Raspberry Plum Crumble

I got bored.  So I made this.



  • 10 Plums, pitted and sliced
  • 3 tbls Agave Syrup
  • Lemon Juice, half lemon
  • 1 tsp Vanilla
  • ¼ tsp Pumpkin Pie Spice
  • 1 ½ cups Frozen Raspberries
  • ½ cup Sugar
  • ½ cup Water
  • 2 tbls Cornstarch


  • ¾ cup Oats
  • ½ cup Raw Almonds
  • ½ cup Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • pinch of Salt
  • 4 tbls Earth Balance Butter, melted

Preheat oven to 400 degrees.  In a medium-sized bowl, mix together the plums, agave syrup, lemon juice, vanilla and pumpkin pie spice.


Spoon plum mixture into ceramic or glass pie dish.  Retain liquids from plums.

Add raspberries and sugar to small saucepan.


In a small cup, mix together water and cornstarch and then add to raspberry mixture.  Add liquid from plums to raspberry mixture.


Heat raspberries over medium-low heat, stirring constantly until thickened.


Pour raspberries over plums.


Bake fruit mixture for 15-20 minutes; plums should be soft.  Make sure to put a baking sheet on the bottom rack of the oven just in case the mixture overflows.

Prepare crumble topping.  Add almonds and ¼ cup of oats to blender and blend until fine.  In a small bowl add ground almonds/oats, the remaining whole oats, brown sugar, pumpkin pie spice and salt.  Mix well.  Add melted butter and stir in.  Use your hands to clump together the crumble mixture and then add to pie when you remove from oven.  Bake for another 15-20 minutes until crumble is crisp and lightly browned.


Enjoy with your favorite Soy or Coconut Ice Cream!


5 Layer Waffles

Stacked Savory Sweet Potato, Fried Seitan Chkn Waffles with Goji Berry Syrup and Toasted Almonds

5 Layer Waffle

5 layers of ridiculously good food.  Like, sticking to the ribs, home-style comfort kind of good.  Like, enough fuel to run 20 miles and take care of the family, kind of good.  Like, will eat the leftovers for dinner the next 2 nights and be giddy-excited each time, kind of good.

Easy to say I’m a little proud of this one.  Also, note that I’m not the runner of the family…you would know if so. 🙂

Layer 1

Waffle– recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau

  • 3 tbls Ground Flaxseed (Flaxseed Meal)
  • ½ cup Water
  • 6 tbls Earth Balance Butter, melted
  • 1 ½ cups Non-Dairy Milk
  • 1 ¾ cups Unbleached All-Purpose Flour
  • 1 tbls Baking Powder
  • 1 tbls Granulated sugar
  • Pinch of Salt

Preheat waffle iron.  In a blender or food processor, whip the flaxseed and water together until it reaches a thick and creamy consistency, about 2 minutes.  Add the butter and non-dairy milk, and whip for another minute.  In a large bowl, combine the flour, baking powder, sugar and salt.  Create a well in the center of your dry ingredients, and pour in the milk mixture.  Stir just until combined.  Cook waffles according to waffle iron recommendations.

Layer 2

Fried Seitan Chkn– recipe from previous blog post ‘Fried BBQ Seitan Chkn’ without the BBQ sauce

Layer 3

Savory Sweet Potatoes

  • 3 medium-sized Sweet Potatoes, cut into cubes
  • Olive Oil, enough to coat potatoes
  • 1 tsp Cumin
  • ½ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ¼ tsp Smoked Paprika
  • Salt & Pepper, to taste

2-3 Servings

Preheat oven to 400 degrees.  Add potatoes to a large-sized casserole dish and drizzle with olive oil; stir to coat.  Add the remaining ingredients; stir to coat.  Cook potatoes for 30-40 minutes or until fork can easily be inserted and outsides are lightly browned.  The potatoes will caramelize so stir every 15 minutes to prevent them from sticking to the pan.

