Strawberry Avocado Summer Rolls

I took a stroll on the beach this morning after an appointment, matcha from Urth Cafe in hand, sunnies on. The air was crisp and salty and the sunshine warm and soft. It was a nice way to pause in the middle of a work day. I always feel really thankful that I can take breaks when I need to with my job. But despite the 'beach break' perk, blogging isn't fool proof.

There are a lot of days when I feel isolated and crave water cooler office banter, loud obnoxious and lovable co-workers and a steady paycheck. But something unexplainable calls me to this work. This lifestyle. The unpredictability of it all. The freedom, yet lack of security. It feels like backpacking through Europe. Some days you get a sunrise view of the Eiffel Tower, latte in hand. And other days you lose your passport, are wearing the same clothes for three days and have to take a ten hour overnight train ride without a meal to be found. (Ok, so I have never actually backpacked through Europe, but I did see Wild and Under the Tuscan Sun and have been to Europe, so close enough. Insert appropriate emoji here.)

After my beach break, I was home and hungry, so I whipped up these Strawberry Avocado Summer Rolls that I have been dreaming of for a while. They are so light and springy, yet satisfying and protein-filled. I adore the combination of strawberries and avocado. I added some savory-salty flavor by adding coconut bacon! This was my first time making it too.

These make a delicious easy lunch or even a light raw-ish dinner. I use brown rice paper wraps and mung bean noodles too. Get the recipe!..


Rustic Creamy Country-Style Tofu Pot Pie

This post is sponsored by House Foods Tofu.

Kansas reminds me of The Wizard of Oz, the countryside and rustic meals. Berry pies and fresh cornbread. And pot pies too. So for my Kansas-inspired House Foods 50 Platestofu recipe, I re-vamped one of my very favorite recipes ever: my Creamy Cashew Pot Pie. For today's recipe, I added in some tofu goodness and made a few tweaks to this recipe. I also have a spin on this recipe in my HHVK cookbook.

Comfort. I am totally obsessed with this meal. When I made this a few weeks ago I was seriously craving it every second. I warmed a bowl up for a mid-morning snack, for a late lunch, for an easy dinner. It has the most amazing buttery, creamy, veggie-filled flavors and loads of good ingredients in each bite. Tofu, peas, carrots, cashew cream sauce and more.

Craving comfort food? Give your vegan mac/cheese recipe a breather, and make this Creamy Country-Style Tofu Pot Pie!..


Vegan St.Louis Gooey Butter Cake

This post is sponsored by House Foods Tofu.

I mean this name is pretty awesome, right? Gooey Butter Cake is a St. Louis classic cake. As part of the 50 Plates of Tofu Series I am participating in, I decided to give this yummy dessert a vegan makeover to represent Missouri. And it turned out great! Rich, buttery and sweet. I can imagine this treat being served in a cute little bakery, a pot of hot tea on the side.

Give it a try and see for yourself..


Copycat Unicorn Frapp (Vegan)

Starbucks limited time Unicorn Frappuccino® Blended Crème seems to be everywhere today. And while I would love to indulge and try this color and flavor-changing marvel out at Starbucks, it seems that it is not vegan as it comes. I think if you remove the blue drizzle and the whip it would be vegan, but without that sassy sour blue stuff, I mean, what's the point? But props to Starbucks for using vegetable-based colorings like spirulina and radish and sweet potato!

But back to my problem. I am inside working all day at my desk and would love to sip on something magical. Well problem solved! This Copycat Unicorn Frapp is vegan, naturally colored with plants and actually has a whole bunch of good-for-you ingredients. So turn on some sparkly music and open the windows to let the spring air whip through your princess-y hair because it's Vegan Unicorn Frapp time...

Includes a video!..


Popeye Spinach Biscuits

My scone-baking kick continues! But today, I'm doing biscuits..

Today I am sharing my recipe for Flaky, Buttery Vegan Popeye Biscuits! These vegan, heart-shaped gems just happen to be loaded with spinach. So this is a sneaky way to add some greens to your meal. I love these served alongside soup or just served with a generous drizzle of maple syrup or coconut nectar on top.

I'm also sharing a story of why these biscuits remind me of one of my favorite childhood memories ever.

Popeye would devour these and you will too!!..


Southwest Tofu Burrito with Avocado

This post is sponsored by House Foods Tofu.

Today I am sharing an easy recipe for a Southwest Tofu Burrito with Avocado. This skillet-made filling is super easy to whip up. Then all you do is stuff your burrito (or taco) tortillas, add some avocado and red cabbage and maybe some additional spicy sauce and serve! Easy skillet meal. You could even make a burrito bowl if you'd like by adding the sofritas to a bed of greens like crunchy romaine!

Get this recipe, one of my go-to faves for weeknight dinners!..


Vegan Strawberry Sunrise Scones

Ok, so I am officially on a scone kick. It all started with my savory scones I made earlier this week and have been enjoying so much paired with a mug of matcha. And then I found myself with a fridge-filled with fresh spring strawberries so Vegan Strawberry Sunrise Scones became my Friday morning project. These are so delicious!

These fluffy scones bake up with tender insides and a crispy, buttery outside. The flavor is fresh strawberry meets orange zest and a hint of banana. I am in love. These are the perfect breakfast or brunch scones. I love the fruity flavors and energizing citrus aroma! Enjoy!..


Easy 5-Ingredient Asparagus Soup

Spring asparagus season is here! And one of my favorite things to do with asparagus is to make soups and dips in my blender! And this super simple recipe is a winner. This is a great way to load up on this very healthy spring veggie.

