‘vegan’ Category

  1. vegan mashed potatoes

    November 27, 2016 by Angie

    I am really bad at making mashed potatoes. I get horrified by the ingredients in the internet’s favorite recipes: bucket of sour cream, 19 sticks of butter, multiple cups of heavy cream, gallons of whole milk. I feel guilty enough about the potatoes. I have tried several healthier versions over the years and they have all sucked.

    This year I based my attempt on a vegan recipe that pledges to be “the creamiest vegan mashed potatoes” from the blog My California Roots. They were cold by the time I got to eat them on Thanksgiving Day, but Robbie and I loved the leftovers. I would make and eat these again and again. I think next year I need to explore a vegan gravy to go on top.

    Thanksgiving 2016

    There they are with apple and onion stuffing, cranberry sauce (I used brown sugar this year – yum), tofu vegetable pot pie, and cheddar bay biscuits. Mom’s sweet potato casserole and Isa Chandra Moskowitz’s vegan pumpkin chocolate chip cupcakes were dessert.

    I changed things around a little so here is what I did.


    1 cup water
    1/2 cup raw cashews
    2.5 lbs gold potatoes
    4 tablespoons Earth Balance margarine
    2 tablespoons (probably more like 5, but who’s counting?) minced garlic
    salt and pepper to taste


    1. Wash, peel, and chop the potatoes.
    2. Submerge the potatoes in water in a large pot.
    3. Microwave a cup of water in a bowl.
    4. Add the half cup of cashews to the boiling water. Set aside for at least half an hour.
    5. When it’s getting closer to meal time, boil the potatoes in the pot for about thirty minutes or until the potato chunks are tender when poked with a fork.
    6. While the potatoes are cooking, make the cashew cream by blending the water and cashews together. I used my crappy food processor and it worked out fine.
    7. Drain the potatoes.
    8. Mash the potatoes with a potato masher. Add the cashew cream, Earth Balance, garlic, salt, and pepper.
    9. Using a hand mixer, blend everything together for as little time as you can while still getting the lumpy to smooth ratio you like for your mashed potato consistency.
    10. Eat them right now! They get cold in a hurry.

  2. strawberry mojito

    August 23, 2016 by Angie

    Life gave me mint so I made mojitos. Robbie got me an AeroGarden for my birthday. We finally set it up in June and in a few weeks I had so much mint growing in my kitchen! I love fancy drinks with muddled fruit in them, particularly strawberries, so I made a strawberry mojito in addition to a standard one.

    strawberry mojito

    Strawberry Mojito


    white rum (I used Bacardi Superior.)
    fresh mint leaves
    fresh lime juice
    simple syrup (Make your own! There’s a recipe below.)
    club soda
    ice cubes


    I don’t own a shaker, strainer, or muddling gear. This is how I made a mojito in my kitchen without real barware.

    1. Make the simple syrup by boiling 1 cup of water and 1 cup sugar in a small pot. Stir and cook until the sugar is no longer visible. Set aside to cool. Once it’s cooled down a bit, put it in an airtight container in the refrigerator.
    2. Wash and chop a handful of strawberries.
    3. Wash mint sprigs. You’ll want some individual mint leaves for muddling and one giant, intact sprig for garnishing.
    4. Muddle the strawberries and the individual mint leaves together. I did this in a rocks glass with a spoon.
    5. Fill a glass about 3/4 with ice cubes. Add a generous shot of rum, a half shot of simple syrup, a half shot of club soda, and the juice of half of a lime. Stir.
    6. Add in the muddled strawberries and mint. Stir to combine.
    7. Garnish with the big mint sprig (and a lime wedge).


    traditional mojito

    Standard Mojito

    For the standard mojito, I did everything the same except for leaving out the strawberries. Pretty straight forward!

    I kept the simple syrup in a travel coffee mug with a tight lid for about two weeks in the refrigerator. I was able to make a lot of Old Fashioneds for Robbie and our guests using that. I definitely recommend taking the time to make simple syrup if you’re going to be making several mojitos or other drinks that call for it.

  3. crunchy tofu tacos

    July 28, 2016 by Angie

    I feel like a fancy chef, y’all! This recipe is easy and so delicious but it looks like something from a cooking show. At least it did in person – I hope the photos do the tacos justice. It’s a flour tortilla topped with a sweetened carrot slaw, pan-fried tofu, toasted cashews, vegan sriracha mayo, and green onions.

    crunchy tofu taco!

    Mmm, sriracha mayo.

    I was looking through the Cooking Light website for new recipes and found this one for supercrunch tacos. I followed it pretty closely except for cheating a bit with the carrot slaw. I used a bag of pre-cut julienned carrots, broccoli stalks, and cabbage instead. I also used flour tortillas and skipped heating them. I will do the two damp paper towels in the microwave trick the next time I make this because warm tortillas would make everything nicer.

    an aerial view

    Two thumbs up from both halves of Robgeleen!

