A Salad of Sorts...

Alrighy, then.  Let's see, you'll need a base of chopped iceburg/lettuce.
Toppings are warmed:
Sun dried tomatoes
Cooked onion, carrot, broccoli
Shredded low-fat coconut

Drizzle with sugar free maple syrup, and sprinkle with nooch.

Adapted from The Tolerant Vegan


Broccoli and Sun Dried Tomato Pasta

Adapted from Cookie and Kate

Saute up some garlic and broccoli.  Toss with cooked whole wheat pasta, chopped sundried tomatoes, black olives, nooch, lemon juice, chickpeas, and a bit of arugula.

Was that easy or what ;)


Sweet Potato Burgers

Quick post tonight - sorry I haven't been posting recently.  Kind of got attacked by integrals/derivatives.  It was rather scary, to tell the truth.  But it's all good - got some excellent grades, and I'm feeling good about life right now..

Adapted from How Sweet Eats

Roughly blend/ mash
  • 1 sweet potato, cubed and cooked
  • 1 tbps flax meal mixed with 1 tbsp water
  • 1 cup white beans
  • 2 cloves garlic, sliced and sauteed
  • 1/3 cup bread cumbs
  • 1/3 cup oat flour
  • Smoked paprika, onion powder, and cumin
For the sauce, blend silken tofu with LOTS of roasted galic.

Shape into patties and bake for about 20 minutes at 350, until cooked.
Serve on buns with avocado, red onion, and sauce.
*A note on the buns: I managed to get my hands on some white whole wheat flour this weekend, and used that to make the buns.  They turned out much better!  Yum!


BBQ Burrito

Still catching up on life, still cooking...

Adapted from Weekly Vegan Menu

Saute up some onion and red bell pepper strips with:
  • lime juice
  • garlic
  • rice vinegar
  • soy sauce
  • bbq sauce
  • liquid smoke
  • chili powder
stick all of this in a wrap, along with some seitan, avocado, and still in a panini press for a few minues to crips up the wrap.


Corn Chiliiiiii!

Dude.  I am so exhausted, but also couldn't be more content with my life.  (Ok, so I got some bad grades today, but that was not unexpected...)  I won't disclose why I'm feeling like this, but life has just gotten better.  Let's just go with... I have some EXCELLENT friends :)

Alright, and now the food!

Adapted from 86 Lemons

  • Onion
  • Carrot
  • Sweet potato
  • Frozen corn
  • Canned diced tomatoes (no salt)
  • Celery
  • Red bell pepper
  • Garlic


Beans - any kind will do.
Corn starch slurry
Seitan, of course.


Carrot & Sesame Burgers

Adapted from Maple Spice

Saute up 1/2 chopped onion and 1 cup grated carrots.  Put half of this mixture aside, and the rest in a blender with:
1 tbsp flax meal soaked with 1 tbsp water for 5 min
2 tbsp sesame seeds
1 tbsp cornstarch
1 tbsp cumin
zest of 1 lemon
1/2 cup bread crumbs
1/2 cup water

blend until pretty much uniform, and then add water/bread crumbs as needed.
Stir in remaining chopped veggies, and form into patties.  Bake at 350 for 20-30 minutes, until cooked through.
Serve on hamburger buns, with avocado, arugula, and red onion slices.


Pizza Time! BBQ and B-Nut Squash

Got two recipes for you guys tonight!  Sorry I haven't posted so long - I got swamped by physics!..

Both of them went on the crust from here, using whole wheat flour for the buckwheat.  (made the full recipe and made 3 crusts with it)

Adapted from here,

BBQ sauce
chopped fresh cilantro
red onion slices
seitan chicken (baked at 350 for half an hour, no oil)
goat cheese

Second up is adapted from DDD,

sauteed onion
shaved b-nut squash
goat cheese
arugula (added after baking)


[Vegan] Meaty Beans

Saute some chopped onion, and add TVP.  Add enough water to rehydrate the TVP.  For seasoning, add in a splash of soy sauce, paprika, bbq sauce, vegan worchestire sauce, chili powder, home made veggie broth powder.
Add in cooked beans (I used a mixture), along with canned tomato sauce.
Top with goat cheeze.

