Wednesday, December 31, 2014

Happy New Year..see ya 2014!

Happy New Year everyone!!

Sunday, December 21, 2014

No-Bake Pecan Snowballs

I had a friend who posted this recipe from The Detoxinista and it inspired me to make some!

Here's the link to the recipe...No-Bake Pecan Snowballs   I used coconut flour instead of the starch.

Here's my finished product...

Monday, November 10, 2014

Dinner from Forks Over Knifes Cookbook

This is Potato, Corn and Bean Soup that we ate for dinner tonight! I made this delicious soup from the Forks Over Knifes Cookbook!

Sunday, September 28, 2014

Pure Pistachio Pudding

There are a few things I miss since I changed my ways! One of them is pistachio pudding. Here is a great recipe that is very satisfying and delicious!

Pure Pistachio Pudding

3/4 c. shelled pistachios, reserving 1/4 c.
4 TBSP. agave nectar, reserving 1 TBSP.
1 1/2 TBSP. water
1 1/2 c. soy milk
1/2 c. soy creamer + 2 TBSP.
1 tsp. agar powder
1 1/2 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt

-In a food processor, finely chop 1/4 c. pistachios. Transfer to bowl and set aside.
-Add remaining 3/4 c. pistachios into the food processor. Run until pistachios turns powdery. Add 3 TBSP. agave nectar and the water in the food processor. Run processor until mixture is creamy. May need to push down the sides a couple of times.
-Empty the pistachio mixture into a medium saucepan. Place on medium heat and whisk in the soy milk. Combine well.
-In a bowl, combine the 1/2 c. soy creamer and agar powder. Add to the pistachio mixture. Whisk together and bring to a slow boil.  Boil for 1 minute.
-Turn off heat and whisk in the vanilla, salt and the remaining 1 TBSP. of agave nectar. Stir in the the finely chopped pistachios.
-Let cool and put into a container in the refrigerator for a few hours so it can set up.
-When set, take out and put into a blender. Add the remaining 2 TBSP. soy creamer. Blend until smooth. Transfer into a container.

Dish up and enjoy!

Monday, September 22, 2014

Jackfruit BBQ Pizza

For some reason I was craving BBQ pizza. Sometimes I get weird cravings. So this is what I made! You can make or buy your favorite BBQ sauce. If you like, mix it up and throw some pineapple on top! HMMM

Jackfruit BBQ Pizza

1 medium red onion, thinly sliced
1 can jackfruit in water
3/4 c. BBQ sauce, 1/4 c. reserved
1 pizza crust-partially cooked if completely raw
1/2 c. diced red bell pepper
1/4 c. Daiya mozzarella style shreds (optional)

Preheat oven to 400 degrees. Light spray a pizza pan or you can use a pizza stone-no spray required. Sprinkle the pan with cornmeal.

-Drain jackfruit. Fill a medium bowl with fresh water. Soak your jackfruit for at least one hour. Drain and squeeze out the remaining water.

-In a medium saucepan with a touch of water, saute your red onion on med-low heat until fully cooked and starting to caramelize. Add a little more water when needed so the onions don't stick to the pan. When finished, put onions in another bowl and set aside.

-In the same saucepan, combine the jackfruit and 1/2 c. BBQ sauce. Heat on medium, shredding the jackfruit with a couple of forks. Easier to shred when heated. Turn heat on low for 10 minutes stirring occasionally. Turn off heat.

-Spread the remaining 1/4 c. BBQ sauce over your pizza crust. (may add more sauce if you like) Add the onions and then the shredded jackfruit on top. Top with red bell pepper and sprinkle with Daiya mozzarella shreds if desired.

-Bake for 15 minutes or until your pizza crust is fully baked.


First day of Autumn meal!

This is today's lunch and tonight's dinner! Butternut squash with black beans, onion, garlic and kale dressed with a maple-lime coating! The sour from the lime and sweetness from the maple syrup just does it right!

Thursday, September 4, 2014

Just Mayo

I was reading a post on Facebook that someone had gone to their Dollar Tree and bought Just Mayo! If you don't know, Just Mayo is a vegan mayo. It's Non-GMO, cholesterol-free and gluten-free. Taste just like the real thing. So I went to my local Dollar Tree and wala...I found a 8 oz. Just Mayo for $1.00!!! What a bargain! I paid $3.99 on sale for a 16 oz. jar! Exactly the same product, but a smaller container and way cheaper. It's a good way to try Just Mayo. Someone had commented on the post that it can't be right because it's so cheap. Then I read Just Mayo is making it affordable for everyone!! I made potato salad with it twice! A recipe I am needing to post!

