Friday, June 15, 2018

Picnic Pasta Salad

16 oz tri-colored spiral pasta
1 red bell pepper, diced
1 cucumber, diced
1 head of broccoli, chopped
1/4 cup red onion, diced
2 cups cherry tomatoes, sliced
2 oz black olives, sliced

OPTIONAL: diced vegan cheese

1/2 cup olive oil
3/4 cup red wine vinegar
1 teaspoon oregano
1 teaspoon dry basil
1 teaspoon garlic powder
Salt and pepper


Vegan No-Bake Cookies

1/2 cup margarine (such as vegan Earth Balance)
2 cups sucanat (or regular sugar, if you prefer)
1/2 cup non-dairy milk
4 tablespoons unsweetened cocoa powder
1/2 cup natural peanut butter
1/2 teaspoon vanilla extract
3 cups quick cooking oats

In a large pot, bring margarine, sugar, soy milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil.

Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.

Drop teaspoonfuls of the mixture onto cookie sheets lined with wax paper or foil and allow to cool. When cool, turn cookies over to dry the bottoms.

Store in airtight plastic container in the refrigerator.

Adapted from

Wedding Salad

Grapefruit, Roasted Beet, and Quinoa Salad
1 avocado
1/2 cup (dry) quinoa
2 grapefruits
3-6 roasted beets, depending on the size
1/4 cup diced sweet onion
Olive oil
Salt and pepper

Roast the beets a day ahead of time, if possible. Heat oven to 375 degrees. Wash and clean beets, leaving the skin on. Wrap each beet in aluminum foil with a bit of olive oil to prevent sticking. Place the wrapped beets in a casserole dish (or on a baking sheet) to catch any beet juice that will inevitably drip out. Roast beets in oven for 45 to 60 minutes, depending on how large they are. Let them cool before you try to peel the skin off. But now that they're roasted, it should be much easier to simply rub the skin off them. Cut the peeled beets into large cubes and refrigerate in an air-tight container until you're ready to make your salad.

Cool quinoa according to package instructions. This is usually 2 cups of water for every 1 cup of  dry quinoa. Simmer for 12-15 minutes. Then let stand, covered, for another 5 minutes. Uncover and fluff with a fork.

Peel and cube the grapefruit. Dice the onions. Cut the avocado from its skin and slice it.

To assemble the salad, first massage the avocado slices into the arugula and romaine. Then stir in the rest of the ingredients. Add olive oil, salt, and pepper to taste.

Sangria Two Ways

Red Wine Sangria
2 bottles red wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup
1 orange, sliced
2 apples, sliced

OPTIONAL: Sparkling water

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Serve over ice, topped with sparkling water.

Adapted from

White Wine Sangria
2 bottles white wine
1/2 cup triple sec
1 orange, sliced
1 lemon, sliced
1 lime, sliced

OPTIONAL: Sparkling water or lemon-lime soda

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Serve over ice, topped with your choice of sparkling water or lemon-lime soda.

Wednesday, December 27, 2017

Cheesy Potato Soup

2 tablespoons olive oil
4 cups gold potatoes (about 4 medium potatoes), diced
1 yellow onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1/2 cup shredded vegan cheese (Daiya brand or similar)
2/3 cup unsweetened almond milk
1/4 cup nutritional yeast
1/4 teaspoon paprika
1 teaspoon ground black pepper
2 teaspoons sea salt
2 tablespoons minced chives for garnish

Heat oil over medium heat in a large pot. Add the onion and saute for about 5 minutes, until onion is softened and translucent. Add garlic, and saute for another minute.

Add potatoes and vegetable broth. Bring to a boil and then reduce to medium heat. Simmer covered for 20 minutes or until potatoes are fork tender.

Add almond milk, nutritional yeast, pepper, paprika, and most of the shredded cheese (save a bit for sprinkling on top). Stir until combined.

OPTIONAL: Transfer soup to a high-speed blender, in batches, if necessary. Blend until completely smooth.

Ladle soup into bowls and garnish with rest of shredded cheese and chives.

Adapted from

Wednesday, November 22, 2017

Chocolate Zucchini Bread

1/2 cup unsweetened apple sauce
1/2 cup canola oil
2/3 cup brown sugar
1/3 cup vegan sour cream (OR 1/3 c almond milk + 1 tsp vinegar allowed to sit for 5 minutes)
1 teaspoon vanilla extract
1-2/3 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cup shredded zucchini (unpeeled)
3/4 cup vegan chocolate chips
optional: powdered sugar, for garnish

If using the almond milk/vinegar mixture, prepare this first and allow to sit-- this will make homemade buttermilk.

Preheat oven to 350 degrees and prepare loaf pan with cooking spray.

Prep the zucchini by shredding (skin on). There is no need to remove any excess moisture.

Whisk together the dry ingredients.

Add the rest of the wet ingredients (everything except for the powdered sugar & chips/chunks) and mix until well incorporated.

Fold in the chocolate chips by hand so as not to break them up.

Pour into oiled loaf pan, and bake for about 60 minutes. Bake until a toothpick inserted comes out clean.

Allow to cool a bit before serving and top with powdered sugar.

Adapted from

Sunday, November 19, 2017

Easy Brownies

1/2 cup vegan butter, such as Earth Balance
3/4 cup cane sugar (or white sugar)
2 flax eggs (1 flax egg = 1 tablespoon ground flaxseed + 2 tablespoons water)
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup cocoa powder
3/4 cup unbleached all-purpose flour
Optional: walnuts, hazelnuts, or chocolate chips

Preheat oven to 350 degrees F and spray 7-8 standard-sized muffin tins with cooking spray.

Prepare flax eggs in a small bowl and refrigerate for 5 minutes.

Place butter in a large mixing bowl and melt in the microwave. Stir in the flax egg, sugar, vanilla, baking powder, salt, and cocoa powder.

Lastly, add the flour. Then fold in any mix-ins - chocolate chips or nuts.

Scoop batter evenly into 7-8 muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch.

Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.

makes 8 brownies

Adapted from