I Can’t Believe It’s Not Potatoes

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Holy cow…last week was such doozy. I don’t remember the last time I was horribly sick like I was last week. Fever, cough, mucus, all that soreness and muscle aches. The whole shebang. I had it. It sucked. I was out of commission and felt completely tortured. I have a confession to make. I don’t know what it means to take a break. I LOVE to work. Well, I love to cook, coach and share my wisdom and it’s not really work when you love it, right? But I am such a go, go, go person. Gotta do this, gotta do that. And my body said, “hey girl it’s time for a vacay.” Also known as “be on bed rest and do absolutely nothing and catch up with the Kardashians on the couch.”

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Tofu Scramble with Flair

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Okay I have a confession to make. I have NEVER made a tofu scramble in my life. It’s just a tad embarrassing even though I am a huge fan of the Nuevos Rancheros at Candle Cafe West (basically a vegan take on huevos rancheros with tempeh, tofu, jalapeno, salsa, tofu sour cream, potatoes and all that brunch goodness). So, I randomly had a craving for this delectable scramble and thankfully had a ton of sprouted tofu in my fridge that begged to be put to good use. I combined pinto beans, sprouted tofu, habañero hot sauce, fresh cilantro and more to concoct a really tasty brunch. If you don’t like tofu, trust me, this will change your mind or at least blow your mind. Without further ado, here you go!

What You Need:

  • 1 15 oz can of pinto beans, rinsed
  • 1 red onion, diced
  • 3 cloves of garlic, smashed and minced
  • 1 block of organic sprouted tofu (extra firm), cubed (you will break it up into smaller pieces with your hands or fork before cooking)
  • 1 vine ripened tomato, chopped
  • 1 green bell pepper, diced
  • 1/2 cup of your favorite salsa
  • 1/2 cup of fresh cilantro, chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 tablespoon Extra Virgin Olive Oil
  • Sea salt and pepper to taste
  • Favorite hot sauce (I love Cholula’s Hot Sauce)

How You Make It:

  1. In a small bowl, combine salsa and cubed tofu. Crumble the tofu while mixing with salsa. Set aside.
  2. In a large skillet, add olive oil.  Sauté bell pepper, onion and garlic until fragrant and slightly translucent. Season with sea salt and pepper.
  3. Add beans to the mixture and season with cumin and chilli powder.
  4. Toss in crumbled tofu and stir. Continue to cook for about 5-7 minutes.
  5. Remove from heat. Garnish generously with cilantro and hot sauce.


Peace, love and NO beef!


Yogi Bhajan’s Pasta e Fagioli

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When the moon hits your eye like a big pizza pie, that’s amore! When the stars make you drool just like a pasta fazool…that’s amore! 

When I think about Pasta e Fagioli, I instantly think of that song. Then again, I start singing it when I crave pizza, pasta or anything Italian. I came across an old cookbook from my childhood, “The Golden Temple Vegetarian Cookbook” by Yogi Bhajan. I have a strong attachment to Yogi Bhajan partly because he named me. Talk about an awesome conversation starter, right? Well, long story short my mom studied Kundalini yoga with Yogi Bhajan back in the 80s and called him when I was born to give me a name. I’m really glad she did because if I wasn’t named Guramrit, I would have been a Bhupinder (sorry dad, being called Boopy for short is not cute). So back to this cookbook. My mom and I were on a hunt for a few of her yoga books since I am getting mentally prepped for Yoga Teacher Training. She came across this cookbook which really brought me back to being a kid. My mom would make some of my favorites from this cookbook (more recipes with a twist coming soon). I was searching for some inspiration and the page I happened to open up was this particular recipe for Pasta e Fagioli. Of course I always tweak, dabble, taste, sprinkle to tailor to my tastebuds. I hope you enjoy this hearty and delicious stew for lunch and dinner. I’m actually still eating this 2-3 days later. It gets better with age!

What You Need: 

  • 1 35 oz can San Marzano whole peeled tomatoes
  • 1 15 oz can kidney beans
  • 1 15 oz can navy or white beans
  • 1 tablespoon parsley
  • 4 cloves of garlic, minced
  • 1 leek, diced
  • 1/2 cup of chopped carrots
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 teaspoon dried basil
  • 1 tablespoon extra virgin olive oil
  • 1 cup of baby spinach (I have to add spinach to EVERYTHING)
  • Salt & pepper to taste
  • 8 oz gluten free (brown rice) pasta (macaroni elbows, ziti- whatever you like)

How You Make It: 

  1. In a large pan, sauté carrots, leek and garlic until translucent. Lightly salt and pepper and continue to stir. Toss in beans and stir.
  2. Toss in the rest of the ingredients except pasta. Bring to a boil and let simmer for 20 minutes.
  3. In a separate pot, bring 4 cups of water to a boil. Salt generously and cook pasta according to package instructions (ideally, al dente). Drain and rinse pasta. Set aside.
  4. Remove bay leaves. Serve with beans with pasta and enjoy!

Note: By keeping the pasta and bean mixture separate, it keeps the pasta from absorbing all the liquid. Then you won’t have soggy pasta! 

Keep warm my dear friends and make yourself something comforting for dinner tonight.

Peace, love and no beef!


Organic Vegan Brownies

Yes, I promised a brownie recipe and here it is. It is not only ridiculously simple, it is incredibly delicious. This batch of brownies didn’t last more than 2 days. No one will even know they are vegan.The best part? You can cheat. I’ll tell you how!

What you need:

1 Box of Dr. Oetker Organic Chocolate Brownie Mix (Yes it is a mix but it is phenomenal)

**The box calls for eggs and oil but I don’t use eggs**

1 cup of coconut milk (not the canned stuff)

1/4 cup melted vegan butter or olive oil

Ener-g egg replacer (1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water)

**I only put one egg since I used coconut milk.**

[If you don’t have Ener-g egg replacer or you can’t find Dr. Oetker Organic Chocolate brownie mix, you can always use another brand but preferably organic. instead of Ener-g egg replacer you can use applesauce or Greek yogurt instead]

How you make it:

1. PREHEAT oven to 350°F for a shiny metal pan; 325° for a dark, non-stick pan.
2. GREASE bottom of pan (with vegan butter or olive oil).
3. BLEND organic brownie mix and the rest of the ingredients in a bowl until moistened and well incorporated. Spread into prepared pan.
4. BAKE 25-30 minutes on center oven rack.

Tip: If you want moist brownies cook for 25-30 minutes. Watch carefully and make sure you let these bad boys sit before you decide to take a bite. It is worth the wait. For more cake like brownies cook for 35 minutes.

If you have any questions please do not hesitate to ask.

Peace, love and no beef!