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Recipe Redux: Ranch Seasoning Mix

21 Nov

recipe redux

It’s time for a Recipe Redux post (: This month’s theme, “Adding Merriment to Mixes,” made me very excited!!  I first wanted to make some form of jarred baked good (like chocolate chip cookie mix), but then I stumbled upon a recipe I just needed to try: ranch dressing!!  I plan to bring the powdered form to my family’s house for the holidays to make a quick and delicious veggie dip!!


Powdered Ranch Dressing

Yields about 1/3 cup

2 tablespoons dried parsley

1 – 1 1/2 teaspoons dried dill

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons granulated onion

1 teaspoon fresh ground black pepper

1 teaspoon sea salt


Stir all ingredients together.  Store in an airtight container up to three months.


Ranch Dressing:

1/3 cup unsweetened original almond milk

1 teaspoon apple cider vinegar

1/3 cup Vegenaise

1 tablespoon ranch seasoning


Combine all ingredients in a container with a tight fitting lid or bowl/cup.  Shake or stir vigorously until well combined.  Keep refrigerated until using; use within 3-4 days.


Ranch Dip:

1 container dairy free sour cream

1 tablespoon ranch seasoning


Stir ingredients together in a small bowl (or the sour cream container for easy transport) and refrigerate at least 30 minutes before serving.  Keep refrigerated until serving; use within 3-4 days.



Ultimate Thanksgiving Sandwich + Cookbook + Giveaway!!

14 Oct

As some of you may have seen (via my Facebook Page or Twitter account) I have published my first cookbook!! :D

I have so many people to thank for helping me get this cookbook to where it needs to be <3 too many to list… but you can see many of their names in the cookbook!  Recipe testers, family, friends… the list is too long!

Well anyways, it has been taking up so much of my time and I have been heavily neglecting my blog and my Meat Free Athlete blogging duties!  So look out for a new post tonight or tomorrow on MFA!


Ultimate Thanksgiving Leftovers Sandwich

Serving size varies depending on amount of leftovers (:

For one sandwich:

1 slice Holiday Lentil Loaf

3 tablespoons Golden Gravy

2 tablespoons Mashed Cauliflower

1 tablespoon cranberry sauce

2 teaspoons Vegenaise

2 slices whole grain bread


Reheat the lentil loaf in a few teaspoons of olive oil in a nonstick sauté pan.  Meanwhile, lightly toast the bread.

Spread 1 tablespoon cranberry sauce on one slice of bread and 2 teaspoons Vegenaise on the other slice.  When the holiday lentil loaf is heated through, place it on one slice of bread then, using the same hot sauté pan, reheat the mashed cauliflower.  Spread the heated cauliflower over the holiday lentil loaf and, again using the same hot sauté pan, heat the gravy.  Pour the gravy over the cauliflower then top with the remaining bread.  Slice down the middle, grab a napkin, and enjoy your holiday feast again (:


All the recipes for this sandwich are included in my holiday cookbook “my Kind Holiday

Buy now:

Paperback (Createspace):

Paperback (Amazon):

E-Book (Scribd):


Today I received an amazing package in the mail from my favorite company: Garden of Life!  This company produces amazing vegan and vegetarian supplements and never have I been dissatisfied.  I have made raw protein truffles and of course I always include a scoop of protein in my smoothies.  I have received these products and will be reviewing Marley Coffee Raw Protein and Guayaki Raw Protein + Energy.  So what about Raw Fit???

Raw Fit is available for one of my readers* (: YOU’RE WELCOME!

How to enter (up to 3 ways to enter per person, for a total of 4 entries!!!):

  1. Leave a comment below telling me how you will use/have used Raw Fit High Protein (1 entry)
  2. Follow WeHeartVegan on Facebook and leave a comment on the Facebook Page about how you will use Raw Fit High Protein (2 entries)
  3. Copy and tweet the following tweet: “I can’t wait to try Raw Fit @gardenofliferaw high protein for #weightloss!! #Giveaway on #vegan via @weheartvegan” (1 entry)

Contest Ends October 21, 2013 at Midnight EST

Good luck to all!! <3

*open to U.S. and Canada residents only

Chai Latte Cupcakes with Spiced Vanilla Frosting

26 Sep

I don’t know why, but I have just been baking like crazy lately!  Maybe it’s because I’ve been reunited recently with my beloved KitchenAid Mixer <3

These cupcakes were inspired by the cool autumn weather we’ve been having :D


Chai Latte Cupcakes with Spiced Vanilla Frosting

Yields 12 cupcakes

1 cup unsweetened vanilla almond milk

4 black tea bags (decaffeinated if preferred)

1/4 cup canola oil

1/2 cup plain almond milk yogurt

3/4 cup sugar

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

2 teaspoons cinnamon

1 teaspoon cardamom

1/2 teaspoon ginger

1/4 teaspoon cloves

A hair less than 1/8 teaspoon fresh ground black pepper

Vanilla spiced buttercream (recipe below)

A sprinkle of chai Spice (recipe below) or cinnamon, as garnish


Preheat the oven to 350 degrees Fahrenheit.  Prepare a cupcake pan by lining with paper liners.

In a small saucepan, heat the almond milk with the tea bags to a light boil; turn off the heat and let sit for about 10 minutes.  Squeeze out the tea bags to extract all the tea flavor then discard.  Add this milk mixture to a large mixing bowl and whisk in the oil, yogurt, sugar, and vanilla.  Whisk until no lumps remain.


Using a fine mesh strainer, sift the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and pepper into the wet ingredients.  Stir gently with a spoon until most all the larger lumps are gone.



Fill the cupcake liners just about to the top (about 2 1/2 tablespoons per each) and bake for 20 to 22 minutes or until a toothpick inserted to the center of the cupcakes comes out clean.  Move to a cooling rack to cool completely before frosting with the vanilla spiced buttercream.




Vanilla Spiced Buttercream

Makes enough to frost 12 cupcakes

1/2 cup nonhydrogenated margarine (Earth Balance), room temperature

1/2 cup nonhydrogenated vegan shortening, room temperature

3 1/3 cups powdered sugar (sifted if lumpy)

1 1/2 teaspoons vanilla extract

1-2 teaspoons chai spice

1/4 cup unsweetened vanilla almond milk


In a stand mixer, or a large bowl and en electric beater, beat together the margarine and shortening until combined and fluffy.  Add the sugar by 1 cup increments, scraping down the bowl and beating between each incorporation.  Add the vanilla extract and spice, beat to combine, then add the milk.  Beat for about 5 minutes, or until fluffy.


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