Tag Archives: what vegans eat

Guest Blogger: The Veggy Side of Me – Aperizcubes Salty Rice Cubes

2 Jul

Meet our newest VBU! contributor – Laura, author of The Veggy Side of Me. Here she is in her own words,
“I’m Laura, I’m Italian but I’ve been living in Paris for 11 years, with a viking and 3 goblins.Why did I decide to become vegan…? I don’t think there is a reason, I changed with time, I grew up maybe, I read and this need came spontaneously. I’m not here to turn my blog-readers into vegans. I’m here to share my new food-discoveries, my thoughts.I’ve always loved cooking and testing/inventing new recipes makes my day; when I’m upset, when something goes wrong, but also when I’m happy I calm myself down, express my joy cooking. It’s a hobby, I guess, like watching the stars with my telescope.” Follow The Veggy Side of Me through: Facebook and the blog! Please welcome Laura!

20130602-125938.jpgRecently I’ve bought a Rice Cube, a funny tool to make … rice cubes! You can use it to mould sweet cubes, salty ones and the result is always great! Easy to use, your guests will love the new shape of your snacks, main courses or desserts!

My salty rice cubes are made of the following ingredients:
250 g of rice -mix 3 rice (red, wild, long), boiled and left in the fridge for 1 day (yes you can use your left overs …)
2 cherry tomatoes cut in very tiny pieces
1 organic lemon (juice + minced zest)
2 spoon of sesame seeds
1 spoon of poppy seeds
olive oil
1 minced fresh red onion
Minced fresh herbs: verbena (I used just 3 leaves), thyme, oregano, fennel

In a large bowl, mix all the ingredients and season according to your taste with salt and olive oil. Then, using your new tool, make as many rice cubes as you want: you can build a pyramid, or a cubic triangle, single portions, decorate them with seaweed (sushi style)..but don’t forget to have fun!


Guest Blogger: Luminous Vegans – Eggless-cellent Salad

10 May

As we loom closer to Virtual Vegan Potluck we’re picking up steam here at VBU! and introducing a new blogger to the family. Please meet Ketty! Here she is in her own words, “Hello! I am Ketty from Luminous Vegans. I live in Atlanta with the other luminous vegan, Neal, and our two rescued greyhounds Nikko and Miles. Luminous Vegans was created out of my desire to show non-vegan friends and family that vegan food is delicious! It has since evolved into a vegan mish-mash of DIY projects, adventures, reviews and of course plenty of food! While I work a full time job, I love to blog in my free time because I feel like it’s one small way I can contribute to the movement, by showing people how easy it is to be vegan. We are just two ordinary folks. It doesn’t take a superhuman to show compassion.” Follow her adventures on Facebook. Please welcome Ketty!

I am a diehard fan of all dishes creamy and salady, two things that can be a vegan challenge. Inspired by this recipe from Nava Atlas, I whipped up this tasty eggless “egg” salad and I’ve been nomming on it for the past day. The ingredients are approximations, so adjust the seasonings as your mouth sees fit.

Eggless salad sprinkled with paprika atop a bed of mixed greens and sunflower sprouts.

In a food processor, I blended one 14 oz can of rinsed and drained chickpeas, 1 scant tbs of vegenaise, 1 tbs of nooch (nutritional yeast), 1 1/2 tbs of lemon juice, 2 tbs of sweet relish, 1 tsp of dijon mustard, a dash of turmeric, about 1/2-1 tsp of black salt (Kala Namak) and black pepper to taste.

I transferred the mixture to a mixing bowl and added 1 chopped stalk of green onions and

one package of extra firm silken tofu drained and diced. I slowly folded the onions and tofu into the “eggy” mixture because I didn’t want the tofu to break up too much.

This is what the final product looked like. The chickpeas are the “yolk” and the silken tofu bits are the “boiled egg whites”.

