I had a craving for fried rice like the kind you get at the Chinese buffet so I made some for breakfast today. I can’t believe I hadn’t made it before this. It was SO easy and delicious! Tofu really is a magic ingredient. It’s better than eggs, because no weird, sulfury, eggy flavor, no…
We had an absolutely AMAZING lunch at The Naughty Greek in St. Paul. I marked all of the photos above so you can see the vegan options. I included my daughter Gracie’s salad because any salad can be made vegan at The Naughty Greek. Gracie’s salad was pictured with the feta added. I adore the…
This is my version of the Taco Bell classic. It’s much healthier and tastier than the original, if I do say so myself. What you need to know about crunchwraps before making your own is that they’re versatile, and they’re comprised of a melty, cheesy, protein layer, a crunchy layer, and finally a fresh layer.…
A wonderful day celebrating Grace’s 19th birthday. Lunch at Buca di Beppo, and then a relaxing stroll around the gorgeous Minnesota Landscape Arboretum. Such a pretty place to visit with their acres, and acres, of sprawling gardens. We stopped in at the cafe for a glass of wine. If we lived closer I’d buy a…
I did it! I perfected vegan “egg” salad! It’s obviously not made with eggs, but extra firm tofu is the perfect fake out in this recipe. It’s easier than traditional egg salad because there’s no boiling and peeling involved. Just open up a 14 oz. container of your favorite extra firm tofu, press it for…