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Mom’s Veganified Chocolate Chip Cookies

In Desserts, Recipes by Lori Hill1 Comment

World Famous My mom’s chocolate chip cookies were the best. Her secret was simple: she used the Nestle Tollhouse recipe, but with a slight tweak (which I won’t share!). Back in the day whenever I baked them, friends and co-workers would devour the chocolate treats and  insist I bring them to future gatherings. The cookies became known as my “world …

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Vegan Apple Salad

In Appetizers and Snacks, Recipes, Sides by Lori Hill0 Comments

A Necessary Task  I created this vegan apple salad recipe out of necessity. One summer day, I had a few apples that were getting brown spots, but I wasn’t about to toss them in the compost bin because I HATE FOOD WASTE! So I chopped  up the apples and began adding ingredients I thought would work well. The next thing …

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Moo-less (Vegan) Mashed Potatoes

In Recipes, Sides, Thanksgiving 2016 by Lori Hill1 Comment

  Replace the Cow with a Plant It’s easy to prepare vegan mashed potatoes.  Just replace the moo (cow milk) with plant-based milk such as soy, almond, or coconut, like I’ve used here. I don’t like the flavor that soy milk gives the potatoes, so I use coconut milk because it leaves no detectable coconut taste to the potatoes.  To …

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Verdant Springtime Soup with Cashew-Lavender Drizzle

In Recipes, Salads & Soups by the dirty hippie and the bohemian girl2 Comments

Bright Green Miracles Nothing says springtime produce like peas and this Verdant Springtime Soup with Cashew-Lavender Drizzle is popping with peas! They are like little bright green miracles- packed with protein, vitamin C, fiber and vitamin A. Such a simple food is easy to overlook, though. After all, who hasn’t has badly prepared peas? Maybe you remember those yucky gray-brown …

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Kale and Seitan Vegan Stir Fry

In Pasta, Rice, and Grains, Recipes by Lori Hill0 Comments

This easy to whip together kale and seitan vegan stir fry is great for any time of day and can be altered to include leftovers in your fridge.  “What the heck is seitan?” you ask. It’s made from wheat and is high in protein and is often called “wheat meat” because its texture is very meat-like.  One day, when craving …

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Mom’s Scalloped Potatoes – The Vegan Version

In Recipes, Sides by Lori Hill2 Comments

Mom’s Specialty Every Thanksgiving and Christmas, my mother would make scalloped potatoes, and every time, I’d fight my oldest sister for the leftovers. Not surprisingly, Mom’s original recipe included milk, butter, and bacon, but when I became a vegetarian, I replaced the bacon with an Italian veggie sausage from Light Life. Sadly, that sausage contains egg, so when I went …

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Simple Salad Dressing

In Recipes, Salads & Soups by Lori Hill1 Comment

Preparing a salad and suddenly realize you don’t have any dressing? Or suddenly realize you need to provide a dairy free salad dressing? This DIY salad dressing is vegan and gluten-free and has 4 simple ingredients that you probably already have in your kitchen: olive oil, lemon juice, salt, and pepper.  Be sure to keep it refrigerated after each use, …

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Granny Apple Rice

In Pasta, Rice, and Grains, Recipes, Thanksgiving 2016 by Lori Hill0 Comments

This vegan rice recipe is another great discovery from the Simply in Season Children’s Cookbook I picked up years ago at Ten Thousand Villages when I had the idealistic image of our sons cooking in the kitchen with me. Yeah right. So the adult uses the cookbook, not the children. The recipes in the cookbook are more vegetarian than vegan, …

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Mushroom and Asparagus Risotto | Vegan Risotto

In Pasta, Rice, and Grains, Recipes, Thanksgiving 2016 by John Robinette0 Comments

What Is Risotto? Vegan risotto. Is there such a thing? Yes, you can eat vegan and enjoy this Mushroom and Asparagus Risotto! If you aren’t familiar with risotto, it is a Northern Italian rice dish made with the short grain Arborio Rice, is a perfect rib-sticking dish for anytime of year, but I love it particularly in the fall and for …