Vegan Mexican Wedding Cookies

A tasty little cookie with a history as a special occasion cookie in many countries! 1.5 cups vegan butter, softened (I use Earth Balance) ¾ cup confectioner’s sugar (vegan brand) 3 cups flour 2 cups walnuts 1 cup pecans ½ tsp vanilla extract ½ tsp almond extract ¼ tsp salt (unless butter is salted) Preheat oven to 350* Using a blender or food processor finely chop the nuts. Really. FINELY. Use a mixer to combine all ingredients. Roll into small balls. It will make between 45-50 cookies. Cook for 12-18 minutes depending on size. The size shown here took the … Continue reading

Vegan Holiday Cooking

Home-made Tooforkey (Vegan)  Store bought tofu roasts are rather expensive for their size.  This home recipe takes some time (in fact, I suggest cooking the day before and then heating so it doesn’t tie up your oven), but it’s delicious and big!  2 cups vital wheat gluten 1/2 c. soy or chickpea flour 3/4 c. nutritional yeast flakes 1 t pepper 1 onion diced  finely (or sub with onion powder) 4 cloves garlic, minced finely (or sub with prepared minced garlic) 1 container of firm or extra firm tofu 3.5 c. water + 3 t. vegetable or faux chicken broth … Continue reading

Veggie Bean Barley Soup in the Pressure Cooker

I love soup in the cold months, especially on a rainy day. Do you? This hardy soup is easy and can be frozen, as well. It can be cooked in a pressure cooker (or Instapot) or a standard pan. Ingredients 10 cups of vegetable broth or water and broth mix 1.5 cup uncooked barley 2 tablespoons of olive oil 1 onion, diced (sauté in the olive oil if desired) 2 cans canned diced tomatoes 2 carrots, peeled and sliced 2 stalks celery, chopped 2 zucchini’s, chopped 1 onion, chopped 2 tablespoons of dried parsley 1 bag of frozen corn kernels … Continue reading