I left the gym today craving tuna salad, so I decided I MUST have it…vegan style, of course! I googled a recipe on my iphone so I could pick up ingredients on my way home. The following is the recipe I used, found at allrecipes.com. I’ll have to add a picture after I make a sandwich tomorrow. I forgot to take one tonight. It was really good right after I made it. I can’t wait to see how it tastes after it has chilled overnight! Enjoy!


  • 2 cups vegetable broth
  • 1 (8 ounce) package tempeh
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon seaweed flakes or granules
  • 1/2 cup minced red onion
  • 1 cup chopped celery
  • 1 cup chopped dill pickles or pickle relish
  • 1/4 cup vegan mayonnaise (I used veganaise)


  • Heat the broth to a light boil over medium-high heat.
  • Add the tempeh to the broth and simmer for 25 minutes.
  • Drain and let cool to room temperature for 15 minutes.
  • Once cooled, grate tempeh into large bowl.
  • In  a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes.
  • Pour the seaweed mixture in with the grated tempeh and stir until well mixed.
  • Mix in the red onion, celery, and dill pickles.
  • Toss with the mayonnaise.
  • This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

Hello everyone! So, have you ever wanted a salad, and were out of store bought dressing or tired of just plain old vinegar and oil? I definitely have a quick and delicious solution for you, and of course, it’s vegan!

All you need is:

1/4 Cup Spicy Brown Mustard

3 Tablespoons Grapeseed Oil

2 Tablespoons Soy Sauce

2 Tablespoons Maple Syrup

1/4 Cup Red Wine Vinegar

Whisk together in a small bowl (or an awesome salad dressing diffuser like in the photo) and enjoy over your favorite green salad!!!

This is an article from Vegetarian Times that I thought I would share. It’s always good to make whatever you do a little bit greener, and since we blog about cooking often, it only makes sense 🙂



If “eco-friendly cooking” makes you think solar ovens or a costly kitchen overhaul, then it’s time to revamp the way you think about your cooking routine. Physics, chemistry, and common sense are the main ingredients in good green cuisine. We’ve put together a list of 10 little changes that can go a long way toward saving energy—and money—in the kitchen, plus a handful of recipes that let you test and taste for yourself just how easy Earth-friendly cooking can be.

1. Choose energy-efficient cookware Fast, even heat conduction saves energy and yields tastier results. Cast iron, stainless steel, and copper pans are the best stove-top options, along with time-saving stainless steel pressure cookers. And switch to glass, ceramic, or silicone baking pans and molds, which allow you to reduce oven temperatures by 25°F to 30°F.

2. Downsize to a smaller appliance Got a 9-inch square pan of brownies or just a couple of potatoes to bake? Turn to your toaster oven, which uses up to half as much energy as a conventional oven. A slow cooker is another option that can cut energy use.

3. Multitask in the oven Based on average utility rates, running an electric oven at 350°F costs about 24 cents per hour; natural gas ovens at that temperature run about 9 cents an hour. Make the most of the energy by using both oven racks at the same time to bake, roast,and/or warm foods.

4. Use the right burner A 6-inch pot over an 8-inch burner will waste over 40 percent of the heat generated. “Large burners should be used only for pots big enough to cover the burner, otherwise you’re wasting all the heat that rises up around the pot,” explains Birney Summers, an energy conservation engineer who blogs at energyboomer.typepad.com If you have a late-model oven, read the manual to find out which burner is designed for high heat and which one is for simmering.

5. Spread things out What cook hasn’t tried to warm soup in a small saucepan, only to have soup that’s scorched around the sides and cold in the center? “When you spread food in a thin layer, it heats up faster and more evenly,” advises Summers. This “spread-thin” technique works for baking too: banana bread can take 40 to 50 minutes to bake, but the same batter poured into 12 muffin cups requires only 20 to 25 minutes.

6. Resist the urge to open the oven door Every time you open that door, oven heat drops by 25°F, which forces the appliance to work harder and can affect recipe results. Turn on the light, look through the window, and leave the door shut until you’re ready to remove the food.

7. Take it outside As the weather warms up, you want to keep your kitchen cool so that air-conditioning and ventilation units don’t have to do extra work. In addition to planning meals on the grill, Summers plugs in his slow cooker on the porch, and recommends cooling foods in a protected outdoor area. “It’s the same idea as putting pies on a windowsill to cool—it keeps heat and humidity out of the house,” he says.

8. Finish with residual heat The next time you fix scrambled eggs or tofu, turn off the burner just before your scramble is set. The residual heat of the burner and the pan will finish the cooking, and you’ll save a few minutes of energy use. Michael Leviton, a Boston-area chef, uses residual heat in the oven as well—to finish root vegetables, potatoes, biscuits, and pound cakes.

