Simple Vegan Fried Rice

You only need 7 ingredients to make this simple vegan fried rice and it’s ready in 15 or 20 minutes. I make this recipe very often and sometimes I add other veggies, depending what’s in season.

Here in Spain you can eat this dish at Chinese restaurants and is made with rice, peas, carrots, scramble eggs and ham. Some restaurants also add chicken or shrimp. I use peas, carrots and tofu and I don’t use any substitute for the ham, but you can add sun dried tomatoes or any vegan meat.

I know some people avoid soy because they think it’s not a healthy food. I only eat soy products (like soy sauce, tofu or miso) about twice a week, but I use them to make some Simple Vegan Blog recipes because they’re are great to replace animal food.

I use extra virgin olive oil to fry the rice and the veggies, but other kinds of oil work too. If you’re searching for a fat-free version, boil or steam the vegetables and don’t fry the rice. Add some soy sauce or tamari to make the rice tastier.

Tofu is great to make vegan scramble eggs and it’s a super easy recipe. You just have to use a fork to crumble tofu into bite-sized pieces and cook it for about 5 minutes with a little bit of oil, salt, pepper, herbs or spices. I use turmeric powder to make the tofu looks like real eggs.

The recipe tastes amazing just like this, but I usually add soy or tamari sauce. Sweet and sour sauce and other Asian sauces work also great.

Simple Vegan Fried Rice
Simple Vegan Fried Rice


  • ¼ cup Basmati rice (150 g)
  • Extra virgin olive oil
  • 1 chopped carrot
  • ¼ cup frozen peas (35 g)
  • 2.7 oz firm tofu (75 g)
  • ⅛ tsp turmeric powder
  • Sea salt (optional)
  • 1 tbsp soy sauce or tamari


  1. Cook the rice according to package directions. I recommend you to cook it the day before.
  2. Heat oil in a wok or skillet and sauté the chopped carrot over medium heat for about 2 minutes. Add the peas and cook for another 3 minutes. Set aside.
  3. Use a fork to crumble the tofu into bite-sized pieces.

You can find complete recipes of this SIMPLE VEGAN FRIED RICE in


After the HUUUGE success I experienced with my cauliflower crust pizza marinara and cheese pizza, I felt the time was ripe to try something new involving cauliflower crust.
As I was making up my mind, the other day – on my way back from the gym – I walked by a pizza parlor and noticed some pretty good looking calzones in the window.
That’s when it hit me: cauliflower crust calzone! Rad.


Makes three medium size calzones (feeds 3)


  • 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
  • 1 free range egg, lightly beaten
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon oregano
  • ¼ teaspoon ground black pepper


  • 6 tablespoons thick tomato sauce
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese
  • pinch of salt


  1. Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
  2. In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
  3. Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  5. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
  6. Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).

You can find complete recipes of this CAULIFLOWER CRUST CALZONE in


These easy Nutella No Bake Cookies are a fun and nostalgic treat to make in no time at all.  Perfect after school or midnight snack.

It has been way too long since I have enjoyed a no bake cookie around here. In fact, I really can’t remember the last time I had one. I actually think these no bake cookies that I shared 5 years ago was the last time I made and ate them.

5 years ago! That’s crazy. One…because when I looked back, I realized how tiny my kids were that day, and two…because no bake cookies are awesome. How could I have gone so long without have them in my life?!?!?!!

Actually, one reason I don’t make them more often is because of all the coconut in them. I end up eating the entire batch of cookies because my kids say they don’t like coconut. Yes, the entire batch!!! Diet fail going on right here! I’m going to need another 24 Day Challenge after all these cookies!

I’m wondering if I toast the coconut and give it a crunchy texture if that would change the crazy kids minds? That might just have to happen!!

All I know is that after one of these cookies I knew I had to make more batches because they were so dang good! Were good because I devoured them in like 9.456 seconds!



  • 8 Tablespoons butter
  • 2 cups sugar
  • 1/4 cup cocoa powder
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 Tablespoon vanilla
  • 1 cup Nutella spread
  • 2 cups quick oats
  • 3 cups sweetened shredded coconut


  1. Place the butter, sugar, cocoa, milk, salt, and vanilla in a saucepan over medium heat and stir until melted and smooth. Bring to a boil. Boil 1 minute, while stirring constantly.
  2. Remove the pan from the heat and stir in Nutella until smooth and creamy.
  3. Add the oats and coconut and stir until combined and coated.

You can find complete recipes of this NUTELLA NO BAKE COOKIES in


This is one of the simplest recipes to make, it takes just a few minutes but it’s so ooey gooey yummy!
The best part is the way the chocolate melts with the marshmallows making it extra rich and yummy! Perfect to put out last minute because you can use ingredients you probably already have on hand! This recipe was made by my teenaged daughter… (and eaten by me! LOL) Soo yummy! While I used graham crackers to serve along with this, crispy apples or other fruit would be great too!
You can use regular or mini marshmallows for this recipe (I find the mini marshmallows easier to measure) or the regular sized marshmallows. I use milk chocolate chips but if you prefer, you can use semi-sweet.




