Roasted Vegetables with Linguine – October 1

Recipe from show with Guest interview Kristin Lejeunesse

Recipe courtesy Pillsbury cookbook – my daughter discovered it in the vegetarian section and we love it!

6 oz cooked linguine

4 tomatoes, coarsely chopped

1 eggplant, unpeeled, cubed

1 red bell pepper cut into 1 inch pieces

1 zucchini sliced

4 minced garlic cloves

3 tablespoons olive or vege oil

1 teaspoon dried basid leaves

1/2 tespoon salt

1/8 teasppoon pepper

2 Oz nutritional yeast (or Parma)

Heat ove to 450 degrees F.  Spray 1510×1 inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 Tablesppons of the oil, basil, salt and pepper. Place vegetables on sprayed pan.

Bake at 450 for 12-15 minutes or until vegetables are tender and lightly browned.

place cooked linguine in serving bowl. add remaining 1 tablestpon oil and roasted vegetables, toss gently to mix.

Sprinkle with vegan cheese if desired.

Photo courtesy Pillsbury. Sadly with non-vegan cheese.


Fresh Veggie Pizza – July 30

Pillsbury Pizza Crust is vegan!  So get a thick or thin crust package out of your grocers refrigerator and head to the local farmers market.

There you will find many yummy options for your pizza, and don’t overlook the unusual.  I love a pizza with spinach and vinagrette! Corn, peppers, squash, onions, potatoes, garlic, artichoke hearts, sprouts, even cucumbers and anything else you can find add a lot of flavor and nutrients.

If you like a red sauce, use a little to tie it all together, and if you like a white sauce, I use a little bit of vegan cream cheese with ranch seasoning in it.  I keep the toppings thin as I don’t use cheese to “hold it together”, but if you do then layer the veggies high!

Cook according to package directions – it’s a great summer pizza!

Best, Easy, Chocolate Cake – and vegan too! July 23

One of the easiest cake recipes to follow – ever!


1 ½ cups plain flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup vegan sugar

½ teaspoon salt
1 teaspoon vanilla
5 tablespoons cooking oil

1 tablespoon cider vinegar
1 cup cold water

Serves 6- 8

Preheat oven to 355˚F (180˚C).

Mix sifted flour, cocoa, baking soda, sugar and salt in a large bowl.

Make 3 holes in the dry ingredients. Put vanilla essence into one, oil into another and cider vinegar into the third. Pour cold water over the top. Mix only enough to combine all ingredients.

Pour the batter into a greased parchment paper lined 8 inch round pan.

Bake for 30 minutes until toothpick comes out clean.

No-Meatloaf July 16



  • 4 large egg Substitute – 1/4c applesauce or ¼ c mashed potatoes or 2 Tbs Water plus 1 Tbs oil with 2 tsp baking powder or Ener-G
  • 1/4 cup Lipton Onion Soup Mix (vegan according to PETA)
  • 14 oz firm tofu (squished up into small pieces)
  • 1/4 cup vegetable oil, of choice
  • 1/3 cup onion, chopped
  • 1/2 cup cooked brown rice
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon rosemary
  • 4 cups corn flakes
  • 1 1/2 tablespoons garlic



  • 1/2 cup ketchup (you can also substitute catsup)
  • 1/8 cup Dijon mustard
  • 1/4 cup molasses
  • 1/8 cup apple cider vinegar

Cooking Directions

  1. Heat oven to 300°F.
  2. Saute the onions and garlic (in just a little bit of oil).
  3. Beat eggs or egg replacer in a bowl, the mix together all ingredients except corn flakes
  4. Mix well, and add corn flakes last.
  5. Turn into a pan sprayed with cooking oil. You can use either a 7×9 or 8×8 pan.
  6. Cook 1 hour 10 minutes
  7. While loaf cooks prepare sauce, whisking together all sauce ingredients in a bowl.
  8. Remove loaf from oven, pour sauce over the loaf and cook an additional 10-15 minutes.
  9. When loaf is done let sit for 10-15 minutes.