Here is some information on the product from Vegan Essentials.

Just Mayo is a premium mayonnaise made with a plant-based ingredient by Hampton Creek. Hampton Creek's mission is to make food healthier for everyone, everywhere. Celebrity Chef Andrew Zimmern says, "I preferred the taste of their Just Mayo to Hellmann's, my 'must have' brand, in a blind test."

Just Mayo is rich, creamy mayo. It's a spoonful of joy for your favorite sandwich. It's delicious potato salad. It's where taste and sustainability live on the same plate.

Just Mayo tastes like the mayo you grew up with and is made with the cleanest ingredients. Whatever you need, if it calls for mayonnaise, reach for Just Mayo and you'll be more than pleased with the results!

Ingredients: Non-GMO expeller-pressed canola oil, filtered water, lemon juice, white vinegar, 2% or less of the following: organic sugar (non-bone char), salt, apple cider vinegar, pea protein, spices, garlic, modified food starch, beta-carotene

Monday, August 25, 2014

Rawsome goodness!

Look what Rawsome I made today! It's a Oversized Oreo Tart with Vanilla Coconut Cream & Chocolate Ganache from the Rawsome Vegan Baking Cookbook by Emily Von Euw.

Monday, August 18, 2014

Creamy Tomato Soup

One of my friends that I have worked with gave me a tomato soup recipe many years ago.  It had butter, milk and chicken broth which I no longer use. So I changed a few things and veganized the recipe!!  So if you have extra tomatoes, this is a great tomato soup recipe!!

Creamy Tomato Soup

6 red tomatoes....a little bigger than baseball size
1 tsp. vegan Better Thank Bouillon chicken
1/4 tsp. baking soda
1/2 c. soy creamer 1/4 c. reserved
2 1/2 c. soy milk
1 tsp. onion powder
1 tsp. garlic powder
2 TBSP. flour or cornstarch
1 tsp. fresh dill (optional)

-Skin and chop tomatoes, savings 1 c. of the tomato juice. I usually do this in a strainer inside a larger bowl.  See note below about skinning tomatoes.
-In a large saucepan, stir chopped tomatoes and the 1 c. of tomato juice. Add the bouillon and simmer for 5 minutes.
-Turn off the heat and run the tomatoes in a blender until smooth or you can pulse the blender and leave it a little chunky if desired. Be careful not to let the lid explode due to the steam. Return back to pot and add the baking soda. Stir until dissolved.
-Turn the heat on low and stir in the 1/4 c. creamer, soy milk, garlic powder and onion powder.
-In a small bowl, combine the remaining 1/4 c. creamer and the flour or cornstarch.
-Slowly stir adding the flour mixture into the soup. Stir until thicken. Turn off heat.
-Add the chopped dill.

Serve it up with your favorite crusty bread or crackers and enjoy!

NOTE:  To remove the skin off of tomatoes, boil a large pot of water. Put the tomatoes in the boiling pot of water. After a few minutes, the tomato skin starts to split. Take out tomatoes and slightly cool. Peel the skins off and discard.

Wednesday, August 6, 2014

Pizza Stew

Pizza Stew

1/4 c. veggie broth
1 medium onion, chopped
2 garlic cloves, minced
1/2 c. red bell pepper, chopped
1/2 c.  green bell pepper, chopped
3 large tomatoes, peeled and chopped with juices
1 tsp. vegan Better Than Bouillon No Beef Base
2 1/2 tsp. Italian seasoning
2 TBSP. sliced green olives
1/2 c. sliced mushrooms
1 handful baby spinach

-In large pot, add the veggie broth, onions and garlic. Simmer until onions start to become translucent.
-Add both peppers, tomatoes, and the Better Thank Bouillon No Beef Base. Stir together.
-Simmer for 5 minutes, stirring occasionally.
-Add the Italian seasoning, olives, and mushrooms. Cook another 2 minutes.
-Turn off heat and stir in the baby spinach.

You may also add other veggies or add a meat substitute like tempeh or TVP!

Wednesday, July 30, 2014

Throwing it together....

It's amazing what you can just throw together! Brown rice, steamed broccoli, shredded carrots, quartered cherry tomatoes, red bell peppers, banana peppers, and fresh corn from the cob! Seasoned with a little garlic powder, cumin and extra fine sea salt. Squirt it with a little lime juice and eat it on a tortilla or in a bowl!

Thursday, July 24, 2014

5 Pepper Pico De Gallo

What a great time of year to use the delicious produce from your garden!

