Tag Archives: Food

VEGAN POTATO SALAD

Potato Salad is an amazing dish to make for any pot luck or BBQ, but it’s also great just to have it for yourself! The recipe I use may be vegan, but it definitely tastes like it’s straight from a deli!
First you will need about 2 pounds of white potatoes, rinsed, peeled and chopped up into little cube like pieces.
Once they are chopped, place the pieces on a foiled baking pan. Cover in extra virgin olive oil and sprinkle on some dill weed. Now place the potatoes into the oven at 350 degrees for about 20 minutes or until the potato pieces are nice and soft. Let cool.
Next, dump your potatoes into a big bowl. Add 1 1/2 cups vegan mayo (I use hampton creek), 1 tablespoon yellow mustard, 1 tablespoon white vinegar, 3/4 teaspoon pepper, 1 teaspoon salt, and half of a large white onion (copped fine). Mix all the ingredients together, and once fully mixed place in the refrigerator.
It’s ready to eat or serve whenever you are, and believe me it really is delicious stuff! Enjoy! Peace, Love, Grub!!

   
   

2 Pounds White Potatoes

Half Large White Onion (Chopped Fine)

1 1/2 Cups Vegan Mayo (Hampton Creek)

1 Tablespoon Yellow Mustard

1 Tablespoon White Vinegar

1 Teaspoon Salt

3/4 Teaspoon pepper

CHOCOLATE PUDDING

Pudding, snack packs, Swiss miss… This was the messiah of treats as a child in school. If your lunch box had a chocolate pudding, the kids without pudding were jealous. And if you’ve become vegan, you may think of your old childhood self with a snack pack and get jealous of them too… Well not anymore. This is a real simple and delicious homemade chocolate pudding.

What you’ll need to start is 3 dates. Soak the dates in warm water for 30 minutes and then chop them up.
Now gather the rest of your ingredients, and in a blender add 2 tablespoons vegetable oil, 3 soaked and chopped dates, 1/3 cup maple syrup, 2 teaspoons of vanilla extract, 2-3 medium sized ripe avocados, 1/2 cup of vegan friendly cocoa powder, 1/2 cup vanilla or chocolate almond milk and blend together. 
As it blends, slowly add another 1/2 cup of your almond milk. Blend until a nice smooth creamy texture. 
Scoop out into serving cups of your choice. Cover each serving cup and place in the fridge for at least an hour, and once chilled they will be ready to eat! They’re even better than I remember of my childhood pudding! Peace, Love, Grub!
   

   

3 Dates
2-3 Ripe Avocados
Vanilla or Chocolate Almond Milk
Vegetable Oil
Maple Syrup
Vanilla Extract
Cocoa Powder

VEGAN JOHNNY ROCKETS #12

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
Onion
Tomato
Lettuce
Vegan Friendly Burger Buns
Heinz Chili Sauce
Seasoning Salt
Pepper

TOFU SCRAMBLE 

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

VEGAN BISCUITS & GRAVY

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!
   

   

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

FAST & EASY VEGAN PANCAKES

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)

VEGAN FRENCH TOAST

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
 

CREAMY TOMATO BASIL SOUP W/A VEGAN GRILLED CHEESE SANDWICH

Sometimes you just are in the mood for a good hearty soup, and this Vegan Creamy Tomato Basil Soup is perfect to fill that craving! This soup is great on its own, and even better with a vegan grilled cheese on the side for dipping! I’ll explain how to make this soup as well as a quick vegan grilled cheese sandwich. 

First, start off by making your soup. It takes a little bit to cook which is perfect timing for cooking your sandwich. So, in a large soup pot add 1 full 28 ounce can of crushed tomatoes with basil, 1/4 cup dried and diced onion flakes, 2 cloves of fully crushed and finely diced garlic, 1 cup of chopped fresh basil leaves, 3 cups vegetable broth (you can use vegetable stock if you want a thicker consistency), 1/2 can of tomato sauce, 1 can of full fat coconut milk, 1 Tablespoon of organic sugar, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of pepper. Stir together and keep the pot uncovered. Let the soup simmer for about 15 mins, stirring occasionally. 

Now switch the heat to a low flame and move on to preparing your vegan grilled cheese!

I use french bread for this sandwich, because it’s vegan and makes a good grilled cheese! I start by spreading vegan butter on one side of each piece of bread. I then, in a small frying pan, place one piece of bread butter side down under a low/medium flame. I then place my vegan cheese slices on that bread and cover the pan for about 3 minutes. Next I place the other piece of bread, butter side up, on top of the cheese and flip the sandwich. I cover again and continue to cook for about another 3 minutes. Once the sandwich is a nice golden brown that meets your approval, cut it in half and set on a plate.

