Monday, December 6, 2010

fettucine with vegan Alfredo sauce, kale and baked butternut squash

I found the Alfredo Sauce recipe on the Vegan Yum Yum site she also has a great ipone/pad app that is handy while cooking.  I  added sauteed kale and baked butternut squash, extra lemon and chili flakes. This is a great winter pasta.
Alfredo Sauce
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews- I used more like a 1/2 off a cup
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice-I added more
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

 Prior to creating the sauce I sliced a butternut squash and baked it with brown sugar and olive oil at 350 degrees until tender . And then squeezed lemon juice on the squash before dicing and adding to the pasta bowl.
While the squash was cooking I sauteed the kale with garlic and lemon juice and a bit of olive oil also until tender but with a bit of  a crisp to it, then chopped it and added it to the bowl with the butter nut squash,  cooked linguine  and added chili flakes and cracked pepper.
It was so good!


For those of you who know me,  know that I do what ever I can to avoid crossing the Bay bridge.
Well, that all changed yesterday.
Cinnaholic in Berkeley is reason enough to cross the bridge daily!

Sure, I have had vegan cinnamon rolls. And the only memory I have is of the non vegan type from Cinnabon. The gooey buttery nastiness of the mall and airport. (that I really miss) has come back in to my life in a vegan version.  This is the best cinnamon roll I have had. I have to imagine it is better for you than a Cinnabon too.

I hope to see you on the bridge or at Cinnaholic soon.

Wednesday, November 10, 2010

Tuesday, October 5, 2010

Monday, September 20, 2010

Eggplant Caponata Bruschetta

There is a version of this recipe in this months Food and Wine.  I have been trying to  make anything that includes the last of this season's heirlooms. I omitted the red pepper because they tend to over power every dish. (in my opinion)
This takes 10-15 minutes to make.

1 large egg plant- peeled and diced
2 tablespoons golden raisins (i could not find golden raisins I used regular and it was great)
21/2 tablespoons extra virgin olive oil
1 small onion diced
1 celery rib diced
1-2 garlic cloves minced
1 jalapeno seeded and minced
1 tablespoon tomato paste
1 medium tomato diced
2 tablespoons chopped pitted green olives
1 tablespoon capers. (the original recipe calls for a half of tablespoon but i love capers)
1-2 tablespoons chopped parsley (not in the original recipe but was a great topping) 
1/2 tablespoon sherry vinegar ( I subbed with balsamic)
and sourdough baguette sliced to toast and top 

1) toss the eggplant on the side in a colander or bowl with salt and let it sit while you prepare the rest.
2) soak the raisins in a cup of warm water for 10 minutes and drain 
3) heat the olive oil , add the onion and celery cover and cook med to low for 4 minutes. add the garlic and the jalapeno and cook another 4 minutes. Add the tomato paste and cook about one minute. Transfer all to a large bowl.
4) in a non stick skillet, heat the remaining olive oil and cook the egg plant until translucent (not to much or the consistency will be terrible) 
add all together with the capers, raisins , balsamic vinegar and salt and toss and top toasted sour dough  crustinis. 

This was so easy and tasty


Wednesday, September 8, 2010

Snake Oil I am fond of

This Week anyway. There are so many vegan supplements, protein powders and veggie enhancers. That  all tout vegan goodness but a couple of these are effective because they provide absorb-able sources of vitamin B12.

Mega Greens plus MSM
a powdered mixture or roots and leaves. Is suppose to balance your body's PH while providing vitamins and and plant proteins. (tastes awful)

Rice Protein - Plus Flax Seed
Pretty innocuous when added to a shake and has 12 grams of protein per serving

Aloe Life Super Fruit
High Antioxidant Juices plus Aloe
Aloe is suppose to be a vegan absorb-able form of  B12 . (tastes like it is doing something.)

Buried Treasure "B" Complete Vitamins
balanced B complex with C

I will report back ..
if you try one let me know

Tuesday, September 7, 2010

Gather Restaurant

Finally a restaurant that Chad and I can agree on, Gather Restaurant . Has an array of Vegan options as well as Prather Ranch and some fish. (for Chad)
I doubt we will make it to Berkeley all that often to eat there but the Vegan Charcuterie plate is amazing.

