Vegan French Mashed Potatoes and Meatless Loaf

Vegan French Mashed Potatoes


  • 3.5 or 4 pounds of Organic Yukon Gold Potatoes 
  • 1 8-ounce package of Miyoko’s Butter (cut up in tablespoons)
  • 3/4 cup of Unsweetened Soy Milk
  • 2 teaspoons of Salt
  • 1 teaspoon of Pepper

Step 1: Peel potatoes.

Step 2: Place a pot of cold water on the stove and add peeled potatoes. Turn the burner on high, when the potatoes begin to boil, set a timer for 30 minutes.

Step 3: Here is what makes the mashed potatoes phenomenal. When the potatoes are cooked through, drain in a colander. Then push each potato through a potato ricer. See photo below.

Step 4: After all potatoes are pushed through the ricer, place them in a pot on the stove with the burner set on medium. When the potatoes are warm stir in the butter.

Step 5: Mix the butter into the potatoes. When the butter is combined, whisk in soy milk.

These potatoes are sensational. 
Bon Appétit!

Meatless Meatloaf

Preheat oven to 375 degrees


  • 3 cloves of minced garlic
  • 1 onion diced (8mm) or tiny
  • 1 bell pepper diced (8mm) or tiny
  • 1/2 cup of finely chopped carrots
  • 8 ounces of white mushrooms chopped finely, or food processor (See Photo of mushrooms)
  • 3 tablespoons of extra virgin olive oil
  • 1/4 cup of uncooked oatmeal
  • 2 slices of Dave’s Organic 21 Whole Grains and Seeds Bread
  • 3 tablespoons of Annie’s Organic Ketchup
  • 1 teaspoon of Kosher Salt
  • 1/2 teaspoon of Pepper
  • 1 package of Frozen Gardein Beefless Crumbles

Sauce ingredients

  • 1/2 cup of Annie’s Organic Ketchup
  • 1/2 cup of Brown Sugar
  • 1 Teaspoon of dry mustard

Step 1: Place frozen Gardein crumbles in the microwave and cook for five minutes.

Step 2: Place bread and oats in a food processor and chop finely for 45 seconds.

Step 3: Sauté the garlic, onion, bell pepper, carrots, and mushrooms in extra virgin olive oil for ten to 15 minutes on medium.

Step 4: In a large bowl, add Gardein Crumbles, minced bread, and oats, sautéed vegetables, three tablespoons of ketchup, salt, and pepper. Combine all the ingredients thoroughly.

Step 5: Combine sauce ingredients and mix until brown sugar is incorporated.

Step 6: Lightly spray a loaf pan with Pam or other vegetable oil.

Step 7: Add 1/4 of sauce in the bottom of the loaf pan and spread around.

Step 8: Add Meatless ingredients into loaf pan. Spread around evenly.

Step 9: Add 1/4 of the sauce on top of the meatless loaf and spread evenly. Cook loaf for 30 minutes covered.

Step 10: Add the rest of the sauce on top and cook uncovered for 20 minutes longer.

Let Meatless Loaf cool and serve with French Mashed Potatoes, and your favorite veggies. Bon Appétit!

Live Compassionately! Sending you and yours love and light.


Vegan Brownie Cloud Pie

Nothing is more fulfilling than a brownie, but taking the brownie to a higher level will make you the hit of the office, dinner party, or make a friend’s day. This recipe is meant to be shared, so reach out and make someone a pie.

Vegan Brownie Cloud Pie Recipe

Preheat oven to 350 degrees


  • 1 Wholly Wholesome Frozen Pie Shell defrosted
  • 1 package of Miss Jones Brownie Mix
  • 1/2 cup of Vegetable Oil
  • 4 Tablespoons of Water
  • Bob’s Red Mill Egg Replacer 2 Tablespoons, and 4 Tablespoons of water mixed in a separate bowl.

Step 1: Let pie shell thaw at room temperature.

Step 2: In a large bowl, add vegetable oil, four tablespoons of water, and the prepared egg replacer. Combine with a hand mixer for about 30 seconds.

Step 3: Add brownie mix and combine all the ingredients with a hand mixer for about a minute.

