Even if you aren’t able to find authentic ingredients, it’s still possible to satisfy your Thai craving at home with a few substitutions. No, it won’t be authentic, but it will still taste great! This recipe for Thai Green Curry uses chicken, but you can swap shrimp or easily adapt it to make it vegan with tofu and omit the fish sauce.

What You’ll Need

• Coconut Milk: Full-fat coconut milk gives the best texture and flavor
• Thai Curry Paste: Green curry is my go-to, but red curry works too! I like Mae Ploy, Aroy-D or Maesri brands.
• Chicken: Boneless, skinless thighs stay juicy and tender. If using chicken breasts, reduce the cook time.
• Broth: Chicken or vegetable broth
• Fish Sauce: A key ingredient in Thai cuisine and available in most grocery stores—if you’ve never used it, don’t be afraid! It adds umami without making the dish taste “fishy.”
• Sugar: Palm sugar is traditional, but coconut sugar or brown sugar work well. I’ve even used molasses in a pinch.
• Vegetables: Pretty much any veggies will work — carrots, zucchini, snap peas, eggplant, broccoli, cauliflower, sweet potato, garlic, onion.
• Bell pepper and Serrano pepper: For flavor and spicy kick
• Thai Basil: Fresh is best, but I’m using dried here since fresh isn’t always available.
• Lime: Both zest and juice are used

A Note on Curry Pastes

Curry paste is the heart of this dish, but not all pastes are created equal! Some are saltier, some are spicier, and if you’re vegan, be sure to check the ingredient label—some contain shrimp paste. Here are a couple things to keep in mind:

Saltiness: The salt content varies by brand, so adjust your fish sauce accordingly.

Spice Level: If you’re unfamiliar with a paste, start with less and add more to taste. Just remember, if you need to add more later, bloom it in a separate skillet first before stirring it in.

Enhance the Flavor: Why do we bloom the curry paste?  Heating the paste in oil allows the essential oils and aromatics to release and meld, resulting in a richer, more complex flavor.

Method

Prep all the vegetables first. You could even meal prep the veggies except the onion and garlic ahead of time, if desired. Then cut up the chicken last to avoid cross-contamination. Next, bloom the curry paste and simmer with half of the coconut milk for a few minutes—this helps the paste blend into the milk. Then add the chicken, remaining coconut milk, and broth and pressure cook. The Instant Pot is a great way to cook the chicken, as it comes out super tender, but you could also prepare this on the stove. (If using tofu or shrimp instead of chicken, skip the pressure cook and just cook it on the stove.) Once the chicken is cooked, add in the veggies and simmer until they are tender-crisp, meaning they are cooked through but still retain a slight firmness or crunch. Taste and adjust lime juice, fish sauce, or sugar to your preference. If you want more heat, sprinkle in some red pepper flake. Serve the curry over cooked Jasmine rice and enjoy immediately. Leftovers (if you have any!) reheat well.

Give this Thai Green Curry a try and let me know—what’s your favorite way to customize it?

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Continuing with the Creole/Cajun theme, this week I’m sharing a recipe for a well-loved Southern favorite—Louisiana Red Beans and Rice! Traditionally simmered low and slow with ham hocks and andouille sausage, this dish is all about deep, smoky, and savory flavors. But guess what? You don’t need meat to get that same rich taste!

In this vegetarian preparation, we’re using smoked paprika and a touch of liquid smoke to recreate that signature smokiness. Plus, thanks to the Instant Pot, you can enjoy all the slow-cooked flavor in a fraction of the time. Whether you’re new to Creole and Cajun cooking or already a fan, this dish is hearty, satisfying, and guaranteed to become a favorite.

Serve these Louisiana Red Beans over hot rice, top it with fresh green onions (and andouille-seasoned tofu for extra flavor), and enjoy a true taste of Louisiana—meat-free but just as bold and comforting as the classic!

