The Great Vegan Adventure

Let the Adventures Begin

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Blueberry Coffee Cake

This is a recipe from Vegan with a Vengeance. It is delicious both warm and cold! I served it to my husband and father-in-law and they both went nuts over it! They had seconds and my father-in-law even come back the next day for a piece.

This was a wonderful recipe and I will definitely makes this again.



Chocolate Rice Pudding

I made this recipe up to help use up some extra rice I had in the fridge.

You will need:
1/4 cocoa powder
1/4 sugar
3/4 cup cooked rice
3/4 cup soy milk
Few dashes of vanilla

Mix the powder, sugar, milk and vanilla together in a sauce pan until it resembles pudding. Then, add the rice and cook over medium heat until the mixture gets thick, creamy and delicious!

This was such a yummy dessert! It was very rich and decadent. It’s the perfect end to a long day.

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Altella Spread

The day I found out Nutella wasn’t vegan was a terribly sad day. I loved the chocolate hazelnut spread on toast and just about anything! This recipe from Home-Cooked Vegan Comfort Foods is a delicious alternative to Nutella! You can use any kind of nut butter you want. I used peanut butter for this one.

I think this taste fabulous and I can’t wait to give this to A in the morning for breakfast.

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Chocolate-Dunked Coconut Delights

This is an amazing cookie recipe from The Kind Mama! It only uses a few ingredients and the dough is a little on the dry side, but they bake up like a normal cookie. Then you dunk them in a yummy chocolate glaze! It’s insanely tasty! I made a batch yesterday and I doubt they will make it to Friday. Thank you, Alicia Silverstone!


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Fat Fried Noodles

This was the second dish I made from The Kind Mama and it was fantastic! The flavor reminded me of my favorite Chinese dish, lo mien noodles. I used soba instead of udon and I added a few different veggies. The results were delicious! I highly recommend this dish and I plan on making this at least once a week for a while.


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Pan-Fried Mochi

This is an oldy but a goody! This is a recipe from The Kind Diet and I love to prepare it when I need a comforting pick me up. I love this dish because it is warm, gooey and deeply satisfying. It is also extremely easy to prepare.

Cut your Mochi into little cubes and put in an oiled pan. Cook for four minutes then flip and add a few drops of shoyu.

Cook them until they puff up into fun, little shapes. I like to eat them with a drizzle of brown rice syrup over the top. It gives it a nice sweet flavor to balance out the saltiness from the shoyu. So yummy!

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Seitan and Veggie Mochi Melt

This is the first recipe from The Kind Mama that I prepared and I was so excited that I was down right giddy! I usually look through my well-loved copy of The Kind Diet at least once a day for meal ideas. Now that I have two “kind” books I have even more ideas! Anyway, I was thrilled to try this new recipe from my guru, Alicia Silverstone. It was quite simple to prepare and delicious to eat.

The seitan gave the meal a nice meaty texture and the Mochi was warm and gooey. The veggies I used were very sweet and the ume vinegar and shoyu gave it a hint of salt. Overall this was a fabulous dish and I cannot wait to cook my way through this book the way I did her other one.


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Ginger-Pear Waffles

This is a recipe from Vegan With A Vengeance. I have come to love waffle recipes because they are a breeze to prepare! This recipe is fantastic. The ginger and other spices give it a nice, but not too powerful, kick and the grated pear adds a little bit of texture and sweetness to the mix. Everyone loved these waffles, especially little J who ate two whole waffles! That’s how many I ate! He’s only 16 months and he eats as much as me sometimes. I guess little boys eat a lot.

These waffles were wonderful. My entire household loved them and I plan on making them again on a weekend very soon.


Sparkled Ginger Cookies

This is a recipe from Vegan With A Vengeance. For some reason I have been baking a lot of vegan cookies lately. Maybe because there’s a Girl Scout on every corner pushing their delicious, non-vegan cookies and I’m trying to fight back. So take that green vests! I can make delicious vegan cookies to my heart’s content.

Anyway, we’re was I? Oh yes! I make these little lovelies for my family and they loved them. They were a little spicy from the ginger, crisp, but still chewy and delicious. No Girl Scout cookie has ever tasted this good. Not even the Thin Mints.

Nothing says

I love you

to your family quite like a batch of fresh baked cookies. These were a hit with my family and I plan on baking them again.

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Vegan Cassoulet

This is a recipe from Skinny Bitch Ultimate Everyday Cookbook. It smells amazing as you prepare it because of the lovely herbs in it, tarragon and thyme. Whenever I cook this dish I feel warm and cozy.

It’s very easy to prepare, but a little time consuming. First you have to sauté the veggies. Then, add the beans, herbs, panko and vegetable broth and simmer for about half an hour. Then bake for another half an hour. Add more panko and vegan butter, then bake another 15 minutes.

Everything about this dish was comforting to me. The beans were creamy, the panko added a little crunch and the flavor made you feel like someone was hugging you. I truly enjoyed this dish and I will definitely make it again for my family.