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Cauliflower Chowder: Vegan KFC Gravy Copycat

20 Jan

Last night I made up this little recipe because I am on a quest to make a vegan clam chowder. Well, I accidentally made a KFC gravy copycat. We ate this as chowder, but I will certainly be using this as a gravy for mashed potatoes as well. Especially once my meat-eating hubby tasted it – he couldn’t get enough.


So here it is:

Cauliflower Chowder: Vegan KFC Gravy Copycat

1 head of cauliflower

2 cups of “No Chicken Broth” (a vegan chicken broth – I get it at Whole Foods)

2 cups of water

1 tablespoon of flour (I use gluten free flour)

1 cube of Rapunzel Vegan Vegetable Bouillon with Sea Salt & Herbs (available at Whole Foods, picture below)

1 stalk celery

Sea salt and Pepper to taste


Put broth, water and bouillon in a pot and bring to a boil. Add cauliflower and celery, finally chopped. Reduce heat slightly and cook until vegetables are tender. Take off heat and let cool a bit. Put in blender and blend until smooth and creamy. Put back in pot and whisk the flour into the soup. Add salt and pepper to taste and simmer on low until thickened and creamy. Serve.


Vegetarian Bacon Wrapped Melon

3 Apr

There are a few meat dishes that I never got to try prior to going vegetarian at the age of 19. One of them being prosciutto wrapped melon. Now, I have always been a bacon girl. Who couldn’t love bacon? Thank GOD for Morning Star Farms bacon. Seriously such a great substitute for the pig version. Now I know that prosciutto is not bacon, but I figure that vegetarian bacon could be a good substitute for prosciutto in this particular dish.

On a side note: this is one of my fave vintage ads that I have included in this blog. Forget being subtle; there is more than one thing “projecting” in this ad. Nice.

Ok, on to Vegetarian Bacon Wrapped Melon!


  • 1 cantaloupe
  • 1 package of your favorite vegetarian bacon, thawed (I prefer Morning Star Farms)
  • White balsamic vinegar (optional)
  • Pepper
  • Marscapone cheese
  • Himalayan sea salt

Pre-heat oven to 400 degrees

Start by cubing your cantaloupe. Mine was not all even pieces, and I liked it that way. Gave more dimension to the presentation of the dish.


Next, put the melon cubes in a bowl and douse with a few tablespoons of the white balsamic vinegar and a health dash of pepper. Stir it up to coat the melon.

Now take your thawed bacon strips and wrap them around each cube of melon and place them in a shallow baking dish. Secure with a toothpick after wrapping. Be careful because the bacon is fragile and can easily tear. Next, place the baking dish in the oven and cook for 10 minutes.

Pull out and top with marscapone cheese, and then salt to taste. *Best served warm* My presentation is not too attractive because I need a piping bag. That will definitely be going on the wedding registry.