Peanut Butter Cup Muffins

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Hi, friends! I feel as though it’s been a minute since I’ve posted here. When I started this blog, I thought that I would have time to post every. single. day. I have since been humbled by the amount of time and energy that goes into creating, testing, and photographing recipes while also working a full time job and marathon training! I’m not complaining or making excuses, just saying that I have a newfound appreciation for all those who juggle many life things at once!

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Mediterranean Sun-Dried Tomato Chickpea Burgers with Cashew Tzatziki (Vegan)

Get ready for your taste buds to EXPLODE! These Mediterranean-inspired veggie burgers are bursting with flavour from umami-rich sun-dried tomatoes and fresh herbs, and are packed with complete protein from chickpeas, quinoa, tahini, and sunflower seeds. The cashew tzatziki sauce takes them over the top into OMG territory. They are delicious on artisan burger buns, ciabatta buns, or even lettuce leaves! 

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Whenever I set out to create a veggie burger recipe, I have a strict set of criteria that said burgers must meet:

  1. They must be packed with protein.
  2. They must be ultra-flavourful.
  3. They must satisfy both vegans and omnivores.

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Tempeh Chorizo

This tempeh chorizo is guaranteed to please vegans and omnivores alike! It’s intensely flavourful and can stand in for the “real thing” on pizza, breakfast burritos and sandwiches, quesadillas, salads, and more! Rich in complete protein and without a single processed ingredient, I can’t think of a healthier (or more delicious!) faux meat! 

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Pan-Fried Maple-Tamari-Sriracha Tofu

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This tofu is guaranteed to turn any tofu hater into a lover! Nobody can resist the sweet, salty, and mildly spicy flavour of this dish. It is also incredibly versatile, and works well as a filling in wraps, a topping for bowls, and on its own as a tasty, protein-rich snack!

VEGAN
Gluten-Free

Servings: 4
Time: 30 minutes marinating + 15 minutes cooking

3 tbsp tamari
2 tbsp pure maple syrup
2 tbsp sriracha (I like Simply Natural brand organic sriracha)
1 block (350 g) extra firm organic tofu, diced into 1-inch cubes
1 tbsp virgin coconut oil

Directions: 

  1. In a large bowl, whisk together tamari, maple syrup, and sriracha.
  2. Add tofu and toss to combine.
  3. Allow tofu to marinate for at least 30 minutes, or up to 8 hours, if possible.
  4. In a large skillet (preferably cast iron), heat coconut oil over medium heat. Once hot, add the tofu.
  5. Cook tofu for about five minutes, then carefully flip and cook for five minutes on the other side.
  6. Continue cooking the tofu until most of the marinade has caramelized and the tofu itself is crispy.
  7. Remove from heat and enjoy in wraps, on bowls, or as part of a plate with roasted sweet potato, greens, and sauce. The sky really is the limit with this tofu.

 

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