Category Archives: easy

Coconutty Vegan Rice Crispy Treats

imageJust after Easter, I bought a huge bag of Sweet & Sara toasted coconut marshmallows. Since then, I’ve been eating one or two occasionally. From the minute I saw them, I knew I wanted to make rice crispy treats with them. I haven’t had them in years. Until now. I finally bought some brown rice crisp cereal (Whole Foods brand is vegan).


2 Tablespoons coconut oil

2 heaping cups toasted coconut marshmallows

4 cups brown rice cereal

Melt coconut oil and marshmallows in a medium pot. The marshmallow melt kind of funny – definitely not like non-vegan ‘mallows. Once the oil and ‘mallows are mixed together, add cereal. Press into 8×8 greased pan. Let cool and enjoy.


My Current Food Obsession

Lately, I’ve been craving salads like crazy (I imagine his has something to do with all the junk food and comfort food I’ve been eating since late summer). So, inspired by a photo I saw on Pinterest, I made a week’s worth of salads in mason jars.




They’re so easy to make and I love having something to grab on my way out the door in the morning. It makes a great time-saver if you make them ahead of time.

The concept is simple: put your dressing on bottom and top with your salad toppings and then, your greens. When you want to eat it, just dump it into a bowl and enjoy. I have a bowl that folds flat that is perfect for carrying to work (from The Pampered Chef!).

The salads keep for a solid 5 days without getting soggy.

The top jar is (bottom to top):
Salsa, avocado, black beans, and spinach.

The next photo is:
(Front) Orange dressing, mandarin orange slices, sunflower seeds, and spinach.
(Back) spicy tahini dressing, cucumber, radish, sunflower seeds, spinach.

Bottom photo:
Avocado, creamy mustard vinaigrette, cucumber, cranberries, sunflower seeds, spinach.

Product Review: Wholesome Chow Baking Mix

A few weeks ago, One Green Planet had a giveaway for Wholesome Chow Baking Mix. I won! It arrived a few days ago, and today was the day to try it.  Wholesome Chow is vegan, gluten-free, organic, and GMO-free. It’s also available locally at Lassen’s (awesome!).

I chose the chai baking mix, because, well, I might be a bit addicted to chai flavoured anything.

I don’t have too much experience with gluten-free baking. I know how to do it, I can do it, I just usually choose not too unless there’s demand for it.

I chose to make a loaf of bread instead of cupcakes or a cake, and it was a great decision. The slices are perfect topped with a dab of Earth Balance Coconut Butter.

The bread itself was super easy to make. The only ingredients I had to add were apple cider vinegar, non-dairy milk, and oil. Whisk away, bake, and enjoy like crazy. It’s light, fluffy, perfectly sweet, and perfectly spiced. I’ll definitely be buying it in the future. Check them out. Want to find a store near you? Do it! While you’re at it, look them up on Facebook, Twitter, and Pinterest.

Cucumber Ice Cream

Right now, my most prolific garden plant is the cucumber. I’ve been eating them (and drinking them) like crazy.

This means I’ve felt the need to get creative with them, so, today, I made ice cream. It’s awesome. Sweet and cucumbery with a hint of ginger and vanilla. Next time, I’ll make sure I have candied ginger in the house and I’ll throw a handful of it into the ice cream instead of the ground ginger.

Cucumber Ice Cream

2 6inch cucumbers

2TBL powdered sugar

2TBL Dark Agave Syrup

2tsp ground ginger

2C non-dairy creamer (I actually used 2C of Rich’s Non-dairy Whipped Topping, and liquid Soyatoo would work just fine too)

Blend cucumbers in food processor until you have a smooth, thick liquid. It should be 1-1.5 cups of thick liquid. Process powdered sugar, agave, and ginger until mixed well.

Fold in whipped topping. (You can whip it up a bit, which will make for an awesome fluffy ice cream)

Add to ice cream maker for 30ish minutes, or until frozen.

VeganMoFo – Slow Cooked Seitan Pot Roast



I’ve been posting VeganMoFo pins on Pinerest, and there are a handful of others doing the same! Check out to follow along!

Seitan Pot Roast – Serves 2


1/2 recipe Cracked Coriander Seed & Chai Tea-Rubbed Vegan Steak (by Jenn Shagrin, from The Vegan Girl’s Guide to Life by Melisser Elliot) — or, your favourite seitan recipe. Enough for 2 people.

1/2 large sweet potato

1/2 very large parsnip

3 garlic cloves, cut in thirds

1/2C no beef broth

Add all ingredients to 2qt crock pot. Cook on low 4-6 hours, or until seitan is cooked and veggies are tender.

VeganMoFo – Homemade Veggie Broth

Homemade vegetable broth is just about the easiest thing in the world to make. Especially if you have a slow-cooker. You can leave out any veggies you hate (celery, for me!), and add lots of those you love.

