what the hell does a vegan eat anyways?

Sorry for the long hiatus. Life has been kicking my ass as of late. I am currently healing from a crazy work-related back injury (more to come in future posts) and thought staying away from the internet prudent while on crazy medications. Drunk dialing is one thing, vicodin/muscle-relaxant-induced blog posts are quite another!

Anyway, I have been inspired by a whole shlew of blogs I follow, including but not limited to what the hell does a vegan eat anyway? and Vegan Score and crab & bee and have been documenting certain delicious meals that show just how amazing a vegan diet can be! I thought I'd share some of my latest and greatest creations so that you, too can eat delicious vegan meals!

Vegan Sloppy Joes!!!

(featuring vegetarian sloppy joe mix from

Fantastic Foods, fresh onions & Rudy's whole wheat buns)
Mix the mix with tomato paste & oil.
Toast your buns.
Add whatever condiments/extras you like!

No-Cream Creamed Corn!!!

 Easiest and most delicious creamed corn recipe ever:

8 cups corn kernels (fresh is best, of course)

3 tbs olive oil

2 medium leeks, thinly sliced

1 tsp salt

1/4 cup fresh dill, chopped (dried is ok, too)

1. Puree 3 cups of the corn with 2 cups water until smooth.

Strain mixture through sieve and discard solids (I've kept them, tooand it's equally delicious).

2. Heat oil in a skillet over medium heat, add leeks & salt and sautee1 minute. Add remaining 5 cups corn and saute 2 more minutes.

3. Add corn puree to corn-leek mixture and bring to a boil.

4. Reduce heat to low & simmer 15 minutes, stirring often.

5. Remove from heat & stir in dill. Season with salt & pepper & enjoy!

I haven't EVER had left overs with this recipe, no matter how much I make!

Green Onion Pancakes!!!

 2 cups flour

2 tsp salt

1 tbsp peanut/canola oil

1 cup boiling water

1 tsp sesame oil

1/2 cup thinly sliced green onions (we use fresh green onions from the garden whenever we feel like it)

peanut oil for frying

 Basically make a dough with the first four ingredients and knead 10 minutes.

Let sit 30 minutes, covered in a warm spot. 

Roll it out into a big rectangle, brush on sesame oil & sprinkle with onions.

Roll up into a roll and slice off 8 slices. Flatten them & roll them out (see above).

Cook on medium high heat in oily skillet 2-3 minutes each side until golden brown.

 Absolutely divine with soy sauce!!!

Veggie Bouillon!!!

I have been saving scraps from our CSA box, stored conveniently in used cups from work in the freezer and FINALLY got around to making a DELICIOUS veggie base for soups this winter!

 Our fridge is filled with venti starbucks cups of veggie parts.

 Which may include bits of zuccini, garlic, onions, beets, carrot tops, celery, leeks, cauliflower &

broccoli stalks, corn cobs, beet & turnip tops, ends of beans, etc etc.

 It all cooked into a delicious soup base.

And now my freezer is filled with handy veggie bouillon cubes.
I highly recommend this easy food project to everyone!
Crab & bee talk more about it here.

CSA Box Scramble!

 My favorite breakfast of late has been a tofu scramble 

incorporating whatever's in our CSA box from Willie Green's Organic Farm out in Monroe.

Last week was tofu with rainbow chard, carrots, beets, onions, garlic and tomatoes.

PLEASE steal my ideas and share your own with me!!! Recipe sharing is the best EVER & right now is the season! Coming soon: Best vegan cupcake adventures yet!

Happy eating!!!