  4. no sugar added sangria

    May 21, 2016 by Angie

    I wanted to drink sangria so I made some. I perused a lot of recipes first. All of them called for sugar, artificial sweetener, soda with high fructose corn syrup or artificial sweetener, or simple syrup. I think that’s overkill. It’s wine with fruit and fruit juice in it. Isn’t that sweet enough? So here it is: my no sugar added sangria. I didn’t miss the sugar at all.

    cold and tasty sangria

    A glass of cold sangria


    750 mL Cabernet Sauvignon
    1/2 cup brandy
    1/3 cup orange liqueur
    1 cup club soda
    juice of 1 lime
    1 navel orange, halved and sliced
    1 green apple, cut into wedges
    1 red apple, cut into wedges
    1/2 lemon, cut into rounds

    sangria ingredients


    Combine the wine, brandy, orange liqueur, and club soda in a large pitcher. Squeeze in the juice of one lime. Squeeze in the juice of half of the orange. Stir well. Add the other half of the orange slices, the green and red apple wedges, and lemon rounds. Cover and chill in the refrigerator for at least an hour. Pour over ice and enjoy!

  5. spaghetti squash black bean mexican bowl

    March 12, 2016 by Angie

    I made this Mexican-style dish from Kalyn’s Kitchen recently. It’s a hot black bean mixture with avocado salsa served over roasted spaghetti squash strands. Robbie and I both loved it. We ate it all.

    avocadoy beany goodness

    My spaghetti squash wasn’t very large so the ratio of black beans/salsa to spaghetti squash is a little off. The deliciousness was unaffected.

    spaghetti squash underneath

    There it is! Spaghetti squash peeking out from underneath all the beans and veggies.

    I followed her recipe pretty closely. The changes I made were I only halved the spaghetti squash instead of quartering it. It wasn’t big enough to require quartering and I really struggle to cut through them. I don’t have Vege-Sal so I used salt, as suggested. I skipped the green chiles and the green tabasco sauce. I don’t keep those things on hand and we don’t really like them anyway. The dish is very flavorful. I didn’t miss the things I omitted. Kalyn’s Kitchen did it again with a great, healthy recipe!

    Mmm, limey avocado.

  6. stuffed zucchini

    March 6, 2016 by Angie

    I’m always looking for new sides. Somehow (maybe MyFitnessPal emails?), I came across this post for Summer Veggie Stuffed Zucchini from the Mountain Mama Cooks blog. I can rarely leave a recipe alone so I changed it up a little.

    eat zucchini filled with zucchini!


    olive oil spray
    2 zucchini per serving, depending on the size of the zucchini. I used 6 small zucchini. Larger zucchini will work out better.
    1 small red bell pepper, diced
    1 bunch of green onion, diced
    tablespoon of minced garlic
    about 1 cup of cherry tomatoes, quartered
    1/2 cup to 1 cup fresh spinach, stems removed
    1/2 cup shredded parmesan cheese
    1/2 cup breadcrumbs
    salt and pepper, to taste

    stuffed zucchini in a row


    1. Preheat the oven to 400 degrees. Line a cookie sheet with aluminum foil and spray it with olive oil.

    2. Wash the zucchini and trim off the ends. Slice all the zucchini in half lengthwise. Use a spoon to gently scoop out the insides of the zucchini halves. Save the insides in a bowl.

    3. Arrange the zucchini “boats” on the prepared cookie sheet.

    4. Prepare the red bell pepper, green onion, cherry tomatoes, and spinach. Cut up the zucchini pulp.

    5. Spray a pan with olive oil and cook the bell pepper, white parts of the green onion, and the zucchini insides with a tablespoon of minced garlic over medium heat for about ten minutes.

    6. Add the rest of the green onion, quartered cherry tomatoes, and spinach. Cook until the spinach is wilted and everything is heated through.

    7. Pour the vegetable mixture into a bowl. Add in the shredded parmesan and breadcrumbs and stir. Start filling the zucchini “boats” with the vegetable/cheese/breadcrumbs mixture. Sprinkle more breadcrumbs and parmesan on top of each stuffed zucchini if desired.

