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It’s Been a While


But I promise I’m still cooking and baking!

With winter break and now student teaching I’ve been really busy (too busy for the poor old blog I guess!) and I just realized I haven’t updated in a long, long time.  So today I’m going to recommend a cookbook, share a recipe I made up, and also talk about my average lunch at school.

For Christmas I got Appetite For Reduction by Isa Chandra Moskowitz (I’ve shared recipes from many of her other books here).  I absolutely love this book and I’ve made several things from it already:

Scarlet Barley

Mushroom and Cannelini Paprikas

I served these two recipes from her book along with couscous, mushroom risotto, cucumber and celery with garlic hummus, and various beverages for a double date night with one of our couple friends.  Yum!

It’s been really cold lately, so I decided to make a soup today with some things I had laying around, and here it is:

Mushroom/Spinach/Kidney Bean/Cauliflower Soup


1/4 cup kidney beans
1/2 cup cauliflower, in random pieces
1 cup fresh spinach
1/4 cup bean sprouts
4 baby bella mushrooms, sliced
onion powder
garlic powder
olive oil
vegetable broth
nutritional yeast


Start off cooking the cauliflower in the oil on medium heat.  Sprinkle the spices on and makes sure the cauliflower is coated in oil.  Cook for about five minutes.  Add the mushrooms.  Stir and coat in oil.  Sprinkle with spices.  Cook for about two minutes.  Add enough broth to cover the tops of the vegetables. Sprinkle spices.  Simmer until the cauliflower is cooked through (can cut with a spoon), add broth as needed to keep it at the tops of the veggies.  When the cauliflower is done, add the spinach and cover.  Let the spinach wilt.  Stir it in and then add the bean sprouts and kidney beans.  Sprinkle some more spices, add a little bit more broth, and then turn the heat to low and allow the mixture to heat through.  Serve hot, sprinkled with nutritional yeast.  I ate mine with toast, but it would also be good with noodles, rice, barley, mashed potatoes, etc.


Mmm, wintery.




Super Update!


So much going on!

Before anything starts about food, I must say congrats to my sister Ashley and her husband Nate who just had a baby boy today!  😀

As far as cooking and baking goes, I’ve been doing a lot of that lately (as always) and I just wanted to update you on a few recipes:

First, I made the chocolate chip cookies from Vegan Cookies Take Over Your Cookie Jar the other day – and they are amazing.  One of the best cookie recipes I’ve ever tried.

Secondly, I just made the carrot cake cupcake recipe from Happy Herbivore (for my sister, to celebrate the baby!).  They are super healthy – no oil even – and made with whole wheat flour and sugar free applesauce.  The recipe is here.

I also made some delicious (and extraordinarily filling) vegan beef stew on Halloween.  It is really easy and uses very simple ingredients.  I actually adapted it from another recipe I had.

Vegan Beef Stew (Feeds 6 very hungry people or anywhere up to 12 people)


1 package Gardein beefless tips, defrosted
1.5 pounds red potatoes, skin on, cut into 1.5 inch cubes
300g baby carrots (or large carrots, whatever you have).  Cut into once inch pieces.  (Also the measurement need not be exact here).
1 large red onion, diced
3 cloves garlic, minced
1.5 cups frozen peas
1.5 cups frozen corn
4 cups vegetable broth
3 tsp or more canola or olive oil, plus some cooking spray
2 vegetable boullion cubes in 2 cups of boiling water
1 cup unbleached or whole wheat flour, mixed with 1 tbsp onion powder and 1 tbsp garlic powder, plus a sprinkle of poultry seasoning if you have it
1/2 tbsp ground thyme
Sprinkle of Italian Seasoning
Sea salt/pepper
Red wine vinegar
2 tbsp low sodium soy sauce
1 cup water

Heat oil and or cooking spray in the bottom on a large pot.  (This is a one pot meal).  Dredge Gardein pieces in flour mixture and put them in the oil to fry up.  Save the remaining flour for later.  They should end up heated through and slightly browned.  If any begin to stick to the pan, deglaze with a little red wine vinegar or add more oil/spray.  Make sure to move them around.  Add garlic and allow to cook for a few minutes more.  Add vegetable broth, boullion/water mix, potatoes, onions, carrots, and a sprinkle of pepper and Italian seasoning.  Let cook for 35 minutes (potatoes and carrots should be mostly cooked through).  Now, add the frozen peas and corn, thyme, some sea salt and pepper.  Now, add the soy sauce and 1 cup water to the flour mixture.  Add this to the stew in the pot slowly – it is used to thicken the stew.  Stir the mixture in well.  If it gets too thick add a little more water or broth.  Allow to cook for 15 more minutes and serve.  Can also be stored on low in a crock pot for parties/etc.  This goes well with crusty bread and apple cider!  (And leftover Halloween candy).

