(VEGAN RECIPE) Go meat-free with me! As a private vegan chef, I have changed the minds of many vegan non-believers! I’ve trained under Lisa Kurtzman, chef to celebrities, and Chef Mark Reinfeld, co-founder of Vegan Fusion. Whether you are vegan, vegetarian, semi-veg or just looking to cut down on your meat intake, you’ll always find a tasty recipe here.

My goal is to bring vegan cooking into your kitchen by making food easy, healthy and delicious. If you are in the Los Angeles area and want a more hands-on approach, contact me via Twitter @MissCrux. Feel free to comment and request recipes! – Global Animal

Meatless Monday: Buddha Bowl. Photo Credit: Megan Cross
Meatless Monday: Buddha Bowl. Photo Credit: Megan Cross

Let’s tackle tofu! The secret to great tasting tofu is a great tasting marinade. I cannot tell how many people have said to me “I hate tofu, it doesn’t taste like anything!” That is precisely what I love about it! Tofu is so versatile and can adapt to any cuisine, not to mention, it’s a great source of protein.


Buddha Bowls are my favorite meals to make for a quick, satisfying lunch. Composed of a grain, a protein, and a vegetable Buddha Bowl’s are quick, healthy and delicious. For this particular recipe I used quinoa, tofu and broccoli. Also, pictured is homemade kim-chi (fermented cabbage) you can usually find vegan kim-chi at your local heath food store. Fermented foods have high nutritional values as well as digestive aids.

Crunchy Confetti Quinoa

  • 2 C. quinoa
  • 4 C. water
  • 1 C. purple cabbage, chiffonade
  • 1 C. basil, chiffonade
  • 1 C. sunflower seeds

Cook quinoa according to package instructions. After cooking keep the lid on and let sit for 5 minutes. Add the remaining ingredients, recover for a few minutes before serving.

Smokey Maple Tofu

  • 1 package Tofu, cut into 1/2 in. cubes
  • 2 T. soy sauce
  • 2 T. filtered water
  • 1 T. olive oil, optional
  • 1 T. maple syrup
  • 1/4 t. liquid smoke
  • 1/2 t. garlic powder

Whisk together soy sauce, maple syrup, liquid smoke, garlic powder and oil, if using. (Olive oil adds  an additional flavor note and will also make for crisper tofu. For a less fat version omit oil.) Mix in the tofu and let marinate for at least 15 min, mixing occasionally to insure even coating . (The longer it marinates the more the flavor. You can marinate for upto and hour.) Bake at 350°F for 15 minutes, stirring occasionally for even cooking.

Garlic Broccoli

  • 1/4 C. water
  • 1 bunch broccoli, cut into florets
  • 2 cloves garlic, minced

Bring the water to a boil in a medium sauce pan. Add the broccoli and garlic. Cook until water evaporates about 2-3 minutes. This technique is called ‘water sauté’ which uses water to sauté aromatic veggies instead of oil.


Use rice or millet instead of quinoa.

Use parsley or mint instead of basil.

Use pine nuts instead of sunflower seeds.

Use tempeh or lentils instead of tofu.

Substitute your favorite veggie for broccoli (you may need more or less water. the firmer the veg the more the water!)