What You’ll Need

• Dry Red Kidney Beans: Soak the beans overnight for more tender beans
• Trinity: Celery, onion and bell pepper
• Extra Virgin Olive Oil: To sauté the Trinity
• Garlic: Lots, because we love garlic!
• Creole Seasoning: Homemade or store-bought
• Dried Herbs: Thyme and bay leaves
• Liquid Smoke and Smoked Paprika: The key ingredients that lend the quintessential smoky flavor

How to Serve

• Serve over a bed of fluffy rice — the traditional, perfect accompaniment
• Top with andouille-seasoned tofu for extra flavor and texture
• Finish with sliced green onion for a fresh, fragrant touch
• Add a few dashes of your favorite hot sauce — a vinegar-based hot sauce complements the beans well, such as Tabasco or D’ELidas (my personal favorite!)
• With a side of crusty garlic bread or hot, just out-of-the-oven cornbread

Saute the Trinity, add the soaked beans and seasonings, then pressure cook. When done, mash some of the beans with a potato masher or the back of a spoon, or blend a small portion and mix it back in for a creamy consistency. Adjust salt and other seasonings to taste. Serve over rice immediately. Or if you have time, let the beans cool, refrigerate overnight, then reheat and serve the next day — they will develop into a deeper, more flavorful bowl of deliciousness!

This Louisiana Red Beans and Rice recipe proves that comfort food can be plant-based without sacrificing flavor. If you try this dish, let me know how it turned out in the comments below!

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I love Creole and Cajun cuisine! Living in the mountains of Colorado, we don’t exactly have easy access to all the great food Louisiana has to offer, so I’m left to recreate those flavors as best I can—with a healthier take! Traditionally, Creole and Cajun cooking isn’t necessarily known for being the healthiest. But I believe you can have all those great flavors in a nutritious and wholesome dish, and that is what inspired me to create this Creole Shrimp & Spinach in Creamy Tarragon Sauce.

This dish is deliciously creamy without using any cream. The secret ingredient? Silken tofu. It blends into a luscious sauce that’s velvety smooth without any dairy. Tarragon and Creole seasoning give the dish its signature flavor—bold, slightly spicy, and full of depth.

What You’ll Need

• Silken Tofu: The base of the sauce
• Nutritional Yeast: Adds a layer of umami and depth, enhancing the richness of the sauce with a slightly cheesy, savory note
• Veggie or Chicken Broth: Used in the sauce
• Aromatics: Garlic, shallot, and green onion
• Lemon: You’ll use both zest and juice
• Creole Seasoning I like this homemade Creole seasoning, but you could sub store-bought
• Extra Virgin Olive Oil: To sauté the aromatics and shrimp
• Shrimp: Fresh if you can get it, but frozen (and thawed) works well
• Spinach: Fresh or frozen; I used frozen because I didn’t have fresh on hand
• Fresh Herbs: Fresh tarragon and parsley are a MUST; don’t use dried

How to Serve

• Over Pasta: Toss with linguine or fettuccine for a creamy, restaurant-worthy meal.
• With Rice: A bed of fluffy rice soaks up the sauce beautifully.
• On Its Own: Pair with crusty bread to scoop up every flavorful bite.
• Garnish Generously: Finish with sliced green onion tops, more parsley, or extra tarragon for a fresh, fragrant touch.

This Creole Shrimp & Spinach in Creamy Tarragon Sauce comes together quickly, so I highly recommend getting all your ingredients prepped before beginning to cook. Blend up the sauce and chop the aromatics. If using frozen spinach, thaw and squeeze it well to remove as much water as possible — no one likes soggy spinach! Then just saute the shallots, green onion and garlic, add the shrimp and spinach, and finish with the sauce, herbs and seasoning. Serve immediately!

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Rich, chocolatey, and infused with Kahlúa—these silky truffles are pure guilt-free indulgence!

If you love chocolate, you’ve likely enjoyed a decadent, creamy truffle or two. Wouldn’t you love that same rich, chocolatey goodness in an easy, homemade, better-for-you bite? Enter these Chocolate Kahlúa Truffles.

Made with velvety silken tofu instead of heavy cream, these truffles offer a luxurious texture without the dairy. Plus, they’re naturally sweetened with maple syrup and packed with antioxidant-rich dark chocolate for a treat you can feel good about. A touch of Kahlúa adds coffee-infused depth that takes these truffles to the next level. The best part? You can customize them with your favorite coatings—cocoa powder, toasted nuts, shredded coconut, or even espresso powder for an extra caffeine kick.

Whether you’re gifting them or keeping them all to yourself (I won’t judge!), these truffles will exceed your expectations.

