Wednesday, January 20, 2016

Vegetable Korma Soup

1tbs coconut oil
2 cups diced potatoes
1onion, chopped
3cloves garlic
1cup sliced carrots
1small bag frozen corn
1 cup chopped spinach
2cans light coconut milk
1cup water
1cup rice milk
1tsp red curry paste
2tsp curry powder
1 tsp salt
1tsp parsley 

SautĂ© potato, onion, garlic, and carrot in oil on medium heat until soft. 

Add coconut milk, water, and rice milk. Add all seasonings and bring to a boil. 

Add frozen corn and continue to heat until at a boil. 

Reduce heat and simmer for 10 minutes.

Serve with basmati rice. 

Friday, December 11, 2015

Creamy Butternut Sage Sauce

This is a super easy pasta sauce recipe!


  • 1 small butternut squash, halved and seeded
  • 1 can coconut milk
  • 1 tbs dried sage
  • 1 tsp dried rosemary
  • Salt & pepper to taste

  1. Preheat oven to 400 degrees. Bake the butternut squash halved for 30-40 minutes until soft.
  2. Scoop out the squash into a mixing bowl.  Whisk together with the coconut milk ( or use a blender if you want it very smooth)
  3. Transfer to the stovetop and add the spices. Simmer for 8-10 minutes.
This is really great with any pasta. I made it last night over a rigatoni cooked with onion and red pepper. We added vegan cheese. I have also used this sauce in a vegan lasagna before.  Hope you enjoy!

Friday, November 21, 2014

Eggplant "Meat" Balls

I made these lastnight... Amazing!

Eggplant Meat Balls
Ingredients: 1 organic eggplant
1 flax egg (1 tbs flaxseed meal mixed with 3 tbs warm water)
1/2 cup nutritional yeast
1/4 cup vegan parm or mozzarella cheese (optional)
1 cup Italian bread crumbs
1/4 cup flour
1 tsp garlic powder
1 tsp oregano 
1 tsp dried parsley
Salt and pepper to taste

1. Preheat the oven to 400. Poke the eggplant with multiple holes using a fork. Bake for 45-50 minutes or until the eggplant is soft.
2. Mix the flaxseed egg and allow it to sit for at least 10 minutes. Combine all dry ingredients in a medium sized bowl. 
3. When the eggplant is fully baked, allow it to cool before cutting in half and scooping out the middle. 
4. Using hands, mix the eggplant and the dry ingredients evenly. Add in the flax egg. 
5. Roll the eggplant mixture into small balls. Cook all sides in a frying pan in 2-3 tbs coconut oil over med/ high heat. 
6. Serve over pasta or in your favorite sauces alone or on a sandwich. 

Tuesday, November 18, 2014

Tiny Potato Curry

This is the second version of this curry recipe I've made. Look at my post Spring Break to see the other one I made for my brother (with peas and mushrooms instead of corn and carrots). My fiancĂ© hates mushrooms and peas so I had to change it up and use what he likes. 

1 lb of small potatoes, steamed
2 carrots, chopped
1/2 onion, chopped 
1 cup frozen corn
1 handful fresh basil
1.5 cups fresh spinach
2 cups cherry tomatoes
1/3 cup cashews (soaked for 10min in 1/3 cup water)
1/2tsp cumin
1/2 tsp cayenne pepper
1/2 tsp red curry paste
1tbs tomato paste
1/2 tsp coriander
1/2 tsp graham masala
1 can coconut milk
1 tbs coconut oil
1 cup basmati rice (uncooked)

1.Cook rice according to directions. Start steaming the potatoes.
2.Heat oil and cumin over medium/ med high heat.  
3.Add in onions and cook until translucent. 
4.Add in cashews (in water) and carrots. Add tomato paste and all spices. Stir in potatoes and evenly coat with the spices. 5.Cook for another 3-5 minutes before adding the coconut milk and frozen corn. Summer until thick. 
6. Serve over rice. 

Indian Summer Squash

I know this isn't the best picture.... But the food smelled so good I wasn't worried about it at the time! This one would be perfect for a vegan Thanksgiving! I would probably triple it for a side dish to share. 

Indian Summer Roasted and Stuffed Acorn Squash. 

2 acorn squash
1/2 cup cooked wild rice
1/4 c roasted pecans
4 tbs coconut oil
Tbs coconut sugar
1 tsp thyme (or your pref)
salt and pepper to taste

Heat the oil over low heat in a small pan. Stir in the sugar and thyme. Preheat oven to 375. Cut acorn squash in 1/3's (leaving less at the top) and core out the seeds in the middle. Brush each half generously with the oil/sugar/spice mixture. Cook for 40 min. 
Core out the rest of the acorn squash. In a seperate bowl, mix in the rice and pecans. Add in the rest of the oil mixture if you haven't used it all at this point. Mix evenly. Return mixture to the acorn squash, or serve in a seperate dish. 

Monday, July 21, 2014

Chocolate Chip Cookie Sandwiches: Best Ever Vegan Cookie Recipe!

This recipe has never failed me! I hope you enjoy them. I made them for my birthday this year. 29..... yikes!

Vegan Chocolate Chip Cookie Sandwiches
Makes about 36 cookies/ 18 sandwiches

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegan butter, softened
  • 3/4 cup coconut sugar 
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • egg replacer for 2 eggs (I use Ener-G Egg Replacer)
  • 2 cups vegan chocolate chips (I use Ghiradelli Semi-sweet Chocolate Chips)
  • 16oz Vegan Icing of choice (I use Duncan Hines Creamy Home-Style Frosting; Classic Vanilla)

PREHEAT oven to 375° F. Cover 2 baking sheets with parchment paper

COMBINE flour, baking soda and salt in small bowl. Beat butter, coconut sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg replacer. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto baking sheets. 

BAKE for 10-12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

ASSEMBLE cookie sandwiches by placing 1 rounded tablespoon of icing between every 2 cookies. Place sandwiches in airtight containers and keep refrigerated. 

Tuesday, December 24, 2013

Mom's Famous Banana Bread

This is my mom's recipe, tweaked a little to be made to be vegan. :)

  • 8 bananas
  • 1/4 cup ground flaxseed
  • 2 1/4 cup flour
  • 1 cup sugar
  • 1 cup vegan butter
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tablespoon cinnamon
  • 1 cup chopped walnuts 
  1. Whip butter and sugar together in a large bowl and set aside.
  2. In a food processor, blend together all of the bananas. Add the flaxseed and blend until smooth. Add the walnuts and pulse until they are evenly distributed. 
  3. Add the banana mixture to the butter and sugar. Add the remaining ingredients and stir together. 
  4. Pour into two large bread pans, filling each 2/3 full. 
Bake at 325 for about an hour. 

I made each of my running buddies a "mini" loaf of banana bread for Christmas. Hope everyone has a Merry Christmas! I made a blackberry lemon cheesecake today that I will have to post about soon :)