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Homemade Cinnamon Sugar Almonds #vegan

So it has been a long long time since my last post. I’ve been busy with school and life…but I had to post this delicious dinner my husband made me from a new cookbook we were recently gifted from his grandmother, Betty Goes Vegan.

The book calls for a lot of store-bought faux meats, which is either good or bad, depending on what you’re into. Regardless if you end up making your own “meat” or buying it, this cookbook has a lot of yummy looking recipes! 

Betty Goes Vegan on Amazon

Vegan Enchilada Casserole


8 ounces of spiral whole-wheat pasta

1 tsp olive oil

16 oz. boca or garden ground “beef”

1 yellow onion, chopped

1 tsp jalapeño, chopped

1 red pepper, chopped

3 Tbsp taco seasoning

1 can black beans

2 cups enchilada sauce

1 cup Daiya cheese or 1/2 tube of Teese cheddar sauce

1/2 cup chopped green onions

salt & pepper to taste

Tortilla chips

OPTIONAL: avocado, tofu sour cream

  1. Preheat oven to 350 degrees. Set aside a 2-3 quart casserole dish. Add pasta to boiling water. Only boil for 7-8 minutes because you don’t want them to get soggy in the casserole.
  2. In a large skillet, saute chopped peppers, onions and jalapeños in olive oil over medium heat for 7-ish minutes.
  3. Add taco seasoning, drained beans, faux beef, and 1 cup of enchilada sauce, stir and heat until warm
  4. Stir in Teese (or 3/4 c of daiya), pasta, and green onions.
  5. Spread 1/4 cup enchilada sauce  on the bottom of casserole dish, add contents of skillet, then top with remaining enchilada sauce.
  6. Crush tortilla chips and sprinkle on top, as well as the remainder 1/4 cup of daiya cheese. 
  7. Bake in oven for 15-20 minutes.

Easy No-rise Vegan Cinnamon Rolls


  • 2 cups Flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup margarine, dairy-free, chilled
  • ½ cup soy buttermilk (non-dairy milk mixed with 1 teaspoon of apple cider vinegar) 


  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice

  • 1 cup powdered sugar
  • 1 tablespoon vegan cream cheese
  • ½ teaspoon vanilla
  • 1 tablespoon soymilk

  1. Preheat the oven to 400 degrees. Spray 9” pay, square or round, with non-stick spray.
  2.  Mix flour, baking powder, baking soda, and salt. Then add small cubes of margarine and stir until crumbly. Add soy buttermilk (or almond). You may need to add 1Tbsp more if still really dry, but it should still be a bit crumbly.
  3.  Pour dough on a cutting board, preferably sprinkle with flour so it won’t stick. And roll out dough with rolling-pin to about a 6”x12” rectangle. 
  4.  Mix filling ingredients and sprinkle onto dough. Press the filling into the dough with your fingers or fork. Then roll the dough tightly.
  5. Cut the roll into 1 inch slices and place them in the pan. Bake for 20-25 minutes.
  6.  While the rolls are cooking, stir together the Icing ingredients. Add the soy milk slowly until you’ve reached the consistency you prefer.
  7. After the cinnamon rolls are done baking, drizzling on the icing!
These aren’t as fluffy as regular cinnamon rolls, more of a cinnamon biscuit or scone…But they do make a yummy breakfast!
(Sorry for the bad iPhone picture, it’s the only camera I have right now!)

My new favorite juice. 

It tastes just like home-grown fresh strawberries!


The Vegg: The first vegan egg yolk.

I haven’t tried this yet, and I’m somewhat skeptical about how it’s going to taste.

Pretty much every online vegan store is selling it now:

as well as Sidecar Pigs for Peace, in Seattle! there isn’t a lot of information about it. And I’m disappointed at the recipes they have displayed: french toast, pancakes, soup, etc.. all of which are made deliciously without eggs..or veggs. 

If anyone has tried it, let me know what you think!

Vegan French Toast


Half of a day old french baguette

1 cup of almond milk

1/2 cup of all-purpose flour

1/2tsp vanilla extract

1/4 tsp cinnamon

1 pinch of nutmeg

1 pinch of allspice

2-4 Tbsp earth balance (as needed)


1. Mix all ingredients, besides bread, in a large shallow bowl or whatever works for you.

2. Slice bread into 1/4 inch slices and soak in batter.

3. On medium heat, warm 1-2Tbsp earth balance in skillet until it begins to pop. 

4. Add soaked bread onto skillet and cook each side until light to medium brown.

If you’d like, you can mix 3Tbsp of powdered sugar and 1 tsp of cinnamon and sprinkle on top for a little decoration and taste.

Eat with earth balance or maple syrup. 

Vegan S’mores Pie

Graham Cracker Crust:

I just used a store-bought organic flour crust, but I would recommend this one if you have time…

1 3/4 cups finely ground graham crackers (about 10 oz)

3 Tbsp sugar

4 Tbsp melted margarine or canola oil

1 Tbsp plain soy milk (or almond milk)

1. Preheat oven to 350 degrees and spray a 9-inch pie plate with non-stick cooking spray.

2. Combine the graham crumbs and sugar in a mixing bowl. Drizzle the oil or margarine and stir until all the crumbs are moistened. Then slowly mix in the soy or almond milk.

3. Pour the crumb mixture into the pie plate. Press the crumbs evenly into the plate. Make sure to get the sides before starting on the bottom.

4. Bake the crust for 10 minutes, or until firm. Let cool before filling.


3 cups almond milk

1/3 cup cornstarch

1/3 cup sugar

3 Tbsp unsweetened cocoa powder

Pinch of salt

1/4 cup semisweet chocolate chips or chunks

1 tsp vanilla extract

1. If using a frozen/pre-made crust, bake on 350 degrees for 10-20 minutes or until firm. Set aside to cool.

2. In a small (5-cup) sauce pan, on Low heat, combine 1 cup of the almond milk and cornstarch. Mix with a fork until smooth. Then add the remaining milk, sugar, cocoa powder, and salt. Mix until cocoa powder dissolves.

3. Bring mixture to a low boil, constantly stirring to avoid burning. Stir for 5 minutes to let the mixture thicken. Then add the chocolate chips. Once melted, add the vanilla and remove from heat.

4. Pour mixture into the pie crust, and let sit on the counter for 15 minutes, until it stops steaming. Then place in the freezer for 1 hour.

5. Remove from freezer and turn your oven to broil….


1 bag of Dandies Vegan marshmallows

1/2 cup graham cracker crumbs/chunks 

chocolate drizzle

1. Place the marshmallows on top of the pie. Place under the broiler for a few minutes, watching constantly. You only want the top of the marshmallows to turn golden brown, then remove quickly.

2. Crumble graham crackers on top of the pie.

3. If you have store-bought chocolate sauce, you can drizzle that on top, or melt a 1/2 cup of chocolate chips and 1/4 cup of almond milk on the stove for a homemade drizzle.

4. Place back in the refrigerator for 2 hours to solidify. 

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