Brown Rice, Goat Cheese, Sprout And Asparagus Roll topped with Candied Walnuts and a sweet balsamic reduction

So this is a total rip from a sushi place my boyfriend and I go.  I should back up with a disclaimer.

Warning: This super non-authentic sushi may totally shock, appall and offend you.  However, as vegetarians, all of our sushi is offensive and non authentic.  So there!

If the previous warning doesn’t deter you, prepare yourself for a flavorgasm.


(amounts vary based on number of rolls, get the amount you think is necessary)

  • Sheets of Nori
  • Cooked Brown Rice (short grain or “sushi rice”)
  • Asparagus
  • Sprouts (I used daikon sprouts) – optional
  • Balsamic Vinegar
  • Agave
  • Walnuts
  • Goat Cheese
  • Optional: Garlic


  1. First create the reduction.  Do this by heating about 1 C Balsamic Vinegar (and garlic if using) over medium heat until reduce by half.  I added a touch of Agave to add to the sweetness.
  2. Next prepare your walnuts.  Chop your walnuts up into fine pieces, heat over medium heat in a large pan. Drizzle with agave and stir. Add more agave as needed until the walnut chunks are nicely glazed.
  3. For your sushi, I used half a nori sheet, spread the brown rice evenly over the nori, flipped it onto the bamboo mat (covered in plastic wrap), then added 1 piece of asparagus, the goat cheese and sprouts.  Carefully roll up, then cut.
  4. Plate topped with walnuts and drizzled reduction.

Do not serve with soy sauce!



Fresh Veggie Blend, with a Tangy Avocado Spread & Loaded Vegan Queso

This is a blend of 3 items, combined into one.  How you want to put them together is totally up to you- I wrapped mine in Cabbage and made it into a wrap :)


Ingredients in Tangy Avocado Spread

  • 1 Large Avocado
  • 1 Jalapeno chopped – seeds reserved (as many as desired for heat)
  • 1 Green Onion chopped
  • 1 T Apple Cider Vinegar
  • 1 T Water or more for desired consistency
  • 1 T Lemon Juice
  • 1 T Chopped Cilantro
  • 1/2 T Chili Powder
  • 1 t oregano
  • 1 T Hot Sauce of Choice
  • Salt

Directions for Avocado Spread 

  1. Simply blend all ingredients together, adding more water as needed if you want the spread thinner. Taste and adjust seasoning as desired.

Click here for my loaded spicy queso recipe!

Ingredients for Veggie Blend

  • 1 Jalapeno
  • 1 T Cilantro
  • 1/2 C Corn
  • 1/2 C Beans
  • 1 Stalk Celery Chopped
  • Half of a Red Onion
  • 2 T Chopped Garlic
  • 2 small Tomatoes chopped
  • 1 Green Onion Chopped
  • Anything else you want!
  • EVOO


  1. Heat a bit of oil over a medium high heat on a saute pan.  Saute the red onion for about 5 minutes, then add the garlic, and cook for another 2 minutes.
  2. Throw that in a bowl, then add everything else and combine.

Take all of these things and combine!


Bean & Jackfruit LOADED Spicy Vegan Queso Mac n Cheese

WooWEE thats a mouthful – but I didn’t want you to miss a single component of this AMAZING dish.

Seriously I had to control myself why trying to photograph.

Today is a “use up what I have left” before my next shopping trip….and sometimes those days create the best recipes.  I’ll notate what I actually used in this recipe – but I will also recommend substitutions. I didn’t have everything I wanted on hand, but made it work with what I had – and some of the items I had are random…. and likely not in your cupboard, because I’ma weirdo and I buy random shit sometimes.  But feel free to make it exactly as I did.  It shall be delicious.

In reality – this is a loaded Vegan Cheese Sauce – that is just poured over pasta – so you can really use this for anything you want a rich cheesy taste.



  • 1 Small Butternut Squash
  • 2 Large Handfuls of Walnuts
  • 2 T Low Sodium White Miso Paste (go buy this if you don’t have it – they make soy-free versions if you don’t like soy)
  • Juice from 2 small Lemons
  • 1 Can Jackfruit in Brine, rinsed and shredded (you can find this at asian markets – you can also omit if you can’t find it – adds a meatiness)
  • 1/2 Can of Organic Chopped Muir Glenn Tomatoes
  • 3 T Dried Chopped Bell Peppers, mixed color (this comes in the bulk spice section) You may sub for regular fresh chopped bell peppers of your choice!
  • 1 Dried Ancho Pepper, processed to small pieces/almost powder
  • 1 small yellow onion
  • 1 C Beans (I used kidney)
  • 3 – 4 cloves garlic minced
  • Water as needed to thin
  • 2 C Vegetable Broth (you can use water if you don’t have any – but this will really add to the richness)
  • Crushed Red Pepper to taste
  • 1/2 T Cumin
  • Nutritional Yeast – add as much as you want – this will impact the cheesiness – I used about 1/4 C maybe more.
  • 1 – 2 T Chili Powder
  • Salt as desired (omit if your Miso Paste is not low sodium)
  • Cooked Pasta of Choice (I used Ancient Harvest Quinoa Pasta)
  • Optional: Hot Sauce