This is an eggless-cellent version of the omni egg salad. The texture and taste is spot on. The “eggy” taste comes from the black salt which is not actually black in color (it is pinkish) and adds a sulfury taste to dishes. I used about 1/2-1 tsp of black salt in this, adding small bits at a time and tasting it as I went b/c this stuff is strong. Thanks to abracapocus, I was able to find black salt for a whopping 99 cents at Taj Mahal Imports.

Eggless salad sandwich mixed with sunflower sprouts with a side of chips and homemade peach pico de gallo.

I loved egg salad pregan and this definitely satisfies that taste for me. I’ve had it atop greens and in a sammich and I still have some left over for another sandwich or salad. N hates creamy-salady stuff, so this one’s all for me!

Are there any dishes/foods that you love that your partner (friend, roommate, sister, brother, etc..) hates (and hence you get to hoard it all to yourself)?

Know of any other ingredients, like black salt, that magically transform a dish?

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: In Vegetables We Trust – Portabello Stew

29 Nov

Please welcome back Alex of In Vegetables We Trust. This young man has a lovely blog and a very creative mind, I would highly suggest you keep an eye on his blog as I predict we are witnessing a rising star in the making. You can read his first submission HERE: Slow cooker chili, roasted butternut squash and fennel flatbreads. Follow In Vegetables We Trust‘s blog and Facebook account. Welcome back Alex!

Portabello stew:

1 packet of dried Portobello mushrooms
4 carrots, sliced
2 big waxy potatoes, diced
1 red onion, diced
1 clove of garlic, thinly sliced
2 cups of mushroom stock (from the rehydrated portobellos)
1 tin of chopped tomatoes
1/2 cup or red lentils, rinsed
2 teaspoons fresh thyme leaves
2 tablespoons tomato paste
1 tablespoon cornflour
2 tablespoons mushroom ketchup (optional)
1 tablespoon barley miso
1 teaspoon yeast extract
a dash of tamari/soy

re hydrate your mushrooms according to packet instructions using plenty of boiling water, whilst they’re rehydrating you can chop all your vegetables. once the mushrooms are rehydrated, pick them out of the liquid with a slotted spoon and put them on a plate ready to be added into the stew later and strain off two cups of the liquid to remove any small bits, use this as your stock.fry of the onion till translucent, then add the garlic and fry a little more. Add the carrots and potatoes next, followed by the lentils stock and tomato sauce. Bring to the boil and then pop the lid on and let simmer for about 20 minutes till the lentil are all cooked and the vegetables are nice and soft. Add the thyme and mix the rest of the ingredients in a measuring cup with a little water and add to the pot, cook till thickened up a bit. Serve in a deep bowl with fresh thyme.

And stuffed flat breads:

Flatbread dough recipe:

1 1/2 cups of strong white bread flour plus extra for dusting your surface when rolling, extra points for unbleached organic
1/2 teaspoon fine sea salt
1/3 teaspoon of dried yeast
3/4 cup of tepid water
1 tablespoon of olive oil, plus extra for greasing your baking tray and brushing over you flat bread parcels

Filling ingredients:

1 tin of mock duck, liquid drained
1 teaspoon of freshly crushed cloves
1 teaspoon ground cumin
olive oil for frying

Place the flour and salt in a mixing bowl and whisk together with a fork. in a cup dissolve your yeast in the tepid water and then pour your oil in the water. Add the liquids into the flour/salt mix gradually whilst mixing with your hands, squeeze out any lumps as they form, if the dough’s a bit wet add a touch more flour- too dry? No problem a tad more tepid water. Turn your dough out onto a floured surface and knead till it is slightly tacky, but still nice and soft. Then leave on the side in a bowl covered by a tea towel for about 45 mins. Now prepare your filling, nice and simple, rub the mock duck in the cloves and cumin, a little salt and cracked black pepper and fry up till nice and browned. When your dough is ready pop the oven onto 230c/450f and split the dough into four little balls and roll into circles on a floured surface till 3-5mm thick, place 1/4 of the filling slightly off centre and fold the dough over sealing the edges with water, place on an oiled baking tray and brush with oil. Bake for about 10-15 mins till crisp. And enjoy! Serve with pistachio sauce and lemon and red onion kale sauté to make a meal, or pop them in your lunch box cold.

