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Showing posts from September, 2010

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…