Tag Archives: vegan

Chocolate Chip Scone Cookies

1 Dec



I have been using this chocolate chip cookie recipe for a few years now, it is a Christmas favorite! They do not really flatten out or get crunchy and brown like a traditional chocolate chip cookie, they are fluffy and kind of remind me of a scone. They are VERY easy to make and require no odd ingredients. You can also tweak them to make them peppermint flavored, that is my all time favorite way to enjoy them!


  •  2 cups unbleached flour
  •  2 teaspoons baking powder
  •  1/2 teaspoon salt
  •  1 teaspoon cinnamon
  •  3/4 cup of vegan chocolate chips
  •  3/4 cup raw sugar
  •  1/2 cup canola or vegetable oil or vegan margarine (depending on your preference)
  •  1 teaspoon vanilla extract (or 1/2 tsp of vanilla and 1/2 tsp of mint extract for mint cookies!!)
  •  1/2 cup soy milk, vanilla soy milk, almond milk, or water (depending on your preference)

Preheat oven to 350 degrees
In a large bowl mix
 2 cups flour
 2 teaspoons baking powder
 1/2 teaspoon  salt
 3/4 cup chocolate chips
 1 teaspoon cinnamon
Make a well in the center of the dry ingredients and set the bowl aside.

In a medium size bowl mix

  •  3/4 cup vegan sugar
  •  1/2 cup canola or vegetable oil or vegan margarine (I use earth balance original)
  •  1 teaspoon vanilla extract
  •  1/2 cup soy milk, vanilla soy milk, almond milk, or water


I mix everythin up with a fork with no issues, anytime I do not have to dirty egg beaters is a great thing to me! Once everything is mixed, use a small ice cream scooper to make your cookies, and then press the tops to flatten them a bit. These cookies DON’T SPREAD much at all. I can fit 12 on a sheet, makes about 24! And whatever dough is left is safe to eat, BECAUSE VEGAN. I cook them in the oven for 15 minutes, or until you see the bottom sides start to brown. They look pale but trust, they are cooked! Enjoy and Happy Holidays!!


My Little Review: Earth Balance Aged White Cheddar Puffs

23 Feb

Earth Balance Loves You!


When Earth Balance announced that they were selling essentially a vegan puffed cheese doodle, I rejoiced. Probably shouldn’t have though, since cheese doodles were a terrible vice for me that I would sneak out of my mother’s pantry and consume the entire bag in one sitting. Bad bad bad!! I had to go to Whole Foods to find these, as right now I believe they are exclusive to them.

I guess I cannot say that I was disappointed by them since I finished half the bag on the car ride home, but if you are buying these looking for a cheese doodle, lower your expectations. Which is kind of sad because cheese doodles are not exactly the gourmet snack food of the century. These lacked the jagged brutality of a cheese doodle, that super roughly processed cheese powder. While puffed, they were still kind of dense and crunchy. I used to love sucking the air out of cheese doodles ( yeah I’m a weirdo!!) and you can’t really do that with these. They are essentially a slightly puffier version of the Tings crunchy cheese snacks. Also not sure why they had to call them “aged” white cheddar, they just taste like a mild white cheddar, almost like smartfood popcorn.


the bag is a little redundant, pointing out THREE TIMES that they are vegan. I guess they don’t want to confuse anyone in to thinking it is “real aged white cheddar” since I’m not even sure you can age vegan cheese!! The gluten free and non GMO crowd will probably be very happy too. Basically this snack hits all of the high points for the health conscious who still want ungodly snacks. They don’t even contain palm oil! I would probably buy these again if I get a sudden snack craving, but would not try to pass them off to non vegans as a cheese doodle substitute. Get jagged and terrible for me, Earth Balance!!

Recipe: Gardein Beefless n Broccoli

20 Jan


Making your own Asian food is not as hard as it seems. All you need is a few essential ingredients, and a deep pan or wok. I’m looking for more ways to get some broccoli in my diet, and had these Gardein Beefless Tips sitting in my freezer for quite some time, dying for my attention. They really do shine in this dish, the sauce they get coated with makes you really forget you are eating soy proteins! You will need

For the marinade

  • 2 Tbsp cornstarch
  • 1 Tbsp water
  • 1/2 teaspoon garlic powder
  • 1 bag of Gardein Beefless Tips

Combine everything in a bowl as listed and toss to coat. Pour 1 tablespoon of veg oil in a medium high heat pan, and cook the tips until heated through, about 5-8 minutes. Put aside.

For everything else:

  • 4 cups of fresh broccoli florets
  • 1 small onion, cut into wedges
  • 1/3 cup reduced sodium tamari soy sauce, or regular soy sauce.
  • 1/2 cup water
  • 1 tbsp cornstarch
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger

Cook the broccoli and onions in the pan with the leftover oil plus 1 more tablespoon, for about 4-5 minutes. Mix all the other ingredients together in a bowl and then dump the tips back in to the pan, and slowly add the liquid, so it doesn’t splash everywhere. Cook for about 2 more minutes, and it should be done! Plate with your favorite kind of rice, I did a brown and wild rice mix. Would also be tasty with some toasted sesame seeds on top!

Recipe: Might as well be Paula Deen’s Vegan Mac and Cheese

6 Oct

I shouldn’t have made this, it is probably the worst, saltiest thing for you. But I’m going raw for two weeks and wanted to go out with a bang. Super creamy, cheesy, buttery noodles. This uses a boxed vegan macaroni and cheese but the sauce mix can easily be made from scratch. Just use my Nutritional Yeast Sauce recipe in place.

  • 1 box Edward and Sons Vegan cheddar style mac and cheese or
    1 1/2 cups elbow macaroni
  • 4 tbsp vegan butter + 2 more for dotting
  • 1 cup soy milk
  • 1/2 block Daiya cheddar wedge
  • Nutrtional Yeast
  • Plain Breadcrumbs

Boil pasta for 6 minutes and preheat the oven to 350 degrees. Melt 4 tbsp butter and mix with the soy milk. Then add the sauce packet from the boxed mac. Replace this step with Nutritional Yeast Recipe if you do not want to use the box. Pour sauce over pasta and mix until coated. Pour into a small Pyrex or casserole dish. Slice up the Daiya and cover the entire dish with it, then coat top with breadcrumbs and Nut Yeast. Dot with butter like you would an apple pie. This will keep the dish creamy and from drying out in the oven. Cover with foil and bake for 30 minutes.

Make this once and never again because it will make you fall asleep and if you don’t die from a heart attack in your sleep first, you’ll wake up with an unbearably salty feeling in your mouth. But at least you went out with a cheesy bang.