Anything you can make I can make vegan


“It Runs In My Family”: The Top 7 Killers We MUST Beat

may-ezineGrowing up we’ve all heard people talk about the issues they’re dealing with because “it runs in my family.” Seldom are they discussing anything good. They’re usually explaining away diseases of the body or mind, weight issues, difficulties in money, relationships or jobs/business. But decades of research has found that these issues are actually the results of what runs in families, not the causes. The top 7 Killers that are often passed generation to generation, causing diabetes, heart disease, are what I refer to as the “Uns”. How many of these “Uns” have you seen your parents struggle with? How many are trying to take you out today? Are they attacking your children right now?

  • Un-Exercise (couch potato)
    – You win! By walking, playing, working out
  • Un-Healthy (poor eating habits) Click here for a chocolaty, nutty, yummy, healthy “UN” recipe!
    – You win! By taking control by enjoying lots of vegetables, fruits, water, whole grains
  • Un-Belief (fear and doubt)
    – You win! By getting confident by trusting in your Creator and in yourself to deliver results
  • Un-Imagination (defeated by “what is”)
    – You win! By sparking creativeness by practicing “seeing” what you want to materialize
  • Un-Gratefulness (counting what’s lacking)
    – You win! By counting 5 specific good things every morning to appreciate your life
  • Un-Positive Thinking (negative thinking, beating yourself up mentally)
    – You win! By teaching your brain to look for the silver lining in every situation
  • Un-Positive Words (negative words, speaking about “what I don’t want”)
    – You win! By training your tongue to speak encouragement and of your desire as if it already is.

If any of the 7 “Uns” have taken hold of you, don’t despair. You are powerful and have what it takes to win! Start RIGHT NOW to do the “YOU WIN!” actions to make amazing things “run in your family” from now on: Great health, abundant wealth, long life, super energy, clear vision and purpose fulfilled.

YOU are the beginning of great life “running in your family”! Want some assistance getting started? Email us at for your FREE e-book detailing the next steps to take, and get your complimentary assessment too (a $200 value)! BONUS!!! Click here for a chocolaty, nutty, yummy, healthy “UN” recipe!

Decadently Delicious UN Bars



  • 3 cups (454 grams) total of UNsalted beer nuts, UNsalted Brazilian nuts, UNsalted cashews, UNsalted almonds, UNsalted hazelnuts, UNsalted peanuts, and UNsalted pecans – or any combination of your favorite nuts.
  • 1/4 cup (19 grams) UNsweetened shredded coconut
  • 1/2 cup (96 grams) palm sugar, crumbled (or turbinado raw sugar, if you prefer)
  •  1/2 cup (96 grams) dried cranberries
  • 1 teaspoon vanilla extract
  • enough coconut oil to lightly grease your pan
  • 1 teaspoon coarse pink Himalayan sea salt, for topping (optional)


  • 6 ounces (170 grams) dark vegan chocolate, melted.


Preheat your oven to 350ºF / 177ºC.

In a mixing bowl, combine the nuts and cranberries. Set the mixture aside.

Line a 9″ x 13″ (33cm x 48 cm) baking dish with a piece of unbleached parchment paper, make sure it is large enough to cover the bottom and go up the sides. Pinch the corners to keep it in place. Grease the paper with coconut oil, and sprinkle it with the shredded coconut. Set the dish aside.

In a small saucepan over a medium-low heat, add the palm sugar, vanilla and the fine sea salt. Stir continuously. As soon as the sugar begins to simmer, remove it from the heat.

Pour the palm sugar mixture over the nut-cranberry mixture and stir to coat the dry ingredients evenly.

Using a flexible spatula (or your hands) transfer the nut mixture to the prepared baking dish and spread it evenly.

Bake for about 20 minutes. The longer it bakes, the crunchier it will be. Remove the dish from the oven and allow it to cool completely. Slice into approximately 36 squares or into 12 bars. If the bottoms are still a bit sticky, you can place the cut bars on a parchment paper-lined tray into the fridge to finish cooling.

