Gochujang Glazed Tofu Bowl

This Gochujang Glazed Tofu Bowl might just convert even those most opposed into tofu lovers! Gochujang and agave give this dish a tasty, sweet heat that hits the spot.



Glazed Tofu

  • 1 pound extra firm tofu
  • 2 tablespoons gochujang paste
  • 2 tablespoons tamari
  • 2 tablespoons olive oil
  • 1 tablespoon agave nectar
  • 2 large garlic cloves, minced
  • ¼ teaspoon ground black pepper

Vegetable Mix

  • 1 cup shredded Chinese cabbage
  • 2 large radishes, thinly sliced
  • ½ cup cucumber slices
  • ¼ cup julienned red onions
  • 6 springs fresh cilantro, chopped


  • 2 tablespoons lime juice
  • 2 tablespoons cane sugar
  • 1 tablespoon fish sauce (optional)
  • 1 large garlic clove, minced
  • 2 cups cooked basmati rice
  • ¼ cup roasted, salted peanuts, chopped

Potato and Chard Quiche

Get your brunch on! This recipe combines eggs, sour cream, parmesan and seasonal veggies to make the perfect, creamy quiche.



  • 9″ prepared pie crust
  • 10 ounces red potatoes, halved and sliced
  • 1 small leek, halved and thinly sliced
  • 1 small bunch chard, stemmed and chopped
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • 5 large eggs
  • ¼ cup sour cream
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup parmesan cheese


  1. Place potatoes in a small saucepan and cover with water. Bring to a gentle simmer and cook until tender. Drain and set aside to cool.
  2. In a saute pan, heat olive oil over medium heat. Saute leeks and thyme until tender. Add chard and saute until wilted, about 5 minutes.
  3. In a mixing bowl, combine eggs, sour cream, salt, and pepper until smooth.
  4. Layer chard mixture and potatoes evenly in the bottom of crust, pour over egg mixture and sprinkle with cheese.
  5. Bake for 30-35 minutes or until edges are golden and center is set.

White Pizza

Dairy-free pizza does exist and it’s delicious! Follow this recipe from Califia Farms and satisfy your pizza cravings.



  • 1 ½ cups soaked cashews
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons nutritional yeast
  • 2 cups Califia Farms Oatmilk
  • 1 tablespoon olive oil
  • 1 pound pizza dough
  • 8 ounces plant-based mozzarella, torn up
  • 1 teaspoon chili flakes (optional)
  • Basil, for garnish


  1. Preheat your oven to 400 degrees.
  2. Begin by making your cashew sauce. Place cashews, garlic powder, salt, pepper, nutritional yeast and Califia Farms Oatmilk in a blender until creamy and smooth. Set aside.
  3. Oil your pizza dough on an oiled sheet tray or cast iron pan.
  4. Layer on your cashew sauce, mozzarella and top with chili flakes.
  5. Bake in the oven for 35-40 minutes until the cheese in melted and dough is cooked throughout.
  6. Remove from the oven, slice and top with fresh basil.

Guacamole with Apple Cider Vinegar

Be bold and add an extra zing to your guacamole with Bragg’s famous ACV!


  • 3 large, ripe avocados, pitted and peeled
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • 1 clove garlic, minced
  • 1 ½ teaspoons Bragg Apple Cider Vinegar
  • Zest and juice of 1 lime, plus more to taste
  • ¼ cup diced red onion
  • 1 large roma tomato, cored and chopped
  • 2-3 tablespoons diced jalapeno
  • ¼ cup chopped cilantro


  1. In a medium mixing bowl, use a fork or a potato masher to mash the avocados to desired consistency.
  2. Stir in salt, cumin, garlic, apple cider vinegar, lime zest and lime juice.
  3. Fold in red onion, tomato, jalapeno and cilantro.
  4. Taste and adjust seasoning, adding more salt and/or lime juice if desired.

Natural Dyed Eggs

Welcome a little festivity into your home and celebrate the colors of spring by dyeing eggs with ingredients found right in your kitchen.


  • 1 quart water
  • 2 tablespoons white vinegar
  • Hard boiled eggs

Coloring agents

  • For pink eggs: 2 medium beets, shredded or 2 tablespoons beet powder
  • For blue eggs: ½ small red cabbage
  • For orange eggs: 4 yellow onion skins
  • For yellow eggs: 2 tablespoons ground turmeric


  1. Place water and one natural coloring agent into a 2-quart pot and bring to a boil. Reduce heat and simmer for 15-30 minutes. Cool mixture and strain each mixture into a separate bowl using a fine sieve. Stir in vinegar.
  2. Place hard boiled eggs into respective dyes for 20 minutes, longer for deeper color.

Peppermint Hot Cocoa

Enjoy your favorite tea in a new, equally cozy way with this recipe for Peppermint Hot Cocoa from Traditional Medicinals. Just in time for St. Paddy’s Day! 

