Almost Vegan

The Original Boca Burgers are vegan, and not a bad tasting burger.

You have to be careful with Boca and Morning Farms especially. I always want to eat their stuff, but much of Boca has cheese in it and almost all of Morning Farms has egg inside.
Boca’s stuff is fairly well marked.
I was out to lunch with a client that would not really get or (I think) appreciate vegan. (nice guy though) He took me to Bennigans and I was so happy to see a Boca Burger on the menu I jumped at it.
It was really, really good. Very thick and juicy. Now maybe Bennigans just cooks them extremely well or…maybe they serve the Boca Burgers with cheese in them.
I realized they have 2 different kinds later and I don’t have the heart to call up Bennigans and ask. Oh well, no big deal either way, but I really wanted that burger to be vegan.

I made Uncle Ben’s Rice Pudding, using soy milk and soy margarine (optional), tonight and it was extra special.

My one complaint/suggestion: Put in more raisins, there are no where near enough included in the box.
Good and easy to make and completely vegan.
Happy New Year Everyone!

I love this stuff!

If you haven’t tried it, go out before the holidays are over and get some Silk Nog. It is better than the real thing!
Available at Wal-Mart.

This year my family is stopping by on Sunday and I’m gonna do it. I’m gonna make them eat vegan. (Don’t tell them, it’s a surprise!)
But I am going to make Green Been Casserole…Vegan Style. Now I can pull this off, (I think) even with them cause low and behold French’s Original French Fried Onions are vegan!

But here’s the twist…

Campbell’s Cream of Mushroom Soup is not vegan, though Imagine’s Creamy Portobello Mushroom Soup is, but not condensed. I am going to play with the ratio of soy milk to mushroom soup and see how it goes…I’ll let you know.
Happy Holidays!!!!!

These Barbbara’s Bakery, Shredded Oats, Vanilla Almond are great. I taste-tested them in my health food store and then grabbed them.

Very healthy and very delicious. Vegan food from Canada.

The Vegan’s vegan cookies. Very famous with vegan’s in the know.


Cowboy Cookies
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Frontier Cookies

Peanut Butter Classics

Ginger Snapdragons

Cowgirl Cookies

I was introduced to Liz Lovely Cookies by a regular visitor to Almost Vegan, Danielle (her blog – joeparadox.com), who I suspect is twice the vegan I am judging from the tips and recipes she sends me.
Baking a Difference in the World

Liz & Dan Holtz create their vegan masterpieces in Vermont. They don’t ship all over the USA yet and their cookies are in very high demand. I talked them into sending me some, because they don’t sell them here in Michigan.
Well, it is not just hype. These are really incredible cookies. Obviously hand made (like it says on the bag) and really tasty. Very generously coated with chocolate on the back, (Cowboy, Cowgirl and Peanutbutter) and choc full of all kinds of great things except trans-fats so eat up!
Find out more about Liz Lovely on their — really nice website.

Oh God, are these good…

Back when I ate creatures I used to go to a little sushi joint in Chicago on Division called New Japan. It was a very small, very quaint hole in the wall, but they had the best food and I always got pot stickers.
I found these Health is Wealth Potstickers and thought I’d give them a try and they are incredible. Bake them in the oven (only 10 minutes). I made up a little hot mustard soy sauce dip and YEOW.

These Mad Moose Organics’, Creature Cookies are lots of fun and extremely tasty!

100% vegan.
You know, I went to their site and it seems like these cookies are made for kids, but I got them for myself and ate them, and I’d do it again. I like the fun cartoon creatures on them.
Vanilla wafers, banana wafers, and chocolate wafers all with chocolate-fudge filling. Yum.
www.madmooseorganics.com

This was my first Tofurky, and I just ate the last bite tonight!

At first, I didn’t think it was the best thing I had ever tasted for Thanksgiving dinner. I purposely stay away from recreating carnivore experiences because I think that is setting myself up for failure, and that may have been the problem. But the Tofurky grew on me… or maybe it was like any other Thanksgiving dinner: The leftovers are always better later or the next day or the day after that or the day after that.
I really enjoyed making a hot Tofurky open-faced sandwich, smothered in mushroom gravy on nice, toasted, fresh sourdough bread I bought the day after for just this type of thing.
Tonight it was especially tasty.

Here is a dish believed to have been served at the First Thanksgiving.
Stewed Pompion (Pumpkin)
4 to 6 servings
4 cups cooked pumpkin or squash, roughly mashed
3 tablespoons [butter]<–(Substitute vegan margarine)
2 to 3 teaspoons cider vinegar
1 or 2 teaspoons ground ginger
? teaspoon salt
In a saucepan over medium heat, stir and heat all the ingredients together. Adjust seasonings to taste, serve hot.
Whatever you eat, may you have a happy holiday!
Best wishes,
Denise