Tag Archives: vegan eating

Guest Blogger: It’s Got Vegan In It – A Round-Up of Vegan Cooking Shows! (Updated)

20 Feb

Our newest vegan guest blogger is Melissa from It’s Got Vegan In It. Her post below is an fantastic round up of vegan cooking shows. I wholeheartedly agree with her and I’m glad someone had the smarts to make such a list. Vegan shows are growing in popularity and yay for that. Go vegans!

Melissa went vegan in August of 2011. Through her blog, she hopes to inspire others around her to do the same, as well as educate people on the plight of animals. A long time lover of all things chocolate, Melissa believes delicious vegan chocolate and accessible knowledge about how easy vegan living is is the key to changing the people around her.

Check out Melissa on Twitter and Facebook. Welcome Melissa!

I’m hoping I live to see the day when a vegan cooking show becomes the norm. I know there are vegan cooking shows on tv such as Jason Wrobel’s “How to Live to 100” on The Cooking Channel, Vegan Mash-up, and The Jazzy Vegetarian. However, these shows are usually on special cable networks or on stations that don’t reach the masses. My hope is that one day you can turn on basic tv channels and tune in to your favorite vegan cooking show. In the meantime, we can enjoy the plethora of vegan cooking shows on YouTube!

I’ve tried to gather up some of the most fun and favorite YouTube vegan cooking show in the vegan world. If I missed one you think deserves a nod, be sure to mention it in the comments below!

(Note, for all of you who chimed in with your suggestions – thank you! I added some of the shows you’ve suggested. Whatever gets veganism front and center is better for the cause!)

Jaime K of “Save the Kales” was one of the first vegan cooking shows I ever discovered. Her meals are made with simple ingredients and directions, they look delicious, and both Jaime and the show are so charming!

Lindsay Nixon of The Happy Herbivore has had a successful plant-based and healthy living blog for some time now and has several plant-based cookbooks out on the market. She recently launched a series of cooking shows for us to enjoy!

If you don’t know The Vegan Zombie, now’s the time to catch up before the zombie apocalypse.

Christy Morgan of The Blissful Chef not only shares her cooking tips and recipes, but her YouTube channel is chock-full of healthy living advice and lots of “ask a vegan chef” FAQ videos.

JL Fields of “JL Goes Vegan” was a huge influence during my early vegan years. I had communicated with her via email, then met her in person at The Seed in NYC, and have followed her vegan food/vegan lifestyle blog for some time now. I am delighted to share that she, too, has several cooking demos on her YouTube page. JL is also queen of the pressure cooker, so check out her Pressure Cooking Community on Google Plus!

Oh, Brian L. Patton…he’ll make you giggle and salivate with his comic flair and easy recipes.

For those of you that are looking to find raw vegan recipes, look no further than FullyRawKristina! She’s so bubbly and sweet; it must be all the fruit she eats ūüėČ

If you’re like me and you have a sweet tooth, don’t miss Tasha Edwards of The Sweetest Vegan!

Don’t be scared of the Vegan Black Metal Chef! He’s actually pretty cool!

The Vegan Cooking With Love videos are so professionally-done, they’re only eclipsed by how yummy the recipes are!

Thanks to you guys, the readers, I was sure to add this one to the list. See, I’m learning about vegan cooking shows, too! (Thank you!)

I follow The Edgy Veg on Facebook. I love her style – her edge! How appropriate ūüėČ But don’t fear the cooking; there’s nothing complicated about the recipes. You’ll absolutely love ’em.

Who doesn’t love Isa Chandra Moskowitz or her cookbooks?! Back in the day, The Post Punk Kitchen creator used to do a regular video series. Recently, Breville has teamed up with the famous vegan cook to create a series of videos, which we will happily watch instead. Long Live Isa!

There are several vegan cooking shows that have picked up syndication in a few areas. You’ll have to check your local tv provider, of course, but if you’re one of the lucky ones that has access to these channels, don’t miss Laura Theodore of The Jazzy Vegetarian (who also has a wonderfully jazzy podcast!), Christina Pirello’s new show “Christina“, and the vegan star-studded Vegan Mashup on Delicious TV!

Hilarious, a tad naughty, and rockin’ the kitchen glam-style, vegan drag queen Honey LaBronx will entertain you and your taste buds!