9. Make more leftovers Double a recipe and save half for a future meal. The larger batch lets you capitalize on heat you’re already using, and reheating the second time around requires just a fraction of the energy needed to start from scratch.

10. Go raw Magdiale Wolmark of Dragonfly neo-v, a vegan restaurant in Columbus, Ohio, suggests raw cuisine techniques that “cook” ingredients to make them more palatable. Marinate mushrooms to soften and season them, and soak sun-dried tomatoes and seaweed to rehydrate them for dishes that have a taste and texture similar to cooked recipes.

Hello Everyone! I hope that all of you are having a wonderful day with your friends and families. Although we weren’t able to travel this year and no one was able to travel to us, Scott and I are still making the most of it. I made us a nice breakfast of scrambled tofu, facon, and toast and jam this morning, and then Scott and I began the process of cooking our feast! Also Scott ran to Hannaford for Aluminum Foil because I totally forgot it yesterday!

I decided to go ahead and make our pie last night so that, 1) I could ensure it tasted ok (not that I don’t trust you, Alicia Silverstone. I just like to try things for myself before I serve them to anyone else) and 2) it’s one fewer thing I had to do today. I found the recipe on Alicia Silverstone’s website . Here it is!

Tofu Pumpkin Pie


1 can (16 ounces) pureed pumpkin
1/2 cup maple syrup OR 1/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell

Preheat oven to 425 F.
Blend the pumpkin and maple syrup or sugar.
Add salt, spices, cornstarch and tofu, mix thoroughly.
Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes.
Chill and serve.
NOTE: Don’t use the low fat tofu, then the pie tastes like it was made with tofu.

My very first pumpkin pie ever!


I also made a Vegan Green Bean Casserole. I haven’t made one of these in a long time, and I definitely haven’t made a vegan version. This isn’t your mom and pop canned mushroom soup variety, either. This recipe was found at the FatFree Vegan Kitchen . Enjoy & Thanks SusanV for such a great recipe!

Vegan Green Bean Casserole

2 quarts water
1 tablespoon table salt (Alanna says it’s essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.


10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper (optional)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry
3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.


1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions ( I used a different, zip package type because the store didn’t have the canned version)

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:

Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

Vegan Green Bean Casserole


And of course it wouldn’t be Thanksliving in my house without a sweet potato casserole…but I don’t have a recipe for it…I just put it together and season it to taste. I can tell you what’s in it though, lol. This year, Scott helped me make it.

First, peel and cut up several sweet potatoes and boil them until tender. Drain by pouring into a colander.

Next, mash sweet potatoes with potato masher (or I just use my kitchen aid mixer) adding vegan butter, brown sugar, and cinnamon to taste (Obviously it depends on how many sweet potatoes you cooked as to how much of these things you need to add. Add a little at a time so that you don’t overdo it. You can always add more, but you can’t take it away after it’s mixed in.)

Spread this mixture into a casserole dish and top it with this delicious topping (I hate marshmallows unless they are the burnt kind you put on smores and I can’t eat them anyway because they are made with gelatin):

Mix about a cup of brown sugar…maybe an eighth of a cup or so of flour, about a 1/2 Tbsp of baking powder, and 3-4 tablespoons of melted vegan butter until you have a nice crumbly mix. Adjust accordingly until you get there. Sprinkle this evenly on your sweet potato mixture and add some chopped pecans and a sprinkle of cinnamon to the top (if you like nuts).

Bake at 400 for about 15 minutes or until the topping looks nice and raised and crispy good. Check on it often, you don’t want your nuts to burn!

Sweet potato casserole


And of course there is stuffing/dressing. Since it’s just me and Scott this year, I didn’t make it from scratch. I just bought a handy box of Stovetop Cornbread stuffing! Woot!


And for the big new thing this year, I made seitan turkey loaf!  I got this recipe from this Bryanna Clark Grogan’s website and it is was absolutely delicious! I can’t wait to make a sandwich with it tomorrow!

I’m not going to post the recipe here because it is VERY long, but you can go to the link above and see for yourself 🙂

Seitan "turkey" loaf with mushroom gravy


So that was our Thanksliving meal! Or at least our non-turkey vegan feasting and drinking day meal! I hope all of you had a wonderful day filled with food and family and friends!

