A Jazzy Vegan Breakfast

Fall for Apples, Oats, and Coconut

Fall is the season for apples, oats, and innofoods Coconut Clusters with Super Seeds. My favorite apple is the Jazz because it reminds me of my favorite childhood candy. Feel free to substitute your favorite apple.


  • 1 cup of Old Fashion Quaker Oats 
  • 1 teaspoon of vanilla extract
  • 1/2 cup of innofoods Coconut Clusters with Super Seeds
  • 3/4 cup of unsweetened/unflavored coconut milk
  • 1 peeled and shredded Jazz apple 

Topping Ingredients

  • 4 Tablespoons of innofoods Coconut Clusters with Super Seeds 
  • 6 Tablespoons of non-dairy coconut yogurt 
  • 1 Jazz apple cut in half and sliced

In a bowl, combine the first five ingredients thoroughly. Cover the oat mixture and chill for twelve hours in the refrigerator or overnight.

Stir the oat mixture again before dividing it into equal portions in a glass.

Top with the following: 

Divide equally the innofoods Coconut Clusters with Super Seeds, non-dairy coconut yogurt, and apple slices. Jazzy vegan breakfast makes two large or four small portions.

Sending you love and light.

Easy Vegan Veggie Rotini Ragu

Veggie Rotini Ragu

Veggie Rotini Ragu is an easy pasta dish that is a quick dish when your time is limited. I think you will find this meal satisfying for the whole family. Veggie Rotini by Barrilla is pasta made with real spinach and zucchini and panders to the veggie lover.


  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Package of Plant-Based Frozen Meatballs

  • 1 onion finely diced
  • 2 teaspoons of minced garlic
  • 1 teaspoon of red pepper flakes
  • 1 – 5.4 ounce can of Coconut Cream
  • 1/4 Cup of Double Concentrate Tomato Paste
  • 12 ounces of Veggie Rotini Pasta by Barrilla
  • 1/4 Cup or more to taste of shredded vegan parmesan (Plus extra for topping)
  • Fresh Basil leaves
  • 1 1/2 cups of tap water
  • 1 cup of reserved pasta water
  • Optional: Salt and Pepper to taste


Preheat oven to 425 degrees.
Cook the meatballs per the package directions, about 16 minutes.

In a food processor, chop the meatballs to resemble course ground meat. Set aside the meatless grounds for now.

Bring pasta water to a boil, and cook pasta until al dente. Reserve 1 cup of the pasta water, and then drain pasta in a colander.

In a large skillet on medium heat, add extra virgin olive oil and onions. Cook for three minutes and stir occasionally. Then add garlic and cook another two minutes.

Add tomato paste and the red pepper flakes into the skillet. Stir often for about three minutes until tomato paste begins to darken.

Then add your ground plant-based meat substitute, coconut cream, and tap water to the skillet and combine. Bring to a simmer and let cook, occasionally stirring for twenty minutes. The liquids should reduce during this time.

Next, add the pasta to the skillet and shredded parmesan, with one-half a cup of the pasta water. Combine all, then add more water if too dry. I ended up using three-fourths of the pasta water in total.

To serve top with shredded parmesan and fresh basil leaves.
Note: I did not add salt and pepper. These ingredients are optional.

Sending you love and compassion!

Vegan Tuscany Soup

Vegan Tuscany Soup

Enjoy a little bit of Italy in July. I’ve reworked this soup several times to find you the tastiest dish near the mediterranean sea. Once you taste Toscana Soup, you will say Ammazza!

Soup Ingredients

  • 1 Package of 12.95 ounce Field Roast Italian Plant-Based Sausage. Remove the casing from sausage and chop into bite-size pieces.
  • 4 Tablespoons of Miyoko’s Butter
  • 4 Tablespoons of Miyoko’s Butter
  • 1 small onion finely chopped
  • 1 Tablespoon of minced garlic
  • 6 Cups of low sodium Vegetable Broth
  • 24 ounces of yellow potatoes, peeled and cut into 1/2 squares
  • 4 Cups of chopped Kale with the big stems removed
  • 2 – 13.5 oz. cans of Coconut Milk (Refrigerate coconut milk cans overnight, or freeze cans for an hour. Only use the white coconut milk at the top and DO NOT use the water portion at the bottom of the can.)

