Posts Tagged ‘ recipe ’

Vegan Marshmallows

Does anyone else miss the sticky gooyness of marshmallows in the summertime?  I grew up both camping with my family and as a girl scout where treats made with marshmallows usually cooked over a campfire were a big treat.  Normally I don’t like overly sweet foods but there’s something about both s’mores and banana boats that I just love.

I’ve done a little research and found out some interesting info.  First in the easy to access category Smucker’s Marshmallow Ice Cream Topping is vegan!  I always love when I find a simple grocery store item that’s veg because I often don’t have time to schlep to the natural food store and Whole Foods is a good 30-45 minute drive.

For those of you who have checked your local natural food store and haven’t found any veg marshmallow’s I found a few interesting products that can be ordered online:

For those of you willing to go to the effort of attempting to make your own I found the following recipes.  Personally all I can say is good luck.  The ingredients are not all typical grocery store items and my craving is not strong enough to .attempt the first recipe  If anyone attempts this one I’d love to know the results.

This one looks a little easier.  But be careful with kosher gelatin.  Kosher does not mean veg, it can easily be made with fish products, if the label doesn’t say veg it most likely isn’t.

Finally, here are a couple of simple fun things to do just using some of the Smucker’s ice cream topping which I believe will be enough to end my craving.  If it doesn’t do the trick I may splurge and order from Sweet and Sara, their products do look delicious!


Take 2 squares of graham cracker  using one as a base, place a square of veg chocolate on top, drizzle some of the marshmallow topping on top of the chocolate and top with 2nd graham cracker.  Wrap in a little foil and place on the grill for a couple of minutes until melted

Banana Boats

Place a banana on top of some foil wrap and slice  banana down the middle, fill the middle with some veg chocolate (baking chips will work well) and drizzle with marshmallow topping.  Wrap up place on grill for a couple of minutes on each side and serve.  I believe this one is gluten-free.

Have a peaceful day, Lin

Vegetarilin on Facebook



This summer I have been on a huge avocado kick.  I’m giving into my craving because they are so incredibly healthy.  Some of the benefits of eating avocado include a high fiber content, they’re a great source of vitamin E, folate, and potassium.  They are considered beneficial for lowering cholesterol, overall heart health, eye health and are considered good for preventing certain cancers.

While in Prague my son texted me asking for a recipe for guacamole.  While dining out his friend tasted it for the first time and fell in love.  She wanted to know how to make it.  This made me laugh because I don’t really consider this a recipe but a group of ingredients I mix together with add ons or measurements being dependent upon my mood.

This is the basic ingredients I use and the amount here is for a gathering.  Yesterday for lunch I made a small bowl with 1 avocado and enjoyed it with some organic chips.  Also, I apologize for the lack of picture, I just didn’t think of it.

Please add delete or change this recipe to your personal taste.  The 2 key ingredients is the obvious avocado and next the fresh lime juice.  I mix the lime juice in immediately because it keeps the avocado from browning.  People question eating day old guacamole because it tends to brown quickly.  I’ve done it a couple of times after removing the top layer.  So far so good, I haven’t gotten sick from it yet!


3 ripe avocados (soft but not mushy)

Juice of 1/2 large or 1 whole small lime

1/2 cup chopped tomato

1/4 cup chopped onion

Chopped jalapeno to taste (optional)

Cumin, salt and pepper to taste

A few sprigs of fresh cilantro or coriander to taste


Halve each avocado and scoop the flesh into a bowl, add juice and all other ingredients, mash until blended, the more you mash the creamier it will be, mash less for a chunky texture

Spinach Pie

I’ve actually been making this recipe for spinach pie since I was a teen.  It comes from my friend Debbie and her mom.  I have no idea if her family still enjoys it but it’s definitely a favorite in my house.  My plan was to go the summer without making it because I try to keep the oven off as much as possible.  That and I figured I’d wait until my son gets home from his travels of Europe since it’s a favorite of his.  But I couldn’t wait that long.

This is not a recipe for quiche or spanakopita.  This recipe is a toss all ingredients into a bowl, mix together and toss it into a baking dish kind of recipe.  At this point I barely measure the ingredients and often switch them out.  I have used a variety of chopped vegetables and cheeses but the basic recipe is still my favorite.

