TJ’s Beef-less Strips Get In My Wrap

When I became vegetarian over 10 years ago, TJ’s didn’t have much too offer me. I have friends, though, obsessed with TJ’s, so I decided to give them another go. At Trader Joe’s, I spotted their brand of beef-less strips and decided to give them a try. As I kept shopping, I grabbed container of fresh sliced mushrooms (cause I’m lazy enough to pay the extra 30 cents), fresh garlic, and a bag of frozen broccoli florets. After I got back to the house, the experimentation began. Tortillas (I grabbed Mayan Farm brand at the local supermarket; to my surprise, … Continue reading TJ’s Beef-less Strips Get In My Wrap

Virtual Vegan Potluck: Sweetened Collard Greens

I’m so happy you could make it to the Virtual Vegan Potluck! Thanks for saving a little room for the sides. If you skipped ahead of the line, feel welcome to go back to the beginning and fill up your plate. For my recipe, I took a cue from Isa Chandra Moskowitz’s Sweet & Salty Carrots and sweetened a veggie you wouldn’t necessarily think of in this way. Hope you enjoy! 1/4 cup Balsamic Vinegar 1/2 cup Agave Nectar dash of salt 20 oz Chopped Collard Greens (fresh, canned, or frozen; drained) dozen Grape Tomatoes, halved Preheat over to 350 … Continue reading Virtual Vegan Potluck: Sweetened Collard Greens

Simple Teriyaki Seitan and Veggies

Wandering through my Whole Foods, I was looking for something quick to make with as few dishes as possible that was filling. A freezer dinner wasn’t it; neither was the salad bar. While I like both, I was also looking for the most bang for my buck. I saw an Amy’s Kitchen frozen meal and my mind drifted back to my own freezer; I had a bag of frozen veggies. WestSoy Cubed Seitan (You can use any brand you prefer) Brown rice (I picked up a frozen bag of Whole Foods’ from their freezer case) Veggies (I used a bag … Continue reading Simple Teriyaki Seitan and Veggies

Rocky Road for March Madness

March is what college basketball fans wait all year for. Even if you’re not generally into hoops, you probably created a bracket and played that odds…even if that involved eenee-meanee-minnee-mo. I’ll admit I didn’t have any b-ball tie-in in mind when I decided to make these. If you’re planning any Final Four or National Championship parties for this Saturday (3/31) or Tues (4/2), you may want to though. I was gifted a box of Dandies and thought, ‘What should I do with a dozen bags of vegan marshmallows?’ First up, Rocky Road Cookies! The recipe I used is a variation … Continue reading Rocky Road for March Madness

Show Your Green This St. Patrick’s Day

The traditional Irish diet is heavy on meat and potatoes. If you’re veg*n, don’t fret. The isle’s cuisine also features vegetables like cabbage, curly kale, potatoes, tomatoes, carrots, and onions; and fruits such as apples, pears, plums, blackberries, strawberries, raspberries, and rhubarb. Celebrate St. Patrick’s in high spirits with these vegan recipes. Boxty (Novel Eats) Champ (It’s Less Important Than You Think) Colcannon (Choosing Raw) Colcannon Puffs (Fat Free Vegan Kitchen) – variation on the original Corned Beef and Cabbage (La Pure Mama) ‘Steak’ and Stout Pie (PETA) Scott Pilgrim’s Shepherd’s Pie (FunCoast: Cooking Corner: Grace Ellis) Irish Soda Bread … Continue reading Show Your Green This St. Patrick’s Day

Tis’ the Season for Girl Scout Cookies

It seems everyone in my office is indulging in the seasonal guilty pleasure of Girl Scout cookies. I could knock back a box or two, particularly Samoas and Tagalongs, in my youth. Of course, I wouldn’t do it now for health reasons, but also because my favorites aren’t always what I’d like them to be. Ideally I’d love them to be vegan, but some I don’t really consider vegetarian. For instance, Tagalongs (aka Peanut Butter Patties) are listed as having whey, which I haven’t necessarily considered vegetarian because I was told it may come into contact with animal rennet. Judging … Continue reading Tis’ the Season for Girl Scout Cookies

Cloudy With a Chance of (Veggie) Meatballs

March 9th is National Meatball Day! We all hopefully know this children’s story. So brush off your copy of Judi and Ron Barrett’s 1978 book (or your DVD of the 2009 movie adaption) Cloudy With a Chance of Meatballs and travel to Chewandswallow. You can chew on this yummy vegetarian meatball sandwich while you’re at it too. Two slices toasted bread (your choosing) Tomato sauce (fresh or jarred) A few meatless meatballs, sliced in half…makes the sandwich more manageable (I used Veggie Patch’s Vegetarian Meatballs (contain eggs)) Vegan Gourmet Mozzarella Cheese, grated (vegan cheese is not as firm as dairy-based … Continue reading Cloudy With a Chance of (Veggie) Meatballs

Momma’s Jelly Meatballs…Veganized!

Since I was a little girl, my mother has been making Jelly Meatballs. When we saw the yellow slow cooker we knew. (And I say yellow not like yellowed, old, gross; like that 70’s yellow from when that yellow was cool…it probably complimented an olive fridge somewhere, lost to time.) They were a real treat for us. I haven’t the slightest clue where my mother heard of this from. I don’t miss too much because the good out weighs. They were one of the things I missed about being veg. A delicious vegan variation can be achieved, with the same … Continue reading Momma’s Jelly Meatballs…Veganized!

Mini Cupcakes

Vegan Cupcakes Take Over the World is a must buy. It’s fun to whip up a batch of cupcakes and this book makes it very easy. I made “Your Basic Chocolate Cupcake.” I must not be very generous or maybe overly cautious; the book says the recipe makes 12 cupcakes, but I can always make way more. I filled up one mini cupcake pan, then I added half a cup of chopped Mint Newman-Os to the remaining batter and filled up another mini cupcake pan. So 48 mini cupcakes in total. I went the mini cupcake route so there would … Continue reading Mini Cupcakes