October 2009

As it turned out I am doing this VEGANMOFO thing unofficially, that is I was supposed to register to take part in it, but what the heck, there more people do it the better – I guess that is the idea of this whole thing.  And I have checked out other blogs that are officially signed up to do it, some of them have like 1 post since Oct 1…soo whatever.

Anywho, now to the star of today’s show: A Vegan Coleslaw Divine from V-Cuisine cookbook.  This is currenltly one of my favourite salads, it is very easy to make, healthy, vegan, and delicious, as are most of the vegan foods 🙂



Half of Green Cabbage

1 Carrot (large, or 2 small)

Some herbs such as parsley, dill, or basil (about 1/2 cup)

Dressing:  4 or 5 tbs olive oil, 2 tbs apple cider vinegar, 2 teaspoons dijon mustard, 2 cloves garlic (finely diced), salt and pepper to taste.  Mix all the dressing ingredients together and pour over the salad.


I just love the healthy look of this salad….

And for the dessert I am having an orange sherbet:


And all that is – just one peeled orange blended with a cup of plain ice (of course in my Vita Mix).

This is my second breadloaf ever made, and, man, I am finding these home-made breads really easy to whip up and delicious.

This recipe is taken from the Whole Food Recipes for Better Living Cookbook that came with my Vita Mix.  The bread turned out very nice and healthy, I love it because all you have to do is put some jam on it and it tastes like a real peanut butter sandwich, except the peanut butter is inside the bread.  I made it using my Vita Mix but it may be easily made without it if you are not so lucky and don’t have a Vita Mix machine.

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon salt

4 teaspoons baking powder (does anyone else think that it is too much?)

1 1/2 cups soy milk

1/3 cup sugar

1/2 cup natural peanut butter (I made mine in the Vita Mix)

Preheat oven to 350F and spreay an 8 1/2 by 4 1/2 inch loaf pan with cooking spray.  Combine flours, salt, and baking powder in a medium sized bowl and set aside.  Place milk, sugar, and peanut butter into a large mixing bowl and whip together either by hand or with a hand mixer or put it in the Vita Mix.  Transfer the dry ingredients into wet and combine until everything is moistened.  Pour into prepared loaf pan and bake for 50 or more minutes until the knife inserted in the center of bread comes out clean.


Just to update everyone of delicious dishes I have made last month:

Below is a super delish Simple Mediterranian Soup from Mediterranian Vegan Kitchen by Donna Klein – lovin it.


Then there is an Apple crumble pie from Vegan with a Vengeance:


And I will let you see my Ginger cookies from Vegan with a Vengeance – Chika was sitting beside them for the whole evening waiting for one of them to jump right into her mouth 🙂


Think that should be enough for now, but I have been really behind on updating my blog with all the deliciouseness I have been making.

Hello – hello! 

This has been one of the fastest deliveries ever – I have ordered the Vita-Mix on Tuesday and here it is at 9 am on Friday!

I think this has been one of the most expensive purchases I have ever made in my life (after airplane tickets to Ukraine) but I think it will pay for itself in the longterm.


Since it has arrive this morning I have already made a green smoothie and Whole Carrot and Apple Juice.  My green smoothie was soooo amazing – it actually tasted more like an icecream but with a very weird colour :).   


Above is my beautiful carrot juice – it did not taste good by itself so I had to add two apples and some dates to make it a little more edible for myself.

I have started writing this post on Friday when my Vita Mix had just arrived, but now it is actually Tuesday of the following week and I am going to tell you how many times I have used the machine since – approx 5 times a day :)), I have used it so much that I dont think I have eaten anything for last four days not made in my Vita Mix.

I am so in love that I always rush home back to my Vita Mix and was even thinking of bringing it into bed with me :), but you know I wont do that….or will I…

Unfortunately my vegan cheesecake did not turn out very well, and my husband called it a “very unsuccessful cheesecake attempt”…I believe it was because I used soft tofu instead of firm and did not drain my tofu well…oh, well, whoever doesn’t make mistakes never learns, right?  I guess I won’t even bother posting the recipe online.

I was just looking at Isa Chandra’s blog and discovered it’s a VEGANMOFO III right now!  I have lately made so many awesome dishes which I have not written about so I guess now is the perfect time to write about that.  More to follow…

Yesterday I have had some friends over, we played a little Monopoly and then went to the movies.  Of course none of them are vegan – so half of our conversations were about me being vegan and them not being vegan and their love for cheese, milk, and juicy steak.  So, my girlfriend had mentioned making cheesecake as soon as she moves in to her new condo, and for the whole day I have been searching for a good vegan cheesecake recipe.  Most of the recipes I have found online call for Tofutti cream cheese, and I have none and don’g know where to buy it so I kept looking.  And I found one right before my eyes – in the V-Cuisine by Angeline Linardis! 

It’s called “Amazing Tofu Cheesecake”.  If any of you want I can post the recipe online, it calls for very basic ingredients such as cashews, firm tofu, pineapple, wheat germ, peanut butter, and maple syrup.  And I knew I had to make it because first time in maybe 3 months I had pineapple can on hand which I had openened this morning for my Green Smoothie.  So right now it is in the making and next post will be with the pics and with more info on the taste (and maybe the actual recipe :).

Oh, and the cheesecake is raw!  how good is that!