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Showing posts from September, 2011

Pâté Chinois - Celebration of Life

Today, September 30th 2011, would have been my grandmother's 78th year of life, if she hadn't left us so early. My mother, daughter and I celebrated her life tonight with her favorite dinner, pâté chinois.

Pâté chinois is a French-Canadian dish similar to shepherd's pie and is pronounced "pate sinwa" (although she called it "pushanwah").

It is made from layered ground beef mixed with sautéed diced onions on the bottom layer, canned corn for the middle layer, and mashed potatoes on top.
There are many variations but this simple recipe was the only way to make "pushanwah", according to Grammy.
It should be obvious that only thing to do to make this vegan is use your favorite mashed potato recipe and vegan crumbles, like Boca.
Here's what I put in my mashed potatoes:
5 potatoes
1/2 cup vegannaise
1/2 cup unsweetened almond milk
1/4 cup olive oil
3 tbs of vegan cream cheese Salt and pepper to taste

Traditionally served with ketchup, at least in my ho…

Reuben Sammich

This all started this morning when I went to a retail store that has a special section for obscure gourmet foods. I love looking through the section and reading about all the foods, even the canned meats and cheeses. While browsing through this morning, I ran across some traditional German pumpernickel bread and of course I wanted to buy it and try it! The only thing I could think to make with this bread was a reuben sandwich. I've actually never tried one or made one; However, I have watched my boss order one (that counts, right?! Yes or yes?). I did some research this afternoon and this is what I came up with. I feel pretty confident about it. If you are in the mood for a sour-salty meal this is your best bet.

P.S. Don't judge a book buy it's cover. It ain't pretty but it sure is tasty!

For the Sammie:
4 slices pumpernickel bread
4 tsp vegan margarine
3/4 cup sauerkraut
1 dill pickle, thinly sliced
1/2 avocado sliced
Vegan swiss cheese
8oz of tempeh, cut into 2 equal piece…


These little guys (falafel, I mean) are popular in Middle Eastern cuisine. I've transformed these traditionally fried "patties" into a healthier baked version.

Get Yourself Some:
1 can chickpeas, drained and rinsed
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
4 tbsp roughly chopped flat leaf parsley
1 tsp cumin seeds, crushed
1 tsp Coriander seeds, crushed
1/2 tsp baking powder
Salt and pepper

And Then:
Preheat to 350

Place all ingredients in a food processor process until the mixture forms a firm paste.

A) divide the mixture into walnut-size pieces, roll into balls in your hands and then flatten them slightly. Roll in a little olive oil and bake for 30 minutes

-OR-If you're going to make a wrap/gyro

B) I like to spread the mixture on a cookie sheet lined with foil. It makes for a slimmer sandwich, that's easier to eat.

I like my falafel all wrapped up with hummus as my spread, lettuce and a great cucumber salad:
just chop some cucumber, tomato a…

Vegan Omelette for One

I've never been a big breakfast eater. In fact, most of the time I skip breakfast and don't even miss it. Lately, I've been trying to change my ways since finding out that people who eat breakfast are less likely to be overweight than people who skip it. In addition to speeding up your metabolism, eating breakfast has also been shown to improve your memory. I've decided to become a breakfast person.

I have found traditional breakfasts foods (I.e. Oatmeal, cereal, fruit, etc.) leave me less than satisfied. I'm immediately hungry for more. And again at 10:00. And again at 12:00! (what's new, right?) However, non-traditional breakfast foods (i.e. edamame, chickpeas, even leftovers from dinner, etc.) that balance carbs with proteins keep me satisfied, but not stuffed, for hours.

If you loved my Mini Crustless Quiches, you'll love this because it's based on that one. But unlike the quiches, the omelette takes literally minutes to prepare, if you already ha…

Chickpea and Broccoli Casserole

This is a nice healthy veggie-ful meal, especially if you have a to do list a mile long, since all the ingredients go in one pan. After the prep work you bake it for an hour, while you blast through that to do list (or kick back and update your blog).