Layer 4

Goji Berry Agave Syrup

  • 2 tbls Earth Balance Butter
  • 2 tbls Agave Syrup
  • 2 tbls Pure Maple Syrup
  • 2 tbls Goji Berries

2 Servings

Combine ingredients in jar and microwave until butter is melted.  Heat just before serving.  Pour over the first 3 ingredients.

Layer 5

Toasted Almonds

  • ¼ cup Almonds

2 Servings

Add almonds to heavy-bottomed pan and heat over medium for about 5 minutes or until nuts are lightly browned and fragrant.  Stir often or they will burn!  Slice up and serve over the first 4 layers.

Eat and Enjoy!

Fried BBQ Seitan Chkn Sandwich & Roasted Mashed Sweet Potato with Coconut

A little involved but so worth it.


Roasted Mashed Sweet Potato and Coconut

  • 3 medium-sized Sweet Potatoes, cut into large cubes
  • Olive Oil, enough to coat potatoes
  • ½ cup Almond Milk
  • ¼ tsp Smoked Paprika
  • Salt & Pepper, to taste
  • 2 tbls Earth Balance Butter
  • 1 tbls Coconut Oil

2-3 Servings

Preheat oven to 400 degrees.  Add potatoes to a large-sized casserole dish and drizzle with olive oil; stir to coat.  Add the almond milk, smoked paprika, salt and pepper; stir to coat.  Cook potatoes for 30-40 minutes or until fork can easily be inserted and outsides are lightly browned.  Be sure to stir the potatoes once while cooking.  In a medium-sized bowl, add the cooked potatoes, earth balance butter and coconut oil.  Mash until potatoes are smooth and butter and coconut oil are melted.

Fried Seitan Chkn

  • 1 package Seitan (I used West Soy’s brand 8 oz Seitan strips)
  • Almond Milk, enough to soak seitan
  • ¾ cup Flour
  • ½ cup Crushed Saltine Crackers
  • 1 tsp Chicken Seasoning
  • ½ tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • Salt & Pepper, to taste
  • Canola Oil, enough to cover bottom 1” of pan
  • ¼ package Pepper Jack Havarti Daiya Cheese, sliced or grated

2-3 Servings

Soak seitan in almond milk.  Mix the following ingredients in a medium-sized bowl: flour, crushed crackers, chicken seasoning, smoked paprika, garlic powder, salt and pepper.

Bring oil to a low rolling boil in a heavy-bottomed, high-sided pot.  Carefully add seitan to oil.  Seitan will fry fast so turn if needed and remove when light golden brown.  Place fried seitan on a napkin lined plate to soak up the excess oil.  Add fried seitan to warmed BBQ sauce mixture (see recipe below).  Add Pepperjack Havarti Daiya to BBQ fried seitan and stir to melt.

Fix up a hamburger bun with vegenaise, pickles, mustard, avocado and BBQ seitan chkn.

BBQ Sauce

  • ½ cup vegan BBQ Sauce
  • 1 tbls Earth Balance Butter
  • 1 tbls Agave Syrup

In a small sauce pan, heat the BBQ sauce, earth balance and agave syrup over medium-low.

Eat and Enjoy!

Clean Sloppy Joes

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  • ¼ cup diced Onion
  • 3 cloves diced Garlic
  • 1 can lightly crushed Kidney Beans
  • 1 can diced Tomatoes
  • 2 tablespoons Nutritional Yeast
  • 2 tablespoons Bragg’s Liquid Amino
  • 1 tablespoon Agave Syrup
  • 1 tablespoon Mustard
  • ½ teaspoon Onion Powder
  • ½ teaspoon Chili Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Cumin Powder
  • Salt and Pepper
  • ½ cup prepared TVP (Textured Vegetable Protein)
  • Daiya

Sauté onions in oil over medium heat until translucent.  Add garlic and cook for about a minute.  Add the rest of the ingredients except TVP and Daiya cheese.  Bring mixture to a light boil then reduce heat, cover and cook until sauce thickens.  Prepare TVP according to package directions then add to bean mixture.  Toast your buns, cut up some Daiya, piece it together and then serve up.


Approximately 3 servings.

