1. Pizza Party!

    Pizza probably isn’t the first thing that springs to mind when it comes to a Thanksgiving menu, but hey, it’s a pie, right? Pies are totally traditional for Thanksgiving. Holidays are about sharing food with friends and family, and pizza is a favorite way for friends and families to bond. So go ahead and start a new tradition: Thanksgiving Pizza.

     Do you have a fridge full of leftovers after a formal Thanksgiving feast? Pizza is a great alternative to sandwiches. Hosting a group of friends for an informal gathering? Not everybody likes brussels sprouts, but most people like pizza.


    My pizza actually has brussels sprouts on it, mwahaha (evil laugh). Not only do you get a pizza, in this post you also get recipes for Cranberry Shiraz Reduction, Balsamic Roasted Brussels, and Sage Butter Bechamel. (Scroll down to find them.)

     This recipe is the latest incarnation of the Brussels Bruschetta with Empire State Cranberry Sauce I created for VVP 2013. It was a bit hit with my friends, and it's still among the Top Ten most popular Rubber Cowgirl posts. Brussels sprouts are one of my favorite autumn veggies, and for the holidays I especially love them roasted and topped with tangy cranberry sauce. There's something wonderful about the way the earthy, sulfuric notes of the brussels jam with the bright, tart berries.


    Last year, I combined brussels sprouts and cranberry sauce with cream cheese and Tofurky slices for a Nice Thanksgiving Sandwich. Once upon a time in New York City, there was a veg cafe in the West Village called S’nice. Every autumn they would serve the much-anticipated Thanksgiving Leftovers Sandwich, which had a trick of staying on the menu well into the new year. I can't remember exactly what was on it, but there was definitely Tofurky and cranberry sauce and maybe even stuffing and gravy? It was loaded.

     So go crazy on the leftovers! Use whatever's in your fridge, whether it's butternut squash or green bean casserole or cheesy mashed potatoes. Heck, put some pumpkin pie on there! It's Thanksgiving Pizza. Bake and enjoy. 

     xoxo 
    R. Cowgirl

    Thanksgiving Pizza with Cranberry Shiraz Reduction, Balsamic Roasted Brussels & Sage Butter Bechamel
    You will need:
    1 pizza dough
    2 Tofurky sausages
    roasted brussels sprouts
    cranberry shiraz reduction
    sage butter bechamel

    Method:
    1. Rest the pizza dough at room temperature for 20 minutes. 

     2. Make the cranberry sauce and the roasted brussels sprouts fresh, or use leftovers of your choice. You can make your own cheese sauce or purchase and heat some ready made vegan cheese sauce - try The Honest Stand or Heidi Ho.

     3. Heat the oven to 350º F. Sprinkle flour onto a pizza pan. Form the dough into a ball, then roll it in the flour and flatten it into a circle as large as the pan. Poke all over with a fork. Bake 10 minutes.

     4. Top with cranberry sauce, roasted brussels, and sliced Tofurky sausage. Bake 10 minutes more.

     5. Prepare the béchamel while the pizza bakes. Drizzle the hot pizza with the sauce.

    Cranberry Shiraz Reduction

    12 ounces fresh cranberries
    1 cup shiraz (or apple cider)
    1/2 cup organic sugar

    Simmer over medium heat for 10 minutes, stirring, until the berries begin to pop. Reduce heat to low and simmer until the wine is reduced. Pour into a bowl to cool.

    Balsamic Roasted Brussels Sprouts

    1 stalk brussels sprouts
    3 tablespoons sunflower oil
    2 tablespoons balsamic vinegar
    1 teaspoon salt
    1/2 teaspoon pepper

    Heat the oven to 350º F. Trim the sprouts away from their stalk, remove their outer leaves, then slice each sprout in half or in quarters, depending on the size. Toss the sprouts with the oil, vinegar, salt and pepper. Roast them in a cast-iron skillet or oven-safe baking dish until tender and toasty, about 30 minutes.

    Sage Butter Bechamel

    10 fresh sage leaves
    1/3 cup vegan butter
    4 ounces vegan cream cheese
    1/2 cup vegetable broth (warm or room temperature)

     Melt the butter in a saucepan over low heat. Add the sage leaves and sizzle for 2 or 3 minutes. Remove the sage leaves and add the cream cheese and the warm broth. Whisk continuously,  until you have a cream sauce the consistency of a gravy, adding more broth if needed. Use immediately.



