Strawberry Kanten


Strawberry Kanten ~ From Vegetate, Vegan Cooking & Food Blog

“Life is short. Eat dessert first.” — Mark Twain

This sweet little gem of a recipe is from The Real Food Daily Cookbook by Ann Gentry, page 225. Gentry describes kanten as “A healthy person’s Jell-O.” This was such a fruity and refreshing treat! The kanten is sweetened only with apple juice. We piled vegan whipped cream on top, which sort of negated the healthfulness of that, but it was doggone delicious! 😉

Strawberry Fact: Strawberries are a great source of vitamin C, folate, potassium, and manganese.

Peanut Butter and Jam Cookies


Peanut Butter and Jam Cookies ~ From Vegetate, Vegan Cooking & Food Blog

“Man cannot live by bread alone; he must have peanut butter.”James A. Garfield

My new favorite cookies, these moist, rich, chewy little gems are from Ann Gentry’s The Real Food Daily Cookbook, page 214. These Peanut Butter and Jam cookies went down nicely with an ice cold glass of hemp milk. They are made using barley and oat flours, so they are wheat-free. I love Ann Gentry’s recipes because they contain simple, whole-foods ingredients and they are full of flavor.

Peanut Butter Fact: Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.

Rustic Italian Soup


Rustic Italian Soup ~ From Vegetate, Vegan Cooking & Food Blog

“I was offered a free villa in Hollywood, but I said no thank you, I prefer to live in Italy.”Ennio Morricone

I love to make wholesome vegetable soups like this one to have for lunch throughout the week because they are chock full of energy-and-health-promoting vitamins and minerals. When you make soup yourself instead of buying it in cans you are eating fresher, more nutrient-dense foods and you know exactly what ingredients you are putting into that pot of soup. When you cook your soup from scratch you can ensure that it contains no industrial chemicals, pesticides, and weird food additives, and if you’ve made too much you can always freeze it for later. Here’s a great article called The Truth About Canned Soup, from Rodale News. I  realize that most people take advantage of the convenience of canned foods sometimes, myself included. I just try to cook from scratch as much as possible. It is also very economical to cook your own soups at home. It seriously costs pennies on the dollar compared to the canned stuff. Continue Reading »

Voluptuous Pumpkin Pie


Voluptuous Pumpkin Pie ~ From Vegetate, Vegan Cooking & Food Blog
“I don’t want to spend my life not having good food going into my pie hole. That hole was made for pies.”
Paula Deen

I may not see eye to eye with Paula Deen about most things, but I have to agree with her when it comes to pie. This delectable delight is from Vegan Pie in the Sky by Isa Chandra Moscowitz and Terry Romero, page 155.

We roasted a couple of cute little sugar pie pumpkins so we could use fresh, seasonal pumpkin instead of the canned stuff. We also doubled the crust recipe to make an extra-thick crust and some pie dough cinnamon-sugar stars to bake on top. We topped the pie off with Soyatoo Soy Whip (which I love!), but for a soy-free version you could substitute cashew cream for the whipped topping and substitute a different dairy-free milk for the soy milk that this recipe calls for. We used omega-rich and creamy hemp milk. We baked two pies and enjoyed them for breakfast and dessert until they were gone. They were so delicious, I still want more!

Pumpkin Pie Fact: Every year 50 million pumpkin pies are made using canned pumpkin puree. Why not eliminate the can (pumpkins aren’t grown in cans) and try making a pie using fresh pumpkin this year? It is really easy to do, tastes much better, is much more nutrient-dense, and fresh pumpkins are BPA-free unlike most food cans these days. Here’s how to roast a pumpkin for a pie, and here’s how to roast the pumpkin seeds (a tasty bonus not found in cans). 😉

Faux Turkey with Corn-Sage Stuffing, Green Bean Casserole, Mashed Potatoes, Mushroom Gravy, and Cranberry Sauce


Faux Turkey with Corn-Sage Stuffing, Green Bean Casserole, Mashed Potatoes, Mushroom Gravy, and Cranberry Sauce ~ From Vegetate, Vegan Cooking and Food Blog

“I celebrated Thanksgiving in an old-fashioned way. I invited everyone in my neighborhood to my house, we had an enormous feast, and then I killed them and took their land.”Jon Stewart

Everything for this delectable autumn feast was from The Real Food Daily Cookbook by Ann Gentry except for the cranberry sauce, which was store-bought.

Here’s what we made:

  • Faux Turkey Breasts (page 180) – made from a base of tempeh and tofu with miso, dijon, and herbs.
  • Corn-Sage Stuffing (page 182) – made from vegetables, herbs, and fresh-baked Southern Style Skillet Cornbread (page 182).
  • Green Bean Casserole (page 183) – a tasty casserole of roasted green beans, gravy, and fried onions.
  • Mushroom Gravy (page 69) – made using dried porcinis, shiitakes, and white button mushrooms, this was one rich gravy.
  • Mashed Potatoes – boiled, mashed, and eaten with delight.

This dinner was savory, well-balanced, and wonderful. We doubled the recipe so we’d have leftovers for faux turkey, stuffing, and cranberry sauce sandwiches later!

Thanksgiving Facts (from Wikipedia): President Jefferson called a federal Thanksgiving proclamation “the most ridiculous idea ever conceived.” Also, held every year on the island of Alcatraz since 1975, “Unthanksgiving Day” commemorates the survival of Native Americans following the arrival and settlement of Europeans in the Americas.