This is a communal blog to share recipes, meal ideas, questions, support and knowledge about eating and living a meat and/or dairy free lifestyle. It's also a place for omnivores to learn more about healthy ways to cut animal products out of their diets. Submissions encouraged!
We're two sisters and lifelong herbivores (one vegan, one vegetarian). We promise not to bicker too much.
These reubens are quick and easy to make, but SO scrumptious. My mom and I have been perfecting the recipe for years. In the past we’ve tried tempeh and seitan, but I think we finally hit the mark with Field Roast’s Wild Mushroom Quarter Loaf. Since we’re a mixed-diet family (two vegans, one lacto-ovo and a no red meater), we used two types of cheese: Daiya for the vegans, Trader Joe’s half cheddar half gruyere for the others. If you’re in the SF Bay Area, top off your sammy with Berkeley’s Cultured Kraut- it’s the best.
Meat of choice, sliced thinly
Cheese product of choice
Special sauce (vegan mayonaise + ketchup)
Very lightly toast bread
Lightly pan fry sliced meat
Mix special sauce to taste, usually about 50/50. Slather generously on both toast slices, lay meat on one piece of bread.
Sprinkle cheese over both slices of the bread, put back in toaster or regular oven on broil for 3 or 4 more minutes.
When cheese is melted and bread is crispy, take it out and pile on sauerkraut. Add a dollop or two of sauce as well, and avocado if you roll that way. Close it up and enjoy!
All American Vegan Dinner: Hot Wings and Nacho Cheese with Veggies
I love taking classic greasy, heavy, “American” foods and making them vegan, delicious, and of course much healthier. Tonight I was craving traditional tasting cheese sauce, and my mom was craving these ‘wings’ so we put our inspiration together and created an awesome meal.
For the veggies, I steamed broccoli and covered it with cheese sauce. We microwaved the potatoes for a few minutes to speed up the cooking process, then baked them for about half an hour. I microwaved frozen peas and mashed them into my baked potato with earth balance vegan butter, salt and pepper.
I usually make thicker yeasty imitation cheese sauces, and this one was creamy with just a hint of yeast which was perfect. For the wings, we followed directions and poured the margarine/hot sauce over some of the wings before it was finished baking, but we found they had a harder time crisping up. I would recommend leaving some of the wings un-sauced to see which you prefer.
Thanks to VeganDad and YourVeganGirlfriend for these recipes. All in all, a delicious meal. Enjoy :)
N and I dreamed this up together while we were on a long, hot car ride recently. After a weekend away of eating rich food, we wanted something simple and healthy. This is a quick refreshing dish that can be made with any veggies you have on hand. It keeps well as leftovers too.
Vermicelli rice noodles, cooked and rinsed with cold water
(Can sub any other veggie you have: broccoli, cooked squash, etc.)
Salt and Pepper
Chop veggies in thin strips
In a bowl, mix together rice vinegar, sweetener, sesame oil, gomasio, salt and pepper to taste.
Toss veggies, sauce and noodles together. Sprinke more gomasio on top. Serve cold.
*Gomasio is a delicious dry condiment used often in Japanese and macrobiotic cooking. It is made of sesame seeds, seaweed, salt and sometime sugar. It can be found at most grocery stores with an Asian foods isle. It comes in varying degrees of healthiness, so check the label.
A common misconception about vegetarians and vegans is that we are a bunch of psycho health-nuts. Sure, as we are more conscious about what goes in our bodies, our food choices may often be more ‘healthy’ than our carnivore friends. I consider myself a very healthy eater. That being said, I am human, and therefore subject to normal desires such as to load myself full of grease, sugar and carbs, and feel no shame. I get so annoyed at restaurants when the menu makes ‘healthy’ choices for me- example: I recently ate at Denny’s, and my veggie burger came with about 2 pieces of celery and a cucumber slice, while my friend’s meals came with a pile of greasy salty french fries. My choice to not eat meat and dairy do not come from a desire to avoid calories, it comes from a belief that my food choices should not harm any living being. I am a firm believer that ‘healthy’ eating means finding a balance between nutritious food and ‘good for the soul’ food.
This brings us to potato salad. I take potato salad very seriously, and always have. I have vivid memories of late night trips to Safeway with my friend Z, to load up on deli potato salad and M&M’s. My love for potato salad has not dwindled in my transition to veganism, so I am required to satisfy my cravings in the comfort of my kitchen. I loosely used the Hellman’s recipe http://www.hellmanns.com/recipes/detail/6609/1/the-original-potato-salad for proportions, but made my own editions. This is your classic creamy, heavy, chunky, tangy potato salad.
