Vegan Turkey Roast

A holiday meal you can celebrate!

As we approach the end of another year, for many it is a time of reflection, resolution and renewal. I'm sure that I am not alone when I say that for me, 2009 has been one of the most challenging years I've experienced yet. Throughout those challenges, there have been some notable food and diet related discoveries that deserve a mention.

2009 LGV Highlights

Volentia.com

This is an exciting new social network, designed for vegetarians. I'm enjoying following the conversations and participating in the food blogs and discussions. Definitely check this out if you are looking for alternatives to Facebook. www.volentia.com

Hornby Island Vegetarian Pate

This was an unexpected discovery. We found the most amazing vegetarian pate at a Thrifty's grocery store, while visiting family during the holidays in Nanaimo, BC. Stay tuned, as I will be trying to design my own recipe in the near future. I owe my inspiration to Cardboard House Bakery, check them out at http://www.realhornby.com/shopping/cardboardhouse/

Food Inc

This movie is worth a mention because it sheds light on what is really going on with our food and its production. See the trailer at http://www.foodincmovie.com/

Liquid Smoke

I am still not sure about the safety of this discovery. Wikipedia suggests that there are studies indicating that liquid smoke could actually be less carcinogenic than real smoking methods. Until there is some evidence that disputes health of this product, I would recommend this as an optional ingredient, in moderation and at your own risk. For those who are new to the vegetarian lifestyle and who are longing for the smokey taste of bacon, this should amuse your cravings. It can be used in anything from soups and sauces to flavouring for soft cheeses and tempeh.

Urban Herbivore

This was a great discovery for me one rainy day in Kensington Market. I had seen this restaurant but hadn't walked in until recently. I can highly recommend their creative salads and "Handwiches", featuring smoked coconut. Definitely worth checking out... they are located at 64 Oxford (at Augusta), in Toronto, Ontario, Canada.

Vital Gluten

Finally, as an experimental vegetarian, my biggest discovery of 2009 is definitely the ingredient "Vital Gluten". (I must apologize to those who are allergic or cannot digest gluten. I promise to continue working on recipes with alternatives for you!)

My last blog post of 2009 is dedicated to this amazing product, which is the main ingredient in seitan. This blog features a seitan loaf, inspired by the "Holiday Turkey".

I did not create this recipe, but I have tested it, and I can say it was a success. I would alter the recipe in future to suit my own tastes, but until then, I present you with the original recipe, which I found through Everyday Dish TV. You can find a video with step by step instructions.

Enjoy this delicious complement to your veggie dishes on your holiday table or at any time of year. Thank you to Brian McCarthy for this delicious recipe. Here is a link to the video clip. www.everydaydish.tv

Happy New Year, see you in 2010!

Vegan Turkey Roast

Yield: 8 servings
Also makes great sandwiches!

1 gallon water
2 1/2 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1 tsp thyme
1 tbsp onion powder
1 tsp salt
2 cups vegetable broth*
1/4 cup light olive oil
1 tbsp soy sauce**
Cheesecloth (one double thick 24-inch by 16-inch piece)
2 6-inch pieces of string
1 batch uncooked stuffing (optional)

*If using the homemade vegetable broth, you may need to add salt to this recipe.
**Substitute Bragg liquid aminos if desired.

1) In a large pot, bring 1 gallon of water to a low boil.
2) In a large bowl, whisk together the gluten, yeast flakes, thyme, onion powder, and salt.
3) Add the vegetable broth, oil, and soy sauce, stir just until combined.
4) Form into a loaf shape.
5) Place gluten loaf on cheesecloth and roll up (not to tight). Tie each end with a piece of string.
6) Place in simmering water, covered, for 1 hour*** (2 hours for a double batch).
7) Preheat oven to 325.
8) Take roast out of water and remove cheesecloth. Place in baking dish with prepared stuffing, if desired.
9) Bake, covered, for 30 minutes.

*** Make stuffing while turkey is simmering in the water. Cook the stuffing in the baking dish with the turkey.

Variation: Vegan Turkey with Puff Pastry
After turkey is done boiling, remove it from the water and remove cheesecloth. Roll out a piece of puff pastry so that it will cover your turkey. Cover turkey with puff pastry. Brush puff pastry with a mixture of half ketchup and half water. Sprinkle with a little bit of thyme. Bake turkey, uncovered, at 400º F. for 25 minutes.

