3 Vegan Friendly St. Patricks Day Snacks

Are you smiling at the wearin' o the green?
Do you believe in Leprechauns and other things not seen?

Are you friendly and lighthearted each day through?
Then as sure as today's magical, it's Irish you are too!

St. Patrick’s Day is one of my all time favorite holidays. I believe my love for this holiday comes from my Grandmothers family, on my moms side, the Murphy's. 
Murphy is the most popular surname in Ireland, it means "Sea Battlers." I feel so LUCKY to know that I have Irish blood in me!

Our traditions include watching Disney's "Darby O'Gill and the Little People," dancing around to Irish folklore music, reading Leprechaun books, looking in our backyard for signs of the Wee Folk and Fairies, but of course eating St. Patricks day friendly food!

When making St. Patricks day inspired recipes, I aim for ones that are Irish-inspired or include well-known ingredients, like Irish stout.

But since I have a little Toddler I wanted to make food with colors of the rainbow and by using green ingredients or green food coloring!

Graham and I created 3 Vegan Friendly St. Patricks Day snacks!

Fruity Pebbles Rice Crispy Treats

INGREDIENTS:

• 2 tablespoons vegan butter
  1/4 cup melted coconut oil
• 7 cups mini vegan marshmallows & 1 cup large vegan marshmallows (I use Trader Joes brand or Dandies)
• 6 cups Fruity Pebbles

DIRECTIONS:

1. Butter a 9×13 pan with butter.
2. In a large, deep pan (nonstick prefered), melt butter and 6 cups mini marshmallows over low heat until completely melted (no lumps of marshmallows remain).
3. Remove pan from heat and stir in fruity crisp rice cereal, coconut oil and 2 cups mini marshmallows. Continue to stir until all cereal and marshmallows are coated with marshmallow/butter combination. (vegan marshmallows take a bit longer to melt) Pour into prepared pan.
4. Spray hands lightly with nonstick baking spray (or coat with butter) and press mixture gently into pan. Let cool completely before cutting into squares with a sharp knife.

 For an extra treat, we dyed our Almond Milk green!

 Vegetable Rainbow Skewers

You will need wood skewer sticks and assorted vegetables. We served it with a side of hummus for dipping.

-Black Olives

-Purple Carrot

-Broccoli

-Zuchin

-Yellow Bell Pepper

-Squash

-Carrot

-Orange Bell Pepper

-Red Bell Pepper

-Grape Tomato 

Shamrock Avocado Toast

Ingredients: 
Bread
Avocado
Lemon
Salt & Pepper
Red Pepper flakes
Olive Oil
Shamrock Cookie Cutter

We Irished it up by using our Shamrock cookie cutter. First you will mash the avocado with a fork in a shallow bowl until chunky. Then add some juice from a lemon and mix in red pepper flakes. Top it off with salt & pepper and a drizzle of olive oil.

HAPPY  SAINT  PATRICKS  DAY!

Click below to shop Teddy Graham's outfit. 

Graham's Shirt

Graham's Leggings

Buffalo Tempeh Tacos with Celery Apple Slaw & Vegan Ranch Dressing

I am a buffalo sauce girl and I love dipping just about anything in that spicy sauce! I even prefer it over red sauce, pesto sauce and sometimes ranch!

This fun vegan twist on buffalo tacos will have you tossing crispy tempeh slices in bold buffalo sauce, folding them in warm tortillas alongside your homemade ranch dressing, and topping them off with a crunchy apple & celery slaw.

A healthier alternative to your regular street taco!

INGREDIENTS

1/2 cup hot sauce

3 tbsp vegan butter

1 package tempeh

4 oz celery

1 scallion

1 apple

2 tsp apple cider vinegar

6 corn tortillas

1/4 cup Follow Your Heart Vegenaise

1/2 tsp dried dill

1/4 tsp garlic powder
 

INSTRUCTIONS

1) Preheat the oven to 375 degrees. Combine the the hot sauce and butter in a small saucepan over medium heat. Whisk until the butter is melted, sprinkle with salt, and remove the Buffalo sauce form the heat.

2) Slice the tempeh into thin strips, about ¼ inch thick. Line a baking sheet with parchment paper (included in your box). In batches, toss the sliced tempeh in Buffalo sauce and transfer to the parchment-lined baking sheet. Sprinkle with salt and pepper and marinate for 10 minutes. Reserve remaining Buffalo sauce for Step 4.

3) Thinly slice the celery and scallion and add to a medium bowl. Slice the apple into thin, ¼ inch sticks and add to the bowl. Add the apple cider vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Toss well to combine.

4) Place the Buffalo tempeh in the oven and bake until lightly browned, about 18 to 20 minutes. Remove the tempeh from the oven and drizzle with remaining Buffalo sauce.

5) Wrap the corn tortillas in foil or a damp dish towel and pop them in the oven until warm, about 5 minutes. In a small bowl, combine the Vegenaise, dried dill, garlic powder, and 2 tsp cold water. Whisk the ranch dressing well and season with salt.

6) Lay the warm tortillas on large plates and top each with Buffalo tempeh and celery apple slaw. Drizzle with ranch dressing. Serve any remaining slaw on the side.

ENJOY!

Vegan Banana Bread

My favorite snack my mother made for me as a child was, Banana Bread. I obviously had to adjust it a bit to make it vegan friendly, but I still love it just as much today as I did when I was a little girl. 

Nothing beats the sweet aroma of vegan banana bread filling the house...Ahhh so warm and yummy!

INGREDIENTS

4 ripe bananas

1 and 1/2 cups flour

1 and 1/2 teaspoon baking powder

1/2 teaspoon baking soda

a pinch of nutmeg

a pinch of salt

1/3 cup brown sugar

1/4 cup coconut oil, melted

INSTRUCTIONS

Preheat your oven to 350ºF,  and greasing your bread loaf pan

In a medium bowl, sift together your flour, baking powder, baking soda, nutmeg, salt and set aside.

In a separate bowl, mash the bananas.

Add the sugar and oil to the bananas and mix until evenly combined.

Once the oil and sugar are incorporated, fold in the dry ingredients.

Pour the batter into your bread loaf pan.

Bake at 350ºF for 30-40 minutes, then test the bread with a toothpick, it should come out clean when its done.

Enjoy my favorite childhood *tweaked* recipe!!!

