Monthly Archives: September 2012

Vegan Ricotta

This is one of my very favorite ricotta recipe.  I have another recipe that I really like that is cashew based.  I like this one because it is creamier and is delicious in lasagna. 


1 (16 ounce) tub firm tofu

2 tablespoons olive oil

1 1/2 tablespoons lime juice

1 teaspoon garlic powder

3 tablespoons nutritional yeast

1/2 teaspoon oregano

1/2 teaspoon basil

1/2-1 teaspoon salt, to taste

8 ounces vegan cream cheese, I used tofutti



Drain and press tofu.  Then add all ingredients, except cream cheese into a blender.  Blend until combined and smooth.  If you want your ricotta more crumbly use only 1 tablespoon of olive oil instead of two.

Heat cream cheese in microwave for approximately 30 seconds. Then combine with tofu mixture.  Use immediately or refrigerate for up to 48 hours.


Vegan Face Mask

Our vegan diet does wonders for our skin.  I used to break out constantly before I became a vegan and I had dull, life less skin.  Since changing my dietary habits I have heard over and over again how my skin has my old high school glow.  But sometimes, due to lack of sleep, eating overly processed vegan foods or stress can cause our skin to look dull and need a little pick me up.

I love this mask because the ingredients are readily available in most every person’s kitchen and it is very simple to make. This mask is great for puffy, dull skin.  Thanks to the caffeine it will decrease puffiness and brighten your skin. If you have very dry skin you can replace the almond milk with oil. 


4 tablespoon finely ground coffee beans

4 tablespoons cocoa powder

8 tablespoons almond milk, regular unsweetened

2 tablespoons lemon juice

Mix all ingredients in a bowl until a paste forms.  Apply to clean skin and let dry, approximately 30 minutes. You can heat this mask in your microwave for a few seconds.  I find the cold refreshing on my skin.  After 30 minutes wet a washcloth and press it to your face to loosen the mask, then rinse with warm water.  If you have sensitive skin, be extra careful because the coffee grounds can scratch your face.  You can store the left over paste in your fridge for up to a week.  I find that this makes enough for three masks.

Vegan Reuben Rolls


I adapted this recipe from The recipe called for frying and I try to not fry anything.  So I adjusted the recipe so I could bake them.  They are still wonderful.  I can always tell when my husband really like something because his first words after his first bite will be “this is a repeat”.  I can testify that these rolls are delicious and he called for a repeat as well.  So you really should try them. 

Ingredients for rolls

1 can chickpeas, drained and peeled

1/2 cup thousand island dressing

1/2 sweet onion, caramelized

1/2 cup shredded daiya cheese

1 large dill pickle, cut into strips

4 vegan tortilla shells

Cooking spray


Ingredients for vegan thousand island dressing

1/2 cup mayonnaise (vegan)

1/3 cup ketchup

1/4 cup dill pickle juice

1 dill pickle, finely chopped

1/3 red bell pepper, finely chopped

1 tablespoon tomato paste

1 teaspoon onion powder

1 teaspoon raw sugar 

Mash chickpeas, combine with half of the thousand island dressing, set aside to ‘marinate’ (I made this and refrigerated it while I prepped the remaining ingredients). Caramelize the onion in approximately one tablespoon of evoo. 

To assemble the rolls.  Place one tortilla shell on a flat surface and place approximately 1/4 of the chickpea mixture onto the shell, top with 1/4 of the caramelized onion, 1/4 of the chopped pickle and 1/4 of the daiya cheese. Fold two opposite sides in then roll as you would a burrito.  Place onto a greased baking sheet and mist with cooking spray.  Continue until you have all four wraps on the baking sheet.  Cook at 425 degrees for 20 minutes.  The wraps should be crispy and brown.  Top with the remaining thousand island dressing and enjoy.

Homemade Marinara

I meant to take a picture of this marinara after I finished cooking it and before I ate some.  But it was so good and made my house smell so lovely that I immediately threw it on some pasta and ate it, completely forgetting to take a picture.  So this is not all this recipe makes.  It actually serves about four.  I went out to my garden and gathered another bucket full of tomatoes so I will be making more marinara soon.



