1 Posts with: #eggrolls (page 1 of 1)

November 9th, 2016

Roxanne Holland

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Oven Baked Egg(less) Rolls

Chinese \ Dinner \ Appetizer

Who doesn’t like egg rolls? However, for vegans most of the time the wrappers contain eggs and the rolls are often deep fried in animal fat.

I decided to try and make some vegan-friendly egg rolls that were oven baked and loaded with yummy goodness.

The key is in the filling, feel free to experiment with different veggies other than the ones listed here.

ENJOY!

Healthier Zucchini Parmesan

I love eggplant parmesan and decided to substitute zucchini, not deep fry it, and cut down on bread crumbs to make it healthier. This dish is delicious and zucchini is also nutritious. A medium zucchini only has around 30 calories and contains protein, fiber, Vitamin B6, Folate, Potassium, Riboflavin, Manganese, Copper, and Iron. Plus it boasts almost 40% of the recommended daily value of Vitamin C.

It comes together easily and in a relatively short amount of time. Perfect for hectic back-to-school weeknights. I recommend serving it with a side salad or, for a heartier meal, alongside a simple pasta or couscous.

ENJOY![wpurp-searchable-recipe]Healthier Zucchini Parmesan - - Zucchini, (or 3-4 medium, sliced into rounds), Tomatoes, garlic powder, oregano, salt, ( PLUS more for draining zucchini), shallots, (diced), pine nuts, breadcrumbs, ( regular or gluten-free), Follow Your Heart Vegan Parmesan Shreds, Slice zucchini (keep the skin on) and place in a colander. Top generously with salt and let it drain for about 15 minutes.; While the zucchini is draining, half the 10 tomatoes and place, cut side down, in a baking dish. Drizzle with olive oil and sprinkle garlic powder, oregano, and salt. Bake at 350 degrees for 15 minutes, or until fork-tender. Remove from oven and set aside.; Pour some olive oil into a saute pan (or use olive oil spray) and add the shallots. Cook over low heat for 2-3 minutes. Lightly rinse and pat dry zucchini rounds and add, cooking a few minutes on both sides until slightly browned.; Stir in pine nuts, bread crumbs, and vegan parmesan. Continue cooking for 2 minutes. Stir in baked tomatoes, breaking apart into small pieces.; - [/wpurp-searchable-recipe]

White Bean Chili

Would you consider me crazy if I told you I like this soup hot or cold? It is seriously that good! It makes a great dinner by itself or served with a side salad.

Beans contain a whopping 17 grams of protein along with less than 1 gram of fat and 44 grams of fiber. They are, quite simply, a wonderful source of nutrition, and they taste great too!

According to my research, white chili started in the western United States Texans claim that the first simmering pot was born in the Lone Star State. And, if you are from the South, they also insist they were the first to serve this yummy dish. Either way, this vegan version is super delicious and nutritious!

Feel free to add some additional seasonings to this recipe but make sure you don't overpower the cumin because that adds so much to the smoky taste that will have your taste buds singing!

ENJOY[wpurp-searchable-recipe]White Bean Chili - - olive oil, onion ( diced), Green Bell Pepper, (diced), garlic ( cloves separated and finely chopped), Green Chilies, ( drained), cumin, Oregano, salt, cayenne, vegetable broth, cornstarch, cannellinni beans, ( rinsed and drained), garbanzo beans ( rinsed and drained), vegan sour cream ( plus more for topping chili, if desired), In a saucepan, heat olive oil and add diced onion and green pepper. Cook, over medium high heat, stirring often, for about 5 minutes. Be sure to not let the onions and pepper cook too fast or brown. ; Add garlic and continue cooking for about 2 more minutes. Stir in drained green chilies and cook for an additional minute.; Stir in seasonings and saute for another minute. Add vegetable broth and continue cooking until it comes to a bowl.; Remove 1/2 cup broth and whisk in the cornstarch, stirring until smooth. Add back to the pot with the soup and cook for 5 minutes.; Stir in beans and simmer for an additional 30 minutes.; Remove 1/2 cup of broth and stir in 1/4 cup of sour cream, to temper it so it doesn't separate. Add the broth/sour cream mixture back into the soup.; If you like the smooth creamier, you can opt to smooth it with an immersion blender before serving.; Serve with a dollop of sour cream and optional avocado slices. If you want a heartier dish, serve over rice.; - [/wpurp-searchable-recipe]

Pasta Primavera

It's still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it's still sweater and sweats weather?

This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.

You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.

ENJOY![wpurp-searchable-recipe]Pasta Primavera - - olive oil, garlic ( chopped), shallots ( chopped), zucchini, ( diced), summer squash ( diced), roma tomatoes (diced), salt, black pepper, garlic powder, onion powder, dried oregano, dried basil, capers ( drained), vegan sour cream, vegan Parmesan ( plus more for sprinkling), pasta of choice, ( cooked and drained), In a large saute pan, cook garlic and shallots over medium heat for 2 minutes.; Add Zucchini and Summer Squash and continue cooking for 3-5 minutes until slightly tender, but not overcooked and mushy.; Stir in diced tomatoes and seasonings and continue cooking for an additional 2-3 minutes.; Stir in capers, sour cream and parmesan and cook just until warm and the sour cream and parmesan has melted.; Stir in 8-oz. cooked pasta of choice. Spoon into bowls and top with additional vegan parmesan.; - [/wpurp-searchable-recipe]

Mushroom, Fennel, Eggplant Bowls

The title of this dish would have been even longer if I added all of the star ingredients! In addition to the mushroom, fennel, and eggplant, there are some Brussels sprouts and, optional cooked tofu or vegan chicken...all atop green rice noodles and shredded cabbage.

It may seem like a lot of work but it makes 8 hearty-sized bowls brimming with goodness. And yes, you can substitute ingredients or add some additional ones to your taste.

Although it seems like this recipe would take hours in the kitchen, truth be told, it comes together in only about an hour.

ENJOY![wpurp-searchable-recipe]Mushroom, Fennel, Eggplant Bowls - - Brussels Sprouts and Eggplant: brussels sprouts (trimmed and halved), eggplant (keep skin on and half the eggplant lengthwise and cut into 2" pieces), olive oil, Salt & Pepper, (to taste), Mushroom, Fennel, Chambord: Earth Balance, Cremini or White Mushrooms, (Stems discarded (or saved for another use), tops sliced), fennel bulb, (Discard top stem/leaves and chop bulb into 2" pieces), salt, Chambord (or Substitue 2 tsp. Raspberry Preserves), Teriyaki Sauce: garlic (Diced), tamari or soy sauce, brown sugar, water, cornstarch, Earth Balance, apple cider vinegar, Extras: Jade Pearl Rice Ramen, ((Lotus Foods or another comparable brand)), Tofu or Vegan Chicken, (Cooked), Shredded Cabbage, Brussels Sprouts and Eggplant: Place cut and diced Brussels Sprouts and Eggplant in a bowl and toss with olive oil. Arrange on a lined baking sheet and sprinkle with salt and pepper. Bake, turning halfway through, at 400-degrees for 40 minutes, or until tender.; Mushroom, Fennel, Chambord: Melt Earth Balance in a large saute pan. Add mushrooms and saute for 5 minutes, stirring often. Stir in fennel pieces and cook an additional 3-4 minutes. Add salt and Chambord and cook for 2 minutes longer.; Teriyaki Sauce: In a small saucepan mix together Garlic, Tamari/Soy Sauce, Brown Sugar, and 1/2 cup water. Cook for 2 minutes over medium heat. Reduce heat to low and simmer for 5 more minutes. ; In a small bowl, combine cornstarch with a little bit of water and mix until combined. Pour mixture into saucepan with Tamari/Soy mixture and stir until combined, cooking an additional 1 minute. Remove pan from heat and stir in Earth Balance and Apple Cider Vinegar. ; Extras: Place cooked rice noodles in a bowl along with shredded cabbage, and tofu or vegan chicken.; Spoon Brussels Sprouts/Eggplant and Mushroom/Fennel Mixture over the rice/cabbage mixture. Pour about 1 - 2 Tbl. of sauce over the bowls. ; - [/wpurp-searchable-recipe]

Creamy Potato Leek Soup

Baby, it's cold outside! About 8" of fresh snow is lying peacefully across my yard and the temperature is 0 degrees! Soup and a few dozen cups of tea are a priority today!

This soup is loaded with the goodness of leeks which have been shown to help improve digestion, combat heart disease, reduce inflammation, and even help fight against cancer.

It comes together rather quickly and is just as good on days 2 and 3 as it is on day 1!

ENJOY!

[wpurp-searchable-recipe]Creamy Potato Leek Soup - - Earth Balance, Leeks, (cleaned, drained, and diced), Garlic cloves, (chopped), water, Better than Bouillon, potatoes (peeled and diced), bay leaf, Thyme,, dill, salt, pepper, nutmeg, non-dairy heavy cream or non-dairy milk, Melt Earth Balance in saucepan and add diced leeks and garlic. Saute, stirring often, for 10 minutes over medium heat.; Add remaining ingredients, except cream/milk, and simmer for 20 minutes or until potatoes are fork-tender.; Remove from heat and blend with an immersion blender. ; Stir in cream/milk.; - [/wpurp-searchable-recipe]

Air Fried Coconut Tofu

Before becoming vegan, my husband loved eating fried shrimp, and especially enjoyed coconut shrimp. I went through a few renditions of trying to perfect an air-fried version using tofu and think this simple approach is one worth sharing.

The nutritional profile of this dish is amazing. Coconut is high in fiber and low in carbs and is notable for helping control blood sugar levels and containing antioxidants that help combat the destruction of cells.

If you are like me and prefer savory to sweet, use UNSWEETENED Coconut and serve with a tangy sweet sauce such as a pineapple pepper or Sweet Chili Sauce. To keep it simple, top the air-fried tofu with some freshly squeezed lime juice and omit the sauce altogether.

ENJOY![wpurp-searchable-recipe]Air Fried Coconut Tofu - - Extra Firm Tofu, (drained, patted dry, and cut into 24 cubes), flour, salt ( more or less to taste), black pepper ( more or less to taste), Just Egg, non-dairy milk, panko crumbs, Unsweetened Coconut Flakes, Drain, Pat dry and cut tofu into 24 equal-sized cubes. Set aside on a plate.; Using three separate bowls, mix flour, salt, and pepper into the first bowl.; In the second bowl stir together Just Egg and non-dairy milk.; Mix together Panko Crumbs and Coconut Flakes in the third bowl.; Take a tofu cube and coat in the flour mixture, then the Just Egg/non-dairy milk mixture and finally roll in the panko and coconut mixture. Repeat with all 24 pieces. ; Once all 24 pieces are ready, air fry, in two batches of 12, at 400 degrees for 10 minutes. ; - [/wpurp-searchable-recipe]

Coconut Milk Veggies

Coconut milk is some kind of wonderful. However, due to the recent discovery by PETA that a Thai company was abusing monkeys by forcing them to pick coconuts from the trees. "The animals were kept tethered, chained to old tires, or confined to cages barely larger than their bodies, deprived of any semblance of a life," said PETA.

Any coconut milk purchased from Chaokoh, and other Thai coconut milk producers, represents the misery of a chained-up monkey," according to PETA EVP Tracy Reiman. Thanks to PETA's efforts, Kroger, Albertsons, Safeway, Wegmans, Costco, Target, Food Lion, and Stop & Shop have suspended the sale of Chaokoh coconut milk.

Other brands, located in Thailand, use this same horrid practice, but PETA investigations revealed that is only happening in Thailand. A good rule of thumb is to avoid any canned coconut milk from Thailand.

This dish can be used with different vegetables. And if you are not a fan of Herbs de Provence, feel free to substitute cumin/oregano/garlic powder.[wpurp-searchable-recipe]Coconut Milk Veggies - - olive oil (divided), baby bok choy (tops cut off and reserved, bottoms diced), butternut squash (seeds removed and cut into 1" pieces), zucchini, (cut into 1" pieces), butternut squash (cut into 1" pieces), Herbs de Provence (or other seasonings of choice), salt, Coconut Milk Broth: onion (diced), shallot (diced), crushed garlic, mushrooms (dliced), Full Fat Coconut Milk, arugula (or other green), Basil or Cilantro, (torn into small pieces), ginger, salt, pepper, Veggies: Place Bok Choy bottoms, Butternut Squash, Zucchini, and Summer Squash on a lined, rimmed baking sheet. Cover with 3 Tbl. Olive Oil. Top with Herbs de Provence and Salt, Toss to Coat and Bake at 350-degrees until fork-tender.; Coconut Milk Broth: In a large saute pan heat the remaining 3 Tbl. Olive Oil and add onion and shallot pieces. Saute over medium heat for 4 minutes.; Add crushed garlic and cook an additional minute. Add 10 minutes and cook 3 more minutes.; Add sliced mushrooms and saute for another few minutes, or until slightly softened.; Stir in coconut milk and simmer for 15 minutes.; Add tops of bok choy, arugula, basil or cilantro, ginger, salt, pepper. ; Add oven baked veggies and serve over rice with fresh lime wedges.; OPTIONAL: Stir in pan-fried tofu 1" squares for more protein.; - [/wpurp-searchable-recipe]

Oven Fried Mushrooms with Capers

MUSHROOMS! They are not plants but specifically members of the fungi family and are more closely related to animals and humans with their unique composition. Mushrooms get their nutrition from organic matter, unlike plants that produce their food through photosynthesis. And, like humans, they need food, water, and oxygen to survive. Another fun note is that fungi are the most significant forms of life on earth that can grow and expand for miles, underground, in search of food.

There are so many varieties available and, I recommend using a combination of at least 3 different types of mushrooms with this recipe.

Mushrooms also provide antioxidants and nutrients that may contribute to heart health and protect the body from certain cancers.

These mushrooms are excellent served with freshly made garlic toasts but are also great stuffed into a pita pocket and topped with a dash of vegan parmesan or tzatziki.

ENJOY!

[wpurp-searchable-recipe]Oven Sauteed Mushrooms with Capers - - assorted mushrooms, (sliced), olive oil (divided), Earth Balance, shallots (diced), garlic (minced), white wine,, lemon (juiced), capers, caper juice, Parsley, (diced), salt (more or less to taste), pepper (more or less to taste), Clean and chop mushrooms and place on a lined, rimmed baking sheet. Cover with 2 Tbl. of olive oil and salt and pepper. Coat and bake at 450 degrees for 20 minutes. Toss the mushrooms halfway into cooking time.; In a large saute pan melt 4 Tbl. Earth Balance with remaining 4 Tbl. Olive Oil. Add shallots and cook, over medium heat for 3-4 minutes. Add minced garlic and cook for an additional :30 seconds, being careful not to burn the garlic.; Stir in white wine, lemon juice, capers, caper juice and cook for an additional 3-4 minutes.; Remove cooked mushrooms from the oven and toss into pan with sauce. Stir to combine.; Serve with garlic toasts, in pita bread, or on top of rice.; - [/wpurp-searchable-recipe]

Asparagus Orzo Salad with Tofu

Asparagus can be cooked so many different ways and take on numerous flavor combinations. It can be eaten fresh or grilled, steamed, broiled, baked, and even fried.

Nutritionally, asparagus is low in calories and high in Vitamins A, C, K, and E. It is considered a heart-healthy vegetable and aids in blood clotting due to its high K content.

This recipe can be made a day ahead and stored in the refrigerator for up to a week. If the salad seems dry, try sprinkling it with a little extra lemon juice, vinegar and a small amount of sesame oil.

ENJOY!

[wpurp-searchable-recipe]Asparagus Orzo Salad with Tofu - - Orzo (cooked, drained, and set aside to cool), Tofu Marinade: Sesame Oil,, Rice Wine Vinegar, maple syrup, lime (Juiced), garlic (diced), Extra Firm Tofu, (drained and cut into cubes), Asparagus: thin asparagus, (blanched, cut into bite-sized pieces), Salad Extras: garbanzo beans (rinsed and drained), kalamata olives, (pitted and halved), lemon (juiced ), salt, black pepper, garlic powder, Follow Your Heart Vegan Feta, (more or less to taste), Cook orzo in boiling salted water, according to package directions. NOTE: If the instructions say 9-11 minutes, cook 9 minutes. Firmer pasta is better for salads.; Tofu Marinade: Drain and pat tofu dry. Cut into squares and place in a 8x8" pan. ; Mix together all of the marinade ingredients and pour over the tofu. Let sit, stirring occasionally, for 30 minutes, at room temperature.; Remove tofu pieces from marinade (reserve marinade and set aside) and air fry for 20 minutes at 375 degrees. Set aside. ; Add the juice from 1 lemon to the marinade for use as a salad dressing.; Asparagus: Break tough ends of asparagus and cook in boiling salted water for 2 minutes. Remove from heat, drain, and immediately put into a sink filled with ice water. Pat the asparagus day and chop into 2" pieces.; Salad Extras: Add the ingredients to a large bowl with the cooked orzo, and asparagus. Toss with the remaining marinade, lemon juice, salt, pepper, and garlic powder. Toss. Top with cooked tofu and feta. Cover and refrigerate for at least 30 minutes.; - [/wpurp-searchable-recipe]

Summer Vegetable Medley

Summer brings long days, beautiful sunshine, replenishing rain, and amazingly delicious vegetables. I used dried parsley and oregano but you can substitute fresh if you have some on hand.

This dish really is great as a main with a side salad for a delicious and fulfilling dinner or, if you are super hungry, you can always mix it with pasta, rice, or as a bruschetta.

The Parmesan shreds are optional, but I highly recommend using them!

ENJOY!

[wpurp-searchable-recipe]Summer Vegetable Medley - - zucchini, (sliced into rounds), summer squash (sliced into rounds), tomatoes (sliced in rounds, halved and then sliced into quarters), red onion (roughly chopped), capers, olive oil, salt, Parsley,, garlic powder, onion powder, Oregano, Follow Your Heart Vegan Parmesan Shreds ((OPTIONAL)), Slice veggies and place in a large bowl with capers. Toss with olive oil and, after they are coated, sprinkle with seasonings and Vegan Parmesan, if using.; Place on a lined baking sheet and bake at 400-degrees for 20 minutes or until fork-tender.; - [/wpurp-searchable-recipe]

Broccoli Cheese Casserole

This is a great casserole for holidays and special occasions. However, even in the midst of 90+ degree days, broccoli cheese casserole is a good choice for dinner!

I have never come across a vegan mushroom soup that I like but making it from scratch is really quite easy.

It is a really rich and dreamy-creamy dish that is best served alone or with a side salad. However, if you are looking for something even more substantial, you can also enjoy it on rice or potatoes.

ENJOY![wpurp-searchable-recipe]Broccoli Cheese Casserole - - Steamed Broccoli: broccoli florets (bite-sized pieces), Mushroom Soup: olive oil (or Earth Balance), onion (diced), mushroom caps, (diced), flour, non-dairy milk, Vegetable Better than Bouillon, Creamy Filling: vegan sour cream, Vegan Mayonnaise, salt, black pepper, vegan cheese, Follow Your Heart Vegan Parmesan Shreds, plain breadcrumbs, Steamed Broccoli: Steam broccoli in salted water slightly tender but not mushy and the centers are still solid. Drain and Set Aside.; Mushroom Soup: Heat Olive Oil or Earth Balance in a saute ban. Add onion and cook for 2 minutes over medium-high heat. Add chopped mushrooms and cook until they release their juices, about 3 minutes. Stir in flour. Slowly stir in non-dairy milk and Better than Bouillon. Remove from heat.; Creamy Filling: Stir sour cream, vegan mayonnaise, salt, pepper and 1/2 cup vegan cheese. Add to mushroom soup.; Place steamed, drained broccoli in an oiled 9 x 13" glass casserole. Stir in Mushroom Soup and Creamy Filling. Top with vegan parmesan and breadcrumbs.; Bake, uncovered at 350-degrees for 40 minutes, or until bubbling.; - [/wpurp-searchable-recipe]

Vegetable Quiche

This looks like a super hard and involved dish to prepare but trust me, it is simple...especially if you use a store-bought pie crust.

You can adjust the veggies to taste but I would recommend trying it with the ingredients listed in the recipe, for the first time, and then feel free to adjust it to your taste when you make it again.

The key is to make sure you add HEAPING tablespoons of flour, otherwise, the quiche will be too runny. A note of advice, let the quiche sit on the counter for about 10-15 minutes before slicing it. Leftovers can stay in the refrigerator for up to 5 days.

ENJOY![wpurp-searchable-recipe]Vegetable Quiche - - olive oil, Earth Balance, onion (diced), green pepper (diced), garlic (diced), baby bella mushrooms (chopped), garlic powder, onion powder, salt, black pepper, flour, non-dairy milk, Follow Your Heart Parmesan Shreds, Violife Shreds, (or other vegan shredded cheese), JustEgg Vegan Egg, tomatoes (sliced into rounds), Easy Peasy Crust: all purpose flour, salt, vegetable oil, hot (boiling) water, Melt olive oil and Earth Balance in a large saute pan. Add onion, green pepper, and garlic. Saute for about 3 minutes or until slightly translucent. Add Mushrooms and continue to cook a few minutes more, until the mushrooms have released their juices.; Sprinkle with garlic powder, onion powder, salt, and pepper to incorporate. ; Stir in flour, until combined, and then gradually add the milk. (Add a tablespoon more, at a time, if the mixture seems too thick. It should have the consistency of a thick gravy or creamed soup.); Once non-dairy milk in mixed in, remove from the heat and add the cheeses and JustEgg, stirring until combined.; Pour into the prepared crust and top with fresh tomato slices. Bake at 375 degrees for 40 minutes or until the center is set.; Easy Peasy Crust: In a medium bowl place flour and salt. Add oil and boiling water. Stir until combined. ; Place a large sheet of saran wrap or parchment paper on the counter and top it with the dough. Cover the dough with another sheet of saran wrap or parchment paper. Using a rolling pin, roll into a round. Remove saran wrap or parchment and place the unbaked crust round in a deep pie dish, trimming and crimping edges.; - [/wpurp-searchable-recipe]

Everything Kale Salad

Get ready to be amazed friends! This yummy-delicious kale salad is a huge hit, even with people that don't like kale! The key is in massaging the kale to help break it down. The good news is that this can be made and stay in the refrigerator for a few days. Trust me, the salad gets even better the more it sits!

Please feel free to add your own ingredients. For instance, if you are not a fan of edamame (if anyone actually exists that doesn't love edamame), substitute chickpeas or rinsed and drained black beans. Strawberries or Raspberries can take the place of blueberries and you can eliminate the nuts altogether or put in your favorites.

ENJOY![wpurp-searchable-recipe]Everything Kale Salad - - apple cider vinegar, olive oil, maple syrup, garlic powder, onion powder, ginger powder,, salt, black pepper, Fresh Kale, (torn into bite-sized pieces), Edamame, (cooked and cooled), carrot (shredded), Blueberries (fresh), Raisins or Dried Cranberries, red onion (sliced into rounds and halved), cilantro leaves (diced), Roasted Nuts, (cashews, peanuts, or almonds), Pumpkin Seeds or Sunflower Kernels, Whisk together Olive Oil, Maple Syrup, and Seasonings.; Place Kale in a large bowl and top with dressing mixture. Massage with hands for 2-3 minutes or until kale has started to soften.; Toss in Edamame, Carrot, Blueberries, Raisins OR Cranberries, Onion, Cilantro and mix together. Refrigerate, covered, or serve immediately.; Before serving top with nuts of choice.; - [/wpurp-searchable-recipe]

Eggplant, Zucchini, Basil, and Tomato Bake

One of my favorite dishes is eggplant parmesan. It is, however, tedious and takes a good amount of time to prepare. Therefore, it is a dish that generally only make for special occasions.

This recipe has a lot of delicious summer flavors and comes together in a fraction of the time it takes to make eggplant parmesan. It is great served by itself, with hard-crusted bread, or pasta.

ENJOY!

NOTES:

1: It is important to remove extra moisture and eliminate any bitterness from the eggplant. To accomplish this, keep the skin on the cleaned and dried eggplant, slice it into 1/2" slices, and place them on paper towels. Sprinkle each round with salt and cover with another layer of paper towels. Let the rounds sit for at least 15 minutes, or up to 30 minutes. Gently pat dry, keeping some of the salt on the eggplant. Then, proceed to slice each of the rounds into quarters.

2. Eggplants, zucchini, and tomatoes vary in size. If you have too many veggies to fit into a 9x13" casserole, put the remainder into a second smaller casserole.[wpurp-searchable-recipe]Eggplant & Zucchini Casserole - - eggplant (sliced into rounds, salted to remove bitterness & excess water, then cut into quarters. (See Note)), salt, zucchini, (sliced into rounds), red onion (diced), fresh mushrooms (sliced), garlic (chopped), tomatoes (sliced into rounds and then quartered), olive oil (Plus 2 Tbl. for cooking mushrooms and red onion), dried oregano (or 4 Tbl. if using fresh oregano), fresh basil (roughly chopped), Slice unpeeled eggplant into rounds. Place on paper towels and salt each round. Cover with additional paper towels and let sit for 15 - 30 minutes. After they have sat, gently pat away excess water and then cut each round into quarters. Place in a large bowl; While eggplant is sweating, add 2 Tbl. Olive oil to a saute pan along with red onion and mushrooms and cook for 4 minutes or until mushrooms have released their juices. ; Add sliced zucchini rounds into the bowl along with cooked mushrooms/red onion, garlic, and tomatoes. Top with 1/4 cup of olive oil. Toss to coat and then add oregano and basil. Toss well. If it seems too dry, add a little more olive oil.; Pour mixture into a prepared 9 x 13" baking dish and top with vegan parmesan.; Cover and bake in 350-degree oven for 40-50 minutes, or until eggplant and zucchini are fork-tender.; - [/wpurp-searchable-recipe]

Roxanne’s Ranch Dressing

Ranch dressing really makes just about everything taste better! For years I tried to perfect an incredible vegan ranch and after dozens of attempts, I believe I have finally nailed it! Creamy, just the right amount of herbs and spices, and delicious!

There is something wrong with the plant-based bottled ranch dressings available today. They all have a metal-like aftertaste which is not something anyone should have to deal with when eating!

You can adjust the herbs and spices to your individual taste however this recipe seems to tick all of the boxes.

ENJOY![wpurp-searchable-recipe]Roxanne's Ranch Dressing - - Follow Your Heart Veganaise, green onions, (white parts only, finely diced), fresh parsley (diced), fresh dill, (diced), onion powder, garlic powder, black or white pepper, salt, white vinegar, Combine all ingredients in a bowl and mix well to blend. If desired consistency is a little thinner, add water 1 Tbl. at a time.; - [/wpurp-searchable-recipe]

Herbed Whole Baked Cauliflower

Cauliflower! An absolutely amazing vegetable that is versatile as your imagination. This wonderful nightshade veggie (is great for gut health and provides antioxidant and anti-inflammatory phytonutrients.) You can grill it, bake it, mash it, fry it, and boil it! Additionally, cauliflower is a great source of cell-supporting folate, vitamins C & K. It is fat-free and cholesterol free and also low in sodium. What's not to love about cauliflower?

This recipe comes together relatively easily and takes about 50 minutes of total cooking time plus about 10 extra minutes for prep. You can definitely eat this all by itself as a main dish or as a side.

ENJOY![wpurp-searchable-recipe]Herbed Whole Baked Cauliflower - - Herbed Cauliflower: Cauliflower (leaves removed), Earth Balance, Olive Oil, Salt, Garlic Powder, Cumin, Smoked Paprika, Chopped, fresh herbs, (basil, dill, parsley, rosemary (or any combination you prefer)), Lemon (juiced), Tahini Sauce: Lemon (juiced), Tahini, OliveOil, Garlic (minced), Salt (more or less to taste), Herbed Cauliflower: Prepare herb mixture in a medium bowl. Whisk together melted Earth Balance, olive oil, seasonings, herbs and lemon juice. Set aside.; Remove leaves from cauliflower and place, stem side up, in a large pot of boiling, salted water and cook for 10 minutes.; Drain cauliflower and wipe down to remove access water. Place on a lined baking sheet and, beginning on stem side, brush with the herb mixture. Turn right side up and continue brushing remaining herb mixture to coat entire cauliflower.; Bake for 35-40 minutes in a 400-degree oven, or until when a knife is inserted the inside of the cauliflower is tender. Cut into slices or pieces and arrange on a dish with tahini sauce.; Tahini Sauce: Whisk together all ingredients until smooth. If mixture is too thick, add water a teaspoon at a time until desired consistency is reached.; - [/wpurp-searchable-recipe]

Spaghetti Squash with Herbed Cauliflower

There are literally hundreds of spaghetti squash recipes but mostly every single one of them includes tomatoes and/or red sauce. I wanted to do something original, delicious, and creamy. This herb-infused creation takes a few fairly bland vegetables - spaghetti squash, cauliflower, and mushrooms - and elevates them into a main or side dish sensation.

As always, feel free to use whatever herbs you have on hand, or simply follow the recipe exactly. I will note, however, that it may be difficult to find German Thyme but substituting more lemon thyme or parsley will also work great.

ENJOY![wpurp-searchable-recipe]Spaghetti Squash with Herbed Cauliflower - - Spaghetti Squash: spaghetti squash, (cut in half and baked), cauliflower (broken into small florets), olive oil (or more to coat), german thyme, (diced), lemon thyme, (diced), Parsley, (diced), Oregano (diced), Follow Your Heart Vegan Parmesan Shreds, Sauteed Mushrooms: Earth Balance Margarine Stick, scallions (diced), mushrooms (diced into small pieces), salt, garlic powder, Spaghetti Squash: Cut spaghetti squash in half, lengthwise. Remove seeds and place flesh side down on a baking sheet with salted water, just below rim. Bake at 350 degrees for 35 minutes or when outside of squash is poked with a fork and penetrates skin.; Sauteed Mushrooms: In a saute pan, melt Earth Balance and add diced scallions. Cook for 2 minutes and then add diced mushrooms and cook an additional 5 minutes. Remove from heat and stir in salt and garlic powder.; Finishing: Using a fork, remove insides of cooked spaghetti squash strands. Place in a large bowl. Add cooked cauliflower and sauteed mushrooms. Stir in Follow Your Heart Vegan Parmesan Shreds.; - [/wpurp-searchable-recipe]

Glazed Lemon Raspberry Cookie Jems

WOWSERS! These are simply amazing. I altered a recipe by adding a few interesting flavors and the outcome is spectacular.

I recommend keeping the cookies to a bite-sized portion to ensure they cook throughout. Measuring out approximately 1 heaping teaspoon and then lightly forming it into a ball seems to work best.

It is extremely important to use parchment paper lined baking sheets, these cookies are super soft in the batter form and would most likely stick to the pan without the parchment paper.

ENJOY![wpurp-searchable-recipe]Glazed Lemon Raspberry Cookie Jems - - flour, sugar, baking powder, nutmeg, cold butter, (diced), Vegan Heavy Cream, (like Country Crock), lemon (juiced ), Lemon Zest, almond extract (can substitute vanilla extract), frozen, fresh raspberries, (diced into small pieces), Lemon Glaze: powdered sugar (sifted), lemon juice (fresh squeezed), Vegan Heavy Cream,, Lemon Zest, almond extract (can substitute vanilla extract), Whisk together dry ingredients in the bowl of a stand mixer.; Add cold Earth Balance and mix, on low setting, until the mixture is crumbly.; Add wet ingredients and mix just until combined.; Roughly dice frozen raspberries and stir into batter.; Form 1 heaping teaspoon balls and drop them onto a parchment-lined cookie sheet. Bake at 350 degrees for 10-12 minutes or until the bottoms are golden brown.; Let cool for an additional 5 minutes on the baking sheet. Remove and let cool completely before topping with glaze.; Lemon Glaze: In a medium-sized bowl mix together all ingredients. Add more heavy cream or lemon juice to reach desired consistency. If the batter is too runny, add more sifted powdered sugar.; Make sure the cookies are completely cooled before drizzling them with the glaze.; - [/wpurp-searchable-recipe]

The Perfect Crunchy Tofu!

Tofu is oftentimes a vegan's best friend! I remember in my early years of being plant-based, my husband wanted to do something special for our anniversary. He planned a very fancy dinner at a 5-star restaurant. Being a thorough person, he called the restaurant beforehand and spoke directly with the chef. The chef said he was great at making plant-based dishes and not to worry, he would prepare something memorable. We sipped on our pink champagne and the waiter brought the supposedly magnificent vegan dish! An entire block of tofu, on a bed of greens, was his specialty. No dressing, no seasoning, no cooking, just plain out-of-the-carton tofu, cold!

It was beyond disappointing and also disgusting enough that it turned me away from tofu for several years. I am happy to say, however, that I now make it dozens of different ways but have been trying to master a crispy coating that would be the base for numerous seasonings. Use your imagination! Try using Mexican flavors like Cumin, Oregano, Chili Powder, Cilantro, and Salt. Or if you are feeling like something Italian, how about Garlic Powder, Onion Powder, Oregano, and Salt? Indian seasonings like Turmeric, Garam Masala, Cumin, and Coriander also work well. The possibilities are nearly endless!

I think, after much trial and error, I have come up with something spectacular.

ENJOY![wpurp-searchable-recipe]The Perfect Crunchy Tofu! - - tofu (drained for 30 minutes), Flaxseed Meal,, flour, cornstarch, baking powder, salt, seasonings of choice ((1 tsp of each)), olive oil, Drain tofu with a press or in a strainer with a heavy item placed on top of it for 30 minutes.; In a large ziplock bag, place all of the dry ingredients, including 2-3 tsp. of your choice of additional seasonings.; Cut tofu into 24 or 48 squares. Toss the drained tofu in the bag with the dry ingredients and place it on a rack in an air-fryer. Air fry at 400 degrees for 10 minutes for 24 squares, or 6-8 minutes for 48 squares. Turn pieces around and drizzle with a small amount of oil (1 Tbl. or less) and cook for an additional 10 minutes for the 24 squares or 4-6 minutes for 48 squares. Be careful not to overcook.; - [/wpurp-searchable-recipe]

Creamy Broccoli Potato Cheese Soup

YUM!

This soup is a spectacular dish and great hot or cold. I am always looking for a reason to eat soup 365 days a year so I try it at both temperatures.

Broccoli is rich in both antioxidants and Vitamin C plus it is a great source of fiber, Vitamin K, iron, and potassium! This creamy version will have you coming back for a second helping!

The chunks of potatoes and crunchy broccoli make this soup super satisfying with no need for bread or crackers.

ENJOY![wpurp-searchable-recipe]Creamy Broccoli Cheese Soup - - olive oil, Earth Balance, onion (diced), garlic (chopped), carrot (shredded), red potatoes (3 diced and 3 reserved), broccoli flowerets (6 cups cooked in soup, 2 cups baked in oven), Vegetable Better than Bouillon, hot water, bay leaf, nutmeg, salt (more or less to taste), black pepper (more or less to taste), Vegan Heavy Cream, (Country Crock, or similar), Violife Cheddar Shreds (or similar vegan cheddar), In a Ninja Foodi, or comparable brand, saute onion and garlic in olive oil and Earth Balance for 5 minutes, or until onions are translucent. Add carrot, 3 diced potatoes, and 6 cups of broccoli flowerets. Saute for an additional 3 minutes. ; Mix together Better Than Bouillon and Hot Water. Stir until dissolved and add to the pot with the sauteed vegetables. Stir in bay leaf, nutmeg, salt, and pepper. Close the lid and set it to the pressure cooker setting and cook for 10 minutes. NOTE: Pressure cookers take time to heat. Make sure that the soup cooks, once preheated, for 10 minutes. Release steam.; Preheat oven to 350 degrees and place the remaining 2 cups of broccoli flowerets on a lined baking sheet. Coat with olive oil, salt, and pepper. Cook for 25-30 minutes, being careful not to burn.; When the soup is in the pressure cooker, pierce 3 remaining potatoes and microwave until soft. Remove from microwave and dice.; Once the steam is released, open the lid and stir in diced potatoes, vegan heavy cream, and vegan cheddar cheese shreds. Stir in roasted broccoli and serve.; - [/wpurp-searchable-recipe]

Creamy Baked Asparagus

This dish is an absolute must for Easter dinner. Save a pig and opt for this filling and satisfying casserole. It is simply delicious!

If you use thin asparagus, reduce baking time by 15 minutes.

You can use another plant-based cheese other than parmesan, but I highly recommend sticking with the parm! I used Follow Your Heart Vegan Shreds, but Trader Joe's non-dairy Parmesan is also a good choice.

This dish works great with or without cooked orzo tossed with olive oil and black garlic.

ENJOY![wpurp-searchable-recipe]Creamy Baked Asparagus - - Earth Balance (melted), onion (finely chopped), flour, salt, black pepper, nutmeg, nutritional yeast, non-dairy milk, asparagus (trimmed), breadcrumbs, vegan Parmesan, Melt Earth Balance in a saute pan. Add onion and cook for a few minutes, or until translucent.; Stir in flour with a whisk, lower the heat, and cook for about 2 minutes.; Add seasonings and then slowly pour in the non-dairy milk. Cook for a few minutes more, or until slightly thickened.; Spray a 9" x 13" baking dish and line it with trimmed asparagus.; Pour sauce over the asparagus.; Toss the breadcrumbs and parmesan cheese together and then sprinkle over asparagus and sauce.; Cover the baking dish and bake at 350 degrees for 30 minutes.; Remove cover and bake an additional 10 minutes.
NOTE: If asparagus is thin, reduce total cooking time by 15 minutes.; - [/wpurp-searchable-recipe]

Vegetable Mexican Lasagna

I woke up this morning craving chips and salsa! Mexican food, yes, please! Although it was too early for a margarita or a Corona, my tastebuds went into overdrive and I started digging through my pantry.

For those of us north of Tijuana, our version of Mexican food has been slightly altered.

In this recipe, you can opt to use another vegetable, besides the zucchini. Perhaps sweet potatoes or finely diced cauliflower.

ENJOY!

NOTE: This can be made up to a day ahead and stored in the refrigerator before baking.[wpurp-searchable-recipe]Vegetable Mexican Lasagna - - olive oil, onion (finely chopped), zucchini, (diced into 1/2" pieces), paprika, salt, cumin, Oregano, chili powder (more or less to taste), soyrizzo, (cooked), black beans (rinsed and drained), Enchilada or Mexican sauce, potatoes (thinly sliced into round pieces), vegan cheese, corn tortillas, Heat olive oil in a large saute pan. Add onion and cook for about 3 minutes. Stir in zucchini and cook for an additional 5 minutes. ; Stir in spices and set aside.; Cook soyrizo in a pan until slightly browned and then add to the zucchini-onion mix, along with the black beans.; Grease a 9 x 13" baking dish and preheat the oven to 350 degrees.; Pour 1/3 of the sauce into the bottom of the baking dish and top with 6 corn tortillas, overlapping, to cover the entire bottom of the baking dish.; Top with 1/2 of the veggie-soyrizo mixture and then top with the sliced potato rounds.; Top potatoes with the remaining half of the veggie-soyrizo mixture along with 3 Tbl. of the enchilada sauce and 3/4 cup of vegan cheese.; Top with remaining corn tortillas and 3/4 cup of vegan cheese.; Cover the baking dish and bake at 350 degrees for 60 minutes. Remove from the oven and let sit, uncovered, for an additional 10 minutes.; Cut into slices and top with avocado slices and a dollop of sour cream.; - [/wpurp-searchable-recipe]

Cauliflower Street Tacos

Oh My! These turned out seriously fantastic. I recommend pairing the tacos with the Avocado Crema because it goes so well with the baked cauliflower.

These really don't take too long and you can go from prep to oven-ready in 30 minutes' time. There should be leftovers for the next day or if you don't want too many corn tortillas, simply toss the cauliflower, crema, refried beans, and vegan cheese with some arugula and fresh tomatoes.[wpurp-searchable-recipe]Cauliflower Street Tacos - - Cauliflower: olive oil, cumin, Trader Joe's Chili Lime Seasoning, (or chili powder), garlic powder, onion powder, Oregano, salt ((more or less to taste.)), Avocado Crema: avocados, lime (juiced), salt ((more or less to taste.)), cilantro, vegan sour cream, Finishes: black refried beans, vegan Mexican Cheese, fresh arugula, Cauliflower: Break the head of cauliflower into small (about 1") flowerets and place in a large bowl. Toss with olive oil. NOTE: Depending on the size of the cauliflower you may need a bit more oil. Make sure the pieces each have a slight coating of oil but are not saturated.; In a small bowl mix together Cumin, TJ's Chili/Lime Seasoning (or Chili Powder), Garlic, Onion Powder, Oregano, and Salt. Sprinkle the mixture over the cauliflower in the bowl making sure each piece has been seasoned.; Place coated cauliflower on a lined baking sheet and bake in a 400-degree oven for 15-20 minutes or until slightly browned. For softer cauliflower, cook an additional 5+ minutes.; Avocado Crema: While cauliflower is roasting, place 3 small avocados (or 2 medium/large) in a blender along with the juice of 1/2 lime, 1 tsp. salt, 10 leaves of cilantro, and 1/2 cup of vegan sour cream. Mix until smooth.; Finishes: Heat corn tortillas and spread them with the refried black beans, cheese, cauliflower, avocado crema, and arugula. (Limes are optional); - [/wpurp-searchable-recipe]

Light and Delicious Shortbread

My husband and I own a business, and we had a client based in the U.K. for several years. One of my fondest memories of our time spent there was afternoon tea. I have tried for years to perfect a vegan version and think I finally have a recipe worth sharing.

There is a vast difference between salted vs. unsalted butter and I would highly recommend using Miyoko's Unsalted Butter. I have used Earth Balance and they are good but there is something special about Miyoko's variety when making these cookies.

I ordered a special shortbread cookie cutter, available here. However, you can use any cookie cutter or simply roll the dough into a rectangle and cut it into slices after baking. If you do use the cookie cutter, the dough can tend to stick into the crevices. I would advise lightly tapping the cutter on the counter to release the cookie from the cutter.

I also recommend using parchment sheets that are available through Amazon.

There is also a fantastic deal on stand mixers through Walmart, called Beautiful by Drew Barrymore. The motor is almost as powerful as the Kitchen Aid but the Beautiful version is so lighter and much easier to lift in and out of the cupboard. Plus, now priced at $99 it is $200+ less expensive than the Kitchen Aid brand.

[wpurp-searchable-recipe]Light and Delicious Shortbread - - Miyoko's UNSALTED butter, vanilla extract, powdered sugar, all purpose flour, Set butter on the counter and let it soften to room temperature, but not too soft. Put in the bowl of your mixer along with vanilla and mix until fluffy. (About 2 minutes); Add flour and mix on low until incorporated. NOTE: You may scrape the sides to ensure all the flour is incorporated.; Drop the mixture onto a counter top or sheet of parchment paper sprinkled with 2 parts flour and 1 part confectionery sugar and roll until about 1/2" thick. Either cut with a shortbread cutter or form the mixture into a 1/2" round circle. If the mixture sticks to the rolling pin, either top it with an additional parchment sheet or coat the mixture lightly with a small amount of flour/powdered sugar mixture.; Top cookies with a light sprinkling of granulated sugar.; Bake in a 325-degree oven for 15-16 minutes if making cut-out cookies OR 23-25 minutes if making one large oval. If making the oval, allow it to cool for about 10 minutes, and then cut it into slices.; - [/wpurp-searchable-recipe]

Amazing Peanut Sauce

I love peanut butter and I am also a fan of spice. The great thing about this recipe, besides that it comes together in a few minutes, is that you can use more or less peanut butter, depending on your taste. Additionally, you can add as much spice as you can handle, or leave it less spicy for the faint of heart.

I made a batch of spring rolls today and this sauce is excellent with them, as a dip for fried tofu, or even a topping for veggie bowls.

ENJOY![wpurp-searchable-recipe]Amazing Peanut Sauce - - smooth peanut butter, (depending on taste), Rice Wine Vinegar, Lime Juice (fresh squeezed), soy sauce (or tamari), Sambal Oleek, (or chili sauce (Add more to taste)), maple syrup, water, Combine all ingredients in a large measuring cup. ; Microwave on high for 1 minute.; Remove from microwave and whisk until smooth.; - [/wpurp-searchable-recipe]

Mom’s Delicious Fruity Cranberry Chutney

My mom always made her famous chutney on Thanksgiving. It is the perfect accompaniment to the savory, salty traditional holiday dishes. I'm talking about you mashed potatoes, green bean casserole, and a huge serving of stuffing.

It is also great for leftovers and offers the perfect amount of sweetness to balance the palate. It is also delicious on pound cake and ice cream for a double dose of sugary delight.

This recipe comes together in a flash. Simply dump everything into a pan, heat, and wait for the cranberries to pop! Ensure all the cranberries have popped before removing the pan from the heat. Let cool for about 45 minutes to an hour and then transfer to a glass bowl and refrigerate for up to 1 week.

ENJOY![wpurp-searchable-recipe]Mom's Delicious Fruity Chutney - - orange, (cut into 1" sections), orange juice, fresh cranberries, (1 standard-size bag), Apple (unpeeled and chopped into 1" sections), raisins, walnuts (roughly chopped), sugar, ginger, cinnamon, white vinegar, Place all ingredients in a saucepan and stir. Bring to a boil and then turn down the heat. Continue cooking, stirring often, until all of the cranberries have popped, about 10 - 15 minutes. Make sure to not overcook.; Remove from heat and let cool for 45 minutes to an hour.; Store in the refrigerator for up to a week.; - [/wpurp-searchable-recipe]

Make Ahead Mini Corn Muffins

WOW, Thanksgiving, or as I refer to it, Vegansgiving, is just around the corner. My plan this year is to make a few easy-to-freeze items ahead of time to help eliminate some stress and perhaps even take in a few minutes of the Macy's parade!

These vegan corn muffins are easy to make and practically foolproof. A few notes are to place the mini muffin pans on top of a cookie sheet with sides when baking which will eliminate dry, brown bottoms on the muffins. Also, make sure to cool completely before freezing in an airtight container.

ENJOY![wpurp-searchable-recipe]Make Ahead Mini Corn Muffins - - applesauce, baking powder, non-dairy milk, Foragers Plain, Unsweetened Yogurt,, apple cider vinegar, Earth Balance Margarine (melted), sugar, cornmeal (I recommend Bob's Red Mill), flour, baking soda, Mix together applesauce and baking powder and set aside for 5 minutes.; In a separate bowl mix together non-dairy milk, yogurt, and apple cider vinegar. Set aside for a few minutes.; In a large bowl, whisk together cornmeal, flour, and baking soda. Set aside.; Melt margarine in a medium-sized pan. Remove from heat and stir in sugar.; Add applesauce eggs to the margarine/sugar mixture and stir just until combined. (About 25 stirs); Pour liquid ingredients into the large bowl with cornmeal, flour, and baking soda. Mix just until incorporated. Don't worry, some small lumps are ok!; Spoon into paper-lined mini cupcake tins and place on a rimmed cookie sheet. Bake at 375 degrees for 15-17 minutes.; Let cool a few minutes in the pan and remove to a wire rack. Cool completely before storing. ; - [/wpurp-searchable-recipe]

Mexican Tortilla Casserole

I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.

It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.

When putting the casserole together, I recommend using a 9x13" glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.

If you have any questions, please feel free to ask me in the comments section or send me an email.

ENJOY!

[wpurp-searchable-recipe]Mexican Tortilla Casserole - - olive oil, shallot (diced), yellow squash (diced into 1/2" pieces), zucchini, (diced into 1/2" pieces), salt (or to taste), vegan Parmesan, vegan Mozzarella cheese shreds, corn tortillas, Salsa Verde, tomato (diced), cilantro (diced into small pieces), frozen spinach, (thawed and drained), Heat oil in saute pan and add shallot, squash, and zucchini. Cook over medium heat for 5 minutes or until tender but not mushy. Add salt and set aside.; In a medium bowl, combine parmesan and mozzarella cheese. Set aside.; Preheat oven to 350 degrees and spray a 9x13" pan. Place 6 tortillas in the bottom, making sure that all areas of the bottom of the baking dish are covered.; Top tortillas with half of the shallot, squash, and zucchini mixture, followed by 1/3 of the cheese and 1/3 of the salsa verde.; Top layer with 5 tortillas, drained spinach, tomato, shallot/squash/zucchini mixture, 1/3 of the salsa verde, 1/3 of the cheese, and 1/3 cup of cilantro.; Top second layer with remaining 5 tortillas, salsa verde, and cheese. Bake at 350 degrees, uncovered for 30 minutes.; OPTIONAL: Top each serving with fresh avocado, additional cilantro, and a dollop of sour cream.; - [/wpurp-searchable-recipe]

Herbed Cauliflower

Cauliflower is a phenomenal vegetable that can be used in so many different recipes. Boiled, diced, riced, baked, air-fried, souped...the list goes on and on!

Personally, my favorite way to enjoy the versatile white flowerets is seasoned and baked in the oven. Since lemons are coming into their peak season, I decided to add a little lemon love to this dish.

Simply separate the flowerets from the whole cauliflower, rinse and place on a lined sheet pan. Add the seasonings and bake, the rest is pure magic in the kitchen!

This dish can be served as a side or a main, but trust me you most likely won't have any leftovers!

ENJOY![wpurp-searchable-recipe]Herbed Cauliflower - - cauliflower, olive oil, garlic (minced), Parsley, (chopped), Lemon Zest, salt, red pepper flakes (more or less to taste.), Follow Your Heart Vegan Parmesan Shreds, lemon, Break cauliflower into flowerets and place on a baking sheet lined with parchment paper.; Drizzle cauliflower with olive oil and then toss to make sure all flowerets get coated. NOTE: add more oil if needed to lightly coat the cauliflower.; Top with garlic, parsley, lemon zest, and red pepper flakes.; Bake in a 350-degree oven for 40 minutes, or until the flowerets are fork-tender.; Remove from oven and top with 1/2 cup Follow Your Heart Parmesan Shreds. Return to oven and bake an additional 5 minutes. ; Remove from the oven and scoop into a bowl. Squeeze the juice of half of the lemon. ; - [/wpurp-searchable-recipe]

Lemon Cake with Lemon Cream Cheese Frosting

Lemons are in season! Summer seems to bring the best lemons to every corner of the United States. My 9-year-old grandson, unlike other kids his age, loves anything lemon. He, like his grandmother, is not a huge chocolate fan and prefers sweet and tart flavors.

We were celebrating his birthday and he requested a lemon cake. The recipe is entirely vegan and makes a super moist and delicious dessert. Since the frosting contains cream cheese (I used Trader Joe's brand), I recommend storing it in the refrigerator under a covered cake stand. However if refrigerator space is at a minimum and you don't have a cake stand, opt for putting the leftover cake in a deep bowl and covering it with wrap.

ENJOY![wpurp-searchable-recipe]Lemon Cake with Lemon Cream Cheese Frosting - - Lemon Cake: applesauce (mixed with 1 1/2 tsp. baking powder), non-dairy milk, vinegar, Earth Balance Margarine (or another vegan brand), sugar, Lemon Zest, vanilla extract, lemon juice (fresh squeezed), flour, baking powder, baking soda, salt, Lemon Cream Cheese Frosting: Earth Balance Margarine (softened), cream cheese (softened), Lemon Zest, lemon juice (fresh squeezed), powdered sugar, Lemon Cake: Prepare applesauce eggs by whisking together applesauce and baking soda in a bowl big enough to accommodate the puffing of the mixture. Set aside for 5 minutes.; Mix together non-dairy milk and vinegar. Stir and set aside for 5 minutes.; In a large bowl, mix together margarine and sugar until light and fluffy. (About 2 minutes). Add lemon zest and vanilla extract to the bowl and mix for about 30 seconds.; Whisk dry ingredients together and add to the margarine/sugar mixture alternating with the lemon juice. ; Spray bottom and sides of 2 round cake pans. Divide the batter between the two pans and bake at 350 degrees for 30 minutes. Remove pans from the oven and let cool for 10 minutes on a cooling rack, then flip pans to release the cake and continue to cool for at least 30 minutes.; NOTE: For extra lemon flavor, poke holes (I use a chopstick) into the top of each cooled layer and squeeze the juice from 1/2 lemon into each layer. ; Lemon Cream Cheese Frosting: Cream together softened margarine and cream cheese. Add lemon zest and vanilla, and mix thoroughly. Alternate powdered sugar with lemon juice. NOTE: If the batter is too thin, add more powdered sugar. If the frosting is too thin, add more lemon juice.
NOTE: The frosted cake can also be topped with additional lemon zest and fresh lemon slices.; Frost cake. Keep refrigerated until serving.; - (nutrition-label)[/wpurp-searchable-recipe]

Lemon Ricotta Cookies – New and Improved Recipe!

Absolutely amazing...if I may say so myself!

I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!

These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth...although it is hard to eat just one!

Feel free to add more lemon zest to the recipe but I personally think this recipe has just the right amount, without being overpowering.

Enjoy![wpurp-searchable-recipe]Lemon Ricotta Cookies - New and Improved Recipe! - - Lemon Ricotta Cookies: applesauce (mixed with 1 tsp. baking powder. Whisk together and set aside for 5 minutes.), flour, baking soda, baking powder, Earth Balance, sugar, Kite Hill Vegan Ricotta, lemon juice (freshly squeezed from lemon), Lemon Zest, Tangy Sweet Glaze: powdered sugar, lemon juice (freshly squeezed from lemon, more if needed for desired consistency), Lemon Zest, Lemon Ricotta Cookies: Mix together 1/2 cup applesauce with 1 tsp. baking powder and set aside for 5 minutes. NOTE: Use a large cup or medium bowl to accommodate the mixture as it puffs.; Mix together flour and baking powder and set aside. NOTE: If dough is too sticky, add more flour, 1/4 cup at a time.; In a separate bowl, cream Earth Balance with sugar.; Mix in Ricotta, Lemon Juice and Lemon Zest.; Beat in dry ingredients.; Roll into balls. (About 1 tablespoon size); Bake at 325 degrees on prepared sheets for 10-12 minutes or until bottoms are golden brown.; Remove from the oven and let cool on a baking sheet for 10 minutes before transferring to a wire rack.; Tangy Sweet Glaze: In a small bowl stir together Powdered Sugar, Lemon Juice and Lemon Zest, until smooth.; While cookies are still warm dip into glaze and top with a little extra lemon zest.; - [/wpurp-searchable-recipe]

Portobello Mushrooms with Spinach Artichoke Stuffing

Portobello mushrooms are versatile and healthy! They provide 11% of the daily fiber requirement and contain approximately 30 calories per serving.

Mushrooms convert sunlight into vitamin D, which helps the body absorb calcium and phosphorus, two essential nutrients for maintaining bone strength and health.

Portobellos also contain antioxidants, vitamin B, potassium, and selenium.

They are a plant-based delicacy that, when cooked correctly, mimick steak.

This recipe uses 4 to 8 mushroom caps. There is enough filling for all 8 mushrooms or 4 mushrooms with a side of the Spinach Artichoke filling.

These filled mushrooms take a few extra steps, however, the result is deliciousness on a plate.

