Crash Test Vegetarian

Vegan to Omnivore outreach program

Creole Black-Eyed Peas

I actually made this months and months ago, but I couldn’t find it in myself to post.  But I promised myself that this week I would post a new recipe if it killed me, and now that I’m doing it I have a very good feeling it will indeed, not kill me.

Since I was taking care of our foster son at the time, you can imagine that one of the big reasons I loved this recipe from FatFreeVegan is because of course, it’s easy as pie.  She uses a slow cooker to cook the black-eyed peas, but I don’t have one of those, and won’t until after we move in a couple of years.

For the purpose of this recipe, however, I used canned black-eyed peas, which I suspect do not have the same kind of lovely flavor as dried ones do.  So if you feel so inclined to cooking your own, please do so.  In the meantime, have at this:

In a frying pan or soup pan, saute
1-2 ribs celery, sliced
1 green and 1 red bell pepper (red is optional but tasty and pretty), roughly chopped
1 large onion, diced*

When the vegetables start to get slightly tender, briefly saute
3-5 cloves garlic, minced

Then add
2 cans black-eyed peas, drained
1 can petite diced tomatoes, with liquid
1 tsp dried oregano’

And to taste, add about:
1/8 tsp cayenne
1 Tbsp hot sauce
1/2 tsp black pepper
1 tsp kosher salt

Simmer the mixture for about 15 or so minutes, then add
1/2 tsp Liquid Smoke
and cook for an additional 5 minutes.

Serve with rice.

* It always amuses me when recipes call for 1 large onion, or 2 small onions, or half a large onion… why not a small one?   In any event use the equivalent to approximately one large onion.  However you wanna do it.





MEAL IDEA: Taco Black Beans and Rice

Meal Ideas are a general idea of things to put together to make a meal, without having to worry about following an exact recipe.  I’m doing a series of these to help myself on the days when I simply don’t know what to make or have a limited number of items on hand.

Before you read, be sure to submit your entries for the Light Saber Chopstick GIVEAWAY, celebrating my 1 year Veganniversary.

Since I learned how to make Izzy Proof Brown Rice, I have been using it a lot.  I made big batches of it, and froze portions for ease of use.  I love it, it makes my life a heck of a lot easier!  I froze them into about 2 serving portion sizes, which fit perfectly into a sandwich baggy.

Sautee onions, bell peppers and garlic until soft.  Throw in some jalapenos too if they’re you’re kinda thing.

Stir in some cooked rice, a can or two of black beans (drained), a packet of taco seasoning* and a can of diced tomatoes.

Season with salt, pepper and other spices to taste (smoked paprika, not-chicken bullion, etc)

Cook until all liquid is absorbed.


Eat this as is, on a bed of lettuce, or wrapped up in a warm tortilla with vegan sour cream, salsa and lettuce and fresh tomatoes for a yummy burrito.

* If you don’t have a packet of taco seasoning on hand or prefer not to use it, use some  spices like Chili Powder, Cumin, Onion Powder, Garlic Powder, Cayenne Pepper, Paprika, etc.


1 Year Anniversary and Top 10

Thai Curry – Lightsaber 

But first, lets talk about 10 reasons I’m glad I became vegan: In recipes.  These are recipes I absolutely probably would never have tried before becoming a vegan.  Click on the picture for the recipes.  These recipes are listed in no particular order.  Well, except the numbers are sequential. 😉


Why I wouldn’t have tried these prior to becoming vegan.  WTF IS FLAX SEED MEAL??  Seriously, I’m really familiar with it now, but prior to becoming vegan, it simply was not in my home.  It should be in every home, vegan or not.  It might be in yours.

If you’re not a vegan or vegetarian, do you ever cook with flax seeds?  If you ARE, did you have it in your home prior to becoming vegan, vegetarian?

2. Mujaddara.  If fancy names intimidate you, call it Spiced Lentils and Rice.

Although I haven’t made it since the first time I cooked it, I freaking dream about this stuff.  I don’t know what the hell it is about it, if it’s the sweet spices or if it’s the salty sweet caramelized onions, but the fact of the matter is it was yummy as hell.  Ok, technically there isn’t a recipe for this on my blog yet because I haven’t revamped it just yet.  But if you have “THE GOOGLES” (as my husband calls it), you’ve got yourself a recipe.

Why I wouldn’t have tried this prior to becoming vegan: Many of the dishes I now make are ethnic, not because I enjoyed ethnic foods, but because you can only eat rice and beans so many ways before you try to branch out into other parts of the world.  And lets face it, Americans are not known for their vegetarian cuisine.

What is your favorite ethnic dish?

Lentils and Rice


It’s not really “out there” per say.  But because I was desperate for a crust, I decided to try dumplings.  Since I was trying dumplings, I figured I might as well make a chicken and dumplings kind of thing.  And it was amazing.

