Wednesday, February 29, 2012


I have been on a mission to make my own substitute meat. Thanks for joining me on this strange journey. These dogs turned out just great (if I do say so myself)! I made a batch, put them in the freezer, and pulled a few out for dinner. I just cooked them in a frying pan with a touch of oil. It made for a nice crispy skin. Who would have thought that hot dogs would once again be a healthy option?! Hot Dog, I am so excited!

3 tsp. fennel seed
½ tsp. red pepper flakes
1 tsp. sweet paprika
1 tsp. smoked paprika
2 tsp. dried oregano
1 tsp. sugar
1 can pinto beans, drained
2 cups vegetable broth
2 Tbs. olive oil
4 Tbs. Bragg’s Liquid Aminoes
4 tsp. garlic, minced
½ cup nutritional yeast
2 ½ cups vital wheat gluten
Get a steamer ready. I use my rise maker, which has a steamer basket in it. Get the water boiling. In a grinder (I use my coffee bean grinder), mix all of the herbs, spices and sugar. Grind until a fine powder. In a blender, combine all ingredients, except for the wheat gluten. Pulse 3-4 times. You still want some small chunks of the beans. In a bowl, combine the wheat gluten and the blender mix. Stir until well-incorporated. Don’t be afraid to use your hands. Separate into 12 pieces. Form each piece into a 5” cylinder and wrap in a sheet of aluminum foil (twist the foil at the ends). Steam for 40 minutes. Now, you have your dogs ready to use. You can cook them in a frying pan, throw them on the BBQ, whatever. You can thank me later.

Yield: 12 hot dogs

Monday, February 27, 2012


Thick, white, creamy sauce served over fat linguine noodles with sautéed veggies…. Mmmm…. Do images of caloric naughtiness dance through your head? Well, stop it! Or, don’t, and make this healthy, easy, vegan version instead.

1 pkg silken tofu
½ cup refrigerated coconut milk
1 tsp. garlic salt
2 Tbs. nutritional yeast
½ tsp. white pepper
pinch of nutmeg


Place all ingredients in a blender and mix until smooth. Serve over cooked pasta and sautéed veggies. Um, yeah, it was that easy…

Tuesday, February 21, 2012


I like me some sammies! But, I am tired of spending too much money on the prepared “lunchmeat” that doesn’t really taste that great and is loaded with preservatives. The nice thing about these is that you can make a large batch of the meat, marinate them in whatever pleases you (think BBQ sauce or peanut sauce), and throw them in the freezer for future use.  We had these for dinner tonight and we were happy. So happy…

3 oz. firm silken tofu (Mori-Nu)
2 Tbs. olive oil
2 Tbs. Bragg’s Liquid Aminos
2 Tbs. red wine
1 Tbs. red wine vinegar
1 Tbs. maple syrup
1 tsp. garlic, minced
2 Tbs. nutritional yeast
¼ tsp. nutmeg
¼ tsp. white pepper
½ tsp. ground mace
½ tsp. ground coriander
1 cup vital wheat gluten
½ cup teriyaki marinade
2 cups green cabbage, shredded
2 large carrots, peeled and shredded
4 green onions, chopped
1 Tbs. black sesame seeds
1 sheet of nori seaweed, toasted over the stove
2 Tbs. sesame oil
1 Tbs. red wine vinegar
1 tsp. Bragg’s liquid aminos
½ tsp. sugar
¼ tsp. salt

Preheat oven to 350 degrees. Fill a glass dish about ½ way with water and place it in the oven while it is heating. Add all ingredients but the vital wheat gluten and teriyaki marinade to a blender. Pulse 2-3 times to combine (don’t puree it, you want the tofu to be in tiny bits). In a large mixing bowl, stir the tofu mixture into the vital wheat gluten. Mix together with a spatula. Form a tube about 2”-3” in diameter. Wrap in aluminum foil. Place tube into the water bath and cook for 90 minutes. Remove from the oven and let cool. Slice thinly and place in a Ziploc bag with the teriyaki marinade. Let soak for a few hours or days – whatever. To make the slaw, in a large bowl combine the cabbage, carrots, onions, seaweed and sesame seeds. In a small bowl combine the oil, vinegar, liquid aminos, sugar and salt. Pour dressing over cabbage mixture. To assemble the Sammie: slather Vegenaise over both sides of high quality soft hoagie buns, top with 5-6 slices of lunchmeat, and dollop generous amounts of slaw over the meat. Serve with plenty of napkins.

Monday, February 20, 2012


My children love ice cream. I haven’t met a kid that doesn’t! Breakfast in our house can sometimes be difficult. I don’t like feeding them cereal; I don’t have eggs; and sometimes, I don’t feel like putting forth the effort for a full-blown affair. I made the “ice cream” (which has no milk or milk-substitutes – it’s just fruit, veggies and protein powder) and the granola yesterday, so now we have breakfasts for many days, and both items keep well. If you want to speed the process up even more, just use your favorite brand of store-bought granola. The “ice cream” really more closely resembles sorbet, but I don’t think my kids would be lining up for seconds (or even firsts if I referred to it as sorbet).

