Now I’ve been asked to make some Pho, and it works out wonderfully because I really wanted to make a vegan pho! So here it is!

I started by bringing a pot filled with 8 cups of vegetable stock to a slight simmer. I then added a handful of cilantro, about 20 whole shiitake mushrooms, 5 chopped green onion stalks, 1/2 a sliced and chopped raw onion, a table spoon of red miso paste, a full bag of bean sprouts, a package of pho rice noodles, and some red curry paste. I let this summer together for about 10 mins and I then squeezed a whole lime into the mixture.
Next, I placed these certain ingredients into a cheese cloth and tied it all together. The cloth allows you to still get all the flavor without all the excess junk floating around. In the cloth simply place coriander seeds, clove seeds, your leftover lime, fresh basil, and dried chili peppers. Place the tied and filled cloth into your broth and mix around and let cool together for about 20 mins. 
Once that’s all ready, you can now add some tofu and any other vegan friendly faux meat into your pho. I used tempeh but seitan works just as well and might even be better, I just wanted to really try the tempeh and I wasn’t disappointed at all. I’d let this cool together for another 5-10 minutes and once that’s finished its ready to serve! 
If you want to add some more kick and spice, just pour into your bowl some sirracha and mix into your pho! Once you take a bite you’ll be left asking is this vegan “pho real” ?! And the answer is a big old yes! Enjoy! Peace, Love, Grub!


Vegetable Stock
Shiitake Mushrooms
Dried Chili Peppers
Bean Sprouts
Pho Rice Noodles
Red Curry Paste
Red Miso Paste
Green Onions
Yellow Onions
Cheese Cloth


This is an amazing dish for kids and adults alike! I mean who doesn’t like a sloppy joe?! And now I have a vegan form without any cruelty involved?!?! You can’t top that!

What you’ll need is obviously a vegan friendly bun of sorts, I always just stick with Van de kamps because it’s fully vegan and delicious! Heat them up in the microwave for about 15 seconds to get them nice and soft.
While the buns heat, you can start preparing your vegan meatless meat crumbles. I use Smart Deli, and I use a full package. I then add tomato sauce and BBQ sauce, as well as blackening season and a tiny drop or 2 of liquid smoke. I mix together and let simmer and reduce for a bit, and once it’s all finished (about 10 mins), it’s ready to be slopped onto your bun! And voilà, you got yourself a sloppy joe! And remember you can always make them how Billy Madison liked them, extra sloppy!! Peace, Love, Grub!


Meatless Meat Crumbles
Vegan Friendly Bun or Roll
1 Can Tomato Sauce
2 tablespoons BBQ sauce
Liquid Smoke
Blackening Seasoning 


Now this was a burger I got fully hooked on while I worked at Johnny Rockets! It’s also extremely easy to make into a vegan version! They call this burger the #12 because on a scale to 1-10, it’s considered a 12, and I must agree that it indeed is that tasty!

Now you can use any vegan burger patty of your liking but I did find that the Boca brand vegan patties were the ones that gave me the best flavor and results.
When cooking the patty, make sure to season it on both sides with a few shakes of seasoning salt and pepper. Once one side has fully cooked it’s time to flip the party over and top with a slice of vegan cheddar cheese (I used slices of the follow your heart brand), then under a low fire and cover so the cheese can melt. 
As your cheese is melting and your patty is finishing it’s cooking cycle, you can prepare your bun! Use vegan mayo on both parts of the bun as well as hienz chili sauce (it’s not ketchup but it can be found in the ketchup isle of your market). 
Once that’s finished, your patty should be ready to put on the bun. Once the patty has been placed, top it off with a giant wedge of iceberg lettuce, a slice of raw onion, and a tomato slice. Complete it all with your bun top and grub away!
The tangy flavor of the burger is my favorite part of this creation. It’s unique and reminds me of exactly how the actual #12 tasted! Hope it’s as good to you as it is for me! Peace, Love, Grub!


Boca Vegan Burger Patties 
Vegan Cheddar Cheese Slices
Vegan Friendly Burger Buns
Heinz Chili Sauce
Seasoning Salt


Hello Everyone!! I was sick for a bit and couldn’t cook, but I’m choosing to make a return on this lovely holiday, 4/20! 

