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Ridiculously Good Raw Fettucini Alfredo

18 Aug

Seriously….it is so good you will forget its raw. I almost felt guilty scarfing it down, but then had to remind myself that it was good for me! This stuff is AMAZING. If you try it, please tell me what you think!!

Raw Fettucini Alfredo

* 2-3 zucchini
* Olive oil
* 1-2 crushed garlic cloves or powder
* Himalayan salt to taste
* pepper to taste
Approximately 1 hour prior to eating, slice the fettucini into thin “noodles”. Poor olive oil, garlic, sea salt and pepper over the noodles and massage the mixture into the noodles, making sure that all noodles get covered. Set aside.
Alfredo sauce
* 1 cup of raw cashews (you can soak them for a few hours prior, but I didn’t because I have a crappy blender and it actually blends them better when they are unsoaked)
* 3 tbsp nutritional yeast
* 3 tbsp lemon juice
* 1 1/2 tbsp white miso (fermented bean paste, not the kind with fish)
* 1 tsp Himalayan salt
* 1/4 tsp pepper, white or black
* 2 tbsp truffle oil
* 1/4 cup olive oil
* 2 cloves of garlic
Blend all ingredients together in blender and set aside
Raw parmesan cheese
* 2 ½ cups of brazil nuts
* 1 teaspoon minced garlic
* 1 teaspoon sea salt or Himalayan rock salt (add more if you like a saltier cheese like I do)
Throw it all in your food processor, or small batches in your blender. Store in airtight container in fridge.
To assemble:
Drain your noodles thoroughly, as the salt mixture will have brought out the water in the zucchini. Then pour on the alfredo sauce and some parmesan!


Pucker-up Potato Salad

25 Jul

I love sour. Love it, love it, love it. I love lemons, limes, and all citrus. I LOVE salt and vinegar potato chips; the more vinegar, the better.

I am not a huge fan of potato salad – not the average, run-of-the-mill, stuff anyways. I hate celery, sweet pickles, and Miracle Whip.

I love this potato salad, however. Not only is it fairly low cal, but it has none of the above in it, and has a yummy blend of vinegar, Dijon, and garlic. MMMMM. And the peas and red onion impart such a lovely color and flavor. Perfect for a summer bbq!


6 red potatoes

1 bag of frozen peas

1 red onion, sliced

1/2 cup of red wine vinegar

1/4 cup balsamic vinegar

3 tablespoons Dijon mustard

1/2 cup vegetable oil

1 teaspoon sugar

2 teaspoons garlic powder

salt and pepper to taste


Cube potatoes and boil until tender. Cook peas according to directions on package. Run both under cold water and put in same bowl. Slice red onion and add to the potatoes and peas. In a separate bowl, mix the remaining ingredients, and then slowly add to the potatoes and peas, mixing with a spoon. Test it and make sure it is salt and peppered to your liking; if not, add more. Refrigerate until you are ready to serve! Yields 6-8 servings.

Papa Rick’s Totally Boss Sauce

23 Jul

I named this marinade recipe after my dad. Not because it is his recipe, but because of the maple syrup that it contains. While I now live in California, I grew up in Upstate New York and they have a loooot of good food on the east coast. One of the food items that I miss most is fresh Vermont maple syrup, which my wonderful dad sends me every year! And as delicious as this super-yummy sap tastes on top of pancakes, I must say that I enjoy it even more in this marinade! I used it in my Quorn Turk’y Roast recipe, but this marinade would taste good on just about anything. It has the perfect balance between sweet and salty.


salt, to taste
black pepper to taste
4 tablespoons vegetarian Worcestershire sauce
4 tablespoons maple syrup
2 tablespoon olive oil
2 teaspoon red wine vinegar
1/2 teaspoon garlic, finely minced

Mix all ingredients together and marinade your favorite food 🙂

Bang! Bang! He Shot Me Down Chili

21 Jul

I went shooting for the first time with my dear husband a few years ago. I had a particularly stressful day at work, so he picked me up and took me to the shooting range. Talk about therapeutic! I won’t tell you where I ended up shooting that poor paper guy, but better him than the real guy who I was annoyed with, right?

What kills me about this ad is the copy, “You may only need it once in your lifetime; buy now so you will have it at that time”. Who can argue with that logic??

This is my chili recipe and it is pretty bangin’, if I do say so myself. I always have requests for seconds. What I love about chili is that it is very forgiving – you can leave out spices, add more, or whatever you like according to your taste. So I give you this loose guideline, but by all means, change it up according to your preferences!

