Meatless Monday Recipes

I've been doing "Meatless Monday" recipes on my blog for a few weeks now. Here are all the recipes in one spot.

Healthy Nacho Dip:
This is one recipe that I created myself and I hope you all enjoy it. 
1 cup raw cashews (unsalted)
1/3 cup nutritional yeast flakes (which you can find at any health food store, it happens to be at the regular grocery store here)
2 teaspoons chili powder (I use the mild kind)
2 teaspoons minced garlic
1/2 teaspoon cumin (optional)
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon Celtic sea salt (or other salt)
1 teaspoon paprika
1/3 cup smart balance or earth balance buttery spread
1/2 cup alternative milk (almond, coconut, soy, or rice)
Pulverize the cashews in a food processor or blender until powdery fine. If your food processor is not very powerful, soak the cashews in water the night before, drain the water and let the cashews dry as much as possible before pulverizing. Mine happens to get the job done without soaking.
Add the nutritional yeast flakes, chili powder, minced garlic, cumin, black pepper, cayenne pepper, sea salt and paprika to the cashews and blend together for just about 10 seconds.
On the stove put the buttery spread and the alternative milk in a sauce pan. Heat on medium until the butter is all melted, then add everything from the food processor.
Lower the heat to low and stir everything together. You may want to add more milk if you want your "dip" to be more smooth. I happen to like mine thick. You can also add more seasonings if you want to. I sometimes add more garlic. It depends on my mood.
This recipe is high in protein and healthy fats (which are great for you complexion) and it tastes awesome.
Use this dip with corn chips, veggies, or spread on pizza dough for a nacho pizza. This recipe is very versatile and can be whipped up rather quickly. Enjoy!

The Best Vegan Chocolate Chip Cookies:
This is my own personal recipe for Vegan Chocolate Chip Cookies. I'll brag right now and say they are DELICIOUS!! 
2 cups unbleached flour (or bleached if you want)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup to 3/4 cup vegan chocolate or carob chips
               (semi-sweet chocolate chips are TYPICALLY vegan friendly)
1 cup raw sugar (or regular sugar, but most regular white sugar is not vegan-friendly)
1/2 cup vegetable shortening (Spectrum preferred)
1 teaspoon vanilla extract
1/3 cup almond, rice or other alternative milk
Preheat oven to 350 degrees F.
Mix together flour, baking powder and salt in large mixing bowl.
Pulverize the raw sugar in the food processor if you'd like.
Then cream together the vegetable shortening, raw sugar, vanilla and alternative milk.
Add the "wet" ingredients to the "dry" ingredients. Blend it together well but don't overwork it, then add in the chocolate or carob chips.
Spoon onto ungreased cookie sheet. Flatten them to look like a cookie. Place them about an inch apart. Bake for 10 minutes then take them out of the oven and flip the cookies over with a spatula. Then bake for 3 more minutes.
Let cool for 5 minutes then devour them.

All my non-vegan family members love these cookies and ask me to make them for them. I hope you enjoy them.

St. Patrick's Day Happy Irish Beer Bread & Traditional Irish Colcannon Potatoes and Cabbage

I am posting these recipes because St. Patrick's Day is coming up and I have many vegan friends who happen to enjoy some great tasting beers. I also posted a veganized traditional Irish Colcannon Potatoes and Cabbage recipe for all of you wanting to really celebrate St. Patrick's Day right. Enjoy!
St. Patrick's Day Happy Irish Beer Bread 
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 cup brown sugar
  • 12 oz stout beer list of vegan friendly beers
  • 1/2 cup raisins
  • 2/3 cup walnuts, chopped
  • 1 tsp cinnamon
  • dash nutmeg (optional)


Combine all ingredients and mix well. Pour into a greased loaf pan and bake for 50 minutes at 350 degrees. It couldn't be easier!


  • water for boiling
  • 5 large potatoes
  • 1 head green cabbage, chopped
  • 3 leeks, sliced
  • 1 cup soy milk
  • 1/4 tsp nutmeg (optional)
  • salt and pepper to taste


Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil and cook for at least 20 minutes, or until potatoes are tender. In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.
In another pot or skillet, cook leeks in soy milk until tender, about 15 minutes.
When potatoes are done cooking, mash them together with leeks, soy milk, nutmeg, salt and pepper. Add cabbage and stir to combine. Add more salt and pepper to taste and enjoy!