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  2. It's finally autumn! Scarf season is here, and it's cool enough outside to crank up the oven and roast some veggies. Hooray!

    This recipe is an updated version of one of my favorite seasonal dishes, Sweet Roasted Fennel and Pears. I seem to make a lot of variations on this theme (see also Roasted Fennel, Leek, and Pear Soup or Oatmeal Risotto with Java Stout, Fennel, and Pears) but that's only because fennel and pears are such a gorgeous "pair" of autumn flavors.

    The main difference in this recipe: Harissa. I roasted my fennel and pears with generous sprinklings of Spicely Organics Harissa Seasoning. This traditional Tunisian blend includes red chili flakes, garlic, parsley, caraway, and coriander. I love using spice blends because the spices are already perfectly proportioned and all you need to do is shake em'.

     I've added another seasonal fruit into the mix this time, the wonderful pomegranate. Pro tip: if you've never seeded a pomegranate, look up a how-to on YouTube. I like this one:  Awesome Pomegranate Technique


    Harissa Roasted Fennel and Pear Couscous 

    with Toasted Almonds and Pomegranate Seeds

    This elegant dish makes a perfect seasonal side for holiday gatherings, or it can be served as a main course for a savory winter brunch. 

    Ingredients:

    2 tablespoons Spicely Organics harissa seasoning
    2 teaspoons sea salt
    2 tablespoons olive oil
    2 starkrimson pears
    1 large fennel bulb
    1 pomegranate
    1/2 cup sliced almonds
    1 1/2 cups dry couscous
    2 1/4 cups vegetable broth

    Method:

    1. Heat your oven to 350º F.
    2. Slice the base and the fronds off of the fennel, reserving some fronds for the couscous. (Save the rest for soup stock if you like). Slice the bulb crosswise into 1/4" thick rounds. 
    3. Slice the pears into quarters; remove the stem and core, then slice each quarter into 3 or 4 slivers.
    4. Drizzle some oil in a cast-iron skillet or baking dish. Layer with sliced fennel, drizzle the fennel with a little more oil, then sprinkle it generously with harissa seasoning and salt. 
    5. Layer with slivered pears, drizzle them with oil, and sprinkle with salt and harissa. Roast in the oven for 20 - 30 minutes, stirring occasionally if desired.
    6. To prepare the couscous, heat the vegetable broth in a saucepan until boiling. Stir in the  couscous, cover, and reduce heat to low. Simmer 5 minutes, then remove from heat. Mince the fennel fronds and add to the couscous. Fluff with a fork and cover.
    7. Spread the sliced almonds on a baking sheet. Toast in the oven for 5 or 10 minutes, shaking the tray occasionally. Remove the almonds from the oven as soon as they turn golden.
    8. To seed the pomegranate, first slice off the top end to reveal the sections of the fruit. Slice along the membrane divisions one by one, then place your thumbs into the center and gently separate the sections. Now it will be easy to pick the seeds out into a large bowl.
    9. Add the toasted almonds, couscous, and the roasted fennel and pears to the bowl. Stir to combine. Serve at room temperature or reheat in the oven. 

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  3. Today I tasted something impossible. Let me tell you about it...


    Our story begins in the year 2011. In Redwood City, California, a biochemist from Stanford University founds Impossible Foods, a company whose mission is to "transform the global food system to support the planet and the growing human population." Meanwhile, in Denver, Colorado, a restaurateur transforms a historic building into a hip tapas bar featuring "a globally inspired menu with a local farmer's market sensibility - fresh, sustainable, and delicious." Six years later, this writer sank her chops into a burger designed from the molecule up.

    "The Impossible Burger is a perfect fit for our clients who want to do what's right for their taste buds, their bodies, and the planet." 

    - Chef Justin Cucci

    Designed from the molecule up, the Impossible Burger is basically future food - like if you were on the Enterprise, you would program your replicator to make this burger. It looks like meat, tastes like meat, cooks like meat...but it's made of plants. The Impossible Burger first debuted at Momofuku Nishi in New York City in 2016, and today Chef Cucci brought it to Denver.
    Photo Credit: Giselle Guerrero (Impossible Foods)
    Linger was formerly a mortuary, which is creepy, but cool. It has amazing interior architecture, a funky retro vibe, and a rooftop with unbeatable views of downtown Denver. It's one of my favorite spots - vegans can bring their omnivorous friends and everybody will eat happy. 

