Before I was vegan, eggs always seemed icky to me so it took me a long time to try scrambled tofu. But as soon as I tasted it at a local restaurant, I fell in love. Scrambled tofu resembles scrambled eggs in texture, look, and taste (if I remember correctly), but it is soo much healthier (and not icky). When choosing to use firm or extra firm tofu, I would recommend if you like your scrambled “eggs” to feel well done and a bit dry use extra firm tofu. If you want softer, moister “eggs” use firm tofu. All the ingredients are for flavor (except the oil) so they can be omitted or the amounts can be changed.

Place turmeric, minced onion, nutritional yeast, salt, and pepper into a small container with a lid. Shake to mix. Put oil in large stainless steel saute pan (it is NOT necessary to use nonstick). Slice a hole in the package of tofu and drain the water. Leave the tofu in the package and cut it into about 6 pieces. Remove one piece of tofu at a time and use your hands to squeeze the excess water out of the tofu. Crumble the tofu into the pan. Keep the crumble piece pretty large, they will break apart more as you stir and cook. After all tofu is crumbled into the pan, sprinkle the dry spice mixture over the tofu (it will seem like a lot of dry, but it will absorb). Pour tamari over the tofu. Turn the stove on to medium heat. As it warms stir the tofu with a spatula to mix the flavors. Cook uncovered until thoroughly heated, about 7-10 minutes. I can make this whole recipe in less than 15 minutes – quick and easy!

This recipe serves 3 people (or me and my 2 serving eating husband).

Calories Fat Saturated Fat Cholesterol Protein
1/3 of scramble tofu recipe 155 8.6 g 1 g 0 14.6 g
2 large eggs cooked in 1 ts of canola oil 194 14.6 g 4.3 g 424 mg  (142% daily value)

12 g


When I was little, my mom would make strawberry shortcake for dinner one or two times during the very short local strawberry season. It was, of course, one of my favorite meals. She made the shortcakes with Bisquick, rolled them out, and cut them in perfect circles. They were not very sweet. I am  usually too lazy to roll out dough. Although this recipe is a bit more caky, it tastes like the shortcakes that I remember and is quite yummy!

Mix flour, salt, sugar, baking powder together in a medium bowl. Cut in the butter. (I am not talented enough to cut/mix with knifes so I use my fingers to mix well.) Mix milk, egg, and vanilla. Add to dry ingredients and mix well. Add a bit of milk as needed to create a thick batter (thicker than cake mix). Spray 8×8 glass baking dish with high heat canola oil. Spread batter into dish. Sprinkle with about 1/2 tablespoon sugar. Bake at 400 for 20-25 min. Allow to cool. Top with fruit.


This recipe is based on Your Vegan Mom’s recipe. It is so quick, easy, and yummy you will want to make these year round. They remind me of Reese’s Peanut Butter Cups.

  • 1 cup Cheerio-like cereal
  • 3/4 cup smooth natural peanut butter, salted
  • 1/2 cup powdered sugar
  • 4 ounces of vegan chocolate (I use 1 and 1/3 bar of Chocolove 73%)

Use a food processor to pulverize the cereal. Add peanut butter and powdered sugar and process until mixed and starting to form a ball. Make 24 small 3/4 inch round balls. Place on a plate and put in the freezer for 30 minutes or more. Melt chocolate in a double broiler. I use a glass 1 cup measuring cup with a handle and hang it over a pan of water. Once chocolate is melted, remove from heat and allow to cool for a few minutes. Place a piece of wax paper on a cookie tray. Remove balls from the freezer and shape into eggs (or leave as balls). Drop eggs one at a time into the chocolate. Use a fork to lift the egg, allow to drip, scrape the bottom of the fork on the edge of the glass to remove excess, and carefully slide onto wax paper. When all eggs are dipped, put the tray in the freezer. If you have extra chocolate, you can redip eggs after they cool to make the chocolate thicker. This photo shows a double dipped egg. I doubled dipped about half my eggs with this amount of chocolate. Once chocolate has hardened, remove eggs from wax paper and store in an airtight container in the refrigerator.

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Everyone needs a good go-to lasagna recipe, right? The vegan version is healthy, low fat, and will appeal to your nonvegan friends. In this recipe, the cashew cheese really adds to the flavor and feel of the lasagna – it is reminiscent of Parmesan cheese. It takes about a half hour to prep and an hour to bake. If you are not a fan of zucchini, you could substitute other veggies or omit.

