All posts tagged: vegan recipes

Pumpkin Oats with Maple Glazed Apples & Pecans

Here I go again with the pumpkin!  I can’t get enough of this rich and savory fruit…well, maybe except for pumpkin pie. I despise pumpkin pie!  Say whaaat??  Weird, huh?  Anyhoo, back to the good stuff. This big ol’ bowl of oats is decadent and sweet and will surely keep you on your feet, all morning long. So get your booty out of bed, head into the kitchen and get to cooking. Enjoy!  ✌️&❤️ Oatmeal Ingredients: 1/2 cup rolled oats 1 cup filtered water 1 tablespoon or more non-dairy milk 1 teaspoon earth balance buttery spread a pinch of sea salt Directions: In a small pot, boil the water and add the earth balance and salt. Once water is boiling, add oats. Reduce heat to simmer and cook until water is absorbed (about 5 minutes) and remove from heat.  Add the non-dairy milk if the oatmeal is too thick for your liking.  Maple Glazed Apples and Pecan Ingredients: 1 small to medium sized Granny Smith apple, cored and chopped 2 tablespoons canned pumpkin 1 tablespoon …

Good Morning Green Toast

Ah, the avocado!  I love this fruit.  And I especially love it slathered on toast and topped with fresh cucumber slices. A simply divine and nutritious way to start your morning! Ingredients: 2 slices of gluten free bread or whole grain bread 1 ripe avocado 12 slices of cucumber Sea salt and fresh ground pepper, to taste Directions: Pop the bread in the toaster and toast until nice and crispy. While the bread is toasting, smash the avocado until creamy but leaving a few chunks. Add sea salt to taste. Slather a nice thick layer on each slice of toast and top with cucumber slices.  Add a bit of fresh ground pepper to taste. Enjoy!  ✌️& ❤️️

a Vegan Valentine’s with the Conscious Cook

I’ve used the same veg cookbooks for the past few years, so needless to say, my dishes are in desperate need of  change.  Plus, I want to prepare a sinfully delicious dinner for my hubby and me on Valentine’s Day!  So, off to the bookstore… After scouring over the veggie cookbook section at B&N, I finally decided on Tal Ronnen’s book, the Conscious Cook.   At just over 200 pages,  this book doesn’t go overboard with page after page of seemingly endless recipes.  I don’t know about most people, but for me, I tend to get lost and become a bit indecisive when I have a 1000 recipe cookbook in front on me!  No doubt, the huge (almost dictionary like) cookbooks are great, but there are times when  smaller is better.  And that’s exactly what attracted me to Tal Ronnen’s, the Conscious Cook. I plan on spending the evening looking over each recipe and putting together a 4-course, vegan gourmet dinner menu for tomorrow’s Valentine’s Day!  I’ll be posting my menu plan with the outcome early next week.  …

Banana Berry French Toast

Who says vegans can’t enjoy French Toast?  This recipe proves that you don’t need eggs to create this scrumptious breakfast treat.  Enjoy! Makes 6 servings Ingredients 1½ cups soy milk or other non-dairy milk 1 cup all-purpose flour 1 tsp pure vanilla extract ½ tsp ground cinnamon 1/8 tsp ground nutmeg 1/8 tsp allspice 1 tbsp sugar 6 slices of french bread cut into ¾” slices 2 ripe bananas (sliced) 1 pint + 1 cup strawberries ¼ cup pure maple syrup ¼ cup powdered sugar (extra for dusting) Earth Balance margarine as needed for frying Directions In a medium bowl mix the soy milk, flour, vanilla extract, cinnamon, nutmeg, allspice and sugar until well blended and foamy.  Pour mixture into a cake pan and soak sliced bread in the batter. Heat the Earth Balance in a non-stick skillet over medium heat.  Fry each slice of batter covered bread until golden brown. Place 1 cup of sliced strawberries and ¼ cup powdered sugar  in a blender or food processor.  Blend until smooth. Pour strawberry mixture into a …

Classic Potato Salad (Vegan Style)

Who isn’t a fan of potatoes?  One of the ultimate comfort foods not only taste great, but are low in calories and packed with Vitamin C and B-6. Potato salad may seem like a summer picnic treat, but when it taste this good – it’s hard to wait! Classic Potato Salad And there you have it, a quick and easy recipe for one hearty potato salad!  Enjoy! Ingredients: 1 ½ pounds unpeeled white potatoes 4 strips vegan ‘bacon’ 2 celery ribs, chopped 1/4 cup sweet pickle relish 3 tablespoons mined white onion ¾ cup vegan mayonnaise (I like Veganaise – available at Whole Foods) 1 tablespoon soy milk or soy creamer 1 tablespoon red wine vinegar 1 teaspoon mustard ½ teaspoon sea salt Fresh ground black pepper, to taste. Cut potatoes into small cubes and add to salted boiling water.  Cook until tender, about 10 minutes.  Drain and set aside to cool. In a large skillet, brown the ‘bacon’ strips and set aside. In a small bowl, add the mayo, salt, pepper, soy milk, mustard …

Vegan eats & scrumptious treats!

Welcome to the launch of the Vegan Hogg! I’m Tracy and I love every animal on this planet but for some reason, I tend to fancy the pig; or what I like to call  The Hogg!  I know that pigs are omnivores, but I like to think otherwise.  Plus, ‘the Vegan Hogg’ just has a certain ring to it…don’t ya think? I will be adding to the site during the next couple of weeks.  I have a major sweet tooth, so you can count on a huge library that will hold all of my favorite vegan pastries, cakes & cookies!  Check back often – I plan on having VeganHogg.com running full-speed early into the New Year.  I will be adding additional categories and pages at a pretty quick pace – subscribing to my feed will ensure you don’t miss a thing! Feel free to email me with any questions/comments.  Thanks for stopping by! Tracy