3 cans of chickpeas, drained and rinsed 1 large onion, quartered and thinly sliced 3 large carrots, grated (about 2 cups) 1 head of broccoli, cut into small florets (about 4 cups) 2 tbsp thinly sliced chives 3 tbsp olive oil 1 c of vegetable broth 1 tsp salt sriracha, to taste
Preheat the oven to 350 In a large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutesn to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add the vegetable broth and salt, and mix one last time. Transfer all ingredients to a 9 x 13-inch casserole dish. Cover with foil and bake for 45 minutes. Uncover and bake for 15 minutes longer.
My condiment of ch…

Black Eyed Pea Patties with a Chipotle Remoulade

Let me preface this recipe with a quick, harmless confession. I have a meat crush on crab cakes. There, I said it! Every time I see crab cakes on a menu have a fleeting thought of, "Oh I wonder what those taste like...". It only lasts a split second, but it's there.
This recipe is not what I imagine crab cakes to taste like but it was good nonetheless. Paying homage to my Southern heritage, this is basically a combination of cornbread and black eyed peas, crunchy on the outside, but moist and punctuated with whole black-eyed peas inside. Be careful not to over cook them; They will turn out very dry and will need some "moisturizer", my 6 year old's suggestion. I like my food spicy and if you do too, I'd suggest making this chipotle remoulade (or a spicy cocktail sauce) to accompany the not-so-krabby patties. If you have a sensitive palate, may I suggest a vegan tartar sauce or ketchup (the ketchup was also my 6 year old's suggestion). 

1 medium onio…

Brussels Sprout Pizza

I haven't had pizza in a while and tonight I was craving pizza like a woman craves Oreos dipped in peanut butter during her third trimester. I decided tonight I was going to scratch my itch and I wanted it to be luxurious. While you have to like Brussels Sprouts to appreciate this recipe, you don't have to compromise on taste eating a vegan pizza.

This is kinda the order I decided to do things:

1/2 onion, thinly sliced
1 tbs EVOO
pinch salt and pepper
About a cup of Brussels Sprouts, stemmed and cut into thin ribbons
1/4 cup Sauvignon Blanc

Preheat the oven to 350.

1) Cook the onions slowly in the EVOO until soft.
2) Turn up the heat to medium and add the Brussels. Saute for 3 minutes then add the wine, cover and cook for 3 minutes.
3) Finish in the oven (about 10 minutes).

a handful of oyster mushrooms, thinly sliced
1 drizzle EVOO

Quickly Saute.

pizza dough (just read the ingredients there are lots of vegan versions.)

Brush dough with EVOO and cook at 450 on pizza st…

Thai Curry in a Hurry

I know it's customary to type some long drawn out story about whatever happened in your day, or how great this dish is but it's called Thai Curry in a Hurry for a reason. I didn't have a lot of time to make dinner and don't have a lot of time to blog about it either. But hey it was really good.
1 c vegetable broth 1 c coconut milk 1 potato, pre-cooked and chopped 2 carrots, pre-cooked and sliced 1 c broccoli 1/2 head cauliflower, chopped 1 tbsp fresh ginger, grated or minced 1 tsp sugar 3 cloves garlic, minced 1/2 tsp turmeric 2 tsp curry powder 3 tbsp chili sauce 1/3 tsp salt Bring the coconut milk and vegetable broth to a slow simmer. Add the potatoes and vegetables and allow to simmer for a few minutes.Add the remaining ingredients and cook for 3 to 5 more minutes.Serve over rice.

Chickpea of the Sea Sammie

Get it? Like "Chicken of the Sea"... Isn't that a nickname for tuna? Whatever, ask any mermaid you happen to run into, this sandwich is KILLER!

What I used:
1 can of chickpeas, drained and rinsed
1/4 c of vegan mayo
1 tbs. whole grain mustard
1 tbs. of red wine vinegar
1/2 tbs. of soy sauce
1/3 c of chopped celery
a pinch of cayenne

What I did:
Pulse your chickpeas a few times with a food processor; add in the rest of the ingredients and pulse a few more times to incorporate.
Layout 4 slices of bread, place lettuce slices and spoon "Chickpea of the Sea" filling on bread.


Sunday Morning Pancakes

Whether you know them as crepes, pfannkuchen, pannenkoeken, pannkakor, palatschinke, palačinka, palacinka, crempog, ffroes, English and Scotch, pooda, pikelets, injera or hotcakes, griddlecakes, flapjacks; Everyone loves pancakes!

I occasionally make pancakes as a special treat for Sunday breakfast.

I dare you to give this recipe a try! You won't be able to tell they're vegan.

