Friday, May 24, 2013

Vegan Blintzes

A few months ago, I was a backer on a kickstarter project for a vegan cookbook, "The Lotus and the Artichoke". My contribution was well worth it, every recipe I've made from this book has been a success. I recommend checking them out on Facebook.

I'm not sure how to go about posting recipes when I feel this author deserves compensation. The book is beautiful, and easy to follow. It serves as an inspiration to create my own.

I followed the recipe exact, however after the crepe was done, I filled them and put them in the oven rather than cooking them in a pan. We also added the blueberry sauce which wasn't in the original recipe.

Tuesday, March 19, 2013

Honey Glazed Tempeh

Are you familiar with tempeh? My fondest memory so far was a chance visit in Omaha, NE. We had lunch at McFoster’s Cafe where I ordered my first tempeh reuben sandwich. Recently I decided to get away from the pan, and try a combination of steaming, marinating and baking. After the results, I'm not sure I'll be cooking tempeh in a pan for some time, this stuff just got really good!

In all honesty, I didn't measure when making this, so you'll have to base quantities on what you feel is best. We had a few containers of honey that needed scraping out, and that's just what I did.


balsamic vinegar


Cut tempeh in nice size pieces. Steam for 20-25 minutes. Mix wet ingredients and marinade tempeh in refrigerator for at least two hours. Bake at 350 degrees for 35-45 minutes. I've found that depending on your marinade, the timing varies. If you have a lot of moisture, it can cook longer. Otherwise, it can burn, so watch it.

I like to serve with quinoa and a green vegetable.

Wednesday, February 13, 2013

Vegan Chocolate Muffins

Disregard the bad picture, its what's inside that matters! If you're looking for a quick chocolaty snack, this is it. The ingredients call for canola oil, but to be honest, all I had was olive oil, and these came out awesome. The chocolate chips were an added bonus. We keep dark chocolate chips on hand, always. 

Vegan Chocolate Muffin


1 1/2 cups whole wheat flour
1/2 cup Carob Powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup raw sugar
1 1/2 cup applesauce
1/2 cup canola oil
1 tablespoon almond extract
1 cup dark chocolate chips


1. Sift the flour into a mixing bowl (unless you have pastry flour). Add all dry ingredients and mix well.
2. Mix wet ingredients in another bowl.
3. Mix wet ingredients into dry ingredients. Fold in chocolate.
4. I lightly oiled my muffin tin, and evenly filled each space.
5. Place in preheated oven at 325 degrees for 20-25 minutes.

Wednesday, February 6, 2013

Homemade Vegan Cheese!

The title isn't a lie. We did it, we made the all mighty food of all foods. Ok, so its not proteins and fats from a cows boob, but it is healthy proteins and fats from Coconuts! I've used this for eggplant parmesan (soon to be posted) and GRILLED CHEESE!!! The faster you get yourself ready, the sooner you can have yourself a grilled cheese sandwich.

Vegan Cheese
Homemade Vegan Cheese
Vegan Grilled Cheese
Grilled Cheese
Please view the original recipe here:


1 can coconut milk
1 ½ tbls Agar-agar powder
1 tsp white balsamic vinegar
2 tbls corn starch
1 tsp smoked paprika
1/4 tsp liquid smoke
1 tsp sea salt
¼ cup nutritional yeast flakes
½ tsp turmeric


1. Heat and stir coconut milk until no longer separated. Add white balsamic vinegar, agar agar, and salt. Bring to boil
2. Add remaining ingredients. Add starch last, mix with equal parts water prior to adding to mixture.
3. Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan.
4. Let cool about two hours.

Wednesday, January 2, 2013

Happy New Year!

I would like to say Happy New Year to everyone! Thank you for supporting us in our journey to a healthy, compassionate lifestyle. We'll be sure to continue posting new and found recipes that maintain our high vegan standards of living.

Raw Wrap