MoFo Du Jour? Roasted Butternut Squash!

"Bittersweet October. The mellow, messy, leaf-kicking, perfect pause between the opposing miseries of summer and winter." -Carol Bishop Hipps

I haven't met many people who don't favor, or at the very least, appreciate fall. It is such a wonderful season, especially in New England. As a writer, vegan chef, and baker, I love all seasons, especially autumn! Autumn allows me to do what I do best, sit in big cushy chairs, at home or at coffee shops, work on my literary projects, and also bake and cook to my heart's content! The heat of the summer is no longer a challenge to me. As a vegan chef, I do indeed enjoy all seasons, especially for what they can bring to my culinary creativity. However, autumn is in my heart all year long. This next recipe can be enjoyed other times of the year, but I'm sure you will treasure this in the fall, as do I. Just the smell of this squash roasting in the oven, lifts the spirits and sends comfort and holiday feelings all throughout the home. Now, that is what I love about what I do!

Fall For My 'Buttery Maple Roasted Butternut Squash' Recipe

1 butternut squash
2 tbsp olive oil
sea salt & pepper to taste
2 tbsp vegan butter (like Earth Balance), melted
2 tbsp pure maple syrup

Preheat oven to 400 degrees. Clean and dry your squash then cut in half lengthwise. Scoop out the seeds then drizzle with olive oil. Spread olive oil into the flesh side. Sprinkle with salt and pepper, then place squash fleshy side down, in a baking pan. Roast for 45- 60 minutes, or until squash can be easily pierced all the way through. Carefully remove from oven and turn over, fleshy side up (a good quality pair of tongs and using oven mitts works well for turning these over). Mix melted vegan butter and maple syrup together in a small bowl. Then drizzle that all over the fleshy cut part of the squash. Roast for an additional 5 more minutes. You can scoop this out when it cools some, mash, or serve it right out of the skin (like I did)! Enjoy!

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Green Stir Fry

I should have saved this one for St. Patrick's Day...but what the hell!

Go Green With My 'Green Tofu Curry Stir Fry' Recipe

2 tbsp olive oil
1/2 medium onion, chopped
2 cups frozen snap peas
1 container of tofu, drained and cubed
2 cups fresh spinach, chopped
1 tsp curry powder
2 tbsp Bragg's Liquid Aminos (or Tamari, Shoyu, or Soy Sauce)
1/2 tsp black pepper
pinch of sea salt


In a wok or skillet, heat olive oil on medium heat. Saute onion until aromas are released and onion begins to soften, then add frozen snap peas. Cook snap peas until thawed, stirring frequently. Next add tofu and stir fry for about 3- 5 minutes before adding spinach, Bragg's and pepper. Combine and stir fry for 3- 5 minutes. Season with salt before removing from heat. Serve over rice or noodles. Enjoy!

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Food Tastes Better With Vegan Cheese In It

"You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients" -Julia Child

Cheezy & Crispy Vegetable Casserole

10 button mushrooms, quartered

1 small yellow squash, chopped

1 small green zucchini, chopped

 10 kalamata olives, sliced
1 can cannellini beans, drained and rinsed
1 lb wheat pasta, cooked al dente
1 cup vegan mozarella shreds (I used Daiya)
4 tbsp vegan butter (I used Earth Balance)
1/4 cup vegan cream (I used Silk Original)
2 tbsp olive oil
1 cup french fried onions


Preheat oven to 350 degrees. Add first nine ingredients into a large casserole dish. Drizzle olive oil then top with french fried onions. Bake for 30 minutes covered. Uncover and bake for an additional 15 minutes, or until casserole is melted, bubbly, and topping is crisp. Enjoy!

Rich, creamy, cheezy - is there anything more divine?

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Pan Roasted Veggie Side Dish!

