Tofu scramble is my jam. I’ve had it every which way I can think of at this point, with every type of mix-in possible. That was until I was eating brekkie one day recently and as I was enjoying my yummy Fieldroast apple maple links I had an epiphany. I actually haven’t had tofu scram every way I can think of, and I haven’t had all the mix-ins either. Could tofu scram be enjoyed seasonally? What about sweet? My mind was spinning with such crazy ideas, but a couple of days later I made it over to the kitchen to test my theory out. The result? A delicious new take on tofu scram that my taste buds were pleasantly surprised by. It’s 50% savory, 50% sweet, and 100% bomb vegan protein.
What You’ll Need:
1/3 block of organic firm tofu, drained
1/2 cup brussel sprouts, chopped (finely or roughly depending on the texture you want!)
2 small to medium carrot sticks, diced
1/4 green apple, diced
2-3 teaspoons turmeric
2 teaspoons pink Himalayan pink sea salt
2 teaspoons black pepper
1/2 tablespoon agave syrup
1 tablespoon olive oil
1/2-1 teaspoon black salt (kala namak)*
What to Do:
Heat a medium to large skillet over low-medium heat with 1 tablespoon olive oil.
Once hot, add the chopped brussel sprouts and carrots to the skillet and saute them approximately 2 minutes.
Add the green apples to the skillet and continue the saute for another minute, stirring the veggies and fruit until well mixed.
Reduce heat to a low simmer and add agave syrup to veggie and fruit mix.
Stir syrup into mix continuously for approximately 10 seconds then let sit and simmer.
Crumbled drained tofu over the top of the veggie and fruit mix to create the scram.
Sprinkle turmeric over the top of the crumbled tofu, then, mix everything together until turmeric is well blended into the tofu and it is completely yellow.
Return the heat to low/medium and add pink Himalayan sea salt and black pepper. Stir until well mixed into scram.
Continue to saute scram until veggies and apple are slightly tender, approximately another 2-3 minutes.
Remove from heat and transfer to serving dish. Enjoy alone or with some of your favorite breakfast sides.
* Also, feel free to add about a teaspoon of black salt, also known as “kala namak”. This salt can give your egg substitutes a more “egg-like” taste! I recently got some and have tried adding it to some of my vegan eggs, although I still love tofu scram without it. This salt can be found in Asian or Indian markets but I found a decent size bulk amount on Amazon for a great price. Do a little research to price check!
Macaroni and cheese is definitely up there when it comes to foods I love to eat. I wouldn’t necessarily call it one of my favorite foods in general, but it is absolutely in an even more specific category: one of my favorite holiday foods. When Thanksgiving and Christmas roll around, I am not a happy camper if I don’t have some mac on my plate. And to take it a step further, culturally speaking, I’m used to a very specific type of mac and cheese. B A K E D. African-American households are no strangers to mac and cheese, and to offer us anything other than a tray of baked mac might get you some funny looks (or even a few unkind words), especially at a holiday meal. All the nostalgic memories come flying back to my head of my mom taking the elbow macaroni noodles and tossing them in a huge bowl with tons of cheese and seasoning and them placing it in a few deep dish pans, then, popping them in the oven (with more cheese slathered on top!) for almost an hour — one of the most hunger-inducing hours ever, with the result being a crunchy, soft, smooth, cheesy masterpiece being revealed as part of the rest of the dinner feast.
When you have memories of homemade mac and cheese being as insanely good as I do, it’s kind of hard imagining a ready-made style, boxed mac and cheese that you don’t evenbake could be as good as anything I’ve just described. Well, that’s not entirely true. Because there’s one brand of boxed mac and cheese that has stood the test of time. It’s from that really popular brand that we all know– it starts with a “K” and I have many memories of seeing their commercials on TV as a kid. They promoted the heck out of that boxed mac. And it worked because I know it was a popular product for kids across America– maybe even a staple in their childhood diets. It’s also a staple in the poor college student’s diet, the can’t be bothered to cook bachelor’s diet, and maybe even sometimes the single woman in the city’s (or country?) diet. But believe it or not, I’ve only had that mac and cheese maybe twice in my whole life. Pre-vegan of course. And I am not unhappy about it, because even before I had the more refined foodie palate I currently have, I always knew that homemade baked mac was where it’s at.