  • 15 min
  • Makes 2 large cups


  • 2 cups boiling water
  • 2 Traditional Medicinals Peppermint tea bags
  • 4 ounces very dark chocolate, broken up into pieces (70% cocoa or higher)
  • ¼ cup heavy cream
  • 1 tablespoon raw honey
  • Whipped cream, for serving


  1. Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.
  2. Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.
  3. In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.
  4. Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil.
  5. Pour into two mugs, top with whipped cream, and enjoy!

Vegan Crispy Bars

Chewy and chocolatey, these Vegan Crispy Bars will delight the whole family—whether or not they’re vegan. Melt the peanut butter, syrups, and vanilla together over medium/low heat and pour over rice cereal. Press into a pan and top with silky, melted chocolate. Finish with shredded coconut and you’ll have a treat as good as grandma’s in no time. The most difficult part is waiting until they’ve cooled to dig in! 

  • Vegan, Gluten-Free
  • 1hr 20 min
  • Serves 6-8


  • 1 cup smooth peanut butter, unsalted
  • 2/3 cup brown rice syrup
  • 1/3 cup maple syrup
  • 1 ½ teaspoon vanilla extract
  • 5 cups rice cereal 1 ½ cups vegan bittersweet chocolate chips 1 tablespoon neutral oil 3 tablespoons shredded coconut


  1. In a 6-quart pot, melt together peanut butter, syrups, and vanilla on medium low heat. Stir in cereal.
  2. Spread mixture in a parchment lined 9″ by 9″ pan and press down flat.
  3. Melt chocolate with oil and spread over bars. Sprinkle with coconut and chill until set, about 1 hour.

Mulligan Stew

Bring all the best ingredients together in one, steamy pot with this Mulligan Stew! Often thought of as a St. Paddy’s Day entrée, Mulligan Stew was meant for improvising, so throw whatever you’ve got in the pot with the brisket, potatoes and green beans. With such great foundational flavors coming from the garlic, bay leaves, onions, and thyme, you can’t go wrong! This recipe features a bit of stout beer, if you have it, to really up the Irish ante. 

  • 3 hrs
  • Serves 4
  • Dairy-free


  • 2 pounds brisket, cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon tomato paste
  • 4 cups chicken or beef stock
  • 1 cup stout beer
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 medium carrots, peeled & cut into 1 inch pieces ¾ pound Yukon gold potatoes, cut into 1 inch pieces ¼ pound green beans, cut into 1 inch pieces


  1. In a 6-quart stockpot, heat oil over medium heat. Add brisket and brown on all sides. Remove from pan and set aside.
  2. Add onion and saute until tender, adding more oil as needed. Stir in tomato paste and garlic; cook for an additional minute.
  3. Add stock, stout, bay leaf, thyme, salt, and pepper. Return brisket to the pot and bring to a simmer, cover, and reduce heat to low; continue to cook for 1 ½hours.Add potatoes and carrots; cook for an additional hour.
  4. Add in green beans in the last 30 minutes of cooking. When brisket is fork tender, remove bay leaf. Adjust seasoning to taste and serve.


All-Purpose Citrus Spray Cleaner

Spring is coming and it’s time to throw open the windows and let out that stale winter air. As you start gathering your supplies and getting down to spring cleaning, reach for this more sustainable alternative to harsh chemicals. You may just have these ingredients at home already! This recipe utilizes citrus scraps, imparting their fragrant oils to the solution’s antimicrobial, vinegar base. So, start saving the peels from whatever citrus fruit you may be munching on and bring some freshness to your home! 

Makes 5 Cups

To Use: Shake bottle gently and spray onto surfaces. 


  • 1 cup white vinegar
  • Citrus peel from 4 oranges
  • 4 cups water
  • 15 drops lemon essential oil


  1. Place citrus peel and vinegar in a glass jar, close and allow to infuse for two weeks.
  2. Strain vinegar and discard citrus peel.
  3. Combine infused vinegar with water, castile soap and essential oil.
  4. Store finished cleaner in spray bottles.


Oatmeal Bake

We love the versatility this Oatmeal Bake offers! Make it for the family brunch one weekend or portion it out for an easily reheated breakfast throughout the week. Serve it with your favorite yogurt dolloped on top, a splash of cream or with a fruit compote to jazz it up however you like best! Think of this recipe as the perfect canvas for a healthy, wintry breakfast creation. 

  • Gluten Free
  • 50 Min
  • Serves 4-6


  • 2 1/4 cups whole milk
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups old-fashioned oats (gluten-free)
  • 3/4 cup sliced almonds
  • 1/2 cup pecan halves


  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together milk, honey, egg, vanilla, cinnamon, nutmeg and salt. Allow mixture to stand for 10 minutes.
  3. Stir in melted butter until incorporated. Stir in oats then set aside for 20 minutes to allow oats to absorb some of the milk.
  4. Place mixture in an oven-safe baking dish and sprinkle on nuts.
  5. Bake for 35 minutes or until center is set and top is golden.
  6. Serve warm with fresh seasonal fruit and a drizzle of honey.

