Step aside Wheaties, this new sammie and side have got the spotlight now.  If you are looking for a new breakfast idea that will meet darn near every nutritional need your beautiful bod is screaming for; then keep reading...   This tofu scramble begins with a quick saute of leeks, ‘shrooms and a b...

Breakfast is ON, baby! This tofu egg scramble is delicious and fluffy! I'm also giving you the THE ONE SINGLE INGREDIENT EVERY VEGAN EGG RECIPE NEEDS! Please watch that video! If you're building an egg sandwich (I mean, why wouldn't you??), please use this vegan mayo, because it is awesome.

Boy do I miss cottage cheese! I used to eat that stuff by the container! Unsure why I even loved it so much, there's not much flavor. There was certainly something about it and have been missing it more and more. I set aside a day, played around and here's what I came up with. I went through a few r...

I owe it to my friend, Carla, for this INCREDIBLE cashew spread. The consistency is similar cream cheese and the flavor is deep and robust. You will always have this in your fridge.

Tangy and dense, just like the read deal, except better for you. This feta rocks.

So quick and easy that this introduction is a higher word count than the recipe itself. You'll love it. 

I pour this stuff on everything! Top on potatoes, dollop on burgers, dip in broccoli, swirl into a bisque. This low fat, and oil-free cheesy sauce will be your next go-to.

Tofu, yes you ca-do! This is a perfect brunch dish (anytime, really) as it's easy enough to whip up for just your or a crowd. It keeps for about 3-4 days, covered in the fridge, and it very versatile. Add whatever vegetables you'd like (or maybe none at all - I don't want to hear about that!), spice...

I find this basil to be great on heavier dishes like pasta or pizza because the lemon adds a balancing brightness. This also works well on root vegetable chips (especially beet chips) as the earthy undertones of the roots and the citrus in the fruit compliment each other well.