with an east coast vengeance…stay tuned


When I uploaded my last round of photos I only posted a few. That has been many, many weeks ago so I’m not sure if I will be able to figure out all of the ones I missed. I should at least remember the really good ones. Sorry in advance for any repeats…ImageBut yes another muffin, another lemon muffin. But they really were quite good. http://www.yourveganmom.com/your_vegan_mom/2009/08/vegan-brunch.html

ImageAnd some spring rolls. These tasted amazing but they were quite labor intensive. It was my first time fiddling with rice paper and it wasn’t as persnickety as I had feared. Use whatever vegetables you have on hand, and the peanut dipping sauce is a must. http://ohsheglows.com/2012/07/20/veggie-summer-rolls-with-spicy-peanut-lime-sauce-two-ways/

ImageThis might have been a bit more useful during the summer months but here is a vegan version of caprese salad with tofu substituting as the mozzarella. I made these once for my birthday and did bite sized ones with grape tomatoes on a tooth pick and no one questioned the “cheese” on there. I should expand on this maybe to pizza…

Marinated Buffalo-Style Tofu Mozzarella (gf, nf)

Ingredients- 180-200 g silken tofu cut into cubes, 1/4 cup extra-virgin olive oil, 4 sun dried tomatoes from jar cut julienne, 1 tbsp balsamic vinegar, 1/2 tbsp dried basil, 1/2 tbsp minced garlic, 1/2 tsp fennel seeds, 1/4 tsp sea salt, 1/8 tsp cracked black pepper. Drain and cube tofu, marinate overnight. 

And the last one for today is yet another tofu recipe…however it is probably the best possible way to eat it. Image


Seriously amazing. I also picked up some good tofu prep tips. Now that Cam has came around to it, I don’t have to worry about meating it up as much but still pretty interesting. I might put this in pie form or into little phyllo cups for the holidays because I think the family would enjoy very much. Not mentioning it is tofu until much later…of course. 

Sorry everyone…at this point I’m assuming I’m speaking just to Janel and mother but regardless here are some recipes for the masses. I looked through this briefly and goodness the typos. I personally wouldn’t read this rubbish if I were anyone else but thank you for tuning in after a nearly two month hiatus. At some point in July we had a bounty of zucchini (and it is all due to Cameron’s anti rabbit fence because our’s would have surely been the first zucchini rabbits in history would have decided to eat). For a few weeks I literally cooked or baked something with zucchini or squash daily. It was quite difficult but I then realized there was nothing for me to freeze which was one of the goals to begin with so that took some of the pressure off. A couple of the standouts- ImageZucchini “Noodles” with Peanut Sauce

If one were to have a spiralizer it would make this dish much, much easier but since I don’t (it’s on the registry people) I just used an old fashioned peeler. This ended up very good but I did not enjoy the amount of effort and paper towels it took to get the water out of the noodles. The leftovers did not seem to get too watery as the recipe warned it might so maybe it was sufficient. 

Zucchini “Noodles” with Sesame-Peanut Sauce

And more muffins (the first of three, not kidding)

ImageChocolate & Zucchini Muffins

Loved these! I would say the chocolate chips are a must (they are very healthy otherwise). I probably did at least 2 cups of zucchini, gluten free, and half organic sugar and half stevia. Made these three times in a row


I deviated from this one as well but it was a really good summer dish. Image

White Bean and Sage Patties w/ Tomato Salsa

I somehow completely overlooked the direction to roast the tomatoes so doing so would definitely change the flavor profile. However, the unroasted version was very fresh and worked better in the summer heat as it was engrained in me at a very early age that you avoid at all costs to “light the oven” in the summer. Thank you mother. Oh and these were also good cold.

White Bean and Sage Cakes with Roasted Tomatoes

So mother and father came to visit for their quarterly trip to S-field to take care of homeowner things Cameron and I are still somehow incapable of doing. It was also Buck’s birthday weekend. I got a fixed fence gate, new hot tub stairs, landscaping, and a leak fixed. They got dinner. But it was fairly good dinner. 

Sundried Tomato Pasta & Lemon “Cheesecake”

ImageEveryone seemed to like this, I added additional veggies (damn zucchini) that needed used out of the garden. And…my first stab at cheesecake! Ever actually, I never made it with dairy either. Image

Strawberry Lemon Cheesecake. I was super suspicious of this ahead of time but still gave it the ole’ college try. I used an organic premade graham cracker crust instead of making my own and the filling came together very quickly too. Cashews are the base and I probably should have let it process a bit longer because it was a tiny bit grainy but again everyone seemed pleased with the outcome. A cheesecake with no cheese or added sugar isn’t a bad deal I suppose, especially when it still tasted really good. Even better a few days later. http://www.rawfoodrecipes.com/recipes/strawberry-lemon-cheesecake.html

Carrying on with the creamy cashew trend…Tomato Basil Cream PastaImage

We’re back to race training so pasta Fridays have been reinstated if you haven’t noticed. This was delightful, again I would process the cashews a bit longer (you can still see some tiny pieces in there) but I was afraid of making cashew butter. This again oddly turned out very creamy like, similar to a vodka sauce. We added wine to ours, naturally. 

