The Hot Chick


  • 4 breaded faux-chicken patties (used frozen Morning Star Farms Original Chik Patties)
  • 1 cup hot sauce (used Frank’s RedHot Original)
  • 1/3 cup vegan mayonnaise (used Follow Your Heart Original Vegenaise)
  • 2 tablespoons vegan bacon bits (used McCormick Bac’n Pieces Bits)
  • 4 whole wheat or spelt hamburger buns (used whole wheat buns)
  • 4 leaves romaine, red leaf, green leaf, or Bibb lettuce (used romaine lettuce)
  • 1 medium Roma tomato, sliced thin


  1. Preheat the oven to 425 degrees F.
  2. Marinate patties in hot sauce for 10 minutes. Remove the paaties from the hot sauce and place them on a baking sheet lined with foil. Bake for 15 minutes, turning them halfway through (I flipped them after 8 minutes).
  3. While the patties are baking, stir together the mayonnaise and bacon bits. Toast the hamburger buns. To assemble, spread the mayonnaise mixture on both sides of each hamburger bun. Put the patties, lettuce, and tomato on the sandwiches and close them up.

This is a nice quick dish to make for lunch or dinner ! It takes a few bites for the heat to build from the hot sauce but the heat never overwhelms the sandwich. You may want to double the bacon mayo mixture if you make it ahead of time. It seemed to thicken as it sat. One recipe’s worth of the bacon mayo for us was not enough. It was enough for 2 but not quite 3 sandwiches.

This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.

I wasn’t paid in any form to promote Morning Star Farms, Frank’s RedHot, Follow Your Heart, McCormick or “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.

Take care y’all !

Mac and Cheeze


  • 1 pound elbow macaroni or rotini pasta (used rotini pasta)
  • 2 medium Yukon Gold potatoes, peeled and diced (I got 1 1/2 cups of diced potatoes from those 2 potatoes)
  • 1 medium carrot, peeled and diced (got a rounded 1/3 cup from dicing the carrot)
  • 2/3 cup diced white or yellow onion (used white onion)
  • 2 1/2 cups water
  • 2/3 cups canola oil
  • 1/3 cup raw cashews
  • 1/3 cup macadamia nuts (used Planters Dry Roasted Salted Macadamias)
  • 2 teaspoons sea salt
  • 2 garlic cloves, chopped
  • 1/4 teaspoon dry mustard
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pepper (used freshly ground black pepper)
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup plain bread crumbs, optional (used them but we didn’t think they really added anything to the dish)


  1. Preheat oven to 350 degrees F.
  2. Lightly oil (used additional canola oil) a 3-quart casserole dish or six 6-ounce ramekins placed on a baking sheet. (Used a 3-quart casserole dish.)
  3. Prepare the pasta according to package directions. Drain and set aside.
  4. While pasta is cooking, combine the potatoes, carrots, onion, and 2 1/2 cups water in a small saucepan and set over medium heat. Bring to a boil, turn down the heat until the water is simmering, and cook, covered, for 10 minutes or until the vegetables are tender. The smaller you cut the vegetables, the less time it will take to cook them.
  5. Put the oil, cashews, macadamia nuts, salt, garlic, dry mustard, lemon juice, black pepper, cayenne, and cooked vegetables with the cooking water into a blender* and process until completely smooth.
  6. Toss cooked pasta with blended cheeze sauce until it is completely coated. Transfer the mixture to the casserole dish or ramekins, and sprinkle with bread crumbs, if using. Bake for 30 minutes or until the cheeze sauce is bubbling (30 minutes did it for me).

*If you don’t have a high-speed blender use 2/3 cup cashews instead of the cashew and macadamia nuts mix, as cashews are softer and easier to process.

When you first pull the mac and cheeze out of the oven, the cheeze is a lot saucier:

But as it sits, it thickens up:

This mac and cheeze makes it easy to forget the real cheese !

This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.

I wasn’t paid in any form to promote Planters or “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.

Take care y’all !

Green-Veggie Fried Rice


  • 2 eggs (Now I use 6 tablespoons of JUST egg)
  • 1 teaspoon soy sauce (used reduced-sodium soy sauce)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 2 cups shredded green cabbage
  • 3/4 cup frozen shelled sweet soybeans (edamame), thawed
  • 1/2 cup frozen peas, thawed
  • 2 cups cooked brown rice, chilled
  • 2 tablespoons soy sauce (used reduced-sodium soy sauce)
  • 1/4 cup sliced green onions
  • Crushed red pepper (optional) (Optional?! What would life be without some heat? So hell yeah, use that bad boy ! Your taste buds will thank you !)