     With the new Impossible Burger, burger-lovers can "sustain a vegan path" (in the words of Chef Cucci) by choosing a burger that has zero beef and all the flavor. At Linger, the burger is served as a Persian Slider on a hummus-spread sesame bun topped with avocado and arugula and a cucumber-dill salad, with sweet potato waffle fries on the side. Vegans can order it without cheese.

    "Made for meat-lovers, the Impossible Burger tastes, smells, and cooks like meat from a cow, but is made entirely of plants."

    One of the secret alchemical ingredients is HEME, an iron-containing molecule found in every life form, plants and animals alike. The Impossible Burger uses a plant-based heme derived from soy leghemoglobin, atomically identical to the heme molecule found in meat. Heme is what gives blood its red color and it's the source of the "meaty" flavor of beef. I tasted some heme...it was not as bloody as I expected, but it sure didn't taste like soy.

    If you're not in Denver, you can find the Impossible Burger at over 100 other locations. Check out the full restaurant list at Impossible Foods. Give vegan a try! If I can do it, so can you.
    Shirt by sfelv.com
    💗

    You may say I'm a dreamer

    But I'm not the only one
    I hope some day you'll join us
    And the world will be as one

    - John Lennon
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  4. San Diego is a wonderful place. You can smell it in the air. You can hear it in the waves. You can see it in the towering palms. My fiancé and I enjoyed an excellent mini-vacation there over the autumn equinox weekend. San Diego is full of gorgeous scenery, perfect weather, friendly people, excellent craft beer, and vegan eats galore.

    For our 3-day getaway we rented an Airbnb up in Hillcrest, which turned out to be the perfect location for exploring San Diego. The neighborhood is super hip and packed with restaurants and breweries. The airport and the beach are both only a short Lyft ride away. Our hosts provided an excellent guidebook of local attractions, including all the San Diego beaches. 


     Friday was spent indulging in beer snobbery and gourmet vegan delights. San Diego, much like Denver, is one of the main destinations for craft beer lovers. The city is particularly known for its double IPAs, which for me = heaven. I certainly drank my fair share over the course of the weekend.

    We started out our tour of San Diego with lunch in Little Italy at my main pick: Café Gratitude. For starters, we were Present with the Chef's Bruschetta. Next we enjoyed the Glorious Blackened Tempeh Caesar Wrap and the Elated Mole Abuelita Enchiladas. (I could not get enough of that mole!) Finally, for dessert, a slice of the luscious Key Lime Pie pictured in the latest issue of Veg News in their 50 Best Vegan Desserts. I thought it was more like a cheesecake than a pie, but you won't hear me complaining.

    Next stop: Ballast Point Brewing, only a couple of blocks away. Their grapefruity Sculpin IPA is pretty popular in Denver, so they were next at the top of my list. I tried the Manta Ray Double IPA (8.5%) with notes of tangerine, melon, and my favorite: pine. Next I shared a Red IPA with my fiancé. After Ballast Point, we took a long walk down the harbor, wandered around a waterfront park and then all the way to the baseball stadium (where the Rockies were playing the Padres) and over to the Stone Brewing tasting room. 

    Late on Saturday morning we rented city bikes and pedaled to the beach, with some minor misadventures along the way. Note to travelers: when renting bikes, check to make sure they have all of their parts! My pedals were missing their bolts, and kept falling off en route, but after many stops to reattach we finally made it to Ocean Beach. 

     We had a cup of coffee, did a little shopping (I got a new bikini) and spent the afternoon in the sun and surf, followed up with veggie rolls at a sushi joint a block from the beach. Then it was back to our Airbnb lodgings (via Lyft this time) to refresh ourselves and change into our semi-formal wear to attend a wedding in Balboa Park. Our friends were married just before sunset, with golden light radiating throughout the garden. 
    On Sunday morning, the Hillcrest Farmers Market was practically right outside our door, and it was huge! Food trucks and handcrafts and all types of exotic local produce. Just imagine - local dates, avocados, pomegranates and grapes! I wanted to buy all the veggies, but settled for some nitro cold brew coffee and a lavender sachet. We tasted peaches and pluots - did you know that pluots are a cross between plums and apricots? Then we wandered off to find a Broncos bar to watch the game.

     We made one last-minute expedition to the beach, took a quick dip and a walk on the pier, then had a final draft at a beachside bar before hopping a Lyft to the airport. San Diego was cool - I never had my ID checked once. Nobody ever mistook us for tourists. Visitors from Denver seem welcome - we share a love for craft beer, organic food, and the Great Outdoors. We even met some Broncos fans.


