VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)

3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.

Somen Noodle Soup

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.

Excellent Vegan Mayonnaise Recipe


  • 1 tsp mustard
  • 1/2 tsp salt
  • 1 1/2 tbsps apple cider vinegar
  • 1 (12 oz) package silken tofu
  • 1/2 tsp onion powder
  • 1-2 tbsp luke warm water
  • 1/2-1 tsp sugar
  • 1 1/2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder


    1. Process everything together in a mixer until smooth & creamy (the longer you mix, the smoother it will be).
    2. Thin down with a little warm water if liked.
    3. Enjoy the Vegan Mayonnaise recipe

      Vegan Irish Soda Bread



        1 1/2 cups (360 ml) plus 2 tablespoons unsweetened soymilk
        1 tablespoon plus 1 1/2 teaspoons vinegar4 cups (960 ml) whole-wheat pastry flour
        1 teaspoon baking soda

        1 teaspoon salt

      1. Preheat the oven to 425 degrees (Gas Mark 3) and line a large baking sheet with parchment paper.
      2. Combine the soymilk and vinegar in a small bowl and set it aside.
      3. Sift the pastry flour, baking soda, and salt into a large mixing bowl. Form a well in the center, and add the soured soymilk, stirring with a large spoon until the mixture forms a dough firm enough to shape into a ball.
      4. Place the dough on the parchment paper and form into a circle 8 inches in diameter and about 1 1/2 inches (3.5 cm) thick. Using a knife, make cuts into the bread about 1/2 inch deep. These cuts will make it easier to break the baked bread into portions.
      5. Bake the bread 40 to 45 minutes or until the bread forms a golden brown, firm top and bottom crust. Serve immediately or warm gently to serve later.dsc02194

      Vegan Garlic Rosemary Bread



      • 3 c bread flour
      • 1/3 c olive oil
      • 1 packet active yeast (2 1/4 tsp)
      • 1 1/2 c lukewarm water
      • 1/4 c chopped fresh rosemary
      • 3 – 6 cloves minced garlic
      • 1 tsp salt
      • 2 tsp kosher salt (or sea salt)
      • 1 tbsp sugar


      1. In bowl, mix the water, yeast, sugar and half of rosemary.
      2. In separate bowl, add 1 tsp salt to flour, mix, then add flour to yeast mix, slowly, until dough is able to form ball.
      3. Knead on floured board for 10 mins.
      4. Place dough in oiled bowl, cover, let sit in warm place until doubled in size (about 1 hour).
      5. Mix oil, rosemary and garlic.
      6. Punch dough down, knead a few times to make easy to handle. Shape dough into 2 loaves, place several inches apart on baking sheet.
      7. Score loaves, pour oil mix on top. Sprinkle each loaf with kosher salt. Preheat oven to 350. Allow to rise for 30 minutes.
      8. Bake for 15 minutes, until golden.
      9. Tip: place a bowl of cold water in oven to make it steamy and keep things moist.

      Quick Homemade Gluten – Seitan Healthy “Meat Alternative”


      • 2 cups gluten flour
      • 1 teaspoon garlic powder
      • 1 teaspoon ground ginger
      • 1-1/4 cups vegetable stock
      • 3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
      • 1-3 teaspoons toasted sesame oil


      Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

      Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

      Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.


      • 4 cups water
      • 1/4 cup tamari or soy sauce
      • 3-4 minced ginger

      Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

      Herb Bread Recipe


      Herb Bread


      • 6 cups unbleached flour, divided (you may subsitute 3 cups of white flour for whole wheat flour)
      • 2 Tbsp sugar
      • 2 tsp salt
      • 2 1/2 Tbsp dry active yeast
      • 3 Tbsp fresh rosemary
      • 2 tsp dried thyme
      • 1 tsp or more of rubbed sage
      • 2 Tbsp vegan butter


      Combine 4 cups of the flour, sugar, salt, yeast, and 2 1/2 cups of very warm water (120 – 130 degrees) in a large bowl.dsc00538

      Add herbs and stir until well blended.dsc005391


      Cover and let rise until doubled in size, about 45 minutes. (I put the bowl on my dryer while drying clothes)

      Grease 2 9×5 inch loaf pans.

      Stir dough for 25-35 strokes.

      Divide between the prepared pans. Cover and let rise again for 30-45 minutes.dsc005453

      Preheat oven to 375 degrees.

      Bake loaves for 30 minnutes. Reduce heat to 150 and bake for another 15 minutes. However, the last 10 minutes, cover with foil to prevent to much browning.

      Remove from pans immediately abd brush with melted vegan butter.dsc005471

      Cool on a wire rack or whatever you might have.

      Beautiful job….! Now, Enjoy!

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