Garbanzo-White Bean Truffle Spread


This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!


1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil


Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.


Polenta Marsala


It’s great to be back with a new recipe! I haven’t worked with polenta much, so I decided to take the easy route and use the pre-cooked version.


It’s great when you don’t want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this “f***ing brilliant.” Need I say more?


1-18oz tube of pre-cooked polenta (I used the basil garlic variety)
1-2 Tbs olive oil
2 C mushrooms, sliced (I recommend cremini or baby portobello)
1/2 C green onion, sliced
3 Tbs Earth Balance
1/4 C flour, any variety
1/2 tsp marjoram
1/4 tsp black pepper
1  to 1-1/4 C vegetable broth
1/4 C Marsala cooking wine


Slice the polenta into about 18-19 slices.


In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.


Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it’s smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.


Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Tempeh Lettuce Wraps


Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they’re fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That’s the beauty of these . . . they’re so versatile.



2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn’t have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
1/4 C fresh mint, chopped
1/8 C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
1/4 tsp brown sugar


1/8 C lime juice
1/8 C water
1/8 C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
1/2 tsp brown sugar
1 Tbs yellow  miso
salt and pepper, to taste


2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
1/2 C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves


Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you’re left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.


Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.


Since you were so efficient in your prep work . . .  ;-) you’re ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!


Quinoa with Dried Apricots and Black Beans


The next time someone asks you, “Where do you get your protein?” you can (politely) point out this dish as one of numerous options. Quinoa is a complete protein, meaning it contains all 9 amino acids essential to human health. It offers up roughly 8 grams of protein per cup and also passes along calcium, iron, folate, manganese, and other vitamins. Black beans also carry nearly 15 grams of protein per cup, so add some veggies and you have healthy lunch!


1/2 C red quinoa, rinsed and drained

1/2 C regular quinoa, rinsed and drained

1 tsp Better than Bouillon paste

1-1/2 C water

1 C fresh cilantro, chopped

1 C green onions, sliced

1 C dried apricots, chopped

1/3 C pepitas (toasted pumpkin seeds)

1 15 oz can black beans, rinsed and drained

1/4 tsp salt

1/4 tsp lime juice

2 Tbs red wine vinegar

2 Tbs olive oil


In a medium sauce pan, whisk together the bouillon and water; bring to a boil. Stir in the quinoa, cover and cook on low for 15-20 minutes. Meanwhile, in a large bowl, combine the cilantro, green onion, apricots, pepita seeds, salt, lime juice, red wine vinegar, and olive oil.


Once the quinoa is finished, add it, along with the black beans to the bowl.


Combine well and enjoy! (You can also chill it in a covered dish and serve cold).

Quinoa and Rice Stir-fry with Cashews & White Beans


When I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.



1 C quinoa

1 box Long Grain Wild Mix

4 C vegetable stock, divided

2 C mushrooms, chopped

6 green onion, sliced

1 C cashews

1 15-oz can white beans, drained and rinsed

1 Tbs olive oil

3 cloves garlic, minced

1/2 C white wine

1 C fresh parsley, chopped

Salt and pepper, to taste


Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.

Start the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes. In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside. In the same skillet,  heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.


Stir in the rice, quinoa, and white wine; saute 3 minutes.

Stir in the parsley and cashews and season with salt and pepper. Enjoy!

Wild Rice and Blueberry Salad


This recipe comes from Big Vegan cookbook and I thought, what a great combination of ingredients and flavors. The original recipe calls for raspberry vinegar, but after a long search at the grocery store, I found one bottle . . . for $5.99. The fact that I only needed 2 Tbs, and that I rarely come across recipes that call for this fancy vin, I decided to use rice vinegar. Besides, with the maple syrup, I wonder if the raspberry vinegar would make this salad a tad too sweet. Also, may I suggest you buy wild rice in bulk. I went to a regular grocery store (as opposed to Whole Foods, Vitamin Cottage) and they don’t have much in bulk. I picked up a small box of wild rice, but failed to notice (until I got home) that it’s only 4-oz. I needed 6 for this recipe. Who makes 4-oz boxes of rice?! Who needs only 4 ounces?! For 2.69 a box, I find it ridiculous that it’s under a cup of rice per box.

This reminded me of the hilarious scene in Father of the Bride where Steve Martin loses it in the grocery store over hotdogs and hotdog buns. I think the people at the rice factory, got together with the people at the grocery store, and said, let’s make a small box of rice so that customers have to buy two boxes to reach a cup of rice, thus, leaving them with a little bit of rice left . . . Ok, it’s an exaggeration. Just outsmart the rice people and the grocery store people by buying wild rice in bulk.


Anyhow, this is an outstanding salad. I love the combination of flavors and is very simple to make. It’s got a unique sweet and tangy flavor and great for summer.