1 yellow onion

2 tablespoons olive oil

1 teaspoon garlic powder

2 tablespoons dried italian seasoning

1/2 cup red wine

five cups peeled and seeded fresh ripe tomatoes

salt and pepper to taste



Chop the onion and cook in a saute pan with 2 tablespoons of olive oil until they start to caramelize, approximately 8 minutes.  Then add in garlic powder and italian seasonings.  Stir to combine.  Add in red wine and bring just to a boil. Reduce heat and simmer for about 5 minutes.  Make sure to scrape all the caramelized goodness off the bottom of the pan while simmering.

Dice and seed tomatoes and then add to the mixture.  Again bring just to a boil and then reduce heat and simmer for at least two hours.  You will notice the mixture will begin to thicken the longer you cook it.  If you want a very thick marinara then you can cook longer than two hours.  At two hours I removed mine from the stove and transfered to my blender and blended until it was well mixed.  If you like a chunky marinara then you do not need to blend.

Enjoy over some pasta, on pizza, as a bread stick dip or however you like.  Just beware, this recipe will make your house smell so yummy that you may end up eating it straight out of the pan.

Taco Cupcakes

Taco Cupcakes

It took me a while to find vegan wonton wrappers, but thankfully I did find them.  Sometimes your local grocery store will carry them.  You need to read the ingredient list to make sure.  Most have egg whites.  I asked Whole Foods once and they did not even know what I was talking about.  Your best bet would be a small asian market.  I found out that Fred Meyer, a grocery chain near me, carries them in the organic produce section.

Taco cupcakes are simple and really do not require a recipe.  But I will write down my favorite way of cooking them.  I have a large muffin pan that makes six large muffins.  This recipe makes six taco cupcakes in this tin.


18 vegan wonton wrappers

1 cup cooked brown rice

1 cup organic black beans

1 cup daiya cheddar cheese

6 heaping tablespoons of tofutti sour cream

6 heaping tablespoons of salsa


Preheat your oven to 350 degrees.

Lightly spray muffin pan. Hold on wonton wrapper up so it looks like a diamond.  This is how you place it in the tin.  Place three wonton wrappers in each muffin indention. They should be slightly overlapping completely covering the tin and spilling out the sides of the tin.  Add in brown rice, dividing the cup into the 6 muffin tins, do the same with the black beans.  Top with daiya cheese and cook for 15 minutes or until the wonton wrappers are crispy. 

The muffins should slide right out of the tins.  Top with sour cream and salsa and enjoy.

Early Morning Banana Peanut Butter Oatmeal


I got this recipe from Oh She Glows. If you haven’t checked out her blog yet then you must.

This oatmeal is like heaven in a blow. It couldn’t get any better.


1 large very ripe banana, peeled and roughly chopped
1 tsp non-dairy butter or coconut oil
1/2 tbsp natural peanut butter
1/2 cup rolled oats
1/2-1 tsp chia seed (or ground flax)
1 cup almond milk
1 tsp ground cinnamon
1/8-1/4 tsp ground nutmeg
pinch of salt
1 tsp pure vanilla extract

toppings: heaping 1/2 tbsp peanut butter, nuts, cinnamon, pure maple syrup

1. In a medium-sized pot over medium heat, cook the banana and non-dairy butter or oil for about 5 minutes, stirring frequently.

2. Stir in 1/2 tbsp peanut butter, and add the oats, chia, milk, spices, and a pinch of salt. Whisk well until combined.

3. Bring to a low boil and then reduce heat to a simmer, stirring often for 8-10 minutes. Remove from heat and stir in vanilla.

4. Scoop into a bowl and top with peanut butter, nuts, cinnamon, and maple syrup

Sweet and Savory Spaghetti Squash Casserole


Thanks to a very fruitful garden, I have more spaghetti squash than I was expecting. So I have been working on some new spaghetti squash recipes.