  • 1 cup of cashew cheese (see recipe here)
  • 2 x 14 ounce packages of extra firm tofu (the refrigerated kind)
  • 6 heaping tablespoons nutritional yeast
  • 1 tablespoon salt
  • 1 1/2 tablespoons oregano
  • 1 tablespoon dry minced onion
  • 2 teaspoons basil
  • 3 tablespoons lemon juice
  • 12 ounce box of whole wheat lasagna noodles (like bionaturae)
  • 2-3 zucchini, sliced and halved
  • 2 x 26 ounce jars of tomato sauce
  1. Prepare cashew cheese. (see recipe here)
  2. Remove tofu from the package and allow the liquid to drain off (no need to press).
  3. To prepare the “ricotta cheese” mixture, place the following ingredients in a large bowl: tofu, nutritional yeast, salt, oregano, dry onion, basil, and lemon juice. Use an immersion blender to mix until the tofu is smoothish, like the consistency of ricotta cheese. (If you don’t have an immersion blender, you can use an electric mixer or food processor.)
  4. Put a large pot of water on to boil.
  5. Microwave sliced zucchini for 2-4 minutes to precook it a bit.
  6. Spread about 1 cup of sauce in the bottom of a 9×13″ glass baking dish.
  7. Once the water is boiling, as you build the lasagna, boil 4 noodles at a time for 4 minutes. Remove the noodles from the water with tongs and place in a strainer for a few seconds before adding to the lasagna.
  8. Place four boiled noodles on top of the sauce in the 9×13″ dish.
  9. Place a single a layer of zucchini on top of the noodles. Spread about a cup of sauce on top of the zucchini. Using about 1/3 of the “ricotta cheese” mixture, drop small spoonfuls on top of the zucchini/sauce.
  10. Preheat the oven to 350º.
  11. Place another layer of 4 boiled noodles, single layer of zucchini, 1 cup sauce, and 1/3 of the “ricotta cheese” mixture.
  12. Place a third layer of 4 boiled noodles, 1 cup sauce, remaining 1/3 of the “ricotta cheese” mixture, and 1/2 of the cashew cheese.
  13. Place last layer of 4 boiled noodles on top. Cover with the remaining sauce.
  14. Cover with foil and bake at 350º for 45 minutes.
  15. After 45 minutes, remove foil, sprinkle remaining 1/2 cup of cashew cheese on top. Bake an additional 15 minutes uncovered.
  16. Let cool for about 15 minutes before cutting.

  • 1 medium onion, diced (1 1/2 cup)
  • 2 carrots, diced (1 1/2 cup)
  • 7 cups cooked black beans
  • 1 quart vegetable broth
  • 1 1/2 cup celery, diced
  • 1 red pepper, diced
  • 5 small tomatoes (3 cups)
  • 3 cloves garlic, pressed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon of salt
  • soy sour cream (optional)
  1. In a large pot, sauté onions and carrots in a few tablespoons of vegetable broth.
  2. Add 5 cups of beans and the rest of the broth.
  3. Use an immersion blender to puree to desired consistency (or you can use a food processor).
  4. Add celery, red peppers, garlic, apple cider vinegar, chili powder, cumin, and salt.
  5. Bring to a boil, reduce heat, cover, and simmer on low for about an hour.
  6. Garnished with soy sour cream, if desired.

Vegan Jam Cookies

jamcookieThis recipe is based on a thumbprint cookie recipe, and these cookies have become one of my favorites over the years. I like that they add a bit of natural color to the cookie tray.

Combine shortening, sugar, “egg,” and vanilla. Mix well. In a separate bowl, combine flours and salt. Add the dry mixture to the wet mixture and stir. Use your hands to further mix the dough. Roll the dough into 1″ balls and place on an ungreased cookie sheet. Press your thumb into the center of each cookie to make a well for the jam. Fill each cookie with about 1 teaspoon of jelly. Bake at 375º for 12-14 minutes until just barely starting to brown around the edges. Do not over cook. Cool for a few minutes on the cookie sheet, and then remove to cool on a cookie rack. Makes about 16 cookies.

**Note about the flour: I use a locally milled flour, Daisy’s Organic Whole Wheat Pastry Flour. On the bag it says to use an extra 2 tablespoons for each cup of  flour in the recipe. So when I make these cookies I actually use a total of 1 cup and 2 tablespoons. Depending on your flour you may need to add 1-2 tablespoons of flour to achieve a consistency that you can roll.


DSC01742Happy Thanksgiving!! I am very excited that I was able to make a yummy vegan pumpkin pie. Previously, I made a pumpkin pie using tofu and did not like the consistency. I made this recipe with both a Hubbard and a Long Island Cheese Pumpkin, and I preferred the dense consistency of the Hubbard. The spices at the amounts shown are mild.