Copyright © 2008 Brian McCarthy

*As a substitute for the puff pastry (I could not find a vegan alternative to Tenderflake) I used phyllo pastry instead. I used three layers and wrapped it immediately after it came out of the pot. In the future, I will probably use more layers and bake on lower heat for a longer time, for more crispiness and browning.

Presto! Vegan Pesto

Vegan Pesto, Raw, Raw, Raw!

It's fall, and while I've been picking at my basil plants all summer long, it was time to take the frost warnings seriously, pull the basil and make a mega-batch of yummy vegan pesto.

Raw pesto sauce is a staple at my table. My husband and I love the stuff for it's strong aromatic quality and it's equally strong and delicious taste! I usually have some in the fridge, ready to put on pasta, spread on veggies, almond burgers or vegan crackers.

Sure, it's easier to buy pesto at the store, but there is really nothing like homemade. I insist on making my own, since I can control the ingredients, using nutritional yeast in place of parmesan cheese and olive oil in place of canola. I have found that most store bought pestos are a disappointment. They usually use canola oil or an oil blend instead of using pure olive oil, which in my opinion, dulls the taste.

For those who have never tried pesto, you truly don't know what you are missing. I dedicate this newest recipe post to the pesto virgin. May you find all that has been missing from your life once you try this recipe:)

You will need a food processor, a measuring cup and the following ingredients:

1.5 cups of basil, lightly packed

1/4 cup of pine nuts (walnuts are an inexpensive and optional replacement)

3/4 cup of nutritional yeast

3/4 cup of extra virgin, cold pressed, olive oil

1-2 garlic cloves (large)

1 tablespoon of seasalt (more or less to taste)

To make a double batch, I doubled the recipe but seemed to need less oil, so add oil gradually or you will have excessively oily pesto.

Step-by-step instructions straight from the garden:

1. Soak basil to remove soil and insects.

2. Rinse basil plants and let air dry, or spin dry in a lettuce spinner.

3. Starting with the pesto plant, separate the fresh green leaves from the stems.

Once leaves are separated and dried, they can be stored in the fridge for a couple of days or can be used right away.

4. Place leaves in the measuring cup and with a medium firm push of your hand, pack the leaves. Measure 1.5 cups of basil leaves. Once complete, add to the food processor.

5. Measure all other ingredients except the olive oil and salt. Add these measured ingredients to the food processor on top of the leaves.

6. Add half of the oil, and process all ingredients for 30 seconds.

7. Add more oil as needed until consistency is thick but not too oily. The pesto photo below shows a batch where I added a little too much oil. If this happens, just add some additional basil and nutritional yeast to balance it out. Some people like their pesto oily, I prefer less oily. It's all a matter of taste.

8. Add salt to taste!

Here is the mega-batch of pesto from my garden. Each container holds a double batch, I would say approximately 2.5 cups of pesto. Pesto is very strong tasting, so you don't need much to make a serving. While serving sizes vary, you would most likely get 8 servings out of a double batch, if one serving equals 3-4 heaping tablespoons.

These containers have been labeled and will be put in the freezer for the winter months. One container will be put in the fridge and will last us for the month. Pesto in the freezer makes a great last minute meal or side dish option.

One final note, please keep in mind that the measurements for pesto are not exact. There will be some trial and error with your measurements, which will also account for different tastes. Feel free to experiment with additional ingredients to create unique flavours and new combinations. For example, you could try adding sun dried tomatoes, mint or mustard.

Good luck and bon appetite!

Tofu for Your BBQ

What in the Tofu Do You Think You are Doing?

After experimenting for the past couple of months, I have got some new ideas. I apologize to those who have been waiting for the next tasty recipe, but I'm trying my hardest to get you something twice a month.

Lately, I've been finding it a challenge to bring you the best of the best. I have been experimenting all summer long and until this tofu idea, I had nothing!

Out of respect for your valuable time in the kitchen, I am not going to endorse anything that is not great. To make the LGV cut, I have to LOVE it and so do my meat-eating counterparts. Anything that ends up on my vegan blog is a regular dish on my rotating personal menu!