While you are here I wanted to remind you about the exciting GIVEAWAY I am doing!

I’m sharing a very stylish and timely fashionable piece that I adore wearing. And I even had it engraved with Graham's birthdate on the back, to make it even more special.

JORD watches are vegan friendly & beautifully made with 100% natural wood. I love how organic and natural this watch looks but also how the “pop” of color & rose gold face give it a modernized look.

Here is the link to my particular watch: http://www.woodwatches.com/series/cassia/walnut-and-vintage-rose/#megantheveganmom

Although I am swooning over my Cassia watch, you can’t go wrong with any style you pick. They have a variety of women’s watches and men’s watches, many which I would consider unisex in style, and in the short time I’ve worn my own JORD watch on my wrist I’ve received a ton of compliments on my social media pages and in person, which is another bonus!


My father saw me wearing it on our recent lunch date and wanted to buy one instantly. So we jumped on his phone and pulled up the site to buy him the "Frankie, Zebrawood Champagne" mens watch. https://www.woodwatches.com/series/frankie/zebrawood-and-champagne


What a unique watch!

Everyone who enters this giveaway below will have a chance to win a $100 gift card to use on the JORD site! I am eager for one of my lucky readers to win a beautiful watch of their choosing!

Enter GIVEAWAY by clicking here: https://www.woodwatches.com/g/megantheveganmom

If you miss this deal don't worry, because every person that enters the link below will receive a 10% off gift code to apply towards a watch of their choice!
Your code will expire .....so don’t wait too long! 

*The giveaway will close March 11th, 2018 at 11:59pm.

*And the 10% off code will expire on March 25th, 2018.

For further info please visit their homepage: http://www.woodwatches.com/#megantheveganmom

A huge THANK YOU to JORD for partnering with me & providing my readers with their unique discount codes.


XOXO
Megan the Vegan Mom

Watch Gift Ideas

Valentine Sugar Cookies featuring my favorite organic and unique Wood Watch!

Graham's request for sugar cookies was no surprise... well lets be honest I really wanted to make some too! 

Of course he had to choose the ittiest, bittiest cookie cutter to create the cookies with... but he had a lot of fun sticking the cookies into the icing. He is a dipper for sure. If there is any liquid around he will dip his food in and out of it all day!

Ingredients

1 1/2 cups powdered sugar

1/8 teaspoon salt

1 cup soft but not melted coconut oil

1/4 cup unsweetened coconut milk

1 teaspoon vanilla

2 1/2 cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking soda

1 teaspoon cream of tartar

2 cups powdered sugar

2 tablespoons almond milk

Your choice of sprinkles 

Instructions

In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, coconut oil, 1/4 cup coconut milk, and 1 teaspoon vanilla with your mixer on medium speed to combine.

Stir in flour, cornstarch, baking soda and cream of tartar until blended.

Cover and refrigerate at least 2 hours.

Preheat oven to 375 degrees F.

Line a cookie sheet with parchment paper or I use a reusable liner.

Divide dough in half. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters.

Place shapes on the cookie sheet 2 inches apart and bake 7-8 minutes until edges just begin to turn golden brown.

Cool on a wire rack.

Icing

Combine the powdered sugar and almond milk in a small bowl.

Whisk until smooth.

Spread on cooled cookies and have fun decorating your cookies with the fun sprinkles or sanding sugar.

Not only am I here to share with you these soft and chewy vegan sugar cookies, but also, I’m sharing a very stylish and timely fashionable piece that I adore wearing. 

I am giving my one true Valentine, Sean (my husband) a JORD watch for Valentine's Day this year. I even had it engraved with Graham's birthdate on the back, to make it even more special.

I am offering my followers a discount through my partnership with JORD watches!  Consider it an early Valentines gift to you from me! xoxo

JORD watches are vegan friendly & beautifully made with 100% natural wood. I love how organic and natural this watch looks but also how the “pop” of color & rose gold face give it a modernized look. 

Here is the link to my particular watch:

 http://www.woodwatches.com/series/cassia/walnut-and-vintage-rose/#megantheveganmom

Although I am swooning over my Cassia watch, you can’t go wrong with any style you pick.  They have a variety of women’s watches and men’s watches, many which I would consider unisex in style, and in the short time I’ve worn my own JORD watch on my wrist I’ve received a ton of compliments on my social media pages and in person, which is another bonus!

My father saw me wearing it on our recent lunch date and wanted to buy one instantly. So we jumped on his phone and pulled up the site to buy him the "Frankie, Zebrawood Champagne" mens watch.

https://www.woodwatches.com/series/frankie/zebrawood-and-champagne

If you are needing a little extra help from Cupid this Valentine's Day, then you are in luck because you have two ways to save on the watch of your choice.

Everyone who enters this giveaway below will have a chance to win a $100 gift card to use on the JORD site! I am eager for one of my lucky readers to win a beautiful watch of their choosing!

1. Enter Giveaway by clicking here:

https://www.woodwatches.com/g/megantheveganmom

2. If you miss this deal don't worry, because every person that enters the link below will receive a 10% off gift code to apply towards a watch of their choice!

Your code will expire .....so don’t wait too long!

*The giveaway will close March 11th, 2018 at 11:59pm.

*And the 10% off code will expire on March 25th, 2018.

For further info please visit their homepage:

 http://www.woodwatches.com/#megantheveganmom

A huge THANK YOU to JORD for partnering with me & providing my readers with their unique discount codes. 

XOXO

Megan the Vegan Mom

Watch Gift Ideas

Sweet & Sour Brussels Sprouts Stir-Fry

Grab a skillet and char the Brussel Sprouts to get that hearty flavor and then toss them in a home made sweet and sour sauce! The sauce has some heat from the togarashi, chile, sesame seeds, ginger and seaweed, which makes my tastebuds squeal! I love hot and spicy foods! But don't worry you can mellow it down to your heat preference. The edamame amps up the protein and adds texture in this quick, delicious take on fried rice!