5 Pepper Pico De Gallo

2 c. fresh diced tomatoes
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 banana pepper, seeded and diced
1 anaheim pepper, seeded and diced
1 jalapeno, seeds removed and minced (leave seeds for a extra kick)
1 garlic clove, minced
3 TBSP. lime juice
1 TBSP. finely diced white onion
1 tsp. finely chopped cilantro or more according to taste
few dashes of extra fine sea salt

-In a large bowl, mix all ingredients well. Store in a covered container in the refrigerator OR
gobble up with your favorite tortilla chips, or top a vegan dog! Enjoy!

Wednesday, July 16, 2014

Peaches & Cream Oatmeal

I like eating oatmeal in the mornings. It's filling and you can always mix it up a little. At the grocery store, I picked up a few peaches and OMG...they are the best. Especially these non-clings. HMMMM  So I threw this recipe together and it's very delicious!

Peaches & Cream Oatmeal

1 c. soy creamer (I use Trader Joe's)
1/2 c. old fashioned oatmeal
1 fantastic tasting peach, pitted and chopped
1 TBSP. turbinado sugar or brown sugar
1 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt (optional)
few dashes of cinnamon

-In a microwave proof bowl, combine all ingredients. Microwave for 5 minutes.
-Take out and stir. Let set for a few minutes to cool before eating.  If you want it thinner, add more creamer.


Sunday, July 13, 2014

Pancake Roll with Pineapple Banana Filling

I wanted to do something a little different with pancakes and fruit. So I whipped this up this morning!

Pancake Roll with Pineapple Banana Filling

Use your favorite pancake batter recipe and add more liquid to make the batter thinner. Prepare your pan or skillet and make 8" round pancakes. You can make the pancakes larger if you have a big appetite!  Watch carefully so the cakes don't burn. You should end up with big thin cakes.

Filling mixture
1 c. orange/pineapple juice
1 TBSP. cornstarch
1 TBSP. turbinado sugar
1/2 c. pineapple tidbits, fresh or canned
1 banana sliced into 1/4" slices
strawberries and coconut optional

-In a small saucepan, whisk together the juice, cornstarch and sugar.
-Bring to a boil. Reduce heat and simmer for 2 minutes or until it starts to thicken.
-Turn off heat. Gently stir in the pineapple and banana slices. Let sit a few more minutes.

Take a prepared pancake and put about 1/4 c. sauce mixture in the middle. This will be a little messy. Gently roll up the pancake and place seam side down on a plate. Top with more of the filling mixture.

You can also top it off with homemade coconut whip cream and pecans!

Tuesday, June 24, 2014

Banana Nut Doughnuts

I had a couple of banana's ready to be used and I had a hankering for doughnuts!

Banana Nut Doughnuts
makes 8 donuts

Dry ingredients:
1 c. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. extra fine sea salt
2 good dashes of cinnamon (optional)

Wet ingredients:
1 1/2 ripe bananas, mashed
1/4 c. agave syrup/or maple syrup
1/2 c. applesauce
1 1/2 tsp. pure vanilla extract

handful of chopped walnuts

Preheat oven to 350 degrees. Lightly spray a doughnut pan with non-stick cooking spray.

-In a large mixing bowl, whisk together the dry ingredients.
-In a medium mixing bowl, whisk together the wet ingredients.
-Add the wet ingredients into the dry ingredients. Stir until combined.
-Distribute the batter into the doughnut pan 3/4 full. Top each one with walnuts.
-Bake for 15 - 20 minutes or until toothpick comes out clean.
-Take out of oven and let cool slightly.  Turn donuts onto a cooling rack.


Monday, June 23, 2014

Trader Joe's Raw Fruit Bars

Have you tried these yet?? I picked them up from Trader Joe's! Totally vegan and raw! Should I add gluten free also!?!

Sunday, June 1, 2014

Mango Quinoa Lassi

  1. a sweet or savory Indian drink made from a yogurt or buttermilk base with water.

I switched it up to make this cool summertime lassi.

Mango Quinoa Lassi

1 6 oz. container of vanilla soy yogurt
1 fresh ripe mango, seeded, skinned and chopped
1/4 c. of coconut milk (not the can type) or coconut water
1/8 tsp. cardamon
1/4 c. cooked quinoa, cooled

-In a blender, add the yogurt down to the cardamon. Blend well. May add more coconut milk or water if you want it thinner.
-Add the quinoa and pulse a few times.

Pour into a chilled glass and enjoy!

