Monday, November 2, 2015

Amazing Vegan Coconut Macaroons!

This is a fantastic little treat!  I got it at my local Whole Foods and recommend that you check it out!

Sunday, November 9, 2014

Carol J. Adams (and why you should love her)

Carol J. Adams has dedicated her life to veganism.  She sees and explains parallels between inequality within the animal kingdom (namely: humans to all other animals) and gender inequality.

Not many have made this connection, or, if they have, many have not stated so out in the open.  Some vegans care nothing about feminism just as some feminists care nothing about veganism.  Connecting the two is complex, but there is so much to learn from Ms. Adams about this very important topic.  I recommend this read to everyone.

You can see her latest blog entry here.

Thursday, June 23, 2011

Vegan Macaroni Salad!

This is so, so simple to make.  I went to Fresh & Easy for these ingredients, but you can really go just about anywhere nowadays to find these items.

1 package whole wheat macaroni elbows
1 half-jar vegenaise
2 tbsp spicy brown mustard (or more; increase to desired taste)
1 package vegan mozzarella faux-cheese
2 links of your favorite vegan sausage
1 half red bell pepper
1 half yellow bell pepper
1 tspn black pepper
1 tbsp olive oil

First, boil the macaroni until al-dente.  While that's boiling, slice the faux-sausage links so that you get about 20 "circle slices" of that frying in a pan that you've coated with the olive oil.

After the macaroni is done, strain it and place in the refrigerator to cool.

While the pasta is cooling, dice the half red bell pepper and half yellow bell pepper.  Set aside.  Your faux-sausage links should definitely be done by now (if not beforehand), so turn the heat off and set those slices aside, too.

Wait about 30 minutes - 1 hour for the macaroni to fully cool.

Once the macaroni has fully cooled, take the half-jar of vegenaise and mix it into the pasta (I know this seems like a lot, but don't forget that you will be dealing with a full package of macaroni).  Add your mustard and the pepper.  Taste your base pasta and add more of whichever ingredient you desire.

Now, add the package of vegan faux-cheese, the diced red bell pepper, and the vegan faux-sausage.


I hope you enjoy!  Until next time...

Monday, January 31, 2011


Well, one thing I can tell y'all is that I am TOO BUSY to cook from scratch.  I mean, don't get me wrong.  I love things that are made from scratch.  I can really appreciate that.  However, when I'm looking to make food at home, I need it to be good, and I need it to be relatively pain-free.

The other day, it occurred to me that I could make a fabulous bolognese sauce with 2 simple store items!  :D  1. Get the Smart brand Original Ground by Lightlife.

You can find this usually at any local grocery store, not just expensive ones.  2. Get some sort of vegan marinara or, better, a pomodoro sauce.  I usually get Trader Joe's pomodoro. About 1/2 jar to the entire Smart Ground package will do it.

Heat that all up together in a pot, and you have vegan bolognese!  :D  It's oh-so yummy.  You gan make vegan "manwiches" or vegan bolognese pasta, which, I think, goes great with whole wheat corkscrew pasta.


Tuesday, January 25, 2011

Vegan Marshmallows!

A good vegan marshmallow that you can either cook with or eat raw is hard to come by.  These are my favorites.  Sweet and Sara makes the best vegan marshmallows!  I also love their strawberry-flavored and coconut-covered marshmallows for eating plain.

I even served them chocolate-covered at my most recent graduation shindig.  I bought a chocolate fountain (by Sephra... way cheaper than renting one) and the corresponding dark chocolate to go with it (which just so happens to be vegan! :D).  Then I cut up the Sweet and Sara marshmallows (I served the original vanilla and also the strawberry kind), and I placed them on a plate right next to the running fountain.

It was a complete success!  Everyone loved it, and you will, too.