Homemade Vegan Yogurt

Homemade Vegan Yogurt

I got this recipe from “The Happy Herbivore”. It was pretty darn tasty!

Homemade Vegan Yogurt


  • 10 ounces silken tofu
  • 1 whole banana, cold
  • 2 tbsp non-dairy milk
  • 2 tbsp lemon juice (next time I may use 1 tbsp)
  • 2 tbsp pure maple syrup


Combine all ingredients in a blender, whizzing until smooth and creamy. Taste, adding more sweetener as desired. (Agave or other syrup sweetener may be substituted for the maple). Add in fresh fruit such as strawberries, blueberries or more banana for fruit-flavored yogurt.

Here’s a pic of mine that I just made! =D




I put the leftovers in a mason jar, and put that in the fridge =)


My Vegan Chick’n Noodle Soup

My Vegan Chick’n Noodle Soup

Serves 4 – 8 (makes 8 cups)


  • 8 cups water
  • 4 Not-Chick’n Bouillon Cubes (Vegan)
  • 1 to 1 1/2 cup baby carrots, sliced into rounds
  • 2 stalk celery, sliced
  • 1 tsp. minced onion
  • 3 oz. dry pasta (was about 1 1/2 cups dry – I still had some of the pretty heart shaped pasta)
  • 1/4 cup TVP
  • 1/2 cup cooked Quinoa
  • 1 – 2 green onions, sliced thin
  • 1 tbsp fresh Italian parsley, chopped


Combine water, bouillon, carrots, celery and minced onion in large saucepan over high heat, and bring to a boil. Reduce heat to low. Simmer, partially covered, 15 – 20 minutes. Stir in pasta, TVP and green onions. Cook until vegetables and pasta are tender. Remove from heat, stir in parsley, cooked quinoa, and season with salt and pepper to taste. Enjoy!

My Homemade Raw Natural Face Scrub…

Today I decided to make my own all natural, raw,  face scrub and mask. I get tired of buying all that expensive stuff at the store with all the chemicals in it. Here it is…

My Homemade Raw Natural Face Scrub

  • 1 cup whole rolled oats
  • 1/2 cup raw almonds (plain ~ no salt)
  • 1/4 cup organic dried lavender (next time I’ll throw in some chamomile too)

First I put the almonds in the food processor until they where ground. Don’t do it too long or you’ll have almond butter O_O Then I added the oats, then the lavender. I use about a tablespoon of it with warm water to make a paste, then scrub my face with it and warm water. I also tried adding a tablespoon of avocado with a tablespoon of the scrub, smashed it all together, add drops of warm water if you need to then scrub your face with it. I left it on for a bit too like a mask. It makes your face really soft. I wouldn’t use the avocado it you have really oily skin because it has a lot of oil in it. And I wouldn’t use it with the avocado more than once or twice a week. The scrub is great without the avocado =)  Keep in a sealed container. I just scoop out a spoonful when I want to use it and add water to that. Don’t add water to the whole mix. Keep it dry =)

Here is a little bit I found on each ingredient…

Whole rolled oats: “Oatmeal contains polysaccharides, a type of complex carbohydrate. When polysaccharides mix with water, a gel forms. This gel softens and nourishes the skin. It also protects skin from drying out even after you’ve washed the oatmeal away. Oatmeal contains healthy fats. When they come into contact with your skin, these fats help to add moisture to soften and repair your skin. The saponins in oats help to remove dirt from your pores. This effect, combined with oatmeal’s moisture-adding properties, gives your skin that soft glow after an oatmeal cleanse.”

Raw Almonds: ”Almonds are a natural emollient and when ground an effective exfoliant. With regular use of almond body scrub, your skin will reap the natural moisturizing benefits of almond oil and the exfoliating properties of almond meal. Ground almond in the almond body scrub provides abrasion or graininess necessary to “polish” the skin, increase blood circulation and stimulate lymph production to eliminate toxins, while naturally triggering skin’s natural oil secretion. Almond oil, rich in natural emollients, anti-oxidants and vitamins A and B, is easily absorbed by the pores. Almond oil in almond body scrub is also helpful in healing damaged skin cells and will leave your skin moisturized and smooth.”

Lavender: “The health benefits of lavender for the skin can be attributed to its antiseptic and anti-fungal properties. It is used to treat various skin disorders such as acne, wrinkles, psoriasis, and other inflammations. It heals wounds, cuts, burns, and sunburns rapidly as it aids in the formation of scar tissues. Lavender oil is added to chamomile to treat eczema.”

