Fast and Tasty Teriyaki “Meat” Balls

I absolutely love these little “meat” balls. They’re really simple, versatile and always tasty. For one, you can make them any flavor you want by simply switching the sauce you pour on them. You can eat them over rice, in a wrap, a pita pouch or over noodles. You could even make a sub sandwich with them if you wanted. I make a double batch sometimes and freeze them for a quick meal later on. They’re really cheap to make and you can add whatever you like to the mix to give it your own flavor. Hope you enjoy ~



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The Perfect Crock Pot Lasagna

I’ve always had my dreams about crock pot lasagna. In the oven it seemed like I would always have problems. The noodles would be mushy towards the middle, overcooked, where the outside noodles would be so stiff that they would curl upwards and you had to trash them. There were always a couple of things stopping me from the crock pot method, though.  A) finding a decent meat substitute that I truthfully enjoyed and B) the notorious watery mess on the bottom of the dish, and how I could get rid of it. Well, tremendous things happened recently. I found an awesome substitute that tastes completely legit and actually felt confident that it wouldn’t ruin the whole dish with an ‘off ‘ flavor that sometimes happens with artificial beef. While also I thought up a way to balance the ingredients so the bottom wouldn’t get flooded. Luckily, it all worked out and was the best lasagna I have ever had. I’ll never make it in the oven again. Enjoy ~


crock pot lasagna

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Fluffy Biscuit Topped Veg Pot Pie {plus related recipe}

Now that the holidays are over (I hope everyone had a good time) and things have settled down a little, I decided I wanted a simple, tasty, warm meal. Pot pie was the only logical answer, especially with a biscuit baked on top.  Happy New Year everyone and may your year be full of good [vegan] food.




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Tempeh ‘chicken’ Salad

I decided to recreate one of my old favorites in a simple way. The only thing you change is the chicken ingredient, the rest is the same. So quick, so convenient, so healthy and so good. You can enjoy it in a pita half, traditionally with sliced bread, or with a side of crackers. Also, if tempeh is a ‘no go’ for you, you can easily use chickpeas instead with the same satisfying result.




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Mexican Rice {Super Simple, Preservative Free}

I made a taco casserole for dinner last night and was really craving some plain ol’ mexican rice to go alongside, then I realized I’d never made a vegan version before. Now that I know it’s super simple and delicious made with plain, fresh vegetable broth instead of an innocent little chicken’s life (aww, no :[ ) I’ll be making it more often. It’s a nice, easy addition to any mexican meal, and is a great filling meal stretching dish. I don’t know why it took me so long to make this… nom nom.



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