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  5. Backpacking Beta Test

    Now that summer is here, I'm looking for any chance I can take to go camping. Even if it's only for a night. My boyfriend and I are planning some backpacking trips later this summer, so I'm using our first few casual camps to test out recipes for the adventures to come. 

    Ideally, backpacking foods should be light, especially if you're carrying all your gear in your pack and hiking 8 miles at ever-increasing elevation. Backpacking foods should also be calorie-rich and filling, due to all that energy you just expended climbing up a mountain. Backpacking food should also be compact, because it has to fit into a bear canister.

    Beta Test Menu

     - Lunch - 
    Mac'n'Cheese with Baby Arugula
    - Dinner -
    Beyond Meat Burgers with pickles and arugula, Refried Black Beans with Chipotle and Garlic, Roasted Sweet Potatoes
    - Dessert -
    S'mores
    - Breakfast -
    Oatmeal, Coffee
    - Snacks -
    Popcorn, Miso Soup, Energy Bars


    I managed to fit nearly all my ingredients into the bear canister, but I probably brought twice as much food as we needed. I forgot to pack salt and oil, so we didn't have any popcorn; I wanted some salt for my sweet potato, too. Next time I'll be wiser. The s'mores ingredients and the arugula and the sweet potatoes did not fit, but I might bring a sweet potato on a backpacking trip anyway, to be eaten the first night - they are so good roasted in the coals.

    I absolutely love cooking on a campfire. I brought my cast-iron skillet along for the experiment, since this was a car-camp. I packed it in my backpack with the bear canister just for kicks, and it was heavy indeed! I figured though, that if the roads were washed out and we had to hike to our campsite, I could pack it for at least a mile...or make two trips, because cast iron and campfires just go together so perfectly. 

    As it turned out, we found the prettiest spot that we could drive right up to, in a canyon by a little mountain lake. After a quick hike around the lake, we proceeded to build the best fire pit ever. Ever! It was seriously epic. The site we were staying at probably hadn't been used since last summer; the fire pit was washed full of sand and gravel, and the rocks on one side had been tumbled in by a previous camper to smother the fire. My man took charge of the digging and I went rock hunting and found the perfect curved granite slab for a cooktop. We built a fire underneath it and eventually the slab got hot enough to conduct heat to my enamel pot and my skillet.

    But while we waited, some s'mores.

    We witnessed the most magical sunset from the hillside above the lake, full of colors caught in the clouds of a short spring rainshower. It was truly spectacular. We were so happy that we chose this lakeside campsite.





    After the sun set, the feast began - our very late lunch followed immediately by dinner. First we ate some Daiya mac'n'cheese over baby arugula, topped with chipotle refried beans. Next, flame-broiled Beyond Meat burgers and roasted sweet potatoes. And then s'more s'mores. Even though I froze the burgers before packing them, they cooked up super quickly over an open flame.


    Next morning, I invented the perfect camping breakfast: s'mores oatmeal. How have I never thought of this before? I've eaten plenty of s'mores and plenty of oatmeal for breakfast when camping...I suppose I must've always finished off the s'mores before the oatmeal was ready. It was great fuel for a hike/climb to the top of our canyon for a panoramic vista of the rainy Front Range. 

    Lessons learned from Beta Test:
    - don't forget the salt
    - don't forget the oil
    - bring more water
    - bring tortillas for leftover beans/breakfast burritos
    - baby arugula packs well
    - with dehydrated foods, a little makes a lot
    - s'mores oatmeal is da bomb!!!

     I'm not sure when my next camping trip will be - this one was totally impromptu - but next time I gear up, I promise to share some DIY recipes and prep instructions for awesome vegan backpacking fare.

     xoxo
    R. Cowgirl

     P. S. This camp happened near Red Feather Lakes. I'd love to hear your suggestions for sweet secret campsites in Colorado! Let's go camping. 



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  6. Changing your habits isn't easy, but what if changing your habits could transform your life?

    I recently completed a 10-day yoga challenge on Instagram called #BendintoMay. I've been so stiff and out of practice that I felt too embarrassed to go to a yoga class in real life. I figured this challenge would help me get back in the groove.

    Sometimes I need a good challenge to get motivated, because I fall out of habits easily. I  always begin with the best intentions: to keep my kitchen spotless, practice yoga daily, eat more salads, watch less Netflix...but eventually the stove gets grimy, I haven't even looked at a salad, and the only asana I've been practicing is Netflixasana.

