Spicy Tofu Crumbles




1 pound extra-firm tofu, sliced ¾ inch thick

2 tablespoons vegetable oil

1 Fresno chile, thinly sliced

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons Sriracha or gochujang (Korean hot pepper paste)

2 tablespoons unseasoned rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon finely grated fresh ginger



Arrange tofu slices in a single layer on a paper towel–lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.

Heat vegetable oil in a large skillet, preferably cast iron. Cook tofu, turning once, until browned, 7–10 minutes total. Transfer to a plate and let cool.

Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.

Crumble tofu into small pieces and add to bowl; toss to combine.

Do Ahead: Crumbles can be made 5 days ahead. Cover and chill.

Easy Vegan Chocolate Cake



1 cup whole wheat flour

1 cup unbleached all purpose flour

1 tbsp baking powder

½ tsp salt

½ tsp cinnamon

1 cup cocoa powder

1 ¼ cup raw sugar

1 ¾ cup unsweetened almond milk

1 tbsp apple cider vinegar

2/3 cup melted coconut oil

2 tsp vanilla extract

2 flax eggs

1 cup vegan chocolate chips


Preheat oven to 350 degrees F. Grease two, 8 inch round pans. *If you want just one tall layer, you can put all of your mixture into one pan. 

Mix together the almond milk and vingegar and set aside. 

In a large bowl, sift together both flours, baking powder, cocoa powder, and salt. Then add in cinnamon, sugar, coconut oil, flax eggs and almond milk mixture. Whisk wet and dry ingredients together until smooth and mostly lump-free. Pour in ½ cup chocolate chips and stir. 

Pour mixture into prepared pans and shake gently so that the batter settles. 

Bake for about 25 minutes or until inserted toothpick comes out clean. 

In the meantime, prepare chocolate glaze. Put remaining chocolate chips in a double broiler and melt. Once melted, pour over cake and garnish with fresh berries.

Black Bean Burgers Featuring Harvest Snaps

Black Bean Burger.jpg


1 Cans Black Beans (Drained & Rinsed)

½ Cup Cooked Quinoa

2 Garlic Cloves

¼ Cup Red Onions (Chopped)

½ Tablespoon Sea Salt

½ Tablespoon Black Pepper

2 Teaspoon Smoked Paprika

1 Tablespoon Dried Oregano

2 Teaspoon Chili Powder

¼ Cup crushed Harvest Snaps Mango Chili Lime 

3 Tablespoon Olive Oil


Heat olive oil in a large skillet. Preheat oven to 350º Fahrenheit. 

Add black beans, quinoa, garlic, onion, and seasonings to the bowl of a food processor fitted with the blade attachment. 

Pulse 4-5 times until well incorporated, then let run for 30 seconds. The mixture should be well blended but not too smooth. 

Pour Harvest Snaps breadcrumbs into a small, shallow bowl. With your hands, scoop a handful of the burger mixture and mold into shape. Place into breadcrumbs and coat both sides.

Place coated patty into hot oil and sear on each side, about 3 minutes each. Repeat process with all patties.

Place patties onto a baking sheet and bake for 15 minutes.

Serve warm with your favorite burger toppings.

Creamy Vegan Pasta with Sundried Tomatoes



  • 1 (8 ounce) box of pasta (I use gluten free)
  • ¼ cup sundried tomatoes, chopped
  • 1 tbsp. sage leaves, chopped
  • ¼ cup nutritional yeast flakes
  • 1 tsp garlic powder
  • ½ tsp onion flakes
  • ¼ tsp cayenne pepper
  • 2 tbsp. olive oil
  • 1 cup unsweetened, non-flavored almond milk
  • 2 tbsp. flour (you can use a gluten-free flour but probably not almond or coconut flour)
  • salt and pepper


Cook the pasta according the the package instructions. 

In the meantime, prepare the sauce. Heat olive oil in a saucepan over medium heat. Whisk in the flour until incorporated. This will happen quick so watch for burning. Gradually pour in the milk, about ¼ a cup at a time, whisking continuously. Once all the milk is in, turn the heat down to low and allow to cook until the mixture is thick, this may take about 8-10 minutes.

Remove from the heat and add the nutritional yeast, garlic powder, onion flakes, cayenne and salt and pepper to taste. Stir until well combined.

Pour sauce of cooked pasta and sprinkle with sundried tomatoes and sage. Stir together and serve warm.