Why I wouldn’t have tried this prior to going vegan: I made it out of desperation.  The only dumplings I’ve ever known were soggy mushy doughy grossness and this was amazing.  Also, tofu.  Duh.

What is your favorite vegan comfort food recipe?

Dumplings of Awesomeness


Oh my god can I drink this stuff by the bucket.  Well, actually I probably couldn’t cause it’s so stinking creamy and rich and amazing and I want to hump it.  I crave the hell out of this stuff.  Like, a lot.  I eat salads just so I can drench it in this dressing.  It’s so muy yum.  Topped with bacuns, ugh I seriously could eat this by the boat load.

Why I wouldn’t have tried it prior to becoming vegan:  Because I was a ranch dressing purist.  A little bit of lettuce with my ranch, cheddar cheese, bacon,  and hard boiled eggs.

How do you like your salad?

Tahini Soy Dressing


Even if I weren’t vegan, I’d still make this.  This shiitake is way yummier than even alfredo, in my opinion.  It’s crazy rich, sweet and salty and just amazing.   I only make it occasionally due to the fat content, but it’s a hit with everyone, even omnivores.

Why I wouldn’t have made this prior to being vegan?   Who needs cashew cream when you’ve got cow cream?  Also, who the hell creams a cashew?  I do, that’s who.

What is your favorite serve-to-omnivores recipe?


Or really anything with lentils. I love lentils. There, I said it.  They’re easy to cook, and they fit into anything.  Also, leeks.  I think I might like leeks more than lentils.  Tough call.

Why I wouldn’t have made this recipe prior to becoming vegan: Where’s the beef? Also lentils and leeks, ewwww.

What is your favorite lentil recipe? 

French Lentil Soup


Eh, ok so this is a crappy picture and I can’t find my most recent one.  To be fair, it’s debatable whether I would have made this, but it’s my favorite recipe so it makes the post.

What is your favorite soup recipe?


These are great on a boat, or in a moat.  I would eat these with a kite, I would eat this in one big bite.  Omnivore or not, these are good eats (sorry Alton).  Isa (from post punk kitchen) sure got these suckers right!  As an entree on a plate, or smooshed between bread and cool veggies… no matter how you serve it, these are awesome.

Not sure why I would want to eat a kite though.

Why I wouldn’t have made them prior to becoming vegan: Vital Wheat Gluten.  Had no clue what the stuff was.

What is your faux meat entree recipe?


Yum!  Sweet and salty and dilly, these are just amazing.  I never would have thought to put dill with sweetener, but it really worked.

Why I wouldn’t have made this prior to becoming vegan:  You know who needs to find new and creative ways of eating vegetables?  People that primarily eat vegetables. Not carnivores.

What is your favorite vegetable recipe?

Sweet Dill Carrots


To be perfectly honest, it’s the sauce that makes this recipe amazing.  I’ve carried it over into pretty much all of my Asian style cooking.   Also the fact that I learned how to seriously fry some tofu in this helped a lot.

The sauce on this is salty, sweet, spicy, savory and sour.   It was the moment I finally perfected the stiry-fry sauce.  Without fail, if I make baked tofu cubes with this sauce for my foster toddler, he will gobble the hell out of it.

What is your favorite way to prepare tofu?

Lo Mein


Meal Idea: Tofurky Kielbasa Skillet

{Pan fried Tofurky Kielbasa, then sauteed with sliced onions, cabbage, cubed potatoes and seasoning salt until tender..  Yum}

***Don’t forget to check back on 4/19 for my 1 year Veganniversary / Blog anniversary and  a GIVEAWAY!! ***


Moron Proof Brown Rice + Upcoming Giveaway Information

Before I talk about this miracle of brown rice cooking, let me tell you that something exciting  happening on 4/19.

1. My 1 year Blog and Veganniversary.

2. My very first Giveaway.  No, not telling what it is.  You will just have to come back and enter.  But I will give you a hint, if nerd and geek blood runs through your veins, you will approve.

It’s a surpriiiiiise.

Be sure to follow my blog to be sure you don’t miss the big day!

Ahem, moving on.

So lets talk rice. Brown rice, specifically.

It takes forever, and if you’re anything like me, you’ve probably ruined batches upon batches of it.   If you haven’t ruined more brown rice than you care to admit, this post probably isn’t for you (except for the fact that you need to know to come back on 4/19 for a giveaway).  If, however, you end up with one batch of brown rice still hard and burning, another batch mushy-broken grains with tons of water leftover, etc… then you NEED to try this.

Cause let me tell you, if you can cook pasta – you can make this.  If you CANNOT cook pasta, then there is no hope for you.  Order pizza.

