Faux Chicken Salad Delight

Hello Lovelies!

I originally started out writing a post today for my famous Peanut Butter Chocolate Chip cookies, but alas I couldn’t find a picture and need to make some more before I complete that post. In spite of that mishap, I found myself with an intense craving for some version of chicken salad and I NEEDED it. I mean, get out of my way, I’m bulldozing people over until I get what I want. That’s the kind of pregnancy craving I had for this stuff.

My absolute favorite version is from Whole Foods- their Mock Chicken salad. I can eat so much of that stuff that it probably isn’t good for me anymore. Unfortunately the closest Whole Foods is about 30 minutes away and that just wouldn’t do (plus Audrey was napping). So I began adamantly digging through all of my cookbooks and when finding nada there, began searching online for a quick and delicious recipe!

I came across the Fat Free Vegan blog and her post for Old Fashioned (Tofu) Chicken Salad. I had the majority of the ingredients and decided to substitute a few things in place of what I didn’t have. What I ended up with was so incredible. It made about 5 sandwiches and was completely gone by the end of dinner. Even Audrey loved it, no, devoured it! We all went back for more and I was scraping the bowl clean. Needless to say, this recipe will be back in our home very soon!

faux chicken salad

Faux Chicken Salad 

1 14 oz pkg extra firm tofu
1/4 cup veggie broth
1 tbsp soy sauce
1 tsp dried thyme
1/4 tsp rubbed sage
1/4 tsp ground black pepper
15 red grapes
large handful of pecans
2 dill pickles
5 bread and butter pickle slices
3 tbsp vegan mayo
1 tsp honey mustard

Preheat the oven to 415 degrees. Cut your tofu block into 8 pieces and place two paper towels or a clean cloth underneath and on top of the tofu pieces. Press gently to drain the liquid from the tofu into the towels. Repeat this process until most of the water is out of the tofu. Cut tofu down further into about 16 pieces. Place on a lined baking sheet.

Mix the broth, soy sauce, thyme, sage, and pepper. Pour half of the mixture on top of the tofu, then flip the pieces and pour the remaining mixture over the tofu once more. Bake for appx 20 minutes or until you see the tofu browning on the edges.

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While the tofu bakes, chop up your grapes, pickles, and pecans to prepare for the main mix. Remove tofu from oven and let cool. ( I transferred mine to a glass bowl and placed in the fridge to speed up the process). Once cooled, using a fork or by hand, tear the tofu into irregular pieces. Add in your chopped goodies, and all the remaining ingredients.

You can refrigerate longer but we were so hungry we ate it right away on toasted bread! Next time I make this I think I’d like to include apple and celery chunks and perhaps inside of lettuce wraps instead of bread! Quick dinners like this are great to whip up for any occasion. I hope your family enjoys as much as mine did! I know I’m stuffed!


Keeping Busy!

Hello Lovelies!

How’s life treating you guys? I hope very well! It’s been quite busy for me. I’m finally getting into a groove of daily life as a SAHM. My post today has a lot of information for you! 🙂 I’ve got a garden update, pics of Audrey’s 1st birthday (woohoo!), an incredible recipe, etc. So let’s dig in!

Garden Update 

Well, living in Dallas (Texas, really), this weather is crazy whack. We’ve had two or three more frosts since I tried to move my seedlings outside. So they died. Way to go me (sarcasm). It also killed off my broccoli and kale plant, but I have not lost hope! I’ve been reading up on quite a few books and been working diligently to get my beds prepared.


I’ve found all of these books to be incredibly informative. They also provide recipes (some non-vegan, but can be altered). Grow Your Own Food has diagrams and goes into great detail of how you should prepare your beds. Great info!

I’ve worked through my compost pile and made some changes to the beds that are already in place. I do have some spinach seedlings that have made it through this weird weather and I’ve put mini gatorade bottles with the bottoms cut off over them to create a greenhouse effect. It keeps the air warm and humid, even when its a little chilly outside.


DSC_0361 My strawberry transplants have done great! (above) I’ve got six little spinach seedlings growing! (below)


My gardening buddy, Swiper. He loves to lay in the sunshine outside while I work away 🙂


My other buddy, Grizzly. He doesn’t like to be outside when its cold but he loves to be around family, so he hangs out with me and runs around like he owns the place!