6-oz wild rice

1/4 tsp salt

1/4 C canola oil

2 Tbs raspberry (or rice) vinegar

2 Tbs maple syrup

1 C fresh raspberries

1 C fresh blurberries

2 stalks celery, chopped

3 large green onions, chopped


Bring 2 cups of water to a boil. Stir in the salt and rice. Let it cook anywhere from 25-45 minutes, or until the water is absorbed. Remove from the heat, cover and let it sit about 10 minutes. Transfer to a bowl and refrigerate until cooled. In a small bowl, whisk the oil, vinegar, and syrup together. It’ll get slightly thick.

Combine the celery and green onions with the rice.

Fold in the berries, then toss with the dressing. Enjoy!

Cashew Stir-fry with Noodles

Sorry for the absence…I haven’t been making new dishes over the last couple of weeks, but instead, have been relying on some old favorites like enchiladas, creamy cashew pasta, and tofu sandwiches. We are leaving Wednesday for Santa Fe and Taos, so it was a good time to use up the veggies in the fridge. I’m excited to bring you lots of wonderful vegan food and news from New Mexico. It’s been ten years since we’ve there and we’re  looking forward to going back. Of course, any road trip is not complete in my household without an accident/injury a day or two before leaving. (Last year, the Eighth Grader got his two front teeth knocked out during a trampoline incident. We were supposed to drive to Southern CO for a wedding. It didn’t happen. Spring Break this year was altered after the kid’s appendectomy). It was my turn, I guess. I got a little too excited trying out my new mandolin slicer Sunday night…

I should have seen it coming. I’ve heard the horror stories associated with the mandolin, but I bought one the other day anyway. First time I use it, I slice a pretty large chunk off my right pinkie finger. I’m lucky though, it could have been worse. I was millimeters short of taking off bone and nail! Yikes. Good thing I married an Eagle Scout. He kept me calm and got it wrapped up. I ended up going to urgent care yesterday morning and they cleaned it up good, wrapped it, and I have to go back today to have it looked at. The doc said it will take several months to heal. :-(  The mandolin is in timeout.

Had I not been an idiot and lost part of an appendage, I probably would have used it to make this stir-fry, but I decided to stick with a good old-fashioned knife. It was slow-going, but I had some help. I picked up some East-West Stir-fry Sauce and these awesome ramen noodles from Hakubaku. Both were outstanding. The sauce had a mild flavor with just a tiny bit of zip. I used about 1/2 the jar, but feel free to use as much or as little as you’d like.



2 medium zucchinis, cut into sticks

6 mushrooms, quartered

6 celery stalks, sliced

1 bell pepper, cut into chunks

1 can bamboo shoots, drained

6 green onions, sliced thin

1-2 handfuls of cashews

3 Tbs freshly grated gingerroot

1 jar East-West Stir-fry Sauce

9.5 oz Hakubaku noodles

Olive oil


Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.

Add the bamboo shoots and ginger. Cook another 5 -7 minutes.

The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes…then add the sauce. Stir well to combine and saute to heat the sauce.

Drain the noodles and serve them topped with some stir-fry. Enjoy!


Chard and Field Roast Skillet

I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it’s own, or wrapped in a tortilla.


1 medium potato, peeled and diced small

4 large Swiss chard leaves, stem removed and chopped

1 C mushrooms, diced

1-2 Field Roast sausages, crumbled

3 green onions, sliced

Salt and pepper

Olive oil


In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.

Add the Field Roast and cook another 5 minutes.

Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes.


Potato and Chard Casserole

I suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach he/she how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!


7 russet potatoes, peeled and sliced thin

1 large bunch of chard, stem and veins removed, then chopped

6 green onion, sliced

3 Tbs vegetable broth

2 Tbs flour

1-1/2 tsp Old Bay seasoning

1/4 tsp black pepper

Dash or two of nutmeg

1/4 tsp dry mustard

1-1/2 C almond milk

3/4 C Daiya mozzarella shreds

2 slices of bread

2 Tbs Earth Balance margarine


Preheat the oven to 350. Puree the two slices of bread and Earth Balance in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they’ll take forever to bake.

Meanwhile, steam the chard for about 5-7 minutes. You don’t want it too soft–just a little tender. Mix it in with potatoes and green onion. 

In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in 1/4 C of the cheese.

Pour the sauce over the veggies and mix well. Transfer to a 9″x13″ baking pan.

Top with the remaining cheese and the bread crumbs you made from the bread slices.

Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes.


White Bean Truffle Spread

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it.

I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe—you’ll be glad you did!


