Thursday, October 8, 2020

Greek Lemon Soy Curls

 Soak in warm water for 10 minutes: 

4 cups soy curls

Drain and transfer to a frying pan. Add:

3 cloves garlic, minced

1 Tbsp. olive oil

3-4 Tbsp. green olives, sliced or whole

Fry over medium heat until lightly browned, stirring occasionally. Then mix the following ingredients and pour over soy curls:

1/4 cup lemon juice

2 Tbsp. olive oil

2 Tbsp. brine from green olives 

2 tsp. chicken style seasoning

4 tsp. oregano

1/2 tsp. garlic powder

1 tsp. salt


Saturday, October 3, 2020

Potato Soup

 Place in a 6-quart pot:

Approximately 10 cups of shredded potatoes (use the large hole on your food processor blade)

1 cup diced onion (or more) 

1 large carrot, shredded

2-1/2 tsp. salt

Cover completely with water. Bring to a boil and cook until potatoes are soft. Then blend the following together:

1 cup cashews

2 cups water

Stir this cashew cream into the potatoes and add the following:

1 Tbsp. dried dill

2 Tbsp. chicken-style seasoning

1 tsp. onion powder

1/2 tsp. garlic powder

Heat through and serve.

Tuesday, September 8, 2020

Greek Pizza

This is a real winner! Even one kid whose favorite food is (regular) pizza said this was the best pizza he had ever had! 

Prepare biscuit dough pizza crust:

Mix dry ingredients:

2 cups whole wheat flour

1-1/2 tsp. baking powder

3/4 tsp. salt

Then rub in with your hands:

1/2 cup melted coconut oil

Stir in until just mixed:

3/4 cups water 

Press dough onto a 10-inch pizza pan. Bake at 375 degrees Fahrenheit for 10 minutes.

Remove from oven and add the following toppings:


Greek olives

Tofu feta

Also add as many of the following optional toppings as you would like:

chopped onion

sliced green onion

roasted red pepper

cooked garbanzos

spinach leaves

thinly sliced tomatoes

marinated artichokes

basil leaves

Return to the oven and bake for an additional 5-10 minutes. (If you didn't put raw onion, it probably needs only 5 minutes. The longer time is only needed to cook the onion.)

Tofu Feta

 I use this on Greek pizza, in Greek salad, or just plain or on crackers. It is seriously so good!

Boil uncovered for 30 minutes:

1 pound firm or extra-firm tofu, drained and cut into 1/2-inch cubes (no need to press)

2 cups water

6 Tbsp. lemon juice

1 Tbsp. salt

2 tsp. dried basil

2 tsp. dried oregano

2 Tbsp. nutritional yeast flakes

Place tofu and brine into an air-tight container in the fridge. The longer you leave it, the better it gets. Drain immediately before use. Any unused portions can stay refrigerated in the brine for up to 2 weeks.

Whole Wheat Drop Biscuits

 You can make super yummy biscuits without using any refined flour!

Mix dry ingredients:

4 cups whole wheat flour

1 Tbsp. baking powder

1-1/2 tsp. salt

Then rub in with your hands:

1 cup melted coconut oil

Stir in until just mixed:

1-1/2 cups water 

Drop by large spoonfuls onto a nonstick baking sheet. Press to about 1 inch thick.

Bake at 375 degrees Fahrenheit for 20 minutes.

Variation: You can use cold coconut oil and cold water to make biscuit dough that can be rolled out and cut. I just prefer the ease and speed of making drop biscuits.

Sunday, August 9, 2020


Mix well:

1 cup water 

4     Tbsp. lemon juice 

3     Tbsp. maple syrup


Wednesday, July 1, 2020

Easy Strawberry Jam

During strawberry season I find I don't have enough time to make canned strawberry jam, so I just freeze all my extra berries. This is how I make jam throughout the year.

Place in a large bowl:
1 cup dried pineapple chunks
4 cups frozen strawberries

Let stand on the counter overnight to thaw and for the berry juice to soak into the pineapple. In the morning, blend with a hand blender or food processor to the desired texture. There is no need to use a high speed blender or over process.

Tip: You may want to drain off a bit of the strawberry juice before blending to make a thicker jam. But save the juice to drink or put in a smoothie! It's wonderfully sweet after being with the pineapple.

Thursday, April 30, 2020

Spaghetti Sauce

I have not found a spaghetti sauce recipe thus far that uses home canned tomatoes that I really like. When we were on a trip, I bought some Classico spaghetti sauce that I really liked. But I couldn't bring myself to keep buying it at home when I had so many home canned tomatoes that needed to be used. So I looked at their ingredient list and got some ideas to make up my own recipe. While I usually put onion in everything I make, I didn't have any when I made this, but I think it's actually better without!

