Category Archives: peanut free

Tofu Veggie Stir Fry

tofu veggie stir fry

I’m back! More than 2 years later, I haven’t stopped cooking or developing recipes but I’ve gotten into the habit of sharing them in Instagram or Facebook with a simple iPhone photo and an ingredient list. Because…active 2-year old and full-time job and it’s just easier. However, I’m going to attempt to blog occasionally again, so happy reading!

With a somewhat picky 2-year old, when I make something he eats all of (instead of picking out some parts or outright refusing in favor of yogurt or cereal), I consider that a win and make it again and again. This recipe is great because it is easy to choose any veggies you like, and you can even swap in chicken or beef instead of the tofu (or just make this a veggie stir fry). Veggies I’ve used in various combinations are: Carrots, celery, baby corn, mushrooms, green beans, snow peas, snap peas, broccoli, cauliflower, baby bok choy…you get the idea.

A very important element of this dish is the tofu preparation – instead of frying tofu which can take long time and make a mess, I bake it until it’s crispy so you get the same texture. It also helps to make sure that the tofu, which is pretty smooth raw, is nice and textured so the sauce sticks.

Tofu Veggie Stir Fry

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour



2 16-oz containers of firm tofu
1 tsp sesame oil
1 tsp olive oil
1 onion, chopped
4 garlic cloves, minced
4 cups of fresh veggies of your choice, cut into bite-sized pieces (mushrooms, broccoli, green beans, carrots, etc.)
3 Tbsp rice vinegar (I like Nakano)
3 Tbsp gluten-free soy sauce or Tamari
1 tsp fish sauce (I use Red Boat)
1/2 tsp sriracha (optional)
2 Tbsp hot water
1 tsp corn starch


  1. Preheat the oven to 375 degrees and grease an 12x16 baking sheet or jelly roll pan.
  2. Prepare tofu using this preparation.
  3. Meanwhile, heat sesame and olive oils in a wide pot. Add onion and saute over medium heat for 10 minutes until onions are soft. Add garlic and saute another 2-3 minutes, watching to make sure the garlic does not burn.
  4. Add your choice of veggies and cook another 10 minutes, stirring often. Add rice vinegar, soy sauce, fish sauce and sriracha (if using), bring to a boil, then cover and simmer for 5 minutes.
  5. Whisk corn starch into the hot water (don't do it the other way around or it may seize up and be lumpy).
  6. Remove tofu from the oven and use a spatula to scoop it into your pot. Stir to incorporate. Bring to a boil and stream in cornstarch slurry, stirring constantly until sauce thickens. Remove from heat.
  7. Serve over steamed rice or rice noodles.


Bakery on Main {Product Review + Giveaway}

BOM logoI’m always on the lookout for gluten-free and allergy-friendly grab-and-go snacks because I spend a lot of time running to and from meetings during the week, and I’m always on the go on the weekends. Plus, now that I’m pregnant, emergency snacks are key for when I am suddenly ravenous out of nowhere. In general, I like my snacks to be:

  • easy to eat one-handed and while walking at a brisk pace
  • small enough to throw in a purse or folio
  • healthy enough to work for breakfast in a pinch
  • small enough to sneak into meetings

With all of those things in mind, granola or cereal bars are usually the best solution (although if you have other ideas, feel free to comment and let me know!), the one caveat being that many gluten-free bars are crumbly and make a mess (not good if you are trying to sneak a snack in a meeting!). I’ve tried a lot of products and was recently provided a sample of Bakery on Main’s line of soft & chewy granola bars.

Bakery on Main via Chosen Bites

These bars met all of my criteria–easily gobbled up while running to my next meeting, small enough to carry to and fro, packed with whole grains and seeds, and because of the chia and flax seed, they hold together very well and won’t crumble in your lap.

These aren’t granola bars in the traditional sense (or at least what I imagine when I think “granola bar”)–they remind me more of a cereal bar because they have a lot of different grains, as well as flax and chia seeds which give them a different feel. There are three different flavors, all of which are free of gluten and dairy, but some flavors do contain different food allergens so make sure to read the allergen warnings if you have food allergies.

Bakery on Main, we officially certify that your soft & chewy granola bars are a Chosen Bite!

Chosen Bites Badge


Want to win a package of Bakery on Main soft & chewy granola bars (your choice of flavor!)? Enter to win below. This contest will be open until August 31, 2014 at midnight. Winners will need to provide their name, mailing address, phone number, and email in order to receive their prize, and will be automatically added to the Bakery on Main monthly newsletter. Good luck!

a Rafflecopter giveaway

**Bakery on Main provided me with complimentary product samples but all opinions are my own.

Roasted Sweet Potato & Apple Soup

Oh my goodness, what a busy few months! I am thrilled to share that Avi and I are expecting our first child, set to join our family in November. We could not be more excited but I haven’t been cooking and baking nearly as much because I’ve been so tired (and I just started a new job!) but I am finally getting back into the swing of things. Thanks for being patient while I’ve been away and look forward to lots of new recipes in the coming months!

roasted sweet potato & apples soup via Chosen Bites #glutenfree #dairyfree #vegan

Soups are a stand-by weeknight dinner for us, and I’m always looking for new and different ways to mix things up. However, this soup is one that I keep making over and over again. It’s great hot or cold, it’s pretty no-fuss once you have all of the items chopped (and you don’t have to peel anything! Just scrub), and it can be served as an appetizer or a full meal if you throw in a few pieces of crusty gluten-free bread.

roasted sweet potato & apple soup via Chosen Bites #glutenfree #dairyfree #vegan

This is soup is also incredibly versatile.  The preparation method adds an incredible depth of flavor and can be used with any number of fruit and vegetable combinations, so whatever you have in your fridge right now will probably make a great soup.


Roasted Sweet Potato & Apple Soup


2 large sweet potatoes (or a small butternut squash)
2 green apples
1 large onion
1 leek, split and cleaned
2 carrots
2 celery ribs
6 garlic cloves
2 Tbsp olive oil
1 tsp sea salt
1/4 tsp black pepper
5 cups water
2 tsp lemon juice + more to taste


  1. Preheat the oven to 375 degrees and grease two large baking sheets.
  2. Chop veggies and apple into large but evenly sized pieces. Smash and peel garlic cloves. Toss with olive oil, salt, and pepper and spread evenly between the two baking sheets (you don't want things to be too crowded, they will steam rather than roast).
  3. Roast in the oven for 40-60 minutes until everything is browned and soft.
  4. In the meantime, heat water in a large stock pot. When veggies are done, add them to boiling water, turn down flame and simmer for 10-15 minutes.
  5. Using a stick/immersion blender, blend everything until smooth. Stir in lemon juice and add additional lemon juice, salt, and pepper to taste. Serve hot or cold topped with your choice of minced herbs.

Butternut Squash Mac & Cheese


butternut squash mac & cheese via Chosen BitesHi readers! This week Chosen Bites is featured over on The Nosher, MyJewishLearning’s food blog. Hop on over and check out my interview with resident food expert Shannon Sarna about living a gluten-free lifestyle, and my recipe for gluten-free butternut squash mac & cheese!