I’m not sure how anyone can top a vegan drag queen cooking show, so I’m going to leave it at that. Remember, if I missed any shows, share them below so we can all tune in and continue spreading the word that vegan cooking is easy, accessible, and everywhere! ūüôā

Guest Blogger: Sugar Coated Vegan – Vegan Pinto Bean & Pepper Jack Quesadilla

3 Jul
More new bloggers! Exciting to see what vegan bloggers are doing and enjoying. Our newest contributor is Alexis from Sugar Coated Vegan. Here is Alexis in her own words, “My name is Alexis and I run the vegan food blog (sugar coated vegan)! I blog about ¬†vegan desserts along with the occasional savory recipe! I’m a self proclaimed vegan foodie from NYC with dreams to open a vegan bakery one day in the near future!” Please follow Sugar Coated Vegan on:¬†¬†Twitter,¬†Facebook,¬†Instagram,¬†Pinterest¬†and of course the blog! Welcome Alexis!

vegan quesadilla


The pepper jack cheese from Daiya sounded perfect for this yummy vegan quesadilla with pinto beans! It’s stuffed with the beans, peppers and tomatoes for a fresh twist and topped with a quick and simple salsa! There are SO MANY variations you can do with this like a mixed bean filling or stuffing it with different kinds of veggies and topping it with some fresh guacamole and vegan sour cream! I find that quesadilla or on a more broad note Mexican and Spanish foods are one of those things that you really miss when you go vegan. I swear everyone thinks it is so hard to replicate them but it really isn’t now that there are tons of vegan cheeses out there as well as easy nut based cheeses that actually melt.

These are SO QUICK and EASY to make!

I pulled these together within a few minutes and the only real waiting part is for the cheese to melt! Isn’t that the best part though?! It does take a bit for it to melt because it isn’t a traditional cheese but that problem is modified with cooking them on low for an extra amount of time so the tortilla doesn’t burn! Definitely try using a bunch of different color variety of peppers because the extra color looks so pretty in this! As you can see from the pictures I stuffed these a little too much because they’re not as thin as regular quesadilla but hey, the more the merrier! Feel free to use a whole wheat or gluten free wrap as well for an even healthier version!

vegan quesadilla

vegan quesadilla

Now, the salsa I made with this is not an authentic “omg I am in love” kind of salsa but a very simple one you can make when you don’t have anything else on hand. I actually used the “salsa” as a seasoning for the beans because I hate when you have smashed beans and they’re too dry so I like to add a little liquid while they’re cooking. You can definitely try adding whatever seasonings you like to it to spice it up a bit!

Continue reading

Guest Blogger: Poppy’s Patisserie – Moroccan Harissa and Sesame Quinoa Balls on Griddled Asparagus Salad with a Creamy Harissa Dressing

27 May

Please welcome back Poppy, the lovely University student studying Animal Management based in Kent, UK.¬†Read about Poppy’s first VBU! contribution – Smoked Tofu Carbonara Pasta.¬†Follow Poppy on¬†Twitter¬†‚Äď welcome back Poppy!



The first time I ate quinoa was one of the greatest ingredient discoveries of my life. It’s been said that the most delicious foods are often the worst for us or at least to be eaten in moderation. In many cases I have to agree, wouldn’t it be great if eating chocolate all day, peanut butter and jam sandwiches and freely adding vegan butter to mashed potatoes was good for us?

It’s not always the case though of course, I happen to love my vegetables, not just because they’re so good for me but because they are flavourful, colourful, versatile things that always cheer a plate of food up. Can you imagine a plate of plain white rice with no flash of green or orange? Food would be dull and lifeless without vegetables. Some vegetables are even on par on the excitement scale with treats like chocolate – offer me a bowl of nutmeg wilted spinach and golden mushrooms in one hand and a bar of chocolate in the other – it’ll take some deciding.


Quinoa, for me, is also one of those foods. A superfood and delightful to eat. I love how the miniature pearly beads soak up so much flavour and add a wonderful texture to any meal, plus the ultimate quality of versatility. This amazing seed can be cooked like a grain, made into croquettes and crispy baked balls, made into a breakfast or dessert porridge, added cooked or raw to baking recipes and even ground into a flour. What’s more is its incredible nutrient rich composition offering a source of complete protein, omega-3, calcium and antioxidants (to name a few).


To celebrate this fabulous food, here’s a recipe to mark the International Year of Quinoa IYQ – 2013.

