Archive for the ‘Recipes’ Category

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.

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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!!!

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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!

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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!!

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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

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I don’t know about you, but I sure do miss having eggs for breakfast sometimes…which lead me to look for good alternatives. I found this recipe on a fellow vegan blog and really enjoyed it, so I thought I’d share with everyone. Here is the recipe for a simple scrambled tofu, suitable for those of you with picky children. 🙂 Enjoy!


– 1 pkg firm tofu
– 2 tbsp oil
– 1 tsp onion powder
– 1 tbsp Dijon mustard
– 1/2 tsp tumeric
– 1/2 tsp salt
– freshly ground white pepper
– 1 tbsp nutritional yeast
– 1 tbsp soy creamer
1. Heat oil in a non-stick frying pan over medium heat. Drain water off the tofu
Block of tofu
and crumble into the pan.Cook for 3-4 mins, until tofu begins releasing its water.
Crumbled Tofu
2. Add the rest of the ingredients except the creamer and mix well. Cook for about 10 mins, stirring regularly, lowering the heat if the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You want to keep the heat high enough to facilitate this evaporation.
Tofu with Spices
3. Add creamer and mix well. Allow some of the liquid to evaporate, then remove from heat. Serve.
Scrambled Tofu. Yummm!Yummmm! ENJOY!

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Hey Everyone! It’s been about a week since our last post, and I thought, “Wow, isn’t it about time for a new recipe?” And of course, since I’ve been on a baking hiatus for the past two weeks, my sweet tooth has been building up. Perfect solution? Brownies. But what’s that you say? Brownies have eggs and sometimes milk in them? Pish posh. These brownies taste just as good as any I’ve ever eaten, and there are absolutely no animal products included (unless you count the rogue cat hair or two…it’s inevitable around this place). So here’s the recipe, photos included. I think this one is perfect for when you need to bake, but don’t have a lot of time. Prep time was maybe 7 minutes, and that’s because I’m moving slow today. Be aware that the texture of the wet mixture is going to be different than “normal” brownies. Don’t let that freak you out though. They come out nice and moist and delicious! So, here’s to baking my friends! Look for more recipes coming soon!


Vegan Brownies    From Allrecipes.com , submitted by SANDYWIFEY31S


2 cups unbleached all-purpose flour

2 cups white sugar (I used organic…which isn’t excatly white, but it worked)

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup water

1 cup vegetable oil

1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9×13 inch baking pan.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

brownie dry mix

3. Pour water, vegetable oil, and vanilla into dry mixture and mix until well blended.

brownie wet mix

4. Spread evenly in your lightly greased 9×13 inch baking pan.

unbaked brownies

5. Bake for 25- 30 minutes in your preheated oven until the top of the brownies is no longer shiny. Let cool for at least 10 minutes before cutting and serving.

pan of brownies

Finished Brownie

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