Vegetable Rue

  • 1/4 Cup of Miyoko’s Butter
  • 1/4 Cup of Flour
  • 1 teaspoon of black pepper
  • 1 teaspoon of kosher salt
  • 2 cups of low sodium vegetable broth

Instructions for Vegetable Rue

Melt Miyoko’s butter on low, and add flour. Turn up the heat to medium and constantly whisk for three minutes. Then add vegetable broth slowly while whisking, and the rue should thicken in about another three minutes. Add salt, pepper and set the vegetable rue aside.

Instructions for Tuscany Soup

Make the vegetable rue as instructed above and set aside.

In a large soup pot with the stove on medium, sauté plant-based sausage with four tablespoons of Miyoko’s butter while frequently stirring for six minutes. Take the sausage out of the pot and set it aside.

In the same pot, add four more tablespoons of Miyoko’s butter, and add onions. Sauté onions for three minutes and then add garlic for another minute.

Turn up the heat to high, add six cups of vegetable broth, potatoes, and cook on high for eighteen minutes. Stir occasionally and add the vegetable rue, kale, and coconut milk topping. Then add the sausage. Once everything is combined, turn off the heat and allow the soup to sit for ten minutes.

Optional: Top with Follow Your Heart shredded Parmesan cheese.

Sending you love and light.

Vegan Pasta with Cream Sauce

This pasta sauce is a hearty meal that is perfect for cold weather. Cauliflower is the secret ingredient, which makes this a nutrient rich dish. 


  • 1 – 16 ounce packs of frozen cauliflower florets
  • 1 cup of chopped mushrooms
  • 1 onion chopped
  • 2 teaspoons of minced garlic
  • 1 tablespoon of extra virgin olive oil
  • 1 3/4 cups of almond milk that is unsweetened and unflavored (split the milk in two containers)
  • Juice of 1/2 a lemon
  • 3 tablespoons of Nutritional Yeast (this is not bread yeast)
  • 1/2 teaspoon of soy sauce
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of chives
  • Salt and Pepper to taste
  • 7 ounces of small pasta shells

Bring 12 cups of water to boil and cook cauliflower for 7 to 8 minutes. Drain and set the cauliflower to the side to cool.

Bring another 10 cups of water to boil. I use the same pot, less to clean up later. Add pasta to the boiling water and cook according to the instructions on the package. Save about a half-a-cup of the pasta water before draining the pasta.

In another pan, fry onion, mushrooms, and garlic in extra virgin olive oil for eight minutes on medium heat. Then place the pan off to the side.

In a food processor, add the cooked and drained cauliflower and half of the almond milk. Blend until smooth. Place into pan with fried ingredients and mix to combine. Then add the other half of the almond milk to the pan, with nutritional yeast, lemon juice, soy sauce, and nutmeg. Place on a medium to low heat and combine. 

Drain the cooked pasta and add to the pan with other ingredients. Combine with ¼ cup of the reserved pasta water. Sprinkle with salt and pepper to taste, and add chives. 

Sending you love and light.

Vegan Bagels

The bagel originated in Austria during the 17th century, but New Yorkers love their bagels. You will love these delightful bread rings that are fun to cut in half, toast, and spread with your favorite topping.


  • 4 cups of Bread Flour
  • 1 1/3 cups of water
  • 3 tablespoons of sugar
  • 2 tablespoons of canola oil
  • 3 teaspoons of instant yeast
  • 2 teaspoons of kosher salt
  • 1/3 cup of water to add into the mixer after combining the first six ingredients
  • 1- 15 ounce can of coconut cream placed in a bowl and stir
  • 1 package of Everything Bagel Seasoning from Trader Joe’s or Whole Foods


Place 1 1/3 cups of water in a mixing bowl, add flour, sugar, canola oil. Add the yeast on one side of the bowl and salt on the opposite side of the bowl.

Mix the first six ingredients in a KitchenAid mixer with a dough hook; when combined, add the extra 1/3 cup of water and slowly increase speed to six for five to ten minutes. The dough will be ready when the dough does not stick to the bottom of the mixing bowl.

Place dough in a lightly oiled large bowl and cover to rise for one hour or when dough has doubled in size. Place on a floured surface. Separate in 119 g each and roll into balls. Use your thumb and index finger to make a ball in the form of a balloon. Place the balls on a parchment paper-lined tray. Cover with a towel and let rest for ten minutes. Heat 15 cups of water in a large pot to boiling. Preheat oven to 425 degrees.

Place a hole in the center of each bagel with the bottom of a round cooking utensil (I use the bottom of a round wooden spoon) and stretch to make a 1.5-inch hole. The Hole will shrink in the boiling water. Place three to four bagels in boiling water and cook on each side for one minute. Use a skimmer to turn over and to drain on a cooling rack.

