Posts Tagged ‘cooking’

I made this as a coffee cake, I will write about it as a coffee cake, the pictures show coffee cake, but truth be told I recommend this recipe as muffins.  Do what you want with that information, I’m just putting it out there.  I had baked the Blueberry Coffee cake for long enough +5 minutes and the center still came out thick and somewhat pasty.  My toothpick came out clean and everything, but dense the center was.   I ate the outsides.  D, on the other hand, lathered his slice in Earth Balance and it was down the hatch.

I’ve had a lot of blueberries on hand lately! The reason is because in my quest to find organic food, which is of uttermost importance to me, I stumbled upon a 3lb bag of frozen organic blueberries at Costco.  I since I practically have an I.V. pumping smoothies in my blood all week, frozen berries are a must have in my kitchen.  The 3lb bag of organic blueberries have lasted for weeks so they are a great deal.  Here is my newest NON-smoothie recipe…


What You’ll Need:

1 cup frozen blueberries, thawed

1/2 cup raw sugar

1 cup whole wheat pastry flower

1 cup unbleached all purpose flour

1/2 cup applesauce

1 tsp baking powder

1/2 tsp baking soda

1 1/4 cups soy milk


How You’ll Do It:

Preheat oven to 350º.  Put your frozen berries in a small bowl and cover them in cool water to thaw. Mix dry ingredients together (flours, baking soda, baking powder, raw sugar) in a large bowl.  Sift if needed.  Then pour in applesauce and soy milk.  Mix together with a fork until all dry ingredients are thoroughly incorporated with the wet ingredients.  You should have a thick, mostly lumpless, batter that is still thin enough to be poured with ease.  Drain your blueberries, dab dry with a paper towel, and fold them into your batter. 

 In either a round cake pan (what I used) or a square baking dish, pour batter in evenly.  Place in oven and bake for 25 minutes.  If you would like to line a muffin tin for Low-Fat Blueberry Muffins, bake for 18-20 minutes instead.  Either way, make sure a toothpick or fork comes out clean when inserted into cake to insure doneness. 


Why You’ll Love It:

   Using raw unrefined sugar in this recipe instead of refined sugar is a huge plus.  Raw sugar has trace minerals in it, including phosphorus, magnesium, calcium, iron, and potassium.  Refined (white) sugar has been stripped of all these mineral and has chemicals used in it’s processing.   Don’t be fooled into thinking that all sugar that is brown is raw.  Many sugars have molasses added back into them to change the color brown.  Take effort to make sure you purchase organic raw unrefined sugar, if you want to get the most nutritional bang for your buck.  And if you’re feeling really generous to the environment, buy Fair Trade. 

   To up your blueberry intake through a recipe without raw sugar, try some Blueberry Sorbet.


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 I created this recipe especially for all you sinlges and couples out there.  I lived alone for the majority of college and now that I’m married, it’s just D and me.  8 out of 10 recipes yeild enough to serve a family of 6.  You end up feeling like you’re wasting money on more ingredients than you need and feeling bad for throwing out perfectly good leftovers that have been in your refridgerator for a week.

This recipe is quick and easy.  It has a preperation time of 5 minutes or less and comes out of the oven ready to eat.  No cooling, setting, flipping, or further constructing required.  It serves a single person easily but could also be shared between two people.

What You’ll Need:

1 golden delicious apple

1.5 tsp ground cinnamon

3 T agave nectar (or maple syrup)

1/4 cup raw hazlenuts, chopped

1 tsp rolled oats, optional



How You’ll Do It:

Preheat oven to 350 degrees.  Slice your apple into thin wedges or slices.

Lay them mostly flat, in one layer,  in a single serving baking dish.

Sprinkle the chopped hazlenuts, rolled oats and cinnamon on top of the apples as evenly as possible.  Then drizzle the agave nectar on top.

Bake for 25 minutes.  Make sure you can easily poke a fork or toothpick in an apple without any resistnace.  If your apples are not soft enough, bake for 5 more minutes and recheck.  Continue at 5 minute intervals if needed.

