Soba Noodle Recipe

A new recipe tried out of the blue tonight. Currently without pictures because it was just so amazing we ate it all up!


It’s essentially pasta. Boil your soba noodles while making the sauce.

Cut up one whole yellow onion and add to large sauce pan. Add three cloves of minced garlic to the pan. Add a can of drained and rinsed kidney beans to the pan. Cook these for about 5 minutes. Then, add a few handfuls of spinach and cook until the spinach has wilted. Finally, add your tomato sauce. Cook until warm and the noodles are finished. The noodles take literally 5 minutes to cook!

Place your noodles on your plate, put your sauce on top. My favorite part: add some sriracha sauce on top and sprinkle nutritional yeast flakes on top to taste.

I think this has so far been my most favorite vegan meal to date!



Update Post

Wow! It’s been forever since I’ve posted! I suppose life has been busy! But through all the hustle and bustle, I’m proud to say that my eating has not suffered…much. Maybe a few too many oreos and popsicles, but still all vegan!

Where did we leave off last? In August we got married! Here is our gluten free, vegan, peanut free wedding cake:


Then in September we moved across the country to start new jobs!

So in quick summary: it’s been chaotic, but it’s been wonderful! The hubby has adopted my eating habits…with his “cheat” meals when we go out. But I am insanely grateful for his support!

And because we’ve made so much good food, here is a photo dump of some of our dishes:

Happy eating! If anyone wants recipes, I will be happy to post!

Tofu Picante

Re-creating the Zizzi’s chicken dish with tofu and coconut milk instead if chicken and cream.


2 tbsp olive oil

1/2 package of firm tofu

1 package of noodles (we used gluten free)

Approx 1/2 cup sriracha sauce

1 cup spinach

1 cup cherry tomatoes  (quartered)

1 can coconut milk


Soak tofu in sriracha sauce for about 20 minures. Add oil to skillet and cook tofu to desired crispiness. Add the tomatoes as and cook for about 5 minutes. 

Cook your noodles in separate pot while your tofu is frying.

Slowly add the coconut milk and continue to stir. Add extra sriracha sauce to the mixture to get desired spiciness.

Once you are happy with the texture of your sauce, add spinach and cook until it begins to wilt. Add the noodles and stir until they are coated.

Burrito Wrap Time!

Found some amazing vegan, gluten free, wheat free wraps at Waitrose (Quinoa and Chia seed wraps). 

I made a lot of guacamole and spread that on the wrap.

For the guac:

2 avocados

5 cloves of garlic, minced

Sprinkle of dried basil

Squirt of lemon juice

Mash all of the ingredients into to avocado!

For the filling:

1 yellow onion, thinly sliced

6 white mushrooms, sliced

Put these into a pan and sprinkle with:

Approx 1 tbsp of chili powder

1 tbsp of cumin powder

Stir that all together and cook on medium high, stirring constantly. Add 1 tbsp of water as you’re cooking so the veggies don’t stick. Add 1/2 can of kidney beans.

You’ll need a cup of cooked rice. I used leftover quinoa mix (red, white, and brown rice). Add this in when your veggies are cooked to your liking. 

Add 1/2 cup of nutritional yeast and some water (1/4 cup) and stir until the water has evaporated.

Not the greatest pictures so please forgive me. But the taste was superb!

Falafel Anniversary

My fiancé and I are apart for our 4 year anniversary, however we decided to have a Skype meal together. So, I present the falafel wrap!

Step 1: buy falafel mix. Got this one from Holland and Barrett.

Follow the directions and mix up your falafel, and bake.

Create your avocado/guacamole filling.

1 avocado
2 cloves of garlic, minced

1 small red onion, finely diced

4-5 cherry tomatoes, diced

Pinch of basil

Pinch of garlic salt

And mix that up!

Grab a pita pocket and stuff it! I used spinach, the guacamole, cucumber, and obviously the falafel!

Vegan Butter “Chicken”

Get out your slow cooker!! I made this recipe. Thank you delishknowledge for the recipe! 

I followed the recipe almost exactly…except for the garam masala…I couldn’t find any that didn’t have a peanut warning on it. So I did add extra salt and black pepper.


1 package firm tofu (pressed and cut into cubes)

1 can on chickpeas  (rinsed and drained)

1 cup tomato puree

5 cloves of garlic (minced)

2 red onions (peeled and diced)

1 can of coconut milk

1 tbsp curry powder

1 tsp chili powder

1/2 tsp ground ginger

Salt and pepper to taste


Heat up a large saucepan with a bit of water in it. Add your onion and cook until translucent.

Add the minced garlic and stir for about 2 minutes.

Slowly add in your coconut milk, mixing as you add it. Finally, add the tomato puree and your spices and stir to form a creamy mixture.

Pour your chickpeas into the slowcooker and then add your tofu to the slowcooker. Pour your sauce over top.

Cook on low for about 3-4 hours until it reaches your desired consistency. I stirred throughout so the tofu would absorb enough of the sauce. 

Serve on rice, with a side of naan. I opted for salad instead!