Vegan Queso

Vegan Queso

1 1/2 C Daiya Cheddar Shreds
1 C No-Chicken Broth
1/2 C White Onion (chopped small)
1/2 Red Bell Pepper (chopped small)
1/3 C Veg Sour Cream (Tofutti is my fav)
2 Tbsp. Green Onion (green part, sliced thin)
1 Tbsp. Olive Oil
1/2 tsp. Black Pepper
1/2 tsp. Hot Sauce (I love Sriracha)
Pinch of Cayenne Pepper

In a small sauce pan add your olive oil, red pepper and white onion.  Saute for about 10 minutes or until onions are transparent.
In a small pot heat your no-chicken broth.  Add your sour cream and whisk until completely melted.  Add your cheese and whisk until cheese is completely melted.  Melting your cheese will take a few minutes.  Add your hot sauce, black pepper, cayenne pepper, green onions, white onions and red pepper.
Let simmer on the stove for 15 minutes to cook in the flavor while continually stirring.
Serve warm.

Zucchini & Squash Casserole & A Cookbook

I have been wanting to write a cookbook for years. I don’t care if I have a publisher, I will publish it myself if I have to. I just want to share my recipes in a fun and organized way.

After my Mom went vegan a couple of years ago, we talked about writing a cookbook together. This has mostly just been talk, because we are both so busy – but not for much longer.

I will be staying at home with my soon to be 2 year old within the next few months or so. So we are really starting to kick it in to gear and get this done.

This will be our first cookbook, so we won’t be popping recipes out left and right like Isa and Joni. But they will be well thought out and tested. Our main goal is to create recipes that anyone will like, vegan or not. Also we want to create recipes that make people feel like it is possible to be vegan and feel like they are not missing out on their old favorite omni foods.

We have several recipes ready for the book, and this is just one of my favs lately. Now that both of our gardens are producing delicious fruits and veggies, we are using up whatever we can for new recipes. This one is so good!

Sorry there won’t be a recipe, but I will occasionally be posting pics of our recipes so you can see what is to come in the new book!


zuccini and squash casserole… and yes, I know zucchini is technically a squash…

Vegan Alfredo




Serves 2

2 Cups Uncooked Pasta (if using long noodles, use enough for 2 servings)

1/2 Cup No-Chicken Broth (Better Than Bouillon brand is preferred)

1/2 Cup Tofutti Sour Cream (other brands will work, but Tofutti is preferred)

1-2 Cloves of Garlic (minced)

1 Tbsp. Vegan Butter (Earth Balance is preferred, I use the Soy Free kind)

1 Tbsp. Olive Oil

A tiny TINY pinch less than 1/4 tsp. White Pepper

Dash of Black Pepper

3/4 C Daiya Mozzarella Shreds


Bring water to a boil, add your pasta and cook for 10-11 minutes. Drain and set aside.

In the same pot, add your butter, oil, garlic, broth, sour cream, white and black peppers.  Whisk together thoroughly and let simmer for 5 minutes, stirring continuously.

Add your mozzarella and whisk until completely melted. Daiya melts best at high heat.

Once your cheese is completely melted, add your noodles back into the pot and mix together until thoroughly heated.



Approximately $2.15 per serving.

Easy Vegan Pesto

I tend to only make pesto in the summertime – otherwise there is no way I would be willing to spend the money on 2 cups of basil, know what I mean? This year I have 3 huge basil plants thriving in my garden. Each week I pick off a couple of cups of basil. Because I don’t want it to go bad I have to come up with something to use all of it. I’ve made vegan pesto lasagna and stuffed shells from The Accidental Vegan cookbook a few times, and they were both great, but I thought I’d try just a regular pesto. This is what I came up with, and it’s really good!




2 Cups Basil

2-3 Cloves of Garlic (chopped)

1/2 Cup Olive Oil (the best you can afford, it makes a big difference)

1/4 Cup Walnuts or Pine Nuts (I use Walnuts because they are cheaper, both are good though.)

3 Tbsp. Nutritional Yeast

Sea Salt & Black Pepper to taste.


Combine everything but the oil, sea salt, and pepper in a food processor. Pulse until it is fairly smooth. I don’t like mine completely puréed, but it’s up to you. Stir in your oil and add your spices.

Serve over cooked pasta, use as a spread for bread, use as a condiment for sandwiches. Get creative, it’s delicious!


