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big fan of people, planet, and good food all plant-based 🌱 recipes on my website & substack ⤵︎ 💌 •••
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Recent posts
Smoked tofu & sautéed zucchini sandwich
…with a creamy homemade pesto and quick pickled onions, the sandwich of the summer (pretty sure I say this every time, but this time I mean it) 🧚♀️
INGREDIENTS
1 tbsp + 1 tsp olive oil
1 tsp soy sauce
1/2 tsp maple syrup
1/2 tsp smoked paprika
1/2 tsp garlic powder
150-200g extra-firm tofu
3 cloves of garlic
1 zucchini
Pinch of salt
1 tomato
Handful of fresh arugula
Quick pickled onions (optional)
Fresh bread
HOMEMADE PESTO
Large handful of fresh basil leaves
2 kale leaves
1-2 cloves of garlic
2 tbsp nutritional yeast
1/2 lemon (or 1 1/2 tbsp lemon juice)
Pinch of salt
Olive oil
INSTRUCTIONS
1. Preheat oven to 375F (skip if using air fryer or pan frying, see notes).
2. Thinly slice tofu into about 6-8 strips (3-4 per sandwich). To a shallow bowl, mix together 1 tbsp olive oil, soy sauce, maple syrup, smoked paprika and garlic powder. Add the tofu slices to a lined baking sheet, then brush the marinade over. Roast for 15-18 minutes, flipping halfway.
3. While that’s roasting, slice your zucchini and mince garlic cloves. Sauté the zucchini with 1 tsp olive oil over low-medium heat for a few minutes before adding garlic cloves. Continue stirring frequently, then remove from heat once softened.
4. Prepare the pesto by adding basil, kale, garlic cloves, nutritional yeast, lemon juice, salt and olive oil. Add oil in small amounts until you get the desired consistency for the pesto.
5. Slice the tomato.
6. Add pesto to both sides of your bread slices. Load the sandwich with the tofu, tomato, sauteed zucchini, arugula and pickled onions.
7. For a crispy sandwich, fry both sides on medium heat with some plant-based butter or olive oil until crispy. Enjoy!
NOTES
*If using an air fryer, I recommend air frying at 400F for about 15-18 minutes, flipping the tofu slices halfway.
*You could also pan fry the tofu in a non-stick pan.
*To make quick pickled onions, thinly slice red onion then add it to a shallow bowl and toss with lemon juice/vinegar and a pinch of salt.
07 Aug 2025
Crispy tofu wrap with coleslaw (and a side of late-stage capitalist h*ll) 😣
Grab the ingredients list below, or the full recipe by commenting “recipe” 🫶🏼
INGREDIENTS (for 2)
300-350g extra-firm tofu
1 1/2 tbsp olive oil
1 tbsp soy sauce
2 tsp maple syrup
1/2 tsp paprika
1/2 tsp garlic powder
1 1/2-2 cups cornflakes
1 cup shredded red cabbage
1 1/2 cups shredded green cabbage
1 medium carrot
Fresh cilantro
1 1/2 lemons (or about 2-3 tbsp lemon juice)
Pinch of salt
2 pita wraps
CREAMY DILL SAUCE
Handful of fresh dill
Handful of fresh cilantro
1/3 cup roasted unsalted cashews
2 tbsp nutritional yeast
2 cloves of garlic
1 lime (or 1 tbsp lime juice)
Pinch of salt
1/3 cup water
15 Apr 2026
WHO’S HUNGRY⁉️
Comment “hungry” and imma send the recipe right to your dms ✨
Oil companies right now and the governments that protect them are accumulating enormous profits amidst a humanitarian crisis. In Canada alone, they’ve generated more than $90 billion in windfall profits from the war (that’s literally money taken from the pockets of Canadians—we’re being gouged by greed).
Grab the ingredients here for this one-pot pearl couscous
INGREDIENTS
1 tbsp olive oil
1 onion
1 zucchini
3-4 cloves of garlic
1 cup dried pearl couscous
3 1/2 cups water or veggie broth
1 1/2 cups cooked chickpeas
3/4 cup sliced sundried tomatoes
1 cup chopped spinach
1/2 cup chopped cilantro
1/2 cup of light or full-fat coconut milk
2 tbsp nutritional yeast
1/2 tsp salt (+ more to taste)
Full recipe on my website, love yall 🫶🏼
09 Apr 2026
sunday morning brunch, vegan edition 🥐
recipes!!
