Sweet Potato Casserole

4 Cup  Sweet potatoes, cubed

½ Cup sugar (I used coconut sugar)

2 egg replacer (3 tsp energy & 2 Tbs water)

½ tsp salt

4 Tbs earth balance butter

½ cup non-dairy milk (soy, rice, almond etc.)

½ tsp vanilla extract



½ Cup brown or coconut sugar

1/3 Cup flour

3 Tbs earth balance, soften

½ Cup chopped pecans


Preheat oven to 325. Boil sweet potatoes in water until soft.  Drain and mash with the rest of the ingredients (except topping).   Put in baking dish, top with “topping” mix.  Bake for 30 mins.

postheadericon Dawna’s Homemade Baked Beans

baked beans

1lb Navy Beans

1 Cup brown sugar (heaping)

1 Tbs Salt

½ tsp dry mustard

¾ C Molasses

¾ C ketchup

½ tsp Pepper

1 large onion (sliced in rings)


Soak beans overnight.  Simmer beans for 1-2 hrs until soft.  Mix all ingredients, cover and bake at 325/350 for 4-5 hrs

postheadericon Black bean-quinoa patties with corn

Used my Black bean -Quino burger recipe but used breadcrumbs instead of flour and mixed in some fresh corn before making patties.

postheadericon Vegan Cashew Mac & Cheese

Tried this recipe …

for Mac & Cheese… and the results were yummy!


postheadericon Vegan Chili

Vegan Chili

1 T vegtable oil

1 Onion, chopped

1 green pepper, chopped

1 ½ T Chili powder

2 tsp cumin

2 tsp salt

4-6 cloves garlic, minced

1 package Yves Ground “beef” (or a can of black beans rinsed & drained)

(  this is in the produce section next to the tofu in most grocery stores)

1 can dark red kidney beans, rinsed and drained

1 14 oz can diced tomatoes

1 28 oz can crushed tomatoes


–          Saute onion, peppers and spices in oil in a large pot until onions begin to soften

–          Stir in garlic & “beef” and cook/ break apart “beef” for a minute

–          Add tomatoes and beans and simmer for about 20 minutes.

–          Serve with homemade corn bread… recipe to come =)

postheadericon Sweet Potato & Carrot Bisque

Sweet Potato & Carrot Bisque   – warm, spicy and perfect for a winter’s dinner =)

1 T of vegetable oil

1 onion, diced

1-2 celery stalks, chopped

2-3 cloves of garlic, smashed

4 Cups water or vegetable broth

2 Cups sweet potatoes, peeled and diced

1 Cup carrots, peeled and diced

1 tsp cumin

½-1 tsp salt

½ tsp pepper

½ tsp Curry powder

1 Cup almond milk (or soy or rice milk)


–          In a large pot, sauté the onion, garlic and celery in the oil for a few minutes

–          Add water/broth and potatoes, carrots and spices bring to a boil and cook until veggies are soft (about 15-20 mins)

–          Transfer to blender/food processor or use immersion blender to blend until smooth (if using a blender make sure to hold lid down with oven mitt so as not to burn your hand)

–          Pour smooth soup back into pot and add milk, heat on low until you serve!

postheadericon Sweet Potato Gnocchi with Hazelnut Cream Sauce


2 small sweet potatoes

1.5-2 cups Flour

1/2 tsp olive oil

seasonings: salt, pepper, cinnamon, nutmeg



– Peel & cube sweet potatoes and boil in pot until soft

– Mash Sweet potatoes & add oil & seasonings

– Add flour and mix until dough forms

– kneed for 5 minutes

– cut dough into strips and roll into cylinders (use more flour to work with dough)

– Cut off 1-2″ pieces – press with thumb to make gnocchi shape

– lay out on parchment paper until ready to cook

– Bring Pot of water to a boil – add gnocchi & wait until they start to float (about 2 mins)

– Once floating, reduce heat to medium and cook for 4 minutes

– strain and serve


1 Cup hazelnuts

2 cups almond or soy milk

3 cloves of garlic, chopped

season to taste- salt, pepper, dash of paprika


– lightly toast hazelnuts

– bring milk to a boil

– add nuts & garlic & seasoning

– simmer on medium for about 10-15 minutes

– Blend in food processor

– Return to pot and either continue to cook to thicken or add more milk to thin to the sauce consistency you would like

postheadericon Butternut & Hazelnut Pie

  • 1 butternut squash, halved lengthwise, peeled and cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 yellow onion, thinly sliced
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 1 egg equivalent with egg Re placer
  • 1 cup fresh bread crumbs
  • 1 frozen 9-inch whole wheat pie crust (in pie pan)

Preheat oven to 400°F. Roast butternut squash with olive oil, salt and pepper for about 20 mins.

Cook onion in olive oil, stirring often, until browned, 7 to 9 minutes.

Mix together roasted squash, cooked onion, hazelnuts, egg replacer, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to pie crust, pat down lightly and bake until crust is golden brown and filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.



Review:  Tasty, but a bit dry… Next time I would skip the pie crust and bake other ingredients as a side dish/casserole.  Also would experiment with some additional seasoning.

postheadericon Bannana “Ice Cream”


– Slice and freeze bananas

– Let defrost for about 10 mins

– Blend in food processor….. and EAT!

– After banana’s are blended & the consistency of soft serve – other ingredients can be added and blended in (chocolate/almond butter is yummy)

– Re-freeze for a harder “ice cream”

postheadericon Homemade Lentil Soup

Homemade Lentil Soup

Olive oil

1 onion, chopped

2-3 carrot, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp oregano

1 tsp basil

1 bay leaf

1 14.5 oz crushed tomatoes

2 cups dried lentils, rinsed

8 cups of water (or 4 C water & 4 C veggie broth)

Fresh (or frozen) spinach

Salt & pepper to taste

Elbow pasta (1/2 box)

–          In a large pot, heat olive oil, onions, carrots, celery, garlic oregano and basil – cook until onions begin to soften.

–          Add lentils, bay leaf, water and tomatoes

–          Bring to boil and then reduce to simmer for 1+ hours

–          After 40 mins – boil water and cook pasta

–          Add spinach salt & pepper and cooked pasta to soup.

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