3 Pounds potatoes
1 Cup Vegan Mayo (TJ’s has a vegan version, nayonaise or veganaise work as well)
1 TBS yellow mustard
4 dill pickles, chopped
3/4 cup onion, chopped
2 TBS vinegar
2 tsp salt
1/4 tsp pepper
A few tsp sugar to taste
Dash of pickle juice
Chop potatoes (and peel if desired) into 1 inch chunks
Cover with an inch of water, bring to a boil, and reduce to a simmer until cooked through, and strain
Meanwhile, mix the mayo, mustard, vinegar, pickle juice, sugar, salt and pepper in a large bowl
Mix in the potatoes, onions, and pickles
Stir all ingredients together gently, and refrigerate for a few hours, or until cool. Serve and enjoy
Yup, I’m sick again. Working with kids seems to have enrolled me in the poor immune system society. Even though it’s been gorgeous and sunny for weeks in Berkeley, all I’ve been craving is some nice brothy, warming soup. This recipe is completely sick girl proof- even with a brain full of congestion and the stamina of a wilting lily, I was able to make it without wanting to collapse. Measurements are pretty inexact, I literally just dumped in ingredients and hoped for the best. Makes 4 servings.
1 yellow onion
2 T fresh ginger, chopped finely
1 pod star anise
1.5 T veggie bouillon
1 head broccoli
Handful of mushrooms
Dash of Sriracha or other hot sauce
Splash of brown rice vinegar
Smidgeon of Tamari or soy sauce
1 green onion, chopped
veggie protein, sauteed (I used mock duck)
Rice noodles, cooked
Sautee onion, ginger and star anise until onion is translucent (about 3 min)
Add bouillon and water, bring to a boil
Add carrots, cook for a few min
Add broccoli, cook a few more minutes
When all veggies are cooked, turn off heat
Add Sriracha, rice vinegar and Tamari
Ladle over rice noodles, top with veg protein and green onions
So we have been failing on the blog front these days. I am about to graduate from college and E is about to start grad school at Stanford (what a badass). In all this craziness I have eaten way more Trader Joe’s Tofu Edemame Nuggets than I am proud of (for strict vegans, these do have egg whites), and haven’t managed to get my meals on here.
Anyhow, this is a simple pasta salad, best served cold.
1/2 bag whole wheat rotini or other noodles
1 large carrot, cut into small chunks
1/2 cup frozen peas
1 zucchini, cut into small chunks
Several marinated artichoke hearts, cut into small pieces
2 stalks heart of palm, cut into small chunks
3/4 can chik peas
Dressing of choice ( I used tahini dressing, as always, lemon juice, and balsamic vinegar)
Boil water and cook noodles. After straining, rinse with cold water until all noodles are fairly cool, and set aside.
Meanwhile, lightly steam the carrots, zucchini and peas until slightly crunchy
In a large bowl, mix cool noodles, all cut up and cooked veggies, chik peas, and dressing, and mix well
I made this meal when I didn’t have much time, but wanted a fresh, hearty dinner. I used Trader Joe’s Baked Beans and Sourdough Bread, and organic rainbow chard from the Santa Cruz Farmer’s Market. My British friend, H, taught me just how wonderful baked beans are on toast. Rainbow chard is a great leafy green, packed full of vitamins that us veg’s need. I flavored it lightly to bring out it’s sweet juicy-ness. This takes less then ten minutes to make, and was totally satisfying and delicious.
1/2 Can baked beans
1 slice sourdough bread
4 stalks rainbow chard
Green garlic (fresh garlic)
Oil, salt, pepper to taste
Wash and slice your rainbow chard into bite size pieces, using both the leaf and stem
Sautee in pan with a little oil and add soy sauce and spices as desired
Don’t add the green garlic until the last 2 minutes or so, as it burns easily
Meanwhile, toast your bread and heat up your beans
Back in January I was given an amazing cookbook called “Big Vegan”. It’s huge, and beautiful, and full of delicious recipes that are not only meat and dairy free, but also largely gluten-free and low-fat. When I first got the book I would often peruse it and drool, but I wasn’t cooking from it a whole lot, although I did make this scrumptious Indonesian Noodle Salad.