In case you hadn't noticed, I am trying to compile a list of recipes that will satisfy meat eaters, vegetarians, vegans and those who are still undecided and caught in between. For me, it's about good food and good health, which brings me to my next concoction -BBQ Tofu. While this dish is probably not all that original for the die-hard vegetarian, it is still worth presenting on this blog, especially for those who have yet to discover the true potential of tofu.

I hope you enjoy this dish as much as my brother and his girlfriend did. I was very surprised at the enthusiastic response I received from a couple of hard core meat-eaters. I have actually begun to crave this dish, I hope you do too!

You will need:

1 brick of extra firm tofu
1/4 cup of soy sauce
1/4 cup of sesame oil
4 tablespoons of agave nectar
1 teaspoon of liquid smoke (optional)

Juice of 1/2 a lemon
1/4 cup of toasted sesame seeds
Added to taste: Vegetarian Worcestershire sauce (sans fish ingredients) and other spices or seasonings of your choice

Tofu preparation instructions:

-Freeze tofu for at least 24 hours if you prefer your tofu to have a tougher "chicken texture". Otherwise, just use immediately after purchase.
-Squeeze out excess liquid from tofu. You can do this with your bare hands over the sink or you can more effectively soak up liquid by squeezing with paper towels.
-Once tofu is prepared, quarter into preferred tofu steak sizes. One brick of tofu can usually make 4 steaks as in the photo.
-Put tofu aside and prepare sauce.

Sauce instructions:

-Stir all wet ingredients into a medium bowl
-Once all ingredients are well mixed, add tofu
-Marinate tofu, flipping it in sauce and coating steaks well (tofu will absorb flavour like a sponge)
-Leave for minimum, 1 hour
-For extra strong flavour, leave overnight
-Take steaks out of sauce and place on a plate
-Sprinkle sesame seeds on both sides

Cooking instructions:

***Recommended: BBQ for 10 minutes on each side on medium flame. Longer, if you like your food cooked to well done.
-Alternatively, pan fry on medium until cooked to satisfaction.

Voila, your tofu steaks are done to perfection. Goes great, with a side caesar salad and a tall glass of vegan beer. Get outside and enjoy what is left of the summer we never had!

jd

Vegan Banana Bread

Just Like Mom Used to Make



I looked at the calendar today and I realized that I missed my vegan blog for the entire month of May! Spring gardening had me hopping instead of blogging, and I do have the photos to prove it. So now that the blur of building a new veggie and herb garden from scratch has cleared, I can get back to staying in touch with the reason I'm growing my own fresh veggies in the first place...the dinner table.

I must admit, I did do some experimental work in the kitchen during the month of May and the results were fabulous. I now present you with my very own...um, or should I say, my mother's very own banana bread recipe, sans the sugar, dairy and white flour. This recipe has been rigorously tested and the results are in...this is just like the banana bread mom used to make. So how did I do it? Read, cook, eat and enjoy:)

First things first. You will need to go to the health food store, or in my case, I went to both the health food store and the vegan grocery here in Kitchener. The two specialty ingredients are a little pricey, but worth the expense, if you ask me.

The first is Paneriso Foods Egg Replacer. And, this is actually a great deal at approximately $7 if you consider the box contains the equivalent of 100 eggs! The second is called Diabetic Delight, by Sweet. It is xylitol, a natural sweetner metabolized independently of insulin. The measurements are equal to regular sugar. I paid approximately $10 for a pound of this low-glycemic sugar, which contains 40% less calories and 75% less carbs than normal sugar. I have added a link to their website under the vegan related links section of this blog.

There is another natural sweetener option, called stevia. It is much sweeter than sugar and I have not tested this option yet. In the fall I will try it out, once the stevia plants in my garden mature and we've dried our harvest.

Okay, so, let's get started., using organic ingredients where you can...

Grease 1 round cake pan with olive oil, or you can use 2 small loaf pans instead. Preheat oven to 350.

Dry Ingredients:

1 cup of spelt flour
1 cup of 100% whole wheat flour
1 cup of Diabetic Delight aka xylitol
1 teaspoon of baking soda
1 tablespoon of cinnamon
1/2 tsp salt
1/2 to 1 full cup of walnuts (optional)
1/2 to 1 full cup of raisins (optional)

Wet Ingredients:

1/2 cup of olive oil (hemp or flax oil can work too)
3-4 ripe organic bananas, crushed
1/4 cup of unsweetened Almond Milk
1 teaspoon of vanilla
Equivalent of 2 eggs, using egg replacer (1 tsp + 2tsps water)

Put all the dry ingredients into a large bowl, mix well. Set aside.