Adapted from Hell Yeah It's Vegan


Pink Tofu + Cranberry Salad

For the dry fried tofu: cube & press a brick of tofu.  Heat a nonstick pan over medium heat.  Fry the tofu in a dry pan, pressing on it gently, until a nice firm crust develops.

For the cranberry sauce: This recipe, using stevia (chunky version)

Heat the fried tofu with cranberry sauce and a drizzle of maple syrup.  Serve over lettuce, with diced avocado and pecans.

Adapted from HHL


Pot Pie Soup

Adapted from One Green Planet

Frozen corn
Frozen peas

Butter extract
Home made veggie broth powder

Unsweetened plain almond milk
Corn starch slurry
Yukon potatoes


Cashew Stir Fry

Alright.. dry fried tofu.  You cube/press tofu, and then 'fry' it in a pan - no oil, no water, no nothing.  Just press on the tofu to get out the moisture over medium heat, and the tofu should develop a nice crust, like it's fried but not really.  GREAT STUFF!
Veggies were broccoli, carrot, mushrooms, garlic, and onion.
Sauce was soy sauce, corn starch, sugar free strawberry jelly, dried ginger, stevia, a wee bit of molasses, rice vinegar.
Served over brown rice, topped with cashews
Adapted from Vouge Vegetarian.


Quickie Quesadilla

Ok, this recipe looked too weird not to try, so I made it the other night... Yes.  Yeeeeees.  It was good!

Spread a tortilla with cranberry sauce (made with stevia, chunky kind), pistachios, vegan goat cheese, and grilled onion + broccoli.  Simple, but it really has that OMG WOWZA factor!

Adapted from That Was Vegan


'Zza with B-Nut Squash

Crust: mix together
  • 1/2 cup whole wheat flour
  • scaaant 1/2 cup soy milk
  • 2 tbsp apple sauce
  • 1 tsp baking powder
  • pinch salt (opt)

pour onto a baking sheet, and bake until firm at 420, about 11 minutes

The 'sauce' was roasted butternut squash blended with nooch
Toppings were goat cheese, dried dates, roasted red bell pepper, onions, mushrooms, and sun dried tomatoes.
This was DA BOMB!
Adapted from The Socially Akward Vegan



Well, my friends, I am not allowed to upload any more pictures.  Quel horreur, mes amis!  So, I think until I have the time+energy to mess around with that stuff, I'll be linking you to my Tumblr (which you should visit anyway ;) ) for my pictures, and posting the recipes here.
Oh, gosh, I'm writing this at 4:41 in the morning.  I will be leaving at 7 for my traditional Thanksgiving Day race (I'm so excited), and I guess I was just too anxious to sleep... (?)  So, thus, I am typing this, in order to stall on doing my french homework...

I give you desserts!

Up first is CCK's crustless pumpkin pie, which I gave a crust, and topped with some raw whipped cream.  I made two servings, and divided that recipe into two ramkins.  For the crust I mixed together 3 tbsp oatmeal, 1 tbsp whole wheat flour, and 1 tbsp applesauce, and baked it for about 12 minutes at 350, until firm.  Then I added the pie (doubling pretty much all of the seasonings), and using baking blend stevia. 

These babies were a chocolateglobofgoodness :D  I used PB2, and sugar free maple syrup for the agave, but no changes other than that.  Woooowww...

I wasn't too big on the texture of these blondies, but it may have just been my flour.  However, the flavour was excellent.  I used applesauce for the oil, and skipped the frosting since it doesn't freeze too well.

