BUBBA’S FAJITAS • VEGANIZED • Veg-only version. There’s a Jackfruit version, ntoo.

Serves four regular people or two hungry vegans



• 1 garlic clove, peeled and minced

• 2 tsp cumin

• 4 fresh culantro leaves, thinly sliced (or sub a handful of fresh cilantro)

• 1/3 cup black vinegar (or sub vegan Worcestershire)

• 1/4 cup soy sauce

• 1 teaspoon Liquid Smoke


• 2 large onions, peeled and sliced

• 4 large bell peppers, seeded and sliced

• One Portobello mushroom cap, sliced

• Juice from 1 lime

For serving

• Warm flour tortillas

• Plant-based sour cream (see note)


1. Place veg in airtight container; Combine marinade ingredients, pour over veg & toss to coat. Seal container & refrigerate overnight or up to two days

2. Drain and RESERVE marinade

3. Heat a wok or large sauté pan on medium-high heat until very hot. Add marinade and simmer until reduced & thickened. Add veg, cook, tossing occasionally, until tender-crisp or done to your liking. Longer marinate time = shorter cook time

4. For the sour cream shown, I thinned 1/2 pkg Kite Hill almond cream cheese with water, then added juice of 1/2 fresh lemon

Chinese Broccoli & Rice

Chinese Broccoli & Brown Jasmine Rice Medley


• 1 bunch Chinese broccoli, divided

• 1 lb organic carrots

• 8 oz mushrooms

• 1 large garlic clove

• 1 red chili pepper – optional

• ¼ cup rice (I used brown Jasmine)

• ¼ cup peanut sauce


1. Prepare veg:

• Wash Chinese broccoli, separate leaves from stalks, thinly slice stalks and set aside; roughly chop leaves and set aside

• Peel and slice carrots

• Halve or thickly slice mushrooms

• Mash garlic with side of knife, then slice

1. Combine rice, broccoli leaves and ½ cup water to pot or pressure cooker and cook per package directions; set aside

2. To a 3 quart saucepan or pressure cooker, add broccoli stems, carrots, mushrooms, garlic, red chili pepper + ¼ – ½ cup water; cover and steam until tender crisp or done to your liking. If using Instant Pot, set timer to 1 minute. After cooking, release pressure immediately to avoid over-cooked veg

3. Add cooked rice to cooked veg; add peanut sauce and toss gently to coat

Recipe notes

• Why Chinese broccoli? Only because I enjoy trying random items from the local Asian market for variety. I suspect regular broccoli will work equally as well, although it will likely cook faster

• Peanut sauce: use your fave or whip one up on the fly. Typical ingredients include natural peanut butter, liquid aminos, real mirin (no sugar added), ground ginger powder, onion powder, garlic powder




  • 3 plum tomatoes
  • 1 lb fresh baby spinach/kale mix (see note)
  • 2-3 garlic cloves
  • 1-2 red chilis
  • 5-7 raw cashews
  • 1/2 tsp cumin seed
  • 1/2 tsp cardamom
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp ground ginger
  • 1/8 tsp hing
  • 1/8 tsp salt, optional
  • Generous handful baked or air-fried Burmese tofu aka chickpea tofu (see recipe below)


1/4 cashew cream


1. Blanch greens in boiling water for approx 30 seconds or until they turn bright green. Immediately strain and transfer greens to bowl of very cold water to stop the cooking; Drain again, squeeze out excess water, set aside (see note)

2. Add garlic, chili, tomatoes and cashews to a blender and process until smooth. Add drained spinach and process until very smooth if a creamy texture is desired, OR pulse for a more textured dish (I’ve done both and like it both ways)

3. Heat cumin seed in hot pan until it begin to pop OR becomes fragrant, being careful not to burn it. Add pureed spinach mixture and remaining spices to the cumin in the pot; bring to a low simmer over medium heat and cook for a few minutes.