Ice Cream:
2 large leaves of kale
1 medium sized carrot
½ apple, cored
¾ cup (or 2 thick slices) of fresh pineapple
½ orange
1 banana
2 Tbs. agave syrup
½ cup protein powder, unflavored
½ bag frozen mixed berries
2 cups old fashioned rolled oats (not the quick cook)
¾ cup walnuts, coarsely chopped
½ Tbs. canola oil
1/3 cup pure maple syrup
½ tsp. vanilla extract
¼ tsp. cinnamon, ground
Pinch of salt
1/3 cup dried cherries
Puree all “ice cream” ingredients in a heavy-duty blender (I have a stick that presses the food down to the blade). Pour puree mixture into a freezer safe container and freeze (when you use it, you will have to leave it out for a bit to soften it up). Preheat oven to 325 degrees. Line large cookie sheet with parchment paper or spray with non-stick cooking spray. In a large bowl, mix all of the ingredients, except for the dried cherries. Pour mixture onto prepare cookie sheet and cook for 20 minutes. Remove from oven and mix in cherries. To assemble: pour some granola in the bottom of your bowls, scoop some ice cream over the tops and drizzle with honey or agave. Best breakfast ever!


I was trying to figure out where we were going to get this evening’s protein for dinner. During my random digging through the cupboard, I found a bag of dried lentils and some coconut milk. Well, that just calls out for curry, doesn’t it?

14 oz. can light coconut milk
1 cup refrigerated coconut milk (or other milk substitute), divided
1 cup dried lentils
1 large carrot, peeled and shredded
2 cups broccoli flowerets
½ onion, cut into long, thin strips
½ cup fresh pineapple, chopped
2 Tbs. fresh basil, chopped
2 tsp. curry powder
1 tsp. salt
2 Tbs. olive oil
1 tsp. garlic
Dash cinnamon

Bring canned coconut milk and refrigerated coconut milk to boiling over medium high heat. Add lentils and lower heat to low so that it is just simmering. Cook until the lentils are tender, about 15 minutes. Meanwhile, heat oil in a large skillet over medium high heat. Sauté onion, carrot, broccoli and garlic until onions are translucent, about 8 minutes. Add remaining ½ cup coconut milk, pineapple, basil, salt, curry and cinnamon, and cook for 1 minute. Add cooked lentils and cook for 1 more minute. Remove from heat and serve.

Saturday, February 11, 2012


We had dinner at a friend's house the other night, and I just LOVED her bean salad recipe. While I have been jonesin' for it ever since, I have found myself simply too lazy to go to the grocery store to get the ingredients to replicate it, so I just made a different one. I like to make this when it's just me and I have no clue what to eat for lunch. I like that it is fresh, tasty, has some protein, and is super easy.

1 can kidney beans, drained and rinsed
1 tomato, chopped
2 Tbs. red onion, chopped
2 Tbs. fresh cilantro, chopped
3 Tbs. zesty Italian salad dressing

In a bowl, combine all ingredients. Serve. How easy was that?

EVERYDAY BREAD (Gluten-Free and Vegan)

A lot of people have been asking me to create a gluten free bread recipe that they can make for their every day sandwich bread. If you have ever worked with gluten-free flours, you know that baked goods present a particular problem - they are dense, dry, crumbly and ugly. I have addressed everything but the ugly (though if you slice it up, nobody is the wiser). Well, here it is. It isn't the prettiest thing, but it tastes good, is moist and airy.

1 Tbs. flaxseed meal
2 Tbs. water
1 cup milk (I use SO Delicious refrigerated coconut milk)
1 cup sweet potato puree (you can buy this in a can, or make it yourself by pureeing sweet potatoes that you have boiled until soft – I used the canned version for this recipe)
2 Tbs. Earth’s Balance (non-dairy butter substitute)
1 cup tapioca flour
1 cup soy flour
1 ¼ cup garbanzo bean flour
3 tsp. xanthan gum
1/3 cup raw sugar
1 tsp. salt
2 ½ tsp. active dry yeast (I use Fleischmann’s Bread Machine Yeast)

In a small bowl, combine flaxseed meal and water and let sit for 10 minutes. Then, pour flaxseed meal, milk, sweet potato puree, Earth’s Balance into bread machine. In a separate bowl, combine flours and xanthan gum, then sprinkle them atop the wet mixture in the bread machine. In one corner, pour in the salt, and in another corner, pour in the sugar (the sugar and salt should be in opposite corners). Make a small well in the center of the flour mixture and pour in yeast. Cook according to your bread manufacturer’s instructions (do not use the “quick” setting, even if you use Rapid Rise yeast – Mine takes a total of 3 hours 45 minutes). Enjoy!