Vegan Chili

This chili is pretty much a staple in our house. Yes, it uses the dreaded TVP (Textured Vegetable Protein) but plumping it up with vegetable broth makes it quite tasty, and it resembles ground meat quite satisfactorily. Reliable brands such as Bob’s Red Mill guarantees you’re getting a quality product. If you aren’t into that kind of thing, just use Quinoa instead.

Nobody’s Vegan Chili

1 – Cup TVP.
1 – Cup Water
1 – Tsp No-Chicken Broth. (I use Better than Bouillon No-Chicken, but Veg broth works too)

2 – 15 oz cans of Black Beans. Or Kidney Beans. Or whatever beans you want.
1 – 14.5 oz can Diced Tomatoes.
1 – small can Mexican Corn Blend. Or about 1 cup of corn.
½ – Cup water

Chili Seasoning:

2 -Tbsps Flour (Gluten Free, if that’s how you roll. I like Garbanzo Bean flour as well)
2 – Tbsps Dried Oregano
2 – tsp Cocoa Powder
3 – tsp Chili Powder
1.5 – tsp Salt
1 – tsp Cumin
½ – tsp Garlic Powder
¾ – tsp Onion Powder
½ – tsp Cayenne Powder

In a large pot, add water and Bouillon, and bring to a boil.
Once the broth is boiling, turn the water off and add the TVP. Use a fork to evenly distribute the TVP into the water, and begin prepping the veggies. (you know, opening cans and stuff)

Once water is completely absorbed into the TVP, add the beans, tomatoes, and corn blend. Add in ½ C water. If you drain the beans, tomatoes, and corn, add a full cup of water instead of just a half.

Prep Chili Seasoning in a separate bowl, then add to the pot. Bring to a boil, then turn to low, cover up and simmer for 15 minutes stirring frequently.


Vegan Sour Cream

One of my favorite things to eat are burritos and quesadillas. I don’t exactly follow the “authentic” recipe (Hello, Vegan!) but what I make tastes damn good. One thing I love is sour cream. I could eat that shit with a spoon in my pre-Vegan days. Fortunately for me, all is not lost. There IS an excellent substitute. Here is is:

Vegan Sour Cream

  • 1 block Extra Firm Silken Tofu
  • 1 tsp Sugar
  • 1 tsp Lemon Juice
  • 2 tsps Apple Cider Vinegar
  • 1 tbsp Light Tasting Olive Oil
  • 1/2 tsp Salt, or to taste

Blend together until it has the texture of…. Sour Cream. Enjoy!

Sent from the iPad of Nobody.

Vegan Alfredo Sauce

I have tried a LOT of different vegan creamy/cheeze sauces in a desperate attempt to find a substitute for my creamy noodle dish cravings. FINALLY, I found one, tweaked it, and now it’s PERFECT! It passed the non-vegan taste test with flying colors, and even my uber-picky four year old will eat noodles doused in this sauce! You can omit the mushrooms for a classic alfredo sauce if you want. When I make this, I always double the recipe so I can use the whole package of noodles.


1 pound fettuccine noodles

16 Ozs Fresh Mushrooms

15 ozs Unsweetened, Unflavored Almond Milk
1/2 cup raw cashews
2 tablespoons nutritional yeast flakes
1 1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup water
1 tablespoon olive oil
½ tsp of onion powder
½ tsp garlic powder


1. Cook fettuccine noodles according to package instructions.

2. Slice or quarter mushrooms (depends on which shape you like best) and sautee in a pan on med/high heat. Don’t drain ANY of the liquid! Just let it simmer until you are ready with the next step.

2. Blend remaining ingredients in blender, being sure to pulse a LOT, as you want the cashews blended as much as you can. Pour over the mushrooms, stir constantly, and heat on LOW until the sauce thickens.