✨cinnamon rolls by @schoolnightvegan
for the icing I blended cashews, maple syrup, lemon juice, icing sugar and water!
✨croissants by @sarahsvegankitchen_
✨gf pumpkin loaf by @theloopywhisk
(skipped on the vegan cream cheese icing)
✨homemade pumpkin pie syrup with pumpkin purée, brown sugar, maple syrup, water, cinnamon, ground ginger and nutmeg
06 Nov 2026
If you’re thinking about eating less meat, and more plants…
This one’s for you 🫶🏼
PS: comment “recipes” and I’ll send you the link to my post with all of the individual recipes (it’s on substack & they’re all free for you!)
Today is World Vegan Day, and I wanted to share my story after almost 6 years of eating plants. What I’ve learned is that a plant-based diet is not one of restriction. In fact, the best food I’ve ever eaten has probably been in the last 6 years.
And if you’re looking for a sign to introduce more plants into your diet, this is it. You’ve found it.
In order from the video:
✨quick sticky soy & sesame tofu
✨shredded tofu crispy tacos
✨miso mushroom butter beans
✨roasted chickpea & kale wraps
✨sundried tomato & mushroom beans
✨one-pot chickpea pearl couscous
✨crispy miso & sesame tofu
✨homemade focaccia tofu sandwich
✨whipped tofu with roasted chickpea & pesto
01 Nov 2026
Roasted red pepper, gnocchi & bean soup (a one-pot weeknight wonder) 🙂↕️
Comment “soup” and I’ll send it right to your dms!
INGREDIENTS (6-8)
1 large onion
2 medium-large carrots
1 red pepper
Half pint of cherry tomatoes
4-5 cloves of garlic
1 tbsp olive oil
1/2 tbsp Italian seasoning
1 tsp salt (& more to taste)
1-2 heaping tbsp harissa paste (optional)
4 1/2-5 cups vegetable stock
1 can cannellini beans (540mL, 19oz)
500g uncooked gnocchi (gf if needed)
1/2 cup chopped sundried tomatoes
2-3 cups greens (spinach, kale, arugula)
1/2 cup fresh basil
BLENDED RED PEPPER SAUCE
3/4 cup of the sautéed veggies
2 jarred roasted red peppers
1/3 cup roasted unsalted cashews
2 tbsp nutritional yeast
1-1 1/2 cups water or veggie broth
27 Oct 2026
Who hungry?! Pumpkin, sage & white bean pasta
Comment “hungry” and you’ll get the recipe right in your dms 😌
INGREDIENTS (for 2-3)
2-3 tbsp olive oil for frying
1 shallot
4 cloves of garlic
Few sprigs of fresh thyme
Few leaves of fresh sage
1 heaping tbsp tomato paste
1 tsp Italian seasoning
Salt and pepper
Red pepper flakes
220g dry pasta (I used orecchiette)
3/4 cup cooked cannellini beans
Vegan parmesan cheese (optional)
Breadcrumbs (optional)
PUMPKIN SAUCE
3/4 cup canned pure pumpkin
3 tbsp roasted unsalted cashews
50g (about 1/8 of a block) firm tofu
2 tbsp nutritional yeast
Pinch of salt
1 cup water or veggie broth
‘CHEESE’ (to top, optional)
1/3 cup unsweetened soy milk
1 tsp olive oil
1/2 tsp garlic powder
1 tbsp nutritional yeast
1 tsp tapioca starch
Pinch of salt
23 Oct 2026
One-pot sweet potato lentil coconut curry
Comment “lentils” and you’ll get the full recipe sent right to your dms 🙂↕️❤️🔥
INGREDIENTS (for 2, you can easily double for 4-5!)
