Pesto roasted veggies

Last weekend we had some people over for the UFC fights. Since Haley and I were the only vegans (everyone else was carnivorous) I had to make something that was appealing for all. This was a hit.

  • asparagus, chopped in 2″ segments
  • red onion, chopped in large chunks, layers pulled apart
  • sliced mushrooms
  • eggplant, peeled and cut in large chunks
  • olive oil
  • salt, pepper

Place chopped vegetables in a large rimmed sheet pan. Drizzle with a small amount of olive oil, salt and pepper. Toss well and roast in a 375 degree oven for about 30-45 minutes – until veg is soft but not overcooked.

Real pesto has roasted pine nuts, but I didn’t have any and roasting them would have been more effort 😉

  • 1 clove garlic, skinned
  • 2 large bunches basil, washed and large stems removed
  • olive oil

In a food processor mince garlic. Stuff in all the basil, turn on low and slowly pour in olive oil until a desired consistency is achieved. Scrape down the sides occasionally.

Viola! Homemade pesto! Don’t you look like the gourmand!

Store in a glass jar with a lid. Every time you use some, float a little olive oil on the top to keep the top from oxidizing.

 In a large bowl combine the roasted veggies with a big dollop of pesto. Since this was a main dish for us vegans I added some pan-fried “chick’n” strips. Toss gently until everything is well coated in delicious garlicky pesto.

 Sorry – no nutritionals because I was making such a huge batch and I was winging it.


Vegan super breakfast

Vegans have to deal with a lot of people who “worry” about their protein, iron, calcium and B12. Here is a dish that will keep you FULL all day and put to rest those worries.

It’s cheap, easy and filling.


  • 1/2 cup Grape-nuts
  • 1/3 cup Naturade Soy-Free Protein Powder
  • 1-1/2 cups unsweetened vanilla Almond Breeze
  • 1 tsp cinnamon
  • 1/2 Granny Smith Apple, cored and rough diced

Mix Grape-nuts, protein powder and cinnamon in a bowl. Add Almond Breeze and stir well. Add apples, stir and microwave for 3-4 minutes – until hot.

Sprinkle with a few Grape-nuts for crunch!

Trust me – if you can finish this you’re probably a lumberjack or something! I would split it in half – so halve the nutritionals accordingly.

  • 417 calories
  • 7g fat
  • 0 cholesterol
  • 782g sodium
  • 67g carbs
  • 14g fiber
  • 13g sugars
  • 33g protein
  • 101% calcium
  • 128% iron
  • 112%+ B12

Perfect if you have a busy day ahead!

Let them eat cake!

The top two layers of this cake, the marzipan roses and the fondant were all vegan! See – you don’t have to do without!

My amazing aunt made our wedding cake. She used a boxed cake mix and used Ener-G egg replacer and make strawberry and raspberry jam filling.

I ate A LOT 😀 And our guests were pretty amazed that it was vegan!

I’m baaaaack!

New posts are coming soon – I promise! 

 Now that the wedding is behind me I am getting back in the kitchen – and it’s all outfitted with brand new pots, pans, knives, a food processor, a juicer and a bunch of other things that make me want to cook! Some things may not be so “easy” just because I have new toys!

Welcome to all the new people!