Now ladle out some of your soup into a bowl and place your bowl on your plate next to your sandwich. Be careful because everything will still be very hot, but make sure it doesn’t cool down too much. You’re going to want to have a nice warm sandwich to dip into a nice hot soup! Peace, Love, Grub!!                                                                            

   

 

Vegan Cheese Slices
Vegan Butter
1 28oz can Crushed Tomatoes w/ Basil
1/4 cup Dried Onion Flakes
2 Cloves Crushed Garlic
1 cup Chopped Fresh Basil Leaves
3 cups Vegetable Broth 
1/2 can Tomato Sauce
1 can Full Fat Coconut Milk
1 Tablespoon Organic Sugar
1 1/2 teaspoons Salt
1 1/2 teaspoons Pepper
French Bread

HOMEMADE SEITAN

Now this one is definitely a process, but totally worth it! Not only can you make endless vegan “meat” dishes, but you’ll also have enough for a few days. It takes about a full day to make, so don’t expect to use it for a meal the day you choose to prepare this. 

What you will need is 3 1/2 cups of wheat flour, 3 1/2 cups of unbleached flour, some water, and 7 1/2 cups of vegetable stock (make sure it’s vegetable stock, and not broth). 
First, in a bowl, mix both of your flours together. Make sure they are combined together well. Add some water and mix together forming a sticky dough. Knead this dough for about 20 minutes. Now fill the bowl with water, and submerge the dough in the water filled bowl. Cover the bowl with foil or plastic wrap and place in the refrigerator for 45 mins. 
After 45 mins, take out your dough and place in a colander under cold running water. This washes out the bran and the starch. Rinse and knead, and after a few minutes, start switching the water from cold to room temperature and back to cold. Do this and continue to knead for about 7-10 minutes. This will allow the gluten to start sticking together. Continue to knead until the dough has a firm and rubbery texture.
In a large pot, heat up 7 1/2 cups of vegetable stock. Bring the stock to a boil. Once boiling, take your dough and start ripping pieces off and putting them into the boiling stock. Make the pieces about the size of a pool ball. Stir occasionally to prevent sticking and to check on the cooking process. Cover and simmer for about 1 1/2 hours. 
Once finished simmering, cover the pot with the seitan and broth and put it into the refrigerator until the next morning. Once it has absorbed some more of that broth over night, it will be ready to use the following morning. You can store in the fridge or the freezer, and it will last for about 5-7 days. 
You really can make so many different dishes with this seitan recipe. Anything that requires a meat protein can be substituted with seitan. This seitan is great heated up, and honestly, I also enjoyed it right out of the pot. However you decide to use this recipe, I’m positive it will be delicious. Peace, Love, Grub!





3 1/2 Cups Wheat Flour
3 1/2 Cups Unbleached Flour
7 1/2 Cups Vegetable Stock
Water

VEGAN HOT DOG ON A STICK (VEGAN CORN DOGS)

Hot dog on a stick, what a comfort food! A hot dog deep fried with delicious batter and freshly dipped in ketchup & mustard. It’s a treat any day of the week, but most places use beef or turkey dogs and even if they offer a veggie dog, the batter usually has milk or eggs in it, or both. Well not anymore! I have veganized the good old hot dog on a stick!

First you’ll need a deep fryer, or a deep pot. Heat up your oil to approximately 375 degrees.
While the oil heats, take your veggie dogs and put them on a stick or a skewer. You want about 3/4 of the dog to have the support of the stick. Make sure the stick stays inside the dog and doesn’t poke out, and make sure the dog is securely on the stick. 
Next, it’s time to make the batter. In a large bowl mix together 3/4 C unsweetened almond milk, 3/4 C cornmeal, 3/4 C flour, 1 Tbs baking powder, 3 Tbs sugar, and 1/4 tsp salt. Once the batter is mixed, pour into a tall drinking glass (make sure it’s larger than the veggie dog in both width and height). The glass makes covering the dogs in batter a lot easier. 
Now spread some flour on a cutting board and take your veggie dogs on a stick and cover them in this flour. This helps the batter stick to the dogs. Roll them around in the mixture till fully covered as best as you can. Once they are covered in flour, take your veggie dogs and submerge them into your batter filled glass. Make sure the batter coats the entire veggie dog on a stick. 
Once they’re nice and battered up, stick them into the deep fryer for about 8-10 mins or until nice and golden. Take out and let the dogs cool on a paper towel for about a minute or 2.
Now they’re ready to devour! Serve with some ketchup and mustard and dip away! Now you can have a good old corn dog whenever you’d like. Peace, Love, Grub!!

Vegetable Oil (for frying)
Smart Deli Veggie Dogs
Wooden Skewers 
Ketchup
Mustard
3/4 Cup Flour
3/4 Cup Cornmeal
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Unsweetened Almond Milk