Archive for ‘Vegan Friday’

February 10, 2012

Vegan Samosas: Sukhi’s Potato and Pea Samosas

by ashley

by Ashley Morgan

Jessica is always telling me that I need to try Indian food other than Amy’s – and while I have yet to experience a traditional Indian meal in a restaurant, I’m happy to say that I now know what a samosa is…and I’m hooked. One of my favorite things to do in the grocery store is to browse the freezer section looking for new things to try. In my local Fresh Market I was happy to find Sukhi’s Natural Authentic Indian Cuisine.

Whether it is authentic or not would not be something I could judge, but it is certainly tasty. I bought the Samosa & Chutney Crispy Vegan Handcrafted Wraps with Potatoes and Peas. This is a rich snack, something best left for special occasions, but undeniably delicious with the cilantro chutney dipping sauce. Great finger food for a special occasion, even if it’s just for two (hands-on meals and feeding one another is a great kindle for romance).

December 9, 2011

Tropical Eggnog: Vegan Coquito Recipe

by ashley

by Ashley Morgan

The holiday season is filled with childish delights – those that make us recall our memories of Santa Claus and sleigh bells. Yet the Christmas season also brings headaches, crowds and the stress of getting the right gifts under the tree. Sometimes no amount of jingle bells and snow angels can get you into the spirit. Plus, dancing with sugar plum fairies is much more fun with a little rum. Once the kids are tucked into bed, take out your blender and whip up this treat for you and your guests to really get the Christmas mood started.


Coquito, the official holiday beverage of Puerto Rico, is basically a mix between strong eggnog and coconut milk.  The traditional coquito is made with sweetened condensed milk, evaporated milk and cream of coconut, giving it a thick texture and a tropical note. I’ve attempted to make a vegan shortcut version, utilizing vegan soy nog and Coco López coconut cream. It’s tasty, not quite as thick as the original, however many omnivore friends have enjoyed it tremendously.


Let us know what you think and what your favorite “after bedtime” indulgences are for the holidays!


Puerto Rican Coquito

3 cups vegan soy nog (Earth Balance or Silk work great)

1 (14 oz) can cream of coconut (Coco López)

½ cup white rum (Bacardi is vegan!)

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon nutmeg

1 teaspoon vanilla extract


Blend all ingredients on high for one minute. Serve chilled.


Makes approx. 6 servings.


October 21, 2011

A Very Special Vegan Friday: “Spork-Fed” Vegan Cookbook

by ashley

by Ashley Morgan

While it can be fun to veganize your own recipes, sometimes you just need something that is guaranteed to work properly and come out gorgeous for friends and family. A great vegan cookbook, such as Spork-Fed, is exactly what you need to whip up something yummy quickly. Another dynamic female duo, sisters Jenny and Heather Goldberg, are behind this great vegan cookbook, which hit stores October 1st. Jenny and Heather are experts in the field, giving vegan cooking classes out of their Beverly Hills studio, founding  the website (for online vegan cooking demonstrations) and helping with healthy eating makeovers across the country. The debut of their very own cookbook is putting them in the spotlight for contemporary vegan cuisine.

Spork Foods was kind enough to reach out to us with a few sample recipes, which look fantastic (especially one, an apple pie milkshake!). I decided to try their Strawberry Cream Cheese Stuffed French Toast, since it sounded so decadent. I especially loved the description, “You can make this extraordinary brunch dish in 10 minutes flat, even if you had a few too many drinkies the night before!” I certainly had a few too many drinks the night before I made this, so it was a match made in heaven. Due to the claim that this could be made in 10 minutes, I decided to time myself. Maybe I’m a little slow, but it took about 45 minutes to complete. If you prep the night before, you may be able to whip these up much faster. While through the process I was a little worried about the concoction, in the end it was a brunch item worthy of any breakfast table. It is incredibly impressive to set on the table, your friends will think you’ve been away at pastry school once you’ve set the finished dish in front of them.

For more information on this great cookbook, watch their trailer below:

“Finally, Jenny and Heather have decided to write a cookbook! For years now, they have been making…and teaching people how to make…delicious, healthy food that just happens to be vegan. Vegans, vegetarians and omnivores alike will fall in love with these fabulous sisters and their amazing food. We encourage everyone to pick up this book and take the Spork adventure.”

