The apples may not be as good in the Mid-Atlantic as they were in WA state, but I can still turn them into delicious apple crisp! I apologize for the poor picture quality, I am still working on the being in a new kitchen thing!

The apples may not be as good in the Mid-Atlantic as they were in WA state, but I can still turn them into delicious apple crisp! I apologize for the poor picture quality, I am still working on the being in a new kitchen thing!

Apple Crisp

4 Granny Smith Apples
1 lemon
1.5c Quick cooking oats
3/4c chopped walnuts
1/3c maple syrup
1 tbsp light brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1/4 tsp salt

Preheat your oven to 350°… Peel your apples, remove the cores, and slice them fairly thin. Add the apples, brown sugar, cinnamon, nutmeg, and lemon juice to a large mixing bowl and mix all the ingredients to make sure they are evenly coated. In another mixing bowl, add the oats, vanilla, salt, and maple syrup. Again, just get in there and mix with your hands to make sure the ingredients are mixed well.

In a 9x9 pan, add your apples and then top with the oat topping. Place in the oven and cook for 35-40 minutes, or until apples are fork tender with little give. Allow to cool 15 minutes or so before serving.

Sorry it took me so long to get back to posting! But I moved 2,500 miles from the West Coast to the East! I love this recipe because this was one of my favorites growing up. And now it is the first post made in my new kitchen! Enjoy!

Sorry it took me so long to get back to posting! But I moved 2,500 miles from the West Coast to the East! I love this recipe because this was one of my favorites growing up. And now it is the first post made in my new kitchen! Enjoy!

Broccoli “Cheese” Soup

6 cups unsweetened original Almond milk
2 cups frozen broccoli
1 cup frozen Normandy / California blend veggies
1 cup frozen peppers
1.5 cups nutritional yeast
2/3 cup gluten free flower
2-3 cloves of minced garlic
1/2 of a yellow onion, finely diced
4 tbsp Earth Balance “butter spread”
1 tbsp of Veggie Better than Bouillon

Begin by placing the Earth Balance, bouillon, onion, garlic, and 3 tbsp of water in a large soup pot on medium heat. Cook the onions on medium to low heat until they begin to caramelize. When the onions turn a golden color, add the flour slowly and evenly. Cook the flour so that it is not raw — this does not take long with gluten free flour — and move the pot off the heat if it starts to burn. Add 1 cup of almond milk and thoroughly mix with the roux. Turn the heat up to med-hi and continue to add the almond milk, stirring constantly.

Once all the milk has been added, continue to stir until the mixture comes to a full boil. At this point, add the nutritional yeast and stir in quickly. To protect from splatters, remove from the heat if necessary and add your frozen veggies. This should lower the temperature and you should be able to easily return the pot to the heat. Allow the pot to just barely come to fast bubble and turn the heat down to a simmer. Let simmer for 15 minutes and stir occasionally. Your soup is on when the veggies are good and tender.

The soup will be hot! So be careful when you serve!

This is a great way to introduce or reintroduce a friend to eggplant. Most people who have had eggplant and do not like most likely did not have it prepared properly. Follow my easy trick and this recipe and make delicious eggplant time-after-time!

This is a great way to introduce or reintroduce a friend to eggplant. Most people who have had eggplant and do not like most likely did not have it prepared properly. Follow my easy trick and this recipe and make delicious eggplant time-after-time!

BBQ’d Eggplant “Steaks”

2 ichiban eggplants (about 8” long) or 1 medium eggplant
Vegan barbecue sauce
Kosher salt

Wash your eggplants and cut into halves and them quarters to make 1/2” steaks. This is the important step! Coat the top of each piece of eggplant with kosher salt and let sit for 30 minutes. Start preheating your oven to 375° when there is 5 minutes remaining, or get your grill going. This step greatly reduces the bitter taste of eggplants — ichibans only need 15 minutes. After 30 minutes, thoroughly rinse the salt off each piece and pat dry.

Place tin foil over a baking sheet, or have already prepped your grill with some foil (especially if your grill is used by meat eaters), and give it a light spray with some non-stick cooking spray. Set your eggplants out on the sheet and brush generously with barbecue sauce. Bake for 15 minutes before turning and then coat the other side with barbecue sauce. Return to the oven or grill and cook for an additional 10-20 minutes longer or until fork tender.

Cool before serving! This is a great way to introduce people to eggplant and much healthier than eggplant Parmesan … Which is just eggplants covered in salt, oil, and sugar + cheese. — boo that.

This Not Really Queso dip is perfect for chips, veggies, or poured over some nachos. It is quick to make and keeps well in the refrigerator. Since you are not using dairy, the impact on your waistline is minimal compared to real cheese dips. I highly recommend you add the chipotle and adobo, the smokey heat is to die for! 

This Not Really Queso dip is perfect for chips, veggies, or poured over some nachos. It is quick to make and keeps well in the refrigerator. Since you are not using dairy, the impact on your waistline is minimal compared to real cheese dips. I highly recommend you add the chipotle and adobo, the smokey heat is to die for! 

Not Really Queso Dip

2c unsweetened original Almond milk
2 cans of Ro-Tel
3/4c nutritional yeast
1/4c gluten free flour
3-4 tbsp dairy free “butter spread” (I use Earth Balance)
1 tsp black pepper
1 tsp garlic powder
1 tsp adobo sauce +1 chipotle pepper (omit for people who cannot handle spice)
1/2 tsp kosher salt

Start by making the roux, melting the “butter spread” in a medium heat in medium sized pot. Add the flour and cook for about 1 minute. Then turn the heat up and add the almond milk and spices. Using a whisk, whip the ingredients together as the mixture comes to a boil. Although the mixture to bubble for 1-2 minutes while whisking. Almond milk does not scorch the same way milk does, so do not fear cause you won’t burn it. Turn the heat back down to medium and add the nutritional yeast, whisking the whole time.

