Between farmers markets and Whole Foods, I always have plenty of fruits on hand. Of course there will be different fruits available during the different seasons. So this fruit salad was made with what I had on hand during winter. There’s no hard and fast recipe for this; just use what you have. For this particular mix I sliced and diced the following: Organic Bananas from Whole Foods Organic Pineapple from Whole Foods Organic Strawberries from farmer’s market Organic Raspberries from famer’s market Organic Khadrawi dates from farmers market as well as 7hotdates.com Organic Unsweetend Coconut Flakes Optionally, you can...

I love eating fresh cucumbers in summer! Usually I make a simple salad of cukes, heirloom tomatoes, and basil (check out my Cucumber Tomato Salad recipe) but as my husband is not a big fan, I had to come up with a new way to serve them. We’re actually growing 3 types of cukes this year, so I’ll have plenty to experiment with. Ingredients: 1 fresh cucumber 1 small sweet white onion (I used a spring onion, rather than a storage one) 1 clove garlic Juice from 1/2 lemon (I used a Meyer Lemon) 1 cup Veganaise (or your favorite vegan mayonaise) Sprig of fresh Dill Salt & Pepper (to taste) Dash of nutritional yeast...

My hubby, Ryan, has been after me to post my recipe for vegan mushroom stroganoff featuring his favorite meat substitute, seitan. As he just updated the site with a beautiful new theme today, I figured the least I could do was indulge his whim. I’ve been toying with this recipe for the past month or two, and just might have perfected it. Give it a try and see what you think! Ingredients: 1 lb package seitan 3 cups spinach flat noodles I cup sliced mushrooms; either white or crimini 1/2 cup frozen peas (they aren’t in season at the moment) 1 cup chopped white onion (I’ve been using Maui, as they are in season) 1 large clove...

Cauliflower has been in abundance the past few months at my local Farmer’s Market, so I’ve been experimenting with different ways of cooking it. I’ve been very lax in posting these meals, but this one was so good that I felt compelled to share it! The idea first came to me while perusing a Jamie Oliver cookbook a friend gave me for my birthday. Obviously, his recipe was not vegan, so I had to make some substitutions. Luckily, I had recently dabbled with vegan Mac ‘n’ Cheese, so I was prepared! Additionally, I took a peek online to see what other folks did with cauliflower and macaroni, and I came across the idea...

When the holidays roll around I always get to thinking about fudge. Chewy, gooey, deep dark chocolate… mmm… Last year I tried to make some vegan fudge for a Christmas party that turned out to be more like a super rich maple-tinged chocolate fudge sauce. This year I was able to get my hands on a jar of vegan “marshmallow” fluff which I think is the secret to this outrageously delicious recipe! VEGAN FANTASY FUDGE: Ingredients: 1 jar of Suzanne’s Ricemellow Creme 1/4 vegan margarine (I used organic Earth Balance) 1 1/2 cups vegan white sugar 2/3 cup vanilla almond milk 2 1/2 cups vegan semi-sweet chocolate...