Rice Bowl with Tofu in a Thai Peanut Sauce

Post by Megan Stulberg

My boyfriends works at PETA, which is basically a Vegan Girlfriend’s dream. He’s pretty great, for many reasons, but a bonus is that he used to do cooking videos for PETA2. I’m not going to link to it because he’d probably kill me, but there’s a super cute one he did about peanut butter a few years back and this sauce is in it. We made it together last month, and then I further modified it for this dish.



For the sauce…

  • 3/4 – 1 cup light coconut milk
  • 1/3 cup organic smooth peanut butter
  • 2 limes, juiced
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp garlic powder
  • Black pepper and sea salt, to taste

For the rest of it…

  • 1 block extra-firm tofu (non-GMO if possible)
  • 1 cup texmati rice
  • Handful of fresh cilantro, chopped
  • Lime slices, for garnish
  • 2 tbsp cold-pressed EVOO


  1. Prepare tofu by pressing tofu in paper towel to remove excess moisture.
  2. Bring a pot of water (1 3/4 cup) to boil. Add rice, lower heat, then leave covered to cook for approximately 15 minutes. Every few minutes, stir rice with wooden spoon to prevent sticking. Remove from heat once all water has evaporated and set aside to cool.
  3. While rice is cooking, slice tofu into bite-size cubes. In large saucepan on high heat, add olive oil and wait for it to sizzle. Reduce to low heat, then add tofu to pan. Let tofu fry, flipping occasionally.
  4. Begin the sauce! Add coconut milk to another saucepan on medium heat, then lime juice, garlic powder, salt, pepper and soy sauce. Stir peanut butter like CRAZY before adding it — seriously, this is important or else it’ll be a pain to combine! Also, make sure the peanut butter is room temperature, or even pop it in the microwave for a few to melt it a bit. Anyways, add peanut butter by the tbsp, stirring as you go. The end result should be a creamy, pourable sauce.
  5. If tofu isn’t browned yet, raise to high heat for a minute or so. Add tofu to the other saucepan and thoroughly coat tofu in the peanut sauce.
  6. Serve tofu on a bed of rice, topped with fresh cilantro and lime slices for garnish.

Yum! Makes 4 lunch servings or 2 big dinner servings.



Peanut Butter Banana Cream Pie: Raw, Gluten-Free, Vegan, Refined Sugar-Free

By contributor Alexandra Courts

This dessert combines all of my favourite ingredients: banana, peanut butter and chocolate! It’s full of healthy and natural ingredients, so I highly recommend helping yourself to a second serving (and a third, and a fourth, and so on).

Screen Shot 2014-10-10 at 11.35.29 AM



  • 1 1/2 cups medjool dates, pitted
  • 1 cup raw walnuts or raw pecans
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup raw cacao powder


  • 2 ripe bananas, mashed
  • 1 can of full fat coconut milk, solidified
  • 1 1/2 cups raw cashews (soaked overnight)
  • 1/4 cup maple syrup
  • 3 tbsp lemon juice


  • 1 can of full fat coconut milk, solidified
  • 1/4 cup raw cacao nibs
  • 4 tbsp natural peanut butter


  1. Blend shredded coconut, nuts and raw cacao powder together. Add dates and continue blending until thoroughly combined.
  2. Pour mixture into a round 8-inch pan lined with plastic wrap, then press down evenly to form crust. Set aside.
  3. After draining, blend soaked cashews. Add bananas, coconut milk, maple syrup and lemon juice. Blend until smooth.
  4. Pour filling into pan and evenly spread over crust. Set aside in freezer for 1 hour.
  5. While pie is setting, blend peanut butter and coconut milk together to form whipped topping. Top immediately before serving.

Makes 6 servings.

Easy Vegan Holiday Season: Day 8

By Megan Stulberg

What’s the point in making a healthy dessert from scratch for the holidays, and then ruining it by adding a bunch of food colouring? I personally don’t find anything remotely appealing that is covered in neon pink icing and rainbow sprinkles. Artificial food dyes are extremely bad for your body: many of the most commonly used artificial food colourings have been linked to potential cancer-causing chemicals and can trigger severe reactions in those with allergies. To read more about the dangers of food colouring, click here.

Just because you’re avoiding food dyes doesn’t mean your holiday meals have to look boring. Try using foods that are naturally vibrant in colour like I did:


The Perfect Christmas Day Lunch 

This is the perfect meal to serve midday on December 25th. It’s packed with nutrients, won’t leave you too full to thoroughly enjoy a hearty Christmas dinner, and is 100% colour appropriate!


  • 2 pieces of gluten-free bread
  • 1 avocado
  • 2 tbsp lemon juice
  • Dash of pepper
  • 2 stalks of celery, washed and cut
  • 3 tbsp peanut, almond or cashew butter
  • 1 handful raisins
  • 2 kiwis, peeled and cut
  • 8-10 strawberries


1) Toast the bread to desired brownness and set aside.

2) Combine avocado and lemon juice in bowl, mashing thoroughly into a basic guacamole. Spread evenly onto toast and add pepper.

3) Spread the nut butter onto each stick of celery and sprinkle raisins overtop. Why mess with the perfect snack?

4) Add fresh fruit to the plate. Chow down!

Serves 1, takes 5 minutes to make.

A good rule of thumb to remember is that the richer your food is in natural colour, the better it is for you. Here are some other fruits and vegetables that can easily be incorporated into your holiday meals:

  • Red options: Beets, cherries, cranberries, pomegranates, red grapes and red potatoes.
  • Green options: Asparagus, broccoli, kale, limes, spinach and zucchini.