Easy Tomato Basil Cream Pasta

That is going to have to be all for tonight. Just going to have to sit on pins and needles for the other two muffin recipes. Sorry. Catchup takes a crazy long time and when I forget where the recipe came from it is that much worse. And it’s past eight so that means bedtime


I know, I know, these are getting much fewer and far between. To save time lately I’ve been reusing some recipes and pulling some leftovers out of the freezer. And I may just not be as good as I once was about documenting all of my culinary escapades. Sorry J- the vegan no bake cookies are in that group. Well it wouldn’t be a post if there weren’t muffins involved so lets start out with that. Vegan Pineapple Banana Sunshine Muffins

ImageNothing spectacular to look at but these were super easy and very good. You couldn’t taste the banana in them at all. I would have preferred to use fresh pineapple but I only had a can of canned on hand so that’s what we went with.

I grabbed some soy chorizo the last time I was at Trader Joe’s and it was meant for a paella. ImageI feel it looked much like the real thing which was a bit disturbing but it was really good and spicy. It would not keep it’s shape at all so the paella turned into more of a mexican rice dish. ImageAgain, not the prettiest dish but had a lot of veggies and protein. I don’t have an official recipe for this so if you really want to take a stab at it I would just cook some rice, sauté your favorite vegetables, throw in a can of tomatoes with juices, and add the chorizo and cilantro. That would have been much easier had I gone that route with it.

We’ve seemed to have an abundance of bananas lately and believe it or not I couldn’t stand to make another muffin with them. So cookies it was. These did taste like bananas and I didn’t get the peanut butter flavor coming through much but they were super good considering they’re gluten free and have no sugar (other than chocolate chips if you decide to add). ImageI also added walnuts and would probably use a bit more peanut butter next time. http://www.twopeasandtheirpod.com/gluten-free-vegan-banana-peanut-butter-chocolate-chip-cookies/ Mine seemed a bit more moist than their picture looks but they kept just fine in the refrigerator.

And lastly…more muffins. In my defense these had more of a scone consistency so lets say it is a scone recipe. I’ve actually never made scones so I might try these again very soon because they had a delightful flavor. Blueberry Coconut Lemon Muffins/Scones

Blueberry LemonCoconut MuffinsI added the lemon in there from the original recipe. I also cut down on the coconut oil just a bit and went did a gluten free flour mix. I think I mused more coconut flour than I should have which probably contributed to their denseness but I still loved them. http://mayihavethatrecipe.com/2012/06/20/vegan-blueberry-coconut-muffins/



Good evening, I have not been able to speak since Friday. That is three full days of not speaking. Not only does it hurt but it is also difficult. I’ve developed a Mr. Bean thing that is the only silver lining here. Also, the prompt care physician’s remedy was to prescribe lidocane (yes the stuff that numbs you for dental surgery) for me to drink 5 times a day. Even though this meal would be perfect for someone under the weather, we actually had it when it was just too cold out. ImageThis was a Creamy Roasted Tomato, Garlic, & Onion Coconut soup. It was good, I just had higher hopes. The vegetables smelled so good roasting and I think the coconut milk flattened it a bit for me. Cam doesn’t like coconut too much and loved this so go figure. This was also the first vegan grilled cheese I’ve had (Daiya cheese) and it was good. Still adjusting to different cheese but good. http://ohsheglows.com/2011/09/23/creamy-roasted-tomato-garlic-onion-coconut-soup/

Next up, Hot Tamale Pie. The name is a bit misleading, it is more like a mexican shepard’s pie but it came together pretty quickly and was tasty. Polenta on top…Image


And my favorite as of late…tofu egg salad. I will admit I might have liked it better just because I missed egg salad and it does come pretty darn close. ImageCam has officially moved past his tofu hesitancy. http://www.thekitchn.com/vegan-recipe-lemony-tofu-egg-salad-171148

Background is grilled sweet potatoes with sweetened lime juice and cilantro. 

I don’t mean to cry wolf here but these muffins too were the best in a while. ImageStrawberry Banana Nut (super good and not overly banana-y). http://ohsheglows.com/2010/08/30/just-call-me-mrs-love-muffin/ 

Farro Salad w/ Roasted Vegetables Image

Similar to one I’ve made before but it was delicious. I found this interesting because the dressing called for chia instead of oil to make it stick. I might utilize that trick more often. 


And lastly, salad. My co-op gave me 6 lbs of romaine so I better get to it. The dressing was the only interesting thing here and we didn’t even get a shot of it. The salad is still prettyImageJust lettuce, onions, tomatoes, corn, black bean, spicy tofu croutons, and avocado. Creamy Chipotle dressing. I would add more lime and sweetener but turned out very creamy and ranch like. http://www.happyhealthylonglife.com/happy_healthy_long_life/chipotle-dressing.html

And lastly, Cam built a fence tonight. A rabbit fence. For our garden that has been growing that no rabbits have ate yet. But they have been eyeing it, oh boy will he tell you how much they have been eyeing it. Waiting. They are thwarted. He is victorious. 


Happy Memorial Day Weekend! Albeit a rainy one, I’m at least getting caught up here. I didn’t even remember making some of this stuff but I can wing it as long as I can find the recipes. I think these first ones are chickpea chocolate chip cookies. Image

From what I recall these were good and easy. They didn’t last too long at least if that’s any indication. 


I am remembering early May brought a need for snacks with protein so shortly after followed black bean mini brownies. These were really good, a very dark chocolatey taste which I love but I feel would have been too much without the nuts and chocolate chips I added. ImageImage

The recipe says these wouldn’t work in mini form but I assure you they did just fine. 


More baking yes but I had an incredible amount of sweet potatoes and I needed muffins. The blog said these tasted like fall so I left out the cinnamon (because its May) and I think they worked for spring swimmingly. 


I subbed applesauce for the oil and half sucanat for the brown sugar and a dollop of PB instead of almond butter. Gluten free of course

Now on to some real food. Lemond Garlic PastaImageSuper easy and quick, just delightful. I used to make a similar dish with goat cheese and I can say I’m not just lying to the cheese lovers when I say I liked this better. Asparagus was a perfect side. 


Another burger. My first stab at a black bean version. I gravitated toward this because it was so easy (just subbed a flax egg instead of regular). They were good and tasted pretty close to what you can buy at the store. The BBQ Chickpea burgers are still the best I’ve tried so far. 


Again, barking up the protein tree this tempeh curry was delightful. And a different take on how I’ve done tempeh in the past. I served it over a bit of quinoa. Image

And lastly, a mexican dish had to find its way in…a different take on tostadas. White beans instead of refried, just mix them up in a food processor (I left out the liquid smoke) and made tostadas instead of quesadillas. Image


Yes, it did seem like it took forever to get here and tomorrow is only supposed to be 50 something but it is still May. I’m still hanging in there…been remaking some Jan/Feb recipes. Last week I did the Eat to Live diet plan before I realized the basic plan is not for people who work out. I about passed out mowing the lawn…not cool. But I did glean some positives from the overall idea. However this is what I was working with on last Sunday afternoonImageThe plan advocates (plant based obviously) a pound of raw vegetables a day, four fruit servings and some more cooked veggies. And salads. All salad all day. I never took a photo but Cameron thought I made a huge salad at the beginning of the week and was eating on that little by little each day…not realizing that it was a new one each day. Took at least an 45 minutes to eat each day. Soup is my normal lunch but the freshness was nice and I never eat that many raw vegetables (there were at least 13 different vegetables in each ones) so while they turned out to a lot of prep work I might still do one or two a week.  

We cooked out on Sunday, I made a new veggie burger but Cam went overboard on the char so they weren’t really photo-able. However, it was a friends birthday and I made a strawberry version of my favorite Lemon Raspberry Muffins but I added some icing.

ImageA vegan coconut lemon frosting. Not the consistency of buttercream, clearly but the taste was really good. And the guests liked them very much. Since coconut oil was what thickened it you have to keep them cold and for some reason I don’t like cold cake. Or sandwiches. Or bananas. They were still all gone by Monday. http://detoxinista.com/2012/03/vegan-lemon-coconut-frosting/

Lastly, I did try a new recipe tonight. A Tofu Cashew Broccoli Bowl. It was more than a 3 star but not quite a 4. I liked it- the crunchiness of the caramelized cashews was a plus but it really was just ok. Image


Some neighbors invited us to dinner at their house tomorrow. As a vegetarian this was always a bit precarious but this was our first vegan invite. When Cam told them no meat they said they were thinking mexican so they’d do cheese enchiladas. I hate being a pain in the ass and which is probably why I hate people cooking for me. They reluctantly said a la carte veggie tacos. I’ll wait till we get there to drop the mushroom bomb. We will not be invited back.