NUTRITION PER SERVING (serves 2)

Calories: 670

Fat: 34g

Carbohydrates: 72g

Protein: 22g

---

INGREDIENTS

Fresh ginger

4 oz carrot

8 oz brussels sprouts

3/4 cup black quinoa

Fresh mint

1 tbsp agave

1 tbsp rice vinegar

1/2 tsp togarashi spice

1/2 cup edamame

1 tbsp sesame oil

1 tbsp tamari

1/4 cup tamari almonds

---

INSTRUCTIONS

1) Peel and mince the ginger. Peel and dice the carrot. Trim and halve the brussels sprouts

2) Place a large skillet over medium high heat with 1 tbsp vegetable oil. Once hot, add the minced ginger and diced carrot. Cook until fragrant, about 1 to 2 minutes. Add the black quinoa along with 1 1/4 cups water, and bring to a boil. Reduce heat to low, cover, and simmer until all the water is absorbed, about 12 to 15 minutes.

3) Thinly slice half of the mint leaves. In a small bowl, combine the sliced mint, agave, rice vinegar, togarashi, and 1/2 tsp salt. Pick the remaining mint leaves, tear them with your hands, and set aside.

4) Place a medium skillet over medium high heat with 1 tbsp vegetable oil. Once hot, add the halved brussels sprouts and a pinch of salt. Arrange sprouts cut side down and cook, undisturbed, until browned and crispy, about 2 to 5 minutes. Toss, lower heat to medium low, and add the sauce. Toss once more, and cook until sauce is syrupy and sprouts are tender, about 2 minutes. 

5) Once quinoa is cooked, remove the lid, and increase heat to high. Stir in edamame, sesame oil, and tamari. Cook, stirring occasionally, until edamame is warmed through and no liquid remains, about 3 minutes. Taste quinoa and season with salt.

6) Roughly chop the tamari almonds. Divide the quinoa between large shallow bowls and top with sweet and sour brussels sprouts. Garnish with tamari almonds and torn mint.

CHOW DOWN!

XOXO

Megan the Vegan Mom

Tomato Braised Artichokes with Dill Sauce and Farro

Artichokes are rich in vitamins and minerals and they taste good, too. Farro, an ancient grain packed with antioxidants, serves as the perfect bed for your savory, saucy artichokes. You'll top off the dish with a drizzle of Greek style dill sauce. 

Servings: 2

Nutrition Per Serving

Calories: 650

Fat: 30g

Carbohydrates: 82g

Protein: 16g

---

Ingredients

3/4 cup farro

1 shallot

3 cloves garlic

8 oz artichoke hearts

1 oz cured black olives

1 can crushed tomatoes

1 cucumber

Fresh dill

1 lemon

1/4 cup Follow Your Heart Vegenaise

1 tbsp olive oil

---

Instructions

1) Add the faro to a small saucepan, cover with 1 inch water, and bring to a boil. Cook until the grains are tender, about 18 minutes. Drain the faro and toss with 1 tsp olive oil. Season with salt and pepper and cover to keep warm.

2) Pell and mince the shallot. Mince the garlic. Cut the artichoke hearts in half lengthwise. Check the olives and for any pits, remove if necessary, and chop.

3) Place a large skillet over medium high heat with 2 tsp olive oil. Add the shallot and garlic and cook until fragrant and slightly toasted, about 1 minute. Add the artichokes and stir to combine. Add the crushed tomatoes and 1 cup water. Bring to a boil, reduce heat to low, and simmer artichokes until the sauce has thickened slightly and you're ready to plate.

4) Grate the cucumber on the large side of a box grater. Squeeze out the excess water from the cucumber and add cucumber to a medium bowl. Finely chop the dill fronds. Add the dill, juice from half the lemon, Follow Your Heart Vegenaise, and a pinch of salt to the bowl. Stir dill sauce to combine.

5) Cut the remaining lemon half into wedges. Season the artichokes with 1/2 tsp salt.

6) Divide the faro between plates and top with the tomato braised artichokes. Drizzle with dill sauce and sprinkle with the chopped olives.

Enjoy!

XOXO

Megan the Vegan Mom

Vegan Chocolate Chip Cookies

Cookies and cookie dough are one of my favorite things to eat, not just bake! There’s nothing like the smell of a house that has a fresh batch of homemade chocolate chip cookies. Warm and sweet and gooey. 

When I became vegan, this was the first thing I veganised! I knew I would fail miserably being Vegan if I couldn't enjoy vegan desserts! 

Graham and I enjoy eating the dough and then we will bake whatever is left over the next day, or sometimes we don't even get to baking! 

Ingredients

• 2  1/4 cup flour

• 1 tsp. baking soda

• 1 tsp. salt

• 3/4 cup margarine at room temperature

• 1/4 cup coconut oil

• 3/4 cup sugar

• 3/4 cup brown sugar

• 1 tsp. vanilla

• An Egg replacer for 2 eggs (I used 1 banana, smashed)

• 12 oz. mini vegan chocolate chips

---

How to Make It 

1. Pre-heat the oven to 350 degrees.

2. In a large bowl, combine together the flour, baking soda and the salt. Set aside.

3. In a separate large bowl, beat together the vegan margarine, coconut oil, sugar, brown sugar, vanilla and your chosen egg replacer until the mixture is smooth and fluffy.

4. Add the dry ingredients to this mixture and stir until combined well.

5. Finally, gently stir in the vegan chocolate chips just until well dispersed. 

6. Drop one inch spoonfuls of dough onto cookie sheet.

7. Bake your vegan chocolate chip cookies for about 8 to 10 minutes, until edges are lightly golden brown.

Enjoy my favorite dessert!

XOXO

Megan the Vegan Mom

Grahams shirt:

 https://www.etsy.com/listing/548847275/mustard-patch-sweater-baby-jogger-outfit?ref=shop_home_active_41

Megans sweater:

 https://shop.lululemon.com/p/women-sweaters-and-wraps/Tied-To-You-Sweater/_/prod8610643?color=31882

Mixer in color, ICE: 
https://www.kitchenaid.com/shop/-[KSM150PSCL]-400120/KSM150PSCL/

Mango Peach & Strawberry Smoothie

This smoothie is the perfect way to start your day and it has a great blend of sweet fruity flavors!

The combination of these fruits work so well together, perfectly complimenting one another.

It’s bright flavors will make you feel cheery on these gloomy January mornings. 

I have been getting over a terrible flu/cold, and this was the first thing I wanted to make when I had the energy and appetite to eat again.