Mexican Quinoa Salad

I know I said a few posts back that I don’t make a lot of healthy things, and I love my comfort foods… but I may throw you off by throwing in a pretty healthy recipe every now and again – but it will definitely be a rare occasion.

I took this Mexican Quinoa Salad to an Easter get together a few weeks ago, and all of my husband’s omni family seemed to enjoy it just as much as anything else.

Here it goes…



Serves 4


1 cup Dry Quinoa

1 Sweet Potato

1 can Black Beans (rinsed and drained)

1 Avocado


1/4 cup Olive Oil

2-3 Tbsp. Freshly Squeezed Lime Juice

1/4 tsp. Chili Powder

Pinch of Cayenne Pepper

Salt (I use Pink Himilayan)

Black Pepper


1. Preheat oven to 425° Fahrenheit. Wash and peel your sweet potatoes. Cut into small cubes (1/2 in. x 1/2 in. or so). Spread on a baking sheet, drizzle with oil of your choice (I like olive oil). Place in the oven and cook for about 30 minutes. Toss them around a bit half way through the cooking time.

2. If you have never cooked quinoa before, it is similar to rice. You want to put double the amount of water than you have quinoa. This recipe calls for 1 cup quinoa, so you would use 2 cups water. Got it? So in a small pot bring 2 cups of water to a boil. Add your quinoa, turn your heat to low, and cover. Cook for about 20 minutes. Watch closely to make sure the water doesn’t run out. If you check at 20 minutes and there is still water in the pot, gently stir, put the lid back on and watch for another couple minutes.

3. While your quinoa and sweet potatoes are cooking, mix your ingredients for the dressing, drain and rinse your black beans, and cut your avocado into small cubes.

4. One the quinoa and sweet potatoes are finished, add your black beans, avocado, dressing, sweet potatoes, and quinoa to a big mixing bowl. Gently mix everything together.

Serve warm.



Approximately $.70 per serving.

Red Potato Salad with Leeks


This is one of the easiest recipes to make, and it’s perfect for taking to omnivore type events. No one will every know it’s vegan – I PROMISE! I don’t have exact measurements for this recipe because I always just do it by taste. It’s really easy though, I’ll walk you through it.


Serves 6 (ish)

10 – 12 Red Potatoes (or however many you want)


Spicy Brown Mustard (regular will work, but I prefer spicy brown)

1 Leek (green onions work too, but leeks are so good!)

Celery (about 1-2 stalks)

Olive Oil

Salt (I prefer Pink Himalayan Salt)

Black Pepper

Garlic Powder

Onion Powder


1. Boil a big pot water. Wash your potatoes and throw ’em in. Let cook until a knife slides easily through the center. Watch closely, they need to be perfect. Around 40 minutes.

2. Cut up your leek. If you don’t know how to prepare a leek, see this video. Saute them in a little oil for about 5 minutes to help bring out the flavors.

3. Slice your celery really thin, and add as much as you want. I like about 1/3-1/2 cup.

4. Mix a big scoop of Vegenaise with a few squirts of spicy brown mustard. Taste this mix until you like it.

5. Add in quite a bit of salt and pepper, then about a 1/4 tsp. of garlic powder and onion powder.

6. Keep tasting your Vegenaise mix until it tastes how you want it. If you don’t know what it is supposed to taste like, it should be a light yellowish color – kind of like an egg salad sandwich type flavor. (The flavors of the garlic powder and onion powder may come out more later.

7. Once your potatoes are done, drain, set aside (they will be super hot). Once cooled, cut up into chunks – however big or small you like.

8. Mix everything together in a big bowl, slowly add your mix and gently turn your potatoes into it. Don’t stir too quickly or they will get mushy. Keep adding your mix until it’s how you like it.

9. Cover and keep in the fridge for an hour or two before serving.

Sorry for the not-so-direct directions, but it really is better to just do it to taste.


Don’t over cook your potatoes. If you do, you are better off starting over.

I use the original Vegenaise, but others would probably work fine too.

If you do green onions instead of leeks, then add about 1/4-1/3 cup. (or more or less depending on how many potatoes you chose to use.)

The longer it sits, the stronger the flavors some out.

You may need to add more salt once you add the potatoes, just keep tasting!


Approximately $1.60 per serving.