ENJOY![wpurp-searchable-recipe]Portobello Mushrooms with Spinach Artichoke Stuffing - - Mushrooms: portobello mushrooms (stems and gills removed), Marinade: olive oil, balsamic vinegar, onion powder, garlic powder, cumin, nutmeg, tamari (or soy sauce), Spinach Artichoke Filling: raw cashews (soaked in 3 cups boiling water for 1 hour and drained), olive oil, onion (diced), garlic powder, salt (more or less to taste), non-dairy milk, nutritional yeast, lemon (juiced), marinated artichoke hearts, (drained), Follow Your Heart Parmesan Shreds (plus more to sprinkle), Spinach, (freah), Mushrooms: Clean mushrooms, and remove all gills and stems. Use 4 mushrooms if you want to have some Spinach-Artichoke dip for another occasion. Or use 8 mushrooms if you want to use stuffing in all of the mushrooms.; Marinade: Whisk all ingredients together in a bowl. Prepare a glass baking pan with spray and line with mushrooms. Pour marinade over the mushrooms and set aside.; Spinach Artichoke Filling: Place cashews in a bowl and cover with boiling water. Let them sit for one hour. Drain and place the cashews into a food processor or high-speed blender. ; Pour oil into saute pan and add onion, cook for 3-5 minutes, until onions are transparent. During the last minute of cooking onions, add garlic powder. Set aside.; Add non-dairy milk, nutritional yeast, and lemon to the cashews. Blend until smooth. ; Roughly chop artichokes and place them in the cashew mixture along with the sauted onion mixture, and Follow Your Heart Parmesan shreds. Pulse until incorporated but not mushy.; Pour cashew/artichoke mixture into a large bowl.; Place fresh spinach in a food processor/blender and slightly pulse until the leaves have broken down or roughly chop leaves with a sharp knife.; Mix together cashew/artichoke mixture along with spinach. Divide between 8 (or 4) portobello mushroom caps. NOTE: If making 4, spray a glass baking dish and put the remaining spinach/artichoke mixture into the baking dish.; Bake the 8 mushrooms, or 4 mushrooms and extra Spinach-Artichoke filling in a 400-degree oven. Bake for 20 minutes. If making 4 mushrooms and spinach-artichoke dip, continue to bake it for an additional 15-20 minutes or until slightly brown on the edges. NOTE: You can sprinkle more Follow Your Heart Vegan Shreds on top before baking.; OPTIONAL: Swirl some reduced balsamic on a plate, top with mushroom. Serve with fresh, sliced tomatoes.; - [/wpurp-searchable-recipe]

Crispy-Chewy Spiced Molasses Cookies

Cookies, and desserts in general, are not my favorite food. But there is something about these molasses cookies that I absolutely love and crave. They are crispy on the outside and chewy on the inside with just the right amount of sweetness and spice.

This recipe yields a lot of cookies....60 to 72 but they freeze well. (In case you don't want to eat them all in one day!)

Roll a heaping teaspoon of batter into a ball and then roll into sugar before baking.

ENJOY![wpurp-searchable-recipe]Crispy-Chewy Spiced Molasses Cookies - - applesauce (mixed with 1 tsp. of baking powder), Earth Balance Margarine (softened), white sugar (plus more for rolling cookies), brown sugar, molasses, baking soda, salt, cinnamon, cloves, nutmeg, ginger powder, flour (more if dough is too sticky), In a small bowl make applesauce eggs by stirring together the applesauce and baking powder. Set aside for a few minutes.; Cream Earth Balance and sugars until completely combined, about 2 minutes. Add applesauce eggs and molasses. ; Whisk together baking soda and spices and add to the batter.; Add flour, one cup at a time, incorporating each cup thoroughly. ; Take a heaping teaspoon full of batter and roll it into a ball. Roll balls in a small bowl of sugar and bake on a greased baking sheet or parchment paper. (The parchment paper works best.); Bake at 350 degrees for approximately 11 minutes, or until the bottoms of cookies are golden brown. Let sit on the baking sheet for 1 to 2 minutes before transferring to a wire cooling rack.; Store in an airtight container. Best when eaten within 2-3 days.; - [/wpurp-searchable-recipe]

Italian Zucchini Boats

My husband loves my zucchini and summer squash casserole but I wanted to try something different with the delectable squash.

In my opinion, this is even better than my eggplant parmesan and the perfect light, satisfying summer dinner. I love salad, especially during the warmer months, but sometimes a fresh homecooked meal tastes especially great.

Zucchini, classified as a fruit because of its seeds, is super low in fat, carbs, and sugar and rich in nutrients including Vitamins A and C, B6, Potassium, Magnesium, and Manganese which helps the body form connective tissue, bones, blood-clotting factors and is also necessary for normal brain and nerve functions.

The ingredients are simple and most likely you will have most of them available in your refrigerator. You can serve this dish with a fresh salad or a side of pasta.

It comes together in about 20 minutes and bakes for about 40 minutes. Therefore from knife to plate you will have an amazing dish in only an hour!

ENJOY![wpurp-searchable-recipe]Italian Zucchini Boats - - zucchini,, onion (chopped), olive oil (plus more for drizzling), mushrooms (diced), garlic (chopped), tomato (diced), salt, garlic powder, onion powder, Oregano, breadcrumbs, Follow Your Heart Vegan Parmesan Shreds, JustEgg, Cut zucchini in half, lengthwise. Scoop out the centers of each of the four pieces leaving about 1/4" of zucchini around the edges. NOTE: You want the boats to have enough of a border to not collapse when filled with stuffing. Dice the flesh into small pieces and set it aside.; Chop onions, mushrooms, garlic, and tomato. Set aside with the zucchini flesh pieces.; Heat oil in a large saute pan. Cook onions for about 1 minute, add mushrooms and garlic, and cook an additional minute. Add zucchini, tomato, and spices and continue cooking, stirring often, for an additional 3 minutes or until veggies are fork-tender and not mushy.; Remove from heat and stir in bread crumbs, vegan parmesan, and JustEgg. ; Drizzle each of the four sections of zucchini with olive oil and lightly salt. Fill with the cooked mixture and top with another drizzle of olive oil and more Follow Your Heart Parmesan Shreds.; Spray a 9 x 13" casserole and place the zucchini halves in the casserole. Bake at 350 degrees for 40 minutes or until lightly browned.; - [/wpurp-searchable-recipe]

Blueberry Peach Mini Muffins

I recently relocated from the west coast to middle Tennessee, and the southerners are serious about their peaches! And, with good reason, they are scrumptious.

After coming home from a farmer's stand today, I decided to take a little bit of my bounty and make some mini muffins. You know, the bite-size variety you can pop in your mouth by the dozen!

These can also be made into regular-sized muffins but there is something special about these tiny sensations!

ENJOY!

[wpurp-searchable-recipe]Blueberry Peach Mini Muffins - - applesauce, baking powder, flour, sugar, baking powder, cinnamon powder, ginger powder,, salt, non-dairy milk (I used Silk Next ), oil (vegetable is best), vanilla extract, almond extract, peaches (diced), Blueberries,, Topping: sugar, cinnamon, nutmeg, In a small bowl, mix together applesauce and baking powder. Set aside for a few minutes to foam.; Whisk together dry ingredients in a large bowl.; Combine non-dairy milk, oil, vanilla, and almond extracts and add, along with the applesauce mixture to dry ingredients.; Gently fold in peaches and blueberries.; Mix together the topping mixture.; Line mini baking sheets with cupcake holders and fill each with batter. Top each with about 1/4 tsp. of topping mixture.; Bake in 350-degree oven for 15 minutes.; - [/wpurp-searchable-recipe]

Berry Delicious Scones

Those of you that consistently follow my blog must think I have a scone addition. Truth is, I love them! I continually try to experiment with new ingredients. I f you try one of my scone recipes, please let it be this one.

This are fluffier than traditional scones plus have more of a cake texture. They are not at all dry and super easy to prepare.

Most scone recipes recommend that you form into a circle and then cut into pie-like pieces. But what the heck, just drop them on a baking sheet and you are good to go!

ENJOY![wpurp-searchable-recipe]Berry Delicious Scones - - applesauce, baking powder, flour, sugar, baking powder, baking soda, salt, Earth Balance (Cold and cut into small pieces), vanilla extract, Foragers Vanilla Yogurt, (or another vegan brand), Blueberries (Or fresh berry of choice), Combine applesauce and baking powder. Set aside to "rise" for eggs; In a large bowl combine dry ingredients.; Using hands, mix in Cold pieces of Earth Balance Margarine and continue to mix until it becomes a crumbly mixture.; Mix together Vegan Vanilla Yogurt (Foragers is great) and then add, along with Applesauce eggs mixture to dry ingredients.; Coat hands with flour and mix all ingredients together until it forms a soft dough. NOTE: If dough seems to sticky, add a little more flour.; Fold in berries.; Line a baking sheet with parchment paper; Form dough into round circle pieces (about 3" each) and place on prepared sheet.; Top each piece with a small amount of sugar. (Optional); Bake in 350 degree oven for 15 minutes or until golden brown.; - [/wpurp-searchable-recipe]

The Creamiest Pasta Ever!

I came across a recipe on Instagram originally posted by MegunUnprocessed and it looked interesting. I thought I would add my own touches, ingredients, and season and roast the cherry tomatoes rather than cook on the stovetop. The results were nothing short of spectacular.

There are several new vegan feta kinds of cheese on the market these days and this was my first time cooking with the Trader Joe's brand. I think I will always opt for this vegan feta because the taste was smooth and creamy rather than overly pungent.

You can use any type of pasta and it is also ok to use dried, rather than fresh basil but the fresh, in my opinion, definitely makes a better pasta dish.

ENJOY![wpurp-searchable-recipe]The Creamiest Pasta Ever! - - olive oil, cherry tomatoes (rinsed and drained), salt (less to taste), garlic powder, onion powder, Oregano, basil leaves (5 for baking and 5 for topping), trader joe's vegan Feta, (one package drained), Follow Your Heart Vegan Parmesan Shreds, Preheat oven to 350 degrees and line a baking sheet with parchment paper or foil. ; Arrange cherry tomatoes on the baking sheet and drizzle with olive oil, salt, garlic, onion, oregano, and half of the basil leaves. Mix the tomatoes and basil with your hands so everything gets evenly coated. Make sure the basil leaves cook under the tomatoes to ensure they do not dry out. Bake for 20 minutes, or until the tomatoes are fork-tender.; When the tomatoes are cooking, place 1/2 tsp. olive oil or cooking spray in a saucepan. Cover and simmer over low heat for 8-10 minutes or until Feta has melted completely. Add FYH vegan parmesan shreds to the pan and stir until melted.; Cook 1 lb. of pasta of choice, drain.; When tomatoes are cooked, remove them from the oven and dump them, juices and all, into the saucepan with the melted feta and parmesan. Using an immersion blender, mix until smooth.; Add pasta to the pan and stir until the sauce has coated the noodles.; Serve with the remaining basil leaves, chopped, and more Follow Your Heart Vegan Parmesan Shreds.; - [/wpurp-searchable-recipe]

Chickpea and Lemony Spinach Soup

Ask anyone that knows their beans, especially vegans, just how nutritious and delicious chickpeas are, and they are low in fat! One cup contains 269 calories and a whopping 14.5 grams of protein with only 4 grams of fat. In addition, if you are looking to increase your fiber, chickpeas contain 12.5 grams along with 80.4 mg of calcium and nearly 80 mg of magnesium.

Chickpeas contain all nine essential amino acids which make them a complete protein, necessary building blocks that keep bodies functioning properly.

And, with the spinach, this soup is one of the healthiest in my repertoire and is also fantastic when you have a cold or flu.

ENJOY![wpurp-searchable-recipe]Chickpea and Lemony Spinach Soup - - olive oil, shallot (diced), carrots (diced), celery (diced), garlic (crushed), crushed red pepper,, Thyme,, lemon, potatoes (cubed), chickpeas, (rinsed and drained), water, Better than Bouillon (Vegetable), fresh spinach, Follow Your Heart Vegan Parmesan Shreds (per serving), In a saucepan, heat olive oil and add diced shallot, cooking over medium heat. Be careful to stir continually and do not let the shallot burn.; Stir in diced carrots, celery, and garlic along with salt and pepper to taste. Continue cooking until the vegetables begin to soften, about 5 minutes, stirring frequently. ; Stir in a pinch of red pepper, thyme, lemon, potatoes, drained chickpeas, water, and vegetable bouillon. Continue cooking for 15 minutes or until potatoes are soft.; Remove and discard the lemon. ; Scoop out half of the soup and puree with an immersion blender and set aside.; Stir fresh spinach into the remaining soup in the pan until it wilts. Add pureed soup back to the saucepan and stir until incorporated.; Scoop into bowls and top each bowl with Vegan Parmesan. (OPTIONAL); - [/wpurp-searchable-recipe]

Vegan Power Bars

Families with children can find plant-based dieting a bit of a challenge from the beginning. It definitely takes a bit more work and planning but the outcome is healthier, for them, and for the planet.

These bars are loosely based on ones I came across on OneGreenPlanet. I wasn't quite happy with how they turned out so I made some adjustments and came up with my own version.

They are also a great source of nutrients with protein powder, peanut butter, almonds, and seeds. I used sesame seeds and raw, sliced almonds but next time I may try some sunflower seeds and/or nuts to add more bang per bite. If you are allergic to nuts but chopped peanuts are o.k., substitute them for the almonds.

ENJOY![wpurp-searchable-recipe]Protein Power Bars - - brown sugar, peanut butter, maple syrup (or agave), unsweetened vegan protein powder, Earth Balance (melted), oats, sesame seeds (roasted), almonds (raw and sliced), salt, cinnamon, nutmeg, Mix all ingredients in large bowl.; Line 2 cookie sheets with parchment paper.; Divide the mixture in half and drop onto two lined baking sheets and form into two large ovals. Try to keep the same height on all sides.; Bake 18-20 minutes or until golden brown; Cool on the baking sheets.; Cut completely cooled ovals and slice into bars.; Keep bars in an airtight container for up to 1 week, or freeze individually for up to 3 months.; - [/wpurp-searchable-recipe]

Creamy Veggie Pasta

A huge shout out to Twospoons.ca for posting their mushroom pasta recipe which was featured on Vegan Feed Gram. It was a great inspiration for my creation shown here. This is a super-fast dinner idea and takes less than 30 minutes from start to finish.

You can experiment with different types of veggies and also pasta. I used what I had in my pantry and am delighted with the deliciousness of this dish!

ENJOY![wpurp-searchable-recipe]Creamy Veggie Pasta - - olive oil, Earth Balance, mushrooms (sliced NOTE: Cremini or Baby Bella are a good choice.), shallots (diced), tomato (diced), garlic (crushed), salt, Thyme,, Oregano, flour, low fat coconut milk, (room temperature), Follow Your Heart Vegan Parmesan Shreds, pasta water, Spinach, (fresh), pasta, Heat Olive Oil and melt Earth Balance in a large saute pan. Add mushrooms and saute over medium heat for 3 minutes. Add shallots and continue cooking for an additional 3 minutes or until shallots soften slightly.; Stir in tomato, garlic, and seasonings. Continue cooking for about a minute. ; Whisk in flour and mix until incorporated. Add coconut milk and stir until combined. Continue cooking for 1 to 2 minutes until the mixture starts to thicken.; Stir in Follow Your Heart Vegan Shreds and pasta water. Cook about a minute more. Add spinach and cook until slightly wilted.; Place cooked pasta in a bowl and mix in the sauce. ; Optional: Top with additional Follow Your Heart Vegan Shreds and fresh, crushed pepper.; - [/wpurp-searchable-recipe]

Eurasian Brussels Sprouts

The word Eurasian means a combination of European, or European American, and Asian cultures. When I made this recipe I was trying to create crispy-crunchy Brussels sprouts that had an emphasis on Italian flavors. My decision to use Pad Thai rice noodles seemed like just the perfect and unexpected accompaniment to the dish. Additionally, the rice noodles are gluten-free so, in my mind, a winner!

You can serve the Brussels Sprouts on their own as a side dish or mixed with traditional pasta but I would strongly suggest you first try using rice noodles.

I went light on the red pepper flakes, which can be adjusted to individual taste. I used the CHICKENLESS Better than Bouillon however the vegetable variety would also work great.

This dish also works great for leftovers but I recommend adding a splash of water and a drizzle of olive oil before reheating.

ENJOY![wpurp-searchable-recipe]Eurasian Brussels Sprouts - - brussels sprouts (ends cut off and halved), olive oil (plus more for drizzling), Lemon Zest, Oregano (dried), red pepper flakes (or more to taste), salt, Follow Your Heart Vegan Parmesan Shreds, Pad Thai Noodles, (cooked until soft), Better than Bouillon (chickenless or vegetable flavored), tomatoes (diced), basil leaves (chopped), Cut ends of Brussels Sprouts and slice in half.; Steam Brussels Sprouts over salted water for 3 minutes, after the water starts to boil. Remove from heat and rinse with cold water. Pat dry.; Arrange steamed and dried Brussels Sprouts on a parchment-lined baking sheet. Drizzle with olive oil.; In a small bowl, mix together Lemon Zest, Oregano, Red Pepper Flakes, and Salt. Sprinkle over oiled sprouts and toss to evenly combine.; Bake in a 400-degree oven for 12 minutes or until slightly charred. Remove from oven, sprinkle with Vegan Parmesan Shreds and return to oven. Bake for 5 - 7 minutes or just until cheese has melted. Remove from oven and set aside.; While sprouts are cooking in the oven prepare the Pad Thai Noodles in a pot with 2 Tbl. of Bouillon. Cook until they are soft but not mushy. Drain and set aside.; Line the pot with about 1 Tbl. of olive oil and add diced tomatoes and chopped basil leaves. Cook, stirring often, for 2 minutes.; Place drained noodles in a bowl, top with cooked Brussels Sprouts, tomatoes, and basil. Add an extra drizzle of olive oil and more cheese. (Optional); - [/wpurp-searchable-recipe]

Zucchini, Potato, and Squash Casserole

This is my husband's absolute favorite dish! If it were up to him, we would have it every other night.

It is super simple to make and is great as a main or side dish. Zucchini & Crooked Neck (Summer) Squash vary in size so the best way to tell if you have enough, or too much, is to make sure each layer completely lines the casserole dish.

ENJOY![wpurp-searchable-recipe]Zucchini, Potato, and Squash Casserole - - olive oil, zucchini, (sliced), potatoes (sliced), White Onion, (diced), crooked neck squash, (sliced), salt, black pepper, garlic powder, onion powder, Follow Your Heart Vegan Parmesan Shreds, Heat oven to 350 degrees. Prepare a 9 x 13" casserole dish with olive oil spray. Slice zucchini, potatoes, and squash and dice the onion.; In a small bowl, combine the salt, black pepper, garlic powder, and onion powder.; Starting with the sliced zucchini, line the first layer of the prepared casserole dish. Drizzle with 1/2 Tbl. of the olive oil and top with 1/4 of the salt, black pepper, garlic powder, and onion powder mixture.; Continue the layers with the potatoes, onion, and squash. Repeating each layer with a 1/2 Tbl. of olive oil and 1/4 of the salt, black pepper, garlic powder, and onion powder mixture.; Cover the casserole and bake at 350 degrees for 75 minutes, testing for doneness at 60 minutes. If the veggies are not fork-tender, cook a little longer. ; Remove from oven and sprinkle with the Follow Your Heart Vegan Parmesan Shreds. Recover and let sit for 10 minutes before serving.; Optional: Top with a sprinkling of oregano and fresh basil leaves.; - [/wpurp-searchable-recipe]

Portobello Mushrooms Stuffed with Cauliflower Rice Medley

Mushrooms! Yes Please!

I am always stuffing portobello mushrooms with whatever fresh veggie is on hand and most times, the outcome is quite good. This recipe comes together from start to finish in about an hour and is well worth the time! If you are short on time, you can make the filling the night before, stuff the clean Portobello caps, and bake the next night.

ENJOY![wpurp-searchable-recipe]Portobello Mushrooms Stuffed with Cauliflower Rice Medley - - olive oil, Earth Balance, shallots (diced), baby bella mushrooms, (diced), basil leaves (diced), salt, Oregano, garlic powder, tomato (diced), riced cauliflower, nutritional yeast, Better than Bouillon (Vegetable), vegan sour cream, Portobello Mushrooms: portobello mushrooms (stems and gills removed), - [/wpurp-searchable-recipe]

Asparagus and Jade Pearl Rice

There are so many new rice options available and the Lotus Foods organic varieties are delicious options. One of my favorites is the Organic Jade Pearl variety that is both organic and gluten-free. It pairs really well with vegetables and in this recipe, I used onions, asparagus, basil, and a tablespoon of capers.

You can experiment with different veggies, but I would suggest you try this one first!

ENJOY!

[wpurp-searchable-recipe]Asparagus and Jade Pearl Rice - - olive oil, Earth Balance, onion (diced), asparagus (chopped into one-inch pieces, discarding ends), Jade Pearl Rice, (or regular variety), capers, basil leaves (chopped), salt, black pepper, hot water, Better than Bouillon (Vegetable flavored), white wine, (optional), Heat olive oil and Earth Balance in a large saute pan and add onion. Cook until translucent. Add asparagus and continue cooking until the stalks become bright green and fork-tender.; Add rice, capers, basil leaves, salt, black pepper, and hot water, 1 cup at a time. Be careful to not let the rice stick to the pan. Before adding additional cups of water, make sure the first water has evaporated.; Stir in the Better Than Bouillon with the first cup of water. Add optional white wine when the rice is finished cooking.; - [/wpurp-searchable-recipe]

Butternut Squash & Fennel Wraps

OMGoodness, these turned out amazing! What a great new twist to a traditional burrito wrap. The sauce really takes these to another level!

ENJOY!!!!![wpurp-searchable-recipe]Butternut Squash & Fennel Wraps - - Filling: butternut squash (cubed into 1" pieces), fennel bulb, (diced. Reserve tops for another use.), olive oil, salt, garlic powder, cumin, Oregano, Spectacular Sauce: Vegenaise, avocados, taco seasoning, Lime Juice, Filling: Place butternut squash and diced fennel on a lined baking sheet. Top with olive oil and seasonings. Toss to coat. Bake in preheated 375-degree oven for 30 minutes.; Spectacular Sauce: Combine Vegenaise, avocados, taco seasoning, and lime juice in a food processor and combine until smooth.; Spoon Spectacular Sauce on a soft tortilla shell and follow with filling. Top with diced tomatoes, optional, and wrap.; - [/wpurp-searchable-recipe]

Hearty Red Lentil Soup

I am often asked how do I have the time to make soup when in reality, soup is one of the quickest meals to come together, especially if you use a pressure cooker.

This yummy soup went from raw ingredients to bowls in less than 40 minutes (I used a traditional pot on a cooktop) and the leftovers are almost as good as the first servings.

The key in this recipe is to use red lentils, green lentils just don't seem to work as seamlessly with these ingredients. You can omit the potatoes, but they definitely add another tasty dimension to the finished dish.

ENJOY![wpurp-searchable-recipe]Hearty Red Lentil Soup - - olive oil, onion (diced), carrots (sliced), potatoes (chopped), garlic (crushed), Red Lentils, (dried and split), water (hot), Beyond Bouillon, (vegetable), tomato paste, coriander, Oregano, lemon (juiced), Heat oil in a saucepan. Add onions and cook for 2 minutes. Stir in carrots, potatoes, and garlic and cook an additional 2 minutes, stirring constantly so they do not stick to the pan.; Stir in lentils, water, bouillon, tomato paste, coriander, and oregano. Bring to a boil and then loosely cover the pan with a lid, lower the heat and simmer for 20 to 25 minutes, being careful lentils do not stick to the bottom of the pan. ; Remove from heat and stir juice from 1/2 lemon into the soup. Optional: Garnish with fresh parsley.; - [/wpurp-searchable-recipe]

New and Inspired Eggplant in Brown Sauce

Eggplant is one of those fruit-based veggies that you either love or not. Most people only ever eat it deep-fried and smothered in sauce and cheese but, believe it or not, eggplant takes the stage as a key ingredient in many traditional Eastern dishes.

My creation has some sherry in it, which burns off so you don't need to worry about the alcohol content. However, you can always substitute a mix of 50% apple cider vinegar and 50% water.

This recipe makes an ample amount of sauce but if you want more, I would suggest doubling it. The dish is best served warm, although it can be eaten cold, and keeps in the refrigerator for about 4 days. When reheating, add a small amount of water to help rehydrate the noodles or rice.

NOTE: Make sure you salt your eggplant pieces and set them aside on paper towels for 15 to 30 minutes. Pat dry and remove excess salt before cooking. This will ensure that the eggplant cooks properly without absorbing too much cooking oil.[wpurp-searchable-recipe]New and Inspired Eggplant in Brown Sauce - - eggplant (skin on and cut into bite-sized pieces), vegetable oil, onion (finely diced), garlic (chopped), ginger powder, (or 1 Tbl. fresh ginger, grated), Savory Sauce: cornstarch, brown sugar, Rice Wine Vinegar, dry sherry, Sesame Oil,, Sambal Oelek, (or more to taste), Basil leaves, (torn), Chop eggplant into bite-sized pieces, leaving the skin on. Place pieces on paper towels and generously salt, cover with more paper towels, and let sit 15 to 30 minutes. Using paper towels, wipe off the extra moisture and some of the salt. Eggplant is now ready to cook. ; Heat half of the oil in a large saute pan and cook the eggplant pieces until fork tender and squishy. Remove eggplant from pan, add set aside. NOTE: Add more oil, if needed.; Heat the remaining half of the oil in a pan and saute diced onion for about 5 minutes, over medium heat until translucent. Add minced garlic and ginger powder (or fresh ginger) cook for an additional minute. ; Savory Sauce: When eggplant is cooking, whisk together all ingredients for the sauce. Add to onion mixture and cook for 2 minutes. Stir in cooked eggplant and serve over Chinese noodles or rice.; Optional Toppings: Fresh, Sliced Tomatoes, Fresh Basil Leaves, Pan-Fried Tofu; - [/wpurp-searchable-recipe]

Mom’s Famous Potato Salad

My mom always had the very best summer salads. I never quite knew her secret until later in life and this one is too good not to share. It is simply a matter of draining the boiled tomatoes and topping them with a mixture of red wine vinegar and sugar. The end result is, quite simply, amazing!

ENJOY![wpurp-searchable-recipe]Mom's Famous Potato Salad - - small red potatoes, (cut in half and then half again), white sugar, red wine vinegar, onion (diced), red onion (diced), celery (finely diced), dill pickle relish, Follow Your Heart Vegenaise, (or other non-dairy mayonnaise), black pepper, Wash potatoes and cut in half, and then half again so you end up with quarters. Place in a pan and cover with salted water. Boil until fork-tender but not too mushy. MAKE SURE TO KEEP THE SKINS ON THE POTATOES!; Stir together sugar and vinegar. After pouring cooked potatoes into a strainer, top with sugar/vinegar mixture and let sit until cool. Lightly rinse off extra sugar.; Pour cooled potatoes into a bowl and add onions, celery, non-dairy mayonnaise, and black pepper. Salt to taste.; Serve immediately or chilled.; - [/wpurp-searchable-recipe]

Mediterranean Stuffed Eggplant

I went to a local farmer's market with my daughter last weekend and, in addition to pounds of fresh tomatoes, I bought some eggplant. I practically always make eggplant parmesan. Since we just had that dish a few weeks ago, I was looking to make something different. You can experiment with adding different items in place of the olives, garbanzo beans, and tomatoes. But I would recommend giving it a try, as is, first.

ENJOY![wpurp-searchable-recipe]Mediterranean Stuffed Eggplant - - eggplant (halved lengthwise and salted), onion (half red/half white onion diced), olive oil, couscous, cumin, coriander, reduced fat coconut milk (or water/vegetable broth), garbanzo beans (drained), olives, (sliced and drained), tomato (seeded and diced), Follow Your Heart Dairy-Free Feta Crumbles, Slice eggplants in half, lengthwise. Sprinkle generously with salt and let sit for at least 15 minutes. Pat dry and remove most of the salt.; Place halved eggplants, flesh side up, on a lined sheet pan and bake for 30 minutes. Flip eggplant over and bake an additional 20 minutes, or until fork-tender. Set aside and when cool enough to handle, about 5 minutes, smash the flesh of the eggplants with a fork. ; In a medium saucepan, heat 2 Tbl. olive oil and saute red/white onions until translucent, over medium heat, about 4 minutes.; Heat coconut milk in a separate container and set it aside.; To the cooked onions, add couscous and coat with oil. Stir in cumin and coriander and add heated coconut milk and bring to a boil. Shut off heat, cover, and let sit for 10 minutes, and then fluff with a fork.; Stir in garbanzo beans, black olives, tomato, and vegan feta crumbles.; Fill each eggplant shell with the couscous mixture. Top each of the halves with a drizzle of olive oil and a sprinkle of oregano.; - [/wpurp-searchable-recipe]

Creamy Vegan Paella

I found some Saffron Threads on sale at Whole Foods and decided to try and make some Paella. I searched for recipes online and came across one from LovingItVegan.com.

I love vegetables so I decided to make some alterations and additions to the original recipe. It is important to use Paella Rice, which I found at Whole Foods Market.

Feel free to add your own choice of vegetables, creativity is always a good thing!

ENJOY!

[wpurp-searchable-recipe]Creamy Vegan Paella - - hot water, Better Than Bouillon, Vegetable (Heaping Tablespoon), Saffron Threads, (crushed), olive oil, onion (diced), red bell pepper (diced), zucchini, (diced), portobello mushrooms (diced), tomato (diced), artichoke hearts (drained, marinated, and diced reserving 2 Tbl. Liquid), capers, garlic (crushed), Smoked Paprika, Thyme, (dried), Cayenne Pepper, (more to taste), Oregano (dried), Paella Rice, (dry and uncooked), salt (more or less to taste), broccoli (steamed), Dissolve Better than Bouillon in 4 cups of hot water. Add crushed saffron threads and 2 Tbl. Reserved Marinated Artichoke Hearts Liquid, set aside.; In a large saute pan (12" or larger) heat 3 Tbl. of the Olive Oil and add onion and red pepper. Saute until they are fork-tender being careful not to overcook. (Around 3 minutes at medium heat.); Stir in zucchini, mushrooms, artichoke hearts, and saute for an additional 4 minutes.; Add tomato, capers, and seasonings and stir. Continue cooking for about a minute.; Add paella rice and 1 additional tablespoon of Olive Oil. Stir and coat rice. Spread evenly in the pan.; Pour vegetable stock with saffron on top of rice mixture being careful not to stir. Simmer for 30-35 minutes, or until most of the liquid is absorbed. Remove from heat, cover, and let sit for 12 minutes.; Toss in steamed broccoli and serve.; - [/wpurp-searchable-recipe]

The Fluffiest Banana Bread Ever!

I am in the process of moving in a few weeks and accidentally packed my recipe box. A recipe I veganized was my mom's sour cream banana bread which fortunately I don't have memorized.

Fortunately you ask? Yes, because it got me to experimenting and in all honesty, this bread is even better than mom's original.

Banana bread is usually super moist but also a bit on the heavy side. This bread turned out light, fluffy and airy...plus it tastes great.

ENJOY![wpurp-searchable-recipe]The Fluffiest Banana Bread Ever! - - Cinnamon Nut Filling: sugar, cinnamon, nutmeg, chopped nuts, Better Banana Bread: Earth Balance (softened), sugar, applesauce (mixed with 1 1/2 tsp. baking powder), ripe bananas, (mashed (or 4 medium)), vegan vanilla yogurt, ((I use Forager Project)), vanilla extract, cinnamon, nutmeg, salt, baking soda, baking powder, chopped nuts, flour, Cinnamon Nut Filling: Grease and Flour (or use PAM Baking Spray) two loaf pans or two small bundt pans; In a small bowl mix together Sugar, Cinnamon, Nuts, and Nutmeg and sprinkle in bottom of prepared pans; Better Banana Bread: Make applesauce eggs by combining applesauce and baking powder in a separate bowl. Set aside and let puff up for about 5 minutes.; In a large bowl cream butter, sugar and then add applesauce eggs.; Add Bananas, Sour Cream and Vanilla and mix just until blended.; In a separate bowl combine Cinnamon, Nutmeg, Salt, Baking Soda, Baking Powder, 1/3 cup of Chopped Nuts, and Flour.; Stir dry ingredients into wet ingredients.; Spoon one-quarter of batter into each of two mini-bundt pans or loaf pans. Top with half of cinnamon/nut mixture and then spoon over remaining batter.; Bake 350 degrees for 50 minutes or until top springs back when pressed.; Let cool 45 minutes in pans and then invert onto plate.; - [/wpurp-searchable-recipe]

Baby Bok Choy with Feta

I really enjoy the taste and texture of Baby Bok Choy. This recipe takes the very best of the vegetable and adds a satisfying savory, spicy, with some subliminal sweet undertones.

Baby Bok Choy is a great source of Vitamins A, C, and K plus is extremely low in calories and only contains a tiny amount of fat. The texture and taste of the green leaves are similar to spinach and the stalks are similar to celery.

It is good raw but much better cooked. Baby Bok Choy is a staple in Chinese cuisine.

You can also try to grill the prepared Baby Bok Choy on the grill. It was raining today in Southern California so I opted for the oven! To cut calories and fat, eliminate the vegan feta.

ENJOY!

[wpurp-searchable-recipe]Baby Bok Choy with Feta - - baby bok choy (halved), olive oil, Sesame Oil,, low sodium tamari, maple syrup, ginger, red pepper flakes, Follow Your Heart Vegan Feta Crumbles, Cut baby bok choy in half, lengthwise, and place in a large bowl.; In a small container, whisk together oils, tamari, maple syrup, ginger, and red pepper flakes.; Pour over baby bok choy and toss to coat. Let sit for 1 hour at room temperature, gently tossing a few times.; Line a baking sheet with foil and spray. Place baby bok choy on foil and top with remaining marinade. Bake at 375 degrees for 2 minutes.; Remove from oven and top with feta crumbles. Set oven to broil and place under broiler for about 2 minutes. (Check often to make the tops don't burn.); Serve with rice, noodles, or as a side.; - [/wpurp-searchable-recipe]

Tofu Spinach Pockets

This New York Times recipe popped into my inbox a few days ago and I was excited to give it a try. I went to pick up some dumpling wrappers at Whole Foods and unfortunately, they only had eggroll wrappers. Being a fan of Bob Ross, I subscribe to the saying that "We don't make mistakes, we just have happy little accidents!"

I followed the recipe for the "dumplings" but was not happy with the filling. It tasted bland and spicey. So, I decided to make some adjustments and the outcome was spectacular.

I've included a step-by-step picture tutorial on how to wrap the pockets. First, cut the squares into two triangles. Add a small amount of filling and fold over like shown in the pictures. Please use water and lightly coat the edges to make sure every side is sealed.

This does take a bit of time but makes enough to pop in the freezer for a quick, weeknight meal alongside a salad.

ENJOY![wpurp-searchable-recipe]Tofu Spinach Pockets - - tofu (firm, drained), Spinach, (finely chopped), basil leaves (chopped), green onions, (diced), salt, Celery Stalks (diced), tamari, Sambal Oelek,, ginger, hoisin sauce, nasoya egg roll wraps, (vegan and cut into 40 pieces), Drain tofu and set aside.; In a large strainer toss spinach, basil, scallions with salt. Let sit for 15 minutes and then squeeze out excess water and place it in a bowl.; Add celery, tamari, sambal oelek, ginger, and hoisin.; Add crumbled tofu and mix all ingredients.; Prepare envelopes and make sure all sides are sealed close. Fry in a saute pan with oil of choice, about 5 minutes per side, or until golden brown. Drain on paper towels.; Serve with a dipping sauce made of 2 tsp chili garlic sauce, 1 cup tamari, juice of 1/2 fresh lime.; - [/wpurp-searchable-recipe]

Broccoli, Shiitake, Red Onion and Arugula

I used to cook with shiitake mushrooms a lot but have used more cremini and portobello varieties lately. The shiitake has a buttery, woodsy taste and definitely lends itself to this particular recipe.

If you don't have arugula on hand, any other green would work including spinach, kale, or escarole. The key is to mix them into the noodles only long enough to wilt and not cook them.

This recipe is fairly easy to prepare but please do not hesitate to reach out if you have any questions.

ENJOY![wpurp-searchable-recipe]Broccoli, Shiitake, Red Onion and Arugula - - broccoli (cut into 2" pieces), shiitake mushrooms, (sliced), red onion (diced), olive oil, Sesame Oil,, garlic powder, onion powder, rice noodles (cooked), arugula (or other green), tamari (or soy sauce), Sesame Oil,, balsamic vinegar glaze, sesame seeds, On a foil-lined baking sheet, place broccoli, mushrooms, and red onion. Coat with olive oil, sesame oil and sprinkle with garlic and onion powder. Bake at 375 degrees for 25-30 minutes, or until fork-tender. (Please be careful to not overcook.); In a large saute pan, coat with a little olive oil and add cooked noodles, just to heat and brown a little.; Add in the arugula, tamari, and sesame oil. Toss until arugula wilts slightly, about 2 minutes over medium-low heat. ; Remove from heat and stir in cooked vegetables. Top with balsamic glaze. (I get mine from Trader Joe's.); Sprinkle with sesame seeds and serve.; - [/wpurp-searchable-recipe]

Asparagus Mushroom Quiche

When my husband and I were first married, I used to make quiche several times a year. I am not sure why I have not made it in recent years but am happy I made some today!

If you are not a fan of asparagus, you can substitute spinach, broccoli, or cauliflower. This recipe comes together in about 30 minutes and can be made ahead and served at room temperature, heated in the microwave, or cold.

It is always great with a side salad or some freshly sliced tomatoes. You can also use any pie crust recipe or the refrigerated version.

This recipe makes 2 pie dishes and is good in the refrigerator for about a week. You can also slice it and freeze individual portions that can be defrosted and reheated in the microwave.

ENJOY![wpurp-searchable-recipe]Asparagus Mushroom Quiche - - Earth Balance stick, (melted), green onions, (sliced), mushrooms, (diced), asparagus, (chopped), flour, salt, garlic powder, dry white wine (optional), Oatly, (or other non-dairy, full fat milk), Better than Bouillon (vegetable flavored), JustEgg (1 container), Follow Your Heart Parmesan Shreds, Violife Cheese, (shredded), In a large saute pan, melt Earth Balance and add onions, cook, over medium heat, for 2 minutes.; Add mushrooms and cook for 2 minutes. Add asparagus and cook for an additional 5 minutes.; Add salt, garlic powder, and optional wine. Continue cooking for 5 minutes and remove from heat.; Immediately stir in 1/3 cup flour. Let cool for about 15 minutes.; In a large bowl whisk 1 Tbl. Better than Bouillon into the 3 cups of Oatly (DO NOT USE REDUCED FAT). Add JustEgg and cheeses.
Mix together with the cooled vegetable mixture.; Divide mixture into 2 pie dishes lined with UNBAKED pie crusts.; Bake at 350 degrees for 30 minutes. Increase oven temperature to 475 and bake for an additional 45 minutes. Let quiche rest outside of the oven for at least 45 minutes.; - [/wpurp-searchable-recipe]

Creamy Zucchini Pasta

Searching for Italy with Stanley Tucci is such a delightful show! I have been trying to make some of the amazing foods, without recipes!

I truly think I nailed it with my version of Capellini with Zucchini sauce. SOOOOOOO Yummy.

ENJOY![wpurp-searchable-recipe]Creamy Zucchini Sauce Pasta - - zucchini, (thinly sliced), basil, (fresh, about 4 large leaves), capellini, Follow Your Heart Parmesan Shreds, salt, (plus extra for zucchini), Place 1" of olive oil in a large saute pan and heat.; Slice zucchini into thin rounds and drop into the hot oil.; Cook until golden brown, turning a few times. Drain onto paper towels and season with a light sprinkling of salt.; Put into a bowl with fresh, chopped basil, and set aside. (Can also be refrigerated for several hours and up to overnight.); In a large saute pan, cook capellini in boiling salted water. Drain and reserve all of the pasta water. I put a large bowl under the strainer to capture it.; In the same saute pan, add a small amount of olive oil and return cooked zucchini and basil to the pan and cook, stirring constantly for about 2 minutes.; Add 3 ladles of the reserved pasta water to the zucchini mixture and continue cooking for another 2 minutes.
; Toss in pasta and stir until the sauce mixes in with the pasta. ; Remove from heat and add vegan parmesan, stirring until melted.; Place a portion on a plate and drizzle with a little olive oil and black pepper.; - [/wpurp-searchable-recipe]

Asparagus-Mushroom Stuffed Peppers with Cream Sauce

Now is the time! From now and through June is the best season to eat asparagus here in the USA! I created this recipe and although it takes a few steps, it is well worth the effort!

I would definitely recommend this for a comforting-yet-elegant dinner or even as a side or main dish for Easter!

ENJOY![wpurp-searchable-recipe]Asparagus-Mushroom Stuffed Peppers with Cream Sauce - - peppers, (tops cut and cleaned), rice (uncooked), olive oil, onion (diced), mushrooms (chopped), asparagus (fresh, chopped), salt, garlic powder, nutmeg, lemon (juiced), Bread Crumbs,, Follow Your Heart Vegan Parmesan Shreds, JustEgg, Sour Creamy Sauce: Earth Balance Margarine, flour, black pepper, vegan chicken broth, (or vegetable), vegan sour cream, Remove tops from peppers and steam in a basket for 15 minutes. Let cool and then slice in half.; Cook 3/4 rice and set aside.; In a large saute pan, place 4 Tbl. Olive oil. Add diced onion and cook for 2 minutes.; Add chopped mushrooms and cook for an additional 2 minutes.; Stir in chopped asparagus and cook for an additional 5 minutes.; Stir in rice.; Remove from heat and stir in salt, garlic powder, nutmeg, and lemon juice. Let cool.; After slightly cool (about 10 minutes), stir in bread crumbs, vegan parmesan, and vegan eggs.; Spray a 9 x 13" pan with oil and place 1/2 cup water in the bottom of the pan.; Stuff pepper halves with filling and cover the pan with parchment paper and foil; Bake at 350 degrees for 30 minutes total.; Remove covers after 10 minutes and continue baking for 10 additional minutes. Top with 1 cup of Sour Creamy Sauce and bake for an additional 10 minutes. NOTE: If there is any additional water in the pan, drain it before adding the sauce.; Sour Creamy Sauce: Melt butter in a saucepan and whisk in flour.; Whisk in black pepper and vegan broth. Simmer on low for 4 minutes. ; Whisk in sour cream and lemon. Heat slightly.; - [/wpurp-searchable-recipe]

Lemon Raspberry Cupcakes

My son asked for a "variety" of cupcakes for his birthday this year. I knew chocolate ones were on his list but decided to also make something a little less chocolatey!

These lemon raspberry ones were so light and refreshing. I also used half of the same batter and made some peanut butter chocolate cupcakes.

To make both the lemon raspberry and peanut butter cupcakes, divide the batter in half. For the peanut butter eliminate lemon juice in batter and add 1/2 cup of peanut butter to half of the frosting recipe and eliminate raspberry preserves, lemon juice, and lemon rind. Top with melted dark or semi-sweet chocolate and sprinkle with nuts or graham cracker crumbs.

ENJOY![wpurp-searchable-recipe]Lemon Raspberry Cupcakes - - flour, baking soda, baking powder, salt, sugar, soy milk (or any non-dairy milk), apple cider vinegar, vanilla extract, vegetable oil, lemon (juiced), Lemon Raspberry Frosting: Earth Balance Margarine (softened), vanilla, salt, raspberry preserves (or preserve flavor of choice. ), Lemon Rind,, lemon juice, confectionary sugar, non-dairy milk (more or less to reach desired consistency.), Mix together soy/non-dairy milk and vinegar. Set aside for 5 minutes.
; Sift together flour, baking soda, baking powder, and salt in a large bowl. Whisk in sugar.; Stir in wet ingredients, except lemon, until smooth.; Add lemon juice.; Scoop into 24 lined cupcake tins.; Bake at 350 degrees for 20 to 25 minutes until golden brown.; Let cool in pans for 10 minutes and transfer to a wire rack to continue cooling before frosting.

NOTE: This recipe also makes a cake. Use 2 round pans, greased. After baking, let sit in pans for 10 minutes and then remove the layers and let them continue to cool on a wire raack.; Lemon Raspberry Frosting: Cream margarine, vanilla, and salt.; Mix in raspberry preserves, lemon rind, and lemon juice.; Alternate adding confectionary sugar and non-dairy milk and beat until smooth.; NOTE: You can also use about 6 fresh berries in place of the raspberry preserves.; - [/wpurp-searchable-recipe]

BBQ Korean Tofu

Growing up I always loved family barbeques. There was always something special about cooking and eating outside, surrounded by happy people. I always loved the taste of barbeque sauce and wanted to create a Korean option using tofu.

This BBQ Korean Tofu is great by itself, or as a topping for rice, noodles, spaghetti squash, or cauliflower mash. It is also a delicious option to toss in a salad or to simply eat straight out to the pan!

ENJOY![wpurp-searchable-recipe]BBQ Korean Tofu - - tofu (drained and cut into cubes), cornstarch, salt (to taste), tomato sauce, red wine vinegar, tamari or soy sauce, maple syrup, Gochujang paste (to taste), Apple (skin on, grated), garlic (chopped), ginger (grated), Press and Drain tofu and cut into cubes
Put cornstarch & salt in a bag and add cut tofu cubes. Shake to coat.; Put cornstarch & salt in bag and add cut, drained tofu cubes. Gently shake to coat.; Fry coated tofu in a few tablespoons of olive oil (or oil of choice) until brown and crispy on all sides.; Mix together all sauce ingredients - tomato sauce, vinegar, tamari, maple syrup, gochujang paste, apple, garlic, and ginger.; Remove cooked tofu from pan and add 1/2 of tomato sauce mixture to the pan and cook 1 minute.
Put tofu back in pan and coat with sauce.; Serve on base of choice (rice, noodles, squash, etc.) and drizzle with extra sauce.; - [/wpurp-searchable-recipe]

You Have the Power to Save A Life

Chances are that anyone reading this article has seen a television commercial, Facebook post, or print advertisement addressing the situation facing millions of homeless pets both here in the United States and around the world.

According to ASPCA (American Society for the Prevention of Cruelty to Animals) there are approximately 7.6 million companion animals that enter animal shelters each and every year. In that overwhelming number of homeless pets, approximately one-third of them are adopted. The unfortunate part, however, is that not all of the shelter animals find happy forever homes. Due to overcrowding, lack of funding, and local laws nearly 2.7 million of those animals are euthanized annually. The remaining 26% of dogs and 5% of cats that are brought into shelters as strays are reunited with their owners, oftentimes, with the help of an identification chip that has the contact details for the stray pet’s family.

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If you presently own a pet or are considering adoption, please take the time to properly register your pet via microchip* and always make sure your pet wears identification tags.

Of the 170 million+ pets owned and living in households in the U.S., only 29% are adopted from shelters and rescues. And, even though there has been a big decline in the number of dogs sold through breeders and pet stores, still nearly 30% are purchased through these outlets. Pet stores can legally sell puppies throughout most of the United States but, thankfully, certain states and/or jurisdictions have banned the practice of allowing the sale of pets from commercial breeding operations. For an up-to-date list of places that have banned local pet sales, check out the list on the Best Friends site.

You may be wondering what difference it makes if you adopt a pet through a shelter or purchase through a breeder or pet store. To make it perfectly simple, adopting dogs or cats through shelters can save lives and stop the vicious cycle of multiple pregnancies and the practice of inbreeding which oftentimes leads to major medical issues in the offspring and horrific puppy-mill conditions.

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There are numerous resources available for adopting pets and BestFriends.org can help get you started on a search for your companion. It is also worth checking out Adoptapet.com and Petfinder.com for available pets throughout the U.S., Canada, and Mexico.

I was also recently introduced to a global network International Street Dog Foundation that helps dogs in extremely dire situations throughout the world. These innocent dogs are born and raised on the streets and are perhaps the most underrepresented group of dogs in need.

screen-shot-2016-10-19-at-2-50-58-pm For anyone that has ever traveled to certain parts of Mexico, New Delhi, and Kuala Lumpur you most likely have come across some of the hundreds of thousands of dogs born on the streets. Every minute of every day is a challenge for these animals to stay alive and also, in certain places they are often victims of becoming a dinner entrée in some of the world’s dog-eating countries.

I hope that if you are considering a new companion you first ask yourself a few questions:

Am I ready to welcome a dog/cat into my home?
Can I provide for the dog/cat?
Would I be able to keep the dog/cat up to date on shots and vet visits?
If the dog/cat needed special medical attention, would I be able to provide it?
Would I allow the dog/cat to be an important member of my family?
Do I have a resource to care for the dog if I needed to travel or became ill?
Would I regularly be able to walk the dog or empty the cat’s litter box?
Is the dog/cat compatible with other members of the family or other household pets?
If the dog/cat has behavioral or trauma-related issues, would I seek out the help needed for the pet?

Please, also take the time to ask yourself some additional and extremely important questions before adopting. My friends at YourDogAdvisor.com has compiled a thorough 20-question list that every person wanting to adopt a dog should take the time to consider. The article can be found here.

Be a part of the change to help control pet overpopulation by making sure you have your pets spayed or neutered.

screen-shot-2016-10-19-at-2-52-33-pm Please consider adoption first. There are so many loving, adorable, and wonderful dogs and cats looking for a second chance in a forever home.

If you cannot bring a dog or cat into your home, you can still help via the form of a donation. All of the links mentioned in this article accept donations that directly help the pets in need.

Remember, in most cases of pet adoption the saying holds true….”Who Rescued Who?”

*Make sure you complete the paperwork that comes with the microchip and send it into the registry or on-line. Also, if you move or your phone number changes, make sure to update it with your microchip service.

The Truth About Chicken

There is a 99.9% Chance It’s Not What You Thought

Many people think that eating “free-range” “grass-fed” chicken is helping to provide the animals’ brief time on the planet a whole life filled with warm sunshine and acres of rolling green hills. When, in fact, according to an analysis done by the Sentience Institute, all but a small .1% are raised living in dirty, massively overcrowded, and confined conditions. The largest percentage, again 99.9%, have no life at all other than to be mass-bred, pumped with antibiotics and, in many cases, growth hormones.

If you are at all squeamish and faint of heart, I recommend you stop reading this article. However, it is time for many of the public to remove the blindfold and realize just what suffering has to be endured to deliver that piece of meat to your plate.

Of the 9 billion chickens raised and killed for meat in the US, the average lifespan is about 6 weeks old. To put this in perspective, in the wild, a chicken’s lifespan is around 8 years. Broiler Chicken (chicken used for meat) are genetically manipulated to grow faster. They live in crowded, often windowless sheds.

[caption id="attachment_4432" align="alignright" width="401"] Source: Wikimedia Commons[/caption]

The overcrowding is so extreme that it is virtually impossible to keep up with the amount of waste produced. The chickens oftentimes suffer from lung damage, blindness, nose and throat disease, and death. If a chicken is “lucky” enough to endure the factory farm and reach the acceptable weight, they are deprived of food for several hours and then transferred to the slaughterhouse via transport truck. Once they arrive, they remain in the overcrowded crates for up to several hours before being sent to slaughter.

In an expose delivered by Michael Grabell in The New Yorker he outlines how America’s largest chicken producer, Case Farms, with 3 locations in North Carolina, and 2 in Ohio, produces over 1 billion pounds of chickens annually, and have been documented to consistently abuse and torture defenseless animals. Chickens experience fear and pain, much the same way we do. Repeated studies demonstrate that, in many ways, chickens are as smart as dogs, chimpanzees, pigs, elephants, and dolphins.

Case Farms begins its poultry slaughter process during the night after the chickens are asleep. Hired workers grab them by the legs and stuff them into a cage. From there the chickens travel via a chute into a room illuminated with only black lights, to keep the chickens calm before they are hung, upside down, by their feet.

[caption id="attachment_4433" align="alignleft" width="300"] Source: Wikimedia Commons[/caption]

There is an apparatus that then calms the frightened chickens by giving them a “breast rub” before entering the kill room to have their throats slit open by a mechanized razor blade. And, if by chance the blade misses their throats, there is another worker, further down the line that uses a knife to try and make sure the chicken is dead. During the next step, the birds are covered with boiling-hot water to remove the feathers off their headless bodies. And to make it even worse, many times the blade and the back-up worker miss cutting their throats completely and they are sent to be scalded while they are still alive.

In 2018, the Trump administration agreed to allow over 200 poultry-processing plants to increase the speed of slaughter by 25%, which equates up to 175 chickens per minute or 3 lives per second, for every plant. This increase in production also increases the likelihood that many chickens will be scalded alive. Additionally, this type of increase also negatively impacts poultry processing workers by leading to a spike in the injury rate, which, according to data from the Labor Department already have a 60% higher injury rate and are five times more likely to develop illnesses when compared to any other private and workplace injury.

The danger to humankind could be another horrific tragedy just waiting to happen. In fact, there are numerous viruses, bacteria, and parasites that have been passed from animals to humans. The first being today’s global pandemic, the novel Coronavirus (COVID-19) which has infected, to date, hundreds of thousands and killed thousands.

The scientific term, “zoonotic diseases”, means that these conditions originated in the animal kingdom. The H1N1 virus from 1918 which killed 50 million people, globally links back to a Kansas chicken farm. The same strain again in 2009 originated in pigs and caused a near pandemic level in both the United States and Mexico. Both Ebola and HIV originated in chimpanzees and gorillas and transferred to humans.

I cannot say if the world was vegan, there would be no diseases because that is simply not the case. However, with the conditions that the animals are living in, there is an increased chance of new diseases that can negatively affect humans’ that consume the meat. Consumer Reports found that two-thirds of factory-farmed chicken meat that was tested was infected with salmonella, campylobacter, or even both. The intense crowding of the enclosures along with the confinement and limited cleaning of the areas can lead to outbreaks of disease. In addition, factory farms lead to billions of tons of litter are the leading source of nitrogen and phosphorus pollution in several areas throughout the world.

Labeling Defined

In December 2019, the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) released updated guidelines for labeling including “free-range”, “grass-fed”, “humanely raised”, and “pasture-raised”. According to ASPCA, the new FSIS guidelines continue to mislead consumers via loosely defined claims. The labeling guidelines enforced by FSIS are done on a case-by-case basis and are primarily verified by affidavits submitted by chicken producers without being checked for authenticity and truth by the FSIS. To put it simply, the producers can continue to basically do what they please until Congress introduces and passes legislation that demands more transparency and definition in labeling.

Chickens are not protected by the Animal Welfare Act and therefore, many companies have been getting away with numerous unsavory practices because the producer groups are not regularly audited. Believe it or not, grocery chains including Whole Foods are responsible for some of the worst offenses. Their labels state that the chicken they sell has gone through a 5-step humane practice, when, in fact, DxE (Direct Action Everywhere) has uncovered numerous instances of labeling fraud. DxE is presently suing organizations including Whole Foods.

If you still choose to eat chicken, you do have the power to make more humane buying decisions. Following is a breakdown of commonly found labels.

Please look for the labels with the red checkmark!

American Humane Certified – PLEASE NOTE THIS IS NOT THE SAME AS CERTIFIED HUMANE FREE-RANGE Chicken. Outdoor space is NOT required. Although this label does allow more space than other factory farms and has standards that extend to breeding, transport, and slaughter the compliance is verified by auditors and only 85% of the non-essential standards met will still pass inspection.