  1. Begin by preheating your oven to 375F.  Peel and chop your Butternutsquash, place on a baking sheet, and roast until tender. – Also
  2. While thats cooking – heat a large pan over medium heat with a bit of EVOO.  Thoroughly wash and shred your Jackfruit.  Place it in your hot pan and start to cook out any liquid in the jackfruit.  Also add in Chopped Onion and cook for about 5 – 10 minutes.  Add in your garlic and cook for a few more minutes.
  3. Once your Squash is done roasting, carefully add it into a food processor, add in your vegetable broth, walnuts, nutritional yeast, ancho peppers, crushed red pepper, chili powder, Miso Paste, Lemon Juice, Cumin and process.  Add in more liquid as needed to reach desired consistency of sauce.
  4. Add your sauce to the large pan that has your jackfruit and onions cooking.
  5. Fold in the tomatoes, beans, and bell peppers.
  6. Cook for about 5 – 10 minutes, on medium-low heat, careful the sauce will bubble.  Top with hot sauce if desired. Taste and adjust seasonings as desired.
  7. Pour sauce over pasta, or whatever you want to use it with.



Hearty Vegan Ratatouille – with a faux “meatball” layer

My mother is obsessed with Ratatouille.  She makes it every weekend, and insisted I try it.  Her recipe contains Italian Meatballs, and I wanted to stay as true to her recipe as possible, while being vegan.  Meatballs are rich, full of fat and flavor, I wanted to somehow mimic that richness.  I was chatting with a friend of mine about a one of our favorite Vegan Restaurants, and she mentioned that it had a vegan sausage… and it got me to thinking…and researching.  If I focused on creating a layer for the ratatouille that mimic’d the richness/flavor of italian sausage, it would be perfect!



Inspirational Links! These recipes all inspired and helped make this recipe what it is.

Faux Vegan Sausage

Vegan Ratatouille

Another Vegan Ratatouille


  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Celery Stick
  • ~1 LB Mushrooms (I actually ended up saving some – so a little under a pound)
  • About 5-7 Brussel Sprouts (Optional)
  • 2 Handfuls of Walnuts
  • Nutritional Yeast
  • 1 Large Yellow Onion
  • 2 T Tomato Paste
  • 1/2 Can of Crushed Tomatoes (Or puree up a few tomatoes if you prefer)
  • 1 Bay Leaf
  • Red Wine
  • 1 C Cooked Beans (I used kidney)
  • Oil of choice
  • Basil
  • Allspice
  • Sun Dried Tomato Powder (This is a niche spice – if you cannot find it – just chop up regular sun dried tomatoes)
  • Smokey Paprika & Regular Paprika
  • Oregano
  • 1 T Balsamic Vinegar
  • 1/2 T Tamari
  • Salt & Pepper
  • Red Pepper Flakes
  • 1 – 2 Lemons Juiced.
  • For Serving: Either Rice or Quinoa Pasta

I’m going to break the directions down by section – but just for reference, I was making all of these things simultaneously, while one thing is simmering, be chopping, etc, etc. I recommend reading the steps, then planning your attack.

Sauce Layer Base

  1. Drizzle EVOO in a large saucepan (this will need to be deep enough to simmer a sauce).  Dice your onion, and add 3/4 of it to the pan – put the rest aside.  Saute for about 5 minutes, stirring occasionally.
  2. Add in about 1 – 2 Cloves Minced Garlic and saute another minute.
  3. Once it is lightly browning, add in 1/2 C Red Wine (Just a note – I actually used Red Wine Vinegar – and a bit of Agave to take down the acidity, since I didn’t have red wine on hand….but Red wine would be optimal).  Also add your Crushed Tomatoes as well as 2 T Tomato Paste Mixed with about 1 C Water. Add a bay leaf, about 1 T Chopped Basil (or however much you please!) and a bit of Oregano and stir everything together.  Reduce the heat to a simmer, cover and cook for about 10 minutes. Remove Bay Leaf and toss.

Meaty Layer

  1. In a Pan, heat oil over medium heat.  I used coconut to add a richness and fattiness to it, but this is optional. Saute your onions for about 5 minutes. Add 1 Clove Garlic Minced, saute for another minute.
  2. Add in the vinegar, tamari and a few chopped mushrooms and saute for a few minutes more.
  3. Smash your beans with a fork, or blend up with a bit of water and add that to the pan as well.
  4. Now add your spices to taste, I just gave everything a generous few shakes: Smokey Paprika & Regular Paprika, Oregano, Salt, Pepper, Red Pepper Flakes, Nutritional Yeast, Generous amount of Sun Dried Tomato Powder, and finally finely chopped celery.
  5. Mix everything together and let sit on very low, while you take care of anything else.

