Recipes, articles, and information about the vegetarian and vegan food lifestyle transitions. Click, comment, try at home, and share with us! 

Reese’s Seasoned-Sautéed Brunch Potatoes


One of my go-to sides for breakfast or brunch, here.

Prep time: 5 minutes
Cook time: 35 minutes, yield 5 min extra for more browning if desired
Serving Size: 2-3 people


  • 5 medium red potatoes (6-7 if they are the smaller ones)
  • 2 tablespoons of organic extra virgin olive oil. (regular extra virgin olive oil works just fine as well- or sub any oil that you prefer)
  • 1 garlic clove, minced (may sub with 1 teaspoon of garlic powder)
  • ½ cup yellow onion (or about 1/3 – ½ of any onion, depending on your love for onions)
  • 3-4 mini sweet peppers, chopped (red, orange, and/or yellow peppers. Green peppers work, too.)
  • 1 teaspoon paprika
  • Ground black pepper, to taste
  • Himalayan or sea salt, to taste
  • ½ teaspoon of season salt
  • ½ teaspoon of dried rosemary
  • Pinch of cumin powder (And, what in the world is a pinch?! Less than a teaspoon and tablespoon, or to your taste preference.)
  • Pinch of curry powder (optional but adds the perfect kick)
  • Scallions, chopped, for garnish


  1. Scrub, rinse & pat your red potatoes dry. This step is important, because we leave the skin of potatoes on. Clean them up well.
  2. Dice potatoes to desired size (note: smaller diced potatoes will cook faster than larger, thicker potatoes)
  3. Dice onions and mince garlic. Chop sweet peppers, and set to the side.
  4. Heat olive oil in pan over medium-heat.
  5. Add onions and half of the minced garlic to heated pan. Cook for about 1 minute. Careful not to overcook the onions & garlic. Stir often to keep the heat transferred evenly.
  6. Add paprika and pinch of cumin powder to pan, and allow to heat for about 15 seconds
  7. Add diced potatoes to pan, and stir, coating the potatoes with the oil, onions, and garlic.
  8. Let cook for about 3 minutes without stirring, allowing the bottom of potatoes to brown a bit.
  9. Add the remainder of the seasonings to the potatoes (cumin, curry, salt, pepper, season salt), and then mix potatoes well to get the seasonings spread evenly over potatoes. I like to put the lid on the pan, and then pick it up, and toss the potatoes a few times.
  10. Turn heat down to medium, put lid on pan, and allow potatoes to cook for about 10 minutes before checking on them.
  11. After 10 minutes, mix and flip potatoes so that they do not brown too much on one side.
  12. Place lid back on pan, and cook again for 10 minutes.
  13. Add your dried rosemary, chopped peppers, and remainder of that minced garlic to the pan.
  14. Place lid back on, and let cook for another 5-10 minutes, checking to be sure the potatoes are not burning on the pan-side.
  15. Once potatoes are done, they should be crispy around the edges, brown (but not burnt), and a fork should slide into them easily.

NOW, it’s time to eat.

P.S. these are great with pretty much any breakfast or brunch meal. Biscuits, grits, tofu (or egg, if you must) scramble, pancakes’waffles, vegan quiche, black beans and plantains. I’m getting hungry again.

Please try them out, add your own spin, and come back to let us know what you think below!


Peace & Light

20170704_112314Reese’s Vegan-Friendly Pancakes

I love pancakes.

Pancakes are my friends.

Over the years, as I transitioned to an egg/meat free (and primarily dairy-free, but I still indulge now and again…just rarely with my cooking at home), I have worked on perfecting my favorite type of pancakes. I use the term “vegan-friendly,” because I believe that the term “vegan” is thrown around so loosely these days, without a true understanding of it being an entire lifestyle. So yes, these cakes are vegan, but pancakes aren’t healthy. If you enjoy them, and you are also working towards a vegan diet, then this one is a great place to start.

What I’ve experimented with (and crafted to my own little perfection) has come from the use of several store-bought mixes. This homemade-mix that I am sharing with you here, is one of a few that I’ve come to love. I just took measurements from recipe pages online, and then altered them to my own desire. One primary source that I gathered the basic ingredients for a homemade-cake from is’s “Basic pancake mix.”

So here goes my version that I hope you enjoy!


  • 1  12 cups all-purpose flour (gluten-free: brown rice, oat flour, cornmeal, spelt, and buckwheat flours are healthier alternatives. These will also require alterations in other ingredients to make the pancakes more moist)
  • 2 tablespoons brown sugar (alternative sweeteners I also use: agave, organic cane sugar, and coconut sugar)
  • 2 teaspoons baking powder
  •  1teaspoon baking soda
  •  1teaspoon Himalayan or sea salt
  • 114-1 12 cups almond milk (I use Califia farms toasted coconut almond milk (LIFE) found at most Krogers, Sprouts, and Target grocery. Here are other options: coconut milk, vanilla or plain almond milk, hemp milk, soy milk.)
  • 2/3 cup unsweetened applesauce
  •  ½ teaspoon (natural/pure) vanilla extract, almond, or whatever other flavors you might like (optional)
  • Dash of cinnamon (optional, but such a good flavor-enhancer)
  • 2 tablespoons coconut oil