Why You’ll Love It:

  Multiple studies have shown that cinnamon helps regulate blood sugar and has been very beneficial for people suffering from Type II Diabetes.  Cinnamon is a natural food preservative because it prevents food spoilage and bacterial growth.  Cinnamon also helps prevent blood clots.  The smell of cinnamon has been shown to boost cognitive function and memory.

  One medium apple, with peel, has aver 10% of your daily value of fiber.  The combination of fiber and fructose, a simple sugar, in apples causes a slow and steady breadown which helps keep blood sugar regulated. 

For another delicious, healthful,  apple and cinnamon combination check out Fancy Apple Whole Wheat Crepes!


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I’m not the biggest fan of a tofu scramble.  D likes it, but I don’t find that it has enough flavor to be fully enjoyed.  I like breakfast to have a nice impact on my day.  I love changing up my usual breakfast routine (organic unsweetened raisin bran, oatmeal, Ezekiel Bread, toast, one smoothie or another) with something like Breakfast Hash Scramble!  The beauty of this recipe is that it can be easily created using left over ingredients from the night before.   I’ll tell you what I did.

 The night before I looked in my refrigerator.  I saw a baked potato from two nights before and 1/2 of a Gimme Lean breakfast ‘sausage’.  So, I decided we’d have a hash brown scramble for breakfast the next day!  I love making good use of leftovers!  I chopped up some garlic, mushrooms, and bell peppers.  I put them in a baggie and refrigerated over night.  In the a.m. I diced the potato and started sauteing it with my choppings from the night before.  While it was cooking, I cooked the 1/2 Gimme Lean link in another pan simultaneously.  Once the Gimme Lean was cooked through I added it to the hash brown scramble, threw in 1/4 of a roma tomato and called it a day!  Actually, I called it “Breakfast is ready!”.

We squirted some natural ketchup all over it and somehow mine disappeared in about 4 minutes!  It was awesome!




1 cooked baked potato

1/2 cup diced bell pepper, assorted colors or green

1/2 cup diced mushrooms, white or button

1 large clove garlic, minced

olive oil for sauteing, a light spray is ideal

1/2 cup breakfast faux sausage, browned in small pieces

salt and black pepper to taste


In a medium or large saute pan, heat to med-high.  Spray lightly with olive oil (or coat with a light drizzle).  Once hot, add garlic, peppers, and mushrooms.  Heat a small saute pan on med-high.  Once heated, start browning your breakfast ‘sausage’.  Add potatoes to pepper and mushroom saute and season with salt and black pepper to taste.  Once ‘sausage’ is cooked or mostly cooked through (it should be in small pieces or small ball-like shapes), add ‘sausage’ to the hash browns.  Continue cooking together until thoroughly hot and seasoned.  Serve immediately and enjoy!

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Weekly Recap

So I’ve been not blogging on Hello Veggie as regularly as I would have liked over the past week or two.  I am suffering from a crisis.  I do not know where my camera battery charger is.  I’ve looked up, down, all around and I have nothing.  No battery charger and a battery light that is solid red.  I’ve been cooking, creating new recipes, and eating up a storm but have taken no pictures.

So, I’ll quit whining and give the friendly audience a recap of what’s been brewing in my home!

Vegan Sloppy Joes

Split Pea Soup

Spiced Hot Apple Cider


Soul Food Casserole

Crepes with Rasberry Drizzle

Hazelnut Apple Crisp

Garlic Cream Cheese Spread & Crackers

Sushi, Edamame, Miso Soup

I would be bouncing with glee if I had pictures of all of these things.  I hate posting recipes without pictures!  It’s not as fun, it’s not as interesting, and it’s not as helpful!  

Also, I did get a Neti Pot which I have been eagerly using 1-2 times daily and I’m really excited about it!

Until next time, wish me luck finding my battery charger… =)

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Yes, it is true that here at Hello Veggie I mostly want to post recipes for delicious VEGAN food. However, this pre-holiday season post is dedicated to a recipe for GREAT VEGAN gift ideas. It’s the VEGAN heart and mentality that will shine through these gifts! What is the VEGAN heart and mentality you ask? No, it’s not a cult!

