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Showing posts from 2010

African Sweet Potato and Collard Green Soup

After some brilliant potato and kale soup Tayler made, I became inspired for more...Its cold here in Boise and nothing warms the soul like a great, hearty soup. This concoction really came as a shock to me! There are really no words to describe how amazing this soup is...just try it!

Side Note: I opted out of using the chili pepper in my soup (even though spicy is my thing) so my daughter can enjoy it with me! Instead I just sprinkle a bit of cayenne in my servings...which by the way are around 220 calories per bowl!

What you'll need:

1 medium yellow onion — chopped
1 small red bell pepper — seeded and chopped
2 cloves garlic — minced
1 pound sweet potatoes — peeled and cut into 1-in chunks
1 hot chili pepper — (optional)
1 teaspoon ginger
1 14.5 oz can diced tomatoes — with juice
3 cups white beans, cooked — (cannelloni or other, may use 2 cans)
1 teaspoon light brown sugar — or a natural sweetener
1/2 teaspoon ground allspice
1/4 teaspoon ground cumin
2 bay leaves
3 cups vegetab…

Gardein Chick'N Pot Pie

For the past week (or two), I've been jonesing for a pot pie. Yesterday morning when I woke up I saw that Boise had received the most snow fall on record since 2002 in an 18 hour period. There was a snow day for all, my car got stuck in the snow and it was a fabulous wintry day. The pot pie was a definite for dinner and I am so pleased I decided to make it. It was delicious!

Vegan Pot Pie:

What you'll need:

1.5 tablespoons olive oil
2 cups diced onion; about 2 medium onions
1 cup celery; about 2 sticks
1 teaspoon minced garlic
4 tablespoons organic all-purpose flour
1-10oz bag frozen peas
1-10oz bag frozen carrots
2 cups strong vegetable broth
2 cups diced “Gardein” chicken scallopini

1 package Pillsbury pie crust
Melted vegan butter as needed

What to do:

~Using a small stock pot, heat oil and sauté onion and celery until translucent.
~Add garlic and sauté two minutes more.
~Add flour and stir with a wooden spoon until well incorporated.
~Pour in stock and stir.
~Simmer until filling…

Pineapple Upside Down Cupcakes

Does this really need an introduction?

Thank goodness Mr. Dole, found a way to tin pineapple...that's all I'm saying about that...

What you'll need:
1/4 c margarine
7 T organic unbleached sugar
1 T molasses
1 t Cinnamon
1 can crushed pineapple (reserve juice)
6 maraschino cherries — drained and halved
1 c flour
1 1/2 t Baking Powder
1/4 t salt
1/4 c soy yogurt
1/4 c margarine (80% fat is best) — softened
1/4 c white organic unbleached sugar 1 t Vanilla Extract 1/2 c reserved pineapple juice (from above can)

What to do: Lightly grease each 2 1/2 inch c in a 12-cup muffin tin. For topping, melt margarine in a small saucepan.Stir in molasses, organic unbleached sugar and cinnamon until blended.Remove from heat and add 1/2 c of the pineapple (save remainder for another use).Spoon about 1 tbsp. of topping into each muffin cup.Place a cherry half, round side down, in center of each.In small bowl, combine flour, Baking Powder and salt.In large bowl, beat soy yogurt, margarine and organic unbl…

Beefless Stew

Fall and Winter are by far my favorite seasons. Its an amazing time of year, filled with wonderful holidays and it brings the perfect weather for some fabulous outfits but the bite of that cold weather can be challenging at times. Alas, I have the resolution, Beefless Stew!
I needed a recipe for beef stew because my best friend is pregnant and she wanted beef stew "NOW" gets what baby wants.
What you'll need:
1 package of Gardein Homestyle Beefless Tips 3 tbsp vegetable oil 10 oz pearl onions, if frozen thaw 2 cloves garlic, minced 2 celery stalks, thinly sliced 12 baby carrots 1/2 tsp dried thyme 1/2 tsp dried rosemary 3 tbsp Flour 3 cups stock, vegetable 1 cup dry red wine ( I used a Cabernet Sauvignon) 8 red potatoes, quartered

What to do:
Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside.

Add pearl onions, garlic and celery to saucepan and cook for 3 minutes. Add carrots, thyme, and ros…

That's Pronounced "keesh" Not "kwik-ee"

I don't really have too much to say about this recipe that won't make me sound like my Kindergartener. It's awesome! Amazing! Delicious! You should try it!

