Mini Pizza Day!

As some of you may know, I LOVE pizza. I can’t think of a better food. So when it’s getting late and you think there is nothing to make for dinner, pizza will be your come to your rescue, put an arm around you, and say, “Hey Girl, chill out and eat me.”

I had package of crescent rolls (you know, the kind in that scary tube you have to squeeze to pop open…feels like I’m on the verge of a heart attack every time) and some randon veggies layin’ around so I made it all into a pizza! Duh.


You can use any veggies you like but here is what I had to work with:

Preheat the oven to whatever your cresent rolls packag says

Peeled and thinly sliced a potato and cooked in a little olive oil. I added some broth to steam them and cook them a bit faster.

Made some pesto (walnuts, basil, garlic, salt, broth, oil…all to taste) Be sure to blend the nuts alone first and chop the garlic before adding if you have a crappy blender like mine.

Ball 2 crescent rolls and roll it out into one dough for the pizza

Add your pesto and toppings (I used potatoes and tomatoes)

While that’s cooking heat up some fresh veggies like verts and brussels sprouts. Add a little salt and a few spoon fulls of maple syrup and have at it! Super easy dinner!


Getting in Your Veggies

I love Pesto! So when I’m low on meal ideas I make pesto and through in whatever veggies I can get my hands on and make pizza or pasta


Pesto: Measuring is not my thing so these are estimates…taste and adjust!… I probably should have a food blog huh?

3/4 c walnuts  Blend them alone 1st then add

1 c chopped basil

1/2 t salt.

2 cloves garlic

1 T miso paste (if you don’t have this it’s ok)

You can add 1/2 an avocado, I forgot to add mine after I took the picture.Oops!

a few splashes of veggie broth (so you can use a little less oil)

a little extra virgin olive oil

Bled it up and throw it in your cooked veggies and add some pasta of your choosing!

I added sweet potatoes, a yellow onion, verts (which are like green beans), kale, and some left over corn I had and some jarred artichokes.

The pesto isn’t as vibrantly green this time and I think that has to do with the brown miso I threw in but it’s till delicious!



Thanksgiving Pot Pie!

I make this all the time because it’s delicious! It’s from  Spork Fed. These vegan sisters are too cute and they make delicious food.

I precut all my ingredients last night which made today a lot easier. I’m making two so I just doubled up the choppins’


Bell pepper, onions, carrots, seitan.

Let’s get started. Preheat your over to 400 °


1/4 c non dairy butter

1/4 ap flour

1 medium onion

1 large orange bell pepper

3 cloves garlic

1T oil

2 c diced seitan

1/2 c frozen  english peas

1 medium carrot diced

1 1/2 c veg broth

1 t dried oregano

1 t dried basil

2 T lemon juice

3/4 t salt

1/2 t pepper

In a large pot over medium heat, whisk to combine butter and flour, creating a roux. Add onion, bell pepper, and garlic, and cook about 3 minutes

In a saute pan add oil and seitan. cook until browned, about 3 minutes, and set aside.

In the pot with the roux, add peas, carrot, veg broth, oregano, basil, lemon juice, salt, and pepper. Stir over medium heat until it thickens up a bit, about 5-7 minutes, add seitan and cook 2 more minutes.


For the biscuit topping:

1 1/3 c ap flour

2 t backing powder

1/2 t baking soda

1/2 t dried oregano

* I added in a little fresh chopped rosemary

1/2 t salt

1/4 t pepper

3 T non dairy butter

3/4 c unsweetened non dairy milk curdled with 1 t unfiltered apple cider vinegar

2 t agave nectar

In a large bowl combine flour, baking powder, baking soda, oregano, salt, and pepper, and whisk until uniform (I also added a little chopped fresh rosemary) Cut butter into flour with a fork or pastry cutter until it resembles a coarse meal. Add curdled milk and agave into flour mixture and knead just until mixture holds together.

You can make these into individual pies in ramekins but I just made one huge one. Not as pretty when serving but just as yummy. Put filling into a dish then drop chunks of the biscuit on top. Cook about 30 minutes of until your biscuit looks right.





*Bonus behind the scenes shots of the fuzzers waiting for me to either walk out of the room or drop the dish…


Harry trying to be casual…


Lady is more straight forward with her begging technique

Pizza Fix

I can’t go more than a week or two with out pizza. It’s my best friend. I do most if not all of my shopping a Trader Joe’s so I just grab a pre made dough and start piling things on! I know I have posted a similar pizza before but I have the strong belief you can never have too much pizza.