Put all the wet ingredients into a separate bowl, mix well.

Add wet ingredients to the dry ingredients, mix well, but do not over mix.

Once mixture is thick and moist, add to the baking pan(s). Depending on the size, shape and quantity of pans you use, cooking times will vary.

If you are cooking the entire recipe in 1 round cake pan, you will need to bake at 350 for 1 hour.
If you are cooking this recipe in 2 loaf pans, you will probably need 45 minutes at 350.
And you can also try muffin tins, which may only be a half hour at 350. The trick to knowing when it's done is that the top will be a dark brown and the toothpick comes out clean.

You can also freeze the results and take pieces out of the freezer as needed. This recipe is far healthier than your typical commercial morning muffin and is a great way to start the day!

Raw Rice Paper Rolls

For those who have never tried these before, they are way easier to make than you might think. In fact, I just made these for lunch today and I think it took me 15 minutes to complete from start to finish. It is about as difficult as making a sandwich, so don't be intimidated at first glance.

I have included multiple photos to help us get through the instructions. When I first attempted these on my own, I watched a video and found the visuals extremely helpful. You can find rice paper virtually anywhere these days, but I love any excuse to go to the Asian shops in Kensington Market in Toronto or at Ben Than in Kitchener. Their food is fresh and always a great deal!

This recipe is my own inspiration and contains my husband's favourite - red peppers, but you can adapt it and use any ingredients you like for the filling. This is a great way to include miscellaneous veggies that need to be used before spoiling. Sprouts are key for me though, for their crisp water texture.

Ok, let's get started with the ingredients:

1 Package of Rice Paper















For the paste:
1 miniature red chili pepper (Thailand) - minced
2 Tbsps smooth almond butter (or nut butter of your choice)
3 Tbsps of mushroom flavoured soy sauce (Or any kind you prefer)
1 clove of minced garlic

Mix all of these ingredients together is a small bowl, the colour will look like miso paste, dark brown and will have the consistency of peanut butter.

For the filling:
1/2 cup cilantro leaves
1/2 cup red pepper
1 green onion chopped
2 cups of sprouts

These were all the ingredients I had on hand today. I would normally include anything that might add extra flavour on a sandwich like shredded carrots, finely chopped onions, etc. Really, let your creative juices flow here and create any combination you want, or substitute the ingredients above for something that suits your taste.

Now that you have your pasty sauce made, put it to the side, get out your favourite cutting board and start chopping the the green onions and other veggies you intend to include. Set those aside. After all ingredients have been chopped and washed, you are now ready to begin assembling.

First step is to water 1 sheet of rice paper. By water, I mean soak one sheet and ensure it is coated and wet. You can do this by having a bowl of water set by your side or you can just run it under cold running water on both sides like I do.



Now you set the sheet on your cutting board and you are going to wait about 60 seconds for it to soften. During this time, you can decoratively place the cilantro leaves face down and you can spread a bit of your paste as seen here.




Feel free to get creative here. Tip: Handle the rice paper carefully, it becomes sticky and can tear or shrivel easily. If it does rip, you can double wrap the roll by repeating the wrapping process with another sheet, no problem!

Now, you add the filling. Any ingredients you want to include must fit within the palm of your hand as a general rule. Too many ingredients will make it more difficult to roll. Now you fold the rice paper over the ingredients like a burrito and you fold the sides over and then roll over to complete.




Find your favourite dipping sauce and enjoy!

Makes 4-6 rolls, depending on how many ingredients you use for each roll.

Caesar Salad Dressing

The fact that this recipe has NO eggs or dairy excites me because if you can make a caesar salad dressing that tastes this close to the real thing without using animal products, then there is hope for all other vegan recipes after that!

Feel free to spice up this already perfect recipe. I add my own croutons using my own homemade 100% whole wheat bread or Stonemill's Sprouted Grains Glycemic Index Tested 3 Grain Bread. (See my vegan related links for a link to their website)

I simply cut two slices of bread into cubes and lightly toast them naked in the oven. (I often save the ends of bread loaves for this) No oil or spices necessary, they will soak up the dressing for a deliciously rich taste and crispy crunchy texture. Also, I prefer this salad without the imitation bacon, but if you like vegan bacon bits, you can add them for extra flavour.

