Wednesday, December 14, 2016

Chewy Vegan Gingerbread Cookies


Chewy Vegan Gingerbread Cookies

I get an overwhelmingly response about favorite cookies people had growing up and one of the cookies on that top 10 list would have to be Gingerbread. They seem to be a comforting item not only for the simply fact that they are delish but also because it sparks that memory for people. Usually a holiday time favorite, whether it's circular or as a person, they always spark a memory the most. Growing up comfort foods are the strongest connection to a memory and I don't think being vegan means giving that connection up. So why not change it up and adapt it to your vegan families recipe traditions.

This recipe will show you how to not only make the perfectly chewy and delish Gingerbread but also a holiday treat for years to come for your vegan family. With all those great flavors we associate with sugar, spice, and the smells of the holidays. It's completely satisfing and that craving that you have for cookies will be covered. It will not only make you and your family happy but also that inner child that has only one thing on its mind...COOKIES! Enjoy!

Chewy Vegan Gingerbread Cookies

  • 2 1/4 cups organic unbleached flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup vegan butter, softened
  • 1 cup organic sugar
  • Egg substitute, equal to 1 egg (I used the vegan egg, 2 Tbsp & 1/2 cup cold water) 
  • 1 Tablespoon organic orange juice
  • 1/4 cup molasses
  • 1/4 cup organic sugar
First, sift together all your dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt). 
Cream the butter and 1 cup sugar, vegan egg, mollasses, and OJ, beat until fully incorporated. 
Add in the dry ingredients in small batches until just combined. 
*Refrigerate the cookie dough for 2hrs or place in the freeze for a half an hour.*
Preheat the oven to 350 degrees. Form the cookie dough into 2 tablespoon balls, roll into the remaining 1/4 cup organic sugar and flatten slightly. Bake for 15 minutes.
Once the cookies are done, remove from the oven and let rest for 5 minutes. Remove from sheet trays and allow to cool further or eat...I'm going with eat! How can you wait that long? Pair with a glass of cold vegan milk or vegan egg nog. Enjoy! 

Monday, December 12, 2016

Butternut Squash Lentil Curry


Butternut Squash Lentil Curry

We all love to go out to eat, try new things, even pay a little extra to have a culinary experience from time to time. But you don't have to go out to have that experience. Why not pass up the take-out?. You can go that extra mile to impress without putting in much effort. You will not only save yourself the expense, but also express to your family and friends how truly important they really are. By going that extra mile you can show that you care, it's a gesture that I always grew up with. The way to a persons heart, more than most people is through their stomachs. This recipe shows you how to take a popular Indian dish you order and make it even more easily at home.  The exotic pairing of curry and spices with the hearty and sweet squash and lentils makes for a perfect warming winter dish. The perfect amount of spice and will keep you wanting more. All of it works together to make a whole meal that will please young and old alike. Serve atop jasmine, brown rice, or quinoa. A perfect recipe to serve on a special occasion or the holidays to impress. But you and I both know that it was easy, the only question what's for dessert? Enjoy! 

Butternut Squash Lentil Curry


2 cups red lentils

4 cups butternut squash, cubed

1 medium onion, minced

2 cloves garlic, minced

2 Tablespoons ginger, minced

1 1/2 teaspoons curry powder

1 teaspoon red curry paste (more or less, to taste)

1 teaspoon ground coriander

1Tablespoon + 1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon salt or to taste 

8 oz can coconut milk (full fat)

28 oz canned crushed tomatoes

3 cups vegan chicken or vegetable stock


2-3 cups fresh organic Spinach (stired in at the end)


Combine all ingredients (except coconut milk and spinach if your using) in a large Dutch oven or you can make this in a slow cooker. 

*If making in a slow cooker, cook for 8 hours on low. 



Once everything is combined, cook on a medium heat for 30-40 minutes until the lentils and butternut squash is tender. Before serving, stir in the coconut milk and taste for seasonings. Add additional salt or pepper as needed. 


Serve on its own or over brown, white, jasmine rice (or quinoa). Enjoy! 



Wednesday, December 7, 2016

Vegan Chicken Salad

Vegan Chicken Salad
Well hello everyone! I'm back! First I want to say thanks to all my loyal followers who have stuck with me over the past year through my twin pregnancy and now my hectic twin mommy hood daily. I appreciate everyone's support! So what a better way to start back, then a quick lunch. These days I'm go go go with two busy twin boys watching my every move. Lunch is a luxury these days, it can sometimes just be some dried fruit and water, or baby leftovers if I don't prepare. So I try to make things ahead to make my life a little easier...every moms dream!  I'm writing this as I'am being screamed at by one and feeding the other...yeah pressure is an understatement, so let's make this quick!
When we are looking for a quick and easy lunch we usually go for sandwiches (Oh how exciting), should I go on? Yeah I know it's quick and easy but can't it also be super delish too?? Sure it can! It's great to eat your lunch and not feel bored while eating it. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and fun. The combo of the classic flavors but vegan, no real chicken here. You can make this recipe for a larger group by double or tripling (even half it for smaller recipe) OR make it ahead for the work week. Just whip up and store in the fridge and nibble as needed, it only gets better daily. You can't go wrong when enjoying this for your next meal. Throw it together and let me know...I'll wait, I know you'll love it. Enjoy! 
Vegan Chicken Salad Sandwich 
  • 2 vegan gardein chicken cutlets, cooked and chopped fine (any brand is fine)
  • 1 stalks of celery, diced
  • 1/2 cup fresh parsley, minced 
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped 
  • 1 cup apple, chopped 
  • 1/2 cup vegan mayonnaise (just mayo)
  • 1/4 cup vegan sour cream (or more mayo if you don't like vegan sour cream)
  • 1 Tablespoons Dijon mustard
  • 1 teaspoon hot sauce (more or less, to taste)
  • 1/8 teaspoon onion 
  • 1/8 teaspoon garlic powder
  • salt & freshly ground black pepper, to taste 
  • 1-2 Tablespoons vegan bacon bits (optional) 


In a large bowl combine vegan chicken, celery, pecans, apples, parsley, cranberries in the bowl. Add in you vegan mayo, Dijon, hot sauce, seasonings and vegan bacon bits. Taste god seasoning, add more salt and/or pepper as needed once you've got it to the taste you like, serve on your favorite bread of choice, wrap, in a lettuce wrap, or with crackers. Enjoy!