USDA Organic – Even though this label requires outdoor access – size, duration, and quality are not defined and extremely variable.

Another thing to keep in mind is even though there are numerous labels touting the chicken is free-range, there is a ton of leeway. The USDA’s certification can be interpreted and varies tremendously from farm to farm. One farmer can simply put a small door at the end of the barn with access to a small patch of dirt and still be able to use the free-range label. This industry is greatly unregulated and numerous farmers take full advantage. Look for a label that uses the word “Pastured “as it generally represents chickens that have a better quality of life and more access to the outside.

Animal Welfare Approved which allows chickens to access pastures or ranges, continuously. Growers are not allowed to confine chickens to cages, inject with hormones or subtherapeutic (preventative or growth-promoting) antibiotics. This label also increases the standards through every aspect of the process including breeding, transporting and slaughtering the chicken.

Certified Humane, Raised & Handled: This label applies for chickens only when accompanied by the words “Free-Range” or Pasture on the packaging. The free-range chickens are allowed more space, a minimum of 2 square feet of outdoor space that contains vegetation and a minimum of 6 hours per day, weather permitting. Pasture-raised chicken are allowed up to 108 square feet of outdoor space and are allowed to spend most of their day outdoors. Additionally, this label means that hormones and subtherapeutic (preventative or growth-promoting) antibiotics are prohibited. There is still a long way to go but Certified Humane does audit every farm however, they do not audit their producer groups. This label does represent steps in the right direction and offers a vast improvement over today’s factory farms.

Animal Welfare Certified Global Animal Partnership (GAP) – This is a six-level rating system and the higher the number, the higher the welfare for animals. For example, Level 1 still allows chickens to be kept fully indoors or on feedlots with minimum space allowance.

Level 2 – Indoor environmental enrichment required. Level 3 – Outdoor access required but it does not have to be a pasture. Level 4 – Access to pasture required. Level 5 feedlots prohibited. Level 5+ - animals must spend their entire lives on one farm. Transport to another location is prohibited.

There are other labels on packaging but do not bear the red check-marked certifications like the ones highlighted above. Although these are still somewhat better than traditional factory farming methods, they are not as humane as Animal Welfare Approved, Certified Humane, Raised & Handled and Animal Welfare Certified Global Animal Partnership.

Photo Credit: PETA

Roasted Green Beans, Cauliflower Mash & Raspberry Gin Reduction

Not quite sure where I came up with this particular recipe other than I had some green beans in the refrigerator that I needed to use up!

The Cauliflower Mash is so yummy with less starch and calories than potatoes.

If you do not have any gin on hand, you can use vodka. Remember to cook at least 10 minutes to help eliminate the alcohol content.

ENJOY!

[wpurp-searchable-recipe]Roasted Green Beans, Cauliflower Mash & Raspberry Gin Reduction - - Cauliflower Mash: cauliflower (broken into floweretts), garlic (crushed), Tofutti Sour Cream, (or other vegan variety), Earth Balance Margarine, Green Beans: green beans (cleaned and trimmed), salt, garlic powder, cumin, olive oil, Cauliflower Mash: Break up a head of cauliflower into small flowerets. Place in a saucepan with vegetable broth or just plain water and crushed garlic. Boil for at least 25 minutes or until fork-tender.; Drain and add sour cream and Earth Balance. Whip with a hand mixer or immersion blender.; Green Beans: Place 2 lbs. of fresh, trimmed green beans on a baking sheet.; Sprinkle with salt, garlic powder, and cumin. Toss with olive oil and bake in 350-degree oven for 25 minutes or until fork-tender; Raspberry Gin Sauce: In a small saucepan, combine 2/3 cup raspberry preserves, 1/4 cup gin or vodka and 1 Tbl. Tamari. Cook over low heat for 15 minutes.; - [/wpurp-searchable-recipe]

Roasted Baby Bok Choy with Garlic Seasoned Rice and Mushroom Tomato Medley

I am a big fan of bok choy and my husband is absolutely obsessed with it! I have come up with a few recipes but I wanted to try and create something a bit different this time.

You can roast the bok choy in the oven or on a grill. The key is to make sure that you grease the surface before cooking.

For the Garlic Seasoned Rice, feel free to add any additional herbs...the more the better!

ENJOY![wpurp-searchable-recipe]Roasted Baby Bok Choy with Garlic Seasoned Rice and Mushroom Tomato Medley - - Roasted Bok Choy: baby bok choy (rinsed and dried), low sodium tamari, maple syrup, corn starch, Garlic Spiced Rice: rice (rinsed and drained), olive oil, garlic (crushed), basil leaves (chopped), salt, Oregano, garlic powder, Mushroom/Tomato Medley: olive oil, shallot (diced), mushrooms (sliced), tomatoes (fresh, chopped), white wine, (optional), salt, nutmeg, Roasted Bok Choy: Line a baking sheet and spray with olive oil spray or coat with olive oil.; Line a baking sheet and spray with olive oil spray or coat with olive oil.; In a bowl, whisk together tamari, maple syrup and corn starch.; Dip bok choy into mixture making sure to coat all sides and in between the leaves.; Roast in an oven at 375 degrees for 20 minutes or until slightly charred on edges and fork-tender.; Garlic Spiced Rice: In a medium sauce pan, heat olive oil and slightly cook garlic, stirring constantly.; Add rice to pan and coat with oil/garlic mixture.; Add water per package instructions, basil and seasonings.; Cook rice according to package directions.; Mushroom/Tomato Medley: Heat olive oil in a pan; Add shallot and saute for 2 minutes, or until translucent.; Add sliced mushrooms and cook for 5 minutes, stirring often.; Add diced tomatoes and cook for 3 minutes or until tomatoes start to soften. ; Stir in white wine, salt and nutmeg. Continue cooking for 2 minutes.; - (nutrition-label)[/wpurp-searchable-recipe]

Chicken-less Soup for the Souls

Italian Wedding Soup, or Chicken Soup with Escarole, is a staple for all holidays celebrated in an Italian household. Whether it is Christmas dinner or any day that ended in the letter "y", chicken soup with escarole was practically always on the menu.

I have not had this traditional soup for 15+ years and I am happy to share with you, my vegan recipe. I decided to call it Chicken-less Soup for the Souls because of the chickens saved in making this variety.

There are numerous options to use in place of the chicken, including Edward & Sons Not-Chick'n Bouillon Cubes or Better Than Bouillon No Chicken Base. I also recommend the new Vegan Chicken-Less Seasoning Salt from Trader Joe's. It is a delicious blend of sea salt, onion powder, Spices, Turmeric and Garlic Powder. I use it to season the tofu after frying it and before adding to the soup.

ENJOY![wpurp-searchable-recipe]Chicken-less Soup for the Souls - - olive oil, onion (diced), carrot (diced), bay leaves (dry), garlic powder, onion powder, black pepper (adjust to taste), Not-Chick'n Bouillon Cubes, (or 12 tsp. No Chicken Base Better Than Bouillon), hot water (with bouillon melted in before adding to soup), escarole, (torn into bite-sized pieces), orzo pasta, (cooked), tofu (drained, diced and fried in a pan coated with cooking spray), In a large saucepan, heat olive oil. Add Onion, Carrot, Bay Leaves, Garlic Powder, Onion Powder, and Black Pepper. Saute 5 minutes, over medium heat, turning often and until slightly soft.; Mix Bouillon cubes or Better than Bouillon in hot water and add to soup.; Bring mixture to a boil and simmer for 30 minutes.; Stir in escarole and let cook another 10-15 minutes.; Add a small amount of cooked orzo pasta to a bowl and top with soup and cooked tofu.; Optional: Top with Kelly's Croutons and Follow Your Heart Vegan Parmesan.; - [/wpurp-searchable-recipe]

Fried Brussels Sprouts

Brussels sprouts are a part of the cabbage family and date back to 1000 B.C. They were cultivated and gained popularity in Brussels and Belgium during the 13th Century.

Brussels sprouts are low in calories and an excellent source of Vitamin C, Vitamin A, Vitamin B-6, and Magnesium.

They generally absorb the taste of the first seasoning used in cooking them. If you are looking for a savory taste, I recommend starting the process by parboiling them in salted water. And, if you prefer a sweeter taste, start with water seasoned with sugar, maple syrup, agave, or another sweetener.

Caution should be used to not overcook Brussels Sprouts. When they become gray-looking it tends to give them a super-strong pungent smell and taste.

The frying for this recipe can be done in a pan, deep fryer, or for a healthier option, an air-fryer.

ENJOY![wpurp-searchable-recipe]Fried Brussels Sprouts - - brussels sprouts (cut in half), maple syrup, olive oil, tamari, cornmeal (gluten-free), salt, nutritional yeast, Dipping Sauce: JustMayo, (or vegan mayonnaise), garlic (crushed), lemon juice (fresh squeezed), black pepper, Place Brussels Sprouts in a steamer and steam over boiling, salted water for 5 minutes. Drain slightly. ; In a bag combine maple syrup, olive oil, and tamari. Place Brussels Sprouts in the bag with the mixture and shake to coat.; In a separate bag combine cornmeal, salt, and nutritional yeast. Transfer maple syrup/olive oil/tamari coated Brussels Sprouts into dry mixture and shake until coated.; Fry in oil of choice for approximately 5 minutes/side or until browned. If using an air fryer refer to the manufacturer's recommendations. (Generally 15-20 minutes); Dipping Sauce: Mix together all ingredients with a fork or whisk and serve cold alongside fried Brussels Sprouts.; - [/wpurp-searchable-recipe]

Peanut Butter and Chocolate Cookies

I absolutely LOVE peanut butter! If it came down to selecting my 3 favorite foods, they would be:

Peanut Butter
Broccoli
French Fries

Even though I am more of a savory girl, these peanut butter cookies offer just the right amount of sweetness!

Drizzling the chocolate topping is definitely optional, but as my grandson insists, everything is better with chocolate!

ENJOY![wpurp-searchable-recipe]Peanut Butter and Chocolate Cookies - - vegan egg, (mixed with 2/3 cup COLD water), vanilla extract, Earth Balance (sticks softened (OR butter-flavored Crisco)), sugar, peanut butter (crunchy), baking soda, salt, flour (all purpose), dark chocolate chips, (melted), Mix vegan egg with cold water. Add Vanilla Extract.; Cream Earth Balance and Sugar.; Add vegan egg/vanilla extract to earth balance/sugar and mix well.; Mix in peanut butter.; Mix baking soda, salt & flour and then add to egg/butter mixture.; Roll into balls (using approximately 1 heaping teaspoon) and place them on a prepared baking sheet.; Using a fork, dipped in cold water make a crisscross design on top of each cookie ball.; Bake at 350-degrees for 15+ minutes or until bottoms are slightly browned. Remove from the oven and let cool on a baking sheet before transferring to a wire rack to complete cooling.; Melt chocolate chips by placing them in a bowl over a pan of boiling water. Keep on the cooktop but shut off the burner. Using a spoon, stir until melted.; Dip half of cookie into melted chocolate and place on a wire rack until set.; - [/wpurp-searchable-recipe]

Spaghetti Squash, Italian Style

I have only a few regrets in my culinary career and one of them is that I did not discover spaghetti squash until later in life! You can do so much with it and the rich, buttery taste makes it a fantastic gluten-free substitute for traditional pasta.

One cup only contains 42 calories and just 0.5 grams of fat! It is also a rich source of fiber, vitamin C, manganese, and vitamin B6!

This recipe, once the spaghetti squash has baked in the over, comes together in less than a minute!

ENJOY![wpurp-searchable-recipe]Spaghetti Squash, Italian Style - - spaghetti squash, (cut in half with seeds removed), olive oil, garlic, (crushed), fresh basil (chopped), salt, fresh ground pepper, Follow Your Heart Parmesan Shreds, Cut spaghetti squash in half, lengthwise and remove seeds.; Place upside down on a baking sheet with about 1/2" of water and 1/2 tsp. salt.; Bake in preheated 400-degree oven for 45 minutes to an hour. (Time varies based on the size of the squash.) NOTE: if water evaporates, add more so the pan is not completely dry during cooking. To test doneness, the squash skin should be easily pierced with a fork.; Pour half of the olive oil into a large bowl. Top with one half of the squash, shredded (use a fork to scoop the squash out of the shell.)
Add the remaining ingredients and top with the other half of the shredded squash. ; Toss and serve immediately.; - [/wpurp-searchable-recipe]

Vegan Zucchini Fritters

YUM! These are so good and are gluten-free too! However, if you really insist on keeping that gluten, you can substitute traditional flour for the garbanzo flour...either way they taste so good.

This time I used toasted black sesame seeds but the white variety works just as well. These poppable sensations are a great source of protein with 15 grams per serving.

For a topping, I mixed together 3/4 cup vegan sour cream, 1/2 cup vegan, 1 1/2 tablespoons of crushed garlic, 1 tablespoon chopped herb of choice (basil, oregano, dill, etc.) and salt.[wpurp-searchable-recipe]Vegan Zucchini Fritters - - zucchini, (grated and mixed with 1 tsp. salt), garbanzo flour, salt (I use Himalayan Pink), onion powder, nutritional yeast, coriander, black pepper, tomato (seeded and diced into small bite-sized pieces), carrot (shredded and finely chopped), toasted sesame seeds, (black or white), Place shredded zucchini in a large bowl and mix with 1 tsp. salt. Let sit for 15 to 20 minutes. Squeeze excess water out with hands.; In a large bowl mix together Garbanzo Flour, Salt, Onion Powder, Nutritional Yeast, Coriander and Black Pepper.; Fold in zucchini, tomato, carrot and garbanzo flour mixture.; Roll into small balls (about 2 Tbl.) and then roll into sesame seeds. Flatten into discs.; Fry in choice of a high-heat oil about 4 - 5 minutes per side.; Serve with fresh greens and breadsticks.; Optional: Top with dressing, the recipe in intro paragraph above.; - [/wpurp-searchable-recipe]

Delightful Tortilla Soup

It is a cold day here in Southern California, a brisk 60 degrees! Time for soup. But, to be perfectly honest, every day is a great day for soup.

This comes together rather quickly 1 hour, tops, including cook time. Use your imagination for whatever you want to use as toppings....vegan sour cream, avocado, tortilla strips, fresh cilantro, or all of the above!

An extra added taste is a squeeze of fresh lime juice. YUM!

ENJOY![wpurp-searchable-recipe]Delightful Tortilla Soup - - olive oil, onion (Diced), shallot (Diced), garlic (Crushed), cilantro (Roughly Chopped - Leaves Only), Banana Pepper, (Seeds Removed and Diced (can substitute Jalapeno)), water, Vegetable Better than Bouillon, flour, Oregano, cumin, Corriander, nutmeg, Fire Roasted Crushed Tomatoes, tomatoes (Fresh, Chopped), Heat Olive Oil in Saucepan.; Add Onion, Shallot, Garlic, Cilantro, Banana Pepper and saute for 3 minutes, stirring often.; Whisk 4 Tbl. Flour into 2 cups of the water. Add to vegetable mixture in pan. Cook for 3 minutes, or until slightly thickened.; Mix 2 Tbl. Vegetable Better than Bouillon in 4 cups of water. Add to pan.; Add Seasonings, Canned and Fresh Tomatoes.; Bring to a boil and then simmer, over medium-low heat, for 35 minutes.; Serve with choice of toppings.; - [/wpurp-searchable-recipe]

Plant-Based Broccoli Cheese Quiche

When I was first married I made a quiche a week. Since I have been vegan it was a challenge to get the cheesy-eggy consistency without traditional animal products. That is, until now!

This delish quiche comes together rather quickly. The pie crust is super-easy to make and comes out perfect each and every time. Feel free to add whatever vegetable you want, it does not have to be broccoli. Also, you can experiment with different cheeses, especially with so much variety available today!

ENJOY![wpurp-searchable-recipe]Plant-Based Broccoli Cheese Quiche - - Flaky Pie Crust: flour, vegetable oil, salt, water (boiling), Fabulous Filling: olive oil, Earth Balance Margarine (stick), onion (diced), cremini mushrooms (diced), broccoli (chopped, tops only), salt, pepper, garlic powder, nutmeg, flour, non-dairy creamer, (I used Oatly Barista Edition), JustEgg, Vegan Cheddar Cheese,, nutritional yeast, Flaky Pie Crust: Mix all ingredients in large bowl. Combine with hands. Break into two even portions. ; Roll each portion between 2 sheets of plastic wrap. Place in 8" or 9" pie pan.; Puncture sides and bottom with fork prongs. ; Bake in a 375-degree oven for 12 minutes. Remove from oven and set on cooling racks.; Fabulous Filling: Heat Oil & Earth Balance in large saute pan.; Add Onion and saute for 3 minutes.; Add Mushrooms & Broccoli tops and continue cooking for about 5 minutes or until tender.; Sprinkle with salt, pepper, nutmeg and garlic powder and remove from heat.; Stir in 2 Tbl. Flour.; Place veggie mixture in a large bowl and add oat milk creamer and JustEgg.; Divide into the 2 semi-cooked pie shells.; Top each with 1 cup of the vegan cheese and 1 Tablespoon each of the Nutritional Yeast. Lightly press into the pie filling mixture.; Bake in a 350-degree oven for 60 minutes or until set. ; Optional: Broil for 2 minutes to give a bubbly-top. Sprinkle with paprika.; - [/wpurp-searchable-recipe]

Roasted Zucchini and Spinach Salad with Rice Ramen Noodles

Zucchini is almost as versatile as broccoli. Just slice it, dice it, saute it, fry it, bake it and voila...kitchen miracles can happen! I really am not a huge fan of cooked spinach because it reminds me of the canned variety I had to eat as a kid. But fresh spinach with just slight wilting is amazing!

The addition of the hot noodles and roasted zucchini brings this salad to another level. And, don't forget the Avocado Dressing for an amazing taste sensation!

ENJOY![wpurp-searchable-recipe]Roasted Zucchini and Spinach Salad with Rice Ramen Noodles - - Roasted Zucchini Rounds: zucchini (sliced into 1/4" rounds), olive oil, shallot (finely diced), salt, garlic powder, Oregano (dried), Spinach Leaves: baby spinach, (fresh & organic), salt (more or less to taste), lemon (juiced), Seasoned Tomatoes: tomatoes (diced), olive oil, salt, Oregano (dried), Avocado Cream Dressing: avocados, salt, vegan sour cream (I used Tofutti), lime (juiced), agave nectar, Simple Rice Ramen Noodles: Jade Pearl Rice Ramen Noodles, (broken into small pieces and cooked), Roasted Zucchini Rounds: Line a pan with parchment paper and place zucchini rounds and diced shallots on top, drizzle with olive oil and season with salt, oregano, and garlic powder. Roast in 375-degree oven for 25 minutes or until tender and translucent. ; Spinach Leaves: When zucchini is cooking, place spinach leaves in a large bowl. Toss with lemon juice and salt. Set aside.; Seasoned Tomatoes: In a separate bowl, toss tomato with oil, salt & oregano. ; Let sit for 5 minutes and toss into Spinach Leaves bowl.; Avocado Cream Dressing: Mix all ingredients in food processor until smooth and creamy. Adjust salt to taste. ; Simple Rice Ramen Noodles: Break rice ramen noodles into small pieces.; Boil in salted water until super-soft, about 8 minutes. Drain and put over spinach & tomatoes.; Finishes: Top with zucchini rounds and a dollop of Avocado Cream Dressing.; - [/wpurp-searchable-recipe]

Mexican Lasagna

My neighbor surprised me with some delicious, organic homegrown tomatoes and green peppers. They, however, were super-ripe and needed to be either turned into a sauce or cooked in a casserole. I also had some Soyrizo on hand and decided to make some Mexican Lasagna. The Enchilada Sauce was adapted from Cookie and Cate!

ENJOY!

[wpurp-searchable-recipe]Mexican Lasagna - - Lasagna Filling: tortilla shells, (I used flour), olive oil, green pepper (chopped), onion (chopped), El Burrito Mexican Soy Taco Filling ((or other soyrizo)), tomatoes (chopped), Violife Cheddar Shreds ((or other plant-based cheese)), Enchilada Sauce: olive oil, flour, Cumin, dried, garlic powder, onion powder, Oregano, dried, cinnamon, tomato paste, vegetable broth (I used 2 Tbl. Better than Bouillon mixed with hot water), apple cider vinegar, avocados (sliced), black olives (sliced), Lasagna Filling: Set Aside Cooked Tortillas; In a large pan, heat olive oil and green pepper and saute until translucent (about 3 to 4 minutes); Add Soy Taco/Soyrizzo and Tomatoes. Cook an additional 4 minutes, being careful to not burn.; Set Mixture Aside.; Enchilada Sauce: In a saucepan, heat olive oil and whisk in flour and dry spice ingredients. Whisk CONSTANTLY for about 1 minute. ; Whisk in Tomato Paste and Broth, while whisking constantly to avoid any lumps. ; Simmer for about 6 minutes, or until slightly thickened.; Remove from heat and stir in Apple Cider Vinegar; Assembly: LIne a 9x14" pan with 4 tortilla shells, overlapping and letting run slightly up the sides. ; Spoon 1/3 of Soy/Tomato/Pepper Mixture onto shells.; Cover layer with 1/2 to 3/4 cup of Enchilada Sauce.; Sprinkle with handfull of Violife Cheese; Continue with two more layers and top with another layer of shells, sauce, and cheese.; Cook at 350 degrees for 35 minutes. Let sit for 5 minutes before serving. ; Top with Sliced Avocados, Black Olives and, if desired, a scoop of Vegan Sour Cream; - [/wpurp-searchable-recipe]

Japanese Sweet Potatoes and Heirloom Tomatoes

[wpurp-searchable-recipe]Japanese Sweet Potatoes and Heirloom Tomatoes - - japanese sweet potatoes (sliced), olive oil, pink sea salt, dried oregano, pine nuts, olive oil, salt, fresh basil, Tofutti Vegan Sour Cream, heirloom tomato (sliced), Preheat oven to 375°; Line a baking sheet with aluminum foil, sprayed. Arrange sweet potato slices. Top with drizzle of Olive Oil , salt and Oregano. Bake 15 to 20 min until fork tender.; In a food processor combine pine nuts, olive oil, salt and basil leaves. Puree until blended. Add sour cream and blend. ; Serve with sliced sweet potatoes and tomatoes. Top with fresh basil. ; - [/wpurp-searchable-recipe]

Lentil, Potato and Veggie Soup

I love soup! Lentil Soup always left me a bit underwhelmed. Therefore I decided to create a new version by adding some more veggies. Next time I make it I will also add some chopped kale or spinach.

Enjoy![wpurp-searchable-recipe]Lentil, Potato and Veggie Soup - - olive oil, shallots (Finely Chopped), bell pepper (diced), carrot (Chopped), garlic (Crushed), potatoes (Diced), Parsley, (Fresh, Diced), Red Lentils, (Uncooked), vegetable broth, tomatoes (Chopped), salt, marjoram, ginger, Heat Olive Oil in medium saucepan. Add Shallots, bell pepper and carrot and saute for 3 minutes.; Stir in Parsley, Red Lentils, Vegetable Broth, Tomatoes, and seasonings. Simmer over medium heat for 30 minutes or until lentils are soft.; Top with Vegan Parmesan and Croutons.; - [/wpurp-searchable-recipe]

5-Minute Avocado Cream Sauce

Holy Guacamole, you may never want to eat regular guacamole again! This super-creamy sensation is great on tacos, burritos, chips, toast and more. Heck, I would even eat it on my oatmeal! LOL

Just a few ingredients and ready in a flash. Great for last-minute appetizers that will definitely impress your guests!

ENJOY![wpurp-searchable-recipe]5-Minute Avocado Cream Sauce - - avocados, Toffuti vegan sour cream, cilantro leaves,, salt (more/less to taste), lime (juiced), Combine peeled avocados and remaining ingredients in a food processor. Mix until creamy. Serve chilled.; - [/wpurp-searchable-recipe]

Coconut Milk Risotto with Roasted Fennel, Broccoli and Cauliflower

YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn't quite sure what I was going to do with it but bought it anyway!

When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.

I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result...bellissimo!

ENJOY!

[wpurp-searchable-recipe]Coconut Milk Risotto with Roasted Fennel, Broccoli and Cauliflower - - Roasted Veggies: fennel (size of fist, cut into slices, discard leaves), broccoli (flowerettes), cauliflower (flowerettes), fresh parsley (chopped), olive oil, salt, garlic powder, onion powder, Coconut Milk Risotto: olive oil, onion (chopped), Arborio Rice, White Wine, reduced fat coconut milk, water (hot), Better than Bouillon, (vegetable), Follow Your Heart Parmesan Shreds, Roasted Veggies: Line a cookie sheet with foil and place veggies in single layer.; Toss with olive oil and seasonings. Mix with hands until evenly coated.; Bake in a 375 degree oven for 25 minutes, or until fork-tender.; Coconut Milk Risotto: Cook risotto according to package directions, substituting coconut milk for part of the hot water and adding boullion. ; Stir in Vegan Parmesan and toss in cooked veggies; - [/wpurp-searchable-recipe]

Leftover Peanut Coconut Dressing Pasta with Broccoli

OK, The recipe I created last night had a lot of leftovers so I thought I would put them to good use. Simply follow the instructions for the "Sauce" here.

Boil a pan of orzo, rice or noodle of choice. Reserve 1/2 cup of pasta water. Steam 10-oz. of broccoli and toss together all ingredients with sauce.

ENJOY![wpurp-searchable-recipe]Leftover Peanut Coconut Dressing Pasta with Broccoli - - - [/wpurp-searchable-recipe]

Kale & Arugula Salad with Peanut Coconut Dressing

YES! I think I finally nailed this recipe. I tasted a kale salad with peanut sauce somewhere in LA several years ago and have been trying to duplicate it. Did I succeed? Nope, but this is even better!

ENJOY![wpurp-searchable-recipe]Kale & Arugula Salad with Peanut Coconut Dressing - - Dressing: olive oil, crushed garlic, reduced fat coconut milk, peanut butter (Creamy or Smooth), maple syrup, sriracha, Rice Wine Vinegar, salt (or more to taste), Salad: head of Kale, (finely chopped), arugula, English Cucumber, (chopped), cherry tomatoes, garbanzo beans, Dressing: Heat Olive Oil and Stir in Chopped Garlic. Cook, over low heat, a few minutes.; Whisk in remaining ingredients and heat until smooth. (About 2 minutes); Let sit for 10 minutes.; Salad: Chop veggies and put in large bowl.; Toss with 3/4 cup of dressing.; Refrigerate remaining dressing and use for up to 1 week.; - (nutrition-label)[/wpurp-searchable-recipe]

Picnic-Ready Potato Salad

July 4th is almost here!

If you have holiday plans that include a picnic, this potato salad is a perfect side dish. Whether you are hosting, invited as a guest or having your own private soiree, this is a fantastic salad!

I like to use a combination of baby red and yellow potatoes and, if you want to be in the holiday moment, you can also toss in some blue potatoes too!

The addition of the nutritional yeast gives the salad the taste of eggs without using actual eggs!

ENJOY![wpurp-searchable-recipe]Picnic-Ready Potato Salad - - potatoes (baby size ), Seasoning Sauce: sugar, nutritional yeast, apple cider vinegar, Mix-Ins: red onion (finely diced), dill pickle relish, Just Mayo (or other vegan mayonaise), Cut potatoes into fourths and boil in salted water until fork-tender. (About 15 minutes); Seasoning Sauce: In a measuring cup, whisk together ingredients. ; Strain cooked potatoes in a strainer and, while still hot, top with seasoning sauce.; Let sit until cool.; Mix-Ins: In a large bowl combine, seasoned, drained potatoes, red onion, pickle relish. Stir in mayonaise and chill. ; - [/wpurp-searchable-recipe]

Asparagus Coconut Risotto

Asparagus is a wonder-food! It is a great source of Vitamin K which is the vitamin that regulates blood clotting. However, if you are on a blood-thinning medication, it is advisable to check with your health-care provider to make sure asparagus is on your approved list.

In addition, asparagus is a great natural diuretic, nourishes the digestive tract, is a good source of fiber plus is considered an anti-inflammatory food with the extra bonus of being an antioxidant. All in all, this food should be showing up on your table a few times a month!

This dish comes together rather quickly...the risotto needs to be slow-cooked so try not to rush it!

ENJOY![wpurp-searchable-recipe]Asparagus Coconut Risotto - - olive oil, onion (diced), asparagus (chopped into 2" pieces, ends discarded), risotto (uncooked), white wine, (dry), water (hot), Reduced Sodium, Better Than Bouillon (vegetable), reduced fat coconut milk, Follow Your Heart Vegan Parmesan Shreds, salt (more or less to taste), black pepper (more or less to taste), In a large saute pan, heat olive oil and cook onion until translucent, about 4 minutes, stirring often.; Add asparagus and continue cooking for about 5 minutes.; Stir in risotto and coat with oil.; Add wine and cook until absorbed (about 2 to 3 minutes).; In a separate bowl, eat water and add bouillon until dissolved and stir in coconut milk.; Add water/bouillon/coconut milk mixture, 1 cup at a time, to pan with asparagus and risotto. Cook over medium heat, stirring often until each addition is absorbed.; Continue adding water/bouillon/coconut milk in 1 cup increments until all liquid is incorporated.; Stir in 1/2 cup of Follow Your Heart Vegan Parmesan Shreds and season with salt and pepper, to taste.; - [/wpurp-searchable-recipe]

TRADER JOE’S INSPIRED BROCCOLI SLAW AND ISRAELI COUS-COUS SALAD MODIFIED INA GARTEN RECIPE Part 2

For the second part of my Broccoli Slaw plate here is the recipe for the Cous-Cous Salad. This is delicious salad, served warm or cold and is based on Ina Garten's Recipe. Add some veggies you love other than the ones in the recipe. The possibilities are virtually limitless.

ENJOY![wpurp-searchable-recipe]ISRAELI COUS-COUS SALAD MODIFIED INA GARTEN RECIPE Part 2 - - Oven-Baked Veggies: eggplant (peeled and cut into small cubes), red bell pepper (cut into small cubes), Yellow Bell Pepper, (cut into small cubes), red onion (diced), garlic (chopped finely), olive oil, onion powder, Oregano (dried seasoning), salt, black pepper, Israeli Cous-Cous: Israeli Cous Cous, (prepared according to package directions - substituting Low-Sodium Veggie Broth for the Water), Simple Dressing: lemon (juiced), olive oil, salt, Add-Ins: pine nuts (toasted), Sunflower Seeds (toasted), cilantro (leaves-finely chopped), basil (leaves-finely chopped), heirloom tomato (diced), Optional: garbanzo beans (Drained and Rinsed), Oven-Baked Veggies: Spray a foil-lined baking sheet with cooking spray. Top with veggies and toss with olive oil and seasonings. Bake in 425-degree oven for 30 to 40 minutes or until fork-tender. Set aside; Israeli Cous-Cous: Prepare according to package directions but substitute low-sodium veggie broth for water. Cook and set aside.; Simple Dressing: In a small bowl whisk together lemon and seasonings. In a slow stream, while still whisking, add olive oil. ; Add-Ins: In a large bowl, combine cooked veggies, cous-cous and toss with dressing.; Add remaining ingredients and gently toss.; Can be served warm or cold.; - [/wpurp-searchable-recipe]

Trader Joe’s Inspired Broccoli Slaw and Israeli Cous-Cous Salad Modified Ina Garten Recipe

The one veggie my grandsons will eat, consistently, is broccoli. They don't particularly like broccoli slaw, due to the texture. I found that by pulsing it in the food processor makes all the difference. This recipe comes together in literally 5 minutes and stays in the refrigerator for a few days.

Also, I paired it with an Ina Garten recipe passed on from my sweet niece. I did a little tweaking with the original but for the most part, it is all Ina!

The first recipe is for the broccoli slaw and the second for the Cous-Cous Salad.

ENJOY![wpurp-searchable-recipe]Trader Joe's Inspired Broccoli Slaw - - Trader Joes Organic Broccoli Slaw, fresh basil leaves, fresh cilantro leaves, salt, Trader Joes Green Goddess Salad Dressing, cremini mushrooms (Sliced), Place Broccoli Slaw, Basil, Cilantro Salt in Food Processsor and pulse until it is the consistency of small peas.; Pour into large bowl and mix in dressing.; Saute mushrooms and add to salad, gently toss.; - [/wpurp-searchable-recipe]

Healthy Split Pea Soup

I have always loved split pea soup and this version adds a few more spices than the normal, somewhat bland, version.

Try serving it with a generous portion of crusty french bread or alongside a kale salad. Green + Green helps keep you healthy!

If you want an even hardier soup, try adding a large, diced potato with the split peas or 1/4 cup pearled barley during the last 25 to 35 minutes of cooking. (You may need to add some additional veggie broth if the soup is too thick.)

ENJOY![nutrition-label][wpurp-searchable-recipe]Healthy Split Pea Soup - - olive oil, garlic (crushed), onion (diced), carrots (diced), water, Vegetable Better than Bouillon, split peas (dried), bay leaf (dried), basil leaves (fresh), cilantro leaves, (fresh), salt, black pepper, Saute Garlic, Onion and Carrots in Olive oil for 4 minutes.; Stir in remaining ingredients and simmer, slightly covered for 60 to 75 minutes or until desired consistency.; Remove from heat and use an immersion blender to mix.; OPTIONAL: Top with a dollop of Vegan Sour Cream and Rye Bread Croutons; - [/wpurp-searchable-recipe]

Minestrone Bean Soup

As I have said before, soup should be a food group...especially during the winter!

This hardy minestrone is super-healthy. You can opt to make it with or without the pasta. Also, you can experiment with using other beans other than the ones listed in this recipe.

I would recommend doubling the recipe and freezing the extra in some large-sized Ball jars. These are on sale usually every-other-week at Hobby Lobby!

ENJOY!

[wpurp-searchable-recipe]Minestrone Bean Soup - - Earth Balance (stick), olive oil, Leeks, (cleaned and sliced-white part only), zucchini, (sliced and diced), garbanzo beans (drained), black beans (drained), cannellini beans (with juice), Diced Tomatoes, (with basil, garlic & oregano), vegetable bouillon, garlic powder, Oregano (dried), In a stock pot, heat Earth Balance and Olive Oil. Add leeks and saute until translucent, about 4 minutes. ; Stir in Zucchini pieces and continue to cook for about 4 minutes.; Add remaining ingredients and simmer for an additional 35 minutes or until zucchini is soft.; Serve with cooked orzo, pasta of choice or crunchy bread.; - [/wpurp-searchable-recipe]

Pumpkin-Licious Pumpkin Cake

It's Fall! Horray. My birthday and lots and lots of pumpkin. I went into Trader Joe's a few days ago and they have dozens of pumpkin food items, even dog treats!

There are a gazillion pumpkin cake recipes out there but I recommend you try this one. You can top it with your choice of Vegan Whipped Cream, Powdered Sugar, Vegan Cream Cheese Frosting, or all by itself.

I used half-sized bundt pans and if you don't have them you can use 2 loaf pans or a 9 x 13" baking dish.

ENJOY!

[wpurp-searchable-recipe]Pumka-Licious Pumpkin Cake - - applesauce, baking powder, sugar, vegetable oil (Organic Non-GMO Canola Oil preferred), vanilla extract, pumpkin (Organic, canned), flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, In a small bowl, mix together applesauce and baking powder. Let sit 5 minutes.; Meanwhile, in a large bowl mix together sugar and vegetable oil for about 2 minutes.; Add vanilla extract and pumpkin until combined.; Mix in applesauce "eggs" from applesauce and baking powder mixture, until combined.
; In another bowl, stir together dry ingredients and add to the wet mix, until blended.; Grease and flour 2 mini bundt pans (or 2 loaf pans).; Divide mixture in pans.; Bake at 350 degrees for 45 minutes or until toothpick comes out clean.; Cool completely and top with desired topping.; - [/wpurp-searchable-recipe]

The Very Best Coconut Cake You Will Ever Have!

My daughter recently had a birthday and her request was for a coconut cake. She and her husband have recently transitioned to a plant-based diet so I needed to make something spectacular.

I decided to consult the experts and came across a recipe by Ina Garten that I decided to veganize and also personalize with my own ingredients. The result was nothing short of spectacular.

My only advice is to not wait until it is someone's birthday. Name your own special occasion...perhaps because it is Monday? You still have your big toe? An avalanche didn't fall on your car? Go ahead and...

ENJOY!

[wpurp-searchable-recipe]The Very Best Coconut Cake You Will Ever Have! - - Coconut Cake: Earth Balance (softened), sugar, VeganEgg, (mixed in 2 cups COLD water), vanilla extract, almond extract, flour, baking powder, baking soda, Coconut, (Shredded), light coconut milk (reserving extra), apple cider vinegar, Toasted Coconut & Cream Cheese Frosting: Vegan Cream Cheese, Earth Balance Margarine (softened), vanilla extract, almond extract, Confectioners Sugar, (one pound bag or more if needed), Coconut, (toasted), Coconut Cake: Add Apple Cider Vinegar to Coconut Milk and let sit for 10 minutes or until it starts to curdle. Set aside.; In a large bowl blend softened Earth Balance and Sugar until fluffy, about 2 minutes.; Add VeganEggs, Vanilla Extract and Almond Extract and mix until completely blended, about 2 minutes.; In a separate bowl combine flour, baking powder, baking soda and coconut. ; Alternate dry mixture with curdled coconut milk and add to Earth Balance/VeganEgg mixture.; Prepare 2 round pans by coating with a thin layer of Earth Balance and shaking with a tsp. of flour.; Distribute batter evenly between the two pans. Smooth tops.; Bake in 350 degree oven for 45 to 55 minutes or until the cake is slightly browned. Also, use a toothpick to test for doneness. ; Remove cans from oven and cool in pans for 40 minutes before turning onto cooling rack until cooled completely.; Follow frosting directions below.; Toasted Coconut & Cream Cheese Frosting: Spread coconut on foil lined baking sheet and Bake at 250 degrees until browned, checking often. Let Cool and Set Aside.; Blend softened vegan cream cheese and Earth Balance until completely combined.; Add Vanilla and Almond Extracts and beat until blended.; Mix in Powdered Sugar and add reserved coconut milk, if needed, to reach desired consistency.; Frost cake and lightly press tops and sides with cooled coconut.; - [/wpurp-searchable-recipe]

Vegan Pasta Fagioli

I just returned from a once-in-a-lifetime trip to Italy. It is an absolutely beautiful country and the people are amazingly kind. My only complaint is there is not a lot of vegan food.

I have always loved Pasta Fagioli but the restaurants there used chicken broth for a base and usually included some type of meat.

After I returned home and stocked up the refrigerator I created the following recipe. You can eliminate the Tofurky Spinach Pesto Sausage but it does add a lot of flavor to the dish.

ENJOY![wpurp-searchable-recipe]Vegan Pasta Fagioli - - olive oil, onion (diced), garlic (crushed), Tofurky Spinach Pesto Sausage, (sliced), basil leaves (chopped), cannellini beans (with juice), salt, red pepper (or more to taste), Oregano, Reduced Sodium, Better Than Bouillon (Vegetable), Can Diced Tomatoes, (with Basil & Garlic), kale (stems removed), In a large saucepan, heat oil and saute onion and garlic for 3 minutes or until onion is translucent. Stir often to make sure garlic does not burn.; Add sliced Tofurky and continue cooking for 2 minutes.; Stir in Basil and Cannellini Beans, along with juice from can. Cook for 5 minutes.; Stir in Salt, Red Pepper, Oregano, Vegetable Bouillon, and Diced Tomatoes. Simmer over low heat for 15 minutes.; Stir in Kale leaves and cook for an additional 5 minutes or until wilted.; Serve over fresh pasta or with crunchy Italian bread.; - [/wpurp-searchable-recipe]

Cauliflower Leek Soup

I have made Potato Leek Soup so many times! The other night I decided to try something different. I needed to use up a 32-oz. bag of Organic Riced Cauliflower and also had a few leeks on hand. The more I thought about it the more I liked the idea. I love using cauliflower in place of mashed potatoes...so why not?!

This soup only uses a few ingredients and comes together super-quick. You can omit the Vegan Mozzarella, use a little more/less, or substitute another variety...you really can't lose.

With the fall months just a few weeks away, I would recommend you give this yummy soup a try!

ENJOY![wpurp-searchable-recipe]Cauliflower Leek Soup - - Earth Balance (stick), olive oil, Leeks, (thinly sliced), cauliflower (Riced), water, Reduced Sodium, Better Than Bouillon (Organic Vegetable Flavor), Follow Your Heart Vegan Gourmet Shreds, (Mozzarella Flavor - Any Flavor Would Work...You can also add more or less.), In a large saucepot, heat Earth Balance and Oil.; Add Leeks and cook, stirring occasionally, over medium heat for about 10 minutes, or until translucent.; Add remaining ingredients and cook, slightly covered, until tender, about 60 minutes.; Season with Salt & Black Pepper, to taste. And, if desired a swirl of seasoned olive oil.; - [/wpurp-searchable-recipe]

Chickenless Marsala

When I was growing up there was one "fancy" restaurant in my small upstate NY town, The Knotty Pine. One of my mom's favorite dishes from there was "Chicken Marsala".

Every time I would go back home to visit I would plea with the restaurant's owner to share the recipe. Well, after asking at least 500 billion times, she finally agreed.

I have always wanted to try and make it "chickenless" and did so last night. The end result was positively scrumptious. It is quite a tedious process but well worth it!

Enjoy![wpurp-searchable-recipe]Chickenless Marsala - - Earth Balance (stick-melted), olive oil, shallots (thinly sliced), Red Wine, Vegetable Stock, salt, black pepper, The Chickenless Star Attraction: flour, Beyond Meat Beyond Chicken Strips, (lightly seasoned), olive oil, mushrooms (sliced), garlic, Marsala Wine, Bordelaise, vegan sour cream (or vegan buttermilk (Made by adding 1/2 tsp. vinegar or lemon juice to unsweetened non-dairy milk and let sit for 5 minutes).), In a saute pan heat Earth Balance and Oil.; Add sliced shalots and cook, stirring often, for 20 minutes or until carmelized being careful to not burn.; Add Red Wine and cook an additional 15 minutes or until slightly syrupy. Again, be careful to not let burn.; Stir in Vegetable stock and cook about 15 minutes, or until reduced by half.; Season, to taste, with salt and pepper.; Drain out juice (Bordelaise) in a strainer pressing shallots to get every possible bit of goodness.; Save leftovers in refrigerator for up to 1 week.; The Chickenless Star Attraction: Thaw Beyond Meat Chickenless Strips and shake in a bag with the flour until coated.; Saute in hot oil/Earth Balance until light brown. Remove from pan.; Using same pan add mushrooms and saute until brown, adding more oil if they start to stick to pan.; Stir in Garlic and Marsala Wine and heat for about a minute.; Stir in 4 oz. Bordelaise and 1/4 cup Vegan Sour Cream.; Reduce until slightly thick.; Return Chickenless Strips wo pan and heat.; Serve with sides of choice.; - [/wpurp-searchable-recipe]

Mexican Fiesta Casserole

My husband was getting ready to go out of town and I needed to whip up a quick dinner. I had some sliced mushrooms in the refrigerator and decided to make them the star attraction. I love just about anything Mexican and this dish is not too spicy. (Although, feel free to add some kick if that is your style!)

You can experiment with adding more ingredients, like black beans, corn or even Soyrizo. The possibilities are as big as your imagination.

ENJOY![wpurp-searchable-recipe]Mexican Fiesta Casserole - - olive oil, Earth Balance (stick-melted), mushrooms (sliced), garlic powder, cilantro (Dried), rice (cooked), Chopped Tomatoes, (slightly drained), Spinach Leaves, (Fresh), Vegan Gourmet Shreds, (Cheddar Flavor), In a large saute pan heat oil and melt Earth Balance. Add mushrooms and cook, over medium high heat for abot 5 minutes or until slightly browned. During last minute add Garlic Powder and Cilantro.; Grease a 9 x 14" casserole dish and line with cooked rice.; Top with Cooked Mushrooms (including juices from pan), Chopped Tomatoes, Spinach Leaves and Vegan Gourmet Shreds; Cover with Aluminum Foil and Cook for 20 minutes in a 425 degree oven, or until cheese has melted.; - [/wpurp-searchable-recipe]

The Stinky Truth About Perfume

I was always a Chanel No. 5 girl until discovering Calvin Klein’s Euphoria. I became instantly hooked to the intoxicating scent. Little did I know that these fragrances, along with thousands of others, are synthetic, man-made substances and do not come from rolling green hills and lush gardens as featured in the ads.

It was important to me to write this article because the holiday season is right around the corner. During the 2016 season, approximately 22% of holiday shopping dollars spent were on fragrance and cosmetic purchases.

If you set foot in a mall or walk through any type of specialty shop, particularly during the holiday season, your senses immediately shift into overdrive with literally hundreds of different scents.

I try, at all costs, to avoid the Beauty and Fragrances section of major retailers in an effort to avoid the cloud of artificial scents entering the atmosphere, and specifically my lungs. Everywhere you turn store employees, who are generally dressed in black or colors to associate with a particular brand, are spraying wrists, cards or simply the air. It wasn’t until recently that I realized the toxicity level pervasive in almost all fragrances and perfumes available on the market today.

Manufacturers here in the US do not have to reveal what synthetic chemicals they use in their products. The only word they have to use is “fragrance” when, in reality, that fragrance can be made up of hundreds of harmful substances. Don’t think the government is protecting the public, they are instead allowing major fragrance houses to use more than 3,000 harmful chemicals in their “special blends” which are, in turn, being absorbed and inhaled by millions of unsuspecting people.

According to the EWG (Environmental Working Group) more than 75% of products that use the word "fragrance" as an ingredient listed on their products, contain phthalates that are a known hormone disruptor and have also been directly linked to certain cancers, obesity and fetal neurological disorders; including ADHD and autism.

It is no wonder that in a recent study published in the Preventive Medicine Reports Journal, 33 percent of the study’s participants experienced one, or multiple, health issues when they came in contact with synthetically scented products. The most common reactions include coughing, wheezing and often times is a trigger for an asthma attack. In addition, people that have fragrance sensitivity suffer everything from migraines and topical skin issues to watery eyes and runny noses.

Why Now? It all started in the 19^th Century with the beginning of the Industrial Revolution and, along with it, the introduction of harmful synthetic chemicals. Through the years, and increased production of artificially made scents, our bodies have become over-ridden and often times can no longer make protective antibodies to keep them from harming internal organs.

In simple terms artificial fragrances, yes…I am talking to you Chanel No. 5…can be composed of over 200 different chemicals including documented cancer-causing carcinogens.

It is important to consider that there is a difference between a fragrance oil and an essential oil, and not all scents are created the same. For instance, essential oils are extracted from plants and fragrance oils are synthetic products. The good news, if you think it is good news, is the synthetic fragrance oils usually last longer than essential oils but remember, they are made in a laboratory and, with their longevity, comes an entire host of possible medical issues for the everyday user.

As with anything, I encourage you to do your homework…or ask me to do it for you. The bottom line is that fragrances that come from plant-produced essential oils are better for you and the environment but that does not mean they get the green light for safety…undiluted they can burn skin and there are many that are not recommended for use in certain age groups.

Try to avoid the toxic laboratory-produced products and opt for simpler, cleaner alternatives found in nature. Please check here for more in-depth research.

Most of us are concerned about underarm odor and without it, you may become a lot less popular. However, I would like to provide a bit of information on most deodorants sold today. Please take a moment to check out the label of your deodorant or antiperspirant and I can almost guarantee that what you are using contains one or more of the following: Aluminum, Parabens, and Phthalates, all of which are proven hormone-disrupting, carcinogenic substances.

Here’s what you can do to help eliminate under arm odors. First, eat a healthy diet and include lots of water, which helps to break down toxins in the body. This is a vegan blog but, according to Chemical Senses, eating red meat can actually increase unpleasant body odor.

Deep cleanse your underarms weekly with a homemade body scrub or purchase one here. Also, on a daily basis, try using antibacterial soap or peroxide to help rid underarms of smelly bacteria.

Invest in a natural deodorant or make your own. Anything that is free of aluminum, Parabens, artificial/synthetic fragrances and phthalates.

You can also find effective natural skin care ingredients in your kitchen too…Lemon, White Vinegar, Apple Cider Vinegar, Coconut Oil, Tea Tree Oil, Sea Salt, Almond Oil are all great for a

variety of uses. If you are suffering from a sunburn try rubbing the area with freshly mashed avocado or mix it with a little oil or aloe and apply gently. Leave on for up to 10 minutes and rinse with cool water.

Experiment with various essential oils by placing a few drops in a natural carrier oil like Avocado, Coconut, Sweet Almond, Olive, or Jojoba. Test a small amount on the back of your hand to see if you have any type of reaction. Remember that essential oils can burn skin if applied directly so always use caution.

Don’t believe what you are reading here? I encourage to check your product on the EWG’s Skin Deep site or download their free app “EWG’s Healthy Living” here for Android or in the iTunes Store.

Lemon Poppyseed Cookies

Lemon is so fresh, just thinking of it makes me smile! Lemons are generally best throughout the summer but here in Southern California, we can enjoy them year-round.

I went a little lemon-crazy over the weekend and made these cookies, soap and body scrub!

This recipe makes about 3 dozen generous sized cookies.

ENJOY![wpurp-searchable-recipe]Lemon Poppyseed Cookies - - VeganEgg: Follow Your Heart Vegan Egg, water (cold), vanilla, Lemony Batter: Earth Balance (softened), sugar, brown sugar, salt, baking powder, baking soda, Lemon Rind, (Grated), lemon juice (freshly squeezed), Poppy Seeds, flour, Sweet & Tart Frosting: powdered sugar, Lemon Rind, (Grated), lemon juice (freshly squeezed), non-dairy milk (more or less to desired consistency), VeganEgg: Mix Vegan Egg in COLD water and add Vanilla.; Lemony Batter: Cream margarin, sugars. Add VeganEgg mixture, dry ingredients and lemon juice. Mix until blended; Drop by tablespoons-full on prepared cookie sheet. Bake in 350 degree oven for 12 to 15 minutes.; Place baked cookies on wire rack to cool slightly.; Sweet & Tart Frosting: Mix together all ingredients in a bowl adding lemon juice and non-dairy milk a little at a time until desired consistency.; Spread slightly warm cookies with frosting.; - [/wpurp-searchable-recipe]

Veggie Pasta with Artichoke Cream Sauce

My husband loves artichokes but when I told him my idea for this recipe he seemed less-than-excited. That is, however, until he tasted it.

I served the pasta on top of pan-grilled romaine leaves but any green would work. It is also good hot or cold and makes a great main or side dish.

Make sure that you use artichoke hearts in water, not oil.

ENJOY![wpurp-searchable-recipe]Veggie Pasta with Artichoke Cream Sauce - - Veggie Pasta: vegetable pasta, (cooked and drained), Creamy Artichoke Dressing: artichoke hearts (packed in WATER), Follow Your Heart Vegan Sour Cream, lemon (juiced), black pepper, Veggies: red onion (chopped), tomatoes (diced), black olives (sliced), Pan-Fried Romaine Leaves: olive oil, garlic (chopped), Veggie Pasta: Cook Pasta, Drain and return to pan.; Creamy Artichoke Dressing: Chop drained artichoke hearts in food processor until fine but not mushy.; Add Sour Cream, Lemon and Black Pepper and blend until combined.; Veggies: Chop Vegetables in add to cooked pasta in pot removed from heat.; Pan-Fried Romaine Leaves: Heat olive oil and garlic in a pan. Add leaves and cook on each side until slightly wilted, about 20 seconds per side.; Assembly: Fold in Dressing and place on top of pan-grilled romaine leaves with freshly ground black pepper.; - [/wpurp-searchable-recipe]

Creamy Potato Leek Soup

It is still summer here in Southern California but I was craving soup.

My son had some leeks and I had some potatoes. I am quite certain you have an idea as to what prompted me to create this recipe.

It really comes together fast and only uses a few ingredients.

ENJOY![wpurp-searchable-recipe]Creamy Potato Leek Soup - - Earth Balance Margarine (stick), Leeks, (cleaned and sliced into rounds), potatoes (peeled and sliced into rounds), garlic (crushed), water, non-dairy milk, Reduced Sodium, Better Than Bouillon, nutmeg, salt (or more or less to taste), pepper (or more or less to taste), In a large pot, melt Earth Balance.; Add sliced leeks and cook for 2 minutes, over medium-high heat. Make sure to turn often so leeks don't stick to bottom of pan.; Add sliced potatoes and garlic and cook, turning constantly for 2 minutes.; Stir in water, non-dairy milk and bouillon and continue cooking for about 10 minutes.; Using an immersion blender, mix until desired consistency.; OPTIONAL: Top with diced Heirloom Tomatoes and black pepper flakes.; If soup consistency is too thick, add hot water a little at a time.; - [/wpurp-searchable-recipe]

Zucchini Mexican Casserole

My dear friend gifted me with some amazing zucchini this past weekend. I started thinking of some culinary opportunities. The original options of stir-fry, zucchini bread and ratatouille came to mind but I wanted something extraordinary.

A casserole, perhaps, but something with a Mexican flavor. This came together in a matter of minutes and I hope you enjoy it as much as we did.

You can add your own flair by topping it with fresh avocado slices, cilantro or simply a dash of lime juice.

ENJOY!

[wpurp-searchable-recipe]Zucchini Mexican Casserole - - Fried Zucchini: Flaxseed Meal, (mixed with 1 1/2 cups warm water), zucchini, (sliced into rounds), Bread Crumbs, (vegan), garlic powder, onion powder, Follow Your Heart Vegan Parmesan,, Simply Soyrizo : El Burrito Soyrizo, (or any other vegan brand. This one is the mildest.), The Layers: black beans (rinsed and drained), Chopped Tomatoes, (canned, slightly drained.), Vegan Mozzarella Cheese, (shreds), Vegan Cheddar Cheese, (shreds), Mix flaxseed meal and water in a medium bowl and let sit for 5 to 10 minutes.; In a separate bowl, combine breadcrumbs, parmesan, and spices. ; Slice zucchini and dip first in Flax Eggs and nest into breadcrumb mixture.; Set on a plate and heat 4 Tbl. Olive Oil in a fry pan. Cook zucchini over medium heat for about 4 minutes, per side, making sure it does not burn.; Remove fried zucchini and set on paper towels to drain.; Simply Soyrizo: In a separate pan, heat Soyrizo until slightly browned. Set aside.; Prepare a 9 x 14 glass baking pan with olive oil spray. Line bottom of pan with drained zucchini.; Top with cooked Soyrizo, black beans and slightly drained chopped tomatoes. ; Sprinkle cheeses over top and cover with aluminum foil.; Bake in 375 degree oven for 25 minutes.; Remove aluminum foil and place under broiler for about 2 minutes or until bubbly.; Let sit for a few minutes and then slice into squares.; Top with optional toppings...Vegan Sour Cream, Avocado, Cilantro, etc.; - [/wpurp-searchable-recipe]

Gluten and Oil Free Banana Oat Pancakes

Breakfast is supposedly the "most important meal of the day" which is why it should be both delicious and nutritious. I mean, after all, your body has been waiting at least 10 hours to be fed again!