For today’s lovely stoner holiday, I figured I’d make some amazing stoner snacks! Don’t worry, it’s not medicated at all, so the non-stoner can enjoy these munchies too!
All you will need to do is make sure you have some Oreos, as well as some vegan friendly cookie dough (I have a homemade cookie dough recipe a few entries back). 
Start by taking your vegan cookie dough and covering an oreo fully in the cookie dough. It’s easier if you refrigerate the cookie dough, refrigeration makes it easier to form around the oreo, but fresh dough will still work too. 
Once you have covered your oreos in cookie dough, preheat your oven to 350. Once the oven is ready to be used, pop in your cookie mixture for about 15 minutes. Keep an eye on them because some ovens may vary in power, and these cookies may need to cook longer or shorter than the 15 minute estimate I’ve given. 
Once the outer cookie is golden brown and finished, take these snacks out of the oven and let them sit to cool for about 5 minutes. This cooling process is to protect your mouth, because those Oreos get super hot if eaten fresh, and a burn on the roof of your mouth is the worst! So show some restraint for your own mouths safety!
Once cooled, you can now enjoy with a cold glass of vanilla almond milk, or chocolate almond milk. Try not to eat all of them yourself!! I know it’s going to be hard, and honestly I can’t say I had the same self control! Peace, Love, Grub!


Vegan Cookie Dough


Now I know coffee isn’t a food, and there aren’t really recipes, and I know that there’s tons of options for vegans at Starbucks and Coffee Bean and every other coffee shop chain, but the wake me up that coffee gives me is definitely an essential necessity needed during breakfast. Since this has become my breakfast week, and it’s the weekend, I figured I’d give a few ‘pick me up’ coffee drink options for the at home basic coffee brewing vegans. Nothing will be too fancy, or too hard, but it will taste good and give that good ‘zing’ that will help start your day!

The first at home coffee brew I’ll explain is a quick and easy cappuccino. Now you can use coffee for this, but if you have an espresso machine i suggest brewing up a double shot of espresso. You won’t need a steamer for this, and you’ll still be able to make the foam needed for a proper cappuccino. 
Put a double shot of coffee or espresso in a coffee cup. Next take about 8oz of vanilla almond milk and place in a microwave for 2-5 minutes, depending on your microwaves power. Keep a close eye on your almond milk and when it starts to bubble up and boil for about 20 seconds, take it out of the microwave. Now take a spoon and cover the bubbles and pour the heated almond milk into the coffee/espresso; make sure to keep the froth/foam/bubbles in the other glass while you pour out the actual almond milk. Next scoop out the foam with your spoon and place a good amount on top of your coffee almond milk mixture. Now you have a vegan non steamed cappuccino. You can also use chocolate almond milk to make it a mocha cappuccino.


The next coffee drink is one I’ve created on my own. I’ve started drinking a non vegan version of this drink while I was working early mornings back in 2006, and I’ve started drinking the vegan friendly version and it’s just as good, maybe even better with the vanilla almond milk. The closest name I’ve found for this drink is called a ‘Fat Americano’
First you take a double shot of espresso or a full cup of coffee, and pour it over ice. Next add a full can of coke-a-cola (any cola will work). Then you add some vanilla almond milk. Mix together and enjoy! Also, you can use chocolate almond milk to make it a mocha and have a little more added flavor. 


Last but not least, is a simple coffee float! I love this one because it’s dessert for breakfast and it wakes you up!
Take a full cup of warm coffee (not hot) and add vanilla almond milk. Mix together and pour into a pint glass. Now add 1-2 scoops of vanilla almond ice cream. Make sure you have a spoon and a straw for this one. 


Non Dairy Milk (your preference of type and flavor)
Can of Cola
Vanilla Non Dairy Ice Cream 


So clearly I’m going to continue this week with more breakfast dishes since that’s what I’ve been doing so far. Today I decided to make a tofu scramble; it’s the best substitute for scrambled eggs and really tastes great! What I’ll be giving you is a basic recipe, however you can add on to this breakfast dish as well with tomatoes or any other vegetable you’d like in your scramble.

What you’re going to need is 1 block of tofu. I truly found that with this dish the texture of the tofu doesn’t really matter since you’re going to be crumbling up the tofu as much as you can. You’ll also need 1 diced onion, salt, pepper, vegan cheese slices, and maple syrup. The maple syrup isn’t needed; it’s totally optional, but I find that it makes the scramble taste very breakfast like! 
I start by heating a skillet under a medium flame with a little bit of PAM vegetable oil spray. I then start by grilling my diced onion until the onion pieces start to becom transparent. I then crumble the entire block of tofu as crumbly and ground as I can get it with my hands, and add that to my frying pan with the onions. Next, I add a tablespoon of unflavored almond milk, and then I season the tofu with a few dashes of salt and pepper. Next, add 2 slices of vegan cheddar cheese slices broken up into pieces (this helps it melt into the scramble). Mix together under your medium heat until the onions are cooked to your liking, and your vegan cheese has melted into the scramble and is mixed into the tofu. 
Once this has finished cooking, serve onto a plate and top with a little drizzle of maple syrup and mix around to evenly spread the syrup into your scramble. 
Now like I said, you can add tomatoes, mushrooms, other types of vegan cheeses, black olives, vegan meat pieces, vegan sausage pieces, vegan meat crumbles… Pretty much anything you’d like in your scramble for breakfast, you can add. Just make sure you start by cooking the vegetables first and then add the tofu. Tofu can cook pretty quickly when crumbled up and you don’t want to burn your tofu because you were trying to fully cook your veggies. So making sure your veggies get the direct heat first can help you with that problem. 
Now serve and eat! I like some toast and sausage on the side with mine because I can make a breakfast sandwich, and it makes for a filling breakfast! I hope this dish gives you the right start to your day! Peace, Love, Grub!! 


