All posts in the vegan category

overnight berry oatmeal (vegan)

Published March 28, 2017 by lisaolisa

1/2 cup rolled oats

1/2 cup berries

1 cup unsweetened almond milk

1 teaspoon chia seeds

2 teaspoons (or less) maple syrup

1/4 teaspoon cinnamon

Combine all ingredients in a cup or bowl, cover, and refrigerate overnight. Eat cold or hot the next morning.


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


16 ounces fresh cranberries

1 cup sugar

1 cup orange juice

1 cinnamon stick

walnuts ( for garnish)



1.In a sauce pan, 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 ‘pop’.

4.Remove from heat and discard 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.

baked mac and cheese (vegan)

Published November 11, 2012 by lisaolisa


Serves 6

4 quarts water
1 tablespoon sea salt
8 ounces macaroni
4 slices of bread, torn into large pieces
2 tablespoons + 1/3 cup non-hydrogenated margarine
2 tablespoons shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water
1/4 cup raw cashews
2 teaspoons sea salt
1/4 teaspoon garlic, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 teaspoon paprika

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a fine texture. Set aside.

3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9″ x 12″ casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

A modifier says: “Sometimes we skip the casserole and breadcrumbs altogether and just make cheese sauce to pour over pasta and/or veggies or to make grilled cheese sandwiches. Feel free to make it gluten-free by using brown rice pasta (my fave is Andean Dream’s quinoa + brown rice pasta) and gf breadcrumbs. At my house I add some very well cooked garbanzo beans in place of some of the potatoes for added protein.”

From Allison Rivers Samson: