Tofu Chocolate Pudding

Decadent, creamy, oh so chocolatey and packed with protein!

Ingredients:

3/4 lb (12 oz) firm tofu

1/2 cup cocoa powder

3/4 cup maple syrup

pinch of salt

1 1/2 tsps vanilla

Pour maple syrup over cocoa, no need to stir. Set aside. Place block of tofu in boiling water for 2 minutes then drain and pat dry. Break it up into a food processor, add salt and blend until not chunky. Next add the maple syrup and cocoa along with the vanilla. Process until smooth. You may add a touch of milk if a looser consistency is desired. Garnished with bananas, chocolate syrup and cashews. Makes 1 2/3 cups or just under 4 - 1/2 cup servings

Adapted from: FranCostigan.com

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Sweet Potato Tofu Rice Bowl

Looking to boost your protein intake? Tofu, black beans, brown rice and edamame are all excellent choices to do just that.

Ingredients:

250g (9 oz) firm or extra firm tofu, cut in 1/2" cubes

1 medium sweet potato, about 1/2 lb, diced

2 tsps olive oil

1/2 tsp chili powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp garlic powder

 

3 cups cooked brown rice

1/2 tsp ground cumin

1/2 tsp garlic powder

salt and pepper to taste

3/4 cup frozen edamame beans, thawed

 

For tofu:

2 tsps cornstarch

2 tsps avocado oil

1/2 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

 

Toppers:

sliced red pepper

some greens (I used sliced brussels sprouts leaves)

black beans 

sriracha sauce

First blot the tofu block with paper towels. Then place it on a plate lined with paper towels, put another towel on top then sit something heavy like a cast iron pan on top for 30 minutes. This will remove excess liquid. Once that's done cut the tofu into 1/2" cubes. Toss with cornstarch, avocado oil, and the seasonings listed under "for tofu". Air fry at 390°F for 10-13 minutes. Next toss the diced sweet potato with olive oil, chili powder, ground cumin, smoked paprika and garlic powder. Air fry at 400°F for 9-12 minutes. Mix the brown rice with ground cumin, garlic powder, salt and pepper and add the edamame beans. Zap in microwave to warm then spoon into bowls. Top with red pepper, greens and black beans and drizzle sriracha to finish. Serves 2

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Easy Pineapple Upside Down Cake

They say everything old is new again and this retro dessert is proof of that! Classics never go out of style! Buttery cake, sweet caramelly fruit topping made easy using a cake mix. They'll be coming back for seconds!

Ingredients:

1 yellow cake mix

1 small box instant vanilla pudding

4 eggs, at room temperature

1/2 cup pineapple juice (reserved from canned pineapple rings)

1/2 cup milk

1/2 cup vegetable oil

2 tsps vanilla

 

Topping:

1 cup brown sugar

1/4 cup butter, melted

12 canned pineapple rings

12 maraschino cherries

Spray 2 - 8" round baking pans with cooking oil. Melt butter and pour into prepared pans, then sprinkle with brown sugar. Blot the pineapple and cherries with paper towels to avoid the cake becoming soggy. Arrange the fruit on the bottom of the pans. Mix the cake mix, vanilla pudding powder, eggs, pineapple juice, milk, vegetable oil and vanilla together on medium speed for 2 minutes. Pour or ladle the batter over the pineapple and cherries.

Bake at 350°F for 38-42 minutes or until a cake tester comes out clean. Cool in pans 10 minutes then lay a plate on top and invert. Leave the pan on the cake for 2-3 minutes letting the glaze release from the pan. Then remove the pan to see the beauty that is your Pineapple Upside Down Cake!

If you want to serve one and freeze one no problem. Once completely cooled simply cover with plastic wrap then foil and freeze 2-3 months. Defrost in fridge overnight.

Two cakes serve 12-14

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Pistachio Crusted Salmon

This salty, crunchy pistachio coating elevates ordinary salmon to Fancy Fish Friday salmon!

Ingredients:

2 salmon fillets 

pinch of pepper

1/4 cup salted pistachios, finely chopped

2 tsps avocado oil

1 tsp minced garlic

1 tbsp Panko 

1 tbsp parsley

1/2 tsp lemon zest

1 tsp maple syrup

1/2 tsp Dijon

1 tsp lemon juice

Preheat oven to 400°F. Pat the salmon fillets dry with a paper towel and season with pepper. Place on a parchment lined baking sheet. Whisk together the maple syrup, Dijon, and lemon juice and brush on the salmon. In a small bowl mix the avocado oil, pistachios, Panko, garlic, parsley and lemon zest together then spoon onto the fish. Gently press to adhere.  For fillets less than 1" thick cook for 8-10 minutes, thicker than 1" 15-18 minutes or until the salmon flakes easily with a fork. Rest 5 minutes. Serves 2

Try them with Pineapple Brown Rice: 

https://www.hotandcoldrunningmom.ca/2025/04/pineapple-brown-rice.html

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Pineapple Brown Rice

A simple, savory side dish that pairs well with so many plates, especially fish or chicken.

Ingredients:

1 tsp olive oil

3 tbsps diced bell pepper

1 tsp minced garlic

1/4 cup diced fresh pineapple

1/8 tsp turmeric

1/8 tsp black pepper

1/4 tsp smoked paprika

1 cup brown rice

2 cups pineapple juice, broth or water

1/2 cup chopped spinach 

Heat oil in a skillet to medium high and add the bell pepper and pineapple, stirring for 2-3 minutes. Add the garlic and cook 30 seconds then add the rice and stir to coat. Next add the turmeric, black pepper and smoked paprika along with the liquid of your choice. Bring to a boil then reduce heat, cover and simmer for 20 minutes. Remove from heat and stir in the spinach. Cover for 2 minutes then serve. Serves 4

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Hot Cross Bun French Toast

Give life to your stale hot cross buns!

Ingredients:

3 hot cross buns, cut in half

2 eggs

1/4 - 1/2 cup milk

Butter for the pan

Melt butter in a frying pan on medium to medium high heat.

Combine the eggs and milk and dip the bun halves in, letting them soak up the liquid.

Fry each side a few minutes until golden brown and not soggy to the touch in the middle. Serve with maple syrup. 

Make 2-3 servings 

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Balsamic Brussels Sprouts

Perfectly caramelized and crunchy Brussels sprouts! And if some leaves come off when halving the sprouts roast them too. They make yummy, crispy Brussels sprouts chips!

Ingredients:

1 lb brussels sprouts, trimmed and halved

2 tbsps olive oil

2 tbsps balsamic vinegar

1 tbsp maple syrup

1 tsp garlic powder

2 pinches red pepper flakes

salt and pepper to taste

fresh basil and balsamic glaze to garnish

Preheat oven to 425°F. Toss everything together and spread evenly on a parchment lined baking sheet, don't crowd them. Then reduce heat to 400°F and roast 20-25 minutes turning the sprouts over halfway through the cooking time. Garnish with fresh basil and a drizzle of balsamic glaze.

Serves 4

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