turned out beautifully. I’ve subbed the shallots with white onion, added a 1/2 cup of quinoa to the last 15 minutes of cooking, and left out the leeks (I didn’t have them at the time!).

Raw Dreamy Cacao Walnut Bars – Trying to get a bit fancier than normal, I gave these a whirl. From licking the spoon, I think I made the right choice!

Happy Thanksgiving!

Mama Mia: Homemade Kidney Bean Balls

Being mostly plant-based may seem like I’m missing out – no meatballs, hamburgers, sausages or meatloaf!?!?! Well, I’m going to be bold and say the plant-based versions of all of these are better!

Plant Power
Plant Power

Not only do they contain enzymes, nutrients, vitamins essential for our health, they leave out the saturated fat & cholesterol animal protein adds. Think of the cow as the middleman – it eats plants to get nutrients, but the nutrients gets filtered through its system and passed on to our plates with all the extra bullsh*$!

And above all else, the plant versions are delicious!

I was craving Italian, something hearty, so whipped up these kidney bean balls last weekend. They turned out amazing – super hearty, filling, and packed with plant goodness. The secret ingredient? Fresh baked breadcrumbs! I had stale whole wheat hamburger buns in my fridge, so ripped em’ to shreds and made an Italian style breadcrumb that added a ton of flavor.



Stale bread (2-3 slices, or 2 hamburger buns)
2 tablespoons oregano & parsley & onion powder
2 Tablespoons of olive soil
Pinch of sea salt & pepper

Crumble bread into bite sized pieces and put into a bowl. Mix all dry ingredients and toss oil into the bowl – mix well. Bake breadcrumbs at 350 for 12-16 minutes.

Kidney Bean Balls

1 can of organic kidney beans (rinsed)
1/2 medium red onion
4 garlic cloves
1 tablespoon balsamic olive oil 1 flax egg (1 tablespoon of flaxmeal mixed with 2 tablespoons of water – let mixture sit until gooey)

Chop onion and put into a cuisine art along with the garlic gloves. Mix until minced. Add can of beans and pulse about 4-5 times. You want mixture to be chunky. Add flax egg and balsamic stir with a wooden spoon. Toss in breadcrumbs and mix. Form into balls and put on a cookie sheet with parchment paper (I sprayed a bit of olive oil on parchment paper). Bake at 375 for about 15-20 minutes. Balls should be firm.

Check out my instagram page to see a video of the plant-goodness!


Pizza Pizza Plants to eat-sa!

Who doesn’t love pizza?! I don’t care who ya are….there’s nothing like a good slice of zza to chow down on. That being said, the huge amount of dough, gobs of cheese and grease soaked slices aren’t too appealing to me anymore.

But where to get that pizza fix!?

Kale & Tofu Parmesan Pizza
Kale & Tofu Parmesan Pizza

Today’s Lunch: Tofu Parmesan & kale pizza on a Wheat Tortilla

Mike was home for lunch today, so in between meetings, I whipped this quick & nutritionally dense plant–based pizza up. It was delicious!


2 whole wheat tortillas
1 cup of tomato sauce
2 cups of kale
8 button mushrooms slices
2/3 cup of Daiya Mozzarella Cheese
2 small tomatoes
1/2 package of tofu, drained and cubed
1 tablespoon of oregano, parsley, nutritional yeast, 1/2 tablespoon of garlic salt & a pinch of salt

Lunch for Mike & I
Lunch for Mike & I

Mix seasonings in a small bowl and toss in tofu. Bake at 375 for 15 minutes.

Tofu Seasoning
Tofu Seasoning
Tofu Parmesan
Tofu Parmesan

Spread both tortillas out – put 1/2 cup of sauce on each. Top with mushrooms, tomato, kale.
Once tofu is done, put on pizza and sprinkle cheese on top. Bake at 350 for 10-12 minutes. Wet the edges of the tortilla so it doesn’t burn.

Tofu Parmesan & kale Pizza
Tofu Parmesan & kale Pizza

Happy Lunch!