Category Archives: recipes

Beefless Burgers

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Dinner tonight…well actually a couple times this week, Beefless Burgers!!  I can’t get enough of these patties.  Gardein makes the BEST vegan patties.  So flavorful!  I bring veggies and a pattie for lunch almost every day.   I have to stock up on these things because Target runs out of them so fast and they don’t restock for like a month.  No bueno.

Wes, my hubby, loved his burgers.  And now that he doesn’t eat meat anymore (yeeesss! Still so excited about that), I make him these.  He REALLY loves them!  I make a thousand island dressing (Veganaise+ketchup+relish) to put on them and he says it tastes like In-N-Out lol!  Not too sure about that, but hey, whatever makes him happy 🙂

Chocolate Chip Cookies

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My husband and I love these cookies! So yummy!!

4 ½ tsp Ener-G Egg Replacer

6 T. water

1 C. non-hydrogenated nondairy butter, softened (I use Earth Balance buttery sticks)

¾ C. granulated sugar

¾ C. brown sugar, firmly packed

1 1/2 tsp. vanilla extract

2 ¼ C. unbleached all-purpose flour

1 tsp. Baking soda

1 tsp. Salt

1 to 3 C. nondairy semi-sweet chocolate chips (I use Ghiradelli)

1 C. chopped nuts (optional – I never use them)

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.

In a blender or mixer, whip the egg replacer and water together until it’s thick and creamy.

In a large mixing bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.

Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Enjoy!

Veggie Curry

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This came out so much better than I thought it would! One of my mom’s favorite recipes was Shrimp curry.  Of course, it was made with cream, butter, chicken broth, & shrimp.  I switched it up and this is what I came up with:

3 Tbsp Earth Balance Butter

1/4 C Minced Onion

1 1/2 C Sliced Mushrooms

1/8 tsp Ginger

2 tsp Curry Powder

1/2 Bell Pepper

3 Tbsp Flour

1 tsp Sugar

1/4 tsp Salt

1 C Vegetable Broth

1 C Almond Milk

1/2 tsp Lemon juice

Rice of your choice

Saute Onion and mushrooms in butter for 3 min.  Add ginger, bell pepper, & curry. Stir for 2 min on medium heat.  Gradually add in flour, salt, & sugar.  Cook for additional 3 minutes, stirring often.   Pour in vegetable broth and almond milk. Bring to boil and stir continuously for 2 minutes.  Remove from heat and stir in lemon juice.    Serve over rice of your choice.  I used brown rice 🙂