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Savory Tuna Salad

So simple. Mix all of the following. Top on crackers with avocado or in an amazing big salad! (the image with the muscat vinegar is for the next recipe for vinaigrette! It’s for that amazing big salad I mentioned…)

-1 can tuna
-1/2 can garbanzo beans
-1/2 cup 0% greek yogurt
-3 stalks celery chopped
-1/4 red onion chopped
-black pepper to taste
-oregano to taste
-2tbs fresh italian parsley
-2tbs fresh cilantro






Seared Tuna Steaks

Well, I did not take too many pics of this one, raw meat is gross to me, and well, this wasn’t the prettiest thing I’ve ever made. I don’t eat much meat of any kind, and am very clueless about preparing it, but my guy is a carnivore. Fish is one meat we can agree on, so here I started. We had 2 frozen tuna steaks, nearly an inch thick!! Difficult to cook through being so thick! Since this wasn’t fresh sushi grade, I wasn’t comfortable leaving the middle rare, so this recipe is to cook it through, without it becoming dry and tough!!

I thawed the steaks in the fridge overnight, then made up the marinade this morning. So they marinaded in the fridge for about 12 hours, but you could do much less.

Put the steaks in a gallon size ziplock bag.
Mix in a bowl:
-vinegar of choice (i used coconut vinegar) about 1/4cup
-soy sauce of choice (I used liquid aminos) about 1/4cup
– 1 tbs honey
-1/2 tbs siracha sauce
-1tsp olive oil

Pour this mixture over the steaks

Place into the bag:
-garlic to taste (I actually just threw in about 6 whole cloves of garlic)
-1inch of fresh ginger chopped
-1 whole shallot or about 1/4 onion chopped

Shake it around and marinate for 1-12 hours!

Time to cook them!

Turn your stove on medium/high heat. You want it pretty hot to sear the tuna. Place about 1-2 tbs pure sesame oil in skillet/pan and heat the oil until a flick of water would make it pop and sputter.

Then place the tuna steaks in the pan, moving them around briefly to make sure they don’t stick, the dump the marinade and veggies into the pan.

I seared them about 4 minutes on each side, careful not to burn them. IF you use sushi grade tuna, this is where you can stop, with a raw center! But what I did instead, is reduced the heat to low, added about 1/2cup water, covered my pan, and simmered low for about 15minutes. You want to check frequently enough to make sure it is just cooked and not overcooked. The fish will start to flake apart as it becomes cooked and you can peek inside to see how pink it remains.

I recommend serving over arugula or your favorite greens and eating some fresh avocado on the side! I also had black olives in my salad. Take out the ginger, but otherwise enjoy the cooked veggies from the pan with you salad-topped-with-tuna, the whole cloves of garlic became soft and buttery 🙂




Hearty Spaghetti Squash “Lasagna”

OK, I did not know what to call this one, because for one, it looks nothing like lasagna. For two, I wanted to call it “cheesy” but it is vegan and there is no actual cheese in it! It also is not spaghetti, as there are no grains or flour used in this recipe of any kind! “Yet vegan veggie squash casserole” doesn’t quite do justice to the rich and savory and lasagna-esque quality this meal has! The combination of squashes makes it creamy and the spicy savory combination of seasonings are SO good!! Best of all, you can eat like half of this entire recipe without any guilt, because it is incredibly low in both carbs and fat! Mostly veggies and some tofu here for protein!

You could also make something similar with a heartier tomato base, or even use some ground meat/”meat” to give it a more traditional lasagna taste. However, I love the colors and textures of a lighter more squash colored dish 🙂

So without further ado, check it out and try it for yourself!

You need:

1 small spaghetti squash
1/2 pack firm organic sprouted tofu
2 cups pre-roasted butternut squash cut into cubes (spray with olive oil, some cinnamon/nutmeg, and roast for about an hour at 375 tossing midway)
1/2 tsp pepper
1/2 tsp nutmeg
Garlic 4 cloves
1/2 onion
Bag fresh spinach
4tbs cilantro
1 heirloom tomato
1tsp oregano
2tbs crushed red pepper flakes
1tbs dried parsley (or 3tbs fresh, basil would be good too)
1 slice tofutti American
(Shredded vegan cheese would be great)


I used a smallish spaghetti squash. Poke some holes in it with a sharp knife (carefully), put on a microwave safe plate and heat for 7 minutes. You could also roast it in the oven for like an hour at 375, but this saves so much time!

Cut in half carefully using oven mitts and set aside to cool enough to handle.

Then take your tofu and mash it. You could also blend/puree it, but it makes a nice “ricotta”-esque texture simply using a hand held potato masher. Then cut the skin off of around 3/4 cup of the butternut squash and add the pieces to the tofu mash. Mash them together. Add your pepper and nutmeg.

Then begin sautĂ©ing your onion in the coconut oil for about 5 minutes, add in the garlic for another minute. Then throw in your bag of spinach, and tomato (or tomatoes to your preference!), and any other veggies that spark your fancy. You could do mushrooms, kale, eggplant… Just put the harder veggies in the pan prior to softer ones to get them cooked evenly.

Then remove heat when just slightly tender, add the remainder of your roasted butternut squash, and stir in your oregano, red pepper, and parsley.

Next, scrape out the seeds and “gooey” middle of your spaghetti squash. It is kinda like the inside of a pumpkin, and be careful not to scrape too hard and remove the actual squash flesh. Just get the slimy stuff and seeds out. (seeds can be roasted or eaten as is, yum, they taste like pumpkin seeds!)

Once that is done, use a fork and scrape the flesh of the spaghetti squash in a vertical downward motion into a pan. I used an 8in pie tin, but any shape works. Scrape all those strands into the pan, then incorporate your tofu mash into the spaghetti squash. Once that is combined evenly, pour on your sautéed veggies and stir in well.

Top with fresh cilantro, and 1 slice tofutti cheese broken up into little pieces spread out evenly.

Bake in preheated oven at 375 for 20 min, then broil for 10 min to get your vegan cheese a bubblin!

Let cool and savor the flavors!