The Plate included:
-Tartar of tomato and corn, roasted tomato polenta
-Eggplant "brandade," braised Jimmy Nardello peppers, saffron braised olives
-Bruschetta, crispy tofu skin, avacado, tomato, smoked garlic "aioli"
-Carpaccio of watermelon radish and turnip, horseradish salsa Verde, grapes , grapes, grated almond
-Summer mushroom pate, grilled nebrodini mushrooms

and the vegan pizza was great as well

Linda's baby torpedo onions , olive caper herb sauce , cashew olive oil puree, roasted shitakes

Tuesday, July 6, 2010

Shannon's Wedding, Detroit & the Nori Roll

After getting back from Shannon's wedding  in Northern Michigan and spending a night in Detroit I have been craving Nori Rolls all weekend (weird craving, for sure). Lake Michigan had much more of a beach scene than I had imagined. I was also reminded that I still appreciate vintage clothing. I also decided I need better pictures for this blog because blogs that are only recipes aren't all that fun.
 The Beach at  Lake Michigan

 My new dress from Lost and Found - I love it. 
I read the recipe for the Nori Rolls  in the Kind Diet a while back and added the items that I  enjoy to the rolls. They are so good. 
Did you know that Michigan is known for Polish food? There's also delicious cherries and amazing vintage finds that we haven't seen in SF in years. It was so great to hang out with long time  pals Sasha & Shannon  as well as  meet new ones.
And most importantly , here are a couple of  photos from the wedding:
The Newlyweds
Gorgeous Bride and her extra tall buddy

Congratulations Shannon and Dan!

Toasted Sushi Nori - made by Sound Sea Vegetables
1 cup of brown rice
Umeboshi Plum - just a dab to spread on to the rice and Nori paper
Daikon- optional
Mung Beans
Cilantro- chopped as a spice
Basil - chopped as a spice
Avacado - optional
Kale - Sauteed with olive oil, garlic,  lemon and chopped
Raw Kim Chee
Baked tofu  - optional (Chad wants to replace this with fish one day)
Apple slices
Carrots - optional 

Saute the kale with lemon and garlic and cool and chop. Cook one cup of brown rice and
layer it after it's done on the above in any combo. The kim chee , umeboshi plum, apples, cilantro , basil and mung beans combo really makes this dish great.

I'm not very good at rolling these Japanese style, so I make them into a hand roll that looks kind of like a burrito 


Sunday, May 23, 2010

Ceasar Salad

I have been meaning to post this recipe for a while now but every time I make it , it gets eaten so fast that I never get a photo.
I have tried several Ceasar recipes and this version is the best and so easy.

4-5 ounces of firm Tofu (wildwood is the best)
Juice from 2 lemons
2 T caper
1-2 tsps of chopped garlic
1 -2 T nutritional yeast
Salt and pepper to taste
2 T olive oil
Romaine lettuce
Viper milk

Puree in vita mix or food processor , mix with salad and top with croutons

Thursday, May 20, 2010

Raw Power

This is by far the best raw, flavorless, soy free protein powder that  I have found.
It is made by Garden of Life and does not have a chalky after taste when added to shakes.
I have purchased it at Rainbow before but you can also buy it from the GOL website.


Sunday, May 2, 2010

Bring on the BBQ - Zucchini & Arugala Salad, Kobocha Squash with Cilantro Pecan Pesto + BBQ'd Tempeh

New patio furniture is in place as well as a new BBQ so it seemed perfect to have pals over to celebrate the first BBQ of the season.  The first item on the menu was a
zucchini ,yellow neck squash and arugula salad.
It takes this:
4-6 small zucchinis
2-4 small crook neck squash
2 T olive oil
4 cloves of garlic
2 lemons
1/4 cup sliced almonds 
sea salt + pepper

Slice all of  the squash in to ribbons and salt and start to chill while preparing the dressing.
Mix garlic , lemon , salt and pepper together to taste , add 3-4 cups of arugula and sliced almonds to the zucchini and mix together and serve .

Kabocha Squash with Pecan Cilantro Pesto
In the picture the squash looks a little crisp but it was actually perfect. I intended to grill the squash on the BBQ initially and then ended up baking it .