Serves: 3 smoothies

Ingredients

• 1 1/2 cup frozen mango chunks

• 1 1/2 cups frozen strawberries

• 1 cup frozen peach slices (or 2 medium fresh peaches)

• 1 well ripened banana

• 2 cups chilled pineapple juice

---

Instructions

1. Add all ingredients to a blender and process until smooth. Serve immediately with a cute straw and mint leaves!

Enjoy this tasty smoothie!

XOXO

Megan the Vegan Mom

Vegetable Chow Mein with Sweet Potato & Garlic Tamari sauce

The classic chow mein tends to have a lot of additives, so we've made it healthier and tastier by adding fresh vegetables and seasoning it with tamari and garlic sauce!

Servings: 2

Nutrition Per Serving

Calories: 650

Fat: 9g

Carbohydrates: 120g

Protein: 22g

---

Ingredients

1 tbsp vegetable oil

8 oz sweet potato

1 clove garlic

5 oz button mushrooms

1 red bell pepper

5 oz bok choy

11 oz fresh noodles

2 tbsp agave

3 tbsp tamari

2 oz water chestnuts

2 tbsp chile garlic sauce

---

Instructions

1) Fill a small saucepan with water and place over high heat to boil. Peel the sweet potato with a peeler then continue peeling beyond the skin to make noodles. Peel and mince 1 clove garlic. Thinly slice the mushrooms. Deseed and thinly slice the red bell pepper. Trim the box chow and roughly chop.

2) Place a large nonstick skillet over high heat with 1 tbsp vegetable oil. Add sliced mushrooms and cook until browned in places, about 4 to 6 minutes. Add the sweet potato noodles, garlic, and red bell pepper. Cook until pepper is tender, about 2 to 3 minutes.

3) Add the noodles to the boiling water and immediately stir. Reduce to medium and cook until just al dente, about 2 to 3 minutes. Drain and rinse with cool water to halt the cooking.

4) Add the agave, tamari, and 1/4 cup water to the skillet, and reduce heat to medium. Cook until the sauce thickens slightly, about 1 minute. Add the bok choy and water chestnuts to the skillet and toss to combine. Cook until bok choy is bright green and just tender, about 2 to 3 minutes.

5) Add the cooked noodles to the skillet with the vegetables, sprinkle with salt, and gently toss them with tongs or a fork until well combined. Let noodles simmer, tossing occasionally to heat through, about 2 to 3 minutes.

6) Divide vegetable chow mein between large plates and top with the spicy chile garlic sauce.

Grab your chopsticks and dig in!

XOXO

Megan the Vegan Mom

Pomegranate Salsa

One of my favorite snacks to make is homemade salsa! 

This Pomegranate Salsa is super simple to make and will take you less than 5 minutes!

My winter salsa recipe includes cilantro, jalapeño for a little heat (adjust it to your liking, but I love to leave all the seeds in), cumin, red onion, and a hint of lime. 

It kind of looks a little bit like Christmas salsa with all the red and green, plus it tastes even better than it looks.

A quick and easy dish to bring to your Holiday Party!

INGREDIENTS

8 oz of Pomegranates

1 bunch of Cilantro chopped

1/2 of a Red Onion diced

Juice of 1 lime

1 Jalapeno diced 

A pinch of Cumin

Season with Salt to taste

optional; add cubed Avocados 

---

INSTRUCTIONS

Chop and dice all the ingredients.

Toss everything into one bowl, and mix up.

And serve with Pita Chips or Tortilla Chips.

Enjoy!

Happy Holidays!

XOXO 

Megan The Vegan Mom

Ginger Tofu with Broccolini & Carrot Ginger dressing

Just looking at this colorful I could tell it was packed with protein and vitamin C.

The flavorful carrot ginger dressing is poured over the slightly cartelized tofu and broccolini. Anyone else just love to say broccolini!?

When I was vegetarian I refused to touch Tofu. I assumed it was weird tasting and disgusting... (even though I had never really tried it). 

Being a Vegan, Tofu is one of my main food choices. I have now actually ended up loving it! It is so versatile. Its very plain and bland. But thats what makes it so great! I never eat it by itself. I always buy Extra Firm Tofu. I either caramelize like I did in todays recipe or convert it to cheese in my Mexican dishes, or grill it for a teppanyaki bowl. Oh my goodness the possibilities are endless. And you can season/flavor it with anything! Turn it into whatever you want it to be!

NUTRITION PER SERVING

Calories: 720

Fat: 39g

Carbohydrates: 54g

Protein: 39g

---

INGREDIENTS

1 package Wildwood Extra Firm SprouTofu

1/3 cup beluga lentils

1 shallot

4 oz carrot

Fresh Ginger

1/4 cup tamari

1 garlic clove

1 tbsp brown rice syrup

6 oz broccolini

2 oz radish

1 tbsp sesame oil

2 oz baby spinach

2 tsp sesame seeds

3 tbsp vegetable oil

---

INSTRUCTIONS

1) Drain the Wildwood SprouTofu, pat dry with paper towels, and cut into 6 steaks. In a small saucepan, combine the beluga lentils and 2/3 cups water. Bring to a boil, reduce heat to low, cover, and simmer until the lentils are tender and water has been absorbed, about 20 to 25 minutes. Season with salt and pepper

2) Peel and roughly chop the shallot and carrot. Add the carrot, shallot and half the ginger to a blender. Add rice vinegar, 3 tbsp vegetable oil, just 2 tbsp of tamari, and 2 tbsp water. Blend the carrot ginger dressing on high until smooth and season with salt. Transfer the dressing to the refrigerator to chill until its time to plate.

3) Mince the remaining ginger. Mince 1 clove garlic. In a small bowl, combine the minced ginger, garlic, brown rice syrup, and remaining 2 tbsp tamari. Stir tofu marinade with a fork to combine. Trim the broccolini. Thinly slice the radish.

4) Place a large nonstick skillet over medium high heat and add the sesame oil. Once hot, add the tofu and cook until browned on the first side, about 4 to 6 minutes. Flip and cook for an additional 2 minutes. Pour the tofu marinade over the tofu and cook until tofu is just caramelized and sauce has evaporated, about 2 minutes. Season tofu with salt.

5) Transfer the tofu to a plate and cover with foil to keep warm. Return the skillet to a medium high heat and add the broccolini and 1/4 cup water. Cook until bright green and tender, about 4 minutes. Season with salt and pepper.

