Thursday, June 6, 2013

Kale Slaw with Barbecue Walnut Crumble

Serves 4
What You Need:
For the kale slaw:
3 cups shredded cabbage
2-1/2 cups shredded kale
1 cup shredded carrot
1/4 cup thinly sliced sweet onion
1/4 teaspoon celery seed
For the mayo:
1/3 cup raw cashews, soaked for 1 hour, drained, and rinsed
1/3 cup raw sunflower seeds, soaked for 4 hours, drained, and rinsed
1/4 cup water
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon maple syrup
3/4 teaspoon salt
For the barbecue walnut crumble:
5 sundried tomatoes, soaked for 2 hours, drained, and rinsed
1 tablespoon olive oil
1 tablespoon water
1 teaspoon maple syrup
1 teaspoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon ground chipotle
1/4 teaspoon salt
1-1/2 cups raw walnuts
1 tablespoon minced sweet onion
What You Do:
  1. For kale slaw, in a large bowl, toss together all ingredients and set aside.
  2. For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. 
  3. For the barbecue walnut crumble, in a food processor, place sundried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture. Scrape into a medium bowl and fold in sweet onion.
  4. To serve, divide kale slaw and top with barbecue walnut crumble.
For original recipe and others go to:

Sunday, May 26, 2013

Raw Vegan Chocolate Coconut Cream Torte

Raw Vegan CHOCOLATE COCONUT CREAM TORTE♥ by :Eric Rivkin Recipe from Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.

Sunday, May 5, 2013

Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled soy feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

For the original recipe and others go to

Thursday, May 2, 2013

Cherry Vanilla Smoothie

This is the smoothie that I make when I am craving ice cream.  It's just as satisfying as ice cream but is so much better for the body.

1-1⁄2 cups almond milk
1⁄2 cup frozen cherries
2 cups kale
1/4 whole avocado
1 teaspoon cinnamon
2 teaspoons vanilla

In a blender, add all ingredients and process until smooth.
Makes 1 serving.

The original recipe and other fantastic vegan recipes can be found at

Tuesday, April 30, 2013

Spinach-Apple Salad with Maple-Cider Vinaigrette


1/3 cup cider vinegar
2 tbsp maple syrup
1 tbsp Dijon mustard
¼ tsp salt
¼ tsp pepper
2/3 cup olive oil


10 oz baby spinach
1 Gala apple
1 small red onion, thinly sliced
4 oz chopped walnuts

Servings: 8

Monday, April 29, 2013

Citrus Salad with Fennel and Walnuts

Large orange, peeled, sectioned and cut into bite-sized pieces
Medium grapefruit, peeled, sectioned and cut into bite-sized pieces
½ fennel bulb, cut into thin slices
1 avocado, cut into bite-sized pieces
2 Tbsp thinly sliced red onion
½ cup walnuts, finely chopped 
(serves 2-3)


¼ cup coarsely chopped fresh basil
Salt and pepper to taste
¼ cup olive oil
1 Tbsp honey
¼ cup fresh lime juice

Sunday, April 21, 2013

Roasted Cauliflower Salad

2 heads cauliflower, cut into florets
Kosher salt and freshly ground black pepper
About 1 cup olive oil
1 red bell pepper, seeded, deveined,
and cut into thin strips
1 tbsp. grated lemon zest
2 cloves garlic, thinly sliced
1/4 cup kalamata olives, pitted and chopped
2 tbsp. drained capers
Lemon wedges, for garnish

Preheat oven to 350°F.  Put the cauliflower in a large bowl and season to taste with salt and pepper.  Pour 1/3 cup of the olive oil over it and toss well.  Spread the cauliflower on a baking sheet and roast, turning occasionally, until tender and golden brown, about 45 minutes.  Follow the same procedure with the red peppers, placing on a separate baking sheet.  Transfer to a large bowl.

Meanwhile, combine the lemon zest, garlic, and 1/2 cup of the olive oil in a small saucepan and cook over low heat, stirring occasionally, about 20 minutes.