Step 4: Place brownie mixture into pie shell and spread around evenly. Place in oven and bake for 40 to 45 minutes. While pie is baking, make the vegan meringue.

Vegan Meringue Topping

  • 1 Can of Low Sodium Chick Peas
  • 1/2 Teaspoon of Cream of Tartar
  • 1/2 Cup of Sugar
  • 1 Teaspoon of Vanilla Extract

Step 1: I used my KitchenAid Mixer. Place 1/2 Cup of the chickpea water from the can into the mixing bowl. Discard the beans. The water from the beans is referred to as Aquafaba.

Step 2: Add cream of tartar to mixing bowl.

Step 3: Start the mixer on low speed and turn up mixing speed every two minutes until you reach number 8, which is very fast. After ten minutes mixture should look like the picture below.

Step 4: Add sugar slowly while the mixer is running on high. When all sugar is incorporated, add the vanilla extract. It takes approximately 20 minutes until the meringue is ready. You can tell if the meringue is stiff because meringue will not drip.

Step 5: When the pie is cooked, take pie out of oven, and turn the broiler on.

Step 6: Spread the meringue over top of the pie and place under the broiler. Don’t leave the oven! As soon as it begins to turn golden, quickly remove. It will burn easily. I will remove the next pie I make sooner from the oven. You deserve some ooh delicious goodness today.

Sending you love and light.

Vegan Spaghetti alla Bolognese

Bolognese sauce is typically a meat-based sauce that originated near Bologna, Italy. You will not miss the meat in this recipe, nor the time it requires to make the sauce. Nevertheless, making homemade spaghetti pasta is a gourmet trick used in five-star restaurants. 

I’ll show you step by step how to make the pasta and sauce. I used my KitchenAid mixer with pasta attachments. Homemade pasta cooks quicker and is so delicious compared to store-bought pasta. It is worth the time. You will need a KitchenAid mixer with paddle, dough hook, dough roller, and spaghetti attachment. 

Vegan Bolognese Sauce


  • 2 Teaspoons of Extra Virgin Olive Oil
  • 1 Package of Gardein Beefless Ground Crumbles
  • 32 Ounces of Michael’s of Brooklyn Home Style Gravy (Found at Sprouts)
  • 2 Teaspoons of Red Wine Vinegar
  • 2 Teaspoons of Sugar
  • 1 Teaspoon of Dried Oregano

Step 1: Microwave Gardein Beefless Ground Crumbles for five minutes.

Step 2: Place large pan on the stove at medium-high heat. Add the extra virgin olive oil.

Step 3: Place Crumbles from the microwave into the pan on the stove.

Step 4: Place the rest of the ingredients into the pan and stir. When it begins to boil, turn the heat to low. Let the ingredients simmer for 15 minutes.

Add pasta to a bowl with the Bolognese sauce. Sprinkle with vegan parmesan and a dash of Italian Parsley.

Fresh Homemade Vegan Spaghetti

Step 1: Place the following ingredients in the KitchenAid mixer bowl with the paddle attachment.

  • 1 3/4 Cups of All Purpose Flour
  • Mix the following as per the instructions on the package in a separate container. Then add to the flour in mixing bowl. 3 Tablespoons of Bob’s Red Mill Egg Replacer, plus 6 Tablespoons of water.
  • 1/4 Teaspoon of Salt
  • 1 Tablespoon of Organic Red Palm Oil

Step 2: Mix for about thirty-seconds with the paddle attachment and then switch to the dough hook. Add water into mixture slowly (¼ to a ½ cup of water, it depends on the humidity in the air). Combine for two to four minutes on speed two. The dough should resemble crumbles like in the photo below.

Step 3: After the dough is combined, place in plastic wrap and refrigerator for 30 minutes.

Step 4: While the dough rests, you can prepare the KitchenAid mixer with the pasta roller.  The pasta roller attaches to the mixer easily. See instructions for assembly. 

Lightly flour parchment paper and roller attachment.

Step 5: After thirty minutes, take the pasta out of plastic and knead. 

Step 6: Then split into four separate sections, as shown below.

Wrap up the other three sections while you work with one piece of dough at a time.

Step 7: Take the dough and press out to about ½ inch. Turn speed on mixer to about one or two and then place dough roller on number one and roll through a couple of times. 