These vegan discs of deliciousness are also gluten-free and oil-free which makes them a healthier option for pancake-lovers.

You can also opt to top them with fresh fruit or powdered sugar. My personal favorite topping is peanut butter! Because everything is better with peanut butter!

ENJOY![wpurp-searchable-recipe]Gluten and Oil Free Banana Oat Pancakes - - oats (gluten-free, made into flour), nutmeg, baking powder, baking soda, Flax Seed Meal, Bananas, (mashed), non-dairy milk, maple syrup, vanilla extract, In a food processor, pulse oats until they reach the consistency of flour.; Add remaining dry ingredients and pulse until blended.; Mix in Mashed Bananas, Non-Dairy Milk, Maple Syrup and Vanilla until blended.; Cook in prepared fry pan or griddle, over medium heat, for 1 1/2 minutes on one side, flip and cook an additional :30 on second side.; - [/wpurp-searchable-recipe]

Amaretto Chocolate Cake with Crunchy Peanut Butter Frosting

My mom used to make a Chocolate Amaretto Cake when I was young but I have not been able to veganize it...until now.

I searched the web for some vegan chocolate cake recipes and combined the best ingredients from my mom's recipe, my ideas, and a few variations I found online.

Even though I am not a huge fan of chocolate, this cake is ridiculously moist and delish!

Pairing it with the chunky peanut butter frosting makes it even more delightful.

ENJOY![wpurp-searchable-recipe]Amaretto Chocolate Cake with Crunchy Peanut Butter Frosting - - The Dry Stuff: sugar, flour, baking soda, baking powder, salt, Chocolate Cocoa Powder (Unsweetened), The Wet Stuff: apple cider vinegar, non-dairy milk (Unsweetened), applesauce (Unsweetened), Dark Coffee, (Brewed and Cooled), Amaretto, Canola Oil, vanilla, Crunchy Peanut Butter Frosting: Earth Balance Margarine (softened sticks), salt, vanilla, Crunchy Peanut Butter (plus 1/4 cup additional for center), powdered sugar (sifted if lumpy), non-dairy milk (add a few tablespoons at a time, you may need a little less or more, depending on desired consistency), The Dry Stuff: In a large bowl, mix together dry ingredients and set aside.; The Wet Stuff: In a small bowl combine 1 1/4 cups Non-Dairy Milk with Apple Cider Vinegar and let sit, at room temperature, for 10 minutes.; In a large bowl combine all remaining wet ingredients. Beat together for about 2 minutes, or until completely combined.; Stir in flour mixture, a little at a time, along with small amounts of Non-Dairy Milk/Vinegar, until completely combined.; Continue to mix for an additional 2 minutes, or until completely mixed with no large lumps remaining.; Spray 2 round pans with Baking Spray with Flour, or Regular Spray topped with cocoa powder (about 1 tsp. in each pan) to coat.; Bake in 350 degree oven for 25 to 30 minutes, or until center bounces back when pressed.; Remove pans from oven and let cool, on wire rack for 10 minutes.
Turn over and gently tap pans until cake releases and keep on rack until completely cool.; Crunchy Peanut Butter Frosting: In a large bowl, combine peanut butter, Earth Balance, Salt & Vanilla. Mix until fluffy. ; Add Powdered Sugar, alternately, with Non-Dairy Milk until smooth.; Once cake has cooled completely it is ready to frost.
OPTIONAL: Heat an additional 1/4 cup of crunchy peanut butter in microwave for about 20 seconds. Spread gently on the top of one layer of the cooled cake.; If you added the extra peanut butter glaze, wait a few minutes until it has cooled completely and then cover with 1/4 of the Peanut Butter Frosting.; Top with additional layer of cake and frost with remaining frosting.; OPTIONAL: Top with Dark Chocolate Chunks or Shavings.; - [/wpurp-searchable-recipe]

Tofu, Polenta and Seitan Kale Salad

I try to make as many varieties of food as possible and recently had the request for a hearty salad. Sitting in my pantry was some polenta that was about to expire so there was my first ingredient. I have not done that much with seitan so I decided to try to incorporate it, along with pan-fried tofu.

The various flavors of the lemon, tamari, teriyaki, and maple syrup all complement each other and each bite is an in-mouth party for your taste buds.

Up until now, I have not attempted to make my own seitan, so for now, I would recommend Sweet Earth Seitan.

ENJOY![wpurp-searchable-recipe]Tofu, Polenta and Seitan Kale Salad - - Pan-Browned Tofu: tofu (firm, drained and chopped into cubes), Fried Polenta : polenta (sliced into circles and then quartered), olive oil, garlic powder, onion powder, tamari (or soy sauce), Saucy Seitan: seitan, (plain strips, cut into small pieces), Teriyaki Sauce, Wilted and Dressed Kale Leaves: kale (stems removed and leaves torn into bite-sized pieces), lemon (juiced), salt, olive oil, garlic (crushed), maple syrup (or agave), Pan-Browned Tofu: Prepare a large fry pan with cooking spray. Add tofu cubes and cook, over medium-low heat, until brown on all sides.
Remove from pan and set aside.; Fried Polenta : In the same pan, heat 1 Tbl. Olive Oil and add polenta pieces. Cook over medium heat for about 3 to 5 minutes, turning often.; Return tofu to pan and stir in Garlic and Onion Powders. Stir in Tamari. ; Remove from pan and set aside.; Saucy Seitan: If needed, add a bit more olive oil to pan. Stir in seitan and cook, stirring continually for about 2 minutes.; Stir in Teriyaki Sauce and set aside.; Wilted and Dressed Kale Leaves: In a medium bowl, mix together Lemon, Salt, Olive Oil and Garlic. Cover and heat in microwave about 90 seconds, or until hot but not boiling.; Pour heated dressing over kale leaves and massage until wilted, about 2 minutes.; Toss in Maple Syrup.; Top with Tofu-Polenta mixture and Seitan pieces.; - [/wpurp-searchable-recipe]

Grilled Eggplant with Lemony Pasta

Not everyone loves eggplant, also known as aubergine, but this version is a crowd favorite.

The smoky taste of the grilled eggplant along with the lemony pasta makes this dish deliciously light and satisfying.

The skin on the grilled eggplant should start to shrivel and the shape soften. Be sure to test for doneness by poking with a fork or knife.

When sauteing mushrooms, remember to cook over a medium-high heat, turning often, and do not salt! if you don't like mushrooms...this dish works great without them.

NOTE: If you don't like mushrooms...this dish works great without them.

ENJOY![wpurp-searchable-recipe]Grilled Eggplant with Lemony Pasta - - Eggplants (poked, several times, with skin and top on), olive oil, Lemony Sauce: olive oil, lemon (juiced), Lemon Rind, (shaved), salt, black pepper, garlic (chopped), basil (fresh, chopped), Oregano, Follow Your Heart Vegan Parmesan, (or more to taste), Perfectly Sauteed Mushrooms: Earth Balance Margarine (stick, melted), olive oil, cremini mushrooms (sliced), garlic powder, onion powder, Simple Pasta: Angel Hair Pasta, (cooked ), Keep skin and top stem on eggplant. Poke several times with a fork or knife and brush with olive oil.; Heat a grill to 500 degrees and cook eggplant, turning every 10 minutes for 30 to 40 minutes. NOTE: Times Vary according to size of eggplant.; Let cool slightly and cut in half. Scoop out insides and toss with sauce and pasta.; Lemony Sauce: Whisk together all ingredients except Vegan Parmesan. Fold in Vegan Parmesan at end. ; Perfectly Sauteed Mushrooms: Heat Earth Balance and Olive Oil in a pan.; Saute mushrooms, over medium-high heat, stirring often and until browned.
NOTE: Do not add salt to mushrooms when cooking. It makes them watery.; Simple Pasta: Cook, according to package directions but do not salt water.; Toss pasta with sauce, eggplant and mushrooms.; - [/wpurp-searchable-recipe]

Tuna Melt Tomatoes

I came across a posting from Mercy For Animals for a Vegan Tuna Melt Sandwich. I wanted to give it a try but add some of the ingredients I love! Also, by substituting tomatoes for the bread it made it healthier and gluten-free.

This makes enough for 8 lunch-sized portions and 4 large dinner portions. It keeps in the refrigerator for a few days and is absolutely delicious. Next time I might add a little seaweed to the mix!

ENJOY![wpurp-searchable-recipe]Tuna Melt Tomatoes - - celery, red onion, garbanzo beans (Rinsed and Drained), Sunflower Seeds, dill pickle relish, Vegan Mayonnaise, black pepper, tamari, Old Bay Seasoning, tomatoes (fresh), Follow Your Heart Vegan Cheese, In a food processor, pulse Celery & Red Onion.; Add Garbanzo Beans & Sunflower Seeds and pulse slightly, making sure to keep chunky.; Pour mixture into a large bowl and mix in remaining ingredients, except tomatoes and cheese.; Cut tomatoes into 6 to 8 pieces making sure not to cut through all the way in order to keep tomato intact.; Brush lightly with olive oil and broil for 2 minutes.; Remove from oven and stuff with a generous portion of Vegan Tuna and cover with a slice of vegan cheese.; Place stuffed tomatoes back under broiler and cook 2 minutes or until bubbly.; - [/wpurp-searchable-recipe]

Berry, Cashew & Oat Chocolate Chip Bars

Sometimes I just need to use up all the little half bags of ingredients stashed in my pantry.

This recipe turned out great and you can substitute to your heart's content. Go ahead and throw in granola, raisins or even cereal. There really is no wrong way, as long as you keep the amounts shown in the recipe the same.

You can also make this recipe into cookies but with the So Cal temperature in the high 90's today, a one-pan bar was my choice.

ENJOY![wpurp-searchable-recipe]Berry, Cashew & Oat Chocolate Chip Bars - - Earth Balance Margarine (Softened), sugar, brown sugar, water, cinnamon, applesauce, baking powder, vanilla extract, flour, cranberries (Dried), cashews (Chopped), oats (Old Fashioned), Vegan Chocolate Chips, In a large bowl cream Earth Balance, Sugar, Brown Sugar, Water and Cinammon.; In a separate bowl mix together Applesauce and Baking Powder and then add to Butter/Sugar mixture and Vanilla.; Stir in flour and then remaining ingredients.; Spray a baking sheet and empty cookie mixture onto sheet. Wet hands and push cookie dough into place.; Bake at 350 degrees for 20 to 22 minutes or until golden brown.; Cool slightly and then slice into bars.; - [/wpurp-searchable-recipe]

Protein Power Oat Banana Muffins

There is one main question that every vegan on the planet has been asked at least 1,000 times. "Where do you get your protein?"

After a standard eye-roll, I generally spout off a list that includes...Vegetables, Soy, Nuts, Non-Dairy Milk, Beans, Quinoa, Tofu, Lentils, Oats, etc. etc.

I decided to give an extra boost of protein to these Oat Banana Muffins by adding 1/4 cup of vegan Now Sports Pea Protein purchased here. They are not too sweet and contain ZERO white sugar.

[wpurp-searchable-recipe]Protein Power Oat Banana Muffins - - Applesauce Eggs: applesauce, baking powder, Oat Banana Muffins: Earth Balance Vegan Margarine, (melted), maple syrup, almond milk (or other non-dairy milk of choice), Bananas, (mashed (about 3 large bananas)), baking soda, vanilla extract, nutmeg, cinnamon, salt, flour, Vegan Protein Powder, oats, Topping: maple syrup, oats, cinnamon, Applesauce Eggs: In a small bowl combine Applesauce and Baking Powder. Let sit for 5 minutes until it starts to puff.; Oat Banana Muffins: In a large bowl combine melted Earth Balance, Maple Syrup, Applesauce Eggs, Almond (or other non-dairy milk) and Bananas.; Stir in Baking Soda, Vanilla, Nutmeg, Cinnamon, Salt, Flour, Protein Powder and Oats. DO NOT OVERMIX OR MUFFINS WILL BE TOUGH.; Drop batter into paper-lined muffin tins. ; Topping : Top with small amount of Maple Syrup, Oats and Cinnamon.; Bake in 325 degree oven for 22 minutes or until golden brown.; - [/wpurp-searchable-recipe]

Veggie Pasta Salad

Perfect for summer and so-much-lighter than the typical mayo-variety! Feel free to experiment and add whatever veggies you like best. It is also perfectly fine to use bottled salad dressing in place of the oil/vinegar/seasonings seen below.

Easy to make a day ahead and store in the refrigerator.

ENJOY![wpurp-searchable-recipe]Veggie Pasta Salad - - Pasta & Veggies: Trader Joe's Organic Pasta - Vegetable Radiatore, Green Bell Pepper, (Diced), red bell pepper (Diced), red onion (Finely Diced), scallions (Diced (white part only)), cucumber (Diced), tomatoes (Diced and Drained), broccoli (Steamed and Chopped), Italian Dressing: olive oil, white wine vinegar (or vinegar of choice), Oregano, salt (more or less to taste), black pepper, onion powder, garlic powder, Oregano, cilantro (Chopped), Pasta & Veggies: Mix cooked, drained/cooled pasta and veggies in a large bowl. ; Italian Dressing: Whisk all ingredients, except cilantro, in a small bowl. ; Toss into Pasta/Veggie mix and top with chopped cilantro.; - [/wpurp-searchable-recipe]

Cauliflower Tacos with Cashew Cream Sauce

Cauliflower again, you say? I could eat and create recipes with this versatile veggie for months on end. As I said before, cauliflower tastes great by itself but also takes on the flavor of whatever you use to season it.

If you don't like cauliflower (I mean, come on, is that even possible?) you can substitute another veggie.

The cashew cream sauce keeps for about 4 to 5 days in the refrigerator.

ENJOY![wpurp-searchable-recipe]Cauliflower Tacos with Cashew Cream Sauce - - Cashew Cream Sauce: cashews (Raw), water (Room Temperature), Reduced Sodium, Better Than Bouillon, cumin, cilantro leaves, (Chopped), lime (Juiced), nutritional yeast, vegan sour cream, South of the Border Cauliflower: cauliflower (Broken Into Small Bite-Sized Pieces), olive oil, garlic powder, onion powder, cumin, salt, lime (Juiced), Tomato & Avocado Toppings: tomatoes (Finely Chopped), cilantro leaves, (Chopped), salt, olive oil, avocados (Peeled & Sliced), Tortillas: corn tortillas, (Heated), Cashew Cream Sauce: Soak Cashews in water, Reduced Sodium Better Than Bouillon and Cumin for a minimum of 3 hours at room temperature.; Strain and reserve water and set aside. Put soaked cashews into food processor and add remaining ingredients.; Add Salt, Lime Juice, 3/4 cup of Reserved Water, Nutritional Yeast and Vegan Sour Cream. Process on high until smooth. Add more water to reach desired consistency.; South of the Border Cauliflower: Toss small pieces of cauliflower in a plastic bag or bowl with Olive Oil. Add remaining spices and toss until evenly coated.; Bake on foil-lined baking sheet at 400 degrees for 15 to 20 minutes or until fork-tender. Toss with juice from 1/2 lime.; Tomato & Avocado Toppings: In a small bowl combine Tomato, Cilantro, Salt and Olive Oil.; Slice avocados and use 2 pieces on each taco.; - (nutrition-label)[/wpurp-searchable-recipe]

Maple Tofu, Oven Fried Sweet Potatoes and Zucchini

I have seen several recipes for tofu seasoned with maple syrup but was not pleased with the outcome. I decided to experiment on my own and am extremely pleased with the results.

Maple tofu is great in this dish but also works really well on its own.

In this recipe decided to pair it with some basic zucchini and oven-fried sweet potatoes.

ENJOY![wpurp-searchable-recipe]Maple Tofu, Oven Fried Sweet Potatoes and Zucchini - - Maple Tofu: tofu (extra firm), tamari, maple syrup, tahini, garlic powder, Sesame Oil, (or vegetable oil of choice), Oven Roasted Baby Sweet Potatoes: Baby Sweet Potatoes, (sliced thin), olive oil, salt, black pepper, Pan Fried Zucchini: olive oil, zucchini, (cut into thin slices then halved), red onion (chopped), Maple Tofu: Drain Tofu and squeeze out extra water. Cut into small cubes.; Cook cubed, seasoned tofu in large fry pan, sprayed with cooking spray. Cook over medium heat, turning often, for 20 minutes or until brown on all sides. If tofu is cooking too fast, turn heat down to low. ; In a small bowl, mix together remaining ingredients and then pour over browned tofu in pan. Cook for an additional 2 minutes, stirring constantly.; Remove tofu from pan and set aside. Use the same pan to cook the Zucchini.; Oven Roasted Baby Sweet Potatoes: Prepare a cookie sheet by covering with aluminum foil and lightly coating with cooking spray.; In a large bag toss sliced baby sweet potatoes with Olive Oil. Add Salt and Black Pepper and shake until evenly coated.; Bake at 425 degrees for 15 to 20 minutes, or until fork-tender.; Pan Fried Zucchini: Using the same pan that was used for the tofu, add 1 Tbl. Olive Oil.; Saute Red Onion, over medium heat, for 2 minutes.; Add zucchini and cook for an additional 5 minutes.; Toss all ingredients together and, sprinkle with black sesame seeds ; - [/wpurp-searchable-recipe]

Creamy Cashew Cream

I used to be a cow's milk cheese addict. Thankfully for me, the planet and, most importantly, the cows, I broke free of that lifestyle.

I have experimented with making nut cheeses and sauces and think that this creamy-delicious variety is the best.

Please feel free to experiment...if you like spicy, add some heat and if you prefer it with a South of the Border flair, try adding 1/8 cup of chopped cilantro. The possibilities are literally endless.

ENJOY![wpurp-searchable-recipe]Creamy Cashew Cream - - raw cashews (unsalted), water, Reduced Sodium Vegetable Better Than Bouillon, salt, nutritional yeast, garlic (Crushed), Place cashews in a medium bowl. Mix Reduced Sodium Vegetable Bouillon with water and pour over cashews. Let sit for 2 hours.; Pour soaked cashews, along with other ingredients, into a food processor and mix until smooth. If it seems too thick for your preference, try adding a little more water; 2 TBL. at a time, until desired consistency is reached.; - [/wpurp-searchable-recipe]

Super Decadent Chocolate Avocado-Banana-Peanut Butter Brownies

I get it, chocolate brownies are not the most nutritious food on the planet! However, just about everyone likes to indulge occasionally and these little gems combine the goodness of chocolate along with healthy avocado.

They come together in about 10 minutes and only need to be baked for 25 to 30 minutes. (Note: If you want chewier brownies, opt for the shorter cooking time.)

It is best to let the brownies cool completely before cutting.

ENJOY![wpurp-searchable-recipe]Super Decadent Chocolate Avocado-Banana-Peanut Butter Brownies - - avocado (mashed), banana (mashed), peanut butter, vegetable oil, flour, cocoa powder, baking soda, salt, cinnamon, unsweetened vanilla almond milk, In a large bowl, combine mashed avocado, banana, peanut butter and vegetable oil.; In a separate bowl combine dry ingredients.; Mix dry ingredients into wet ingredients adding Almond Milk, 1/2 cup at a time.; Grease a 9 x 13" glass pan and bake at 350 degrees for 25 to 35 minutes.; - [/wpurp-searchable-recipe]

Lemon Asparagus with Coconut Rice Noodles

When I think spring, it usually conjures up scents of lemon. The clean, fresh scent is a welcome addition to the beginning of the warm weather season.

And lemon on asparagus is absolutely amazing and is the perfect melding of fruit and vegetable. I baked the asparagus in the oven but it is just as good on the grill. Be careful not to overcook because the vegetable becomes tough and stringy.

I paired with rice noodles cooked with low-fat coconut milk but any rice or noodle work. The asparagus is also great on top of a salad so you may want to double-up the recipe.

ENJOY![wpurp-searchable-recipe]Lemon Asparagus with Coconut Rice Noodles - - Lotus Foods Organic Jade Pearl Rice Ramen Noodles, Reduced Sodium, Better Than Bouillon, Lite Coconut Milk, water, asparagus (thick (If using thin, half cooking time)), olive oil, garlic powder, onion powder, low sodium tamari, lemon (juiced), Black Sesame Seeds,, In a medium saucepan bring Coconut Milk, Water and Better than Bouillon to a boil.; Add Rice Noodles and cook until tender, about 6 minutes.; Drain noodles and set aside.; While noodles are cooking, line a baking sheet with foil and spray with cooking spray.; Arrange Asparagus Spears, ends trimmed, on sheet and top with oil.; Sprinkle Garlic and Onion Powder on Asparagus and bake at 375 degrees for 15 to 20 minutes or until fork-tender.; Remove cooked asparagus from oven and top with Tamari and lemon juice.; Top noodles with fresh basil leaves.; Plate on top of noodles and sprinkle with Black Sesame Seeds.; - [/wpurp-searchable-recipe]

Flaky and Delicious Vegan Biscuits

My husband is from the south and when it comes to biscuits he is an expert. I have tried replicating his grandmother's famous recipe but it never properly veganized.

I decided to give it another try with some different ingredients. These received the "Jack Seal of Approval".

Super simple to make but the key is to make sure the Earth Balance is COLD when mixing into the flour and other dry ingredients.

ENJOY![wpurp-searchable-recipe]Flaky and Delicious Vegan Biscuits - - Almond Milk (unsweetened OR Non-Dairy Milk of Choice), apple cider vinegar (OR Lemon Juice), flour, sugar, baking soda, baking powder, salt, Earth Balance (cold and cut into small cubes), Pour Unsweetened Non-Dairy Milk into a medium bowl and add apple cider vinegar (or lemon juice). Let sit for 5 minutes or until it has begun to curdle.; In a large bowl compine flour, sugar, baking soda, baking powder and salt.; Cut Earth Balance stick into small cubes and using fingers mix into flour mixture until it resembles small crumbs.; Make an indentation in mixture and pour in curdled non-dairy milk. Use hands to blend, being careful not to overmix as it will make the biscuits tough.; Place mixture on a floured surface and knead slightly (around 8 times). ; Using hands, form into a round shape, approximately 1" thick.; Use a round cookie cutter (I used a glass with the rim coated in flour) and cut into individual pieces.; Line pieces, touching each other, on greased baking sheet.; Brush tops with melted Earth Balance. (OPTIONAL but highly recommended.); Bake at 450 degrees for 12 minutes or until golden brown.; - [/wpurp-searchable-recipe]

Quinoa Veggie Burgers

I like to try and invent a variety of veggie burgers and these seriously are amazing. Most veggie burgers have cooked peas and corn, which are two of my least favorite veggies. I prefer broccoli and sweet potato so that's what I put in this recipe.

You can always bake them in the oven but I prefer the crispy texture that comes from pan-frying or grilling. If you want to bake, I would recommend coating the burgers in cornmeal first.

I used Cajun Seasoning for a little bit of heat but you can substitute hot sauce or eliminate it altogether. These burgers are gluten-free but if you want them to hold together better, add 1/2 cup of bread crumbs.

Burgers can be made ahead and frozen.

ENJOY![wpurp-searchable-recipe]Quinoa Veggie Burgers - - Red Quinoa, (cooked), Reduced Sodium, Better Than Bouillon, garbanzo beans (rinsed & drained), broccoli (cooked), Sweet Potato, (cooked), red onion, green pepper, garlic (crushed), salt, Cajun Seasoning, (or hot sauce (optional)), cilantro (leaves), Black Sesame Seeds, (or regular sesame seeds), Cook Quinoa in water, according to package directions, along with Reduced Sodium Better Than Bouillon; In a food processor combine all ingredients and pulse until mixed. Be careful not to overprocess.; Form into 8 individual patties and place on foil-lined baking sheet. Freeze for 30 minutes.; Heat 1 Tbl. Olive Oil in frying pan and cook, 5 minutes per side.; Serve with condiments of choice.; - [/wpurp-searchable-recipe]

Garlicky Tofu with Coconut Herbed Rice

Tofu is amazing! However, not by itself. To me, the stuff straight out of the package is somewhat disgusting. It deserves to be baked, fried, broiled, sauteed and blackened.

I love garlic but when cooking with it there is a fine line between getting it crispy and burning it. Make sure to keep the heat at a medium-high temperature and be sure to keep stirring it when cooking.

I had some fresh basil and cilantro that on hand so I decided to toss it in the rice. The result was YUM!

ENJOY![wpurp-searchable-recipe]Garlicky Tofu with Coconut Herbed Rice - - Coconut Herbed Rice: olive oil, shallot (finely diced), fresh basil leaves, (roughly chopped), fresh cilantro leaves, Reduced Sodium Vegetable Better Than Bouillon, Lite Coconut Milk, water, jasmine rice, Garlicky Tofu: tofu, drained and sliced, olive oil, crushed garlic, salt, low sodium tamari, Roasted Veggies: broccoli florets, cauliflower flowers, tomatoes (chopped), olive oil, salt, garlic powder, onion powder, Coconut Herbed Rice: In a medium saucepan heat oil and add shallot, stirring constantly and cook for 2 min. over medium-high heat.; Add Basil & Cilantro and stir just until coated and slightly wilted.; Stir in remaining ingredients and bring to a boil.; Turn heat down to low and continue cooking in covered pan for 20 to 25 minutes, or until all water is absorbed.; Garlicky Tofu: Heat oil in large saute pan.; Add sliced drained tofu and cook over medium-high heat until slightly browned on both sides.; Add crushed garlic and continue cooking until browned, but not burnt.; Stir in salt and remove pan from heat.; Add Tamari.; Roasted Veggies: Line a cookie sheet with foil and spray with cooking spray.; Evenly distribute veggies and toss with olive oil and seasonings.; Bake in 375 degree oven for 25 minutes or until crispy-tender.; - [/wpurp-searchable-recipe]

If Pigs Could Talk They Would Explain, In Detail, Why You Shouldn’t Be Bringing Home the Bacon

Most people disregard pigs and categorize them as a stinky, lower-class species of inferior intelligence that were put on the earth to accompany some morning eggs or provide the centerpiece for an Easter feast.

To begin with, pigs are actually not dirty. When placed in an individual, confined space, pigs do their best to keep it neat, tidy and clean. They do not have sweat glands so the expression “I sweat like a hog”, is simply not possible. As far as the wallowing in mud, pigs do this to help cool their body (remember, they can’t sweat), keep insects away…and also to have some fun!

How Intelligent Are Pigs?

In a study conducted by Emory University researchers including Lori Marino, Ph.D., it was concluded that pigs are similar in intelligence to chimpanzees, dogs, elephants, dolphins, and even humans.

Other recent studies have shown that pigs have certain cognitive functions that are closely related to young children. They are self-aware, have the ability to form likes and dislikes, experience emotions, and even enjoy various degrees of creative play.

Pigs display and/or react to distinguishing cues between a happy, rewarding outcome and a stressful scenario. In one situation pigs were exposed to two different types of music that led to a positive or a negative outcome. The pigs quickly recognized the difference between the reward-based outcome and the socially negative outcome. Next, naïve pigs were put in the same pen as the trained pigs and the naïve pigs adopted the same emotional queues as their “trained” counterparts. This study, along with others that have been completed or are currently underway, prove that pigs have complex emotional processes that include behavior and cognition.

Of the pigs alive in the US today, 95% are factory-farmed to feed the seemingly insatiable appetite for everything from bacon to pork tenderloin. Their brief lives are nothing short of horrible. Pigs can live about 15 to 20 years but factory-farmed animals are generally dead or slaughtered within 5 years. During those few years, they most likely will never see trees, the sky, or feel grass beneath their feet.

When female pigs are old enough to give birth they are artificially inseminated and forced into gestation crates, which measure approximately 7-feet long and 2-feet wide, and remain caged for the duration of their lives. The crates are so narrow that they cannot even turn around. Thankfully 9 states in the US have banned these prisons. The states include - Arizona, California, Colorado, Florida, Maine, Michigan, Ohio, Oregon and Rhode Island. Although this is a great first step that will vastly improve the lives of thousands of factory-farmed pigs living in those states, the reality is that group housing or alternative cages, which are slightly larger than gestation crates are a tiny improvement; however the animals are still exploited, treated inhumanely, and live in deplorable conditions.

The Top 10 US Pig and Hog producing states account for approximately 70 million factory-farmed pigs. Only one of those top 10 states, Ohio, has a law against gestation crates. That means that millions of female cows from the other nine top-producing states are subjected to gestation crates for their entire life.

Conditions for these defenseless animals are so cruel that the pigs suffer from bleeding gums obtained from trying to bite through the metal bars to escape and bone-chilling high-pitched squeals of despair that can go on for hours at a time.

Factory farmed mother pigs (sows) are temporarily moved to farrowing crates after giving birth which are a little wider to allow room for them to nurse their newborn babies. However, piglets are taken from their mothers as young as 10 days old and the female pig is once again impregnated. This vicious cycle continues for 3 or 4 years or until that pig is slaughtered.

A typical slaughterhouse kills an average of 1,000 pigs per hour and their deaths are inhumane and filled with excruciating pain. Pigs are supposed to be stunned but many remain completely alive when reaching scalding-hot water baths that are used to efficiently remove body hair.

If all of this is not enough to make a person consider a plant-based diet, there are also the numerous studies that have concluded ingesting pork products notably raises the risk of certain cancers, increases the likelihood of diabetes, and also heightens the possibility of being sickened or killed by foodborne pathogens. In addition, each factory farmed pig (remember there are 70 million of them at one time in the US) produces an average of 9 lbs. of manure daily which continues to pollute the air and waterways.

Is it really worth it? How much better off are you? The Planet? and, of equal importance…The Pig?

Mushroom and Leek Risotto

I love mushrooms and used to think that even though they were delicious, they did not offer much nutritional value. I am happy to say that I was wrong.

Many varieties of mushrooms are a great source of Selenium and all varieties provide a host of essential nutrients. Mushrooms are the only plant source that makes bone-loving Vitamin D when exposed to sunlight.

I used Cremini mushrooms in this recipe, which is an adult version of White Button mushrooms that help improve immune function.

In addition, mushrooms contain antioxidants and assist in metabolic processes.

[wpurp-searchable-recipe]Mushroom and Leek Risotto - - olive oil, cremini mushrooms (Sliced), Leeks, (Sliced, white part only), risotto (dry), water, white wine, ((optional)), Kelly's Croutons Vegan Parmesan, Reduced Sodium, Better Than Bouillon, In a high-sided saute pan, heat oil and cook mushrooms and leeks for 4 minutes, or until leeks are slightly translucent and mushrooms lightly browned.; Stir in Risotto and toss until coated with oil.; Add Better Than Bouillon to hot water and stir. Add 1 cup at a time to pan and cook over medium heat, stirring occasionally.; Cook for approximately 20 minutes, or until risotto is tender.; Stir in White Wine (optional) and vegan parmesan. Cook for an additional 2 minutes.; Optional: Top with sliced fresh tomatoes.; - [/wpurp-searchable-recipe]

Creamy Brussels Sprouts

I heart Brussels Sprouts! Growing up I remember my mom anxiously awaiting spring's harvest. These yummy small cabbages can be served savory or sweet.

I used maple syrup in the initial cooking phase to achieve the underlying sweetness in the finished dish. The creaminess comes from Go Veggie's Vegan Chive and Garlic Cream Cheese.

ENJOY![wpurp-searchable-recipe]Creamy Brussels Sprouts - - olive oil, brussels sprouts (cleaned and halved), maple syrup, Reduced Sodium, Better Than Bouillon (dissolved in 1/2 cup water), Go Veggie Vegan Chive & Garlic Cream Cheese, Heat Oil and cook Brussels Sprouts, stirring constantly, for 2 minutes.; Add Maple Syrup and continue cooking, over medium-high heat until coated (about 2 minutes); Stir in Water and Reduced Sodium Better than Bouillon and cover. Cook for 4 to 5 minutes or until crunchy-soft.; Fold in entire container of Go Veggie Vegan Chive & Garlic Cream Cheese and heat until completely blended.; Serve on Rice; - [/wpurp-searchable-recipe]

Buffalo Style Broccoli and Baby Bok Choy

I grew up in New York and in addition to Utica Greens (recipe to come at a later date) the state is home to Buffalo and Buffalo Wings. As this is a vegan blog there are no chicken wings but the spice is oh-so-nice.

I came across Tessemae's Mild Buffalo Sauce and decided to create something healthy and delicious. I cooked it in the vegetables and then drained out the excess liquid to keep the heat manageable.

ENJOY![wpurp-searchable-recipe]Buffalo Style Broccoli and Baby Bok Choy - - Earth Balance Margarine, White Onion, (diced), broccoli florets, bok choy (cleaned and sliced), Tessemae's Mild Buffalo Sauce, firm tofu (drained and cubed), garlic powder, onion powder, Reduced Sodium Tamari, Trader Joe's Harvest Grains, (cooked in vegetable broth), Heat Earth Balance in large saute pan.; Add Onion and cook 1 to 2 minutes; Stir in Broccoli and continue cooking for 2 minutes.; Add Bok Choy and cook for 1 additional minute; Stir in Tessemae's Mild Buffalo Sauce and cook just until blended (about 1 minute); Drain excess liquid and place veggies in large bowl.; In same saute pan, cook cubed tofu until brown on all sides.; Add garlic and onion powder and stir until coated.; Stir in 1 Tbl. Low Sodium Tamari; Add cooked Tofu to Veggies; Cook Trader Joe's Harvest Grains in Vegetable Bouillon ; Serve with sliced tomatoes (optional); - [/wpurp-searchable-recipe]

Romanesco with Millet & Rice Noodles

My ancestry is half Italian so anything with the word "Roman" in it automatically gets my attention.

The jury is still out on whether or not to call this funky looking veggie broccoli or cauliflower. I think it tends to be more like cauliflower but is a little more tender and sweeter.

Whatever you choose to call it, romanesco is a wonderful vegetable with a lot to offer. If you happen to find some at your local farmers market or grocery, romanesco is an excellent addition to vegan recipes for pastas, salads, and adding a dimension to just about any dish.

Nutritionally speaking, this veggie contains high levels of carotenoids, iron, Vitamin C and folates.

ENJOY![wpurp-searchable-recipe]Romanesco Cauliflower with Millet & Rice Noodles - - olive oil, red bell pepper (sliced), asparagus (ends trimmed and cut into bite-sized pieces), Romanesco, (broken into small florets), Reduced Sodium Tamari, maple syrup, Lotus Foods Organic Millet Noodles, and Brown Rice (prepared according to package directions), water (from water used to cook noodles), Reduced Sodium, Better Than Bouillon (vegetable), arugula, tomatoes (diced), In a saute pan heat oil and cook Red Bell Pepper and Asparagus over medium-high heat for 3 minutes.; Add Romanesco and continue cooking for 5 to 7 minutes, or until crunchy-tender.; Stir in Tamari and Maple Syrup and remove from heat.; Prepare Rice Noodles according to package directions, reserving 2 cups of water used to boil them.; Add Better than Bouillon to water and stir until dissolved.; Line bowls with equal parts of Arugula and Rice Noodles.; Top with Cooked Veggies and Diced Tomatoes.; Pour 1/2 cup broth over each serving.; - [/wpurp-searchable-recipe]

Broccoli Bowl with Forbidden Rice Noodles

This is the first of two consecutive posts on bowls. They turned out really well and are extremely satisfying. You can, of course, try different veggies suited to your individual taste.

It is good both hot and cold and keeps in the refrigerator for a few days.

ENJOY![wpurp-searchable-recipe]Broccoli Bowl with Forbidden Rice Noodles - - broccoli florets, olive oil (1 1/2 for broccoli and 1 1/2 for sauteing and 1 for Kale shallots and onions), salt, garlic powder, onion powder, shallot (chopped), cremini mushrooms (sliced), Balsamic Vinegar Dressing, Lotus Foods Forbidden Rice Noodles, water, Reduced Sodium, Better Than Bouillon, kale (leaves only, wilted), lemon, Line a cookie sheet with foil and place broccoli in single layer. Toss with 1 1/2 Tbl. olive oil, salt, onion and garlic powder. Bake at 350 degrees for 20 to 25 minutes or until bright green and cooked to a crunchy texture.; While broccoli is cooking heat 1 1/2 Tbl. olive oil in a large saute pan. Add shallots and cook, over medium high heat for 1 to 2 minutes.; Stir in cremini mushrooms and continue cooking until slightly brown.; Remove cooked broccoli from oven and place in pan with shallots and mushrooms. Stir in Balsamic Vinegar Dressing and set aside.; Cook Lotus Foods Forbidden Rice Noodles according to package directions, and reserve 2 cups of the water used to cook the noodles. Add 1 Tbl. Reduced Sodium Better Than Bouillon to water and let dissolve.; Separate kale leaves from stems and discard stems. Place leaves in a large bowl and top with lemon juice, 1/2 tsp. salt and 2 tsp. Olive Oil. Mix with hands until it starts to wilt (about 3 minutes); Place kale leaves in individual serving bowls and top with rice noodles and then vegetable mixture. Top each with 1/2 cup of broth and optional sunflower seeds.; - [/wpurp-searchable-recipe]

Spicy 3-Bean Chili

It is raining again in Southern California. This has been one of the wettest winters on record but no one is complaining! We need the moisture, albeit maybe not this much, to help with the years-long drought.

I ran to the Whole Foods before the torrential downpours started and gathered up some ingredients for some Chili.

This recipe only takes about 10 minutes to prepare and 90 minutes to cook.

Serve it with a handful of tortilla chips or even some oven-baked polenta.

ENJOY![wpurp-searchable-recipe]Spicy 3-Bean Chili - - olive oil, onion (chopped), celery (chopped), carrot (diced), garlic (crushed), Field Roast Mexican Chipoltle Sausage, black beans (with juice), garbanzo beans (with juice), cannellini beans (with juice), Diced Tomatoes, (with juice), salt, bay leaves, cocoa powder, Heat Oil in Large Saucepan.; Add Onion, Celery, Carrot and Garlic and simmer for 3 minutes.; Stir in remaining ingredients and simmer, slightly covered, for 90 minutes.; Serve alone or with tortilla chips, baked polenta or cornbread. I added a spoon of vegan sour cream and a few slices of avocado too!; - [/wpurp-searchable-recipe]

Red Quinoa with Seasoned Pearl Onions and Broccoli

Until this recipe I had never cooked with pearl onions. They are a bit of effort to remove the skins but can come off rather quickly with this method.

Slice off ends and place pearl onions in boiling or hot water and then cool. The skins should easily peel off.

My friend had some leftover fresh herbs that I used to season the onions. I just used the entire stalk of herb and then removed before serving. If you prefer, you can chop the herbs before cooking and leave in the dish.

ENJOY![wpurp-searchable-recipe]Red Quinoa with Seasoned Pearl Onions and Broccoli - - Red Quinoa: Red Quinoa, (cooked according to package directions), Reduced Sodium, Better Than Bouillon, Oven Baked Broccoli: broccoli (tops only - broken into flowerettes), olive oil, salt, garlic powder, onion powder, Seasoned Pearl Onions: olive oil, Earth Balance, Pearl Onions, (peeled with ends chopped off), white wine, (or Apple Cider Vinegar), maple syrup, Rosemary, (fresh and kept whole), Thyme, (fresh and kept whole), water, Red Quinoa: Cook Quinoa, according to package directions but add 1 tsp. Reduced Sodium Better than Bouillon to water. (If the cooking method calls for salt, omit it.); Oven Baked Broccoli: Line a baking sheet with aluminum foil and preheat oven to 350 degrees.; Place broccoli on baking sheet and drizzle with olive oil and seasonings. Toss until evenly coated.; Bake for 20 to 25 minutes, or until crunchy but not brown.; Seasoned Pearl Onions: Heat oil and Earth Balance in saute pan until melted, over medium heat.; Add cleaned Pearl Onions and, tossing often, saute for 4 to 5 minutes or until lightly browned. Stir in White Wine (or Apple Cider Vinegar) and Maple Syrup. Cover and cook for 5 minutes.; Toss in Thyme and Rosemary stalks, recover and continue cooking for 3 minutes.; Remove cover and add water. Cook for another minute.; Stir in cooked broccoli.; Serve over fresh greens with optional dollop of Vegan Ranch Dressing.; - [/wpurp-searchable-recipe]

Crunchy Broccoli Slaw

Broccoli is one of the best vegetables! It is a great source of Vitamin C which is vital during cold and flu season.

I make this dish year-round and include some apple cider vinegar to help boost health benefits.

ENJOY![wpurp-searchable-recipe]Crunchy Broccoli Slaw - - Celery Stalks, Apple, (skin on, core removed), Green Bell Pepper,, Broccoli Slaw, apple cider vinegar, Dill Relish, salt, black pepper, Hampton Creek Just Mayo (or vegan Mayo of choice), In a food processor, pulse celery, apple and bell pepper until chopped but not mushy.; Put mixture in large bowl and set aside.; Chop Broccoli Slaw in food processor, in batches of 3, so it doesn't get too mushy. Add to bowl with celery, apple and bell pepper.; Stir in remaining ingredients and serve with tomato and lettuce as a main dish or side.; Top with fresh black pepper.; - [/wpurp-searchable-recipe]

Mashed Butternut Squash with Asparagus & Brown “Butter” Sauce

Not quite sure where this idea came from today but it is certainly a keeper. I like the melding of flavors and textures.

You can serve on fresh greens, as pictured, or alone as a side dish. I also topped mine with pine nuts but for those with nut allergies, they are definitely optional.

ENJOY![wpurp-searchable-recipe]Mashed Butternut Squash with Asparagus & Brown Sauce - - Oven Baked Butternut Squash: butternut squash (chopped into 1" pieces), water (hot), Reduced Sodium, Better Than Bouillon, Seasoned Asparagus: asparagus (ends trimmed & discarded and chop remaining stalks into 2" pieces), olive oil, tamari, garlic powder, Herbed Brown "Butter" Sauce: Earth Balance Margarine, Chives, (chopped), basil (chopped), Oven Baked Butternut Squash: Line a baking sheet with foil and spray with cooking spray.; Lay out chopped Butternut Squash and top with water, mixed with melted Bouillon.; Cover with aluminum foil and bake at 350 degrees for 45 minutes, or until fork-tender.; Pour contents of baking sheet into large bowl and beat until smooth.; Seasoned Asparagus: When Butternut Squash is cooking, trim and chop asparagus. Place into a large plastic bag and mix with Olive Oil, Tamari and Garlic Powder. Set aside for 10 minutes.; Heat a pan, sprayed with cooking spray until hot. Add Asparagus and cook for 5 minutes on medium-high heat.; Herbed Brown "Butter" Sauce: Brown, being careful not to burn, Earth Balance. Remove from heat and stir in Chives and Basil; Plate on top of fresh greens and top with optional pine nuts.; - [/wpurp-searchable-recipe]

Oven Baked Squash with Pineapple Coconut Rice

I have made coconut rice in previous recipes on this blog. If you try just one, please let it be this recipe. The pineapple and cilantro add just the right amount of complementing tastes to make this dish memorable.

Here in Southern California, zucchini and summer squash are always available. If you can't find any in your area you can substitute another vegetable such as broccoli, carrots and/or cauliflower.

ENJOY![wpurp-searchable-recipe]Basil Oven-Baked Squash with Pineapple Coconut Rice - - Oven Baked Squash: zucchini, (sliced), yellow squash (sliced), red onion (diced), olive oil, salt, black pepper, basil leaves (chopped), Coconut Pineapple Rice: reduced fat coconut milk, water, rice, Reduced Sodium, Better Than Bouillon, pineapple (diced), cilantro (chopped), Oven Baked Squash: Prepare 9 x 13" glass baking pan with cooking spray.; Slice zucchini and yellow squash and line in the bottom of the pan.; Top with red onion, olive oil, salt, pepper and basil leaves.; Cover with aluminum foil and bake at 425 degrees for 30 minutes.; Coconut Pineapple Rice: In a medium saucepan combine coconut milk, water, rice and bouillon. ; Cover and bring to a boil.; Reduce heat and simmer for 10 minutes.; Remove from heat. Do not remove cover and let sit for 20 additional minutes.; Toss with chopped pineapple and cilantro.; - [/wpurp-searchable-recipe]

Eggplant Stacks with Vegan Bechamel Sauce

Eggplant is an amazingly versatile veggie and these stacks make quite an impression when plated.

You can make this recipe gluten free by substituting Arrowroot Powder or a gluten free flour in the sauce.

This dish works well alone or on a bed of pasta or greens.

ENJOY![wpurp-searchable-recipe]Eggplant Stacks with Vegan Bechamel Sauce - - Creamy Bechamel Sauce: Earth Balance, flour (or gluten-free alternative), garlic powder, salt, black pepper, nutritional yeast, Ripple Non Dairy Milk (or other unsweetened non-dairy milk), Sauteed Mushrooms: olive oil (or Earth Balance), mushrooms (sliced), Baked Eggplant Rounds: eggplant (sliced into 1" rounds, with skin), olive oil (brushed), garlic (per round), salt, dried oregano, Creamy Bechamel Sauce: In a medium saucepan, melt Earth Balance.; Whisk in Flour; Add Garlic Powder, Nutmeg, Nutritional Yeast, Salt and Pepper and whisk until combined.; Slowly whisk in non-dairy milk and cook, whisking often, over medium heat for 8 to 10 minutes.; Sauteed Mushrooms: Heat Olive Oil.; Toss in mushroom slices and cook for 4 minutes or until slightly softened.; Baked Eggplant Rounds: Spray a foil-lined baking sheet.; Slice eggplant into 3/4" rounds and place on prepared sheet.; Brush with olive oil and insert 2 cloves of garlic into each eggplant round flesh.; Top with Salt, Pepper & Oregano; Bake in 450 degree oven for 20 minutes, or until fork-tender, turning halfway in cooking.; After cooking, remove garlic cloves. ; Stack cooked slices on pasta or greens, top with 1 large tomato slice, mushrooms and Bechamel Sauce.; - [/wpurp-searchable-recipe]

Creamy Vegetables, Spinach & Jade Noodles

When I think of comfort food it definitely involves a creamy texture. This one just uses a little bit of vegan cream cheese per serving which makes it a lot less naughty.

You can, as always, substitute veggies in this dish depending on your individual tastes.

I used Lotus Foods Jade Rice Noodles* to keep it gluten free. But feel free to use any type of preferred rice/noodle/grain.

ENJOY!

*Make sure you buy the Ramen Cakes, not soup.[wpurp-searchable-recipe]Creamy Vegetables, Spinach & Jade Noodles - - Creamy Vegetables: olive oil, onion (chopped), Green Bell Pepper, (chopped), garlic (minced), mushrooms (sliced), Small Tomatoes, (Cherry, Grape or Marzano), salt, Herbes de Provence, garlic powder, vegan sour cream, Simply Spinach: Spinach, (frozen/chopped ), Jade Rice Noodles: Jade Pearl Rice Noodles, (prepared), Creamy Vegetables: In a large saute pan heat oil and saute onion and green pepper for 3 minutes.; Add crushed garlic, mushrooms, tomatoes and seasonings and continue cooking for 7 minutes, stirring often.; Stir in Vegan Cream Cheese and saute for 2 minutes.; Simply Spinach: Cook, drain and squeeze out excess water of frozen spinach. NOTE: You can use fresh spinach leaves if you prefer.; Jade Rice Noodles: Prepare Jade Rice Noodles, or other grain, according to package directions.
; Place prepared noodles on plate, top with spinach and then creamy veggies. Top with fresh ground pepper, if desired.; - [/wpurp-searchable-recipe]

Chewy Oat and Butterscotch Bars

I am not a huge fan of dessert but these offer just the right amount of sweetness! They are fairly easy to make and because you put the entire batter into one baking sheet, cleanup is easy.

It took me quite a long time to find some good vegan butterscotch chips and I purchased mine here. They also have vegan white chocolate chips! AMAZING!

You can make these into cookies but the bars are so-much-easier! Also perfect during the hot summer months when you want to limit oven time.

ENJOY![wpurp-searchable-recipe]Chewy Oat and Butterscotch Bars - - Earth Balance (softened), sugar, brown sugar, applesauce, baking powder, vanilla, flour, baking soda, salt, oats, Vegan Butterscotch Chips, Before getting started: MAKE APPLESAUCE EGGS by mixing together 1/2 cup of Applesauce and 2 tsp. Baking Powder. Stir and Let sit for 2 minutes before adding to cookie batter mix, below.; Mix together Earth Balance and Sugars until Light and Fluffy, about 2 minutes. ; Add Applesauce Eggs and vanilla and mix an additional 2 minutes.; Stir together dry ingredients and add to Earth Balance mixture. ; Add Butterscotch Chips and stir until evenly blended.; Prepare a large cookie sheet with baking spray and press mixture, using wet hands, into one even layer.; Bake in 350 degree oven or until golden brown.; Remove from oven, let cool in pan and slice into bars.; - [/wpurp-searchable-recipe]

Mexican Cauliflower Crust Casserole

I am so thankful to live in Southern California. Beyond the beautiful weather and beaches is how the Spanish influence has helped to shape the state.

In addition to their dedication to family and friends the Mexican culture also introduced us to amazing foods. Thanks to Soyrizo and avocados, veganizing Mexican favorites is simple.

As a note there are varying degrees of spiciness in different brands of Soyrizo. I have found the best and mildest to be from El Burrito. In addition to being Vegan it is also Organic, Gluten Free, Non-GMO and contains no preservatives.

Click here for a store locator. It is also available through Amazon but is currently out of stock.

ENJOY![wpurp-searchable-recipe]Mexican Cauliflower Crust Casserole - - Crispy Cauliflower Crust: cauliflower (finely riced. NOTE: If you buy packaged riced cauliflower, pulse it through the food processor to make a sand-like consistency.), salt, Oregano, garlic powder, onion powder, Follow Your Heart VeganEgg, (mixed with 2/3 cup cool water), Tasty Soyrizo Base: El Burrito Soyrizo, (or non-meat of choice - Jack Fruit, Seitan, Tempeh), black beans (drained), Green Chilies, (drained, I used the mild version), Parmela Creamery Cheddar Shreds, Terrific Toppings: Spinach Leaves, (or green of choice), tomato (diced), avocados (sliced), Crispy Cauliflower Crust: Mix all ingredients in a large bowl.; Press half of the mixture into two greased 9 x 13" glass casserole dishes. ; Bake at 425 degrees for 20 minutes.; Tasty Soyrizo Base: Heat Soyrizo in saute pan, sprayed with cooking spray for 5 minutes, or until heated thoroughly.; Add Black Beans and Green Chilies and heat for about 1 minute.; Place half of the mixture on each of the baked Cauliflower Crusts.; Top with Parmela Creamery Cheese Shreds.; Bake in 425 degree oven, uncovered, for 10 minutes.; Remove from oven.; Terrific Toppings: Top with Spinach, tomato and avocado or toppings of choice. ; You can also add a dollop of vegan sour cream.; - [/wpurp-searchable-recipe]

Not-So-Spicy Curry

I spent a lot of my work time in the U.K. and it was there that I discovered curry. It is the perfect dish for a cold night or when you want something super satisfying.

Many people find it to be too spicy so I decided to make a bland, yet flavorful version. This suits every taste but, if you are a diehard curry fan, go ahead and amp up the spices.

You can add more veggies if you like or substitute the ones used in this recipe.

ENJOY![wpurp-searchable-recipe]Not So Spicy Curry - - olive oil, shallots (finely diced), Green Bell Pepper, (diced), butternut squash (chopped), fingerling potatoes, (sliced), tomato (diced), basil leaves (chopped), Reduced Sodium, Better Than Bouillon, reduced fat coconut milk, Coriander Powder, Cumin Powder, salt, In a saucepan, heat oil. Add shallots and bell pepper and saute for 2 minutes.; Stir in butternut squash, potatoes and tomato and continue cooking for 8 minutes, stirring often, to prevent sticking to bottom of pan.; Add basil leaves, Reduced Sodium Better than Bouillon, Coconut Milk and seasonings. ; Simmer for 20 minutes, stirring often.; Serve over rice or grain of choice and top with cilantro. ; - [/wpurp-searchable-recipe]

Pesto Calzones

YOU WILL NOT MISS THE MEAT OR CHEESE!

These tempting delights come together in a flash. From start to done they only require about 30 minutes, including cooking time!

My recommendation is to allow the dough (I used Trader Joe's Pizza Dough) to sit, out of the bag, at room temperature for 15 minutes.

You can always add more veggies but in this case, the simpler, the better.

ENJOY![wpurp-searchable-recipe]Pesto Calzones - - Trader Joe's Pizza Dough, (2 bags), flour (for handling fresh dough), Vegan Basil Pesto: pine nuts, basil (fresh leaves), garlic (crushed), olive oil, @GoVeggie Vegan Parmesan, Simply a Tomato or Two: roma tomatoes (sliced), Let pizza dough sit, outside of the bags, at room temperature for 10 to 15 minutes.; Spread 1 Tbl. flour, for each ball of dough, on a counter or pastry mat. ; Coat balls with flour and roll or stretch into two ovals.; Vegan Basil Pesto: Place Pine Nuts, Basil & Garlic into food processor and mix for about :30.; With blade still running drizzle in olive oil and then add Go Veggie Vegan Parmesan.; Simply a Tomato or Two: Slice tomatoes into 1/4" pieces.; Assembly & Cooking: Place 1/2 of the Vegan Basil Pesto in the center of each oval and top with tomato slices.; Slightly fold in sides to seal the loaves and then bring together long pieces towards the middle, making sure the dough completely covers the Pesto and Tomatoes; Place loaves on foil-lined baking sheets sprayed with olive oil. ; Drizzle with olive oil (if desired) and bake in preheated 425 degree oven for 15 minutes; - [/wpurp-searchable-recipe]

Brussels Sprouts by Way of Italia

I have mentioned before that I used to not like the taste of Brussels Sprouts. I have spent many hours creating tasty creations with them and am now a BS-convert!

Did you know these sweet little cabbage-wanna-bes boast 124% of the RDA of Vitamin C. Plus a serving only contains 38 calories and 0.3 grams of fat!

The key, in my opinion, is to make them the a star ingredient in several of my creations because, after all, we all need some extra C!

You can serve this with any type of grain and can also substitute the red/yellow pepper with green.

ENJOY![wpurp-searchable-recipe]Brussels Sprouts by Way of Italia - - olive oil, red onion (chopped), red bell pepper (chopped), Yellow Bell Pepper, (chopped), cremini mushrooms (sliced), garlic (crushed), Toffuti Italian Sausage, (sliced), brussels sprouts (finely chopped), salt, apple cider vinegar, maple syrup, low sodium tamari, Heat Oil in large saute pan and cook Red Onion, Red Bell Pepper and Yellow Pepper for 2 minutes.; Stir in Mushrooms and Garlic and cook for 6 minutes.; Add Sliced Toffuti Italian Sausage and cook for 4 minutes.; Stir in Brussels Sprouts and continue cooking, stirring often, for 4 minutes.; Add salt, apple cider vinegar and tamari and cook for an additional 2 minutes.; Stir in Maple Syrup and cook for 1 minute, or until everything is evenly coated.; Serve over grain of choice (gluten-free or wheat) along with fresh greens. I used Arugula (Rocket for my British friends) and Farro, which is not gluten-free.; - [/wpurp-searchable-recipe]

Broccoli 2 Ways with Couscous

Regulars to this site have probably noted my love of broccoli and pasta! However, when the two are melded together it is simply heavenly.