  • 1 9-inch unbaked pie crust
  • 2 cups of puréed pumpkin
  • 2/3 cup plain soy milk
  • 1/2 cup sugar
  • 3 1/2 TB cornstarch
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ teaspoon salt
  • ¼ tsp. nutmeg
  • ¼ tsp ginger
  • small pinch of cloves (optional)

DSC01736To make puréed pumpkin: Cut the pumpkin into sections. Scrape out seeds. Steam for 15-30 minutes until tender (time depends on pumpkin type). Let cool. Scrape the pumpkin from the skin. Food process until smooth.

Preheat oven to 350 degrees. Combine all ingredients in the food processor. Mix well. Pour into unbaked pastry shell, place in the oven, and lay a piece of tin foil over the pie. Bake for about 1 hour. Uncover and bake for an additional 20 minutes. Cool completely on a cooling rack, cover, and refrigerate for overnight before serving.

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When I was a child, my mother made acorn squash filled with brown sugar and butter. It was sometimes a desert or a side or a meal in itself. It is so easy and a special fall treat everyone should have at least once per season. I like it as a side dish with a light meal of rice, veggies, and tofu.

  • 1 acorn squash
  • 2 TB Earth Balance buttery spread
  • 2 TB brown sugar
  • 1 teaspoon cinnamon
  1. Wash acorn squash and cut in half.
  2. Scoop out seeds and discard.
  3. Place acorn squash open/cut side down on a baking tray.
  4. Bake at 350º for about 30-40 minutes, until tender.
  5. Remove from the oven and turn so each half is like a bowl.
  6. Put in each half: 1 TB of Earth Balance, 1 TB of brown sugar, and 1/2 ts of cinnamon.
  7. Return to oven and bake for another 5-10 minutes.
  8. Serve warm.acorn2


I never ate shepherd’s pie as an omnivore, but Chet has fond memories of the dish. This meal is so delicious and perfect for cool fall evenings and cold winter nights. It is super healthy and fat free!

Potato Partsheppie3

  • 6 large potatoes (2+ pounds)
  • 1/3-1 cup soymilk
  • 1 teaspoon dry parsley
  • ½ teaspoon salt
  • fresh ground pepper

Lentil Stew Part

  • 4 cups water
  • 1 tablespoon and 1 teaspoon of Better Than Bouillon Organic Vegetable Base (or substitute 4 cups of vegetable broth for the 4 cups of water)
  • 1 cup uncooked brown lentils, sorted and rinsed
  • 2 large carrot, diced (about 1 cup)
  • 1 large onion, finely diced (about 1 cup)
  • 3 celery stalks, chopped (about 1 cup)
  • 1 clove garlic, minced
  • 1 tablespoon flour mixed with 1/4 cup water
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • 1 cup frozen peas
  • 1 cup frozen corn
  1. Wash potatoes. Cut into quarters; leave on skins. Boil potatoes until they are very tender.
  2. In another pot (at least 3 quarts), boil 4 cups of water.
  3. Add Better Than Bouillon to the boiling water. Mix well.
  4. Add lentils and boil for 15 minutes.
  5. Add carrot, onion, celery, and garlic to the lentils. Simmer for 15 more minutes .
  6. Once potatoes are tender, pour them through a strainer. Use an electric mixer to mash them. Mix in soymilk, parsley, salt, and pepper. Add enough soymilk to may creamy. Set aside.
  7. Combine the flour and water. Stir it into lentil stew; simmer about 5 minutes until thickened.
  8. Add thyme, oregano, and parsley.
  9. Remove from heat and add the peas and corn.
  10. Pour the mixture into a 3 quart casserole dish. Spoon the mashed potatoes on top.
  11. Bake for about 30 minutes at 350 or until the potatoes are lightly browned.

bananabreadI have made Susan’s delicious Blueberry-Banana Bread (from FatFree Vegan Kitchen) a bunch of times. It is so moist and fabulously fat free. I highly recommend it. Yesterday, I was in the mood for traditional banana bread. Below is my traditional version of Susan’s recipe. So easy, yummy, and healthy!

  • 2 tablespoons of fresh lemon juice
  • 1/3 cup soymilk
  • 3 large bananas
  • 1 teaspoon vanilla
  • 1/3 cup vegan sugar
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup of chopped walnuts
  1. Pour the lemon juice into the soymilk and let stand until it curdles.
  2. In a large bowl, mash the bananas.  Add the soymilk/lemon juice, sugar, and vanilla. Mix well.
  3. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the banana mixture and stir.
  5. Fold in the walnuts.
  6. Preheat oven to 350F.
  7. Spray a loaf pan with high-heat canola oil. Scrape the mix into the pan.
  8. Bake for an hour. Let cool for about 5 minutes before removing from the pan.

Topped with earth balance organic buttery spread this is irresistible.

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