(Accidentally Awesome) Banana Avocado Muffins topped with Chocolate

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These muffins should be made when you have ‘overly ripe’ bananas and avocados. I recently found a ‘red-tag’ produce area at a local grocery that offers just-too-ripe produce at half price. Organic bananas for $0.44/ lb? Yes, please!

I was so excited when I found these bananas that I thought to myself, “I’m going to go home and make banana muffins!” So, I went home, started mixing the ingredients and then reached for the super sweet half-priced nanners….and they weren’t there!! GASP! I frantically started searching the counters and the refrigerator; then I scanned the floor and there they were. The bunch of bananas, on the floor, half of them squished and one of them in Jack White’s mouth as he chomps away. Wha?? Bananas, Jack? Silly dog.

At that point, all of the ingredients were mixed except the bananas. Not sure if the next choice would be considered lazy or smart but, I did not want to drive to the grocery in hopes of finding more brown bananas so, I decided to use the two untouched bananas on the floor (surprise to those that ate the muffins!) and substitute the two overly ripe avocados in my fridge for the missing bananas.

This was an awesome accident because the muffins came out much better than normal. The consistency is richer and the banana taste is perfectly subtle.

Recipe adapted from ‘The Joy of Vegan Baking’ by Colleen Patrick-Goudreau

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• 2 cups unbleached all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 1/3 cup canola oil
• 2 ripe bananas, mashed
• 2 ripe avocados, mashed
• ¼ cup water
• 2 teaspoons vanilla extract
• 1 cup nondairy semisweet chocolate chips
• 1 tablespoon coconut oil

Preheat oven to 350 degrees. Lightly grease muffin tins.

Mix the following ingredients in a medium-sized bowl: flour, baking soda, and salt.

In a large-sized bowl, beat the sugar and oil together, then add the mashed bananas and avocados. Stir in the water and vanilla and mix thoroughly. Stir in the flour mixture.

Fill each muffin tin halfway with the batter and bake for 20-30 minutes. They should be golden brown and a toothpick should come out clean when inserted into the middle.

Melt the chocolate and coconut oil together in a double-boiler (I just set a metal bowl over a pot of low boiling water).
Pour over muffins when melted.


Stuffed Sweet Potatoes

These ain’t your Momma’s baked potatoes.

Well, that’s not to say that your Momma’s baked potatoes aren’t good.  I’m sure those are great, really.

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Stuffed Sweet Potato Skins

*2 large Sweet Potatoes (yams)

*1 can Black Beans

*1-2 Tomatoes

*Daiya Jalapeno Garlic Havarti, or other vegan cheese

*1-2 tablespoon Earth Balance, or other vegan butter

*1 teaspoon Cumin

*1/2 teaspoon Chili Powder

*1/2 teaspoon Garlic Powder

*Salt & Pepper


Preheat oven to 375 degrees.  Wash sweet potatoes well and prick multiple times with fork.  Coat potatoes lightly with oil, place on tinfoil lined baking sheet and bake for 45-55 minutes.  Remove from oven once soft and a fork can easily be inserted.  Let stand for a few minutes.  Cut potatoes in half lengthwise and scoop out the insides into a medium-sized bowl; leave about ¼ – ½ inch on the sides of the potato so the skins hold up.  Lightly mash the potatoes.

Add the following to the potatoes; beans, chopped pieces of Daiya Havarti (about ¼ cup), Earth Balance vegan butter, cumin, chili powder, garlic powder and salt/ pepper to taste.  Mix well.

Put potato skins on the tinfoil lined baking sheet and add potato mixture back into skins.  Add thin slices of Daiya Havarti and tomato slices on top of each loaded sweet potato.  Back for another 10 minutes or until cheese is melted and beginning to bubble.

Optional: add crushed tortilla chips to finished meal.

Pesto Pasta Salad

Nom Nom Nom.  This one is TASTY!!


