Finally starting to cool down in Michigan

Continuing with our weather theme, it is starting to cool down and seem like fall could actually happen. So, I saw this article about stews. Yum. Looking forward to some hearty stew on a cold day.

Goulash (Hungarian Beef and Paprika Stew) Recipe

Gonna make it vegan – This old-fashioned goulash is loaded with vegetables and beef for a hearty winter meal.

Now, it will take a bit to make this stew vegan, but I think it will be well worth it and work out very well.

Make it Vegan – *


*4 cups (950ml) homemade or store-bought low-sodium chicken stock – I Use Better Than Bouillon Vegetable stock (purchase at Walmart)

*4 packets powdered unflavored gelatin (1 ounce; 30g) – Use agar agar instead (purchase at Amazon)

2 tablespoons (30ml) vegetable oil

*3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks – Tough one! Cheaper – Get 4 bags of Beyond Steak, or a fav of mine Gardein Plant-Based Vegan Be’f Tips or Go Crazy (very expensive) and get a couple of these Juicy Marbles Whole-Cut Loin and use that. Impossible Foods is launching a Vegan Filet Mignon, but I have not found it yet.

Kosher salt and freshly ground black pepper

4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces

2 small stalks celery (3 ounces; 85g)

1 large yellow onion, thinly sliced (10 ounces; 275g)

2 red bell peppers, thinly sliced (8 ounces; 225g)

4 cloves garlic, thinly sliced

1/2 cup sweet Hungarian paprika (about 2 ounces; 55g)

1 tablespoon (15ml) soy sauce

*1 tablespoon (15ml) Asian fish sauce – Vegan Fish Sauce (purchase at Walmart)

2 bay leaves

4 sprigs thyme

2 tablespoons flour (about 3/4 ounce; 20g)

1 pound (450g) Yukon Gold potatoes, peeled and cubed

1 to 2 tablespoons (15 to 30ml) apple cider vinegar

Chopped fresh parsley leaves, for serving

This recipe looks really good, but a bit complicated the way this person makes it. They switch out the vegetables because with the beef chunks, you have to cook it a really long time. If you make it vegan, that would cut the cooking time down from 3 1/2 hours to an hour or less. Adjust the 4 & 5 step for vegan:

*4. Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout. Adjust oven temperature if necessary during cooking.

*– Sear either the Beyond Steak, the Gardein Plant-Based Vegan Be’f Tips, or the pricey Whole-Cut Loin, (cut up), in the pot (Dutch Oven) your going to ultimately make the stew in. Then go straight to the next step. (I don’t think you need to toss the vegan meat with flour)

5. *Remove stew from oven. Using tongs, fish out and discard carrot, celery. – (No longer needed)

*– Sauté carrots, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add vegan stock/gelatin mixture, followed by soy sauce, vegan fish sauce, bay leaves, and thyme. Add potatoes. Cook at a simmer partially covered, until “beef”, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Remove thyme, and bay leaves. Add 1 to 2 tablespoons vinegar (to taste). Season to taste with salt and pepper if necessary. Serve immediately, sprinkled with parsley.

Compare the rest of the directions.

The Best Blueberry Cookies Recipe

Where I live, it’s blueberry season. Early, but you get some really nice ones these days. I happened upon this picture of lovely blueberry cookies on a Facebook post and could not resist. I am going to try these, have not yet. I clicked the link.

BUT, when I went to the website to see the recipe there, in the pictures the cookies are blue. I make an incredibly mean blueberry coffee cake and it does not come out blue. It is in the way you stir, gently so as not to crush the blueberries.


1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup vegan butter, softened
1/3 cup + 1 tablespoon sugar
1/3 cup frozenFRESH – blueberries (maybe a bit more than 1/3 cup fresh)
1/2 cup white chocolate chips or shavings


In a small bowl whisk together flour, baking powder, and salt – set aside

NOT — Thaw blueberries in microwave for about 1 minute until berries are soft and jam like – let cool
DO – Use fresh blueberries! The cookies will not be blue!

Cream butter and sugar until light and fluffy

NOT — Add in blueberries and mix on high until fully incorporated

Fold in dry ingredients gradually

FOLD IN the blueberries, gently so as not to crush them!

Very carefully at this point, mix in the white chocolate or do it before you add the blueberries to be safe.

Chill dough in freezer for about 30 minutes

Preheat oven to 400 degrees

Shape into equal size balls and place on parchment paper lined baking sheet

Bake 10-12 minutes

Let cool, eat

Take a look at the website recipe, compare, and decide for yourself –

Harissa Carrot Soup

To warm up your last of winter months, this soup looks pretty good. This earthy soup has a subtle kick from harissa, a spiced red chili paste hailing from Tunisia that’s now widely available in supermarkets. Find it in a jar or tube in the condiment or international aisle.

Well the honey and the Greek yogurt suggestion is not vegan. So, here’s an article with vegan substitution suggestions for Greek Yogurt ->

Here’s an article about vegan honey with suggestions ->

Real Simple recipe, Harissa Carrot Soup ->

Impossible Sloppy Joe Biscuits With Roasted Broccolini

I am in Impossible heaven. I am using it in everything. Found this recipe and you can make it with Impossible Burger, which is Impossible ground “meat” and it works well. Give it a try.

Impossible Sloppy Joe

Real Simple recipe – Sloppy Joe Biscuits With Roasted Broccolini >>

To make it vegan. Skip the butter. Use Annie’s biscuits (or biscuits with no dairy in them) instead, and vegan Worcestershire Sauce >>

Annie’s Organic Flaky Biscuits >>