Avocado: “Avocado oil penetrates deeply into the skin, unlike some oils used in some big brand skin care products like mineral oil, which stays on the surface of the skin. It is highly nourishing to the skin and moisturizes very well. It is packed in natural vitamins like vitamins A,D and E and a wide range of other proteins and minerals essential to skin health. Avocados have been shown to reduce the incidence of age spots and also helps to soften the skin. It is very useful for dry or itchy skin and also helps the skin increase it’s stores of collagen, which itself is useful as we lose collagen in our skin as we age.”

Creamy Raw Caesar Dressing…

I just made this and it’s wonderful! I had to change it though. I didn’t use any oil (less fat) and I got the wrong seeds. It still turned out yummy! Here is the recipe (I got it online) and I put in the changes I made =)

Creamy Raw Caesar Dressing


  • 2 tablespoons olive oil (I didn’t use)
  • juice of one lemon
  • a pinch of cumin (I used 1/2 – 1 tsp)
  • 1 1/2 cloves garlic
  • 1/4 cup raw pumpkin seeds (I used 1/3 cup raw sunflower seeds)
  • 1 tablespoon agave nectar
  • 4 tablespoon water if necessary to thin (I used more water than that because I didn’t use any oil)
  • sea salt (to taste)
  • I also used about 1 tsp minced onion


Grind the seeds into a meal with a coffee grinder, chopper or blender.

Mince garlic.

Combine all ingredients and blend to liquefy. You should get a creamy texture.

Add more water to thin if necessary.

~ His Holiness the Dalai Lama’s 18 Rules to Living ~

  • Take into account that great love and great achievements involve great risk.
  • When you lose, don’t lose the lesson.
  • Follow the three Rs:
  1. Respect for self
  2. Respect for others
  3. Responsibility for all your actions
  • Remember that not getting what you want is sometimes a wonderful stroke of luck.
  • Learn the rules so you know how to break them properly.
  • Don’t let a little dispute injure a great friendship.
  • When you realize you’ve made a mistake, take immediate steps to correct it.
  • Spend some time alone every day.
  • Open your arms to change, but don’t let go of your values.
  • Remember that silence is sometimes the best answer.
  • Live a good, honorable life. Then when you get older and think back, you’ll be able to enjoy it a second time.
  • A loving atmosphere in your home is the foundation for your life.
  • In disagreements with loved ones, deal only with the current situation. Don’t bring up the past.
  • Share your knowledge. It’s a way to achieve immortality.
  • Be gentle with the earth.
  • Once a year, go someplace you’ve never been before.
  • Remember that the best relationship is one in which your love for each other exceeds your need for each other.
  • Judge your success by what you had to give up in order to get it.

Yummy Vegan Sausage…

I’ve used this same recipe to make a roast, but this time I decided to make sausages instead. I steamed them too instead of boiling it then baking it. I also didn’t use the oil and butter the original recipe calls for. They were YUMMY! I ate it with this tasty sweet and spicy ginger sauce. Here it is…enjoy!

Vegan Sausage


  • 2 Cups vital wheat gluten
  • ½ Cup bread crumbs (I toast Ezekiel bread then put it in the food processor to make the bread crumbs)
  • ½ Cup nutritional yeast
  • 1.5 Tablespoon dried thyme
  • ½ large onion finely chopped (you can caramelize them, but I don’t. I just chop them very fine in the food processor)
  • ½ Tablespoon kosher salt (optional)
  • 2 Cups strong No Chicken, chicken stock
  • 6 square pieces of foil


First mix all the dry ingredients in a large bowl. Add the onions to the dry ingredients and mix.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a loose batter forms.  Get a handful of mixture and form into the shape of a sausage on a piece of foil. Roll up and twist ends (like a tootsie roll). Put in a steamer for 30 – 40 minutes.