1, 15-oz can white beans, drained and rinsed

2 tsp garlic, crushed

1/2 tsp salt

2 Tbs lemon juice

1 Tbs + 1 tsp truffle oil

1 Tbs fresh chives, chopped (I used one green onion—mostly green parts)


Using a food processor, blend the garlic and salt together. Next, add the beans, chives, and lemon juice; blend well. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in—which was just fine. (The remaining teaspoon is for drizzling on top when you serve it). Chill for at least two hours, then serve with crackers and veggies.

Sweet & Sour Boca Nugget Stir-fry

Stir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements!


1 pkg. Boca nuggets

2 C mushrooms, cut into chunks

6-8 green onions, sliced

1 can sliced water chestnuts, drained

1 C carrots, sliced thin

1 Tbs olive oil

2 tsp garlic, minced

2 C cooked rice


2/3 C rice vinegar

8 Tbs brown sugar

2 Tbs ketchup

2 tsp tamari

4 tsp arrowroot

6 tsp water


The sauce won’t take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag’s instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don’t forget to get it started, too)!

Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.

At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.

Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Cream Cheese & Jalapeno Empanadas

I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven’t already brought a million times before, I just have to hope they turn out if I’m making them for the first time. How do you do that? I don’t know, just make these! :) When my mother-in-law called this morning to get the recipe, I knew I must have done something good!



3 C all purpose flour

1 tsp salt

1 C Earth Balance margarine

1/2 C almond milk


12-oz Tofutti or Galaxy Foods brand vegan cream cheese

1-1/2 C fresh cilantro, chopped

6-7 green onions, sliced

5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)

1/2 C vegan Monterrey jack or mozzarella, shredded

About 1-1/2 Tbs lime juice

A few dashes of garlic salt


Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it–just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.

To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice–just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.

On a floured surface, roll out the dough to about an 1/8″ to a 1/4″ thick. I cut out 4″ circles by cutting around the bottom of my 4″ tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it’s kinda long and narrow.

You’re then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they’ll puff up in the oven and come open.

Bake for about 25-30 minutes.  About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Yield: about 28

Spicy Field Roast-Stuffed Fillo Cups

Sorry for the lousy picture—I took it with my iphone since I didn’t have my camera on hand. Don’t let it deter you from trying these tasty appetizers. They’re easy to make and a sure crowd-pleaser.


2 Field Roast Chipotle-flavored sausages

6 green onions, sliced

6 mushrooms, diced small

1 can water chestnuts, diced small

2 pkgs Athens mini fillo shells (30 shells)

1-2 tsp olive oil

Daiya cheddar-flavored cheese shreds


Cut the Field Roast into large pieces and grind them up in a food processor.

In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.

Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.

Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

Quinoa with Sun-Dried Tomatoes & Zucchini

This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers—an ideal (and protein-packed) combo!


1/2 cup sun-dried tomatoes (not packed in oil–your choice)

1-1/2 cups low-sodium vegetable broth, divided

1 cup finely chopped red onion

3 cloves garlic, finely chopped

3/4 cup dry white wine

1/4 cup lemon juice

1 cup uncooked quino

1 small zucchini, sliced, then quartered

1/2 cup roasted cashew pieces

2-4 green onions, thinly sliced


If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.

Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

Mexican Fettuccini

I’ve had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, “Now that’s a smorgasbord of flavors!” It was definitely flavorful and it seemed to gather steam with every bite!


8-oz sun-dried tomato fettuccini

1/2 C walnuts, chopped

1/2 C salsa

2 C spinach, chopped

1/2 C black olives, sliced

2 Tbs olive oil

2 Tbs nutritional yeast flakes

2 Tbs water

Salt and pepper, to taste

2 green onions, sliced

Tofutti sour cream



Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.

Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!

Porcini Mushroom Pasta with a Cream Cheese Sauce

Vegan MoFo, Day 29

I can’t believe I went this far into Vegn MoFo and missed yesterday! It was a busy day of Christmas shopping then an evening of margaritas and a taco bar at the neighbor’s. We made tacos with Boca crumbles, Tofutti sour cream, Daiya cheese, vegetarian refries . . .it was great! So tonight, I went with something easy and quick. The recipe came with the Pappardelle’s pasta, but I made some alterations.


8 oz porcini mushroom fettucini

2 C mushrooms, sliced

1/2 C green onions, sliced or 1 large leek or 1/c C yellow onion (I used green onions since I had a ton left over from last night’s taco bar)

3 oz Tofutti sour cream

3 Tbs Earth Balance

1/3 C almond milk

1 tsp garlic, minced

1 Tbs minced onion or 2 Tbs fresh chives, chopped

Salt and pepper, to taste


Cook pasta according to instructions. In a medium saucepan heat Earth Balance and garlic. Add mushrooms and saute 5 minutes; add green onions. Saute another 3-4 minutes. Stir in cream cheese and mix until thoroughly melted and combined.

Add almond milk and combine well. Season with minced onion, salt, and pepper.

Ladle over individual servings of pasta and enjoy!