  1. In a small bowl beat eggs and the 1 teaspoon soy sauce. In a wok or large skillet (used a large skillet) heat toasted sesame oil over medium heat. Add eggs; stir gently until set*. Remove eggs; cool slightly. Cut eggs into strips.
  2. In the same skillet heat vegetable oil over medium-high heat. Add garlic and ginger; cook and stir 30 seconds. Add cabbage; cook and stir 2 minutes. Add edamame and peas; cook and stir 2 minutes. Add rice and the 2 tablespoons soy sauce; cook and stir 2 to 4 minutes or until heated. Add egg strips and green onions; cook and stir 1 minute. If desired, top with crushed red pepper.

*I didn’t stir the eggs. I let the eggs cook until the first side was almost done; flipped the eggs over and cooked them until they were slightly browned on both sides.

Makes 4 servings.

This used to be one of my and my daughter’s favorite recipes back when we used to eat eggs. When I went vegan my daughter tried to support me as much as she could and with a heavy heart we stopped making this recipe. When I heard about JUST Egg, I was so excited because this was the first recipe that popped in my head as being something to try JUST Egg out with. When I realized it would do great in strips, I knew what I was going to be fixing for dinner the next day ! This is just as great with the JUST Egg as I remember the original recipe tasting ! I’m so giddy that it can still be one of our favorite recipes ! I’m so happy to finally be able to share this recipe with you and I hope that you enjoy it as much as my daughter and I do !

Recipe source unknown.

I wasn’t paid in any form to promote JUST Egg, I just really like the product !

Take care y’all !

Chewy Chocolate Chip Cookies


  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 teaspoon (5 mL) baking soda
  • 1 teaspoon (5 mL) baking powder
  • 1/4 teaspoon (1 mL) salt (used table salt)
  • 1/2 cup (125 ml) soft vegan margarine*
  • 1 cup (250 mL) lightly packed brown sugar (used light brown sugar)
  • 1/4 cup (60 mL) unsweetened nondairy milk (used unsweetened soy milk)
  • 1 teaspoon (5 mL) vanilla extract
  • 1/3 cup (75 mL) vegan chocolate chips (used Enjoy Life semi-sweet Mini Chips)
  • Sea salt (optional) (used it)


  1. Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl.
  3. Cream together the vegan margarine and brown sugar in a large bowl. Add the nondairy milk and vanilla; stir to combine.
  4. Add half the flour mixture to the brown sugar mixture; stir to combine. Add the other half of the flour mixture and the chocolate chips; stir until a dough forms.
  5. Spoon 1 1/2 tablespoons** (22 mL) dough for each cookie onto the prepared baking sheet, spacing them 2 inches (5 cm) apart.
  6. Bake in the preheated oven for 9 to 12 minutes*), until starting to turn golden brown on top (I cooked mine for 9 minutes). Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for at least 5 more minutes. Sprinkle with sea salt (if using)***. Serve warm or let cool completely and store in an airtight container at room temperature for up to 5 days.

Makes 15 cookies (I got 23 cookies****).

*The original recipe notes that if you can’t find soft vegan margarine, you can replace it with vegan butter or coconut oil with an additional 2 tablespoons (30 mL) of unsweetened nondairy milk (I used Earth Balance vegan buttery sticks that I softened along with the extra 2 tablespoons of unsweetened soy milk). Also, if you’re using a very dark metal baking sheet, bake the cookies for 9 to 10 minutes. If you’re using a light metal baking sheet, bake for 11 to 12 minutes.

**I used a level 1 1/2 tablespoons.

***I sprinkled the salt on right after taking the cookies out of the oven.

****I don’t know what I did differently but I got more cookies than she did ! The amount of time suggested to cook though worked out perfectly for my cookies !

This recipe came from Olivia Biermann’s cookbook “Vegan On A Budget”. As far as I’m concerned, she’s a fricken’ goddess for coming up with this recipe ! This is the first time I’ve made a vegan cookie recipe and I was afraid of how it would compare to the non-vegan chocolate chip cookie recipe I’ve known all my life. It was fantastic ! All that worrying for nothing ! This tasted so much like the Toll House chocolate chip cookies. The only thing I would say that isn’t positive is that I wish that the instructions that said for the brown sugar to be “lightly packed” had a more specific measurement. I also wish that we had full-size chocolate chips rather than the mini chips so we could get a bigger bite of the chips. We used what we could find. Overall, I’d give it a 9.9 out of 10 ! These are the cookie equivalent of potato chips, you don’t wanna stop eating them until they’re all gone ! Hell yeah !

