Save & Share Recipes, Find Nutritional Info, & More

I always wonder how chefs and food bloggers save and organize their recipes. Then I thought, maybe my readers wonder the same thing! So I decided it would be prudent to share how I manage my recipes.

Fun Fact: Way back in 2010 I discovered an awesome little recipe site and actually ended up becoming a founding member! That site is Yummly.

Yummly - Save & Share Recipes, Find Nutritional Info, & More

I've been using Yummly for six years now and it's grown to be the best search and save recipe site. I love it because:

  • It can help you filter recipes by taste, diet, cuisine, allergy, nutrition, and many more.
  • You can enter in your taste preferences and Yummly will recommend recipes.
  • Click the 'Yum' button below my recipes to save and share them on Yummly.
  • It's a wonderful way to organize your recipes into personalized cookbooks.
  • Filter recipes by what food items you have in your kitchen! YAASSSS.
  • Use the mobile app to search recipes and make shopping lists.
  • Add your own recipes. In case that cookie recipe scribbled on a napkin is getting hard to read.
Yummly - Save & Share Recipes, Find Nutritional Info, & More
Yummly - Save & Share Recipes, Find Nutritional Info, & More

Below each recipe of mine you'll now see a little 'Yum' button. Click it to save and share my recipe and find out the nutritional information for each recipe. I have been feeling kind of bad because many of you have asked for nutritional information for my recipes but I just don't tally that stuff and it takes a great deal of time. Now, Yummly does it for me! Woot, woot!

See more about how Yummly works here and see my publisher page. Do you use Yummly? How do you save your recipes?

I'm in no way affiliated or compensated by Yummly. I just really love them and wanted to share how I like to manage my recipes!

An INSANE New Cooking Adventure?? + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes l…
The best advice I’ve ever received is ‘No one else knows what they’re doing either’
— Ricky Gervais
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes l…

So, something insane happened two days ago. It's hard for me to even put into words how out-of-this-world the last couple days have been. Here goes; I got an email from a production company that wanted to interview Todd and I for... something... #ImNotAllowedToSay but it's like the pinnacle of anything ever to do with cooking and the public.

It has to do with big-time, super-popular, national, errrybody is watching it type television thing. It's the most crazy, surreal thing that has literally every happened to me. This company discovered me because of my cookbook and they will be submitting my interview (and several others) to the network in less than one week for said opportunity. That's really all I'm allowed to divulge (I asked if I could share the news because I'm totally freaking out right now!!!) I. CAN'T. EVEN. YOU GUYS!

I don't know if I'll get the gig, they have other folks they interviewed as well, but I think I might just implode if they do choose me. But in the best way possible of course. No matter what happens I am super stoked to have even been approached! I'll keep you all posted!

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes l…
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes l…
Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes l…

Mind blowing and world-shattering, but in a good way! I wish I could tell you more!!! I feel like I'm living someone else's life right now. On another note, I'd love to send you all some signed bookplates! They are incredibly beautiful; you can see one here. All you need to do is send me a link or photo to your completely unbiased review of my cookbook on Amazon, Barnes & Noble, Indigo Books, or wherever, etc. along with your mailing address!

I've been in a little bit of shock for a few days so easy recipes are what I need. My brain is in overload, which means I'm keeping it real with this scrumptious spring-time pasta. I think you'll love it! 

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes l…

Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes

Kathleen Henry @ Produce On Parade

Published 05/13/2016

A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes lend their own delicious juices to create a fresh sauce for the fettucine. This pasta is simple, healthy, and quick enough for a weeknight.

Ingredients

  • 1 lb fettuccine pasta, dry
  • 1 tbsp olive oil
  • ½ large yellow onion, sliced
  • dash of crushed red pepper, to taste
  • 1 medium zucchini, diced
  • 12 oz cherry tomatoes, halved
  • 6 oz baked flavored firm tofu, diced (I like Wildwoods Savory)
  • 1 tbsp dried basil or ¼ cup fresh basil
  • 1 cup fresh beet greens, spinach, or baby kale, chopped
  • 2 cups vegetable broth
  • sprinkling of vegan parmesan, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to boil for the pasta. Cook for about 5 minutes (half of the cooking time), then drain the pasta and return to the pot.
  2. In the meantime, heat the olive oil over medium-low heat in a large frying pan. Add the onion and crushed red pepper; saute for about 5 minutes until the onions are translucent and tender. Stir in the zucchini and tomatoes and increase the heat to medium; saute an additional 10-15 minutes until the pasta is done cooking and the zucchini is tender, but not over cooked. Remove from heat and stir in the tofu, basil, and greens.
  3. Once the pasta is done cooking and has been returned to the pot, stir in the vegetable broth. Cook over medium-high heat for about 8-10 minutes until most of the broth has been absorbed and the noodles are al dente. Add additional broth or water if the noodles are still undercooked.
  4. Stir the vegetable mixture with all its juices into the pasta to combine. Allow to rest for a few minutes before serving hot. Garnish with vegan parmesan.

Yield: 6

Produce On Parade - An INSANE New Cooking Adventure + Fettuccine w/ Baked Tofu, Zucchini, & Burst Cherry Tomatoes - A lovely and light spring dish, this meal is heavy on the protein thanks to savory tofu. Sauteed zucchini and burst cherry tomatoes l…

Keep your fingers crossed for me the next couple weeks!

Check out my Podcast Interview!

It an exciting week! My cookbook was released yesterday, today I'm the featured interview on Mark Dillon's podcast, The Mindful Vegan, and tomorrow is my birthday!

Mark has interviewed some incredibly amazing and inspiring folks like Russell Simmons and Dr. Thomas Campbell, and I'm so honored to be included on his podcast. Take a listen below!

Hear about how I learned to cook, why and how Todd and I went vegan, information about my cookbook, and what it's like to be vegan in Alaska! I was super nervous to do the podcast (talking on the phone... or just in general... is not my speciality) but it turned out so great and I am unbelievably happy I did it. A win for introverts! #courage 

Thank you, Mark, for all your wonderful work! 

What did you think of the interview? Do you have any questions for me? I'd love to hear from you!