1 clove of garlic
1/3 of a green onion
3/4 cup olive oil
1.4 cup macadamia nuts (or Brazil nuts can substitute)
2 1/2 tbsp brown rice miso paste
1 1/2 tbsp apple cider vinegar
1 1/2 tbsp lemon juice
5 tbsp nutritional yeast
1/4 tsp cayenne pepper (optional)

Process all ingredients in a food processor and serve over romaine lettuce. Keeps in the fridge for up to two weeks.

Recipe has been adapted from the Thrive Diet By Brendan Brazier

Almond Burgers

Deliciously Nutritious!

Almond Flaxseed Burger
Makes two medium patties

2 cloves garlic
1 cup almonds
1/2 cup ground flaxseed
2 TBSP balsamic vinegar
2 TBSP coconut oil, hemp oil or *EFA oil blend
Sea salt to taste

Instructions
Put all ingredients into a food processor. Process until well blended. Process less if you prefer a coarser texture. Form into two patties. Serve raw, or if you prefer to cook them, lightly cover with coconut oil and bake at 300 degrees Fahrenheit for 35 minutes. Alternatively, lightly fry over medium heat until golden brown, flipping once.


*Efa Oil Blend
8 parts hemp oil
1 part flaxseed oil
1 part pumpkin seed oil

From the Thrive Diet by Brendan Brazier

Nacho Cheese Dip

Definitely Try This At Home!

Recipe makes approximately 2 cups

2 cups water
¼ cup raw cashews
4 oz. jar roasted red peppers, drained
1 cup nutritional yeast flakes
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 ½ teaspoons sea salt, or to taste
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon cumin, heaping
4 tablepoons of chili powder

Combine all ingredients in a blender and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes.

Serve as a dip with tortilla chips and vegetables.

This recipe was adapted from http://shmooedfood.blogspot.com/2006/10/nacho-cheese-dip.html

Vegan Drinking

What to Drink, or What Not To Drink? That is the Question!

It occurred to me recently, that most vegan cookbooks and magazines out there only focus on food. So when it comes to drink, what is a vegan to do? I decided to do a bit of research into the liquid side of vegan life. I have also decided to devote an entire section of my blog to the art of vegan drinking, so keep checking back for updates.

Aside from the obviously healthy and delicious juices and smoothie concoctions out there, I investigated alcoholic beverages as well. As an avid wine and beer taster, I was curious to know if I was ingesting animal products while sipping on my favourite brew.

I found a great website (http://barnivore.com) for those who might be curious about their favourite brands. I have also included a recipe for my favourite morning smoothie. I cannot live without this breakfast smoothie, it is delicious, and yes, it is most definitely vegan!

1 banana
2 fresh or soaked dried dates
2 cups cold water (or 1 1/2 cups cold water plus 1 cup ice)
1/4 cup almonds (or 2 tbsp raw almond butter)
1 tbsp ground flaxseed
1 tbsp hemp protein
1 tbsp roasted carob powder (or cacao nibs to make smoothie 100% raw)

Blend all smoothie ingredients in a blender until smooth.
Makes about 3 1/2 cups, or 2 large servings.

From The Thrive Diet by Brendan Brazier

Crockpot Veggie Curry

Spring Has Sprung

My home office and bedroom are both facing the east, so most days I get to enjoy the morning sun. In front of the office and bedroom windows are the beginnings of my new herb and veggie gardens. I can't help but feel like it's time to get started on my spring cleaning. Perhaps that is why I spent my entire afternoon last Saturday, cleaning out the pantry and the fridge. Now that I'm better organized and there is so much room for new stuff, it got me thinking about cooking up some new dishes.

I was inspired to search for some spring recipes. Typically, during this time of year, supermarket magazines are all splashed with crisp salads or fresh obsessed dishes. But from a food standpoint, I don't think I am ready for spring yet. First of all, here in Kitchener, Canada, it's still cold outside and most mornings, I'm still scraping frost off of my car windows. By mid-afternoon, I can still feel a chill in the house. Really, the only thing I have been craving lately, is a hearty stew. One that will warm me up and keep me energized.