I actually couldn’t find my hand written recipe book and worried that I would forget an ingredient.  I googled spinach pie and Bisquick and found so many recipes.  Many were similar but not the same.  The proportions of the ingredients didn’t sound right to me, as if it would be too dry.  A few had cottage cheese which just sounded awful to me but must taste good to someone.  I’m happy to say my recipe book was found but for my own sake I need to get this recipe online so I don’t lose it again.

This recipe goes into a 7″x 11″ pan nicely.  If you want to use a 9″ x 13″ pan use add another 1/2 recipe and it will be fine.  When I do that I often add chopped mushrooms or a box of frozen chopped broccoli instead of more spinach.  I also love shredded carrot in this but some of my family members disagree.  For the cheese I often add some feta and at times I’ve used different types of cheddar but the Italian cheeses are my favorite.


2 10 oz boxes of spinach thawed and drained of all water

8 oz mozzarella in either tiny cubes or shredded

1 cup Bisquick (I use the lower fat version)

1 chopped onion

4 eggs or 1 cup of egg substitute

1/2 cup of parmesan cheese

1/2 cup oil (I use canola)

Salt, pepper, parsley, and italian seasoning to your taste


Mix all ingredients in a bowl until well blended, pour into a greased 7″x 11″ pan and bake at 350 for approximately 30 minutes until it is well set and is just starting to brown at the edges.

This is a great on the go type of meal.  I often take the leftovers to work and pop it in the microwave for just a minute.  Enjoy!

Fruity Fried Rice

This week I seem to be on a kick of non traditional breakfast foods.  This is nothing new, however on most days I resolve this issue by drinking a smoothie to start my day.  Yesterday I cooked some plain white rice for little Rocki, who by the way is doing much better.  Today I had a bowl of leftover rice since I seem incapable of making less than 2 cups of rice at a time.

This morning I made myself a gluten-free vegan fruity fried rice and it was quite good.  I combined the sweetness of dried fruit, pineapple, nuts,  with the savory tastes of shallots and spices.  The result is a versatile dish that I can eat for breakfast or use as a side dish paired with grilled veggies or tofu.  My recipe is a bit haphazard.  Everything is an approximation because I used my typical chop, or shake it and throw it into the pan method of cooking.  Measuring is not a skill I possess.

One ingredient I used needs to be mentioned.  When camping in the Smoky’s I brought home Walden Creek Peach and Pumpkin Butter.  Both are absolutely delicious.  I wish I had bought 2 of the pumpkin because I gave that one to my daughter Ariel.  We tasted it out of the jar and decided that served on a dark rich bread with sliced banana would make a fabulous sandwich.  I only found one place online that sells these butter’s, please check it out.

Mentioning Walden Creek Butter’s I do have to introduce Walden who I purchased with the butters.  I bought him in a town called Wears Valley Tn.  The sculptor had just finished creating him while we were browsing his artwork.  Walden hadn’t even been stained at that time.  They promised me that he would be completed the next day so we took a trip back and made his purchase our big indulgence of that trip.  He road home on towels to not stain my car and safely seatbelted in. One of these days I will get a nice picture of him outside but I need to borrow or purchase a better camera first.  He is not named for food, his name comes from Walden Creek which we drove over 3 times while trying to name him.

Fruity Fried Rice

2 cups cooked rice (preferably day old)

8-10 dried dates chopped fine

1/4- 1/3 cup canned drained or fresh pineapple chopped

1 shallot chopped

1/2 cup chopped walnuts

A handful of dried cranberries

A few shakes of gluten-free tamari (or soy sauce)

2-3 teaspoons of peach butter or jam

Cinnamon, allspice, tumeric, cardamom,  use what you have to your personal taste

2-3 teaspoons of canola oil


Saute the shallot and nuts in a little oil for a few minutes until the shallots start to become translucent, add in the cranberries and dates saute for another minute then add the rice

Stir the mixture and add pineapple, tamari and seasoning, last add the peach butter (jam) saute for a few more minutes stirring regularly and serve

General Tso’s Tofu (sort of!)

So tonight I loosely followed a recipe that was supposed to be General Tso’s Tofu.  I knew from the get go that it wasn’t an accurate recipe as there was no heat in it. Of course that was an easy fix.  That with a few other adjustments made for a tasty dinner while not quite being a true General Tso’s recipe, it has some similarities.  I will hunt for a close recipe but decided to post this anyway.  This was also a recipe that was easy to make 2 versions 1 for my son and I and the other for my carnivore husband.  Obviously use separate pans to fry the tofu and meat.  When I cook both meat and veg dishes I make sure that the meat never touches anything veg.  It’s actually pretty easy to do.  If you’re making just the veg version use 24 ounces of tofu.  Last, I served this over a short grain brown rice.  Here is the link to the vegweb recipe I used to create this version.