To make:
Cut medium Kobocha Squash in 4 coat with olive oil and bake at 350 for 30 minutes or until tender.
You will need a food processor for the pesto - my inspiration was from a recipe book  I spied on the Whole Foods app. (yeah,  I peruse recipes every chance i get -DORK!)

1/4 cup pine nuts
1/4 cup pecans
3/4- 1 cup cilantro
1 teaspoon olive oil
1 teaspoon white wine vinegar
3 cloves of garlic
1/2 lemon
course sea salt to taste
puree until tender and top the squash , burgers, bread , and everything else with this deliciousness!


BBQ'd Tempeh
The marinade for this one is great on everything!!
Tamari or soy sauce, olive oil, garlic,and fresh chopped ginger. Let it sit for a few hours before you grill.
The variation is slightly different by batch , as long as it is light brown it is a success and as with any marinade the longer you can leave it the better.

When I took a tofu/tempeh class with Compassionate Cooks last Fall one of the tips Colleen Patrick Gordeau offered up was to steam tempeh for a few minutes before you do anything with it to make it chewy and less crumbly.

Grill on medium until crisp. This is a great salad addition.
and as always there were Boca burgers at this BBQ topped with avocado, red onions, dill pickles, tomatoes that aren't quite in season just yet. (therefore not from these parts)  so, i wait!!
Would you believe Whole foods , Faletti's and all markets in between were sold out of burger buns ?!

Thank you Stephanie , Josh and Joaquin for the all the treats.
Everything was delicious but the most important ingredients for this past weekend : good friends, good music, great food , goofy dogs and a very tired Chad.

Saturday, April 10, 2010

Meghan's lentil dip & Joaquin's Homeade Pasta

I was lucky enough to have Joaquin and Meghan make us all dinner last week. It was amazing.
I couldn't remember a time that I had actually had homemade pasta. And I had no idea how delicious lentil pate could be. It inspired me to make some. I will post the results soon.

Recipe from Joaquin Castillo Arana

3 cups whole wheat pasta
1/2 cup water
5 teaspoons Olive Oil

14.5 Ounces whole stewed tomatoes
1 can of tomato paste
1 clove minced garlic
2 teaspoons oregano (dried or fresh)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup diced onion
2 teaspoons chili flakes
1/2 teaspoon capers

I prepare the marinara sauce first and let it simmer while I make the pasta.
Peel, chop and caramelize onions.
Put all the other marinara ingredients in a blender, blend on pulse until you get the desired consistency (I don't like my marinara liquefied).
Add marinara to caramelized onion and garlic, let simmer, stir occasionally.

Make a mound of flour on a counter-top.  Make a hole (like a volcano) in the center.
Combine oil and water
In the crater slowly mix in water/oil in a circular fashion, introducing more flour to the crater to slowly incorporate the water/oil evenly to the flour.
One of the tricks to homemade pasta is getting the dough the right consistency, it should be slightly flaky but should adhere to itself when pressed together.  The texture will be firm but not necessarily easy to work.

Once all water/oil is used begin slowly kneading dough till you get the right consistency, add water as needed.

Once you get the right consistency, make small palm size balls of dough and roll them out flat enough to fit in the pasta maker and begin cranking the pasta through the setting till it gets to the desired thickness, then run through the desired noodle type.
I have a pasta maker which rolls out the past via a hand held crank and also has a fettucine and spaghetti cutter.
If you don't have one of these you can do it by hand (which is fine if you are ok with pretty crazy manual labor) with a rolling pin and a pizza cutter.

Bring a pot of water to a boil, at a tbls of olive oil to the water and a 3 tsp of salt (I like lots of salt because it flavors the noodles)
Once you have the noodles made, toss them in the boiling water for 90 seconds.

and I used the noodles to make a mushroom pesto pasta with oyster mushrooms and and pesto sauce.

Saute the mushrooms with teaspoon of olive oil and add the pesto , while cooking the pasta .
The pasta was amazing the second time, too.

Thanks Joaquin and Meghan 

Banana Pancakes - Who needs eggs??

I haven't had pancakes in FOREVER and,unfortunately, the pancakes at Herbivore leave A LOT to be desired. So, when I made these I was thrilled.
The trick is the the egg replacement. I have tried egg replacement products, bananas, ground flax seeds with water, but the best to date for all egg needs is pureed tofu and applesauce.