Pour the warm olive oil over the cauliflower mixture and toss.  Add the olives and capers and toss again.  Season to taste with additional black pepper.  Serve on a platter, garnished with lemon wedges.

Serves 6 to 8.

This recipe is from the cookbook "Sensational Salads" by Barbara Scott-Goodman.
If you would like to purchase this book click on this link.

Wednesday, April 17, 2013

Green Goddess Salad Dressing

1 garlic clove
1 cup packed avocado flesh (2 small)
7-8 tbsp water
5 tbsp apple cider vinegar
3-4 tbsp fresh lemon juice, to taste
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup packed green onion (dark green part only, not white)
1 tsp kosher salt, or to taste
Pinch of cayenne (optional)
1/2 tsp agave (or to taste)

Add garlic clove to food processor and process until finely chopped.

Add in water, oil, avocado, herbs & onion. Process until smooth. Add to this lemon juice and apple cider vinegar slowly stopping to taste frequently. Use less if you don't it very tangy. Finally add in the salt to taste.

Create a salad using all your favorite salad fixings and enjoy!

Read more:

Monday, April 15, 2013

Black-eyed Peas, Spinach, and Vegetable Soup

Original recipe makes 10 servings
1 tablespoon olive oil, or as needed
1 large onion, chopped
4 cloves garlic, crushed
6 cups vegetable broth
3 potatoes, cubed
1 1/2 cups dry black-eyed peas
3 carrots, sliced
1 zucchini, peeled and cubed
1 (10 ounce) bag fresh spinach, stems removed
1 tablespoon chopped fresh parsley
2 bay leaves
salt and ground black pepper to taste


Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.

Sunday, April 14, 2013

Vegan Chocolate Cookies

1 1/2 cups flour + 1 tbsp
1 1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tbsp cocoa powder
1/2 cup vegan margarine
1/2 cup brown sugar
1/4 cup molasses
1 tsp baking soda dissolved in 1 1/2 tsp boiling water
1/4 cup sugar

Whisk together the flour, ginger, cinnamon, cloves, nutmeg and cocoa in a small bowl and set aside.

Beat together the margarine and brown sugar. Add the molasses and mix well. Add half of the flour mixture and the baking soda mixture and combine well. Add the rest of the flour mixture.

Chill, covered for at least one hour. Pre-heat the oven to 325 degrees.

Spoon dough into 1 1/2 inch balls, then roll each ball in the sugar.

Bake 13-15 minutes, until surfaces start to crack slightly.

Friday, April 12, 2013

Basic Salsa

2 cups seeded, chopped tomatoes (6-7 medium tomatoes)
the leaves from one small bunch of fresh cilantro, chopped
6 cloves fresh chopped garlic
1/2  red onion, chopped
1 jalapeno, finely chopped
1/2 teaspoon salt
about 1 tablespoon lime juice

Chop the leaves of the cilantro trying not to use too much of the stems.  Mix all ingredients until well incorporated. Refrigerate overnight for maximum flavor.

Tuesday, April 9, 2013

Japanese Ginger Salad Dressing

1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste

In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

recipe makes 1 1/2 cups

Original recipe found at:

Saturday, April 6, 2013

No Bake Fudge Brownies

Makes 10 bars

Coconut oil, for pan
4-1/2 cups pecans
3/4 cup pitted dates, packed
3/4 cup raw cacao powder
1/4 teaspoon ground cinnamon
1 teaspoon maca powder
1 teaspoon ground vanilla powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1/4 cup dried black cherries, goji berries, golden berries, or mulberries
1/4 cup hemp seeds, reserved

Grease an 8 x 8-inch glass baking dish with coconut oil. In a food processor, process pecans until slightly chunky (do not overprocess into pecan butter). Place 1/2 cup pecans in a separate bowl and set aside.

While food processor is running, slowly add dates, rocking base of food processor to combine evenly.

Add cacao, cinnamon, maca, vanilla, salt, and cayenne and process again until well combined. Fold in dried fruit, hemp seeds, and remaining pecans.

