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Welcome to my vegan blog!!

Why Vegan?

Four years ago, my husband and I adopted a whole food plant-based diet. At the time it was solely for health reasons but It quickly became a lifestyle choice that felt spiritual in the knowing

that our food choices came without suffering of sentient beings.

More over, we were making a profound planetary difference every time we sat down to eat.

A Deeper Connection
Becoming vegan provided me with a massive shift - mentally, emotionally, physically and spiritually.

Within weeks I felt more energized, less inflammation (I'm jogging again!) and a strengthened immune system.  

Moreover, my reverence for all living beings has grown exponentially.  

I'm more AWAKE to the incredible miracle of nature and all she provides in abundance. 

"What do you eat?"  
I get asked this all the time and it's honestly one of my favorite questions to answer. So….

Let's start cooking!

This recipe is inspired by Minimalist Baker (see website link below).

It's healthy, easy, light and the kids even love it.

If tofu isn't your thing, try it with a scrambled egg 

- add a whisked raw egg after veggies are almost cooked -step #9, stir until eggs are firm then contnue to step #9.

Vegan Fried Rice


  • 1 cup extra-firm tofu* (8 ounces yields ~1 cup)

  • 1 cup long- or short-grain brown rice*(rinsed thoroughly in a fine mesh strainer)

  • 4 cloves garlic (minced)

  • 1/2 cup peas

  • 1/2 cup carrots (finely diced)​

  • 1 cup chopped green onion

  • 1 tsp white sesame seeds



  • 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)

  • 1 Tbsp almond butter (optional)

  • 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup

  • 1 clove garlic (minced)

  • 1-2 tsp chili garlic sauce


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly grease with non-stick spray).

  2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

  3. Dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes until edges turn golden brown and texture is firm.  Set aside.

  4. While the tofu bakes prepare rice as directed on the stove or in a rice maker.

  5. Prepare sauce by whisking together all sauce ingredients in a medium-size mixing bowl. 

  6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

  7. Heat a large wok or cast iron skillet over medium heat. Once hot,  place the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides.

  8. To the still hot pan add garlic, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.

  9. Add cooked rice, tofu, green onions and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.

  10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Sprinkle with sesame seeds. 

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