Confetti Corn


4-6 ears of fresh corn on the cob, corn shucked off and juice (milk) reserved with it

1 each (small) red, orange, yellow and green bell pepper, minced

1 sm.-med. purple onion, minced

2 cloves of garlic minced

1 cup of kale, chiffonade cut

1 tablespoon of extra virgin olive oil

Salt and pepper to taste


In a large skillet combine all ingredients except garlic and sautee’ over medium high heat.  Cook till all corn is lightly browned, veggies tender, and kale wilted down (about 10 minutes).  Add garlic and sautee’ 3-5 more minutes, stirring constantly so garlic doesn’t burn.

Serve over pasta or as a side dish.


Vegan Chocolate Chip Cookies



Author: Angela Liddon (Oh She Glows)

Ingredients (18-20 cookies)

  • 7 tbsp Earth Balance + 1 tbsp extra virgin olive oil
  • 1/2 cup packed brown sugar (I used organic)
  • 1/4 cup organic cane sugar (or use white sugar)
  • 1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water) or 1 eggs’ worth of Egg Replacer
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour)
  • 1 cup Bob’s Red Mill Almond Flour
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips


  • 1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
  • 2. With an electric mixer or in a stand mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
  • 3. Beat in the remaining ingredients and fold in the chocolate chips.
  • 4. With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky but don’t worry! No need to flatten the balls down! Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Creamy Rice Pudding


1 cup cooked jasmine rice

1/2 cup plain almond milk (or rice milk)

1 cup cream of coconut

1 1/2 teaspoon of vanilla

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1/8 teaspoon cardamom

Enough egg replacer for  2 eggs

1 tablespoon Earth Balance spread

1/4 cup agave syrup

1/3 cup golden raisins (or regular raisins)

1/4 cup almond slivers (optional)

Make rice according to package.  In a large bowl, combine all ingredients and mix well.  Turn mixture into a 1 1/2 quart casserole that has been sprayed with cooking spray.  Place in a preheated 350 degree oven for 20 minutes, just until pudding sets.  Serve warm or cold, for breakfast or dessert.

Chola Tikki Patties with Cool Dill Dipping Sauce


I found this recipe online and tweaked it a bit to make it spicy and crunchy.  It needed a dipping sauce (doesn’t everything?) so I came up with the Cool Dill Dipping Sauce for it.

Chola Tikki Ingredients:

3 med. Yukon Gold potatoes, boiled and cooled to room temp. (don’t cool with running water, potatoes will be mushy and not hold a good consistency)

1 1/2 cups chick peas

1 medium red onion, diced

1 tablespoon lemon juice

1 teaspoon cumin

1 tablespoon grated fresh ginger

1 half each diced red pepper and green pepper

salt and pepper to taste

About 1 1/2 inch oil for frying

Mash potatoes and peas till chunky, not smooth.  Add all other ingredients, except oil.  Let the mixture chill for an hour or so (not necessary but it made the patties hold together really well).  Heat oil.  Shape mixture into 8-10 patties and place into hot oil.  Let cook for about 5-7 minutes then flip to the other side.  Let cook 5-7 minutes, till both sides are very golden and crisp.  Remove to paper towels to drain.

Cool Dill Dipping Sauce

(Make ahead of time and chill in fridge at least 2 hours so flavors can mesh)

1 (10 1/2 ounce) package lite silken firm tofu, crumbled

1 tablespoon canola or olive oil

4 to 5 teaspoons lemon juice

2 teaspoons apple cider vinegar ( I use Braggs Organic)

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup fresh dill

1/2 medium cucumber, peeled, seeded and diced

Put all ingredients into a food processor or blender and process/blend till smooth and creamy.

This can be a meal for 2 or appetizers for 4-5.

Tofu Scramble





7 ounces (half a block) extra firm tofu, water pressed out

2 Morning Star Farms soy sausage patties (this is just the brand I get)

2-3 strips each green, red, yellow and orange bell peppers, diced

1/2 medium white onion, diced

1/2 large ripe tomato, diced

1 1/2 tablespoons nutritional yeast flakes

1 tablespoon turmeric

1/2 teaspoon curry powder

1/4 teaspoon paprika

1/4 teaspoon corriander

salt and pepper to taste

Hot Sauce (optional)

Soy cheddar cheese shreds (optional)


Cook frozen sausage patties for 1 1/2 minutes in microwave (or thaw to room temp) and chop coarsely. Chop tofu coarsely. Combine these and the rest of ingredients (except cheese and hot sauce) in a bowl and toss till coated with the yeast flakes and spices. In a med.-high heated frying pan with just enough olive oil to coat the bottom, saute’ till all veggies are tender and tofu and sausage are browned and slightly crisped. Plate and add cheese shreds and hot sauce. Serve with buttered toast.