French Onion & Mushroom Soup  

Get out your best kitchen knife and start slicing onions because French Onion & Mushroom Soup is on the menu tonight! Indulge in savory, soupy flavors that will warm you from the inside out with this delicious twist on a classic recipe. Chop, chop, chop those onions and get them nice and caramelized before adding the cremini mushrooms to the pot. Simmer all the ingredients together and then add the finishing touch—you know, the crusty, cheesy bread topping broiled to bubbly perfection. Voilà! A cup of soup fit for a king! 

  • Vegetarian
  • 60 Min
  • Serves 6


  • 6 tablespoons unsalted butter
  • 2 1/2 pounds large yellow onions, julienned
  • 1/2 cup dry white wine or dry vermouth
  • 3 large garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon honey
  • 6-8 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1/2 heavy cream
  • 1 1/2 teaspoons of salt
  • 1 teaspoon ground black pepper
  • 1 baguette, sliced
  • 12 ounces Gruyere, grated


  1. Melt butter in a 6 quart stock pot over medium heat. Add onions, and honey, and cook, stirring frequently until caramelized, approximately 40 minutes. As the onions reduce, reduce heat as needed to prevent burning.
  2. Stir in mushrooms and garlic, cook for 5-8 minutes. Deglaze with white wine.
  3. Add broth, thyme, Worcestershire sauce, cream, salt and pepper. Bring to a gentle simmer and cook for 5-10 minutes.
  4. Portion soup into oven-safe individual soup bowls. Place filled bowls on a baking sheet. Top with baguette slices and cheese. Broil for 3 minutes on high until cheese is bubbling and golden brown.


Miso Soup with Silken Tofu

Although it comes together simply, you’ll be wowed with the complex depth of flavor created in this soup! Kombu is a sea kelp native to Japan. It adds umami and rich nutrients to this dish. Garnish this brothy goodness with green onions, sesame seeds, and red pepper flakes for even more punch. This recipe would make an easy and delicious lunch or pair well with a more substantial dinner; whatever you’re in the mood for!


  • 6 cups water
  • 2 pieces kombu sea vegetable, rinsed
  • 4 baby bok choi, quartered
  • 1/3 cup miso paste
  • 1 pound extra firm silken tofu, sliced
  • 4 green onions, sliced
  • 1 tablespoon toasted sesame oil


  1. In a 2 quart stock pot, add water and kombu. Bring to a simmer over medium heat and cook for 10 minutes. Discard kombu.
  2. Add bok choi and cook until tender, about 5 minutes.
  3. In a small bowl, whisk together miso and a half cup of the hot liquid then add back to stock pot. Remove from heat.
  4. To serve, portion soup into bowls and add silken tofu. Garnish with green onions and toasted sesame oil.

Detox Citrus Salad

In wintertime, we relish those tart notes of the citrus that comes into season! Indulge in those great flavors as either a side to a fabulous meal or a wholesome stand-alone dish with this Detox Citrus Salad. This recipe is truly a feast for the senses with creamy avocado, crunchy onions and walnuts and juicy citrus. Soak in the detoxifying powers of not only the fruit but also the apple cider vinegar in the dressing and enjoy this refreshing winter salad.


  • 1 small red leaf or bibb lettuce
  • 3 mandarin oranges, peeled and segmented
  • 1 red grapefruit, peeled and segmented
  • 1 ripe avocado sliced
  • 1/2 small red onion, julienned
  • 1/3 cup walnuts, coarsely chopped


  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon agave nectar
  • 1/2 teaspoon dijon mustard
  • Pinch of salt and ground black pepper


  1. Tear lettuce into bite-size pieces and arrange on serving plates with mandarin oranges, grapefruit and avocado.
  2. Sprinkle on red onion and chopped walnuts.
  3. Whisk together dressing ingredients and drizzle over salad, serve promptly.


Easy Rustic Bolognese

This easy Bolognese gets traditional Italian flavors on your table quickly for a delicious weeknight staple that’s elegant enough for entertaining.


  • 1 tablespoon butter
  • 4oz chopped pancetta (3/4 cup)
  • 1 lb ground beef
  • 1 cup finely diced onion (1 medium)
  • 1/2 cup finely diced carrots (2 medium)
  • 1/2 cup finely diced celery (2 medium stalks)
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup of dry red wine
  • 1 jar (25.5 oz) Muir Glen Organic Italian Herb pasta sauce
  • 1/2 cup heavy whipping cream
  • 1 lb tagliatelle or fettuccine pasta, cooked and drained as directed on package
  • 1/4 cup thinly sliced fresh basil leaves, if desired