Guest Blogger: Fried Tofu – Vegan Bolognese Sauce

17 Oct

New bloggers almost every day! Thank you everyone for coming together, this is exactly what VBU! is all about – yay us!


Please meet Susan, blogger of Fried Tofu. Here she is in her own words.


“Hello, my name is Susan. I reside in Chicago, IL with my husband and my dog. I once was a competitive swimmer, turned runner (2 marathons, check!), turned corporate professional, turned wine-o (due to the job), turned Vegan, turned blogger. I am type A, but my husband and best friend (Morgan, my fellow blogger) do a great job of balancing me out. I love to travel. I grew up with two supportive parents and two uniquely awesome sisters. I ride my bike to work (almost) everyday. I have a strange obsession with air planes and still find air travel to be an amazing feat. If I’m not in my kitchen, you can find me at a concert.

Fried Tofu is a blog about two friends with different views on food, coming together on one blog. Susan, the Vegan, Morgan, the not-so-Vegan, working to share recipes, travel experiences, totally awesome products and much more. The main focus is recipe Face Offs, where we put our own spin on one dish. Morgan makes a non-Vegan dish and I Veganize it. We post a Recipe Face Off every 2 weeks.” Please follow Susan and her adventures on her blog, Facebook and Twitter. Welcome Susan!

I made a “real” bolognese sauce about 6 or 7 years ago that my husband went crazy over. I never wrote down the recipe and of course I could never repeat what I had created the first time around. I like to believe that the Vegan Gods were the cause of my forgetfulness. Well Seitan, you won… Continue reading

Guest Blogger: Whisking & Writing (Laurie Sadowski) – Broccoli Salad with Tahini Dressing

5 Jul

Hi everyone, I am so pleased to present Laurie Sadowski, she is a cook book author amongst other things and an organizer of the fantastic Niagara Veg Fest! She has so many projects on the go. I strongly urge you to check out all her links at the end of the post – they are worth it. Here’s her bio, “Laurie Sadowski loves food. Specifically the vegan kind. And because she has celiac disease, the gluten-free kind, too. She is also the author of The Allergy-Free Cook Bakes Bread (BookPubCo., 2011), the first in a series of gluten-free, vegan baking cookbooks, with the second due out this fall. She’s also a freelance writer, certified Personal Trainer and Nutrition and Wellness specialist, and a budding musicologist.” Please follow her on Twitter, Facebook (book/personal), and  for those of you in the Niagara region the Niagara Vegan Hub. Please welcome Laurie!

I love when we start gravitating outdoors to enjoy our meals while taking advantage of the warmer weather. Barbecues with neighbours and luncheons with friends take precedence and the daylight extends to the evenings as we enjoy the warmth till dusk.

I’m all about combining some of your favourite foods with a few new ones… with twists on old stand-by recipes. Continue reading

Guest Blogger: V is for Vegetables – Zucchini Boats

8 Jun

As we all know, V is for Vegetables, that is also the title of Vanessa’s blog. Here she is in her own words, “My name is Vanessa and I have lived in Indiana my entire life. However, I have certainly spent plenty of time seeing the world. My journey to veganism actually began in the UK. I was there when Mad Cow Disease was at its worst and I haven’t had a hamburger since. Then slowly other animal products disappeared from my life and now plants are all I have left. But that’s definitely not a bad thing. I’ve grown from being a picky eater who can’t cook to a vegan food blogger. It’s been a fun ride so far and I can’t wait to see what else comes my way.” Please follow Vanessa on Twitter and of course check out her site! Please welcome Vanessa!


I love using food to display food. Therefore, I love zucchini boats. No need to get dishes out. Once these cool off, you can shovel them right in. Exactly my kind of food. You could really fill these “boats” with anything but I used a tomato and couscous mixture. The addition of a grain in the filling helps add nutritional variety so that I’m not simply scarfing down vegetables. Yes, it’s possible to scarf down vegetables. If you spend enough time around vegans and vegetarians you will witness the ability to devour broccoli like it’s a chocolate raspberry cupcake covered with brownie bits and drizzled with caramel. Yes, broccoli. It’s what’s for dinner and dessert.


