Tag Archives: vegan

Sriracha Sesame Pasta with Veggies

Tonight we had some friends gathered, so I needed to come up with something easy, neat, delicious, and filling. So, on the fly, I came up with this. I was pleasantly surprised to find that it was a huge hit! So, of course, I had to share it!

Also, this recipe is vegan by it’s very nature, though the pasta YOU use will be the defining factor.

For six servings, we used two boxes of pasta. The type of pasta is really up to you – or if you’re like us your cupboard – so not that it matters, but we used rigatoni and farfalle pastas. Cook the pasta al dente, as you normally would! Meanwhile…

Begin cooking the veggies a few minutes before the pasta, sautéing them on medium to medium-night heat. At the end, you’ll want those just browned edges; slightly charred with the burnt taste. The veggies can be whatever you choose. We used two bell peppers and a whole Vidalia onion.

Sriracha Seasoning (for Vegetable or meat component):
2-3 tbsp. Sriracha sauce, to taste
1 tbsp. sesame oil

As the veggies and pasta cook, ready the pasta sauce:
1/3 cup sesame oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tbsp. cilantro
2 tsp. lemon juice

Once the pasta and veggies are cooked, strain pasta and return it to pot. Pour the mixed pasta sauce over the pasta, turning sauce through pasta, until distributed evenly. Then, add vegetables, turning until spread evenly.

Serve hot in a bowl. Don’t try to use plates…really…it’s pathetic…we tried.


Ps. Sorry my pictures are in the aftermath 😐


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Rachel’s Redheads: Vegan Pumpkin-Cranberry Cookies

So I came up with this recipe so I could give my vegan bestie a treat that was cruelty free! In case you were wondering, her name is Rachel, and yes, she is actually a redhead! I highly recommend using a stand-up mixer if you have one for any baking recipes. They really are the greatest baking tool, and I promise you will see better results and a reduction in your prep time! I use a KitchenAid Artisan 5-Quart Mixer in Aqua Sky, and not that the color does anything for it, but it’s pretty much the most amazing invention I’ve ever owned. The possibilities are really quite endless with the mixer, but I won’t go into all that now; besides, it’s not like KitchenAid is sponsoring this blog!


Anyway, back to these cookies. I’ve given these to toddlers, adults, and everyone seems to enjoy them. I should state up front, these are a spongier cookie the way my recipe is done, so if you’d like them less so just use less baking soda. These cookies are delicious and low in sugar; although, one can make these using substitutes for sugar to make them safe for diabetics.

Makes (somewhere in the neighborhood of) 30 2″ round cookies

Oven temp: 350


2 1/4 cup flour (all purpose – I even use whole wheat or half whole wheat half not)

1/3 cup white sugar

1/3 cup brown sugar

1 tsp. ginger

1/2 tsp. cloves

1/2 tsp. cinnamon

1/4 tsp. allspice

1 tsp. baking soda

1 tsp. vanilla

1 can of pumpkin

1/2-1 cup craisins

1/3-1/2 cup canola oil

To start, I usually whip the pumpkin, sugars, and spices together in the stand up mixer, then add flour gradually. Then I mix in canola oil in small doses, stopping when the consistency becomes thick enough to mold into a cookie – you don’t want runny cookies! The baking soda is usually added last, and then I always taste my batter, and recommend every baker do the same. The only way you’ll know if it’s good is if you taste it, so always taste your batter! If the batter needs adjustments, make those – recipes are not set in stone. Maybe you think it needs more ginger, or more sugar: you could even roll the cookies in a sugar mixture, or like Snickerdoodles, in a cinnamon-sugar mix!

Then make 2″ cookies (these won’t spread too much, unless the dough is really loose). Bake at 350 for 8-10 minutes, switching positions of cookie sheets (top to bottom and vice a verse) half way through.

Voila! Alas, I cannot seem to locate a picture of this recipe!

I will make these soon and upload photos 🙂

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