  • 1 cup milk chocolate chips
  • 2 tablespoons milk
  • 2 cups marshmallows, divided
  • graham crackers for serving


  1. Combine chocolate chips, milk and 1½ cups of marshmallows in a sauce pan. Heat over medium low and stir until melted and smooth.
  2. Pour into an oven safe dish and top with remaining marshmallows.
  3. Broil 1 minute or just until marshmallows are lightly toasted.

You can find complete recipes of this Hot S’Mores Dip in

Pecan Pie Cake

This Pecan Pie Cake tastes just like pecan pie but in cake form. I think it tastes even better than pecan pie. It’s made from a box of butter pecan cake mix with lots of butter, brown sugar, and eggs added.

If you can’t find a box of butter pecan cake mix, use yellow cake mix instead.

The cake mix actually gets made into two different batters. The first batter gets poured into a 9×13-inch pan and baked for 25 minutes. Then the second batter is poured on top and the whole thing is baked another 30 to 35 minutes.


Pecan Pie Cake
Pecan Pie Cake


  • 1 (15.25-ounce) box Butter Pecan cake mix
  • ½ cup (1 stick) butter, softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 tablespoons water
  • 2 cups chopped pecans
  • ½ cup (1 stick) butter, softened
  • 2 eggs
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup milk


  1. Preheat oven to 325 degrees and grease a 9×13-inch baking pan.
  2. Measure out ⅔ cup of cake mix and set aside.
  3. Place remaining cake mix in a mixing bowl with ½ cup softened butter, light brown sugar, 2 eggs, and water.
  4. Use an electric mixer to mix well.
  5. Fold in pecans and pour batter into prepared pan.
  6. Place in oven and bake for 25 minutes.

You can find complete recipes of this Pecan Pie Cake in


No Bake Peanut Butter Bars take only 5 ingredients and 10 minutes (plus chilling time). My Grandma calls them “Almost Reese’s” for good reason!

Here is a delightfully simple candy recipe with that eternally delicious combination: Chocolate and Peanut Butter. With 5 ingredients and about 10 minutes, you can be on your way to a batch of homemade “Almost Reese’s”!

My grandma coined the term “Almost Reese’s” for obvious reasons (she also gave us this chocolate cream pie; thanks Grandma!). These luscious bars are perfect for the holiday parties, for gift-giving, or for a Friday night at home.

Just try to stop eating them.
The recipe calls for milk chocolate chips and those would most closely align with a traditional Reese’s Peanut Butter Cup. However, I have always preferred dark chocolate so I made my chocolate-covered peanut butter bars with semi-sweet chocolate chips. Delicious!

I have an informal poll going that men prefer milk chocolate and women prefer dark chocolate. Am I right? Please leave your chocolate preference in the comments below.

By the way, these bars have to chill for at least a few hours, preferably overnight. Make your next party less stressful by preparing these the day before! Or, freeze for up to 2 months in advance and thaw overnight in the refrigerator.



  • 1 ½ cups brown sugar
  • 1 ¾ cups powdered sugar
  • 10 tablespoons butter, divided
  • 1 ½ cups peanut butter
  • 1 cup milk chocolate chips or semi-sweet chocolate chips


  1. Line an 8-inch or 9-inch square pan with aluminum foil (see notes).
  2. In a large microwave-safe dish, melt 5 Tablespoons butter. Stir in brown sugar, powdered sugar, and peanut butter. Mix well and press into prepared pan.
  3. Wipe out microwave-safe dish and heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter crust and spread evenly.

You can find complete recipes of this NO BAKE PEANUT BUTTER BARS in


I love brussels sprouts and can make a meal out of them. And anything doused in balsamic, even better.

All the vegetables that stink up your house like brussels sprouts, broccoli, kale, and cauliflower are my favorites.

There are a couple restaurants in San Diego that make fried brussels sprouts and along with a cheese platter and some drinks, I’m seriously in heaven.

Rather than frying them, these brussels sprouts are roasted at a high temp so that wonderful caramelization develops and they’re so fast and easy to make.

Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction (not the same as just straight balsamic vinegar) and a pinch of brown sugar to boost the caramelization factor.

A balsamic glaze or reduction is simply balsamic vinegar that’s been cooked down (reduced) on the stove with sugar and it becomes thicker and more flavorful. I have an easy balsamic reduction recipe but for the brussels sprouts I used Trader Joe’s balsamic glaze. Or look in the vinegar aisle of your regular grocery store for balsamic reductions and glazes.

The outer edges of the sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down with a savory and tangy bite from the balsamic.

If you know someone who doesn’t like brussels sprouts, try this recipe and they’ll likely change their mind. Freshly shaved parmesan or toasted pistachios sprinkled on top are a nice touch for the ultimate in brussels sprouts.



  • about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • about 1/4 cup balsamic reduction or glaze (I used Trader Joe’s or make your own balsamic reduction)
  • 1 tablespoon light brown sugar, packed
  • parmesan cheese, optional for garnishing
  • toasted pistachios, optional for garnishing


  1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
  2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.