Step 8: Then change the number on the roller to two and let the dough run through the attachment. Flour lightly dough between each number. Let the mixture go through the rollers and move the dial up a number each time from one to five. The dough will become thinner, as the numbers increase. Run the dough through the number five twice. 

Step 9: Change dough roller to spaghetti attachment. Lightly flour spaghetti attachment and run thinned dough through. 

Lightly flour dough to keep from sticking. 

To make the rest of the pasta repeat steps seven through nine with the remaining dough.

Place spaghetti in a large pot of boiling water with olive oil and cook at a rolling boil for three minutes. I cooked the spaghetti in batches and kept using the hot water. Remove spaghetti with tongs. 

Then roll an individual serving using a deep fork. The recipe makes approximately eight servings. 

Place fresh hot pasta in serving bowl with Bolognese sauce. If eating spaghetti later, let sit on parchment paper until room temperature. Then place in covered container and refrigerate until ready to use. Pasta can stay fresh for a couple of days in the fridge.

Sending you love and light.

Vegan Coconut Cake

Coconut cake is a southern tradition. A dear friend said, “A house is not a home without coconut.” I tend to agree with his statement. Many southerner’s pair this cake with lemon. If you find a great Vegan Lemon-Coconut Cake recipe, please let me know. 

Preheat oven to 350 degrees


  • 1 Box of Duncan Hines White Cake Mix
  • 1/3 Cup of Vegetable Oil
  • 1 Cup of Water
  • 3 Tablespoons of Bob’s Red Mill Egg Replacer and 6 Tablespoons of Water (Combine according to directions then add to cake batter).
  • 1 ½ Teaspoons of Coconut Extract
  • 1 Cup of Baker’s Angel Flake Sweetened Coconut


  • 1 1/2 Cups or 12 Ounces of Kite Hill Vegan Cream Cheese
  • 8 Ounces of Miyoko’s Vegan Butter at Room Temperature
  • 4 Cups of Powdered Sugar
  • 2 Teaspoons of Coconut Extract
  • 2 Teaspoons of Vanilla Extract
  • 3 Cups of Baker’s Angel Flake Sweetened Coconut

Prepare two 8” circular cake pans by using Pam’s Baker spray. A Baker’s Spray flours and oils the pan at one time and is less of a mess in the kitchen. Then prepare the batter as instructed on cake mix box, except using egg replacer, coconut extract, and coconut flakes. Bake the cakes for approximately 25 to 28 minutes.

Cool cake completely. Then use a large (huge) bowl and place all the frosting ingredients. Then use a hand mixer or stand mixer to blend all ingredients. Spread a thick layer of frosting on top of the bottom layer. Place the second cake layer on top and frost all over. Keep cake refrigerated because of high cream cheese and butter content.

Sending you love and light.

Angelic Vegan Biscuits

Baking is a science, and therefore, biscuits are no exception. In baking, it essential to measure ingredients precisely. These biscuits are created to ensure a light and fluffy flavor that will not disappoint.  

Here are the three critical tricks to unlocking the perfect vegan biscuit. The first is using active yeast. The second is making vegan buttermilk, and last is to let the dough rest overnight.

Angelic Vegan Biscuits Recipe

In a food processor with blender attachment add the following ingredients:

  • 5 cups of All Purpose Flour
  • 1 tablespoon of Baking Powder
  • 1 teaspoon of Baking Soda
  • 2 1/2 tablespoons of Sugar
  • 1 teaspoon of Salt

Mix all these ingredients in food processor for about one minute.

Next, you will need 16 ounces of Miyoko’s Vegan Butter (2 packages). Let the processor run while dropping in one tablespoon at a time of vegan butter. (Only use Miyoko’s Vegan Butter. Earth Balance Vegan Butter has a bad after taste and will ruin the flavor of your biscuits.)

Then in a measuring cup add two packages of active dry yeast to a ¼ cup of hot water and let sit for five minutes. Active yeast should begin to bubble.

In another measuring cup, add two tablespoons of lemon juice to two cups of Unsweetened Soy milk, and after about a minute, milk should begin to curdle.

