Vegan Crockpot Lentil Stew and Cornbread

vegan lentil stew


2 cups brown lentils
2 chopped carrots
1-2 ribs celery
1/2 onion, minced
1 or 2 veggie broth cubes
2 broccoli stalks (optional) chopped into a sandy near-puree in the food processor.  I use the food processor to chop the onions too.
salt to taste
Enough water to fill crockpot

Combine all ingredients in the crockpot and set on Low for 8-10 hours or High for 4-6 hours.  Fill with water an inch from the top.  The finely-processed broccoli adds a lot of flavor and turns soup into thick, hearty stew.  It’s also a great use for stalks of broccoli which often go to waste.  The soup is fine though without broccoli, it is just thinner and more brothy.  You could also add a finely chopped potato instead of broccoli for the same thickening effect.
As long as you fill your crockpot with water to the brim, there is no danger of overcooking.  I put the crockpot on and then go to work.  When I get home, soup is done and we eat!  Well actually, Kiki gets her food first, often before my coat is off, but that’s another story…

Vegan Cornbread

For my super low-fat cornbread recipe, click here.

Wet ingredients:
1.5 cups non-dairy nut, hemp, or soy milk
1.5 Tablespoons white, regular, apple cider, or rice vinegar
1/4 cup canola oil

1 cup flour
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar

Preheat oven to 425 degrees (218 Celsius)

Directions: Combine non-dairy milk and vinegar in a small bowl, set aside.

Mix all dry ingredients in a large bowl. Then add the non-dairy milk, which will have curdled from the vinegar.  Add oil and stir until just mixed.  Pour into an oiled 9 x 9 inch pan or a seasoned 9 inch cast iron frying pan.   Bake at 425 for 25 minutes or until a toothpick or knife stuck in the center of cornbread comes out clean.

Vegan Quinoa Tabbouleh

Tabbouleh is a Middle Eastern salad that’s usually made with bulgur and mint.  It’s absolutely DELICIOUS with quinoa and parsley instead.  Quinoa is a funny looking, quick cooking grain that is the healthiest of all the grains, full of protein.  Then there’s parsley.  Did you know parsley counts as a dark green leafy vegetable?  All vegetables of dark, rich color indicates are antioxidant rich.  Studies show that parsley contains myristicin, a potent cancer fighter, as well as vitamin A, B, C, and K.  Together, parsley and quinoa make a very yummy cold salad with a tangy fresh lemon juice and extra-virgin olive oil.



2 cups dry quinoa
4 cups water

2 cups finely chopped parsley (the more, the merrier)
half a lemon’s juice — put the lemon in the microwave for 20 seconds to get the most juice out of it
1 tablespoon extra virgin olive oil
2 tablespoons finely minced onion
1 clove finely minced garlic (optional)

Salt to taste


Cook quinoa by placing quinoa and water on a pot on the stove.  Bring to a soft boil on high heat and stir, then immediately turn the heat down to Low and cover the pot with a lid.  Leave lid on for about 20-25 minutes or until the quinoa fluffs up and soaks up all the water.

Salad is made by combining the cooked quinoa with the other ingredients.

You could now chill the quinoa and make the salad later.

Or just toss hot cooked quinoa in a bowl with all other ingredients, stir, and eat it if you can’t wait!


Vegan Oatmeal Raisin Cookies

Cookies are stacked and ready to go!

My Dad is extremely difficult to buy for, so I make him oatmeal raisin cookies instead for Father’s Day.

I modified this recipe from Colleen Patrick Goudreau’s amazing, excellent, award-winning cookbook, the Joy of Vegan Baking.

These were yummy.

1/2 cup cinnamon applesauce (replaces egg, original recipe calls for 2 tablespoons flaxseed whipped with 6 T. water until smooth and creamy)
You could also use 1/2 cup of smashed ripe banana to act as a cookie binder or even 1/2 cup of silken tofu.