Speaking of babies… we had my sister’s baby shower in October and here are a few pictures of some of the vegan goodies that I made for it:


For the party, I made chocolate cupcakes with buttercream frosting (that I dyed a very light green and put little candy pacifiers on top of – recipes for the cupcakes and the frosting are from Vegan Cupcakes Take Over the World), pumpkin muffins of various sizes (as seen on my blog), vegan tea sandwiches (recipe to follow), and (the follow are not pictured) garlic white bean dip (recipe to follow), vegan spring rolls (heat and serve from the freezer section), vegetarian ravioli, fruit salad, a veggie tray, a coconut cake (brought by one of my cousins), and mini quiches (heat and serve).

Vegan Tea Sandwiches (Serves Many)


One loaf of those little rye bread slices that you can get at store bakeries (check ingredients)
One package of vegan cream cheese (8 oz)
Fresh Dill
Super crisp and delicious cucumbers


Chop dill up into tiny specks and mix it into vegan cream cheese (use as much dill as you’d like).  Add salt and pepper if you’d like also.  Use two slices of bread for each sandwich.  Spread about 1/2 tbsp of CC on half of the bread slices (CC only on one of the pieces of bread involved in the sandwich).  Slice cucumbers to about 1/4 inch thickness, keep skin on.  Put one slice on each sandwich.  Stack on a tray and you are ready!

Garlic White Bean Dip (Serves Many)


One can cannelini beans
1 tbsp extra virgin olive oil
the juice of half a fresh lemon
6 cloves roasted garlic (will explain later)

To roast garlic:  Peel garlic and cut just the tops and bottoms off the cloves.  Cover a baking pan with olive oil and toss the cloves in it, as well as some salt and pepper.  Roast in the oven on 350 degrees until they brown and are aromatic).


Puree the can of beans with olive oil, lemon juice, garlic, salt and pepper.  Serve with pita chips, vegetables, bread, etc.



And on a non-food-related note, Z and I are planning a trip to Farm Sanctuary in NY after I graduate in May.  It is an awesome place and I’ve always wanted to visit, so we are finally going!

Thanks for reading, all!  Soon there will be a Thanksgiving post to look forward to!



Hello all,

This semester is surely underway and life has been hectic, but I have still definitely been cooking!  This week I plan on posting about a few new things:

Vegan beef stew (no pictures because stew is just not photogenic)
Chocolate chip cookies from Vegan Cookies Take Over Your Cookie Jar

And on a non-food-related note, Z and I are planning a trip to Farm Sanctuary in NY after I graduate, and I want to share info with you about that!



Weekend in Columbus


I recently spent the weekend in Columbus, Ohio with one of my best friends.  I just wanted to share two places where I got some great vegan food!

Haiku – Here I got two different sushi rolls and steamed edamame.  Delicious!

North Market – This place has so many different things: groceries, local art, eat-in dining, and more.  Check it out!


My sister’s baby shower is this weekend, so hopefully soon I’ll have food pictures and details from that!

The Pumpkin Muffins Everyone is Talking About


I originally got this recipe here: and then I made it my own with various changes.

Vegan Pumpkin Muffins (Serves 12-16 depending on how much you fill the tins)


muffin tins
cupcake papers (because I’d rather just put my muffins in papers and save the mess)
1 cup all purpose flour
3/4 cup oat flour
(NOTE you can use all all purpose flour or all out flour)
1 1/4 cups sugar (organic)
1 tbsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1 cup canned pumpkin
1 tbsp vanilla soy yogurt
1/2 cup silk light soy milk (or vanilla)
1/2 cup canola oil
2 tbsp regular molasses

Preheat oven to 400.  Mix dry ingredients in a bowl together, then add the wet ingredients to the top.  Don’t use a hand mixer, a whisk and then a spatula will do fine.  Next, scoop the batter into the tins (either papered or greased) until they are about 2/3 full.  Bake for 20 minutes.  Poke with a toothpick (should come out clean) to make sure they are finished.  Sprinkle some pumpkin pie spice or nutmeg on top to finish them off.  Enjoy!

Edamame Pasta – Quick Dinner


Ingredients (serves one):

1/4 cup frozen edamame, cooked for about a minute in the microwave
3/4 tbsp nutritional yeast
1 tsp margarine
garlic powder
curry powder
splash of soy sauce
1 serving whole grain penne (or any noodles you have)


Cook pasta according to package directions.  Meanwhile, coat the bottom of a regular bowl with paprika, some garlic powder, salt/pepper, and curry powder.  Add margarine and edamame and microwave for about a minute.  Add nutritional yeast and stir.  Finally, drain the noodles and add (still hot) noodles to the edamame, stir to that the margarine/spice mixture covers everything.  Add more spices as desired.  Enjoy!

I don’t mean to brag, but…


everyone loves these cookies.

I can’t take credit for the recipe, or give it to you because it isn’t mine, BUT it is in the book Vegan Cookies Invade Your Cookie Jar, from the writers of Vegan Cupcakes Take Over the World.  They are peanut butter cookies and they are so crumbly and delicious.