Then dip each bagel on both sides into the coconut cream and place it back on the rack. Sprinkle lightly with everything bagel seasoning. 
Then place bagels on a parchment-lined tray and bake for 25 – 28 minutes.

Makes 8 to 9 bagels.

Sending you love and light

Vegan Tortilla Soup

Tortilla soup is traditionally from Mexico, and the highlight of this soup is the broth, tomato, onion, garlic, and chile. The tortilla chips give the soup a crunch. This recipe is quick and delicious.


1 package of frozen Gardein Crumbles
3 Tablespoons of Extra Virgin Olive Oil
1/8 cup of flour
1 onion chopped
2 teaspoons of minced garlic
3.5 oz. can of chipotles in adobe sauce
2 teaspoons of cumin
½ teaspoon of kosher salt
4 tablespoons of double concentrate tomato paste
5 cups of vegetable broth *

1 store-bought package of tortilla chips

Toppings Optional: vegan sour cream and chopped cilantro


Place the frozen Gardein Crumbles in a bowl and microwave for six minutes.

In a large pot on medium heat, place the extra virgin olive oil, chopped onion, and garlic, and cook for three minutes until the onions are translucent. Then add the flour and stir for two minutes.

Next, add the tomato paste and one cup of the vegetable broth and stir until thickened. Then add the chipotles with the adobe sauce, cumin, and kosher salt. Stir and add two more cups of the vegetable broth.

Add the Gardein Crumbles to the pot with the rest of the broth and mix thoroughly. Turn heat to low and cover for five to ten minutes.

Place chips in the bottom of a bowl, add soup and top with vegan sour cream and cilantro.

*If you like your soup more liquid, then add more broth and salt to taste

Sending you love and light.

Going Beyond the Vegan Burger

Beyond-Beyond Vegan Burger

My recipes will take you from creating a delicious vegan bun to making that special burger. Included is my sandwich sauce and a trick to get that Beyond Burger to go further.

The Vegan Buns

1 cup of Oat Milk or any other unflavored non-dairy milk
1 Tablespoon of Bob’s Red Mill Egg Replacer and 2 Tablespoons of water. Combine and let sit for a minute before adding to the mixture.
2 Tablespoon Canola oil
2 Tablespoons of Sugar
1 Tablespoon of instant yeast
1 teaspoon of Kosher Salt
3 Cups of unbleached organic bread flour
Top with: 2 Tablespoons of melted vegan butter.
Optional: sprinkle with Sesame Seeds

In a mixing bowl, use a dough hook and place oat milk, egg replacer, canola oil, sugar, and instant yeast. Start the mixer on low, and gradually add in the flour and salt.

Increase the mixer’s speed to about half-way (6) and let it work for about five to ten minutes. The dough should be pliable but not too wet or dry.

Roll dough into a ball and cover.

Leave in a draft-free place that is slightly warm. Let the dough double in size (approximately 1 to 2 hours). Then gently place dough onto parchment paper and cut into eight pieces. Handle the dough as little as possible, but shape each piece into a hamburger bun. Place on a parchment-lined baking pan and let them rise again for approximately forty minutes in a draft-free location.

Preheat oven to 375 degrees.

Before placing the dough in the oven, lightly brush each with melted vegan butter (my favorite is Miyoko’s Vegan Butter) and top each with sesame seeds. Bake for 16-18 minutes.

A Cowtown Vegan Burger Sandwich and Burger Sauce

1 cup of Vegan Mayonaise
1 Tablespoon of mustard
¼ cup of Follow Your heart Parmesean Shreds

Mix the above all together in a bowl and set aside. I keep this in the refrigerator for sandwiches. Mmmh!
***Great for Vegan Grilled Cheese Sandwiches

Making Beyond Burgers go further

2 Beyond Burgers thawed
¼ cup of plain bread crumbs
2 Teaspoons of onion flakes
½ teaspoon of garlic powder
½ teaspoon of salt & pepper

Mix the above ingredients and then form three burgers.

Place each on the grill or in a pan and cook on each side for five minutes. Turn the burger over and add your favorite vegan cheese slice and cook another five minutes.

Use shredded lettuce and mix with a tablespoon or more of the sauce above.
Place a little of the sauce on each side of the bun.
Top your burger with your choice of toppings.
My choice is grilled onions, tomatoes, and jalapenos.
Put your burger together and enjoy!