Over a double boiler, melt the chocolate. (If you don’t have a double-boiler, use a pot filled with boiling water with another pot placed on top of that). Drizzle each nut bar with the melted chocolate. Place onto a parchment paper lined tray, chocolate side up, sprinkle a little of the course sea salt on top (optional) and return them to the refrigerator to set before serving. I store them in the fridge at all times, since I love hardened chocolate.

Mother’s Day – Food and Family Anything Vegan Style

This month marked the 100th anniversary of the celebration of Mother’s Day. The celebration of the Director of Operations for the family – a.k.a. ‘MOM” – is a cherished ritual.

nothing in return. Mother’s Day gives her that something special back. That something is a special message “We see what you do for us. Thank you. You are appreciated. You are loved.” This day also reinforces the bond between mother and child, and exhibits the admiration of the spouse or partner.

The closeness I felt to my family on Mother’s Day as they lavished me with attention was amazing. I awoke to a breakfast spread of mango, pineapple, peaches and other fruit cut in the shape of hearts, stars, etc., whole-grain bread fresh from the bakery, and homemade cocoa-powder chocolate. I then dressed for church as they all cleaned the kitchen.

After church, I slipped back into my pajamas for a much-needed nap to recover from the previous 3 am – 11 pm day I had. I was awakened to a vegan chicken sandwich made lovingly by my 7-year old. Then my husband brought me a big, steaming cup of mint tea made with leaves he picked from our herb garden and palm sugar – yum!

Next I took a hot bath by candlelight with soothing music playing. I then slipped back into bed and dreamland until summoned to the dining room for a special dinner. As I rested, my husband, my 17-year old and my 7 year old took time in the kitchen preparing a vegan chicken marsala, roasted potatoes, and baby asparagus – WOW! We ate, laughed, and enjoyed the familial joy of a healthy, delicious meal Anything Vegan style. The gifts and the food showed me how much I mean to them because of the time and care they spent in making it personal and special for me.

I hope you celebrated all of the mother-figures in your life to say “I see what you do for me. Thank you. You are appreciated. You are loved.” Here’s the delicious recipe so you can make them a special Anything Vegan meal too. It matters more than you may realize. In case you need more convincing, watch this funny 4 minute video entitled “World’s Toughest Job – Director of Operations

Easy Elegant Anything Vegan Chicken Marsala

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4


  • 4 vegan chicken patties (breaded or unbreaded), thawed
  • Sea salt and freshly ground black pepper
  • 8 ounces container of mushroom, sliced and cleaned
  • 2 tablespoons soy butter
  • ½ cup sweet marsala wine
  • 1 large garlic bulb
  • 2 tablespoons red wine vinegar
  • ¼ cup vegetable stock
  • ¼ cup sherry or dry white wine
  • 1 whole garlic glove
  • Optional: 3 tablespoons vegan cream
  • Garnish with chopped parsley, oregano or basil


  1. Season each vegan chicken piece with salt and pepper on both sides.
  2. Heat oven to 350 degrees. In a small oven-safe bowl, roast garlic bulb for 15 minutes. Cover with red wine vinegar. Peel cloves and mash or puree in blender. Set aside.
  3. While baking the garlic bulb, bake vegan chicken patties until they are golden brown (10 – 15 minutes). Remove and place them on your serving platter covering them with foil.
  4. While vegan patties and garlic are baking, get a large skillet and heat to medium. Add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and stock allowing the liquid to reduce slightly – approx. 3 minutes. Stir in roasted garlic paste. Pour mushrooms and sauce over vegan chicken patties and serve. Enjoy!

Delicious meal paired with herb-roasted potatoes and baby asparagus!

P.S. Our most loyal customers – Win a Free ($23.20 value) day pass for two to the DC Green Festival Event May 31 through June 1 from 10 a.m. – 6 p.m.!