– Emily Deschanel (star of the TV series ‘Bones’) and Zooey Deschanel (film and TV actress)

Spork-Fed:  Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods

On Sale Now

October 7, 2011

A twist from your regular vegan patty – the Sunshine Patty Falafel Burger

by ashley

by Ashley Morgan

I have a confession to make: I’ve been working two jobs and I’m just tired. I haven’t had time to cook anything and have been living out of my freezer for the past two weeks. I don’t know whether to blame it on the economy or just plain bad luck (have had lots of car troubles), but my life has been really hectic lately. So this week I’m afraid I just didn’t have the energy to come up with a new recipe for you, and for that I’m really sorry! However, I do have some good news. The girls from Spork Foods have contacted us with a few sample recipes to try from their new cookbook, Spork-Fed, which went on sale last week. We will be posting our review of the recipes very soon for you to enjoy. For now, I hope you enjoy the below product review and please feel free to e-mail us any review requests!


I am on a quest to find the holy grail of veggie burgers. I’ve tried so many varieties, but they are always just a little too flat in flavor, lacking the necessary “umph” to make them enjoyable. Jessica and I went out a while ago to buy several varieties of veggie burgers to compare, this Sunshine Patty Falafel being one that we chose. It sounded unique, which is the main reason we chose it – not to mention both Jessica and I love falafel.

It is easy to make, spray some non-stick spray in a pan and let it crisp up. Add your favorite vegan cheese (Galaxy being my favorite brand for sliced cheese) and bread, my choice was an English muffin. There are so many other things you could do with this patty, though. Mix it into recipes, wrap it in lettuce for a low carb snack, put it on top of a Mediterranean salad…the combinations are endless.

I have to say I wasn’t blown away, but Sunshine Patty has a lot of potential with it’s unique flavors. Certainly one of the better vegan patties I’ve tasted in a while. The calories are also a little high, at 230 calories per patty and 11g of fat.
Visit their website for a falafel sauce recipe that might make it just a bit tastier:

September 30, 2011

Vegan Friday: Whole Wheat Guava Pop Tarts

by jem614

By Jessica Michael

Who didn’t wake up some mornings as a child and run to the cabinet to see if there were any pop tarts left in the box? Unfortunately those pop tarts were laced with ingredients we couldn’t even pronounce and had so much sugar it hyped us up and then drugged us for the rest of the day.  Fortunately, the web is filled with great recipes and I was able to find a healthier, veganized version.

In order to “Miami” these Pop Tarts, I used Guava jam to fill them.  The recipe for these amazing tarts came from: though I did tweak it to include almond milk instead of soy and whole wheat vs. regular flour.  I also used Guava Jam instead of strawberry.  It was incredibly easy and so fun to make.


The first step is to make the dough which is only four ingredients (see the link for the recipe).  I was only able to make 3 full pop tarts out of it so if you want more, I would double it.


Roll out your dough and cut your squares evenly (so they match together).
First lay out your bottoms and add about a tablespoon and a half of jam to each one and spread it out.


Next, put the tops on and seal them by pressing your fork on the sides.  I have heard of some people dipping their fork in warm water first before making the seal to make it close better.

Stick it in the oven and bake for about 10 minutes.  Take it out and let them cool.  In the meantime, make the frosting.  I added a teaspoon of Guava jam to make it tastier but it is just as pretty to have the plain white frosting as well.

Once they are cool, add your frosting and sprinkles (right away so they stick).  These are so easy and you can make so many ways:


Guava, strawberry, apple pie, chocolate, blueberry, banana, pumpkin (wow that would be amazing), pineapple, etc. etc.

So happy I found this recipe!

September 27, 2011

Brazilian Brigadeiros (Chocolate Bonbons) Veganized

by ashley

by Ashley Morgan

There is seldom a party in Brazil without these tiny rounds of chocolately goodness, but as they are traditionally made almost entirely of condensed milk, they certainly weren’t something vegans could indulge in. This recipe attempts to capture the rich taste and texture without the dairy. It took a few tries before I came out with a version good enough to serve alongside the original, however the results were definitely worth the work.

You will need to either start a day in advance or set aside a few hours to make these, as I wasn’t able to find vegan condensed milk in my local Whole Foods. If you are able to find (or have some made ahead) vegan condensed milk, then skip the first part of the recipe and start right with heating the condensed milk and adding cocoa.

Ingredients for vegan condensed milk:

3 cups dairy-free milk (I’ve used almond milk here)

¼ cup water

1 tblsp vegetable-based margarine

1 tblsp sugar

Ingredients for Brigadeiros:

2 tblsp cocoa drink mix

1 tblsp dark cocoa

1 tblsp vegetable-based margarine

Sugar sprinkles, powdered sugar, coconut flakes and/or anything else you’d like to use for decoration

Directions for Vegan Condensed Milk

In a large pot, add all ingredients (milk, water, margarine, sugar) and stir constantly over medium heat until boiling. Lower to a simmer and allow to reduce until thick. This will take several hours.

Directions for Brigadeiros

In a large pot (if using your own vegan condensed milk, otherwise use the same pot) heat the condensed milk over medium heat, adding the cocoa drink mix, dark cocoa powder and margarine. Stir constantly, heating until the mixture starts to come away from the sides of the pot, about 5 minutes. Transfer to another dish and cool completely.

Once completely cool, the mixture should look a lot like a very thick, sticky chocolate pudding. Setup your decorations in small bowls for rolling onto your brigadeiros. Using the palms of your hand, roll the chocolate mixture into small balls, about an inch in diameter. Roll in decoration of choice and place in aside for presentation or for storing in the refrigerator.

This recipe makes approximately 24 brigadeiros.

September 16, 2011

Vegan Friday’s Raspberry Sorbet

by jem614

By Jessica Michael

I’ve been wanting to try making Ice Cream in my Healthmaster Blender for a while but haven’t made the time to do it.  In preparation for “Vegan Friday”, I was looking at the Healthmaster website and found a super easy Raspberry Sorbet and thought I would try it for myself.  I made a little tweak to it but it was a perfect Sorbet.  Check it out:


I am so proud of my sorbet!  I’m sure you can make this in a regular blender, it may not be as “creamy” but it’s such a simple recipe that I can’t imagine it being that difficult.

Here are the ingredients:

1 Tin of Raspberries
2 Cups of Ice (I would recommend you get crushed ice or at least crush the ice first)
2 Tbsp Agave Syrup
1 Banana (this was my addition because I wanted something smoother)

Blend on 5 for 1 or 2 minutes; with the Healthmaster blender you need to use the pusher plunger to make sure everything gets pushed into the blades.  You may need to use a wooden spoon or something similar in your regular blender.

Enjoy your end of summer treat!

If you’d like more recipes for the blender, please go to:

September 9, 2011

Vegan Friday: Tuscan Veggie Bake with Tofu

by ashley

by Ashley Morgan

Sometimes craving a hearty meal isn’t detrimental to your diet. Take this Vegan Tuscan Veggie Bake, similar to lasagna, but sans noodles for a filling, healthy meal. Seasonal ingredients, eggplant and tomatoes, are the stars of this recipe, bringing welcome antioxidants and bright colors to your plate. Serving this to children is easy with just a sprinkle of vegan mozzarella cheese on top, Daiya being my favorite choice. A great way to get the whole family to eat their veggies, and like them! Tofu adds protein and additional nutrition to make this a well-balanced, one pot meal that can be made in under 45 minutes.


Vegan Tuscan Veggie Bake with Tofu

10 Minutes Prep Time

35 Minutes Baking Time


Serves 6


1 small eggplant

1 small firm tomato

1 medium zucchini

1 portabello mushroom cap

1 pkg soft tofu

1 tblsp dried oregano

1 tsp kosher salt

1 tsp ground black pepper

1 tblsp garlic powder

1 tblsp dried rosemary

3 cups marinara sauce

Optional: ½ cup vegan mozzarella shredded cheese for sprinkling on top


Preheat oven to 350 degrees. Cut the eggplant, tomato, zucchini and mushroom cap into long slices. I usually cut the zucchini and eggplant lengthwise to represent noodles. Drain the water from the tofu, pressing to release as much liquid as possible. Mix the tofu with oregano, salt, black pepper, garlic powder and dried rosemary. In a deep baking pan, layer one layer of vegetables, then one layer of tofu mixture, then a layer of marinara sauce until pan is full. Leave about a ¼ inch space on top for settling and the mozzarella cheese, if choosing to add it.


Bake for about 35 minutes or until vegetables are tender with a slight bite. Enjoy!

August 26, 2011

Vegan Friday: Ashley’s Overdue Post, Easy Crusty Vegan Breads and a Watercress Soup

by ashley

By Ashley Morgan


Life has been hectic for me over the past couple of weeks, between loads of car troubles and planning a weekend vacation, I’ve just been burnt out. I’m hoping to get back on track soon and I’ll be posting more about my vacation to Fort Myers/Sanibel/Bonita Springs this past weekend.


I’ve been growing my own yeast for the past two weeks. I heard online about how yeast are naturally occurring in the air, and since buying it is so expensive, I thought I’d try to do it myself. It’s been a lot of fun, albeit a bit disgusting if you really think about it. The wonders of nature, right? If you are unfamiliar with yeast, it is the bacteria that makes bread rise. Since yeast is so expensive in grocery stores, hence making it the same price or cheaper to buy bread, I thought this was a cool experiment for making cheap bread at home. In the process of researching this, I found many bakeries keep their own colonies of yeast for the sole purpose of cutting cost, which makes a lot of sense to me.


So for Vegan Friday this week I thought I’d show off what my little yeasts had made: two types of wonderful bread, foccacia and a crusty white bread. To go along with the bread I whipped up a quick watercress and spinach soup, adapted from a Whole Foods recipe. Enjoy!