1 part tofu , 2 parts apple sauce is all it takes. I use about a quarter cup for 2 "eggs". .
The tofu and applesauce flavor do not come through, just fluffy eggy goodness.
This works perfectly in muffins, cupcakes and cakes.


Sunday, April 4, 2010

Burritos and Brunch About Town

Mariachi's Taqueria
508 Valencia Street
San Francisco, CA 94110-1115
(415) 621-4358

Mariachi's has great veggie burritos. They have soyrizo as an option and a lot of different veggies to add.
Thanks Stephanie!!

Enormasaur Burrito 

And then there is St Francis Fountain
2801 24th St
(between Bryant St & York St)
San Francisco, CA 94110

They have Soy Shakes! Who knew?  

As you may know, the most boring and challenging meal as a vegan is brunch. I usually end up cooking at home for those who originally  suggested brunch. It is all about Sunday mornings and pals that  I rarely get to see. I don't like to suffer through a long line for oatmeal with soy milk, even if the company is enjoyable . When I heard that St Francis Fountain (an old pre-vegan haunt) had soy milkshakes and soysauge I was thrilled!

Finally, there is... Samovar!

Blood Orange Puerh tea at Samovar on Page St.

TLT - Tempeh, lettuce and tomato at Samovar Tea Lounge

Butternut Squash Dumplings At Samovar 

Brunch options are continuing to grow. I am so excited.
Please hit me up if you have any brunch suggestions.
I have heard Weird Fish on Mission does a good vegan brunch, I will investigate soon.

Saturday, March 20, 2010

Pumpkin Ravioli with Spinach Marinara

This Ravioli is so great and easy. This is a recipe that is more about assembling items for all of you non cookers.  IT IS EASY!!
I also list all of the local items featured for the quick assembly (they are most likely things you see often at your favorite market).

The Pasta Shop makes several varieties of fresh pasta. My favorite are their pumpkin vegan raviolis
Start by boiling them for 7-10 minutes.

The Pasta Shop also makes a variety of pasta sauces that are vegan as well. I chose their basic marinara for this dish and started by  simmering  it and adding morning star "soysauge"  and a packet of prewashed spinach. Simmer until hot and spinach mixes in..

This is my favorite local bread. You can find it at Faletti, Rainbow or most of the weekend farmers markets and even Safeway. I used the Olive Batard to create garlic bread.
Slice it, top it with  olive oil or Earth Balance spread and add chopped garlic and salt and toast.

All of the ingredients make for one of the most simple decadent vegan meals in minutes.

I often worry that things I create may not be worth posting to the blog  it if they aren't complicated, but I often read simple recipes and am inspired.
Next time I would like to try a sage brown "butter" sauce with this ravioli and Acme's walnut bread.

Time to dream up dessert.


Monday, March 1, 2010

Feather Heart Trading Company - Lip Balm gift

Become a follower of my friend featherheart's blog today and receive a free all natural -- for real all natural featherheart trading co lip balm.  There's no catch. after you become a follower email her your name and address at and she will mail off your awesome lip balm that you will definitely love and use daily. one per address. new followers only. will mail anywhere in the world!

featherheart's blog is filled with all kinds of herbal and natural wellness tips as well as meanderings about her favorite records and anything that rocks her world.  featherheart's lip balms are plant based goodness for your lips. lip balms are available in a few different herbal combinations. featherheart will randomly choose one for you.



Sunday, February 14, 2010

Tempeh Winter Soup

I haven't had much time to cook or update the blog lately, however, I made time to make a few things and have had a pile of recipes that I am looking forward to veganizing.
This soup was inspired by  my favorite cook book the vegan table (of course).
So, here is another easy recipe for us busy vegans or those seeking more veggies in our busy lives. 

