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Sunday, December 25, 2011

Cranberry Sauce

1 bag cranberries
2 c sugar
1/3 c cranberry juice (or pomegranate)
1/3 c orange juice
1/3 c peach schnapps
1 T grated orange zest
1 cinnamon stick
3 Gala or Pink Lady apples, peeled and chopped
1 c pecans, crumbled
1/4 t cloves
1/4 t ginger

Simmer cranberries, spices, juices and sugar for 5 minutes.  (Or just till cranberries are bursting)

Add the rest of the ingredients, reserving the Schnapps.  Simmer an additional 5 minutes.

Finally, add the Schnapps.

Can store in the refrigerator in a sealed container for up to 3 months.

Peach and Orange Sangria

3 1/4 c Pinot Grigio
1/3 c sugar
1/3 c Triple Sec
1/3 c Apricot Brandy

2 medium peaches, peeled and sliced
2 medium oranges, sliced thin crosswise

1 c orange juice with soda water
1 c ginger ale

Combine all except the sodas, and refrigerate over night.  Just before serving, add the final two ingredients.

Citrus Sangria

3 1/4 c Chianti
1/2 c Cointreau
1/2 c Brandy
Juice of 1 orange
Juice of 1 medium lemon
Juice of 1 medium lime
2 T confectioners sugar
Club soda to taste

To garnish the punch bowl:
1 small orange sliced thin crosswise
1 small lemon sliced thin crosswise
1 small lime sliced thin crosswise

Add all ingredients together in a punch bowl.  Add fruit to garnish.  Serve over ice.

Tuesday, November 1, 2011

Easy Vegan Breakfast: Potatoes, Spinach, Onions

This is a very simple breakfast with minimal chopping/standing/dishes... so it is great when you are feeling under the weather, but still want a nice home-cooked breakfast.  Of course you can serve this one any time of the day, too, as a side dish or an appetizer.

Leftover potatoes- boiled whole or in pieces, baked, mashed or even frozen hashed brown potatoes!
1 bag of frozen chopped spinach STILL FROZEN!

1 red onion, chopped

Vegan Butter, Salt, Pepper, Garlic Powder for seasoning...

Grab last night's potatoes... or some boiled potatoes that you might have on hand...  Make sure they are piecey, and press them into a greased cupcake pan.  Sprinkle with salt and pepper.

Next, sprinkle frozen chopped spinach on top of each cup of potatoes.  Sprinkle with garlic powder, lightly

Finally, dice up some red onion and sprinkle a bit on top of each cup.  Some people prefer to add a pat of vegan butter on top.

Bake in a 350 degree oven for about 20-30 minutes, or until the onions look nice and caramelized on the edges.

You might choose to let these cool for 20 or so minutes, so that the potatoes stick together when you remove them from the cups.  (This is why leftover fried potatoes probably won't work as well for this one.)

Thursday, June 2, 2011

Nutty Farfalle with Asparagus

Yummy in winter or spring, but good any time!  This pasta dish is easy, and it pleases!


1 box Farfalle Pasta, boiled according to instructions, drizzled with Olive Oil, tossed and set aside
1 pound asparagus, snapped, chopped into 1.5 inch segments and  blanched
1/4-1/2 c pine nuts
Olive oil
1/2 medium or large yellow onion, diced
Olive Oil
Grated Parmesan or shredded parmesan


Sauté onion, garlic and pine nuts in olive oil.  Add in the asparagus and farfalle.  Sauté until you think it looks good.  Some may wish to sprinkle garlic salt, instead of regular salt. Pepper to taste.  Serve with the parmesan.  Goes great following a beany soup or salad.  Great with a nice Pinot Grigio, a hot crusty bread and dipping oil.  Hmmm, I'm getting hungry!

Walking Tacos

We love offering this dinner as a special treat for the whole family!  It makes EVERYONE happy!  And it is a great way to use your leftover chili =)  The cute little ice cream and snack stand in our neighborhood serves a version of this right inside a personal sized Fritos bag!  (Even better!  No dishes!  lol...)