Place the above liquids into the mixture and let the food processor run until well combined. See the photo below.

Take a large bowl and oil sides with olive oil. Place dough in the bowl, and cover with a dish towel. Then place in refrigerator overnight.

Then next morning you will have a surprise, as you will see the dough has expanded.

Preheat oven to 450 degrees
Place dough on floured board and knead. Roll dough to ½” thick and cut into 1 ½” rounds or squares. Set the biscuits on a parchment lined baking sheet approximately 1 ½ to 2 inches apart. Brush the tops with melted Miyoko Butter. Then bake for 12 minutes. The biscuits should be lightly golden. Do not let them turn brown.

Optional: You can make cheese biscuits by adding Daiya Mozzarella cheese shreds in the morning to the dough. Below is a photo of my cheese dough. I did not measure because it depends on how much dough you decide to use.

Whether you make the plain or cheese biscuits, both are fabulous. They also go great with my Hot Dang Black-Eyed Pea Recipe.

Recipe makes approximately 120 tiny biscuits. Great for freezing and warming up later with meals. 

Sending you love and light.

VFH (Vegan Food House) Review

Bishop Arts District in Dallas, Texas has a new vegan restaurant. VFH opened about a month ago, and the menu is a unique take on vegan food. Check out their website for hours.

VFH food is a fusion of Southern and Creole. They serve appetizers, sandwiches, and much more. The shrimp creole nachos were tasty and could have been a whole meal. Four people could easily share one order as an appetizer.

Creole Nachos

We tried two tasty sandwiches, the Bacon Avocado Tomato Sandwich and Daddy’s Fried Ginger Beef. The Daddy sandwich had an unusual flavor with a combination of sweet and savory, while the Bacon sandwich with grilled bread was a delectable delight. Both sandwiches were made with seitan. Seitan is a high-protein made from wheat gluten.

Daddy’s Fried Ginger Beef (left) and Bacon Avocado Tomato Sandwich (Right)

The surprise was the Watermelon Lemonade drink that was fabulously refreshing.

Cannot wait to return to VFH and try some of their other options. A pleasant surprise to find new vegan food creations. The address for VFH is 832 West 7th Street, Dallas, TX.

Sending you love and light.

Vegan Alfredo Fettuccine with Truffle Sauce

Alfredo fettuccine was created by Alfredo di Lelio in Rome. The main ingredients were butter and Parmigiano-Reggiano cheese. Yikes! Alfredo should have been named Heart Attack on A Plate. Humans are evolving and understanding the health benefits of a vegan lifestyle. Here is the recreation of that beloved dish.

Place the following ingredients in a blender and mix for 15 seconds until combined.

  • 1 1/8 cup of Cashew Milk (Malk Milk Cashew – Unsweetened)
  • 1 2/3 cup of Vegetable Broth
  • 4 teaspoons of Minced Garlic
  • 6 teaspoons of Nutritional Yeast
  • 1/2 teaspoon of Salt
  • 1 teaspoon of Pepper

Other Ingredients

  • 16 ounce box of 365 Organic Fettuccine
  • 2 tablespoons of White Truffle Oil
  • 2 tablespoons of All Purpose Flour
  • 1 bunch of organic Italian Parsley chopped
  • 6 tablespoons of pasta water
  • Extra White Truffle oil, Pepper, and Vegan Parmesan

Place 1 cup of blended mixture in large skillet on low heat.
Once the mixture has heated, turn up stove to medium, and add two tablespoons of truffle oil and two tablespoons of flour.
Whisk until mixture begins to thicken and is smooth.
Then whisk in the rest of blended mixture and turn the temperature back to low.

Add 20 cups of water to pasta pot and a tsp of salt on high heat. When water begins to boil, add the fettuccine noodles.
When the water starts to boil again, let the pasta cook for 10 minutes.
After the pasta has finished cooking, add six tablespoons of the pasta water to the sauce mixture.
Then drain pasta in a colander.

Add fettuccine to warm sauce in the skillet and mix thoroughly.
Then drizzle on about two teaspoons of truffle oil, a dash of pepper, and one bunch of chopped Italian Parsley and stir.

Note: Add vegan parmesan to individual servings .

Sending love and light.