Ingredients: Serves 2

For the Quinoa Balls:

  • 40g raw quinoa (please make sure your quinoa is from an ethical source)
  • 200ml low sodium vegetable stock (made up according to package instructions)
  • 1 dry egg replacer (e.g Ener-G or Orgran or other cornstarch without the added water)
  • 1/2 tbsp harissa paste
  • 1 small leek, finely chopped
  • 1 small carrot, finely chopped
  • 30g fresh coriander
  • 20g sesame seeds

For the Dressing:

  • 10g vegan mayonnaise (you could use soya yoghurt or ‘sour cream’)
  • 1/2 tsp harissa
  • 1tsp soy sauce

For the Salad:

  • 90g salad leaves
  • 200g asparagus
  • 100g cherry tomatoes



  • For the quinoa balls, saute the leek and carrot in a little of the stock or cooking spray over a low-medium heat for about 5 minutes then add the quinoa and the remaining stock. Add the chopped coriander stalks.
  • Cook for about 20 minutes, adding a touch more water if it simmers dry, until the quinoa is soft and all the water is absorbed.
  • Leave to cool slightly and preheat the oven to 200’C/400’F. Stir in the harissa, egg replacer and chopped coriander leaves.
  • Shape a heaped tablespoon of the mixture into balls and coat in the sesame seeds, place on the lined tray and bake for 20 minutes until lightly golden.


  • Meanwhile mix together the dressing ingredients, taste and adjust to your liking.
  • Heat a griddle pan over a high heat and add the asparagus, cook, turning regularly until tender and charred in places.
  • Add the tomatoes to the griddle pan for a few minutes to blister the skin and warm them through.
  • Divide the salad leaves, tomatoes and asparagus onto serving plates then top with the quinoa balls and drizzle with the dressing.

Calorie Count :: New Recipe

Nutritional Analysis

Low in saturated fat
Very low in cholesterol
High in dietary fiber
High in iron
High in manganese
High in magnesium
High in phosphorus
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C


Guest Blogger: Poppy’s Patisserie – Smoked Tofu Carbonara Pasta

18 Apr

So many new vegan bloggers to welcome into the fold! One such blogger is Poppy. Here she is in her own words,”I’m Poppy and I write Poppy’s Patisserie which is now fully vegan. I was a vegetarian since the age of six and have now been a vegan for almost two years. I am a University student studying Animal Management based in Kent, UK. I love food and especially love experimenting with new ways to eat plant based foods, full of goodness and flavour. I also love animals. I have two lovely sibling cats, ten bunnies, three chickens and five degu’s. They are great fun. Below is a post I’d love to share for a vegan carbonara style spaghetti using smoked tofu. It’s a real favourite of mine, comfort food full of goodness.” Follow Poppy on Twitter – welcome Poppy!


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I’ve never eaten a real carbonara with bacon but have always been a sucker for creamy pastas. I remember once making a veggie version with veggie bacon and cream; it tasted delicious but I felt sick from the heaviness of the cream. I tried again with a traditional egg sauce but was so frightened of eating raw egg that I ended up cooking it to almost scrambled egg coated pasta. Yummy. Not.

2013-03-26 14.15.04

So when it came to having a go, now vegan, I had no idea how it would turn out. Of course, any Italian pasta purist would shoot me for even describing this as a carbonara, but then again, so would they of my cream abundant version or even my version using the traditional ingredients which led to a spaghetti omelette. Hey ho.

It’s rich yet not too heavy, tastes smoky and creamy and is low in calories. What could be wrong with that?

2013-03-26 14.14.54

For one serving: 652 calories

  • 100g dried spaghetti or pasta of choice
  • 10g soya or sunflower spread
  • 10g plain flour
  • 200ml unsweetened almond milk (or any other milk you prefer)
  • 1 banana shallot, finely chopped
  • 1tsp porcini mushroom powder (or add in a handful of sliced mushrooms instead)
  • 100g smoked tofu (I use Taifun’s sesame and almond smoked tofu), sliced into lardons or cubed
  • fresh chives to serve
  1. Put a pan of salted water on to boil. Once boiling, add the pasta.
  2. Spray or add a drop of oil to a pan and add the shallot over a low heat to soften. If using mushrooms, add now also. Once softened, remove and set aside. Set the heat to high and add the tofu. Fry until fragrant and starting to crisp and go golden. This should only take a minute or so.
  3. Meanwhile, melt the spread in a small pan over a medium heat then stir in the flour. Cook the roux, stirring, for about a minute.
  4. Gradually whisk in the milk until all is incorporated and smooth. Add in the mushroom powder (if using) and allow the sauce to thicken, stirring often. Season to taste. Stir in the shallot (and mushrooms, if using) and tofu.
  5. Toss the sauce with the drained pasta and serve sprinkled with finely chopped chives.