Friday morning my boss had quiche for breakfast and as he was eating it I found myself thinking "why can't I make a quiche?"

Saturday morning was "Monster Saturday" in college football. Its week 2 and they have major games already. Top 10 teams played eachother; conference rivalries were at each other's throats and I was enjoying every minute of it (except when UGA lost) with these mini quiches. Yes they are all gone but I plan on making another batch tonight for my knitting circle.

They’re extremely versatile: Good hot or cold, you can eat them for breakfast, put them in a lunchbox, or serve them for dinner. If you’re throwing a party, try making them in mini muffin cups, and they’ll be the perfect finger food. (Reduce the baking time for smaller quiches.) Try them with different vegetable…

Heck Yes, It's Vegan Sugar Cookies!

Homemade cookies were a staple in my childhood. My grammy ALWAYS had freshly baked, slightly burnt, cookies in the cookie jar when I was over; I know this because it was the very first thing I did when I walked in to her house.

These cookies are classic and happen to be the best I've ever made. Toot! Toot! (that's my own horn). These cookies take me about 15 minutes to put together and once you make them a few times you'll have the recipe memorized. I know you want to make some. Go ahead! They're delicious!

What you'll need:
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup oil
1 Tbsp. vanilla
1 Tbsp. Karo
Egg replacer equivalent of 1 egg
Cinnamon and sugar, to coat

What to do:
Mix the dry ingredients in a bowl. Mix the wet ingredients in a measuring cup (make sure they're blended well). Stir the wet ingredients into the dry ingredients. Using your hands form the dough into a big ball. (If it sticks together well, then it's the right consist…

Vegan Cheeze Lasagna

Recently, I found myself suffering with "bad week" syndrome. Yes, as a female, I usually want oreos (totally vegan see earlier post) to eat my feelings away but this time called for drastic measures. I was craving Cheese Lasagna. I know, what the heck, right?! So I rolled up my sleeves and this is what I it okay if I toot my own horn here?

What You'll Need:

8 oz of egg free lasagna noodles
2 cups ricotta cheeze (recipe below)
Grated Parmesan cheeze (recipe below)
Equivalency of 2 eggs using an Egg Replacer, like Ener-G
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
16 oz or 2 cups of spaghetti sauce
1 teaspoon Italian seasoning
2 cups Vegan shredded mozzarella cheese substitute (optional)

Ricotta Cheeze: using a food processor blend all ingredients together until desired texture

12 oz firm tofu
2 cloves garlic, finely chopped or 1 tsp garlic powder
1/4 c. olive oil
1 tsp basil
1 tsp oregano
1 tsp parsley
salt and pepper to taste


Fried Green Tomatoes

Have you seen that movie? That's where I grew up! In the very community Fannie Flagg wrote about in her award winning novel which was turned into an award winning movie. The food of the South featured throughout that story are not only the foods that define my childhood but they are flavors that should cause everyone to celebrate! I still can't go more than a few days without some grits for breakfast or some spicy collards greens and sweet cornbread for dinner (Sunday dinners ain't just for Sundays in my house). Down South we'll fry anything; corn, zucchini, squash, okra, dill pickles, snickers candy bars, green tomatoes; you name it, we'll fry it!

CAUTION : The following is off-subject:
I just recently discovered that our Saturday market has a mother-daughter team from Georgia that sells sweet tea and boiled peanuts (they have the green goobers overnighted)...I can't wait to get up Saturday and get mine!

It's baffling to me when people ask "What is a gri…

Earthy Crunchy!

So many new things have anchored in my life: VegKid has recently turned five and has successfully completed two full days in Kindergarten; I have accepted a prestigious promotion in my career (3 years ago it was just a job). Life sure has kept me busy with all these new happenings but I always make time for my food. I have a few tasty treats just waiting to get posted but first:

If you ask most children what their favorite sandwich is I'd wager most of them name off the delicious and classic peanut butter and jelly. Well, not my kindergartner! VegKid's favorite sandwich is the Earthy Crunchy.