Vegan Cinnamon Rolls (way better than cinnabun)

Our family does a Christmas breakfast every year. While the rest of my family eats bacon, sausage, and eggs; my hubby and I munch on these wonderful vegan cinnamon rolls. This recipe is a modification from VeganYumYum. Her recipe is delicious as well, mine is just has more sugar, more butter, and more frosting. I'm the Paula Deen of vegan food. Haha. This is why I only make this recipe once a year. If I made this recipe every weekend I wouldn't be in the shape I am now.

Yeast mixture:
4 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water
1 cup almond, rice, or other alternative milk
2/3 cup sugar
2/3 cup vegetable shortening (Spectrum brand preferred)
2 teaspoons salt
2 Ener-G egg replacer eggs prepared with warm water
Yeast mixture from above
6 cups all-purpose flour plus more for kneading

1/2 cup earth balance margarine (melted)
1 1/2 cups brown sugar
3 tablespoons ground cinnamon

1/2 cup earth balance margarine (melted)
1/2 cup brown sugar
1 tablespoon ground cinnamon

Creamcheese frosting:
1/2 cup earth balance margarine
2/3 cup Tofutti Better Than Cream Cheese (room temperature)
2 tsp vanilla extract
2 cups powdered sugar
Directions (same as a on VeganYumYum):
Combine yeast mixture and set aside to proof in warm area.
From the dough ingredients, combine the alternative milk, sugar, earth balance, salt, and ener-g eggs in a small sauce pan. Heat until earth balance is melted and all the ingredients are well combined, but do not let the mixture get too hot. You should be able to put a finger in it without burning yourself.
The yeast should now be nice and foamy (proofed). Combine it with the warmed liquid you just made; make sure it’s not too hot, or you will kill your yeast.
Place 4 cups of all purpose flour in a large bowl. Add the warmed wet ingredients.
Beat the batter well with a wooden spoon. The dough will be very wet and liquid, much more like a batter than a dough.
Add 2 more cups of flour and mix in partially. It’ll look like a wreck. That’s fine! Turn out the dough onto a large table/kneading surface, scraping out everything in the bowl.
Time to get your hand dirty!
Begin kneading, gently at first. It’s going to take about 8 minutes to get the dough where it needs to be. Add more flour only if the dough starts sticking to the table and there is no more dry flour to be worked into the dough. You want the dough to end up smooth and elastic, and slightly tacky, but not sticky. You should be able to knead it on a bare table without it sticking.
Once the dough is ready, place it in an oiled bowl, covered with oiled plastic wrap, to rise for 90 minutes in a warm spot. If you’re lacking a warm spot, turn your oven on low for 1 minute, then turn it off and place the dough in the oven to rise with the door closed. Remember to turn the oven off after one minute, and remember the dough is in there — no preheating for other things!
Once the dough has risen completely, it’ll leave a little dent when you poke it. If it springs back, it needs more time.
Turn the dough out onto a floured surface and press it down.
You want it press or roll it out into a 15 x 20 inch rectangle. You can use a roller if you want, but it’s not necessary.
Pour the 1/2 cup of melted earth balance on the dough. Brush it so the dough is covered completely. It’s okay if it pools in some locations.
Mix together the cinnamon and sugar from the dough filling above. Sprinkle it evenly over the dough.
Prepare a large baking dish, like a lasagna dish, by pouring in the melted earth balance from the pan sauce ingredients above. Brush the sides of the pan so they are greased.
Add the sugar, spreading evenly over the bottom of pan. The pan is now ready for the buns.
The following steps are shown in detail in the video above: Roll the dough up gently, starting from one of the short sides. Let it rest on the seem once it’s rolled up completely. Cut 12 rolls with dental floss or sewing thread. Place the rolls in the pan.
Cover the buns and let rise for 45 minutes if you will be baking these immediately. If baking the next day, cover the buns and let rise in the refrigerator overnight. (I think doing it overnight is optimal).
Bake in the morning with no need for more rising. If making the buns for a date in the future, cover the buns and freeze immediately. The day before you are ready to use them, defrost in the refrigerator overnight, then let warm up on the counter the next morning for an hour. In any case, when ready to bake, follow the directions below.
Preheat the oven to 350ยบ F, remembering to remove the rising buns if they are in there!
Bake for 25-30 minutes, or until golden brown and bubbly. While letting the buns cool whip up the frosting ingredients with a hand mixer until smooth.
Liberally cover in frosting and devour them!!!!

