Pizza Night! ~ Pesto, Pineapple, Jalapeno, & Garlic


Vegan Pizza Night! ~ From Vegetate, Vegan Cooking & Food Blog

“Save the planet, it’s the only planet with pizza.” ― Unknown

We made our favorite kind of vegan pizza for pizza night: homemade pesto, pineapple chunks, pickled jalapenos & fresh garlic. Keith is the “Pizza King” at our house because his pizzas are the finest in the land! He makes the dough from scratch, rolls it out, and then tops it with pizza sauce, Daiya Vegan Mozzarella, and all sorts of yummy toppings. He also sprinkles pepper flakes and oregano on top when the pizzas come out of the oven for that old-timey pizzeria feeling. Tasty!

Here’s the recipe for Keith’s pizza dough (you need a stand mixer for this one): Continue Reading »

Vegetable Walnut Burgers w/Roasted Potatoes & Miso Frites Sauce

Vegetable Walnut Burgers ~ From Vegetate, Vegan Cooking & Food Blog

“Few of us are aware that the act of eating can be a powerful statement of commitment to our own well-being, and at the same time the creation of a healthier habitat. Your health, happiness, and the future of life on earth are rarely so much in your own hands as when you sit down to eat.”John Robbins

This savory, delectable burger recipe is from May All Be Fed by John Robbins, page 322. The burger patties are made from millet, celery, onions, walnuts, bread crumbs, herbs, and spices. They were simple to make and they are baked, not fried, which is always a plus. We served the burgers on toasted herb focaccia with lettuce, avocado, tomato, Daiya Provolone Slices, and a side of roasted potatoes with miso frites sauce.

Here’s how we make roasted potatoes with frites sauce at home…

Roasted Potatoes

Ingredients (Serves 4):

  • 6 Medium Potatoes
  • 2 Tablespoons Olive Oil
  • Salt – To Taste


  • Preheat oven to 400°
  • Lightly oil 2 baking sheets or line with Silpat mats
  • Slice potatoes into 1/4 inch rounds or into 1/2 inch strips
  • Dry sliced potatoes with a paper towel – this is an important step which keeps the potatoes from becoming soggy
  • Toss potatoes in oil in a bowl and place on baking sheets in a single layer
  • Bake for 40 minutes, flipping the potatoes halfway through
  • Remove from oven, toss with salt and enjoy plain or with ketchup, vinegar, or with Miso Frites Sauce…

Miso Frites Sauce

Ingredients (Serves 4):

  • 4 Tablespoons Vegan Mayonnaise
  • 1 Tablespoon Light Miso


  • Place the vegan mayonnaise and the light miso into a small bowl and mix
  • Serve with roasted potatoes

Hamburger Fact: If you put all the hamburgers Americans eat annually in a row, they would circle the earth more than 30 times.

Blueberries & Cream Muffins


Blueberries & Cream Muffins ~ From Vegetate, Vegan Cooking & Food Blog

Blueberries are nutritional powerhouses and they taste great baked into muffins, so Keith and I developed this recipe for Blueberries & Cream Muffins to share with you. These are made using spelt flour, which is much lower in gluten than regular wheat flour and a great option for those with gluten sensitivity. We also added almond extract, which mingled really well with the other ingredients, but feel free to use your favorite extract. Vanilla, lemon, or orange would also taste great in these light, moist muffins!

Keith’s Tasty Garlic Cheese


Keith's Tasty Garlic Cheese ~ From Vegetate, Vegan Cooking & Food Blog

I just adore Keith’s tasty garlic cheese! This is an “Eastern Block” classic, the foodstuff of Keith’s Polish and Hungarian ancestors. For the dinner pictured here we served it spread on toasted brown bread with vegan cold cuts and a side of sauteed dandelion greens (dandelion is a fantastic liver and kidney cleanser and tonic). Click here for Keith’s super-easy-to-make garlic cheese recipe! 🙂

South American Chili w/Bak’n, Cheeze, & Roasted Pepper Corn Muffins


South American Chili w/Bak'n, Cheeze, & Roasted Pepper Corn Muffins ~ From Vegetate, Vegan Cooking & Food Blog.

We brought this to work this week and ate the muffins for breakfast and the chili for lunch. We always try to cook enough on the weekends for breakfast and lunch during the week, which is a real time-saver for us. The hearty and healthy chili recipe is from Quick and Easy Vegan Slow Cooking, page 140. It is made using pinto beans, fresh corn, potatoes, amaranth, and quinoa. The corn muffins were made using our own recipe.