Growing up I always loved family barbeques. There was always something special about cooking and eating outside, surrounded by happy people. I always loved the taste of barbeque sauce and wanted to create a Korean option using tofu.
This BBQ Korean Tofu is great by itself, or as a topping for rice, noodles, spaghetti squash, or cauliflower mash. It is also a delicious option to toss in a salad or to simply eat straight out to the pan!
Not quite sure where I came up with this particular recipe other than I had some green beans in the refrigerator that I needed to use up!
The Cauliflower Mash is so yummy with less starch and calories than potatoes.
If you do not have any gin on hand, you can use vodka. Remember to cook at least 10 minutes to help eliminate the alcohol content.
Italian Wedding Soup, or Chicken Soup with Escarole, is a staple for all holidays celebrated in an Italian household. Whether it is Christmas dinner or any day that ended in the letter “y”, chicken soup with escarole was practically always on the menu.
I have not had this traditional soup for 15+ years and I am happy to share with you, my vegan recipe. I decided to call it Chicken-less Soup for the Souls because of the chickens saved in making this variety.
There are numerous options to use in place of the chicken, including Edward & Sons Not-Chick’n Bouillon Cubes or Better Than Bouillon No Chicken Base. I also recommend the new Vegan Chicken-Less Seasoning Salt from Trader Joe’s. It is a delicious blend of sea salt, onion powder, Spices, Turmeric and Garlic Powder. I use it to season the tofu after frying it and before adding to the soup.