Anything you can make I can make vegan


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

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.’

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.

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