Chickpea “NotTuna” Salad

Do you ever have those days where you reeeeeally don’t feel like cooking? I’ve had a lot of those this summer.



Maybe it’s because I’m living in a new city and I’m more interested in spending time exploring, hiking, and trying new restaurants – OR – maybe I’m just so hot and lethargic that I’m not in the mood to take my time in the kitchen.


Whatever the reason may be, I’ve been making this delicious, protein packed, and RIDICULOUSLY EASY recipe A L O T  lately. Busting out the food processor, instant pot, and all my other kitchen gadgets isn’t so fun for me lately, but this quickly mashed chickpea NOT Tuna salad is fun to make, super fresh, and AMAZINGLY tasty.

Disclaimer: You should know, this recipe is based on what I had in my fridge & pantry. You can make a million substitutions, and seasonings, etc. however you’d like to. I actually recommend trying the avocado vs. vegan mayonnaise substitute! Both versions are amazing in their own way. Also, change up the spices, try it out with celery, and try it with something besides a sandwich.


Have fun! This shouldn’t take long – and it’s well worth the little bit of work you have to put in to get it.

Give it a whirl and let me know what you think!

Chickpea “NotTuna Salad”

Serving: 2 cups (enough for 2 big sandwiches or 4 rice cakes)
Time: 5 minutes


  • 1/2 can chickpeas (rinsed & drained)
  • 1 tbsp (vegan) mayonaise
    • OR 1/2 an avocado (mashed)
  • 1 pickle (diced)
  • 1/4 cup red onion (diced)
  • 1 green onion (thinly sliced)
  • 1/2 lemon’s juice
  • 1/4 tsp chili flakes
  • 1/2 tsp garlic powder
  • salt & pepper to taste (I used a pinch of each)


  1. In a bowl, mash chickpeas with a fork – pressing down firmly to smash. Smash 4-5 at a time until all chickpeas and mashed and it is a dry “tuna” like texture.
  2. Mix in vegan mayonnaise (or avocado).
  3. Add all other ingredients and mix – pickle, onions, lemon juice, chili flakes, garlic powder, salt, pepper
  4. Enjoy served with crackers, rice cake, as a side, or on a sandwich with your favorite toppings & condiments.
    • Mine is pictured on super toasty wheat bread with dijon mustard, kale, red onion, and tomato slices.

Did you try this recipe out? Are you planning on it? Let me know!

How did you prepare it? What did you change about the recipe? And what did you enjoy it with?

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Spring Rolls + Easy Peanut Sauce

Spring has sprung officially (but actually, unofficially here in Minnesota)!
Today is really nice, though, so I can’t complain!

I’m excited for colorful foods back at the farmers market, eating outside, going on more walks, and wearing less layers!


Warmer weather also makes me want to cook less. Anyone else feel this way? I just want to eat a bunch of fruit & veggies and spend as little time in the kitchen as possible.

So today I decided to whip up some spring rolls and actually write down how I make my tangy peanut dipping sauce.



These are fun to make with friends or with the family! They are a great snack or even an appetizer for bigger meals.


Disclaimer: you don’t have to use all of these ingredients in your spring rolls, and you can add other things too, of course – just make it your own and have fun with it! Don’t forget the fresh herbs, though – they make the flavor pop!


Spring Rolls + Easy Peanut Sauce

The peanut sauce can easily be used as a salad dressing, sauce for noodles, or anything else you prefer to use it for.

Serves: 6
Time: 10-20 minutes total

Easy Peanut Sauce


  • 1/4 cup water
  • 2 tbsp peanut butter
  • 2 tsp soy sauce
  • 1 tbsp rice vinegar
  • pinch of cayenne pepper
  • 1/2 lime juiced


  1. Mix it all together in a small bowl until it has a smooth texture. Refrigerate if you prefer, but its great either way.

Spring Rolls


  • (6) spring roll rice paper
  • (1/4) red cabbage
  • (1/2) red onion
  • (1) tomato
  • (1) radish (I used black radish)
  • (1 cup) fresh cilantro
  • (1 cup) fresh basil
  • (1 cup) shredded carrot
  • (1/2) cucumber
  • (1/2) avocado
  • (1) bell pepper


  1. Cut up all ingredients (see photo for example) so that they are small enough to fit in a roll.
  2. Fill a large shallow dish (or large plate) with warm water.
  3. Place a rice paper in the dish and submerge it in the water for 10 seconds.
  4. Remove and place on dry plate.
  5. Fill and layer with the remainder of the ingredients in a relatively straight line.
  6. Grab one side of the rice paper and fold it over the filling and tuck under, slightly.
  7. Then, fold the left and right side of the paper over the filling, too, and roll until there is no more excess rice paper.
    This is confusing, I know, so here’s a nifty youtube tutorial 🙂
  8. Set aside on another dry plate until they are all done.