Spread mixture into baking dish, pressing down with your palms. Refrigerate for 30 minutes to set, then cut into squares. Serve with non-dairy ice cream or vegan chocolate sauce.

Original Recipe from
VegNews Magazine

Friday, April 5, 2013

Black Bean & Roasted Sweet Potato Salad

2 cups dried black beans
2 cups vegetable broth
1 onion
1 carrot
1 rib celery, trimmed
1-2 sprigs fresh flat-leaf parsley
4 sweet potatoes, peeled and
   cut into 1/2 inch pieces
1 tbsp. olive oil
kosher salt
1 red onion, diced
3 tbsp. chopped fresh cilantro
3 tbsp. chopped fresh flat-leaf parsley


2 tbsp. red wine vinegar
3 tbsp. fresh orange juice
1 tbsp. fresh lime juice
1 tsp. ground cumin
1 tsp. chili powder
1/2 cup extra-virgin olive oil
freshly ground black pepper

Rinse the beans and put in a large bowl.  Cover by about 2 inches with cold water and soak for 6-8 hours or overnight.

Drain the beans and put them in a large soup pot.  Add the vegetable broth, 4 cups water, onion, carrot, celery, and parsley sprigs to the pot.  Bring to a boil over high heat.  Reduce the heat and simmer the beans until just tender, about 45 - 50 minutes.  Be careful not to overcook.  Drain the beans, discarding the vegetables, and rinse them under cold water.  Set aside in a large bowl to cool.

Meanwhile, preheat the oven to 350°F.  Put the sweet potatoes on a baking sheet and toss to coat with the olive oil and a bit of salt.  Bake the sweet potatoes, stirring occasionally, until fork-tender, 50 minutes to 1 hour.  Remove and set aside to cool.

Add the sweet potatoes, red onion, 2 tablespoons of the cilantro, and 2 tablespoons of the chopped parsley to the beans and toss gently to combine.

This recipe was found in the cook book
Sensational Salads by Barbara Scott-Goodman

Monday, April 1, 2013

Tofu Parmigiana

My sister and I love to go out for lunch.  One of our favorite dishes is eggplant parmigiana from Buca de Beppo.  The following recipe is made with tofu instead of eggplant.  In my opinion it is just as delicious as the eggplant parmigiana that we've had at the restaurant.  Try it out for yourself, and let me know what you think.

1/2 cup seasoned bread crumbs
5 tablespoons grated vegan parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm organic tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded vegan mozzarella cheese


In a small bowl, combine bread crumbs, 2 tablespoons vegan parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices. One at a time, coat tofu slices with crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded vegan mozzarella and remaining 3 tablespoons vegan parmesan.
Bake at 400° F for 20 minutes.

This recipe was adapted from 

Sunday, March 31, 2013

Vegan yellow cake with chocolate frosting

So, when my Mom was alive she always baked wonderful cakes and pies for every holiday.  
Well it's Easter Sunday and I've decided to bake a cake.

Vegan yellow cake with chocolate frosting

For the Cake

1/2 c. soy margarine
1 1/2 c. plus 1 tsp. white granulated sugar
8 oz. vegan sour cream
1 1/2 tsp. vanilla
1/4 c. egg replacer whisked with 1/3 c. warm water until foamy
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. full fat coconut milk

Preheat over to 350°F.  Cream butter and sugar until fluffy.  Add sour cream, vanilla, egg replacer and coconut milk.  Blend until smooth and creamy.

In a separate bowl combine all dry ingredients.  Slowly incorporate the dry ingredients into the wet until thoroughly blended and smooth.

Coat two 9 inch round cake pans with butter, then flour.  Divide the batter evenly between the two pans and bake for 25 - 30 minutes, or until golden brown.  Allow the cakes to cool thoroughly before frosting.

For the Frosting

2 c. powdered sugar
1/4 c. soy margarine, softened
1/4 c. plain soymilk (I used the left over coconut milk from the cake)
3/4 c. pure cocoa powder
1/2 t. vanilla

With a mixer blend all ingredients in a bowl until smooth and creamy.  I've found that when frosting a cake if I put a dollop of frosting on the plate underneath the first layer that it will not slide. 