WHOLLYFREAKINGBANANAS This cake was excellent.  Seriously.  Good.  Gooooood.  I essentially fifthed the recipe, so I used 2 dates, 1/5 banana, and 3 tbsp of pretty much everything else.  The only actual changed were to use applesauce for the oil, and instant coffee powder + water for the coffee.  Topped with more of the raw whipped cream from above.


Meatball Sub

Alright... So.  For the sandwich, toast a hotdog bun.  Heat up some tomato sauce (I blended sauteed onion, garlic, canned tomatoes, Italian seasonings, and sugar free maple syrup) with a few lentil balls.  Top with some goat cheese and fresh arugula!
Adapted from Live Learn Love Eat



Neatballs in a Sweet Sauce

I made these, sans the oil, and mixed them with roasted green beans, sugar free strawberry jelly, bbq sauce (sans oil and alcohol), and chili powder.  Yum!  (Idea from This Can't Be Vegan)

Also ate some cinnamon apple bread that I made a few days ago with these... oh, wow, that stuff is so good... from Plant Powered Kitchen (using sugar free maple syrup, baking blend stevia, and no oil.  Since I used all whole wheat flour, the baking time was also increased by about 15 minutes).


B'nut Squash and Black Eyed Pea Soup

Yaaayyy!  It's almost Thanksgiving break - one more day, one more test, and one more quiz to go!
In the meantime, here's the soup I've been happily indulging in for the past few days.  It's lovely - I'm loving this butternut squash stuff...

Adapted from Manifest Vegan
  • Leek
  • Onion
  • Carrot
  • Garlic
Puree 1 roasted butternut squash with 1/2 cup-ish sundried tomatoes and enough water to make it blend.  Add to the soup and heat through.



So, here's what I did... made a quadruple batch of Bottomless Oatmeal, and just reheated the stuff every day, with a different flavour each day!  It worked out great, and oatmeal tasted normal.  Saved sooo much time too!  I also added a splash of almond milk when reheating, to loosen it up a bit.
#1: Pina Colada.
Pineapple, cinnamon, stevia, reduced fat shredded coconut, sunflower seeds

#2: Mocha
Instant coffee powder, cocoa powder, banana (roughly mashed), vanilla extract, low fat shredded coconut

#3: Loaded PB and J
Granola (actually leftover oatmeal cookie crumbs!), frozen banana, frozen strawberry, peanut butter, vanilla extract, cinnamon, sugar free strawberry jelly, peanuts

#4: Banana Split
Frozen banana, frozen strawberry, fresh pinapple, cinnamon, stevia, dark cocoa powder, vanilla extract

#5: Peach Pie
Cinnamon, nutmeg, frozen peach, mashed banana, cinnamon, walnuts, sugar free maply syrup, butter extract

#6: Banana Peanut butter
Banana, peanut butter, vanilla extract, dark cocoa powder, stevia

#7: Chai
Instant coffee powder, mashed banana, cardamom, cinnamon, vanilla extract, cloves, nutmeg, cinnamon

#8: Orange
Chopped glow orange, walnuts, maple syrup, vanilla extract

#9: Sweet Potato and Cranberry
Mashed sweet potato, dried cranberries, nutmeg, cinnamon, sugar free maple syrup

#10: PB and J
Strawberries, banana, peanut butter, sugar free maple syrup, vanilla extract

#11: Blueberry and Chia
Frozen blueberries, chia seeds, walnuts, cinnamon, flax seeds, dried goji berries, sugar free maple syrup


Creamy White Bean Soup

Today was a big day for me.  I WORE A DRESS FOR THE FIRST TIME IN 12 YEARS.  ?! Seriously?  Yes.  Seriously.  I can't believe myself...

But, yes.  Here's some buttery, creamy, heart-warming soup for you!

Adapted from HHL

  • Onion
  • Carrot
  • Celery
  • Garlic
  • Potato


  • Great northern beans
  • Seitan
  • Plain, unsweetened almond milk

Once things are fully cooked, blend a bit of the soup for creaminess (just not the seitan...)


