Clear Skin by Marlowe

Clear acne from within, holistically.

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This vegan feta cheese recipe tastes just like feta cheese and is perfect on top of a Greek salad. It’s made with 4 simple ingredients and requires minimal effort to make.

Simply press the excess water out of extra-firm tofu, cube it, marinate it, and it’s done. How easy is that?

Vegan Feta Ingredients

  • Tofu: Extra-firm tofu gives us a feta cheese texture with minimal effort. Simply dice and marinate. Even better, if you can find it, use fermented tofu (which is even firmer and my personal favorite). When buying tofu, always choose organic tofu to avoid GMOs.
  • Lemon Juice: Lemon juice provides the tang that is characteristic of fermented foods like cheese. It also provides a Vitamin C boost and a plethora of phytonutrients and antioxidants which support clear, glowing skin from within.
  • Oregano: Oregano does more than give this tofu flavor. It’s a surprisingly antioxidant-rich spice that has antibacterial and anti-inflammatory effects. Just a pinch packs a punch.

Vegan Feta Cheese (That Tastes Just Like Feta)

Vegan Tofu Feta Cheese
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Prep Time 5 minutes
Total Time 1 hour 30 minutes
Servings2

Ingredients

  • 1 block organic tofu extra firm or fermented
  • Juice of 1 lemon
  • 1 tsp. dried oregano
  • ¼-½ tsp. salt

Instructions

  • First, press the tofu: Lay out a clean kitchen towel, wrap up tofu in it and put a heavy book on top for 30 minutes.*
  • Next, combine lemon juice, oregano, and salt in a shallow container and mix well.
  • Once the tofu is done being pressed, slice it into cube-sized pieces and add to the container with marinade. Then close the container with a lid, shake it up and let it sit for at least an hour. The longer, the better.
  • Serve over greek salad or any salad of choice.

Recipe Notes

* This step is key to press out excess water so the tofu absorbs the maximum amount of the marinade.

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Why dairy-free vegan feta cheese?

Because of a wealth of data, it is widely acknowledged that dairy consumption is associated with acne. So, this dairy-free alternative is a delicious choice that gives you the taste of feta, without the risk of a dairy-related breakout. For more dairy-free alternatives, check the recipe section of my website.

Clear Skin Recipes

Want more skin clearing recipes? Check out my Clear Skin Plan, a science-backed, doctor-approved program and meal plan to clear acne naturally through dietary and lifestyle changes. If you’ve tried everything else to no avail, it’s time to get to the root causes and support your skin from within.

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Many of us grew up with Cheez-It crackers, but since going dairy and gluten-free, there hasn’t been a good substitute…until now! This quick and easy 3 ingredient recipe is ready in less than 30 minutes and delivers a salty, cheezy, crispy crunch. If you want to elevate them to adult-status, try stirring in a little dried sage.

For more healthy snack options like these vegan cheez-it crackers, check out my Quick Healthy Snack Recipes.

Vegan Cheez-It Crackers

Vegan Cheez-it Crackers
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings6

Ingredients

  • 8 oz vegan cheddar cheese shredded coarsely
  • 1 cup almond flour
  • 2 Tbsp. arrowroot flour

Instructions

  • Preheat the oven to 375 F. In a small pan, melt the vegan cheese, stirring occasionally, about 4 minutes.
  • Transfer to a bowl, add the almond and arrowroot flour, and use your hands to knead the flour into the melted cheese to create a dough. Roll it into a ball.
  • Line a baking sheet with parchment paper. Put the dough in the center, top with another sheet of parchment paper, and use a rolling pin to roll it out, until it's about 1/8 inch thick.
  • Score into squares with a knife or pizza cutter, then use a chop stick or the end of a spoon to press a tiny indent into the middle of each square. Bake for 15 minutes. Flip, and cook for another 5 minutes until crisp. Let cool before serving.

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I love to spice up cauliflower rice with lots of color and flavor – and that’s exactly what you get with this Golden Spring Cauliflower Rice.

The golden color comes from turmeric, and the flavor comes from diced onion, garlic, celery, carrot, and parsley.

Save time by buying riced cauliflower, available in the frozen section of most health food stores (and even mainstream ones). You can sometimes find it in the fresh produce section, too. Conversely, you can easily “rice” cauliflower by putting cauliflower florets in a food processor or blender and pulsing until it’s chopped into rice-like pieces. I prefer frozen as its quick, easy, and less clean up, but if it’s not available, I’ll make it from scratch.

Golden Spring Cauliflower Rice

cauliflower rice
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Instructions

  • Heat a medium pan over medium heat.
  • Add oil. Reduce heat to low, then add onions, and stir occasionally for 30 seconds before adding garlic, turmeric, and cumin. Stir well, and give it another 30 seconds or so, until fragrant.
  • Next, stir in the carrots and celery. Cover, and cook for 5 minutes.
  • Remove the cover and stir in the cauliflower rice. Do not recover. Stir occasionally for about 5 minutes, until cauliflower is yellow from the turmeric and soft. Turn off the heat. Stir in parsley and salt to taste.