1 to 2 boxes of firm tofu

1 Lb chicken cutlets diced (if preparing for meat eaters)

Egg substitute or 2 eggs

1 cup cornstarch (approximate)

1 12 oz bag of broccoli florets

1 red pepper julienned

Vegetable oil for frying

4 chopped green onions

2 Tablespoon minced ginger

2 Tablespoon minced garlic

1 tablespoon chili sauce with garlic (Asian food aisle)

1 14 oz can vegetable stock

4 Tablespoons soy sauce

Red pepper flakes to taste

3 Tablespoon rice vinegar


Drain, dry and cut tofu into 1 inch chunks.  I freeze tofu overnight to get a more meaty consistency, but it’s optional.  Wisk the eggs or egg substitute.  Dip tofu in egg to coat completely.  Do the same with chicken if needed.  Sprinkle enough cornstarch over tofu/meat coating completely.

Heat oil in pan and fry tofu pieces until lightly browned.  Do the same with the chicken in a separate pan.  I turn the chicken off but leave it in the pan.  Remove the tofu from its pan and place on paper towels to absorb a little of the excess oil.

Using the tofu pan 3 Tablespoons vegetable oil in pan on medium high heat.  Sauté the broccoli for several minutes add ¼ cup water to make a little steam.  Cook until your desired tenderness, and then remove from heat.  Add more oil to pan if needed then add in green onions, red pepper, ginger and garlic, cook for about 2 to 3 minutes being careful not to burn garlic.  Add vegetable stock, soy sauce, red pepper flakes, hot sauce, and vinegar.  Mix 3 Tablespoons water with 2 Tablespoon cornstarch (make sure there’s no lumps) and pour into mixture stirring well.  Make sure this comes to a light boil so that it thickens properly!  If using chicken add ½ of the vegetable and sauce to the chicken pan and then add fried tofu and stir well so that it’s well blended.  Serve over rice.

Hot Cocoa

There are so many great recipes out there for Hot Cocoa.  Or if you prefer Hot Chocolate.  Whatever you call it, there seems to be no reason to purchase the boxed variety.  If you’re a vegetarian please remember to exclude the marshmallows unless purchasing a veg vesion.  Here are some links to a variety of different styles of recipes from around the world.  Please try some and let me know what you think.

The tried and true:

Mexican Hot Cocoa

A variety of versions with spices such as chili or ginger:

For a French twist:

Vegan style:

Peppermint Cocoa:

White Cocoa:

I’m adding this one for the over 21 crowd.  I told myself I wouldn’t use a recipe from Foodnetwork but this is Nigella Lawson and I really like her:

Fettucini Alfredo

This recipe is a slightly lightened up version of the classic favorite.  It’s not a low calorie version but I cut a few corners while maintaining a rich and creamy texture.  The original recipe was one from Emeril Lagasse but I wanted a lighter creamier sauce so I made a few changes. I add some frozen peas for a little color.   For myself, this recipe was my entire dinner paired with a nice salad.  For my husband, I marinated a chicken breast in some Italian dressing and grilled it.  Alfredo sauce does not reheat particularly well for left overs, it comes out a little lumpy.  Personally I don’t mind it and plan on taking  a serving to work tonight for my dinner.

Fettucini Alfredo

1 lb fettucini pasta

4 tablespoons unsalted butter

1 large or 2 small shallots finely chopped.

1/2 cup heavy cream

1 1/2 cup fat free half and half

1 to 1 1\/2  cup parmesan cheese

salt, pepper to taste

1/4 teaspoon red pepper flakes (more if you like)

a teeny tiny pinch of nutmeg (optional)

8 oz frozen peas

1 teaspoon cornstarch  mixed in 3 teaspoons cold water stirred until no lumps

Cook pasta according to package directions and your personal taste.  Add the frozen peas to the pasta during the last minute or two of cooking.   Once cooked drain well.   Heat the  butter on medium high and add the shallots.  Saute until lightly browned.  Add the cream and half and half and stir until well heated 3-4 minutes.  Stir in the cheese and seasoning mix well.  Add in the cornstarch mixture stirring and allowing to come to a light boil to thicken.  Once it reaches the desired consistency turn off the heat and toss with the pasta and peas.  Serve immediately