Saturday, March 30, 2013

Stuffed Peppers with Quinoa and Black Beans

This is a delicious and colorful recipe to add to your Easter dinner menu.

1 cup quinoa, rinsed thoroughly
2 cups vegetable broth
6 bell peppers, any color or a combination of colors
1 tablespoon extra-virgin olive oil (optional)
1 jar (about 25 ounces) marinara sauce, as needed
1 can (15 ounces) black beans, drained and rinsed
6 ounces cremini or white button mushrooms, chopped
1 onion, chopped
1⁄4 cup toasted wheat germ, plus more as needed
2 cloves garlic, chopped
1 teaspoon dried basil

Bring to a boil over medium-high heat the quinoa and broth in a medium saucepan.  Lower heat to medium-low, cover and simmer for about 15 minutes, or until the water is absorbed. The quinoa should be soft but not mushy. Let cool slightly. Transfer to a bowl, cover and refrigerate for 2 to 24 hours.

When ready to assemble the stuffed peppers, preheat the oven to 400 degrees F.

Slice off the top 1⁄2 to 3⁄4 inches of each pepper and remove the seeds.  Set the tops aside to be used to “cap” the peppers later.

Stir the oil into 1⁄2 cup of the marinara sauce. Spread the mixture in the bottom of a deep casserole large enough to hold all the peppers snugly so they remain upright during baking.

Set aside 1⁄4 cup of the remaining marinara sauce. Mix the quinoa with the beans, mush- rooms, onion, wheat germ, garlic, basil, and half of the remaining marinara sauce. Stir until well combined, adding more marinara sauce, a couple of tablespoonfuls at a time, until the mixture is moist but not soupy. Add more wheat germ if the mixture gets too soupy.

Spoon the mixture into each pepper, mounding it if need be. Spoon 1 tablespoon of the reserved marinara sauce over each pepper,

Carefully position the peppers in the casserole so they will remain upright while baking.  Place tops on the peppers.

Cover and bake for 45 to 60 minutes, until the sauce is bubbly and the peppers are slightly tender but not mushy. Serve immediately or let cool for 15 minutes before serving. The remaining sauce at the bottom of the pan can be served in a gravy boat for those who might like a little more sauce.

Original recipe found at:

Friday, March 29, 2013

Roasted Beet and Sauteed Beet Greens

When I was a little girl growing up in Alabama, my father grew fruits and vegetables in our back yard.  He also kept several other garden plots around town.  He loved gardening!  Beets were one of the staples in his garden.  My mother would pickle them so that we had beets to eat year round. Beets were a serious part of her preventative medicine practices.  We were told to eat our beets to keep our blood strong.

When my parents separated and our mother moved my sister, brother and me to Cincinnati it was quite a shock to my system.  I was so used to having wide open spaces around me.  Cincinnati seemed to me then and still does, very congested and closed.  It feels as if there is a dome over the city made of glass.  Although I can see through it, I still feel closed in.

More than anything I miss having fresh produce.  There is nothing like the taste of a sun ripened tomato.  I can still taste that wonderful flavor, and feel the slight itchiness as the juice ran down my arm.  We loved sitting on the back porch eating water melon still warm from the sun.  Although, I hated when my brother would spit seeds at me.  It was just so disgusting having seeds stuck to my skin, and having to peel them off after they'd been in his mouth.  Yuck!!!

It's unfortunate that so many people today don't have the pleasure of eating food straight from the ground.  Most people it seems don't think about where their food comes from.   And that is a real problem!  Most of the food sold in grocery stores is not fit for human consumption.  Even the produce has been tampered with.  They've been sprayed with pesticides, covered with wax, and even worse genetically modified.

For these reasons I am promoting the consumption of certified organic fruits and vegetables.  Better yet, why not grow your own?  Many communities are now making small plots of land available for organic gardening.  Connect with a community garden in your area and plant some fruits and veggies.  I promise you that done right, your garden will provide more than enough produce for you and your neighbors.  It's a great way to take back power and control over your own health. The benefits are worth the labor involved.  Plus it's great exercise, and the vitamin D from the sun will do your body good.  For helpful hints and tips for organic gardening check out "All New Square Foot Gardening", by Mel Bartholomew.