Recipe Notes

This saves well in an air-tight glass container and can be reheated throughout the week. 

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Tofu and flavor explosion are not three words you’d usually put in the same sentence, but when it comes to this curry dusted tofu recipe, it’s fair game.

The tofu is coated in a blend of fragrant and health-supportive spices, including turmeric, cumin, coriander, garlic, cayenne, and black pepper, which elevates the once bland tofu block into something you’ll want to cook again and again.

The flax meal and arrowroot starch give it a crispy outer texture which envelopes a more tender center.

Bake time is just 15 minutes.

Pair this curry dusted tofu with roasted veggies, or put it a top Thai Curry, a salad, or anything you like.

Curry Dusted Tofu

Curry Tofu
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

Instructions

  • Preheat oven to 400F and turn the fan on.
  • Place the tofu on a clean dish towel and cover, pressing lightly to remove some of the moisture. Slice into ½-inch cubes. If it still feels very wet, put the cubes in the dish towel and lightly press to dry it again. It doesn’t need to be pressed or bone dry - the slight moisture will help the spices stick.
  • In a medium-sized bowl, mix the flax meal, starch, and spices in a bowl until thoroughly combined.
  • Add the tofu pieces to the bowl and toss well until all pieces are thoroughly coated.
  • Line a baking sheet with parchment paper, lay out the tofu pieces so they are not crowded, and there is space around each. Bake for 15 minutes.

Recipe Notes

NOTE: Conversely you can use 1½ tsp. of curry powder in place of the turmeric, cumin, coriander, and garlic powder.

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This curry tahini cauliflower dish may be my new favorite way to eat cauliflower. And I already have so many crave-worthy cauliflower recipes, so that says a lot! [Read more…] about Curry Tahini Cauliflower

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These hearty and satisfying vegan cabbage rolls are full of flavor and packed with protein, thanks to a hearty blend of well-seasoned lentils, walnuts, and sundried tomatoes. Because the filling is pre-cooked, if you’re short on time you could eat them raw like a burrito. But for a more traditional, warming cabbage roll dish, pop them in the oven for just 30 minutes.

Sundried Tomato & Lentil Stuffed Cabbage Rolls

Sundried Tomato & Lentil Stuffed Cabbage Rolls

Sundried Tomato & Lentil Stuffed Cabbage Rolls
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4 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings8

Ingredients

Wraps

  • 1 green cabbage medium sized, bottom stem sliced off, leaves separated

Filling

  • 1 cup raw walnuts
  • 1 cup cooked green lentils
  • ½ cup sundried tomatoes preferably in olive oil (see note if using dry*)
  • 2 cloves garlic minced
  • ½ tsp. pink salt omit if tomatoes contain salt
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • ½ tsp. chili powder, chipotle powder, or cayenne
  • 2 Tbsp. water, tomato paste, or tomato sauce

Sauce

Instructions

  • Preheat the oven to 400F. Fill a shallow pan with 1 to 2 inches of water and bring to a boil while you prepare the filling.
  • To make the filling: Add the walnuts to a food processor or blender and pulse into small chunks (about the size of rice). Don’t over process. Transfer walnuts to a medium mixing bowl, add the cooked lentils, and set aside.
  • Put the sundried tomatoes in the food processor or blender, along with the garlic, spices, and water or tomato sauce. Blend until a smooth paste is formed.
  • Add sundried tomato mixture to the walnut/lentil mixture and stir well to combine. Taste and add salt or spices if needed.
  • Prepare cabbage leaves: One by one, place each cabbage leaf stem side up on a cutting board. Run your knife along the stem (parallel to cutting board) to shave off the stem so it’s thin and pliable (this helps ease the rolling process). At this point, the water should be boiling. Reduce the heat to a simmer and one at a time, dip each leaf in the water until just softened, about 10-15 seconds, or until bright green and pliable. Set aside.
  • Prepare the baking dish: Spread half of the tomato sauce on the bottom of a medium baking dish with a lid.
  • Make the cabbage rolls: Lay one leaf out flat on a cutting board, and top with 2 tablespoons of filling for smaller leaves, and about 3 tablespoons for larger leaves. Roll the side closest to you over the fillings. Then fold the left and right sides in, and roll. Place the roll seam-side down into the baking dish. Repeat with the remaining cabbage rolls. Once they are all in the dish, top with the remaining sauce, sundried tomatoes, and tomatoes. Top with lid.
  • Bake in the preheated oven for 30 minutes, until thoroughly warmed through.

Recipe Notes

*If using sundried tomatoes that come dry (not in oil), soak in water for 5 minutes while you prepare everything else, and use the soak water as the water in the recipe.

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