1 Large bag Fritos
1 head iceberg lettuce, chopped and rinsed
1-2 roma tomatoes, diced
1 large can sliced black olives, drained
1 can black or pinto beans, drained and rinsed
1-2 cans Hormel Vegetarian Chili, heated (or your own, if you have some!)
1 bunch green onions, sliced
1 jar of your favorite salsa
1 container (vegan or dairy) sour cream
1 bag shredded (vegan or dairy) cheese


In each person's salad bowl, put down a layer of fritos, lettuce, tomatoes, black beans, black olives, etc.  Sprinkle with cheese.  Add a dollop of sour cream, and a spoon of salsa.  Sprinkle top with green onions.

Add pickled jalapeno slices, if you want to kick it up a notch =)

Black Bean & Quinoa Sandwich Patties

This recipe is AMAZING.  I LOVE IT.  'Nuf said.


1 cup Quinoa, cooked according to package instructions
(you may wish to rinse the quinoa before cooking to remove any bitterness)

1 medium red onion, finely shredded
1 bunch cilantro, minced
1 jalapeno pepper, seeded and finely minced

2 cloves fresh garlic, minced

1 can black beans, drained and rinsed, then blended to a paste with a T of olive oil

3/4 t salt
1/4 t pepper
1/2 t cumin
1/2 t chili powder

fine bread crumbs


Put all items into a mincer/chopper and blend until smooth, excepting the onion, breadcrumbs and seasonings... you can fold the onion and seasonings in after the beans, quinoa, cilantro and jalapeno are well blended.  Once everything except the breadcrumbs is mixed together, form the patties.  Drop each patty into a bowl with the breadcrumbs and coat both sides.  Fry in a pan with a little light olive, canola or vegetable oil.

Kick-ass Vegan Southwestern Salad


1 small bag frozen corn
1 can black beans, rinsed
1 head romaine lettuce, or a mix
1 bunch green onions, sliced
1 package frozen black bean patties
1 package vegan cheddar cheese, or mexican mixed cheeses
1 small container vegan sour cream
1 bottle vegan ranch dressing
1 bottle bbq sauce
1 container fresh pico de gallo
1 bag tortilla chips
1 small can sliced black olives


Wash and chop lettuce.  Rinse beans.  Thaw the frozen corn in the microwave.  Cook the black bean patties according to package instructions.  Cut the patties into bite-sized pieces.  Slice the green onions.  Strain the black olives.

In each salad bowl, put down a bed of greens followed by the pieces of 1 black bean patty, a sprinkling of black beans, black olives, green onions, shredded cheese, a scoop of pico de gallo, a spoonful of sour cream, a handful of crunched-up tortilla chips and then a drizzle of ranch and bbq sauce.  That's it!  Yum!

Bumblebee Stew

This is simpler than simple, and always is a big hit.  When we went to a restaurant chain called J. Gumbo's and had this stew, we liked it so much that we tried to figure out how they did it.  This is our best approximation of how they make Bumblebee Stew.  If a vegan version is desired, cut the amount of butter down a bit, substituting with a vegan butter, and use plain rice milk in the tomato soup.


1 large yellow onion, diced
2 sticks salted sweet cream butter
1 small package frozen corn
2 cans black beans, rinsed
2 cans diced tomatoes, strained
2 cans Campbell's tomato soup, constituted with milk
Rice, 1-2 cups dry


Sauté the diced onion in the butter.  Add corn and sauté 3-4 more minutes.  Add the prepared tomato soup, and then add the beans and tomatoes.

Prepare the rice according to the package instructions.

Serve in a bowl with one big scoop of rice on bottom and the stew on top.  Garnish with fresh sliced green onion and cornbread sticks or the bread of your choice.

Broccoli Salad (Evil)

Salad Ingredients:

  • 4 cups chopped broccoli florets
  • 1/2 cup raw cashews
  • 1/2 cup raw sunflower seeds
  • 1/2 cup golden raisins
  • salad dressing (recipe below!)
Dressing Ingredients:
  • 1 cup mayonnaise
  • 1/4 cup granulated sugar
  • 2 tablespoons rice wine vinegar
Dress, Toss, and Chill:
Once the dressing ingredients are well blended in a bowl, put the dressing on the salad. Toss well. Put the Evil Broccoli Salad in a sealed container in the refrigerator for 2 to 3 hours. Toss once more before serving.