Things I have eaten lately

I just made these VEGAN cupcakes from a package. The cake is yumm, but the frosting is like a rich pudding and of so icky that I will not be using it on the remainder of the cupcakes. I absolutely adore Cherry brook Kitchen for speedy yummy's when I am too busy to really put any effort in cooking.

I almost didn't put this on since it is just staring to perk, but I loved the way the clementines looked on the ice. What I am brewing is Mandarin Orange tea from Celestial Seasoning. It is my favorite thing to drink. I usually don't drink pop. When I do I will drink Blue Sky or Hansen's. Both companies use natural ingredients and often have organic options.
OK, This looks like macaroni and cheese, but it DID NOT taste even close. It was GROSS! Just a side note, I have never liked macaroni and cheese, but if you have a recipe you love send it to me and I Will try it!! Served with it are some Health is Wealth vegan chik'n nuggets and my Humina Humina Meow Meow salad (see my previous posts). I baked the nuggets like it said on the box and then coated them in some Chipolte hot sauce. I thought the nuggets ROCKED! They were a tad hot, but I love me some hot food! This is my favorite burger, I call it the Big Nac! It has a vegan Boca veggie burger patty, "special sauce" rehydrated dried onions, thin sliced kosher dills and shredded romaine on some really lame-O buns with not one healthy thing in them. Super yummy. Served with it are some off the charts onion rings coated in panko bread crumbs. In case you haven't heard of them they are Japanese bread crumbs that are super duper crunchy! I use them in everything. I made Chris a half pound Organic hamburger made just like mine, but he said he wasn't thrilled with it because he is so used to not eating meat, it just wasn't as good as he remembers! Yay!! I might make him a vegan yet!!

"Special sauce"

1 c. vegenaise

1/2 c. organic ketchup

1-2 tbls. dill pickle relish

1 tsp. horseradish

Mix together and serve.

OK, NOW HERE IS CHRIS' FAVORITE THING I MAKE, It is my very own recipe and the very first thing I made when I went vegan. Here is the recipe:

Coleslaw wraps

Serves 5-6 0r Me and my husband!!

1 pkg. Coleslaw mix without the dressing kit

2/3 cup. Vegenaise

2 full Tbls. Sugar in the Raw,

3 Tbls. apple cider vinegar or rice vinegar

a splash of rice milk

4-6 Flour tortilla's, warmed

Sliced almonds

Kikkoman Teriyaki baste

Chow mein noodles

Make your dressing, in a large bowl. Mix the vegenaise with the vinegar add the sugar. Let sit for 10 minutes. After it has had a chance to start to meld flavors, add the coleslaw. I usually taste it to see if it needs any more vegenaise, or vinegar, sometimes I add more sugar. It really depends on you taste buds and what you like. After it is mixed it needs to sit in the refrigerator for at least 2 hours and it can sit as long as 24 hours. When it has rested for a time, heat your tortilla's, lay them on a plate. In this order make your wrap, coleslaw, almonds, chow mein noodles, and then teriyaki baste. You can put on as little or as much as you want, this is your food, enjoy it! Roll up and enjoy. Oh by the way, you cannot eat this with a fork. If the juice doesn't run down to your elbows, you are eating it wrong. I usually don't make this in the winter, but sometimes you just gotta do it.

Steakhouse potatoes

4 large potatoes washed and cut into chunks

1/4 c. Olive oil

2 Tbls. Montreal Steak seasoning

This is super simple,

Toss your potatoes with the oil, sprinkle on seasoning and bake for 25 minute stirring occasionally to get an even crisp on your potatoes. Serve with EVERYTHING!!!

This was my breakfast one morning. Isa Chandra Moskowitz's Scones and clementine's. While Isa's scones are very good, I am going to have to stick to My recipe, which I am planning on making next week for you. This is almost to lame to talk about, but here goes. I have been terribly busy getting my cookbook finished and working out manuscripts of my book Living the Simple Life. So, I have been swamped here at home. I decided to dig in the freezer and see what I had for dinner. I decided to use the Italian Veggie sausage I had from Yves. I fried it in a little olive oil until they were crispy, then topped them with some organic Tomato and basil spaghetti sauce from Muir Glen. I served it on whole wheat penne. Both the girls liked it a bunch, but I am not big on fake sausage and usually like my pasta with out.