Veganomicon Recipe #1

I knew the first time I saw the Chickpea Cutlets they were going to be the first recipe I would make from Veganomicon. I will admit this was the first time using vital wheat gluten; I wasn’t sure what to expect. These were delicious and easy to make. I have a feeling they will enter my regular rotation. I made roasted sweet potatoes for the side.

Halloween Lunch Tales

Today, I had a Halloween Program at work. I made chocolate and vanilla cupcakes from Vegan Cupcakes Take Over The World.

My little ducky army.

The best part of the day was when I got Veganomicon in the mail I cannot wait to try some of the recipes

October Vegetarian Potluck

Today at work, I had Vegetarian Potluck. We had ten people attend this month. I think that is good considering where we live. I made unbeef stew. It was time consuming. I would never put that much effort into cooking something for myself, but I would make it for other people.

Chelsea’s First Tofu

My mom made Tofu Pumpkin Pie. I’m not a big fan of pumpkin pie but I liked this.

Here is Chelsea a.k.a. Gangster of Love cutting into her vegan rice crispy treats. She looked like she was going to murder it with that knife.

Finally, look at my pretty centerpiece.

Homeschooler's Afternoon

Today I had a Homeschooling program at work. The older kids and I made non-bake cookies. First, we made Kiwi Coconut Snackballs. They came together well (is well the right word to use or is it good). Then we made Mama Mayhem’s Perfectly Easy No- Bake Cookies from La Dolce Vegan! While making these I spilled vanilla everywhere and poured coca down the front of my shirt. They tasted great despite all the problems. Most of the kids liked making them and, all the kids loved eating them. This is what was leftover.

Saturday Dog Sitting

My Mom was out of town today so I spent the day at her house watching her dog, Shelby. I spent the day in the kitchen.

For breakfast, I made Pumpkin Scones by Jolinda Hackett. I made these for the first time last week for a potluck at work. The recipe called for three teaspoons of ginger, which I did not like. This time I replaced the ginger with one teaspoon cinnamon, one teaspoon nutmeg and one teaspoon ground cloves. I brushed the top with soymilk and sprinkled cinnamon and sugar on the top. They turned out huge. I will make them this way from now on. They were addictive I won’t even go into how many I ate.


We had just gotten the Vegan Italiano Cookbook by Donna Klein in at work. I decided to make Linguini with Broccoli and Garlic with a side of Rosemary Bread (I’m not sure if this is the actual title, I left the book on the counter at my Mom’s house).The linguini turned out just like a recipe I tried from The Teen's Vegetarian Cookbook by Judy Krizmanic. Krizmanic’s version was a lot easier to make. The rosemary bread was okay I don't think I will ever make it again.




And for dessert, Raspberry Chocolate Chip Blondes from the book Vegan With A Vengeance. The only soy yogurt that is available in my town is strawberry and peach. I tried it with the strawberry, you couldn’t taste the diffrence in the final product.