Roasted Beet and Sauteed Beet Greens

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion(optional)
salt and pepper to taste
1 tablespoon red wine vinegar(optional)

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Original recipe found at:

Wednesday, March 27, 2013

Tiramisu Pancakes

Whipped cream is one of the guilty pleasures that I miss by adopting a vegan diet.  With this recipe I can have my whipped cream and eat it too.  Yum!

For the Coconut Whipped Cream:
1 13.5-ounce can full-fat coconut milk, chilled
2/3 cup powdered sugar, plus extra for serving

For the pancakes:
1 cup flour
1 tablespoon baking powder
1 tablespoon instant espresso powder
1/2 teaspoon salt
3/4 cup water
1/4 cup pure maple syrup
1 tablespoon dark rum
1/3 cup vegan chocolate chips
Canola oil

For the Coconut Whipped Cream, chill bowl and whisk of a stand mixer in freezer for about 10 minutes. Skim solidified coconut cream from can of coconut milk and transfer solids to bowl of stand mixer. Do not include any coconut water.

Into the mixer, add powdered sugar and whip for a few minutes until mixture begins to stiffen and turn into whipped cream. Chill whipped cream in an airtight container in refrigerator for 3 hours to overnight before serving.

For the pancakes, in a large bowl, whisk together flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together water, maple syrup, and rum. Add wet mixture into dry mixture and whisk until just combined. Do not overmix; batter should have some lumps. Gently fold in chocolate chips.

Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. Pour 1/4 cup batter onto skillet. When bubbles appear in center of pancake, flip it. Cook other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to skillet as needed. If batter becomes too thick, add a little more water, 1 tablespoon at a time. To serve, dust pancakes with powdered sugar and top with a dollop of Coconut Whipped Cream.

Original recipe from

Monday, March 25, 2013

Vegan Sloppy Joes

Update - Saturday, March 30

I prepared this dish for my family with a couple of adjustments.  Initially the dish was just a little bland.  So, I added a couple shakes of garlic salt.  That helped considerably.  The other thing is that it was just too spicy for my taste.  The next time I cook this dish I will use just 1/4 tsp. of Chipotle Chile powder.

The texture was consistent with traditional sloppy joe, and the shredded red cabbage gave it a nice crunch and freshness.

I will definitely make this dish again!

1 pound cremini mushrooms, halved
1 tablespoon extra-virgin olive oil
1 large sweet onion, diced
1 3/4 cups light beer, ginger ale or vegetable broth
Kosher salt
1/3 cup finely chopped walnuts
1 small green bell pepper, seeded and diced
Freshly ground black pepper
1/2 teaspoon chipotle chile powder
1/4 cup ketchup
3 tablespoons tomato paste
6 whole grain hamburger buns
Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.

Spoon the mixture onto each bun. Serve with toppings if desired.

The Original Recipe can be found at the food network website:

Saturday, March 23, 2013

Curried Baked Carrot Chips

1 large carrot, peeled
1 tsp. olive oil
1/2 to 1 tsp. sweet curry powder (stick with 1/2 teaspoon for milder chips)
salt + pepper to taste

Preheat oven to 350° F. Cover a cookie sheet with olive oil.
Holding onto the small end of the carrot, use a vegetable peeler to peel paper thin carrot strips. Try to make them uniform in thickness.
Place carrot strips in large bowl. Toss with olive oil, curry powder, salt and pepper. Transfer strips to baking sheet in a single layer; the edges can be touching, as they'll shrink when they bake, but don't overlap them.
Bake for 10-12 minutes or until chips are just starting to brown. Place baking sheet on a wire rack and cool until chips are crisp, about 3 minutes. Carefully remove chips from baking sheet as they are thin and will break easily.
Eat right away or store in airtight container for up to 5 days.