•       6 fake bacon strips, cooked and chopped
•       1 1/2 pounds fake ground beef
•       1 large onion, thinly sliced
•       3 minced garlic cloves
•       1 tbs olive oil
•       2 (16 ounce) cans kidney beans, rinsed and drained
•       1 (14.5 ounce) can pureed tomatoes, undrained
•       1 (6 ounce) can tomato paste
•       4 1/2 teaspoons chili powder
•       1 1/2 teaspoons salt
•       1/4 teaspoon dried oregano
•       1/4 teaspoon ground cumin
•       1/8 teaspoon rubbed sage
•       Monterey Jack cheese (or cheese substitute)

1.      In a large saucepan, cook bacon remove and place on paper towels.
2.      Cook “beef”, garlic, and onion in olive oil. Remove from the heat;
add the remaining ingredients.
3.      Stir in bacon; mix well.
4.      Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Cover and
bake at 350 degrees F for 45 minutes. Uncover and bake 10 minutes
longer or until thick and bubbly. Sprinkle cheese on top and bake
another 5 minutes, or until cheese is melted.
5.      Serve with tortilla chips and your favorite sour cream substitute

Naughty Girl Peanut Butter Dream Bars

21 Jul

I named this recipe in honor of the accompanying picture, actually. I love this ad; if you don’t get the food, or coffee in this situation, just perfect for your husband, he will bend you over his knee and spank you. Well that’s as good an excuse as any that I can think of to continually ruin dinner. My husband gives some pretty good spankings. But I digress.

This recipe is so simple, that it is actually pretty hard to not get it right. So your best bet to attract said spanking would be to make the bars, dish one up, and then “accidentally” trip on your way to serving it to your honey, so that it falls on the floor and gets ruined. You will of course have another one ready to serve him or her, post-spanking, so everyone wins.


2 cups confectioners’ sugar
2 cups graham cracker crumbs
1 cup smooth peanut butter
1/2 cup plus 2 tbsp. margarine, melted
2 cups (12 oz.) milk chocolate or semi-sweet chocolate chips,
9×13 inch baking pan

Mix confectioners’ sugar, graham crackers, peanut butter and butter in medium bowl until well blended. Scrape into ungreased baking pan and
press into even layer.

Next, melt your chocolate chips in a double boiler. If you are like me and don’t have one, fill a pot with water, and then “float” a heat-proof container (like a glass bowl) in the water, big enough that it sticks out of the pan and doesn’t completely submerge in water. Put your chocolate chips in the bowl and turn the heat to medium-high and wait for them to melt. Spread melted chocolate over top.
Refrigerate at least 2 hours until chocolate is firm. Let
stand 10-20 minutes at room temperature before cutting into

Cheeze-it vegan soup

20 Jul

For the broth:
1 medium onion, chopped (I like red)
4 garlic cloves, halved
Green of 1 large leek (optional)
Salt to taste
1/4 teaspoon freshly ground pepper
2 quarts water

For the soup:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled and halved
2 medium-size russet potatoes, peeled and diced
2 red bell peppers, diced
Salt, preferably kosher salt, to taste
1/2 cup nutritional yeast
1 1/2 quarts of broth prepared prior
1 lemon
Freshly ground pepper

1. Make the broth. Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.

2. Make the soup. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the garlic and saute until it has softened. Add the red peppers, stir together for a few minutes, then add the potatoes, broth, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
3. Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Slowly add the nutritional yeast to taste. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
4. Ladle the soup into bowls, garnish each serving with a some croutons, or serve with crackers.

Yield: Serves six

Raw Cheesy Kale Chips – Raw Cheez-Its®

19 Jul

1 cup cashews, soaked in water for two hours
1 red pepper, seeded and diced
1 Tablespoon nutritional yeast (available in most health food stores)
1/2 teaspoon Himalayan pink crystal salt
Juice of 1 lemon

2 bunches green kale – either dino or lactino

Put all ingredients except the kale into a Vitamix or food processor, and blend until completely smooth.

Tear the spine out of each kale leaf, keeping each half of the leaf as intact as you can (as this will make cutting it into chips much easier).

Stack a bunch of the leafs together, and then cut them into bite sized pieces, using either kitchen shears or a sharp knife.

Dump all of the kale chips into a large bowl, add the sauce, and then mix it well with your hands, gently squeezing and massaging the sauce into the kale chips until all of the chips are well coated.

Lay the chips out in single layers – without the chips touching – on
Teflex sheets, or parchment paper, on your dehydrator trays, and dehydrate them at 105 overnight.