Then I became vegan. And I started learning about the world of supermarket vegan food. Not the fresh, whole foods I love talking about on this blog and on my Instagram, but the fast-growing variety of ready-made, easily prepped, frozen, and packaged convenience vegan foods. Most long-term vegans are in awe of the products they see today, because several years ago, most of these easy-to-make products didn’t exist yet! But being vegan today has never been so easy. Even though it may not be the healthiest way to live, if you can’t cook or don’t want to cook, there’s still no excuse for you to harm animals or the planet for your meal when you can stock your cabinets and freezer with tons of microwavable and ready-made vegan options (you also don’t have to do much cooking on a vegan diet that’s based in mostly whole foods but that’s another blog post for another time!). And you also don’t have to give up childhood favorites like ready-made mac and cheese!
That’s where Daiya’s Deluxe Cheddar Style CheezyMac comes in. This boxed, quick mac and cheeze is prepared like any other quick macaroni with cheeze sauce product: you boil the noodles, drain them, then add the cheeze sauce. And within minutes you have a hearty, cheezy pasta dish to have alone or to accompany the rest of your meal. So why am I doing a review on this product when several vegan options like it exist already? Well, there are a few reasons. Vegan cheese has come a looong way. I became vegan at the tail end of it’s growth, but I had already heard many of the rumors. Vegan cheese has sometimes gotten a bad rep. There’s been issues with it not melting easily. Issues with texture. And most importantly, there have been issues with taste and flavor. Some just aren’t feelin’ the flavor of vegan cheeses.
So when trying this product, I wasn’t sure what to expect. I’ve tried Daiya‘s cream cheeze and I must admit, I wasn’t a fan. This was toward the beginning of my vegan journey and it wasn’t the best introduction into vegan cream cheese options. So I wondered if this cheeze sauce would follow suit with the cream cheeze debacle.
It absolutely did not.
Not only is this mac and cheeze amazing when it comes to flavor, but the texture is mind-blowing! The noods are basic elbow noodles. Oh, and it’s also worth mentioning that the noodles this mac comes with are gluten-free which is a plus for the gluten-free folks out there! But the cheeze brings in all the punch and glitz; it’s thick and creamy and there was actually an overabundance of the delicious saucy-goodness. The noodles were well-coated when I was only about 3/4 of the way through the sauce pack!
And let’s get more into the flavor. This cheeze sauce is SO similar to dairy-tasting cheese! If you are trying to ease into a vegan lifestyle (or get a non-vegan to try a vegan dish), this is perfect because your taste buds won’t know the difference! I can’t put enough emphasis on how much it tasted like the dairy-cheese I used to eat — it reminded me of hearing about folks on vegan Instagram complain that some meat substitutes tasted too
much like animal meat and it freaked them out. That was my experience here. This tasted so much like dairy cheese that it was a bit weird! But knowing that it wasn’t actually made from dairy was all the comfort I needed to continue to enjoy my mac. And again, the sauce is thick a.f! No need to worry about the sauce being too runny or not cheezy enough. There is also the perfect amount of saltiness to it. I jazzed mine up by adding some pepper to the finished product– if you check out the pic of my mac below, I also added some bacon to it because even as a vegan, I still believe that bacon makes everything better 🙂 But I didn’t add any salt because it didn’t need it! If you do add salt, do so sparingly– every palate is different so maybe you’ll think it needs some but enjoying it “as is” is perfect. And honestly, I’m considering trying my hand at baking this mac– with a few additions like some milk, shredded cheeze, and breadcrumbs, this can easily become a baked mac and cheeze masterpiece suitable for a spot on any holiday feast table. When I do bake it, I’ll be sure to update you all on how it went, and more importantly, how it tasted! 😀
So that’s it! If you’re looking to add a boxed food to your kitchen arsenal for quick meals or those times where you don’t feel like cooking (or don’t have the time to cook a more elaborate meal). Or if you actually just prefer to eat mac and cheeze that isn’t baked, or boxed mac because it brings back some childhood nostalgia, you need to get this product! I know there are a few other vegan boxed mac and cheeze’s out there– although I haven’t tried them yet, that won’t take away from how good this Daiya one is. Maybe I’ll do a taste test on a few of them down the line. But comparing to the taste, texture, ease of preparation, and overall deliciousness of this Daiya mac is not gonna be easy. Thanks for keeping us vegans going strong Daiya!