My grandma gave me one of my grandpa’s aquariums and I have turned it into a indoor greenhouse for my little seeds to germinate. I placed my two squash and cilantro survivors in there as well. It’s lined with foil to reflect the light and I have a lamp on when it gets dark. I do turn off the light for a few hours each night, but the area gets light for about 14 hrs a day.


Toilet paper rolls cut in half, labeled on laminated book cover paper cut into strips. LOL I’m trying to be resourceful you guys…;)


Left: Cilantro; Right: Squash

So that’s what is going on with my gardening. I’ll post more as more starts to grow- or die…but let’s hope that doesn’t happen!!!

Audrey’s 1st Birthday!


Vegan cupcakes! I made strawberry cupcakes, using a box mix from the store (just be sure to check all the ingredients for casein/caseinate), and used egg replacer and coconut oil with vanilla frosting. They were a hit!

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I don’t know if there are truly enough words to speak on how this little girl has captured our hearts, but man do we love her! This first year has been incredible. She devoured two of those cupcakes, LOL. Tons of toys, lots of singing and playing. She was the life of the party! I’m so happy we got to spend that time with family. 🙂 Can’t get enough of that!

The day after Audrey’s party, we had a guest worship leader, BJ Putnam, at our church. I don’t think anything can inspire you to keep doing God’s will in your life as some great worship music! It felt so good to hear it! It helps that my rockin’ husband was jammin’ on the guitar up there. 🙂 He’s amazing!

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Shepherd’s Pie Recipe

Now that all the business slowed down, I was able to make a great homemade meal last night for the family. I pulled out one of my new cookbooks I hadn’t cracked open yet and came across this recipe. It took a little while to prepare, but it turned out SO GOOD! Very much worth it! You can buy the book HERE.



This recipes makes enough for dinner, lunch, and dinner again! It really was so delicious!

Well lovelies, that’s it for today, but stay posted! I’ve got some great posts coming this week including cookies to die for, a new update from our friends at The Vegan Option, vegan vacations, and more!

I hope you have a wonderful rest of your day!!!

With love,


Vegan Pancakes- nom nom nom!!!

Hello Lovelies!

When my hubby and I got married we decided to start a Saturday morning pancake tradition. We stuck to it for the most part, but since our baby was born, I have to admit I’ve been slacking. I picked back up when we moved into our new home, but the last oh, six months or so I haven’t been so great.

That being said, last night when hubs and I were watching Parenthood (tears, always!) and a commercial came on for who knows what and I saw them… delicious, fluffy, and oh so mouth watering PANCAKES. So, instead of waiting for Saturday, I woke up this morning and made pancakes for the family and man were they good!


The recipe I originally started with came from Food.com (recipe here), but they always seemed to burn on me and weren’t as sweet as I like. Thus, I altered the recipe and came up with what I’ve listed below that we much preferred! I would like to state, before I put this recipe out there, that I think if you’re going to have pancakes, you should balance it out with some fruit or fresh fruit/vegetable juice as shown in the picture. Have a little healthy in there too! 😉

Vegan Pancakes!!!
Yields 6-8 pancakes

1 cup unbleached all-purpose flour
1 tbsp sugar
2 tbsp baking powder (I know that seems silly, but it works)
1/8 tsp salt
1 1/2 cup soy milk (or another dairy-free version)
2 tbsp coconut oil
1/4 cup applesauce (I’d love to try cinnamon applesauce next time!)


Mix your dry ingredients (flour, sugar, baking powder, salt) in a large mixing bowl. Add in soy milk, coconut oil and applesauce in next. Using a whisk, beat the mix for about 60 seconds. Let the mix sit for another minute by itself so it naturally rises and thickens. Using a 1/4 cup to measure, fill the cup and pour onto your griddle or pan. I use my griddle and put the temperature just barely over 300 degrees. Wait until you see bubbles starting to form in the middle and the edges of the pancakes look somewhat cooked before flipping over for just the right color!


Once your finished cooking, set the table (because pancakes deserve a welcoming atmosphere 🙂 ), add a side of fruit, and get to munching! These pancakes are baby approved as well!

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Maybe you’ll start a new Saturday tradition, maybe not. But either way, I hope you enjoy my version of vegan pancakes! If you don’t like the recipe, you can always revert to Aunt Jemima’s Original pancake mix, because yes- it’s vegan too!

Happy Weekend Lovelies!