You can find complete recipes of this BALSAMIC ROASTED BRUSSELS SPROUTS in

EASY Cashew Chicken Lettuce Wraps

EASY Cashew Chicken Lettuce Wraps …this delicious recipe tastes better than take out and is done in 20 minutes. A one pot dish the whole family will love!

This recipe is perfect for summer and one you need to put on your “must try” list. It’s one my whole family loves and a dish my husband and I always end up going back for seconds. The chicken is so tender and the sauce on top is truly divine. We love serving the cashew chicken in lettuce wraps, but you could also serve over a bed of rice.

The cashews hidden throughout this dish are definitely what take the chicken over the top. Cashews are one my favorite snacks, so any chance I can sneak them into dinner, it’s a win. They have so much flavor and are always satisfying. I love to use the salted roasted cashews for this recipe… it always adds the perfect flavor. I may have snuck a few cashews while making it too. 😉

EASY Cashew Chicken Lettuce Wraps
EASY Cashew Chicken Lettuce Wraps


  • 1 Tablespoon salted butter
  • 1 teaspoon olive oil
  • 2 pounds chicken breast, cut into 1-inch pieces
  • 2 teaspoons minced garlic
  • 3/4 cup chicken stock
  • 1/4 cup low sodium soy sauce
  • 3 Tablespoons hoisin sauce
  • 1 1/2 Tablespoon rice vinegar
  • 2 Tablespoons corn starch
  • Salt and pepper, to taste
  • 3/4 cup salted cashews
  • Lettuce cups or butter lettuce
  • Green onions, for serving, optional


  1. Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Add a salt and pepper to chicken. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
  2. While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.

You can find complete recipes of this EASY Cashew Chicken Lettuce Wraps in


Tofu is one of those ingredients that has the ability to truly divide the crowd. I must admit that long before I went vegan, I tried several tofu dishes that left me seriously underwhelmed. Now, I’ve changed camps completely and I am a huge tofu fan. The trick lies in the correct cooking method…
For me the tastiest way is marinating well pressed tofu in a little soy sauce, sprinkling it with cornflour (or cornstarch in the US) and frying it in a little oil until golden and beautifully crispy on the outside (yet nicely chewy on the inside). Seriously, whenever I make tofu that way, I must keep one eye on my wok and the other on Duncan, who suddenly appears by my side with his greedy little mitts ready to delve into my freshly fried tofu stack. This recipe treats lovely chewy tofu pieces (you can bake them too for this recipe, see below) to a bath of deliciously aromatic black pepper sauce. Add as much pepper as you can handle, bearing in mind that chilli will also add another kick dimension. I went for just over a teaspoon and found it perfectly balanced.



  • 400 g firm tofu, pressed*
  • 2 tbsp tamari or soy sauce
  • cornflour / cornstarch
  • 3-4 tbsp high smoke oil (I used peanut oil)


  • 4 tbsp / 60 ml tamari (for gluten-free version) or soy sauce
  • ½ tbsp rice wine vinegar
  • 2 tbsp / 30 ml maple syrup or dark brown sugar
  • 2 level tsp cornflour / cornstarch
  • 3 large garlic cloves, pressed
  • 5 tsp grated ginger
  • 1 hot chilli pepper, sliced thinly or chilli flakes, to taste
  • 3 small spring onions, sliced thinly
  • 1½ tsp freshly ground black pepper
  • sesame seeds, to garnish (optional)


  1. Cut pressed tofu into equal size squares. Pour 2 tbsp of tamari or soy sauce over the tofu and stir a few times so that it’s marinated evenly. Only quick marination is needed as tofu will be later coated in sauce.
  2. Dust tofu in thin layer of cornflour, shaking any excess flour off. Skip this step if you prefer to bake your tofu – see next step.
  3. Heat up 3 tbsp of oil in a wok or pan. Once the oil gets hot start frying tofu in 4 batches. Watch over it and turn frequently so that it does not burn. Once first batch is golden brown, remove it from the pan and place it an a piece of kitchen towel to drain the excess oil off. Continue with the remaining 3 batches. If you want to bake your tofu instead, heat up the oven to 180º C / 360º F and spread tofu pieces on a baking tray. Bake for about 20-25 minutes, flipping tofu once half way through baking.
  4. In a bowl, mix 4 tbsp of tamari (or soy sauce), 4 tbsp of water, rice wine vinegar and maple syrup. In a separate small bowl prepare cornflour slurry (mix 2 tsp of cornflour with 2 tbsp of water), which helps to thicken the sauce slightly.

You can find complete recipes of this VEGAN BLACK PEPPER TOFU in

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Greek Grilled Chicken & Hummus Wrap
Greek Grilled Chicken & Hummus Wrap


  • 1 1/2 lbs bonless skinless chicken breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 Tbsp Greek vinaigrette dressing
  • 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
  • 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
  • 3 cups chopped romaine lettuce
  • 2 medium roma tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled


  1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in