HONEY JERK SOY NOODLES Serves 4–6 | About 45–60 minutes Sweet, spicy, savory noodles with crispy tofu and plenty of veggies. Spaghetti works perfectly—use what’s already in your pantry! INGREDIENTS For the noodles and vegetables: • 16 oz spaghetti • 1 large yellow onion, sliced • 1 orange bell pepper, sliced • ½ cup sliced mushrooms • 1 stir-fry vegetable kit, about 12–16 oz, or 3 cups mixed vegetables • 1–2 tbsp minced garlic • 1 tbsp minced ginger • 2 tbsp teriyaki sauce • 1 tbsp soy sauce • ½ cup water, divided • 1 tbsp neutral oil For the tofu: • 1 block extra-firm tofu, 14–16 oz, drained and pressed • 1 tsp onion powder • 1 tsp garlic powder • ½ tsp paprika • ¼ tsp ground white pepper • 1 tbsp soy sauce • 1 tsp vegan Worcestershire sauce • 1 tbsp jerk paste • 1 tbsp nutritional yeast • 2–3 tbsp neutral oil, for pan-frying For the Honey Jerk Soy sauce: • 1–2 tbsp honey, depending on your preferred sweetness • 1 tbsp jerk paste • 1–2 tbsp soy sauce INSTRUCTIONS 1. Prepare the tofu. 2. 3. Pat the pressed tofu dry and cut into medium cubes. Gently toss with the onion powder, garlic powder, paprika, white pepper, soy sauce, vegan Worcestershire sauce, jerk paste, and nutritional yeast. 4. Pan-fry until golden. 5. 6. Heat 2–3 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer, working in batches if needed. Cook for 12–15 minutes, turning occasionally, until golden and crisp on several sides. If the seasoning browns too quickly, lower the heat. Transfer to a wire rack. 7. Cook the spaghetti. 8. 9. Cook according to the package directions until al dente. Drain and set aside. 10. Sauté the vegetables. 11. 12. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add the onion, bell pepper, and mushrooms. Cook for 5–7 minutes, stirring occasionally. Add ginger and garlic and cook for another 30–60 seconds. 13. Add the stir-fry vegetables. 14. 15. Add the vegetable kit and ¼ cup water. Cook for 3–5 minutes, or until the vegetables are as tender as you like. Use only the vegetables from the kit; set any included sauce packet aside. 16. Toss the noodles. 17. 18. Add the spaghetti, 2 tablespoons teriyaki sauce, and 1 tablespoon soy sauce. Toss well. Add the remaining water a little at a time, only as needed to loosen the noodles. 19. Make the Honey Jerk Soy sauce. 20. 21. Stir together the honey, jerk paste, and 1 tablespoon soy sauce. Taste before adding the second tablespoon—the jerk paste and teriyaki may already provide plenty of salt. 22. Finish and serve. 23. 24. Toss the tofu with about half the Honey Jerk Soy sauce just before serving. Drizzle the rest over the noodles, toss, and top with tofu. Serve immediately for the best texture.

These Vegan Crab Rangoon Nachos combine a creamy hearts-of-palm filling with crispy fried wonton wrappers. The hearts of palm create a tender, seafood-like texture, while the corn adds a subtle sweetness that complements the tangy vegan cream cheese. They’re perfect for game day, parties, or whenever you want an appetizer that feels a little extra! Yield: Approximately 25–30 pieces Prep time: 25 minutes, plus 30 minutes chilling time Cook time: 15–20 minutes Ingredients - 1 package Nasoya wonton wrappers - 1 14-ounce can hearts of palm, drained - ½ can unsweetened corn, drained well - 8 ounces store-bought or homemade vegan cream cheese, softened - 1 tablespoon minced garlic - 2 green onions, finely chopped, plus more for garnish - 1–2 teaspoons soy sauce, adjusted to taste - 1 teaspoon sugar - ½ teaspoon onion powder - ½ teaspoon garlic powder - ¼ teaspoon ground white pepper - Salt to taste, only if needed - Furikake seasoning, optional - Water for sealing the wrappers - Neutral frying oil, such as vegetable, canola, or avocado oil Instructions 1. Prepare the hearts of palm Drain the hearts of palm and pat them dry. Use a fork or your fingers to shred them into small, crab-like pieces. Chop any larger or tougher pieces so the filling will fit easily inside the wonton wrappers. 2. Make the filling Add the shredded hearts of palm, drained corn, softened vegan cream cheese, minced garlic, green onions, soy sauce, sugar, onion powder, garlic powder, and white pepper to a mixing bowl. Stir until everything is evenly combined. Taste the filling before adding salt—the cream cheese and soy sauce may already provide enough. 3. Chill the mixture Cover the bowl and place the filling in the refrigerator or freezer for approximately 30 minutes. Chilling makes the mixture firmer and easier to portion without leaking from the wrappers. 4. Fill the wonton wrappers Place one wonton wrapper on a clean surface with one corner pointing toward you. Add approximately 1–2 teaspoons of filling to the center. Avoid overfilling, because too much filling can cause the wrappers to open while frying.

I’m so excited for us to finally start cooking together! Before I create the official schedule, I want to know what works best for everyone. Please vote for the days and times you’re most likely to attend. All times are Eastern Time. (EST) Which day works best for you?

Ever cook a meal, taste it, and think: “Something’s missing…” Before you add more salt, your food might actually be missing acid. Acid brightens flavors and makes food taste more balanced and vibrant. Some easy ways to add acid to your meals: 🍋 Lemon juice🍈 Lime juice🍎 Apple cider vinegar🍷 Red wine vinegar🍚 Rice vinegar Try adding a squeeze of lemon to:✔️ Soups✔️ Beans✔️ Pasta dishes✔️ Greens✔️ Roasted vegetables You’d be surprised how one small ingredient can completely transform a meal. 👩🏾‍🍳 Taylor’d Tip:If your food tastes flat, ask yourself: “Does this need acid?” 💬 Let’s chat:What’s your favorite way to add flavor to your meals?