Vegan Broccoli “Beef”


  • 1\4 cup cornstarch
  • 3 tablespoons sherry
  • 2 tablespoons coconut sugar
  • 3\4 tablespoon fresh ginger
  • 4 cloves garlic
  • 1 small onion cut into wedges
  • 1\4 cup low sodium soy sauce
  • 1\2 cup vegetable broth
  • 10-12 pieces of textured soy protein
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 4 cups broccoli florets


First you must soak the textured soy protein in warm water until it is tender (about 10-15 minutes for good measure) I used a glass plate to hold down the pieces to keep them submerged under water since they tend to float to the top.

While your textured soy protein is soaking, this is a great time to prepare your sauce. Combine cornstarch, sherry, soy sauce, broth, garlic, ginger and sugar.

Cut your textured soy protein into three slivers. Once cut, place them in a shallow bowl and pour your sauce mixture on top and mix. Let sit for about ten minutes.

While your protein is soaking, mix your olive and sesame oil and coat your skillet. Once heated, throw on your broccoli and onion wedges. Sautee until tender.

Move the veggies to a different plate because you will now be cooking your protein. With a slotted spoon, remove pieces, leaving only the liquid in the bowl (we will be using this later, so save!) I cook the soy protein until the sauce caramelizes and it begins to look like your traditional “Broccoli Beef”.

Mix veggies and beef together in skillet. Slowly pour remaining sauce, and mix thoroughly on low heat.

Serve with brown rice. So yummy!

Chocolate Avocado Mousse


If there is one thing to be said about me, it is  is that I have a sweet tooth unlike any other! One of my favorite (and somewhat indulgent) desserts to make is my Chocolate Avocado Mousse with my sweet Coconut Cream!

The Chocolate Avocado Mousse (only 3 basic ingredients!)

  • 1 Large Avocado
  • 1/2 tablespoon Cocoa Powder
  • 1/4 cup semi-sweet chocolate chips (Trader Joe’s version is VEGAN! make sure you don’t get the chunks because those contain milk.)chocolate-chips
  1. Mash the avocado until smooth. (you can use a food processor but the one I have is super dated. Think “Parent’s wedding 30 years ago!)
  2. Melt the chocolate chips in the microwave in a heat safe bowl.
  3. Blend together in the food processor, or by hand.

The Coconut Whipped Cream

  • 1 can of Thick & Creamy coconut cream from Trader Joe’s
  • 1/4 cup powdered sugar
  • 1 tablespoon vanilla extract


  1. Chill coconut cream in the fridge overnight.
  2. Scoop the top layer of cream that has now risen to the top into a bowl. (You won’t be needing the remaining coconut water left on the bottom.)
  3. With a mixer, blend with vanilla and powdered sugar.


Vegan Tamales

tamalesSince transitioning to Veganism I have not missed a single thing from my carnivore days. I never baked or cooked prior to becoming Vegan, and it is almost as though my inner gourmet chef has really blossomed! My favorite recipe is definitely one of my own devising; Vegan Tamales!

What you’ll need:

2     Cups Masa (I used a gluten-free kind I found at Baja Market)
1.5  Cups Vegetable broth
1/4  Cup  Extra Virgin Olive oil
(optional: a generous sprinkling of garlic salt and Mexican seasoning)

One bunch of Cilantro
A Can of Corn
A Can of Low Sodium Black Beans
1/4 Cup of Salsa Verde


Some people say to soak your corn husks over night, but I found that soaking them for half an hour works just as well.
(The hardest part of making tamales is spreading the masa on the corn husks. Make sure your husks dry off a little after you soak them because masa does not work well with soggy husks!) I eyeball how much masa I put onto each husk, but the general rule is 2 Tablespoons of masa per tamale.
I then put a spoonful of my filling in the center of each tamale and close. (I learned how to properly fold a tamale on youtube) Make sure they’re tight or they won’t form properly in the steamer! Some people tie their tamales, but that’s just too much work for me! Haha.
After they’re all nice and folded, steam those babies for about an hour/hour and a half. Let cool before serving. In my experience moist, right out of the steamer tamales break apart. Especially if you spread the masa thin like I do sometimes.

There you have it! My super yummy Vegan Tamale recipe that everyone will love!