6) Divide the baby spinach, cooked lentils, and sliced radishes between large plates. Top with broccolini and ginger tofu, and drizzle with some of the carrot ginger dressing. Sprinkle entire plate with sesame seeds. Serve any remaining dressing on the side.

Dig in!

XOXO

Megan The Vegan Mom

Sweet Potato Chaat with cool yogurt and Mung Beans

Chaat, what is that?

I had no idea until I made this recipe. I have loved trying out unique types of food, that have never crossed my pallet before. Veganism has really helped me explore a lot more food choices than before.

Chaat, a type of Indian or Pakistani street food, is known for its salty, spicy crunch. This sweet potato chaat is served over mung beans, which are packed with fiber and protein, and Vitamins C and K. You'll add the crispy rice at the end, and it mimics the papdi in the classic dish. Who doesn't love a little crunch!

NUTRITION PER SERVING

Calories: 450

Fat: 12g

Carbohydrates: 68g

Protein 20g

---

INGREDIENTS

1 sweet potato

3/4 cup mung beans

1 onion

Fresh ginger

Fresh cilantro

1 serrano pepper

3 tbsp vegan yogurt

1/2 tsp garam masala

1 lime

1 tsp tamarind paste

1/2 cup puffed rice

2 oz baby spinach

1 tbsp vegetable oil

---

INSTRUCTIONS

1) Leave the peel on and dice the sweet potato. Add the sweet potato to a small saucepan, cover with 1 inch of water, and bring to a boil. Cook until fork tender, about 10 minutes, and then drain.

2) To another small saucepan, add the mung beans, 2 cups water and a pinch of salt. Bring to a boil, and reduce heat to a medium. Simmer mung beans until tender, about 22 minutes, and then drain.

3) Peel and mince the onion. Use a microplane to grate the ginger. Chop the cilantro leaves and tender stems. Trim, deseed, and mince the serrano pepper. To a medium bowl, add the onion, ginger, cilantro, and as much of the serrano pepper as you'd like and toss to combine. Season the cilantro chile salad with salt.

4) In a small bowl, combine the vegan yogurt with the garam masala, juice from half the lime, and a pinch of salt. Stir the masala yogurt to combine. Cut the remaining lime half into wedges.

5) Place a large nonstick skillet over medium high heat and add 1 tbsp vegetable oil. Once hot, add the sweet potatoes and cook, stir occasionally, until browned, about 4 minutes. Add the tamarind paste and half of the cilantro chile salad and stir. Cook, stirring often, for an additional 2 minutes. Stir in the puffed rice and season chaat with salt.

6) To serve, place the baby spinach in large bowls. Top with the mung beans, sweet potato chaat, and masala yogurt. Serve with remaining cilantro chile salad and lime wedges.

Enjoy!

XOXO

Megan The Vegan Mom

Loaded Burritos with Chorizo and Spanish Rice

I love that I can stuff so much protein, fiber, and nutrients into my burritos!

The Spanish rice you'll use in these loaded burritos is packed with goodness, including paprika, bell peppers, celery, onions, and kaniwa (a grain similar to quinoa). There are so many delicious ingredients in this recipe that you may have trouble keeping all of the filling inside the burritos... I know I did! Stuff them with what you can and serve any remaining beans and rice on the side. To finish it off the chipotle sauce is delicious! 

SERVINGS: 2

COOK TIME: 35 min

NUTRITION PER SERVING

Calories: 990

Fat: 45g

Carbohydrates: 137g

Protein: 39g

---

INGREDIENTS

1/4 cup spanish rice

1 onion

2 cloves garlic

1 can black beans

1 package WildWood organic sprouted Tofu

4 oz laminate kale

2 oz roasted red peppers

1/2 tsp Mexican oregano

1 tsp Mexican chile spice

2 whole wheat tortillas

1/4 cup Follow Your Heart Chipotle Vegenaise

1 lime

---

INSTRUCTIONS

1) Add the Spanish Rice and 2/3 cup water to a small saucepan. Bring to a boil, reduce heat to low and cover. Cook until all of the water is absorbed and the rice is tender, about 15 minutes.

2) Peel and dice the onion. Peel and mince 1 clove garlic. Drain and rinse the black beans. Drain the WildWood tofu and dry well with paper towels. Destem the laminate kale, keeping the leaves as intact as much as possible. Massage kale leaves gently with your fingers to soften. Thinly slice the roasted red peppers.

3) Place a large nonstick skillet over medium high heat with 1 tbsp vegetable oil. Add the diced onion and garlic and cook until softened, about 4 minutes. Crumble the tofu into the skillet and add the mexican oregano, mexican chile spice, and 1/2 tsp salt. Cook until the tofu is browned in places and has dried out a little, about 7 minutes.

4) Lay the tortillas on a clean work surface. Top with Spanish rice, tofu chorizo, roasted red peppers, 1/4 cup black beans, and some of the massaged kale. Roll the burritos, tucking in the sides as you go.

5) Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Once hot, add the burritos to the skillet, seam side down, and cook until golden brown on the bottom, about 2 minutes. Carefully flip the burritos and cook an additional 2 minutes.

6) In a small bowl, mix the Follow Your Heart Chipotle Vegenaise with the juice from half of the lime. Cut the other half into wedges. Slice burritos in half and serve with chipotle lime sauce, any remaining kale and black beans, and lime wedges.

Enjoy!

XOXO

Megan The Vegan Mom

Thanksgiving Sandwich

Its the week of Thanksgiving! And the best part about it is the leftovers. This layering of Thanksgiving flavors includes roasted Brussels sprouts, crispy green apple, and tangy cranberry sauce. 

Servings: 2

Cook Time: 30 minutes

Nutrition Per Serving

CALORIES: 890

FAT: 38g

CARBOHYDRATES: 126g

PROTEIN: 18g

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Ingredients

2 tbsp vegetable oil

1 tsp olive oil

Salt and Pepper

7 oz brussels sprouts

Fresh sage

1 shallot

1 clove garlic

1 apple

3oz broccoli slaw

1 tsp white balsamic vinegar

1 ancient grain roll

1 tbsp flour

1 vegan chick'n bouillon cube

1 package Pacific cranberry sauce

1/4 cup Follow Your Heart Vegenaise

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1) Preheat oven to 425 degrees. Trim and quarter the brussels sprouts and transfer to a baking sheet. Thinly slice the sage leaves and add to the baking sheet. Toss everything with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast the sprouts until they begin to brown and crisp, about 12 to 15 minutes. Leave the oven on.

