Vegan Food Swap: June


It’s time for another box of tasty goodness.  Thanks to Kathy of Healthy Slow Cooking.

Everything looks pretty yummy and there was only one item that I had even seen before.  The vegan food swap sure is a fun way to try new things!

I’m looking forward to trying the macaroni and cheese-.  Funny thing is, I was just craving it the night before I got the package but then the craving passed.  I know some instant cheese gratification will come in handy though.

There was a bit of a spicy theme, which I love.  Unfortunately, the plastic lid on the harrisa olive oil cracked and there was a minor oil spill in the box.  Didn’t loose too much of it though.  It has a nice little kick to it so I’m looking forward to cooking with it.  The gourmet salt makes me want to make some big fancy soft pretzels.  And I may have to have a Parmesan replacer taste test.  Expect to see some new recipes and reviews: this box was inspirational.

Are you interested in exchanging care packages with cool vegans from around the country every month?  That’s what the Vegan Food Swap is all about. Click the link to find out more and sign up.

Korean-Inspired Cold Noodle Salad


I’ve been on a fit of trying to use things up lately.  Today’s target was some CSA produce and buckwheat noodles.  I made this awesome noodle salad which was just perfect for the current heat wave.  Serves 2.


200 grams thin buckwheet noodles
1/2 teaspoon salt

1 medium cucumber, sliced
1 carrot, diced
a handful of radishes, sliced
1 green onion, sliced


2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 clove garlic, minced
crushed red pepper flakes, to taste


Sesame seeds
sriracha sauce
hoisin sauce (make sure it’s vegan)

Put water to boil in medium pan.  In meantime, prepare all vegetables.  If you’d like to make this a complete meal, consider adding tempeh.  In a large glass bowl, mix dressing ingredients until sugar dissolves.

In the meantime, add noodles to boiling water with 1/2 teaspoon salt.  Cook 4-5 minutes.  Drain noodles and rinse with cold water, stiring thoroughly so noodles don’t stick.

Add cooked noodles to dressing, toss.  Serve into bowls, top with vegetables and other toppings to taste.  Makes for good make-your-own dinner.


Chewy Trail Mix Granola Disks


I made this recipe as a veganized (and soy free) version of the Kashi TLC Trail Mix Granola Bar.  While they turned out pretty tasty, I couldn’t achieve bar shape.  In the next version, I will try increasing the syrup mixture.  The dry ingredients are pretty flexible.



Dry Ingredients
1 1/3 cups rolled oats
1 cup almonds
1 cup raisins (or 1/2 cup raisins and 1/2 cup cranberries)
1/2 cup raw sunflower seeds
1/2 cup sesame seeds
1/4 cup rice protein powder
1/2 cup brown rice syrup
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
If you have rock-hard raisins, boil some water and add the raisins you will use to the water.  Let steep until they plump up, strain and use as normal. Mix dry ingredients in large bowl and set aside.
In a medium saucepan over medium heat, stir sugar and rice syrup. Stirring constantly until mixture starts to thicken, about 3 minutes.
Add syrup to dry ingredients and mix quickly until the dry ingredients are evenly coated.  Portion into walnut-sized balls, and squash between sheets of parchment paper.  You can also form these into whatever shapes you’d like.  Store in an airtight container.

Strawberry Scones


This recipe is eganized from the Cook’s Illustrated Cookbook.  I wanted to make a treat after coming home from picking strawberries.  I had made vegan scones following that recipe once before and they turned out pretty scrumptious.  Now I’m writing down what I did.  These are made with 100% whole wheat pastry flour which is local, too.  Double the recipe if you want plenty to freeze.

8 tablespoons coconut oil

7.5 ounces strawberries

1/2 cup hemp milk

1/2 cup soured rice quinoa milk*

2 cups whole wheat pastry flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt



1 tablespoon sugar

1 tablespoon melted coconut oil


Scoop the 8 tablespoons coconut oil out onto tray that will fit in your freezer.  Once it has frozen, chop it into small flakes with a knife and return to freezer.  Also put the cleaned and washed strawberries into the freezer.  Mix milks together in small bowl or large measuring cup and put in fridge.

Make sure your oven rack is in the middle and preheat to 425°.  Prepare baking sheet with parchment paper.

Mix dry ingredients in a medium bowl.  Add the frozen coconut oil to the mixture and mix until dry mixture coats oil flakes.  Add milk mixture and stir until combined.  Turn out onto floured surface and knead a few times.  It should hold together in a ragged ball.

Roll the dough into a square and fold into thirds, like a letter.  You may need to use a scraper or spatula if it sticks.  Put the dough on a plate and put in freezer for 5 minutes.

Bring the chilled dough back to the counter and roll out into a foot square.  Sprinkle berries over dough and press down slightly to embed them into the dough.  Roll the dough up so that it forms a tight, strawberry-studded log.  Use your scraper again if needed.  Flatten the log so it’s about 4 inches wide and cut scones.  If you cut it crosswise into 4 equal rectangles, you can cut each triangle regularly to form 2 triangles or cut each rectangle into 4 smaller triangles.  I made mini scones so they last longer.  Transfer to prepared baking sheet.

If you’d like, brush tops with melted coconut oil and dust with sugar.  Bake until tops and bottoms are golden brown, 18-25 minutes for regular sized and maybe 10 or so for mini.  Transfer to a wire rack and let cool for at least 10 minutes if you can stand it.

You can make these ahead and refrigerate them on the baking tray overnight or freeze them at that stage for up to a month.  If they’re frozen, don’t thaw, heat the oven to 375° and cook longer.  25-30 for regular and shorter for minis.

*If you don’t just happen to have this hanging around in your fridge, use your favorite vegan sour cream substitute.

Vegan Food Swap: May


I have to admit, the May vegan food swap didn’t go quite as smoothly as the original, but I was very happy with the end results.  Basically, the first person who was assigned to send a box to me didn’t wish to participate but forgot to let anyone know.  Luckily, her sender hadn’t sent anything yet, so she sent a very thoughtful box to me.  Thanks, Lindsay of Lindsay Loves Veggies.

After the kerfuffle of changing senders and some procrastination on getting it sent, I received my May Food Swap box in June.  It actually works out well because I plan to take all the portable food with me on my Megabus trip to Toledo.  It always helps to have some tasty munchies on a long day of travel.

I loved the raw caramel bites.  I’m especially looking forward to trying the coconut water.  It was cool to see some of my favorites which turned out to be  Seattle-made (and local to my sender).

Are you interested in exchanging care packages with cool vegans from around the country every month?  That’s what the Vegan Food Swap is all about. Click the link to find out more and sign up.