Saturday, March 25, 2006

Vegan Chili


1 8 oz Can of Organic Diced Tomato

1 Cup Of vegetable Stock

1 Cup of Celery Diced

2 Jalepeno peppers

1 Cup Onions Diced

1 can of organic black beans (I used dried black beans)

1 can of organic Kidney Beans (or dried)

1 Carrot Peeled and diced

1/2 Cup of Corn

1 Table Spoon of Olive Oil


In a medium Sauce pan I sauted the Onions, Celery, and peppers in olive oil for about 5 minutes.

I added the tomatoes and cooked for another 5 minutes.

I then added the vegetable stock, corn and carrots.

In a large crock pot I combined the vegetables and beans and let them cook on hi for about 1 hour. I did add some chili pepper and a dash of salt and pepper while cooking.

Thursday, March 16, 2006

Marathon Week Muffins

The LA Marathon is this week. Made some Muffins and Energy Bars.

Chai marathon Muffins

1 Cup of whole wheat flour.

1 Cup of Bran Cereal or Oatmeal (or a mix of both)

1 Tea Spoon of Baking powder

1 Tea Spoon Baking Soda

1 Table Spoon of Cinnamon

1/2 Cup of Apple Sauce (Cut up an apple too and through it in)

2 Bags of chaw Tea

1 Cup of Water

1/2 Cup of Mapple Syrup


Heat water and brew tea. Set aside.

Mix Dry ingredients in a bowl.

Add apple sauce to the mixture.

Add the chaw Tea and the syrup. Mix well.

Spoon into muffin Pan. Cook at 375 degrees for 20 - 25 minutes.

Saturday, March 11, 2006

The best soup ever! Until the next soup dish I make.

The other day I had a sudden urge for Marie Calendar’s Potato Cheese soup. I did a search online for a vegan potato "cheese" soup which came up short. I did find a recipe for Marie's soup though, which three main ingredients were cream, butter, chicken stock, and cheese. I figured I could not only "veganize" the recipe, but also reduce the calorie count.

The only ingredient I did not have at my house was the silken tofu. So after picking that up I got started. I still would not classify this as a low calorie meal. It has to be an improvement over the original recipe. I have had tofu "cream" based soups before, and you would never guess this one is tofu based.

Restaurant Style Potato “Chreese” Soup

4 tb Vegan Soy Butter

14 oz block of Silken Tofu

1/2 c Celery, finely chopped

2 1/2 c Vegetable stock

1 c Onion, finely chopped

1/2 ts Salt

2 md Potatoes, peeled and cubed (small cubes)

1/2 ts White pepper

1/4 c Flour

8 oz Tofutti Better then Cream Cheese

1 Pckg. Road’s End Cheddar Chreese (


Blend tofu until smooth. Set aside, should yield about two cups.

Melt soy butter in large saucepan. Sauté celery, onions and potatoes in
butter over medium heat for about 10 min – 12 min.

Stir in tofu and cook, stirring, for about 30 seconds.

Gradually add milk and vegtable stock to vegetable mixture.

Gradually add tofutti cream cheese. Cook, stirring constantly, until soup
comes to a boil.

Add Chreese Powder. Mix well.

Reduce heat to simmer; cover and cook for 25 minutes, stirring

Remove from heat and cool 10 - 15 min. Puree in batches (if desired) in food processor fitted with metal blade.

Return soup to saucepan over low.

Note: The soup taste great with or without the “Chreese” Vegan Cheddar replacement. The tofutti cream cheese and the chreese can be substituted by 8 oz of any vegan cheese that melts.