2) Peel and mince the shallot. Mince the garlic.

3) Thinly slice the apple. In a large bowl, combine the sliced apple, broccoli slaw, white balsamic vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Toss well to combine. Pop the ancient grain roll in the oven to warm for 3 minutes.

4) Place a small saucepan over medium heat with 1 tbsp vegetable oil. Add the shallot and garlic and cook until fragrant, about 2 minutes. Add the flour, stir well to combine, and then whisk in 1 cup water and the chick'n bouillon cube. Reduce heat to low and simmer until thick. about 5 minutes. Taste gravy and season with salt and pepper.

5) Cut the ancient grain roll lengthwise with a bread knife, and then halve again. Top the bottom pieces with 1/4 cup of Pacific Cranberry Sauce. Layer on the roasted Brussels sprouts and some of the apple broccoli slaw. Spread the Follow Your Heart Vegenaise over the top pieces of bread and close the sandwiches.

6) Halve the Thanksgiving Sandwiches and serve with the classic gravy. For optimal flavor, dip every bite. Serve remaining apple broccoli slaw on the side.

Happy Thanksgiving!

XOXO

Megan The Vegan Mom

6 Vegan friendly Halloween treats

This will be our first Halloween as a vegan family. I was excited to try out different vegan friendly treats for us to enjoy, or take to a party. 

Not only are they healthy snacks for your little ones to eat up but they are also quick and easy to make.

Graham had a fun time assisting in the prep work but enjoyed eating the snacks a little bit more.

TANGERINE PUMPKINS

Supplies:
-mini tangerine oranges

-celery sticks

BANANA GHOSTS

Supplies:

-mini dark chocolate chips

-bananas

STUFFED PEPPER JACK-O-LANTERNS

Supplies:

-bell peppers

-quinoa & brown rice (purchased from Costco)

VAMPIRE PANCAKES

Supplies:

-strawberries

-bananas

-blueberries

-pumpkin seeds

-slivered almonds

-sunflower seeds

PUMPKIN SHAPED PANCAKES

Supplies:

-Vegan friendly pancake mix 

(follow the box instructions and replace milk with almond milk and substitute 1egg with 1/4 cup of applesauce)

-coconut almond milk

-organic natural maple syrup

-vegetable oil

-classic applesauce

-pumpkin shaped cookie cutter

PINEAPPLE CARVED JACK-O-LANTERN

We wanted to bring a little "Hawaii" home with us, so we decided to add a cute Pineapple to our front porch this year.

Check out this cute little pumpkin bum!

GRAHAMS OUTFIT:

 https://www.kickeepants.com/shop/pc/viewPrd.asp?idproduct=141710&idcategory=0

MY SHIRT:

https://shop.lululemon.com/p/tops-long-sleeve/Run-Swiftly-Long-Sleeve-Crew/_/prod4500137

MY PANTS:

https://shop.lululemon.com/p/women-pants/Speed-Tight-V/_/prod8480218?color=28694

XOXO

Megan The Vegan Mom

Vegan Pumpkin Chocolate Chip Cookies

I will take Pumpkin flavored anything! When October arrives, I am so eager to make pumpkin cookies and pumpkin bread. We made these cookies on Sunday afternoon while watching Halloween cartoons!

Please enjoy my favorite pumpkin chocolate chip cookie recipe! 

INGREDIENTS

1/2 cup canned pumpkin puree

1/2 cup sugar

1/4 cup vegetable oil

1 tbl unsweetened applesauce

1 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

A pinch of salt

1 tsp cinnamon

1/8 tsp cloves

1/8 tsp ginger

1/8 tsp allspice

1/2 tbl vanilla 

1 cup of vegan dark chocolate chips

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INSTRUCTIONS

Preheat oven to 350 degrees.

Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer.

In a separate bowl, combine all of the remaining ingredients, except the chips.

Mix just to combine.

Fold in the chocolate chips.

Let the dough sit in the fridge for at least 10 minutes fro the baking powder to do its work. They will be smoother if you let them sit in the fridge for a bit.

Have a few nibbles off of the paddle, while you wait for the batter to set up in the fridge.

Use and ice cream scoop, drop onto a lined cookie sheet.

Bake for 11 minutes.

Place on a cooling rake for 5 minutes.

Enjoy!

XOXO

Megan the Vegan Mom

Kimchi Quesadilla

If someone mentions guacamole and tequila, I am all ears! I love Mexican food, especially quesadillas! This crispy vegan quesadilla is filled with smashed black beans and kimchi. The crunchy radishes in the pico add an extra bite of flavor, and its drizzled with vegan lime cream.

Before I was vegan I had never tried Kimchi, in fact I had no idea what it was.

Kimchi, is found in a lot of Korean style food. It is usually a side dish made from salted and fermented vegetables, mostly cabbage and radishes. They add a variety of seasonings including chili powder, scallions, garlic, and ginger. So it has a little kick to it.

If you would like to try a Purple Carrot meal service, use my link below to receive $25 off your first order.

http://fbuy.me/ggIkm

Servings: 2

Nutrition Per Serving:

Calories: 520

Fat: 14g

Carbohydrates: 69g

Protein:25g

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Ingredients:

1 tomato

1 shallot

2 oz radishes

Fresh Cilantro

1 lime

3 tbsp Follow Your Heart sour cream

1 can black beans

1 tsp Mexican chile spice

4oz kimchi

2 flour tortillas

2 tsp vegetable oil

Salt

Instructions:

1. Dice the tomato. Peel and mince the shallot. Slice the radishes into thin sticks. Chop the cilantro leaves and tender stems. Combine everything in a medium bowl. Halve the lime and add the juice from half. Add a pinch of salt and stir radish pico de gallo to combine.

2. Combine the Follow Your Heart sour cream and remaining lime juice in a small bowl. Add a pinch of salt and stir the lime crema.

3. Place a large nonstick skillet over medium heat. Pour 1/4 cup of liquid from the can of beans into a measuring cup and drain the rest. Add the black beans and the reserved liquid to the skillet along with the mexican chile spice. Cook beans until they are hot, about 5 to 7 minutes. Mash them into a spreadable paste and season with salt.