This recipe comes together relatively quickly but it uses a few pans so there is a bit more cleanup. (It's worth it!)

If you are a fan of broccoli let me hear you say "Hallelujah"!

ENJOY![wpurp-searchable-recipe]Broccoli 2 Ways with Couscous - - Ready to Mash Broccoli: broccoli florets (steamed ), salt, Seasoned Broccoli & Sauce: avocado oil (or oil of choice), red onion (chopped), red pepper (diced (you can also substitute a green pepper)), cilantro (chopped), basil leaves (chopped), salt, broccoli florets, lime (juiced), Simply Couscous: Dry Couscous, (prepared according to package directions), Reduced Sodium Better Than Bullion, Ready to Mash Broccoli: Cook Broccoli in 4 cups of salted water until fork-tender. Drain and set aside.; Seasoned Broccoli & Sauce: Heat Avocado Oil and add Red Onion and Red Pepper and saute over medium heat for 2 minutes.; Stir in Cilantro, Basil and salt and cook just until slightly wilted, about 30 seconds.; Stir in Broccoli pieces and saute 8 minutes.; Squeeze lime juice.; Simply Couscous: Cook couscous, according to package directions (I used Trader Joe's brand) along with adding 1 tsp. Reduced Sodium Better Than Bouillon to cooking water.; Finishing the Dish: Mash steamed broccoli and stir into cooked couscous. ; Stir in Seasoned Sauce and serve.; - [/wpurp-searchable-recipe]

Souper Healthy Vegetable Soup

This is so easy to make, is the perfect comfort food and doesn't contain any nasty ingredients.

The vegetables I use are just a guide, you can add or subtract to your individual taste. I would not recommend substituting in the onion and the canned tomatoes, but everything else is fine.

Please let me know your thoughts or if you have any questions!

ENJOY![wpurp-searchable-recipe]Souper Healthy Vegetable Soup - - olive oil, onion (chopped), celery (sliced), carrots (diced), mushrooms (chopped), broccoli (florets), cauliflower (bite-sized pieces), zucchini, (diced), yellow squash (diced), roma tomatoes (diced), fingerling potatoes, (chopped), salt, garlic powder, onion powder, black pepper, Oregano, bay leaf, Reduced Sodium Better Than Bullion, Crushed Tomatoes, water (or more if too thick), Heat Olive Oil and saute all vegetables for 10 minutes, stirring often.; Add tomatoes, water and seasonings and simmer, slightly covered, for 45 minutes, or until veggies are fork tender.; - [/wpurp-searchable-recipe]

Eggplant, Asparagus and Shiitake in Brown Sauce

Eggplant is such a versatile veggie! It takes on the flavor of other ingredients but has its own texture. Eggplant is also an excellent source of fiber, B1, B6 and Vitamin K.

This combination of the veggies, sauce and coconut rice is amazing. However, if you are not a fan of any of these 3 veggies you can also experiment with other options.

There are a gazillion recipes for coconut rice available but I prefer mine that eliminates using any sugar.

ENJOY![wpurp-searchable-recipe]Eggplant, Asparagus and Shiitake in Brown Sauce - - Stove-top Veggies : olive oil, garlic (crushed), shiitake mushrooms, (chopped), asparagus (bottom 1/4 of stalk ends trimmed & discarded and remaining stalks/tops chopped into 2" pieces), eggplant (diced), basil leaves (diced), Ready For Everything Brown Sauce: hot water, Reduced Sodium, Better Than Bouillon, cornstarch, brown sugar, low sodium tamari, Sambal Oelek, (or more to taste), You'll Go Nuts over this Coconut Rice: rice (uncooked), reduced fat coconut milk, water, Reduced Sodium, Better Than Bouillon, Stove-top Veggies : In a large, deep-sided saute pan cook garlic in olive oil, over medium heat, stirring constantly so it does not burn, for 1 minute.; Add Shiitake Mushrooms and saute for 2 minutes.; Stir in chopped asparagus and cook for 4 minutes.; Add diced eggplant and basil leaves and continue cooking for 8 minutes or until eggplant is translucent.; Ready For Everything Brown Sauce: Dissolve Reduced Sodium Better Than Boullion in hot water.; Whisk in corn starch until smooth.; Stir in brown sugar, tamari, salt and Sambel Oelek.; Add to vegetables and continue cooking for 10 minutes, or until thick.; You'll Go Nuts over this Coconut Rice: In a medium saucepan pour all ingredients. ; Bring to a boil and then lower heat to low and continue cooking, covered, for 20 minutes.; Fluff rice with fork and arrange in bowl. Top with Veggies and Brown Sauce and, if desired fresh basil.; - [/wpurp-searchable-recipe]

Personal Skincare Products and The Conscious Consumer

When selecting products vegans are specifically interested in knowing if the products contain animal products, were tested on animals, and whether or not they contain harmful ingredients.

Two questions I often get asked are: “Is it true that all cruelty-free skincare companies are safe?” and “Vegan skincare lines do not any contain harmful ingredients, right?”

Although I wish I could say that every vegan and cruelty free skincare line was safe, that is unfortunately, not the case. I am encouraged that many more companies are now making efforts to keep their products free of nasty chemicals that have proven to be harmful to humans. This can be credited to the pressure from conscious consumers that are insisting on safer alternatives.

One of the best resources available to check specific products is provided by EWG’s Skin Deep Cosmetics Database. Although the list is not 100% up to date, it is a good starting point.

I would suggest being wary of some, but not all, brands that use words including “natural”, “botanical”, “green” and keep in mind that hemlock and even cocaine are also natural, botanical and green!

Cruelty Free Product Lines Using Some Questionable Ingredients

It is not my style to call out specific companies but the following is based on information gathered through EWG.org website along with numerous published studies on what have been found to be ingredients to avoid.

Since I frequent Vegan/Green events, one of the companies that causes me pause is Arbonne. Before running out to try their latest eye shadow or sunscreen, check out their ingredients. Their website says their products are “Pure, Safe and Beneficial”. However, here are just a few of the questionable ingredients found in some/many of their products:

Avobenzone
BHT
Butylene Glycol
Ethanolamines
Methylisothiazolinone
Methylchloroisothiazolinone
Sodium Lauroyl Sarcosinate
Sodium Metabisulfite
Titanium Dioxide

A few other cruelty-free companies that I wish would reformulate some of the products in their line...

Alba Botanica – Many of their products contain fragrance, which can cause allergies, skin irritations and even organ toxicity. They also have products containing dangerous Retinyl Palmitate

Coola – Stay clear of their sunscreens!

Dermalogica – of the products included on the Skin Deep Cosmetics Database, avoid their Intensive Eye Repair and Skin Renewal Booster. Some of their safer products include the UltraCalming Relief Masque, C-12 Concentrate and their UltraCalming Cleanser. Check the EWG database for more info on specific products here.

e.l.f. is an extremely inexpensive and fun brand to use but unfortunately not all of their products get an A+ for human safety. Stay away from products including Retinyl Acetate, Retinal Palmitate, Artificial Fragrance and Parabens.

Lush – It is admirable in what they do as far as not wasting products, adhering to cruelty-free standards, recycling and being advocates for charity but man-oh-man, a lot of their ingredients are scary! Fragrances, SLS (Sodium Lauryl Sulfate), Parabens, Propylene Glycol and Cocamide DEA.

Milani has discontinued a lot of extremely harmful ingredients from many of their products there are still numerous items that contain allergens, carcinogens and hormone disrupting chemicals.

Murad - If you read the labels you will find many nasty ingredients in many of their products including Retinyl Palmitate, Fragrance, Propylparaben, Butylparaben, Oxybenzone and more.

Physicians Formula is doing a better job of “cleaning” up their ingredient list but the company still scores poorly when it comes to chemicals used in their face powders and foundations.

Prestige – Steer clear of their Fresh Glow Baked Mineral Blush, Sunbaked Mineral Powder, Shimmering Trios Mineral Eye Shadow Dust and Lasting Moisture Lip Gloss

Tarte - There are not many Tarte products up to date on the EWG.org Skindeep Data Base but I would definitely avoid the Tarte Exposed Lipsticks.

The following is a partial list of companies that test on animals AND use questionable ingredients in many of their products

Almay
Aveeno
Avon
Bobbi Brown
Caress
ChapStick
Clean & Clear
Coppertone
Covergirl
Dove
Estee Lauder
Garnier
Head & Shoulders
Johnson & Johnson
Kiehl’s
Listerine
L’Oreal
M.A.C.
Mary Kay
Maybelline
Neutrogena
Nivea
Olay
Old Spice
Pampers
Pantene
Revlon
Secret
St. Ives
TRESemme
Vaseline
Vicks

The following is a partial list of cruelty free companies that offer some good, clean alternatives in skincare

Alima
Au Naturale
Botanic Organic
Crazy Cat Lady
Everyday Minerals
Goop
ILIA
Jane Iredale
Juice Beauty
Kjaer Weis
Mineral Fusion (Quite a few safe products but I would recommend trying to find alternatives for a few of their shampoos, lip glosses and nail lacquer.)
Mukti
OSEA
OZ Naturals
Pacifica
Radical Skincare
Sevani
Sibu
Suntegrity
SW Basics
Vapour
W3LL People
Yes To

Read Those Labels!

Be vigilant in reading labels and checking ingredients. Remember “vegan” and “cruelty-free” does not necessarily mean free of harmful chemicals.

There is a published reference guide of Toxic Ingredients available, yet many US companies continue to test on animals, for no apparent reason. They even test ingredients already established as harmless. This testing is of no benefit to human end users and causes incomprehensible suffering to innocent animals.

Is the Product Truly Cruelty-Free?

Unfortunately, to be completely safe you should also do a bit more research before you purchase. It is advisable to additionally look beyond the label. In some cases a company can say they don’t test on animals, which is true, but may mean they do not test the final end product. What they don’t say is that some of the ingredients used in making the finished product were oftentimes tested on animals by someone/somewhere that they source ingredients from. What can you do to know for sure?

Look for the Leaping Bunny Seal or download and scan their app or PETA’s Beauty Without Bunnies Guide for a comprehensive list of true cruelty-free brands.

Countries that have banned cosmetic testing on animals include European Union (EU), Norway, Israel, India, New Zealand. China has also eliminated its animal testing rule for some products from companies within China but still requires testing on products including hair dyes, perfume, straighteners, sunscreens and antiperspirants. More importantly to note is that it is mandatory that all companies importing products into China must be tested on animals.

If you are committed to a vegan lifestyle following is a list of skincare ingredients derived from animals

Lanolin – Used as a skin emollient to entrap moisture in skin. Derived from sheeps wool. Alternatives include olive oil and coconut triglycerides.

Stearic Acid – Adds substance as a fatty acid. Mostly, here in the US it is derived from animal fat (tallow) even though there are palm-based alternatives.

N-Acetyl Glucosamine (NAG) – This ingredient is used to help even out skin imperfections. Comes from shells of crustaceans (crabs, lobsters, etc.) There are vegan alternatives.

Keratin – A naturally occurring protein that is derived from animal parts including nails, hair, hooves and horns Used for anti-aging in hair & skin products. Opt for products with amino acids.

Carmine – Beetle Shells – Used mostly in lipsticks and makeup looking for a bright, deep red shade or undertone. Avoid Carminic Acid, Cochineal, Crimson Lake, CI 75470 and E120 (all different names for carmine).

**Ingredients Everyone, Vegans and Non-Vegans, Should Avoid**

Thanks to the Campaign for Safe Cosmetics, http://www.safecosmetics.org/ here are some key ingredients, found in everyday products, to avoid:

Conditioner – TEA/DEA/MEA, Formaldehyde-Releasing Preservatives (Diazolidinyl Urea, Hydantoin, etc.), Sodium Laureth Sulfate (and anything else ending in “eth”), Benzophenone, Oxybenzone, Parabens

Lipstick – BHA, Hydrogenated Cotton Seed Oil, Mineral Oil, Padimate O, Petrolatum, Lead and other not-so-tasty heavy metals.

Hair Dyes – Resorcinol, p-phenlyenediamine, Toluene, Lead Acetate, Ethanolamines (Triethanolamine, diethanolamine, DEA, TEA, MEA)

Fragrance – Diethyl phthalate, Dibutyl phthalate, Ethylene Oxide, Nitrosamines, Benzophenone, Parabens, BHA, Galaxolide, Muxk xylene, Musk ketone, Ocinoxate, Tonalide, Styrene

Sunscreen – Benzophenone, Homosalate, Octinoxate, Oxybenzone, Padimate O PABA (Para-aminobenzoic Acid)

Skin Lighteners – BHT (Butylated Hydroxtytoluene), Cateareth-20, DMDHHydantoin, Padimate O, Hydroquinone, Mercury

Moisturizer – Polyacrylamide, PTFE, Placental Extracts, UV filters (oxtinoxate, oxybenzone, homosalate)

Nail Polish – formaldehyde, tolune, dibutyl phthalate, isopropyl Acetone, Methyl Ethyl Ketone and more.

If you would be interested in receiving a pocket-sized guide that outlines ingredients & additives to avoid in skincare products, email me at: roxanne@VegInOC.com and put "Guide" in the subject line.

Italian Beans & Greens

My mom used to make this recipe and I remember smelling the amazing aromas that penetrated the house. It is a quick and easy dinner that is unbelievably satisfying.

You really don't need anything else alongside, but if you insist, some fresh bread or sliced tomatoes are good choices.

I used arugula (rocket) lettuce but any green of choice would suit...kale, escarole or collard.

ENJOY![wpurp-searchable-recipe]Italian Beans & Greens - - olive oil, green pepper (diced), shallot (diced), garlic (diced), cannellini beans (with juice), basil, red pepper, black pepper, Oregano, white wine, (optional), arugula (or greens of choice), Reduced Sodium Better Than Bullion, water (from boiling pasta), Simply Pasta: pasta (cooked to package directions), In a large saute pan, heat oil and add green pepper, shallot and garlic, cooking over medium heat for 5 minutes. Be sure to stir often to avoid garlic burning.; Stir in beans and juice, salt basil, red pepper, black pepper, oregano and wine, if desired, and continue to simmer for 15 minutes.; Stir in arugula and wilt.; Simply Pasta: Cook pasta according to package directions.; Drain and add to pan with beans & greens. ; Serve in bowls and top, if desired, with Vegan Parmesan.; - [/wpurp-searchable-recipe]

Comforting Mac & Cheese

There are those days when a warm dish of something slightly decedent is just what is needed. Today was one of those days. I logged in 12 miles yesterday so thought I deserved a little "treat".

This comes together super easy and is great topped with or alongside leafy greens or any other colorful vegetable.

It is very satisfying so try starting with a half of portion.

ENJOY!

[wpurp-searchable-recipe]Comforting Mac & Cheese - - Creamy and Cheesy Sauce: Earth Balance, flour ((for gluten-free use rice flour)), nutritional yeast, salt, black or white pepper, nutmeg, Ripple Non Dairy Milk (or unsweetened non-dairy milk of choice), Parmela Creamery Sharp Cheddar Style Cheese (shreds), Perfect Pasta: pasta (cooked according to package directions), Creamy and Cheesy Sauce: In a medium saucepan, melt Earth Balance. Whisk in Flour and Nutritional Yeast and cook over medium heat for 3 to 4 minutes, making sure mixture does not stick to bottom of pan.; Stir in salt, pepper and nutmeg and whisk slightly.; Add Ripple (or other non-dairy milk) and continue whisking. Cook, over medium heat for 5 minutes.; Stir in Parmela Creamery shreds and continue cooking, whisking occasionally, for 5 minutes.; Perfect Pasta: Boil a large pan of water, add salt (after the water starts boiling) to taste. Cook an additional minute beyond suggested boiling time.; Drain, return to pan and mix in Creamy and Cheesy Sauce.; - [/wpurp-searchable-recipe]

Got Milk? Hopefully It’s Non-Dairy!

This is an article that is extremely important to me. I was vegetarian for most of my life before giving up dairy. The more research I uncovered and the more informed I became, I realized that I had no choice but to say "no" to milk, cheese and all dairy.

Let’s start at the beginning…when we decided that drinking milk from another species was a good idea!

Simply stated, every species on the planet is weaned from a mother’s milk, including cows. So if baby cows don’t need it, why do we?

One of the biggest questions I get from aspiring vegans is “Where will I get my calcium if I give up dairy?”

The fact is we need calcium. The mistake is in thinking that the only good source of calcium is through dairy products. You can thank the dairy industry’s slick marketing campaigns for creating this misconception. Think of the milk campaigns that started when you were a child “Milk it does a body good” to “Got Milk?” Please understand that these campaigns were supported by millions of dollars from the dairy industry and thousands of hours of lobbying efforts on Capitol Hill.

While many of those who may be reading this article envision a few happy cows eating grass and taking naps before being “milked” in the morning, the hard and sad factual truth is that MOST (nearly ALL) cows are pumped

full of antibiotics and oftentimes hormones and hooked up to milking machines for most of the day. The reality is they lead horrible lives.

Here is a breakdown on the different categories of dairy cows:

Conventional Cows – Most of the milk and dairy products found on store shelves come from conventional cows. The products that are manufactured come from cows that are fed everything from grass, hay, grain feed or even bakery or other food waste.

Grass-Fed Cows – These cows get only grass and forage but, keep in mind, the grazing pastures may be treated with pesticides, herbicides or fertilized with synthetics. There are also no restrictions on the use of growth hormones and antibiotics.

Organic Cows – they can only be fed grass, hay, feed or forage that is organically grown. They cannot be given antibiotics and growth hormones. It is also worth noting that even organic cows are mistreated and are milked 3 times a day, which oftentimes causes painful udder infections or mastisis. If an antibiotic is needed to relieve the pain, the farmers refuse because then the end product would not be labeled “organic”.

The natural lifespan of a cow is 20 years but the typical lifespan for dairy cows is 5 years because their bodies wear out from the continual cycle of being inseminated/pregnant/lactating or due to the fact that 50% become lame from standing on concrete floors and held in intensive confinement.

Cows have brains, hearts and feelings. Imagine having your baby taken away from you within hours after giving birth. Mother cows oftentimes cry out for their stolen calves for days. Female calves are put into the miserable cycle as their mothers. And male calves, which cannot produce milk, are considered byproducts of the industry. These one-day old newborns are stripped away from their mothers and sent to feedlots until they are slaughtered or kept in cramped pens or crates to prevent them from moving and building muscle in an attempt to keep their flesh tender to sell as veal.

Back in 1950 cows produced milk, more naturally. Today, due to increased demand they are hooked up to milking machines at least two (and up to four) times daily forced to produce as much as 4 times the amount of milk.

So who is manufacturing all of this milk? The United States tops the list with India and China coming in second and third. The astonishing fact is that, according to the Physicians Committee for Responsible Medicine, about 75% of the world’s population is lactose-intolerant.

The group also sites that dairy milk is not a reliable source for preventing osteoporosis. It goes on to state that calcium losses are increased by the intake of animal proteins and by the lack of physical activity/exercise.

There are some super-healthy alternatives to dairy milk.

Here is a breakdown:

Almond Milk – Contains no saturated fat or cholesterol, is lactose free and is a good source of Vitamins A & D. Opt for the unsweetened varieties and you will be consuming zero grams of sugar. Make sure you look for fortified almond milk for calcium.
Soy Milk – By itself, it contains almost as much protein as cow’s milk. It is lower in calories than milk. Is a good source of protein, potassium, Vitamin A, B12 and D plus the fortified varieties are an excellent source of calcium. Soy Milk contains only a small amount of saturated fat and contains 75% more skin/body craving antioxidants.
Rice Milk – probably the best choice for people trying to avoid cow’s milk that also have allergies to nuts and/or soy. Does not contain any saturated fat or cholesterol but has a very limited amount of protein. The fortified varieties are a good source of calcium and because it is higher in antioxidants it can help protect against infections, certain cancers and help boost the immune system.
Cashew Milk - contains more calcium than cow’s milk (45% compared to 30% from cow’s milk) and additionally boasts 50% of the RDA of Vitamin B12. (On par with cow’s milk.), and for each one cup serving your body meets 50% of the RDA of Vitamin E which helps your skin and protects against damage from the sun. Opt for the unsweetened varieties.
Coconut Milk – if you are low on electrolytes after working out or following an illness or medical treatment, coconut milk contains 30% of the RDA of Vitamin D compared to only 20% found in cow’s milk. Because it contains an easily absorbed beneficial fat it is great for giving the body energy. It has been shown to help lower cholesterol and improve blood pressure. Opt for small servings because full-fat coconut milk is high in calories.
Hemp Milk– rich in protein and Omega 3 but is relatively high in fats compared with other non-dairy alternatives. Keep in mind, however, that most of that fat is healthy Omega-3 fat. It also boasts 5 grams of protein, amino acids and iron in addition to other body-supporting vitamins and minerals.

Our bodies need calcium, especially after the age of 30 when our bones are no longer built on a continual pace. In other words, a body breaks bones down faster than building them up. The best way to strengthen them is with calcium. People think that once they give up dairy they will be just moments away from osteoporosis and fractures.

To get the RDA for adults of at least 1,000 milligrams per day, (1,200 mg a day for nursing mothers and women over 50) the list below includes many notable foods, including non-dairy almond and soy milk which lead the pack in terms of calcium, for obtaining the recommended amount of calcium. The term "fortified" means that calcium has been added for a higher nutritional profile.

Good Food Sources of Calcium

Leafy greens* (Kale, Broccoli, etc.) It is also worth noting that many green vegetables absorb more than 50% of the calcium they provide when compared to 32% from dairy milk.
Fortified Almond Milk (Try to opt for varieties that are carrageenan-free and check out this post to learn more about this food additive.)
Fortified Soy Milk
Tofu (yep, it boasts nearly 250-750 mg of calcium per 4 oz. serving.) Opt for firm varieties that are calcium set. More on that here.
Figs
Fortified Orange Juice
Fortified Breakfast Cereal
Fortified Apple Juice
Soybeans/Soy nuts
White Beans
Tahini

*Oxalic Acid, which is prevalent in spinach and chard, interferes with the body’s ability to absorb calcium making them both poor sources of beneficial calcium. Better options are Kale, Broccoli and Collard.

Loaded Potato Soup

YUM! I love me some potatoes, anyway possible except in hash brown patties or tater tots!

It's raining today in Southern California which equates to another one of my 101 reasons to declare it a soup day!

This soup comes together quickly and since potatoes are a relatively bland vegetable, you can use your imagination and add your own toppings.

In addition to the Tofurky and Parmela Creamery shreds I used extra Parmela Creamery shreds, chopped red onion and a dash of Sriracha!

Quick, economical and DELICIOUS!

ENJOY!

[wpurp-searchable-recipe]Loaded Potato Soup - - The Souper Soup!: red potatoes (or fingerling, peeled and diced), olive oil, shallot (diced), water (to desired consistency), Reduced Sodium, Better Than Bouillon, black pepper, dill, Toppings Please!: Tofurky Italian Sausage, Parmela Creamery Sharp Cheddar Style Cheese, The Souper Soup!: Clean and cut into 2" pieces red or fingerling potatoes.; In a large saucepan heat oil and add shallot and potatoes.; Cook over medium-high heat for 5 minutes, stirring often.; Pour in water, bouillon, pepper and dill. (If desired, substitute 1 cup of non-dairy unsweetened milk for the water.); Cover and cook for 60 minutes or until potatoes are fork-tender.; Cream potato soup mixture using an immersion blender.; Toppings Please!: In a saute pan, heat 2 links of Tofurky Italian Sausage and drain on paper towels.; Add to soup along with Parmela Creamery and any other toppings of choice.; - [/wpurp-searchable-recipe]

Brussels Sprouts and Polenta

WOW! Here is a super easy dinner and exceptionally delicious plus it is gluten-free and low in calories.

If you cannot find Soyaki Sauce, try just a combination of Tamari, Sesame Seeds and Maple Syrup.

Also, if you like it spicy, add a bit of Sambal Oelek to the mix...DELICIOUS![wpurp-searchable-recipe]Brussels Sprouts and Polenta - - olive oil, brussels sprouts (chopped), garlic (crushed), polenta (sliced and cubed), Soyaki, Heat oil in saute pan.; Mix in chopped Brussels Sprouts and cook for 6 minutes, turning so they don't stick.; Remove Brussels Sprouts from pan and set aside. ; Add 1/2 Tbl. Olive Oil and Cubed Polenta and cook, stirring often, for 8 minutes.; Return Brussels Sprouts to Pan.; Stir in Soyaki and heat for 1 minute.; Serve over fresh greens and tomatoes.; - [/wpurp-searchable-recipe]

They Were Supposed to Be Black Eyed Pea Burgers!

I'm from New York and did not have the tradition of eating black eyed peas on New Year's Day. My husband, however, is from the South and he loves him some for good luck on January 1st.

I totally forgot to pick some up at the store earlier in the week and was shocked that the shelves in 2 different stores were wiped clean. My husband went to a 3rd store and found 1 can. I was just about to add them to the recipe below when I realized they were "Southern Style" which translates to lots of seasonings and bacon fat! YUCK!

I decided to use Cannellini Beans instead and guess what...these burgers turned out fantastic!

ENJOY![wpurp-searchable-recipe]They Were Supposed to Be Black Eyed Pea Burgers! - - olive oil (divided into 1 Tbl. and 1 Tbl. portions), portobello mushroom, (finely diced), shallot (finely chopped), green pepper (finely chopped), garlic (crushed), cannellini beans (rinsed, drained and mushed), salt, low sodium tamari, Sambal Oelek, (or more to taste), Heat 1 tbl. oil in large fry pan.; Add diced Portobello mushroom and cook for 4 minutes over medium-high heat, stirring occasionally. ; Mix in shallot, green pepper and garlic and continue cooking for 4 to 5 minutes.; Rinse and drain beans, mash with hand in a large bowl place ; Add cooked mushroom/shallot/green pepper/garlic mixture.; Stir in salt, tamari and sambal oelek.; Form into 4 equal patties and freeze for at least 30 minutes.; Heat remaining oil in a fry pan and cook for 4 to 5 minutes, per side or until thoroughly heated.; Serve on fresh greens (remember the holidays are behind us) or on a vegan style ciabatta roll.; - [/wpurp-searchable-recipe]

Ideas for a Sparkling Fresh New Year

For the New Year, I invite you to read through these tidbits and perhaps incorporate one, if not many, into the next 365 days and beyond!

Wishing You Good Health and Steps Towards A Better Planet. Happy 2017!

Stinky Feet!

Did you realize one of the ways to a healthier home is simple? Just by taking your shoes off and leaving them at the door helps keep dirt, dust and even E. coli off your floors.

To Bleach or Not to Bleach?

Let's face it, bleach can really kill germs on contact but did you know it can also irritate the lungs which, in turn, make you vulnerable to breathing problems and even the flu?

My advice, use it sparingly and pick up some natural cleaning solutions or make your own. Think easy and on-hand ingredients including lemon, vinegar, baking soda and even vodka.

Here are some easy to make DIY solutions compliments of PopSugar.com

Showering with Germs?

Yep, your shower head can be a breeding ground for a bacterial bug which can cause excessive coughing, wheezing and even shortness of breath. The solution: Fill a plastic bag or pail with white vinegar and attach it to the shower head using a zip-tie, rope or large rubber band.

Let sit for a few hours, remove bag and and flush with water.

Wash that Dish Towel

In an effort to cut down on the use of paper towels, many of us opt to use a kitchen dish towel but beware because it can collect so many germs and bacteria. Always toss into the washing machine after using!

Too Much Moisture is Best Left in the Amazon

Air conditioners are great at keeping indoor temperatures at a tolerable level during extreme heat and they are also great at lowering humidity. Make sure your home is as humidity free as possible to help keep germs from populating. A good option is to invest in a dehumidifier for cleaner air, year-round.

Train Your Brain

Ditch the mindless gossip feeds and pick up a new task. Anything from putting together a model airplane, learning a new language or using your non-dominant hand to perform everyday functions are all great mind stimulating activities.

Save Water...The Planet Will Thank You

It is vital to understand that the world is breaking down due to the impact of global warming. The facts remain that eating a diet comprised of meat and dairy versus a vegan diet consumes over twice the amount of water. Not ready to take the vegan plunge? Try limiting meat/dairy consumption to 2x a week.

I realize that everyone that happens upon this site, or is an avid regular, does not live a vegan lifestyle. However, it is my hope that VegInOC.com can become a place to gather some knowledge and make positive changes along the way.

Pasta with Italian Ratatouille Sauce

Pasta! A staple in my household. I always have at least 6 packages on hand, both regular and gluten-free.

This Italian version of a traditionally French dish is loosely-based on a dinner my mom used to make when I was growing up.

You can also eliminate the Kite Hill Ricotta which makes it a little less decadent.

I hope you enjoy this dish and invite you to leave your comments below.[wpurp-searchable-recipe]Pasta with Italian Ratatouille Sauce - - Thick & Tempting Ratatouille Sauce: olive oil, garlic (crushed), green pepper (diced), red onion (chopped), eggplant (peeled and chopped), Organic Diced Tomatoes, tomato sauce, salt, dried oregano, garlic powder, onion powder, crushed red pepper, (or more to taste), The Pasta & The Toppings: pasta, Kite Hill Almond Ricotta, Oregano, olive oil, Parmela Creamery Vegan Mozzarella Cheese, Thick & Tempting Ratatouille Sauce: In a large saucepan, heat oil and add garlic, green pepper and onion. Saute for 5 minutes.; Add diced eggplant and continue cooking for 3 to 5 more minutes, or until eggplant softens.; Stir in tomatoes, tomato sauce and seasonings and simmer, covered for 30 minutes.; The Pasta & The Toppings: While sauce is simmering, cook pasta according to package directions and drain.; Divide cooked pasta into serving bowls and top with 3/4 oz of Kite Hill Ricotta.; In a small bowl, combine Kite Hill RIcotta with Oregano and 1/2 tsp. Olive Oil.; Spoon equal portions of Thick & Tempting Ratatouille Sauce over pasta/ricotta.; Top with Parmela Creamery Vegan Mozzarella Cheese and, if desired, fresh parsley or basil.; - [/wpurp-searchable-recipe]

Italian Lentil & Sausage Soup

Don't freak out if you are seeing the word "sausage" in the headline, it's vegan. Trust me when I promise you that everything on this site is vegan!

There is a local restaurant that I always thought made the best lentil soup...until now. This has become a new favorite in our house for vegans and non-vegans, alike.

I used the Trader Joe's Italian Sausage-less Sausage in this soup and it tastes absolutely fantastic. You can also top each bowl with a dollop of vegan sour cream for extra creaminess.

ENJOY![wpurp-searchable-recipe]Italian Lentil & Sausage Soup - - olive oil, shallots (finely chopped), green pepper (Chopped), carrots (thinly sliced), celery (chopped), Trader Joe's Italian Sausage-less Sausage (4 links), (diced), black pepper, dried oregano, bay leaf, dried lentils, (rinsed and sorted), Better Than Bouillon Reduced Sodium Vegetable Base, hot water, In a large saute pan, heat oil and add shallots and green pepper cooking, over medium high heat for 2 to 3 minutes.; Stir in carrots and celery and cook for an additional 3 minutes.; Add Sausage-less Sausage and seasonings and cook for 3 minutes, stirring occasionally.; Stir in lentils, hot water and Better than Bouillon. Bring to a boil and then turn heat down to medium.; Cover and simmer for about an hour.; Serve in bowls and, if desired, add a dollop of vegan sour cream.; - [/wpurp-searchable-recipe]

Portobello and Potato Tacos

I had a bag of fingerling potatoes and 3 Portobello mushrooms in my refrigerator and decided to get creative.

I love potatoes and usually end up eating them once every 2 weeks (but would honestly eat them every night if I could)!

Although my potato-of-choice is french fries, I try to opt for preparing healthier options.

This is a meal that comes together quickly and is great for leftovers. You can get 12 tacos out of this recipe and still have some of the Avocado Cream sauce to spare.

And, this start-to-finish recipe is ready in less than an hour!

ENJOY![wpurp-searchable-recipe]Portobello and Potato Tacos - - Oven-Fried Potatoes: fingerling potatoes, (thinly sliced), olive oil (or olive oil spray), salt, black pepper, cumin, cilantro leaves, (stem attached), Pan-Seared Portobello Mushrooms: portobello mushrooms (rinsed and sliced), avocado oil, garlic powder, It's All About the Sauce: avocados, fresh cilantro leaves, lime (juiced), salt, Tofutti Vegan Sour Cream, agave nectar, hot sauce (or more/less to taste), The Shells & Extras: corn tortillas, (heated), tomatoes (diced), green cabbage (shredded), Oven-Fried Potatoes: On a foil-lined baking sheet arrange potato slices in single layer.; Drizzle (or spray) with olive oil and add salt, pepper and cumin.; Arrange whole cilantro pieces on top of potatoes.; Bake in 375 degree oven for approximately 20 minutes, or until fork-tender.; Pan-Seared Portobello Mushrooms: Heat oil in saute pan and add portobello mushrooms and garlic powder cooking over medium-high heat for 10 minutes, turning once.; Set aside.; It's All About the Sauce: In a food processor combine all ingredients and puree until smooth.; The Shells & Extras: In a large saute pan, sprayed with cooking spray, heat tortillas lightly on each side.; Remove from pan and cover each shell with about 1 Tbl. of Sauce.; Top each shell with a small amount of shredded cabbage, thin layer of potatoes and a few slices of mushrooms.; Add a few chopped tomatoes and a cilantro leaves. ; - [/wpurp-searchable-recipe]

Cauliflower 2 Ways with Chorizo and Green Goddess Dressing

OK, this recipe may look a little advanced but it is actually quite simple. It has quite a few steps but the outcome is positively delicious.

To make the recipe Gluten-Free, try substituting Soyrizo or Tempeh in place of the Chorizo Seitan.

If you don't have any Herbes de Provence on hand, you can substitute a mixture basil, oregano and thyme.

ENJOY!

[wpurp-searchable-recipe]Cauliflower 2 Ways with Chorizo and Green Goddess Dressing - - Oven-Baked Seasoned Cauliflowers: cauliflower (broken into individual small flowers), olive oil, salt, garlic powder, onion powder, black pepper, Cauliflower Never Tasted this Good Base: cauliflower rice, Reduced Sodium vegetable bouillon, olive oil, onion (chopped), mushrooms (sliced), Upton's Naturals Chorizo Seitan, (or other non-meat substitute), tomato (chopped), nutmeg, black pepper, dried herbs de provence, She's A Green Goddess Topping: avocado, tahini, lime (juiced), avocado oil, apple cider vinegar, garlic powder, dried oregano, dried basil, low sodium tamari, Oven-Baked Seasoned Cauliflowers: Clean and trim cauliflower and break into small bite-sized flowers.; Place flowers in large plastic bag or bowl and top with olive oil, closing bag and shaking to coat.; In a small bowl, mix together salt, garlic powder, onion powder and pepper and add to bag, shaking to distribute.; Place seasoned cauliflower on foil-lined baking sheet and bake at 350 for 20 to 30 minutes or until fork-tender.; Cauliflower Never Tasted this Good Base: While flowers are cooking in oven, in a large pot, boil cauliflower rice in water and vegetable bullion until tender, about 20 minutes, strain.; In a large saute pan heat olive oil and cook onion for 3 minutes, or until translucent.; Add mushrooms and continue cooking for 5 minutes or until slightly browned. ; Add Chorizo Seitan and cook for an additional 5 minutes.; Stir in tomato and seasoning and continue cooking for 2 minutes.; She's A Green Goddess Topping: In a food processor, combine all ingredients and mix until smooth.; - [/wpurp-searchable-recipe]

Coconut Milk Risotto

Coconut is a miracle plant. Not only do I use coconut oil in my skin care products, I also like cooking with coconut milk.

Coconuts have a great nutritional profile and contain Vitamins C, E, B1, B3, B5 and B6. They also contain iron, selenium, calcium, magnesium and phosphorous. In addition they are a rich source of fiber.

In cooking, I usually opt for the Trader Joe's light version for 2 reasons:

It has a lot less unnecessary fat
The can is BPA-free. Remember, BPA LOVES fat (even reduced fat).

When I was recently at a restaurant in Laguna Beach I enjoyed a simple coconut rice. However in my version I added some veggies and a dash of nutmeg to make it more satisfying.

ENJOY![wpurp-searchable-recipe]Coconut Milk Risotto - - olive oil, onion (chopped), cremini mushrooms (sliced), broccoli florets, Arborio Rice, reduced fat coconut milk, water (heated), Low Sodium Better Than Bullion Vegetable Flavor, kale (roughly chopped), roma tomatoes (chopped), olive oil (for drizzling ), nutmeg (small amount sprinkled on top of dish before serving), In a large saute pan, heat oil.; Add chopped onion and saute for 3 minutes.; Stir in cremini mushrooms and broccoli florets and continue cooking for 5 minutes, stirring occasionally.; Pour in uncooked Arborio rice and stir until coated for about 1 minute.; In a large microwave-safe bowl heat together coconut milk, water and Better Than Bullion until hot but not boiling. ; Stir in the coconut milk/water/bullion mixture, 1 cup at a time and let cook after each addition until liquid is absorbed.; Continue adding the remaining 3 cups of coconut milk/water/bullion mixture, 1 cup at a time. Cook until each 1 cup of liquid is absorbed before adding next one.; When there is no remaining liquid, stir in chopped kale and 2 of the 3 chopped tomatoes and stir into rice mixture until blended.; Spoon into bowls and top with part of the remaining chopped tomato, a drizzle of olive oil and a pinch of nutmeg.; - [/wpurp-searchable-recipe]

Split Pea and Barley Soup

I love soup. One of the reasons fall and winter are great times of year is that soup is almost always right! Even in Orange County, CA! I love pea and bean soups and have another recipe for Split Pea Soup on the blog but in this version, I use Trader Joe's 10 Minute Barley in place of the potatoes and leave out some of the seasonings.

When making this soup, it is always about desired consistency. I used 8 cups of water/stock but you can always opt for more or less. It is all up to you and your personal preferences. I recommend starting out with 6 cups and adding more, a little at a time.

This soup can also be made in the crock pot and the dried, split peas can be soaked overnight to cut down on cooking time.

Any questions/comments, please let me know.

ENJOY![wpurp-searchable-recipe]Split Pea and Barley Soup - - olive oil, onion (chopped), carrots (chopped), black pepper, organic split peas, (rinsed and sorted ), water (heated), Low Sodium Better Than Bullion Vegetable Flavor, Trader Joe's 10-minute barley, Wrights Liquid Smoke, In a stockpot heat oil.; Add onion and cook for 2 minutes over medium-high heat.; Stir in chopped carrots and continue cooking for 4 to 5 minutes.; Add black pepper and, if desired, some salt.
NOTE: Because of the Better Than Bullion you may not need the salt.; Mix in split peas, hot water and bullion. ; Turn heat down to medium-low and cover pan. ; Simmer for 1 1/2 to 2 hours, stirring occasionally.
NOTE: If the peas are sticking to the bottom of the pan, the heat is too high.; Add more water if needed.; Pour in Trader Joe's 10 Minute Barley and continue cooking, covered; During last 15 minutes of cooking, stir in Wright's Liquid Smoke.; - [/wpurp-searchable-recipe]

So You Are Having Dinner With a Vegan!

Stressed? Just because you are having dinner with a vegan? Trust me, vegans eat. It really isn't that difficult if you just follow a few easy guidelines.

If it comes from something that had a mouth and eyes, vegans won't eat it.
If it is a byproduct that comes from an animal, vegans will avoid it.

To make it a bit easier here is a list of what to ALWAYS avoid.

Meat - frozen/fresh/fried/baked/grilled. Absolutely no meat. And, yes, chicken is meat...so is pork!

Fish - or anything with fish sauce. For example many traditional Chinese dishes use oyster sauce (yep, oysters are animals).

Milk - check those labels because an astounding percentage of the products on store shelves have added some type of milk or whey...even in most types of popular bread crumbs! Also be on the lookout for milk derivatives including butter, casein, buttermilk, lactose, lactalbumin phosphate and lactulose.

Cheese - except, of course the vegan alternatives. Two of my favorites are from Parmela Creamery and Field Roast's Chao. (Kite Hill also makes a wonderful Nut Ricotta).

Gelatin - this is generally made from cow or pig bones, skin, tendons. Instead, opt for one of the vegan versions which are agar agar and most Kosher gelatins.

Eggs - since becoming a vegan, a lot of people have questioned me as to why not eat eggs because the chicken isn't being harmed. If you want to learn the true facts, please click this link. However, be forewarned...it is not pretty, but sadly true.

Honey - Yes, honey has been around for centuries but it was in the 20th century that bees were turned into factory-farmed animals. If you are looking for dinner conversation, read more about the mistreatment of bees here. Plus, bees are dying at an alarming rate and without bees, the planet's survival would be at risk. Here is an article on bees that can help you understand more of the crisis at hand. The great news is that there are so many vegan alternatives including Maple Syrup and Agave.

There are a lot of vegan recipe ideas on my blog or if you don't feel like cooking perhaps check out the ready-to-eat varieties of vegan options at Whole Foods or Trader Joe's.

I live in Southern California and fortunate to have access to a wide range of vegan restaurants. In addition many traditional restaurants now also have vegan options.

Jonathan Gold, LA Times Restaurant Critic, recently cited Erven in Santa Monica as having one of the best vegan cuisines in the Los Angeles metro.

Some of my other local favorites include Sage, Crossroads Kitchens and Au Lac, that also has a location in Orange County.*

If you are lucky enough to live in So Cal, otherwise known as one of the country's vegan havens, definitely check out Seabirds Kitchen in Costa Mesa, located at The Camp. Literally every dish I have ever had there is spectacular but the Tomato Soup and Old Town Grilled Cheese are as close to comfort-food-perfection as possible. screen-shot-2016-12-03-at-8-49-24-am

There are a few Native Food Restaurant locations but the one in Costa Mesa is probably my favorite due to the warm atmosphere and friendly staff.

In addition, for some yummy, albeit not always the healthiest food, there are several Veggie Grill locations throughout Southern California. The company has an aggressive roll out plan for other locations throughout the United States in the coming year.

A restaurant that caters to both carnivores and herbivores is Nirvana Grille in Laguna Beach. Be sure to ask for the vegan menu. It is a bit pricey but perfect for a special occasion.

screen-shot-2016-12-03-at-9-10-00-am
Done! Dining with a Vegan, simplified. Relax...you've got this!

If you have any questions or comments, please feel free to contact me below or send me an email: roxanne@veginoc.com

*NOTE: I prefer the Orange County location as the menu is more extensive.

So You Have A Vegan on Your Holiday Shopping List!

Somehow you ended up with a vegan on your holiday gift buying list. How could this have happened?

"Oh No" you cry!

Relax, buying for a vegan can be as easy, and in most cases, easier than buying for Uncle Frank!

There are a few simple rules to follow when carnivores go shopping for herbivores.

Don't Buy Anything with Pearls. If you wonder why, click on this article.

Absolutely, Positively Avoid Fur (unless it is attached to a new puppy or cat you rescued from a shelter).

Stay away from wool, even 5% wool can bring a frown to a vegan's face.

Honey is also a definite no. Even if you find cookies made with non-dairy ingredients, if they have honey in them, your friendly vegan pal will politely say "no thank you".

meatandcheese Obviously meat and cheese platters from Hickory Farms are not a good choice.

Avoid anything that has leather...this means purses, wallets, jackets, vests, shoes, boots, belts, leather-bound books, portfolios, briefcases, cell phone accessories and even car seat interiors. (If you are really going to buy a new car for your vegan friend, please add me to your list...just go with the cloth seat option).

If you are thinking that your vegan friend would like you to book a session to swim with a dolphin, please don't and also check out this link.

Confined pets such as birds in cages or fish in tanks are not vegan friendly!

OK, help is here! These are some great, vegan-friendly items and sites that will bring a smile to any vegan's face.

This site has just about everything there is to buy for a vegan, both edible and wearable: VeganEssentials.com
Perhaps your vegan likes to toast with a glass of incredible vegan (yes, there is such a thing) wine. Check out: VeganVine.com
If you are looking for some straight-from-the-runway vegan/ethical clothes, head over to VauteCouture.com
For some fun and quirky stocking stuffers, Crazy Cat Lady has some all natural, non-toxic vegan products. CrazyCatLadyConcoctions.com
What woman doesn't love some new shoes? Look no further than Olsenhaus.com for an absolutely must have collection of footwear.
And if makeup is always a win, check out Obsessive Compulsive Cosmetics or a new brand that I was recently introduced to, SarabellaCosmetics.com that has lipstick without yucky carmine (yep, ground beetles) in it.
There are a lot of options for both guys and girls in a variety of price ranges at AlternativeOutfitters.com
If you like giving gift cards to a company that puts thought and consideration into everything they sell consider MooShoes.com
For lots of options from a large amount of vegan manufacturers check out VeganChic.com
There are also a lot of great reads out there geared towards vegans, everything from vegan diets for marathon runners to making cupcakes cruelty-free. The list on UrbanVegan.net has some good options.
The new book, The Sustainability Secret by the duo behind the Cowspiracy documentary, is an informative read, for vegans and non-vegans alike.

I would like to close in thanking my non-vegan son for the inspiration to put together this article. I believe shopping for his vegan mom and his vegan brother will be so much easier this year!

Veggie Bean and Quinoa Burgers

Veggie burgers are not just for summer. This recipe is perfect for this time of year because they are best cooked on a stove top. They are also healthier than most vegan burgers I have tried because of the beans and quinoa.

I recommend serving alongside fresh veggies. Also, use any leftovers the next day on top of a salad for a crunchy-satisfying meal.

I also like to serve mine with a slice of Chao Cheese, tomato and a simple sauce made with 1/2 cup Follow Your Heart Pesto Vegenaise and 1/4 cup Sriracha.

ENJOY![wpurp-searchable-recipe]Veggie Bean and Quinoa Burgers - - cannellini beans (Rinsed and drained), black beans (Rinsed and drained), quinoa (cooked), roasted red pepper (Drained), garlic, basil leaves, salt, onion powder, Wrights Liquid Smoke, Follow Your Heart Vegan Egg (Mixed with water, according to package directions), panko breadcrumbs, In bowl of large food processor add beans, quinoa, red pepper, garlic, basil leaves, salt and onion powder. Pulse until blended making sure not to overprocess.; Add remaining ingredients except Panko crumbs and pulse lightly.; Add 1 cup of the Panko breadcrumbs and pulse until mixed.; Wet hands and form into 6 even size patties. *Note: If burgers are too moist, add more panko.; Pour remaining Panko Crumbs in a pie plate, or any other dish with high sides, and press onto both sides of patties to coat.; Place patties on non-stick wax paper or sprayed foil and place in freezer for 15 minutes.; Heat oil in a large frying pan and cook patties for 5 to 6 minutes, per side, over medium-high heat.; - [/wpurp-searchable-recipe]

Not as Naughty as Nice Broccoli Bites

OK, here's the deal. One of my favorite cheat foods when I lived in Florida and worked for Walt Disney World was Bennigan's Broccoli Bites. Thanks to my discovery of the amazing plant-based Cool Foods Vegi Bacon, I decided to recreate the decadent delights. In an attempt to keep them somewhat healthier, this version is not fried, however feel free to fry away.

You can use any kind of dipping sauce, just experiment with what you like. Or, simply buy a bottle of Follow Your Heart Reduced Fat Vegan Ranch Dressing.

I made these for dinner alongside dressed tomatoes but they are also great as an appetizer.

ENJOY![wpurp-searchable-recipe]Not as Naughty as Nice Broccoli Bites - - riced broccoli (Trader Joes brand), red onion (chopped), flour, garlic powder, salt, Follow Your Heart Vegan Egg (Prepared, according to package directions with 1/4 cup less water), Cool Foods Veggie Bacon, Parmela Creamery Aged Nut Cheese, Italian Style Bread Crumbs, In a large bowl, mix together Riced Broccoli, Red Onion, flour, garlic powder and salt. ; Mix in Vegan Egg and stir until evenly distributed.; Stir in Vegi Bacon and Nut Cheese.; Cover and refrigerate for 1 hour.; Roll into balls using 2 Tbl. per ball. Press together to hold all ingredients in place.; Place breadcrumbs in a pie dish and roll balls until coated on all sides.; Place on foil-lined greased baking sheet and bake in 375 degree oven for 15 minutes.; Recipe makes about 30 pieces, or 5 per person.; - x[/wpurp-searchable-recipe]

Chocolate Chippers!

When I was younger I used to always be baking something different. It was a therapy for me, as it still is today. There would be nights where I would be in the kitchen at 3 a.m. baking pies. The funny thing is I really don't enjoy dessert, just making it.

This chocolate chip cookie recipe is one that I have made for years but now I veganize it.

This time around I tried the Neat Egg. It is a great alternative to regular eggs in recipes that need a binder, such as cookies and pancakes. There are only two ingredients, garbanzo beans and chia seeds, so it is simply a healthy and chemical-free ingredient.

I recommend storing cookies in an airtight container or large ziplock bag along with a piece of bread (to keep them soft).

ENJOY!

[wpurp-searchable-recipe]Chocolate Chippers! - - Earth Balance Margarine (softened), brown sugar, white sugar, neat eggs (according to package directions, or any other vegan egg), vanilla extract, cinnamon, baking soda, salt, water, white flour, semisweet baking chips (vegan), In a large bowl, cream Earth Balance Margarine until light and fluffy.; Add sugars and continue beating for 2 minutes.; Mix in vegan eggs and combine for 1 minute.; Continue mixing after adding vanilla extract, cinnamon, baking soda, salt and water, until combined. ; Add flour, 1 cup at a time until incorporated into wet ingredients.; Stir in vegan semisweet baking chips.; Form into 1 Tbl. balls and place on greased baking sheet.; Bake in 350 degree oven for 12 to 15 minutes or until golden brown.; Remove from oven and let cool for 5 minutes on baking sheet and then transfer to wire rack.; Store completely cooled cookies in airtight container along with a slice of bread, to keep moist.; - [/wpurp-searchable-recipe]

Ab-Fab Vegetable Pot Pie

My husband loves pot pies. Any time I had to go out of town and he was left in the kitchen to fend for himself. Marie Callendar's pot pie was always on his menu of defrost, heat and eat.

Thankfully, we have come a long way and I created this one-dish sensation that is completely satisfying without the chicken or preservatives.

You can substitute any vegetables in place of the squash, green beans and broccoli. It just so happened that these were the ones I had in the refrigerator.

ENJOY![wpurp-searchable-recipe]Ridiculously Delicious Vegetable Pot Pie - - Hardy Veggie Filling: olive oil, onion (chopped), garlic (crushed), red bell pepper (chopped), butternut squash (cubed into 1/2" pieces), green beans (roughly chopped), broccoli (chopped), basil leaves (chopped), salt, black pepper, It's All About the Sauce: Ripple Non Dairy Milk (unsweetened (you can substitute any non-dairy milk)), flour, nutritional yeast, vegetable broth, Perfectly Simple Pastry: Vegan Puff Pastry, olive oil, Hardy Veggie Filling: In a large saute pan heat oil and add onions. Cook for 2 minutes.; Stir in garlic and red pepper and continue cooking, stirring often for 2 more minutes.; Add bell pepper, squash, green beans, broccoli, basil, salt and pepper and continue cooking for 8 minutes or until slightly soft but not mushy.; It's All About the Sauce: Whisk flour into Ripple (non dairy milk) until smooth and add to Veggie Filling.; Add nutritional yeast and veggie broth and cook until thickened. About 5 to 8 minutes.; Perfectly Simple Pastry: Line a large pie dish with vegetable or olive oil spray and place 2 sheets of puff pastry, scrunching into place to cover bottom and sides.; Pour Veggie mixture on top of pastry.; Top with 2 remaining sheets of puff pastry, scrunched into place making sure there is no pastry hanging over sides of pie dish.; Drizzle with olive oil.; Bake in 450 degree oven for 10 to 12 minutes or until pastry is browned.; - [/wpurp-searchable-recipe]

Waterworld Part Deux

Did you know that only 5% of all water used in the United States is for home/personal use.

Ever wonder where all of the other water goes? According to studies 55% of all water used in the United states is for animal agriculture. Yep, it's true. 56% of water ultimately consumed in the US of A is by animals. California alone exports 100 BILLION gallons of water found in alfalfa to Asia that is used in meat and dairy production.

Additionally, it takes 2,500 gallons of water (that's a lot of showers) to produce just 1 pound of beef. If you decided to forego just one hamburger, you could take a shower a day for 60 days!

Do you think milk is an innocent bystander? Not hardly. It takes 1,000 gallons of water to make only 1 gallon of milk. So does milk really do a body good? Or is the consumption of milk and meat killing the planet that is home to those bodies?*

A LITTLE MORE INFO TO CONTEMPLATE

Cows are drinking up most of our valuable water but did you know they are also responsible for putting over a quarter of million wild horses behind bars? As difficult as it may be to comprehend, there is simply not enough land to allow horses to be free on the range. Why you ask? Because that land is now needed for grazing and feedlots to feed cows. It takes 10 to 50 acres of land to feed one "grass fed" cow.

1524189000_b34c025e74_b The global crisis of making sure cows get fed so our bodies can be loaded with heart-deadening animal protein is somewhat incomprehensible. In addition to horses being corralled and no longer able to roam freely, we are losing nearly 70% of the Amazonian rain forest to deforestation for cows!

We simply must discuss eggs too! Fact is that hens were meant to produce about 15 eggs a year, which equates to a little over a dozen. However, due to years of genetic manipulation and selective breeding they now produce over 300 eggs per year. chicken1 They live in horrible conditions and oftentimes pull out their own feathers from stress. Baby chicks are torn from their mothers just moments after birth and put to work so people can have their byproducts over easy or sunny-side-up.

*Source: The Cowspiracy Cookbook

Editor's Note: I don't want to be preachy in any of my content but rather inform readers of the current crises facing the planet and humankind. I would hope that you take the time to consider the information and contemplate making some adjustments, no matter how small, to your everyday life.

You Won’t Miss the Meat Nutloaf

One of the most delicious things about this nutloaf is that each ingredient presents an individual flavor. The outcome is an entree with a variety of starring sensations that also harmoniously meld together.

I have included, in the directions section, 2 different topping options for making the dish regular or gluten free.

ENJOY![wpurp-searchable-recipe]You Won't Miss the Meat Nutloaf - - rice (cooked), quinoa (cooked), olive oil, onion (chopped), celery (finely chopped), portobello mushrooms (chopped), garlic powder, onion powder, salt, liquid smoke, tamari, barbeque sauce, walnuts (chopped), Mix together rice and quinoa in a large bowl and set aside.; In a saute pan heat oil and add onion and green onion, cooking for 3 to 5 minutes or until translucent.; Add mushrooms and spices and cook for 5 to 7 more minutes, stirring often.; Stir in Tamari, Liquid Smoke and Barbeque Sauce and cook for 1 to 2 minutes or until heated.; Stir mixture into bowl with rice quinoa blend. ; Grease a glass baking pan and form mixture into loaf.; Bake in 350 oven for 25 minutes.; Remove from oven and uncover. Top with one of the varieties, below and return to oven. ; Bake for an additional 10 minutes.; Gluten Free Topping: Combine 14.5 oz. can chopped tomatoes with 4 chopped basil leaves and 4 Tbl. chopped parsley.; Mushroom Topping: Cook 1/2 cup shallots in 2 Tbl. Olive Oil for 2 minutes. Add 20 oz. sliced mushrooms and cook for an additional 8 minutes. Stir in 1/2 cup dry sherry and cook for 2 minutes. Combine 6 Tbl. flour in 4 cups of cold vegetable broth. Add 1 Tbl. Reduced Sodium Tamari and stir into mushroom mixture. Cook for 8 minutes or until thickened.; - [/wpurp-searchable-recipe]

Creamy Asparagus Soup

Most people I know have a love/hate relationship with asparagus. I am on the love side of the fence and am amazed with its nutritional benefits.