Save potato skins, carrot skins, pepper tops, ends of green onions, or any other veggie bits you cut up and aren’t going to use. I also use cleaning out my veggie drawer as an excuse to make broth – any vegetables that are going bad or are past their prime. I like to throw in some thyme, bay leaves, and any fresh herbs I have on hand.

Fill your 6qt crock pot to the top with vegetables. Then fill it with water. Cook on low all day long (or overnight). Store in canning jars in the fridge or the freezer.

VeganMoFo – Slow Cooked Yeast Bread

You read right. Slow cooked bread. Like, the kind of bread I can make delicious sandwiches with.

When I read about making bread in a crock pot, I was a little dubious, but had to try it. I decided that, instead of experimenting with a new bread recipe cooked in a new way, I’d use my favourite, tried-and-true, never-fail bread recipe. It’s the Outrageously Easy BIG Bread from VegWeb.

I use this recipe for everything from cinnamon pull-apart bread to dinner rolls (perfect for Thanksgiving!).

Anyway, I didn’t make any changes to it this time. I just threw it in the slow-cooker and let it rise (first rise) for about an hour, then punched it down, and turned the slow-cooker on low – it rose the second time while the crock pot was warming up.

The bread was a little more dense than it is when you cook it in the oven. I may let it rise a little longer the second time when I make it again? I have no idea if that would actually make it less dense. Either way, I’m not super concerned – it was awesome.


It’s the weekend, and it’s VeganMoFo, which means, it’s IRON CHEF WEEKEND! I missed the last one because I was camping, but, this is my favourite VeganMoFo event. I love a good food challenge.


This weekend’s ingredients – coffee and bananas.

My dish – Mocha Banana Bread Pudding

Happily, this dish has enough coffee in it to please coffee lovers, but not so much that it’ll scare away coffee haters. If you want it to taste more like coffee, it’ll taste great with more added.


1Loaf Sweet French bread

2 cups of your favourite vegan creamer (I actually used some Rich’s vegan whipped topping, un-whipped. If you like Soyatoo or can get your hands on Rich’s use it)

2 of your favourite plant milk

1C sugar

1/4C Earth Balance, melted

2T EnerG + 1/2C water (mixed)

3tsp instant espresso, dissolved in 1/2C water

2 bananas, sliced into coins

1 scant cup of vegan chocolate chips

Cut french bread into cubes. Put them into a bowl and keep overnight to get a bit stale.

The next day – put bread into 6qt crock pot.

In a separate bowl, mix creamer, milk, sugar, Earth Balance, EnerG mix, and espresso. Pour over bread and let sit for about 15 minutes. Gently mix in bananas and chocolate chips.

Cook on high for 2-3 hours. Low for 4-6.

Try not to sneak too much of the bread while it cooks. 🙂



VeganMoFo: Slow Cooked Coconutty Brussels Sprouts

Tonight’s recipe combines my two favourite things – Brussels sprouts and coconut.


1lb frozen Brussels sprouts (of course, you can use fresh, but if you do, I’d add probably 1/4C liquid – water or broth)

2T Earth Balance Coconut Spread

a few T dried coconut flakes (unsweetened!)

a splash of soy sauce

Throw all the ingredients into 2qt slow-cooker. Cook on low for about 2 hours.

I served mine with leftover spicy orange black beans and brown rice.

Vegan MoFo: Slow-cooked Spicy Orange Black Beans

I’ve been terrible with my VeganMoFo posts! I went camping last weekend (hooray, vegan camping!), and haven’t caught up.

Today, to make up for it, I made some rockin’ black beans, and ate them with squash on corn tortillas.


A note about my crock pot(s) – they cook really hot, so, my cooking times may be less than what you need. As your cooking time comes to an end, check to make sure your meal is cooking properly.


1C dry black beans

3C water

2 smallish fresh sage leaves

1 bay leaf

about a tsp oregano

salt (to taste)

1/4 red onion, chopped (mine was a leftover from dinner the other night – it was oven-roasted)

2 garlic cloves, minced, or crushed

1 jalepeno, roughly chopped (use less if you don’t like things super spicy – mine are from the garden and some are super spicy, others aren’t so much)

chipotle powder (to taste. I used about 2tsp)

Tapatio, to taste (again, I used about 2tsp)

cumin, to taste

4T orange juice, divided (I use simply orange, I think if you’ve got a sugary orange juice in the fridge, you probably want to use fresh-squeezed, if possible)

1T lime juice

In a 2qt crockpot, combine beans, water, sage, bay leaf, oregano, and salt. Cook on low until beans are tender (about 3 hours), but not quite thoroughly cooked. Sautee vegetables until onion is translucent, add to beans. By now, there should be very little water above the beans, maybe 1/4 inch? If there’s much more, dump some of the water. Add chipotle, Tapatio, cumin, and 2T orange juice. Cook on low for about another hour.

Just before serving, add 2T orange juice and 1T lime juice.

I served mine on corn tortillas with roasted delicata squash (from my garden) and sauteed bell peppers (mine were mini bells from the garden)

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