4. Drain any liquid from the kimchi and roughly chop. Lay the flour tortillas flat on a clean work surface and top half of each tortilla with the mashed beans, spreading them out. Top the beans with the kimchi, fold tortillas, and set aside.

5. Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Once the oil is hot, add the quesadillas. Cook until the bottom is lightly browned, about 2 to 3 minutes, then carefully flip to brown the other side; another 2 to 3 minutes.

6. Cut each quesadilla into 3 pieces and divide between plates. Serve with radish pico de gallo and lime crema.

Enjoy!

XOXO

Megan The Vegan Mom

Butternut Barley Bowl

This bowl is filled with fresh herbs that smell like autumn. The herbs add warmth to this hearty barley and squash.

SERVES 2

NUTRITION PER SERVING

CALORIES:

FAT:

CARBOHYDRATES:

PROTEIN:

INGREDIENTS

3/4 cup barley

8oz butternut squash

2 mini sweet peppers

1 packet turbinado sugar

2 tbsp apple cider vinegar

Pink peppercorns

1 garlic clove

Fresh parsley

2 sprigs rosemary

1 scallion

1/4 cup pistachios

2 tbsp vegan butter

2 oz baby arugula

2 tsp olive oil

Salt & Pepper

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If you would like to try a Purple Carrot meal service, use my link below to receive $25 off your first order.

http://fbuy.me/ggIkm

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Place the barley in a small sauce pan and cover with 2 inches of water. Bring to a boil, season with salt, and cook until tender, about 22 to 25 minutes. Drain barley and toss with 1 tsp olive oil to prevent sticking.

2. Place the butternut squash onto a baking sheet and toss with 1 tsp olive oil. Sprinkle with salt and pepper and roast until tender and browned in places. About 18-20 minutes.

3. Slice the mini sweet peppers into very thin strips. Add peppers to a small sauce pan with the turbinado sugar, 1/4 cup water, apple cider vinegar, pink peppercorns, and a pinch of salt. Bring to a boil and then reduce heat to low. Simmer until the peppers are soft and the liquid is syrupy, about 10 minutes.

4. Peel and mince 1 garlic clove. Roughly chop the parsley leaves. Destem the rosemary and mince the leaves. Thinly slice the scallion.

5. Add the pistachios to a large skillet over medium heat. Cook until toasted and fragrant, about 3 minutes. Add the minced garlic and vegan butter to the skillet, and cook for an additional minute. Add the cooked barley, chopped parsley, rosemary, and scallions. Season with salt and pepper and toss to combine.

6. Stir the baby arugula into the barley mixture and divide between two large bowls. Top herbed barley with roasted butternut squash and pickled peppers.

Bon appetit!

XOXO

Megan The Vegan Mom

Vegan Dinner Party

I invited my immediate family over for dinner last Sunday. I wanted to impress them by making a few of my favorite vegan dishes.

Sean and I are the only vegans in our family. How are they going to get through a meal without the presence of any red meat, fish, cream, butter, eggs, or cheese? Well I was determined to show them how delicious vegan meals can be!

Creating a vegan dinner party menu even carnivores will love seemed like a fun challenge! The meat-eaters won’t even notice the lack of meat. The evening will be just as delicious, beautiful, and satisfying as it would be if I was cooking a meal for a group of people who eat everything.

I am going to make 3 dishes, full of flavor and many ingredients. I want to make sure my family feels like they’ve got a balanced meal with plenty on their plates. A meal without meat or dairy doesn’t have to be a meal without substance.

I was so eager to see the expression on their faces. Its going to be priceless. My end goal is to have Veganism not seem so alien to them anymore.

I headed off to Whole Foods to purchase all my groceries, for my 3 dishes.

MY FIRST DISH:

Vietnamese Vegetable Sandwich with Sriracha and a side of Roasted Gai Lan

I chose this because its a hearty meal and has a tangy sweet flavor mixed with a spicy sriracha sauce. I also love the crunch of the baguette.

Servings for 2

Ingredients:

2 small baguettes

2 carrots

1 bunch gai lan

1 kirby cucumber

1/2 lb cremini mushrooms

2 tbsp rice vinegar

1 inch piece of ginger

1 tsp white sesame seeds

2 tsp sugar

1 1/2 tbsp sriracha 

1/4 cups vegan mayonnaise

---

Instructions:

1. Preheat oven to 450 degrees.

Wash and dry the fresh produce.

Cut off and discard the bottom inch of the gai lan stems. Halve each piece length wise through the stem.

Quarter the mushrooms.

Peel and roughly chop the ginger.

Halve the baguettes.

Thinly slice the cucumber into rounds.

Peel the carrots and grate on the large side of a box grater.

In a medium bowl, combine the cucumber, carrots, sugar, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2. While the vegetables marinate, line a sheet pan with aluminum foil. Place the gai lan on the prepared sheet pan, drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer.

Roast stirring halfway through 12 minutes or until lightly browned and tender when pierced with a fork. Remove from the oven.

Reserving the marinating liquid, drain the marinated vegetables.

Top the roasted gai lan with the reserved marinating liquid. Carefully stir to coat. Season with salt and pepper to taste.

Transfer to a plate and set aside in a warm place. Remove and discard the foil from the sheet pan.

3. While the gai lan roasts, in a medium pan heat 2 tablespoon of olive oil on medium until hot. Add the mushrooms, cook with out stirring for 2 minutes. Continue cooking and add the ginger for an additional minute or until fragrant. Turn off the heat.

4. While the mushrooms cook, in a bowl combine the vegan mayo and as much of the sriracha as you'd like. Depending on how spicy you'd like the dish to be. Season with salt and pepper.

5. Place the baguettes on the same sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper.

Toast in the oven 4 minutes or until the edges are lightly browned. Remove from the oven and carefully transfer to a cutting board.

6. Spread the sriracha mayonnaise onto the cut sides of the toasted baguettes. Top the baguette bottoms with the cooked mushrooms and marinated vegetables. Complete the sandwiches with the baguette tops. Cut in half on an angle.

Divide the sandwiches and dressed gai lan between 2 dishes. Garnish the gai lan with the sesame seeds. 

Enjoy!