Block of Tofu
Vegan Cheese Slices
Chopped Onion
Unflavored Almond Milk
Maple Syrup (optional)
Salt & Pepper


Clearly I’m on a breakfast rampage, and I’m ok with it. I can only hope you all enjoy breakfast as much as I do, or at least eat it once in a while so you can use these recipes. 

So today I’m going to do biscuits and country gravy. This means you get 2 recipes for the blog of one! You can use both these recipes on their own, or as I did this time, together as one! 
First you’re going to want to make the biscuits. It’s simple and easy and it’s going to sound insane, BUT they’re delicious, light and fluffy.
In a bowl add 4 cups of bisquick, 1/2 cup of vegan butter, and 1 cup of 7-Up or Sprite (or any clear soda of choice). Mix together until it forms a doughy substance and knead for an additional 3 minutes or until all of your mixture has become part of the dough. 
Once it’s a dough, cut out some biscuits and place on a greased cookie sheet. Cook in the oven for about 15 minutes at 425 degrees. Check after about 10 minutes and cook for your preference; I noticed 15 minutes worked best. 
While the biscuits cook, you can make your country gravy. 
Under a low flame, add 1/2 cup of oil to a frying pan. Mix in a 1/2 cup of flour, 1 teaspoon salt, and 1 teaspoon pepper. Mix for about a minute then add 4 cups unflavored almond milk. Let heat for about a minute more and then add a vegan sausage of your choice. You’re going to want to crumble the sausage as ground as possible, so make sure it’s an easy sausage to work with. Vegan sausage patties from Gardin worked well as long as they were fully thawed out before using. If it’s too thick for you, you can always add more almond milk. If you want it thicker you can always add more flour.
Keep the flame on a low fire still, and continue to mix everything together. Once it’s fully heated and mixed well, pour into a bowl and it’s ready to use!
Now take your finished biscuits, cut them in half, plate them cut side up and top with your gravy. I like to dump my gravy on.
It was really surprising how great this dish was, I’ve had legit biscuits and country gravy, and I can honestly say this is LEGIT! Now enjoy biscuits and gravy whenever you want, or enjoy just the biscuits, or enjoy just the gravy! Whatever you choose, I’m sure you’ll be happy! Peace, Love, Grub!


4 cups Bisquick
1 cup 7-Up
1/2 cup Vegan Butter
1/2 cup Flour
1/2 cup Oil
1 teaspoon Salt
1 teaspoon Pepper
4 cups Almond Milk (Unflavored)
Vegan Sausage Patties


Growing up, quick and easy pancakes were always the way to go. Rushing to get ready for school, my mom would be doing everything to get the family up and running, so pancakes for breakfast before school was always a big add on for her routine of getting my sister and me ready, but she pulled it off. Luckily there was bisquick, and it really made pancakes a whole lot easier. So that was the flavor I’ve grown to love when I think of pancakes! Every bite is like a childhood flashback. Now I’ve known that these pancakes were not vegan, but what I learned recently was it’s only because of the eggs and milk in the mixture; bisquick itself if completely vegan friendly!! So because there are so many non dairy milks that work, all I had to do was figure out what to use for an egg… Guess what?! YOU DONT EVEN NEED TO USE THE EGG WITH BISQUICK!! 

Now all you have to do is take your basic bisquick recipe and skip the egg and sub out your preferred milk. I like to use vanilla almond milk because it adds a sweet flavor, and I like a sweet pancake!
The recipe is 2 cups bisquick and 1 cup of milk. I also sometimes add a pinch or 2 of cinnamon and a few squirts of chocolate syrup. You can also add vanilla extract, or any other flavored liquid you’d prefer. If you’re going for full on chocolate pancakes, it’s a real treat to add some vegan friendly chocolate chips, I crush them up even more so the batter is easier to work with and not as chunky, but if you feel that you can handle the task with full chips, go for it!
Fry them up in a frying pan coated with vegan butter, and keep them under a medium fire. Cook until a nice brown on both sides and fully cooked through. If you made the chocolate pancakes, just keep a close eye and try and see when they are fully cooked; it’s a little harder because of the darker color but you’ll be able to see it.
Get creative and fancy with this recipe and add on to it all you’d like! You can’t make too many types of vegan pancakes, and the more options you create, the better breakfast opportunities you’re creating for yourself. And if you have kids, I’m sure they won’t mind the different delicious pancakes they can enjoy as well, fully cruelty free! Peace, Love, Grub!!