2013-03-26 14.16.31

Guest Blogger: The Food Duo – The Pot(Luck) of the Vegan

11 Apr

New bloggers who blog as a couple! Meet – The Food Duo! Here they are in their own words, “We’re a couple of quirky vegan kids in NYC who play with their food! Just don’t tell our moms! Recipes, reviews, news you can use and fun stuff…all from a vegan point of view! The Food Duo is written by Macaroon (girl) and Artichoke (guy).” Keep in touch with the Food Duo on all their social media links: Facebook, Twitter, Google+, Pinterest and Instagram. Welcome Macaroon and Artichoke!

Sunday Potluck! Can we do this every weekend…PLEASE?

Sorry, I’m a few days late with my “Kiss Me, I’m Irish (for 24 hours)” line! Then again, if my mom’s correct, we may have some Irish blood somewhere on her side of the family, but who knows? LOL

St. Patrick’s Day certainly has its religious roots, but I’ve always grown up with it being a celebratory day with friends (old, new and those lasting a single pint). The¬†camaraderie¬†that comes about truly makes the day fun and festive more so than just wearing green (which I did) or watching the parade (this year, the day before). This year was no different, except the parade on Saturday the 16th, rather than Sunday the 17th. Nevertheless, we enjoyed a lovely Sunday evening at a pot luck, meeting new folks, eating good food and sharing a common bond being VEGANISM!Organized through the NYC Vegan EatUp group on Meetup.com, our evening was entitled VEGANPOTLUCKAPALOOZA! So, you know anything ending in “PALOOZA” is certain not to disappoint. The pot luck was held at Harmony Kitchen Cafe in the East Village (NYC), which is a great vegan cafe and art space, which is part of the Yippie Museum, a venue of expression and activism. It was the perfect, cozy setting, and a big thanks to David Hall, the owner, for having us! BTW, Harmony Kitchen has some of the best iced tea I’ve ever had, and Artie is in love with their coffee.

The gathering included some home chefs and professional eaters (some being one in the same…like ME). We shared dishes of hearty comfort goodness. The menu was full of deliciousness: delightful rainbow salad, perfect stuffed mushrooms with daikon, two kinds of yummy mac ‘n cheese (one gluten-free), stuffed shells with a flavorful cashew ricotta and garlic mashed potatoes with green cauliflower. The meal was topped off beautiful raw mint pie for dessert. I think we all did a bang up job!

So, you may be wondering what Artie and I made for the evening. Well, our contributions were the stuffed shells and mashed potatoes. Since we made our dishes without following a set recipe, we’ll need to work them out in written form, and share them soon, but they were pretty simple to make.

A sampling of a shell and skin-on mashed potatoes “aerial” shot
There isn’t much more I can say except it was great spending time with our fellow vegans, learning a little something about them and about ourselves. It was a wonderful experience and I hope we get to do this again really soon!
Oh and I’m in total love with the mint pie!
AMAZING! So happy Sarah shared the recipe. Will be making this soon for Momma Mac!

Guest Blogger: On the path to zen… – Chick‚Äôn Fried Tofu

10 Apr

There are vegans in Texas! One is Kerry, she writes a blog called¬†On the path to zen…. Here she is in her own words, “I am a vegan working always on finding her zen. Not easy these days, but the journey is well worth it! I am a Master Gardener and a Reiki Master/Teacher, and these combine very nicely with living the life of zen.” Join On the path to zen… on Facebook too! Welcome Kerry!

Growing up in Texas, there are two dishes you can find served at a restaurant within a stone’s throw, no matter where you are. Barbecue and chicken fried steak.

And if you are in Texas, never, ever, ever, refer to chicken fried steak and country fried steak. Trust me on this.