Cashew Cheese Nachos

Vegan MoFo, Day 17

The Sixth Grader loves nachos and loves cashew cheese, so this is an ideal after-school snack for him. I still had some cashew cheese in the freezer,  so I left it in the zip lock and placed it in some warm water for about 10 minutes. It’s best if it’s still a little frozen for grating it. I recommend using the microwave—at first I used the oven on a low broiler, but the chips were browning before the cheese was melting.  Other ingredients to try: tomatoes, salsa, or refries.


Tortilla chips

Hard cashew cheese, shredded

Green onion, sliced

Black olives, sliced

Avocado, diced

Tofutti sour cream


I like to have a layer of chips, some cheese, then another layer of chips and the rest of the cheese. Sprinkle on the green onions and olives. Zap in the microwave for about a minute, then add the avocados and a dollop of sour cream. Enjoy!

Easy, Creamy Pasta Salad

Like the title says, this pasta salad is easy and creamy, but also packed full of flavors. With summer quickly approaching, there are so many options for fresh veggies that would be perfect to add like cherry tomatoes and avocados.


14oz pasta (I used whole wheat penne)

3 large green onion, chopped

1 bell pepper, diced (use any variety–I used orange,  but a red one would be great for color and presentation)

2 stalks celery, sliced

1/2 C fresh parsley, chopped

1 Tbs fresh chives, chopped

1/4 tsp dill

1/2 C vegan cheddar, diced or shredded (The Daiya wedges would be IDEAL to chop up into tiny dice–like the Havarti style)

2/3 C Tofutti sour cream

1/3 C Veganaise

1 Tbs spicy brown mustard

1/4 tsp ground white pepper

Salt and pepper, to taste


Cook pasta according to package instructions, drain and rinse with cold water. Meanwhile, combine green onion, bell pepper, celery, parsley, and chives in a small bowl. In a large bowl (large enough to hold everything and serve in) combine sour cream, Veganaise, mustard, dill, white pepper, vegan cheese, salt, and pepper. Pour in drained pasta and veggies and stir to combine–it’s that easy! Cover tightly and store in the refrigerator. Enjoy!

Field Roast Marsala

I’m in love with Field Roast. I’m in love with those who make this miracle “meat”. They seem to know a thing or two about being a vegan–they’re brilliant. This recipe is roughly the same as the Seitan Marsala but I made a couple of changes, like using brown rice flour instead of all purpose flour. Brown rice flour makes a more crispy texture and is naturally gluten-free.


1- 1 lb Celebration Field Roast

1/4 C brown rice flour

1/4 tsp dried marjoram

1/8 tsp salt

1/8 black pepper

1-1/2 C mushrooms, quartered

1/2 C sliced green onion

2 Tbs Earth Balance margarine

1/4 C vegetable broth (plus extra for thickening)

1/4 C Marsala or dry sherry


Olive oil, for sauteing

(optional): 1 can quartered artichoke hearts


Slice the Field Roast into about 10 slices. Stir together flour, marjoram, salt and pepper. Lightly press Field Roast slices into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the slices in the olive oil. Saute until brown on all sides–about 3 minutes or so.  The roast is already cooked–its just a matter of heating it through and browning it. Remember, the brown rice flour will make it crispier.

Add the mushrooms, green onions, vegetable broth, Marsala or sherry and the margarine. Cook uncovered for about 2-3 minutes, until the sauce thickens, stirring occasionally.

This is where you may need to mix up about a tablespoon of cornstarch with a 1/4-1/2 cup of vegetable broth to thicken the sauce. Serve over rice or pilaf and enjoy!

Seitan Marsala

This is my husband’s specialty, but of course he had always made it with chicken. Well…not anymore! I finally convinced him to use seitan and even he loved it. Turned out absolutely delicious, which means he’ll be cooking more often! I served it over pilaf and also with my kale and mustard green salad and red wine vinaigrette and it made a complete, satisfying and healthy meal.


2 pkgs seitan (chicken style), broken up into pieces

1/4 C all purpose flour

1/4 tsp dried marjoram, crushed

1/8 tsp salt, pepper

1 C sliced mushrooms

2 Tbs sliced green onion

3 Tbs Earth Balance margarine

1/4 C vegetable broth

1/4 C Marsala or dry sherry


Stir together flour, marjoram, salt and pepper. Lightly press seitan pieces into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the seitan in 1 Tbs of the margarine. Saute until brown on all sides. Seitan is already cooked–its just a matter of heating it through, about 5 mins.

Add the mushrooms, green onions, vegetable broth, Marsala or sherry and remaining 2 Tbs of margarine. Cook uncovered for about 2-3 mins, until the sauce thickens, stirring occasionally.

Serve over rice or pilaf and enjoy!

By the way, here’s my favorite seitan for this dish: