Rosemary-Balsamic Tofu with Sweet Crispy Onions

Often when people find out that I’m vegan their first question is “do you weave clothing with your own hair?”

Yes, I say. Yes I do.

If they don’t slowly slink away after that, their second question is usually “how do you get enough protein?”


Ah, the old protein question. Vegetarians and vegans all encounter it. I am pretty sure that I actually eat more protein (and *better* protein) than I did as an omnivore because I am much more conscious about it now. Some of my favorite plant sources are: avocados, broccoli, spinach, kale, sweet potatoes, lentils, chickpeas (!!), black beans, almonds, cashews, nut butters, quinoa, oatmeal, and non-dairy milk such as soy or almond. I don’t consume a ton of soy, but when I do, I look for non-GMO and organic stuff whenever possible.

When I do choose to eat tofu, I make this recipe. It’s a knock out, and whenever I make it I always wish I had about five times as much to nom. This tofu is known to change the minds and hearts of even the swarthiest of carnivorous bachelors, midwestern moms, and Chilean miners.

Rosemary-Balsamic Marinade

  • 1 Tablespoon Balsamic vinegar
  • 1 Tablespoon maple syrup
  • 1/2 cup water
  • 1 Tablespoon nutritional yeast
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 teaspoon chopped fresh rosemary (fresh is fantastic but dried works too!)

Baked Tofu with Sweet Crispy Onions

  • 1 package (14 oz) Extra firm tofu, pressed
  • Rosemary-Balsamic Marinade
  • 1 onion, sliced into rounds
  • salt and pepper to taste


1. Whisk together the marinade ingredients. Slice tofu into about 6 blocks lengthwise. Press the tofu into the marinade, coating each piece thoroughly. Place tofu and marinade in a sealed container in the fridge for several hours or overnight.

2. Once the tofu is rull good and marinated, preheat oven to 400º. Line a cookie sheet with aluminum foil and place tofu and onions on the sheet, pouring excess marinade on top. Bake at 400º for 40 minutes or until the tofu is crispy and the marinade is bubbling.

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Mango Raspberry Butter

Being 22 is a strange plight.


Don’t get me wrong, I like fear and uncertainty as much as the next guy, but as I approach the end of my first year out of college in May I’m looking back on the last 12 months and finding more questions than answers. Why do I still eat peanut butter out of the jar? With my tongue? How many months ago did I last do my laundry? Will I have three or more jobs forever? How long has this soy milk been in my fridge and is it supposed to be the texture of cottage cheese?

I’m also starting to confront questions about my future a little more seriously. As a twenty-something it can be a big, garbage-filled Hefty bag of emotions to figure out what’s next. I, personally, have been juggling the priorities of “finding a serious career and laying a foundation for the rest of my life” AND “having a butt ton of fun and not worrying about anything.” It’s a hard balance to strike and I’m not sure anyone I know has found it just yet. In a phone conversation with my dad several weeks ago I was telling him about my job search and its associated worries. He interrupted me and said, “Iz, you’re 22. You don’t need a job. Go have adventures.” Now, I know my dad’s a baller and not everyone gets advice like this from their parents, but it felt good to get a kick in the pants and be told, yeah, you have no job, home, car, money, or stable life situation in any respect, but that doesn’t matter. What matters is seeing this as an opportunity and running with it.


So, run with it I shall! My boyfriend Ben and I have decided to do a two month criss-cross-applesauce trip across the USA this summer. We’re planning on doing national parks, cities where we have available couches, camping, beer-drinkin’, and other cool stuff. If you live somewhere you think we should visit, let me know! There ain’t no party like a trip planning party and I am always down for getting food, drinks, or cooking with strangers. This is my adventure of the moment and I’m feeling excited about it, so hit me up!


Oh yes, this recipe. This is mango raspberry butter, which is similar to apple butter, but maybe way better. It’s perfection on some oatmeal or a piece of toast. And yes, it’s totally acceptable to eat it straight up with a spoon (see picture).



Mango Raspberry Butter


  • 3-4 mangoes, peeled and pits removed
  • 1 cup raspberries (frozen work fine!)

1. Place the mangoes and berries in a food processor and process until very smooth. You’ll want to pause frequently to scrape down the sides of the bowl. Add the purée to a medium saucepan and place over medium heat.

2. Cook at a simmer, stirring frequently (important to avoid burnage!) until the mixture is very thick and darkens in color, 45-60 minutes. Set aside to cool, then refrigerate. The butter will keep for up to 5 days!



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Raw Maple Pecan Pie & A Giveaway!


I was 19 when I started writing this blog. To say I was an absolute n00b gives me  too much credit. I was whatever is one rung below n00b (b00b)?

I started the blog when I was a sophomore in college and was still pretty new to veganism. I wanted to teach myself how to cook plant-based meals and keep track of what I was doing. I wanted to share my experiences in the kitchen with my family and friends, most of whom were 1,000 miles away in Boston. I knew nothing about blogging and my experience with photography was limited to a junky three year old point-and-shoot camera. Like I said, n00b city.

The first several months of Veganizzm were pretty hilarious. My first ever post was titled “Pumpkin Two Ways;” one of the three pictures was just my hand giving a thumbs up next to an out of focus pumpkin. Rough. I look back at those posts and 50% laugh, 50% cringe. I had less than zero idea what I was doing, but I was loving the crap out of it.

Somewhere deep below those blurry pictures and weird recipes I had a blogger within me. Three and a half years later I’m alive and bloggin’. I am still totally n00btastic in many ways (I am often photographing food with one hand as I’m eating it with the other) but I’ve come pretty far. I have a great admiration for young people interested in food, a plant-based lifestyle, and especially those who have the passion to pursue blogging. I don’t remember how I came across Emily Von Euw’s site, This Rawsome Vegan Life, but it’s one of my newer blog favorites. Emily is an inspirational college-age chick who just came out with a killer raw vegan cookbook called Rawsome Vegan Baking! She’s doing a blog tour right now, which is where different bloggers make recipes from her cookbook and help celebrate her sweet accomplishment with some raw vegan goodies. The cookbook is seriously fabulous and filled with mouthwatering raw vegan desserts. Obviously I want to share the goodness with you, too! I’m running a giveaway for a copy –> Check out the Veganizzm Facebook page to enter (CLICK)!

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This pie is SUPER easy to throw together. All you need is a food processor and essentially bing-bang-boom it’s done. It’s a rich one, so cut a small slice! I could eat that crust for the rest of my life and not get sick of it! It’s similar to my Raw Peach Tart, but uses pecans instead of almonds and walnuts!

Maple Pecan Pie


  • 1 cup raw pecans
  • 1 cup pitted dates


  •  1/2 cup raw cashew butter (get about 3/4 cup of cashews and blend them up reaaaal good!)
  • 1/2 cup coconut oil
  • 1 cup pitted dates
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon maple syrup
  • 1/2 cup unsweetened shredded coconut
  • pinch of salt


  • Whole raw pecans

1. Pulse the pecans into a powder in your food processor. Add the dates and keep processing until everything sticks together. Press into a pie dish and put in the fridge.

2. Blend all the filling ingredients until smooth. Spread onto your crust and put the whole pecans on top. Put back in the fridge for two hours or overnight.




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