As I have tried to explain to many meat eaters, I bet nine times out of ten it is not the meat they like so much as it is the flavors of the food. To that end I like to make dishes that even I-will-never-be-vegan folks will eat and proclaim it delicious.

Chicken Fried Tofu

One package extra¬†firm tofu, frozen, thawed, pressed, sliced into 1/4″ slices

3 T. nutritional yeast

2 T. panko breadcrumbs

2 T. soy sauce

Old Bay seasoning


In one shallow bowl, combine the nutritional yeast and breadcrumbs and mix well. In another shallow bowl, pour in the soy sauce. Dip the tofu slices in the soy sauce and place in the breadcrumbs mixture, coat well on both sides. Place coated pieces on a sprayed baking pan. Sprinkle on some Old Bay and salt. Bake for 15 minutes, turn over, season and bake for another 15 minutes until golden brown. Serve. Enjoy!

I served mine with some peppered cream gravy, garlic mashed potatoes and green beans. Delish!

What I like most about this recipe is it is baked, not deep fried. Yummy, healthy AND cruelty-free!

Guest Blogger – Rachel in Veganland: Tahini chickpeas

28 Mar

After her wildly successful first post on VBU!,¬†Rachel in Veganland ‚Äď Not¬†Skinny¬†how could I not have her back? This time Rachel is back to share her take on¬†tahini¬†chickpeas.¬†You can follow Rachel‚Äôs posts through email, and find her on Twitter,¬†Facebook,¬†Instagram, and¬†Pinterest. Welcome back Rachel!

2013-03-11 13.03.10Living in this house in Carrboro has been a throw back to my first few days at college when I was cooking vegan for the first time in the communal kitchen of my dorm. There were 2 things I always had in my food box in those days: garbanzo beans and tofu. As the garbanzo is my favorite legume, I would eat them quite often, and in a variety of ways.

I would often saut√© them up with some fresh onions and garlic, add in a few seasonings to suit my mood, then a sauce to tie it all together. This past week I’ve revisited that dish, as again garbanzos and tofu were readily available. This time, instead of the goddess dressing I would often use to tie all of the ingredients together, I used some tahini.

2013-03-11 13.11.40

The result was caramelized fried-like glory with no breading, mess, or actual frying. What a fantastic and flavorful shortcut! The flavor was similar to fried chicken-like tofu but the garbanzos added a rich nuttiness to the dish that was only amplified by the tahini. Served atop a bed of fresh spinach, and it was heaven on a plate.

2013-03-08 20.21.59

Tahini Fried Chickpeas and Tofu

1 can garbanzo beans, drained and rinsed thoroughly

1/2 block extra firm tofu

1 Tablespoon olive oil

2 Tablespoons soy sauce or tamari

1 clove garlic, minced

1/2 cup chopped onions

dash dried basil

1/2 cup tahini

Over medium heat, sauté garlic and onions until the onions begin to brown and get all caramelized. Then pop in your tofu, cut into nice sized chunks and allow it to brown slightly too. Add those chick peas and let it all mesh together for a couple of minutes, then add in your tamari. At the very end, add the tahini and remove from heat, stirring to incorporate thoroughly. Serve immediately over a bed of fresh, raw greens and eat your heart out.

2013-03-11 13.11.55

Now that we’re back in Carrboro, we’ve of course been frequenting our favorite taco truck again, huzzah! This means the world’s most decadent and fantastic sauces. I always get an extra 2 oz. container to keep and smother on EVERYTHING I can. These chick peas were no exception.

Guest Blogger: Gormandize with A-dizzle and K-bobo – Vegan Bean and Mushroom Jambalaya

21 Jan

Our friend Keely from the blog Gormandize with A-dizzle and K-bobo. Keely has contributed before with a recipe for Chai Banana Loaf. You can follow her Blog, Twitter, Facebook and Pinterest account. Welcome back Keely!