I decided to bring out my dusty crockpot, which has never been used. I bought it in the thick of winter last year with the intention of making a hearty stew, but at the time I got discouraged because I had a lot of trouble finding the right veggie recipe. I finally decided that if I was going to do it, I had better get it done now! (I have this "pitch it" rule when it comes to not using appliances for one year...poor waffle maker and crepe maker!)

You will be very pleased to know that I finally created the perfect recipe which I adapted from one I found on a Facebook group called Vegan Recipes.

My husband and I had this for dinner last night. We'll be eating it again for dinner tonight...yes, it was that good!

Makes 4 generous servings or 6 smaller servings.

-1 lg carrot, sliced
-1 med onion, chopped
-3 cloves garlic, minced (or a tablespoon of the stuff from jar)
-3 tbsp curry powder
-4 thin stocks of fresh coriander
-1/4 tsp cayenne (optional, be careful, this is hot stuff!)
-2 lg potatoes, diced
-1 small sweet potato, diced
-a handful of snow peas
-11/2 cups of chick peas
-15 oz canned diced tomatoes
-2 cups veggie stock
-1/2 cup green peas
-Half a can of baby corn
-1 tablespoon of cornstarch (for a thicker sauce)

This is the first time I tried this recipe and I couldn't believe it. The potatoes weren't fully cooked all the way through after 8 hours! So, I strongly advise cutting potatoes extra small, or if you want larger chunks, partially boil them beforehand to avoid disappointment. Put everything but the peas in a crockpot and cook on low for 6 to 8 hours (You can cook on med to speed up the process. Just before serving, add the peas.

A Touch of Vegan

Hello everyone,

This is my first post which marks the beginning of Vive La Vegan, a new blog that I hope you will enjoy reading as much as I enjoy creating.

About me...

I have been cooking and baking since I can remember.  The eldest of three children, I was the one who opted to forgo play and games to stay inside with mom and help her cook.  I can actually remember a time when I was six years old and I enviously watched my mother buttering bread, wishing that I could hold the knife and spread the butter as gracefully as she did. All these years later, the cooking bug has morphed into something even more creative and exciting for me.  

Around the time of the mad cow disease epidemic in the late 90's, I decided to do a little research about the meat industry and vegetarian diet alternatives.  It led me to the Toronto Vegetarian Society, where I read books, watched videos and talked to real life vegetarians.  I was horrified by my ignorance and with my new knowledge, I couldn't continue to ignore reality.  Since then, I haven't really looked back.  Despite the challenges and inconveniences, I decided it was time for me to make a change to a healthier and kinder lifestyle.  

I have been an aspiring vegetarian for about seven years.  I am not a saint about it and I have been known to fall off the wagon and eat chicken wings at the pub, bacon bits on caesar salad and pork sausages at the breakfast restaurant from time to time.  Fish is not off limits and I'm careful to eat fish that isn't endangered.  I confess my meaty sins because unlike many of the websites and books out there, I don't advocate completely swearing off meat, at least not immediately.  For some, it's just not a practical or healthy thing to do.  There must be a middle way! 

The logic I have when it comes to living a vegetarian or vegan lifestyle is this: even if you can only add a touch of vegan to your lifestyle, you will be more aware of the food you eat, you will be healthier for not eating meat and the planet will be a little less taxed by your meat consumption.  And who knows, if you learn something about cooking from this blog, you might eventually get to the point where you can safely ween yourself off meat completely. 

I believe that you can only become a true vegetarian or vegan over time.  You need time to educate yourself and learn about health and nutrition.  When I first decided to become a vegetarian, I quit cold turkey (pun intended) and it wasn't good.  During the first two years that I swore off meat, I became ill, undernourished and weak.  I wasn't doing anything to help my health, so I decided to reintroduce chicken and fish.  I don't advise becoming a vegetarian overnight for this reason.  You need to do your homework and learn about vitamins, minerals, nutrients and ingredients your body needs to function well.  I've been at it part time for several years now, there is still much for me to learn.  I know that this blog will be a part of that process!

While mom taught me how to cook meat with the best of them, I think it is even more challenging to create a dish without meat.  I think it is even more challenging to create vegan dishes (without the dairy, eggs, honey, etc)  So, this blog is my personal challenge.  To seek out and find the best recipes for me and people like me.  I hope you enjoy!