Basic Foccacia and/or Crusty White Bread Recipe

(Allow at least 24-48 hours for this recipe)

6 ½ cups bread flour

1 ½ tablespoons yeast, either store-bought instant or homemade

3 cups lukewarm water

1 ½ tablespoons kosher salt


Mix all dry ingredients well, ensuring to incorporate them evenly. Add the water and start to incorporate the ingredients well with a wooden spoon or your hands (if you like to get dirty). Don’t worry about kneading the dough, as this recipe does not require kneading. Once well-incorporated, transfer to a large pot or bowl and let rise for at least two hours at room temperature. The mixture should double in size in the two hours. Once doubled, cover either with lid or plastic wrap and transfer to the refrigerator for at least another two hours to up to 5 days. The longer you leave in the refrigerator, the more flavor the dough will have. It may deflate some in the refrigerator, but that’s okay.


Once you’re ready to bake, take a hunk of dough out (if you’re not planning on making the whole thing) and form. Here is where you will make the distinction if you are making foccacia or white bread. Foccacia is formed in a low rectangle, using your fingers to form “dimples” on the top of the dough to ensure even baking. The white bread can be formed into a loaf, rolls or any other shape you desire. Once your dough is formed, let it rise on the baking sheet for about 45 minutes. It should expand more than rise. Cut ½ inch slits in the top of the white loaf just before baking, and add a shallow pan of water to the bottom shelf to add crispness to the crust. Preheat your oven to 400 degrees and let bake until golden, 15-25 minutes depending on how you have formed the loaf. A finished loaf will sound hollow when gently tapped on the underside with a knife.


OPTIONAL: Just before baking, you can drizzle the foccacia with olive oil and herbs, to add additional flavor.



Spinach and Watercress Soup


1 bunch watercress (to taste)

1 bunch spinach (to taste)

1 ½ cups cashews

½ cup walnuts

½ cup coconut water

2 tablespoons coconut oil

2 cloves garlic, peeled

1 teaspoon kosher salt

1 teaspoon ground white pepper


Wilt the watercress and spinach in a large sauté pan. Set aside and add cashews, walnuts, garlic and coconut water to a food processor. Process until smooth. Slowly blend in the watercress, spinach, coconut oil and spices. Once smooth, transfer to a saucepan to heat to desired temperature. Serve hot with crusty bread.


The bread needs a lot of love and attention, but the soup is creamy and oh-so-easy. The perfect combination J And there is nothing better than the smell of freshly baked bread in your home.


Please let us know if you try any of our recipes, we’d love to hear from you.

August 5, 2011

Vegan Friday- Corn Dogs aren’t just for “Hillbillies”

by jem614

By Jessica Michael

Vegan Corndogs

Before you say that these corn dogs look like a science experiment, let me tell you that they were absolutely, astoundingly, delicious.

I had my doubts about veganizing this recipe but it was quite good, it could “look” better if more time was spent correcting it but since I was the only one eating it, the look of it wasn’t as important.  I only wish I could have presented a prettier picture for our readers!

This recipe was the veganized version of HillBilly Housewife’s Corn Dog recipe.  Paired down to a 1/4:

  • 1/4 Cup Almond Milk
  • 1/3 Cup of mashed tofu
  • 1 Tblsp Olive oil
  • Dash of Sugar
  • Dash of Salt
  • 1/2 Tsp of Baking Powder
  • 1/2 Cup Corn Meal
  • 2 Tbsp Sorghum Flour
  • 1 tsp of oil for the mixture
  • 3 Tofurky Italian Sausage (this is the winning portion of this recipe)
  • flour for dusting
  • Pan of Olive Oil or Coconut Oil
  • Popscicle sticks (or in my case, any sticks you have laying around)
Hillbilly Housewife suggests coating the dogs with flour before putting your mixture on it and I recommend the same.
I suggest that you start your oil frying when you begin this recipe because it’s quick and you’ll need it to be hot (I put this on Medium heat and it was perfect but everyone’s stoves are different) when you put the dogs in.
First, mix the almond milk (you might need a bit more almond milk, just keep testing it when you dip in the dogs, if the mixture is too crumbly, put more in) and the next 8 ingredients. Stir together until you get a thick soupy mixture.
Dip the flour coated dogs into the mixture and then directly into the hot oil.  Watch them until they brown and put on a plate with paper towels to let some of the oil soak off.
Pair it with some spicy mustard or ketchup, eat and enjoy!
For more information on Hillbilly Housewife (please note that she is not vegan but she has some great recipes on her site that you can veganize) go to
You might try using Chia Seeds instead of the tofu in place of eggs, this might come out a bit prettier.
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