Sunday, December 30, 2012


I added a few spices to this recipe to make these yummy gingerbread pancakes.  Put some applesauce and a little coconut cream (or soy ice cream if you don't have coconut to make cream like I did this morning) on top and it's almost like eating this tasty cake.

1 1/4 cup pancake mix

1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves 
2 Tbsp. molasses 

soy milk

Mix pancake mix, spices, molasses, and as much milk as you like to make the batter the consistency you prefer.

Top pancakes with applesauce (and coconut cream or ice cream if you like).

Sunday, December 9, 2012


This soup is adapted from this recipe-- I changed a few amounts and added some spices.  It is delicious!

1/2 small white onion, chopped

1 sweet potato, small diced
1 large carrot, small diced
2 stalks celery, small diced
1/2 medium cauliflower, cut into 1/2 inch florets
4 small red potatoes, small diced
½ Chipotle Pepper in Adobo Sauce (canned), chopped  (use more or less depending on how spicy you want it)*
4 c. water
1 T. vegetable base bouillon
2 t. salt
1 t. Mrs. Dash or Spike seasoning
1 smidgen stevia
2 c. corn kernels fresh or frozen
1/2 c. soymilk

  • In a large pot, sauté onion until translucent. 
  • Add the sweet potatoes, carrots and celery and sauté for a minute or so.
  • Add the cauliflower, red potatoes and chipotle and sauté for another minute.
  • Add the bouillon broth, salt, Mrs. Dash, stevia, and the rest of the water, stir to mix well. Cover and increase the heat to bring to a boil. Reduce to low heat and cook for 10 minutes.
  • Add the soy milk and corn and simmer for 5 minutes. Allow to cool slightly.
  • Puree 2/3 or more of the soup in a blender and return to the pot, stir to mix well.

*Because I only use such a small portion of the can, I freeze the rest of peppers on a tray and then transfer them to a ziploc bag once frozen.  They last forever this way.

I usually serve this with freshly baked artisan bread.  Maybe I'll get to posting that recipe soon.


This is adapted from Oh She Glows, here. Very tasty dipped in vegan eggnog! (These are not a health food.)

3/4 c. chopped pecans, toasted
2 c. whole wheat flour
3/4 c. sucanat
1/2 T. nutmeg
1/2 t. cinnamon
1/2 T. baking powder
1/4 t. baking soda
scant 1/2 t. salt
1/2 c. dried cranberries

1/4 c. pureed prunes
1/2 c. + 1 1/2 T. vegan eggnog
1 t. vanilla


1 c. powdered evaporated cane juice
2 T. vegan eggnog
1/2 t. nutmeg
pinch salt
pinch cinnamon

  • Preheat oven to 325. Toast pecans for 8-10 minutes. Remove and cool.
  • Preheat oven to 350. Line baking sheet with parchment.
  • Mix dry ingredients in a large bowl.
  • Mix wet ingredients in a small bowl.
  • Add wet to dry and mix with a spoon until it starts to come together.
  • Use your hands to mix it completely, just until all the flour is mixed in. Don't overmix.
  • Divide dough in half and place on prepared baking sheet.
  • With the palm of your hand, press down each half to flatten.
  • Cover with parchment and roll each half into a rectangle, about 6x10, and 1/4-1/2 inch thick.
  • Score the logs with a knife and bake for 30 minutes.
  • Remove from oven, reduce heat to 325, and cool for 5 minutes.
  • Slice along score lines (3/4-1 inch strips).
  • Gently flip piece onto one side and bake at 325 for 10 minutes.
  • Remove from oven, flip, and bake another 5 minutes. Repeat once or twice more until they reach your desired crispyness.
  • Cool completely and store in a glass container.
  • To prepare glaze, whisk all ingredients together. Place into a baggie, snip the tip, and "pipe" over the sides of the biscotti.