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!

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.

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

My Kumquat Marmalade!

I bought kumquats today and wanted to do something different with them =)

My Kumquat Marmalade!


2 cups Kumquats sliced, stem end cut off and seeds removed
1 large orange (peeled)
1/2 tsp vanilla extract
1/2 cup agave nectar (you can use sugar, but I use agave because it doesn’t raise your blood sugar like sugar does)

Add sliced kumquats and orange to food processor. Pulse until it is consistency you like. I like some of the peel still chunky. Add vanilla and agave nectar and pulse a couple more times till it is well combined. You can either cook it on the stove or put it in the microwave. If you microwave it do it for 6 – 8 minutes, stirring every couple minutes. It’ll reduce as it cooks. Remove and let cool. If you cook on the stovetop, cook on medium heat stirring often. It should take 30 to 40 minutes. It’ll still be a little thin, but it thickens as it cools. Let cool then store in sealed container in fridge. It should last 1 – 2 months!

Here is is in the food processor…


Vegan French Toast

Vegan French Toast

This has to be the best French Toast I have ever had! I’ve always liked French Toast, but never cared for the egg taste in it. This tastes a lot like banana bread to me…can’t go wrong with that =D I found the recipe online a long time ago and can’t remember where now…blah, but had to change it a bit for my own taste. Add spices you like to it too…it’s AMAZING!

Vegan French Toast


2 pieces Ezekiel Cinnamon Raisin Sprouted Bread
1/2 small banana
1/3 cup almond milk, unsweetened (or soy milk)
1/4 tsp vanilla extract
agave nectar to taste (optional)
dash cinnamon


Put all ingredients (not the bread) in blender or food processor and blend until banana is part of the liquid. Pour liquid into a bowl that is large enough to dip bread. Heat frying pan and grease, using a little cooking spray or vegan butter (I used Earth Balance) so bread doesn’t stick. Dip bread in banana mixture coating both sides. Place in frying pan and cook until both sides are a golden brown. Remove and serve with fruit or syrup. It’s great plain too! Enjoy!