Monday, September 16, 2013

Overnight oatmeal

1/2 cup steel cut oats
1 teaspoon cinnamon
1/4 cup evaporated cane juice
2 chopped apples
1/4 cup dried cranberries
2 1/4 cups water (or apple juice)

Preheat oven to 400 degrees. Combine all the ingredients in a 2 qt. casserole dish. Bake for 30 minutes. Turn off oven and leave the dish in the oven overnight. It's ready to eat in the morning. You can eat it as is or warm it slightly in the oven at 200 for about a half hour.

Broiled Grapefruit

maple syrup

Brush top of grapefruit w/ maple syrup and a dab of margarine. Broil until bubbly and warmed through.

Thursday, May 16, 2013

Italian Lemon Ice

adapted from Mediterranean Vegan Kitchen

3 cups water
1 cup sugar
Pinch salt
1 cup fresh lemon juice (approx 6 lemons)
1 ½ tsp finely grated fresh lemon peel (approx 1 lemon)
2 tsp lemon extract

Bring 2 cups water to a simmer over medium heat with the sugar. Simmer, stirring occasionally, until the sugar is dissolved. Add the salt, remove the pan from the heat, and stir in the last cup of water; once the mixture has cooled to room temperature, cover and refrigerate for at least 1 hour. Place a shallow metal 2 ½ quart container in the freezer to chill - I used a lasagne type pan.

Add the lemon juice, lemon peel, and extract, stir, and pour it all into the chilled pan.

Place the pan in the freezer for 30 to 60 minutes, or until ice crystals form around the edges. Stir and return to the freezer. Repeat every 30 minutes, for about 3 hours. (Honestly I forgot after the third time, and it seemed fine when we ate it the next day!)

The ice can be stored, covered, for up to 4 days in the freezer - it might need to be thawed in the fridge or go for a quick whir in the food processor before serving because it will be frozen solid.

Sunday, February 10, 2013

Five Vegan French Toasts

Simple Vegan French Toast


1 cup soy milk
2 Tbsp. flour
1 Tbsp. nutritional yeast flakes
1 tsp. sugar or sweetener of your choice
1 tsp. vanilla
1/2 tsp. salt
Pinch nutmeg
6 slices whole wheat bread


Mix all the ingredients (except the bread slices) in a shallow bowl.
Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both sides, turning once.

Makes 3 servings

Banana Vegan French toast

This Vegan French toast recipe uses bananas instead of eggs, giving it a sweet flavor. That's the main difference between vegan

French toast and the regular one.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


2-3 ripe bananas
3/4 cup soy milk
1 1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice (optional)
1 teaspoon vanilla
bread, any kind is fine
vegan margarine


Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown. Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!

Sugar-free Vegan French Toast Recipe with Almond Milk

This vegan French toast recipe that is made with almond or soy milk and it's also free of added refined sugar. Instead, this nutty and sweet recipe is made from maple syrup and tahini. It is personally my favourite vegan french toast recipe. Enjoy it!


3/4 cup almond milk or soy milk
2 tbsp tahini
1 1/2 tbsp maple syrup
1/2 tsp vanilla
2 tbsp flour
dash nutmeg
oil or margarine for frying

In a small bowl, whisk together the almond or soy milk with the tahini, maple syrup and vanilla. Add flour and nutmeg, adding more or less flour as needed to get the proper consistency. Mixture should be just thick enough to hold to the bread. Pour into a shallow pan or pie tin.

Dip each slice of bread into the mixture, coating each side well. Fry on a lightly oiled skillet over medium high heat on each side.

Vegan French Toast with Nutmeg


1 cup soy milk
2 tbsp flour
1 tbsp nutritional yeast
1 tsp sugar or maple syrup
1 tsp vanilla
1/3 tsp nutmeg
1/4 tsp pumpkin pie spice (optional)
bread oil or margarine for frying


Whisk together all the ingredients except the bread and oil, and pour into a shallow dish or pie tin. Dip each slice of bread into the mixture, coating each side well. Fry on a lightly oiled griddle or skillet until each side is golden brown.

Coconut Banana Vegan French Toast

This tropical-flavored French toast is made with coconut milk and bananas instead of eggs, so it's lower in fat and also cholesterol-free.


2 bananas
1 cup coconut milk
3/4 cups soy milk
1/2 tsp sugar
1/2 tsp cinnamon (optional)
oil or margarine for frying

Mash the bananas well and whisk together with the coconut milk, soy milk, sugar and cinnamon. Pour into a shallow pan or pie tin.
Dip both sides of the bread into the mixture, and cook in a lightly greased skillet over medium heat. Your coconut milk French toast should be lightly golden brown on both sides.

Tuesday, February 5, 2013

Cranberry Chutney

1 3/4 pounds tart apples, chopped
2 1/4 pounds cranberries
2 cups brown sugar
1 1/4 cups cider vinegar
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/2 tablespoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon pepper flakes
1/2 pound raisins

Stir all ingredients together in a saucepan and cook for 25-30 minutes.

Monday, January 21, 2013

Raw Corn and Red Pepper Soup

adapted from The Vegan Chef

3 cups cut corn, divided
2 cups water
1/4 tsp celtic sea salt
1/8 tsp fresh ground black pepper
3/4 cup red pepper, deseeded, destemmed, diced

Optional ingredients:
1 Tbsp nama shoyu
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh parsley, chopped

Blend 2 cups of the corn, water, shoyu (if desired), sea salt, and black pepper in a blender or food processor for a minute or two. Add the rest of the corn, red pepper, and the herbs (if desired) and blend for about 30 seconds.

* This recipe is suitable for both raw and vegan diets *

Wednesday, January 2, 2013

Marinated Veggie Salad

8 oz. small whole mushrooms (fresh not canned) 2 small summer squash (either zucchini or yellow), sliced
1 small red bell pepper
1 clove garlic (or more!), minced
1/4 cup lemon juice
2 TBS olive oil
1 TBS sugar
1/4 tsp salt
1/4 tsp oregano
1/4 tsp pepper

Put veggies into a plastic bag (or bowl). Mix the rest of the ingredients up to make the marinade and pour over the veggies. Seal the bag. Marinate in the refrigerator for 8 hours, making sure you turn the bag once in a while. Serve it up in a bowl that's ready for picnicking!

This recipe is adapted from Betty Crockers Low-Fat and Lucsious cookbook.