From Vegan

Vegan Potatoes

Here are three vegan-friendly potato recipes that are really easy and delicious. Roasted Potatoes This recipe comes from my Aunt Susan. This is so easy and so tasty. I used both red and russet potatoes that my parents grew in their garden. Any leftovers are great reheated and served for breakfast this next day. Ingredients 3 medium red potatoes 3 medium russet potatoes olive oil salt pepper garlic powder Directions Preheat oven to 375 degrees. Cut potatoes into small wedges and place into a 3-quart glass pan. Lightly pour olive oil on top of potatoes. Sprinkle potatoes with salt, pepper, and…

Recipe Test: Vegan Red Pepper Fettuccine

I know what you’re thinking, “That looks delicious!” It does look delicious, and I am sure the creators of this recipe do a great job of making it, but I didn’t do a great job of making it. I ended up with a beautiful, tasteless dish with a super hot aftertaste (but still tasteless). I have never experienced a heat without any flavor. I followed the directions exactly. However, I didn’t use the nutritional yeast. Nutritional yeast is really expensive but I am thinking it is essential to this dish’s flavor. I am racking my brain trying to figure out what…

Recipe Test: Vegan Butternut Squash Linguine

This recipe is from Cookie and Kate and I began to prepare this dish not fully understanding the amount of effort and time required. I have much more baking experience than cooking experience and I am (I found out) in need of some tools and some skills. I am not too prideful to admit that I had find YouTube videos demonstrating how to cut butternut squash and how to chop sage. The color of the sauce was so pretty and I actually preferred the consistency I got straight out of the food processor over the watered down version I ended up with. If…

Creamy Smoothie Recipe

I took this recipe from Epicurious and made a couple of changes. This smoothie had more of a milkshake consistency and was pretty good. I have been taking ripe bananas, breaking them into chunks and freezing them so that I don’t have to use ice cubes. Ingredients 1 1/2 frozen banana chunks 8 ounces light vanilla soy milk 2 tablespoons brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground nutmeg Directions 1. Place all ingredients in blender and blend until desired consistency. For a thicker consistency, add ice cubes.

Going Vegan: Updates

How The First Two Weeks Went My plan was to an update last week but before I knew it, I was two weeks in. This experiment has been going well. I have been eating good food and feeling better. Sometimes, due to limited choices, rushed choices, or ignorance I ate more vegetarian than vegan. One day, I am pretty sure that the tomato soup I ate had some kind of animal broth in it. Staying away from meat and meat products has been pretty easy. However, everything has dairy in it! My first big vegan grocery shopping trip took two hours.…

Recipe Test: Sesame Noodles

The original recipe comes from The Pioneer Woman which I followed exactly (except for the green onions- I have an onion hater in my midst) and I used Ramen Noodles. The four cloves of chopped garlic was a little much. Below is how I plan to make this dish next time. I added and changed a few ingredients. Vegetarian and vegan friendly of course. Ingredients 3 packs Ramen Noodles(any flavor because you don’t need the seasoning packet) Sauce 1/2 cup low sodium soy sauce or Tamari 2 tablespoons sugar (or vegan-friendly sweetener) 1 tablespoon garlic powder 2 tablespoons rice vinegar 3 tablespoons sesame oil 1…