Pesto Pasta Salad

(5-6 servings)

  • 1 package conchiglie (shell) pasta
  • 3 cups loosely packed basil leaves (clean well and remove stems)
  • ¾ cup raw almonds
  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic
  • juice from half of a lemon
  • 1 – 2 tablespoons nutritional yeast
  • sea salt (a few big pinches)
  • ground black pepper
  • 1 can white kidney beans
  • ¾ – 1 cup cherry tomatoes
  • 1 can black olives

Cook pasta according to package directions.

Prepare pesto; in blender or food processor add basil leaves, almonds, garlic, lemon juice, nutritional yeast, salt and pepper.  Turn on blender; slowly (and carefully) pour in olive oil until you reach the right consistency.  (Not too thick but not too runny.) 🙂 Set aside.

Cut cherry tomatoes into quarters, slice olives and, drain and rinse beans.  Set aside.

Reserve a small amount of pasta water.  Drain pasta when cooked and add a small amount of olive oil to prevent shells from sticking together.  In a large bowl, add cooked pasta and pesto, stir well to combine.  If pesto isn’t ‘sauce-y’ enough then add a small amount of pasta water and that should loosen things up.  Olive oil can be used instead of water if you prefer that.  Either way, add a small amount….it would be difficult to remove if you added too much!  Once pesto/ pasta is combined, add beans, olives and tomatoes. 

Refrigerate pasta until chilled.

Serve with some yummy bread or even some soup.  Enjoy & Cheers!!


Tomato Sauce v1.0


“I’m far too pale and bland to be eaten alone.”

“But, please, pair me with something interesting.” – Spaghetti

Tomato Sauce v1.0

(4 servings)

  • 16oz package cherry tomatoes
  • 3 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • juice from half of a lemon
  • sea salt- I didn’t measure the amount of salt used; at least a few teaspoons. Add a pinch at a time so that you don’t go overboard. 🙂
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • a pinch of red pepper flakes
  • ground black pepper

Cut cherry tomatoes in half and set aside; mince garlic cloves and set aside.  In a large saucepan, heat olive oil over low/ medium-low heat and add minced garlic.  Cook garlic until fragrant but not browned, about 2 minutes.

Add tomatoes to pan, along with tomato paste, lemon juice, salt, oregano, thyme, basil, red pepper flakes and ground black pepper.  Stir well to combine, cover and cook for approximately 45-60 minutes or until tomato skins are soft and mixture is sauce-y.

This recipe made enough sauce to cover approximately 2/3 of a package of capellini noodles (like angel hair).  This recipe can easily be doubled to cover an entire package of pasta, and then you’ll have a little extra to dip bread into!

Enjoy & Cheers!!

Grilled Garlicky Romano Beans


Tis’ the season to enjoy the wonderful provisions that Farmer’s Markets provide.  I opted for the Romano beans last weekend; these are in season right now and so they should be widely available for those of you that are trying out this recipe.  I definitely prefer Romano over ordinary green beans; they are more substantial and much ‘meatier’. 🙂 


Grilled Garlicky Romano Beans

(2 servings)

  • Romano green beans (I grabbed two small handfuls of beans from the Market- about 40 beans)
  • olive oil
  • 1 large clove garlic
  • 1 teaspoon + pinch sea salt
  • 1 teaspoon dried thyme
  • ground pepper

Prepare thyme/ salt mixture.  Using a mortar and pestle, grind together 1 teaspoon sea salt and 1 teaspoon thyme until the texture is ‘fine’.  (You don’t have to grind the two together but I prefer to so that I don’t get sprigs of thyme in my teeth.)

Clean, dry, and trim green beans.  Heat grill to medium-high heat.  In a bowl, add green beans and enough olive oil so that they are lightly coated then add a pinch of salt.  Carefully add green beans to grill and cook for 3-4 minutes on each side, or until lightly browned.  Reduce heat to medium.  Mince garlic and add to beans.  (I like to use my microplane zester rather than using a knife to mince garlic.)  Cook for another 30 seconds, making sure to keep the beans moving.  Do not burn the garlic!!  Remove from heat and transfer to a dish, sprinkle with thyme/ salt mixture and ground pepper until seasoned to your liking.  FYI~ I didn’t use the entire amount of the thyme/ salt mixture. 