Vegan Spring Rolls & 10 Minute Peanut Butter Cups

I'm posting 2 recipes today. Both are delicious. The first is vegan spring rolls which are perfect since it's the beginning of spring now. I also love spring rolls. I could eat them all day every day. The second is vegan peanut butter cups because I LOVE peanut butter and chocolate, such an awesome combination.

Vegan Spring Rolls: (Gluten-Free if you buy rice pastry sheets that do not have wheat):
1 package 8-inch square frozen spring roll rice sheets, thawed
1 squash of your choice, julienne
1 can water chestnuts drained and chopped coarsely
1 large carrot grated
2 - 2 inch pieces of fresh ginger peeled and finely chopped or grated (optional)
2 cups or more of cabbage-regular or Chinese variety finely chopped OR spring salad mix
2 cups fresh bean sprouts (optional)
1/2 cup organic celery, finely sliced (optional)
2 tablespoons olive oil

(this recipe makes about 12 spring rolls)
Visit this website to see pics on how to roll the spring rolls. When rolling them make sure they don't touch each other. The rice roll pastry is very sticky.

After you rolls some of each ingredient in the rice roll sheets you can fry them on the stove with some olive oil until they are crispy on each side. OR boil them in water for 30 seconds for each spring roll. Either way tastes great, boiling them is a little more "fresh" tasting. You can also make several of these and freeze them. After they are frozen you can pop them in the oven at 350 degrees F for 15-20 minutes.

Peanut Sauce for Spring Rolls
Recipe from
1/3 cup peanut better
1/4 cup maple and agave blend
1/4 cup sesame oil
1/4 cup apple cidar vinegar or orange juice
1 tsp ginger powder (optional)

Whisk all the ingredients together until smooth. I'd add some minced garlic to this as well (only because I really love garlic)

Now for dessert. I copied the recipe from the  which is my new favorite recipe site because it has great pictures on making these vegan peanut butter cups. These are so simple to make and I'm sure all my readers would devour these as quickly as possible. Yum!

Averie’s (Raw if You Want) 3-Ingredient, 10-Minute Vegan Peanut Butter Cups
1/2 c melted chocolate (i.e. 2 Full-Size Squares of Melted Baker’s Brand Chocolate because it’s dairy-free, or melt 1/2 c Chocolate Chips, or a Cocoa Powder/Agave/Coconut Oil Mix)

2 Tbsp Peanut Butter
1/2 Tsp Nooch (i.e. Nutritional Yeast)
Yields: 2 Peanut Butter Cups.  Intentionally a very small recipe, feel free to mass-produce.
First, melt your chocolate (Raw Foodies, use whatever ratios of raw cocoa powder, agave, & coconut oil suits you to keep it raw).  I use the 45 seconds in the microwave trick and melted about 1/4 c worth, which is 1 Baker’s Chocolate Full-Sized Square. (You’ll melt the other square later).

Then, take paper muffin liners and Pour the Melted Chocolate in, just coating the bottom of the liners. 
Mix up the Filling
2 Tbsp PB + 1/2 Tsp Nooch
Optional: Dash of Salt, Dash of Agave, Dash of Vanilla Extract.  This is to your taste and highly subjective, so do as you wish friends, but I think my version is quite Reese’s-like.
If you’re having a hard time getting your nooch well-incorporated into your PB, zap in the micro for 15 seconds.
I love how the nooch actually gives the PB that barely there, ever-so-slight chunky factor like the filling in Reese’s Cups is.
Spoon the Filling into the now-hardened (or somewhat hardened) Chocolate Layer

Pour more Chocolate over the Top.  I melted up 1 more square now. 
Transfer your cups carefully to a plate

Put them in the Fridge to Harden Fully
And look at how chilly & yummy that looks!
Unwrap & Notice the rippled or ruffled Reese’s-like edges.

I hope you enjoy these recipes!