Tell Me:

What ingredient would you add to your spring roll? Have you tried it with tofu before?

Did you try the recipe? How was the peanut sauce? I’d love to hear your feedback!

Don’t forget to like, share, and pin the recipe for later!





Tofuevos Rancheros

Tofuevos = vegan eggs or a tofu scramble. I know you were wondering!

Huevos Rancheros = the best food on the planet. For starters, it’s Mexican breakfast and we all know there is close to nothing better than that. Huevos Rancheros are corn tortillas smothered with beans and layered with eggs and tasteful toppings.



I had to veganize – it! So here are my Tofuevos Rancheros!

They are tasty, filling, easy, healthy, and take less than 30 minutes to throw together!


Tofuevos Rancheros

Serves: 2
Time: 30 minutes (or less)


  • 4 corn tostada shells
  • 2/3 package tofu, diced as small as you can get it
  • 1 veggie burger patty (whichever brand you prefer – I use Dr. Praeger’s)
  • 1 1/2 cup beans, already cooked.
  • 1 tsp herbs de Provence
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1 tbsp soy sauce
  • 1/2 cup red cabbage, sliced thin
  • 1/4 cup onion, diced
  • 1 Roma tomato, diced
  • 1 avocado
  • 1 cup fresh spinach, chopped
  • hot sauce and/or salsa of choice


  1. Heat 1 tbsp of water in a pan over medium heat.
  2. Add diced tofu. Let cook for 5 minutes.
  3. Heat a small pan over medium heat with the veggie patty.
  4. In the meantime, you can prep / cut up your cabbage, onion, tomato, spinach.
  5. Once the tofu has started to brown up a bit, add another tbsp of water and start smashing w/ a fork. The consistency should be similar to scrambled eggs.
  6. Once they look scrambled, add turmeric, paprika, chili powder, soy sauce, and a bit more water. Let cook for 5 – 10 minutes. Taste test to make sure flavor has been absorbed by the tofu. Turn heat to low and let sit on the stove until ready to serve.
  7. While tofu is continuing to cook, use a fork to break apart the veggie patty so that it is in small chunks. Add herbs de Provence. Turn heat to medium-low to let cook.
  8. In a microwave-safe bowl, heat beans w/ 1/4 cup of water in the microwave for about 1 minute.
  9. Then, add salt & smash the beans with a fork (or immersion blender if you have it). Return to microwave for 1 minute.
  10. Once everything is ready, you can layer it up!
  11. Order of operation?
    1. Shell
    2. Beans
    3. tofuevos
    4. “sausage”
    5. spinach
    6. cabbage
    7. onion
    8. tomato
    9. avocado
    10. salsa / hot sauce

Tell Me:

Are you interested in trying them out?
Does this seem like an easy recipe for you?
Have you even tried scrambled tofu before?

Did you try out the recipe?

Share it and tag:
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Tofuevos Rancheros


Walnut & Oat Pancakes

I love the weekend. I pretend that I don’t have a day job. I feel like have all the time in the world to do what I love – nothing – I mean, cooking. I actually love creating new recipes – especially spectacular ones that can be made when you have a little extra time (like during the weekend)!


With the help of a friend, I created these terrific pancakes on this glorious Saturday morning.

They are packed with amazing ingredients and they are gluten free, vegan, and sugar free – what a deal!


These pancakes are nutty, filling, chocolatey, bursting with flavor.

Serves: 4
Prep Time: 10 – 15 minutes
Cook Time: 20 – 30 minutes
Total Time: 30 – 45 minutes


  • 2 flax eggs
  • 1 cup rolled oats
  • 3/4 cup almond meal
  • 3 bananas
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp peanut butter
  • 2 tbsp olive oil
  • 1 1/2 cup almond milk
  • pinch of salt
  • 2 tsp cacao powder
  • 1 cup chopped walnuts

You will need a food processor or blender.