We invite you to vote for Anything Vegan for the Green Festival Brand Award on the Green Festival website at Our brand represents the best in sustainability and innovation in the green marketplace and for your help in getting the VOTE, the first 25 voters can

Vote and Win in Four Easy Steps:

  1. Click on
  2. Scroll down to Anything Vegan and click
  3. Click on Submit at the bottom of the page
  4. Send an email to with the subject line “I VOTED FOR ANYTHING VEGAN”

• Taste delicious Anything Vegan at Booth #636 and other vegan and vegetarian recipes and participate in educational activities for kids and families. See exhibits about new products and services for food, fashion, health, energy, construction, and design.

• Day pass: entire value must be redeemed during a single visit by same pair; valid on either May 31 or June 1 (Free admission for children 16 and under)

  • 801 Mt Vernon Pl NW, Washington, DC 20001, (828) 333-9403
  • VOTE NOW – – Voting for the Green Festival Brand Award ends Thursday, May 29, 2014 at 5pm EST.
  • Winners MUST receive tickets ONLINE ONLY BEFORE FRIDAY, MAY 30th, 2014

It’s Not Too Late to Make Your New Year’s Resolutions Come True!!!

Can you believe it’s almost March! Now that 2014 is well underway, how many of you are still going strong with your New Year healthier you resolutions? Are you still exercising every day? Are you whipping up delicious, healthy meals that provide you energy, stamina, clarity and that sexy new body?

The truth is, 95% of people who make resolutions abandon them by January 15. It’s challenging enough to achieve an important goal. And to do it today — a time of massive, unprecedented challenges — is an even bigger problem.

But, as Marji explains in this incredible new video, where there’s challenges, there are also clear, easy steps to get LASTING RESULTS like never before. 

Amid all the constant unhealthy stuff around us, here’s how you can turn frustration into opportunity for lasting success. Fill out your info below to find out how:


* First Name
* Email
  * = Required Field


You’ll learn…

  • The 3 Action steps you can take right now to keep your resolutions (it’s how to start and BEGIN;
  • Why taking these easy steps will CHANGE YOUR LIFE;
  • The strategies that led us to being healthy, sexy, and energetic without yucky diets.



Soon you too will say… Anything You Can Make I Can Make Vegan!

Marji & Jasmine


P.S.: This is just the first message in a four-part series. Stay tuned for Part Two, featuring an exclusive download from AV’s NEW Motivational Cooking series! Hangout with us and our awesome fans on Facebook to be notified first when it goes LIVE!

P.P.S.: Want more? This FREE ebook 10 Sneaky Ways To Veganize Your Family’s Plate includes additional strategies for success and results in 2014 NOT JUST FOR YOU BUT FOR YOUR FAMILY AND FRIENDS AS WELL. Download it here.

Apple-Almond Buttery Vegan Pancakes


  • 1 ½ cups flour
  • 3 tbs soy butter
  • 1 tsp baking powder
  • 1 tsp turbinado sugar
  • 1 tsp Enger-G Egg Replacer
  • ½ cup plain soy milk
  • ½ cup rice milk
  • ½ cup water
  • 2 tbs sunflower oil
  • 1 dash pure vanilla extract
  • 4 apples, peeled, cored, sliced thinly
  • ¾ cup toasted almond slivers
  • 1 tbs agave nectar



  1. In a medium pan, melt 2 tbs soy butter. Add almonds. Saute for 1 minute. Add apple slices, vanilla and agave and mix thoroughly. Stir constantly until apples are soft. Set aside.
  2. In a large mixing bowl, mix dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tbs of water at a time until reaching the desired consistency. (Note: Try making one pancake now to see if it’s as fluffy as you like it, then slowly adjust if needed. We recommend making the batter on the thinner side as it fluffs up a lot during cooking. If you made the batter too thin for your liking, add a Tsp or two of flour and mix thoroughly.
  3. In a large non-stick pan, melt a small dollop of butter over medium heat.  Pour about 1/8 cup of batter into center of melted butter. In a circular motion, spread until in a thin layer.  Spread a tbs of apple mixture across top of pancake. Take a small amount of batter and lightly cover over apple mixture to hide them inside the pancake.
  4. When you see air holes appear in the center of the pancake, it is ready to flip over. With a spatula, flip pancake over and reduce heat. Let cook on reverse side for 3-4 minutes, or until golden brown.