  1. Place dry ingredients (flour, baking soda, baking powder, dry sugar, salt) into a large bowl, and mix with spoon.
  2. Mix apple sauce & any extracts or liquid nectar sweeteners together in a separate small bowl.
  3. Add milk slowly to the dry mix, and stir. More milk for thinner pancakes; less milk for thicker pancakes. Once the mix is the consistency that you prefer, add in the apple sauce mixture.
  4. Wisk all ingredients that you have mixed into the large bowl until smooth. Note: a few bumps and lumps are just fine. Over-mixing will impact the texture of the cakes.
  5. Get your pan, and dab a bit of coconut oil onto a paper towel, rubbing it over the pan to create a thin layer before heating the pan over medium-high heat.
  6. Test heated pan to see if it is ready. The thin film of oil should be shiny and slightly sizzling. If you need to “add the single drop of water” trick to the pan, then go for it.
  7. Grab your spoon/scoop/measuring cup, scoop up that delicious batter, and pour slowly into the pan.
  8. Let cook until you start to see several bubbles forming on the top of your cake. If you are not sure when it is time to flip, gently slide the tip of your spatula underneath the cooking side of the cake, and peak to see if it is golden brown. If so, flip that thing! If not, have more patience…about 5-10 seconds more patience.
  9. Then flip. Don’t be alarmed if this first cake did not come out as pretty as you pleased. It’s a tester, many times. If you need to adjust heat, add more milk or flour, or adjust your serving scoop size of batter, then now is the time!

Extra tips & tricks:

  • Using a cast iron skillet for pancakes makes them even crispier on the outside, adding more flavor and texture.
  • Using an ice-cream scoop or a 1/3-1/4 measuring cup to scoop & pour the mixture into the pan helps them to be perfectly round and even in size, if you’re into that sort of thing. 1/3-1/4 cup makes smaller pancakes, and 1/2 -1 cup makes large ones.
  • Reminder-Do not over-mix. A few lumps and bumps are just fine.
  • Pour in more or less milk for the thickness of the cakes. If you like them thick and doughy, use less milk. If you like them thin and crispy, use more milk.
  • Add-ins are also great for more flavorful cakes: cocoa, unsweetened coconut flakes, pecans, rolled oats, and finely-chopped fruit pieces! It is best to sprinkle your add-ins on the battered cake that is face-up while cooking, before flipping.
  • The heat of the pan also impacts the cakes- the longer time spent cooking, the hotter the pan will get, so sometimes taking the pan off the direct heat for a few seconds or just turning down the heat a bit will ensure that the pancakes do not cook too fast.
  • I use organic maple, any syrup without the high-fructose corn syrup, or a fruit reduction to spread on top (especially since the little ones eat them)…it’s all sugar, at the end of the day, but that high fructose corn syrup is another monster.
  • Speaking of syrup, someone that I know loves his syrup warm, and suggests that it elevates the entire pancake experience when it soaks through that scrumptious cake.

Now, go forth, and make yummy pancakes.

Comment and let us know how yours came out!


Easy Sticky BBQ Jerk Tofu

Made with Square InstaPic

Prep time: 25 min
Cook time: 25 min
Yield: 5 minutes for any extra cooking or pressing needed

serving size: 2 people



  • 1 Pack of extra firm organic tofu
  • 2-3 cups of your favorite BBQ sauce (this time around, I used “Stubbs,” Image result for stubbs bbq saucebut whatever one you like will work!)
  • 1 teaspoon of black pepper
  • 1 clove of garlic, minced (garlic powder- not garlic salt- also works just fine)
  • ½ cup of chopped red onion (any kind works)
  • ½ tablespoon of Jamaican jerk seasoning of choice. I used Caribbean Rhythms Hot Jerk Seasoning Caribbean Rhythms Jerk Seasoning, 5 Oz(I also make a good homemade jerk dry rub that I will share later on the blog, too!)
  • 1 teaspoon of sea Salt or Himalayan salt (optional)
  • 1-2 tablespoons of chopped scallion for garnish (optional, but not really. Do it, it’s yummy.)


  1. Preheat oven to 400 ° F
  2. Start heating up your pan on the stove over medium-high heat
  3. Open tofu pack, and get ready to PRESS for minimum of 15 min. Put paper towels or clean cloth on cutting board, place tofu block on top, place more paper towels/clean cloth on top of tofu, place heavy pan or bowl on top. Water should soak up towels and drain out. Pressing is necessary to get rid of the extra liquid that it sits in, and to get rid of the bitter taste that can come with it.
  4. Once most water is drained from tofu, cut into small or medium square chunks, based on your preference.
  5. Add tofu chunks to heated pan, seasoning with minced garlic, onions, salt, pepper, jerk seasoning, and let brown. (approx. 10 min- 5 minutes in between mixing/flipping tofu)
  6. Add another 1-2 cups of BBQ sauce to pan, and toss tofu.
  7. Let tofu continue to cook over medium-low/low heat until it begins to caramelize.
  8. Remove tofu from pan, and place in an 8-inch, oiled or lined baking dish.
  9. Pour over another round (1 cup or more if you like it super saucy) of BBQ sauce.
  10. Place pan in oven, and let bake for another 15 minutes. If you like your tofu firmer, and crispier, leave in oven for an extra 5-10 minutes, checking in between.
  11. When done, tofu should look like some sticky, caramel-y, BBQ goodness.
  12. Sprinkle chopped scallions on top for garnish, and enjoy with some delicious veggies and rice.


Peace, Love, and Good EATS!


I will leave a few articles here that provide information about the health benefits and detriments. Keep to the journey. I am learning more about my own health, diet, and how to pace myself during my transition to optimal health, so it’s slow and steady for me. Always research, and remember to do what is best for YOU.

  2. Sebi (against Tofu)