I’m really lucky to live near a ton of fantastic Chinese restaurants, but sometimes, I’m too lazy to drive a minute (maybe two minutes, max) to get to one that makes THE best chow mein, which is silly because it takes longer than one minute to make these noodles. This recipe takes less than 20 minutes to make, but sometimes, there is nothing more satisfying than enjoying a bowl of deliciousness that you made yourself.
Before summer comes to a close, please do yourself a favor and make plans to enjoy the weather outdoors this weekend. Pack a blanket and some chairs. Fill your cooler with ice cold lemonade. Go to Trader Joe’s. Buy these ingredients. And make this recipe, too.
I was first introduced to this delicious lentil dip several years ago before I became a vegetarian and it quickly became my go-to potluck contribution. It is seriously the easiest thing to make – there’s absolutely no cooking involved and no chopping. Are you ready?
Going vegetarian wasn’t a difficult transition for me, but I will admit that there is one thing I miss from my carnivore days: fried chicken. Popeye’s, Honey’s Kettle, Hooters…I miss all of it. Every now and then, I’ll order the buffalo strips from Veggie Grill to satisfy my cravings, but today, I decided to take a different route.
Enter buffalo cauliflower. Delicately battered, baked and tossed in Frank’s Red Hot sauce, these faux buffalo wings are so simple to make and can be whipped up in a snap!
I’m a firm believer in indulging in delicious desserts, but who wants the guilt of all the calories? I sure don’t, but this recipe (and frankly, most of the dessert recipes on Truffles & Tofu) – makes me feel like I’m not completing sabotaging my diet. Oatmeal and peanut butter are good for you, right?
Super chewy and oh so peanut buttery, this cookie recipe is one of my favorites!
One of my favorite ramen restaurants makes the most delicious blistered cherry tomato salad served on a bed of queso fresco and drizzled with a savory vinaigrette dressing. Between the sweetness of the tomatoes, the butteriness of the queso fresco and the saltiness of the vinaigrette, your tastebuds will definitely be dancing!
When I think of comfort food, I think of my mom’s Filipino-style adobo, a traditional stew made with soy sauce, vinegar, and chicken – the perfect combination of salty and tart. As a kid, one of my favorite meals was a steaming bowl of rice topped with chicken. Today, I still enjoy adobo, but instead of chicken, I usually use green beans, fried tofu, or okra.
There are so many variations to this recipe, so feel free to use your favorite vegetables or protein. I top mine with avocado to round out the adobo sauce. The buttery avocado stands up really well against the soy sauce and creates a luxurious mouthfeel to the dish.
On a recent trip to Disney’s California Adventure, I devoured a delicious portobello mushroom philly from Award Weiners in the Hollywood Studio Backlot. With grilled mushrooms, onions, bell peppers and pepper jack cheese on a grilled roll, Award Weiners delivered a hearty vegetarian option that inspired me to recreate this meal at home. This mushroom filling would also be great for tacos!
For as long as I can remember, one of my mom’s favorite things to eat is spanokopita – a delicious, Greek spinach pie wrapped in flaky phyllo dough. In my never-ending quest to make dishes that she’ll also enjoy, I found a foolproof recipe for Greek quesadillas. Filled with fresh spinach and feta cheese, this recipe is just as tasty as traditional spanokopita, but so quick and easy to make!
Spinach is probably one of my favorite leafy greens. I use it for just about everything – smoothies, soups, salads…it’s so good! Since I love it so much, why did it make me so long to discover spinach chips?
When my besties and I were in the Philippines, we made several visits to The Wholesome Table, a restaurant dedicated to building a healthy food culture by using organic produce, locally sourced ingredients and preservative-free everything. I can’t even begin to explain how delicious everything tasted – from the red curry Buddha Bowl to the cold-pressed almond milk latte, we were in taste bud heaven.
No meal was complete without the Vegan Cheese, a tofu “ricotta” topped with sweet onion jam and served with sourdough toasts. There were a few occasions in which we ordered this as our meal because we didn’t want to share – it really is that good!
When I came back to LA, I had a serious craving for this dish and found the best recipes to recreate it. Enjoy!