Cook up the rest of the batter, and serve a stack of hot, delicious pancakes with maple syrup. Add more of the sauted apple-almonds mixture on top or sprinkled with a bit of turbinado sugar. This will quickly become a family breakfast favorite!

Stuff Me Vegan Sensuous Stuffing

stuffingIn November all across America, thoughts turn to Thanksgiving dinner. That wonderful meal with flavorful foods shared with family and friends is very special to me because that was the day I was born.

Since becoming vegan, my sister and I have created hundreds of recipes so we can fully enjoy all the savory foods we grew up on. And the best part is – this food is both healthy AND delicious! Truly, “Anything You Can Make, I Can Make Vegan™”!

Today we’re making our “Stuff Me Vegan Sensuous Stuffing”. You can vary some ingredients from the ones I used in this recipe and amounts don’t have to be exact – feel free to make it your own.


  • 3-4 loaves bread for toasting, about 10 cups of cubes
  • 3 stalks of celery, finely chopped
  • 2 large carrots, finely chopped
  • 3 stalks green onion (scallions), finely chopped
  • 5 large mushrooms
  • 2 large Spanish or yellow onions, finely chopped
  • 2 packages vegan sage sausage, chopped small and fried (optional)
  • 4 cups vegetable broth
  • 4 gloves garlic, finely chopped
  • 3 tsp soy butter
  • 1 1/2 tsp olive oil per loaf of bread
  • 1/2 tsp of each spice per loaf of bread:
  • sage, dried or fresh, chopped fine
  • thyme, dried or fresh, chopped fine
  • garlic powder
  • onion powder
  • sea salt (use less for low sodium)
  • cracked black pepper

Sensuous Stuffing Tips:

  • Stuffing bread: Just about any kind of firm-crusted bread makes great stuffing! Try whole-grain, sourdough, rye, herb, French, Italian or even pre-cooked corn bread. We LOVE to mix and match bread varieties – it looks great visually and gives more flavor than plain old white sandwhich bread Choose day-old bread save money and cut down your toasting time, too.
  • Optional vegan sage sausage: Crumble or chop it up into small pieces and brown it along with the other vegetables in the pan.
  • Your own special touch: Add finely chopped walnuts or cashews, your favorite bell pepper, or raisins to the vegetable mixture to add a dash of your personal touch to the recipe. Yummy!


Presenting your Sensuous Stuffing to family and friends:

Serve in the baking dish or take some out and surround your vegan turkey for a beautiful presentation. You can also load up some of the stuffing into mushrooms as a great appetizer. 

Servings: This recipe makes about 10 cups of stuffing so at a 1/2 cup serving size per person, it could serve 20 people. But this is such a crowd pleaser, people may eat much more!


  1. Preheat oven to 350 degrees. Rip or cut bread into about 1/4 inch cubes or pieces. Lay cubes in a single layer on a baking sheet. I had to use 3 baking sheets to make single layers. Sprinkle all dried seasonings on, toss gently and drizzle with the olive oil. Cook it until the bread is golden (about 7-10 minutes). Be sure to turn the bread over 1 or 2 times. Set aside cubes in a large baking dish*.
  2. With soy butter, lightly grease a 9×13 inch glass or ceramic baking dish.
  3. Melt the butter in a large saucepan over medium heat. If using, stir in the vegan sausage and brown. Add onion, scallions, carrots, mushrooms, celery, slowly cooking until soft (about 8 minutes).
  4. Stir in apple and garlic to the pan.
  5. In your baking dish, layer in bread crumbs, vegetable mixture, and fresh herbs.
  6. Slowly mix in the vegetable broth. Now, get in there with your hands and work the broth into the stuffing, so it is fully blended. The mixture should be moist, but not wet. Add more broth to attain desired consistency. Add more seasoning, to taste.
  7. Gently press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp. 