Please don’t take my lack of zero-waste posts as a sign that I’ve been slacking on trying to become one with Mother Earth. On the contrary, I’ve still been doing what I can to cut down my carbon footprint and even save a few bucks in the process.
So, just how have I been keeping up my zero-waste lifestyle? Well, I’ve made the usual tasks such as recycling part of my everyday life. I recycle at home, and when I’m out, I try to recycle whenever and wherever possible. If you read my last zero waste post, I don’t use plastic utensils or straws anymore– I bring my own now 🙂 And I always make it a point to specify that I don’t need utensils or a straw to whoever is helping me if I’m dining out or getting a drink that requires a straw. Don’t be afraid to speak up about these things! Sometimes I would notice that people would seem annoyed when I would mention it and I didn’t get it. I’d be thinking: “hey, I’m saving you money by not using your stuff and bringing my own! But I can sometimes personalize things, and so I had to realize that it may have had nothing to do with me, and even if it did — who cares! The purpose of me forgoing plastic serves a much greater purpose than worrying about a 5-minute interaction. My point is that once we start becoming more vocal about things and take charge of our user experiences when dining out or getting food, if this is something you’re not use to doing, the slightest sense of resistance can feel uncomfortable or discouraging but don’t let it distract you!
I also still bring my reusable bags with me when I get groceries. This has actually been great because I added a couple of more bags to my arsenal, starting out with two and now owning four. These bags not only help with cutting down on plastic, but they truly are useful! If you pack them correctly, you can carry so much more stuff in them than plastic bags! In one of my reusable canvas bags, I can fit about as many groceries as would probably fit into three to four doubled plastic bags. And the even weight distribution coupled with the sturdy strap of the canvas bag makes carrying it way more comfty and easy than the plastic bags, which usually start slicing into my hands after only a minute or two.
Other than the stuff I started doing when I first determined I was gonna try going zero-waste, here are a few newer things I’ve started incorporating into my life to help me get there:
I Got Reusable Towels
To cut down on my paper towel use, I started using reusable towels. I bought a pack of
about 10-12 plain, white cloth towels, and I use them to wipe up spills and clean general things like kitchen counters. Honestly, this has been one of the more difficult things for me to do. Why? Well, everyone has their weaknesses right? For me, I used to be a HUGE germaphobe. It was bad. I was that person who would literally use an entire roll of paper towels to clean up a smaller spill if it was something gross because I didn’t want anything to get on my hands. My naturally evolving self has calmed down from such extremes, and that was the case even before I went vegan. But starting a zero waste venture did help with my germaphobe ways even more. But using the towels for really gross stuff is still not an option. If I ever have to clean up vomit or bodily fluids, I don’t think I’ll be using these towels. I mean, it took some– okay, a lot of getting used to when I would clean my very dirty, greasy stove and then told myself I was gonna wash that towel with my only semi-dirty clothes. I envisioned stove grease penetrating every piece of clothing I owned. An irrational thought I’m sure, but I was so tempted to grab for paper towels! That’s why I haven’t stopped purchasing disposable towels completely. And there’s another reason. I have no problem using a towel if I am eating certain foods with my hands– even the messy foods (yum). But if I have guests or family over, I don’t want to force them to use towels over paper towels. although the intention may be pure, it just doesn’t seem fair or right. But remembering and reminding myself that this is a journey and a marathon not a sprint has helped. And when looking at the bigger picture, I’ve still made vast improvements in my own usage of the disposable stuff. I’ve gone from using an entire roll of paper towels to clean up one spill and wipe down the kitchen counters, to using about 1 roll of paper towels per month. That’s pretty freakin’ good if I do say so
myself! And also, keep in mind that trying to reduce waste kind of flows naturally into a vegan lifestyle when it comes to some things. For example, if the bulk of your diet is fruits, veggies, and grains, you’re not gonna have as much mess to clean up in your kitchen anyway! So you’ll naturally use less disposable paper towels and will likely not mind using a reusable towel to clean up the minor messes you create. And even if you fry, saute, roast, or do whatever else to tofu, seitan, tempeh, etc. you’ll probably still create less mess than when cleaning, prepping and cooking with meats. Just sayin’
I Started Making My Own Cleaning Supplies
I decided to go all-natural with my cleaning supplies as well. That goes for hand-soaps, household cleaning supplies, and everything else. If I do purchase something, it has to be made by a brand that is known for having all-natural products with non-toxic ingredients like MissMeyer’s, or a brand I found out about more recently, Ecos. But cleaning supplies are one of the areas you can cut down on buying and start saving some extra
cash too. That’s because it’s pretty simple to make your own cleansers. I use two different cleansers that are both homemade. I use them when cleaning the kitchen, stove tops and all. It’s also great because I have a cat (Atreyu <3), and I love knowing that as she’s walking around the kitchen while I’m cleaning, she isn’t breathing in any toxic fumes– and neither am I for that matter! But I do still use bleach to clean with and that is definitely a toxic product. I mostly use it only when cleaning the bathroom and definitely the toilet! I feel like bleach just can’t be beat when it comes to super-duper cleaning power. I usually dilute it and don’t use it for much else (except on my white clothes when doing the laundry), but eventually I would like to ease into using it even less than I do now. As far as my natural, homemade cleansers, one is citrus oil-based and the other is vinegar based. If I want a stronger cleanser, I’ll combine the two for ultimate cleaning power. Vinegar is great for cutting through grease and cleaning things. I’m going to write a separate post about these two cleansers, exactly what I put in them, and more on how I use them to clean so stay tuned!