I made it with the purple potatoes with cashew cream- recipe from January 28th

4 cups veggie stock
1 8 oz package  tempeh cubed ( I use the spiced tempeh)
4 carrots
3 yellow potatoes ( I add red potatoes too)
1 medium size yellow onion, chopped
1 tablespoon olive oil 
2 garlic cloves minced ( or 1 teaspoon chopped from a jar )
2 tablespoons Tomato paste
3 Tablespoons Soy Sauce/Tamari
2 Bay leaves
1 teaspoon dried marjoram (I used fresh)
1 teaspoon thyme ( I used fresh)
3 yellow crook neck squash
3 zucchinis
salt and pepper
dash of liquid smoke
parsley and chives for topping

In a large soup pot simmer the veggie stock, cubed potatoes, tempeh, herbs and tomato sauce on medium heat.
Simultaneously in a sauce pan saute the chopped onion and garlic until they start to turn clear and add the chopped carrots, salt and pepper and add then add to the large soup pan . Add the squash last as it cooks quickest and simmer until the potatoes are soft and serve topped with chives and parsley.

Delicious and was even better the next day.

Check out my Valentine Bouquet from Chad, the coolest person in the universe! I love it
Happy Valentines Dayt.

Sunday, February 7, 2010

Fit for a Veganista


So, if I had more time I would, well , the list is endless, but a couple of things come to mind . I would cook  more and work out more (makes me nicer) . 
I met Jason Yee almost a year and a half ago. I was frantic to look great in my wedding dress and in a hurry! 
Well, Jae whipped my butt into shape and I still make an effort to have him kick my butt regularly (as possible). The coolest thing was how much stronger I became. I have always enjoyed distance running and have always thought weight lifting was "ewey" 
Well,  when I could sling 50 pounds easily daily while in heels and graduated from girl push ups. I new I  found someone special. 
He also made me special Vegan lasagna at his own Holiday party . I was the only Vegan there. Okay, he has pretty cute French Bull dog too.

With that being said, here is a bit about Jae , where to find him, and what you have to look forward to. 
 Via jae:
I am a Personal trainer of on-going 7 years and a Manual Therapist/ Body worker of nearly 6. I have dedicated my life to move and inspire individuals to live a happy wholesome life with harmony and pleasure.

I grew up active, with a passion in Chinese martial arts and Chinese cultural dance (specifically lion dancing) since I was age 10.

Through my training in both movement and therapy, I have developed a skill set to approach fitness and exercises through energy flow. I'll constantly scan and watch how your energy moves to the appropriate places as the body activates its muscles in the proper sequence.  ( hence my constant adjustments =) ). Highly effective, I have achieve lots of profound results with not only post-rehabilitative work, but individuals with fat-loss or muscle gain goals as well. 

Wednesday, February 3, 2010

Squash it! (Acorn Squash filled with Soysauge Risotto)


I love winter squash and this was fantastic. I took all of the great winter veggies in the crisper and combined them to create SQUASH IT.

One Acorn Squash - cut in 2 hollow out and cover with agave syrup while preparing the below:
Olive Oil
1/2 yellow onion chopped
2 sprigs of thyme
3-4 garlic loves chopped 
Veggie broth for sauteeing 
1/2 cup dried sundried tomatoes 
1-2 small zuchini squash 
1-2 cups button mushrooms
1-2 field roast sausages chopped and on the side

Simmer aborio rice (risotto) in veggie broth. Keep it slightly covered with the broth as the rice cooks. 
Sautee all above ingredients on medium heat saving the quick cookers for last - the Zuchinis and the Mushrooms.
As the rice becomes tender, add the squash and mushrooms to your veggie mix  for roughly 5 minutes
combine the rice once the veggie broth has cooked out 
and mix the rice and veggies pull check to make sure the squash is tender and fill 
and serve with your choice of greens.

The above picture is with rainbow chard


Thursday, January 28, 2010

Purple Potatoes with Cashew Cream

Purple Potatoes with Cashew Cream

This recipe was taken from my favorite cook book The Vegan Table. I made it recently when we had our friends Miles and Jill over for a dinner as a starter.
As I have mentioned before, if you want to check out a few recipes that are vegan and are afraid that they will suck, this is the book to try. Rest assured that all is great and the flavors and ingredients are accessible. They are very simple and delicious and worthy of homage in my best of collection.(known as this blog)

30 Small Potatoes
Olive Oil
Salt and Pepper
Earth Balance
1 yellow onion
3 cloves garlic - minced
1 teaspoon of brown sugar
4 large Sage leaves
1/2 cup walnuts, toasted
1 cup unsalted raw cashews , toasted
1 tablespoon nutritional yeast
1 cup vegetable stock

pre heat oven to 425
place potatoes in an oiled pan and roast until soft, salt and pepper to taste (make sure the potatoes are coated well with olive oil.
While the potatoes roast
cook the onion, Earth Balance and garlic and brown sugar and add a bit of salt and saute for around 5 minutes and then continue to cook until golden brown and sweet.