1 medium spaghetti squash
1 ear of fresh corn
3 tablespoons Vegenaise
1 tablespoon Dijon mustard
1/4 cup nutritional yeast
1 tablespoon lemon juice
Salt and pepper to taste
Dried parsley, to sprinkle on top


Cut squash in quarters, remove seeds and place on a baking sheet. Bake at 350 degrees F for about 55 minutes. Whisk together veganaise, mustard, nutritional yeast, lemon juice and salt and pepper in a small bowl. Cool squash to where you can handle it. Scrape out seeds gently, you do not want to take away any of the squash “noodles”. Cut corn from the cob (I used fresh corn from my garden but about 1.5 cups of frozen corn would work as well).
Place spaghetti squash “noodles” and corn in a baking dish and toss with sause. Sprinkle lightly with dried parsley.
Place back in the oven for 15 to 20 minutes at 350 degrees or until corn is warm and flavors have mingled. Serve warm.

Vegan Conscious Box


I love Conscious box so I was thrilled when I found out they were offering a vegan box and of course, immediately signed up. This is their first ever all vegan box.
This month was curated by Brendan Brazier, Ironman Thiathlete, ultramarathon winner and founder of Vega.
This box is filled with all sorts of vegan goodness. I cannot wait to try all the wonderful products.

There is what they stuffed into the little box this month.
C3* for stress, effervescent drink mix
Artisana Raw Goji & Milk Thistle nut butter
Teeccino Herbal vanilla nut coffee
Teeccino Herbal hazelnut coffee
Teeccino Mayan Herbal Coffee organic French roast
Happy Squeeze Coco Orange Mango coconut milk
Funky Monkey dried banana chips with acai
Kelapo Virgin Coconut Oil
Vega Pre-Workout engergizer
Clean well disinfectant wipes
Hurraw coconut lip balm
100% Pure cabernet grape body cream
Madecasse Chocolates
Vaska laundry detergent
Three $5 gift certificates for Core Defender Meal Bars
25% off coupon for Ancient Minerals
$10 credit with Open Sky
And an adorable post card

If you don’t already know about conscious box. Check them out at

Vegan Sticky Buns


Dough Ingredients
3 Tablespoons water
1 Tablespoon golden flax meal
4 ½ cups all-purpose flour
2 ½ teaspoons active dry yeast
1 cup + 2 Tablespoons warm water
½ cup sugar
⅓ cup Vegan Butter melted
1 teaspoon salt

Filling Ingredients
¾ cup brown sugar
2 Tablespoons Vegan Butter melted
2 Tablespoons maple syrup
1 teaspoon cinnamon

Vanilla Icing
1 cup powdered sugar
2 Tablespoons vanilla almond milk

1) In a small bowl whisk together the 3 Tablespoons water and the flax meal. Set aside. In another small bowl mix together warm water and yeast with a pinch of sugar. Set aside.
2) In a medium mixing bowl add the sugar, Vegan Butter, salt and whisk until well incorporated. Then add in flour.
3) Add the flax meal mixture to the bowl containing the yeast mixture and whisk until well combined. Add the wet ingredients to the bowl containing the flour mixture and stir to roughly combine.
4) Lightly dust a clean surface with flour and knead the mixture for 5 to 10 minutes. The dough should be firm and smooth, not sticky. Place the dough back into the mixing bowl, cover and place in a warm place like on top of the stove or in microwave for 1 hour. After 1 hour has passed, knead the dough for about 30 seconds and let it rest for 10 more minutes.
5) In a small bowl, whisk together the brown sugar, Vegan Butter, maple syrup and cinnamon. Set aside.
6) Roll the dough into a flat 16 x 20 inch rectangle. Spread the Vegan Butter, sugar and cinnamon mixture evenly on top using a dough scraper or spatula.
7) Carefully roll up the dough lengthwise so it’s 16 inches long. Cut it into 1 ½ inch sections with a sharp knife.
8) Preheat the oven to 400F (204C). Place the rolls close together, cut side up in a lightly greased 9×13 glass or ceramic baking dish. This will ensure that the rolls don’t unravel during baking.
9) Prepare the Vanilla Icing and set aside.
10) Bake for about 35 minutes or until golden brown, rotating the dish halfway through the baking duration. Pour the icing on the warm rolls before serving. You may want to heat the icing up a little so it can easily be poured.

Vegan Banana Muffins



3 ripe bananas
1/4 cup oil or melted vegan margarine (I used melted Earth Balance butter)
1 cup sugar
2 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
1 cup chopped walnuts

Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well.
Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat).
Pour into muffin pans or a bread pan and bake at 350°F until a toothpick comes out clean, 25 – 30 minutes.