    So I entered the #BendintoMay yoga challenge, and by golly, I completed all ten poses. I tried asanas and variations I've never attempted, and finished up with a successful pincha scorpion! I did a wheel pose on my forearms and wild warrior. I ran out into a thunderstorm with my boyfriend to perform dancer's pose in the rain. It was awesome.


    Now I'm ready for the next challenge (and maybe a yoga studio membership.)

    I've been thinking a lot about Minimalism lately. It's a trending topic, and an attractive concept. Minimalism is about living as rich a life as possible with as few possessions as possible. It's supposed to help you focus on the things that are truly meaningful to you, thus increasing your happiness.

    Do you ever feel like you can never get ahead? I want to travel, I want to write, I want meaningful relationships, but I don't have much time to invest in these pursuits because I work so hard just to get by. This makes me feel discontented, and then I get too stressed out to enjoy even the simple things.

    It sounds counter-intuitive, but I believe that Minimalism will help shift my focus toward abundance. To keep myself motivated, I created a Minimalism Challenge with a different theme for each day of the week. My plan is to practice this method for a month, and by the end of the month, I should have more money in my savings, less junk in my apartment, and more good times to remember. 

    Daily Minimalism Challenge

    Go Analog on Sunday
    Spend Nothing on Monday
    Clean a Room on Tuesday
    Get Outdoors on Wednesday
    Go to Yoga on Thursday
    Lose the Clutter on Friday
    Get Inspired on Saturday

    Sunday: Go Analog

    Turn off your devices. Stay away from the computer, the tv, the phone, etc. All those blue screens and EM waves are stressing you out. Read a book. Spin some vinyl. Take a bath. Knit a sweater. Dig in the garden. Chill with your neighbors in the back yard. Recharge your batteries.

    Monday: Spend Nothing

    Make some coffee and pack a lunch. There's not really anything you need to buy. Save up for next weekend's adventures. Give last weekend's transactions time to settle. Chuck your change in the laundry jar. If you're tempted to make a purchase, transfer that amount to your savings account instead.

    Tuesday: Clean a Room

    Time to get down to the real nitty gritty. Crank up the music, equip the rubber gloves, pick a room and go at it. Scrub the tub. Do the laundry. Make the bed. Mop the floors. Clean stovetops and countertops. Polish the windows and mirrors. Banish the dust and any bad vibes. Sprinkle salt in the corners and burn a sage brush. A clean home will help keep you focused on creative endeavors. 

    Wednesday: Get Outside

    Let the sun shine on you! What better way to get over the mid-week slump than to get outdoors? Enrich your life with the beauty of nature. Go for an exploratory bike ride. Eat lunch in the park. Play tennis. Take off for a quick hike before sunset. Walk barefoot on the grass. Dip your toes in the creek. Climb a tree. Gaze at the stars.

    Thursday: Go to Yoga

    Yoga makes you feel good - stretching and sweating out all those toxins. Feeling strong. Feeling weak. Singing ohm. Savasana. It's been a long week already; you're sore and tired from work, but you need to go anyway. Yoga is one of the best things you can do to take care of your body, and attending class once a week will help you maintain your practice.

    Friday: Lose the Clutter

    Pay the bills. Take out the trash. Recycle old magazines. Organize your junk drawer. Throw away the socks with holes. Donate the shoes that don't fit. Trade clothes at Plato's Closet. List something on Etsy. Sell something on Ebay. Clean out your email inbox. Lose the clutter and lose the worries so you can enjoy the weekend.

    Saturday: Seek Inspiration

    Find that dose of beauty that your soul craves. Go on a date. Visit a museum or the botanic gardens. Go to a concert or a gallery. Try a new brewery or restaurant. Drive up to the mountains. Explore ideas. Write. Make art. Make love. Make dessert. Do something to inspire others.


    That's the plan, Stan. I'll keep you posted on my progress. Follow me on Instagram @rubbercowgirl for daily updates, yoga selfies, and vegan food porn. 
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  8. Oui, Monsieur

    Happy National Grilled Cheese Day! April 12th is the day on which everybody celebrates my favorite 'wich. Yes, I love my peanut butter sandwiches and my avocado-tempeh BLT, and while I am subject to sudden cravings for a tofu bahn mi, good old grilled cheese is still my #1.

    Today I made a vegan take on the grilled-ham-and-cheese, or croque-monsieur. This sandwich first appeared on a Paris café menu in 1910, and I'm sure it was wildly popular. Who doesn't love a grilled cheese sammich? Albertino orders a croque-monsieur in Marcel Proust's 1918 novel, In Search of Lost Time, making this sandwich a part of literary history for all time.

