Carrot Bread w/Cranberries & Walnuts, Spread w/Dairy-Free Cream Cheese


Carrot Bread w/Dairy-Free Cream Cheese ~ From Vegetate, Vegan Cooking & Food Blog

“The day is coming when a single carrot, freshly observed, will set off a revolution.”Paul Cezanne

From 1,000 Vegan Recipes, page 406. This moist, wonderful bread is chock full of carrots, cranberries, and walnuts.

We decided to go “carrot cake style” and top this with some dairy-free cream cheese, which complimented the bread nicely.

We substituted hemp milk for soy milk for a soy-free version, but you could substitute any of your favorite dairy-free milks here.

Carrot Factoid: In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. They did this by cross breeding pale yellow carrots with red carrots.

Tempeh & Barley-Stuffed Cabbage Rolls w/Whipped Carrots


Tempeh & Barley-Stuffed Cabbage Rolls ~ From Vegetate, Vegan Cooking & Food Blog

We love this cabbage roll recipe from Fresh from the Vegetarian Slow Cooker, page 160, not only because these tender & tasty rolls literally melt in your mouth, but also because they are so easy to make it seems like little elves are doing the work for you while you, say… read a book, go for a walk, or take a nap!

We served these with some carrots that we’d peeled, steamed, and then whipped up with some dairy-free butter using our immersion blender, as a more nutritious substitute for mashed potatoes.

Cabbage Roll Fact: According to Wikipedia, Poles (Keith’s people) call cabbage rolls gołąbki (gaw-WOHMP-kee), which literally means “little pigeons.”

I’d rather eat one of these cabbage rolls than a little pigeon any old day! 😉

Cheeze Platter


Cheese Platter ~ From Vegetate, Vegan Cooking & Food Blog

Craving a tasty snack? Fix yourself a cheeze platter! 🙂 Tempeh pimiento cheeze ball from 1,000 Vegan Recipes, page 19, and smoked “gouda” from The Ultimate Uncheese Cookbook, page 161. Served with rice crackers and kalamata olives. Both of these dairy-free cheeses were delicious and really easy to make as well as gluten-free, wheat-free, and sugar-free. The “gouda” was made using carrots, cashews, nutritional yeast, agar flakes, tahini, lemon juice, liquid smoke, and mustard. The cheeze ball was made from tempeh, pimientos, vegan mayonnaise, soy sauce, and nutritional yeast, and then rolled in tasty toasted pecans. Say cheeze!

Macaroni Salad


Macaroni Salad ~ From Vegetate, Vegan Cooking & Food Blog

This is my favorite recipe for macaroni salad, even though we substituted strozzapreti noodles for macaroni, which turned out to be a really tasty option. We also substituted capers for the celery (because we forgot to buy celery at the store) and I do love capers, so that worked out too! It never hurts to personalize a recipe with your favorite ingredients. Sprinkled with paprika in honor of Keith’s Hungarian genes and for more delicious flavor, of course! Made with Follow Your Heart organic, vegan mayo. From 1,000 Vegan Recipes, page 92.

Fresh Tomato Salad


Fresh Tomato Salad ~ From Vegetate, Vegan Cooking & Food Blog

This salad was indeed very fresh and tangy! Made using 3 varieties of seasonal heirloom tomatoes, red butter lettuce, chopped fresh herbs, and a truly delicious tarragon vinaigrette. This salad would be a great companion to virtually any entree. From 1,000 Vegan Recipes, by Robin Robertson, page 65.