I wasn’t paid in any form to mention or promote Enjoy Life, Earth Balance, Olivia Biermann, “Vegan On A Budget”, or Toll House.

P.S. It’s been two days since I’ve made them and they’re still tasty as fuck !!! Still so soft and chewy !

Take care y’all !

Korean Fried Cauliflower


  • 1 small head cauliflower cut into bite-sized florets
  • Oil, for frying (used peanut oil)
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup ice water
  • 1/2 cup vodka
  • 2 tablespoons toasted sesame seeds
  • 2 green scallions, thinly sliced (I sliced them on the bias)
  • Soy Garlic Glaze
    • 4 garlic cloves, minced
    • 1/4 cup + 1 tablespoon low sodium soy sauce
    • 1/4 cup mirin
    • 2 tablespoons brown sugar (I used 2 tablespoons packed light brown sugar)
    • 1 teaspoon Gochujang
    • 1 tablespoon cornstarch
    • 1 tablespoon water


  1. In a medium bowl, combine cornstarch, flour, baking powder, ice water and vodka. Whisk until smooth. The batter should be thin with the consistency of paint.
  2. Add oil to pot or pan being used for frying (used a large Dutch oven). Add about 1 inch of oil and bring to medium heat (I had the oil reach 350 degrees).
  3. Working in batches, toss some of the cauliflower into the wet batter until evenly coated. Shake off excess batter drippings and then add cauliflower pieces to hot oil. Cook until batter is crispy and a light golden brown. Repeat with remaining cauliflower.
  4. To make the glaze, add all glaze ingredients except cornstarch and water to a small saucepan. Stir to evenly mix and bring sauce to a simmer. Taste and adjust* as needed. Keep in mind the final version will have a more concentrated flavor. If you think the sauce needs to be more savory, you can add a little more sauce.
  5. In a small bowl, stir cornstarch and water until cornstarch is fully dissolved. Add to the glaze and immediately stir it in so the cornstarch does not clump. Allow sauce to simmer until thickened. Remove from heat.
  6. Brush cauliflower pieces with glaze. Garnish with sesame seeds and scallions. Serve while cauliflower is still hot and crispy.

*I just waited until the sauce had thickened before adding some salt to the glaze.

This was so fuckin’ delicious ! I was scarfing the cauliflower down so quickly that I didn’t take time to analyze the flavors ! Visually, I thought it looked awesome. To me it almost could’ve been mistaken for actual pieces of fried pork or chicken. I thought it looked so nice that it could’ve been served in a restaurant ! The crunch of the cauliflower was awesome to hear and to feel. Unfortunately the only downside is that you have a short window of time before you start to lose the crunch because of the sauce. Still, I will most definitely be making this again in the future !

This recipe came from Kirbie’s Cravings.

I wasn’t paid in any form to promote Kirbie’s Cravings.

Take care y’all !

Vegan Dan Dan Noodles


  • 8 ounces thin spaghetti
  • 1 tablespoon peanut or vegetable oil (I used peanut oil)
  • 2 stalks celery (finely chopped)
  • 9 ounces white button mushrooms (finely chopped) (I thinly sliced the mushrooms and then cut them into 3-5 pieces in the opposite direction)
  • Handful baby spinach
  • 2 stalks scallions (finely chopped) (I thinly sliced the scallions)
  • Sauce
    • 2 small cloves garlic (minced)
    • 1 tablespoon ginger (minced)
    • 3 tablespoons rice vinegar
    • 2 tablespoons hot chili oil (or less if you don’t like it too spicy) (used 2 tablespoons)
    • 3 tablespoons soy sauce (used reduced-sodium soy sauce)
    • 3 tablespoons natural peanut butter (used creamy peanut butter)
    • 2 1/2 teaspoons sugar
    • Salt (used table salt)


  1. Bring a pot of water to boil. Add spaghetti and cook for 8-9 minutes, until al dente. Drain, rinse under cold water, drain again and transfer to a large mixing bowl.
  2. In a pan over high heat, add peanut oil, celery and mushrooms and cook for 8-10 minutes, until mushrooms are beginning to turn a golden brown color. Transfer to a bowl and set aside.
  3. Put all the ingredients for the sauce in a blender and blend until smooth. Add sauce to the spaghetti and toss until the noodles are evenly coated. Season with salt until you are satisfied with the taste.
  4. Add mushroom mix, spinach and scallions to the noodles and toss well. Serve.

This recipe came from pickledplum.

I wasn’t paid in any form to mention pickledplum.

Take care y’all !