Pardon my slacking

Things have been very busy at home lately and I haven’t cooked anything new and/or compelling – but I will!! Next week the whole family is going to start watching what they eat so I am going to try to get creative with lunch as well as dinner! Maybe I’ll even get super awesome and cook breakfast! (but I wouldn’t hold your breath for that one)

To tide you over, this site has tons of great info on vegan options in fast food! Admit it, you love the drive-thru, too!

Vegan Eating Out

For example, did you know that McDonaldland Cookies are vegan? Or that a Taco Bell 7 Layer burrito (without cheese and sour cream) is the yummiest thing ever to eat in your car? Or that Arby’s, Dunkin Donuts and Panda Express don’t give a rat’s ass about your vegan business?


Spicy* mac n cheeze

* I’m not sure if spicy is the right word… zesty? zippy? tangy? delicious!

I had an overwhelming desire to eat like a kid last night and was desperately craving Mac N Cheese. I haven’t made anything like this since my very early days of veganism (like 1997) and it involved basically nutritional yeast and Earth Balance – not something I can justify with the current state of my thighs!

I like this version a lot better any way – the cheeze sauce has less than 200 calories per serving, 11 g of protein and 5 grams of fiber!  You won’t get that kind of goodness out of a box!

  • 1 cup cooked white beans
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper

In a blender or food processor, combine all ingredients with 1/4 to 1/2 cup water and blend until absolutely smooth. Serve over hot pasta.

Was is just my childhood, or is mac n cheeze always traditionally served with broccoli? They just go together!


White bean veggie burgers

I must say that this blog has inspired me to cook all kinds of things I never have before (hello chile rellenos!) – and oddly enough, after all my years of being veg and vegan, I have never made a burger from scratch. I guess I always thought it was just as easy to buy them but I was wrong. Home made is WAY better! And EASY!

  • 2 cans of white beans, rinsed and drained (I actually soaked and cooked my own! GO ME!!)
  • 1 large carrot, grated
  • 2 big handfuls of baby spinach, julienned
  • 1/2 red onion, chopped
  • 1 cup old-fashioned oatmeal
  • 1/4 cup fava bean flour (can substitute regular flour)
  • salt, pepper to taste

Saute red onion in a few drops of olive oil until softened. Set aside.

In a large bowl, mash white beans with a fork until well softened. Add carrot, spinach, sauteed onions and oatmeal, and mix well. Add flour until mixture is just starting to stick together – but is still rather wet looking. Season with salt and pepper to taste.

Form mixture into patties and cook in a lightly oiled skillet over medium-high flame. Make sure to press patties down with the back of a spatula and cook on each side until they are a rich brown. (The browning helps hold them together.)

Serve on a toasted roll with vegan mayo and mustard if desired. A side of baby spinach salad with tomatoes, fake bacon bits and a splash of balsamic is a great side dish!

Makes 10 burgers

  • 155 calories
  • 27 g carbs
  • 2 g fat
  • 9 g protein
  • 7 g fiber

Mock tuna salad

I am a huge fan of “salad” sandwiches and the basic recipe is the same… protein, vegan mayo, celery, onions. Additional things can be added as desired.

  • 1 can garbanzo beans – rinsed, drained and mashed with a fork
  • 2 stalks celery, chopped
  • 1/4 cup white onion, chopped
  • 2 tbsp vegan mayo
  • 1/2 tsp celery seeds
  • salt, pepper

Combine all ingredients in a bowl and mash well together with a fork. Serve on toasted bread. Sprouts are great, too!

Serves 4

  • 164 calories
  • 17 g carbs
  • 7 g fat
  • 7 g protein
  • 1 g fiber