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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Fun Fall Soup: An Illustrated How To

This soup encompasses various autumn flavors like squashes and apple, and is a cinch to make. It is also perfect to eat on a cool autumn night, with some crusty bread, and your family close by. I bet you're wondering about this lovely soup and how to make it. So, let's get started!

Ingredients you'll need:
1 acorn squash
1 large sweet onion
3 carrots
1 tbsp minced garlic
1 green apple
1 tsp curry powder
1/2 tsp ground ginger
3 tbsp olive oil
1 1/4 lb bag frozen cubed butternut squash, thawed
6 cups vegan broth
1 bay leaf
pinch of dried thyme
sea salt & pepper to taste

Preheat oven 400 degrees.

Cut the acorn squash in half and scoop out the seeds. Place halves face down on a baking pan and roast for 45 minutes.

Now you're going to chop some produce to add to a medium sized sauce pan.

Chop your sweet onion.

Chop your carrots.

Chop your apples and add them in the pan with some minced garlic too.

So now you've got your sauce pan filled with onion, carrot, garlic, and apple. Now add your seasoning; the curry powder, ground ginger, and olive oil. 

Mix well and saute on medium heat until soft.

When the mixture is soft, it should look something like this. Remove from heat and set aside.

The acorn squash should be ready to take out of the oven! Let it cool so that you can scoop it out.

Scoop out the acorn squash and add it to a big bowl with your sauteed mixture, thawed butternut squash, and vegan broth. Now you will have to puree this. You can either do this in batches in a processor or you can keep it in the large bowl and carefully blend with a handheld pulsing blender. Either way, its probably going to get a little messy, so prepare.

Once everything is is pureed, transfer to a large sauce pan. Season with a bay leaf, dried thyme, sea salt, and pepper.

Simmer on low for 20 minutes.

Enjoy this delicious soup with some crusty bread, topped with generous amounts of crisp breadcrumbs, or even in a delicious sourdough bread bowl!

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Love Me a Naughty Samich!

ChickNone Salad Sandwich with Maple Mustard

Makes 2 sandwiches 

1 package vegan "chicken" strips

1/4 cup vegan mayo (I used Veganaise)

1 tbsp capers

sea salt & pepper to taste

2 tbsp yellow mustard

2 tbsp pure maple syrup

4 slices thick bread

Prepare "chicken" strips as according to package directions (I used microwave for a minute). In bowl, mix together strips, mayo, capers, salt and pepper. In a separate bowl, whisk together mustard and maple syrup. Spread slices of bread with maple mustard mixture then top with "chicken" strips. Serve with a pickle, if you're feeling crazy. Enjoy!

Simple never tasted this good!

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