Hey, y’all! Seems I haven’t posted in awhile! So sorry about that! I’ve been busy with a new job at a vet hospital and I also just had my tonsils out and a bit of sinus surgery. I’m currently still home recovering from said surgery, but I should be able to go back to work on Monday. I’ve been a bit stir crazy today as I’ve been cooped up in the house all week. I’ve also been watching Food Network all week, so I’ve really been in the mood to cook. Thing is, I can’t really eat a whole hell of a lot right now because my throat is still mega sore. However, I was flipping through this awesome new recipe book Scott bought for us the other day called How it All Vegan by Tanya Barnard & Sarah Kramer and noticed I pretty much had everything I needed to make this awesome sounding stew. So Without further ado, I present you with the recipe. I did have to alter it just a bit because I didn’t have EXACTLY what the recipe called for. We surely enjoyed it and we hope you do too! Thanks Tanya & Sarah for a wonderful stew. It’s just what this rainy evening called for!


“Auntie Bonnie’s Lively Lentil Stew” from How It All Vegan by Tanya Barnard & Sarah Kramer

You Will Need:

1 Large onion, chopped

2 stalks celery, diced

2 medium carrots, chopped

(2 cloves of garlic, chopped – I added this)

1 tbsp olive oil

1 cup dry green lentils

3 cups vegetable stock OR water

1 28-oz can diced tomatoes OR 5-8 fresh tomatoes, diced + 1/4 cup water

2 tbsp tomato paste

1 small potato, diced

1/2 tsp red pepper flakes

1/2 tsp salt

1/2 tsp pepper

1/2 cup spinach, chopped ( I only had frozen spinach, so I used the entire small package because I didn’t want to waste it…it was a  little over 1 cup)

3 tbsp fresh parsley, chopped

– In a large soup pot, saute the onions, celery, and carrots (and garlic, if you want to add it) in the olive oil on medium heat until onions are translucent.

– Add the lentils, stock, tomatoes, tomato paste, potatoes, red pepper flakes, salt, and pepper.

– Bring to a boil and simmer gently for 30-45 minutes, stirring frequently until lentils are tender.

– Stir in spinach and parsley and simmer for 5 minutes more.

– Makes 4-6 Servings.

Delicious Lentil Stew!!

Black Bean Chili Pot Pie

Scott and I made this tonight sans the cocoa powder because I forgot to pick some up. It was still super good and I’ve got a nice full tummy! Sorry I forgot to take pictures. We were hungry and were just trying to get it made.


A recipe from Vegetarian Times Issue: January 1, 2001

“The vegan cornbread topping on this spicy bean chili gives it just the right touch and may be used in other recipes. Serve with guacamole and thinly sliced romaine lettuce dressed with a lime vinaigrette. ”

Ingredients: Serves 8

1 tsp unsweetened cocoa powder

1/2 tsp salt

2 (19 oz) cans cooked black beans, rinsed and drained

1 1/2 cups frozen corn

1 1/4 cups vegetable broth

1 cup canned crushed tomatoes

1 Tbs tomato paste

1 tsp dried oregano

1 tsp sugar

1 1/2 tsp dried coriander

2 Tbs vegetable oil

1 large onion, chopped ( 1 1/2 cups)

1 large green bell pepper, diced (1 3/4 cups)

2 cloves garlic, minced

1 Tbs cumin

1 Tbs chili powder

Cornbread Topping

2/3 cup unbleached all-purpose flour

1/2 cup fine yellow cornmeal

1 1/2 Tbs sugar

2 tsp baking powder

1/2 tsp salt

3/4 cup water

2 Tbs vegetable oil


1. In 4-quart Dutch oven or flameproof casserole, heat 1 1/2 Tbs oil over medium heat. Add onion and pepper and cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. In small bowl, mix cumin, chili powder, coriander, cocoa, and salt to taste

2. Add remaining 1/2 Tbs oil and spice mixture to pot; stir 1 minute over medium heat. Add remaining ingredients; gradually bring mixture toa  boil, stirring occasionally. Reduce heat and simmer 7 to 8 minutes, stirring occasionally, adding more salt if necessary. Remove pan from heat.

3. Preheat oven to 440F. Make topping: In a medium bowl, mix flour, cornmeal, sugar, baking powder, and salt. Make a well in center of dry ingredients. Add water and oil to well and stir until blended. Let batter stand 2 minutes. Pour batter over chili and spread evenly (it will be thin).

4. Bake until topping is cooked through and chili is bubbly, 25-30 minutes. Let stand at least 10 minutes before serving.

Nutritional Information

Calories: 383, Protein: 16g, Total fat: 8g, Saturated fat: 1 g, Carbs: 62 g, Cholesterol: 0 mg, Sodium: 366 mg, Fiber: 15 g, Sugars: ?g

I was just browsing the internet today and thought this was too funny not to share. It’s so true 😉