* I used two baking dishes for this quantity of stuffing. If you want fewer servings, simple half the recipe and make sure to adjust seasoning to taste

“Excuse me, do you have ANYTHING VEGAN?” Taste of DC

“Excuse me, do you have ANYTHING VEGAN?” ~Taste of DC 

By  Vegan Chef Jasmine, Anything Vegan Co-Founder- Sunday Oct. 12, 2013

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“Excuse me do you have ANYTHING VEGAN?”  This was the question Anything Vegan asked all day Sunday on our vegan grub prowl at Taste of D.C.  We found a few good hits like this Authentic Greek vegan, gluten-free salad dressing formulated by restaurant Athens Grill/Angeli Gourmet owner Anna Maria Angelakis. When I tasted it I had a flashback,  in 2008 I ate at this little Greek Restaurant in Australia when I bit into my portobello salad wrap I was hit with a remarkable burst of flavors that I will always remember and never tasted again…until Sunday at Taste of D.C, this dressing taste like Greece in a bottle!Athens Grill

We also found a few misses like the donut place (name omitted to protect the innocent) when asked, “Excuse me do you have ANYTHING VEGAN” one employee replied by saying “We don’t believe a truly good donut can be made vegan.” (Sidebar: Seriously? I think our friends over at Sticky Fingers Bakery would rightfully disagree.  I’m just saying.)

Moving on, so the day was cool but not raining (a good sign since it had been pouring for the past three days).

Here’s Anything Vegan’s:  2013 Vegan Grub Prowl List of Taste of D.C.

Looking for a meal that taste like home…but not your home where you have to cook and clean-up.  A meal that taste like it was made at the home of your friend who has a mom who is an incredible Ethiopian Chef and this mom cooked for  two days and two nights  to create the perfect soul satisfying meal that makes you feel like you are sharing a meal with family and friends in Addias Ababa.  Well if you are looking for that meal, yup THAT MEAL, stop by ETETE ETHIOPIAN CUISINE ON 9TH STREET N.W. DC.  I feasted on a plate of lentils, greens and a sambusa (a triangular pastry roll filled with lentil, green pepper, jalapeno and onion).

Etete Ethipopian Cuisine Plate of  Greens, Lentils, SombusaEtete Ethipopian Cuisine Card Flag

Honorable Mentions: Union Kitchen:  filled with restaurants and shops offering lots of vegan grub options.  Such as:


 INDIQUE HEIGHTSIndian Cuisine  Inidque Heights Foods Created by RestaurateursSurfy Rahman and Chef K.N. Vinod 

Right blend of spices…taste like India in DC

CHAYA:  Tacos & more!Owners Bettina and Suzanne wanted Anything Vegan folks to know that they are very vegan friendly and can make Anything Vegan, just ask!  Union Kitchen Presents Chaya They offer restaurant concept with an emphasis on vegetarian fresh Mexican cuisine.  Find Chaya chefs making these tasty tacos at:Union Kitchen and the White House farmers market (810 Vermont Ave. NW) Chaya-Vegan Friendly!
GONE NATIVE FOODS: Founded by Anna Vita Lee~Vegan Tomato     Sauce that taste so fresh, because it is!  Gone Native Fresh Sauce Tomato sauce that uses fresh tomatoes…seems so obvious you think more companies would do it.  Well here’s one “Gone Native Foods” that’s doing it right!  This sauce is fresh, locally sources and tastes literally worlds away from the common tomato sauce made with canned tomatoes.Find Gone Native at:  Union Kitchen and Whole Foods Market

 Other great Vegan Grub at Taste of DC: Snacks, Places and Items to stock your fridge


Woodlands Vegan BistroWoodlands Vegan Bistro Woodlands served upa plate of vegan goodness! Umm yeah I was FULL!Woodlands Food Photo - Copy Morning Star Farms Chef:  Feeding the people at Taste of DC: and yes we ARE aware that it includes vegetarian but you have to start somewhere and plenty of people were lining up to taste vegetarian food for the first time! #ExposureMorning Star Farms Chef


 Last but not least the Sabra Hummus Team was hilarious!  They offer great  snack packs to grab & go!

