by Mike Egrie | Apr 4, 2025
Tempeh TostadasIngredients8 (6-inch) corn tostada shells1 large avocado, peeled and pitted2 tbsp fresh lime juice16 oz soy tempeh, crumbled1.25 oz salt-free taco seasoning mix2 green onions, thinly sliced1 cup thinly sliced red cabbage⅓ cup thinly sliced...
by Mike Egrie | Apr 4, 2025
Wasabi Soy Edamame HummusIngredients12 oz bag frozen shelled edamame½ cup wasabi soy sauce almonds1 tsp toasted sesame oil1 tbsp soy sauce2 tbsp pickled ginger ½ tsp pickled ginger brine1 tsp wasabi3 tsp rice vinegar½ cup watercayenne (optional)salt to...
by Mike Egrie | Mar 31, 2025
Crispy Quinoa Baked TofuIngredients14 oz pkg. extra firm tofu, drained½ cup almond flour½ cup uncooked quinoa1 ¼ tbsp garlic powder2 tbsp finely chopped fresh basil1 tbsp finely chopped fresh Italian (flat-leaf) parsley1 tbsp lemon zest2 egg whiteslemon...
by Mike Egrie | Mar 17, 2025
Sheet Pan Fish Red Cabbage and Onion TacosIngredients2 cups 1/2 inch thick sliced green and/or red cabbage1 cup thinly sliced red onion1 ½ tsp cajun seasoning, divided1 ¼ lbs swordfish fillets, cut lengthwise in half then crosswise in half8 (6 inch) corn...
by Mike Egrie | Feb 24, 2025
Sweet Potato and Black Bean ChiliIngredients1 tbsp olive oil2 medium sweet potatoes, peeled, cut into 1/2-inch cubes1 small onion, chopped1 garlic clove, minced½ tsp ground cumin½ tsp chili powder⅛ tsp cayenne (optional)15 oz can reduced-sodium black...