1 small-medium onion
1 tbsp olive oil for frying
3 cloves of garlic
1 tsp curry powder
1/2 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp turmeric powder
Pinch of salt and pepper
Red pepper flakes
1 tbsp tomato paste
Handful of cremini mushrooms
1 bell pepper
1 large or 2 small-medium sweet potatoes
1 cup dried red lentils (540mL, 19 fl oz)
2 1/2 cups vegetable broth
1/2 cup coconut milk (light or full-fat)
1-2 cups kale or spinach
1/4 cup chopped cilantro
Rice or naan to serve (dairy-free naan recipe on my website, use the search bar!!)
17 Oct 2026
The 7 tofu recipes that will seriously change your life 🙂↕️❤️🔥
Comment “tofu” and you’ll get them all right to your DMs!
In order:
✨crispy tofu with a miso tahini sauce
✨shredded tofu crispy tacos with cilantro lime sauce
✨classic roast with tofu, crispy potatoes and roasted veg
✨sticky soy & sesame tofu
✨roasted tofu sandwich on homemade focaccia
✨whipped tofu with roasted chickpeas
✨tofu & veggie skewers with miso marinade
11 Oct 2026
Sticky tofu with a soy, sesame, maple & ginger sauce 🤤
Comment “tofu” and it’ll get sent right to your dms!
INGREDIENTS (for 2)
150g rice
1 block extra-firm tofu (about 350g)
1 tbsp olive oil, plus more for frying
1 1/2 tbsp soy sauce (or tamari for gf)
1 1/2 tbsp cornstarch
1 cup shredded red cabbage
Lime/lemon juice
Pinch of salt
Sesame seeds
Fresh cilantro
STICKY SAUCE
3 tbsp soy sauce (or tamari for gf)
2 tbsp maple syrup
1 tbsp sesame oil
1 tbsp rice vinegar
1-inch piece of fresh ginger (about 1/2 tsp powdered ginger)
2 cloves of garlic
1/2 tbsp cornstarch
2-3 tbsp water
NOTE
This sticky sauce is quite salty due to the soy sauce. If you are sensitive to salty foods, I would recommend using 2 tbsp of soy sauce in the sauce (as opposed to 3) and adding 1-2 extra tbsp of water. You could also swap for a low-sodium soy sauce.
06 Oct 2026
Classic sunday roast, with tofu (and crispy roasted potatoes, roasted Brussels sprouts, carrots and parsnips, and the BEST leek & mushroom gravy)
Comment “tofu” and you’ll get the full recipe in your dms!! 💛
INGREDIENTS (serves 2, or 3 if less hungry)
1 block of extra-firm tofu (about 300-400g)
1 tbsp olive oil
1 1/2 tbsp soy sauce
1 tbsp maple syrup or agave
3 cloves of garlic
ROASTED VEGGIES
2 medium yellow potatoes
Handful of cremini mushrooms (about 6-8)
1 tbsp cornstarch
Brussels sprouts (around 15-20)
1 parsnip
1 large carrot (or 2 small-medium carrots)
Fresh rosemary and/or thyme
1 tsp garlic powder
1 tsp dried herbs (I use an Italian blend with oregano, marjoram, thyme)
Salt & pepper
Olive oil
MUSHROOM & LEEK GRAVY
1/2 leek
Handful of cremini mushrooms (about 6-8)
3 cloves of garlic
1 tsp dried herbs (I use an Italian blend with oregano, marjoram, thyme)
Olive oil
1 1/2 tbsp all-purpose flour
2 cups vegetable broth
Pinch of salt
ROSEMARY BUTTER (optional)
1-2 tbsp plant-based butter
Fresh rosemary
Flaky salt
01 Oct 2026
Gnocchi, white bean & sundried tomato soup ❤️🔥
Comment “soup” and you’ll get the full recipe sent to your DMs!
INGREDIENTS
1 large onion
2 medium-large carrots
3-4 celery stalks
4-5 cloves of garlic
1 tbsp olive oil
1/2 tbsp Italian seasoning
Salt and pepper
5 cups vegetable stock
1 can cannellini beans (540 mL, 19 fl oz)
500g uncooked gnocchi (gluten-free if needed)
1/2 cup chopped sundried tomatoes
2-3 cups greens (spinach, kale, arugula)
1/2-3/4 cup fresh cilantro
3/4 cup light or full-fat canned coconut milk
26 Sep 2026
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