Tofu Veggie Taco “Meat”

I so want my kids (6 and 7) to eat a variety of healthy foods!  I want them to have sophisticated tastes and grow into major foodies.  But as for now, they only like a handful of meals…chicken, cheeseburgers, spaghetti (my daughter) and tacos (my son).  Sadness!!

Since Taco Night is a frequent happening at our house, I wanted to create a healthier option to go along with the regular ground beef/taco seasoning mixture.



Tofu Veggie Taco “Meat”


1 block extra-firm tofu
2 Tbsp mild taco seasoning
2 Tbsp powdered Ranch dressing mix
½ Tbsp garlic powder
1 zucchini (chopped)
1 carrot (peeled and chopped)
½ cup frozen edamame
salt and pepper and fresh lime juice to taste


Preheat oven to 400 degrees and drain and dry the tofu.

In a medium bowl, whisk together the taco seasoning, ranch mix and garlic powder. Crumble the tofu into the bowl and stir to coat. Add the veggies and stir all ingredients together.

Spread a piece of parchment paper out on a roasting pan and spray with olive oil. Spread the tofu mixture on the parchment paper, add salt, pepper and lime juice and place in the oven. Bake for about 30 minutes, stirring occasionally.

Serve with taco shells and all the fixings! Or serve as a taco salad on a bed of spinach like I did.




Fried Carrot Quinoa with Peas and Indian Flavors


Today I’m really excited to share a recipe that was inspired by a friend!  Its quick, easy and delicious!

Any time I go over to my friend, Iffat’s house, I know she will have something yummy to eat.  She and her husband are from Bangladesh and they know how to serve up a delicious meal!  She recently cooked a dish that is very approachable for anyone to do.  It was simply a blend of cauliflower rice, quinoa, peas, soy sauce and salt and pepper.  I couldn’t believe how tasty it was and couldn’t wait to come home and make my own version of it!  So here is what I came up with…for your chewing pleasure:

Fried Carrot Quinoa with Peas and Indian Flavors


Recipe (serves 2)

3 Carrots
1 or 2 Garlic Cloves
2 Tbsp Olive Oil
1/2 cup Frozen Peas
1 cup Cooked Quinoa
3 Tbsp Soy Sauce (and more if needed)
1 tsp Tikka Masala seasoning
1/4 tsp Turmeric
1/4 tsp Ginger
Cracked Red Pepper Flakes (amount is up to you)
Pepper to taste
2 Eggs


Peel the Carrots and Garlic Cloves.  Cut the carrots into large pieces and put them, along with the garlic into a food processor.  Blend until about rice shape.

Heat the Olive Oil over medium heat.  Once hot, add the carrot/garlic mixture to the pan. Stir fry for about 3 minutes.  Then add Peas, quinoa, soy sauce and all the seasonings.  Stir fry for about 3 more minutes.

Create an empty space in the pan in the middle of the stir fry mixture and crack the eggs into the space.  Break the yolks and continue to stir while the eggs fry.  Once they are done, incorporate into the carrot quinoa mixture.

Serve immediately!  And yes, its as simple as that!


Iffat has also recently introduced me to the degustatory pleasure of Pickled Garlic.  She says that in Bangladesh, it is enjoyed as a condiment that enhances the flavor of food.  And that a little bit goes a long way.  I love it!  I’m not sure that any grocery stores in Tupelo have it.  But I purchased my jar at an Indian grocery store in Memphis.  I can give you more information if you’re interested.  Trust me though, it’s delish!

Priya Garlic Pickle from SaiGruha India Mart in Memphis.


This dish is great with or without the Garlic Pickle!  It is also so easy to make.  If you want a quick and flavorful dish for a busy weeknight soon, try it.  As always I hope to inspire you to try something different in the kitchen!  -1CC


Beet and Black Bean Falafel with Basil Feta Tzatziki


Party food rocks!  There is just no getting around it.  Who doesn’t love bite-sized snacks arranged on festive platters with sauces and dips to jazz up the spread?  The problem is, most of the time, party food is really bad for you.

In light of the upcoming Super Bowl weekend, I wanted to create a fun-to-eat party treat that is packed with nutrients as well as flavor.  Check out this recipe and get inspired to encourage healthy eating at your big sports event get-together!

Black Bean and Beet Falafel
with Basil Feta Tzatziki



1 Beet
1/2 Onion
2 cloves Garlic
Juice of 1/2 Lemon
Salt and Pepper
1 can Black Beans(drained and rinsed)
1 cup cooked Quinoa
2/3 (or more) cup Plain Breadcrumbs
1/2 tsp Cumin
1/4 tsp Nutmeg
1/4 tsp Ginger
1 Egg


Preheat the oven to 375 degrees.

Peel and cut the beet, onion and garlic into big chunks.  Place in a food processor and add the lemon juice, salt and pepper.  Process until mostly ground.

Add the black beans and process until blended.  Transfer to a mixing bowl.

Add the quinoa, 1/3 cup breadcrumbs, spices and egg.  Stir until blended well.

Pour the remaining 1/3 cup (or more) of breadcrumbs onto a plate and spread.

Heat a flat skillet or pan over medium low heat and spray with oil or butter.

Form the beet and bean mixture into small balls and roll around in the breadcrumbs to form a light crust.  Sear on several sides in the pan (about 4-6 minutes on each side).

Transfer to a greased cookie sheet and bake for about 30 minutes.

Serve warm with the Basil Feta Tzatziki.  Recipe below.

Basil Feta Tzatziki

Handful of Fresh Basil
2 cloves Garlic
3 slices Cucumber
Juice of 1/2 Lemon
1/2 cup Feta Cheese
1 cup Plain Greek Yogurt
Salt and Pepper to taste
In a food processor, blend the first five ingredients.  Transfer to a decorative bowl and add in the yogurt.  Add a dash of salt and pepper and stir until blended.  Serve immediately.  Or if making ahead, store in an airtight container until ready to serve.


This recipe is very simple to make!  There is no chopping because you just process everything.  All the flavors involved blend wonderfully together.

If you noticed the pottery I’m serving my falafel on, it is local!  Check out Midnite Pottery here for more information and other great pieces:

Happy Super Bowl weekend, friends!  Celebrate sports, life and people over some delicious party food in your home! And follow me on Instagram at @thefiligreefig!!