Wednesday, June 29, 2016

Non-Dairy Coffee Creamer

I've been on the lookout for a new coffee creamer, ever since So Delicious changed their formula.  I'm not a fan of the new taste or clumps left in my coffee cup.  (I guess taking carrageenen out had some unwelcome consequences).  That stuff used to be amazing!  Not so much anymore...

I did, however, decide to give a soy milk creamer a try, again.  I used to despise the chalky taste from soy creamers.  That was until Organic Valley French Vanilla Soy Creamer.  It smooth, and tastes like creamer is supposed to taste.  I found it at Natural Foods.  It rocks!  Dairy-Free, Carrageenan-Free, Non-GMO and the sugar is fair trade!

Saturday, August 31, 2013

Easiest Seitan!

I found this recipe for baked seitan.  Thanks to Amanda Eats SLC, there is no more boiling for hours and hours!  

Here is the recipe:

Baked Seitan

2 cups of Vital Wheat Gluten
2 Tbsp. flour
1/4 cup Nutritional Yeast (I used 1/3 cup)
1 1/2 cup of cold water
1/2 cup of soy sauce (I used coconut aminos, so it is soy-free!)
1 Tbsp. ketchup
1 Tbsp. olive oil
1 Tsp. garlic powder
1 Tsp. onion powder

Pre-heat oven to 350. Mix items. Roll dough into a big log, wrap in parchment paper and cook for about an hour. (I wrapped it up and put it in a glass loaf pan. ) 


Saturday, September 1, 2012

Middle Eastern Chickpea & Quinoa Salad

2012-09-01 18.28.23.jpg
I found this recipe on Veg News, and it is YUMMY!  It originally calls for brown rice and roasted peppers, but I like quinoa better than rice salad.  Also, I do not like red peppers, so I omitted them.  My toddler loves olives and baby tomatoes, so I'm hoping she will like this salad.  

Serves 10
What You Need:
1/4 cup fresh lemon juice
Peel of 1 lemon, cut into strips
2 tablespoons olive oil
1 minced garlic clove
2 red peppers, cut into wide strips  Bleck!
3-1/2 cups cooked quinoa
1 15-ounce can garbanzo beans, drained and rinsed
24 cherry tomatoes, halved
1 cup pitted kalamata olives
1 cucumber, peeled, deseeded, and diced
2 tablespoons chopped fresh parsley
1/4 cup finely diced red onion
What You Do:

  1. Preheat broiler. In a bowl, combine lemon juice, lemon peel, olive oil, and garlic. Set aside.
  2. Place red peppers on baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and dice peppers.
  3. In a large bowl, combine quinoa, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with lemon juice dressing.

Chef’s Tip: Depending on your preference, you can include the lemon peel in the salad or discard.

Thursday, August 16, 2012

V05 is vegan! I recommend the strawberry soy milk conditioner!

Dear Bethany,

Thank you for contacting us. We appreciate your feedback and support of VO5 hair care. Our line of VO5 products are vegan friendly, contain no animal products and aren't tested on animals. Please visit for promotional offers and discounts. We periodically offer coupons in Sunday newspapers. Please look out for them in the near future. For additional questions please email Thank you again for choosing VO5.


The Team at High Ridge Brands

5 High Ridge Park Stamford, CT 06905
    Phone: 203-674-8080    Fax: 203-674-8088

Sunday, July 29, 2012

Zucchini + Chocolate = Toddler Eating Her Veggies!

Vegan Zucchini Bread

Yield: 2 loaves
  • 6 tbsp ground flax seeds
  • ½ c warm water
  • 2 c turbinado sugar (or light brown sugar)
  • ½ c oil
  • ½ c applesauce
  • 1 tsp vanilla
  • 2 to 2½ c grated zucchini (~3 medium-sized ones)
  • 3 c whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 c chocolate chips 
  1. Grease two loaf pans.
  2. Mix together flax seeds and warm water.
  3. Add sugar, oil, applesauce, and vanilla; beat well.
  4. Add grated zucchini; stir til combined.
  5. In a separate bowl, sift together remaining dry ingredients.
  6. Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
  7. Bake at 350 for 50-55 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.

I found this recipe on hell yeah it's vegan!  It is very yummy, and even the batter was tasty!  It is a sweet, dessert type of bread.



Thursday, May 3, 2012

Now is the Moment that Never Ends

The past is gone
The future is not here
Now, I am free of both

-Deepak Chopra

Vegan Spanakopita

Just made these last night.  First time working with phyllo bread, and I think I did pretty well.  I did over "butter", but I'll use less next time, because it was pretty rich.  The filling is really yummy.  I used grapeseed oil, instead of the olive oil the recipe calls for.

  • 10-oz pkg chopped spinach, thawed
  • 1 tbsp. of Olive oil (I was out of olive, so I used grapeseed oil)
  • 1/2 cup(s) of Earth Balance Margarine (I used more, oops)
  • 1 1/2 cup(s) of Daiya mozzarella
  • 1 1/2 cup(s) of mushrooms, diced
  • 12 phyllo dough sheets
  • 1/2 tsp. of salt and pepper, or to taste
  1. Preheat oven to 375.
  2. Drain the thawed spinach. Squeeze as much liquid from the spinach as possible. Transfer to a large bowl. Pull apart the spinach as much as possible.
  3. Add the diced mushrooms to the spinach, as well as the salt, pepper, and olive oil. (yummy)
  4. In a small saucepan, melt the Earth Balance.
  5. Using a pastry brush, coat each side of the phyllo bread and layer them on top of each other in the pan.  (I used four or five sheets for the bottom.)
  6. Layer on the spinach/mushroom mixture, then the Daiya cheese.
  7. Layer the remaining (4-5) phyllo sheets on top, again buttering each layer as you put them down. Butter the last one.
  8. Cut into squares and bake for 40 minutes.  (I cut it, after baking.)