Posts Tagged recipe

Fun With Fritos (A Review with Recipies)

Frito’s, lovely Frito’s. Where do I begin? While they may not be the healthiest snack in the world, but it is vegan! It’s an easy food to find anywhere in a jam and the star ingredient in the famous Frito Pie. Below I’ll post a basic out line for a delicious vegan friendly version of Frito Pie that even your omni friends are bound to love!

Ok, so here’s how it goes. First, you have to fix some vegan chilly. Now, you can do a from scratch recipe from somewhere like or you can buy a pre-done package of chilly flavoring (check that it’s vegan) then get some beans (kidney beans work fairly well), whatever ingredients are necessary for the from scratch version or on the back of the package, some Frito’s and (optional) some instant rice.

Fix the chilly according to the instructions and add the beans rather than meat (canned beans work well for a quick meal, otherwise you’ll need to cook the beans first then add them to the chilly). You can also add other veggies like tomatoes if you want. As an optional ingredient to tone down the chilly, you can add in instant rice (just cook it by it’s self according to the package then spoon some into your bowl as desired). Once all that is done, mix together chilly, Frito’s and maybe some rice in your bowl. The Frito’s should get soft if you mix them around well and let the chilly soak in. Also, I would make sure you got a fair amount of the liquid chilly in addition to the beans to make sure you get the proper flavor and to ensure the Frito’s soften.
Considering it tastes basicly the same as regular frito pie (especily if you use the predone mx) your omni friends are bound to be pleased. Well, good luck and happy eating!


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Fresh Spinach and Tomato Pasta

Fresh Spinach and Tomato Pasta

Recipe submitted by “My own creation KarmaGirl”, 02/29/04

Ingredients (use vegan versions):

    Bowtie Pasta
    3-4 Fresh Tomatoes, Blanched with seeds removed
    I bag of fresh baby spinach
    1/2 cup of vegetable broth
    1-3 cloves of garlic (depending on preference)
    Dried Rosemary (to taste)
    Dried Oregano (to taste)
    Salt and Pepper (to taste)
    Olive Oil (3-4 tablespoons)
    Nutritional Yeast


Cook pasta according to directions and set aside. Next, blanch the tomatoes, remove the seeds and skin and then chop. Wash the spinach and then chop it up as well.  Heat the olive oil in a pan and add the garlic and spinach first. Cook the spinach on medium heat until it gets a little tender.

Add the seasonings and then the tomatoes and saute for about 2-3 minutes. If you sauté too long, the tomatoes get too mushy. Just before its done add the veggie broth and stir for another minute to thicken. Finally, remove from heat and stir in the pasta. Serve hot with a little nutritional yeast over top. My whole family loves this recipe and its so simple. We eat it almost every week.

Serves: 5-6

Preparation time: 30 Minutes



I found this on veg web and made it for dinner the other day. It was really good, except that once I put in the veg broth I lost a lot of the flavor (I tried it before and after) so I think you shouldn’t be afraid to “over season” … at least that’s my opinion … anyway, it was really good … so … ya …

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Vegan Funnelcake

Picture and Recipe from:

“1 1/3 cups flour
1/4 tsp salt
1/2 tsp baking soda
2 1/2 Tbsp sugar
3/4 tsp baking powder
Ener-G Egg Replacer equal to 1 egg
1 1/3 cups soy milk (or whatever kind you have)
1 tsp vanilla
oil, for frying

Mix up egg replacer, add soy milk and vanilla. In separate bowl, combine all dry ingredients. Add wet ingredients and mix. You should have a batter about the same consistancy as pancake batter so it will flow easily through the funnel.

Fill 8″ skillet with 1″ oil and heat to 375 degrees. A smaller electric skillet works great for this – keeps the temp. even but whatever you have will work fine.

Cover funnel hole with finger and fill with about 1/4 cup of batter. Hold funnel over skillet and remove finger, moving the funnel around back and forth or in a spiral – you want the batter to stick together so don’t spread it out too much or you won’t be able to flip it in one piece.

Fry 1-2 minutes on each side, turning with tongs, until golden brown. Remove from oil and drain on paper towels. Sprinkle with powdered sugar or cinnamon sugar. Serve hot! “


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Vegan Pizza

Pizza! I personally would have added some tomato sauce … but it looks good anyway! Just letting you know, the song in the background is a bit odd …

EDIT NOTE: I forgot to mention, I did not make this video… I found it on You Tube. I believe from:

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Vegan Donuts

Yum! Homemade vegan donuts! Comes from:

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Tofu Scramble

Classic Vegan Recipe! Check it out! Comes from:

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Vegan BBQ Part 1

This was the closest image I could get. I couldn’t take any pictures last night. I had this great vegan BBQ last night and I’m gonna go to a relative’s house and do the whole thing all over with different food, so I figures you guys might want in on it…

Last night I had:

Vegi-Kabobs (well they where suppose to be, but I forgot the kabobs *cough*cough*)
Roasted Ginger Carrots
Corn on the cob
Roasted Pineapple

The main part was the kabobs, which consisted of squash, zucchini, potatoes, miny mushrooms and I threw in a little asparagus since I couldn’t cook them the normal way (I was going to add tofu, but I figured that was enough) … wrapped in tinfoil and cooked in cooking spray (which you have to be careful with if you’re vegan, because they aren’t all vegan – another alternative is vegetable oil and pre-melted margarine if you want to grill veggies the same way I did)  garlic salt and rosemary (I was a bit short handed on spices, you can add whatever you want). The next part wasn’t even on the grill. I pre-soaked the lentils for an hour or two (very important if you have dried beans) in twice the amount of water as beans. When they where done soaking I rinsed them and strained the water they had been sitting in (according to a vegan podcast I listen to , also very important) and cooked them in water with a little vegetable oil. At the end (according to the same  podcast you aren’t supposed to add salt or other things like citrus juice … etc till the end) I added garlic salt (you can add whatever you want … I was just experimenting). The corn was the freezer kind and my meat eating hosts cooked that in some boiling water (minus butter thankfully), so saved me the trouble. The carrots where wrapped in tinfoil and cooked in cooking spray and ginger and came out soft and not overly sweet, just how I like ’em. An other way to cook them (which I think I’ll try today) is with cumin in olive oil to make more of a spicy carrot. It doesn’t come out super spicy and they are still soft. The recipe is actually from Rome!
The pineapple turned out kind of lame, but, after trying the uncooked pineapple, is just because we got a bad pineapple. Some pieces turned out great, while others didn’t taste right. On a whole, the concept is sound. I cooked them in entirely their own juices, I just wrapped them in tinfoil.
My meat eating hosts (I feel the need to make  the distinction since I am speaking of eating there) had steak(dead cow as I’d rather refer to it), potatoes and corn and some had a little of my carrots and pineapple. Over all, I like my BBQ better.

Later today I will be doing a repeatperformance with slightly different food, so keep a lookout for Vegan BBQ Part 2. What I’m thinking of trying are Original Vegan Boca Burgers on my accidentall vegan sour dough bread with the traditional lettuce, tomato (minus the cheese) and some avocado (perhaps more). Then some of those Roman style carrots, maybe some more roasted veggies and whatever other “side-dishes” (*cough**cough*) the meat eaters are cooking. I’m not totally sure yet. I think they are having hot dogs (mystery meat sticks) and beef-burgers though I’m not sure. There might be fries … just because it isn’t ALL I eat doesn’t mean I can’t like fries … hmmm … I think I might try that caramelized banana I saw on TV … a little random I know, but while we’ve got a fire going …

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