Potato dumplin’s

potato dumplings

I found another reason to make gravy…..

The real inspiration, though,  was the potato dumpling. These were really easy and really delicious, my favorite kind of thing to make. I have mentioned a few times that I cannot make mashed potatoes so I never really considered making my own gnocchi or dumplings or anything made from mashed potatoes. These are made from good old Betty Crocker Potato Buds!

I made a “chicken” gravy out of no-chicken broth and topped the dumplings with Gardein’s chick’n scallopini. I made a crunchy salad out of chopped celery hearts and leaves and fresh cilantro for the garnish for texture.

The dumplings recipe:

1 cup Betty Crocker Potato Buds
1 cup hot water
1 egg replacer
1 cup AP flour, sifted
1 tbsp fresh parsley
1 tsp salt

Mix potato buds with hot water. Add egg replacer and beat well. Beat in flour, salt and parsley until smooth. Use your hands and roll into dumplings. Drop into boiling, salted water and cook until they float to the top. They don’t take more than about 15 minutes, they will take less time if they are smaller. Remove from water when they float and add to your dish.

These would be great in a soup also!

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Meatball sub. Do it.

meatball sub

Toasted sandwich roll
Gardein meatless meatballs
Marinara sauce
Follow your heart mozzarella
Vegan parmesan

Toast your roll lightly in the oven. Warm your sauce, then add the meatballs and simmer until warm through. Put the meatballs on the toasted roll, sprinkle on some grated mozzarella and toss in the broiler to melt the cheese. Top with some vegan parmesan and serve right away.

That’s it. So easy, so incredibly good.

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Wonton soup, from scratch.

wonton soup

If you don’t have all day to make broth like I did, use “no chicken” broth. I made a scratch broth with lots of veggies, herbs and spices and let it cook for hours before I strained it and used it as a base for this soup.

broth, 4-5 cups
soy sauce
1 cup sliced carrots
1 cup sliced celery
1/4 cup diced onion
2 cups chopped kale
wonton wrappers
Lightlife sausage, 1/2 a pkg
sesame oil
sliced green onions

Whether you use the “no chicken” broth or your own vegetable broth, you’ll want to add some sriracha and soy sauce. I always add saffron to soup also, I added it to my broth when I started it so if you use the “no chicken” broth and have some saffron, toss it in. Bring to a boil then add sliced carrots, sliced celery, chopped kale and diced onion. While your veggies are cooking, assemble your wontons.

In a bowl, mix the sausage, green onion, about a teaspoon of soy sauce and a 1/2 teaspoon of sesame oil. Put a small spoonful into the center of a wonton wrapper, moisten two connecting edges and fold into a triangle, then make a dimple in the center and fold again to make a dumpling shape. You have to work fast, if your wonton wrappers dry out they will start to break on your second fold. Makes about 18-20 wontons.

Drop into the soup, one at a time and cook for about 6-8 minutes. Serve hot and garnish with sliced green onions.

This recipe made 3 large bowls of soup.

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Breakfast , when you have the time….

Who has time for breakfast? I do. Right now anyways. I have taken advantage of some extra free time lately to make some really good and mostly healthy breakfasts.

breakfast hash

Potato, sausage and kale hash

Diced potatoes, Lightlife sausage crumbles,  kale, onion, garlic, sage, salt, pepper and olive oil sauteed up into a crispy delicious hash. Served with fresh fruit and sourdough toast.

breakfast sandwich and fruit

McVegan breakfast sandwich

Pressed tofu fried with salt, pepper and fresh tomato salsa on an english muffin with a Lightlife breakfast sausage patty and lots of hot sauce. Served with fresh fruit.

tofu scramble

Tofu scramble

Pressed tofu, Lightlife sausage crumbles, kale, zuccini, red pepper, onion, salt and pepper. Served with, of course, sourdough toast and fresh fruit.

All things with a lot of shared ingredients, yet not just the same old breakfast every day.

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Heirloom tomato salad

heirloom tomato

Today I picked my first “chocolate stripes” heirloom tomato. It was big and beautiful and ugly and perfectly delicious. I had a huge avocado that was given to us ripe this morning so I needed to use it somehow.

I chopped the tomato and the avocado into bite sized chunks. I left all the chunks laying in a single layer on the cutting board, then drizzled everything with some lemon juice and sprinkled with salt and pepper. I put the pieces back into the avocado halves and served with balsamic glaze and hollapeño hot sauce.

avocado tomato salad

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Buffalo chik’n pizza

buffalo pizza2

This is exciting for a few reasons, the biggest is how good the “cheese” was. If I crave anything dairy it is going to be one of two things, pizza or donuts. I miss pizza and I am so incredibly happy to have found a way to make a good one. I just picked up one of those premade crusts from the grocery store for this. It was thin and crisp and delicious. I used buffalo sauce instead of pizza sauce, Follow Your Heart mozzarella, Gardein Buffalo Wings, chopped onions and fresh parsley.

buffalo pizza

Simple. Delicious. Do it.

