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Showing posts from November, 2012

Sun Dried Tomato Bean Dip

Today around 1:00pm, I received this text from BandMan:

Today around 1:30pm, the dip is done and awaiting BandMan's approval.

And I'm here to tell you that the bean dip that just happened in my kitchen, ain't no joke.

BandMan asked for a bean dip made with red beans; however, I had quite a bit of cooked navy beans in the fridge already. Ya see,  I recently made this delicious Sweet Potato and Collard Green Soup, which has navy beans in it, and when I have to go through the business of cooking beans, I always make sure I make double the amount of what I need, that way I don't have to do the whole soaking and cooking thing quite as often (side note: I also made this sammich from that batch of navy beans).

 ...back to the business...

I'm sure y'all are already getting inundated with holiday party invitations, and if you are worried about what you're going to bring to the parties, worry no more. Here she is for your eating pleasure.

2 c cooked navy beans
1/4 c su…

Black Bean Brownies

According to my grammy, the perfect day to put up your Christmas trees for the season is the Sunday after Thanksgiving, and the perfect day to take it down is the Sunday after the New Year. For as long as I can remember celebrating these holidays, we have done just that. This year was no exception. Sunday evening we put up the Christmas tree and got her all gussied up for the next several weeks.

While in the throws of Christmas decorating passion, BandMan mentioned, not once, but twice, that he wanted brownies. This is not a shocking thing to hear from this chocolate monster's mouth; so what did I do?  I made brownies of course.

These brownies are gluten free and all that jazz. Also, they only make 3-4 brownies, but you can easily double this recipe and bake it in an 8 x 8 baking pan for leftovers. 

I served them a la mode with a small scoop of So Delicious Vanilla Bean Coconut Milk and a few extra chocolate chips on top for good measure.

3/4 c cooked black beans
1 tbsp cocoa
1/4 c…

Grilled Smokey Bean Sandwich

I crave grilled cheese sammiches. And I crave them a lot. I know for a fact that my cravings have nothing to do with cheese (I can't even tell you what real cheese tastes like anymore). My cravings do, however, have everything to do with the skillet fried bread. I mean, come on, who doesn't love that golden fried goodness?! Are you still trying to think of someone? Yeah, me too.


For lunch today, (and dinner last night) I had this craving, but I'm not a fan of cheese substitutes. Like most things in life, they are good in moderation, and that's how I use moderation, and every time I make a dish with cheese substitutes I usually finish up my meal thinking that the meal was in no way profitable from using these substitutes. That's how I felt last night when I made a grilled cheese sandwich using a vegan mozzerella substitute, basil, red onion and avocado. Sure it was delish but I couldn't help but think I would have liked it better if ther…

Kale Pesto

Sunday evening, BandMan's parents came over for family dinner, good food, lots of laughs, some weird squirrel card game that belongs to VegKid, and a bottle of wine.

The Menu:
2 spaghetti squash, slow roasted and sauteed with garlic, basil and parsley.
BandMan's Bomb Spaghetti Sauce
Kale Pesto
Garlic Bread
Salad - yam croutons, pecans, grape tomatoes, and an orange white balsamic dressing.
A bottle of Cab Sauv (thanks, ma!)

If your mouth isn't watering it might be time to check your pulse. The kale pesto was out-of-this-world delicious. I stuffed my face Sunday night until I couldn't hold another bite, but I still found myself plotting and scheming on how to get the leftover kale in my breakfast come morning. And then again for lunch that day. Yeah that good.

Click HERE to find some other things you can do with pesto.

1 bunch of kale, ribs removed and chopped
1/4 c RAWmesan
1/4 c raw pine nuts, lightly toasted
3 cloves garlic
1/3 c olive oil
salt and pepper, to taste
Add al…

Raw Taco Salad

Holy Guacamole this taco salad is fantastic! The whole dish is raw and filled with all kinds of healthy crap that does all kinds of happy crap to your body. What's even better than all that crap? BandMan said that the "taco meat," I made from shredded carrots tasted exactly like ground beef taco meat. What a super duper compliment!

You could use this raw "taco meat" in any dish that normally calls for ground beef taco meat, but here I had lettuce dying in the fridge and really needed to get it used up so taco salad was what we had. I made the carrot "taco meat," guacamole, these raw "refried beans,"and raw cashew cream sauce to top.

1 batch of guacamole
1 batch of refried beans
1 batch of cashew cream sauce

1 lb bag of carrots, shredded
1/2 c minced sun dried tomatoes
1/2 red onion, minced
2 cloves garlic, crushed
1 tbsp chili powder
2 tsp cumin
1/4 tsp cayenne
1 tsp salt
Head of lettuce
Mix all ingredients together, and viola! you have taco meat.

To ass…

Pumpkin Pecan Pie with Maple Cinnamon Coconut Whip

One of the other requests I got from my facebook fans was to make a healthier version of pecan pie with no sugar. This is nearly impossible as the entire filling is literally just gelled sugar. This is my shot at making a healthier version anyhow. I used my pumpkin pie filling to replace the gelled sugar and this to me is healthier because now you only have to eat 1 piece of pie to get all the pie flavors of Thanksgiving instead of two.

Try it this holiday with the delicious Maple Cinnamon Coconut Whip down there. It's magnificent. Just be careful not to cut your hands on the can when you are scooping out the good stuff, cause blood isn't vegan.

1 1/4 c raw cashews, soaked over night
2 c pumpkin puree
1/2 c sucanat
1/4 cup + 2 tbsp for later
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp pumpkin pie spice
1 c pecan halves
9" vegan pie crust (you can get gluten free at almost any store now)
Preheat oven to 400.Blend cashews in a food processor until creamy and smoo…

Gluten Free Pumpkin Pancakes

Dear Anonymous Commenter,

I have been working on your request and as it turns out making pumpkin pancakes with out flours, sugars, oils, egg replacers, etc, is super difficult. A pancake isn't a pancake without any type of flours apparently. Here is my attempt to satiate that need for you on the fly. It's a gluten free, sugar free, pumpkin pancake with organic ingredients and lower calories and fat than the usual suspects.

I will keep working on this for you (I have some ideas), but for now try these on for size.


1 c The Cravings Place All Purpose Pancake Mix
cold water
1 c pumpkin puree (homemade or canned)
1/4 c maple syrup
Mix the pancake mix and water until you get the consistency of pancake batter. Then add in the rest of the ingredients. Add more water to get the exact level of thinness you'd like for pancake. Using a non-stick skillet, drop the batter in by the 1/4 c full and let hang out until the sides start to get golden. Flip and when you can'…

Sweet Potato Casserole

A little over a week ago, an anonymous commenter inspired me to ask the facebookz fanz what dishes they wanted me to make and share.  I really appreciate all the great feedback and suggestions. Over the past week I have been sorting through this mess in my head to pinpoint the best ideas for giving the peoples what they wants. Might I quickly add, that on more than one occasion, I have failed miserably at creating the dishes I have been asked for, and that's okie dokie with me, but I think it's important for y'all to know that; when I started cooking years and years ago, I was always afraid to fail or make a mistake and mess up the dish. Over the years I have learned how to reinvent my mistakes into awesomesauce. I guess the point of all this soapbox babbling, scratch-my-own-back-ness is to encourage you to shed that fear in the kitchen. Shed it like a python.


One fan, Callie, asked for a sweet potato casserole. This is a dish that is near and dear to my he…

Thai Lettuce Cups

Do you love Thai food? Yeah, me too! Well, I pretty much love all Asian inspired dishes. This dish was conceived when BandMan's drummer requested Thai Lettuce Cups during rehearsal one very recent of evening. My love affair with Thai food made this challenge quite a breeze to accept.

These little guys are filled with flavor; so much flavor in fact, that you might find yourself wagging your tail for them. Give them a go.

2 c oyster mushrooms, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
2 lemongrass stalk, cut into pieces
zest of 1 lime
2 tsp sriracha
2 tbsp sesame oi
l2 tbsp soy sauce
2 tbsp maple syrup
2 tbsp basil, minced
black pepper, to taste
1 c carrots, diced
1 medium white onion, sliced
butter lettuce
Combine everything but the lettuce, carrots, and onion. Let marinate for an hour or more.Saute the carrots in some of the marinade liquid for a minute or two. Add in the mushroom mixture. Add in onions and saute until they are at your desired tenderness. Spoon mixture into lettu…

Quinoa-Black Bean Burgers

BandMan isn't a vegetarian, much less a vegan. I thought this would be difficult to work around, but I was pleasantly surprised to find, he is not only adventurous in life, but he is also adventurous with food.

Over the course of our relationship, he seems to have adopted a "high vegan" lifestyle. A "high vegan" is someone who eats vegan 75%+ of the time, and since BandMan typically eats whatever I cook, he's inadvertently adopted a "high vegan" diet.

Wednesday night BandMan said he was craving a burger and fries (this was my cue), and thus this beautifully Americana dish was conceived. It was painfully easy.

Totally unrelated, but still kinda related - VegKid wrote this poem while she was waiting for dinner to be ready:

the world is a canvas the world is a stage the world is a beauty i love the world.
Back to the food.

1/2 c quinoa
1 1/2 c veggie broth
1 onion, chopped
2 tbsp minced oil packed sun-dried tomatoes
1 ½ cups cooked black beans
1 tsp liquid smok…

Spaghetti Squash and Mushroom "Meat"balls

So here's the deal: I'm not a big fan of meat substitutes. Sure it makes for an easy transition into VegLife, but at the same time, I think it hinders a lot of people from sticking with it. I mean think about it for a second, if you have been devouring greasy cheeseburgers your whole life, you'll probably get a boca burger expecting it to taste the same and be very disappointed.

That's why I tend to make my own meat substitutes out of veggies. For instance, in this dish, I used oyster mushrooms to recreate my idea of meatballs. They turned out super duper good. As a matter of fact, BandMan said it was the best meal he'd ever had. What the hell? Why would he say that? Now the pressure is on.

1 small spaghetti squash (about 3-4 pounds)
2 tbsp coconut oil
2 tbsp garlic salt
2 tbsp minced parsley

2 tbsp minced basil
1/4 NoHarm Parm (blend together: 1/2 c walnuts, 1 tbsp nutritional yeast flakes, 1/4 tsp salt)

Preheat oven to 375. Stab the squash a few times with a knife t…

Maple Syrup Water Biscuits with Pumpkin Pie Pears

Do you ever wake up in the morning only to find yourself hungry? Yep, happens to me all the time. This morning was no different. I awoke and immediately wanted breakfast. I stumbled in the kitchen to start the water for the French press and started stalking my pantry and fridge. At first glance, the pantry and fridge looked as barren as the Mojave.  A few ingredients jumped out at me like I was their saving oasis in the middle of that dry, hot desert. I started yanking them down to make drop biscuits and gravy. I mixed together my dry ingredients, no sugar. That's no surprise, I rarely use the stuff. I used maple syrup instead. Now on to mixing the wet ingredients; no almond milk?! Well, now what the hell am I going to do about breakfast?

I am going to march forward, that's what I am going to do! I am no quitter. Check out the recipe below and make this breakfast. Mainly, because it's easy as pie, but also to see how mistakes and missing ingredients can make a dish better!