Paella (Thingy) with Chorizo-Seitan

You know what?  I'm tired, I wanna go to bead, and this stupid internet isn't uploading the other two pictures that I got.. so.. yeah.  I just won't fight a battle not worth fighting...
Ok, really, I'm not in that bad of a mood... life is good.  (Aside from physics, but that is a whole different topic that I don't care to breach at the moment).  Can you believe it's almost Thanksgiving?  Wow!  Time flies!

Adapted from Vegan Fur Ninja

For the seitan, mix:
1 1/4 cup vital wheat gluten
stevia + molasses (as brown sugar replacement)
fennel seeds
3/4 cup water + vegetable broth powder
1 tbsp apple cider vinegar
2 cloves finely chopped garlic.

Mix, adding water as needed.  Plop onto a baking sheet and bake at 350 for 30 minutes, until it becomes scarily poofy.

for the Paella:
Saute chopped onion, bell pepper, carrot, and garlic.  Add in enough rice to make the amount of food you want, and 1.5 times water as rice.  Seasonings are smoked paprika, bay leaf.  Other stuffs included fire roasted tomatoes, tomato paste, white beans, frozen pean, roasted red bell peppers, cloves, liquid smoke, butter extract, chili powder, and olives (all stirred in after the rice finished cooking. 


Macaroni and Butternut Squash Soup

Oh my freaking bananas.  I am exhausted.
Physics test.  Number spewing out my head from calculus.  Memorizing greek terms for english.  Doesn't that last one seem a bit ironic, now that I think about it?..

Good thing I can talk about something easy, nice, and pleasant now- soooooooup!
Adapted from Love You Madly
  • 1 onion
  • carrots
  • celery
Ladel out some broth and blend with a roasted butternut squash reeeeeally well.  Return to the soup, add a corn starch slurry if desired, and some whole wheat macaroni pasta.  Heat through and serve with seitan.
Roasting butternuts:  Lop off the top and bottom, and then just hack away at the skin until it's all off.  Cube the flesh, and bake at 350 for 45 minutes until tender.


Two Serving Veggie Pot Pie-Thingy

Hey.  I got up at 4am this morning, and couldn't go back to sleep.  Bleck.  The worst part of it is I didn't get to sleep until 10 or so last night, since I was working on an English project, then had to come home and make soup, salad dressing, pizza, and salads (the pizza was AMAZING, by the way.  but more on that later).
Anyhoo, here's a lovely little dish that makes 2 servings... in an effort to get though all of my saved recipes I am cutting most things down to 2 servings... 
I added a gravy sort of thing, and I think that made this dish taste SOO much better than the original recipe.  But to each his own, I suppose.

For the crust:
mix 1/4 cup flour, 1 tbsp applesauce, and 2 tbsp cold water.  Spread into 2 ramkins coated with nonstick spray, and bake for 10 minutes, until firm.
For the Tofu:
Mix crumbled tofu, stemmed/wilted spinach, nooch, lemon juice, and garlic.  You should total about 3/4 cup-ish tofu mix
For the veggies:
Peel, cube, and boil a very small sweet potato until tender.
Saute bell pepper, red onion, and mushroom until almost tender.  Add chopped rosemary, paprika, vegan worchestire sauce, home made vegetable broth powder, a few drops butter extract, and a small corn starch slurry.  Add a few tbsp water as needed to make it a sort of gravy.
Add the tofu mix to the ramkins, then top with veggies.  Bake at 375 for 25 minutes, until heated through.


Potato Soup

Potato soup = time for winter.  I was so excited - today it was dark out when I left school.  Cooooolest thing evah!  Seriously.

Ahaha, look at me, I'm yawning as I type... good thing I don't have any homework tonight.  :)  My school is having a pep rally tomorrow, and it seems like we never get homework.  Even in AP classes.  Go figure... whatever.  I ain't complaining!

