Recipe: My Favorite (Vegan) Mashed Potatoes

I looooove mashed potatoes. They go with just about everything, and it can be tough coming up with a recipe that you like…for me, this is it! I hope you like it!

mmmm...finished mashed potatoes πŸ™‚


  • 2 cups diced Yukon gold potatoes (or whatever type you like best/have on hand)
  • 1/2 cup Unsweetened soymilk
  • 1 Tablesppon Kosher salt
  • 2 Cranks of Freshly ground black peppery
  • Β 1/8 teaspoon Garlic powder
  • 4 Tablespoons Vegan sour cream
  • 4 Tablespoons Vegan soy butter


  • Wash and dice up potatoes
  • Place in a pot and cover just enough with water
  • Put on medium high/high heat – bring water to a boil
  • Once it boils, reduce heat and simmer for about 15 minutes, or until potatoes are fork tender
  • Once fork tender, drain and put back in pot
  • Add soy milk and mashΒ to desired consistency
  • Add butter, salt, pepper, garlic powder and sour cream and stir in
  • Taste to make sure you have enough seasoning.
  • Serve and enjoy! πŸ™‚

Recipe: My Morning “Shake”

This is my simple go-to breakfast. I have it most mornings (unless I’m lazy or running late and just grab a banana). Not sure how you will all feel about it, but for me, it does the trick πŸ™‚


  • 1 1/2 cup soy milk (I use unsweetened)
  • 1/2 cup frozen fruit (I use mixed berrries)
  • 1 banana (whatever size you want)
  • 1 T whole flax seeds (I use a coffee grinder to pummel them into submission for adding to the drink)
  • Blender
  • Shaker cup


  • Put soy milk and banana into the blender – blend until smooth
  • Add the frozen fruit – blend until smooth
  • Pour into shaker glass (Mine has a little ball in it to mix) and add the ground up flax seed
  • Shake Shake Shake

VOILA! My breakfast drink πŸ™‚ It holds me longer than anything else I have found (for me) and gives me awesome energy.

Recipe: Avocado Sauce (vegan)

Ok, this is a simple thing I came up with because I wanted some avocado creamyness for My Favorite Burrito….this is pretty awesome πŸ™‚ Hope you like it!


  • 1 medium (softened) avocado
  • 2 pinches – kosher salt
  • 1/2 to 1 t lemon juice (fresh preferred)
  • 4-5 T Vegan Sour Cream (generally I use 2 T for ever half an avocado used for this recipe)

Usually people want to use a food processor – don’t, it ruins the avocado. Hopefully you have a softened one, crush that with a big spoon and stir in the rest of the ingredients.

Simple yet yummy πŸ™‚ Goes well with chips or anything else you might want to dip into it :).

Note: if you want it more “liquid” substitute one of the tablespoons of sour cream for unsweetened soy milk.

Recipe: My Favorite Vegan Burrito

I crave Mexican food. Frequently. This past weekend it got to me. I had to make something. Burritos. Covered in “cheese” sauce…sigh. There is something so comforting about the warmth and texture of Mexican food. Well, this is my take on a favorite that i didn’t know was a favorite until I started craving it this week πŸ™‚ Enjoy!

Vegan Burritos

This is the full set - it's only 2, but it's about 4 servings. Seriously, they're filling, take it easy πŸ™‚


  • 1 12 ounce can Black-refried beans
  • 1 bag Gardein chicken stripsΒ (you can try a different kind of protein if you like, this was what I used because it is what I had on hand)
  • 1 box Spanish Rice (I use Zatarains – it’s vegan πŸ™‚ )
  • Whole wheat tortillas
  • 2 cups Romaine lettuce
  • 3 Tomatos (I use roma)
  • 2 Avocados
  • My nacho cheese sauceΒ (you’ll only end up using part of the recipe, just fyi)

Assembly directions:

  • In a glass container (I use cornel shown above)
  • Put some of the nacho cheese in the bottom
  • Warm a tortilla and layer it with: black refried beans, spanish rice, “chicken”, romaine lettuce, avocado, tomato.
  • Fold and place in container.
  • Repeat until container is full
  • Cover with cheese sauce and let set for 5-10 minutes
  • I cut one in half for a serving and that is a LOT of food – so be careful. I accompany it with chips and salsa, as well as some of my avocado sauce.

Single serving with avocado sauce and tortilla chips πŸ™‚

Recipe: My favorite Vegan “meat” sauce

One of my favorite foods in the world is spaghetti with meat sauce – always has been, always will be. I thought when I went Vegan I would never be able to have this again – but THANKFULLY I was wrong! I made my own recipe, it’s simple so I can make a bunch of it on Sunday, freeze it, and eat it throughout the week. This is my very easy recipe for Vegan “meat” sauce. Enjoy!


  • 1 T EVOO
  • 1 1/2 T minced garlic
  • 1 package soy crumble “meat” substitute (I use Trader Joe’s, it has less sodium)
  • 2-18 ounce jars of your favorite marinara sauce
  • 1 medium spanish onion chopped (I use spanish onions because they are mild, but you can use whatever you have on hand)
  • 2 1/2 cups of chopped up mushrooms (I LOVE Mushrooms – feel free to cut down on this if you want less)
  • 1 t garlic powder
  • Fresh ground chili pepper
  • Fresh ground black pepper
  • Kosher salt
  • 1 T Italian seasoning


  • In a large sauce pan, heat olive oil until warm
  • Add in garlic until it just begins to sizzle
  • Add in chopped up onion and cook until translucent
  • Once onion is completely cooked, add in the soy substitute, crumbling it up with the onion/garlic so it forms a “loose meat” type consistency.
  • I cook my soy product until it is very well done – cook this as long as you feel comfortable, seasoning it as you cook it with 1 teaspoon of italian seasoning, some salt, pepper and chili pepper.
  • Once the meat is cooked – add in the mushrooms and allow to cook down (usually about 5 min)
  • Reduce heat and add in your marinara sauce
  • Add in the remaining Italian seasoning, and the garlic powder along with salt/pepper/chili pepper to taste.
  • Cover and let simmer for 30 minutes (the longer you can simmer it the better – it just gets better as you go).
  • Cook your favorite pasta and top with vegan parm substitute!

Note: if you are trying not to eat a ton of carbs, another fav of mine is to put this over Spaghetti Squash – DELICIOUS!