All posts in the vegan category

roasted cauliflower with thyme (vegan)

Published November 23, 2017 by lisaolisa

Simple and fast, this is the perfect side dish for any meal.


  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, roughly chopped
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme (original recipe calls for 2 teaspoons roughly chopped fresh thyme leaves, but that’s never in this house)


  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower with the olive oil, garlic, and red pepper in a large bowl.
  3. Sprinkle with the salt and thyme, and then toss again.
  4. Turn onto baking sheet and roast until golden and tender, about 20 minutes.



whole wheat cinnamon raisin bread (bread machine) (vegan)

Published November 23, 2017 by lisaolisa



  • 1 cup water, warmed
  • 3 tablespoons molasses
  • 3 tablespoons olive oil
  • 3 cups whole-wheat flour
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons active dry yeast (not bread machine type)
  • 1 cup raisins


  1. Add ingredients in the order listed, except for the raisins, and set for whole-wheat loaf.
  2. Add raisins when the machine tells you it’s time for mix-ins.

Adapted from:


coconut yellow curry (vegan)

Published November 25, 2016 by lisaolisa

Adapted from a recipe by Meredith Laurence.

You can increase the vegetables considerably and still have enough broth for ladling. Increase the seasonings accordingly. The original recipe called for just the cream from the coconut milk, but I use the whole can — it’s easier and doesn’t greatly affect the dish’s consistency. It just gives you more broth for the rice. I also increase the spinach from 2 cups to 2 pounds, because the broth picks up enough sweetness to perfectly balance any bitterness from the spinach, and the leaves come out tender but not slimy. Don’t sweat precise measurements of the vegetables, or if you are out of potatoes, cauliflower, or broccoli. I rarely have broccoli on hand. Whatever ratio everything ends up being in will be fine and just impart a slightly different taste. It’s no big whoop.


* 2 tablespoons olive oil
* 1 onion, chopped into large chunks
* 1 yellow bell pepper, chopped into large chunks (or red, or orange — just not green)
* 2 carrots, sliced
* 4 dried red chili pods, whole (the recipe called for fresh, so use a few of those instead if you happen to have them)
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger root
* 1 tablespoons really good curry powder
* 1 1/2 cups vegetable stock
* 2 tomatoes, chopped, or 1/2 pint cherry tomatoes
* 2 white potatoes, scrubbed and cut into large chunks (or yellow — any waxy potato)
* 1 cup cauliflower florets, plus stems
* 1 cup broccoli florets
* salt and freshly ground black pepper
* 1 14-ounce can coconut milk
* 2 pounds fresh spinach leaves


These are for a pressure cooker. If you’re using the stove, just increase the simmer time until the tougher vegetables (cauliflower and broccoli) are tender. You can keep the chili pods in any leftovers or remove them before serving. Just don’t break them open, which will scatter overly hot seeds, or eat them.

1. Heat the oil and sauté the onion, carrots, yellow pepper, and red chili for about 5 minutes.
2. Add the garlic, ginger, and curry powder and cook for 1 minute.
3. Add the stock, tomatoes, potatoes, cauliflower, and broccoli and stir to combine well.
4. Season with salt and pepper and lock the lid in place.
5. Cook on HIGH pressure for 6 minutes.
6. Release the pressure using the QUICK RELEASE method and carefully remove the lid.
7. Add the coconut milk while the curry is still hot, stirring to combine well.
8. Stir in the spinach and let it wilt while the curry heats through. (If you’re using a full 2 pounds, you might need to add the leaves in two portions; my pressure cooker lid won’t close unless I add 1 pound, let it wilt, then add the 1 remaining pound.)
9. Season to taste with salt and pepper.

Serve over brown rice. If you want to get all fancy and use garnish (I don’t, unless it’s summer and I happen to have fresh cilantro growing that I’ve managed to not let go to seed and grow bitter, which is once about every 5 years), serve with chopped fresh cilantro leaves, chopped cashews, and lime wedges for squeezing.

Adapted from a recipe in a friend’s cookbook, I think Delicious Under Pressure: Over 100 Pressure Cooker Recipes, or possibly Comfortable Under Pressure.

Original ingredients list:

* 1 tablespoon vegetable oil
* 1 onion, chopped into large chunks
* 1 yellow pepper, chopped into large chunks
* 2 carrots, sliced
* 1 red chili, sliced (optional)
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger root
* 1 tablespoons really good curry powder
* 1 1/2 cups vegetable stock
* 2 tomatoes, chopped, or 1/2 pint cherry tomatoes
* 2 white potatoes, scrubbed and cut into large chunks
* 1 cup small cauliflower florets
* 1 cup small broccoli florets
* salt and freshly ground black pepper
* the coconut cream from 1 14-ounce can coconut milk
* 2 cups fresh spinach leaves
* 1/4 cup fresh cilantro or basil, for garnish
* 1/2 cup chopped cashews
* 1 lime, cut into wedges

cranberry sauce (vegan)

Published October 17, 2015 by lisaolisa

This was too much orange taste for my liking, so the second time I made it, I reduced it.


  • 16 ounces fresh cranberries
  • 1 cup sugar
  • 1 cup orange juice
  • 1 cinnamon stick
  • walnuts ( for garnish)


  1. In a saucepan, gently boil orange juice, sugar, and cinnamon stick until sugar melts down and becomes a syrup-like texture.
  2. Reduce slightly and add cranberries.
  3. Keep a slow boil until cranberries burst their skins.
  4. Remove from heat and remove cinnamon stick.
  5. Slightly mash cranberries and chill for 1 hour.
  6. Garnish with walnuts, if desired, just before serving.


booberrynanna moose (vegan)

Published March 20, 2015 by lisaolisa


  • nanner, fridgerated
  • messa blueberries, frozen
  • bricka tofu, slimy
  • messa chia seeds
  • something crunchy and sweet for topping (optional, but let’s be honest, not optional)


throw everything but the topping, or even the topping, if you want — it’s your moose, after all — into your big-ass blender.* turn that mess on to whatever you speed for however long you want. blend it till it’s the consistency you like. again, it’s your moose. I like to blend the crap out of it until the tofu is fully incorporated. pour it into whatever drinking vessel you want to use. or straight outtatha blender. again, your moose. top it with crunchies if you need a little bite and sweetness. I use kashi go lean because we always have that around and it’s so freakin’ sweet a little goes a long way. slurp it up or spoon it out and have as much as you like. I pour out a big mug and put the leftovers in the fridge for some other time. or give the rest to your dogs — no crunchies for them. this thing already has a ton of fructose.

the moose is cold as heck. if your toothpaste for sensitive teeth isn’t working, you’ll know. i eat it with a big spoon until I’m full of it. then i run around for 20 minutes like a child who’s had too much sugar because i am and i have.

I do miss the tang yogurt would impart. i do not miss seeing the face of that helpless, terrified year-old calf who has known only fear and misery and longing in line for the man who traps him by his sides, ties a chain around his back feet, slits his throat, and hoists him upside down onto a conveyer to bleed to death into a channel on the cement floor, in agony and terror, having never known love or comfort.

* nothing fancy. if you don’t blend clay regularly and don’t want to spend a lot of money, a Ninja does the trick.