So – pasta.  Boil water, add pasta, cook, strain – there are only a few minor differences when it comes to cooking brown rice, which you will see below.   I’m so thrilled about this method of cooking brown rice that I cooked it two days in a row, just because.  Of course I froze most of it, but there’s that rice all ready and waiting for us when I want it.

Rinse the rice well.

I mean it!  Rinse it like the dirty, dirty rice it is!

Dump the rice into a pot of boiling water.  No, you don't need to measure the water out - but like pasta, have a lot of it.

Return to a boil, then cover - reduce heat to a low boil and cook for 30 minutes.

After the 30 minutes are up, strain and shake out the excess water.

Dump it back into the pot, cover it and take it off the heat.  Let it sit for 10 minutes - the remaining heat and moisture steams the rice, finishing it off.

Yum!!  All set.  What you end up with is perfectly cooked, fluffy yet chewy grains of rice.   I've tried this twice now to be sure it wasn't just a fluke, but sure enough, they came out perfectly the second time as well.

Now for an added bonus - here's how to freeze it.

For 2 servings at a time, line a sandwich sized container with plastic wrap and pack down some rice into it.
Obviously use a larger container and larger bags for more servings.

Fold it over nice and tight.
(Did I mention to come back on 4/19?)

See?  Nice and tidy.  Now toss it into the freezer as is.

When it's frozen, shove it into a plastic baggy of your choice and freeze for up to 6 months.

To re-heat, unwrap and place in a microwave safe dish with a lid.  Sprinkle about 1 tsp of water for every cup of rice.
Heat at 50% power for 1 minute, fluff with a fork and repeat as needed until rice is desired temperature.

Oh, by the way - don't forget to come check back on 4/19.


What are your favorite salad dressing recipes?

These are my two favorite dressings.

Lemon Tahini Soy (My favorite of all time)

Tahini Dressing







Cilantro Lime Dressing

Cilantro Lime Dressing






What are YOURS?


Chickpea Couscous Bowl

When I’m feeling down, I have a few go-to recipes.  Tonight it was my Black Bean Soup which I omitted the liquid on and just made black beans and rice.

The other night my husband chanted, “Couscous! Couscous!” when asked what he wanted. So I guess that meant I was making couscous!

I typically keep all of the ingredients on hand, so it’s almost always a “Sh*t I forgot to cook” meal.  But as a bonus, it has won over every single person who’s tried it.  It’s packed with fiber and protein, it fits into one bowl, it makes everyone happy, it’s cheap, it’s easy and best of all it’s comforting.

There are 3 key ingredients.

Better Than Bullion No Chicken Base, it’s my favorite bullion.  It literally tastes just like chicken.  And if you’re one of those vegans that says, “If you want to eat meat or have stuff taste like meat, then why did you become a vegan?” you can just find your way out. 🙂

Whole Wheat Couscous:

I’ve never seen this in the grocery store, but the whole wheat couscous in bulk at a health food store is cheaper than packaged couscous anyway, so why not?  If you’ve never worked with couscous – it’s easy.  Bring 1 1/2 cups water or broth to a boil (some fat optional), stir in 1 cup couscous, cover and remove from heat.  Let it set for 5 minutes then fluff with a fork, and it’s done!  I love the stuff.

And last, but not least – Blurry TVP.  But regular TVP will work as well.  TVP is Texturized Vegetable Protein.  It’s what’s leftover from soy beans when the oil has been extracted.  It’s extremely inexpensive, versatile and LOADED with protein.  I don’t use it very often, but it’s perfect in this recipe.  Use equal parts water and TVP.

So those are the 3 basic ingredients.  From there I add a can or two of Garbanzo Beans, and a bag of frozen mixed vegetables.  When I have a little more time, I saute some onions and garlic first.    But that’s about it.

So here’s about how I do it.

In a small pot or saucepan, saute (optional)
1 large onion, minced
3-5 cloves garlic, minced 

1 cup water
Chickpeas – 1 or two cans, your choice
About 3 cups worth of bullion – in this case 3 Tbsp

When the chickpeas are desired tenderness, add some mixed vegetables (I usually use an entire small bag).  This time, mine had corn, carrots and asparagus in it this time, but usually I use the standard variety.

Return to a boil then add TVP and cook until liquid is completely absorbed.


Bring 1 1/2 cup “chicken” broth to a boil.  Add 1 cup couscous, cover and remove from heat.  Let stand for 5 minutes, then fluff with a fork.

Mix the two together.

Salt to taste and serve topped with plenty of fresh ground pepper, and some Earth Balance for a nice buttery flavor.

Baby Approved


Refreshing Lettuce

Have you ever had a head of lettuce that you didn’t exactly get around to using right away?  You take it out of the crisper and find that it’s anything but crisp?  It’s wilted, limp and sad.