Drain the excess liquid out of the Ro-Tel and add to the sauce. Using a wooden spoon, stir the Ro-Tel in well and turn the heat way down. Allow the mixture to simmer at low heat, stirring occasionally, for about 5 minutes before serving. The mixture thickens up as it cools, so if you are concerned that it appears too runny, let it sit for a while and it should thicken up.

This sweet treat is sure to please any body after a hot day! Cool down with this easy to make fruit mousse! I used a berry blend, but you could easily add any type of frozen fruit as well as and some fresh fruit!

This sweet treat is sure to please any body after a hot day! Cool down with this easy to make fruit mousse! I used a berry blend, but you could easily add any type of frozen fruit as well as and some fresh fruit!

Fruit Mousse

1 package if Silken tofu (medium firmness)
1 package of a frozen fruit / about 2 cups
3 tbsp of Sugar in the Raw

Keep the berries frozen until you are ready to work with them. In a blender or food processor, add all the ingredients and whip until the fruit and tofu have fully combined. Serve immediately after blending, or keep in the refrigerator to set.

Use other fresh or pre-cooked ingredients to avoid the stove all together! You really cannot go wrong with these fresh rolls! 

Use other fresh or pre-cooked ingredients to avoid the stove all together! You really cannot go wrong with these fresh rolls! 

Simple Fresh Rolls

1 package of rice papers
1 bundle of bean threads
4 oz of extra firm tofu
1c finely chopped carrot shreds
2-3 Mediterranean or Persian cucumbers
About 3c of a spring baby lettuce mix

In a frying, or wide sauce pan, bring several cups of water to a boil. Cut your tofu into quarter inch thick by quarter inch wide strips and place them in the boiling water. Boil for 5 minutes and then let set for 5 minutes in the water with the heat off. While you are waiting, slice your cucumbers in half and then slice the halves into strips about 2 pennies thick and place on a large cutting board. When your tofu is done, remove from the water and lay out on the cutting board as well. Bring the water back to a boil and drop your bean threads in cooking for 2 minutes in boiling water and 2 minutes with the heat off in the water. Drain the noodles and set on another portion of the cutting board.

The only thing left to prep is the lettuce. Make sure that it is washed and any strong stem removed, or they will pierce your rice paper. Now we can roll! Fill a baking, or large frying pan with enough warm water to submerge a piece of rice paper. Submerge for 10-15 seconds, remove and place on a clean surface like a flat plate or smooth cutting board. Working quickly, add your ingredients to the center of the paper and then roll up as you would a burrito — a very sticky one. Do not worry if the papers roll into too much, you will quickly pick it up and learn the speed at which you must move!

Set on a separate serving plate and do not allow the fresh rolls to touch each other, they will stick! Drizzle or dip in your sauce of choosing and enjoy this cool treat!

This is an adapted dolma recipe and it turned out great! I chose to serve it up as a chilled appetizer at a non-vegan together. Of course… my vegan food always goes first! You can definitely play with the sweet and savory by swapping out the mushrooms for currants!

This is an adapted dolma recipe and it turned out great! I chose to serve it up as a chilled appetizer at a non-vegan together. Of course… my vegan food always goes first! You can definitely play with the sweet and savory by swapping out the mushrooms for currants!

Persian Lettuce Cups

1 head of iceberg lettuce
1c quinoa
1c veggie stock
1 lemon
1/2 lb of mushrooms
1/2 lb of cherry tomatoes - halved
1/2c of lentils
1/2c diced yellow onion
1 tbsp dried parsley
2 tsps of minced garlic
1.5 tsps cumin
1.5 tsps coriander

Start your quinoa while you cook your lentils. Add the lentils to a pot of boiling water and cook for 10 minutes. Drain the water out and add the stock, onions, garlic, mushrooms, and the spices. Bring all the ingredients to a boil and then reduce heat to a simmer. Stir occasionally to prevent the mixture from burning and cook until all the liquid has cooked out - about 20 to 30 minutes. When your quinoa is done, add it to a medium sized mixing along with the cherry tomatoes and the juice of the lemon. You can seal the bowl and put it in the refrigerator until ready your lentil mixture is done. When the lentils are done, add the fragrant concoction to the quinoa and stir thoroughly to mix well — allow to chill for at least 2 hours before serving.

For the perfect lettuce cup… Take the head of lettuce and smash the stem against the edge of a counter or table. You want to separate the leaves from the stem. Next, remove about 1-2” back from the stem, or until you see the outside leaves just start to pull away… Now, here is the big secret! Run Luke warm water into the head and allow the water to permeate through the head. The warmer water makes the leaves flexible and loosen from each other. Easily peel off the leaves to form the cups and place in a covered bowl for serving, or serve immediately. The cups will keep for several hours before fully wilting.

These glazed veggies are super easy to prepare, can be made in advance, and will certainly tantalize taste buds. The great mix between the sweet apricot and savory teriyaki make these veggies irresistible. You can certainly add tofu to this dish as well!

These glazed veggies are super easy to prepare, can be made in advance, and will certainly tantalize taste buds. The great mix between the sweet apricot and savory teriyaki make these veggies irresistible. You can certainly add tofu to this dish as well!