  1. Prepare flax egg in a big bowl.
  2. In a food processor – pulse oats with almond meal. It should be relatively fine, with a little coarseness.
  3. In the bowl, mash in 2 bananas & the baking powder.
  4. Add salt, oil, peanut butter, vanilla, and almond milk – stir.
  5. Stir in almond & oat mixture. Mix until consistency is drippy, but full and smooth.
  6. Set aside 1 cup of the batter and mix in cacao and a splash of almond milk.
  7. Chop up walnuts & cut up banana in discs, halved.
  8. Set a griddle to medium-low and heat up a dash of oil.
  9. Using a ladle or large spoon, drop about 1/2 cup’s worth of batter on the heated griddle.
  10. Use the cacao batter and drip chocolate spots on your pancake – swirl around if you want, too!
  11. Add 5 slices of banana and sprinkle a small handful of walnuts to the pancake.
  12. Let cook for 5 minutes & flip.
  13. Let the other side cook for 5 minutes, too.
  14. My mixture makes about 8 small cakes – however, the quantity can vary based on pancake size.
  15. Stack up a few (or all of ’em), top it off with some hemp hearts, chia, blueberries, syrup of choice, and enjoy!

You probably noticed in the picture that I also feature a berry-saucey-lookin’ thing. I created that in a little pot on medium-low heat. It was 1 tsp of coconut oil & abut 2 cups of blueberries. I let this slow cook while frying up the pancakes – relatively 30 minutes.

I adapted and modified a tried-and-true GF pancake recipe from Minimalist Baker to fit my taste and it is amazing!


Baked Sweet Potatoes

I eat a lot of sweet potatoes. I get the giant ones regularly and bake them whole, cube them up & sauté, and make lots of baked fries.

Nothing beats a classically baked sweet potato, though. I’ve figure out a quick way to cut the cook time in half – all while introducing crispy and caramelized textures on the edges. I love pairing my sweet potato with savory & spicy foods – like cayenne, salsa, beans, and veggies.

You can also take this baking method and use it for sweet, sweet potatoes! Add brown sugar, coconut whipped cream, cinnamon, bananas and blueberries would be so delicious with the crispy and creamy potato.

I have included recipes for both the sweet potato & tex-mex toppings. Enjoy!


Serves: 4
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min


  • 2 large (very large) sweet potatoes
  • 1 tsp oil (coconut or olive)
  • parchment paper


  • Preheat oven to 425
  • Cut potatoes in half lengthwise
  • drizzle oil onto one of the potato halves and rub together with other potatoes – ensuring they all have an even, smooth coating
  • Place face down on parchment-lined baking sheet
  • Bake for 30 mins (may be more / less depending on your potato size)
    • I’d say check at 20 minutes for small potatoes
    • use a fork to check – potato should seem soft and deflated under it’s skin
  • to serve, fork through potato to fluff and garnish with toppings!

Tex Mex Baked Sweet Potato Ingredients:

  • 1/2 cup cilantro
  • 1 avocado
  • 1 tomato, diced and/or sliced
  • 1 tbsp vegan mayo substitute
  • 1/2 lemon
  • 1/4 tsp paprika
  • 1 tsp hot sauce
  • 1 cup fresh spinach chopped
  • 2 cups cooked rice
  • 2 cups cooked beans
  • salt / pepper
  • 1/2 cup carrot shreds



  1. While sweet potato is baking – prepare rice / beans if necessary. I recommend mixing them together and adding little lemon juice or salt to bring out flavor.
  2. Mash avocado and mix in diced tomato & ground pepper.
  3. In a small bowl or cup, mix together mayo, a squeeze of lemon juice, paprika, hot sauce, 1-2 teaspoons of water. This is a crema and it should be runny.
  4. Use avocado, rice/beans, crema, cilantro, and other toppings to garnish and dress up your sweet potato half.


Easy Refried Black Beans

Black beans are one of our favorite foods. We always have a huge bowl of them ready in the fridge whenever we need it.


We usually cook up a big batch of them – see how here – and we use it up throughout the course of a week.

Lately, Todd’s been using them up to make refried beans – and his recipe is SO good! He made them up this morning for us and we took some pictures along the way.




  • 1 cup black beans
  • 1-2 tsp olive oil
  • 1/2 cup almond milk (or other milk alternative)
  • 1 tsp salt
  • 1 tsp garlic powder


  1. Heat oil in a medium sized pan over medium-low.
  2. Add the beans and add the almond milk.
  3. Continuously, mix & mash the beans with a fork until you get a creamy consistency. This should take about 3 minutes.
  4. Mix in salt & garlic powder.
  5. Serve w/ something yummy!

We ate our refried beans with scrambled tofu with turmeric, salsa, crispy tortillas, and avocado. It made a great breakfast tostada that was wholesome, nutritious, and filling.