Pan Roasted Country Kale & Tofu

2 cups kale, torn into small pieces

1 cup tofu, drained & cubed

2 tbsp olive oil

1 tbsp Bragg's Liquid Aminos (or Soy Sauce/ Tamari/ Shoyu)

sea salt & pepper to taste

Heat olive oil in skillet pan on low/ medium heat. Pan roast kale in skillet, stirring occasionally until kale begins to turn bright green and vibrant. Add tofu and roast until tofu begins to brown on one side. Add Bragg's and pan roast until kale is slightly crisp and tofu cubes are nicely golden coated. Season with sea salt and pepper to taste. Enjoy!

I mixed some brown rice with mine. This side dish would be perfect for fall and winter dinners or during the holidays! Yum!

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Give It To Me Toasty For Breakfast!

Now this is eating breakfast like a queen!

Banana Foster French Toast

Vans Cinnamon French Toast Sticks
2 bananas, sliced
3 tbsp vegan butter (I used Earth Balance)
3 tbsp pure maple syrup, plus extra for drizzling
cinnamon to taste


Prepare french toast according to package directions. They do not recommend stove top, however I did mine in a fry pan and lid on low heat with cooking spray, until defrosted, then turned the heat up and lightly browned them. In a small sauce pan, combine bananas, vegan butter, and maple syrup. Cook until caramely. Top french toast with sweet banana sauce, drizzle some maple syrup over it all, then sprinkle with cinnamon. Bon appetit!

Carte blanche!

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Vegan Frittata For Everyone!

A simple frittata recipe that just tastes complicated! And without the use of vegan cheese (making our own creaminess with tofu), this is a dish that anyone can make using ingredients from any grocery store. Easy recipe with spectacular flavor, now that's Naughty!

Veggie Tofu Frittata


2 cups fresh spinach
1 tbsp garlic, minced 1/2 large sweet onion, chopped
1/4 cup tomatoes, chopped
1 yellow zucchini, chopped
1 green zucchini, chopped
1 cup mushrooms, sliced
1/2 container tofu, grilled & cubed
1 container tofu, drained
1/4 cup vegetable broth
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp dried thyme
sea salt & pepper to taste


Preheat oven 350 degrees. Place first 7 ingredients in a large bowl. In a food processor, blend one container of tofu with about half of the vegetable broth, reserve the rest of broth. Add blended tofu to the large bowl. Mix everything well then add in the rest of the broth, oil, and the seasonings. Mix again until everything is well combined, then transfer to a greased casserole dish. Bake covered for 30 minutes, uncovered for an additional 25 minutes, or longer (until firm). Let frittata settle. Use a spatula to cut/ scoop out to serve. Enjoy!

Yum! This tastes amazing as-is...but I eat mine with ketchup because that's what Dirty Vegans do!

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Family Pleasing Creamy & Cheezy Bake

"Food is our common ground, a universal experience." -James Beard

Don't we all just love easy and cheezy? Bakes are super simple, come together nicely, and can be popped right into the oven until they are ready to serve. They also provide great leftovers for the next day's lunch! Another thing about casseroles is that you can easily make them a balanced meal. This recipe has protein in your tofu and beans, lycopene in your tomatoes and paste, healthy carbohydrates in your rice (I used brown rice to be extra healthy), and lots of other healthful ingredients. You can add more or different veggies depending on what you have on hand. At any rate, this is a great meal that tastes absolutely sinful!

Savor My Family Friendly 'Cheezy Rice & Beans Bake' Recipe

1 cup cooked rice

1/2 large onion, chopped

1 pint grape tomatoes, halved

8oz tofu, drained & cubed

15oz can pinto beans, drained & rinsed

1 package (2 cups) Daiya Pepper Jack Shreds "cheese"

1 6oz can tomato paste

1/4 cup Veganaise

2 tbsp Silk Original Creamer

1/ 2tsp crushed red pepper flakes

1/2 tsp chili powder

Preheat oven 350 degrees. Add all ingredients to a casserole dish. Combine very well and level with a spoon. Cover and bake for 30 minutes, then an additional 15 minutes uncovered. You may want to serve this with a dollop of your favorite complimentary condiments, like guacamole, Tofutti Sour Cream, or pico di gallo. Enjoy!

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