    8. Bake the stuffed zucchini for about 25 minutes.

    stuffed zucchini with baked tofu

  7. cauliflower fried rice with tempeh and vegetables

    December 31, 2015 by Angie

    I saw a very intriguing recipe on a blog called Healthy Nibbles and Bits, via one of my favorite blogs, Kalyn’s Kitchen. It’s cauliflower fried rice with baby bok choy. Robbie loves fried rice and I love cauliflower. I tried my own version adding tempeh and some different vegetables. It’s really quite delectable. I will be making this one again!

    caulifower "fried rice"


    1 large head of cauliflower
    1 package of tempeh
    teriyaki sauce
    peanut oil
    1/2 of a red bell pepper, diced
    2 zucchini, chopped
    a handful of snow peas
    2 handfuls of bean sprouts
    2 handfuls of spinach
    1 and a half bunches of green onion
    about a tablespoon of minced garlic
    sesame oil, to taste
    soy sauce, to taste


    1. Cut tempeh into small squares and marinate in about 3 tablespoons of teriyaki sauce in a small bowl.

    2. Heat a large pan for the vegetables and a small pan for the tempeh. Add a small amount of peanut oil to the small pan and a small amount of sesame oil to the large pan.

    3. Wash the large head of cauliflower and chop it into smaller pieces. Place the pieces in a food processor and process briefly to achieve a rice-like size and shape. It didn’t take long at all and my food processor is not very good.

    4. Start browning the tempeh in the small pan, turning to brown each side of each cube.

    5. While the tempeh is cooking, wash and chop/prepare all of the vegetables. Throw them in the large pot in the following order, stirring and waiting a minute or two for each to cook: red bell pepper, zucchini, white parts of the green onion, snow peas, bean sprouts, spinach, green parts of the green onion.

    6. Once the vegetables are cooked, add the cauliflower “rice” to the vegetables pan and stir. Add in about a tablespoon of minced garlic. Add soy sauce and sesame oil to taste.

    7. Once the cauliflower has warmed up and the tempeh has browned, add the tempeh to the large pan. Add soy sauce and sesame oil as needed.


  8. fancy hot toddy

    November 10, 2015 by Angie

    I fell in love with hot toddies during our trip to Denver in Fall 2012.


    a mug of brewed tea (English Breakfast tea is a solid choice)
    1.5 shots of rye whiskey
    a teaspoon of honey
    5 whole cloves
    1 cinnamon stick
    the juice of about a quarter of a lemon and a lemon slice for garnish

    hot toddy components

    1. Brew a mug of tea by nuking some water and steeping a tea bag in it for 5 minutes.
    2. In another mug, mix the rye whiskey and honey. Add the cloves and cinnamon stick.
    3. Pour the tea into the mug with the whiskey and stir.
    4. Squeeze in some lemon juice. You can garnish with a lemon slice if you’re feeling fancy.

  9. apple margarita

    October 18, 2015 by Angie

    I saw this recipe in an ad from Publix Liquors. It seemed like a delicious fall take on a favorite drink. Robbie made it for me and it is delicious.

    apple margarita


    2 shots of apple cider (the non-alcoholic kind)
    1.5 shots of silver tequila
    3/4 of a shot of orange liqueur
    1/2 oz. lime juice (Robbie used the juice from half a lime.)
    apple slices and cinnamon sticks for garnish (optional)


    1. Fill your glass with ice.
    2. Pour all of the liquid ingredients into the glass and stir. If you own a shaker, that would probably be better, but we don’t and it worked out fine.
    3. Garnish and enjoy!

  10. vegan tofu & vegetable frittata

    June 10, 2015 by Angie

    I have been on a quest for a new breakfast. I love the blog Fat Free Vegan so I looked there for protein-packed breakfast recipes. I made a slightly altered version of her vegan zucchini frittata Tuesday night. It is potentially too labor- and dishes-intensive to be my every weekday breakfast, but, man oh man, it is phenomenal tasting. I love it so much. The seasoning is just right and the silken tofu, tahini, and soy milk make it deliciously creamy. I ate some of it right out of the oven because I couldn’t help myself!

    tofu frittata

    I warmed some up for breakfast yesterday and today and still have enough to eat tomorrow morning. I could have stretched it to four meals, but I get shaded out by leftovers after the third day.

    Tofu frittata and a soy latte lovingly made by Robbie = perfect breakfast!

    The substitutions I made were in the vegetables used. I used three green onions, a medium sized zucchini, a medium sized yellow squash, and a lot of minced garlic. I meant to include fresh spinach but totally forgot 🙁 I couldn’t figure out how to “shred” the squash so I diced them and it worked out just fine.

    I followed the blender part as directed except I used a food processor because I only have an immersion blender. I also followed the pan preparation directions by spraying oil then putting a circle of parchment paper on top. I had no issues getting the frittata out of the pan. In fact, it pretty much flew out and then I couldn’t get it back in the pan without injuring it. I don’t mind because it’s just for me, but if I made this for a fancy brunch I would be sad, so beware.

    close up tofu frittata
    Hot out of the oven!