Give a gift that is thoughtful, planned, homemade, ethical, and preferably delicious! If you’re VEGAN, those notions should go right along with your lifestyle.  This post is going to put together a few Holiday gift ideas. They will all be simple, easy, thoughtful, and unique!

Gift Baskets:
Find a container that suits your needs and the taste of the recipient. Suggestions would be an original coffee or tea mug, a pretty planter or watering can, a stocking, a woven basket, or something humorous to hold your goodies.

The Goodies:
Find herbal teas, individually wrapped mini-loaves of vegan holiday bread, stacks of homemade vegan cookies, natural lip balms or mints, a pair of gloves, a book, a journal, a recipe collection, seed packets to plant, or anything natural and petite that can be packed up

The Tags:
Instead of not labeling your gifts at all or using those oblong gift stickers with a picture of Santa Clause or mistletoe, make your own individual labels for your gifts! Get a shiny silver or shiny white pipe cleaner and manipulate it into a star. Hang this star on every box or bag you give. It will be your signature without having to sign your name! Each year you can pick a different shape (star, christmas tree, heart, curlies) to use as your theme.

OR you could buy your own paper from an art or craft store, cut out your own design or shape, and handwrite your message on your own natural paper. Attach your paper (through a punched hole) with a ribbon and let it dangle from your gift (just as you would with your pipe cleaner star)

OR order a personalized stamp with your salutation on it! Use this stamp to directly ink the wrapping of your gifts with “Love Lucy” (insert your own name!). You don’t need to have a tag at all! You can just stamp all of your gifts and skip wasting products for tags and stickers!


As goodies, you can make muffins, breads, chocolates, fruit bars, or ingredient bags!  What is an ingredient bag?  An ingredient bag is a bag (or glass container) and fill it with all the dry ingredients needed to make a goodie or meal.  Attached to the container with the dry ingredients you leave a piece of paper or card stock with the recipe for the ingredients!  The recipient will know what the ingredients you’ve given them are, what liquid ingredients they need to add to it, and how to cook it all up (based on your attached instructions) and have a yummy VEGAN meal or treat!


If you’re attending Thanksgiving, Christmas, or a holiday party at someone’s home, feel free to bring the host or hostess a little gift.  A box of organic tea, a homemade VEGAN treat, a holiday candle, or bottle of wine are all great gift ideas.   No, these occasions do not require a gift but it is a very thoughtful idea that I recommend!  If you are VEGAN and are attending a non-VEGAN holiday dinner, always offer to contribute to the meal and offer thanks if any VEGAN dishes are prepared for you!


The great thing about being VEGAN is that people are always curious about what you eat! They think it’s weird, interesting, gross, confusing, or any number of things! But by baking and making your own VEGAN goods to wrap up and deliver you’ll be giving a gift that goes beyond taste buds! You’ll be helping to show the world how tasty and normal VEGAN food is! You’ll be showing them how much they enjoy healthful and ethical food! And what do you know? Perhaps the seed you plant with someone may really make a difference!

Just for my oh-so-special-and-loved Hello Veggie blog followers I have added a ‘gifts’ page on my aStore.  So check out the Hello Veggie Store (link located on my page) and browse my gift ideas.  I found a 6-pack of Yogi teas for only $17 or so.  This is great if you’re planning on giving gift baskets this year.  Or if you just want a ‘little somethin'” to give a friend or co-worker or two, these tea boxes are great!  They warm the body and heart and can be sipped on all month!  It’s inexpensive and thoughtful!

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Being VEGAN doesn’t mean you have to only eat vegetables, fruit, and oats!  Being VEGAN does NOT mean you must always count calories, eliminate sweets, and if definitely does not mean you have to say “bye-bye” to all of your favorite, down-home, comfort foods!  I can testify!  I’ve been there, I live it day in and day out… and what did I eat for breakfast today? French toast!  It was moderately quick, definitely easy, and ABSOLUTELY DELICIOUS!  

 D took care of making the coffee and I handled the rest!  The recipe to follow is for a serving size of 5 pieces of toast (about enough for 2 or 3 people, depending on if it’s eaten with anything else or not!).  Let me know how you like this one,  I know D and I did!  We’re going to incorporate this meal into our routine!



