30 Days – day 21

Since it rained yesterday today was my busy busy day – taught a lesson and rode 3 horses.

Confession РI have NOT given up coffee. But I have cut down to 2-3 cups a day (from 8-12). Except today РI drank ALL THE COFFEES.  Bzzzzz!!!!

Breakfast was a banana, mangoes and chia seeds that overnighted in the fridge.


Tasted amazing – looks like poop. I hand stirred in the chia today so tomorrow it will look way better ūüėČ

When I got home at 5p I made some food ahead.

A giant vat of salad: grated cauliflower, Napa cabbage, scallions, cilantro, and red bell pepper.


I also made some creamy spinach pesto (soaked cashews, crushed garlic, spinach, salt and pepper.)


I put some pesto on the salad and had some tacos with the “meat” I made last night.


So I’m a little better prepared going into next week!


30 Days – day 4

Breakfast was a raw protein drink…


Snacks … FRUIT!





Lunch was a while head of Romaine, half a huge cucumber, two large Roma tomatoes, diced onions, walnuts, a whole avocado and raw Cesar dressing.


And you know what? I AM OUT OF FOOD!

A quick run to the produce market yielded this…


To use up the odds and ends in the fridge I juiced half a red cabbage and some wilty carrots and celery.


Right away I made another huge bowl of the grated cauliflower salad for family snacking.

I used up the rest of the spinach to make pesto with some garlic, almonds and olive oil.


I put that on a whole julienned zucchini with a whole chopped tomato.



but in reality it looked like this when I ate it ūüėČ


Part of my goal of this month is to come up with some new staples in my food repertoire – and this is a KEEPER!!!!

So I think I’m feeling better – like I can feel the good effects of this eating.

Food purchasing is taking more time – especially if I’ll need to shop every three days – but the time I spend getting ready to eat is a lot less! I’m not waiting for cashiers and I’m not waiting for things to cook. It’s honestly a lot easier than expected.

Butterscotch Sauce – seriously

Because I didn’t gorge myself enough on esfihas (I did, though. I made a total pig of myself.) Kalisa made me her butterscotch sauce over coconut milk ice cream.

Sweet jeebus!

I wish this were harder to make and I wish it took a long time to cook and I wish it were made of exotic ingredients.

It’s NONE of those things and you may be finding yourself making this way too often because I can pretty much guarantee that you have all of these ingredients on hand (save the last one.)

Blame Kalisa. ūüėÄ

  • 1/2 cup Earth Balance¬†(or other vegan butter)
  • 1 cup¬†brown sugar
  • 1 cup vanilla “milk” or¬†“creamer” of your choice
  • 1¬†tsp vanilla extract
  • 1 tsp sea salt (optional)
  • whiskey (optional, to taste – approx 2-3 tbsp)

Melt the Earth Balance in a saucepan.¬† Stir in sugar, milk or creamer, vanilla and salt (if desired). Bring to a low boil and cook¬†a few minutes, stirring regularly.¬†¬†Remove from heat and add a splash of whiskey if you’d like.


Let cool to room temperature and drown your ice cream in it!


This can be stored in an air-tight container in the refridgerator.¬†Again, I’m sorry – blame Kalisa!


My dear friend, Kalisa, made these Lebanese-from-Brazil¬† “fast food”¬†delights when I visited last weekend.¬† They are amazing! Esfihas are like little Middle Eastern pizzas and the spices are super interesting!


  • 1 package frozen dinner rolls (she used Rhodes – they’re vegan!)
  • 1 lb ground beef substitute
  • 1 large white onion chopped fine
  • 1 large tomato chopped fine
  • 1/2 bunch parsley, chopped
  • 1/2 tsp cumin
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • salt & pepper to taste
  • lemon wedges

Preheat oven to 400 degrees.

Thaw dinner rolls and let rise according to package instructions.


Saute onions until carmelized. Add ground beef substitute, tomato, parsley and spices and heat all the way through.


Take one thawed and risen roll and cut the dough in half.  Roll into a ball and flatten with the bottom of a juice glass. Try to make them as thin as possible.



Place flattened dough rounds on a cookie sheet and press a spoonful of filling into the dough. (This keeps the filling from falling off the final product.)



Kalisa, the hostess with the mostest!

Bake in a 400 degree oven until dough is slightly browned.


Serve with lemon wedges – a squeeze of lemon adds that perfect little bite of acid –¬†and maybe a side of tabbouleh.


Make A LOT of them! You’ll want to eat A LOT and they reheat in the oven beautifully!

Spicy sweet potato and bulgur salad

I will admit – this has more ingredients and requires a scosh more effort¬†than usual, but my family will tell you that it’s absolutely worth it!

  • 1-1/2 cup bulgur (dry) – cooked according to directions
  • 3 sweet potatoes, skinned, diced and boiled until just soft
  • 3 bell peppers, diced
  • large onion, diced
  • 1 can of sliced olives
  • olive oil

Place diced peppers and olives in a large mixing bowl. Cover with cooked bulgur. This will cool the bulgur and soften the peppers slightly.

Mix up vinaigrette:

  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1 tsp crushed red pepper flakes
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp chipotle powder (adjust all spices to taste! this is pretty spicy)

Pan fry sweet potatoes and onion in a little olive oil until they are brown and crispy.

