Sol Cuisine’s Blogger of the Month: Cadry from Cadry’s Kitchen!

Cadry's Kitchen Website
Cadry hails from Iowa, where farmland is plentiful and vegans… a rare find. Parting ways from the “Standard American Diet”, as she puts it, Cadry not only stands out in her native hometown with her animal-protein-free diet but also in the world-wide blogosphere as an exceptionally talented cook! Visiting her blog will captivate you – the recipes are irresistible, the colours are vibrant and her voice is undeniably positive and relatable. Cadry provides useful tips for going vegan, tackles and debunks commonly held misconceptions about veganism but best of all, her focus is not on advocacy but having her vegan creations speak for themselves. And they do. Her strategic combinations are easy to re-create, offer well-balanced solutions for mealtimes and impressively explode with both flavour and colour! She truly provides something for everyone!

Cadry from Cadry's Kitchen

We have to acknowledge Cadry for her remarkable site, her collection of whimsical and instructional videos she creates with her husband and driving an hour and a half to pick up Sol Cuisine items for review! For her candid evaluation, and inspiration on how to top your Sol burger, click here (we love the way our Almond Grain Burger is featured).

For an elegant spin on tofu, try her Grilled Lemon Rosemary Tofu recipe (she even has a how-to video for this one!):

Grilled Lemon Rosemary Tofu

You’ll need:


  • Juice of 1 large lemon (about ¼ cup)
  • 1 tbsp. tamari soy sauce
  • 1 tbsp. extra virgin olive oil or canola oil
  • 2 tsp. fresh rosemary, minced (or 1 tsp dried)
  • 3 cloves garlic, minced or grated
  • A few shakes (or grinds) black pepper, to taste


  1. Combine the ingredients for the marinade in a shallow pie dish or small baking dish.
  2. Soak the tofu slices in marinade for 1 hour, flipping once halfway through.
  3. Set the grill to a medium heat and grill slices for about ten minutes on each side or until they have nice, brown grill marks.
  4. Serve with a salad, grilled vegetable skewers, barley, or on a sandwich.
  5. Enjoy!