A month of American food wouldn’t be complete without my favourite American dish – jambalaya,¬†a Louisiana¬†speciality. Discovering this delicious dish essentially made me want to go to Louisiana! This jambalaya uses field mushrooms and vegetarian sausages instead of the traditional meat. Traditional jambalaya is also laden with green capsicum, however, I’ve left this out because it makes me sick – but if you are partial to a bit of green capsicum feel free to add it in, although I don’t think it needs it!!
I’ve also made this recipe using brown rice instead of white, it was also fantastic. You just need to increase the amount of water by about 2 cups and increase the cooking time by at least 20 minutes.
5 tbsp olive oil
1 onion, roughly chopped
2 field mushrooms, washed and chopped in large chunks
3 vegetarian sausages, chopped
1 celery stick, chopped
1/2 cup dry sherry
4 tbsp tomato paste
2 cups basmati rice
6 cups vegetable broth
1 tin diced tomatoes
2 bay leaves
4-5 sprigs of fresh thyme
2 tbsp fresh oregano, chopped
2 tsp dried marjoram
1 tsp sweet paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
1 tin cannelini beans, drained and rinsed
1 tin Kidney beans, drained and rinsed
(More hot water, as required)
To Make
1. Heat the olive oil in a large saucepan or soup pot. Sauté the onions and celery for 2-3 mins. Add the mushrooms and veggie sausages and sauté until the veggies are cooked.
2. At this stage you’ll notice the bottom of the pan is getting all brownish from frying the veggies. So – deglaze the pan by adding the sherry (you’ll notice all the browny bits come right off the bottom and make your dish a lovely rich colour). Add the tomato paste as well and heat through.
3. Add the uncooked rice and cook, stirring constantly, for about 3-4 minutes. Add the vegetable stock, tinned tomatoes, bay leaves and all herbs and spices. Bring to a simmer and cook, stirring very frequently for about 30 minutes, or until the rice is cooked through, you may need to add more water as you are going to stop the rice sticking onto the bottom depending on how thirsty your rice is.
4. When the rice is almost cooked stir the tinned beans through. When the rice is fully cooked serve.
Serves 4.
This month I’m featuring lots of delicious food from
Southern USA!
Check out my other recipe posts:

Guest Blogger: Carrie on Vegan – Photo Food Journal & Vegan Delish Giveaway

21 Dec

Our newest VBU! contributor is Carrie Forrest, author of Carrie on Vegan. Here she is in her own words,”I am a graduate student in public health nutrition and I write about my recipes and adventures in healthy, plant-based living. I recently released an app for iPhones and iPads called Vegan Delish that features 60 simple, vegan recipes with all kinds of cool features like a digital shopping list and social media sharing options.” Carrie is the first contributor to have an app – how cool is that? Love how everyone is so creative and inventive. Keep in touch with Carrie on Vegan through: Facebook, Twitter, and RSS feed. Also check out Carrie’s app Vegan Delish: iTunes Preview page, website, and Facebook page. Please welcome Carrie!

Good morning and happy “What I Ate Wednesday“! Today I’ll be showing a picture of everything that I ate yesterday. It is always an interesting exercise to document everything I eat in a day, plus I hope you find it helpful in some way.

Breakfast was some leftover green smoothie with some buckwheat groats and almonds on top:

Leftover green smoothie with buckwheat groats and almonds.

I went for a hike in Palm Springs around 9 a.m. Despite cloudy skies, I thought the mountains were so pretty:

Cloudy skies in the desert.

Alan and I hiked further than we have ever gone before:

Carrie on a hike.

We then went to Costco to try and beat the holiday rush, but it was still craziness. I stocked up on all kinds of fresh fruit, frozen fruit, frozen edamame, etc. It was a huge load:

Attention Costco shoppers...

After all of that, lunch was much appreciated. I make a big romaine and vegetable salad with my Wild Blueberry Zinger Dressing, edamame and mandarin oranges for dessert:

Big lunch salad with edamame and oranges.

Here’s a closer view of the salad:

Lunch salad with peppers and broccoli.

Yesterday afternoon was spent catching up on work and doing a few errands. I decided to try using the pressure cooker again after my successful experience last Saturday night. This time, I just used brussels sprouts, collard greens, mushrooms, onions and water:

Ingredients for pressure cooker.

I checked with Jill Nussinow’s fantastic book, The New Fast Food, for the cooking times on the sprouts and the greens (don’t forget to enter to win a free copy of the ebook here!). I settled on a cooking time of two minutes for everything and I estimated about a cup of water. I added it all to the pot:

Sprouts, mushrooms, onions and water in the pressure cooker.

The chopped collards went on top:

Collard greens in the pressure cooker.

I locked on the lid, set the timer to two minutes on high pressure, and sat back and hoped it would turn out okay. I figured the worst that could happen would that the sprouts would be undercooked:

Fingers crossed that this works!

