Vegan

Vegan Tuna Rolls

January 2, 2019 by Trish Hall 5 Comments

They’re beautiful, full of healthful ingredients and so delicious! These Vegan Tuna Rolls will be the star of the table and the first to be gone!

A lovely lunch with two friends at a local winery.

I wasn’t quite sure what to call this recipe.

At a Japanese restaurant, I would always call these things “sushi rolls” and there were many choices of fillings. Recently I learned that a roll like this is called Maki and is usually filled with rice, veggies, and fish, but can be ordered with only veggies.

I started making these a few years ago and found out by accident that tomatoes look a bit like raw tuna. I decided to marinate them in some things to give them a more ocean-like flavor and these Vegan Tuna Rolls were created.

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Oil-Free Vegan Burrito Bowl

January 1, 2019 by Trish Hall 7 Comments

New Year’s Resolution…Eat more burrito bowls! Having the ingredients for these Oil-Free Vegan Burrito Bowls on hand will make life easier and your body healthier.

This is a meal that I make often for myself and my mom. Mine is the one in the front that has more in it and has the addition of spicy corn and hot sauce…I love spicy and she can’t handle it at all! The cool thing is that these bowls are easy to customize.

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Vegan Oil-free Au Gratin Potatoes

December 29, 2018 by Trish Hall 20 Comments

You can enjoy these creamy and cheesy Oil-Free Au Gratin Potatoes without worrying about the ill effects of dairy cream or cheese.

In my house, potatoes are the main star of most meals. Yesterday, I was excited to play with my new food processor (a very awesome gift from my daughter!) and I was in such awe of all the options it has that my old one doesn’t. One of the coolest options is an adjustable blade for slicing. Slicing up these Yukon Gold potatoes was so easy and fun!

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Vegan Hungarian Goulash Stew

December 3, 2018 by Trish Hall 2 Comments

This rich hearty rib-sticking Vegan Hungarian Goulash Stew served over noodles or rice will warm you and fill you up on a cold winter evening.

Obviously, this isn’t a traditional Hungarian goulash, as those were typically made with tough cuts of meat. The Hungarian recipes included lots of paprika and a few veggies if any. If you search for American Goulash, you will see that the seasoning is different and ground meat is used.

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Vegan Oil-Free Oatmeal Trail Cookies

November 30, 2018 by Trish Hall Leave a Comment

These packable, shareable, delicious Vegan Oil-Free Oatmeal Trail Cookies are perfect for that afternoon tea break and for any other cookie eating occasion.

I should have added a book to that photo and then it would have been a true depiction of one of my favorite ways to take an afternoon break. You can’t tell, but between that last sentence and this one, there was an hour pause while I sat down with a cup of tea and a cookie and my book. Ahhh…I’m ready to get back to work.

This recipe is one that was created because I used to love a “Cowboy Cookie” back in my non-vegan oily days.

I found this info about where that name came from:

“Cowboy Cookies are said to be a cookie that cowboys on the trail enjoyed. They were considered the first power bar. They were a quick and easy way to get nutrients for the long travels that cowboys made. They also kept well.”

Other sites claim they were called Trail Cookies. Either way, this is a version that I can feel pretty good about indulging in.

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Oil-Free Roasted Brussel Sprouts with Pomegranate

November 26, 2018 by Trish Hall Leave a Comment

Whether it’s at your holiday table or for an easy weeknight side dish, these Oil-Free Roasted Brussel Sprouts with Pomegranate will be a favorite.

Honestly, I never liked Brussel Sprouts. Every time I was forced to eat them I almost gagged. Even when I started eating a plant-based diet, they were off the table…until…

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Omega Bites

November 11, 2018 by Trish Hall 2 Comments

These little Omega Bites are a great source of Omega-3 fatty acids and are a tasty little snack. Great for packing in kid’s lunch boxes too.

Getting enough protein on a plant-based diet is not something I worry about. As long as we eat enough calories of whole plant foods, we will get enough protein, fiber and all the other components of a healthy diet. Adding in small quantities of nuts and seeds will help us get the Omega-3’s that we need. If you are still reducing your weight or dealing with heart health issues, you will want to limit yourself to one or two of these a week. They are a high-fat food. …

Holy Molé Vegan Chili

November 2, 2018 by Trish Hall 4 Comments

With three kinds of beans and a deep Molé flavor, this chili will have you bringing Holy Molé Vegan Chili to your table often (and to your potlucks, as well) !

My experience with molé is limited to some delicious dishes that my mom used to make when I was a kid. All I really knew about it is that it had CHOCOLATE in it! I found it both weird and cool that I would like a savory sauce that had chocolate in it, but I sure did like it.

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Vegan Oil-Free Cheesy Lasagna with Creamy Basil Sauce

October 15, 2018 by Trish Hall 2 Comments

This rich and gooey Vegan Oil-Free Cheesy Lasagna will be a popular item on your holiday table. You might want to make two of them!

Lasagna is one of my comfort foods. It was always something that I loved before I changed my diet to a whole food, oil-free way of eating.

I’ve tried many different versions of lasagna over the years. Some were full of veggies but really watery. Some replaced the cheese with vegan cheese, which is really slimy…not to mention full of oil. I really wanted something that would be similar in texture to a traditional lasagna. Something that would withstand being cut and served with a spatula.

And of course, I wanted it to be delicious. I think this one fits all my criteria and I hope it fits yours….

Sliceable Meltable Oil-Free Vegan Mozzarella

October 14, 2018 by Trish Hall 18 Comments

Add this Sliceable Meltable Oil-free Vegan Mozzarella to your recipe arsenal! It’s perfect for spreading, slicing or scooping up with chips or bread.

My transition from dairy cheese was a hurdle for me, but I made it by using the commercially produced vegan cheeses. Some were quite good and I used them a lot in my cooking and on sandwiches.

As I continued learning about a healthy plant-based diet, I realized that I needed to eliminate these oil-filled cheeses and find another way to get a similar texture and mouth-feel for my recipes. After trying many recipes and experimenting with the ingredients, I came up with this recipe.

I’ve found that the basic recipe gives a mild cheese flavor suitable for replacing mozzarella in casseroles. Adding herbs and more spices can bring this cheese up to the cheese platter level.

Here’s how easy it is…

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