PB Cookies

I don't have a picture for this so I'll just show you my happy dog which is how my tummy feels when I eat these. This comes from Kris Holechek's cookbook "The 100 Best Vegan Baking Recipes."

1.) In a small bowl combine 2 cups flour, 2 tsp soda and 1/4 tsp salt (I used sea salt for a fabulous crunch).I always add a pinch of cinnamon for a little flavor boost. 

2.) In a large bowl cream  1 cup vegan butter, 1 cup sugar, 1 cup brown sugar and 1/4 cup applesauce (in a pinch I've used veggie oil) and 1 tsp vanilla. 

3.) Add 1 cup PB  to the sugar mixture. (I've found the cheaper brands work better for baking and cream is good for those who don't like a lot of crunch). 

4.) Slowly add the dry to wet until combined. It's going to be a little bit dry. 

5.) You can also add and I strongly suggest you do some chocolate chips. Fold those bad boys in. 

6.) Plop small balls on a parchment lined baking sheet. I then flatten with my thumb for better baking. 

7.) Put them in a 350 oven for 8 to 10 minutes. This depends on your oven. Mine bakes hotter so it only needs 8 minutes. Just watch for them to be golden on the bottom. Let them sit on the pan for a minute before transferring to a cooling rack. If you can wait that long...I never can. :)

8.) Smile in sheer delight. 

TVP Tacos

I have to say this is not your typical post for me, but then again it hasn't exactly been a typical week for me either. Life is moving fast and I've taken it by the horns and done the best that I can to mold it into something that revs my engine and makes life palatable. 


Well, there wasn't too many groceries in the house and I needed to bulk up on some protein in anticipation of tomorrow's 5k.  I have to say as simple as this is I'm quite proud of myself for whipping up this little ditty.


All I did was prepare the TVP (which easily replaces ground meat in ANY recipe) according to the package directions and stirred in some taco seasoning. Then I warmed up a tortilla and added some vegan cheese and salsa. BAM. Dinner! Of course adding a sliced avocado and some fresh lettuce would have added some greens but that's for when you actually have groceries. :)


Ole! 

"Say What" Brownies

Sundays around here are spent whipping up stir fries from leftover veggies from the weeks past meals, and sitting as a family around the small breakfast table. Watching the leaves on the trees change and reminiscing about events past and laughing about funny moments. It's when dad and daughter eat home made brownies and watch boxing matches together. Bobbing and weaving our heads with the boxers and gasping when the  fight ends 4 rounds in....it's about family. 

"Say What" Brownies....

(From my Kindle book....Vegan on the Cheap by Robin Robertson)

OK you are going to read parts of this scratch your head and think bad thoughts...but I didn't tell my dad what was in this and he practically ate half of the pan. 

1.) In a food processor combine :

1 cup of washed and rinsed black beans (you read correctly)

1/2 cup of sugar

3 TBS canola oil.

Blend until completely smooth. 

2.) Add: 1 ripe banana, 2 TBS instant coffee (I didn't have any so I substituted wheat germ), 2 tsp vanilla, 4 TBS of cocoa. Mix to blend.

3.) Transfer this to a large mixing bowl and stir to combine with 1/2 cup of unbleached flour, 2 tsp baking powder, pinch of salt. 

4.) Fold in chocolate chips.

5.) Pour into a greased 8in square pan and bake at 350 degrees for 18-25 minutes. 

***The recipe I was reading forgot to mention the addition of the cocoa, so I never added it and it just tasted more banana bread like. I ended up making a glaze with a little bit of melted chips, butter and cocoa powder for the top. I also couldn't find my square pan and made it in a round dish. The recipe also says to chill it before slicing...I couldn't wait that long....****

Pasta, Potatoes, Green Beans and Basil

Hello world. Remember me? Your ol pal Hunk? I haven't left I promise, I've been here, eating bowls of cereal, quick boxed Indian dishes, stir fried veggies and rice and chips and salsa. But today ladies and germs, I actually cooked. Thanks to my lovely folks I was blessed with a Kindle for my birthday. On said Kindle I downloaded a fabulous cookbook called "Cheap Vegan" or something like that. Through an odd accident of sorts I became a semi vegan. I won't boldly claim that I am one. Cause I've cheated far more times than I 'm proud to admit but I'm trying. I give myself credit for that. Living in a non vegan world, being with non vegan friends and family, it's all an excuse but heck it's hard. Yes, I know that cows are suffering for my 5 to 10 minutes of pleasure. Cut a girl a little slack. So, today I used my thriftiness,  my oddly right combination of ingredients and a fabulous new book to create a dish even my Nebraska Beef born and bred father ate....and enjoyed. I made some substitutions along the way but it still worked.

Pasta Potatoes Green Beans and Basil 

1.) Start boiling about an inch of water in a small pan. 