What You’ll Need to Make These Chocolate Truffles

• High-Quality Dark Chocolate: I think a chocolate with 72% cacao is a nice balance of intense chocolate flavor without being too bitter.
• Silken Tofu: The creamy heart and soul of these chocolate treats.
• Kahlúa: A coffee-infused liqueur that complements the chocolate but doesn’t add an overwhelming coffee flavor. You can sub strongly brewed espresso for an alcohol-free version.
• Pure Maple Syrup: Just a touch for sweetness.
• Truffle Coatings: Cocoa powder, finely chopped toasted nuts, powdered sugar, sprinkles… so many options! I rolled these in coconut — so good!

Give them a try, and let me know—what’s your favorite truffle coating?

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Big flavor, small effort. Meet your easy weeknight sofritas solution!

With a few pantry staples and minimal effort, you can whip up a protein-packed, plant-based dish that’s bursting with flavor for your next Mexican-inspired meal. Whether you’re making burrito bowls, tacos, or nachos, these Easy Pantry Sofritas are the ultimate shortcut to a delicious meal.

What sets this recipe apart? It skips the step of roasting vegetables, opting instead for a quicker approach that doesn’t skimp on taste and is ready in a fraction of the time. The addition of toasted pecans brings texture and extra nutrition, making this dish not only easy but also wholesome. Let’s get cooking!

What You’ll Need:

Tofu: Extra-firm works best

Seasonings: You likely have all of these in your pantry — garlic powder, onion powder, smoked paprika, dried oregano, cumin, coriander, cinnamon, chipotle chili powder, ancho chili powder (or other chili powder), salt and black pepper.

Finely chopped pecans: The pecans are optional, but I like the added texture and nutrition they provide. Pecans are a good source of vitamins and minerals, including vitamin E, calcium, potassium, thiamine and zinc.

Tomato paste: Adds depth of flavor. I like Cento Organic Tomato Paste in a tube so you don’t have to open a whole can.

Extra Virgin Olive Oil: A mild olive oil works well, or you can use another oil with a neutral taste

How to make Easy Pantry Sofritas

You’ll cook crumbled tofu in extra virgin olive oil, then mix in the spices and continue cooking until they bloom and become fragrant. Stir in the pecans, tomato paste and water and simmer for a few minutes to allow the flavors to meld. Taste and adjust seasonings as needed, then use immediately in your favorite dish. Store any amount you don’t use right away in an airtight container in the fridge for use later in the week. It will keep for up to 5 days.

These Pantry Sofritas are a quick and easy solution for busy weeknights, a crowd-pleaser for family meals, and a versatile addition to any home cook’s repertoire. The simple ingredients and quick preparation make them a go-to option for creating delicious, plant-based dishes without hassle. Whether it’s for tacos, nachos, or a fresh twist on your favorite dish, these sofritas are sure to become a staple in your kitchen!

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All the smoky spice of andouille sausage—reimagined with tofu!

Cajun dishes wouldn’t be the same without the smoky, bold flavor of andouille sausage. It’s a staple in classics like jambalaya, gumbo, and red beans and rice. But what if you could enjoy the same depth of flavor and satisfying texture in a healthier, plant-based way? Enter Baked Tofu Andouille: a savory, smoky alternative that’s perfect for those looking to lighten up their meals using a healthier fat without compromising on taste.

What You’ll Need:

Tofu: Extra-firm or super-firm. If you get the kind packaged in water, you’ll need to press it well to remove as much moisture as possible.

Nutritional Yeast: Adds depth of flavor

Seasonings: You likely have all of these in your pantry — garlic powder, onion powder, mustard powder, smoked paprika, liquid smoke, thyme, cayenne pepper, black pepper, soy sauce, maple syrup

Extra Virgin Olive Oil: A mild olive oil works well, or you can use another oil with a neutral taste

This tofu andouille is so easy to make! Simply press your tofu, toss it in the sauce and bake! Pressing the tofu to remove as much moisture as possible helps to provide the chewy texture.

One of the things I love about tofu is that it takes on any flavor profile you throw at it, and this recipe is no exception. This Baked Tofu Andouille offers all the smoky, spicy satisfaction of traditional sausage without unhealthy fat. Not only will your taste buds thank you, but your heart will, too!

Add it to your favorite dishes like jambalaya, gumbo, or red beans and rice for andouille flavor in a lighter, plant-based package. Let me know in the comments how you’ve used this recipe in your favorite dishes!

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