Your favorite sandwich bread
cucumber, we use English tea cucumbers
hummus, I like jalapeno hummus; while Aubrey prefers spinach and artichoke hummus
Build your sandwich! Spread the hummus on the bread of your choice and layer cucumber slices with lettuce or baby spinach.
To take this one step further:
You can easily create a vegan Greek spin off from the Classic B.L.T. by adding 2 v…

I eat to live and I live to eat

For me, food can do anything. Food can make a person feel better when they are down. Food can invoke memories that can make you grin like you haven't grinned since you were 7 years old. Food can be an expression of love or remorse.
Every time I eat, I eat with purpose. If you feel good about what you are eating and you enjoy it, you will find yourself much more satisfied. Most people do not realize how unsatisfied they are until they truly become satisfied.
I love what I eat. I know that I am completely satisfied with my diet. 
Today for breakfast I had "scrambled eggs". This is a very simple recipe saute an onion with a small can of drained corn. Once the onion is translucent crumble in 12 oz of extra firm tofu.
Mid Morning Snack: 2oz of vegan sausage; 1/4 of a sweet potato; 1 small apple
Lunch: Vegan No Meatloaf; roasted carrots; roasted brussel sprouts
Snack: 1 small apple
Dinner: Vegan Chick'N Parmesean- As an extremely busy, single mom on a budget this is one …

I Can't Believe That's Vegan!

Being vegan doesn't mean you have to eat wheatgrass and alfalfa sprouts. Most grocery stores carry an array of great-tasting vegan options. Many products, including fantastic faux franks, veggie burgers, chicken-free chicken patties, flavored soy milks, nondairy ice creams, and other sensational soy-based snacks, are marketed to vegetarians and vegans. There's also an abundance of chips, dips, cookies, candies, frozen pies, soups, and other mouth-watering items by mainstream food manufacturers that are also vegan. Take a stroll through your local grocery store, check some ingredients, and you'll see what I mean. You may even be surprised to find that a few of your favorite indulgences happen to be vegan! Like Oreos! Oreos are vegan and will be the death of me; Here's a few more examples:  

All-BranApple JacksBran FlakesCap'n Crunch Peanut Butter CrunchCocoa PebblesCocoa PuffsCocoa Rice KrispiesCorn ChexCorn FlakesCorn PopsCracklin' Oat BranCrispixFro…

Cabbage Soup Cleanse

...I have finally made the decision to revive my monthly cleanse. Cleanses can be tricky and not every cleanse is *perfect* for everyone but this cleanse is for me (mainly because I developed it myself, for myself and myself's specific needs).

I'm sure you've all heard about the fad diet, Cabbage Soup diet. I did this diet a few times growing up with my mom, mainly because I LOVED the soup; in experimenting with this soup I realized how amazing it made me feel; thus the discovery of (insert cool name which is yet to be determined) Cleanse!

First, I am going to just explain the cleanse and follow up with the recipe. It's super simple and if you don't like my recipe you can use any search engine on the internet to find one that suits you a bit better.

This is a seven day cleanse that will leave you feeling GREAT because the soup has no saturated fat or cholesterol. Its very high in dietary fiber and vitamin C and A. It is also high in potassium, riboflavin and vitam…

Beefless Enchiladas

February 20th is National Margarita Day and since water is my choice in beverages (lemon twist if I'm feeling froggy) the only way I could think to celebrate such a recognition was with a befitting dinner for me and my daughter. When people hear margarita they think Mexican food, or at least I do. Tonight's enchiladas were to die for; here's what I did:

1/3 cup "burger" crumbles - I use Gimme Lean Crumbles but easier to find is the Boca Crumbles. Beware of the Morningstar they are made with eggs
1/4 cup canned black beans - drained and rinsed, smashed with a fork
1/4 cup canned diced tomatoes with juice
1 small onion, chopped
1 large garlic clove, sliced
seasoning to taste - I use salt, fajita seasoning and cajun seasoning
4 6in corn tortilla
1 cup enchilada sauce
preheat to 350saute onion and garlic until transparentadd remaining ingredients and heat throughout; omit tortillas and sauce warm tortillas in microwave or on range top so that they don't break when you ro…

Vegan No Meatloaf

This is amazingly easy, affordable and super easy to portion.

12-14 oz Boca Crumbles
1 onion, chopped
1/2 Cup rolled oats
Ener-G egg replacer ( equivalent to 2 eggs )
ketchup to top
 preheat oven 350 mix all ingredients together, minus ketchup. Firmly pack into muffin tins. Top with Ketchup (I use 1/2 tbl per muffin) Bake for about 20 minutes.
2 muffins = 1 serving
about 95 calories