2.) Meanwhile slice a pound of potatoes. (The recipe calls for standard white, all I had was small red and gold-it worked).

3.) Lightly simmer said potatoes for about 5 minutes with the lid on and the heat turned down to simmer. 

4.) Add about a cup of fresh green beans to the potatoes, re-cover and simmer for another 6 minutes or so.

5.) Get your pasta water rolling now. Fill up a pot about 2/3 full of slightly salted water and bring to a boil.

6.) Remove your potatoes and green beans and drain in a colander and rinse with cold water to stop the cooking process. Return to the pan and cover to keep warm. 

7.) Start cooking the pasta, the recipe calls for rotini or fusseli, I used bowtie and the world didn't end.


8.) Now it's time to make your sauce. Here's where I got creative, I just bought a mixed bag of nuts and carefully plucked out the needed cashews and accidently threw in macadamia nuts. In the food processor grind until fine about a 1/2 cup of cashews.


9.) Add 1/3 cup of water, 2 TBS of olive oil, 1 tsp of onion powder, 2 cloves of garlic, zest of one lemon, juice of one lemon,1  TBS nutritional yeast (yeah didn't have that so I used wheat germ) 1 cup of soy milk (I used coconut-it's all I had) , 2 TBS dried basil and a pinch of salt. 


10.) Pour the whole mixture on top of your pasta and mix with the potatoes and green beans. Top with fresh basil and enjoy!

Grilled Margherita Pizza

First off I usually am not a fan of Hallmark holidays, but I've been known to make exceptions. Today is one of those days. My Dad is the rock of my family, plain and simple. My families life was  turned completely on it's head over 5 years ago, we're still getting back on our feet. I could probably write for days about how amazing my Dad is. Anyway, we don't buy gifts anymore, just remember to sit down and cook a nice meal for each other. Today that meal was a grilled margherita pizza and steamed artichokes. 

Margherita Pizza

1.) To make the sauce in a food processor combine a can of diced tomatoes, one tomato seeded, 1 tsp sea salt, 1 TBS olive oil, and 3 cloves of garlic. 

2.) Roll out your favorite pizza dough. (I used dough from Trader Joe's) Place the dough on a pizza stone that has been dusted with corn meal. 

3.) Place the stone on the grill that has been heated to about 450 degrees. 

4,) Let the dough cook for about 10 minutes or so. 

5.) Once the dough has cooked up a bit, move it to the middle of the grill off the heat. 

6.) Load up the ingredients-spread the sauce, spread mozzarella cheese, top with diced tomatoes and sliced basil, sprinkle with a little more cheese and drizzle with olive oil. 

7.) Let it bake for about 10 minutes. The time is really dependent on your grill so just watch it until the dough is cooked through and the cheese has melted. 

*P.S. Love you Papa Bear.*

Veggie Tostadas

No excuses...it's been far too long my friends...far too long. Too many nights of cereal, granola bars and the previous days leftovers.  This simple meal is perfect for lazy Sundays. 

Veggie Tostadas:

On a tostada layer the following. (yup that easy)


1.) Salsa
2.) Warmed black beans
3.) Guacamole
4.) Shredded lettuce
5.) Cheese (I used chihuahua) 
6.) Tempeh (seasoned with taco spices and warmed on the stove)


(You can also add cilantro and sour cream)


Nothing creative or fancy.  Yet, simple and delicious. 

"Is Summer Here Yet?" Salad

So I've just arrived home from a very long trip and am so grateful to have a home cooked meal. I like eating out on occasion but it gets wearing. Never in so short a span have I paid sooo much money for such ridiculously bad bad bad food. Seriously. Well, I was in Florida the last couple of days (please don't ask) where it was suppose  to be sunny. Alas, it was not. Have you seen a monsoon? Yeah I was in one on the day that I was at a theme park. But, again I've gotten away from the real point of this blog. This salad is one I make when I want to pretend like I've cooked but actually haven't done much at all. It's more a summer time recipe but when it's gloomy out I make it to remind myself that summer is coming....soon...very soon....(It's also one of the few leaps of faith that I took and created myself. yay me! )

"Please Be Summer Salad." 

(All of this gets tossed in a bowl and then placed on top of salad greens...FYI)

1.) Drain:

1 can of Mexicorn salad

1 can of tomatoes with chili peppers (or use fresh and aren't lazy like me)

1 can of black beans (well rinsed)

2.) Chop:

1/4 of a red onion

1 small yellow pepper

2 celery stalks

A small bunch of cilantro

3.) Sautee:

Soy chicken breast (or the real kind)

4.) Sprinkle:

1 tsp of cumin

1 tsp of celery seed 

A dash o sea salt.

5.) Serve with fat free Catalina dressing, Mexican blend cheese and tortilla strips or crushed Dorritos.