While I waited, I also made a really easy cream sauce for the veggies. After all, who wants to eat plain steamed greens? To make my typical cashew cream sauce less fattening, I substituted garbanzo beans for half the nuts in this recipe. I was so pleased with the results, the sauce was still very, very creamy and flavorful:

Cashew & Bean Sauce.

Here’s the recipe:


Cashew & Bean Sauce

6 servings


1/2 cup raw, unsalted cashews

1 cup cooked garbanzo beans, rinsed and drained

1/4 cup nutritional yeast

2 teaspoons dried onion flakes

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

1/4 teaspoon dried mustard

1/4 teaspoon red chili flakes

1/2 cup unsweetened soy milk

1/2 cup white wine vinegar


Combine ingredients in a high-speed blender and process until smooth.


I used the quick-release setting on the PC when it was done and here’s what it looked like:

Cooked veggies in the pressure cooker.

I was so happy that everything was cooked to perfection! It’s not exactly a beautiful dish, but here’s what the final product looked like:

Veggies with sauce.

I’m telling you, this was a hit and I’ll be making the same exact thing tonight for dinner.

For dessert last night, I made a version of my Chocolate Cherry Bomb that I’ll be posting in ice cream form on Friday. It was so decadent and yummy:

Cherry Smoothie.

That’s it! I hope you enjoyed this photo food journal.

To wrap up today’s post, I’m doing another giveaway of my recipe app Vegan Delish! I received 50 promo codes from Apple when we did our last update and I want to share them with you. If you already own Vegan Delish, you can still enter and you can give the code to one of your friends or family members. So, I’m giving the code to 50 readers selected at random who leave a comment on this post and who do any of the following things:

1. Tweet this message to your followers on Twitter “Check out Vegan Delish, the healthy #vegan recipe app for iPhones and iPads: http://bit.ly/TNOWnc.”

2. If you already own the app, leave a review on iTunes. Note: if you downloaded the app using a promo code, then Apple won’t let you leave a review.

3. Do something else to help me promote Vegan Delish, like tell your co-workers about it. Tell me what you did. I trust you.

You can do any or all of these things, just leave a separate comment telling me what you did. You have until Sunday, December 23rd, to enter.

Thank you for all of your support!!! I hope you have a great rest of your week and I’ll see you back here on Friday.

Guest Blogger: A,B,C,Vegan – Cranberry Bread Salad

13 Dec

The holiday season is coming up and Esther from A, B, C, Vegan has a lovely Cranberry Bread Salad recipe for you. Esther took three years to transition to a full vegan lifestyle and understands the challenges new vegans encounter when they first start down this amazing path. She is now a Vegan Lifestyle Coach and plant-based nutritionist, offering personalized coaching for individuals looking to go vegan or merely incorporate some meatless meals and learn about eating healthier. She also offers menu consultation services, helping restaurants add meatless items to their menus to make more restaurants accessible for everyone.
Esther works and blogs at A,B,C,Vegan, where she helps new vegans, experienced vegans, and the merely curious explore this wonderful new world, giving inspiration, motivation, and community for a vegan lifestyle. She teaches the hows (recipes), the whys (health and compassion for animals), the whats (ingredients), and anything else readers want to see.

Esther is a graduate of the Main Street Vegan Academy, self-taught chef, soon to be graduate of the eCornell certification program in plant-based nutrition, and has her Master’s degree in teaching.

Follow her Blog, Facebook and Twitter. Welcome back Esther!

I so badly wanted to add some extra green to my Thanksgiving table, so I devised this salad. And promptly forgot to actually make it for Thanksgiving! But I had the ingredients, so I ended up making it for lunch that weekend… and the next day, and the next day, and the next day…. Yeah, it’s that good. I’ve been devouring it for over a week now and still not tired of it. It finally occurred to me what it reminds me of, and why I love it so much. My Grandpa used to make this cranberry bread for Thanksgiving, and this is basically that – in salad form. (It’s like the opposite of my green smoothies turned kale doughnuts.) Cranberries, walnuts, orange, all mixed together… it’s like the holidays in a bowl! Add this to your holiday table (works just as well for Christmas as Thanksgiving ūüôā ), and see if it doesn’t bring a little extra smile to your face. ūüôā

cranberries walnuts kale orange salad

Cranberry bread in a bowl!

Cranberry Bread Salad

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