Summery “Meat” and Potatoes

Tonight I made Isa’s Avocado Potato Salad along with her Chickpea Cutlets. The potato salad turned out nice and creamy, but was missing something. Adding cumin, minced garlic and/or more cayenne (I only used 1/8 tsp) might do the trick. And the cutlets were good too, but I used a 15 oz can of chickpeas rather than 16 oz. They seemed a bit doughy and bready for my liking. I think they have potential though. Maybe next time I’ll mix up the breadcrumbs/wheat gluten/chickpea ratio.

I would try the recipes again, especially the potato salad!

Here are the cutlets close up:

And for dessert, Julie made a phenomenal strawberry rhubarb pie…which is now the third time in my life that I’ve eaten rhubarb. So good!



I took a road trip to the Madison/Milwaukee area this weekend to visit my best friend and catch the Twins v. Brewers game. My friend is one of my most favorite omnivores because she always makes sure we eat at veg-friendly restaurants and has the best foods at home.

This weekend she was stocked up for an afternoon of tailgating and had Tofurky beer brats, Fieldroast Italian sausages, *coleslaw, and Amy’s cheeseless veggie pizza for after the game! (*Note, she didn’t simply search for a vegan coleslaw recipe, she VEGANIZED one!)

Allison’s Veganized Spicy Slaw

  • 5 c shredded green cabbage
  • 2 tbls red onion, minced
  • 1 1/2 c peeled, seeded and diced cucumber
  • 2 jalapenos, stem and seeds removed, minced
  • 1 tsp lemon juice
  • 1/4 c cider vinegar
  • 2 tbls + 1 1/2 tsps sugar
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 c + 2 tbls veganaise
  • 1 1/2 tsps coarse-grained mustard

Combine the cabbage and onions in a large mixing bowl. In a small bowl toss the cucumbers with the lemon juice and add to the cabbage mixture.
In a small mixing bowl combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
In a small bowl combine the mayonnaise and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.

slaw with veggie brats, dijon, ketchup and pickles!!

Horrible shot of me – but I WAS loving the slaw!

Twins won!!

Coconut Veggie Rice

I am all set for another food club this month. I haven’t been able to go since February so it will be nice to reconnect with everyone and see what creative dishes they came up with. For me, I went with a dish that was spring inspired: light, yet satisfying.

I cooked 2 cups of long grain brown rice in one can of light coconut milk (feel free to use full-fat for a bolder flavor) along with 14 oz of water. Simply bring the rice, coconut milk, water mixture to a boil, cover and simmer for 20 minutes.

While the rice was simmering, I sautéed an onion in some coconut oil (about 1/2 tsp – 1 tbls). When the rice was almost ready, I added half a bag of frozen peas and half a bag of sweet white corn.

And when the onions were ready, I added them in as well. I also added salt (1/2 tsp) and lime juice (3 tbls).

The richness from the coconut milk and oil make this creamy and very filling. You can serve this warm or cold. Enjoy!

An IOU Meal for Julie

My good friend Julie is traveling right now and I made a dish tonight that she would be quite impressed with. Julie brought me to my first macrobiotics class a few years ago. While macrobiotics hasn’t been something I’ve fully, or even partially adopted, it is something I respect and sporadically incorporate when possible.

I made Azuki Beans with Kabocha Squash from Silverstone’s Kind Diet. I soaked 1 c of dried azuki beans overnight with a huge strip of kombu. Kombu is a sea vegetable and something I normally wrinkle my nose at. However, I believe in the nutritional benefits of sea greens so I refused to omit this.

Tonight I drained the beans and added them to a pot with fresh water. The recipe says to cook the beans with the kombu, but this breaches my kombu comfort level. I skipped that part.

Next, I brought the beans to a boil and covered the pot five minutes later.

Every so often I added more water as needed. I also fried an onion and added that to the pot (this was not in the recipe). After 40 minutes of simmering, I added over 2 cups of kabocha squash, along with more water.


I let everything simmer for another 20 minutes, added 1 tsp of shoyu, followed by a final 10 minutes of simmering.

I can taste a hint of sea-ness, but overall this is just how Silverstone describes it, “…nourishing and revitalizing.”


Feliz Cinco de Mayo!

In honor of the day, I made a Mexican spiced dish. First, I started cooking some brown rice. While that was simmering away, I sautéed a few swiss chard leaves in oil and garlic. When the leaves were tender I added them to a bowl. Next I tossed in some black beans along with a few dollops of WayFare’s Mexi-Cheddar spread and Trader Joe’s chipotle salsa. I was out of Cholula so I added a bunch of cayenne for heat.

Once the rice was soft, I combined it with all other ingredients for one fun rice and bean dish!

Best Broccoli Ever

I came across this recipe and can’t seem to get enough of this baked broccoli. Along with it I fried some tempeh which was marinated quickly in rice wine vinegar, bragg’s aminos, sesame oil, olive oil and minced garlic. And I had a side of celery with roasted red pepper hummus.

Healthy, filling and oh, so delicious!

Baked Broccoli

  • 2 tsp tamari
  • 1 tbls olive oil
  • 1 tsp sesame oil
  • several shakes of roasted red pepper flakes
  • 1 head of broccoli

Mix the sauce together and add in the broccoli. Bake at 450F for 10 minutes. It’s okay to eat it all at once!