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Brooklyn, New York, United States


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Sunday, February 21, 2016

Banana Bread - Vegan

Vegan Banana Bread


  • 3 bananas, very ripe
  • 1/2 cup vegan sugar
  • 1/2 cup oil-plus about 1 tbsp more to grease loaf pan(i used coconut oil)
  • 1 tsp vanilla extract
  • 1 and 1/2 cup flour
  • 1/4 tsp salt
  • 1 and 1/2 tsp baking powder
  • 1 tsp baking soda

preparation steps:

1. preheat oven to 350

2. in a mixing bowl, mash bananas with sugar

3. stir in vanilla and coconut oil

4. place flour, salt, baking soda, and baking powder into a sifter and sift directly into banana mixture

5. mix until dry and wet ingredients are blended well

6. place batter into a well greased loaf pan and bake at 350 until a knife inserted into the middle of the loaf comes out clean

7. let cool

*tip: I love this when it has been cooled completely - or even best after it has been refrigerated

Sunday, February 7, 2016

Spicy Mexican Red Beans and Rice with Vegan Sausage - Vegan

Red Beans
Vegan Sausage
  • 2 links vegan sausage, diced - I used field roast apple sage
  • 2 tbsp olive oil
  • 4 cups cooked rice
  • 2 yellow onions, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 2 carrots, diced
  • 6 cloves garlic, minced
  • 2-3 tsp cumin
  • salt and pepper, to taste
  • 1 tsp crushed red pepper flakes
  • 1 tbsp chipotle in adobo sauce, pepper minced fine
  • 1 can red pinto beans, drained and rinsed
preparation steps:
1. sauté onions, carrots, red pepper, celery, and garlic in olive oil
2. add vegan sausage and sauté until sausage is lightly browned and vegetables are tender
3. add cumin, crushed red pepper, and salt and pepper, and cook until spices are lightly toasted
4. add chipotle in adobo sauce
5. add rice and beans mix well
6. remove from heat
7. serve hot with a squeeze of fresh lime and garnish with fresh cilantro leaves

Soft Tacos - Vegan

Soft Tacos - Vegan
preparation steps:
1. toast tortillas - we toast ours over the gas stove
2. build tortilla
3. devour!!

Black Bean Sausage Stew - Vegan

Vegan Black Bean
Sausage Stew
  • 2 tbsp olive oil
  • 3 yellow onions, diced
  • 6 cloves garlic, minced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 2 links vegan sausage, diced (I used field roast apple sage)
  • 1 tsp red crushed pepper flakes
  • 3 tsp cumin
  • 1 tbsp chipotle in adobo sauce
  • 2 cups vegetable stock
  • 1 large can diced tomatoes
  • 1 large can black beans, rinsed
  • 1 bag frozen corn
  • salt & pepper, to taste
  • fresh cilantro
1. sauté onions, celery and carrots , and garlic in olive oil until tender and add vegan sausage and sauté until lightly browned
2. add crushed pepper flakes and cumin and cook a few moments longer to toast spices
3. add chipotle in adobo sauce (mince the chipotle peppers), vegetable stock, diced tomatoes, stir well
4. add black beans, corn
5. bring to the boil
6. remove from heat
7. serve hot with vegan sour cream and fresh cilantro garnish

Roasted Vegetable Couscous with Arugula - Vegan

Roasted Vegetable Couscous
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 carrots
  • 3 beets
  • 1 yellow onion
  • 1 red onion
  • 8  cloves garlic, diced
  • 2 cup couscous, uncooked
  • 2-3 tbsp olive oil
  • salt and pepper, to taste
  • 3-4 cups baby arugula
  • kalamata olives, pitted
  • lemon juice
  • 1-2 tbsp pine nuts, toasted
preparation steps:
1. preheat oven to 425 degrees
2. parboil beets for 15 minutes, drain, peel under running cold water, cut into bite sized wedges or chunks and place on a small baking sheet and drizzle with olive oil and salt and pepper roast until tender (about 20-30 minutes)
3. cut peppers, carrots and onions into bite sized chunks or wedges and place on a separate baking sheet and drizzle with olive oil, salt and pepper, and roast until tender - add garlic after vegetables are about half the way done so it wont burn
4. cook couscous according to package directions
5. wash and spin dry arugula
6. toast pine nuts lightly in a tiny bit of olive oil
7. place a scoop of warm couscous in the bottom of a bowl, add greens and roasted vegetables
8. squeeze a tiny bit of fresh lemon juice over all and sprinkle with toasted pine nuts and kalamata olives

Sunday, January 24, 2016

Chewy Oatmeal Almond Cranberry Christmas (or Anytime) Cookies-Vegan

Chewy Oatmeal Almond Cranberry
Christmas (or Anytime) Cookies
  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 5 cups old fashioned oats
  • 2 1/2 cups unbleached all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 sticks earth balance buttery sticks
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
preparation steps:
1. preheat oven to 350 degrees fahrenheit 
2. mix ground flax seed with water (this is your eggs) and set aside
3. place oats, flour, cinnamon, salt and baking soda in a large bowl and stir until combined well
4. mix vegan butter and sugar in an electric mixer bowl until light and fluffy (2 or 3 minutes)
5. with mixer running, add vanilla and flax/water mixture and mix until combined
6. with mixer on lowest setting slowly add flour mixture and mix until well incorporated
7. remove blade and mixing bowl from mixer and add raisins, dried cranberries and sliced almonds - mix well to ensure that they are well incorporated
8. measure dough in 2 tbsp rounds and flatten out slightly
9. bake on parchment lined baking sheets at 350 until golden brown-10 to 15 minutes
10. allow to cool slightly on a wire rack before eating
11. serve with ice cold vegan milk

Shepherds Pie with Mushrooms-Vegan

Shepherds Pie
  • 5 potatoes, Cubed
  • 4 tbsp vegan butter
  • 1/2 cup soy milk (plain, unsweetened)
  • 1 tbsp olive oil, and perhaps a bit more
  • 1 onion, diced
  • 4 carrots peeled and sliced
  • 3 stalks celery, sliced
  • 1 pint baby portabella mushrooms, sliced
  • 1 pint shiitake mushrooms, stemmed and sliced
  • 3  cloves garlic, minced
  • salt and pepper, to taste
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 1/2 tsp dried sage
  • 1/2 tsp fresh thyme leaves or(1tsp dried thyme)
  • 3 Cups vegetable, or mushroom stock
  • 1/4-1/2 cup dry wed wine
  • 1 bag frozen peas (optional-not pictured)
preparation steps:
1. boil potatoes in lightly salted water until tender then drain and mash with vegan butter, soy milk and salt and pepper to taste and set aside
*I also like to reserve a bit of the cooking water and add while I am mashing-I find it makes for creamier mashed potatoes
2. while potatoes are boiling, sauté onions, celery, and carrots in olive oil until onions are just slightly tender
3. add sliced mushrooms and garlic-add a bit more olive oil if needed-sauté until carrots and celery are tender and mushrooms are cooked
4. add salt and pepper, to taste
5. stir in tomato paste
6. add flour
7. add thyme and sage and stir
8. add vegetable or mushroom stock and red wine and stir well to incorporate
9. bring to boil and reduce heat
10. heat until thickened stirring often and add frozen peas
11. heat until hot again then remove from heat
12. place hot mushroom mixture into a deep pie plate and spoon mashed potatoes on top and spread evenly being careful not to push gravy mixture up through the top-it will taste great but won't be as pretty
13. place pie on baking sheet and place under the broiler until potatoes are brown and crispy on the top
14. serve hot with a side green salad