Now that both of those are cooking in you can toast the sage leaves in oil quickly to crisp them and chop the walnuts or quickly food process them. Combine both and keep on the side.

When the onions are ready add to the blender with the cashews, nutritional yeast and veggie stock.
I added a bit more garlic as i made this , salt (rocked sea salt)  , pepper and a dab more  stock to make sure it was creamy.

Now that the potatoes have cooled cut them and half and hollow out a little bit to allow for the cream.

Then top with the sage , walnut topping (  I added more sage and green onion to the topping)

and then dream about these delicious morsels until you have time to make them again

Coming soon:  Veggie lasagna , and great meals that I recently enjoyed at  The Blue Plate and Incanto.
Even the meatiest of restaurants make amendment for plant people.


Saturday, January 23, 2010

Weird Fish - Mission and 18th

So the weirdest thing about Weird Fish is there isn't a lot of fish and the best thing about Weird Fish  is the vegan ranch dressing and the fried pickles with a gluten free vegan batter. I love fried pickles, I was introduced to them the first time I went to New Orleans with Chad. I was initially horrified, but let's be honest , does it matter what you are putting in the fryer covered in batter? Dill pickles served fish and chip style is amazing.
I heard a lot about  this location  because they are known for their vegan tacos as well as weekend brunch and they concurrently serve fish (farm raised and only work with reputable farms).
I assure you that eating brunch out as a vegan on the weekend is quite a bummer. Everyone's dishes arrive to the table  and everyone has a look of excitement as every dish is covered in hollondaise  and maple syrup and then my oatmeal with soy milk comes and I just end up sad. So with that being said,  I am looking forward to heading back to check out their brunch and tacos.
This restaurant is a good spot for Chad and I , he can have a fish dish and I can ignore his tales of the climbing gym while pouring RANCH  DRESSING on absolutely  everything.

We had their special salad with "ham" brussel sprouts and pecans, it was really good.

They have a version of "fish" and chips that includes battered tofu, a pickle and battered seitan served with sweet potato fries and regular fries.
I will head back to check out some other items for sure since they change the menu so often  (it will change on Monday) and have vegan brunch offerings.


Tuesday, January 19, 2010

Chris B's famous vegan and gluten free Mushroom Basil Pesto Pasta

For those of you who have known Chris B and me for a long time know how strange this must seem.
 (that we are posting recipes and offering health tips)
Thanks for the recipe Chris. I can't wait to make it. 
If any of you get a chance to try it before me I would love to hear about it.

1 Packet of brown rice pasta
2 packets of shitake mushrooms (7 oz)
1 packet of basil (4 oz)
1 packet of spinach (6 oz)
1 packet of raw pine nuts (8 oz)
1 red onion
6 cloves of garlic
1- crown of broccoli
1 sprig of rosemary
1 cup of red wine (add to taste, while tasting)
olive oil
red chili flakes

Using a food processor use half the packets of spinach, basil, pine nuts and add a packet of mushrooms for the pesto puree along with 3 cloves of garlic and 3/4 of the onion and rosemary. Add olive oil and a cup of red wine to the puree along with all of your spices.
In a sauce pan add the remaining ingredients to the pesto at medium  heat. I usually add a little more red wine and bring it to a reduction while cooking the pesto.


chris b...

Sunday, January 17, 2010

And The Golden Globe goes to....

I have been wanting to make Rice Crispy treats for a while and boy am I glad that I did tonight. Originally I was going to call this blog Vegan Junk Food but since I am not trying to promote an unhealthy diet I decided not to.  I try to make the healthiest food possible but have a fierce craving for JUNK!! These were a super hit while watching the Golden Globes tonight with Chad and Beth.

Sorry Drew, your dress was not very cute but I still love you.

1 Tablespoon of Earth Balance
1/2 box of Erewhon Crispy Brown Rice Cereal
1/2 bag of semi sweet vegan chocolate chips

Stir over medium heat until all is melted, scoop in to a tin foil lined baking pan and refrigerate for 30 minutes. Serve with a scoop of Mocha Soy Dream
and everyone involved will be thrilled.


