Hemp Fried Green Tomatoes

Hemp Fried Green Tomatoes


2 green tomatoes

1 cup almond flour

½ cup hulled hemp seeds

2 tsp Old Bay Seasoning

Aquafaba from 1 can of chickpeas (unsalted is better but salted is okay, too)


  1. Preheat the oven to 350 degrees. Slice the tomatoes to about ½ inch thick and set aside. Combine the almond flour, hemp seeds, and Old Bay.
  2. One at a time, dip both sides of each tomato slice into the aquafaba and then into the flour mixture. Work in batches, such as ¼ cup at a time. If the flour mixture gets too wet, it won’t stick to the tomatoes very well.
  3. Place each tomato onto a greased cookie sheet. (or, I used a greased metal cooling rack over the cookie sheet so there was no sticking). Cook for 40 minutes, gently flip the tomatoes halfway.
  4. Done! May I suggest also whipping up some vegan remoulade? Eat your vegan heart out ❤

Coconut Avocado & Grilled Peach Tacos

Hi guys! This past weekend was Mother’s Day and it was my first Mother’s Day that I’ve been home in way longer than I am willing to admit, even to myself. So this year I wanted to help make sure that my angel mother had a really beautiful day. My sister just bought a house on a lake in this quaint little town North of Chicago. So on Sunday we all took the day to go up to her lake to celebrate our mother. The weather (and really the entire day) was just absolutely perfect, I wish I could replay it.

To my mother I gifted a pair of nice new oven mitts (oops, kind of cheating because kind of a gift to me, too?), and I also helped organize and cook all of the appetizer and dinner dishes. For the salad, I made an arugula and basil salad with white wine vinaigrette, served with toasted pecans and grilled peaches. You guys, the idea of grilled peaches just makes me so, soo happy! I can’t wait until it is actually summer and we have some really nice ripe peaches, instead of the kind of lame ones we have right now. But that’s okay! Grilling them still really brings out the flavor.

Okay now fast-forward. Last night I was thinking about tacos while I was sleeping (haha! But actually this really happened), and I was thinking about what kind of tacos I wanted to make today and I kept going back to grilled peaches. Soooo I ended up making coconut avocado tacos with arugula and grilled peaches. They were super simple and I was able to cook them up pretty quickly during my lunch break.


Coconut Avocado Tacos with Grilled Peaches:

(makes about 4 tacos)


Coconut Avocados:

1 haas avocado

¼ cup shredded coconut

¼ cup corn flake bread crumbs (if you are going gluten-free, otherwise any bread crumbs will do)

¼- ½ cup unsweetened soy milk

¼ – ½ cup all-purpose gluten-free flour (I used Betty Crocker because I had it on hand).

½ cup avocado oil (grapeseed or olive oil will also work)

Grilled Peaches:


Olive oil



Corn tortillas

Whatever kind of sauce you are feelin’- can I suggest chipotle aioli?


  1. Heat a skillet over medium heat with ¼ cup of oil. You will most likely need to add more, but I don’t like to use too much oil. Cut your avocado up into eight slices.
  2. In three separate bowls, set up your ingredients as such: (1) flour; (2) milk; (3) breadcrumbs and coconut shreds combined.
  3. Coat the first avocado piece with flour. Next, dip it into the soy milk. Then coat with the breadcrumb/coconut mixture. Finally, place the avocado into the hot skillet and fry gently on all sides. This happens pretty quick, maybe about a minute on each side. Repeat this process with all of the avocado slices.
  4. Preheat the grill to medium heat. While that is happening slice up your peaches into ½ inch wedges and brush lightly with olive oil. When the grill is hot, place the peaches on the grill, close the lid and let cook for 5 minutes. Flip and cook 5 more minutes. Depending on the temperature of your grill, you may need to adjust this time. You should let them cook until you have those fabulous grill marks.

So now you have your coconut avocado and grilled peaches! I used corn tortillas and arugula as toppings. This is actually the first time in, like, ever that I didn’t add a ton of spicy peppers, (although I was tempted) but I decided to let the sweet peaches and coconut bring the flavor.

I hope you enjoy this recipe as much as I did!






Tahini Sriracha Tofu

Happy Friday!! I wanted to just throw this recipe up here really quick because it is so amazing and you simply must stop everything you are doing and go made it. It is also super quick. My only problem with this recipe is that when I make it I can’t stop eating it.


The key factor in this recipe is the sauce. If tofu is not your thing, the sauce would be absolutely fabulous on chicken or shrimp or vegetables or whatever you’re into. I make mine with extra firm baked tofu (click here for baked tofu heaven) and then I also add in whatever hot peppers I have lying around, along with some cauliflower rice.

You can buy riced cauliflower at a ton of places now, including Trader Joe’s, Costco and Mariano’s (for those Chicagoans out there). I am also not opposed to going old school and making your own riced cauliflower. If you are going old school, I have to say that it is SO much easier to just use a box grater rather than a food processor. It is still quick and easy and I like the consistency much better than when I use a food processor. Also, less clean up.

Okay so anyway, without further ado, here is the recipe for Tahini Sriracha Tofu:

Tahini Sriracha Tofu:

Baked Tofu


2 garlic cloves, minced

1/2 tablespoon freshly grated ginger

1/4 cup tahini

2 1/2 tablespoons agave (you can also use honey or maple syrup)

3 tablespoons sriracha sauce

1 tablespoon liquid amino

1 teaspoon rice wine vinegar

3-4 tablespoons water


Simply combine all of the ingredients except for the water until you have a homogenous mixture. Add the water slowly to thin until you have the consistency that you want.

If you are using baked tofu, add the sauce and tofu to a large skillet over low heat. This is also where I add in any hot peppers or chopped onions that I am using. Cook for about one to two minutes until the sauce is warm. Garnish with sesame seeds and scallions.

* Instead of using baked tofu, you can also opt to cook the tofu over the stove while you are making the tahini and sriracha sauce. Coat the skillet with oil of choice (sesame goes really well with this recipe) and place over medium heat. When the oil is hot, add the tofu and cook for about 10-15 minutes. This requires flipping the tofu occasionally to make sure you get all of the sides.

That’s it! Super easy, right? Now go eat your vegan heart out!