Add potatoes and vinaigrette to the mixing bowl, toss well, chill and serve! (or if you’re a hungry hippo like us – eat it right away!)

This keeps in the fridge remarkably well and would be a fantastic lunch!

Do you miss ranch dressing with the power of a thousand suns?

I have a friend who is a master vegan cookery wizard of the 11th order.¬† She is so good that I actually followed her recipe to. the. “T”.¬†

Pick your jaw up off the ground now…

  • 1 cup vegan mayonnaise
  • 1/4 teaspoon black pepper
  • 1/2 cup unsweetened soymilk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon dill
  • ¬Ĺ teaspoon cayenne pepper (optional, for spicy food lovers!)

Put in a Mason jar (or if you’re a big cheapskate – er, ¬†frugal – like me, an old salsa jar).¬†Screw on the lid tightly and SHAKE SHAKE SHAKE!

It’s thick, creamy, delicious, rich and coats greens fabulously!¬†

BONUS:¬† no artificial mystery powder (yes, I’m talking to YOU, Hidden Valley!)¬†

I encourage you to check our V*gan Rocker Girl!

Breakfast scramble

You officially have no excuse not to have fabulous breakfasts!  This is super easy, fast and reheats well!

  • 1 package of extra firm tofu, mostly drained (just cut a slit in the package and drain – no need to get all the water out. a little bit of water makes it easier to mash)
  • 1/4 onion, diced
  • 1 bell pepper, diced
  • 1 tsp garlic powder (I am a garlic scorcher – feel free to use real garlic if you’re not like me)
  • 1 tsp smoked paprika
  • olive oil, salt, pepper

Mash tofu with a fork. ¬†I do it while still in the package because¬†I’m lazy and hate dishes.

Saute onions and bell pepper in 1 tbsp olive oil  for a few minutes Рuntil just starting to soften.  Add garlic (powder or fresh), smoked paprika, salt and pepper Рsaute one more minute.  Add mashed tofu to pan, mix well, and spread out evenly over pan.  Let cook on medium-high heat until water cooks out and tofu starts to brown.  Stir well and let cook again until lightly browned.

I browned a whole wheat tortilla and sliced into strips, then piled on scrambled tofu, some black beans (from a can, again because¬†I’m lazy), some reheated Cheezy Sauce, sliced avocado and some spicy salsa.

1/3 of the tofu scramble batch is less than 200 calories and this entire breakfast has 30g of protein. Vegans really have no problem getting protein.

Black quinoa salad

Leftover quinoa and veggies tossed with some salsa make a delicious lunch!

  • 1 cup cooked black quinoa (the black quinoa takes longer than the regular, and it stays firmer – perfect for cold salads!)
  • 1/2 cup carrots, chopped
  • 1 baby cucumber, chopped
  • 5¬†spears grilled asparagus, chopped
  • 2 cups mixed field greens
  • 1/2 tsp olive oil
  • 2 tbsp pico¬†de gallo

Toss in a bowl and enjoy!

Serves 1

  • 283 calories
  • 50g carbs
  • 6g fat
  • 11g protein
  • 8g fiber

Lentil veggie stew

With spring just around the corner, winter has finally decided to make an appearance in San Francisco. It’s cold and windy and rainy… perfect weather for stew!

  • 6 carrots, chopped
  • 6 stalks of celery, chopped
  • 1 yellow onion, chopped
  • 2 red bell peppers, chopped
  • 3 cups potatoes. chopped
  • 1 package lentils, rinsed and rained
  • 2 cans tomato sauce
  • 2 tbsp chili seasoning
  • 1 tbsp smoked paprika
  • salt, pepper
  • 1 tbsp olive oil

 This makes A LOT Рlike 10 servings!

Chop all veg in large chunks – it’s much more satisfying to be able to tell what you’re eating in each bite!

In a large stock pot saute onion in 1 tbsp olive oil until softened. Add rest of veg and saute a few minutes longer.

Add 2 cans of tomato sauce, plus 4 cans of water, and lentils. Bring to just boiling, cover and reduce heat. Simmer for 30 minutes. Add seasoning and simmer for an additional 15 minutes.

 This freezes REALLY well and, of course, tastes better the next day.

Creamy pasta with seitan

This recipe really couldn’t be easier. The cashew creme is the product of my first failed attempt at making cashew cheese. If all failures will be this tasty then YAY!

This dish is really rich and creamy with a load of protein – and wicked good comfort food!

Cashew Creme

  • 1 cup raw cashews
  • 1 tbsp nutritional yeast
  • 3 cups water, salted

Soak raw cashews overnight in salted water. Drain soaking water and reserve. Blend soaked cashews and nutritional yeast in a blender or food processor, adding enough soaking water to achieve a thick and creamy consistency.

  • pasta
  • 1 package seitan
  • 1/2 chopped red onion
  • olive oil
  • salt, pepper to taste

Cook pasta according to directions.

Saute onion and seitan in a non-stick skillet with 1 tbsp olive oil until both are carmelized. Browning brings out the flavor!

Add cooked pasta to skillet. Toss with cashew cream. Add salt and pepper to taste.