Vegan Gourmet Seitan Sausage

Grilling season is around the corner and although vegan burgers are delicious, these spicy sausages will be a hit with vegans and non vegans. Ingredients Dry 1 1/4 cups vital wheat gluten 1/4 cup nutritional yeast 2 tsp fennel seeds 2 tsp smoked paprika 1 tsp paprika 1 tsp red pepper flakes 1 tsp oregano… Continue reading Vegan Gourmet Seitan Sausage

Salsa Macha

The Art of Making Salsa continues with a versatile, spicy, garlicky, toasted, delicious and addictive salsa known as Salsa Macha.  Unlike more popular mexican table salsas the base for this one is extra virgin olive oil, which doubles as a natural preservative and will make it shelf stable for up to one year.  It can… Continue reading Salsa Macha

Vegan Strawberry Lemonade Cashew Ice Cream Cake

When my family is craving something sweet, I love whipping up these fruity cashew based desserts.  They are made with whole ingredients that are healthy so I feel good about serving up a slice.  Vegan or not, everyone will love this one. Feel free to substitute the strawberries for 2 cups of diced mangos, blueberries,… Continue reading Vegan Strawberry Lemonade Cashew Ice Cream Cake

Lemon Quinoa and Rice Pilaf for Chiles Rellenos

Always trying to find things to stuff into my poblanos, this rice and quinoa mix goes really well with the smokiness of the roasted peppers. Ingredients 1 cup rinsed quinoa 1 cup rinsed rice 3 cups vegetable broth 1 1/2 tsp kosher salt 1/2 medium onion diced 3 garlic cloves minced 2 – 3 tbsp… Continue reading Lemon Quinoa and Rice Pilaf for Chiles Rellenos

Crustless Vegan Quiche with Sauteed Leeks and Arugula

The base for this quiche is tofu, and when combined with baking powder, flour and nutritional yeast it becomes the perfect fluffy base for a vegan version. This recipe is versatile, feel free to substitute the arugula for spinach or kale and even chopped broccoli florets, the results are all delicious.  Tofu scramble is good,… Continue reading Crustless Vegan Quiche with Sauteed Leeks and Arugula