I Also Started Making My Own Laundry Detergent
I discovered the beauty of castile soap! This is a hemp and coconut oil-based cleanser and it’s one of the most versatile products I’ve ever seen in my life! It’s also the main ingredient in my homemade laundry detergent. I mix the soap with water, white vinegar and apple cider vinegar to create an amazing detergent. I package it all in a mason jar and bring it with me to wash. Now I will say this– it took some getting used to using this as my detergent. When I first used this instead of store-bought detergent, it was weird because there were no frothy bubbles coming up in the machine window. I was skeptical that my clothes were actually being cleaned. But they were! And the funny part is, some of the clothes actually felt cleaner and a few things even smelled cleaner than they did when I would use store-bought detergent! This is one of those things that may take some getting use to for others also. Additionally, taking into account how much to use to feel like your stuff is clean can take some time. I am currently one single adult, so the amounts I use are also easier to figure out because I’m not washing a massive amount of laundry. Not to mention, some people may just have that psychological hold of feeling like their clothes are only being cleaned when they use store-bought detergents filled with a lot of fragrance. But fragrance isn’t what cleans your clothes. And frothy bubbles aren’t what clean your clothes. So, keep that in mind and consider giving castile soap a try! As mentioned above, for my whites I use the castile soap detergent in addition to bleach. I
don’t know if I’ll ever stop using bleach for my laundry because of my white clothes. But that may be another psychological hold I’ll have to work on getting rid of. And if I can find another method to get white clothes super white other than bleach, I’d certainly be willing to give it a try.
So that’s it. At this point of my zero waste journey, I’ve started using reusable bags for groceries, cutting down on my plastic use with metal utensils and straws, continuing to recycle whenever possible, cleaning with reusable towels, and making my own household cleaning supplies and laundry detergent. Slowly but surely I’ll keep at it, trying to get as close as I comfortably can to a zero waste life that works for me. And I say “comfortably” because at this point, I’m unsure if everything that can be done to live a zero waste life is something I would do. And I’m okay with that. It goes hand-in-hand with not judging others for the type of vegan lifestyle they choose to live. We are all trying to live our best lives in the vegan community, and doing anything at all is going toward the bigger and greater cause. That logic applies here also. Similar to how I don’t think I would stop purchasing paper towels completely but have made major waves in the amount I use on a daily and monthly basis, I will try new things and begin new things in my zero-waste life too. Some things may stick and some may not. But I’ll keep trying and I’ll keep sharing them with you all in the hopes that you’ll try them too. Maybe some of the things that don’t last with me will last with you and that’s another way we can all help each other. By picking up the slack where our fellow zero-wasters may have fallen. Good luck on your zero-waste journeys and stay tuned for my next update!