  • 2 medium-sized zucchini
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 cup diced red onion
  • 1/4 cup finely chopped tomatoes
  • 1/4 cup finely chopped carrots
  • 1/3 cup whole wheat couscous (prepared according to package)
  • Salt and pepper, to taste


1. Preheat the oven to 375 degrees.

2. Cut each zucchini in half lengthwise and trim off the stem.

3. Scrape out the insides of the zucchini using a melon baller or a teaspoon. Set the insides aside. On the opposite side of the zucchini half, slice a little skin off lengthwise so that your boat is less likely to tip over. We don’t want any passengers couscous to end up in the Atlantic pan filled with water.

4. Heat the oil over medium high heat and add the garlic and onion. Saute for 5 minutes.

5. Add the chopped tomatoes, carrots and zucchini insides and cook another 5 minutes.

6. Add the prepared couscous to the sauteed mixture and season with salt and pepper.

7. Allow the mixture to cool for 5-10 minutes.

8. Fill each hollowed out zucchini half with 1/4 of the sauteed mixture.

9. Place the zucchini halves in a shallow pan filled with 1/4 inch water.

10. Bake in the oven for 40 minutes.

Yields 4 servings


Adapted from: Annies-Eats

Guest Blogger: Carrot Top Vegan

4 Apr

Please welcome first time guest blogger, Farrah Pileggi, aka Carrot Top Vegan. Farrah started a food blog to record her journey through veganism. A newbie vegan, she loves exploring the culinary world of compassionate cooking and inspiring others to join her in the vegan lifestyle. Follow Farrah on Twitter here.

I am the foodie who gasps over the beauty of a display of Roma tomatoes at the grocery store. Many of you know, I find the art of produce inspiring. So when I found these gorgeous collard greens, I knew I had to stuff em’ with something good!

My step-daughter was a super assistant today!

After our trip to Williamsburg, I was craving some good BBQ flavor. Always on the hunt for the best BBQ sauce I decided to try making my own.  In the words of hubs it was, “WOW!” Thick and sweet with a hint of vinegar and spice, he was eating it out of the bowl. Dinner was divine tonight!

BBQ Quinoa Stuffed Collards, Cheesy Corn Pudding, Sweet Potato Casserole

Carrot Top Vegan BBQ Sauce


1 cup onion, pureed

3 tbsp garlic, pureed

1/4 cup Maker’s Mark Bourbon

21/2 cups ketchup

6 oz can tomato paste

1/4 soy sauce

1/3 cup apple cider vinegar

1/2 cup brown sugar

1 tbsp garlic powder

1 tsp smoke paprika

1 tsp black pepper

1 tsp cayenne pepper

1 tbsp liquid smoke

1 tsp ground mustard


In a large sauce pan or large skillet with lid, cook onions, garlic, and bourbon over med-high heat for 10 minutes. Add the rest of the ingredients, whisk until combined well. Cook for 5 minutes then reduce heat to low and simmer for 25 minutes, stirring occasionally.

Vegan BBQ Quinoa Stuffed Collard Greens


1 cup onion, diced

1/4 cup garlic, minced

2 cups zucchini, diced

1 cup corn

1 cup lima beans

2 cups COOKED quinoa**

1 tsp salt

pinch of black pepper

1/4 tsp cayenne pepper

1 tsp cumin

1 tsp ground mustard

1 cup plus extra bbq sauce (recipe above makes plenty)

10-12 large collard leaves, stems removed and steamed**

**Make sure you have cooked quinoa. I steamed the collard leaves for about 15-20 minutes to soften them up and make them pliable.


1. Preheat oven to 350 deg F. Cook onions in a large skillet coated with cooking spray for about 10 mins. Add garlic, zucchini, corn, lima beans and cook for 10 minutes.

