I’ve been meaning to make a blueberry coffee cake for a couple weeks now, but haven’t had the time. We’ve been out of town the past week, so the last few days were for getting recharged and back to the norm. I woke up early this morning, and made this blueberry coffee cake. I admit, it was pretty awesome being able to get this done before both of my baby girls were up! Let’s talk about this coffee cake! Not… Read more »

Yesterday, I posted this Thai tofu scramble up on my Instagram account (@this_veglife). I’ve made this tofu scramble for a couple of years now, and even taught it to a vegan breakfast cooking class at the Whole Foods Culinary Center in Annapolis, MD. This is an old recipe, but one that I have been using for a long time. I never measure, so when I have to write a recipe, I have to buckle down and jot things down on… Read more »

Every week, I boil a few sweet potatoes to incorporate into my hubby’s power breakfasts. I mash them up, and sometimes I add them in his pancakes, or even oatmeal. Sweet potatoes are fantastic because they give him that good carbohydrate that he needs as fuel for his Ironman training. They’re also full of fiber and vitamins A, C, B6, and potassium. I always tell my students to eat a rainbow of colors of fruits and vegetables daily, because each… Read more »

I made these yesterday when I met up with my sweet and funny friends, Alexis and Sarah, and they told me I had to post the recipe to the blog. Well, here ya go, ladies! This turned out to be way better than running out to get donuts, because that would have been slightly out of the way. Ain’t nothing wrong with donuts, though! Maybe next time. 😉 These muffins are great – moist, not cloyingly sweet, fresh with bananas… Read more »

The first time I taught a cooking class, I struggled with timing. How long it would take to prep for the class (all that chopping, cleaning, organizing), how long it would actually take to prep the meal, and all that stuff. The guy I worked with during my first few classes said that he’s seen some people take a lot of time measuring ingredients out, following recipes exactly to a “T.” Oh gosh, I’m SO NOT LIKE THAT. I was… Read more »

These tacos are a great way to introduce vegan food to a crowd that doesn’t normally consume things like seitan, tofu, and tempeh. I served seventy of these (SEVENTY) to my friends at church the other day, and was elated when I got great reviews (because, honestly, I get a little nervous before I do things like this). I got comments on how they tasted so flavorful and “meaty,” and out of seventy tacos served, only one person said that… Read more »

My mother-in-law has a kaffir lime tree in her backyard, and whenever she comes to visit us, I always get a baggie full of fragrant leaves to cook with (the rest I put in the freezer – it stores beautifully!). To me, there is no substitute for the leaves – they add such a wonderful, herby flavor to any dish that you can’t really make excuses not to have it. But don’t fear – they’re not at all hard to… Read more »

This has got to be one of my all-time favorites. Who says there aren’t enough protein options when it come to vegan food? You’ve got beans, legumes, tofu, tempeh, edamame, and seitan, to name a few. Seitan is actually vital wheat gluten, mixed with seasonings and water or broth, and then either steamed, baked, or simmered. You can then slice the seitan thinly to make stir-fries, or cube it to make stews. In this preparation, I simply mix pre-made seitan… Read more »

I am picky about my mayonnaise, and when I started on this plant-based journey about a year ago, found that it was difficult to find a good substitute. I also did not like having to succumb to supermarket imitation mayo-like spreads that were full of chemicals and hard-to-pronounce ingredients. So I set off on a vegan mayo recipe hunt, and when I found this recipe by Isa Chandra Moskowitz, it was a winner! Side note – Isa’s book, Isa Does… Read more »

You’ll hear a lot of vegans gripe about how others will ask them, “Well, if you don’t consume any animal products, how do you get your protein?” They gripe about it because it’s SO EASY – a no-brainer, really, and if you include a variety of different plant-based foods into your eating, it’s really a non-issue. Let me just give you a little list of vegan, protein-providing foods out there – beans, legumes, lentils, nuts and nut butters, oatmeal, seeds,… Read more »