Thursday, May 8, 2014

Bee Free Honee

Some time ago I seen a plant based/vegan post about a product called Bee Free Honee. Honee, not made from bees. It really caught my interest because before I switched my lifestyle, I LOVED HONEY! I use to make dressings, top it on ice-cream and on breads, in recipes, eat it raw, etc. Check this out..Here are the ingredients: Organic apple juice concentrate, water, non-GMO/vegan cane sugar and lemon juice. It's all natural, plant based, vegan, and safe for children. Awesome part is that it's made in the USA! I highly recommend it! I purchased the original flavor but they have others: Ancho Chilie, Mint, Chocolate & Slippery Elm. What will be your first flavor to purchase?

Sunday, March 23, 2014

Mango Chutney Corn Muffins with Ginger Mango Butter

I wanted to make something different and something I haven't heard of before. I saw a jar of mango chutney on the shelf at the store and thought..'Why not put some mango chutney in with corn muffins?' It gives the muffins a nice sweet kick! Top off the warm muffins with some Ginger Mango Butter!

Mango Chutney Corn Muffins

1 c. yellow corn meal
1 c. whole wheat pastry flour
2 tsp. baking powder
pinch salt
1/2 c. prepared mango chutney
1/2 c. non-dairy milk
3 TBSP. applesauce
2 TBSP. pure maple syrup

Heat oven to 350 degrees. Line a cupcake pan with 10 cupcake liners.

-In a large bowl, whisk all the dry ingredients together.
-Add the wet ingredients. Stir until combined
-Equally distribute the batter into the prepared cups.
-Bake for 20 minutes or until toothpick comes out clean.
-When cooled, store in a airtight container

In the meantime, make the Ginger Mango Butter.

Ginger Mango Butter

1 c. chopped mango, fresh or frozen, thawed
1 TBSP. powder sugar
1 tsp. corn starch
1/4 tsp. ground ginger
pinch salt

-Mix all ingredients in a food processor until smooth.
-Store unused portions in the refrigerator.

Friday, March 21, 2014

Not just Asparagus Soup

There's more than just asparagus in this soup....why not add carrots and potatoes too! 

Not Just Asparagus Soup

1 lb or 1 bunch asparagus
1 c. shredded or diced carrots
2 gold potatoes, diced
3 green onions, whites & greens chopped
1/4 c. soy creamer
1/2 c. vegetable broth
1 garlic clove
1-1/2 c. reserved cooking water
few dashes of nutmeg
salt & pepper to taste

-Snap off the woody part on the asparagus and discard. Remove the tops and set aside. Cut the rest remaining asparagus into 1" pieces.
-Bring a pot of water to a boil. Add the asparagus and low boil for approx. 5 minutes.
-Add the carrots and potatoes. Boil until potatoes are fork tender.
-Add the asparagus tips and boil 1 more minute.
-Drain, reserving 1-1/2 c. water.
-In a blender, add the vegetables, green onions, soy creamer, veggie broth, garlic, 1 c.of reserved water and nutmeg.
-Blend until smooth. Add more reserved water or broth if you want a thinner soup.
-Season with salt and pepper and serve!

Sunday, March 16, 2014

BYOBB translates into....


St. Patty's Day Green Smoothie!

It's green, delicious & healthy!

St. Patty's Day Green Smoothie

1 c. frozen mango chunks
1 - 1 1/2 c. coconut water
1 handful baby spinach
1/4 tsp. ground ginger

-Put all ingredients in a blender. Blend until smooth!

Pour in your favorite glass (I used a jar) and drink up!!

Tuesday, February 25, 2014


The name of the soup was inspired by my daughter!


3 c. water
1 large onion, chopped (approx. 2 cups)
4 celery stalks, sliced (approx 1 cup)
1 large bay leaf
1 large red potato, diced
1 15-oz. can chickpeas, rinsed & drained
1 c. elbow quinoa pasta
1 TBSP. chives, chopped (optional)
3 tsp. ground sage (not the powder type)
1 1/2 tsp. thyme
1/2 tsp. marjoram
1 c. non-dairy creamer (I use soy) or non-dairy milk
2 TBSP. cornstarch, or another thickener
2 green onions, whites & greens chopped

-In a large pot add the water, onion, celery and bay leaf. Bring to a boil. Turn down and simmer for 3-5 minutes.
-Add the potatoes and chickpeas.Simmer for 5 more minutes.
-Stir in the pasta and cook until pasta is al dente.
-Add the chives, sage, thyme, and marjoram.
-In a small bowl, whisk together the creamer and cornstarch. Slowly stir in the soup.
-Simmer until soup thickens, approx.3 minutes.
-Stir in green onions.

The longer the soup sits, the more flavorful it becomes!

