Blue Plate Special #51: BBQ Tofu with Roasted Potatoes & Onions & Caesar Salad


This is a compilation of previously posted recipes. It is just a way to show that anything can be put together to make a quick din with what’s in the house.

Roasted Potatoes & Onions
6 yukon golds
1 big onion
1 tablespoon grapeseed oil

Honee BBQ Sauce
1 package extra firm tofu

Cut potatoes into 4 or more pieces, depending on size, but try to get them all the same size. Toss with oil and a pinch of salt. Turn out onto a baking sheet and roast for 20 minutes. Then add the tofu. See below.

Pour over tofu. Turn the oven down to 350 and bake for 20 to 25 mins.

Caesar Salad
Romaine lettuce
Caesar dressing

Make the dressing and shred the lettuce. Toss together.

Plate it up and enjoy!

Honee Cornbread Muffins


I played with my recipe for cornbread and made these wonderfully oil free cornbread muffins starring Bee Free Honee. A delicious morning treat right out of the oven!

1 cup cornmeal
1 cup spelt flour
1/2 cup vegan sugar
1 tablespoon baking powder
1 teaspoon salt
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1 cup vegan milk
1/2 cup Bee Free Honee

Preheat the oven to 400. Make the flax eggs.

Mix together the cornmeal, flour, sugar, baking powder and salt. Combine with a fork. Add in the flax eggs, milk and honee. Mix well.

Line cupcake tins with muffin papers and evenly distribute the batter into each cup. Bake for 20 to 25 minutes or until golden brown and a toothpick comes out clean. Enjoy warm!