Set out your dough in a floured bowl if it needs to rise. Chop up your ingredients.

Here I used:

brussels sprouts, mushrooms, yams, and tomatoes I KEEP FORGETTING I HAVE ARTICHOKE HEARTS! Ugh I just remembered them!  I bought them specifically for the LAST pizza I made and forgot then too! Moving on…

Toss the yams with some oil, salt, and pepper and roast them for 15 minutes at 450°

Then add the brussels sprouts and a tad more oil and s&p (maybe a tiny bit of broth if you yams are still pretty hard). Bake another 15 minutes

While the veggies are baking, cook your mushrooms in a saute pan with a touch of oil and s&p

Then assemble your pizza! I brushed mine with olive oil before adding the toppings.


Pre Bake:


Post Bake:



Baked Potato with “Cheesey” Sauce

OK start boiling some water in a double boiler. You can bake your potatoes a day early if you like. I did mine in the morning and ate it that night. I’m bad at baking potatoes so maybe you should google it if you don’t already know how. I had it in at 375° for an hour and it still was not done!


Here is what you’ll need for the sauce: 

1 head cauliflower

1/3 c vegan butter

1/3 c ap flour

2.5c  unsweetened non dairy milk (I use almond)

1/4 c lemon juice

2/3 c nutritional yeast

1 T miso paste

2 t mustard

3-4 cloves of garlic finely chopped

1/2 t salt

1/2 t pepper

* I didn’t know what miso paste was before I was vegan so if you don’t know if comes in a tub like this. There is brown, red, and yellow. i’m not sure of the difference. This along with nutritional yeast my be hard to find but they have miso and nutritional yeast at Whole Foods and Sprouts for sure. 


What to do:

Start by chopping your cauliflower into fairly small pieces and then steam it in a double boiler.


For the Sauce:

In a hot pot add the “butter” and whisk in the flour to make a rue

Then add all other ingredients and whisk together. When the cauliflower is very soft, add it to the sauce.

Pour it over a potato and pile on a side salad. The key to healthy eating is variety so get a salad that has something more than romaine lettuce.


Mixed greens

Carrot shavings (I just used a peeler)

golden raisins


a pinch of salt

a little cranberry sauce instead of dressing!



So, Vegan, what do you eat?!

If you’re vegan or even vegetarian,you’re no stranger to the question, “So what do you eat?”

A lot of being a passionate vegan is about finding new recipes, making hyper fancy vegan versions of your old favorites, and impressing your non vegan friends and family with food that isn’t gross (as they were probably expecting it to be).

While I’m into all of that too, it’s not a daily goal. Let’s talk about what we eat on a Monday evening when we’re too tired to go to the store or whip up some homemade biscuits  and gravy. We’re people too dammit and that means sometimes we just don’t feel like cooking, although we’d like to think our endless vegan energy never fails us at dinner time, it occasional does.


So here is an easy go to for me. What’s your “I don’t want to cook” meal?







cranberry sauce



truffle salt


Cranberry sauce my new favorite thing! I use it as a spread on sandwiches and as salad dressing!

ImageI LOVE cilantro on a sandwich. And on pretty much anything else.


Don’t forget the potato chips and just remember vegan is not synonymous with healthy although the do often overlap.



* I know you don’t need pictures of how to assemble a sandwich, but what would a food blog be without pictures!

Asian Noodles- is that P.C.?

I make this all the time cuz it’s super easy and super fast. You can pretty much throw in any veggie and it will work. Bok choy, kale, carrots, zucchini, spinach, you know…whatever, even beans! Adding beans in here takes me to a happy place. Pinto is my bean of choice.

Everything you will need, but don’t use blurry vegetables

Everything you’ll need for the sauce but you don’t really need salt, I’m a dum dum. The amino Acids add a lot of salt flavor

Cut your veggies into sticks. Zucchini, carrots, green onions, and garlic. I looove garlic so. You can add whatever you like. I usually don’t add zucchini but it was in the fridge and why the hell not, right?

Add the chopped garlic and some garlic powder in there too, oh and more garlic.2T Liquid Aminos

1.5T vegan worcestershire sauce and sesame oil

Add about half the sauce to cook with the veggies then add the rest after you add the noodles and kale.