3. Pour over your noodles, and Serve!


Apple Walnut Stuffed Squash

Apple Walnut Stuffed Squash

2 Medium Sized Acorn Squash (or Carnival Squash, or similarly shaped squash)
1 Cup Cooked Basmati Rice
1/2 Cup Dried Cranberries
2 Small Granny Smith Apples, Chopped (or whatever your favorite apple is)
1/2 Chopped Sweet Onion
3/4 Cup Chopped Walnuts
1 Tofurkey Italian Sausage, chopped
Salt & Pepper
4 Tbsps Olive Oil, separated
1/4 cup shredded Daiya Mozzarella Cheese

1) Halve the squash, and scrape the insides clean. Brush with Olive Oil, about 1/2 tbsp per squash half. Sprinkle with Salt and Pepper, then place squash inside down on a baking sheet lined with parchment paper. (or tin foil sprayed with olive oil) Bake at 375 degrees for about 45 minutes.

2) Cook rice according to Package Directions, and set aside.

3) Sautee Onion in Olive oil until translucent, then add the chopped apples, Walnuts, Tofurkey, and Cranberries. Sautee Until heated through. (add a dash more olive oil if it gets too dry) Salt and Pepper to taste.

4) Combine the rice and Apple mixture. When the squash is done, scoop spoonfuls of the mixture into your squash, sprinkle the top with Diaya cheese, and bake again (squash side up, this time) for about 10 minutes, or until cheese is satisfactorily melted on the top.

5) Get spoon, dig in!

Glazed Peach Amaretto Cake (Vegan!)

Today is my 30th birthday, and I wanted to try something new. I took this recipe I found, tweaked it a bit, and went into a pleasure induced coma soon after it was done.


Vegan Glazed Peach Amaretto Cake

For the Cake:

½ Cup Earth Balance Butter (softened)
1 Cup Granulated Sugar
½ Cup Firm Silken Tofu (pureed)
1 15 oz Can of Peach Halves (Drained, then Pureed. Don’t keep the liquid.)
1 Tsp vanilla
¼ Cup Amaretto Liquor
2 Cups Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt

For the Glaze:

1/4 Cup Earth Balance Butter (melted)
2 Cups Powdered Sugar
2 Tbsps Vanilla Soy Milk
1 Tsp Vanilla Extract, or 1/2 Tsp of other Extract (Almond would probably be pretty good!)


Prepare  the cake:
Preheat your oven to 350 degrees, and grease and lightly flour a bundt cake pan.

Mix your dry ingredients (NOT the sugar) together in a bowl, and set aside.

Whisk your butter and sugar together until it’s nice and fluffy. Set Aside.

Drain the can of peaches, and puree the peaches. (you should get a little over 1 cup of pureed peaches) Whisk these into your butter and sugar mixture. Then puree the Silken Tofu until smooth and creamy. This works best by pureeing the whole block, then measuring out 1/2 cup. Whisk your 1/2 Cup of Pureed Tofu into the peach/butter mixture. It will look nice and curdly at this point, so don’t worry too much.

Slowly add the dry ingredients to the liquid. Whisking, whisking, whisking. When about half your dry ingredients remain, stir in the Amaretto. Continue whisking in the dry ingredients until all of it is combined. Whisk until it’s nice and smooth.

Pour into your cake pan, and try to get the surface as even as you can.

Bake for approximately 40 minutes, or until the top is a nice golden brown, the cake springs back up when lightly pressed on, and a toothpick inserted in the center comes out clean. Once cake is cool, prepare your glaze.


Prepare the Glaze:
After your cake has cooled, sift 2 Cups of Confectioner’s sugar (aka Powdered Sugar) into a bowl.
Melt 1/4 Cup of Earth Balance butter, and slowly add into the sugar, stirring as you go.
Add 2 tbsps Vanilla Soy Milk, and Whisk vigorously.
Whisk in your Extract.
Slowly pour the icing on top of your cake, letting it dribble down the sides.
Lick icing bowl clean.
Devour cake.