4. Add cooked Burmese tofu, stir gently to incorporate, continue cooking for another minute or two

5. Plate, drizzle with cashew cream if using and serve with homemade roti


Chopped, frozen spinach may be used. Omit the blanching step. Finished dish will be a darker green hue



  • 1 cup besan (chickpea) flour
  • 2.5 cups water, divided
  • 1 tbsp vegan chicken broth powder OR nutritional yeast – optional
  • 1/4-1/2 tsp salt – optional


  1. Line small baking sheet (1/4 sheet pan) with parchment paper & set aside
  2. Bring 1.5 cups water to a boil in medium saucepan
  3. While waiting for the water to boil whisk together flour, salt & any spices you choose to use; slowly add 1 cup water, whisking constantly until very smooth and lump-free
  4. Slowly add besan mixture to boiling water, stirring or whisking constantly, until mixture becomes very thick
  5. Immediately pour into prepared baking sheet, use spatula or back of spoon to smooth top, set aside until it has cooled enough so that it is safe to place it in the fridge without breaking glass shelf;
  6. When completely chilled, cut tofu into blocks & store in covered container in fridge
  7. May be served as is, or cubed and air-fried or baked, with or without a sprinkle of dry spices


Ingredients per person

  • 1/4 cup whole grain flour OR a mixture of whole grain flours
  • Water
  • Dash salt, optional
  • Spices, optional


  1. Add flour to a small bowl; add a little water and begin working the dough with your hand. Add water a tbsp at a time as needed until dough forms. Kneed dough for a minute or two.
  2. Let the dough rest while you place tawa, pan or grate (shown) on stovetop & turn heat on to medium-high. Shape dough into flat round disk, dip both sides of dough into flour, then using rolling pin roll until flat and thin
  3. Cook over medium-high heat, turning often, until done to your liking.

Yield: 1 roti

One Pot Copycat Olive Garden Minestrone

Meals in Minutes: One Pot Copycat Olive Garden Minestrone

Feeds 4 regular people or 2 hungry vegans


  • 1 onion, peeled and chopped
  • 1 bell pepper (any color), seeded and chopped
  • 1 small eggplant, peeled and diced
  • 1 quart of your fave oil-free Italian pasta sauce — store bought or homemade
  • 8 oz uncooked pasta (I used large elbows in this dish*)
  • 2 cups water
  • 2-4 cups baby greens (baby spinach and/or baby kale) – optional
  • Red pepper flakes – optional


  1. Preheat instant pot using sauté setting while you prep the veg
  2. Add onion and pepper to preheated instant pot and sauté, stirring often and adding water 1 tbsp at a time as needed to deglaze the pot, being careful not to add so much water that you steam the veg
  3. Add eggplant and sauté a few minutes longer; turn off instant pot
  4. Add pasta, sauce and water, stir well to combine
  5. Close lid, pressure cook on manual, low pressure setting for 5 minutes*, instant pressure release. Don’t delay lest your pasta will be super soft
  6. Open lid, add red pepper flakes and baby greens if using, stir well to incorporate. Serve piping hot


*Cook time will vary based on the size of pasta used. Small elbows will take less time; ziti or larger pasta cuts may require a slightly longer cook time. Whole grain pasta requires LESS cooking time

**Feel free to use whatever soup-worthy veg you have on hand. This recipe is a great way to use up leftover veg or veg that’s still edible but beginning to get past its prime

***These quantities easily fit into my 3-quart instant pot

Cashew Cream Cheese

The finished product is a cross between cream cheese and sour cream, making it equally yummy on a baked potato & whole grain toast.

Cover 1 cup of raw cashews with water and soak for an hour or so. Process in high powered blender until smooth. On slowest blender speed add a scoop (it’s tiny) of Primal Defense probiotic (or empty the contents of 2 capsules of your fave probiotic) and blend very briefly. Place mixture in glass container & cover loosely (must breathe) and leave on counter (room temp) 24-48 hours. The longer you leave it the sharper it will get. Refrigerate when done to your liking. Will thicken in the fridge.

Spread on toast or bagel + sprinkle on granulated onion & garlic, cinnamon, pepper whatever else you like on an ‘everything’ bagel. Yum!