1 1/4 cups vegetable shortening.
Original recipe calls for Earth Balance Buttery Sticks, a product I boycott because palm oil is one of the ingredients. Cheap vegetable shortening made of safflower oil is cheaper and gives better results than Earth Balance.

1 1/2 cups brown sugar, firmly packed

1/4 cup granulated sugar

2 teaspoons vanilla

1 3/4 cups all purpose flour

1/2 cup oat bran (I believe you can skip this ingredient, but if you do, you should probably add an extra 1/2 cup of rolled oats)

3/4 teaspoon baking soda &
3/4 teaspoon baking powder

3/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

3 cups rolled oats
1 cup raisins


Cream applesauce, shortening, brown and white sugar, and vanilla with a beater in a large bowl (you will later add the flour mixture to this bowl). Next, mix the dry ingredients which include flour, oat bran, baking soda and powder, salt, cinnamon, and nutmeg in a separate bowl. Add the dry mixture to the wet mixture in the big bowl and mix until combined. Lastly, add the oats and raisins.

Make into slightly flattened balls on a lightly oiled cookie sheet and bake at 350 for 9-15 minutes. My cookies were done in 9 minutes. Usually, cookies are done when they start smelling really great. In order to test if an oatmeal cookie is done, lift the outer edge of one cookie with a spatula and check the bottom of the cookie. If there is a slight brown color, your cookies are ready to come out of the oven.

Vegan Tofu Scramble and Pancakes

The pancakes aren’t a recipe, they’re just Aunt Jemima whole wheat pancake mix made with WestSoy unsweetened vanilla soymilk, canola oil, and Ener-G Egg Replacer instead of eggs. They’re good with Tofu Scramble, recipe follows pictures. I like eating this meal for dinner; I’m not a breakfast person.

Tofu Scramble
1 package firm tofu, drained
1/2 onion
oil for frying (2 teaspoons to one tablespoon)
1 teaspoon onion powder
Salt to taste
1/2 teaspoon turmeric

Heat the oil in a pan on medium heat, throw in the onions and saute for a minute. Crumble tofu in pan over the onions, toss around. Add the onion powder and turmeric (adds a pretty yellow color) and stir well.

Vegan New Year’s Feast – Potatoes, Swedish Nutballs, Corn and Beans, & Quinoa

We had a nice New Years Eve.  It’s my personal tradition to always stay in that night and not drink.

Roasted potatoes




Take anywhere from 6 to 8 potatoes, don’t skin them.  Just chop them to the size you want–for instance, sometimes I make them long like French fries.  Then toss them in the pan with 3 T. of vegetable oil and salt to taste.  Bake in a 425 oven for half hour, toss them once, then let bake another half hour.

Swedish Vegan Nutballs

I originally made these for the INSANITY Podcast of Horror.  They are really good.

SWEDISH NUTBALLS – Vegan soy meat balls with walnuts in an almond milk gravy

1 tube of vegan sausage, I use Gimme Lean Sausage Style
4 cups reconstituted “beef flavor” TVP (about 3 cups before reconstituting)
1 cup shelled walnuts
1 medium sized onion, minced fine (I chop it and put it in the food processor) then pre-fried in 1 T. oil or vegan butter like Earth Balance
3-5 cups of panko or bread crumbs
1 heaping teaspoon of sugar or 2. t. maple syrup
1/2 t. cinnamon
1/2 t. allspice
1 squirt Sriacha (optional)

Salt and pepper to taste

Small pan with shallow layer of olive oil for frying

Directions for the nutballs:
Soak the TVP in enough water to cover for about an hour.  TVP will absorb all the water and expand.  Pre-fry the minced onion and toss in the walnuts during the last minute over medium heat until onions are transparent and walnuts are fragrant.  Scoop onion mixture directly into the food processor along with reconstituted TVP and blend until the mixture is thick and sticky-smooth.  Using a rubber spatula, spoon TVP/onion/walnut mixture into a large bowl with the sausage flavor Gimme Lean or other veggie sausage mix.  Mix in panko, flaxseed meal, sugar, spices, and Sriacha if using.  Mixture should be very sticky.  Roll into small balls and fry in the shallow layer of oil at medium heat until the nutballs develop a crunchy outside.