Sprouts are quickly becoming one of my favorite veggies. Dare I say, they are also rising up the ranks toward becoming one of my food baes. If you would have asked Tiffany from two years ago if one of her fav foods was a veggie, she would have probably laughed in your face. Sure, I ate veggies in my pre-vegan days, but they were nowhere near being part of my favorite foods. But nowadays, eating veggies and enjoying them as favs comes a lot more naturally. But that’s not to say that I don’t also enjoy jazzin’ them up a bit. Because just like everyone (and the former — and well, current me), I can get tired of eating plain old seasoned and sauteed veggies. So that’s when recipes like this come in. You still get in a big bowl of veggies, chock-full of all the vitamins and fiber you’re expecting — but now you also get a bunch of saucy goodness to go with it… and you also get– wait for it… BACON! Yup, dealing with vegan bacon is the only time a vegan will accept the statement “but, bacon!” as being legit. So you can thank me later for coming up with a way to have both saucy goodness and bacon in a recipe that is still super low in calories, cholesterol and fat. Let the sauce gods rejoice!
What You’ll Need:
3-4 slices Lightlife smart bacon
2 cups brussel sprouts, sliced in half
1 tablespoon fennel seeds
1 teaspoon garlic powder
2 teaspoons salt
1/8 cup and 1/4 cup of (vegan!) buffalo sauce (I used Sweet Baby Ray’s buffalo sauce — one of my favorites!)
2 tablespoons olive oil
What to Do:
Heat a medium to large skillet over medium heat with 1 tablespoon olive oil.
Once hot, add the brussel sprouts to the skillet and saute them, stirring occasionally.
After approximately 1-2 minutes, add the salt and garlic powder to the sprouts and continue the saute.
In a separate small to medium skillet, heat over medium heat with one tablespoon of olive oil.*
Once hot, add the strips of bacon and pan-fry them until crispy on each side, approximately 3-4 minutes per side.
Place bacon on a cloth to remove excess oil once cooked.
About 6-8 minutes into the saute, add the fennel seeds to the brussel sprouts and stir them in well.
If you want the sprouts to be a little crisper and have some char like in the picture, saute them for approximately 7-10 minutes, until you see the char appearing. Don’t stir as frequently either, but move the sprouts around after 2-3 minute intervals to get an even char on different sides.
Once the sprouts have charred to your liking, add 1/8 cup of buffalo sauce and reduce the heat to a low simmer. Stir the sauce thoroughly into the sprouts until they are well-mixed. Allow the sprouts to simmer over the heat for an additional 60 seconds or so, stirring them continuously. Remove from heat.
Transfer sprouts to a serving bowl and pour the remaining 1/4 cup of buffalo sauce over the sprouts.
Break apart the pieces of bacon into crumbles over the top of the sprouts.
The first time I tried cauliflower rice was this summer during the week I ate a raw food diet. There, I said it. I am usually late to the party with trying things. I am also literally usually late to parties because I’m kind of a loser that way (but I digress, and anyway, the cool kids never show up early to parties). I am now a fan of this amazing rice substitute, and I am actually quite surprised that I haven’t had it more often. It’s filling because its a veg, and since most of eating is psychological, you can definitely feel as though you’re eating actual rice when you’re not. I’m not a big fan of substitute foods unless absolutely necessary or called for. I like real foods, with whole stuff and full everything — full -fat, whole grains and whole foods, and actual rice– no substituting anything. But, sometimes you feel like having cauliflower instead, or sometimes you wanna cut a few calories. Whatever the reason may be, this delicious stir-fry should satisfy your taste buds. And although this meal is absolutely #dumpskillet worthy, everything I used was fresh so I didn’t want to put it that category. However, this would of course still taste great with some older produce.
What You’ll Need:
2 cups cauliflower rice (you can purchase it at Whole Foods or Trader Joe’s, or make your own)
1 1/2 cups broccoli florets (fresh or frozen is fine)
1-2 cups edamame
2 medium-sized carrot sticks, diced
1 cup baby bella mushrooms, sliced
1/4 cup cilantro, removed from stems
1 small lime
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 tablespoons soy sauce
2 tablespoons olive oil
What to Do:
Heat a large skillet over medium heat with olive oil.
Once hot, add the carrots and mushroom to the skillet and saute for approximately 3-4 minutes, stirring occasionally.
Add broccoli florets to skillet and continue to saute an additional 2-3 minutes, stirring the veggie mixture frequently.
Add cauliflower rice to skillet and stir rice into veggies until well mixed.
Let sit over heat for approximately 1-2 minutes, then add soy sauce, salt and garlic powder.
Stir all seasoning thoroughly into the stir-fry, mixing rice and veggies together and stirring frequently so the veggies do not burn.
Add edamame to stir-fry and reduce heat to low.