Makes 6 sausages ~ Calories 193 each and under ½ gram fat

My Fig and Ginger Jam

I got a bunch of figs yesterday and decided to do something different with them. 
This is what I came up with =)
My Fig and Ginger Jam
  • 10 -12 figs (I used black mission figs)
  • 1/2 – 1 inch fresh ginger (grated) or 1/2 – 1 tsp ground ginger (you can use as much or as little ginger as you want depending on your own taste)
  • 1/4 cup water
  • 1/2 cup agave nectar (or any sweetener you prefer. If using sugar I would use more than 1/2 cup)
  • 1/4 tsp vanilla extract (or scrape the inside of a vanilla bean)
  • juice from half of one small lime
  • pinch of salt

Cut stems off figs. Dice figs into small pieces and throw in pot. Add ginger, water, agave, lime and salt. Once it begins to boil turn heat down low and simmer for 45 minutes, stirring often. If it’s too chunky you can put it in a food processor and pulse a couple of times. It thickens as it cools. Keep refrigerated in an air tight container. Should keep for 2 -3 weeks. It’s great on toast and I think it would taste amazing on top of vanilla ice cream (vegan of course)! Enjoy!
one more pic =)

Cashew Cheese…

I had a bunch of left over raw cashews from when I made the nut milk a few days ago and decided to make some cheese with them. It turned out really nice. It’s pretty soft even after refrigerating over night, but that makes it perfect for spreading on crackers. This is how I made it.

Cashew Cheese


  • 1.5 cups raw unsalted cashews
  • 1/4 – 1/3 cup of water
  • 2 – 3 tbsp nutritional yeast
  • 1 – 2 tsp mellow white miso paste
  • 2 cloves garlic
  • 2 tsp lemon juice
  • salt to taste


Soak cashews in a bowl filled with water for 2 hours. Drain water and add soaked cashews to food processor with remaining ingredients. While mixing slowly add in a little water. Add in a little at a time to help make it smooth, but you don’t want it runny. Wrap tightly in saran wrap and keep in fridge over night. When you’re ready to serve, put it on a plate and add fresh pepper on top of it. Serve with crackers of fresh vegetables. Enjoy!

My Black Bean and Quinoa Burgers…

My Black Bean and Quinoa Burgers

  • 2 cups cooked black beans (or 1 can)
  • 1/2 cup vital wheat gluten
  • .25 cup bread crumbs (I make my own out of Ezekiel Bread)
  • 1/2 of a small red onion
  • 2 cloves garlic
  • 1 tbsp Ketchup
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garam masala
  • .5 cup quinoa (cooked)
  • 1/4 cup water

Pre heat over to 425*. If using canned black beans, drain and rinse. In food processor add onion and pulse till finely chopped. Put onions in mixing bowl, then add black beans to processor. Pulse a few times till beans are well smashed. Don’t do it too much because you want to have some whole beans in your burgers. Add to bowl with onion and mix with your hands. Then add garlic, bread crumbs, quinoa, ketchup, and spices. Make sure everything is combined well. Next add the vital wheat gluten and water. Mix well with hands and form into 8 hamburger patties. Cook burgers on cookie sheet with a little cooking spray. I cooked for 10 minutes on one side, flip, then bake for another 5 – 10 minutes. Serve with your favorite toppings and condiments. Makes 8 burgers.

Nutritional Info:

Servings Per Recipe: 8
Amount Per Serving
Calories: 122.9
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 249.4 mg
Total Carbs: 18.1 g
Dietary Fiber: 4.1 g
Protein: 10.2 g

My Ginger Soft Cookie Bites…

I’ve been on some crazy ginger kick lately and wanted some ginger cookies, but all the recipes I saw called for oil and sugar =( So I made my own =) They came out like little cake bites. I think they’d be really good with frosting on top. Here’s the recipe, and I put it into a recipe calculator so I have the nutritional fact too! The recipe makes 24 cookies (2 dozen). Each cookie is 56 calories and 0.2 grams for fat! Using apple sauce in recipes is awesome =D

My Ginger Soft Cookie Bites


1 cup Whole Wheat Pastry Flour
3/4 cup Whole Wheat Flour
1/2 tsp Ground Nutmeg
3 Heaping tsp Ground Ginger (more or less depending on your own taste)
1/2 tsp Baking Soda
1/3 cup Agave Nectar (if you don’t like to use Agave you can use sugar. I would use a little more because it isn’t as sweet as agave)
1/3 cup Blackstrap Molasses
1/2 cup Unsweetened Apple Sauce (I was out so I made my own out of 2 fresh apples)
3 tbsp Unsweetened non dairy milk
1/2 tsp Vanilla Extract
pinch of salt

Preheat oven to 350*
First sift all dry ingredients together into a large mixing bowl. Next add all of the wet ingredients and mix well. Grease cookie sheet and with a table spoon put 12 scoops of the mixture onto the sheet. Be sure to leave a little room in between. Bake for 10 minutes. Enjoy!

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 55.9
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 25.2 mg
Total Carbs: 13.2 g
Dietary Fiber: 1.2 g
Protein: 1.0 g