1 package of frozen corn (4 cups approx.) thawed
1 can organic black beans, rinsed and drained
1 can organic pinto beans, rinsed and drained
1/2 a red sweet pepper, chopped
1/2 green pepper, chopped
1/2 cup minced onion
1/2 a lime’s juice
3 T. olive oil
salt and pepper
Cilantro (optional)
Toss all salad ingredients together in a large bowl, mix them up.  Mix the dressing in a separate bowl, then add to salad.  Chill for about 2 hours in the refrigerator.
4 cups cooked quinoa
2 green onions, chopped
Optional: a drizzle of olive oil
Quinoa is the best.  Tasty and healthy, it has the most protein of all the grains.  For every cup of quinoa, you need 2 cups of water, just like rice.  I make mine in the rice cooker.  Chop the onion, add oil and salt to taste, stir.


Recipes from the Vegan Podcast of Horror

Recipes from the WHORES Potluck of Horror, Friday, Dec. 9, 2011.  Movie was The Sinful Dwarf (1973).  Podcast is forthcoming.


Vegan tuna is a recipe I’ve covered before on this blog–it’s especially good as a sandwich spread with a slice of tomato and lettuce.


2 sticks organic celery
1 can of organic chickpeas, rinsed and drained
1/4 cup vegan mayonnaise
Just a touch of onion (no more than a tablespoon, minced)
2 T. sesame tahini
1/2 a lemon’s juice
Salt to taste

Whirl everything in a blender or food processor until smooth.


True confessions: I used store-bought pico de gallo, salsa verde, and one that was a little too hot called Salsa Diablo but still very good.  Thank you, Michael’s Fresh Market.


Veggie meat:
3 cups Texturized Vegetable Protein, soaked overnight in equal parts water (expands to about 6 cups TVP).  TVP is brown, dry crumbles made of soy meant to resemble ground meat.  Often it is flavored with “beef” or “chicken” –quotes added as it’s not really chicken or beef– I’ve only encountered TVP in health food and bulk stores.  TVP is great though because it has very little fat and it takes seasoning extremely well.  Once soaked, TVP is chewy and crumbly like ground beef or turkey.

One packet of taco seasoning or any blend of cumin, chili powder, garlic powder, and salt.
1/2 a large onion, minced

Fry onion in a pan in a tablespoon of oil, add pre-soaked TVP and spices over medium heat.

More taco ingredients:

Salsa, shredded lettuce, guacamole, chopped tomato, chopped onion


Don’t forget the non-dairy vanilla ice cream!
More true confessions: I was having quite a week and I totally copped out and bought a store bought crust.  How unfortunate, I know.  Next time I have vowed to make the crust from scratch, though it wasn’t bad, homemade is always better.  Nevertheless, if you use a store bought crust, this pie is really fast to make.

2 bags of frozen cherries, thawed and drained (5-6 cups, can also use fresh or canned)
1 pie crust
3/4 cup sugar
1 T. lemon juice
1/4 teaspoon vanilla extract

Streusel topping
1/3 cup all purpose flour
1/3 cup sugar
1/3 cup nondairy butter, chopped into small bits
dash cinnamon

Line a pie pan with pie crust.  Spread a thin layer of non-dairy butter on the bottom and sides of crust, this helps prevent it from getting mushy.  Stir cherries, sugar, lemon, and vanilla together in a bowl.  Dump cherry mixture into pie crust.  Mix up the streusel, leaving it crumbly.  Spread streusel over cherry mixture.

Bake at 425 for half an hour, then reduce temperature and cover the pie with tented aluminum foil to prevent burning.  Cook for 30 minutes longer.  Turn off oven and allow pie to sit in the oven for 20 more minutes.