2 cups Bisquick
1 cup Vanilla Almond Milk
1-2 pinch Cinnamon (optional)
1 teaspoon Chocolate Syrup (optional)
Crushed Vegan Chocolate Chips (optional)


Breakfast, the most important meal of the day. The meal you can also have for lunch, or dinner; The meal that can be just as good as a snack! Breakfast is the bestest! So one of my favorites meals for breakfast is French Toast! Knowing most French Toast is made with an egg wash, I was really curious how I was going to make this vegan with my egg alternative options. I decided on using bananas, and veganized the heck out of this dish!

Now you can totally use any bread you’d like. I used Van DeKamps white bread, but any one you enjoy will work just as well! 
In a nice sized bowl (one that your bread slices can easily fit into), add about 2-3 super ripe bananas and smash them up really really well. I used a fork for this and went at them for about 5 solid minutes smashing them up. You could also use smashed banana baby food. The flavor is still great, but the consistency of the French Toast is hit or miss. Next, add about 3/4 cup vanilla almond milk (if you use baby food, use less almond milk), 1 teaspoon of vanilla extract, and 1 1/2 teaspoons of cinnamon. Mix them all together, and once mixed, this will now be your wash for your bread.
Now heat up a skillet with some vegan butter and then coat your bread in your banana wash. Make sure both sides get a good covering of your mixture.
Once coated, place in your frying pan and cook them up to a nice golden brown on both sides. Plate them and coat them with syrup and powdered sugar! 
This recipe really did make me so happy. It’s a perfect French Toast! Peace, Love, Grub!


Vegan Friendly Bread
Vegan Butter
2-3 Ripe Bananas 
3/4 cup Vanilla Almond Milk
1 1/2 teaspoons Cinnamon
1 teaspoon Vanilla Extract
Maple Syrup
Powdered Sugar


Who didn’t love pizza?? I’m a 80’s-90’s kid, I grew up on pizza, ninja turtles, and more pizza!! Now clearly, cheese is a problem for vegans, and dough can also be problematic at times depending on what’s been used to make it and cook it. Pizza places have started offering ways to Veganize a pizza, and some even have their own vegan pizza with vegan cheeses, but it still isn’t as satisfying as making your own dough from scratch! 

What you’ll have to do first is, in a large bowl, combine 3 1/2 cups flour, 2 1/2 ounces fast rising yeast, and 1 teaspoon of salt. Once mixed, add 2 Tablespoons of olive oil, and 1 cup of very warm water. Knead all together for about 10 minutes and when finished kneading, form the dough into a ball. 
Now place the bowl with the ball of dough in a warm area and let sit for about 10 more minutes. 
Now roll out your dough and form it into the shape of a pizza crust. Whatever shape you choose will work just fine, I chose to do the classic circle. 
Now place the formed dough onto an oiled cookie sheet and put in a heated oven at 400 degrees for about 10 minutes. Take your dough out and get ready to add your fixings!!
Now this is where you can get creative. Tomato sauce works great, as well as marinara. You can also use BBQ sauce, or Buffalo Wing style hot sauce. You can top with any fruit or veggies you’d like as well as any vegan meat slices, including, but not limited to, smart deli vegan pepperoni slices. You can choose to use your favorite shredded vegan cheese, or mix all your favorite vegan cheeses together, you can also choose not to use any cheese. This is your pizza dough, your pizza, your ideas, and your creations! 
Once you have made your choices and designed and built your pizza, place the pie back into the 400 degree oven for an additional 15-25 minutes. Keep a close eye on the pizza so it’s cooked to your liking. If you decided to use vegan cheese, a good way to tell when it may be finished cooking is if the cheese is fully melted. You don’t want to make the dough too hard, but you also want it cooked all the way through. 
Once it’s finished, take the pizza out of the oven and use a pizza slicer to cut up your pie into nice even slices! You can serve the slices and top with red pepper flakes, vegan Parmesan cheese, and vegan ranch dressing if you’d like, or just enjoy your creation how it came out of the oven! However you choose, just know, there’s no incorrect way to eat your pizza! Peace, Love, Grub!!


3 1/2 cups Flour 
2 1/2 oz Fast Rising Yeast
1 teaspoon Salt
2 Tablespoons Olive Oil
1 cup Warm Water