5 pieces whole wheat or multi-grain bread

1 1/2-2 cups nondairy milk ( I used fortified organic soy)

3 tsp Ener-g Egg Replacer

4 T warm water

1 1/2 tsp cinnamon

2 tsp ground flax seeds

1/2 tsp vanilla extract


  Mix egg replacer with warm water in The Magic Bullet or other food processor for at least one minute to get it nice and foamy.  Heat a pan or griddle on medium heat and put a light coating of Earth Balance or another nondairy, non-hydrogenated butter butter on the surface.  If you’ve got your egg replacer ready, add milk, egg replacer, flax, cinnamon, and vanilla in a medium bowl and whip lightly with a fork or whisk.  Take one piece of bread and soak each side in milk mixture for about 5 seconds on each side.  Place bread in pan/griddle and brown on each side.  Since heat and ranges vary, check your bread to make sure it’s brown on both sides and not soggy wet in the middle.  If you can only make a couple of pieces at a time (f you’re using a pan, not griddle), set the cooked pieces of French Toast on a plate inside the oven.  It helps keep the warmth of your meal. Once your toast is cooked, enjoy with pure maple syrup, fresh fruit garnish or sauce, agave nectar or just plain!  It is so delicious on it’s own that you can enjoy it even without a topping!

When I prepared this meal D and I also enjoyed Gimme Lean breakfast style VEGAN sausage (tastes amazing!), pure maple syrup, black coffee, and some pomegranate.  Our meal was healthful, filling, balanced between sweet and flavorful, and VEGAN!  No cholesterol, no toxic animal proteins, no trans. fats and lots of nutrients!

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When D and I had Pesto PIzza, it was made by D himself so it tasted extra great.  There is something magical that happens when someone prepares a meal for you.  If you work full time and are the primary partner responsible for making meals (I’m sure VeganDad can relate), then you know the magic that happens when someone else does the cooking.  It’s just amazing. It’s real magic. 

Pizza is a beautiful healthful thing… when it’s plant=based!  When your pizza is not plant=based, you’ll likely have a pie covered in cheese for sure and likely pork too which is the formula for an unhealthy meal.  The last time I checked, the deliciousness from a good pizza comes from a tasty crispy crust, delicious sauce, and divine toppings.  If you aren’t looking to cut out great foods like pizza, but you are looking to lose weight or get healthy then a plant-based pizza is the perfect choice.


What You’ll Need:

1 hearty handful of fresh basil

1/4 cup olive oil

2 whole cloves of peeled garlic

1/4 cup pine nuts

1 batch whole wheat pizza dough

2 thinly sliced roma tomatos

1 tsp garlic powder

1 tsp onion powder

several thin slices of mozzarella rice cheese (not so many that cover the entire pizza)

crushed red pepper to garnish

How You’ll Do It:

Set oven to 375 degrees.  Divide pizza dough into two halves.  Manipulate dough into a square on a baking sheet.  Take effort to make the layer of dough even so that you don’t have pesto that seeps through to make soggy areas or areas of crust that burns.  Sprinkle the edges of the dough with garlic powder and onion powder.   Put basil, olive oil, pine nuts, and garlic in a food processor or The Magic Bullet Blender (which is what I use).  Combine these ingredients until a saucy and thin consistency is reached.  Taste to test and add more of an ingredient as needed.

Drizzle the Pesto over the crust.  Place thin slices of rice cheese on the dough, making sure not to cover it completely, and then place the tomatoes randomly on the dough.  Bake for about 15-20 minutes depending on your oven)  Slice into squares and enjoy!


Why You’ll Love It:

   This whole wheat crust is packed with fiber.  It will facilitate colon health and regular bowel movements.  

Basil is the main ingredient in the Pesto Sauce which is a very healthful herb.  Basil is very high in Vitamin K, has anti-bacterial properties and is an anti-inflammatory food.   Basil is a highly fragrant and flavorful herb.  It has become one of the most commonly used herbs due to it complimenting so many different flavors.

 If you love easy meals that feature delicious herbs, try out some rosemary and marjoram in Hello Veggie Stew.

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