Prior to learning this trick, I tossed my share of lettuce (and celery – the principle is the same but you can leave the celery in the water).  In these pictures I’m using green leaf lettuce (isn’t all lettuce green leaf??), which I’m really not a fan of but the produce stand was out of romaine.  It doesn’t hold up as well as romaine does (which, when using this method can last a week or more).  It also seems to die faster, it’s just not as hearty. I’ve refreshed 1 week old romaine lettuce and had it taste great – green leaf is dead slime by then.  After using this method, the green leaf lettuce lasted 3 days.

In any event, this is the method.  I suggest using this method with romaine lettuce.

You NEED a salad spinner for this.  Just go get one.  OXO brand is my favorite.  You will never buy another bag of overpriced bag lettuce.  I’ll take my $.99 cent lettuce, thank you very much!

Chop off the lettuce butt.

Pile the lettuce leaves on top of each other, and slice down the center.

Either use a long knife to cut it again into slices, or roll it up and cut it thick-chiffonade style (or shape-an-egg as my husband calls it).

Toss it into your favorite salad spinner.

Oops, that looks empty.

There, that’s better.  Now fill with ice water.  Or water and ice which turns into ice water!  We have a handy, dandy water cooler I use.

Swish it around like you’re washing it because, well, you ARE.

Now go cuddle for a bit with your the loves of your life.   Or if you are sad and lonely, poor yourself a glass of wine.

Or clean.

Or watch TV.

I’m flexible like that.  Be creative with this portion of the recipe.

Now drain the water.  The conveniently located (under the lettuce) salad spinner basket helps with that.

Then spin away.

When you’re done spinning, the lettuce will be moist, but not wet.  Romaine – I pack away moist.  I’m kind of inclined to suggest eating green leaf right away.

So there you  have it.


Lemon Garlic Oven Roasted Asparagus

I can’t be the only vegan/vegetarian/person on the planet that can happily shovel away a plate full of NOTHING but vegetables and walk away happy.

*crickets chirping*

Really? Nobody?  Chime in if you’re with me.

Well, that’s just what I had for dinner tonight.  I had a big ol’ plate of asparagus that was perfectly (honestly, no matter how it was cooked, if it wasn’t canned I’d probably adore it) cooked asparagus.

It helped that I picked up a couple bunches for $.99 each!


I’d never cooked asparagus before this batch, but I did recall that you need to chop the woody ends off.



Then I broke out my handy dandy roll of non-stick foil.

Drizzle the asparagus very lightly with oil and sprinkle it with garlic and salt and roll it around.



Roast at 400 degrees for about 8-10 minutes, or until desired tenderness.  Splash with some lemon and eat a whole plate full of it for dinner. 🙂




No Bake Crack Balls

No, they aren’t the testicles of crack cocaine, they are little balls of concentrated awesome that just so happen to have crack-like addictive properties.

Ok, maybe that’s a LITTLE bit of a stretch.  But not much!!  I made these for the first time 2 weeks ago and have had to make them 3 time since.

These little bites were an answer to my poor little one’s cry for something to eat.  He hit his picky-as-hell phase, but he was always hungry cause he wouldn’t eat ANYTHING.  So I made these, hoping he’d enjoy them, and enjoy them he did.    The original recipe included mini chocolate chips, but that seemed a bit overboard, and after tasting them – I agree that it would have been.    These are extremely rich as they are, they’re high in fat, so these are not a snack on a few hand fulls of them kind of treat.

Prior to these, the only thing he would eat is tofu cubes that I’d bake with my Tofu Lo Mein recipe or Tofu Rice Casserole, which I was totally sick of.

Thankfully he’s doing better now.  For some reason after he tasted these, he seemed to trust my cooking again.  =P

My husband pops them here and there when he refuses to eat cause he’s too busy with whatever.  And I bring 2 or 3 of them to work for a quick breakfast.

If you’ve read my blog before, you know how I feel about complicating recipes that really do not need to be complicated, and this super easy recipe is going to be no different.

So here it is:

Mix the dry team together.  And don’t get any of sweetened coconut crap from the grocery store, you need to get some quality unsweetened shredded coconut.  I got mine in bulk from the local health food store.

Mix the wet team together.  You can use honey, agave, or even maple syrup – but you need a nice sticky liquid sweetener.  And, if you use natural, unsweetened peanut butter, you may need to taste it and add a pinch of salt or more sweetener.  I used standard store-bought peanut butter, which I think is perfect for this.  You also may want to microwave the peanut butter and sweetener for about 30 seconds or so to soften it and make mixing easier.

Mix it all up.

Now that you’ve got it all mixed up, let it sit in the fridge for 30 – 60 minutes to firm up a bit, and press (not roll, it will just fall apart) into little balls.

Store in the fridge.  Eat sparingly. 🙂


%d bloggers like this: