Vegan Peanut Butter Mousse

Addictive does not even describe how good this is! You are lucky if it makes it out of the blender to serve. Have fun with this and change up the toppings or get super creative and make a pudding pie or cake with the mousse.

This one is so super easy to whip up but be careful, not sure we should have mousse EVERY day 🙂 ENJOY!

Vegan Peanut Butter Mousse

1 cup peanut butter
16 oz firm silken tofu (not the vacuum packed kind – I used Nasoya)
1/2 cup agave
1/2 cup vegan cream cheese
1 1/2 tablespoon vanilla extract

Blend tofu and peanut butter in blender or food processor until smooth. Add cream cheese and blend more, scraping down the sides. Add agave and vanilla and blend again.

Assemble with toppings or just enjoy alone (maybe even straight out of the blender :))

Toppings Ideas

other fruit
banana bread crumbles
chocolate chips

Nina’s Yukon gold potato pancakes with seaweed “caviar” and horseradish “creme fraiche”

I am so happy to present a Guest Blog entry from my fabulous and beautiful Friend, Yogi and Dancer, Nina Hayes. These look sooo amazing, everything Nina does is fabulous! She also makes these deelish looking Sugar Me Bon Bons! I can’t wait to try these too!!
About Nina’s decision to Go Vegan: I didn’t chose to become vegetarian, rather it chose me. At a young age I felt a deep sadness when a well intentioned adult “treated” me to chicken nuggets at McDonalds. All I could think about was the fuzzy little chicks I had seen at the farm and I became nauseated. But I was embarrassed to share my feelings so I ate the nuggets and attempted to push the thoughts away. After years of denying the distress that eating another being caused, I eventually became numb to the experience of cruelty. Then in my early teens the feelings resurfaced and I was compelled to stop eating flesh, though I still lacked the conviction to share my motivation for my decision and the journey continued. Several years later, I was diagnosed with endometriosis and it was at this time that I learned about the many negative health consequences of dairy, in particular the hormones that are passed on to humans when consuming animal products. I was alarmed and angered to learn that there were scientific studies directly linking animal products to cancer and a myriad of health problems. Why were health professionals, the federal government and my school offering this?! After, shunning dairy, largely for health reasons, my focus shifted when the connection between individual ill health and the suffering inflicted on dairy cows was revealed to me. This revelation came through the teachings of Jivamukti Yoga and the universal laws of Karma, causing suffering to another being would inevitably lead to individual and global suffering, was revealed. It was simple and astounding to remember that every cause has an effect. Often the effects do not come with immediacy, so we fail to see the relationship. When we do, we often deny it because the truth can be hard to bear. I chose to become a proud vegan because denying the truth is yet harder to bear. This is my story. I hope it inspires you to live your truth….our collective truth.
Nina’s Yukon gold potato pancakes with seaweed “caviar” and horseradish “creme fraiche”

My inspiration came from Ikea of all places. In the food market area they have a “caviar” made with seaweed and it sells for only $1.99. Impressively, unlike my small dresser requiring thirty plus steps to assemble, the caviar is ready to use 😉  A frugal and cruelty free find for everyday decadence. Inspired, I created a recipe for it that evening. It is boyfriend tested and approved. Before you lament that you don’t live near a Swedish furniture palace, search for “vegan caviar” online. There are countless options. I even came across a Divine sounding truffled vegan caviar.
  1. Prepare mashed potatoes (Yukon gold is far superior because of creamy texture and rich flavor). I trust you can prepare mashed potatoes, though here are a few tips: Salt potatoes after boiling. Use unsweetened soy milk and only the tiniest amount since you want a very stiff mash which you can handle to mold the pancake. For flavor add Earth Balance vegan margarine.
  2. Next prepare the “creme fraiche” by adding jarred/fresh horseradish and a pinch of salt to Tofutti brand sour cream. Set aside and allow flavors to meld.
  3. Meanwhile form mashies into 1/2″ rounds and dredge in flour. Pan fry over low heat for about 2 min. on each side.
  4. Final step is to plate. Carefully remove pancake from skillet and top with “creme fraiche”, a teaspoonful of “caviar”, a sprinkle of salt and a turn of fresh black pepper. For a special; occasion or extra decadence, serve with a flute of champagne. My apologize for the poor quality photo. We were so eager to sample that I didn’t take the time to take a proper photo. Bon Appetit!

Mushroom and Crumble Stroganoff

Here is another Stroganoff recipe. The first one was such a hit but I still always love to experiment. I whipped this one up super fast and it was great! It was very different from the first one since I included the crumbles and vegan sour cream. Try both and see which one you like best 🙂

Mushroom and Crumble Stroganoff
Makes 4 servings

1-lb. pasta
1 onion, chopped
1 tablespoon canola oil
1-lb. pkg. Morningstar burger crumbles (or your favorite soy crumbles)
1 cup vegan (I used Hain Pure Foods Vegetarian Brown Gravy Mix)
8 ounces mushrooms, sliced
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounces vegan sour cream (I used Tofutti)
3/4 cup white cooking wine

  1. Cook the pasta in boiling water.
  2. While pasta is cooking, in a large skillet, heat the oil and cook the onions and mushrooms until soft, about 4 minutes. Add the remaining ingredients, stir, and cook over medium heat for 15 minutes.
  3. Drain the pasta, and serve the sauce over the noodles.

Kim’s Vegan Sugar Cookies

My wonderful friend and reader, Kim, has shared some really great recipes with me in the past. I am super excited to have her Guest Post here 🙂 These cookies look absolutely amazing!!!! I think these would be great for any holiday or event as they are so versatile!! YUM!!!!


So I always find family holidays a bit tough because they always revolve around candy and sweet baked goods.  So every year I usually try out a new recipe of some sort to see how it comes out and to test it on my family.  My goal is to find the perfect vegan holiday recipe that not only will I enjoy, but my family will as well (and they are picky eaters).  So I found this recipe in VegNews and decided to give it a go.  Not only did it come out fantastic but my family can’t get enough of them.  My Grandmother and myself were up to our elbows in cookies for Easter, with frosting everywhere.  We spent a good amount of time trying to design the perfect cookie to be photographed, but got so tired by the end of the night that we only shot a few cookies and decided that we would just slap some frosting on the rest for the family.  They are so delicious that we didn’t think the family would mind or notice.  Hope that you enjoy this recipe as much as me and my family does.

Vegan Sugar Cookies

For the cookies:
1 1/2 cups sugar
1 cup vegan margarine, softened
3 teaspoons ener-g egg replacer, mixed with 1/4 cup water
2 teaspoons vanilla
1 cup vegan sour cream
4 1/3 cups flour
2 teaspoons lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the frosting:
1/4 cup vegan margarine
3 cups powdered sugar
1 teaspoon vanilla
2 teaspoons soymilk (I use almond milk)
1 teaspoon lemon zest
(for the frosting I think they messed up the amount of milk. It  makes
a crumbly consistency so i usually follow it and once it’s mixed I
slowly pour in more milk until it becomes a nice smooth frosting)

  1. To prepare cookies, preheat oven to 350. In a large bowl cream margarine and sugar until fluffy.  Add egg replacer, vanilla, and sour cream and mix well.
  2. In a separate bowl, mix flour, lemon zest, baking powder, baking soda and salt. Add dry mixture to wet
  3. Mix for 1 to 2 minutes or until combined then roll dough into large ball, wrap with plastic wrap, and refrigerate for 30 minutes
  4. Remove dough from fridge and roll out 1/2 inch thick on floured board.  Cut using cookie cutters.  Bake for 8 to 10 minutes until golden.  Allow to cool before frosting.
  5. For frosting mix all ingredients with mixer on medium speed until creamy and soft (will need to add more milk I have yet to calculate how much I usually add so just eye it)
  6. This makes a lot of cookies and I usually put the dough in the freezer  while each batch is in the oven so that while your waiting the dough doesn’t get too soft ( just don’t leave it too long or else you will have iced cookie dough)

And be warned these are addicting, be prepared to eat at least 5 before you even offer them to anyone else because they are that good. My grandmother ate at least 2 handfuls by Easter and she doesn’t usually eat that much sweets.

Creamy Vegan Butternut Squash Risotto

I Love risotto. YUM! It does take a bit to prepare and a lot of stirring but it always turns out amazing, pretty much fool-proof. This is such an amazingly creamy and deelish recipe. Serve this for non-veg company and they will be so surprised it is vegan!

Creamy Vegan Butternut Squash Risotto
serves 4

1 tablespoon olive oil
1 yellow onion, chopped
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1 to 1/2-inch pieces
Salt and pepper to taste
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth
1/3 cup nutritional yeast
1 tbsp chopped fresh sage

  1. In a medium saucepan, heat olive oil on medium. Add onion and squash; season with salt and pepper. Continue cooking, stirring occasionally until squash is tender, about 10 minutes.
  2. Heat vegetable broth in a separate pot on low.
  3. Add rice to saucepan with onions and squash, stir to coat for 1 minute. Add the wine and cook until almost evaporated, about 2 minutes.
  4. Reduce heat to medium-low and add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Continue adding 1/2 cup at a time, stirring until absorbed. The whole process takes about 40 minutes.
  5. Once creamy and rice is fully cooked, stir in the nutritional yeast, sage, salt and pepper to taste.
  6. Serve and super enjoy!

5 minute Tofu Chocolate Pudding & Whipped Cream Pie

Recently I needed a fast dessert to bring to a party. I didn’t really have time to make something, and not that there is anything wrong with buying something to bring, it just really isn’t me. So I needed to improvise 🙂 My mom had recently sent me a 5 minute recipe for a Tofu Dream Pudding. (Thanks Mom!) I figured why not use this recipe to make a quick pie.

The pudding was incredible!!! We could have just eaten this on its own but it was super deelish as a pie filling as well.

It is easier to slice when frozen, but even more deelish when defrosted!

Tofu chocolate Pudding & Whipped Cream Pie

Recipe adapted from

  • 2 boxes of firm silken tofu (the asceptic type…One brand is Mori-Nu…not the water packed kind!)
  • 1/3 cup sugar
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons almond extract
  • 2/3 cup cocoa powder (good quality)
  1. Simply blend tofu, cocoa, sugar, vanilla in a food processor or blender until smooth and well blended.
  2. Add the almond extract in a little at a time, and adjust to taste. (optional)


  • vegan pie shell (I chose chocolate…see picture below)
  • vegan whip cream (I used Soyatoo Soy whipped cream and was not so impressed, buy Hip Whip instead)
  • chocolate bar
  1. Pour pudding into pie shell
  2. Decorate with whipped topping and then grate chocolate over it.
  3. Either serve immediately or freeze. (freezing made it perfect for travel! But it tastes best defrosted)

Pie Shell

Just the pudding in the pieshell

The pudding was amazing just on its own!

Creamy and Vegan low-fat Pasta

This sauce is beyond versatile and deeeeelish! Love when the words Creamy and Vegan come together 🙂 Check out these two pasta dishes I made with just 1 batch of the sauce. It makes a little more than 4 cups so its great to keep in your fridge to quickly whip something up.


Creamy Pasta with sliced sundried tomatoes, roasted peppers and marinated artichokes

  • 1 handful of sundried tomatoes, chopped
  • 1 jar roasted peppers
  • 1 jar marinated artichokes, rinsed
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • Bryanna’s Quick Creamy Sauce for Pasta
  1. Boil water, cook pasta
  2. Saute onion in olive oil about 5 minutes
  3. Add tomatoes, peppers and artichokes and less than half of sauce and stir until warm
  4. Combine pasta and sauce and serve hot

Creamy Pasta with sauteed Onions, edamame and peas

  • 2 onions
  • 1 cup frozen edamame
  • 1 cup frozen peas
  • 2 tablespoon olive oil
  • Bryanna’s Quick Creamy Sauce for Pasta
  1. Boil water, cook pasta
  2. Saute onion in olive oil about 5 minutes
  3. Add edamame, peas and less than half of sauce and stir until warm and veggies are cooked through
  4. Combine pasta and sauce and serve hot

Bryanna’s Quick Creamy Sauce for Pasta
Yield: 4 and 1/4 cups
From Bryanna‘s “The Almost No-Fat Cookbook”

1 1/2 cups cold water
3/4 lb (1/2 a box) of extra-firm Silken tofu
1/4 cup dry white wine
OR 3 tablespoons water plus 1 tablespoon balsamic vinegar or lemon juice
1/3 cup nutritional yeast flakes
2 tablespoons cornstarch
1 1/2 tablespoons “chicken-style” veggie broth powder
2 teaspoons salt OR 2 tablespoons light miso plus 1 tsp. salt
2 teaspoons garlic granules or powder
OPTIONAL: 2 T. tahini
1 1/2 cups hot water

  1. Combine in a blender the first 1 1/2 cups water and all of the rest of the ingredients EXCEPT the 1 1/2 cup HOT water.
  2. When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in the 1 1/2 cups hot water.
  3. Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.

TO MAKE SOY-FREE: Omit water (all 3 cups in total) and the tofu. Instead, use 3 cups almond milk (the commercial type, such as Almond Breeze, is low in fat). Use 3 1/2 tablespoons cornstarch instead of 2 tablespoons. Use the salt, or use chickpea miso and salt.

Nutrition (per 1/4 cup): 24.8 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 251.2mg sodium; 96.0mg potassium; 2.8g carbohydrates; 0.8g fiber; 0.3g sugar; 1.9g net carbs; 2.8g protein; 0.4 points.

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