Monday, September 8, 2014

Thai Cole Slaw


3 tablespoons rice wine vinegar
3 tablespoons olive oil
2 1/2 tablespoons creamy peanut butter
1 1/2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic

4 1/2 c. shredded cabbage
1 red bell peppers, thinly sliced
2 carrots shredded
3 green onions, chopped
1/4 cup chopped fresh cilantro

In a small bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.  In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Wednesday, December 4, 2013

Vegan Stromboli

"I was torn between making Calzones and Stromboli, but I wanted to make something that looked impressive and I feel I did a pretty good job.  I found the pizza dough recipe HERE and used the fancy method for folding the dough up from HERE.  Obviously, the recipe can be made Vegan or not by the filling choices, since the dough is Vegan.  I made 1 1/2 times the original dough recipe and it made three large stromboli, which would feed 6 people."


1 1/2 cups lukewarm water
3 1/2 t. active dry yeast
1 1/2  T. sugar
3 t. salt
3 T. olive oil
4 1/2 c. flour


1/2 c. pizza sauce (plus another 1-2 cups for dipping)
12 oz. Vegan mozzarella-style cheese (I used Daiya brand)
your favorite pizza toppings (I used Vegan peperoni, black olives and yellow peppers)
olive oil

In large mixing bowl stir yeast and sugar into water.  Let "proof" for 5-10 minutes or until foamy/creamy.  Stir in salt and olive oil, Add flour one cup at a time, and stir until tacky, but doesn't stick to your hands.  (best to use a stand mixer with a dough hook if you have it).  Next, knead dough for six minutes.  Oil bowl and place dough back in, cover with a towel and place in oven (turned off) with light on for 1-2 hours.  (I used quick-rise yeast so it only took 1 hour).

Preheat oven to 425 degrees F.  Divide dough in thirds and roll out each third into a large rectangle.  Use instructions HERE to cut strips along the long sides of each rectangle.  Place 1/3 of the 1/2 cup of pizza sauce in the center of each rectangle along with 4 oz. (1/3) of the cheese and your favorite pizza toppings.  Fold up according to directions.  Place strombolis on large cookie sheet lined with parchment paper.  Brush tops with olive oil (and I also sprinkled with an Italian spice blend).  Bake for 20 minutes.  Serve in slices with pizza sauce for dipping.

Tuesday, October 8, 2013

Scrambled Tofu

"This was the first time I tried a tofu substitute for scrambled eggs.  I thought these were fabulous!  I found the recipe on Pinterest, and adapted it from The Edgy Veg. "


olive oil
1 clove garlic, minced
1 small onion, chopped
1 package firm tofu
3 tbsp nutritional yeast
2 tsp garlic powder
1 tsp onion powder
1 pinch turmeric
1 tsp sea salt
1/2 tsp pepper, and to taste
1/4 -1/2 cup water
Franks hot sauce to taste (optional)
2 T. Tofutti sour cream
1/2 c. vegan cheddar-style shreds


In a large frying pan over medium heat, saute garlic and onion until translucent. Meanwhile whisk together nutritional yeast with garlic powder, onion powder, turmeric, salt pepper, hot sauce and enough water to make sauce.  Add 1/2 of liquid from tofu package and crumble tofu into the pan.  Cook for 3-5 minutes before stirring in sauce.  Stir in the sour cream and cheese.  Cook until most of liquid is cooked out.

Sunday, September 29, 2013

Moisturizing Face Scrub

"It takes me forever to use up face wash, so I am just now using up what I bough before I went Vegan.  I knew I wanted to try a home-made recipe, that it needed to moisturize and exfoliate without drying.  I found the following recipe at The Prairie Cottage through Pinterest, but I added a couple things to get the effect I wanted."


1/4. c. organic oats
2 t. liquid baby soap (I used Dr. Bronner's)
2 T. water
2 T. vegetable glycerine
1/2 c. olive oil
10 drops of your favorite scented essential oil (I used orange)


Pulverize oats in food processor until they are chunky, but not quite powder; set aside in small bowl.  Put remaining ingredients into food processor and blend until smooth and creamy.  Add to oats and mix well.  Put in container to store.

makes about 5 ounces

Tuesday, September 24, 2013

Creamy Pesto and Marinara Pasta

"I found this recipe on Pinterest.  It originally came from Closet Cooking and I adapted it to be Vegan.  My entire family devoured was so delicious!"


  • 1 lb pasta, cooked according to directions on box
  • Marinara sauce (make sure to cut the recipe in half) or 1 jar of your favorite marinara
  • 1/3 cup soy cream
  • 2 T.  balsamic vinegar
  • 1/3 cup pesto (recipe won't be using all of the pesto)
  • 2 cups cherry tomatoes
  • 8 oz. shredded Vegan mozzarella-style cheese
  • Julienned basil leaves as garnish (optional)

Preheat oven to 350 degrees F. Mix all ingredients together in pot you boiled the noodles in. Place mixture in 9x13 baking dish and bake covered with foil for 45 minutes.  Garnish with basil if desired.

Pesto recipe:

1/2 c. toasted pine nuts (toast in small pan over medium heat until they start to brown)
2 c. basil leaves
1/3 c. olive oil
1/3. c. nutritional yeast
salt and pepper to taste

Put all ingredients in food processor and blend until smooth.

Casserole serves 8

Jen's Vegan Creamed Spinach

"I have always loved spinach.  This is my second attempt at making a creamed spinach (the last time it lacked flavor).  This time I took a chance and experimented with spices, and it was delicious.  You could probably throw in some artichoke hearts and make it a dip too!"


2 T. olive oil
2 - 10 oz. bags fresh spinach
1/2 c. onion, diced
2 cloves garlic, minced
2 T. earth balance butter
1/2 c. coconut milk (thick, full-fat kind)
1/2 c. Soy cream
6 oz. shredded Vegan mozzarella-style cheese
1 T. balsamic vinegar
1 T. lemon juice (fresh squeezed is best)
1/4 c. white wine
1/2 c. Vegan creamed cheese
1 t. ground fenugreek
1 T. za'atar
salt and pepper to taste


In large pot drizzle olive oil over medium heat and add spinach.  Cover with lid and cook until wilted, stirring occasionally. Remove lid, pour spinach into colander and press out liquid.  Return empty pot to heat and add butter, onions and garlic.  Saute until onions are translucent.  Add spinach back in and stir in remaining ingredients. Cook, stirring occasionally until cheeses are melted and thoroughly incorporated.

Serves 4-6 (as small side dish)