Tag Archives: vegan

Simple Green Salad with Balsamic Vinegar Dressing and Toasted Pecans

Course number 4! Salad!

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Baked Potato and Greens Soup with Potato-Wedge Croutons

I know it’s been a while since Valentines Day, but I never finished sharing courses with you!

I left off on the second course – appetizers – so I still owe you courses 3-6!

Here’s the soup course (from the incredible Veganomicon), which was absolutely delicious, by the way. It made tons, so we had leftovers for days !

Baked Potato and Greens Soup

Sorry the picture’s blurry! I was in a hurry to get it served and eat it up!

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Zucchini Un-crabby Cakes

Last night’s appetizer course consisted of these “crab cakes” (click the link for the recipe!) and remoulade sauce from Skinny Bitch in the Kitch.


Here’s the recipe for the remoulade sauce. If you’re like me, you’ll half it – ’cause this will make a lot of sauce!

1 cup vegan mayo (VEGENAISE FOREVER)
2 tbsp lemon juice
2 tbsp finely chopped chives
1 tbsp Dijon mustard
1 tbsp prepared horseradish (I used Bubbie’s. It was hard to find prepared horseradish that didn’t contain egg, so I figured this was worth mentioning.)
1 tbsp tomato paste
1 tbsp sweet paprika
1/2 tsp fine sea salt
1/4 tsp white pepper

The How To
Whisk all ingredients together in a medium bowl and store in refrigerator until ready to serve!

Skinny Bitch in the Kitch also has a recipe for vegan crab cakes. I was going to try it out, but it called for some ingredients I couldn’t easily get my hands on (kelp powder and parsnips), but I really liked the recipe I found online!

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Amazing Lentil Loaf

I made Lentil Loaf from The Simple Veganista’s blog last night, and it was incredible.

Just look at this beautiful thing!


The only thing I did differently was use a spicy BBQ sauce as a glaze in place of the glaze mentioned on the blog. I also left out the celery because I didn’t have any. :\

I was floored at how yummy and easy this was. No crazy ingredients or anything!

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Wheat-Free Banana Oat Pancakes

I recently learned that you can make your own oat flour by food-processing uncooked oats.
I was skeptical about making pancakes with said flour at first, but they came out awesome!

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Tofu-Based White Sauce

What I really wanted for dinner tonight was some “cheesy” pasta, but I don’t have any vegan cheese laying around at the moment, and I’m out of nutritional yeast. *gasp*
The horror!

Anyway, I had extra-firm tofu and almond milk, so here’s what I did.

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Overnight Apple-Cinnamon Oatmeal

I’ve been using my crockpot exclusively for beans for the past two years. Poor thing! I figured it was time I gave it some new ingredients to work with.

I tweaked a this recipe for Overnight Apple-Cinnamon Oatmeal from Fresh from the Vegan Slow Cooker, and it’s probably the best oatmeal I’ve ever had. Seriously. It’s creamy, caramely, appley goodness, and I think you should try it!

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Raisin Bran Muffins

Holy crap, these are delicious.


1/2 cup oil
1 cup sugar
2 tbsp ground flax + 4 tbsp water
1 cup almond milk + 1 cup water + 2 tbsp white vinegar
4 cups raisin bran cereal
2 cups flour
2 tsp baking soda
1 tsp salt

The How To
Mix flax and water in a small cup and set aside.
Mix almond milk, 1 cup water, and white vinegar and set aside.
Mix cereal, flour, baking soda, and salt in large bowl and set aside (lots of setting aside happening here).
Alright, now… Mix oil, sugar, almond milk mixture, and flax mixture in medium bowl.
Stir wet ingredients into dry ingredients, pour into oiled and floured muffin tins, and bake at 400 degrees for 15 minutes or until a tester-toothpick/knife/whatever comes out clean!

Eat warm with Earth Balance vegan butter!

I’ve had two today and I want moooore.

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Cinnamon Dessert Hummus

Chickpeas for breakfast (or dessert… whatever)!

I need to go buy groceries…
This morning, I found enough ingredients in my fridge for a smoothie, but I just wasn’t feeling the smoothie vibe!
I was, however, totally feeling that little container of leftover chickpeas.


1 cup cooked chickpeas – drained and rinsed
2 tbsp almond butter
2 tbsp agave nectar
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ground ginger
Pinch of salt
Handful of raisins (optional)

The How To
Blend all ingredients – except raisins – in a food processor until smooth.
Pulse in raisins!

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Lentil Barley Vegetable Soup


1 tbsp cooking oil (I used coconut)
1/2 medium onion (whatever color you like!)
3-4 cloves garlic – minced
2 medium carrots – peeled and chopped
1 rib celery
6 cups veggie broth (I use bouillon cubes)
1 cup water
1/2 cup pearled barley
1 cup lentils
1 tbsp tomato paste
1 tsp thyme
1 tsp curry powder
1 bay leaf
2 tsp Italian seasoning
1/2 tbsp soy sauce
Pepper to taste

The How To
Heat oil in a large saucepan over medium heat. Add garlic and onions and sauté until onion begins to soften (about 3 minutes).
Add carrots and celery and sauté for 3 more minutes.
Add veggie broth, water, lentils, barley, tomato paste, soy sauce, and spices (basically, the rest of the ingredients) and bring to a boil.
Once it boils, reduce heat to low and simmer for 45 minutes to an hour.

Simple and yummy!

I always take my soup off the stove around 45 minutes, because I like the barley a little chewy.
Sometimes I throw in two handfuls of spinach – yum!
Mushrooms rule in this recipe, and when I have them on hand, I use about a cup of them.
Use whatever veggies you have and tweak this recipe however you want! It’s way flexible.

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