Touted as one of the world's healthiest foods, asparagus is a great source of:

Vitamin K - helps prevent heart disease and improves blood clotting)
Copper - increases the body's absorption of Iron
Folate/Vitamin B9 - encourages cell and tissue growth
Selenium - good for heart health, blood flow and reduces free radical oxidative stress
Vitamin B2 - aids body in producing red blood cells and converting food into energy
Vitamin C - an antioxidant that also helps the body form and maintain healthy skin and bones
Vitamin E - helps reduce damage from free radicals

Asparagus also is contains Fiber, Manganese, Phosphorus, Niacin, Potassium, Choline, Zinc, Iron, Protein, Vitamin A & B6, and Pantothenic Acid, which helps the body convert food into energy.[wpurp-searchable-recipe]Creamy Asparagus Soup - - Oven Baked Asparagus: fresh asparagus (ends trimmed), olive oil, low sodium tamari, garlic powder, onion powder, Creamy and Delicious Soup: olive oil, onion, fresh asparagus (chopped with ends trimmed), garlic powder, black pepper, Ripple Non Dairy Milk (unsweetened), water (warm), flour, Oven Baked Asparagus: Preheat oven to 350 degrees.; On a foil lined baking sheet spread out 1 lb. asparagus.; Drizzle with olive oil, tamari and then top with garlic and onion powders; Bake for 20 to 25 minutes or until fork tender.; Creamy and Delicious Soup: In a saucepan heat oil and add chopped onion. Cook for 3 to 5 minutes or until slightly translucent.; Add chopped asparagus, garlic powder and black pepper. Continue cooking, stirring often, for 5 more minutes.; Stir in Non-Dairy milk. ; Whisk together flour and warm water and add to pan.; Continue cooking for 30 minutes.; Stir in oven-baked asparagus, along with pan juices, and serve.; - [/wpurp-searchable-recipe]

Vegan Butternut Ravioli with Brown Butter Sauce

I prefer savory to sweet but really enjoy the combination of both together in a dish. I promise that you will not even miss the cheese in this delightful dinner.

If you are not a fan of butternut squash try any other vegan ravioli or plain pasta.

I highly recommend Rising Moon Butternut Squash and Cool Foods Vegi Bacon. ENJOY![wpurp-searchable-recipe]Vegan Butternut Ravioli with Brown Butter Sauce - - Brown Butter Sauce: Earth Balance Margarine, garlic (crushed), basil leaves, roma tomatoes (diced), salt, Cool Foods Veggie Bacon, Organic Butternut Squash Ravioli: Butternut squash ravioli (cooked), Brown Butter Sauce: Heat Earth Balance in saute pan until slightly browned. ; Stir in garlic and cook 1 to 2 minutes being careful not to burn.; Add basil leaves and tomatoes cooking for 2 to 3 minutes or until tomatoes have slightly released some of their juices.; Stir in salt.; Set aside sauce and spoon on top of cooked ravioli.; Top with Cool Foods Vegi Bacon Bits; Organic Butternut Squash Ravioli: Cook and drain according to package directions.; - [/wpurp-searchable-recipe]

Oven Baked Egg(less) Rolls

Who doesn't like egg rolls? However, for vegans most of the time the wrappers contain eggs and the rolls are often deep fried in animal fat.

I decided to try and make some vegan-friendly egg rolls that were oven baked and loaded with yummy goodness.

The key is in the filling, feel free to experiment with different veggies other than the ones listed here.

ENJOY!

[wpurp-searchable-recipe]Oven Baked Egg(less) Rolls - - Fabulous Filling: sesame seed oil, onion (chopped), scallions (white part only, chopped), garlic (chopped), mushrooms (finely chopped), carrots (shredded), green cabbage (shredded), broccoli (steamed and chopped), ginger, low sodium tamari, cornstarch, Egg(less) Wrappers: wrappers, Fabulous Filling: In a large saute pan, heat oil and add onions, scallions and garlic. Cook over medium heat for 4 to 5 minutes.; Stir in chopped mushrooms and continue cooking for 2 to 3 minutes.; Add carrots, cabbage, broccoli and ginger and cook for 4 to 5 minutes or until slightly wilted.; In a small bowl dissolve cornstarch in tamari; Stir in sauce and heat for 30 seconds. Remove from heat and let mixture cool slightly.; Egg(less) Wrappers: Preheat oven to 425 degrees.; Prepare a foil-lined baking sheet sprayed with vegetable cooking spray.; On a clean surface, place one egg(less) wrapper and spoon 1 heaping tablespoon of mixture onto bottom 1/3 of wrapper, leaving room on sides and bottom to fold.; Roll wrappers by first bringing up bottom portion, securing filling in place and then bring in sides. You will have a semi-wrapped roll with the top looking like the flap of an envelope.; Using your finger, spread water on outside edges of flap and continue rolling until completed sealed.; Place on prepared baking sheet, folded side down and then spray top of each roll with cooking spray.; Cook 18 to 20 minutes, flipping rolls at the halfway point.; Serve with sauce of choice. ; - [/wpurp-searchable-recipe]

Spaghetti Squash with Mushrooms Bok Choy and Zucchini

I grew up in an Italian/French household and pasta and dessert were staples. I really love both but as we know they can pile on the pounds. When I can, I try to subsititute healthier ingredients. Spaghetti Squash is really easy to use in just about any dish in place of pasta. A word of advice the trick is to make sure you cook spaghetti squash ompletely before breaking into strands.

The addition of the bok choy and zucchini not only makes this dish healthier but also satisfying.

I prefer it hot but is also great cold.

ENJOY![wpurp-searchable-recipe]Spaghetti Squash with Mushrooms Bok Choy and Zucchini - - Tasty Spaghetti Squash: spagetti squash (boiled whole or cut in half and cooked in oven), Bok Choy & Veggie Main Attraction: avocado oil, scallions (chopped), garlic (minced), mushrooms (sliced), zucchins (sliced), bok choy (chopped), fresh cilantro (chopped), salt, Spectacular Sauce: apple cider vinegar, brown sugar, Sambel Oleek, low sodium tamari, Tempting Toppings: olive oil, @GoVeggie Vegan Parmesan, fresh basil, Tasty Spaghetti Squash: Cook an entire spaghetti squash in boiling salted water for 40 min, turning often or prepare using the oven method.; Cut squash in half lengthwise and discard seeds and center.; Bok Choy & Veggie Main Attraction: In a saute pan heat 2 tablespoons avocado oil.
; Add 6 chopped scallions, and 4 cloves garlic, minced. Cook 2 min.; Add chopped bok choy, 1/4 cup fresh cilantro leaves, 1 teaspoon salt and cook 3 min.; Add 8-oz. sliced mushrooms and 2 sliced zucchini. Cook 4 min.; Use fork to pull out spaghetti strands from spaghetti squash and mix into veggies.; Split Squash and Veggie Mixture between six bowls.; Spectacular Sauce: In a small bowl combine apple cider vinegar, brown sugar, chili paste, and tamari.Add to Veggies and heat.; Tempting Toppings: Top each serving with a drizzle of olive oil, fresh basil, vegan parmesan, and optional crushed red pepper.; - [/wpurp-searchable-recipe]

Pan Fried and Broiled Brussels Sprouts with Vegan Bacon

I always loved the idea of Brussels Sprouts with their complex and complete nutritional profile. I never really liked the taste of them, so I made it a mission to make them more palatable.

The recipe I created is a great option for those on both sides of the Brussels Sprouts debate.

ENJOY![wpurp-searchable-recipe]Stir Fried and Broiled Brussels Sprouts with Vegan Bacon - - Not-so-Bitter Brussels Sprouts: Earth Balance, olive oil, garlic (crushed), brussels sprouts (halved), water, Low Sodium Better Than Bullion Vegetable Flavor, Crispy Sweet Broiled Sprouts: brown sugar, Sassy Sour Cream Sauce: Tofutti Vegan Sour Cream, dry white wine, nutmeg, The Finishing Touches: fresh spinach, jasmine rice (cooked), Cool Foods Veggie Bacon, Not-so-Bitter Brussels Sprouts: Melt Earth Balance and Oil in saute pan. Saute garlic for 2 minutes and then stir in halved Brussels Sprouts. Cook for 5 minutes, turning often.; Add water and Better Than Bullion. Stir in and then cover pan simmering for 10 minutes.; Crispy Sweet Broiled Sprouts: Drain Sprouts, reserving pan juices, and place on piece of foil, sprayed with cooking spray, on baking sheet. ; Sprinkle with brown sugar and broil for 5 to 8 minutes until slightly charred.; Sassy Sour Cream Sauce: In remaining juices, heat Vegan Sour Cream over low heat, whisking in nutmeg and wine.; The Finishing Touches: Arrange spinach leaves on dish and top with hot, cooked rice. Spoon equal portions of Brussels Sprouts on each of the 4 plates and drizzle with Sassy Sour Cream Sauce; - [/wpurp-searchable-recipe]

Savory and Sweet Broccoli Rabe and Cherry Tomatoes

I used to think the correct way to pronounce Broccoli Rabe was RAW-BAY. I remember that every time my godfather pronounced it Broccoli ROB, I chuckled to myself. When I realized I was the one mispronouncing it, I decided to make up for my mistake by using it as key ingredient in numerous recipes!

Anyway, Potato/Potatoe, Broccoli Rabe is all sorts of delicious. This recipe a great red and green main or side dish to serve during the holidays.

ENJOY![wpurp-searchable-recipe]Savory and Sweet Broccoli Rabe and Cherry Tomatoes - - Rice Noodles: rice noodles, Reduced Sodium vegetable bouillon, Colorful & Delicious Veggies: onion (chopped), garlic (crushed), broccoli rabe (chopped with stems and leaves discarded), cherry tomatoes (halved), Savory and Sweet Sauce: low sodium tamari, maple syrup, nutmeg, coriander, Rice Noodles: Boil a large pan of water. When water comes to a boil add 2 Tbl Vegetable Better Than Bullion and cook until dissolved.
; Remove from heat and add rice noodles, according to package directions and drain.; Colorful & Delicious Veggies: Chop 1 onion into small pieces and set aside.; Mince garlic and set aside.; Remove and discard broccoli rabe stems and leaves (or save for a later use for vegetable bullion) and roughly chop.; Half cherry tomatoes and set aside.; In a large saute pan add 2 Tbl. Olive Oil and heat slightly. Add 1 chopped onion and saute 2 to 3 min.; Add 4 cloves minced garlic and continue cooking 2 minutes.; Add Broccoli Rabe and Cherry Tomatoes. Continue cooking for 5 minutes or until crunchy-tender but not mushy.; Savory and Sweet Sauce: While veggies are cooking combine Tamari, Maple Syrup, Nutmeg and Coriander in a small bowl.; Stir into cooked vegetables for about 1 minute or just until heated.; Arranging: Place drained noodles on plate and top with veggies in sauce.; Optional: Top with Vegan Parmesan or Crushed Red Pepper; - [/wpurp-searchable-recipe]

Butternut Mac & Cheese with Oven-Baked Broccoli

I have been experimenting with creating a creamy and delicious mac and cheese sauce and after a dozen attempts I finally think I nailed it!

This is a hearty dinner and makes enough to serve 8 average servings or 6 large servings. It also heats up great the next day for leftovers. I would recommend adding a bit more non-dairy milk to keep it creamy.

In this recipe I used Ripple Original, Unsweetened Non-Dairy Milk. Any non-dairy option would work but this is preferred because it is super rich tasting.

ENJOY!

[wpurp-searchable-recipe]Butternut Mac & Cheese with Oven-Baked Broccoli - - Oven-Baked Broccoli: broccoli florets (broken into bite-sized pieces), olive oil, garlic powder, onion powder, salt, Cheesy Butternut Sauce: butternut squash (chopped into 2" pieces), garlic (chopped), Ripple Non Dairy Milk ((or non-dairy milk of choice)), salt, black pepper, onion powder, Parmela Creamery Aged Cheddar (shreds), nutmeg, pasta water (from pot of boiling pasta), Basic Pasta: pasta (cooked according to package directions), Simply Perfect Topping: roma tomatoes (chopped), salt, dried oregano, Oven-Baked Broccoli: Heat oven to 350 degrees and line baking sheet with foil, sprayed with non-stick cooking spray or brushed with oil.; In a large bag or bowl toss broccoli florets with oil, garlic powder, onion powder and salt. ; Lay on prepared baking sheet in a single layer and bake for 20 to 25 minutes or until tender, turning after first 10 minutes.; Cheesy Butternut Sauce: In a large saucepan place butternut squash and garlic in steamer and fill pan with 3 to 4" of water.; Steam for 15 minutes or until fork tender.; Remove from heat and drain.; Return butternut squash to pan and add remaining ingredients until heated. ; Remove from cook top and blend with an immersion blender.; Return to cook top and add vegan Parmela Creamery Cheese, nutmeg, reserved pasta water and heat until cheese has melted.; Basic Pasta: Cook pasta according to package directions and reserve 1/2 cup to add to Cheesy Butternut Sauce, as noted above. ; Simply Perfect Topping: In a medium bowl combine chopped roma tomatoes with salt and oregano.; - [/wpurp-searchable-recipe]

Caramelized Eggplant & Mushrooms with Coconut Rice

Excellent and Quick Meatless Monday Option for dinner tonight!

I am not quite sure what makes me crave caramel this time of year. Perhaps it is because fall was always caramel apple season when I was growing up.

In addition to making a lot of pumpkin recipes leading up to Thanksgiving, I also find myself experimenting with caramelizing.

If you are not a fan of eggplant, you can always substitute zucchini or broccoli rabe.

ENJOY![wpurp-searchable-recipe]Caramelized Eggplant & Mushrooms with Coconut Rice - - Caramelized Veggies: olive oil, eggplant (peeled and chopped into large pieces), cremini mushrooms (sliced), garlic (chopped), water, red pepper (crushed), Sweet-n-Salty Sauce: agave nectar, low sodium tamari, cornstarch, Sticky Coconut Rice: jasmine rice, light coconut milk, water, salt, Top It Off: sesame seeds, red pepper flakes (optional), Caramelized Veggies: Heat oil in large saute pan.; Add eggplant and cook over medium-high heat for 4 minutes or until it becomes slightly softened.; Stir in cremini mushrooms and continue cooking, stirring often for 4 to 5 more minutes.; Add garlic & red pepper to water and stir into eggplant/mushroom mixture. Continue cooking until most of the water is absorbed.; Sweet-n-Salty Sauce: While eggplant/mushroom mixture is cooking whisk together agave, tamari and cornstarch until smooth.; Add mixture to pan and continue cooking for 1 to 3 minutes.; Sticky Coconut Rice: In a medium saucepan bring rice, coconut milk and salt to a boil. ; Cover and cook over low heat 20 to 25 minutes.; Divide rice equally between four plates and top with equal servings of eqqplant/mushroom mixture.; Top It Off: Sprinkle 1/2 tbl. sesame seeds on top of each serving.; Optional: Divide 1/2 tsp. of red pepper flakes on each serving.; - [/wpurp-searchable-recipe]

Tofu, Rice and Romaine Hot-n-Cold Dinner

I love Chinese cuisine and have been experimenting with using tofu instead of animal products in some traditional dishes. This recipe was inspired by the lettuce wraps from PF Changs but I added my own touch and ingredients that vary from the original. Plus, this dish serves as a main entree rather than an appetizer.

The taste is tangy, a little bit sweet with undertones of spicy goodness.

ENJOY![wpurp-searchable-recipe]Tofu, Rice and Romaine Hot-n-Cold Dinner - - Sweet and Spicy Topping: sugar, water, low sodium tamari, white wine vinegar, lemon juice, sesame seed oil, dijon mustard, ketchup, Sambel Oleek, Mushrooms With Hearts of Palm: olive oil, mushrooms (chopped), hearts of palm (chopped), onion (chopped), garlic (minced), Pan Fried Tofu: olive oil, firm tofu (drained and chopped), Finishing Sauce: low sodium tamari, dark brown sugar, white wine vinegar, Romaine & Rice Base: romaine lettuce, white rice (cooked), Sweet and Spicy Topping: In a medium bowl combine sugar, water, soy sauce, vinegar, ketchup, lemon juice, oil. Whisk in Dijon mustard and Sambal Oleek. Set aside; Pan Fried Tofu: Heat oil in large saute pan. ; Add drained, diced tofu to pan and cook over medium-high heat until browned.; Mushrooms With Hearts of Palm: In a separate saute pan, heat oil and add mushrooms, onions and garlic, cooking for 4 to 5 minutes over medium-high heat and stirring often.; Add diced hearts of palm and continue cooking for 4 to 5 minutes.; Combine all ingredients into pan with tofu and continue cooking over low for 2 minutes and then add finishing sauce.; Finishing Sauce: In a small bowl, combine soy sauce, brown sugar and vinegar and whisk until smooth.; Pour over tofu/veggie mixture and continue cooking over medium-low heat for 5 minutes.; Romaine & Rice Base: Line each plate with 3 Romaine Lettuce Leaves.; Top with 1/2 cup cooked rice, tofu mix and 2 Tbl. Finishing Sauce; - [/wpurp-searchable-recipe]

Ridiculously Delicious Veggie Stuffed Red Potatoes

OK, here is the rundown...asparagus by itself can be a little bitter but when you add toss it with some mushrooms, riced broccoli and some seasonings even the haters will be convinced of this miracle vegetable's goodness.

This dinner is ready in as little as 45 minutes.

Ready. Set. GO!

ENJOY![wpurp-searchable-recipe]Ridiculously Delicious Veggie Stuffed Red Potatoes - - Oven Crunchy Asparagus: olive oil, salt, fresh asparagus (cooked whole then chopped), low sodium tamari, garlic powder, onion powder, Creamy Veggie Topping: olive oil, cremini mushrooms (sliced), broccoli (riced), salt, black pepper, GoVeggie Chive & Garlic Cream Cheese Alternative, Microwaved Red Potatoes: red potatoes, It's All About the Topping: Parmela Creamery Aged Cheddar, Oven Crunchy Asparagus: Line a baking sheet with foil and preheat oven to 350 degrees.; Line up asparagus, trimmed and discarded edges on foil.; Season with Olive Oil, Tamari, Salt, Pepper, Garlic and Onion Powders.; Bake for 20 to 25 minutes, depending on thickness of asparagus.; Creamy Veggie Topping: In a large saute pan heat 1 Tbl. oil and add mushrooms cooking until slightly browned.; Stir in riced broccoli, salt and pepper. Add remaining 1 Tbl. Olive Oil and cook for 5 minutes.; Chop cooked asparagus and add to pan.; Stir in GoVeggie Chive & Garlic Cream Cheese Alternative and continue cooking until melted.; Microwaved Red Potatoes: Pierce red potatoes and cook in microwave for 5 minutes or until tender.; Remove from microwave and slice in half, top with Veggie Topping.; It's All About the Topping: Top each stuffed potato with 1/2 Tbl. of Parmela Creamery Vegan Cheese.; - [/wpurp-searchable-recipe]

Holiday-Ready Red & Green Orzo

My birthday has come and gone, Halloween is just a few weeks away and, in the blink of an eye, it will be the Holidays!

I invite you to give this festive red-and-green recipe a test run before the upcoming season and recommend serving it as a main/side dish or when you are beckoned to a holiday event.

Super yummy and extremely easy!

ENJOY![wpurp-searchable-recipe]Holiday-Ready Red & Green Orzo - - Baked Broccoli and Tomatoes: broccoli florets, tomatoes (diced), shallot (finely chopped), olive oil, salt, garlic powder, onion powder, Dressed Orzo Pasta: Orzo, Low Sodium Better Than Bullion Vegetable Flavor, salt, basil leaves, olive oil (As topping), Baked Broccoli and Tomatoes: Line a baking sheet with foil and set oven to 375 degrees.; Place Broccoli, Tomatoes and Shallot on foil and drizzle with olive oil.; Sprinkle with salt, garlic powder and onion powder.; Bake in 375 degree oven for 20 to 35 minutes or until fork tender but not mushy.; Dressed Orzo Pasta: Add Orzo pasta to a large pan of boiling water.; Immediately add Low Sodium Better Than Bullion, salt and basil leaves. Cook according to package directions; Combine with cooked broccoli/tomato mixture and drizzle with additional olive oil.; - [/wpurp-searchable-recipe]

Tex-Mex Jackfruit Enchiladas

I lived in Kansas City for a time in my life and loved the taste of BBQ-sauce. I didn't eat meat but found the spicy-sweet goodness was a perfect complement to french fries or baked potatoes!

Recently I saw Upton's Naturals Bar-B-Que Jackfruit and decided to try to use it as a filling for enchiladas. They came out really great but may be a bit spicy for some people so try adding a little extra vegan sour cream.

ENJOY![wpurp-searchable-recipe]Tex-Mex Jackfruit Enchiladas - - Shredded Jackfruit Filling: olive oil, Upton's Naturals Bar-B-Que Jackfruit (shredded), red onion (finely chopped), salt, tomatoes (chopped), Corn Tortillas, Enchilada and Nut Cheese Delights: corn tortillas,, Red Enchilada Sauce, Parmela Creamery Aged Cheddar, Delectable Toppings: vegan sour cream, avocados, Shredded Jackfruit Filling: In a large saute pan, heat oil.; Add red onions to pan and saute 3 minutes over medium-high heat; Shred or chop into fine pieces, jackfruit and add to pan. Cook for an additional 2 minutes.; Stir in Salt and Diced tomatoes and continue cooking for 2 minutes.; Corn Tortillas, Enchilada and Nut Cheese Delights: Grease a 9x13" glass pan with organic olive oil spray; Arrange 6 tortillas on bottom layer of pan.; Scoop jackfruit filling onto tortillas and cover with additional tortillas.; Pour entire bottle of Red Enchilada sauce onto tortillas and then top with cheese.; Cover with aluminum foil at 375 degrees for 35 minutes. ; Remove aluminum foil and broil for 5 minutes or until cheese is melted. ; Remove from oven and let sit, covered for about 5 minutes.; Cut into 8 even pieces and place on dish. ; Delectable Toppings: Top each square with 1 Tbl. Vegan Sour Cream and 1/2 chopped avocado.; - [/wpurp-searchable-recipe]

East Meets West Butternut Squash & Bok Choy

I really love experimenting with a variety of unusual ingredient combinations! Sometimes my trials work out and sometimes they do not!

I created this dish based on items I needed to use up before they expired and the outcome was delightful!

This recipe makes enough to serve 8 people and goes great with a side salad.

ENJOY![wpurp-searchable-recipe]East Meets West Butternut Squash & Baby Bok Choy - - Oven Carmalized Butternut Squash: butternut squash (cubed), olive oil, garlic powder, salt, black pepper, Mushrooms, Baby Bok Choy and Tomatoes...Oh My!: olive oil, Earth Balance Margarine, cremini mushrooms (sliced), baby bok choy (cleaned and halved), garlic (crushed), tomatoes (sliced and halved), Soyaki, Not So Forbidden Rice Noodles: Lotus Foods Organic Forbidden Rice Ramen (plain noodles), Low Sodium Better Than Bullion Vegetable Flavor, Ring of Fire: sriracha (divided equally ), Oven Carmalized Butternut Squash: On a foil lined baking sheet, toss butternut squash with oil and seasonings. ; Bake in 350 degree oven for 45 to 60 minutes or until fork tender. When butternut squash is almost ready, begin with other steps below. Don't fret if the butternut squash has to sit for a bit while you finish the next steps.; Mushrooms, Baby Bok Choy and Tomatoes...Oh My!: In a large saute pan, heat oil and Earth Balance until melted.; Add mushrooms and saute for 5 minutes.; Stir in rinsed and halved Baby Bok Choy and Garlic. Continue to cook, over medium-high heat for 8 minutes.; Continue cooking while adding sliced and halved tomatoes and cook for an additional 5 minutes.; Stir in Soyaki.; Not So Forbidden Rice Noodles: Cook Forbidden Rice Noodles according to package directions adding Low Sodium Better Than Bullion to cooking water. Drain.; Ring of Fire: Line each plate with a circle of Sriracha. Top with Forbidden Rice Noodles and Veggies.; - [/wpurp-searchable-recipe]

Veggie Chili

OK, please don't laugh out loud when I tell you I was in the mood for chili when the Southern California temps dipped into the low 60's! Since I was born and raised in upstate New York you think I would be used to below zero temperatures and mounds of snow. Needless to say, I prefer palms to pines and sand to snow.

My husband cannot handle spices very well so this recipe is a mild version of chili but if you like a bit more heat, increase the chili powder from 1 tsp. to 1 Tbl. Also, this calls for 2 cups of water to make the chili more soup-like but if you prefer it super thick, decrease it to 1 cup.

ENJOY![wpurp-searchable-recipe]Veggie Chili - - Veggie Base: olive oil, onion (diced), celery (diced), carrot (diced), garlic (crushed), chili powder, cumin, dried cilantro, bay leaves, cinnamon, salt, black pepper, Bean Power!: organic garbanzo beans (slightly drained), Organic Great Northern Beans (slightly drained), organic black beans (slightly drained), hot water, Low Sodium Better Than Bullion Vegetable Flavor, Organic Diced Tomatoes, organic green chilis, Veggie Base: In a large saute pan, heat olive oil and then add veggies, cook over medium-high heat, stirring often, for 5 minutes. Stir in seasonings until blended and remove from heat.; Bean Power!: In a large crock pot combine slightly drained beans, water, Better Than Bullion, Diced Tomatoes and green chilies. ; Stir in Veggie Base. ; Cover and cook on low heat for 8 to 10 hours.; Top with sliced avocado or guacamole and serve with oven-baked corn tortillas.; - [/wpurp-searchable-recipe]

Broccoli Basil Pesto Pasta

Pesto always seemed a bit too rich for me and it wasn't until I started to experiment with developing recipes without using the cheese that I realized just how much better it would taste.

The fragrant basil is perfectly balanced with the olive oil plus, without the cheese you loose a lot of the fat.

You can double the basil pesto sauce recipe and keep the extra, stored in an airtight container, in the refrigerator for up to a week. It is also great on baked potatoes, rice or cauliflower rice!

ENJOY![wpurp-searchable-recipe]Broccoli Basil Pesto Pasta - - Amazing Basil Pesto: olive oil, pine nuts, fresh basil (leaves, pressed down in cup), salt, garlic (crushed), broccoli florets (steamed and drained), lemon (juiced), reserved (pasta water, if needed), Oven Cooked Crispy Broccoli: broccoli florets, olive oil, garlic powder, salt, Delectable Bow-Tie Pasta: bow tie pasta, Amazing Basil Pesto: In a food processor combine oil, pine nuts, basil, salt, garlic and drained broccoli florets. Puree until smooth and there are no large chunks. ; Add OPTIONALreserved pasta cooking water 1/4 cup at a time until desired consistency. Set aside.; Oven Cooked Crispy Broccoli: Toss 10-oz of remaining broccoli florets with olive oil, garlic powder and salt. ; Cook on a foil-lined baking sheet at 375 degrees for 15 to 20 minutes, stirring every 5 minutes.; Delectable Bow-Tie Pasta: While broccoli is cooking in the oven. Cook and drain bow-tie pasta according to package directions. Return to pot and stir in pesto sauce and broccoli. Top with optional garnish of tomato and fresh basil leaves.; - [/wpurp-searchable-recipe]

Kale Salad with Quinoa, Rice Medley, Cranberries and Pine Nuts

I love kale but I also know a lot of people that are not huge fans of this super-good-for-you food. When I created this salad, that is filling enough for an entire meal, it helped turn kale-no-bees into yes please!

I use quinoa and Trader Joe's Rice Medley which makes it hardy and nutritious but you can substitute any other grain of choice including Israeli couscous.

ENJOY![wpurp-searchable-recipe]Kale Salad with Quinoa, Rice Medley, Cranberries and Pine Nuts - - Earth Balance Margarine, onion (Chopped), mushrooms (Chopped), anaheim pepper (seeds removed), salt, quinoa (cooked), Trader Joe's Rice Medly, tomatoes (chopped), kale (chopped into bite sized pieces), low sodium tamari, dried oregano, pine nuts, cranberries, Melt Earth Balance in saute pan. Add, Onion, mushrooms, Anaheim pepper and salt. Cook until crispy-tender.; Add cooked Quinoa, Mixed Rice and coat. Stir in chopped tomatoes, kale. ; Top with Tamari and Oregano. Toss just until wilted. ; Remove from heat. Place equal amounts in serving bowls and top with pine nuts and cranberries.; - [/wpurp-searchable-recipe]

2016 Fall/Winter Trend Report To Read Before Going Shopping

screen-shot-2016-10-05-at-2-59-35-pm I recently had the opportunity to speak with fashion stylist, Tamara Gaudin, as a follow up to NY and Paris Fashion Weeks for Fall/Winter 2016. She is one of the best in the business and is actively involved in the international fashion community. In addition to being an integral part of some of the biggest named runway shows she is also a personal stylist for celebrities, notables and television personnel. Her business travels take her to every major fashion city in the world and, here at home in the USA, she divides her time between her NYC and Dallas, TX offices.

Before you head to the mall or your favorite online shop, take a few minutes to read through the article and make the absolute most of your Fall/Winter 2016 wardrobe.

VEG: Thanks so much for the time today, Tamara. I am sure readers will greatly appreciate the advice you are sharing! To get started, what are the key and most prominent colors of the new season?

TG: First, thanks for inviting me to share some trends on your site. Here is a rundown on the must-have colors for this fall.

Berry-Wonderful – All shades of Wine &Berry. Think of a deep Merlot, a crisp Pinot Noir or a bold Cabernet.
Simply Stated Navy, the deeper the better
Green is back in Evergreen & Military Green
Purple Power – best expressed in all shades of Deep Purple, Eggplant and Plum
The Neutrals – Brown, Camel, Winter White and, as always, Black & Gray

VEG: Any key accent colors?

TG: Yes, the designers were showing accents in Red and Mustard and lots of shiny metallic especially in Silver and Rose-Gold.

VEG: Are there any particular fabrics or prints?

TG: Fall and Winter Florals are evident everywhere whether it be as an entire dress or a subtle accent piece.

There are also lots more knits this season including typical sweaters but also in dresses, skirts and pants.

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Ultra Suede, Faux Leather and Faux Fur! Great options from Stella McCartney and also a ton of more affordable mainstream design houses/lines.

Boho is back! The best of the 60’s and 70’s is evident in flared sleeves and pant legs, patchwork, crochet pieces, color block prints and lots of corduroy for both women and men.

Romance also makes a starring role with lots of lace, silk, velvet, sheer, brocade and flirty floral pieces.

And this season is also “mad about plaid”! Plaid in every variation from Tartan to Tattersall! The plaids are not just in shirts but make their way into skirts, dresses, sweaters and accent pieces.

VEG: What about looks? Simple or more complex?

TG: Definitely more complex and you will see lots of layering. Vests, bomber jackets, crop jackets, capes and more.

VEG: Any particularly notable accents?

TG: Yes! There is a ton of opportunity to individualize your style with fringes, hats, belts in chain or wrap styles. Also be on the lookout for scarves of any style…large or small best seen in prints, florals and faux fur.

For jewelry the key colors are silver and rose gold but on-trend styles also include tassels, chokers, oversized rhinestone earrings and necklaces. Layering is also seen here. Lots and lots of layers!

VEG: What about footwear?

TG: The over-the-knee boots from last season are still staples this year along with simple loafers, fashionable sneakers, booties. Best seen in metallic, pleather-patents, florals and brocades plus cute little tassel accents.

VEG: WOW! This seems like such a fun season and trends everyone can wear and enjoy! Can you comment on menswear?

TG: Absolutely! The same trends carry over to men but have their own point of view and interpretations. For instance the men’s color are definitely more muted than those seen in the woman’s collections. The metallics have a little less sheen to them and are often used in tones that just add a subtle sheen.

x354-q80 There is also a lot of knit in the menswear collections in everything from sweaters, vests, jackets and ties. Plus corduroy is a great option for fall along with velvets, faux suedes and leathers.

Pants are more tailored and a bit shorter than we are used to seeing. Think more European…shorter blazers, skinnier ties and tailored pieces. Even for men that are not super-thin the look is more tailored across the board.

If you are shopping for a man opt for plaids, checks, colorful socks, pattern-mixing, colorful pants and lots of layering.

For shoes, fashion sneakers are seen in both day and night, tassels & buckled dress shoes and loafers and short shoe-boots. All in tones of Wines, Camels, Browns, Navy, Gray and, as always Black!

VEG: Any last thoughts you can share with our readers?

TG: Yes. First and foremost anyone can wear a trend, no matter what age, body shape or lifestyle. The key is to select pieces that work for you and your lifestyle.

So many times I come across clients that think, for instance, they are too old to wear a certain style but that is not at all the case. It is all about pulling looks together that work best for the individual.

Second, I oftentimes hear that people will completely avoid a color because it doesn’t flatter their skin 654f44c7ed56359d71024baa71f55df6 tone. I understand that everyone on the planet cannot rock mustard yellow, but the key is in opting for another shade of yellow that may be more flattering or try using it as an accent piece.

Third, DE-CLUTTER! I have so many clients that used to keep pieces in their closet year-after-year. My advice is to eliminate pieces you simply do not wear at the beginning of every season, whether it is something purchased from Target or Neiman’s.

And finally, tailored clothes make the difference in looking “o.k.” to “phenomenal” There are so many sizes and shapes of bodies and “one size” does not fit all. When trying on clothes make sure to check in the rear view mirror. Even though an outfit may look rocking-sensational in the front, the back may be more of a train wreck.

To find out more about Tamara Gaudin please visit her website: www.tgstylist.com or email tamara@tgstylist.com

Fantastic Veggie Fusion with Coconut Rice

I really love certain types of food and Thai dishes are at the top of my list. I decided to combine everything I love into one meal but kept each side separate and allowed guests to build their own bowls.

Feel free to experiment with veggies and toppings of your own, the key is in using fresh basil and coconut rice. The rest is simply up to your individual taste and creativity!

Some of my guests do not like spicy food but I would definitely recommend adding a bit of red pepper to the peanut sauce to give it a little "kick".

ENJOY![wpurp-searchable-recipe]Fantastic Veggie Fusion with Coconut Rice - - Maple Glazed Mushrooms: sesame seed oil, garlic (crushed), cremini mushrooms (finely chopped), low sodium tamari, maple syrup, Savory Basil Eggplant: sesame seed oil, garlic (crushed), eggplant (chopped into 2" pieces ), basil leaves (whole), salt, Incredibly Tasty Coconut Rice: jasmine rice, water, salt, coconut milk, Crispy Tofu: tofu (drained and cut into 1/2" cubes), sesame seed oil, garlic powder, onion powder, low sodium tamari, Crunchy Broccoli Rabe: broccoli rabe (tops only), sesame seed oil, Peanut Sauce: unsalted peanuts, ginger, garlic powder, low sodium tamari, peanut butter, brown sugar, warm water, Maple Glazed Mushrooms: Chop mushrooms into small pieces. ; In a large saute pan, heat oil and add garlic. Stir over medium heat for 1 to 2 minutes.; Stir in finely chopped mushrooms and cook, over medium heat, until soft.; Increase heat to medium-high and add maple syrup and tamari. Cook just until coated. Set aside in covered bowl.; Savory Basil Eggplant: Peel skin off eggplant and cut white insides into 2" pieces. ; Using the same pan, heat oil and then add garlic and cook for 1 to 2 minutes or until soft.; Add chopped eggplant to pan and continue cooking, stirring often, until glistening (about 5 minutes).; Add basil leaves and salt and cook an additional 2 minutes. Set aside in covered bowl.; Incredibly Tasty Coconut Rice: In a medium saucepan combine rice, water, salt and coconut milk. Bring to a boil and simmer, covered over low heat for 20 to 25 minutes.; Crunchy Broccoli Rabe: While rice is cooking, and in same saute pan that was used for mushrooms and eggplant, Heat oil and add broccoli rabe tops. Continue cooking, stirring often for 10 minutes or until crunchy-tender.; Crispy Tofu: Drain Tofu.; Cut into 1/2" cubes.; Using same saute pan, heat oil and add tofu cubes, cooking over medium heat until golden brown on all sides.; Add garlic and onion powders and continue cooking for 2 minutes.; Turn up heat to high and quickly stir in tamari. Cook only for about 10 to 15 seconds, stirring constantly.; Peanut Sauce: In a food processor, combine all ingredients and blend until smooth. Add water, as needed, until sauce is the consistency of maple syrup.; - [/wpurp-searchable-recipe]

Crispy Broccoli with Spicy-Sweet Sauce

I love broccoli and this crispy variety is so satisfying! It is great paired with the sauce and Israeli Couscous and is also perfect as an entire meal when you add simple sliced tomatoes or a side salad.

Because of the frying, this dish is more satisfying. A note, make sure your oil is hot before adding the broccoli so it doesn't absorb too much grease and also completely dry so the grease does not splash.

[wpurp-searchable-recipe]Fried Broccoli - - Spicy-Sweet Chili Sauce: oil, garlic, low sodium tamari, agave nectar, Sambel Oleek, cornstarch, Seasame Broccoli Saute: oil, broccoli, sesame seeds, salt, Israeli Couscous: israeli couscous, water, salt, Spicy-Sweet Chili Sauce: Brown garlic in a small saucepan.; Add tamari, agave, and Sambal Oleek and mix until combined.; Over medium heat, whisk in the cornstarch in small increments until cornstarch is fully combined.; Seasame Broccoli Saute: Heat oil of choice in deep sided pan.; Cook broccoli flowerettes over medium high heat until chewable.; Transfer broccoli to paper towels and pat out any excess oil.; Toss broccoli with Sweet Chili Sauce.; Top with sesame seeds.; Israeli Couscous: Bring water to a boil, then reduce to medium heat.; Stir in couscous and cook until tender, about 10 minutes.; Remove from heat, fluff with fork, and let cool for 2 minutes.; - [/wpurp-searchable-recipe]

Forbidden Rice Noodle Primavera

I remember first experiencing Forbidden Rice about 10 years ago while on a business trip for to San Luis Obispo, California. I could not believe how good it tasted and have added this yummy and healthy organic rice variety to my shopping list.

Recently the company, Lotus Foods, introduced their Forbidden Rice Noodles and they are a wonderful addition to dishes that best are complemented with a nutty-tasting base.

Even though the weather in Southern California has been unseasonably HOT this week, I just pumped up the AC and came up with this comfort-food specialty!

ENJOY![wpurp-searchable-recipe]Forbidden Rice Noodle Primavera - - Creamy Veggie Base: olive oil, garlic (crushed), mushrooms (sliced), Ro-Tel Tomatoes (slightly drained), fresh spinach (leaves), artichoke hearts (roughly chopped), Follow Your Heart vegan cream cheese, salt, black pepper, Not So Forbidden Noodles: Lotus Foods Organic Forbidden Rice Ramen (cooked according to package directions), Low Sodium Better Than Bullion Vegetable Flavor, Optional Extras: fresh spinach (leaves), GoVeggie Vegan Parmesean, Creamy Veggie Base: Heat oil in pan and saute garlic for 2 minutes. ; Stir in mushrooms and continue cooking for 5 more minutes or until slightly browned and softened.; Pour in Ro-Tel tomatoes and saute, stirring for 2 minutes.; Top with spinach and artichoke hearts and cook until spinach becomes slightly wilted. About 3minutes.; Stir in vegan cream cheese and stir into vegetable mixture until completely blended, 2 minutes.; Top with salt & pepper and serve over cooked Forbidden Rice noodles.; Not So Forbidden Noodles: Cook entire package (4 segments) according to package directions. Make sure you only use the plain, not seasoned variety.; Optional Extras: Place fresh spinach leaves in bowl before topping with noodles and primavera. Sprinkle Vegan Cheese, of choice, on top.; - [/wpurp-searchable-recipe]

Decadent Chocolate Cake with Aquafaba Buttercream & Ganache

I am not a huge fan of chocolate but when I saw a picture of these cupcakes on TexanErin's website, I knew it was something I had to try in a cake and veganize it.

The chocolate cake is based on the original recipe but I decided to put my own spin on it so made some Aquafaba Buttercream and added some chocolate ganache. I also increased the amount of baking powder to use some for the applesauce-eggs and decreased the amount of boiling water.

This is a dessert that you may want to make for a special occasion because it is super rich and takes a few extra steps but the outcome is oh-so-delish!

ENJOY![wpurp-searchable-recipe]Decadent Chocolate Cake with Aquafaba Buttercream - - Decadent Chocolate Cake: sugar, cocoa powder, baking powder (1 tsp. for applesauce eggs, 1 tsp. for cake ingredient), applesauce, baking soda, salt, flour, almond milk, vanilla, water (boiling), Aquafaba Buttercream Frosting: garbanzo bean water (aquafaba), arrowroot powder, vanilla extract, Follow Your Heart vegan cream cheese, powdered sugar, salt, Chocolate Ganache: SunSpire Organic Baking Bar (unsweetened, 100% cacao), almond milk (boiling), powdered sugar, Decadent Chocolate Cake: In a small bowl mix together applesauce and 1 tsp. of the baking powder. Set aside.; In a large bowl stir together, sugar, cocoa powder, 1 tsp. baking powder, salt and flour. Mix in Almond milk, oil and vanilla and applesauce mixture until blended (about 2 minutes). On low speed, add boiling water and continue mixing.; Mix in Almond milk, oil and vanilla and applesauce mixture until blended (about 2 minutes). ; On low speed, add boiling water and continue mixing until combined. NOTE: cake batter will be runny but don't fret, this cake is super moist!; Line bottom of two 8 or 9" round baking pans and coat sides with cooking spray. Divide batter between pans. ; Cook in a 350 degree oven for 28-32 minutes or until set.; Let cool in pans for 10 to 15 minutes and then carefully invert onto wire rack and cool completely.; Aquafaba Buttercream Frosting: In a stand mixture combine Aquafaba (garbanzo bean juice), arrowroot powder and vanilla extract. Beat 10 to 12 minutes or until stiff peaks form. NOTE: It works best if you chill the garbanzo bean juice in the refrigerator before mixing.; In a separate bowl, blend cream cheese, powdered sugar and salt. Mix until smooth. ; Gently fold in 1 cup of the aquafaba whipped cream. Mix until blended.; Chocolate Ganache: Break chocolate into 1" pieces and place in double boiler with bottom pan filled with water. Melt over medium-high heat.; Stir in boiling almond milk and powdered sugar, mixing until smooth.; Assembly: Place half of cooled chocolate cake on a plate and spread with 1/2 to 3/4 cup of frosting.; Top with 1/2 cup of the chocolate ganache; Set remaining layer on top of cake, frost and swirl top with chocolate ganache.; Cover and store in refrigerator.; - [/wpurp-searchable-recipe]

SIGN THE PETITION! Help Get Veggie Burgers Added to The In-And-Out Menu

You can make a difference!

Let your voice be heard and help the population take another step towards sustainability while giving consumers a healthier and more humane option.

Sign the petition to ask In-And-Out Burger decision makers to add a Veggie Burger Option to their menu.

Click Here to Sign.

Perfect Brunch Frittata

I have never been much of a breakfast person however when I do feel in the mood or we are having company, this frittata really fits the bill.

I also serve it for dinner with a fresh green salad and it is also perfect as a lunchtime leftover.

ENJOY![wpurp-searchable-recipe]The Perfect Brunch Starts with A Frittata - - Veggie Base: olive oil, garlic (crushed), red onion (chopped), heirloom tomatoes (chopped), fresh spinach, broccoli florets (steamed), salt, onion powder, black pepper, VeganEgg & Vegan Cheese : Follow Your Heart Vegan Egg, water (cold), Kite Hill Almond Ricotta, Veggie Base: Heat oil in large saute pan and add garlic. Cook for 2 to 3 minutes over medium heat.; Add red onion, and cook for 2 additional minutes.; Stir in chopped heirloom tomatoes, spinach and steamed broccoli. Continue cooking for 3 minutes. ; Stir in fresh seasonings.; VeganEgg & Vegan Cheese : Mix VeganEgg in cold water with whisk until blended.; Fold in Kite Hill Ricotta.; Add to pan with veggie base and cook, covered for 10 minutes or until most of moisture is absorbed.; - [/wpurp-searchable-recipe]

What Dangerous Ingredients to Avoid When Purchasing Personal Care Items

Did you know that there are more than 80,000 chemicals currently being used in the United States and only a fraction of them have been tested to determine their effects on human health. Only 200 man-made chemicals have been tested for safety since 1976!

Women are more at risk because they use more personal care products than men and, on an average, are exposed to nearly 170 chemicals daily. Pregnant women have an increased risk and the toxins can be passed onto the baby in vitro and also are evident in breast milk. Studies have identified nearly 300 contaminants in the umbilical cord blood of newborns.

bisphenol_a Of the 10% of all ingredients used in cosmetics and tested for safety, 33% have been linked to cancer; nearly 50% contain harmful ingredients to the reproductive system and the development of a baby, and 60% are hormone disruptors. Remember that skin is the body’s largest organ and our body absorbs nearly two-thirds of what we put on it.

The government really doesn’t do very much to protect people as there have, until recently, been no federal laws making cosmetic companies responsible for getting approval for their products. While the European Union has banned 1,300 chemicals from personal care products; the US has outlawed only 11.

There is a new bill Personal Care Products Safety Act that gives the FDA more authority to regulate the cosmetics industry. This could be good news and congratulations go to Senators Feinstein from California and Collins from Maine for introducing it. But there is a flaw! The new bill allows manufacturers to prove the safety of their ingredients by using science that is funded by the cosmetic industry. Here is a recent letter written by reputable personal care product manufacturers urging legislators to make the modifications necessary for there to be the changes that are needed.

Get involved! You can help have your voice heard here.

Following is a list of the major ones to avoid, although there are other potentially nasty culprits.

Avobenzone – Used in sunscreens. Generates free radicals that produce oxidative stress that can lead to cancer. Hormone disruptor, reproductive abnormalities, allergies.

Benzalkonium Chloride – Used in antibacterial soaps, sanitizers, wipes, nasal sprays, contact lens solution. According to Cosmetic Safety Database there is evidence that it is a toxicant for immune, skin and respiratory systems.

Benzophenone - Used in lip balms, nail polish, foundations, baby sunscreens, shampoo, conditioner, hair spray, moisturizers, and foundation. Concerns include that it could cause cancer, is a hormone disruptor and is toxic to developmental and reproductive systems.

BHA and BHT Used as preservatives in cosmetics. Endocrine and hormone disruptor, toxic to organs, negatively affects developmental and reproductive systems. Also can promote skin allergies.

Butylene Glycol Is derived from petroleum and is used as a preservative, solvent and humectant. Side effects include skin irritation, dermatitis, hives, depression and drowsiness.

Coal Tar Yep, just what the name says…this beauty ingredient is made from burning coal. It is used in shampoos and scalp treatments, soaps, hair dyes and lotions. But beware because it makes skin more sensitive to sunlight, produces tumors and has been associated with cancers of the lungs, bladder, kidney and digestive tract.

Diazolidinyl Urea Is used in cosmetics, skin care products, shampoos, conditioners, baby wipes, bubble baths. It is known to release formaldehyde, cause irritation and have negative effects on reproduction.

Ethylenediaminetetraacetic Acid (EDTA) Used in shampoos, skin creams and deodorants. Depletes vitamins and minerals in the body, can lower blood sugar, toxic to the body and can lead to kidney damage.

Ethanolamines (MEA/DEA/TEA) Used in cosmetic (including eyeliner, mascara, eye shadows, blush, and personal care items including soaps, shampoos, conditioners, lotions, waxes, shaving creams. Is a carcinogen and has been linked to cancers, liver & kidney toxicity, and abnormalities in male reproductive health, could effect memory function and brain development in children.

FD&C Colors & Pigments They are derived from petroleum and can also include antifreeze to help retain color. Linked to causing tumors, negatively impacting organs, prompting allergic reactions and triggering inflammation.

Formaldehyde, known as a human carcinogen this product is not only present as a preservative in numerous cosmetics but also in kid’s personal care items. Here are some of the ways that the cosmetic industry uses formaldehyde-releasing chemicals under different chemical names including: DMDM Hydantoin, Imidazolidinyl Urea, Diazolidinyl Urea, Quaternium-15 , Bronopol (2-bromo-2-nitropropane-1, 3-diol) 5 Bomos-5-nitro-1, 3-dioxane, Hydroxymethlglycinate. Side effects include skin irritation, toxicity and are cancer-causing carcinogens.

Hydroquinone Used as a stabilizer, oxidizing agent and also commonly used in skin lighteners. It is linked to cancer and organ-system toxicity.

Methylisothiazolinone (MIT) and Methylchloroisothiazolinone Used as an antibacterial and preservative in numerous liquid personal products including moisturizers and even baby shampoo. They have been linked to lung toxicity, shown to cause brain cell damage, increased risk of seizures, visual abnormalities and skin irritation.

Oxybenzone – Used in sunscreens. Acts as a hormone disruptor, associated with endometriosis in women, can cause skin allergies.

Parabens (Butyl Paraben, Ethyl Paraben, Isobutyl Paraben, Methyl Paraben, Propyl Paraben and others. Used as preservatives in cosmetic products including makeup, moisturizers, hair care products, shaving products and more. They have been linked to breast cancer and have been shown to negatively effect testosterone levels.

Phthalates. Found in cosmetics including nail polish, perfume and hair spray. Exposure can affect reproductive organs, particularly in prepubescent males. Have been linked to breast cancer, other cancers and can also disrupt hormones.

Polyethylene Glycol (PEG compounds) They come from petroleum and are used in cosmetics and hair care products as thickeners, solvents, softeners and moisture-carriers. They have been classified as a carcinogenic particularly because they contain the highly toxic ethylene oxide.

Sodium Lauryl Sulfate (SLS) and Sodium Laureth Sulfate (SLES) Commonly used in shampoo, body/face wash and often toothpaste to produce foam. Users can develop an allergic reaction after using it for a long time. Additionally they are oftentimes contaminated with 1,4 dioxane which is a known carcinogen. In testing exposure resulted in eye damage, difficulty breathing, diarrhea, skin irritation and were proven harmful to the immune system.

Synthetic Flavor and Fragrance Man made chemical compounds. Keep in mind almost 100% are derived from petroleum and other toxins synthesized in a lab. Side effects include everything from headaches, fatigue, and nausea and are capable of causing cancer, nervous system disorders and even birth defects.

Toluene is used in hair dyes and nail products. It is a central nervous system depressant that can cause headaches, nausea, dizziness, confusion and aspiration of the lungs. It has a main effect on the brain and central nervous systems but has also shown to be harmful to the liver, kidneys and lungs.

Triclosan and Triclocarban Are used as an antibacterial and anti-fungal agent in cosmetics and toothpaste. A huge win for the US population is that recently the FDA issued a rule banning the use of triclosan and triclocarban in hand and body washes. screen-shot-2016-09-23-at-2-35-40-pm Unfortunately the ban only applies to consumer products not to antibacterial soaps used in hospitals and other public locations. Still, look for these on the label and avoid them because some companies, including Dial are still using it as an ingredient.

Some of these ingredients are also found in food items so be on the lookout for them when you read the labels and become more informed.

There are alternatives. I would recommend that you research product lines and specific items through this free resource to find what is best for you. Additionally, I will be starting to include more personal skin care product reviews in the coming months.

If you would like to receive my handy pocket guide to take along when shopping for cosmetics, please sign up for my newsletter and email info@veginoc.com and put “POCKET GUIDE” in the subject line. Please make sure to include your name and mailing address.*

*Your information will be kept confidential and not shared with any third parties.

ACHOO! Some Informative Tips on Histamines and What You Can Do To Make Allergy Season a Little Less Uncomfortable

Hay fever season is back…complete with runny nose, scratchy throat, red eyes, itchy-all-over feeling and incessant sneezing. What causes these reactions, and is there anything, besides taking a ton of antihistamines, that you can do to help get you through this time of year?

screen-shot-2016-09-20-at-4-38-51-pm First, many people understand that you take antihistamines to combat allergies but what, exactly, does that mean and what are histamines?

Histamines are chemicals produced naturally by the body to help eliminate something that is not welcome, in this case, allergens or substances that trigger allergic reactions.

The problem is that if you are allergic to trees, grasses, weeds or mold spores (to name a few) your built-in natural defense system wants to rid your body of them as quickly as possible, so it releases histamines to protect the natural immune system. The trouble is, that the histamine-creating function goes into overtime and produces too many which results in annoying allergy symptoms.

Histamine is held in the body’s mast cells and when allergic triggers are present, the body is sent a chemical signal to release more histamine to your skin, nose, eyes, mouth, lungs, stomach and bloodstream. The result is increased blood flow that, in turn, causes inflammation. Histamines trigger membranes in areas including the nose to make more mucus as a protection against the allergens. Unfortunately this increased production causes the nose to become stuffy, runny and it makes you sneeze! In addition, the mucus created by these histamines-on-overdrive drains down the back of the throat causing irritation, coughing and soreness.
screen-shot-2016-09-20-at-4-43-04-pm

There are numerous over-the-counter medications, referred to as antihistamines that are designed to create a more manageable balance of histamines in the body during allergic episodes. But there is more that can be done to help keep the overabundance of histamines at bay and that is to avoid certain histamine-creating foods during peak allergy seasons.

I am not a doctor but this information come from a vast amount of research provided by professionals. Opinions vary and some say avoid certain foods where other sources say that particular food is OK. However, for the most part, the following histamine-rich foods should be avoided in an effort to help alleviate your symptoms.

• Fermented Alcoholic Beverages, particularly Wine, Champagne and Beer
• Fermented Foods: Sauerkraut, Vinegar, Soy Sauce, Kefir, Yogurt, Kombucha
• Foods with Vinegar: Pickles, Mayonnaise, Olives
• Cured Meats: Bacon, Salami, Pepperoni, Lunch Meats, Hot Dogs
• Soured Foods: Sour Cream, Sour Milk, Buttermilk, Sour Bread
• Dried Fruits: Apricots, Prunes, Dates, Raisins
• Most Citrus Fruits – Oranges, Grapefruit, Lemon, Lime
• Aged or Fermented Cheeses including Goat Cheese, Feta, Blue, Brie,
Cheddar, Colby, etc.
• Processed Cheese
• Nuts: Walnuts, Cashews & Peanuts
• Vegetables: Avocados, Eggplant, Spinach and Tomatoes
• Smoked Fish
• Mackerel, Mahi-Mahi, Tuna, Anchovies, Sardines
• NOTE: All fish unless freshly caught, cleaned & cooked within 30 minutes.
• Protein-based leftovers

Studies have determined that 1% of the population is histamine intolerant, which is a very small number. Chances are you are not in the 1% and you should be able to help relieve symptoms during allergy season by trying to eliminate some/all of the above-mentioned foods. Also, look to increase foods that are anti-inflammatory but are not histamine-rich such as Blueberries.

