Amber Eats Veg Presents: This Vegan Lyfe

This was a pretty easy, quick, dang delicious weeknight meal. I just love being able to whip up something tasty and healthy in less than 30 minutes. It really makes the week nights much easier.

Don't get hung up on ingredients. Below is just what I had on hand and that's what you need; 3 cups of whatever veggies you have on hand.  If they're raw throw them in in the beginning like I did, but if you have leftover cooked veggies from a previous meal, throw them in at the end with your leftover rice. I served this with cauliflower steaks.

Boom. Meal.


3 tbsp olive oil
2 small onion, chopped
3 carrot, diced
3 stalk celery, dice 
1 c broccoli florets
1 c mushrooms, diced
1 c red bell pepper
3 tsp herbes de Provence
1 tbsp minced ginger
1/2 tsp salt
1 c raw cashews
3 c cooked brown rice 
3 tbsp tamari
1 tbsp sesame oil
Saute onion, carrot, celery, herbes de Provence, and salt for about 5 minutes. Add all the rest of the veggies and ginger; cook for 10 to 15 minutes, or until well browned.…

This is what we call here at the ShugaShack a "food surprise!" On most occasions, a food surprise is some sort of sweet dessert or baked good that is oh-so-chocolatey. Desserts of this nature are BandMan's favorite. So when the mood strikes me, and my fancy is tickled, and the moon is in perfect alignment with the starts, I come up with some sort of chocolate food surprise for him. And then I torture him with it for a good portion of the day.

This instance was no different. Well it was a little different. I guess the only difference between this food surprise and all the rest is that in comparison, the rest of them sucked. This is the dessert of all desserts.

Ya dig?


1 c maple syrup
2 c water
3/4 c cocoa powder
1/4 tsp salt
1 tsp vanilla
1 tbsp tapioca flour
1 banana
1/2 c peanut butter

Bring the maple syrup, water, cocoa, salt, and vanilla to boil, and immediately kill the heat. When you feel comfortable with the level of coolness, pour that mixture into your blender. Add the ba…

I've found myself addicted to the sweet lovin' of the spaghetti squash this winter. I fantasize about this guy constantly (don't tell BandMan). I find myself looking for reasons to spend the evening with spaghetti squash. And today this is was the reason I came up with.


Gee willikers!
This dish is too good to be true.
But it is.
It is true.
It's a scientific fact.
I made it.
And I ate it.


1 cooked spaghetti squash 

1/2 c  raw cashews
3 garlic clove
1/4 c nutritional yeast
3/4 c non-dairy milk
2 tbsp non-dairy butter
2 tsp soy sauce
2 tsp stone ground mustard
1 tbsp Tahini
nutmeg, pinch
salt, to taste
pepper, to taste 
1 tbsp Italian seasoning
a sprinkling paprika

2 heads of broccoli, broken into florets and cooked
baby spinach


Add all ingredients except squash and veggies into a blender and blend until smooth. Combine the cooked spaghetti squash, broccoli, and sauce ina pot and heat all the way through. Serve on top of a bed of baby spinach. YUMZ.

Omelettes are a pretty widely loved breakfast item, yes? I thought so. It never really crosses my mind to attempt to make omelettes but this morning something about the idea really tickled my fancy. See I've made an omelette before, and while it was easy and super tasty, it didn't really fit into my idea of healthy; so, I rarely make it.

To me healthy has little to do with balancing carbs, fats, and proteins. Or fighting with counting calories, which I've totally done before. Over the years, I've grown to believe that if it comes in a package its not healthy. If you can't eat it in it's natural state, then you shouldn't be eating it all.

For me that's a suggestion, not a rule. Sometimes I don't follow my own suggestions. Sometimes I want tofu or Daiya Cheese substitute.

And that's ok.
There are no rules.
Only delicious omelettes.



1/3 c dried chickpeas, ground into powder
1 tbsp flax seed, ground into powder
1 tbsp chia seed ground into powder
1/2 c …