Original recipe found at:

Friday, March 22, 2013

Ziti with Sun-Dried Tomato Cream

Makes 4 servings

1 lb. ziti
1 cup chopped oil-marinated sun-dried tomatoes
1 cup firm silken tofu, drained and crumbled
3 cloves garlic, chopped
4 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 small can marinated artichokes, drained and chopped
2 tablespoons fresh parsley
soy parmesan (optional)

Cook the ziti al dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired.

366 Simply Delicious Dairy-Free Recipes by Robin Robertson

I found this recipe at

Tuesday, March 19, 2013

Cornmeal Breaded Tofu

In this recipe nutritional yeast is a key ingredient.  If you haven't used nutritional yeast before and don't know what it is, read on.  It is a deactivated yeast and is sold as a food product in natural food stores.  It is yellow in color and resembles dried mint leaves in texture.

Nutritional yeast is a good source of B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Sometimes you can find it fortified with vitamin B-12.  Because it is loaded with vitamins and protein it is widely used among vegans and vegetarians.

The flavor of nutritional yeast is nutty, cheesy, and creamy.  For that reason it is popular as a cheese substitute.  It's great in mashed and fried potatoes, a topping on popcorn, and in scrambled tofu as a substitute for scrambled eggs.

Cornmeal Breaded Tofu

Avocado oil
1 package firm or extra firm organic tofu, well pressed
2 tbsp nutritional yeast
1/4 cup flour
1/4 cup corn meal
1 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper

Pre-heat oven to 400° F and lightly brush a baking pan with olive oil.  Slice the tofu into rectangular strips, about 1/2 inch thick.  Combine the nutritional yeast, flour, corn meal and spices until well-mixed.
Place the tofu slices in the cornmeal mixture a few pieces at a time and coat well. Place on baking sheet.

Bake for 5 to 7 minutes or until lightly golden brown, then flip the tofu over and bake for another 5 minutes.  This cornmeal breaded tofu can also be lightly fried in oil for a few minutes on each side until lightly golden browned.

Serve with ketchup or another dipping sauce, perhaps barbecue sauce or hot sauce.

Original recipe found at:

Friday, March 1, 2013

Spicy Tofu and Eggplant


1 pound eggplant
1 tablespoon vegetable oil
1 tablespoon Asian sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon rice or white wine vinegar
1 1/2 teaspoons Asian red chili paste
2 teaspoons cornstarch
8 ounces extra-firm tofu, drained and cut into 1-inch cubes
1/4 cup thinly sliced green onions


Rinse eggplant and cut crosswise into 1-inch thick rounds. Cut rounds into 1-inch-wide strips.
Pour vegetable and sesame oils into a 12-inch nonstick frying pan or a 14-inch wok over medium-high heat. When hot, add eggplant and stir frequently until soft when pierced and lightly browned, about 8 minutes. Transfer eggplant to paper towels to drain.
Add ginger and garlic to pan and stir frequently until fragrant, about 1 minute.
In a bowl, mix soy sauce, sugar, vinegar, chili paste, cornstarch, and 1/4 cup water. Pour into pan and stir until mixture is simmering and thickened, about 1 minute.
Gently stir in tofu, eggplant, and green onions until heated through.

Friday, February 1, 2013

New York Style Vegan Cheesecake

  • 1 Cup Flour (don't use self rising flour for this recipe)
  • 1/2 Cup Margarine
  • 1/4 Sugar
  • 1 Tablespoon Applesauce

  • 5 Packages Vegan Cream Cheese (softened)
  • 1 3/4 Cup Sugar
  • 3 Tablespoons Flour (don't use self rising flour for this recipe either)
  • 1 Tablespoon Orange Peel (grated)
  • 1 Tablespoon Lemon Peel (grated)
  • 1/4 Teaspoon Salt
  • 4 Tablespoon Applesauce
  • 2 Tablespoon EnerG Egg Replacer
  • 1/2 Cup Vegan Sour Cream
  • Vegetable Shortening to grease the Springform Pan

Heat oven to 400.

Lightly grease 9-inch springforn pan with vegetable shortening.

In a bowl, mix the Crust Ingredients with a fork until dough forms; gather into a ball. Betty says press 1/3 of the Dough evenly on the bottom of the pan. I ended up using 1/2 of the dough. Place on a cookie sheet. Bake for 5-6 minutes or until light golden brown; cool. Assemble bottom and side of the pan; secure side. Press remaining dough 2 inches up side of the pan.

Heat oven to 475.

In a bowl, beat Vegan Cream Cheese, 1 3/4 Cups Sugar, 3 Tablespoons Flour, Orange Peel, Lemon Peel and Salt with an electric mixer on medium speed for about 1 minute or until smooth. Beat in Applesauce, Egg Replacer and Vegan Sour Cream on a low speed until well blended.

Bake 15 minutes.

Reduce oven temperature to 200. Bake for an additional 1 hour - no longer. Cheesecake may not appear done, but if a small area in the center seems soft it will become solid when it cools. Don't do the toothpick/bamboo skewer test. Turn off oven, leave Cheesecake in the oven 30 minutes longer. Remove from oven and cool in a pan on a wire rack away from drafts 30 minutes.

Without releasing or removing side of the pan, run a metal spatula or a butter knife carefully along the side of the Cheesecake to loosen. Refrigerate uncovered overnight at least 9 hours but no longer than 48.

Run metal spatula or butter knife carefully around the side of the Cheesecake to loosen again. Remove the side of the pan. Leave the Cheesecake on the bottom to serve.

Raspberry Sauce
  • 3 Tablespoons Sugar
  • 2 Tablespoons Cornstarch
  • 1/3 Cup Water
  • 1 Teaspoon Lemon Juice (this isn't in Betty's recipe, but I would recommend it to brighten the raspberries)
  • 1 1/2 Frozen Raspberries (defrosted and undrained)
In a saucepan, mix Sugar and Cornstarch. Stir in Water and Raspberries. Cook over a medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

Monday, January 14, 2013

Salad of Autumn Greens with Pomegranate

3/4 cup fresh tangerine juice
1 tablespoon grated tangerine zest
2 tablespoons brown rice syrup or honey
3/4 cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2/3 teaspoon sea salt
generous pinch ground cinnamon

1 head escarole, rinsed very well, hand-shredded
1 large bunch watercress, rinsed well, stems trimmed
3-4 Belgian endive, halved lengthwise, sliced into thin slivers
2 pomegranates, seeds removed, reserved*
½ cup pecan pieces, lightly toasted, coarsely chopped

Place tangerine juice and zest and brown rice syrup in a small saucepan over medium heat.  Cook until reduced to 1/4 cup, about 5 minutes.  Transfer to a mixing bowl.  Whisk in oil, vinegar, salt and cinnamon.  Set aside.

Place greens in a mixing bowl and add dressing.  Spoon dressing over greens and toss to coat.  Transfer salad to a platter and sprinkle with pomegranate seeds and pecan pieces.  Makes 6-8 servings.

Tuesday, January 1, 2013

Black Eyed Pea and Tomato Soup

Happy New Year!

One of the traditions in my family is that of eating black-eyed peas, usually with collard greens, on New Years day.  Supposedly they bring luck and prosperity to the new year. Whether that is true or not doesn't really matter to me.  This soup has become one of my favorites and I will use any excuse to prepare it.

1 cup black-eyed peas
1 tbsp olive oil
2 onions chopped
4 cloves garlic
1 medium hot fresh red chillies, chopped
1 tsp cumin
1 tsp turmeric
9 oz. fresh or canned tomatoes, diced
2 1/2 cups vegetable broth
1 oz. fresh cilantro
juice of 1/2 lemon
salt to taste

Soak the dried black-eyes peas in fresh clean water over night.

Heat the olive oil in a soup pot and add the onions, garlic and chilies and cook for about 5 minutes or until the onions are translucent.  Stir in the cumin, turmeric, tomatoes, stock, half the cilantro and the black-eye peas.  Simmer for 20-30 minutes.  Salt to taste, stir in the lemon juice and remaining cilantro.  Serve with bread, pita is a good choice.