Ditalini-o's

Feel like being a kid again?  These Ditalini-o's taste like a heartier version of a childhood favorite, Spaghetti-o's!

1/2 box Ditalini pasta
1 can Progresso Hearty Tomato soup

Makes: 2 extra large bowls

1: Cook pasta according to instruction

2: Add hearty tomato soup, cover and simmer on low for about five minutes

BBQ: Cheddar Burger

1/2 package Gimme Lean Ground Beef Style Veggie Protein
1/3 chopped onion
1/3 cup Daiya Cheddar style shreds

Optional: 1/4 cup oats for a heartier "meatloaf" type burger

Makes: 3 large burgers

1: Mix all ingredients together

2: Form into patty and grill for about 5-10 minutes on each side until browned

3: Make sure patties are cooked enough on each side before turning, as they will stick to the grill!

4: Barbequed cheddar burgers!

Note: These can be stored in the refrigerator as leftovers the next day as well. :)

Berry Sherbet

1 cup vanilla soy milk (Silk Very Vanilla)
1/2 cup vanilla soy yogurt
1 cup frozen mixed berries (blueberries, raspberries, blackberries)

Tools: Blender, air-tight freezer container


1: Blend all ingredients until smooth
2: Add to air-tight container with lid

 3: Freeze for a minimum of two hours before serving, if you desire more of of a soft serve texture

Note: This sherbet can be left in the air-tight container and frozen completely, being eaten as a treat here and there.

Corn Pups

6 Field Roast Frankfurters
1 1/4 cup flour
1 cup ground corn meal
1 tbsp ground flaxseed + 2 tbsp water (egg replacer)
4 tbsp sugar
1 tsp salt
1 tsp baking powder
1 cup soy milk (up to an extra 1/2 cup to adjust for thinness)

Vegetable oil for frying
1/3 cup flour for dusting

The BEST frankfurters!!

1: Mix dry ingredients

2: Add soy milk until batter is consistent with pancake batter (add up to 1/2 cup more soy milk)

3: Cut frankfurters into thirds

4: Heat vegetable oil on medium heat (about 350).  The oil should be hot enough not to sizzle back at you when you add the pups, which should float on the oil.
5: Lightly coat frankfurters in flour and shake off a bit

6: Roll in batter, completely covering frankfurter (very messy, hence the lack of photos!)
7: Drop in pan/fryer, turning halfway through, for about 3 minutes
8: Strain over paper towels and serve while hot!

Note: I didn't have sticks, but you could also use this exact recipe to make corndogs as well.  Also, these store very well in the refrigerator as leftovers!

BBQ: Vegetable Marinade Kabobs

various vegetables
(potatoes, onions, peppers)
balsamic vinaigrette
kabob sticks

1: Chop veggies and marinade in balsamic vinaigrette for at least a day in the refrigerator, covered
2: Add the vegetables to kabob sticks and barbeque until browned to your preference

3: Serve on kabob sticks (I only do this if I've used wooden sticks) or place in a bowl and serve while hot

Bring It On Down To Veganville

Justin Timberlake - Bring It On Down To Veganville

Couldn't help myself.  <3 br="">

Raw Cashew Cheese

Yum!  My first shot at making raw cheese was a complete success!  This stuff is great as a dip for veggies or a spread for crackers and has the consistency of a ricotta.  I have a feeling this will be very tasty in a raw veggie lasagna...stay tuned!

2 cups cashews
1/2 cup water
2-3 garlic cloves
3 tsp lemon juice
1 tsp sea salt

Optional: Smoked paprika and/or zesty seasoning

1: Soak cashews in a container with at least two inches of water on top of them for 2 hours

You can do this step right away in the morning and set it aside while you do other things... we like to bring our pup to the dog park. :)

2: Drain them and add them to a blender

3: Add garlic and lemon juice along with sea salt

4: Add water

5: Blend until smooth by using a rubber spatula to push ingredients down in between blending

6: Place in a container

7: Make sure to cover it with an airtight lid, then leave it on the counter at room temperature for 24 hours to ferment

The Next Day:
8: Place half of the cheese on plastic wrap, then twist the top around.  I put my cheese in a lid to make it into a round shape, but that is optional.  This is how I made the wedge pictured above.

9: Or you can just place it in a dish and sprinkle a bit of smoked paprika and seasoning on it and serve immediately.

This raw cashew cheese will stay fresh in the refrigerator for up to five days if kept in an airtight container.