Wednesday, December 26, 2012

Vegan Dinner: Italian Meatballs

I hope everyone had a great Christmas! We had a simple Italian meal and it was delicious. These meatballs took about 25 minutes total to make.

Thanks to Lightlife for the recipe!


-1 bag of Boca Burger Tofu Crumbles (or 1 pound of gimme lean beef...any substitute equal to 1 pound of ground beef)

-1/3 cup of seasoned breadcrumbs

-1/4 cup of soy milk

-2 tbsp minced onion

-3/4 tsp salt

-2 tsp vegetarian Worcestershire sauce

-1 egg equivalent replacement (I used 1 tbsp flaxseed meal and 3 tbsp water)

-1/2 tsp garlic powder


1. Mix all ingredients except egg equivalent. Allow to settle 1 to 2 minutes then add to meat mixture

2. Shape into 1 1/2 inch balls and place on non stick pan

3. Cook 15-20 minutes under 400 degrees. Check one meatball to make sure the center isn't too mushy

4. Serve over pasta with spaghetti sauce



Tuesday, December 25, 2012

Merry Christmas!

Merry Christmas and Happy Holidays from Vegan WifeStyle! Thanks to everyone for all of their love and support.


Saturday, December 22, 2012

Holiday Snack: Sweet and Spicy party mix

Another party favorite of mine with the help of Pinterest and Martha Stewart (with a vegan twist of course and a little more spice). This is so easy you can make it as guests start to arrive.

Hubby, mom and I exchanged Christmas gifts last night and I made this along with my Tomato and Olive Bruschetta to snack on. Christmas music, family, food and board games made for one perfect night.


-2 cups thin pretzel sticks
-1 cup raw organic almonds
-2 tbsp vegan butter (earth balance brand)
-2 tbsp organic dark brown evaporate cane sugar
-1/2 tsp cayenne pepper


1. Preheat oven to 300 degrees

2. Add pretzels and almonds to large bowl and mix

3. Combine butter, sugar and cayenne to a saucepan and cook over med heat until butter us melted and sugar is dissolved

4. When mix starts to boil, remove from heat and add to bowl with pretzels and almonds. Stir until coated

5. Add mix to parchment paper on a baking pan and cook for 20 minutes, tossing once after 10 minutes

6. Let cool and serve



Thursday, December 20, 2012

Vegan Side: Garlic Grilled Broccoli with Tuscan Herbs

Sometimes office Christmas parties can be dull but I'm blessed to work with a great group of women and our parties are always a good time. For Christmas we always do a Secret Santa gift exchange. I lucked out with this gift!

It was local organic olive oil from The Bodacious Olive infused with Tuscan herbs. I couldn't wait to cook with this!

So of course I immediately logged onto Pinterest for inspiration and came across this little gem on Food Fanatic.

I nixed the Parmesan cheese of course to make it vegan and substituted my Tuscan herb olive oil. It was delicious!


-1 head of broccoli, chopped

-2 tbsp minced garlic, add more if needed

-3 tbsp olive oil, add more if needed

-lemon juice, salt and pepper to taste


1. Preheat oven to 425

2. Toss broccoli in a large bowl with all the ingredients except lemon juice

3. Add to non stick tinfoil, cover and bake for 25 minutes or until broccoli is softened a bit (I kept checking to make sure it didn't burn but wanted it to soften)

4. Remove and sprinkle with lemon juice (about half a lemon)



Tuesday, December 18, 2012

Holiday Cookie Swap: Candy Cane Peppermint Cookies

Christmas is almost here and everywhere I turn there is temptation...Cookies, cupcakes, and pies oh my! Fight the fat and try these vegan cookies!

I recently went to a friend's house for a holiday cookie swap and my dish won Most Creative Cookie! A big thanks must go out to Healthy Bitch Daily for the recipe.


2 1/2 cups flour
1/4 tsp salt
1 cup vegan butter
1 cup powdered sugar
1 egg replacer
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1/4 tsp red food coloring


1. Preheat the oven to 350 degrees.
Mix the flour and salt together, set aside.

2. In a large bowl with a wooden spoon, whip butter until creamy

3. Slowly add the powdered sugar and keep stirring until light and fluffy

4. First add powdered egg replacer to a small bowl and mix with water until completely dissolved. Let sit for 1 to 2 minutes.

5. Now add egg replacer, vanilla and peppermint extract

6. Slowly mix in the flour mixture by adding a little at a time

7. Remove slightly more than half of the dough from the bowl and set aside.

8. Add the red food coloring to the remaining dough and stir until evenly mixed and colored

9. For each candy cane, scoop out 1 teaspoonful of the plain dough and 1 teaspoonful of pink dough

10. Roll each dough portion between your hands to make a 4-inch rope.
Twist the ropes around each other like a Barber Pole and shape into a cane shape.

11. Arrange cookies onto nonstick aluminum foil about 1 inch apart. Bake for about 8 minutes until firm to the touch and transfer to parchment paper. Makes about 30 cookies

(See pic below...not as pretty as the Healthy B Daily pic but very tasty!)



Monday, December 17, 2012

Vegan and Pregnant: Week 19

19 weeks is here! Almost halfway there. I had another checkup today and we received nothing but great news once again.