Saturday, January 16, 2010

Cha Ya

Had dinner at Cha YA last night . I had always been curious about this vegan Japanese food location. 
It was great but a little on the pricey side.

The above picture is a signature roll called the "Cha Ya roll"  it includes yam and veggies and then fried with a tempura batter. It was delicious and I will definitely head back to try some other items.  

Cha Ya
762 Valencia St
(between 18th St & 19th St)
San Francisco, CA 94110
(415) 252-7825

Veggie Sushi Combo 

Butternut Squash Soup

Butternut Squash Soup  -From the Vegan Table - I tried a version of my own recently and prefer this simple recipe

1 medium size yellow onion, diced
1 to two tablespoons water or veggie broth , for sauteeing
1 inch piece fresh ginger, minced
3 garlic cloves, minced - ( i use pre chopped)
2 cups peeled, seeded, and cubed butternut squash
2 medium size yellow potatoes, peeled and cubed (I don't bother peeling)
salt and fresh ground pepper

In a medium size sauce pan , cook onion in broth until translucent , about 5 minutes. Add ginger aand garlic and saute for a few more minutes. Add butternut squash, potatoes, and enough water to cover the squash and potatoes
Cover and bring to a boil. Reduce heat and simmer for about 30 minutes or until squash is soft. Add to a blender
season with salt and pepper and enjoy!!


American Pie

Tempeh and Eggplant Pot Pies

Tempeh and Eggplant Pies - from The Vegan Table by Colleen Patrick -Gordreau
This week we had Melissa , David and Joaquin over for dinner.  There was not a vegan in sight (except for myself).
The menu looked like this :
Butternut Squash Soup
Tempeh and Eggplant pot pies
and mashed potatoes

For the pot pies:
2 cups diced eggplant
1 8 oz package Tempeh cut in to 1/2 inch cubes
2 tablespoons olive oil
1 small yellow onion chopped
1 celery stock chopped
1 teaspoon fennel seeds ( I grind them in a coffee grinder to get them integrated in to the sauce)
2 tablespoons capers
2 tablespoons balsamic vinegar
1 15 oz jar of tomato sauce ( I used a basil sauce)
1/4 teaspoon red peper flakes
salt and pepper to tast

for biscuit dough:
1 & 2/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup non dairy mil (soy, rice, almond, hazelnut or hemp)
1/3 cup canola oil or Earth Balance

Preheat oven to 425,
coat 6-8 individual ramekins with oil and set aside
or you can use a 9x9 inch pan.
To make the filling, steam eggplant and tempeh for 10 to 15 minutes, until eggplant is soft and translucent .
At the same time , add water or oil to a large size saute pan and cook onion and celery until soft.
Add fennel seeds, capers, and vingar and saute for one minute. Add tomato sauce, red pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes.

Meanwhile, prepare biscuit dough. Place flour, baking powder and salt in a mixing bowl, and stir together. Pour in non dairy mik and butter or oil, and mix just until dry ingredients are evenly moistened. The dough should be lumpy and sticky, not smooth like cake batter.

add salt and pepper to sauce , scoop out evenly to reamekins and cover each reamekin with biscuit dough (should be enough for each ramekin).

bake for 15 minutes.
This was served with mashed potatoes and it was fantastic!! 

Wednesday, January 13, 2010


Miette in Hayes Valley has so many fabulous confections. I had NO idea there were vegan treats as well. 
The Buccaneer Bar , raspberry licorice, French orange chocolate and many more.
My intention with these posts are simple. I could no longer subscribe to factory farming and made the switch to this lifestyle and it has become a passion.  I meet so many people that are curious about a vegan diet. What does a vegan eat ? How do I manage with a busy schedule? I definitely cook more now than ever as the options at home are far better than the few restaurants that have vegan fare.
I don't feel there is any compromise per se.  The odd thing is that I don't know any vegans. (except Danielle and she lives in LA)

Thank you Joaquin for bringing the great candies to dinner last night. I almost wish you hadn't introduced them to me.
Also,  The Vegan Baker that we adore works at Miette in Hayes Valley , her name is Crystal and her own company is called Violette Sweet Shoppe. If you need a special sweet treat she is your gal.