2. Add quinoa, spices and bbq sauce and mix well cooking for another 8 mins until everything is heated through.

3. Lay collard green on flat surface and stuff with about 1/2-3/4 cup of mixture depending on size of leaf.

4. Fold sides in, roll up and place package in 13×9 pan sprayed with cooking spray. Stuff all the leaves and put in pan. Top with bbq sauce. Cover pan with foil and put in oven and cook for 35 minutes.

Little packages of barbecue delight!

Stayed tuned…

…recipe for the cheesy corn pudding coming soon!

Guest Blogger: Little Things Big Things – Mock Meat Loaf Recipe

11 Nov

More than happy to welcome back a previous guest blogger Elysha, writer of Little Things Big Things.

I am going through a mock meat craze at the moment. I think I am trying to hold on to the dregs of winter and indulge in comfort food while I still can. It won’t be long until it is too hot to eat let alone turn the oven on. Golly, I am getting hot flushes just thinking about it.

So while there is still the remnants of a chill I decided to make a meat loaf. You know, minus the meat. I served it with a side of truffle oil fries. Not the healthiest side but certainly the yummiest!








For this you will need:
4 slices bread
1 cup soy milk
bean curd sheets
1/2 cup soy sauce
2 tablespoons BBQ sauce
1 onio, diced
2 garlic cloves, diced
1/2 packet mock mince, I use Linda McCartney
“beef” stock, I use Massel
800g brown lentils
1 cup peas
100g spinach, finely chopped
1 cup carrot, grated
1 cup tomato sauce and 1/2 cup tomato sauce
3 drops of liquid smoke (you don’t need this but it did add a nice flavour)
1 teaspoon chilli sauce
1 tablespoon worcestershire sauce
salt and pepper, to season
1 teaspoon brown sugar

Soak the bread with the milk and leave it off to the side to soften.

Combine the soy sauce and BBQ sauce in a bowl and coat the bean curd sheets in the sauce. Leave it off to the side to marinate.

This is the brand of bean curd sheets that I used. I bought them from The Loving Hut and used about half the packet.

In a large fry pan cook the onion and garlic until the onion starts to soften.

Stir through the mock mince along with equal parts “beef” stock.

Once the mince has defrosted add in the lentils.

Along with the peas, spinach, one cup of tomato sauce, liquid smoke, chilli sauce and worcestershire sauce.

Once the mixture has cooked transfer it to a large bowl and leave to cool until you can pick the mixture up in you hands. Once it has cooled add in the milk soaked bread and give it all a squish around with your fingers until it combines.

Mix through some dried rosemary, thyme and season with salt and pepper.

Line a loaf tin with baking paper and cover the edges with the bean curd sheets. The edges are a bit tricky to keep up but once you get some mixture in there it will all stay together.

With the remaining soya/BBQ sauce mix add in the remaining tomato sauce along with the sugar and mix it together. Pour half of the sauce into the base of the loaf tin.

Pack the mince mix into the loaf tin making sure that the bean curd covers all of the edges. I left the sides and the top free though so that it crisped up a little. Pour the remaining soy/BBQ/tomato sauce mixture on the top of the loaf.

You might notice that I remembered about the carrot at this stage. Try to remember it before hand and preferably add it in when you stir through the peas but my way worked out anyway. It’s not like there was clumps of carrot in the center and none at the edges or anything. Nope.

Pop the Meaty Loaf into a preheated oven at 180°C for 15-20 minutes.

Once it is finished baking take it out of the oven and leave it in the tin for five minutes before turning it out onto a serving tray. It should *fingers crossed* all stay in shape.

Look at that crispy skin… yuuummm.

(On a side note, Kris hates when I call non-skin “skin”. What do you guys think?)

Serve the Meaty Loaf with a side of truffle fries.

Or a salad. If you are, you know, one of those… healthy people.

There was a little bit of left over meaty mixture so the next night I mixed the left overs with 400g of spinach and a cup of noosh and popped it into some puff pastry and turned it into little pasties for dinner.