“Organic Tempeh & Garden Veggie Pasta”

I am especially proud to share this recipe with you, because it is my own. I am also excited to say that most of the ingredients, came from my very own garden. This might not seem like a big deal to some…. but to me, it is HUGE! This is the first year that I have ever had a vegetable garden, and I jump up and down for joy each time I find a new ripened veggie.

Please give this delicious, super easy and very healthy recipe a try!


1 bag organic fusilli pasta

1 package organic Tempeh crumbled

1 med. green pepper chopped

1 med. red pepper chopped

1. large white onion chopped

1 bulb garlic, each clove thinly sliced

2 med. tomatoes chopped

1 cup fresh green beans trimmed

handful of both, fresh basil & fresh cilantro chopped

About 6 tablespoons organic extra virgin olive oil.

Boil water for pasta & cook aldente. While pasta is being prepared, add 2 or 3 tablespoons of oil to large saute’ pan over med. heat. When oil is warm add  crumbled Tempeh to pan. Cook for 2 minutes. Add garlic and onion, cook for another minute. Add peppers, green beans & herbs. Cook for another few minutes, stirring everything often.

Drain water from pasta and return pasta to the pot. Add the Tempeh, veggie/herb mixture & the rest of the oil. Mix well. Stir in some extra olive oil if needed.

Sprinkle with Vegan Parmesan if desired.



A Month of Popsicle Recipes – KitchenDaily

A Month of Popsicle Recipes – KitchenDaily.

Okay moms, this is a list of popsicle recipes that you will want to print out and stick on the fridge!!! I bought my silicone popsicle molds on amazon.com.

Just be sure to use non-dairy milk & yogurt as a substitute!!


“Crazy, Unbelievably YUMMY”, Vegan Rice Krispy Treats!!!

My kids were at a fun summer party at a friends house yesterday, and they were serving Rice Krispy treats. I was not there, but my niece, son, & daughter, all turned down this delicious dessert. I was so proud of them for staying strong, while on their own! So I decided to run out and buy the ingredients for Vegan Rice Krispy Treats. Unfortunately, our local grocery store did not have Vegan marshmallows, so I had to  find another way to create our treats. This recipe makes the yummiest Rice Krispy Treats EVER, and they only took minutes to prepare!!!!! I’m not going to lie and say these treats are healthy or low in sugar! But they are a “treat”, so as long as you are not making these for your kids every day, this “Vegan Mom” says….. ENJOY!!!


1 cup light corn syrup

3/4 cup sugar

1 tablespoon soy margarine

1/2 teaspoon vanilla extract

6 cups Rice Krispys

Heat syrup in saucepan over medium heat & add sugar. Stir continuously for a few minutes, when it boils, add margarine, then add vanilla, still stirring.  Pour Rice Krispys into a large bowl, and then slowly pour liquid over them.  Stir until all ingredients are completely mixed.

Form a rectangle on wax paper about an inch thick.

Allow Rice Krispys to cool and harden for about an hour, then cut into squares.

~Recipe~ Raw Zucchini Hummus

If you are like me, you have an abundance of zucchini in your garden. Here is a little something different to do with it!

Raw Zucchini Hummus from Veg News Magazine-10th Anniversary IssueMakes 3 Cups

2 zucchini, finely chopped & ends removed

1/3 cup fresh lemon juice

1 teaspoon salt

1 1/2 teaspoons ground cumin

1 cup raw tahini

1/4 cup olive oil

paprika for garnish

In a food processor, combine zucchini, lemon juice, salt, cumin, and tahini and blend, stopping periodically to scrape the sides of bowl. Drizzle in olive oil as needed and garnish with paprika.

Summertime “Lavender Lemonade”

As the the days inch closer to the official start of summer, I am beginning to plan family get~togethers, picnics and beach trips. It gets a little boring serving water, tea & juice all of the time, since we don’t do soda, so I was pleased to come across this beautiful and oh so tasty drink, from the book, “Vegan Soul Kitchen”. I have a feeling that this will be a hit with my friends & family!

*Look for lavender buds at farmer’s markets and online*


6 cups water

1/4 cup lavender buds, plus 2 sprigs for garnish

1/2 cup Agave nectar

3/4 cup freshly squeezed lemon juice

1 large organic lemon, ends cut off and sliced thinly lengthwise for garnish

In a small saucepan, combine 2 cups of the water and the lavender. Bring to a boil, covered, for 10 minutes. Remove from heat and let steep for 10 minutes, then uncover and set aside to cool.

Strain the lavender water into a serving pitcher and discard the cooked lavender. Add the rest of the water, Agave nectar and lemon juice and stir well. Add the lavender sprigs and lemon slices and refrigerate until cool.

Super Easy & Yummy Chocolate Chip Cookies

What is one dessert that parents & kids both LOVE?? Homemade chocolate chip cookies!!! The great thing about this recipe is, they are as easy to make as they are delicious!

“Chocolate Chip Cookies Like They Should Be” created by “tinymuffinflower”  won “Sweetest Treat” in the VegWeb recipe showdown!!! Featured in the June 2010 issue of VEG NEWS magazine.


3/4 cup sugar

3/4 cup brown sugar

1 cup non-hydrongenated margarine

1 tsp vanilla

1/3 cup applesauce

2 1/4 cups flour

1 tsp baking soda

1 tsp salt

1 1/2 cups semi sweet chocolate chips

1.Preheat oven to 375 degrees. In a large bowl, combine sugars, margarine, vanilla and applesauce. Add flour, baking soda, and salt, stirring until dough begins to stiffin. Add chocolate chips.

2. Onto a baking sheet, drop by rounded teaspoonfuls. Bake for 10-15 minutes, or until light brown.

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