Vegantine's Day

Surprise your sweetheart with some vegan treats, handmade by some awesome Etsy sellers. From left to right, Chocolate and Orange Zest Vanilla Sugar Cookies ($10), Strawberry Jam Sugar Cookies ($12), both by Short and Sweets, and Vanilla Buttercream Cupcakes ($15), Mini Chocolate Cupcakes ($11), both by The Cupcake Mint.


Golly Bard on Etsy has amazing nature inspired watercolor paintings including jars filled with hearts!


I am being featured in Time Out New York's Holiday Gift Guide. If you're looking to buy McCarren Park soap or similar products, visit my etsy. Thanks!

Edited to Add: I am out of McCarren Park soap. Make sure to check out the Bento store online (click bath&body) for her stock of my soaps.


Via Vegweb
Preparation time: 30 mins.
Serves: 2

1 package extra firm tofu
2 tablespoon olive oil
1 lg. onion
2 tablespoon balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1/2 cup water
1 teaspoon cornstarch
1/2 cup extra water
Kosher salt and pepper to taste

Freeze tofu to give it more texture. Give adequate time for defrosting. Then slice Tofu into 6 even cutlets about 1/2 inch thick. Place on paper towel to drain. Heat non-stick pan. Slice Onion from root to stem. Add 1 tablespoon oil to pan. Add onions when oil is hot. Sauté onions until golden brown and caramelized (about 5-10 min.) remove onions, set aside. Add other tablespoon of oil to pan. Add tofu and fry until golden brown on both sides (about 10 min.) Add onions back to pan. Add balsamic vinegar, worcestershire sauce and stir. When all combined add mixture of water and cornstarch to pan. Stir until thick. Add water to thin out if too thick. Add salt and pepper to taste. Plate up this dish with the onions and sauce smothered over the Tofu Steaks. Can serve with corn and mashed potatoes.

Note: For extra flavor, you can double sauce recipe, marinate overnight, add garlic, etc.


I'm having a de-stock sale for November, while supplies last. Get the deals now for holiday gifts!


Chickpea Sandwich via Vegweb
Preparation time: 10 min.
Serves: 4

1 15 oz can chickpeas, drained well
4-5 tablespoons vegan mayonnaise OR Tahini dressing
1/2 tablespoon lemon juice
1 tablespoon nutritional yeast (optional)
salt/pepper, to taste
1 stalk of celery, diced in small pieces
tomato or lettuce (optional)
fresh dill, to taste
garlic powder, if using vegan mayo
whole-grain bread

I highly recommend trying the Tahini Dressing. Not only is it great as a mayo substitute, you can also use it on baked potatoes, as a dip for veggies, or drizzled on steamed broccoli, cauliflower, carrots and Brussels sprouts. Very versatile!

Anyway, begin by mashing the chickpeas in a medium mixing bowl, using a fork or potato masher. I like to leave a few chickpeas whole or just partially mashed for variation of texture. Add the remaining ingredients and mix well. This will make enough for about four big sandwiches, and keeps in the fridge for 4-5 days.


For Halloween, I was a tree and Jared was a lumberjack. Jared did my hair ; )

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It was fun, but in a dark bar, I don't think anyone could tell what I was, haha.


Veg Pot Pie Recipe via vegweb

1-2 potatoes
3 medium carrots
flour or corn starch
2-3 cups veggie broth
1 package frozen spinach (I used fresh)
a variety of veggies such as green beans, zucchini, mushrooms, or just about anything.
(I just used squash, potatoes, carrots)

veg grated or sliced cheddar to cover pan in two layers (I used a package of soy ched cheese)
lots of good spices: garlic, cumin, tarragon makes it savory, whatever you like.
(I also used fresh garlic)

1 frozen veg pie shell, or fresh dough if you have time (I used 2 shells and used a third shell to cover half of the two pot pies.. ideally, I would have fully covered them, but I only had 3 shells.)

Thaw pie shell and bake for approx 10 mins at 400 deg before filling. Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.

Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. At least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.


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This is tasty and really easy to put together. I served with garlic bread.

From The American Cancer Society's Kids' First Cookbook" by The American Cancer Society (Except they say to use turkey and I used fake ground meat). Makes 8 servings.

Approx 1 pound, package of fake ground meat
1 medium onion, chopped
1 15-ounce can corn, drained
1 15-ounce can pinto beans
1 15-ounce can chopped tomatoes
1 15-ounce can spaghetti sauce
salt and pepper or other spices to taste
1 cup water

On the stove, cook fake ground meat and onion in large pot on medium-high until brown. Add all other ingredients. Bring to a simmer and cook for 30 minutes. Add a small amount of additional water if needed, and salt and pepper to taste.


Participating team shops below are offering a % off items in their store for the weekend Oct 10/23-10/25 with code "weekend deals" in message to seller.
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