Eat and enjoy.  Cheers!





Vegan Enchiladas with Mexi Rice

Mexican Pinto Beans

  • 2 cans pinto beans (drain)
  • ½ yellow onion
  • 1 tablespoon vegan butter
  • 2 tablespoons green chiles
  • 2 teaspoons smoked paprika
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon tomato paste
  • ¼ teaspoon cayenne
  • ¼ teaspoon red pepper flakes

Peel and dice onion, set aside.  In a saucepan, heat butter over medium-high heat.  Add diced onions to preheated pan of melted butter and add a pinch of salt.  Sauté onions until they are translucent.  Add beans, chiles, paprika, cumin, garlic powder, tomato paste, cayenne pepper and red pepper flakes.  Stir to combine and cook over low heat for 20 minutes (or until ready to assemble enchiladas).

Cheese Sauce

  • ½ cup + 2 tablespoons nutritional yeast powder
  • ½ cup flour
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • Freshly cracked black pepper
  • 1 ¼ cups water
  • 2 tablespoons vegan margarine (room temperature)
  • 2 tablespoons green chiles
  • 1 tablespoon secret aardvark sauce (or your favorite hot sauce)
  • 2 teaspoons yellow mustard

In a medium-size bowl, combine the nutritional yeast, flour, cumin, paprika, salt, garlic powder and black pepper.  Form a well in dry ingredients.  Gradually pour water into well; mix with dry ingredients until consistency of sauce is creamy but not runny.  Combine margarine, chiles, hot sauce and mustard with cheese mixture.

Vegetable Filling

  • 1 zucchini
  • 1 red pepper
  • ¾ cup cauliflower
  • ½ cup carrots
  • oil (enough to sauté vegetables)
  • 1 tablespoon vegan butter
  • salt & pepper

Chop zucchini, red pepper, cauliflower and carrots into bite-sized pieces.  I like to have fun with this- cut the vegetables into different sizes and shapes.  I cut the carrots into little ‘rounds’, the peppers into ‘rectangles’, zucchini into ‘pinwheel pieces’ and the cauliflower into ‘fans’.  That may sound crazy to you but that is how my mind works.  😉

In a sauté pan, heat oil over medium-high heat.  Add chopped vegetables to preheated pan of oil and add salt & pepper.  Sauté vegetables until they are al-dente.  (Just cooked with a tender crisp taste.)   Add butter and combine with vegetables.  Remove from heat.

Assemble Enchiladas

  • enchilada sauce
  • tortillas
  • olives
  • beans
  • vegetable filling

This is messy no matter what.

Preheat oven to 350 °.

I have always used canned enchilada sauce so go ahead and use whatever you prefer.  I would love to make homemade enchilada sauce; if you have a good recipe then please share!  For tortillas, I usually use flour just because that is what I like best.  I know that some people would be appalled with this choice and I accept that.  Use corn tortillas if you choose.

Pour half of the enchilada sauce into a large dish or pan.  Add tortillas and mix to combine.  Add more sauce as needed until tortillas are fully coated.

In a casserole dish, roll each enchilada by first adding the bean mixture and then the vegetable filling.  Roll enchilada and continue until pan is full and/ or all ingredients are used.  Top enchiladas with additional sauce, if needed.

Cover with tin foil, add to preheated oven and cook for 15 minutes.  Remove from oven, pour cheese sauce mixture on top and add sliced olives.  Return to oven to cook for another 5-10 minutes.

Garnish dish with cilantro, vegan sour cream, salsa and guacamole!

Mexican Rice

  • 2 cups long grain white rice
  • water (as package or rice cooker indicates)
  • 1 cup cilantro
  • ½ cup diced tomatoes
  • 2 cloves garlic
  • ½ jalapeno  (seeded)
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ lime (juice)

Add rice to rice cooker or sauce pan.  Combine remaining ingredients except lime juice in a blender and process until smooth.  Pour water mixture into rice and stir to combine.  Cook rice as package or rice cooker indicates.  Just before serving, squeeze juice from half of a lime over rice.