Then, a few weeks ago, my doctor nonchalantly informed me that I should probably cut all gluten out of my diet. Like, all gluten. She said it wouldn’t be a big deal, babbling cheerfully about all the gluten-free options in the Bay Area. I stared at her, stunned, as my gluten-y life flash before my eyes: Acme bread, Zachary’s Pizza, cranberry scones, Tofurkey Beer Brats, Seitan, Veggieburger buns, warm chocolate chip cookies…
Needless to say, I’m not ready to quit gluten altogether. However, I am trying to cut down on it, and to find other ways to satisfy my perpetually hungry belly. Instead of going at it with an attitude of deprivation (“No gluten for you!”), I’m trying to frame this in a more positive light (“Let’s make a recipe that just happens to not include gluten”). For instance, Hot and Sour Broccoli Salad:
And that’s where Big Vegan comes in. The last few weeks I’ve started to actually cook lots of Asbell’s coincidentally gluten free recipes. Instead of lamenting what I can’t have, I’m focusing on what I can. Like New Potato Rendeng, pictured up at the top of this post.
Now here comes the meaningful life lesson (uh oh I really have become an obnoxious blogger): I think this is the only way to make a real dietary change. Don’t try to do it all at once. Don’t stress about little slips ups here and there (I’m talking to myself right now; I just ate a cake pop). Don’t torture yourself with weak imitations of whatever food you are no longer eating. DO find a cookbook, or a website, or a person who will give you oodles of recipes featuring your target food groups. And go buy Asbell’s cookbook- you won’t regret it!
This is a delicious breakfast dish inspired by an item called “Green Eggs And…” on the menu at Green Bean Restaurant in Northampton, MA. If you’re ever in town, you MUST order their tempeh bacon. It is smokey and maple-y and just the right texture and makes me want to hop on the next plane to Bradley Airport right now. Ah, but I digress. Here’s the recipe:
Cheesy product, grated
Sauté tofu with a splash of vinegar and a dash of Tamari until crispy. Add a spoonful of nutritional yeast at the end.
In the meantime, cook garlic for 30 seconds in a separate pan. Add kale, splash of vinegar and Tamari, and cover with a lid. Cook until soft.
Add tofu to kale, top with grated cheese and let sit until cheese melts.
Tangy Udon Noodles with Lemon Honey Brussel Sprouts
For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans.
Wide udon noodles
Honey or vegan sweetener
Salt, pepper and garlic to taste
For the Brussels
Boil a pot of water (with enough water to cover brussels)
Wash brussels well, peeling off outer leaves if they look gross
Chop into halves or quarters, depending on their size
Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
Strain and put brussels in a large pan with olive oil
Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough)
Continue to sautee until they are tender
For the noodles:
Follow directions on the package to cook noodles
Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste.
Add protein source if desired and top with cooked Brussels. Enjoy :)
This is one of those recipes I made up when I had a bunch of random odds and ends lying around the kitchen, and was forced to get creative. The real key here is to fry up the spaghetti and sauce just a teeny bit at the end– it makes the flavors meld and the noodles chewy.
1 package whole wheat spaghetti
1/2 jar marinara sauce
1 yellow onion, diced
1 large veg sausage, diced
frozen peas (+ any other veggies you have)
fresh basil, torn
1/2 t veggie broth
In the meantime, sauté onion on medium heat until translucent.
Add sausage and cook until browned. Add peas.
Mix veg broth with marinara in a saucepan, add drained noodles and veggie/ sausage mixture. Cook until sauce thickens.
Once I transitioned from vegetarian to vegan, I realized that my burrito obsession revolved mainly around sour cream and cheese. I can make my own vegan Mexican food that’s (almost) as delicious as taqueria-bought. My latest food craze is Daiya mozzarella-style shreds. They really do melt and stretch like it says on the bag! Anyhow I used Trader Joes olive oil wraps (good for mexican food as well as lentil veggie wraps etc), Daiya, organic produce and Trader Joes salsa and black beans. It was SO good and filling and satisfying. I covered it in lemon juice and nutritional yeast for extra zest. I then attempted to fold it in half, somewhat successfully. This is incredibly yummy and incredibly messy. Happy eating.
1 wrap or tortilla
A few tablespoons Daiya
Half a can black beans
Chopped romaine lettuce
A few tablespoons salsa
Optional: Lemon juice & nutritional yeast
Put your wrap/tortilla in a pan and spread Daiya evenly, turn on medium heat. Watch it carefully because the Daiya takes a little while to melt but make sure you don’t let the tortilla burn
Meanwhile, heat up the black beans and chop the lettuce
When the Daiya has melted, put your quesadilla on a plate and cover with beans, lettuce, avocado, then salsa and optional toppings