Sending you love and light.

Vegan Chocolate Pumpkin Pie

Everything is better with chocolate.

Preheat Oven to 350 degrees

1 pre-made pie crust (Make sure it is Vegan – I use Wholly Wholesome from Whole Foods)

1 can of pumpkin puree without added spices or sugar

12 ounces of silken tofu drained

1 ½ tablespoon of brown sugar 

1 ½ teaspoon of vanilla extract

1 ½ tablespoon of pumpkin pie spice

1 teaspoon of ground cinnamon

½ cup of Enjoy Life mini chocolate chips

1 tablespoon of coconut oil or vegan butter

Vegan whipped topping such as So Delicious Whipped Topping

Line bottom of pie crust with parchment paper and place pie weights or dry beans to keep bottom of the pie from rising—Bake for 15 minutes.

In a food processor or mixer, blend pumpkin puree, tofu, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Blend on high until completely smooth.

In a safe microwave dish, add chocolate chips and coconut oil (or vegan butter). Microwave the chocolate in twenty-second intervals and stir. It usually takes me three times to completely melt. When the chocolate has melted, pour into the pumpkin pie mixture and combine. 

Pour chocolate pumpkin pie mixture into pie crust, and bake for 40 minutes. Then set out to cool. When the pie has cooled, transfer to refrigerate to set for two to three hours. Serve with vegan whipped cream topping. Enjoy.

Sending you love and light.

Vegan Collard Greens

Vegan Collard Greens

Collard Greens are related to the cabbage family. They are initially a Mediterranean dish before the leafy vegetable gained popularity in Africa. They are one of the oldest edible green veggies. In honor of this beautiful plant, here is a recipe to please.


1 chopped yellow onion
1 teaspoon of minced garlic
¼ cup of Miyoko’s Butter (Vegan Friendly)

Cook for five to ten minutes until the onions are translucent.

Add the following to a slow cooker.

3 cups of vegetable broth
¼ teaspoon of liquid smoke
1 teaspoon of red pepper flakes
1 Tablespoon of brown sugar
2 Tablespoons of apple cider vinegar
Salt & Pepper ¼ teaspoon of each

Mix the above and add the sautéed onions, garlic, and butter to the crockpot.

Cut three bunches of fresh collard greens. Be sure and remove the stem down the center of each leaf. I take each group of collards and make a pile. Then, roll the stack up like one big giant cigar. Cut down the center and then place them flat. I make another cut down the center. You are making lengthwise cuts into fourths. Then I cut them width-wise with about six cuts to make bite-size pieces. Repeat with each punch of collard greens. Then I place the collard greens into a colander and rinse them off well. (Sorry, I didn’t think to take pictures of how I cut them.) Next time I’ll add photos. Here is a view of the greens before they began to cook.

Add collard greens to a crockpot and cook for four to five hours. Stir occasionally. The collards have finished cooking when they are soft and deep green. The crockpot allows them to soak up the flavors.

Sending you love and light.

Easy Vegetable Soup

Easy Vegetable Soup

The easy begins with preparation. When you bring home the bags of vegetables, chop them up in the food processor. Then measure, label, and place vegetables in the freezer. Then the vegetables will be ready for all your recipes. With carrots and potatoes, I peel and par-boil these before freezing.


  • 2 tablespoons of extra virgin olive oil
  • 1 onion finely chopped
  • 2 cloves of minced garlic
  • 1 cup of finely chopped carrots
  • 2 1/2 pounds of peeled and chopped gold potatoes
  • 1 cup of white corn kernels
  • 1 can of drained pinto beans
  • 28 ounce can of diced tomatoes
  • 1 cup of water
  • 4 cups of vegetable broth
  • 1 teaspoon of kosher salt
  • 2 teaspoons of Italian seasoning
  • 1 teaspoon of ground black pepper
  • 1 bay leaf


Heat extra virgin olive oil medium. Then add onion and garlic. If frozen, cook for 13 minutes; if not, cook for five minutes while stirring.

Next, add all of the other ingredients except the bay leaf. Keep stirring until all the ingredients are mixed. If the vegetables are frozen, stir until all ingredients are no longer frozen and combine.

After all, ingredients are mixed thoroughly, add the bay leaf, and place lid on the Dutch oven. Let it cook for 30 to 35 minutes.

Remove bay leaf and add more salt and pepper if desired. Recipe makes approximately eight servings. Enjoy.

Sending you love and light.