    My "Mister Crunch" has Chao Tomato Cayenne slices, peppered Tofurky and a little radicchio toasted in a cast-iron skillet between two slices of Dave's Killer Bread spread with coconut oil. Bon appetit! This Grilled Cheese was served hot with a bowl of Curried Spinach Soup and an ice-cold Runoff Red IPA by ODell Brewing Co.


    I'm trying the Chao vegan slices by Field Roast for the first time. It's a pretty decent cheese, for a cheese slice. It gets melty. Flavor is all right. It's square cheese, you know? Processed cheese-like substance. Very nostalgic. Sliced cheese + sliced bread = classic American lunchtime.

    Grill me a cheese!

    Still hungry? Here are a few of my cheesiest posts for your enjoyment:


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  9. In celebration of April 5, 2063, the day the Vulcans will contact Earth, I'm rounding up my favorite trekkie posts for y'all to enjoy. Like the visionary Gene Roddenberry, I too look forward to a day in the future when the majority of humans will delight in other life forms. For me, veganism is a major part of fulfilling that vision.

    To quote an old Vulcan proverb: “Logic is the beginning of wisdom, not the end.” 

    Logic was the beginning of my journey to Planet Vegan. It isn't logical to drink the milk of another species. It isn't logical to pollute our planet's fragile atmosphere with methane from the manure of billions of cattle. It simply isn't logical to feed grains and antibiotics to animals raised for the consumption of elite humans while other humans suffer and starve. 

    It is logical to eat a balanced, organic, plant-based diet. It's good for your body. It's good for the planet. It's good for the millions of life forms slaughtered every day for food.

    Are you ready to evolve? Live long and prosper - Go Vegan!

    My Top 5 Vegan Star Trek Recipes

    1: B'Elanna's Grandma's Banana Pancakes

    2: Ensign Ro's Bajoran Hasperat

    3: Dr. Leah Brahms' Fabulous Fungilli

    4: Vulcan Plomik Soup

    5: Cellular Peptide Cake with Mint Frosting


    What are your favorite Star Trek episodes? Do you have any Trekkie food traditions? What were your motivations for going vegan? Questions and comments are always welcome!
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  10. I had lots of leftovers from last night's taco dinner, so today for lunch, I prepared a Tofu Taco Buddha Bowl. 

     My inner Buddha loves tacos. 

    ...and a Buddha Bowl is a great way to eat up your leftovers. If you follow the instructions below, you'll have ingredients for several meals. It's up to you whether or not to make some of the components ahead of time, or make them all at once and save the rest for future tacos and/or bowls...my bowl is so packed that you can't even see the quinoa!

    Tofu Taco Buddha Bowl

    Here's how:

    Bless a bowl.
    Make some quinoa.
    Heat 2 cups of water to a boil. 
    Add 1 cup quinoa, cover, reduce heat and simmer 15 to 20 minutes.
    Remove from heat, fluff with a fork, season with salt and lime, then fluff again.
    While the quinoa steams, prepare the veggies.
    Dice one Roma tomato and one tomatillo.
    Seed and slice one jalapeño in rounds.
    Slice 1/4 of a red bell pepper into thin strips.
    Wash one leaf of lacinato kale and one leaf of green kale.
    Shred the kale into thin strips; steam or blanch if desired.
    Drain a block of tofu, then slice it into twelve sticks.
    In a shallow dish, combine panko crumbs with salt, cumin, garlic powder, and paprika.
    Dredge the tofu sticks in the panko breading.
    Heat some coconut oil in a skillet over medium flame. 
    Fry the breaded tofu sticks until golden on all sides.
    Remove the fried tofu to the breading dish.
    Open a can of black beans, rinse, and drain, or...
    Warm the beans up with some cumin and blackstrap molasses in the hot skillet.
    Heap some quinoa into your bowl.
    Top the quinoa with fried tofu, kale, black beans, tomato, tomatillo, jalapeño, and bell pepper.
    Garnish with sliced avocado and a squeeze of lime.
    ¡Provecho!


    Some cilantro and some sweet corn would really take this dish to the next level...summer is coming soon. But wishing for sweet corn was a gentle reminder from my inner Buddha that it's springtime right now! I should and stop typing and get out into the park to smell the cherry blossoms.

    xoxo
    R. Cowgirl


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