Combine all ingredients in a medium saucepan:

One quart crushed tomatoes (or a 28-oz can)
One 6-oz can tomato paste 
1/2 can (10 oz) mushrooms, chopped (or 1 cup chopped fresh mushrooms)
3 cloves minced garlic
1/3 cup roasted red pepper, chopped
1/4 tsp salt
1 Tbsp brown sugar 
1 Tbsp parsley 
1/4 tsp oregano

Simmer together for 15 minutes.

Peanut Stir-fry Vegetables

First, start cooking your rice. I use a rice cooker. I used to do a ratio of one part rice and two parts water to cook brown rice, but I recently discovered that I like the results better when using a little extra water.

Preheat oven to 400 degrees Fahrenheit. Cut into 1/2 inch cubes:
1 pound firm or extra-firm tofu

Place tofu cubes in a single layer on a non-stick baking sheet. Bake at 400 degrees for 20 minutes.

Meanwhile, prepare the following marinade:
1/3 cup Braggs or soy sauce
1/4 cup brown sugar
3 Tbsp. natural peanut butter
1-1/2 Tbsp. sesame oil
1/2 tsp. sriracha sauce

Combine baked tofu and marinade in a bowl and set aside while preparing the vegetables.

Prepare 4-6 cups of the following vegetables, as desired:
Thinly sliced onions
Thinly sliced carrots
Minced garlic
Broccoli, cut into bite-sized pieces
Bell pepper strips
Sugar snap peas
Sliced mushrooms

Sauté vegetables. Start with the onions and any vegetables that require a longer cooking time, adding shorter cooking time vegetables after the others are partially cooked. When the vegetables are almost finished, add the tofu and marinade mixture from above and heat through.
Optionally, cook a couple packages of Ramen noodles without the seasoning packet.

Layer on individual plates: rice, noodles, stir-fry vegetables. Add the following toppings as desired:
Chopped cilantro
Sriracha sauce
Braggs or soy sauce
Lime juice

Friday, April 3, 2020

Cultured Vegan Cream Cheese

3 cups raw cashews (soak for 15 minutes in boiling water, then drain)
1/4 cup water
3/4 tsp. sea salt (plus more to taste)
3 Tbsp plain, unsweetened soy yogurt

Place cashews, water, and salt in a high-powered blender such as a VitaMix and blend until completely smooth. I used the VitaMix tamper to work the mixture into the blades. It might take several minutes to create a creamy butter.

Scrape mixture into a 4-cup glass container and allow to cool if the blender has heated it up. When it has reached room temperature or cooler, stir in the yogurt. Cover the container.
Let sit out on the counter at room temperature for 24 hours. Use a clean utensil to taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang. I did mine for about 34 hours total.
Store in the refrigerator.

Easy Taco Soup

Taco Soup

In a soup pot, sauté:
1 cup diced onion
1 tbsp olive oil

4 cups water 
2 cups salsa
6 cups cooked beans (any combination of pinto, kidney, and black beans)
1 cup frozen corn or one can corn drained
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. paprika
1/4 tsp. salt
1 pinch oregano
4 tsp. chicken style seasoning
1/2 cup sliced olives (optional)

Heat through. Serve with your favorite garnishes!

Garnishes ideas:
Vegan sour cream 
Shredded vegan cheese
Tortilla chips
Chopped avocado 
Green onions 
Chopped cilantro

I got this recipe from one of my favorite blogs, I posted here the changes I made so that I can remember what I did!

Sunday, March 8, 2020

Vegan Mayo

I was happy using Just Mayo brand vegan mayonnaise from Walmart, but then it disappeared and came back online only at a much higher price. This motivated me to come up with my own vegan mayonnaise, and I'm very happy with the results!

Place in jar or measuring cup:
1 cup plain, unsweetened soy milk (I use WestSoy)
2 cups vegetable oil
1 tsp. salt
1 tsp. sugar
1 tsp. Dijon mustard
4 tsp. apple cider vinegar
A pinch of black salt (kala namak)

Blend with an immersion blender until emulsified. Store in the refrigerator.

Monday, February 17, 2020

Herb Salt

Place into food processor:

1-1/2 cups pink salt
3/4 cup dried parsley
1/4 cup dried rosemary
1/4 cup dried thyme
1/2 cup dried oregano
1/2 cup dried basil
1/2 cup dried sage
1/2 cup garlic powder

Process until the mixture reaches a uniform texture. Store in an airtight container. Sprinkle on potatoes, tomatoes, or anywhere you would use salt!