Adapted from 86 Lemons

Veggies: carrot, onion, celery
Seasonings: home made veggie broth powder, liquid smoke, paprika, nooch
Other: broth was 1/2 soy milk and 1/2 water, thickened with corn starch slurry.  Added seitan...
And blended 1/3 of the soup just a bit to make it creamier.  Yuuummmmy!


Mushrooms and Spinach over Rice

Oi.  So, please tell me WHY I work out for an hour every day and the state still mandates that I be in PE.  Seriously.  It's so dumb. 
Anyway, I'm NO good at sports, I just like to work out.  Sheesh!  We started tennis yesterday, I have no clue how to play tennis (!)... so my wrists hurt like crap... my left hand is really having a hard time typing right now.  Argh.  Seriously.  Why do I have to take the stupid subject?
Although, it does allow me to eat just a wee bit more in the evenings, which is pretty much the only good thing... more yummies for me!

Adapted from Oh She Glows

Saute chopped onion, garlic, and mushrooms until tender.  Toss in some spinach (washed, destemmed, and torn), fresh chopped rosemary, nooch, soy sauce, corn starch + water, and home made veggie broth powder.  Add enough water to make it a gravy-type thing, simmer for a few minutes until thick, and serve over rice.  Simple but A-Mazing!


Sweets and Treats!

I hope you are ready to be bombarded... ;)

First up - pumpkin frappachino!  Adapted from Minimalist Baker.  Couldn't be easier.. blend 1 cup ice cubes, 1 cup non-dairy milk, 1/4 cup canned pumpkin, stevia to taste, and 1-2 tbsp instant coffee powder.
Continuing with the pumkin theme, pumkpin scones, adapted from Iowa Girl Eats.  Used whole wheat flour, applesauce for butter, added 1 tbsp pumpkin pie spice, used stevia for the sugar.  You might want to add more liquid as well.  Yay pumpkin!

Yoga cookies... from Keepin it Kind.  These got rave reviews from my friends.  And I must say, they are tastey!  Only change was to use 1/2 cup PB2, and 1/2 cup almond meal for the peanutbutter.

Banana Maple bread pudding from the Misfit Baker... made a mini pizzert (1/2 serving), and topped that with the mixture, approximated for a single serving, using sugar free maple syrup.  Good with whipped cream on top...

Peach sticky buns!  They aren't so pretty, but they sure were tastey.. adapted from That's So Vegan.  Subbed 1/4 cup water + rum extract for the rum, stevia + molasses for the brown sugar, stevia for the sugar, 2.5 cup whole wheat flour and 1/2 cup white flour, and applesauce for the butter.

Single-serving caramelized banana pie type thing..  yes, this was very good.  Adapted from The First Mess.  Made the crust with applesauce.  The ice cream was baked bananas drizzled with sugar free maple syrup, frozen soymilk, vanilla extract, and stevia. Topped with cookie dough..

And this beauty from Oh My Veggies.  Guess what you do.. blend frozen banana with frozen peaches.  That's it.  Ice cream, and slightly lower calorie that banana ice cream!


Chilli Quesadilla

Good gosh, I'm so sleepy right now.
Thus I will leave you with a yummy quesadilla and then call it a night...

Adapted from Floral Foodie

Saute 1/2 small onion, a few slices of bell pepper, and 2 cloves garlic.  Add in 1/2 cup cooked kidney beans, 1/2 cup Soyrizo, 1/2 tbsp cumin, chili pepper, diced tomatoes, home made veggie broth powder, and 1/4 cup TVP.  Add in enough water so the TVP is rehydrated, and let simmer for a few minutes.  Spread inbetween 2 tortillas, and bake for a few minutes.  Easy and yum!


Pasta, Pesto, and Broccoli [and Chick'n]

Alright!  I totally got swamped by English for a few days, but that's over now.. So, back to the food. 

Ahem.  Yes, well, this is a good, hearty pasta dish.  With chick'n.  Yes.  And broccoli is on sale right now for me, so win-win...

Oh, yes.  Today is Friday!  Yaaay!