Ratatouille Assembly

  1. Preheat your oven to 375F
  2. Take a large casserole dish and fill the bottom with your sauce base.
  3. Next cut our veggies. I used a mandolin at 1/8inch setting to slice my Squashes, but you can also just thinly slice.  Also Thinly slice your mushrooms, and shred the brussel sprouts.
  4. You can layer everything nicely, as you are supposed to with a ratatouille, alternating rows of squash, mushroom, and with a bit of the brussel sprouts strewn throughout.  Make sure your adding a drizzle of EVOO, salt & pepper, as you add more layers.  You can also probably throw everything in haphazardly.  But what fun is that?
  5. After you’ve layered everything, take your Meaty Mixture (it will be thick) and spread it around on the top as best you can.
  6. Finally take a piece of parchment paper and fit it to your pan as best you can, push it down into the pan, and condense everything fairly tight together, don’t force things to gush up and over though.
  7. Bake for about 45 minutes, then turn the oven to very low and just let everything cook together as long as you can wait, it’s great to do this a little early, and give it a lot of time to bake together.  Remove from the oven and drizzle with a bit of lemon juice.


I served mine over some Quinoa Pasta that was drizzled with Lemon Juice, and a few dashes of oregano and basil.


Apologies if I missed anything – this was a more involved recipe than I thought o_O  When in doubt – add more garlic, more spices MORE FLAVOR!!


Leek Green Chips

I see a lot of people neglect leek greens.  They’re SO yummy – just a little tough when not treated right.

One night – I was going to bake some leek greens to wrap them into spring rolls.

Once they were done roasting – I forgot about them for a while, wrapped up my spring rolls- and realized way too late my leek greens were probably still cooking (the oven was off – but still hot).

In fear, I opened the oven, and discovered these!!!


They were a little too oily – as you can see.

But they were so delicious and simple.  It’s a great way to use up your leek greens for a crunchy side.


  • Leek Greens
  • EVOO
  • Salt


  1. Heat the oven to 420F.
  2. Chop your leek greens into medium length chunks – I just cut the leftover leek greens in half (as seen above).  Place them flat on a single later on a baking sheet. Drizzle with EVOO and Salt.
  3. Bake for about 5 – 10 minutes then flip, and finish cooking until crispy.
  4. Enjoy!


Tangy Coconut Tahini Walnut Dip – The Best Dip you will EVER MAKE!! (Vegan & Gluten Free!)

First off, credit goes where credit is due! Inspiration can be found here.  I’m currently out of tahini, but I knew I had a lot of raw sesame seeds at home – so when I found this recipe, I KNEW I had to make it, and nothing was going to stop me.  The combination of flavors sounded amazing, I knew it would be delicious – and it definitely exceeded expectations.


Note:  Since I didn’t have tahini, I made a version of it from scratch – so this recipe reflects that.  But you may skip the Roasting of Sesame Seeds and adding oil – and simply use Tahini if you would prefer a quicker version of this dip!  

Uses For the Dip!

  • It amazing with raw veggies.  Ditch the ranch (ick!)
  • Use it as a spread for sandwiches/lettuce wraps
  • Spoon it over cooked veggies
  • Pretty much anything that you want to liven up!


  • 1/2 C Raw Sesame Seeds
  • 1 large handful of Walnuts
  • EVOO
  • 1/2 – 1 T Low Sodium White Miso Paste
  • 1 T Tamari
  • 1/2 inch of Fresh Ginger, Ground
  • Garlic to preference – I used about 1/2 T Minced
  • Lemon Juice – I like mine tangy – so I used about 3 lemons juiced
  • 1/4 C Light Coconut Milk
  • 2 T Agave (or more to taste)
  • 1 T Sriracha (or more to taste)
  • Optional: Vegetable Broth to thin – if you don’t have this readily available, you can just use water (I just usually have this in large batches in my freezer)
  • Optional: Green Onions


  1. Heat a pan over medium heat and pour in your sesame seeds. Stir very often for about 10 minutes until they have lightly browned.  Don’t leave unattended or they will burn!
  2. Transfer the roasted sesame seeds to a grinder and grind up into a fine powder. Transfer to a blender or food processor (Or if you have a bullet – switch from grind to the blender).  Add about 1/4 C EVOO and blend.
  3. Add more oil if desired.  Add all of the remaining ingredients into the blender and blend well.
  4. Taste and adjust any ingredients as desired, making it sweeter, or tangier, or nuttier!  Top with Green Onions if desired and serve!

Product Review – White Mountain Bulgarian Yogurt – Easier on the Lactose Intolerant

I’m not one to product review – but I’m currently in love with White Mountain Bulgarian Yogurt.


  • It is fairly cheap! A Quart runs about 4.50
  • It has an Organic version – if thats you’re thing
  • It can be Whole Milk or Non Fat
  • It has the same healthy bacteria as Greek Yogurt
  • It’s great as a sub for Creaminess in recipes – such as Mayo & Sour Cream
  • It’s Austin Local.

But most importantly – It’s lighter on the lactose.  The jar specifically touts itself for being naturally lower in lactose due to the process to create it.

I’m not horribly lactose intolerant – but my gut definitely notices if I have regular milk based products.  Even greek yogurt tends to hurt my stomach.  Goat cheese I can usually stomach (in small quantities).  For whatever reason, I can eat this yogurt, in fairly decent quantities without a bad reaction.

So perhaps, if our lactose sensitive – you can try it too!



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