Sabra Hummas


Written for Anything Vegan LLC. by  Jasmine Simon, Anything Vegan Co-Founder:  Wish to republish? Go right ahead no problem!  Just send us an email at: and let us know! Thanks.

Super Food Vegan Herb Garden Burger

Herb Burger

Herb Burger

(Herb addition info provided by

NOTE: Ahead of time- you’ll need to bake a sweet potato, and cook up some quinoa: see cooking method in veganism 101 recipe below herb burger.


  • Extra virgin olive oil
  • 1 cup chopped onion- red or sweet
  • 4 TBSP. Agave nectar
  • 2 heaping cups chopped portabella mushrooms (soak in tamari or liquid aminos for 15-30 min)
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 5 cups loosely packed baby spinach leaves
  • Sea salt and ground pepper
  • 1 cup crushed croutons

  • 2 tablespoons Ketchup
  • 1/4 cup soaked sun-dried tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram, cumin
  • 1 teaspoon fresh minced rosemary
  • 3-4 scallions (spring onions) sliced thin, white to light green section
  • 1 baked sweet potato, peeled, (cook until tender, it should fall right out of the skin)
  • 1 cup cooked quinoa


Basil: Antiseptic, warming to digestive system acts and mild digestive
Sage: Antiseptic, Antiviral, Astringent
Lambsquarter’s: Full of trace Minerals, nutritive plant: see vit. content below
Sorrel: Like Lambsquarter, also full of trace minerals, great source of Vitamin C: see more info below:

(Herb info provided by Ancestral Medicinals)


Preheat the oven to 350ºF. Lightly oil a glass dish.

Put All ingredients into the food processor and process until smooth (a few chunks are good, they will give your burger texture). So you can pulse the processor until everything folds together.

Remove and put into a bowl.

Form the mixture into desired sized burgers-this is a great recipe for sliders (or mini burgers).

Cook on 350 for 10 min or until browned on top

Serve on a soft bun with your favorite condiments!

Lambsquarters Vitamin Content

Serving Size: 100g or 3.5oz
Amount RDI%
Vitamin A 11600 IU 232%
Vitamin B6 0.274 mg 14%
Vitamin B12 0 mcg 0%
Vitamin B12, Added ~
Vitamin C 80 mg 8%
Vitamin D 0 IU 0%
Vitamin D2 ~
Vitamin D3 ~
Vitamin D (D2 + D3) 0 mcg 0%
Vitamin E (Alpha-tocopherol) ~
Vitamin E, Added ~
Vitamin K ~
Thiamin 0.16 mg 11%
Riboflavin 0.44 mg 26%
Niacin 1.2 mg 6%
Pantothenic Acid 0.092 mg 1%
Folate 30 mcg 8%
Folate, Food 30 mcg 8%
Folate, DFE 30 mcg DFE 8%
Choline ~
Betaine ~
*Daily Value not established for starred items.
~Data not available for tilde (~) items.

More about Sorrel

‘ Nutraceleuticals can serve a as preventative and in health restoration from several diseases including diabetes, hypertension, heart disease, and cancer. A group of compounds known as flavonoids are present in red sorrel, which are known to be anti-oxidants. The flavonoids are also what makes is a good deterrent against specific types of cancer. The immune system is also enhanced due to the flavonoids. Sorrel contains high amounts of vitamin C, vitamin A, magnesium, calcium, and potassium.

The anti-oxidant properties in the sorrel plant can help fight the signs of aging. It can help protect against free radical damage that can leave the skin looking aged and wrinkled. Free radicals also have a hand in causing stroke and Alzheimer’s disease, along with many other problems.’

Caramelized Vegan Sausage served over Quinoa and Kale

Here’s a wonderful recipe from Anything Vegan, using Quinoa: This recipe was featured in Anything Vegan/Whole Foods Market Tyson’s June Vegan cooking club:

Veganism 101: My Plant Based Plate


  • Your choice of vegan sausage (I like tofurky and Gardien brands, but any one you choose will do just fine, you can also use TVP): Sliced into ½ inch rounds
  • 1 large red onion: Sliced
  • 1 TSP Minced Garlic (you can you garlic powder if you like)
  • 1 Cup Quinoa: Cooked (See cooking instructions below)
  • ½ bunch fresh kale (chopped)
  • 1 Cup shredded Carrots
  • 1-2 Cups Olive oil (this will be used for both vegan sausage and quinoa)


1. Cook quinoa (see below for cooking method) stir in ¼ cup-1/2 cup of olive oil. Set aside

2. Place a large skillet or saucepan on the stove and add a small amount of fat. Heat the oil to a medium-high temperature.

We used 3 tablespoons of olive oil. vegan butter is also delicious, but it tends to burn more easily, so be sure the pan doesn’t get too hot. When the fat (healthy fat) begins to ripple, the oil is hot enough. Add the onions to the hot oil.

Stir the onions until they are coated with oil. Adding a pinch of sea salt seasons the onions at the same time it speeds up the caramelizing process. The salt will suck moisture out of the onions and eventually evaporate. Be cautious not to add too much salt. If you would like, add a pinch of ground black pepper and a very small amount of sugar.

If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water, broth, or wine to the pan and stir vigorously; this is called “deglazing.” The water will evaporate almost immediately while loosening the onion slices.

3. Add sliced vegan sausage of your choice. Fold into onions

4. In the following order add: garlic, kale and carrots.

5. Let cook low heat for 5-7min. After cooked through in a few diced tomatoes (optional)

6. Serve over heated quinoa

Simple Cooking Method for Quinoa:

1. Measure and rinse quinoa. One cup of dried quinoa yields about 3 cups cooked. Measure desired amount, rinse with cool water, and drain. This step helps to get rid of quinoa’s natural coating, called saponin, which can a slight bitter taste.  Some recommend soaking the quinoa but, this is optional.

2. Place quinoa in a small saucepan with liquid. Use water or vegetable broth.  The ratio of liquid to quinoa is, 2:1 ratio – 2 cups liquid to 1 cup quinoa. Remember like rice, quinoa swells once cooked.

3. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds (see image at right). At this point your quinoa should be soft, like cooked rice. If not add more liquid and reduce heat.

4. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve. Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more. I love to add olive oil to my quinoa once it’s done! Taste great!

Mushroom Pate Pastry

Gourmet Mushroom Pate

Gourmet Mushroom Pate


  • 1 pkg. puff pastry, frozen (app. 8-10 sheets)
  • mushroom-almond pate (recipe below)


Thaw the puff pastry.

Make the mushroom-almond pate. (recipe below)

Using a large star shaped cookie cutter, cut out star shapes. You will need 2 for each filled star.

Oil a cookie sheet or use baking paper to keep the stars from sticking to the cookie sheet.

Preheat the oven to the temperature indicated on the package (220 C).

Place a star on the cookie sheet and using a spoon, place a spoonful of the mushroom pate in the center.


Take a 2nd star, put some water along the inside edges of the star and lay it carefully over the star with the mushroom pate.

Gently line up each of the points of the star to match, they will swell and close as they bake.

Do this procedure for the rest of the dough.


With the left over pieces of dough, you can put them together and roll out the dough again to cut more and thus use all of the dough.

Bake the stars for 15-20 minutes or until golden.

Note: When we prepared this recipes we made 14 stars from 10 phyllo dough sheets.

Mushroom-Almond Pate


  • 1 cup almonds, ground
  • 50 grams soy margarine
  • 200 grams mushrooms, chopped
  • 1/2 tbs. salt
  • 1/2 tsp. thyme
  • 1/8 tbs. white pepper
  • 1/2 cup water
  • 1tso. of onoin powder


Melt the margarine, add the herbs and olive oil and sauté the mushrooms.

Add the water and allow the mixture to season and cook off a bit.

When the liquid is about halved, remove from the heat add the ground almonds and and puree to a fine pate.