Adapted from Meet the Shannons

Pesto: blend
  • 1/4 cup hazlenuts
  • 1/4 cup water
  • 1/3 bunch spinach, washed, destemmed
  • handful fresh basil
  • handful fresh parsley
  • 1 clove garlic
  • 3 tbsp nooch
  • 1 lemon

Mix with sauteed broccoli, whole wheat pasta, and chick'n (baked instead of boiled at 350 unitl firm, ~30 minutes)


Lunch Wrap + Blueberry Muffins

Double whammy today! 
A) I'm proud of myself for starting to be braver about eating raw foods - like onion.  I used to be so scared to eat raw foods like onion and cabbage, because I thought it would mess up my stomach (don't ask).  However, my courage is slowly returning.  Thus, I put raw onion in my lunch wraps, and am loving it!
B) Have been searching for frozen blueberries for a llllllooooong time, and finally found them!  I don't like fresh blueberries (I know, don't hate), but decided to try frozen.  Voila, I like 'em!

And with all of that...

Muffins are from HHL, changes are whole wheat flour, baking blend stevia in place of sugar, omitted orange juice and oil, gingerbread cookie tea, and no almonds.  24 mini muffins at 35 calories per muffin.
The wrap is adapted loosely from VegBurgers.  It consists of:
  • avocado
  • raw red onion slivers
  • silken tofu blended with lemon and cilantro,
  • iceburg lettuce
  • smoky cashew-pesto cheese, using this pesto recipe (omitting the oil, using water instead, and omitting the miso), and adding sun dried tomatoes to it
  • tofu, pressed, cooked on the panini press after being smothered in bbq sauce (omitting the oil, omitting the bourbon and adding vegan worchestire sauce and rum extract)
And I suppose that I should go ahead and add in here that I made a pizza with the bbq sauce:
Pizza crust topped with bbq sauce, paninied mushrooms and red bell pepper, arugula, and the cheese from above.


Chilli with Sour Cream

More soup, catching up still...

As far as I remember, this was pretty tasty!

Side note on my life:  Homecoming is tomorrow.  I, obviously, don't have a date, and am not going (will probably be fast asleep when the dance starts at 9).  Is it weird that I'm proud to scoff at people who waste time/money on that stuff?  ;)  I literaly told someone "Why would you spend $100 on homecoming?  Do you know how much tofu that would buy?"  That totally got so many laughs from my friends... :D
Chili, adapted from Vouge Vegetarian
  • Onion
  • Garlic
  • Carrots
  • Canned, diced tomatoes
  • Vegan worchestire sauce (annie's is vegan)
  • Cilantro
  • No chicken broth powder
  • Chili powder
  • Cumin
  • Setian of choice
  • sour cream, to serve (use stevia, add the nooch - deeeelish!)
  • Pinto beans
  • Corn starch slurry


'Sausage' and Mushroom Cream Sauce over Rice

Well, as I should be studying for physics and french, I'll try to keep this short.
Heck, who am I kidding?  Studying is the LAST thing I want to do right now.

... well.  Yes.  This dish.  M reeeeeeeeeeally liked it!  Nice and wintery.  The sad thing is, it's been in my line-up for AGES, and I just now got around to making it.  But it's made now, and I have had the delightful experience of eating it.  My life just got that much better.

Adapted from Fat Free Vegan
Saute until tender:
  • 1 small chopped onion
  • 1 coined carrot
  • 1/2 chopped bell pepper
  • 8 oz sliced mushrooms
  • 4 cloves chopped garlic . 
 Add in:
  • 1/2 tbsp smoked paprika
  • splash of soy sauce
  • 1 tbsp thyme
  • lots of chopped fresh basil
  • 1 1/2 cups water + vegetable broth powder
  • 3 tbsp whole wheat flour (whisk this in slowly)
  • A good amount of chopped 'sausage' - I omitted the oil, and baked this at 350 for 30 minutes, until poofy and firm
Cook until thickened, and serve over brown rice.