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Keep in mind that the body needs histamine in order to keep it running smoothly however during peak-allergy times it may help to eliminate some of the food triggers. Please consult with your health care professional or nutritionist to discuss options best suited for you.

Roxanne’s Famous Oatmeal Raisin Cookies

I love oatmeal! Oats are a rich source of fiber and also contain calcium and potassium which can help reduce blood pressure. However, Oatmeal Raisin Cookies should not be considered a "health food" but they offer a much better nutritional profile than a chocolate chip cookie or piece of banana cream pie.

As with everything, try to limit your serving size and be conscious of the sugar content. I make a big batch, keep out a few cookies and freeze the rest. They are easy to defrost and make a great accompaniment for a cup of afternoon tea (since the origin of the Oatmeal cookie dates back to Great Britain), or to satisfy a late night sweet tooth!

ENJOY![wpurp-searchable-recipe]Roxanne's Famous Oatmeal Raisin Cookies - - Soaked Raisins: raisins, VeganEggs ((Use only 1 cup of cold water rather than 1 1/2 cups as directed on package.)), vanilla extract, rum ((optional)), Moist & Delicious Cookie Base: Earth Balance Margarine (2 sticks, softened), brown sugar, white sugar, salt, cinnamon, baking soda, oats, flour, Soaked Raisins: In a medium bowl place raisins and stir in VeganEggs, Vanilla and optional Rum. Cover and let stand for 1 hour.; Moist & Delicious Cookie Base: In a large bowl, beat together softened margarine with sugars.; Mix in salt, cinnamon and baking soda.; Add oats and continue mixing.; Pour in Soaked Raisins mixture and combine well.; Stir in flour in 2 batches and blend in until completely mixed.; Drop by heaping teaspoonfuls onto prepared cookie sheets. ; Bake in 350 degree oven for 10 to 12 minutes.; - [/wpurp-searchable-recipe]

Split Pea and Potato Soup

My heritage is half French. In addition to croissants (which I am desperately trying to come up with a veganized version) and wine, I love Split Pea Soup. I fondly remember my dad putting on his best puppy-dog-eye face and asked my mom to please make him some Split Pea Soup and Johnny Cake (otherwise known as cornbread).

Of course, my mom would use a ham bone or bacon, which in my recipe I opt for some Hickory Flavored Liquid Smoke.

ENJOY![wpurp-searchable-recipe]Split Pea and Potato Soup - - Simply Peas: split peas (rinsed and sorted), Scrumptious Soup: olive oil, onion (chopped), carrots (diced), potatoes (diced), salt, onion powder, garlic powder, water (hot), Low Sodium Better Than Bullion Vegetable Flavor, Wrights Liquid Smoke (hickory flavor), Simply Peas: In a strainer, rinse and sort split peas. Set aside; Scrumptious Soup: Heat Oil in a Soup Pot.
; Add Chopped Onion and cook until translucent, about 2 to 3 minutes over medium-high heat.; Add carrots and potatoes, salt and seasonings. Cook for an additional 5 minutes.; Mix Low Sodium Better than Bullion into hot water and mix until blended. Add to soup pot along with rinsed split peas. Cook until boiling.; Add Liquid Smoke. Cover and simmer on low heat for 3 to 3.5 hours.; Optional: Top with smashed avocado and tomato. ; - [/wpurp-searchable-recipe]

Vegan Bite-Sized Pumpkin Scones

Let me forewarn you, because these are bite-sized you may end up popping more than 2 or 3, which is the recommended serving size.

I am really proud of how these tiny delectables turned out. The scones themselves are more of a biscuit-like pastry but with the combination of the maple-syrup infused topping the flavors all meld together to create magic!

The consistency of the glaze should be like maple syrup. Try adding more or less powdered sugar, if needed.

ENJOY![wpurp-searchable-recipe]Vegan Bite-Sized Pumpkin Scones - - Spiced Pumpkin Scones: flour, brown sugar, baking powder, salt, cinnamon, cloves, allspice, ginger, nutmeg, corn starch, Earth Balance Margarine, organic pumpkin, vanilla, Unsweetened almond milk, molasses, Maple Glaze: powdered sugar (or more to reach desired consistency), vanilla extract, maple syrup, Unsweetened almond milk, cinnamon (Add to glaze or sprinkle on top), Spiced Pumpkin Scones: Mix together dry ingredients in large bowl. ; While mixer is still running, add all wet ingredients. Earth Balance, Pumpkin, Vanilla, Almond Milk and Molasses. Batter should hold together but not be too sticky. ; Place mixture on floured surface and roll into large disc, about 1/2" thick.; Using a cookie cutter or rim of small glass, cut into circles and place on greased cookie sheet.; Bake in 400 degree oven for 10 to 12 minutes or until slightly brown on the bottoms.; Maple Glaze: In a medium size bowl, mix together powdered sugar with Vanilla Extract, Maple Syrup and Almond Milk, stirring until smooth.; While scones are slightly warm, top with maple glaze, and if desired sprinkle with cinnamon, crushed nuts or mini vegan chocolate chips.; Makes 30-36 mini scones; - [/wpurp-searchable-recipe]

The 3 C’s…Cauliflower, Chick Peas and Cilantro

I am not quite sure when someone had the idea to rice cauliflower but all I can say is "thank you"!

Cauliflower is absolutely amazing is a weekly staple for vegan and gluten-free kitchens alike.

This dish is satisfying enough to be a complete dinner but also works great as a side dish. Serve hot or cold!

ENJOY![wpurp-searchable-recipe]The 3 C's...Cauliflower, Chick Peas and Cilantro - - olive oil, shallots (finely chopped), red bell pepper (finely chopped), jalapeno (seeds removed, sliced into discs), cauliflower (riced), fresh cilantro (chopped), salt, garlic powder, chick peas (drained, reserving liquid for another use), Parmela Creamery Aged Nut Cheese (pepper jack flavor), tomatoes (chopped), Earth Balance Margarine, avocados (chopped), fresh spinach, In a large saute pan, heat oil and add shallots, red pepper and jalapeno. Cook 4 to 5 minutes over medium-high heat.; Stir in cauliflower, cilantro, salt, garlic powder and chick peas, stirring continually, for an additional 4 to 5 minutes.; Stir in tomatoes and Parmela Creamery Nut Cheese. Cook for 2 minutes.; Add Earth Balance and stir until melted.; Divide into equal servings, place on top of 1/2 cup fresh spinach leaves and top each with 1/2 chopped avocado.; - [/wpurp-searchable-recipe]

Berry Delicious Bars

I saw a recipe this weekend and decided to give it a try but wanted to substitute my own ingredients in place of what the original recipe recommended. I am not a fan of super-sweet foods and these bars deliver just the right amount of sugar to make them yummy but not overpowering.

The next time I make these I think I will experiment with drizzling some melted dark vegan chocolate on top!

ENJOY![wpurp-searchable-recipe]Berry Delicious Bars - - Earth Balance Margarine (Equalivant of 2 1/2 sticks, softened), sugar, almond extract, vanilla extract, almond meal, salt, baking powder, flour, raspberry jam, almonds (raw, sliced), With a mixer blend softened Earth Balance, Sugar and extracts for 2 minutes, or until fluffy.; In a small bowl, mix together Almond Meal, Salt and Baking Powder and then add to Earth Balance mixture, blending well.; Add in flour, one cup at a time.; Grease a 9 x 13 pan and press 3/4 of mixture into pan until even and touching all sides.; Spoon Raspberry Jam on top of crust mixture in pan to create 2nd layer.; Add 1 cup of sliced almonds to remaining crust mixture and then sprinkle on top of Raspberry Jam layer.; Bake 350 degrees for 40 to 45 minutes or until golden brown on top. ; Slice into bars and serve warm or cold. Keep leftovers in airtight container.; - [/wpurp-searchable-recipe]

Red Potato & Kale Salad with Tahini Dressing

Many thanks to my sister, Denise, for giving me the inspiration for this salad. She told me about a sample she had at Trader Joe's using their new Tahini Dressing.

Because I always prefer to make my own, I thought I would give it a try. This recipe will definitely be one I will make again and try using the tahini dressing with a variety of dishes.

ENJOY![wpurp-searchable-recipe]Red Potato & Kale Salad with Tahini Dressing - - Skin-On Boiled Red Potatoes: red potatoes (skin on), Creamy Spicy-Sweet Tahini Dressing: tahini, lemon juice, garlic (crushed), salt, maple syrup, nutritional yeast, Massaged Kale for the Salad: kale (broken into large bite-sized pieces, discarding stems), salt, lemon (juiced), avocado oil, mini heirloom tomatoes (halved), Skin-On Boiled Red Potatoes: Slice small red potatoes into 1/4" slices and put in a large pot with water. Boil until fork-tender, about 20 minutes.; Creamy Spicy-Sweet Tahini Dressing: In a medium bowl whisk together all ingredients until smooth. Set aside.; Massaged Kale for the Salad: Place kale pieces in large bowl and top with salt, lemon and avocado oil. Mix with hands for 3 minutes or until it starts to wilt. Mix in mini heirloom tomatoes.; Drain potatoes and pour, while still hot, into bowl with kale and tomatoes. Toss with dressing. If desired, top with black pepper.; - (nutrition-label)[/wpurp-searchable-recipe]

Grilled Tofu with Kumquat Pineapple Salsa

I never quite understood why people ate kumquats but they were staring back at me in the produce section so I decided to tackle trying to create a recipe using them. I am not a huge fan of the taste of them, alone, but mixed together with a few sweeter-variety fruits makes them somewhat irresistible.[wpurp-searchable-recipe]Grilled Tofu with Kumquat Pineapple Salsa - - Zesty Kumquat Salsa: kumquat (finely chopped), red onion (finely chopped), salt, cilantro, jalapeno (finely chopped), tomato (chopped), pineapple (chopped), lime (juiced), agave nectar, Seasoned Tofu: firm tofu, olive oil, dried herbs de provence, Trader Joe's Mixed Rice: rice (cooked), Zesty Kumquat Salsa: Mix all ingredients in bowl and let sit at room temperature at least 30 minutes.; Seasoned Tofu: Drain Tofu, slice into strips and grill or sautee with olive oil and Herbs de Provence.

; Trader Joe's Mixed Rice: Cook rice according to package directions.
Plate rice, tofu and top with Zesty Kumquat Salsa; - [/wpurp-searchable-recipe]

Portobello With Asparagus and Cashew Cheese

I never really enjoyed the taste of meat but there is something "meaty", for lack of a better word, about Portobello Mushrooms. They are deliciously satisfying and make a great dinner or super-hardy lunch.

Since I live in Southern California I can grill them almost every day of the year or, in this particular recipe, I used the oven because I wanted to keep them as moist as possible.

ENJOY![wpurp-searchable-recipe]Portobello With Asparagus and Cashew Cheese - - Cashew Dip: cashews (soaked), almond milk, lemon (juiced), roasted red pepper, pepperoncini, dijon mustard, nutritional yeast, salt, Baked Portobello: portobello mushrooms (destemmed), asparagus (trimmed), olive oil, garlic powder, onion powder, Riced Caulflower: cauliflower (riced), garlic (crushed), olive oil, low sodium tamari, Cashew Dip: Soak cashews in water for 1 to 2 hours.; Drain and combine with all ingredients in a food processor and blend until smooth.; Baked Portobello: Preheat oven to 400°F.; On a foil lined baking sheet arrange trimmed asparagus and portobello mushrooms. ; Drizzle with olive oil and shake on onion powder and garlic powder.; Bake 20 to 25 minutes.; Riced Caulflower: In a saute pan cook olive oil and garlic until garlic is lightly browned.; Stir in cauliflower rice and tamari, and cook until flavors combined.; - [/wpurp-searchable-recipe]

Grilled Corn, Asparagus and Tomato with Fried Polenta Salad!!!!!

OK, this came to me last night when I could not sleep. I was going over the ingredients I had in my refrigerator and decided to put them together into a salad. The result? DELIGHTFUL!

Please feel free to comment below and let me know what you think!

ENJOY![wpurp-searchable-recipe]Grilled Corn, Asparagus and Tomato with Fried Polenta Salad!!!!! - - Savory White Corn: corn (removed from cob), avocado oil, Teriyaki Sauce, Crunchy-Good Asparagus: fresh asparagus (tops and upper part only), avocado oil, maple syrup, garlic powder, onion powder, salt, black pepper, Super Seasoned Polenta: basil polenta, oil (for frying), nutritional yeast, raw cashews (chopped), Fresh Greens & Tomato: romaine lettuce (chopped), heirloom tomato (chopped), Savory White Corn: Cut corn off cob and place into large plastic bag or bowl. ; Pour in Avocado Oil and Teriyaki Sauce and Mix until blended. Cook in saute pan on stove top or on a grill pan on cook top. Alternatively, you can keep corn on cop, season and cook whole on grill for 15 minutes, or until tender.; Crunchy-Good Asparagus: In a plastic bag or large bowl, combine asparagus tops, avocado oil, maple syrup, and seasonings. Mix until blended.

Cook in saute pan on stove top or on grill pan or on cook top for 15 minutes or until tender.; Super Seasoned Polenta: Slice Polenta tube into 1/2" slices and then cut in quarters.; Heat oil and drop polenta into oil and cook 5 minutes.; Drain on paper towels and season with nutritional yeast and cashews; Fresh Greens & Tomato: Place chopped romaine on plates and top with asparagus, polenta and chopped Heirloom tomatoes. ; - [/wpurp-searchable-recipe]

Ants on Parade

I was recently at a community park here in Orange County, California and noticed a few different families come across a highway of ants traveling back and forth in a crack between the sidewalk squares. There were a few different reactions, but for the most part these two examples sum up the dichotomy in how the child and their parent/caregiver responded to the ants on parade.

In the first instance a somewhat rough and tough 3-year old immediately started to stomp as many ants as possible with his feet and was rewarded for his amazing efforts!

A_curious_child,_smelling_flower,_India

The second child approached the myriad of thousands of ants on and got down upon his knees to take a closer look.He watched with amazement as his parent/caregiver explained that ants work for hours each and every day bringing food to the nest where the Queen Ant resides. This, of course, led to over 100 questions, to which the parent/caregiver answered to the best of their knowledge and ability. She went on to suggest that they make finding out more about ants a project when they returned home.

It made me wonder about our next generation. Children learn what they are taught and in my opinion it is always much better to educate and inform rather than just arbitrarily and viciously eliminate harmless beings from their natural habitat.

In the spirit of full disclosure, I need to add here that I have had ants in my house and they are not welcome. They belong outside where they have a purpose. I don’t do bugs in my house! However, outside on a sidewalk, they have a purpose in the ecological grand scheme of things.

Myrmarachne_plataleoides_female_thailand

A purpose? Yes, ants eat the eggs and larvae of many pesky insects, including flies, fleas, silverfish, bed bugs and even cockroaches, to name a few. Ants are also food for other larger members of the animal kingdom including lizards and birds.

Another great thing about ants is the amazing expanse of tunnels that they build help to aerate soil and allow vital nutrients to reach closer to the surface of the soil. With over 12,000 ant species crawling the globe they are responsible for turning more soil than earthworms.

ants1_xlg But, like all beings, they need to eat! Oftentimes, in addition to a picnic lunch, ants can invade gardens and harm fruits and vegetables. There are numerous options to help keep ants away from plants. Here are a few ideas. A common solution for vegans is a product called "Orange Guard", which is very effective as a humane form of pest control -- just be sure not to spray it directly onto ants (in which case it can be fatal).

If you have a child, grandchild, niece, nephew, or simply happen to be spending the afternoon watching over a friend’s child, and you come upon an ant parade, consider taking the more humane approach. Remember, knowledge is power and compassion is the future.

This video is an amazing example that shows the expanse of an ant colony.

Note: This activity was performed after the ants had abandoned the colony.

Grandma Bobbye’s Southern Peach Cobbler…Veganized!

My late mother-in-law had a knack for many things in the kitchen and her two famous desserts were coconut layer cake and peach cobbler. My husband misses his mom so I decided to try and recreate this dessert especially for him. Now, if I can just figure out how to do the same with her gumbo!

Peaches are still in-season and this dessert is great served hot or cold.

ENJOY![wpurp-searchable-recipe]Grandma Bobbye's Southern Peach Cobbler...Veganized! - - Peachy-Keen Filling: sugar, cornstarch, orange juice, peaches (sliced), cinnamon, nutmeg, orange peel (grated, OPTIONAL), Not Your Average Buttermilk Topping: Unsweetened almond milk, apple cider vinegar, flour, sugar, baking powder, baking soda, vegetable oil, sugar (To sprinkle on topping before baking), Peachy-Keen Filling: Whisk together sugar and cornstarch in saucepan until blended.; Preheat oven to 350. Grease a 9 x 12" pan; Place saucepan on medium heat and add orange juice to sugar and cornstarch . Heat, while continuing to whisk, just until blended.; Stir in peaches and remaining ingredients (and optional orange peel) and cook, over medium heat until slightly thickened and peaches start to soften.; Not Your Average Buttermilk Topping: In a small bowl combine unsweetened almond milk and apple cider vinegar. Let sit for 5 minutes or until slightly curdled; Whisk together flower, sugar, baking powder and baking soda.; Mix in oil and buttermilk, just until mixed but still lumpy.; Pour peach mixture into a prepared 9 x 12" glass pan.
; Top with large dollops of topping.
Sprinkle with 1 Tbl. sugar and bake for 30 to 35 minutes or until topping has reached a golden brown.; - [/wpurp-searchable-recipe]

Vegan Smashed Red Potato Salad

I met up with my neighbor yesterday when he was walking his dog and asked what he was preparing for dinner. For a side dish he was making mashed potato salad. Hmmm? That got me thinking and experimenting and now, just in time for the last official holiday of summer, is a great side dish I created!

ENJOY![wpurp-searchable-recipe]Vegan Smashed Red Potato Salad - - Red Potatoes: red potatoes (Small, Whole), water, salt, Creamy Dressing: red onion (chopped), celery (chopped), dill, dill pickle relish, apple cider vinegar, black pepper, Hampton Creek Just Mayo, Red Potatoes: Place red potatoes, with skin, in large saucepan with water. Bring to a boil. Add salt and cook over medium-high heat for 20 to 25 min., or until fork-tender. NOTE: Time will vary depending on size of potatoes.; Creamy Dressing: Dice Red Onion and Celery and put in medium-sized bowl.; Add Dill, Apple Cider Vinegar, Dill Pickle Relish, and black pepper; Remove red potatoes from heat and drain. Return to pan and, using a potato masher, mash until broken down but not too mushy.; Add Onion/Celery/Pickle Mixture and toss into mashed potatoes.; Fold in Hampton Creek Just Mayo; - [/wpurp-searchable-recipe]

Dolphins Are Dying to Please You

I remember attending a conference about a decade ago and I was seated next to a representative from The Humane Society. There was a raffle and out of several thousand people her number was selected to receive an all-expense paid, first class vacation for 2 to a resort in the Caribbean. WOW! Seated so close to me was the winner of this amazing gift package worth several thousand dollars! Lucky her!

While I was leaning over to congratulate her, she was leaving her seat to approach the stage, to which I thought accept her prize. However, when she reached the podium and began to say her obligatory thank yous, she went on to say that...

dolphin-at-aquarium

"as much as she appreciated winning she could not accept the gift because one of the highlights of the resort was swimming with captive dolphins and she could not, in good conscience, accept it."

My first reaction was...

C’mon, you are going to give up this amazing getaway, fit for the likes of the upper one percent, because of swimming with the dolphins? What about Flipper? Humans swam with him!

Oh how ignorant I was at the time and how I have, thankfully, evolved when it comes to how we treat animals. I now realize the short and long term negative effects caused by our lack of knowledge or, worst case, selfishness.

Let me put it this way…Cetaceans (dolphins, porpoises and whales) simply do not belong in captivity. Years of research points out, dolphins have large brains when compared to the size of their body. In addition they have a distinctive pattern in the cerebral cortex that is associated with the ability to process information more complexly. They are also more human-like with a certain class of neurons that are relevant in social cognitive thinking and emotions. 1478306965_7c99be7f66_b

They were born to roam. In the ocean, a dolphin can travel up to 100 miles per day but in a small tank, that freedom is not remotely possible. The government regulations state that dolphins held in captivity need to have tanks that are at least 9 feet deep and that there should be no more than a 3 to 1 ratio between humans and a dolphin. In addition, the entire amount a day that a dolphin should be swimming with humans is limited to no more than two hours a day. However, these regulations are not enforced. Take a look any of the pictures advertising swimming with dolphin programs and let me know if a human being can stand feet down in the pool with half of his/her body above water. How could that tank be 9’ deep?

They love their moms! Dolphins oftentimes have such a strong attachment with their mothers they spend the next two years traveling side-by-side.

Oh, but they must be enjoying it, look, they are smiling. NOTE: Dolphins have that same look on their face when they are sick, sad, or even dead.

So you have possibly bought into the research argument? Really? In this day and age we do not need to study these animals anywhere other than in their natural environment. The fake settings they are forced into for the name of research is not an efficient way to study dolphins, or any other animals for that matter, because they are under duress.

Dolphins in the wild usually live to be 50 years+ but in captivity 80% will die before they even reach 20 years.

If you want to see a dolphin in action, try booking an ocean excursion with a reputable organization that has the cetacean’s best interest at heart. You will be able to experience a much more realistic picture as to how dolphin’s live by experiencing them where they were meant to live.

The most important step you can take is to not support any theme park/experience/aquarium that holds dolphins in captivity. Keeping them there is just not a natural thing to do.

In closing, you can help. Simply follow these links to let your voice be heard and hopefully make a difference for these beautiful creatures from our oceans.

Bring on the Baked BBQ Beans!

I always loved my mom's baked beans and she used a brand of canned beans that can only be purchased in the Northeastern United States. I have literally tried, for years, to duplicate the taste of those beans, along with my mom's special additions.

Today, before a family picnic I experimented and came up with this dish. It was an immediate hit and a recipe I would like to share with you.

ENJOY![wpurp-searchable-recipe]Bring on the Baked BBQ Beans! - - Organic Great Northern Beans (Slightly Drained), red onion (Chopped), salt, brown sugar, mustard, barbeque sauce, hot sauce, liquid smoke, Preheat oven to 350 degrees; Spray glass baking dish with Olive Oil spray; Pour into prepared bowl, all ingredients. Mix with spoon.; Bake, uncovered for 1 hour.; - [/wpurp-searchable-recipe]

Pumpkin and Granola Cookies

Fall is just around the corner and if you have been visiting your local craft store, Christmas is everywhere!

To properly enjoy the fall, pick up a few cans of organic pumpkin and try out this recipe.

The cookies keep for about 5 days when stored in an air-tight container. I like to add a piece of bread to the container to keep them moist.

ENJOY![wpurp-searchable-recipe]Pumpkin and Granola Cookies - - baking powder, applesauce, Earth Balance Margarine, brown sugar, sugar, pumpkin (pureed), vanilla extract, flour, granola, cinnamon, nutmeg, ginger, baking soda, salt, In a small bowl mix 1 tsp. Baking Powder and 1/2 cup Organic Applesauce. Set aside.; In a medium bowl cream 2 Sticks of Earth Balance, 3/4 cup brown sugar, 3/4 cup white sugar.; Add applesauce mixture, 1 cup pumpkin, and 1 tsp. vanilla extract, to the medium bowl and mix well.; In a large bowl mix together 3 cups flour, 1 cup granola, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1 tsp baking soda and 1 tsp salt.; Combine dry and wet ingredients in the large bowl and mix until blended.; Drop by heaping teaspoons onto greased baking sheets.; Bake 10 to 12 minutes until sides are slightly browned.; Let cool 2 minutes on cookie sheet and transfer to wire cooling rack.; - [/wpurp-searchable-recipe]

Creamy Delicious Broccoli Rabe Soup

I have made many, many batches of Cream of Broccoli Soup through the years but always used regular broccoli.

I had a some broccoli rabe in my refrigerator and decided to experiment with it. Since broccoli rabe has a less bitter and milder taste than regular broccoli, it was worth a bit of experimentation.

WOW. The soup was so unbelievably creamy and mild. I suggest you give this recipe a try soon.

For dinner you can serve alongside salad for a complete meal. Trust me, this soup is hardy so you don't need any bread.

Please feel free to let me know how it turns out!

[wpurp-searchable-recipe]Creamy Delicious Broccoli Rabe Soup - - Earth Balance Margarine, onion (Chopped), russet potatoes (Chopped), broccoli rabe (tops and upper stems only, roughly chopped), hot water, Low Sodium Better Than Bullion Vegetable Flavor, flour, salt, black pepper, In a medium saucepan, melt Earth Balance.; Add Chopped Onion and cook, over medium heat for 5 minutes or until translucent.; Add Chopped Potatoes and cook 5 minutes.; Add Broccoli Rabe and cook 2 minutes.; In a separate bowl, mix Better Than Bullion with the hot water until dissolved. ; Whisk in flour. ; Pour into saucepan over onion/potato mixture and cook, covered for 30 to 35 minutes or until broccoli rabe and potatoes are fork-tender.; Season with salt and pepper.; - [/wpurp-searchable-recipe]

Fall Favorite…Homemade Apple Strudel

The winds are a-changing, kids are back in school and apples are at their peak.

This easy-to-make apple strudel has been a family favorite for years and offers just the right amount of sweetness to satisfy any craving.

ENJOY!

Please check out the attached picture sent to me today by Valerie! Well Done! I am certain it tastes as great as it looks!

Valsstrudel [wpurp-searchable-recipe]Fall Favorite...Homemade Apple Strudel - - Easy to Make Flaky Crust: flour, baking powder, salt, Crisco, almond milk, Classic Apple Filling: apple (chopped), sugar, cinnamon, Earth Balance Margarine (melted), Scrumptious Studel Topping: powdered sugar, vanilla extract, cinnamon, almond milk, chopped nuts, Easy to Make Flaky Crust: Heat oven to 350 degrees.
; Mix together dry ingredients using a fork.; Cut in Crisco with knife or pastry blender. ; Add almond milk and form into a ball.; Roll on floured surface into large oval. ; Classic Apple Filling: Melt Earth Balance Margarine and brush onto prepared crust.
; In a medium bowl, combine chopped apple, sugar and cinnamon.
; Scoop topping in center of prepared crust leaving room on top and sides to fold close.
; Place on foil-lined baking sheet sprayed with cooking spray.
; Bake for 20 to 25 min., until golden-brown; Scrumptious Studel Topping: Combine powdered sugar, vanilla, cinnamon and almond milk to reach a glaze-like consistency.

; Using a large spoon, drizzle over warm (not hot) strudel.; Optional: top with crushed nuts; - [/wpurp-searchable-recipe]

U.S. Per-Captia Animal Protein Consumption Rises 5%

In a recent report carried out by Dutch Rabobank, meat consumption grew 5% last year in the US and is expected to grow an additional 2.5% through 2018. The effect on the environment and overall health is daunting.

My Mother’s Pearls

When I was recently married, my husband and I were offered to live and work in Tokyo, Japan for 3 years. I have so many wonderful memories of our times there and consider the Japanese people to have some of the kindest hearts to be found anywhere in the world.

Almost as abundant as sushi shops, the city of Tokyo and areas throughout the entire country are loaded with pearl merchants. No matter whom you ask, you will most likely get advice to visit Mikimoto Pearls or Tasaki Pearls in Ginza but there are literally hundreds of shops throughout the city. Both specialize in cultured pearls.

I admittedly, went a bit pearl crazy and purchased beautiful necklaces, bracelets, and earrings, at a fraction of the price. Little did I know, until recently, the complete story behind how those millions of pearl necklaces are made.

TISSUE-NUCLEATION

I always assumed that a small piece of sand naturally entered the oyster’s shell and it formed a substance around it to coat it and make it less irritating. This is true, but little did I know that only 1 in 10,000 oysters naturally form pearls and the process itself can take up to 3 years. That means one pearl necklace, which can average 50+ pearls, translates to a LOT of oysters.

For cultured pearls, pearl manufacturers use a process called culturing or cultivating that, in essence, places an irritant inside of the oyster’s shell to get the pearl-making process underway. Freshwater pearls insert the mantle tissue from another oyster and saltwater pearls insert mollusk tissue. Fewer than 50% of the oysters survive this process.

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In addition, the pearl manufacturers suspend the oysters in cages and continually move from one water temperature to another, which, consequently, causes stressful fluctuations in their body temperatures. Only one third of the oysters survive.

My mom has dementia and the pearl necklace I gave to her several years ago has been handed back down to me. What I love about that necklace is remembering the joy on my mom’s face when I gave it to her. However, today I struggle with the suffering that went behind those pearls and I honestly do not know if I will ever be able to wear them again.

Tomato & Avocado Salad with Sesame Croutons

The yummy summer tomato season is coming to a close for most of the country so try and enjoy every plump sensation in the next few weeks!

This salad is hearty enough to make a complete meal but can also accompany a soup. No need to serve with a roll, the bread is already in the salad.

I like to let the tomato/avocado mixture sit at room temperature for about 15 minutes and then toss in the croutons just before serving.

ENJOY![wpurp-searchable-recipe]Tomato & Avocado Salad with Sesame Croutons - - tomatoes (chopped), avocados (diced), red onion (diced), olive oil, balsamic vinegar, dried basil, dried cilantro, Edward & Sons Organic Italian Herbs Croutons, Prepare and mix all ingredients, except the croutons.; Mix croutons in and toss until covered (alternatively, serve as garnish).; - [/wpurp-searchable-recipe]

Barbecued Cauliflower

I heart cauliflower. It is one of the most versatile foods on the planet. It can be boiled, baked, fried, sliced, diced, riced! I hope you enjoy this tasty and ridiculously satisfying dish.

ENJOY![wpurp-searchable-recipe]Barbecued Cauliflower with Cornmeal - - olive oil, garlic (crushed), ketcup, maple syrup, low sodium tamari, dijon mustard, sriracha, cauliflower, cornmeal, nutritional yeast, fresh spinach, In a small saucepan heat oil, add garlic, and saute 2 min.
; Add ketchup, maple syrup, tamari, dijon mustard and sriracha. Cook for 3 min.; Break cauliflower into large pieces and put in large ziplock bag. Pour the BBQ sauce and toss well. Remove from bag. ; Cook on grill for 30 to 40 min. or in oven at 375 for 25 to 30 minutes, until fork-tender; Remove from grill or oven and toss in bowl of cornmeal and nutritional yeast.; Serve on fresh spinach leaves with vegan ranch dressing.; - [/wpurp-searchable-recipe]

Vegan Italian Calzone

This recipe is ready in a flash! If it is still steamy-hot where you live and you don't want to fire up the oven you can cook this calzone on the grill. Simply spray a piece of aluminum foil, making sure seam-side is up. Or it also cooks great on a made-for-grilling pizza stone.

ENJOY![wpurp-searchable-recipe]Vegan Calzone - - Trader Joes Garlic Herb Pizza Dough, tomato sauce, Kite Hill Almond Ricotta, pepperoncini (sliced), roasted red pepper (chopped), fresh spinach (chopped), mushrooms (sliced), dried oregano, Remove pizza dough from package and set out at room temperature for 10 minutes.; Saute mushrooms.; Add pepperoni, roasted red pepper, spinach, and oregano to saute and cook until flavors combine.; Roll out dough into a large circle after the 10 minutes is up.; Coat the dough evenly with tomato sauce leaving 3 inches of uncoated space around the edge.; Spread sauteed vegetables evenly over sauce.; Fold dough over in half, creating a half circle, and pinch open edges creating a seal.; Brush both sides with olive oil and bake at 375°F for 25 minutes.; - [/wpurp-searchable-recipe]

The Buzz on the Declining Bee Population

I love my husband. We have a union that has lasted decades even though we are complete opposites. One of the best examples of our variances in likes/dislikes is camping. He loves it, yet my idea of camping is Room Service at The Four Seasons. Since many relationships are give and take, I agreed to go camping for a weekend. I had always thought I might be allergic to bees but was never 100% convinced. Well, I can now confirm I am allergic to bees. When we were packing up to come home I was stung and my arm became the size of a tree trunk in a matter of minutes. From that moment on, I learned to avoid any bee-encounters and additionally, have developed an all-natural repellent that also has bees avoiding me.

But, pure and simple, we need bees and without them, life on the planet could be compromised. The pollination of plants by bees is responsible for nearly one-third of all the food grown here in the U.S.

European_honey_bee_extracts_nectar

Bees are dying at an alarming rate and scientific data reveals that a major contributor to the demise of the bee community is from pesticide exposure.

With that information, it is beyond comprehension that people, notably the government, is doing very little to try and stop the carnage and ignoring what could become a major contributing factor to the total extinction of the entire bee population worldwide.

Results were recently released on an 18-year study that collected various data from over 60 different species of bees in England. This study concluded that the effects of pesticide exposure, especially neonicotinoid, have proven to lead to the demise of the bee population.

The study looked at canola (rapeseed) crops both ones treated with neonicotinoids and ones not treated. The difference was astounding and concluded that the bees that encountered the treated crops were significantly more likely to disappear.

Neonicotinoid pesticides are applied to seeds, particularly GMO seeds, before they are actually planted in the ground. Therefore, as a plant matures the pesticide travels throughout its “body” and is evident in pollen and nectar. These pesticides attack bees’ central nervous systems that lead to irreversible damage, and often death of the bees.

Deadhoneybees

Another study published in Proceedings of the Royal Society B (Biological Sciences) notes a remarkable reduction in the sperm count of bees exposed to two widely used neonicotinoid pesticides – thiamethoxam and clothiandin.

What makes matters even worse is the EPA finally admitted that neonicotinoids are to blame for killing bees for nearly a decade and has gone on record to say they “could potentially take action” to “restrict or limit the use” of neonicotinoids by the end of the year. *

What is being ignored is that bees are exposed to insecticides from more than just the seed itself but also from the toxic dust that flows through the air during the planting season.

Additionally, since the neonicotinoids are used to treat the seeds, unlike pesticides used as sprays or granular applications, they carry absolutely no mandatory safety measures or restrictions imposed by the EPA.

The question on many peoples’ minds is can the planet and the population survive without pesticides?

Ensia, a magazine that covers the most challenging environmental issues recently published an article that quoted Jules Pretty, a professor at the University of Essex in the U.K. regarding the use of pesticides and sustainable agricultural practices.

“What’s encouraging is the growing evidence that farmers can lower their dependence on pesticides while maintaining agricultural production, sometimes by employing techniques that date back thousands of years. ‘Thirty percent of the crop systems were able to transition to zero pesticides,’ Pretty says. Not only that, but surprisingly, he says, ‘the innovations around sustainability are happening in the poorer countries: Bangladesh, India and countries in Africa. We really could be holding these up as beacons.”

Pretty is confident that “If enough farmers in enough developing countries can become convinced of the benefits of sustainable farming practices like IPM (Integrated Pest Management), the world’s reliance on pesticides can be lowered.”
A Canadian startup recently introduced BVT (Bee Vectoring Technology) where a tray containing a natural mold-fighting fungus, is placed inside of hives. When bees leave the hive they carry with it this substance that, in turn, places it on plants to guard against fungal disease. The system offers a safer and more sustainable alternative to synthetic chemicals and is not harmful to bees.

Tired of the madness? I urge you to call Beyond Pesticides 202.543.5450 or email them: info@beyondpesticides.org to help reach out to local elected officials to say no to these harmful pollinator-killing pesticides.

They also have implemented a petition to try and get the EPA to take action, sooner rather than later. Here is the link.

After speaking with a few representatives from the EPA they provided this chart for some simple, do-at-home measures.

Click Here to View the "We Need Bees" Infographic

*When I asked the representative from the EPA about the status of their position on the bee population and the correlation to neonicotinoid pesticides they responded that they were currently doing a risk assessment to try and stop the decrease of the bee population.

However, when pressed for a date that the risk assessment would be completed, I could not get a date (or year). Due to the fact that this risk assessment has been in the works for years, it seems possible that the EPA may be dragging their feet.

Jack Fruit Tacos with Avocado & Banana

I am not really sure what gave me the idea to combine bananas and avocados and I am equally as certain that not everyone will be a fan of this combination, however it is definitely worth a try. For those that may be a bit timid, I would recommend starting with half of a banana and then adding more if you like the taste.[wpurp-searchable-recipe]Jack Fruit Tacos with Avocado & Banana - - Tex Mex Jack Fruit: Tex Mex Jack Fruit, (shredded), fresh cilantro (Chopped), salt, Avocado-Banana Mash: banana (mashed), avocado (mashed), lime (juiced), pink sea salt, Corn Tortillas & Tempting Toppings: corn tortillas, (heated), Parmela Creamery Aged Cheddar, vegan ranch dressing, Tex Mex Jack Fruit: Shred Tex Mex Jack Fruit and mix in a medium bowl with cilantro and salt. ; Cover and heat in microwave oven :90 seconds to 2:00 minutes, or until warm.; Avocado-Banana Mash: Mash together avocado and banana. ; Stir in juice of lime and salt.; Corn Tortillas & Tempting Toppings: Heat corn tortillas. ; Top with equal amounts of Jack Fruit mixture. ; Add a layer of 1/8 cup of Parmela Creamery Cheese per tortilla, Avocado-Banana Filling and top with Vegan Ranch (or, if you prefer, salsa).; - [/wpurp-searchable-recipe]

Savory Orzo with Veggies & Olives

I love tomatoes. Especially during the late summer months when they taste absolutely amazing. Be careful not to overcook this dish. I suggest even cooking the pasta to an al dente texture. This dish is great hot or cold and can be served as a main dish or hardy side dish.

Enjoy![wpurp-searchable-recipe]Savory Orzo with Veggies & Olives - - Orzo Pasta: Orzo (cooked), Delicious Veggie Base: broccoli florets (broken into bite-sized pieces), hot water, Low Sodium Better Than Bullion Vegetable Flavor (Mixed into hot water), olive oil (extra virgin), tomatoes (chopped), dried oregano, salt, black olives (chopped, or olive tapanade), The Finishing Touch: GoVeggie Vegan Parmesean, Orzo Pasta: Cook orzo pasta, according to package directions and reserve 1/3 cup; Delicious Veggie Base: In a large bowl, place broccoli and water mixed with Better Than Bullion Vegetable Bullion. Cover with plastic wrap and heat 10 to 12 minutes in microwave. ; Cover with plastic wrap and heat 10 to 12 minutes in microwave. ; Remove from microwave and let sit, covered, for 5 to 10 minutes.; In the meantime, heat olive oil in large saute pan.; Add tomatoes, dried oregano & salt. ; Cook for 1 to 2 minutes, just long enough to heat and not break down the tomatoes.; Stir in 1/3 cup of reserved pasta water. ; Add broccoli, olives and pasta.; The Finishing Touch: Top with Go Veggie Parmesan Style Topping and, if desired, Crushed Red Pepper or Black Pepper.; - [/wpurp-searchable-recipe]

Pineapple Cannellini Rice Noodles

I am more of a savory girl than a sweet one...from everything to my food preferences to my attitude. However, this combination of slightly-sweet pineapple with the subtleness of white beans makes this dish irrestible.

[wpurp-searchable-recipe]Pineapple Cannellini Rice Noodles - - rice noodles, Sambel Oleek, fresh cilantro (stemmed and chopped), coconut oil, avocado oil, cannellini beans, pineapple (crushed), onion (chopped), tomatoes (chopped), fresh cilantro (stemmed and chopped), fresh spinach (chopped), dried oregano, salt, tamari, Prepare rice noodles according to package instructions.; Drain noodles, and mix with 1.5 tablespoons tamari, 1 tablespoon cilantro, and 1 teaspoon Sambal Oleek.; Prepare remaining ingredients and add to skillet over medium-high heat.; Cook until flavors combine.; Mix with noodles and serve.; - [/wpurp-searchable-recipe]

Baked Potatoes with 2 Salad Topping

I heart potatoes. Baked. Boiled. Fried. I never met a potato I didn't like except of course tater tots and frozen processed hash brown patties, they are nothing short of substandard imitations filled with greasy gobs of preservatives. However, a fresh potato, brimming with calcium, magnesium, iron and potassium, is absolutely incredible.

I have tried this recipe with both white and sweet potatoes and can pretty much guarantee, it is nutritional, satisfying and delicious.

ENJOY![wpurp-searchable-recipe]Baked Potatoes with 2 Salad Topping - I love potatoes...except tater tots...those, in my opinion are yucky little greasy blobs. I try to limit my potato intake but remind myself that a potato, cooked right, is low in calories, is a great source of fiber and is one of the most abundant sources of B Vitamins, especially B-6.

This recipe can also be made substituting Sweet Potatoes for the russet type used here. - Potato: potatoes, Cheese Sauce: Earth Balance Margarine, nutritional yeast, flour, garlic powder, non-dairy milk, Parmela Creamery Aged Cheddar, Kale Salad: kale (torn into bite-size pieces), olive oil, salt, lemon (juiced), Tomato Salad: tomatoes (chopped), red onion (diced), fresh basil (chopped), dried oregano, olive oil, Potato: Pierce 4 potatoes with knife in several places and cook 15 to 20 minutes in a microwave oven. Check for tenderness after 15 minutes. Add more time if needed.; Open cooked potatoes. Top with Kale Salad, Cheese Sauce and Tomato Salad.; Cheese Sauce: In a saucepan, melt Earth Balance. Add: Nutritional Yeast, Flour and Garlic Powder. Cook over medium heat and stir until smooth. Whisk in non-dairy milk and Parmela Creamery non-dairy cheese. Cook over medium low, stirring continually, until cheese is melted.; Kale Salad: In a medium bowl place chopped kale. Top with Olive Oil, Salt and Lemon Juice. Massage for 2 to 3 minutes, until slightly wilted.; Tomato Salad: In a medium bowl place the chopped tomatoes, red onion, salt & basil leaves. Toss in dried oregano and olive oil.; - (nutrition-label)[/wpurp-searchable-recipe]

Stuffed Portobello Mushrooms with Pesto

I love the colors in this recipe and the flavors all harmoniously meld together.

When cleaning out your Portobello mushrooms, remove the stem by gently turning it and carefully remove the black gills using a spoon. Be gentle because the mushroom can easily break apart. You can reserve the stems and use them in soups or stocks but may want to discard after cooking and before eating because they are somewhat chewy...and not in a good way.

ENJOY!

[wpurp-searchable-recipe]Stuffed Portobello Mushrooms with Pesto - - Baked Portobellos: portobello mushrooms, olive oil, maple syrup, tamari, Parmela Creamery Vegan Mozzarella Cheese, Riced Cauliflower Stuffing: cauliflower (riced), garlic (chopped), shallot (chopped), olive oil, Basil Pesto: fresh basil, garlic, pine nuts, olive oil, salt, Baked Portobellos: Remove the stem from the portobello and finely chop.; Set aside the vegan mozzarella. Mix olive oil, tamari, and maple syrup together in a small bowl along with the finely chopped stems.; Brush the mixture into the into the mushrooms evenly.; Bake in 350°F oven for 25 minutes.; Remove mushrooms from oven, stuff each cap with riced cauliflower, and cover with 1/2 cup #parmelacreamery vegan mozzarella.; Return to oven and broil for 4 to 5 minutes.; Once mushrooms have cooled, garnish as preferred ( tomato, favorite sauce, etc. all work well ). Serve with pesto.; Riced Cauliflower Stuffing: Rice cauliflower in a food processor ( or use packaged cauliflower rice ).; Add chopped garlic and minced shallot to skillet and heat for 1-2 minutes, mixing frequently.; Add cauliflower rice to skillet, mix well, and cook for 7 minutes.; Basil Pesto: Combine basil, garlic, pine nuts, olive oil, and salt in a food processor.; - [/wpurp-searchable-recipe]

Herbed Cauliflower

You will most likely see a lot of posts on this site that include cauliflower which, in my opinion, is one of the most versatile foods on the planet.

You can serve this recipe both hot or cold but I prefer the hot version because it slightly wilts the spinach leaves.

ENJOY![wpurp-searchable-recipe]Herbed Cauliflower - - Light Baking Batter Mix: onion, fresh cilantro, basil, salt, Herbs de Provence, lime (juiced), tahini, Herbed Cauliflower: cauliflower (sliced), Better Than Bullion Garlic Flavor, capers, fresh spinach, tomato (chopped), pine nuts, lime (juiced), Light Baking Batter Mix: In a food processor combine onion, cilantro, basil leaves, salt, Herbs de Provence, lime juice and tahini.; Herbed Cauliflower: In a large pot place cauliflower, green leaves removed, stem side up in pan of water.; Add @BetterThanBullion garlic flavor and boil for 15 min.; Cover with Light Baking Batter Mix and top with capers.; Bake, uncovered at 375° For 15 min.; On a plate, place some fresh spinach, chopped tomatoes and a few pine nuts. Top with lime juice, salt and pepper.; Place a slice of the cauliflower.; - [/wpurp-searchable-recipe]

Here’s to Protein! Your Body Would be Totally Lost Without It

As many other vegans can relate, non-vegans are always posing the question of where do we get our protein. More about that later in this article but first a bit more about how proteins are absorbed by the body and break down into amino acids and then create new proteins needed for the production of antibodies, muscle strength, creating new blood cells and more. This break down into amino acids is vital to the functioning of each and every living organism.

It is important to note that without proteins, otherwise known as nitrogenous organic compounds, illnesses are more likely and the body’s structural components of tissues, muscle, hair and even collagen will break down and eventually lead to severe consequences.

The body does not store amino acids, which are the building blocks of protein and a variety of daily consumption is needed to supply the body with the 20 major amino acids.

The 20 amino acids, essential, non-essential and conditional are what help keep the body running smoothly. The nine essential amino acids come from protein and are essential because the body cannot manufacture them. These must come from food sources because, once again, the body cannot make these nine essential amino acids.

The non-essential amino acids that are required by the body but do not have to come from the foods you eat because they can be made by the body are: alanine, asparagine, aspartic acid and glutamic acid.

Also within the non-essential group are conditional amino acids, these are also made by the body but sometimes not sufficiently, especially during times of illness and stress. Another example is an infant and growing child need more arginine because the body cannot produce enough to keep up with the necessary amount needed for a healthy growth function which makes this traditionally non-essential amino acid become categorized as a “conditional/essential” amino acid which means that it benefits from supplements provided by food.

It is important, however, to note that all 20 amino acids, both essential and non-essential are needed to keep the body optimally functioning.

So can a vegan diet provide the right amount of amino acid-producing proteins to cover the nine essential amino acids? YES it can. Here is a breakdown of protein-rich foods:

Soybeans – 68 grams per 1 cup serving, raw; 37 grams for dry-roasted; 29 grams for boiled
Chickpeas – 39 grams per cup raw; 15 grams boiled;
Oats – 26 grams per 1 cup serving. (If you prefer your oats in the form of oatmeal you still will get 6 grams of protein per 1 cup serving, cooked.)
Seitan – 21 grams of protein per 1/3 cup serving SAY WHAT? SAYTAN!
Almonds – 20 grams per 1 cup, sliced
Navy Beans – 20 grams per 1 cup serving
Split Peas, 16 grams per 1 cup, cooked
Tempeh – 15 grams per ½ cup serving
Dried Lentils - 13 grams per ¼ cup serving
Cauliflower – 11 grams per one medium head
Tofu – 10 grams of protein per ½ cup serving. NOTE: The firmer the tofu, the more protein it contains.
Edamame – 8 grams per ½ cup serving
Green Peas - 8 grams per 1 cup serving, boiled
Peanut Butter – 8 grams per 2 tablespoons
Quinoa – provides 8 grams of protein per cup, cooked.
Soy Milk –8 grams of protein per 1 cup serving. Bottoms Up! And please non-vegans before you talk to any of us about soy being a hormone disruptor, take a look at the hormones in, ahem, hormone-free milk. All milk has hormones because it is meant to help give nutrition to cow BABIES…not us!
Buckwheat – 6 grams per 1 cup, cooked. Bring on the soba noodles!
Mixed Nuts – 6 grams per 2 oz. serving
Pistachio Nuts - 6 grams per 50 nuts
Chia Seeds – 4.7 grams per ounce

A little bit of parting knowledge for you to think about from Dr. T. Colin Campbell The China Study. “There are virtually NO nutrients in animal-based foods that are not better provided by plants!”

Take a Bite Out of This!

Finally a long-lasting, cruelty-free lipstick that is not filled with harmful ingredients, is cruelty-free but…unfortunately, not 100% vegan*.

It is so hard to find a good, long-lasting lipstick that is not filled with nasty chemicals, does not test on animals and is 100% vegan. From what I have found, Bite Cosmetic’s Amuse Bouche Lipstick Collection nearly clicks all of my boxes. I just wish they could find a substitute for crushed beetles and the pearl powder from oysters.

love-heart-makeup-beauty

The lipstick comes in 34 luscious (and I literally mean, luscious) shades that offer immense color saturation, intense hydration and 12 edible food-grade oils and a blend of citrus extracts made from fresh-pressed fruits.

In addition the lipstick is free of Parabens, Sulfates and Phthalates and most of the ingredients are 100% safe but there are a few questionable ones including titanium dioxide and iron oxides.

I have tried a tube of the Amuse Bouche and was extremely impressed with the quality (and taste) of the lipstick. The color is amazing and all of the shades in the 34-piece collection are intense hues that give lips beautiful coloring and super-soft texture.

I commend them for the great strides they have taken in making a line of lipsticks that come soooo close to vegan-perfection. I wish they could just find a substitute for bugs and pearls.

INGREDIENTS: Ricinus Communis (Castor) Seed Oil**, Glyceryl Rosinate*, Cera Alba (Beeswax)**, Simmondsia Chinensis (Jojoba) Seed Oil**, Butyrospermum Parkii (Shea) Butter**, Triisostearyl Citrate*, Argania Spinosa (Argan) Kernel Oil**, Euphorbia Cerifera (Candelilla) Wax*, Hydrogenated Vegetable Oil*, Sesamum Indicum (Sesame) Seed Oil**, Copernicia Cerifera (Carnauba) Wax**, Simmondsia Chinensis (Jojoba) Cera (Wax)*, Polymethyl Methacrylate, Hydrogenated Castor Oil*, Flavor (Aroma), Helianthus Annuus (Sunflower) Seed Wax*, Acacia Decurrens Flower Wax*, Polyglyceryin-3*, Helianthus Annuus (Sunflower) Seed Oil**, Vitis Vinifera (Grape) Seed Extract**, Silk Powder*, Pearl Powder*, Glyceryl Oleate*, Olea Europaea (Olive) Oil Unsaponifiables*, Trans-Resveratrol*, Vitis Vinifera (Grape) Seed Oil**, Almond (Prunus Dulcis) Oil**, Olea Europaea (Olive) Fruit Oil**, Cocos Nucifera (Coconut) Oil**, Persea Gratissima (Avocado) Oil**, Prunus Armeniaca (Apricot) Kernel Oil**, Punica Granatum (Pomegranate) Seed Oil**, Siraitia Grosvenorii (Monk Fruit) Extract*. +/- May Contain: Titanium Dioxide (Ci 77891)*, Iron Oxides (Ci 77491, Ci 77492, Ci 77499)*, Carmine (Ci 75470)*, Blue 1 Lake (Ci 42090), Yellow 5 Lake (Ci 19140), Yellow 6 Lake (Ci 15985), Red 40 Lake (Ci 16035), Red 6 Lake (Ci 15850), Red 7 Lake (Ci 15850), Red 27 Lake (Ci 45410), Red 28 Lake (Ci 45410), Red 30 Lake (Ci 73360), Red 33 Lake (Ci 17200), Manganese Violet (Ci 77742)*.
* Natural
** Organic

http://bitebeauty.com/

*Bite Beauty Lipsticks do contain carmine (crushed beetles) and pearl powder sourced from freshwater pearls making this line not 100% vegan.

Baked Polenta with Broccoli Cream Sauce

Polenta is a great staple to have in the pantry and on hand for a variety of uses. I really like the basil variety because it gives the cornmeal a bit more flavor.

If you prefer a blander version you can also opt for the vegan Kite Hill Plain Cream Cheese.

ENJOY![wpurp-searchable-recipe]Baked Polenta with Broccoli Cream Sauce - - Baked Polenta: basil polenta, salt, garlic powder, dried rosemary, Broccoli Cream Sauce: broccoli, Kite Hill Vegan Chive Cream Cheese, nutritional yeast, Baked Polenta: Slice polenta and season with salt, garlic, and rosemary.; Bake on foil lined, sprayed sheet at 350° for 25 minutes.; Broccoli Cream Sauce: Steam 1 large head of broccoli tops in salted water until soft.; Drain and blend in food processor with one container of @kitehill vegan chive cream cheese style spread and 1 Tbl. Nutritional Yeast. Blend until smooth.; Dollop Broccoli Cream Sauce on Baked Polenta slices. Serve with tomatoes. ; - [/wpurp-searchable-recipe]

Barbecued Potatoes with Spinach and Summer Squash

OK, the thing here is the potatoes need to be a little crunchy so be careful not to overcook them.

This is a great dinner that goods great with a fresh, green salad. Make sure that you save the leftovers (if there are any) in separate containers.

ENJOY![wpurp-searchable-recipe]Barbecued Potatoes with Spinach and Summer Squash - - Barbecued Potatoes: olive oil, shallot (diced), green pepper (diced), anaheim pepper (diced), salt, fresh spinach, russet potato (shredded), Summer Squash: summer squash (medium), dried rosemary, salt, olive oil, BBQ Sauce: olive oil, liquid smoke, garlic powder, salt, brown sugar, sriracha, Tofutti Vegan Sour Cream, Barbecued Potatoes: In a large saute pan heat 2 Tbl olive oil.; Add 1 Diced Shallot, 1 Diced Green Pepper, and 2 Diced Anaheim Peppers, along with 1/2 tsp salt and saute over medium heat until crunchy soft. ; Add 1 1/2 cups of spinach leaves and top with 3 large russet potatoes, shredded. Cook until slightly browned.; Summer Squash: Preheat oven to 375°.; Dice 2 medium Summer Squash and toss with 1 tsp. Salt, 1 tsp. Dried Rosemary and 1 Tbl Olive Oil. ; Place on foil lined baking sheet and cook 15 min or until tender. ; BBQ Sauce: In a small saucepan heat 1/8 cup Olive Oil, 1 Tbl. Liquid Smoke, 1 Tbl. Garlic Powder, 1/2 tsp. Salt, 8 Tbl. Brown Sugar and 1 tsp. Sriracha Sauce. Stir until mixed and heated.; Remove from heat and whisk in 1/2 container of vegan sour cream.; - [/wpurp-searchable-recipe]

Soba Noodles with Portobello and Asparagus

We lived in Tokyo for 3 years and that is where we fell in love with soba noodles. The great thing about them is they are gluten free which means they will not leave you feeling over-stuffed.

This recipe can be also used by substituting rice for the soba noodles but I would recommend sticking with the noodles because they complement rather than overpower the veggies.