This Easy 5-Ingredient Asparagus Soup takes just a few minutes to make from start to finish and has a lot of fresh spring-y flavor. Plus I made a video for it- with plenty of cat bloopers per usual.

And check out the nutrient profile for this awesome veggie. Protein, iron, glutathione. I'm in!..


Vegan Savory Scones: Cheddar, Scallion, Tempeh-Bacon

Mmm these are yummy guys. I know because I have been nibbling them all day long. No self control here.

When the sunshine-y, springy Easter-season rolls around, everyone seems to have brunch on the brain. We all want to sit around in our PJs, sipping lattes and nibbling fresh fruit, freshly baked muffins and scones and devouring brunch-worthy foods like waffles, pancakes, tofu scrambles and more. Well I am sucker for the baked goods part of brunch. Give me one amazing muffin or scone, a perfect matcha latte and some fresh fruit and I am a very happy girl.

And last week I had a craving for savory, cheesy, scallion-filled scones. So yesterday I did something about it! I was so happy when these scones came out beautifully on my first try. Scones are easy to make, but there are a few tricks to making them flaky, fluffy and dreamy. I will share my scone baking tips and this recipe for my Vegan Savory Scones with cheddar, scallions and tempeh-bacon..


Kathy's Matcha Chat: Episode 2

April's "Kathy's Matcha Chat" video just went live! This month, I hop in the kitchen and share my favorite matcha smoothie recipe, and then wrap things up with a personal chat. Today's topic is about stepping into the unknown, resisting our modern day habit to "google" everything and instead, learning to listen to and develop out own intuition!

Get the recipe, watch a bunch of cat-related bloopers, and chat with me.

Oh, and don't forget to enter the monthly matcha chat giveaway, details ahead..


Marshmallow Flower Funfetti Cupcakes

These cute, vegan Marshmallow Flower Funfetti Cupcakes are perfect for spring! I don't even remember where I saw these first online, but if you google 'marshmallow flower cupcakes' you will find a bunch of variations of this crafty cupcake. You can even get more creative by coloring the 'petals' with colored sugar or colored frosting. But I love these pretty white daisy-looking flowers with a simple cereal center. Funfetti cupcakes as the base and chocolate frosting on top. This is such a fun recipe to make with friends or kids!


Peanut Broccoli Rice Noodle Bowl with Avocado and Mango

Today I whipped up this Peanut Broccoli Rice Noodle Bowl with avocado and mango. I'm a sucker for peanut sauce and rice noodles. For me, that combo is such simple noodle-y comfort food. But since noodles isn't exactly a meal, I added in a few peanut-sauce approved goodies like protein-rich broccoli, sweet mango and some buttery avocado. This easy to make meal bowl is delicious served warm or chilled. Make-ahead approved! And if you are craving a bit more protein you could add in some skillet chickpeas, tofu or tempeh...


All About Cacao, Cocoa & Chocolate

Years ago, when I was a newbie food blogger, the use of chocolate was pretty simple. There were chocolate chips, baking chocolate, chocolate bars and unsweetened cocoa powder. And then I discovered cacao powder. And mispronounced "cacao" for about eight years. You say "Ka-Cow" I say "Ka-KAY-Oh." Whatever. It was a new concept to me to switch around a few letters and boom, have a whole new product, yet the same source ingredient: the magical cacao bean.

Ka-KAY-oh bean. Ka-Cow? I still say it wrong guys.

After cacao powder, came cacao nibs and cacao butter. And chocolate percentages became mainstream culinary chatter. Percentage snobs, like my dark chocolate-obsessed husband, popped up. "Anything under 70% cacao isn't worth it." And things got even more interesting - and more complicated.

Nutrition experts started spreading the delightful news that "Chocolate is good for you! Heart healthy. A superfood!" But some confused souls thought this news gave them the green light to load up on Cocoa Puffs and Snickers bars. Not so fast guys. Soon, dark chocolate became the thing to buy. But what about sugar content? Processing? Percentages? Those nib things? And the story of chocolate, and our never-ending love affair with it, continued...

"I mean, it's all chocolate, right?" Yes. But that is also like saying diamonds and rubies and sand and quartz are all just minerals. True, but also not the full story.

So let's chat about the full story of chocolate. All about cacao, cocoa and more..


California-Style Smoky-Sweet Tofu Avocado Toast + House Foods 50 Plates Series!

This post is sponsored by House Foods Tofu.

I am so excited to kick off National Soyfoods month by partnering with House Foods for their 50 Plates of Tofu recipe series. Today I am sharing my home state-inspired California-Style Smoky-Sweet Tofu Avocado Toast. Get this go-to, sunshine-y recipe and hear more about the 50 plates series...


Easy Vegan Enchilada Casserole

I have been eating a lot of sandwiches, toasts and salads lately. All lovely things, but also things that involve just a toaster and maybe a skillet and moderate "warmth" to the meal when served. So in contrast, I have been craving one-dish, baked meals, aka comfort food. Pasta bakes, lasagna, pot pie, enchiladas and more. All recipes that are super warming, comforting, leftovers-approved and a complete meal in one dish. Fuss free.

So today I whipped up this Easy Vegan Enchilada Casserole with beans, hatch chiles, red rice, layers of fluffy baked corn tortillas, a hint of vegan cheese and loads of spinach too. Guacamole and cashew cream on top would be the perfect side accent. And my favorite thing about this recipe is that you can bake this dish in the morning or afternoon and stick it in the fridge until you need it to quickly serve at the end of a long day! Or you can even prep it the night before and have it ready for lunch or dinner the next day. Hope you love this simple and nourishing meal!..