The little man weighs 10 oz which is right on schedule for 19 weeks. His head is 16 cm in diameter and from head to rump he is the size of a mango (you can see his adorable face below). All his body parts are the size they need to be and the blood work for any genetic abnormalities came back with no findings.

Well what do you know...the "veggie baby" is just as big, if not bigger than a "meat-eating baby". So happy and thankful!

Something to take note of if you're an expecting mother...I've always had low iron even before I became vegan so about 2 years ago my doctor suggested I take an iron supplement. Once I became pregnant I stopped taking the supplement and started taking my prenatal vitamins. As I began my second trimester I felt light headed, a little dizzy and sometimes tired. After speaking with my nurse she said some patients need to take an additional iron supplement once they're in their second trimester. Now that I've been taking one there has been zero light headedness and dizziness. Just take note if you're having these same symptoms!



Wednesday, December 12, 2012

Candied Cinnamon Nuts

What a great day! I had the opportunity to join forces with Jennifer Dutton of Ever'man Natural Foods and present a new recipe to the Pensacola Women's Alliance. Every month this amazing group of women meet for a luncheon and this event was titled, "Eating Healthy in the New Year." I love it! What a great feeling to be asked to not only join, but tell my story, share my business and demonstrate my personal recipe.

These Candied Cinnamon Nuts are perfect for yourself during the holidays, or wrap some up and give it as a gift (or both!).


1/2 cup raw organic agave syrup
1 tsp salt
2 tsp cinnamon
1 cup raw pumpkin seeds (pepitas)
1 cup almonds
1/2 cup rolled oats
1/4 cup flax seed


1. Preheat Oven to 300 degrees

2. Combine agave, salt and cinnamon to a large bowl. Then add flax, almonds, oats and pumpkin seeds

3. Stir until nuts are coated evenly

4. Using a spatula, add mixture evenly to non stick tinfoil or baking sheet

5. Bake 20 minutes, stir nuts when done and set aside

6. Transfer to wax baking sheet to avoid sticking

7. Wait 20 minutes then break apart into small "bites"



Tuesday, December 11, 2012

Vegan and Pregnant: Week 17


So I have some good news! Hubs and I found out the baby's gender week 15 and we're ecstatic. Baby is happy and healthy...and growing fast! Now the size of a sweet potato, I can't button some of my pants anymore but it's a small price to pay for our little bundle of joy.

Since I work at a hospital we're blessed to have top notch healthcare and going to appointments is so convenient. I've had 2 ultrasounds and heard the heartbeat on a heart monitor...a super healthy 154 beats per minute!

I must admit I've had quite the sweet tooth and trying my best to satisfy the craving in a healthy way. Here's a cereal I'm obsessed with (see pic below). It's a little of everything but contains ingredients that are excellent sources of Calcium, Fiber, Whole Grains and Protein.

Add as much or as little as you want:

-dried cranberries
-dried blueberries
-flax seed
-almond milk



Tuesday, December 4, 2012

Vegan Dinner: Veggie Pot Pies

Hello all! I hope you had a great Thanksgiving! Following a vegan diet is very difficult during the holidays...and even more challenging now that I'm pregnant.

Here's a recipe that was so easy to make and is perfect for creating that veggie-friendly holiday feel.
I was inspired from the latest issue of "Vegetarian Times". I changed up the recipe a bit to make it my own.

Need a sauce to go with it? Try my Brown Gravy!


-1 large head of cauliflower, broken into small florets and chopped
-2 tbsp minced garlic (add more if needed)
-11 baby carrots, sliced in half
-1 cup chopped broccoli
-3 tbsp plus 1/2 tsp olive oil, divided
-1 1/4 tsp salt, divided
-1/2 tsp black pepper, divided
-3 tbsp minced garlicsp
-2 tbsp Tamari or Organic Soy Sauce
-3 tbsp white wine
-1 tbsp cornstarch
-1 tsp thyme
-1 17.3 oz package frozen puff pastry, thawed (2 sheets)


1. Preheat oven to 425 degrees. Set aside 20 cauliflower florets in a bowl. Combine the remaining cauliflower with 1 tbsp olive oil, garlic, 1 tsp salt and 1/4 tsp pepper onto a large sheet of tinfoil. Close the tinfoil and roast in the oven 30 to 45 minutes until veggies start to brown

2. Combine cauliflower from oven and 1 tbsp of tamari to a food processor and puree

3. Combine wine, cornstarch, 1 tbsp tamari, thyme, remaining salt, remaining pepper and 1/2 cup water in a small bowl until cornstarch is dissolved

4. Heat a large wok or skillet over med-high heat, add remaining olive oil, other cauliflower, broccoli and carrots. Cook 5 to 7 minutes, then add sauce from Step 3 and cook an additional 2 minutes or until sauce begins to thicken.

5. Turn off heat and allow to cool

6. Roll each puff pastry out and cut each sheet into 4 pieces (8 squares total). Chill 15 minutes

7. Preheat oven to 425 degrees. Spread 1/2 cup cauliflower puree in center of each pastry square. Then 1/2 cup of sauce coated veggies. Fold the corners of the pastry squares over the filling and into the center, pinching the corners to seal. Bake 12 to 15 minutes or until crisp and golden brown. Check the bottoms to be sure. Let stand 5 minutes before serving and you're done!



 Need a sauce to go with it? Try my Brown Gravy!