This serves two and is less than 400 per serving, including toast.

Hearty Vegan Moroccan Stew




1 tablespoon Earth Balance – Natural Buttery Spread – Original
1 medium Purple Onion, rough chopped
2 cups Kale, shredded
5 cups Swanson – Certified Organic Vegetarian Vegetable Broth
2 cups water
1 tablespoon Organic honey ( I know this isn’t “true vegan” but I love honey)
2 cups Baby Carrots cut in chunks
2 large Sweet Potatoes, cubed
4 medium Yukon Gold – Potatoes, cubed
2 cups cooked, drained Chick Peas (Garbanzos)
7-10 Dried Apricots, diced
1 cup dried Lentils (any color)
1 tablespoons tomato paste
1 teaspoon ground Cinnamon
1teaspoon ground Cumin
1 teaspoon freshly grated Ginger
1/2 teaspoon grated Nutmeg
1 teaspoon ground Turmeric
1/4 teaspoon Curry powder
1/2 teaspoon Sweet Paprika
1 1/2 teaspoon Coarse Kosher Salt
1 tablespoon of cornstarch mixed with 1 tablespoon of warm water (optional)

In a small bowl, mix all spices and set aside. In a large dutch oven or soup pot, on medium heat, melt the buttery spread, then add the onion and saute till they are translucent. Add kale and spices and simmer just till kale is wilting a bit. Add the rest of the ingredients (except cornstarch and tablespoon of water), stirring well. Simmer on med.-low heat for about an hour, till potatoes are fork tender.
Optional step: mix cornstarch with water in a small bowl, add to stew and stir well… this will thicken it even further, but it’s not neccessary as the stew will be nice and hearty anyway).
This stew is AMAZINGLY full of flavor, and even meat-eaters cannot get enough of it. It’s filling but only comes out to about 350 calories for a large bowl!
Serves 6 and freezes well.

Sweet Potato and Jalapeno Walnut Samosas


These were my first try at making samosas (my friend Nar introduced me to them and I was sold!)  My friend Carrie likes to call them “tater pillows”!  The combination of the creamy sweet potato, the spicy jalapeno, the rich coconut milk and the crunchy walnuts  will make your mouth very happy!


Won Ton wrappers (I used Nasoya brand) or empanada rounds/discs that have been cut in half (Goya is good)


2 medium sweet potatoes peeled and cut into chunks

1 large jalapeno, minced (you can add more if you like more heat, but one added a good bit of flavor)

1/2 cup coconut milk

2 tablespoons curry powder

1 tablespoon grated fresh ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon sweet paprika

1/4 cup walnut broken walnut pieces

Salt to taste

Oil for frying (use a good, light oil such as sunflower oil, sesame oil or something similar)


In a large pot, boil water and add potatoes.  Cook till fork tender.  Drain and let cool (do not rinse with water as the potatoes will absorb it and become mushy).

Mash potatoes after they are cooled.  Add all ingredients except the wrappers and oil (duh!)

For each samosa, lay out a wrapper, place about 1-1 1/2 teaspoon full of the filling on it (the empanada discs will hold a bit more than the won ton wrappers), moisten the edges of the wrapper all the way around with water then fold, pressing with your fingertips or with the tines of a fork to ensure a good closure.  You don’t want your filling smooshing out when you fry them!

Heat your oil (preferably in a deep fryer as the samosas come out better when they can be submerged and float) on med-high heat.  Test the readiness by dropping a pinch of the wrapper into it.  If it sizzles and floats, it’s ready!  Drop your samosas in one by one, and don’t over-crowd them.  You want them to have plenty of room to get golden brown.  Turn each of them a few times, and once they are done (this will only take about a minute really), remove them with a slotted spoon to drain on paper towels.  Continue till all are done.

This amount of filling will make about 24-36 samosas.

In the picture I’ve included, I am showing both my Sweet Potato samosas (the triangles) as well as my Garlicky Yukon Gold with Sweet Peas samosas (the round ones).  I will be working on some dipping sauces to go with them both soon!


*Note*  Using the won ton wrappers WILL NOT be 100% vegan, as they have egg whites in the ingredients.  Ooopsie!  I will search out egg-free wrappers for my next batch!