Maple Pecan Protein Muffins

Maple Pecan Protein Muffins
makes 12-18 muffins

  • 1 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 cup vanilla protein powder (i used soy this time around)
  • 3/4 cups sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cup vanilla soy milk + 1 tbsp cider vinegar
  • 1 egg replacer + 1/4 cup water
  • 5 Tablespoons melted Earth Balance (melt Earth Balance in a sauce pan and let it simmer for a bit)
  • 3/4 cup maple syrup, divided
  • 1 cup coarsely chopped pecans, (1) plus 12 pecan haves (or the largest pecan pieces of the bunch for topping the muffins)

Preheat oven to 325 degrees F.  Line a cupcake pan with paper liners and set aside.
In a small saucepan, melt 5 tablespoons of butter over medium flame.  Butter should crackle for a bit, then remove from heat before using.

In a large bowl sift together flour, sugar, baking powder, baking soda and salt.  In a small bowl combine your vanilla soy milk and cider vinegar. (this is the vegan version of buttermilk) slowly add your “buttermilk”, egg replacer, melted butter, and HALF the maple syrup. stir in pecan pieces, and stir until well combined.

Fill the muffin cups until about two thirds full. it makes 12 HUGE muffins, so i would recommend filling a 12 cup muffin pan and a 6 cup muffin pan if you have it. Place a large pecan piece on top of each unbaked muffin and drizzle all of the muffins with the remaining maple syrup.

Bake muffins for 35 minutes or until a tooth pick inserted in the center comes out clean.
Allow to cool in the muffin pan for 10 minutes before removing to serve.


*the protein powder i use has 75 grams of protein per cup. after all the other ingredients are added in, [when divided into 12] each muffin contains approximately 10 grams of protein, 235 Calories, 41 grams of carbs, and 4 grams of fat* 


High Protein White Bean Pasta Sauce

miss me, did you? OH WAIT! there’s nobody here to actually miss me. that’s okay… i’m cataloguing my recipes and experiences for my own sake just as much as i am to share with everybody else. perhaps more for me than anything… after all, if i was really one of those bloggers who actually wanted traffic, i’d put a lot more effort on cyber-whoring myself out there. not that it’s a bad thing. some people actually make money off their blogs, and i think that’s awesome. i just don’t want to put that much effort into a blog. so anyways.

a week or so ago i wanted a white sauce on my noodles. i am sick and tired of the many different variations of tomato sauces, and i don’t have access to enough basil to make a good pesto, so i decided to try a faux white sauce. what’s the main ingredient in vegan alfredo? beans. it almost always boils back to beans.

surprisingly, it turned out pretty good.

here’s what you need.

Pasta in a High Protein White Bean Sauce

-1 Package of Whole Wheat Pasta. i’m not picky. i use what i feel like using, and have on hand. today it was rotini. tomorrow, it might be penne.
– 2 14 oz cans of White Beans, like Cannellini or Navy beans. i used Navy beans this one time, ’cause it’s what i had on hand.
– about 1 Cup Vegetable Broth
– 1 Medium Sized Sweet Onion, chopped
– 3 Cloves of Garlic, Diced
– 1 Tbsp Olive Oil
– 1/4 – 1/2 Cup of Pine Nuts (i use raw)
– 1 Tbsp Parsley, dried
– 2  Tsp Basil, dried
– Salt & Pepper, to taste

first, cook your pasta according to package directions.

then, drain and rinse your beans. put them in a pot with about 1 cup of vegetable broth, or just enough to cover them but not enough to make it soupy. turn it on Medium heat, and bring it to a boil.

meanwhile, put your olive oil in a large pot, and sautee your onion and garlic until soft or slightly translucent. add the pine nuts and sautee on low until the beans are ready.

when the beans have come to a boil, dump them in a food processor or blender and puree. (the whole thing, vegetable broth and all. that’s why it’s important to not have too much broth in there!) when processed, dump into the pot with the cooked pine nuts, garlic and onions, and stir. keeping the heat on low, stir in your  basil and parsley. you can probably use fresh herbs in this recipe- i just always use dried because it’s what i have on hand. Salt and Pepper the sauce to your taste. you can even add a little garlic salt in lieu of salt if you like your pasta a little more garlic-y.

slowly add the pasta to the pot of sauce, stirring as you go. this sauce recipe may not cover a whole box of pasta, so don’t just dump the whole thing on top.



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