MY SECOND DISH:

Spanish Style Potato & Chickpea Stew with Swiss Chard and Aioli

I chose this dish because of the flavor and numerous colors. Its a very warm and filling dish with a sweet lift due to the mandarin orange.

Servings for 2

Ingredients:

1 1/2 cups chickpeas

2 scallions

1 bunch swiss chard

1 clove garlic

1 pixie mandarin

3 yukon gold potatoes

3 tbsp vegan mayo

2 tbsp roasted almonds

2 tbsp tomato paste

2 tsp of the chickpea spice blend ( Make equal parts and blend together; ground cumin, smoke paprika, ground turmeric)

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Instructions:

1. Wash and dry fresh produce.

Medium dice the potatoes.

Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate.

Drain and rinse the chickpeas.

Halve the mandarin, squeeze the juice into a bowl.

Peel and finely chip the garlic; using the flat side of your knife, smash until it resembles a paste. 

Roughly chop the almonds.

2. In a large high sided pot heat 2 teaspoons of olive oil on medium high until hot.

Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 minutes, or until browned and softened.

3. Add the white bottoms of the scallions and chard stems to the pan, Cook stirring frequently 2 minutes. Add the tomato paste and spice blend. Cook stirring frequently 2 minutes until dark red and fragrant.

4. Add the chickpeas, chard leaves, mandarin juice and 1 1/2 cups of water to the pan, season with salt and pepper. Cook stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 minutes or until thickened and the potatoes have softened. Turn off the heat.

5. While the stew cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you'd like. Season with salt and pepper.

6. Divide the finished stew between 2 dishes. Top with the aioli. Garnish with the almonds and green tops of the scallions.

Enjoy!

MY THIRD DISH:

Roasted Cauliflower & Couscous Salad with Lemon Yogurt Sauce and Spiced Tahini Dressing

I chose to make this dish because I love how versatile cauliflower is. It has a light and fresh, nutty sweet flavor. I love all 3 dishes, but this one was my number one favorite!

Servings for 2

Ingredients:

3/4 cup couscous

1/2 cup plain vegan yogurt

1 persian cucumber

1 bunch parsley

2 cloves garlic

1 head cauliflower

1 lemon

2 tbsp roasted almonds

1 oz medjool dates

2 tbsp tahini

1 tbsp tahini dressing spice blend (Make equal parts and blend together; za'atar and aleppo pepper)

---

Instructions:

1. Heat a medium pot of salted water to boiling on high.

Preheat oven to 450 degrees.

Wash and dry the cauliflower. Cut off and discard the stem end and leaves of the cauliflower; cut the head into 1 inch thick slices, keeping them as intact as possible.

Place on a sheet pan. Drizzle with olive oil and season with salt and pepper, gently turn to coat. Arrange in a single even layer.

Roast 25 minutes, or until browned and tender when pierced with a fork. Remove from oven.

2. While the cauliflower roasts, add the couscous to the pot of boiling water. Cook uncovered 22 minutes until tender.

Drain thoroughly and return to the pot. Set aside in a warm place.

3. While the couscous cooks, wash and dry the produce.

Use a peeler, remove the yellow rind of the lemon, avoiding the white pith, mince the rind to get 2 teaspoons of zest. Quarter and deseed the lemon.

Peel and finely chop the garlic, using the flat side of your knife, smash until it resembles a paste. 

Thinly slice the cucumber into rounds.

Pit and roughly chop the dates.

Roughly chop the almonds.

Roughly chop the parsley leaves and stems.

4. While the couscous continues to cook in a bowl, combine the tahini spice blend, the juice of 1 lemon wedge, 3 tablespoons of water, and 2 tablespoons of olive oil. Whisk until smooth. Season with salt and pepper to taste.

5. While the couscous continues cooking, grab another bowl, combine the yogurt, lemon zest, the juice of 1 lemon wedge, as much of the garlic paste, and 1 teaspoon of olive oil.

6. To the pot of cooked couscous, add the cucumber, dates, almonds, half of the parsley, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper.

Divide the yogurt sauce between 2 dishes, spread into a thin layer.

Top with the finished couscous and roasted cauliflower. Garnish with half the tahini dressing and the remains parsley. Serve with the remaining tahini dressing on the side. 

Enjoy!

The dinner party was a total success. My mother thought the sandwich was a bit too spicy, so if you are not a fan of spice, cut back on the sriracha. My mothers favorite dish was the roasted cauliflower. My sister loved the chickpea stew, and my brother in law loved the spicy vietnamese sandwich. My step father ate everything and devoured it all!

They walked away full and satisfied!

Hopefully I converted them to the green side!

XOXO

Megan The Vegan Mom

Vegan Mexican Street Corn Salad

The traditional flavors of Mexican street corn veganized 

I threw this together right before a family party this past Sunday. It was delicious! 

Don't freak out about the amount of salt. I did at first but later learned that its not all going into the meal. Its just a coating and it will fall off.

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Tofu Cojita "Cheese"

• 1 Block Extra firm tofu

• 2 lbs. Kosher salt

Corn Salad

• 3 Cans Yellow corn

• 1 tomatillo

• 1/2 C. Vegan mayo

• 2 Jalapeno, diced

• 1/4 C. Cilantro, chopped

• 1/3 C. Red onion,chopped

• 2 Green onions,chopped

• Juice of 1 lime

• 1 C. Vegan Cojita Cheese

• 2 tsp. Chili and Lime Seasoning

• Salt and Pepper to taste

---

Instructions

1. Make the tofu Cojita cheese first. Preheat oven to 450 degrees. Cut your block of tofu through the center on the side to make it thinner. Sprinkle with salt on both sides, and place on paper towels. Let it sit for about 15 minutes so some of the moisture is drawn out while the oven preheats.

2. Bake at 450 degrees for 25-35 minutes or until the salt has hardened and formed a crust and the salt has slightly browned. 

3. Bake at 450 degrees for 25-35 minutes or until the salt has hardened and formed a crust and the salt has slightly browned. 

4. Let cool, then crack the salt shell and pull out the tofu. Let the tofu cool completely, then crumble. You can store this in an air tight container in the fridge until you are ready to use.

5. Once you are ready to make the corn salad, drain the corn, and pour into a large mixing bowl. Then stir in the remaining salad ingredients. Taste and adjust seasoning. Serve! You can make this ahead of time and keep in the fridge until ready to party!