Monday, February 17, 2014

Cherry Chocolate Pudding

Made this delicious cherry chocolate pudding yesterday! My daughter loves it just at much as I do!!

Cherry Chocolate Pudding

2 large avocados, pitted & scooped
3/4 - 1 c. frozen cherries, chopped
1/3 c. non-dairy chocolate chips (I like using Enjoy Life)
3 TBSP. pure maple syrup
1 TBSP. cocoa
1 TBSP. almond milk
2 tsp. pure almond extract
1 tsp. pure vanilla extract
1/2 tsp. extra fine sea salt
1/4 tsp. cinnamon

-Put all in a food processor and run until smooth. May need to push down the sides after a minute.

Sunday, February 16, 2014

Adzuki Beans

Have you ate Adzuki beans lateley? I am throwing some in the crock-pot today! Nutritional facts: 3 TBSP. dry.. fiber--16%, Iron--8%, and protein--7%! Of course I won't eat them dry but a little bit cooked goes a long way!

Wednesday, February 5, 2014

Mixed Fruit Corn Bread

The tofu makes this cornbread moist! If you don't have dried mixed fruit, you can use either dried apples, peaches or apricots.

Mixed Fruit Corn Bread

1 c. diced dried mixed fruit
2 c. yellow cornmeal
1/3 c. turbinado sugar
2 tsp. baking powder
1 tsp. extra fine sea salt
1 12-oz. pkg. Mori-Nu soft silken tofu, drained
3/4 c. soy milk
3 TBSP. applesauce

Preheat oven to 350 degrees. Light spray a 7" x 11" baking dish with non-stick cooking spray.

-Soak the diced dried fruit in hot water for 15 minutes. Drain.
-In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
-Add the dried fruit to the cornmeal mixture. Stir to coat.
-In a another bowl, whisk together the tofu, soy milk and applesauce.
-Add the wet ingredients into the dry ingredients. Combine well.
-Spread evenly into the prepared baking dish.
-Bake for 50 minutes or until toothpick comes out clean.

Sunday, February 2, 2014

Ate a lot of lasagna!

Should I be embarrassed to say that I ate 2 large pieces of my spinach-mushroom lasagna?

Before the oven!

Saturday, February 1, 2014

Black Garlic Dip

Do you want a different dip to serve at your Super Bowl party? Make this black garlic dip for the fans!

Black Garlic Dip

1 pkg. Mori-Nu firm silken tofu, drained
2 black garlic cloves
1 scallion, white & green roughly chopped
1 tsp. dijon mustard
1/4-1/2 tsp. extra fine sea salt to taste

-Put all ingredients in a food processor and blend until smooth.
-Store in a airtight container in the refrigerator.

Letting the dip sit for a few hours in the refrigerator will blend the flavors even more!

Serve the dip with crackers and/or veggies!

Monday, January 6, 2014

Faux meat with Beef-like Seasoning

The meat substitute is steel cut oats! Combine it with the beef-like seasoning for a meat-free dish!

Faux Meat

3 c. water
1/4 slightly rounded cup steel cut oats (should equal about 1 c. when cooked)

-In a large pot, bring the water to boil
-Add the steel cut oats
-Turn down and simmer for 25-30 minutes stirring every so often until very soft.
-Drain and rinse well in a fine mesh colander

Beef-like Seasoning

1 TBSP. water
2 tsp. nutritional yeast
2 tsp. low sodium soy sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. parsley flakes
1/2 tsp. smoked paprika
1/4 tsp. vegan Worcestershire sauce
1/8 tsp. celery salt
1/8 tsp. marjoram
dash of pepper

-Combine ingredients in a medium mixing bowl
-Add the steel cut oats and combine well

This is a great sub for almost any meat dish!

Saturday, January 4, 2014

Lemon & Coconut Chickpea Cookie Dough Dip

Eat this on a spoon or scoop it up with gingersnaps!

Lemon & Coconut Chickpea Cookie Dough Dip

3 c. chickpeas (if canned, drained and rinsed)
1/4 c. pure maple syrup
1/4 c. fresh lemon juice
2 TBSP. lemon zest
1 TBSP. water
2 tsp. pure vanilla extract
1 tsp. coconut extract
1/2 tsp. extra fine sea salt
1/2 c. toasted coconut

-In a food processor, add chickpeas down to the sea salt. Pulse a few times and then let run 1 minute.
-Take off lid and push down mixture and run again until smooth. If want a thinner dough, add a teaspoon of water, one at at time.
-Scoop out into a container and add gently fold in the toasted coconut. Store in refrigerator.