  1. In 5-quart Dutch oven, melt butter over medium heat. Add pancetta; cook 4-6 minutes stirring frequently, until crisp.  Using slotted spoon, transfer pancetta to large bowl. Remove half of the pancetta to small bowl and set aside. Add beef to Dutch oven; increase heat to medium. Cook 7-9 minutes, stirring occasionally, until beef is browned. With slotted spoon, transfer cooked beef to large bowl with pancetta.
  2. Add onion, carrots and celery to Dutch oven. Cook 5-7 minutes, stirring frequently, until brown. Return beef mixture to skillet; stir in garlic and pepper flakes. Add red wine; cook 1-2 minutes or until liquid is absorbed.
  3. Stir in pasta sauce and whipping cream; heat to simmering. Reduce heat to low; simmer uncovered 5 minutes to combine flavors. Toss with cooked pasta; top with reserved pancetta and the basil.

Holiday Relief Massage Blend

Take a quick break this holiday season for a self-care massage! Using aromas of the season, this blend of essential oils is the perfect pick-me-up after a long day.


  • 2 tablespoons (1 fl oz) carrier oil of choice
  • 6 drops peppermint essential oil
  • 4 drops orange essential oil
  • 3 drops ginger essential oil
  • 2 drops cypress essential oil


  1. In your clean, empty glass container, pour in the carrier oil of choice (such as jojoba or sweet almond)
  2. Add in your essential oils
  3. Tightly adhere lid and swirl ingredients together
  4. Before each use, shake bottle well. Drop oil blend on any sore areas needing attention, and massage area as desired

Cinnamon Apple Monkey Bread

We are loving this twist on a classic recipe, Monkey Bread! Replace biscuits with cinnamon rolls and you have a whole new flavor dimension. This recipe combines apples, spices, and sweet cinnamon rolls to create a warm and beautiful dish you can serve to your family and guests!


  • 2 large or 3 small apples
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 2 packages Immaculate Baking Cinnamon Roll dough
  • 1/2 cup brown sugar
  • 1 stick butter
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg


  1. Add apples, lemon juice and water to a small saucepan. Bring to a boil and then reduce to a simmer and cover. Simmer for 10 minutes and then remove the top. Continue to simmer and mash with a fork until water has evaporated and apples are mashed (about 5 more minutes). Add brown sugar, butter, and a sprinkle of cinnamon and nutmeg and continue cooking over low heat until butter has completely melted. Preheat oven to 350°F. Spray a bundt pan with cooking spray. Open cinnamon rolls according to package instructions. Cut each roll into 6 pieces.
  2. Combine granulated sugar, the rest of the cinnamon and nutmeg in a plastic bag. Toss cinnamon pieces into the bag with sugar until evenly coated (you may need to do in 2 batches).
  3. Add half of the cinnamon rolls to the bundt pan. Pour half of the apple compote mixture over the cinnamon roll pieces. Add the remaining cinnamon roll pieces and another layer of apple compote on top.
  4. Bake for 40-50 minutes until top pieces are nicely browned and center feels set. (You may want to place a cookie sheet on the lower oven rack in case there is any spill-over while baking.) Cool for 5 minutes and then invert on to a serving plate. Drizzle with icing and enjoy!

Grain-Free Almond Cake

A piece of cake — Not only is this recipe that simple, you’ll also be left with one! It’s easy to make this grain free dessert look elegant; add a dusting of powdered sugar and top with sliced almonds for a dainty finish. This cake is so light you’ll find it the perfect addition to any meal: breakfast, lunch or dinner.

  • Grain Free
  • Gluten Free
  • 45 min
  • Serves 4


  • 11 1/2 cups of finely ground almond flour
  • 1/4 cup tapioca flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1/4 cup cane sugar*
  • 1/4 cup sunflower oil
  • 1 teaspoon almond extract
  • 1/3 cup sliced almonds

* Substitute coconut flour for tapioca flour for a low carb option.
* Substitute a keto friendly sweetener for cane sugar for a low carb option.


  1. Preheat oven to 350°F.
  2. Grease an eight-inch round cake pan and line with parchment paper.
  3. Whisk together dry ingredients in a bowl and set aside.
  4. In a separate bowl, combine eggs, oil and almond extract.
  5. Combine the two bowl’s ingredients and stir until well combined.
  6. Pour batter into prepared pan and sprinkle on sliced almonds.
  7. Bake for 22-25 minutes. Let cake cool for 10 minutes before removing from pan.

Butternut Squash Pasta with Sage and Pumpkin

For a simple dinner that feels fancy, embrace the flavors of fall with this elegant pasta!