ENJOY![wpurp-searchable-recipe]Soba Noodles with Portobello and Asparagus - - olive oil, asparagus (chopped into 2" segments), garlic powder, onion powder, tamari, soba noodles, vegetable bouillon, avocado oil, garlic (crushed), portobello mushrooms (large), In a large bowl or zip lock bag, toss asparagus with olive oil, garlic and onion powder and Tamari.; Cook on foil lined baking sheet in 400° oven 15 to 20 min.; In saute pan heat avocado oil and add crushed Garlic, add Portobello Mushrooms and cook 8 min.; - [/wpurp-searchable-recipe]

No Cook Vegan Chocolate Pudding

I am not a huge fan of chocolate but my entire family considers it a food group. Therefore, I try to make healthier recipes and opt for darker varieties of chocolate that have a higher concentration of the goodness of cocoa which has been shown to improve health and lower the risk of heart disease.

This recipe can be ready in a flash and stores in the refrigerator in a tightly covered container for 4 to 5 days.

I am also experimenting with trying to make it a filling for vegan cupcakes topped with chocolate ganache. If it works, I will post the recipe soon.

ENJOY![wpurp-searchable-recipe]No Cook Vegan Chocolate Pudding - - avocados, cocoa powder, agave nectar, non-dairy milk, vanilla extract, coconut oil, Mix all ingredients in a food processor.; Serve or refrigerate.; * Optionally garnished as desired, eg. sliced banana and peanut butter; - [/wpurp-searchable-recipe]

What Every Vegan Should Know About Protein and the Essential Amino Acids

Our bodies need protein, which comes from both essential and non-essential amino acids highlighted here.

The body produces non-essential amino acids, but the 9 essential amino acids: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine, must come from food sources. It is important for vegans to take note of the essential amino acids they are getting daily from their diet and make an effort to achieve the standard for the Recommended Daily Intake (RDI)

There are numerous options for vegans other than proteins from animals but it is necessary that an effort is put into what you eat, when you eat it and what benefits you are getting from what you are eating. Here is a resource for the nutritional content on numerous food items. (Note: It sometimes converts to grams so you may have to do your own metric/imperial conversion.)

The FDA recommends that 10% to 35% of daily calories come from protein. This roughly translates to .40 to .50 grams of protein per pound of body weight. For example a woman weighing 120 lbs. should strive to intake between 48 and 60 grams of protein per day. Another method is to multiply your weight in pounds by 0.36 to calculate the amount of protein-needed daily.

The body only builds muscle for about two hours a day so if you spread your protein consumption across the meals you eat during the day you can build and not break down muscle.

Lysine

Lysine is the most important when it comes to meeting the protein needs on a vegan diet. If you meet lysine requirements on a vegan diet, you will most likely meet protein requirements.

Below are some good vegan choices, of foods containing Lysine.

Sources of Lysine

Tofu
Soy Meats
Lentils
Seitan

Histidine

Histidine is an essential amino acid that is necessary for developing and maintaining tissues, regulates immune system, controls inflammatory processes, blood cell production and the creation of the neurotransmitter histamine. If children do not eat enough histidine-containing foods they can experience eczema.

Below are some good vegan choices, in descending order, containing Histidine that range from meeting over 144% (Pumpkin Seeds) of the RDI (Recommended Daily Intake) to Miso with 10% of the RDI.

Sources of Histidine

Pumpkin Seeds
Soy Beans
Lentils
Roman Beans
Yellow Beans
Kidney/Pink/or Black Beans
Pinto Beans
Garbanzo Beans (Chickpeas)
Freeze Dried Tofu (Koyadofu)
Kamut Wheat, cooked
Quinoa
Soy Flour
Soy Chips
Sunflower Seeds
Watermelon Seeds
Peanuts
Wild Rice
Sesame Seeds, Almonds & Peanut Butter
Chi Seeds and Pistachio Nuts
Cooked Tofu
Flaxseeds
Boiled Soybeans
Brown Rice & Bulgur
Couscous
Miso

Isoleucine

Isoleucine is a building block for the proteins made within the body and helps with muscle health/recovery and the production of energy. Isoleucine also plays a vital role in the production of hemoglobin (red blood cells).

Below are some good vegan choices, in descending order, containing Isoleucine that range from meeting over 257% (1/2 cup serving) of Dried Seaweed Spirulina of the RDI (Recommended Daily Intake) to Lima Beans (1 cup serving) with 19% of the RDI.

Sources of Isoleucine

Seaweed Spirulina
Soy Protein Isolate
Dry-Roasted Pistachio Nuts
Chives, Freeze Dried
English Walnuts
Soybeans, Sprouted/Raw
Soybeans, Green/Raw
Soybeans, Green Cooked/Boiled
Pinto Beans
Lentils, Boiled
Ancho Peppers, dried
Edamame, frozen and unprepared
Lima Beans

Leucine

Leucine helps to regulate blood sugar, supplies the body with energy and helps build muscles and recover after workouts. Medically leucine is oftentimes used to help patients recovering from surgery and trauma.

Below are some good vegan choices, in descending order, containing Leucine that range from over 203% (1/2 cup serving) of Dried Seaweed Spirulina of the RDI (Recommended Daily Intake) to Sesame Seeds, Whole Roasted (1-oz serving) with 13% of the RDI.

Sources of Leucine

Seaweed Spirulina, Dried
Dry Roasted Soybeans
Peanuts
Soy Flour
Tempeh
Soybeans, boiled
Sunflower Seeds, Dried with Kernels
Miso
Soy Protein Isolate
Firm Tofu
Beans, White, Cooked
Pinto/Kidney Beans
Yellow/Navy
Black Beans
Pumpkin Seeds
Peanut Butter
Sesame Seeds, Whole-Roasted

Lysine

Helps create collagen and absorb calcium. Deficiency can lead to fatigue, muscle depletion and anemia. It is responsible for the proper production of a nutrient called carnitine, which converts fatty acids into fuel to aid in lowering cholesterol.

Below are some good vegan choices, in descending order, containing Lysine that range from meeting over 117% (1 cup serving) Dry Roasted Soybean of the RDI (Recommended Daily Intake) to Dry Roasted Cashews (1-oz serving) with 11% of the RDI.

Sources of Lysine

Dry Roasted Soybeans
Soy Protein Isolate
Lentils
White Beans, cooked
Split Peas
Roman Beans
Yellow Beans
Pinto Beans
Kidney Beans
Black Beans
Garbanzo Beans (Chickpeas)
Sesame Seeds, Whole Roasted
Tofu Dried-frozen (Koyadofu)
Soy Chips
Pistachio Nuts
Fried Tofu
Tempeh
Sunflower Seeds, Dry Roasted
Chia Seeds, Dried
Watermelon Seeds
Cashew Nuts, Dry Roasted

Surgery-Free Complexion Option

Looking for The Smooth, Even-Toned Complexion You Have Always Wanted But Don’t Want to Undergo Surgery?

Why Do Skin Issues Become More Evident with Aging?
During the normal aging process skin tissue begins to break down and conditions caused by both environmental factors including temperature extremes, sun exposure, and harmful free radicals; and also familial conditions including rosacea, freckles, and birthmarks seem to become more prominent and, in many cases, undesirable. The more time skin is exposed to these factors and as healthy collagen production decreases, the more prominent the conditions appear.

What is IPL and How Does it Work?
Recently introduced, the breakthrough treatment IPL (Intense Pulsed Light) Photofacial treatments have been the solution for numerous individuals looking for minimally invasive options that offer results with little or no pain and practically no downtime.

The in-office procedure is performed by a Board Certified Dermatologist and uses high-intensity pulses of light therapy that are transmitted, in varying wavelengths to penetrate the skin to remove the injured tissues. The results are smoother, even-toned skin and uncovers a more youthful complexion.

What Type of Skin Conditions Can Benefit from IPL?
There are varying degrees of each and every skin abnormality but, for the most part, candidates that are looking to help lessen Age/Brown/Sun Spots, Broken Capillaries, Rosacea, Freckles, Birthmarks, Skin Texture, Prominent Blood Vessels and Hyperpigmentation should consider the IPL Photofacial technique. Temporary results can sometimes be seen by using over-the-counter creams, lotions and concealers but the results are short-lived solutions because they are delivered to just the top layer of the skin rather than deep down into the damaged tissues.

Will it Take Years To See Results?
Every case varies but on average a series of between 3 and 6, 30 to 45 minute sessions are recommended for the initial series. This process can take, on average 6 months to complete and it is advised that touch up treatments be performed every six months to ensure long-lasting, maximum benefits. Many people that have undergone IPL Photofacial treatments have seen results almost immediately and vast improvements during the course of the initial treatment.

Are There Any Other Options?
There are other options available to people looking to improve the quality of their complexion. However, treatments that deliver results without having to go under general anesthesia or dealing with weeks of downtime are becoming a preference with numerous individuals. With IPL the results are extremely noticeable and can literally be done during a patient’s lunch hour.

Green Saturday LA – August 20th 11 a.m. to 5 p.m.

Come visit my booth this weekend at Green Saturday LA at the Alpine Village, 833 W. Torrance Blvd. in Torrance, CA and experience my selection of natural, organic soaps, bug repellent, aftershave balm, body butters, scrubs, 14 kt gold and silver earrings, homemade muffins and more. All 100% vegan.

$5 Admission Fee or bring along a new cat/dog food item, new toy or clean blanket and admission is free. All proceeds benefit The Whiskers and Tails Foundation.

My booth will be in the Klubhaus. Look for VegInOC.com! I look forward to meeting you!

Zucchini-Caper Focaccia with Tomato Salad

This recipe is my twist on a traditional Panzanella Salad with the added goodness of fresh zucchini and capers.

If you are looking to make it a little "healthier" I would suggest omitting the vegan cheese but in all honesty, you may want to skip dessert instead!

ENJOY![wpurp-searchable-recipe]Zucchini-Caper Focaccia with Tomato Salad - - Zucchini-Caper Focaccia: Trader Joes Garlic Herb Pizza Dough, zuccini (sliced), olive oil, salt, Parmela Creamery Vegan Mozzarella Cheese, capers, Tomato Salad: tomatoes (chopped), red onion (diced), fresh basil (torn into bite-sized pieces), olive oil, balsamic vinegar, Zucchini-Caper Focaccia: Take dough out of the package and let it sit for 10 minutes.; Roll out the dough into a rectangle and place on baking surface (pizza stone, prepared baking sheet, etc).; Top with zucchini, capers, and vegan mozzarella cheese.; Bake at 425 degrees Fahrenheit for 20 min.; Tomato Salad: Prepare the tomatoes, red onion, basil, and add to a mixing bowl.; Mix in olive oil and balsamic vinegar.; * Add salt and pepper to taste.; - [/wpurp-searchable-recipe]

Why Our Oceans May Be Fishless by 2048

Before I was vegan I occasionally ate fish, otherwise known as a Pescetarian, and never even gave a second thought to where those fish came from. In recent years, I have been enlightened about human beings impact on the oceans. I am not sure if, at the time, I was uninformed or simply wanted to remain ignorant to the facts.

One of the reasons I started this blog was to share what I have learned and continue to learn in the hopes that this information can help educate more people on the practices in animal agriculture and human disregard that are killing our planet.

Let’s talk oceans. Oceans cover 70% of the earth’s surface, which is, in hand, responsible for providing 70% of the oxygen we breathe. Without oxygen, well let’s just say no one would be reading my blog. In addition our oceans absorb 30% of all greenhouse gases that we produce. Not only do oceans help clear our air, give us oxygen and regulate climate, but also they are home to wildlife that provides life saving medicines and feeds millions of people globally.

Why worry? The answer is simple because we are basically strangling the life out of our oceans. In 2014 there were over 400 dead zones discovered in our oceans. These areas are no longer capable of sustaining life forms because they contain little or no oxygen that is a result of nitrogen pollution. The sources of nitrogen pollution come from factors including runoff from sewage treatment plants, animal feedlots, and dangerous chemically-laden fertilizer runoff from crops and waste byproducts from cities.

What this means is that too much nitrogen in the oceans causes algae to grow at more rapid rates than the ecosystems can handle. Too much algae doesn’t let the sun through and deprives fish of necessary nutrients. In addition the fish are exposed to elevated toxins and growth of bacteria that either leads to sick fish, which oftentimes make it onto a plate, or dead fish.

Take into consideration, that in a recent report, the amount of dead zones in our oceans are set to double every ten years and, if nothing is done to start to reverse the cycle in 40 years our oceans will be more dead than alive.

When we also take a moment to digest the fact that our oceans are absorbing 30% of the planet’s greenhouse gases, which are escalating at an alarming rate, they are absorbing more methane, carbon dioxide and other chemicals which is making the waters become more acidic and seriously effecting the lifecycle and well being of marine animals.

Add in the continuing escalation of temperatures, due to climate change, and the other factors lead to a deadly combination that puts all of the coral reefs at risk, which are necessary to support 25% of the ocean’s marine life.

Overfishing is another issue threatening ocean animals. Commercial fishing companies remove more fish than intended, which is 50% higher than initially documented. With the use of commercial fishing trawlers, unintended bystanders including dolphins, sharks, small whales and stingrays get caught in the nets and up to 40% of them die.

When you consider all of these factors, and if present day practices continue, it is estimated that our oceans could be fishless by the year 2048.

Also, watch for my upcoming blog post on plastics, another malady threatening our oceans and our lives.

My-Oh-My Tacos

Mexican Food. Si Si Si!

I did not grow up having Mexican food, there wasn't much of it to be found decades ago in a small Upstate NY town. But, since I dipped my first tortilla chip into a bowl of fresh guacamole, I was hooked.

I continue to try and create Mexican classics, veganized. This one happens to be one of my husband's favorite dishes and I hope that you, too,....ENJOY![wpurp-searchable-recipe]Cinco de MyOhMy Tacos - - Supreme Taco Filling: eggplant, sea salt (finely ground), firm tofu (cubed), avocados (sliced), arugula, Tofutti Vegan Sour Cream, Quick Salsa: red onion (diced), garlic, fresh cilantro, salt, lime, tomatoes (chopped), Supreme Taco Filling: In a large bowl dissolve 2 Tbl. Salt in 1 cup warm water. Then add 6 cups of cool water. ; Immerse eggplant slices and let sit 30 minutes.; Rinse and pat the eggplant slices dry. Brush each with olive oil and sprinkle with salt and grill oil side down on medium heat for 5 min.; Coat top side with oil and flip over. Continue cooking 3 to 5 min.; Coat a corn tortilla with a light layer of sour cream. Top with one slice of grilled eggplant, avocado, arugula, tofu, and salsa.; Also your favorite nut cheddar cheese if desired.; Quick Salsa: In a food processor combine onion, garlic, Cilantro leaves, and salt.; Slightly drain the can(s) of diced tomatoes and add to food processor and combine.; Add lime juice to taste.; - [/wpurp-searchable-recipe]

Vegan T2LA Sandwich

There are times, although not too often, I just want a sandwich. You can opt to make this without the tempeh bacon and it is just as good.

Also, when I am looking for something a little creamier, I opt for Chao Cheese Slices and press the sandwich.

ENJOY![wpurp-searchable-recipe]Vegan T2LA Sandwich - - bread (sliced), tomato (sliced), tempeh bacon, avocado (sliced), romaine lettuce (chopped), Prepare tempeh bacon according to package instructions.; Slice ingredients and combine with tempeh bacon into sandwiches.; - [/wpurp-searchable-recipe]

Stack of Deliciousness Pancakes

I have never been a huge fan of breakfast foods, possibly because during college I waited on tables at a pancake restaurant, specifically called "The Pancake House". The schedule had me arriving at work between 5 and 5:30 a.m. and often, particularly on weekends, I didn't get to bed until 2:30 a.m. I think the combination of the lack of sleep and the smell of breakfast took me years to overcome.

But pancakes are a go-to Saturday morning "treat" breakfast nowadays. I credit my son, Rob, for creating and sharing this great recipe.

ENJOY![wpurp-searchable-recipe]Stack of Deliciousness Pancakes - - white flour, flaxseed (ground), sugar, baking powder, salt, almond milk, vanilla, Mix dry ingredients in a large bowl.; Add almond milk and vanilla to large bowl and mix.; Heat a cast iron, or oiled metal, skillet over medium-high heat.; Pour pancake mix onto skillet and cook until bubbles appear and the top of the pancake looks slightly dry.; Flip pancake and cook the other side for a minute or more (pancake should be cooked through).; - [/wpurp-searchable-recipe]

Cauliflower Broccoli Mash with Bruschetta

I created this recipe completely by accident as I overcooked my broccoli and decided to throw it in the food processor along with the cauliflower. I love the nutty and earthy taste plus the nutritional content is over the top!

This makes an excellent main course or side dish and is satisfying without any bread.

ENJOY![wpurp-searchable-recipe]Cauliflower Broccoli Mash with Bruschetta Topping - - Cauliflower / Broccoli Mash: broccoli florets, cauliflower, Earth Balance Margarine (melted), almond milk, Bruschetta Topping: roma tomatoes, red onion, garlic (crushed), fresh basil, salt, olive oil, Cauliflower / Broccoli Mash: Boil Broccoli and Cauliflower in salted water for at least 25 minutes or until tender.; Drain Broccoli and Cauliflower, then beat with Earth Balance and almond milk, until smooth.; Bruschetta Topping: Chop veggies and mix with the rest of the ingredients to combine.; Chill until served.; - [/wpurp-searchable-recipe]

Fruity Salsa and Grilled Asparagus With Mushroom-Tofu Rice

This recipe came to me when I was looking at ingredients in my refrigerator that needed to be used up before spoiling.

Any kind of rice will work but I think the nuttiness of the pilaf adds a little something extra to this dish. Also, if you are not a fan of asparagus, you can substitute any grilled veggie of your choice.

ENJOY![wpurp-searchable-recipe]Fruity Salsa and Grilled Yums With Mixed Rice - 2 Chopped Peaches
3/4 cup Chopped Fresh Pineapple
1/2 cup Finely Chopped Cilantro
1 Tbl. Chopped Mild Jalapeño
1/2 Cup Finely Chopped Red Onion
1 Tomato, chopped
Juice of 1 Lime
1 tsp. Salt
1 Tbl. Agave - Fruity Salsa: mango (chopped), peaches (chopped), pineapple (chopped), fresh cilantro (chopped), jalapeno (chopped), red onion (chopped), tomato (chopped), lime (juiced), salt, agave nectar, Grilled Yums: asparagus, firm tofu, Rice Pilaf: rice pilaf, Fruity Salsa: Prepare all chopped ingredients.; Add chopped ingredients to a bowl and mix with lime, salt, and agave.; Grilled Asparagus, Tofu & Mushrooms: Cut mushrooms in half. Toss with oil and grill or saute. After cooking, chop into small pieces and set aside.; Spray or toss asparagus with oil (or vegetable broth) and grill or saute.; Cut drained tofu into 1/2" squares and saute in pan coated with olive oil cooking spray. Cook over medium heat until browned on all sides.; Rice Pilaf: Prepare rice pilaf according to package instructions, substituting vegan bullion for added flavor. Toss in chopped, cooked mushrooms and tofu squares.; - [/wpurp-searchable-recipe]

Bananarama Muffins

This recipe is loosely based on my sister-in-laws mom's recipe for Hummingbird cake.

I couldn't remember the exact ingredients in the original (although I am sure eggs and butter were on the list) so I just experimented and came up with this yummy, vegan delights.

I hope you ENJOY as much as we do![wpurp-searchable-recipe]Bananarama Muffins - - Earth Balance Margarine (melted), sugar, vanilla extract, banana (mashed), carrot (shredded), pineapple (crushed), walnuts (chopped), applesauce, baking powder, white flour, baking soda, nutmeg, salt, Hummingbird Cake Muffin: In a small bowl mix together applesauce and baking powder, set aside for 3 min, then mix with wet ingredients. ; In another bowl stir together dry ingredients and then stir into wet ingredients. Don't over mix. ; Fill paper lined muffin pans to the top with muffin mix and top each with crumble topping.; Bake at 375°For 20 min.; Let cool in pans for 10 min. ; Crumble Topping: mix together 2 Tbl Earth Balance, 4 Tbl brown sugar and 3/4 cup oats.; - <h1></h1>
<h1><span title="Edited">Topping: mix together 2 Tbl Earth Balance, 4 Tbl. Brown Sugar and 3/4 cup oats</span></h1>
In a small bowl mix together applesauce and baking powder, set aside for 3 min. and then mix with wet ingredients. In another bowl stir together dry ingredients and then stir into wet ingredients. Don't over mix. Fill paper lined muffin pans to the top with muffin mix. Top with topping. Bake at 375°For 20 min. Let cool in pans for 10 min.[/wpurp-searchable-recipe]

Vegan Pignoli Cookies

Growing up my mom always made pignoli cookies during the holidays. They are so delicious and are perfect during the afternoon with a cup of tea or fancy enough to be served for dessert.

I must warn you, however, both the pine nuts and almond paste are a bit pricey. WalMart sells the same almond paste as high-end grocery stores but a few dollars less expensive.

These cookies can be stored, at room temperature, in a tightly sealed container for several days.

ENJOY![wpurp-searchable-recipe]Vegan Pignoli Cookies - - almond paste, sugar, baking powder, Earth Balance Margarine (softened), almond extract, white flour, pine nuts, almond milk, Heat oven to 325°F.; Line cookie sheets with foil and spray with cooking spray.; In a food processor combine almond paste, baking powder and 1/3 cup of the sugar.; In a mixing bowl beat remaining 1/3 cup sugar and Earth Balance, until fluffy. ; Add almond paste mix and combine for 2 to 3 min.; Roll into balls and dip in almond milk, roll into pine nuts, pressing into place.
; Place on prepared baking sheets and bake 15 to 16 min.; Let cool on sheet for 8 min. Transfer to wire rack until completely cool.; - [/wpurp-searchable-recipe]

It’s What I Had Left in the Refrigerator Night

It has become somewhat of a challenge with me to use up everything I have in the refrigerator before going back to the store.

There is so much waste in our country that I try to be as mindful as possible to not throw away anything that can still be eaten.

We had this with a dry pinot noir and ate the leftovers, cold, for lunch the following day.

ENJOY!

[wpurp-searchable-recipe]It's What I Had Left in the Refrigerator Night - - Snap Peas, Tofu, and Tomato Salad: sugar snap peas, water, grape tomatoes, red onion (diced), salt, dried oregano, olive oil, firm tofu, salt, low sodium tamari, Baked Brussels Sprouts: brussels sprouts (halved), olive oil, water, salt, garlic powder, low sodium tamari, maple syrup, Snap Peas, Tofu, and Tomato Salad: Cook peas in wok or high sided saute pan with 2 Tbl water and salt, covered for 4 min. Stirring occasionally.; Remove cover and continue cooking until water has evaporated (about 1 minute).; In a large bowl mix together tomatoes, onion, salt, oregano and olive oil. Add cooked sugar snap peas and toss. Set aside.; In a saute pan coated with cooking spray, saute drained, cubed tofu on medium heat until lightly browned.; Add salt, garlic and onion powder. Cook until no longer mushy.; Remove from heat and add 1 Tbl. tamari, stir.; Baked Brussels Sprouts: In a high sided saute pan or wok heat 2 Tbl olive oil. Add halved brussels sprouts. Cover and cook 6 min., stirring occasionally.; Add 4 Tbl water and cook, covered 7 min.; Remove cover add salt, garlic powder and tamari. Cook 5 min. ; Add 2 Tbl maple syrup and mix to coat.; - [/wpurp-searchable-recipe]

Easy To Make Planter!

I am always looking for fun, easy and quick craft projects. Probably because I am the type personality that thrives on instant gratification, therefore needlepoint, sewing a garment with a 18-pc pattern and cross-stitching projects I avoid.
This easy to make creation can be done in a flash and only takes a few simple steps.

First…
Purchase a clay pot and drip saucer from a craft or garden supply store.

Second…
Buy some spray paint in the color of your choice. I used white in this example because it was a gift for my daughter who is slightly obsessed with black and white décor.

Spray the clay pot and saucer outside or in a well-ventilated area. Let dry completely and sit for 24 hours.

Third…
Fill a bucket with air-temperature water. Drizzle 2/3 bottle of nail polish on the surface and lightly stir with a chopstick. Be careful to just lightly swirl for a few seconds and don’t over mix.

Fourth…
Dip the pot in at an angle until fully immersed and swirl up and out of the water. Repeat the same with the saucer. Let dry for 24 hours.

Fifth…
Spray with a fixative (matte or shiny) and let dry completely.

That’s It!

Enjoy!

Crazy Cat LadyTM Lip Balm The Answer to Every Vegan’s Chapped Lips

A few years back when I was representing a natural skin line I came across this amazingly talented licensed holistic aesthetician, Sheryl Lynn Gibbs who is known for developing a few natural product lines completely free of harmful chemicals and skin wrecking ingredients.

Her newest portfolio of products comes under the name Crazy Cat Lady. You have to check out her site because her ability to create amazing vegan products that work is just the beginning, her sense of humor and creative flare for product names and descriptions will have you smiling from ear-to-ear, especially if you are a cat lover. Note: Her entire team is made up of herself and her 4 cats, Lamont, VP; Laverne, Warehouse Manager; Gertrude, Social Media; and Blanche, CFO.

In all honesty, every single item created by Sheryl that I have experimented with I have pawsitively (see, it’s contagious) loved.

My absolute favorite, hands (and lips) down is the Organic Vegan Lip Balm that is available in two yummy scents PawpermintTM or FelimeTM . The long-lasting lip balms are handmade with nutrient-rich organic oils; butters and plant/fruit sourced natural flavors. All of the ingredients you can read and understand. Here is a list of what is in each tube of lip-saving delights:

Organic Sunflower Oil
Candelilla Wax
Organic Coconut Oil
Organic Olive Oil
Natural Flavor (Sourced from Pure Essential Oils)
Non-GMO Vitamin E
Organic Rosemary Extract.

The .15 oz. recycled plastic tubes are made in the USA.

$6 each.

What Vegans Need to Know About B12

A potential side effect of a plant-based diet can be compromised B-12 levels that the body needs for optimum health. B12 comes naturally from dirt and is ingested by animals that eat grass and plants. B12 is absorbed in their systems and transferred through their byproducts. Plants have no active processes to produce or store B12. If any B12 is found in plants it is often due to contamination from symbiotic bacteria, i.e. fecal or insect contamination.

For vegans, the best sources of B12 are some plant-based milks, soy products and a few breakfast cereals. Checking labels to see if B12 is included in products is recommended. Vegans are recommended to get at least 3 mcg of B12 via fortified foods, two to three times a day. Another option is via B12 supplements that provide a minimum of 10 mcg a day. Many experts suggest sublingual B12, because the body more efficiently absorbs it.

Possible warning signs of low B12 levels can include:

Energy Loss
Numbness or Tingling
Blurry Vision
Confusion
Memory Loss
Stumbling
Depression
Tongue Inflammation
Compromised Heart Functionality

Analogues, or false B12 readings, can become elevated from algae, nori and some plant based foods that contain inactive B12 that elevate blood test readings but do not provide the same effect as active B12 from animal byproducts. Therefore if a blood test signifies acceptable levels of B12 but a person is still experiencing some of the symptoms mentioned above, they should ask for their Homocysteine and/or MMA (Methylmalonic Acid) levels to be tested to give a look at the total picture.

It should also be noted that nursing mothers require more B12. Low B12 levels can be an issue of both adults of any age, and children.

Red Potato Hash Brown Patties with Franks Hot Sauce

[wpurp-searchable-recipe]Red Potato Hash Brown Patties with Franks Hot Sauce - - red potatoes, Earth Balance Margarine, Follow Your Heart Vegan Egg, onion powder, garlic powder, Boil red potatoes until soft.; Prepare Follow Your Heart Vegan Eggs according to package instructions.; Drain boiled potatoes and roughly mash with margarine.; Mix mashed potatoes, Follow Your Heart Vegan Eggs, onion power, and garlic powder.; Form mixture into patties and fry (alternatively bake a 400 degrees F) until crispy.; Top finished patties with hot sauce and serve.; - [/wpurp-searchable-recipe]

Oatmeal Raisin Tea-Time Cookies

One of the many things I like best about Oatmeal Raisin cookies is that they are not super sweet. The raisins offer just the right amount of flavor to keep them somewhat savory and not overpowering.

You can substitute a mixture of applesauce and baking powder for the eggs in case you do not have any Follow Your Heart VeganEggs.

ENJOY![wpurp-searchable-recipe]Oatmeal Raisin Tea-Time Cookies - - Follow Your Heart Vegan Egg, Earth Balance Margarine, brown sugar, sugar, white flour, salt, cinnamon, baking soda, oatmeal, raisens, vanilla extract, Prepare the vegan eggs according to package instructions, using 1/2 cup less of water.; In a large bowl, cream margarine, brown sugar, and white sugar.; Add remaining ingredients to bowl and mix well.; Cover and let sit 25 min.; Bake on prepared baking sheet at 350 for 10 to 12 min.; - [/wpurp-searchable-recipe]

Beyond Meat and Gravy Goodness

Sometimes when the day has completely worn you down it calls for something "comforting" for dinner.

I created this recipe based on my mom's famous chicken and gravy. This one, however, is cruelty-free and opts for riced cauliflower to save on carbs and calories.

ENJOY![wpurp-searchable-recipe]Great Gravy Goodness - - Gravy Goodness: Earth Balance Margarine, Beyond Meat Chicken Strips, browning sauce, onion (chopped), cremini mushrooms, water, vegetable bouillon, flour, Sauteed Squash: oil, yellow squash (sliced), zuccinis (sliced), dried oregano, dried basil, Cauliflower Rice: avocado oil, garlic (crushed), cauliflower (riced), salt, Gravy Goodness: In a large skillet melt Earth Balance.; Brown Better than chicken and add Browning sauce. Remove from pan.; Add chopped onion to skillet and saute 3 min.; Add chopped mushrooms and saute until juices are released (about 5 min).; In a large measuring cup whisk 2 1/2 cups of hot water with Better than Bullion and flour.; Mix into mushrooms and onions cook until thick.; Remove from heat and add Beyond Chicken.; Serve over prepared cauliflower rice and vegetable of choice.; Sauteed Squash: Sautee squash and zuccini in oil until tender.; Add dried oregano and dried basil and cook until flavors combine.; Heat oil in pan, saute garlic, add cauliflower and salt cook 2 to 3 min.; Cauliflower Rice: Heat oil in pan, saute garlic, add cauliflower and salt cook 2 to 3 min.; - [/wpurp-searchable-recipe]

Vegan Curry

I was asked by another blog to review a box of Indian curry spices and write a post a while back. I enjoyed the amazing spices but I am being completely honest when I say, curry is not something I would like to eat every night of the week however, it is a dish I occasionally crave.

I like adding the sliced avocado topping because, in addition to adding lots of nutrients, it tones down the spice a bit.

ENJOY![wpurp-searchable-recipe]Vegan Curry - - avocado oil, scallions (chopped), salt, pepper, red potatoes (sliced), mushrooms (sliced), eggplant (chopped), tomatoes (chopped), vegetable bouillon, curry powder, dried coriander, dried cumin, fresh mint, fresh basil (chopped), fresh cilantro (stemmed, and chopped), light coconut milk, avocados (chopped), In a saute pan heat 2 tablespoons avocado oil.; Add 5 chopped scallions, salt, pepper and 8 small red potatoes, sliced. Cook for 15 minutes.; After 15 minutes, remove cooked potatoes from pan and set aside.; Add remaining ingredients, except the coconut milk, into the pan with 1 tablespoon oil. Cook 8 to 10 minutes.; Add coconut milk and simmer for an additional 10 minutes.; Remove from heat, cool, and serve topped with chopped avocado.; - [/wpurp-searchable-recipe]

Vegan Chili Tostadas

There are so many wonderful flavors in this dish that your mouth will be dancing with delight!

Make sure to drain the Soy Chorizo completely otherwise your tostadas will be mushy...which is not a good thing.[wpurp-searchable-recipe]Vegan Chili Tostadas - - olive oil, green pepper (chopped), Soy Chorizo, cannellini beans (drained and rinsed), refried black beans, arugula, garlic powder, dried cilantro, cumin, tomatoes (diced), lime (juiced), Saute peppers and onion in olive oil until translucent.; Add Soyrizo and cook 7 to 8 min. ; Add seasonings and tomatoes. Cook 4 min. Stir in lime juice.
; Serve on a corn tortilla with arugula, chopped tomatoes, Parmela Creamery cheese, avocado slices, and vegan sour cream.; - [/wpurp-searchable-recipe]

Blackberry Scones

One of our business clients required that we travel to/from the U.K. once a month. We really liked that they are committed to taking an afternoon break for a cup of tea.

I prefer my scones a bit more on the sweet biscuit side rather than the traditional bread-like English ones.

You can substitute any kind of berries in place of the blackberries, depending on what is in season.[wpurp-searchable-recipe]Blackberry Scones - - non-dairy milk, apple cider vinegar, vegetable oil, sugar, flour, baking powder, salt, nutmeg, vegan sour cream, blackberries, sugar, flour, Preheat oven to 400°; In a small bowl mix together non dairy milk and apple cider vinegar. Set aside 5 min.
; In a large bowl mix together oil and sugar.
; Stir in flour, baking powder, salt, and nutmeg.; Add sour cream and non dairy milk + vinegar mixture and gently fold in Blackberries.; Empty scone mixture on floured surface and form into triangles and place in greased baking sheet; Sprinkle tops with the additional 1 Tbl. Sugar; Bake at 400° for 18 to 20 min.; - [/wpurp-searchable-recipe]

Creamy Mushroom and Spinach Soup

I have always been a fan of soup but found that mushroom soup can either be too rich or too bland.

By adding spinach to the mix, it not only increases the nutritional content but also adds more flavor to the dish.

This is great, served alone, for dinner or lunch or with a side green salad.[wpurp-searchable-recipe]Creamy Mushroom and Spinach Soup - - olive oil, onion (chopped), mushrooms (sliced), salt, nutmeg, black pepper, fresh spinach (fresh), Earth Balance Margarine, flour, vegetable broth, Tofutti Vegan Sour Cream, crostini bread (sliced), Saute onions in olive oil for 3 min.; Add mushrooms and seasonings and cook 5 min.; Add spinach and continue cooking for 3 min.
; Melt the Earth Balance, whisk in flour and vegetable bullion and mix until smooth.
; Add mixture to veggies and cook 20 min.; Top with Crostinis, a dollop of sour cream, and Herbes de Provence.; - [/wpurp-searchable-recipe]

Tortilla Soup

I love soup. During a hot summer day I visited a sandwich shop and asked what the soup of the day was and the waiter replied "they don't serve soup during hot days". C'mon soup is good any day, any time!

So what did I do on this 90 degree day. Came home, turned up the air conditioner and put on a pot of soup.

This tortilla soup is souper (sorry, I couldn't help myself) tasty!

ENJOY![wpurp-searchable-recipe]Tortilla Soup - - olive oil, garlic (crushed), onion (chopped), green pepper (chopped), salt, cumin, coriander, tomato paste, vegetable broth, black beans (drained and rinsed), salsa, avocado (sliced), tortilla chips, Saute veggies in oil and cook until soft.; Add seasonings, tomato paste, vegetable broth, beans and salsa. Simmer for 30 min; Scoop into bowl and garnish with Cilantro, Vegan Cheddar, Avocado and tortilla chips.; - [/wpurp-searchable-recipe]

Veggie Potato Pancakes

I asked my son for his zucchini fritters recipe but he was under a work deadline and didn't get back to me before I needed to start dinner. (NOTE: I am not known for my patience.)

I had some veggies in the refrigerator and decided to try to come up with my own fritter/pancakes.

ENJOY![wpurp-searchable-recipe]Veggie Potato Pancakes - - Veggie Potato Pancakes: carrot (shredded), summer squash (cooked and drained), zuccini (cooked and drained), scallions, salt, fresh cilantro, potatoes (shredded), cumin, nutritional yeast, Follow Your Heart Vegan Egg, Bob's Redmill Organic Cornmeal, Cool Dill Spread: Tofutti Vegan Sour Cream, dill, paprika, Spinach and Tomato Salad: cherry tomatoes, fresh spinach, Blend all ingredients, except cornmeal, in a food processor.; Form mixture into round patties and coat each side in Bob's Red Mill organic cornmeal.; Fry in oil of choice for 4 min each side -or- bake in 350 oven on prepared sheet for 25 minutes.; Top each Veggie Potato Pancake with Cool Dill Spread and serve over Spinach and Tomato Salad.; Cool Dill Spread: In a small bowl whisk together 4 oz. Vegan Sour cream, 1 Tbl. Dill and 1/2 tsp. Paprika.; - [/wpurp-searchable-recipe]

Red Potato and Fennel Salad with Beets

Anyone that likes the taste of licorice should definitely like fennel. And, notable it is one of the world's healthiest foods and is good source of Vitamin C, fiber, potassium, calcium, magnesium, iron and niacin.

I am usually not a fan of beets but together with the seasonings, fennel and potato they really were delicious.

ENJOY!

[wpurp-searchable-recipe]Red Potato and Fennel Salad with Beets - - Boiled Red Potatoes: potatoes, Fennel Salad: fennel, Earth Balance Margarine, low sodium tamari, fresh spinach, beet (sliced), artichoke hearts, grape tomatoes, black olives, Salad Dressing: Tofutti Vegan Sour Cream, garlic powder, onion powder, dried dill, salt, pepper, champagne vinegar, Boiled Red Potatoes: Boil potatoes until soft, then drain and slice.; Fennel Salad: Preheat oven to 400; Shave the fennel in a food processor. Then split in half for two approximately 10 oz. portions.; For the first half, sautée in 1 Tbl. Earth Balance, then topp with 1 Tbl. Tamari.; For the second half bake in the oven at 400 for 5-10 minutes or until slightly browned.; Toss beets, spinach, artichoke hearts, tomatoes, olives, in a salad bowl.; Blend the baked and sautéed fennel together. Combine with salad and top with dressing.; Salad Dressing: Whisk all ingredients until combined; - [/wpurp-searchable-recipe]

Viva la France Red Potatoes and Broccoli with Vinegar Dijon Dressing

This combination of potatoes, tomatoes and broccoli is next to perfect.

When selecting your red potatoes, opt for the smaller ones because they are the most flavorful.

ENJOY![wpurp-searchable-recipe]Viva la France Red Potatoes and Broccoli with Vinegar Dijon Dressing - - Boiled Red Potatoes: red potatoes (halved), tomatoes (chopped), Baked Brocolli: broccoli florets, olive oil, garlic powder, salt, Viva La France Dressing: apple cider vinegar, dijon mustard, agave nectar, Boiled Red Potatoes: Boil 12 to 15 halved small red potatoes in salted water until tender but not mushy.; Baked Brocolli: Preheat oven to 375°F.; In a ziplock bag toss broccoli pieces with olive oil, salt and garlic powder. ; Spread on foil lined sheets and bake in preheated oven 15 to 20 min. until crunchy tender.; Chop 2 fresh tomatoes. ; Put drained, cooked red potatoes in a large bowl with cooked broccoli and dressing. Mix well.; Plate with tomatoes; *** sprinkle with dill; Viva La France Dressing: In a small bowl whisk together Braggs Apple Cider Vinegar, dijon mustard, and agave.; - [/wpurp-searchable-recipe]

3-Way Cashew Cheese

Cashew Cheese is amazing! I would, however recommend using a super powerful blender because my food processor left a few small lumps of cashews. The taste was still amazing but it was like eating chunky peanut butter rather than smooth.

Go ahead and experiment with various ingredients to flavor your cheese.

ENJOY![wpurp-searchable-recipe]3-way Cashew Cheese - - Cashew Cheese Base: cashews (soaked), water, nutritional yeast, garlic (crushed), lemon (juiced), white wine vinegar, salt, salt, dijon mustard, Roasted Pepper Cheese: roasted red pepper, roasted red pepper, Herbed Cheese: fresh chives, onion powder, Black Olive Cheese: black olives (drained and rinsed), Cashew Cheese Base: Soak 2 cups raw, unsalted cashews in water for at least 2 hours.; Drain soaked cashews and combine in food processor with rest of ingredients. Combine until smooth.; Divide the Cashew Cheese into three bowls.; Roasted Pepper Cheese: Mix 1/2 cup Roasted Red Peppers into the food processor along with the first bowl of the cashew cheese base. Blend well.; Transfer to back to bowl and garnish with Roasted Red Peppers.; Herbed Cheese: Mix 2 Tbl. dried or fresh chives and 1 Tbl of onion powder into the food processor along with the second bowl of the cashew cheese base. Blend well.; Transfer to back to bowl and garnish with chopped chives.; Black Olive Cheese: Drain and rinse the can black olives.; Mix the black olives into the food processor along with the last bowl of the cashew cheese base. Blend well.; Transfer to back to bowl and garnish with black olive slices.; - [/wpurp-searchable-recipe]

Vegan Hot Diggity Dog

Don't worry about ever feeling left out when celebrating America's favorite summer holidays.

These yummy hot dogs have just the right amount of toppings and flavors. They are so good your carnivore cousins may start considering a plant-based diet. Now wouldn't that be wonderful!

ENJOY![wpurp-searchable-recipe]Vegan Hot Diggity Dog - - Zuccinni Noodles: zuccini (spiralized), water, salt, apple cider vinegar, garlic (crushed), dill, sugar, mustard seeds, Hot Dogs: vegan hot dogs, hot dog buns, cashew cheese, avocado (sliced), Zuccinni Noodles: Use Zoodler, Spiralizer, or similar tool to make zuccinni noodles. Alternatively, julienne the zuccinni.; Top zuccinni noodles with a pinch of salt and let sit in strainer. ; Add water, salt, apple cider vinegar, garlic, sugar, dill, and mustard seeds to a sauce pan and bring to a boil.; Turn off heat and pour marinade over zucchini noodles and let sit until cool.; Cook a vegan hot dog and place in bun.
; Hot Dogs: Top with avocado slices, cashew Cheese, and zucchini noodles. ; - [/wpurp-searchable-recipe]

Easy To Make Vegan Sugar Scrub

Summer is upon us and that means more skin exposure. This simple solution can be made in a matter of minutes and keeps for months in an airtight container. I scented this variety with Peppermint Essential Oil but any other variety can be substituted. I also recommend using something to gently help in removing dead skin and replenishing with nutrients. In this case I used dried rose petals but have also tried lemon peel, lime peel, oats, etc.

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How To:

1 cup Organic Coconut Oil
2 cups Epsom Salt
4 cups Organic Sugar
Leaves of 4 Roses, Dried and Crushed
1 tsp. Organic Peppermint Essential Oil
1 tsp. Organic Seabuckthorn Seed Oil (This can be omitted or you can substitute Argan Oil or Vitamin E.)

Melt Coconut Oil stir in remaining ingredients. Place in glass airtight containers.

NOTE: The oils can settle to the bottom of the container from time-to-time. Simply flip the container over for a day and let the oils blend back into the dry ingredients.

Black Bean, Rice, and Quinoa Salad

[wpurp-searchable-recipe]Black Bean, Rice, and Quinoa Salad - - Basmati Rice: basmati rice, quinoa, water, Quinoa Salad: cucumber (chopped), red onion (chopped), tomatoes (chopped), green pepper (chopped), fresh cilantro (chopped), black beans, olive oil, champagne vinegar, garlic powder, onion powder, salt, pepper, Basmati Rice: Combine basmati and quinoa with water in a medium pot.; Bring to a boil, cover, and let simmer 20 min.; Remove from heat and cool.; Quinoa Salad: Prepare all ingredients and combine in a mixing bowl.; Stir rice into to mixing bowl until combined. Serve hot or cold.; - [/wpurp-searchable-recipe]

Fruity Brussels Sprouts

[wpurp-searchable-recipe]Fruity Brussels Sprouts - - Fruity Soba: soba noodles, tamari, orange juice, Brussels and Potatoes Medley: avocado oil, brussels sprouts (halved), salt, red potatoes (chopped), water, vegetable bouillon, garlic (crushed), heirloom tomato (chopped), nectarines (chopped), pear (chopped), fresh mint (minced), fresh basil (minced), Sambel Ranch Dressing: vegan ranch dressing, Sambel Oleek, Fruity Soba: Cook soba noodles according to package instructions.; Toss drained soba noodles in orange juice and tamari until blended.; Brussels and Potatoes Medley: Heat oil in saute pan, add Brussels Sprouts, and salt. Cook over medium high heat, stirring frequently for 5 min.; Add vegetable bullion, potatoes and water, then cover and cook over medium heat for 5 minutes. ; Add chopped fruit, tomato, basil, and mint. Cook uncovered for 8 minutes.; Add avocado oil and garlic, cooking slightly.; Sambel Ranch Dressing: Combine vegan ranch and chili paste.; - [/wpurp-searchable-recipe]

Spinach, Tomato and Mushroom Capellini

[wpurp-searchable-recipe]Spinach, Tomato and Mushroom Capellini - - capellini pasta, garlic, olive oil, mushrooms (sliced), tomatoes (chopped), dried oregano, dried basil, fresh spinach, dry white wine, Cook pasta according to package instructions in water along with salt and garlic.; Heat olive oil and mushrooms in a skillet and cook for 2 to 3 minutes.; Add chopped tomatoes, oregano, and basil to skillet and cook for 4 to 5 minutes.; Add spinach until slightly wilted, mixing occasionally.; Turn off heat and mix in white wine.; Drain cooked pasta.; Combine pasta with the ingredients and serve.; - [/wpurp-searchable-recipe]

Quicky Salsa

[wpurp-searchable-recipe]Quicky Salsa - - red onion (chopped), fresh cilantro, salt, garlic (crushed), lime (juiced), canned whole tomatoes, Rotel tomatoes with green chiles, Blend all ingredients in a food processor combine until mixed.; - [/wpurp-searchable-recipe]

Vegan Chicken Salad with Veggies

[wpurp-searchable-recipe]Vegan Chicken Salad with Veggies - - Vegan Chicken Salad: celery, Beyond Meat Chicken Strips, dill pickle relish, Hampton Creek Just Mayo, Follow Your Heart Pesto Vegenaise, Lunch Veggies: fresh spinach, tomatoes (sliced), avocados (sliced), Vegan Chicken Salad: In a food processor pulse 5 stalks organic celery.; Add Beyond Meat Chicken Strips, 2 tbl. dill pickle relish, Just Mayo, and pesto Veganaise.; Pulse until combined.; Lunch Veggies: Arrange 1/2 cup of spinach on serving plate.; Slice tomatoes and avocado and add to serving plate.; * Include crackers or bread.; - [/wpurp-searchable-recipe]

Tofu-cotta Scramble

[wpurp-searchable-recipe]Tofu-cotta Scramble - - green pepper (diced), onion (chopped), tomato (chopped), olive oil, salt, pepper, Kite Hill Almond Ricotta, firm tofu (crumbled), nutritional yeast, tumeric, ground mustard seed powder, tamari, Chop vegetables.; Spray a saute pan and heat to medium-hot.
; Saute chopped vegetables, olive oil, salt, and pepper for 10 min, stirring occasionally.; Add remaining ingredients, minus tamari, stirring frequently for 10 min or until browned.; During last 2 min. of cooking add tamari.; - [/wpurp-searchable-recipe]

Hummus and Carrot Stay Cool in Summer Lunch

[wpurp-searchable-recipe]Hummus and Carrot Stay Cool in Summer Lunch - - carrots (peeled), garbanzo bean water, garbanzo beans (drained & rinsed), salt, olive oil, tahini, garlic (crushed), lemon (juiced), Cut ends off of carrots, peel, and set aside.; In a food processor or Vitamix combine remaining ingredients and process until smooth.; - [/wpurp-searchable-recipe]

Pasta with Asparagus and Pesto

This recipe comes together quickly and for anyone that is a fan of a asparagus, this is a satisfying winner!

The key is to trim the asparagus so you aren't left dealing with any rough, stringy pieces.

For people allergic to nuts, you can substitute sunflower seeds for the pine nuts.

ENJOY![wpurp-searchable-recipe]Pasta with Asparagus and Pesto - In a food processor blend together
6 oz. Basil
1 Tbl Crushed Garlic
1 tsp. Salt
1/4 cup Avocado Oil
1 half cup pine nuts
Blend until smooth.
Stir in drained pasta with1/2 cup reserved pasta water
Serve over fresh spinach with grilled asparagus and Crushed Red Pepper - Asparagus & Spinach Pasta: pasta, asparagus, fresh spinach, Pesto Sauce: pasta water, fresh basil, garlic (crushed), salt, avocado oil, pine nuts, Asparagus & Spinach Pasta: Bring a pot of water to a boil.; Add pasta and cook until noodles are "al dente".; Save 1/2 cup of the pasta water for the pesto.; Drain pasta and set aside.; When spinach pesto is ready, mix it into noodles.; Arrange spinach in the bottom of serving plates / bowls.; Add pasta and top with 4 - 5 spears of asparagus.; * garnish with crushed red pepper and vegan parmesean.; Pesto Sauce: Blend all ingredients in a food processor until smooth.; - [/wpurp-searchable-recipe]

Sweet Potatoes with Mushrooms and Cauliflower Rice

I often wonder why it took me so many years to discover sweet potatoes. In addition to being nutritionally superior to classic russet potatoes, the flavor is so much more complex.

To keep these a bit healthier, I opted to use cauliflower rice as a filling rather than traditional rice.

ENJOY![wpurp-searchable-recipe]Sweet Potatoes with Mushrooms and Cauliflower Rice - - Stuffed Sweet Potatoes: sweet potatoes, olive oil, shallot (minced), cremini mushrooms (chopped), salt, garlic powder, onion powder, cauliflower (riced), Earth Balance Margarine, Super Sour Cream: Tofutti Vegan Sour Cream, fresh chives, nutritional yeast, Stuffed Sweet Potatoes: Preheat oven to 400° F.; Pierce each sweet potato several times with a fork, then place on a baking sheet sprayed with oil.; Bake until tender, about 45 minutes.; In a large sauce pan, heat and add shallot. Cook 2 min.; Add mushrooms, salt, garlic powder, and onion powder, to the sauce pan, and cook until mushrooms are tender.; Add cauliflower rice and cook until soft.; Scoop insides out of sweet potato and mash with vegan margarine.; Add sweet potato mixture to sauce pan and stir until blended. Turn off heat.; Scoop into potato skins and top with Super Sour Cream Sauce.; Super Sour Cream: In a small bowl whisk together vegan sour cream with chives and nutritional yeast.; - [/wpurp-searchable-recipe]

More Vegan Hotels

Hotel Monaco,
Portland, OR
Park Lane Guest House,
Austin TX
Samhitakasha Cob House,
Muizenberg, South Africa
Anse Chastanet,
St Lucia, Caribbean

Vegan-Friendly Hotels

Ace Hotel & Swim Club,
Palm Springs, CA
Cheshire Cat Bed & Breakfast Inn,
Santa Barbara, CA
The Stanford Inn by the Sea,
Mendocino, CA
Encore at Wynn
Las Vegas, NV

Traveling?

Airports with Vegan Options:

Los Angeles, CA
San Francisco, CA
Newark, NJ
Philadelphia, PA
Denver, CO

The Choice: A Steak or a Breath of Fresh Air

The planet is on track to reach an all-time high in meat consumption which will amount to 12 billion tons of agricultural pollution.

Source: Climate Change Journal

Put Away That Axe

Deforestation is having a huge and negative effect on climate change. In the Amazon cattle production accounts for 50 to 80% of all deforestation.

Source: Union of Concerned Scientists

That’s a Lot of Land

70% of the planet’s agricultural land is used for livestock production.

30% of all of the land on Earth is used for livestock.

Source: FAO (Food & Agricultural Organization of the United Nations)

Something Stinks!

The methane gas emissions created by farming animals contributes to 51% of Global Greenhouse Gas Emissions -- more than all of the cars, airplanes, and ships of the world combined!

Source: World Watch

Water Wise?

468 Gallons of Water for 1 lb. of Chicken

880 Gallons of Water for 1 Gallon of Milk

1,800 Gallons of Water for 1 lb. of Beef

Source: National Geographic

Red, White, and Green Pasta

[wpurp-searchable-recipe]Red, White and Green Pasta - - olive oil, garlic (crushed), cremini mushrooms (sliced), grape tomatoes, kale (destemmed and chopped), salt, onion powder, dried oregano, pasta, Go Veggie Chive and Garlic Cream Cheese, Bring a pot of water to a boil.; In a large skillet heat oil, add garlic and cook on low for 2 min.; Add mushrooms and cook for 3 to 5 min.; Add grape tomatoes and continue cooking for a few minutes.; Toss in kale leaves, salt and spices. Cook until kale is slightly wilted.
; Add 1/2 cup pasta water and vegan and chive spread. Stir until mixed.
; Cook pasta and drain.; Toss with kale mixture.; *** Top with Go Veggies Vegan Parmesan Style Topping and, if desired, crushed red pepper.; - [/wpurp-searchable-recipe]

Veggies with Cauliflower Rice

[wpurp-searchable-recipe]Veggies with Cauliflower Rice - - Cauliflower Rice: avocado oil, garlic (crushed ), cauliflower (riced), salt, Veggie Salad: roma tomatoes, cucumber (chopped), avocado (chopped), fresh basil, tomato (chopped), salt, avocado oil, Cauliflower Rice: Heat oil in pan, saute garlic, add cauliflower and salt cook 2 to 3 min.; Veggie Salad: Combine all ingredients and mix thoroughly.; - [/wpurp-searchable-recipe]

Mushrooms with Cauliflower Rice and Avocado Blackberry Salsa

[wpurp-searchable-recipe]Mushrooms with Cauliflower Rice and Avocado Blackberry Salsa - - Mushrooms and Riced Cauliflower: Earth Balance Margarine, garlic, mushrooms (sliced), salt, nutmeg, cauliflower (riced), Blackberry Salsa: avocado (diced), lime (juiced), onion (diced), salt, tomato (chopped), blackberries, Mushrooms and Riced Cauliflower: In a saute pan, heat oil, saute garlic on medium for 2 min.; Add mushrooms and cook until juices released.; Mix in salt, nutmeg, and Cauliflower over medium heat for 2 min, stirring frequently.; Blackberry Salsa: In a separate bowl, mix together the salsa ingredients until thoroughly combined.; Serve over Mushrooms and Riced Caulflower.; - If Blackberries are bitter add 1 tsp. Agave.[/wpurp-searchable-recipe]

Confetti Risotto

[wpurp-searchable-recipe]Confetti Risotto - - risotto, olive oil, Earth Balance Margarine, mushrooms (chopped), nutmeg, mango (diced), carrot (shredded), tomato, cilantro (chopped), Prepare Risotto.; In a separate pan, melted earth Balance and olive oil. Add mushrooms and cook until tender, stir in nutmeg; Combine mushrooms to cooked Risotto. Stir in fresh veggies and mango.; - [/wpurp-searchable-recipe]

Beyond Meat Chicken Salad

[wpurp-searchable-recipe]Beyond Meat Chicken Salad - - celery, pickles, Follow Your Heart Pesto Vegenaise, Hampton Creek Just Mayo, Beyond Meat Chicken Strips, In a food processor fitted with metal blade, pulse celery until roughly chopped. ; Add pickle, Pesto Veganise and Just Mayo and pulse slightly.; Add Beyond Meat Chicken Strips and pulse until blended.; - [/wpurp-searchable-recipe]

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