What's a vegan blog without a few tofu scramble recipes right? This is my favorite scramble.It's super flavorful, filling, nutritious and very fast to make. I know scramble is traditionally a breakfast food, but I actually prefer to eat it for lunch, or even dinner!

I’ve been doing some meal prep recently and one of the things I do is make some spreads to use on sandwiches and as dips for veggies. I’m not very good at making time for meal prepping, so my prep is usually just an odd hour or two somewhere during the week where I make […]

I used to love blue cheese before I went vegan, so I really wanted to make a vegan version which has the same creamy texture and deeply savory, tangy flavor. This vegan version doesn't taste exactly like a real moldy blue, but it does a good job at filling that tangy, creamy, savory hole in my life. Even the color is a little blue-greenish, thanks to the pumpkin seeds.

This homemade low carb cereal is one of my favorite breakfasts, especially during the winter months. It's super quick to make. You just mix a bunch all the dry ingredients in a jar and then in the morning you add a few tablespoons of the dry mix to some plant milk, blitz it in the microwave or heat it up in a pot and you have a lovely hot breakfast porridge that will keep you full for a really long time.

Good old tofu feta! It's a bit seventies, but I think it's still a really good and easy to make cheese substitute, especially if you use a nice fresh tofu, don't skimp on the flavorings and give it time to marinade. Of course it doesn't taste exactly like dairy feta, but if you just want some nice creamy cubes with a tasty oil marinade on your salad, this fits the bill perfectly. You might even be able to feed it to the tofu-fobic without them knowing what the mystery cheese is.

Don't worry! Everything in this picture is 100% vegan. The Wasa fiber crispbread is a bit of a carb splurge, but it only has about 4 grams of carbohydrate per slice. You could make this with the special Atkins brand crispbread (also vegan!) which only has 2 grams of carbs a piece.

This is my new favorite meal salad. The spicy mustard dressing combines really well with the hearty seitan and creamy avocado. I used a spiral cutter for the zucchini noodles, but, a mandolin or even a regular old knife works too.

These low carb tortilla wraps are probably my favorite type of low carb bread. They are very quick to make because they don't use yeast so they do not need time to rise. You cook them in a pan, so you don't even have wait for the oven to preheat. You can use these for all the things where you would normally use carb-filled wraps. Fill them with a salad, tofu scramble or chili. Or make quesadillas, burritos and enchiladas!

After some brooding, I had a small Eureka moment. Waffles! Some experiments later, I came up with this delicious recipe. The waffles are easy to make and very high in protein, so they are perfect for a quick filling meal. One waffle has about 4 or 5 grams of carbohydrate. If you replace the soy flour with protein powder the carb count is only 2 or 3 grams per waffle. That's really low, especially for such a traditional carb food like waffles!

Tempeh is one of my favorite proteins. It's really quick and easy to prepare and very versatile because you can spice it up all kinds of different ways. In this salad I went with a nice smoky marinade that combines really well with the creamy avocado and the tangy balsamic vinaigrette.