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Mango passion fruit french toast

french toast


6-8 slices of bread, usually stale-ish bread is best for french toast, I used sourdough because that’s what I had.
The Vegg vegan egg yolk powder
3/4 cup water or soy milk
1/8 tsp ground cinnamon
1 mango, diced small
1 passion fruit
maple syrup
cinnamon and sugar
Earth Balance vegan buttery spread

Peel and chop your mango and put it into a bowl. Open the passion fruit and spoon the contents into the bowl with the mango and stir them together. In a blender, mix 2 tsp Vegg egg yolk, 1/8 tsp ground cinnamon and 3/4 cup water or soy milk until light and frothy. Pour into a large, shallow bowl. Heat a griddle pan and brush with Earth Balance. Dip each slice into the egg mixture and put directly onto the hot griddle. Cook until brown and crisp, flip and brown the other side. Serve immediately with mango passion fruit mixture, drizzle with maple syrup and garnish with some cinnamon and sugar.

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Strawberry Whips

pb strawberry

I made these a few months ago and I haven’t made them since, I’m not sure why. I stumbled upon Jif Whips at the store one day, it was definitely the inspiration for this dessert.


Here’s what to gather:

Jif Whips peanut butter and chocolate spread
1 can of full fat coconut milk
1 1/2 tbsp powdered sugar
1 tsp vanilla extract
a TINY pinch of salt
10 strawberries, the bigger the better
vegan chocolate chips (my favorite brand is enjoy life )

Makes 2 servings.

This whipped cream is so good, you will find yourself using it all the time. I frost cupcakes with it, use it on pancakes or waffles or fresh fruit or you can just eat it by the spoonful. It is incredibly light with a very mild coconut flavor. It’s hardly sweet, so don’t expect frosting.

Canned coconut milk (do NOT buy the low fat or the unrefined coconut milk) must be refrigerated for at least 24 hours before you can make the whipped cream. That’s why I just started keeping it on hand. After it is cold enough, the cream separates from the water. Put your mixing bowl in the freezer for a few minutes before making your whipped cream too.

Take the can out of the fridge without tipping. Remove the lid. Use a spoon to scoop out the cream into your very cold mixing bowl. Once you get to the watery part, be careful about scooping cream out of the water. If your cream is too wet, your whipped cream will not set. Whip with a hand mixer or stand mixer for about 6 minutes, until it gets nice and thick. Add powdered sugar, salt and vanilla. Whip again for another 30-60 seconds. ( You can add a little more powdered sugar if you must have it sweeter, be very careful about adding too much of anything else, the consistency is very fragile )

Cut the tops off your strawberries. Use a skinny knife to hollow out the middle. Place each berry upside down on a paper towel, next to its top so they can bleed any excess liquid.

On a serving plate, place 5 dollops of Jif Whip. Use a piping bag, a ziploc bag with the corner cut off, or spoon the whipped cream into the strawberries one at a time. Gently place the top back on. Push the berry into the Jif Whip so it stands up. Repeat, placing 5 on each plate.

Garnish with extra whipped cream and sprinkle with chocolate chips.


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What’s in the kitchen chicken….

We went out of town for a few days so the cupboards were bare. We ate out the whole time we were away so I really wanted to cook, I just had to make do with what was on hand and it turned out pretty good.

kitchen chicken

2 pkgs of Rising Moon garlic and roasted veggie ravioli
1 jar of Victoria Vegan arugula pesto alfredo sauce
1/2 cup of marinara sauce, I used arrabiata
1 pkg Gardein chick’n scallopini
sliced green tomatoes (I had some in the freezer), asparagus would be good if you don’t have access to green tomatoes
olive oil
fresh parsley

Cook ravioli according to package instructions.
Saute chick’n scallopini’s in some olive oil until golden brown.
Add green tomatoes and saute just until soft.
Warm sauces together in a sauce pan, add salt and lots of fresh black pepper.
Plate ravioli, cover with sauce, top with chicken. Garnish with green tomatoes and chopped fresh parsley.

Easy as pie.

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Beetdown linguini with garlic crostini

beetdown linguini1

4 tofurky sausages, sliced in half the long way then cut into small pieces ( I used the artisan spinach pesto )
1 zucchini, cut the same way as the sausages
1/2 of a large onion, diced
1 small red pepper, diced
several cloves of garlic, diced small
fresh basil
fresh parsley
1 can of tomatoes with garlic and olive oil
1 can of sliced black olives
red wine
black pepper
olive oil

In a large skillet, heat a few tablespoons of olive oil. Add sausages, zucchini, onion and red pepper. Saute until onions are clear and the sausage has a little color on it. Add the garlic, chopped basil, chopped parsley, tomatoes, black olives, black pepper and a splash of red wine. Stir all ingredients well to mix. Cover, reduce heat and simmer.

Bring a pot of water to a boil, add a generous amount of salt. Cook linguini according to package instructions for al dente pasta. Add two tablespoons of starchy pasta water to the sauce pan. Drain pasta, add to sauce and stir well to mix. Saute for just a minute to let some of the sauce absorb into the pasta. Serve immediately.

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