  • Vegan
  • Gluten Free
  • Serves 4


  • 1/2 cup organic pumpkin seeds
  • 1/2 cup olive oil
  • 1/2 cup fresh sage leaves
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 2 teaspoon smoked paprika
  • 1 1/2 pound peeled and cubed butternut squash (about 4 cups)
  • 3 cups vegetable broth
  • 1/2 cup Bob’s Red Mill® Nutritional Yeast
  • Salt and Pepper
  • 1 pound gluten free linguine pasta


  1. In a large pot, toast pumpkin seeds over medium heat. Remove and set aside. In the same pot, bring olive oil to a simmering heat and fry the sage leaves for 2-3 minutes, until a bit darker and crispy. Remove and pat off excess oil with cloth.
  2. For sauce, add shallots to oil and saute for 2-3 minutes. Add garlic and cook additional 2 minutes. Add tomato paste and paprika and cook for 3-4 minutes, stirring continuously.
  3. Add squash and vegetable broth to pot. Bring to a boil, then return to a simmer. Cover and cook for 30 minutes, until squash is fork tender.
  4. Meanwhile, in another pot, cook the pasta until al dente according to directions. Reserve 1 cup of pasta water to thin the sauce as needed.
  5. Add the blender and blend sauce smooth. Stir in nutritional yeast and season to taste. Combine pasta and sauce. Thin with reserved pasta water if needed. Garnish with fried sage and toasted pumpkin seeds.

Superfood Stuffing

This superfood stuffing bursts with wholesome ingredients, in addition to that traditional stuffing taste that you already love.

  • Serves 8
  • 2 Hrs


  • 1 loaf (1 pound) sprouted bread*
  • 6 tablespoons Dr. Bronner’s Regenerative Organic Coconut Oil
  • 2 large sweet yellow onions, minced
  • 4 celery stalks, minced
  • 2 tablespoons (packed) minced fresh thyme
  • 2 1/3 cups of vegetable stock
  • 1/3 cup dried goji berries
  • 2/3 cup hemp seeds
  • 1/2 teaspoon of salt
  • 1/2 teaspoon pepper

*Gluten-free bread may be substituted if desired.


  1. Preheat oven to 300°F. Tear bread into 1/2-inch to 1-inch pieces, and spread onto a baking sheet. Bake 1 hour, tossing once or twice midway through, until bread is golden and toasted. Remove bread from the oven to cool. Turn heat to 425°F.
  2. Warm coconut oil over a large saute pan over medium heat. Add the onions and celery. Cook until softened, about 10 minutes, stirring occasionally. Mix in thyme and cook 1 minute longer.
  3. Transfer contents of the pan to a large mixing bowl. Pour in vegetable broth. Add salt and pepper. Combine.
  4. Add toasted bread, goji berries, and hemp seeds, and toss well. Transfer mixture to a 12″ by 9″ baking dish. Press down lightly, creating an even layer. If any goji berries are exposed, press down to submerge into stuffing to avoid burning.
  5. Cover the dish tightly with foil. Bake for 30 minutes. Then, remove foil and bake uncovered for 10-15 minutes, or until top of the stuffing has browned.

Baked Pumpkin Pancake

Don’t worry about executing the perfect flapjack flip, this pumpkin pancake cooks in the oven! It’s pretty enough for brunch and homey enough for a lazy Sunday morning.


  • 1 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 2 tablespoon Sugar
  • 2 teaspoon Baking Powder
  • 2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Salt
  • 3/4 cup Milk or Dairy Free Milk
  • 1/2 cup of canned Pumpkin Puree
  • 3 tablespoon Butter or Dairy Free Alternative, melted and divided
  • 3 Eggs, or Egg Substitute to equal 3 eggs
  • 1 tablespoon of Apple Cider Vinegar
  • Whipped Cream and Chopped Pecans for garnish


  1. Preheat the oven to 425° F. Place a 9-inch cast iron skillet in the oven.
  2. In a large mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Whisk until well blended.
  3. Next add milk, pumpkin puree, 2 tablespoons melted butter, eggs and apple cider vinegar to the flour mixture. Whisk until combined.
  4. Place the remaining butter in the heated cast iron skillet, swirling to cover the bottom of the pan. Pour in batter and bake for 20 minutes, or until pancake is golden brown and cooked through. Serve warm with optional garnish, powdered sugar, butter and syrup.

Curried Tofu

This vegan recipe is a great way to utilize ingredients you already have on hand by working it into a custom meal solution! Incorporate the fresh veggies and bold flavors of this tofu dish with the rice or quinoa you have in your pantry for a tasty grain bowl. Serve it as a side with your favorite sandwich for an easy lunch or, better yet, slap it between two slices of bread and make it into a sandwich itself! Get creative and make this Curried Tofu your way.

  • Vegan
  • Gluten-Free
  • 45 Min
  • Serves 4


  • 2 pounds of extra firm tofu, cubed
  • 4 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 1/2 tablespoons paprika
  • 1 teaspoon sea salt
  • 1 large carrot, peeled and grated
  • 4 celery stalks, thinly sliced
  • 1 small red onion, diced
  • 1/4 bunch cilantro, chopped
  • 1 1/2 cups vegan mayonnaise


  1. Preheat oven to 350°F.
  2. Whisk together oil, spices, and salt in a medium-size bowl.
  3. Toss cubed tofu with half of the spice mixture until evenly coated.
  4. Place tofu on a baking sheet and cook for 40 minutes or until lightly crisp. Let cool.
  5. Meanwhile, toss vegetables with the other half of the spice mixture; coat evenly.
  6. Toss vegetables, vegan mayo and tofu together until well mixed.

Fall Spiced Latte

The air grows cooler and the days grow shorter, but you’ll be up and at ‘em with a pep in your step after you enjoy this Fall Spiced Latte! Ginger, cinnamon, and nutmeg shine in this quick drink. With all the flavors that remind you of the holiday season, you’ll be warmed from the inside out. Don’t be afraid to crack open your spice drawer and turn on the stove for a morning treat you can drink in a mug.

  • Gluten-Free
  • Vegan
  • 10 Min
  • Serves 1


  • 6 ounces coconut milk*
  • 4 ounces strong coffee
  • 2 tablespoons cane sugar*
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg


  1. Place all ingredients in a small saucepan over medium heat.
  2. Bring mixture to a gentle boil, whisking frequently.
  3. Adjust seasonings and sweeteners to taste. Serve hot.


  • *Substitute honey or keto approved sweetener for sugar.
  • *Substitute your milk of choice for coconut milk.

Maple Superfood Pancakes

Packed with chia and flaxseed goodness, these yummy flapjacks are a great way to superfood-infuse your day!



  1. Combine Simple Mills Pancake and Waffle Mix, eggs, almond milk, coconut oil, flaxseed meal and maple syrup in a large bowl. Whisk until batter forms. If batter is too thick, add almond milk by the tablespoon until desired texture is reached.
  2. Grease a large skillet over medium heat.
  3. Ladle pancake batter into skillet when the pan is hot. Flip pancakes when you begin to see them bubble.
  4. Enjoy topped with maple syrup and your favorite berries.

Health-O-Ween Treats

Healthify your Halloween with these fun, homemade goodies – using wholesome, organic and Non-GMO ingredients. From gluten-free to vegan, these tasty, unique treats will appeal to the whole crowd.


  • Dark Chocolate Covered Pretzel Screams
    • Super simple and savory, the added googly eyes make these pretzels a really fun treat for all ages.
  • Vegan Caramel Sauce
    • With only three ingredients, this updated caramel sauce (made with dates and coconut milk) is a much healthier alternative to the traditional sugary sauce.
  • Gluten-Free Vegan Ghost Cupcakes
    • These allergen-free cupcakes are really fluffy…and really cute!
  • Sticky Sweet Popcorn Balls
    • Fun to make and fun to eat, these sticky sweets will have your kids begging to help in the kitchen.
  • Spiderweb Cupcakes
    • The chocolate peanut butter frosting really brings this healthier cupcake home.
  • Silly Apple Bites
    • Full of silliness and free of allergens, these easy to make goodies will make snack time even more fun.
  • Roasted Pumpkin Seeds
    • Here’s a simple roasting method that turns pumpkin seeds into the crunchiest, savory snack of the season.
  • Raw Cookie Dough Bites
    • A healthy cookie dough bite? Apparently it is possible with this recipe that calls for old fashioned oats and no raw eggs or refined sugar.

Spaghetti & Cherry Tomato Sauce

This delicious, light pasta comes together in no time for a meal that’s fresh, quick and yummy. Triple threat!


  • 2 tbsp olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 16 oz cherry tomatoes, halved lengthwise
  • 1/4 tsp salt
  • 16 oz package of Ancient Harvest spaghetti
  • Handful of fresh basil, sliced into ribbons
  • 1/4 cup Parmesan, grated
  • Fresh cracked pepper, for garnish


  1. In a large pan over medium heat, add oil and garlic. Saute for 30 seconds. Add cherry tomatoes and salt. Let it cook for 10 minutes, stirring occasionally.
  2. In the meantime, bring a large stockpot of salted water to boil, add the spaghetti and cook according to the package directions.  Drain the pasta and toss with the cherry tomato sauce.
  3. Garnish with basil, Parmesan, and fresh cracked pepper. Drizzle with additional olive oil if preferred.

Golden Milk

Golden Milk

For a drink that’s not only bursting with flavor but with incredible health benefits too, look no further than golden milk!



  1. Simply heat 1 cup of your favorite milk.
  2. Whisk in 1 serving Gaia Herbs Golden Milk.
  3. Heat, stirring often, until mixture is quite warm but not boiling.
  4. Remove from heat, then pour into a cup and savor immediately.

Smothered Potato Puffs

Need to whip up something quick, yet truly delicious? Bring the restaurant to you with these Smothered Potato Puffs! They’re a huge crowd pleaser either as an appetizer while entertaining or as an easy weeknight meal. Top with bacon or a meat of your choice for some extra protein sure to satisfy everyone around your dinner table.


  • 16 ounces of frozen tater tots
  • 1/3 cup of crumbled feta
  • 1/2 small red onion, julienned
  • 1 handful cilantro leaves
  • 1/2 a teaspoon dried oregano


  • 1/3 cup of mayonnaise
  • 1 tablespoon sriracha hot sauce


  • Substitute vegan feta cheese and mayonnaise to make vegan.


  1. Bake tater tots following the package instructions or until extra crispy.
  2. Meanwhile, stir together sauce ingredients. Set aside.
  3. Place tater tots on a serving plate and drizzle with sauce.
  4. Sprinkle on feta, red onion, oregano, and cilantro. Serve promptly.


Vegan Chocolate Pudding

Who knew tofu could be for dessert, too? This simple recipe makes chocolate pudding like you’ve never had before with a delightfully creamy texture to delight your tastebuds. Additionally, it’s rich with protein, making it so much more than just a sweet treat! Enjoy this creative dish as mid-afternoon snack or pack in your child’s lunch.

  • Vegan
  • Gluten-Free
  • 1.5 Hours
  • Serves 4


  • 12 ounces silken tofu
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1 tablespoon cane sugar
  • 1 teaspoon vanilla extract
  • Additions

Goes well with maple toasted coconut flakes, cocoa nibs, shaved chocolate.


  1. Place silken tofu in a fine mesh strainer and allow to drain for 10 minutes to remove excess water.
  2. Place tofu and remaining ingredients in a food processor or blender. Process until smooth and creamy.
  3. Chill pudding in the refrigerator for 1 hour before serving.

Ginger Wellness Shot

Enjoy the bliss that is fresh orange juice with a powerful kick of ginger. This wellness shot will have you up and ready to take on the day lickety-split, all the while supporting your immune system with the detoxifying powers of ginger and Vitamin C. With only two ingredients, this recipe relies on the pure flavors of wholesome produce. Fire up your juicer (or blender) and be ready for a boost!

  • Vegan
  • Gluten Free
  • 15 Min
  • Serves 4


  • 4 large navel oranges
  • 6-8 ounces fresh ginger root
  • 1-2 Tbsp Water (if using blender)


Directions for Juicer

  1. Peel oranges and ginger.
  2. Juice all ingredients in a juicer and enjoy.

Directions for Blender

  1. Peel oranges and ginger.
  2. Blend ingredients in blender, adding 1-2 Tbsp of water.
  3. Pour mixture through fine mesh strainer or nut milk bag and enjoy.

Keto Avocado Tacos

Join the keto craze with this shell-free version of a taco – just the right amount of spice to balance out the creamy goodness in the avocados. Swap the ground meat for tempeh or any protein of your choice to make this a veggie dish.

Keto Avocado Tacos

  • KETO
  • 15 MIN
  • SERVES 6


  • 1 tablespoon Primal Kitchen Avocado Oil
  • 1 pound ground bison (or any ground meat of your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons keto-friendly taco seasoning
  • 3 avocados
  • 1 medium tomato
  • 6 tablespoons queso blanco or feta cheese crumbles
  • 1 tablespoon cilantro, chopped
  • 2 limes, juiced
  • 4 tablespoons Primal Kitchen Mayo with Avocado Oil


  1. In a large skillet over medium-high heat, add 1 tablespoon avocado oil. Add ground meat and cook until browned, breaking up any big chunks as it cooks. Season with salt, pepper and taco seasoning. Drain on towel-lined plate.
  2. Dice tomatoes. In a small bowl, add mayo and juice from 1 lime. Stir together until combined. Cut avocados in half, removing the pits. Spritz with lime juice to prevent them from browning.
  3. Plate the avocados and spoon about 1/4 cup of meat on each halved avocado. Top with a sprinkle of diced tomatoes, about a tablespoon of queso blanco (if using), a bit of chopped cilantro, and the creamy lime sauce.

RECIPES: Beyond Sausage Skewers

Fire up the grill and call in the kids for a meal you can both make and enjoy as a family! Quick and easy to put together, these skewers use vegan Beyond Sausage Hot Italian, making it a savory and delicious dish for everyone at the table.

Beyond Sausage Skewers

  • 15 MIN



  1. Cut each Beyond Sausage Hot Italian into four 1.5″ pieces.
  2. Cut pineapple and red onion into 1″ pieces.
  3. Build skewer starting with Beyond Sausage Hot Italian piece followed by red onion, pineapple, mushroom. Stack ingredients until skewers are full. Repeat for additional skewers.
  4. Grill skewers on a lightly oiled, heated grill. Grill on medium-high for 2-3 minutes per side. Brush skewers with BBQ sauce about halfway through. Remove.
  5. Garnish with fresh chopped cilantro, a side of BBQ sauce and enjoy!



RECIPES: Farmers Market Bounty Makes Great Fall Cooking

If you’re lucky, you’ve visited a local farmers market lately and seen that the produce is bountiful! Fall is harvest time, and perhaps the BEST time to enjoy all the delicious, nutritious local fruits and veggies. At Rising Tide Market, we’re lucky to feature local, organic fruits and veggies in our 100%oragnic produce department, as well. Here are some quick and easy (comforting, warm!) ways to utilize the best of fall produce.

Escarole and White Bean Salad with Fennel and Gruyere Cheese
Broccoli Rabe with Pine Nuts and Raisins
Chicory and Endive Salad with Spiced Pistachios

Root Vegetable Gratin
Roasted Root Vegetables with Polenta 

Cauliflower with Chimichurri
Sauteed Cabbage and Apples 

Roasted Red Pepper Dip
Sweet Red Pepper Beet Soup
Brown Rice Bowls with Stewed Peppers

Pear Oatmeal Bars
Baked Apple with Crisp Topping

RECIPES: Cooking with late-summer tomatoes

This is peak tomato season, time for the best of the best of these juicy, succulent specimens to take center stage. Hit the farmer’s markets, your backyard garden, or the 100% organic produce department at Rising Tide…wherever your tomatoes come from, use these simple recipes (like the category defying Greek Tomato Tart) to highlight the sweet, fresh, acidic deliciousness of these summer beauties. As an added bonus: more than half of the featured recipes don’t involve cooking—perfect options for August’s hottest days.

Summer Gazpacho
Strawberry, Watermelon and Tomato Gazpacho
Provençal Tomato Soup

Ulitmate Caprese Salad
Big Beans and Tomato Vinaigrette 
Summer Panzanella
Tomato Salad with Feta and Pistachios
Tomato Fruit Salad

Tomato Sandwich 
Ina’s tomato Sandwich with Basil Mayonnaise

Pasta with No-Cook Tomato Sauce
Pasta with Fresh Tomato Sauce and Ricotta

RECIPES: Get Wild with Watermelon

We all love eating refreshing (hydrating, cancer-fighting, heart healthy) slices of plain watermelon. But that’s not all you can do with the juicy, pink fruit! Use the recipes below to work watermelon into your next summer gathering.

Soups & Starters
Watermelon Gazpacho
Grilled Watermelon with Blue Cheese and Prosciutto
Watermelon Rind Pickles
Watermelon Salsa

Watermelon Cocktails & Mocktails
Summer Melon Rose Sangria
The Murricane
Watermelon Margarita
Watermelon Mint Cooler
Watermelon Ginger Mojito
Mint-Cucumber-Watermelon Infused Water 

Flag Kebobs (fun for July 4th!)
Watermelon Pizza
Watermelon Sorbet or Granita

RECIPES: Make Your Next BBQ a Plant-a-Q

Healthier grilling requires just one step: grill something other than meat. Studies show that cooking meat at high temperatures causes chemicals called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) to form. These carcinogens can cause changes in DNA that can lead to cancer.

If you do make meat, marinate it in a non-sugary marinade before grilling; the Cancer Research Center of Hawaii found that a teriyaki marinade reduced HCAs by 67%. A turmeric-garlic sauce reduced them by 50%. But a sugary marinade can actually triple the amount of HCAs! And if you do get char on the meat, experts recommend cutting away those bits before eating.

The best news is…you can still have an amazing bbq minus the meat. In fact, some of the most delicious items ever thrown on a grill are actually plants. The New York Timesoffers their Top 40 Vegetarian Grilling recipes here. Read on for more fruit & veggie recipes for your next summer bbq.


Grilled Watermelon Salad

Grilled Cantaloupe Brûlée

Grilled Banana Splits 

Ginger-Peach Ice Cream in Grilled Peach Cups


Grilled Herb Potatoes

Layered Vegetable Torte 

Grilled Summer Squash with Chimichurri Sauce 

Grilled Brussels Sprouts

Grilled Corn, Tomato, Feta and Herb Salad 

RECIPES: Seasonal Spring Brunch

It’s FINALLY May! Everyone is coming out of their respective caves and gearing up to socialize, enjoy the nice weather, and celebrate spring. On Mother’s Day (or any other day), brunch is the best kind of low-pressure gathering. Incorporate seasonal produce like the sour, pink stems of rhubarb, or any number of tender green herbs, and the colors and tastes of spring will come alive. And don’t forget to toast to the season with a beautiful brunch cocktail. Cosmopolitan Magazine has a few beauts. Or try this easy, festive recipe for Rhubarb Pie cocktail.


Spinach, Chive, and Yogurt Soup with Grilled Scallions 

Green Strata with Goat Cheese and Herbs

Green Shakshuka 

Broccoli, Ham & Cheese Quiche 

NY Times Asparagus Tart



Strawberry Rhubarb Salad 

Baked Oatmeal with Berries and Almonds 

Raisin-Cardamom Overnight French Toast 

No-Bake Carrot Cake Bites 

Lemon Rosemary Coffee Cake