My Veg TV takeover! {and the recipes I made, just for you}

This week I accomplished a huge goal I had set for myself last year – to get on local TV talking about veganism.

Veganism on mainstream, everyday local news?!

Woot! #veganforthewin












ICYMI, I had the awesome opportunity to do a short Meatless Monday cooking segment on Fox 2 Detroit. Watch the video here.



We got to talking about what Chronic Planet was all about, and the upcoming Michigan Vegfest (this weekend!), that I never actually finished making or explaining my recipe in those brief 4 minutes. ūüôā So, I wanted to make sure you got all of the recipes for my vegan breakfast spread. Find them below!



Makes 4-6 servings.


1 block extra firm tofu

1/2 Tbsp olive oil

1/2 small onion, chopped

2 stalks celery, diced

1 Tbsp minced garlic (~4 cloves)

1 green bell pepper, chopped

6 white mushrooms, diced

3 green onions, sliced

1/4 cup sundried tomatoes, chopped

1 Not Chick’n bouillon cube

1/2 tsp turmeric

1/4 tsp cumin

1/8 tsp chili powder

1 Tbsp nutritional yeast

1 cup non-dairy cheddar cheese, grated

Optional toppings: Avocado, salsa



  1. Cut a slit in the tofu packaging and let this drain in the sink while you prepare the other ingredients.
  2. Heat oil in a large skillet over medium heat and add onion, celery, and garlic. Cook for a few minutes until onion and garlic are softened.
  3. Add bell pepper, mushrooms, green onions, sun-dried tomatoes and stir into the other vegetables. Let these cook for a few minutes.
  4. Add bouillon cube, seasonings, and nutritional yeast and mix well.
  5. Take tofu out of the packaging, whole, and squeeze it in your hands into the pan with the vegetables. This is your ‚Äúscrambled egg‚ÄĚ texture. Mix together with vegetables.
  6. Add grated non-dairy cheese to the skillet and mix everything together. Let cook another 1-2 minutes until everything is softened.
  7. Serve hot and top with avocado and salsa, as desired.



Makes 16-18 muffins.

(adapted from Minimalist Baker)


2 Tbsp ground flax seed

5 Tbsp water

1/4 cup canola oil

1/2 ripe banana

1/4 cup maple syrup

1/3 cup unsweetened applesauce

1/2 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1.5 tsp baking soda

1/2 cup plain unsweetened nondairy milk

2 handfuls baby spinach leaves

1 carrot, cut into chunks or grated

1/2 zucchini, chopped

2/3 cup rolled oats

1/2 cup almond flour

1 cup whole wheat flour



  1. Make flax egg by combining flax and water. Let sit for a few minutes while you mix the ingredients below.
  2. Combine oil, banana, maple syrup, applesauce, brown sugar, salt, cinnamon, baking soda, and milk into a high speed blender and blend until well mixed.
  3. Add carrot, spinach, zucchini, flax egg, and blend. Use high speed to make sure there are no vegetable chunks.
  4. Add rolled oats, almond flour and whole wheat flour and blend until all ingredients are well mixed. Pour into greased or lined muffin tin(s).
  5. Bake at 375 for 22-25 minutes or until edges are browned and toothpick comes out clean.
  6. Let cool for at least 15 minutes. Serve warm with vegan butter.



Makes 2 servings.

(adapted from Oh She Glows)


2 seedless navel oranges, peeled

2 Tbsp lemon juice

1/3 cup frozen blueberries

1 tsp fresh grated ginger

1-2 tsp maple syrup



Combine all ingredients in a high speed blender and mix until smooth.



Some life takeaways:

You don’t have to be a professionally trained chef to #goveg successfully. See my tupperware? I also tend to ‘blenderize’ things as much as I can because hey, I’m a working mom, I don’t have time for extra things. Or stirring.

There’s no such thing as perfect, in anything. You probably can’t tell that the muffin dish has a giant chip taken out of it. And I used it on TV anyway. With some strategically placed muffins. ¬†And also my apron had a big ol’ stain on it, my wooden spatula was full of splinters on the handle that kept stabbing my hand, I dropped one of the tupperware on the counter while cooking and melted the nutritional yeast container because it was too close to the burner. I may have also dropped some of the muffins I made on the floor of my house the day before and couldn’t use them all. ¬†You know what else? I had never turned on or used a gas stovetop before that day. That’s right, hella imperfection up in here.

Going veg is absolutely a process.¬†Your plant-based life should look how YOU want it to look. Who cares what anyone else thinks? You’re not doing it for everyone else. Figure out your ‘why’ and roll with it. Everything will fall into place.

Go vegan for yourself, stay positive, and others will follow. The set guy met me with an “I don’t like vegans” attitude when I arrived, but after a few minutes of friendly banter he was asking me for vegan cheese recommendations that were not cashew-based. It’s coo because one day he will also #goveg.



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