As a vegan I am faced with the same question on a daily basis, "What do you eat?!". This blog is dedicated to answering that question.

Look a little closer and you will discover that there is more to the world of food than meat, cheese and eggs. Come on a journey with me to discover the copious array of spices, vegetables and flowers used in vegan cooking.

Thursday, September 16, 2010


I took a stroll to the local farmers market yesterday and was pleasantly surprised to find more than just produce. CCNO Bars is a local company here is Charlottesville, Virginia which produces vegan snack bars. While they are a little small, about 2 ounces each, they are fairly priced and come in many tasty varieties; tropical, pistachio, ginger and dark chocolate to name a few.

Being so compact makes CCNO Bars a great replacement to traditional energy bars for hikers or anyone on the go, slipping right into a backpack or pocket. They are also made with coconut milk, which boosts the immune system, and high in protein and vitamins. In addition they are gluten and soy free for those with allergies.

Two thumbs up from me!

Check out their website for more information,

Wednesday, September 15, 2010

The Quintessential American Meal

Browned "Chicken", Corn sliced off the cob and Mac and "Cheese"

Being raised in the south, I naturally have a taste for these American classics. It is hard to get by without eating something we consider traditional cuisine here in the States, so with these yummy vegan versions you can indulge all you want, guilt free!

The Food:

While I typically avoid many veggie meat products I cannot resist these Gardein brand masterpieces. Simply toss them in a pan with a little olive oil and they are a quick meal ready to eat in about five minutes. The Mac and Cheese is about as equally complex, with a few added steps and a little extra time.

The Recipe:
    1 1/2 cups of plain soy milk
    1 cup of water
    1/3 cup soy sauce
    1 1/2 cup of nutritional yeast (can be bought in bulk at many supermarkets)
    1 tablespoon paprika
    1 tablespoon garlic powder
    1 tablespoon salt
    1/4 of a block of firm tofu
    1 cup of canola or vegetable oil
    1 1/2 lbs Macaroni or other noodles
    1 tablespoon mustard
Pre-heat oven to 350 degrees Fahrenheit.

Cook pasta according to directions on box.

Place remaining ingredients in blender or food processor and mix well.

Place pasta in large baking dish and pour sauce on top.

Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.

Tuesday, September 14, 2010


I chose edamame (soybeans) as my first post because it is the foundation of many vegan meals, as well as many products we use everyday!

Ever eaten tofu or tempeh? What about washed your hands, or filled your car with gasoline? Maybe you like to burn candles, use household cleaners, or enjoy the warmth of an insulated house. Chances are you have done one of these things, and by doing so you have harvested the power of this magic little bean.

In addition to its uses in everyday products "Soybeans are regarded as equal in protein quality to animal foods. Just one cup of soybeans provides 57.2% of the Daily Value (DV) for protein for less than 300 calories and only 2.2 grams of saturated fat. Plus, soy protein tends to lower cholesterol levels, while consuming protein from animal sources tends to raise them, since they also include saturated fat and cholesterol. In addition to healthy protein, some of soybeans' nutritional high points include a good deal of well-absorbed iron: 49.1% of the DV for iron in that same cup of soybeans; plus 37.0% of the DV for Nature's relaxant, magnesium; and 41.2% of the DV for essential omega-3 fatty acids." (

Enjoy as a snack, or in the tasty dishes that will be listed here soon. Eat up vegans and non-vegans alike!