1/2 vegan butter
2 onions
1 green bell pepper
1 red bell pepper
1 orange bell pepper
4-8 gloves of garlic
2 serrano pepper- chopped
2 bay leaves
1 TB (and more to taste) creole seasoning
2 TSP ground cayenne pepper
1/2 TSP thyme
1 packages of Tofurky sausages ( I cut them in half moon shapes)
4 cups vegan so-not chicken broth
1 large can diced tomatoes (use whole can with liquid)
3 C long grain rice

Melt butter in big no-stick pot.

Wicked Awesome Peanut Butter Bars

Seriously easy to make. I made these this weekend for my girlfriend's mother's birthday. The pictures aren't great. Sorry. We brought a couple home but they were stacked on top of each other.
This is an adaptation from an original recipe. It's changed not only to vegan but a couple other changes as well.

2 C peanut butter
3/4 C Margarine
2 C powdered sugar
3 cups of graham cracker crumbs
No crumbs? I blended vegan graham cracker pie crust and my favorite granola bars
2 C chocolate chips

Chocolate Mint Patties

So the picture isn't beautiful because the pretty ones were eaten at the potluck! This is one of the items We Make It Vegan made back in the days. One of Jean's babies! It's made with potatoes... that's right fools- potatoes!

Almost the exact one you will find on Allrecipes. I think this is where Jean got it.

1 cup mashed potatoes
1 teaspoon salt
2 tablespoons margarine (melted in potatoes)
2 teaspoons organic peppermint extract
6-8 cups organic confectioners' sugar

Chana Masala

This recipe is not mine and is by far the best and easiest you will ever make. It comes from the wonderful Jean Wang... well her friend. Jean and I used to cook all the time together but she was a doucher and moved back to the bay area. She is an amazing cook and we used to make this dish together.

Can of chickpeas
diced half onion
oil (I prefer peanut or macadamia)
pinch of mustard seeds
1/4-1/2 diced jalapeno
garam masala

Heat pan at medium heat with oil.
Add mustard seeds and wait until they begin to pop.

Chocolate "these are crazy" Marshmallow and pecan cookie

So one of my favorite cookie making books is by Maida Heatter's. In fact for people who are truly wonderful I will find a copy of her "Book of Great Cookies" and send it to them. I have adapted/altered a bunch of her cookies. This recipe is not only adapted to be vegan, but it did need to altered a bit as well.

I made these cookies with my little sisters this weekend. They are 13 and 8. It was a shit ton of fun.

1 3/4 C flour
1 tsp baking soda
1/4 tsp salt
1/2 C unsweetened fair trade cocoa
1 1/2 C vegan sugar
1 stick margarine
1 tsp vanilla
2 egg replacers

An amazing Kung Pao Tofu Recipe!

This recipe is amazing. It is not my recipe, but courtesy of Tasty and Meatless "Hawaii's Local Favorites". I have tried a lot of different Kung Pao Tofu recipes and this by far is flawless. There is a DVD that shows you step by step. You can find the video here: http://www.chooseveg.com/kung-pao.asp

Here is the actual recipe:

1 block tofu, firm
1 tablespoon peanut or olive oil
1 cup hoisin sauce
1/2 cup soy sauce
1 tablespoon Sambal Oelek (chili and garlic sauce)
1 tablespoon Spicy Bean Paste (Korean hot sauce)
1/2 cup red wine vinegar
1/2 cup sugar (optional)

Baking Tips

This came from Culinary Pastry and Dessert workbook Dominic let me use. I like to read these books sometimes. It's a bit ridiculous. I'll take the important tidbits and pass them on to you.

Problem #1: Cakes fall during baking
-Too much baking powder- decrease baking powder
-Over mixing (too much air)- don't just leave it in your mixer and walk away. PAY ATTENTION!
-Too little baking powder- Measure it ya jerk!
-Cake batter too warm

Problem #2: Ring around the cake
-In center of the cake- Undissolved sugar ring
-Around edge of the cake- Too much pan grease

Recipe: Banana Nut Bread

1 C vegan softened margarine
2 cups sugar
4 energ-egg replacements
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup chopped walnuts

I like to cream my sugar first.
Mix sugar and margarine in bowl. Add energeggs and bananas. (This is your "wet" bowl")
In separate bowl combine all dry EXCEPT walnuts.
Slowly combine dry bowl into wet bowl stirring the whole time.
Add walnuts.

Preheat to 350. Bake in two greased bread pans. This is a delicious bread that my uncle Tracy loves and my grandma grew up making.

Recipe: Pumpkin cake/cupcake recipe

Pumpkin Cake or cupcakes
Top with vegan cream cheese frosting. Can also be made as cupcakes!

2 Cups flour
2 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
4 egg replacers
1 Cup vegetable oil
2 Cups sugar
1 (15-ounce) can of PLAIN pumpkin puree

Preheat oven to 350'F. Grease either 13" by 9" baking
pan or two 9" round pans. Mix dry and set aside. Mix
wet and set aside. Add flour mixture to wet and whisk
in. Cook for 30-35 minutes. Test with toothpick or

Recipe: Carrot Cake that can be gluten free

Carrot Cake

You will amaze people with this recipe. Jean started this recipe!

4 large carrots (shredded)

2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground mace
1 1/2 cups sugar
4 egg replacers
1 1/4 cups canola oil
Grated zest of 1 orange
1/2 cup raisins, plumped in hot water
and drained
1 cup walnuts or pecans, toasted and chopped

Preheat an oven to 350°F. Grease and flour a
9-by-13-by-2-inch baking pan or two 9" cake pans.

Peel and grate the carrots. You should have about 3
cups. Set aside.

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