Mix edamame and about half of the 1/4 cup of cilantro into stir-fry and continue to stir the mixture occasionally. Leave on low heat for approximately another 1-2 minutes, then remove from heat.
Squeeze the juice of 1/2 of the lime into the stir-fry and mix well. Slice the remaining half into lime wedges.
Transfer stir-fry to serving plate and garnish with remaining cilantro and lime wedges.
As you may all know by now, I love salads. Because of that, you may have also figured out that I love salad dressings. Well, I guess one doesn’t automatically equal the other, but in this case, it’s true. I love salad dressings and all dressings and sauces in general. I feel like they can really make a meal if used correctly (or break a meal if used incorrectly!). During my week on a raw diet, I created a sauce for the first time and it was really fun and exciting knowing I made it entirely from scratch — dressings are actually one of my favorite things to experiment with in the kitchen now. It’s kinda fun putting a bunch of stuff in a blender and seeing how it all turns out, especially when you have certain flavors in mind that you want to achieve. The flavors in this dressing are are inspired by Trader Joe’s Almond Butter Turmeric Salad Dressing. I’ve never tasted the TJ’s version, so the only thing that is spot-on about this recipe is the color, but whether or not it tastes as good as the TJ’s version, it definitely holds its own flavor-wise. Making dressings has also taught me a certain level of discipline– I know it sounds weird, but let me explain. I can be impatient and don’t usually like to wait for things, even when I’m making it– so I had to learn patience when blending ingredients together because creating the flavors forced me to add ingredients in small increments to see if the flavor was there yet and not overdo it; I also had to learn to wait for dressings to settle for a few minutes so the ingredients could “mesh” together–sometimes even waiting overnight for the full flavor profile to develop. So yes, making dressing has taught me patience and understanding. Who needs therapy when you can just cook?
What You’ll Need:
1/2 cup fresh squeezed lemon juice*
1/4 teaspoon turmeric
1/2 tablespoon fresh ginger, finely chopped
1/2 teaspoon black pepper
2 1/2 tablespoons creamy peanut butter (almond butter can be used instead)
What to Do:
Place about half the lemon juice, turmeric, peanut butter, ginger and black pepper in a blender.
Blend until ingredients are smooth, adding the remainder of the liquid in small increments until all the lemon juice has been added.
If the dressing does not blend fully, stop blending and remove the dressing from the sides of the blender, placing it back in the center using a spatula or similar thin kitchen utensil. Continue to blend until dressing has reached a smooth, creamy consistency.
* The dressing will have a tart lemon flavor with this recipe. I loved it but if you want less of a tart flavor, you can substitute the 1/2 cup lemon juice for 1/4 cup fresh squeezed lemon juice and 1/4 cup room temperature water. Or play around with the measurements to reach the desired flavor, but be careful of adding too much liquid or the dressing will be very runny.
Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out. Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!
1/2 organic zucchini, sliced
1/2 yellow zucchini, sliced
4 baby bella mushrooms, sliced
About 2 full leaves of kale, thinly sliced
1 can Trader Joe’s fire-roasted tomatoes, mostly drained
3 tablespoons jarred banana peppers, with some of the vinegar juice in each tablespoon
3 teaspoons salt
1 teaspoon garlic powder
1-2 tablespoon nutritional yeast
1 tablespoon olive oil
What to do:
Heat a medium skillet on medium heat with olive oil in it.
Once hot, add zucchini and yellow squash and saute for approximately 3-4 minutes.
You want the squash to get a bit of a golden brown texture on each side. Turn the pieces and saute for an additional 3-4 minutes to brown each side.
Add 1 teaspoon of salt and the garlic powder and saute for an additional 30 seconds.
Place squash on a cloth or paper towel to drain excess oil.
Return skillet to heat and add mushrooms. Saute mushrooms for approximately 3-4 minutes, until slightly tender.
Add the entire can of fire-roasted tomatoes as well as the banana peppers and remaining salt; reduce heat to a low simmer.
Continue to simmer the mixture until it comes to a very light boil.
Add chopped kale stir into mixture until it is fully coated in the tomatoes.
Continue the simmer until kale is wilted down.
Transfer zucchini and yellow squash to a serving dish.
Spoon some of the fire-roasted tomato sauce next to the squash.
Too squash with nutritional yeast.
Can be served as is or over rice for an even heartier meal.