Salad with Sauteed Tofu and Brown Rice

Here is a filling, healthy, and delicious salad recipe! I hope you like it!


What you need:

1/2 cup dark leafy greens
1/2 tomato chopped
1/4 cup shredded carrots
1/2 avocado
1/4 cup steamed brown rice
1/2 block tofu
2 tablespoons soy sauce
1 teaspoons toasted sesame oil (optional)
1 clove garlic
2 tablespoons olive oil
your favorite dressing


What to do:

You can use any vegetables to put into your salad. I just think these ones complement the brown rice and tofu well.
Compile all the vegetables.
Dry tofu and cut into cubes. Put the tofu into a bowl.
Pour soy sauce and sesame oil over tofu just enough to cover it. Crush garlic and add to tofu-soy sauce mix.

In a saute pan heat olive oil for about 1 minute.
Once heated, pour tofu into the pan.

Stir tofu often and cook about 5-10 minutes until the tofu has browned.
Pour hot tofu onto the salad and enjoy with your favorite dressing!

*The cooked tofu can be refrigerated up to 3 days. If you would like it warm you can reheat it in the microwave.

Vegan Chickpea and Kale Soup

I have been lagging on updating my blog due to being so busy! I have school or work or both every single day! On top of that, I went to Coachella last weekend (which was super fun, I must say). Anyway, here is the Chickpea and Kale soup I promised. It is inspired by the soup I had in Las Vegas at the Wynn. (see my birthday post). The soup came out delicious and I really liked the kale in it. It was my first time cooking with kale. I will definitely be cooking with it more often! Anyway, this soup is easy to make and super delish!

Ingredients:
2 cups vegetable broth
2cups garbanzo beans
2 tablespoonsl olive oil
3 large carrots chopped
1/2 onion chopped
1bunch kale chopped
salt pepper
1 medium potato

What to do:

In a blender or food processor blend about 1/2 cup of vegetable oil, olive oil, and the garbanzo beans together. Mix until pureed.
In a large sauce pan, stir together the rest of the vegetable broth and the puree.
Add in the carrots, onion, and kale.

 Simmer for about 20 minutes, stirring occasionally.
Add in the chopped potato. (You can add the potato with the carrots but it tends to be a bit soft, almost mushy).
Let the soup simmer for another 15 minutes, stirring occasionally.
Once the carrots are soft, the soup is done!
Enjoy!

4 Layer Vegan Chocolate Cake with Mocha Frosting and Dark Chocolate Ganache!

 I haven't been updating this recently because I have been incredibly busy with school and work. But, in the midst of all this my best friend, Mary, turned 21! April 3rd was the special day and since she made me such an awesome birthday cake I had to return the favor. I made this cake from the cupcake recipe I have on here but switched it up a bit so it would be a perfect cake. I also created an amazing dark chocolate ganache to sophisticate the cake a bit. The cake takes quite awhile to make because of all the cooling. But, it is so worth it. Mary, our friends, and I all loved the cake! There are a lot of directions so make sure you scroll down all the way so you don't miss anything. <3

Cake Ingredients:

3 cups all purpose flour
2 cups organic sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 cup light coconut milk
3/4 cup vegetable oil
3 tablespoons apple cider vinegar
2 teaspoons vanilla extract
4 round baking pans-same size (available at your grocery store in a pack)

What to do:

1. Preheat oven to 350 degrees and lightly grease the 4 baking pans.
2. Sift together the flour, sugar, cocoa powder, and baking soda into a medium bowl.
3. In a separate bowl, or in your mixer, beat together the coconut milk, oil, vinegar, and vanilla. Slowly beat in the dry ingredients until incorporated.

4. Pour the mixture into the three tins evenly.
5. Bake for about 20 minutes or until toothpick comes out clean in each cake.
6. Take out and cool completely.
7. Scroll down for further instruction.

Mocha Frosting ingredients:
1/3 cup vegan butter, softened
1/3 cup almond milk
1 teaspoon vanilla
2 teaspoons espresso powder
1/4 cup cocoa powder
about 4 cups powdered sugar (enough to make the frosting thick)

What to do:

Mix all ingredients together adding powdered sugar last. Powdered sugar is hard to measure out for frosting, so just keep adding until it's at the consistency you want. *TIP* Refrigerate your frosting about 10 minutes, it will be easier to spread evenly onto the cake.
Once the cake is cooled, frost one layer of the cake over the entire top surface.

Place the second layer of cake on top and do the same until the cake is stacked. Spread the rest of the frosting over the entire cake.

 Refrigerate for about 20 minutes. You will pour the ganache over the layer of frosting.


Ingredients for the ganache:

1 cup vegan dark chocolate
1/3 cup almond milk
1 tablespoon vegan butter


What to do:

In a double broiler melt the chocolate. Stir in almond milk and melt in the butter. As soon as it is all melted pour over the slightly refrigerated cake. Smooth it all out with a rubber spatula. Place in the fridge for about an hour to let the ganache harden. Once it's hardened then you can enjoy!

COMING SOON:
Chickpea and Kale Soup and Oatmeal Maple Chocolate Chip Cookies!!