3 c flour
2 tbs. sugar
1 tbs. egg replacer powder (I stand by EnerG)
1 tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 1/4 c soy milk (I used light vanilla)
1/4 c extra virgin olive oil
2 tbs. vanilla

Preheat griddle or skillet to 375 degrees (about medium heat setting on stove top)

1) Whisk together your dry ingredients
2) Stir in the wet ingredients
3) Cook pancakes on a lightly oiled griddle, skillet or frying pan


I love Asian cuisine; the flavors dance. Indian food is one of my favorites but it's easy to confuse what looks like a good, authentic Indian restaurant with....well...poop. I love to make my own. I usually let the flavors marry over night for a really robust flavor. It's fun for the kid to have some naan. We both like to rip the naan and use the bread as a sort of "taco shell" for our food. 

1 tsp. active dry yeast (1/2 package)
1/2 c warm water 1 Tbsp. sugar 3 Tbsp. soy milk 1 tsp. salt 1 3/4-2 c flour 2 Tbsp. olive oil In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.Punch down the dough then roll into golf ball-size pieces and pl…

RAW: Crusty Cauliflower

This dish is very similar to a "tempura" dish and it's super easy. If you subtract the dehydrating time you could accomplish the whole mess in about 10-15 minutes.

1 c raw walnuts 
1/2 c raw sunflower seeds
2 tbsp Extra Virgin Olive Oil
2-3 tbsp Nama Shoyu
1 tsp Turmeric
4 tbsp Apple Cider Vinegar
1/2 lemon (juice only)
sea salt
1/2 c water
1 head of Cauliflower
Soak walnuts and sunflower seeds in water for at least 2 hoursChop the cauliflower into bite sized pieces.Put everything else in a food processor. As ingredients are blending add water as needed to create a creamy consistency.Pour the blended mixture on to the chopped cauliflower and mix together.Stick the whole mess (yes, it's a mess) in the dehydrator for 2-12 hours depending on how you like your flower.

RAW: Mini Pizza

Pizza is one of my favorite indulgences. This new creation is completely satisfying my pizza-tooth. I highly recommend this to raw foodists, vegans and non-vegans alike. It's simple, healthy and extremely flavorful.

What I used:
Raw Italian flavored flax crackers
Raw Cheese*
1 Roma Tomato
3 Olives
Red pepper flakes, to taste
Salt and Pepper, to taste
Olive oil, to drizzle

What I did:
Spread the cheese on the crackers and top with sliced tomato.
I sprinkled a teeny tiny bit of salt and pepper on my tomato slices
Top with half an olive
Drizzle with a itsy bit of olive oil 
Shake some of those red pepper flakes all over those bad boys and finally top with your favorite sprouts.

*To make the Raw Cheese:
1 C raw Brazil nuts
3 tbl of water
2 tbl of fresh lemon juice
2 tbl tamari
1-2 cloves garlic
2 teaspoons of nutritional yeast

Blend all of the ingredients together.

This is great cheese you can make on the go for a number of entrees. It can be spread on flax crackers, like I did above, or…


It's nearing the end of my fifth day of living raw and I feel great. I know there is no way I will be able to be 100% raw after the 14 days is up, but I'm enjoying my experience, none the less. I haven't been posting everything I've eaten because either they weren't interesting enough to post (or there was no real recipe) or I didn't love my concoctions.

Typically, I'm eating fruit or fruit smoothies for breakfast; Huge salads for lunch; A mixture of the two for dinner and fruit for dessert...Add in a few raw nuts, a cracker or a rawma bar and that's about it. Although it doesn't sound exciting, I assure you, it is! I feel super happy, energized, clean and the pounds are shedding.

This week, I'll be exploring my new dehydrator. So, expect to see some cool stuff in a few days!

Recent Meals:

RAW: Hummus and Shake

Breakfast: Shake
1 apple
3 handfuls of spinach
a pinch of cinnamon 

Snacks throughout the day:
Rawma bar
Berlie's raw vegan sesame sticks
half of a pineapple

Lunch: Leftovers from last night

Dinner: Hummus and Veggies
2 medium zucchini, peeled and chopped
3/4 c tahini
Lemon juice
2 cloves garlic
Put everything in a blender and blend until smooth. Serve with dipping veggies; i.e. cucumber, yellow bell pepper, carrots, broccoli, celery

Day 2 is in the books, yo!

I'm feeling good physically and I'm feeling proud of myself. I can't wait to measure results.