Remaking a rice favorite – in a simple way!

Before my veg days one of my favorite dishes to make was Rice-a-Roni (chicken) with frozen green peas and often mixed with ground beef.  I don’t use too many packaged foods anymore and have never tried to recreate this before, I usually make risotto when havng a creamy rice craving but today I was short on time.

Don’t get me wrong, this is really nothing like Rice-a-Roni – it’s much better! Better tasting, better for you, better for the animals!

Here is my new rice dish, it’s very easy and few ingredients:


1 3/4 c white rice

1/3 c tvp

4 cups vegetarian “chicken” stock (or just vegetable)

1 c diced carrots (or less)

1 c frozen green peas

Field Roast Apple Sage Sausage

Heat veg stock to boiling, add rice, tvp and carrots. Reduce heat and simmer for 20 minutes. During the last 3 minutes add green peas.

While rice is cooking, saute Field Roast in lighlty oiled pan over medium-low heat until lightly browned.

Serve sausage whole with rice or cut an mix in the rice casserole style.  I like tthis as the apple sage adds an extra tang to the rice!

Rice with Field Roas and broccoli


Cinnamon Apple Foil Packet

Fall is here – the days are getting shorter, air is crisp, the furnace is kicking on. What better time to go…camping??  Okay maybe not for most of us.  It might appear the timing on this post is askew. But lets look at it another way. What better time to make a fire in the fireplace!

If you have  fireplace, or even an oven, you can still make this fall dessert – after all, the apples are just ripe.  A quick word about baking apples.  Apples come in so many places on the sweet or  sour scale, so the apple you use will affect the taste of the dessert. I recommend using a less sweet apple for this, just like a pie, no honeycrisp or ginger golds.

For those of us looking..


879. Discovering New Forms of Lasagna

In my previous mind, the first requirement of lasagna was lots of stretchy cheese, 3 layers thick.  When I made the vegan commitment I decided I would never even try to duplicate lasagna, especially after trying many vegan cheeses.

I know, some of those cheeses are supposed to be so wonderful –  tasty and even melty!  But not for me – nope, I don’t think so. I know plenty of people that like them, I just haven’t developed a liking to them.  And so I’ve been happy to not have cheese, for there is a lot of great food to eat without cheese and I really don’t miss it.  But this isn’t about cheese, it’s about lasagna.


Fabulous Tomato Lettuce Tempeh with Avocado Sandwich

 Sometimes things taste better than they look, and you’ll have to trust me on this one. This sandwich is delicious!

 The inspiration for this sandwich came from the Red and Black Café in Portland Oregon – Their TLT is to die for!  I make no claim that mine is as good – mine has different ingredients so it’s really 2 different sandwiches.  They use a fabulous herbed mayonnaise on their sandwich but I am trying to cut extra oils from my diet so I’m using avocado in place of the mayo.


Servings – 1 sandwich

3 ounces Tempeh

3-4 tomato slices

½ avocado

2 slices bread

Pinch of thyme, oregano, basil


Ranch dressing herbs – either a store bought mix or a combination of dill, basil, parsley, chives, garlic, onion powder

Mash avocado in bowl and add ½ – 1 teaspoon of ranch herbs.  Allow flavors to mingle while completing other tasks.

 Slice the Tempeh into ¼ inch slices.  Any thinner and you have to double them up on the sandwich,  any thicker and they don’t flavor as well.  Heat skillet over Med-high heat and use either cooking spray or splash of oil, arrange slices in pan to fry. 

Tempeh in frying pan with herbs

 While cooking on one side – sprinkle the thyme oregano and basil over each slice.  Once lightly browned flip and repeat with spices.  Once lightly browned again remove from heat and drizzle a few drops tamari on each slice.

 Toast bread, spread avocado spread on both sides.  Put tempeh directly onto avocado dressing so it doesn’t fall off sandwich!  Same with tomatoes.  Assemble sandwich and eat!

Truly, it is a delicious treat!


Linguine with Roasted Vegetables

Recipe from the Radio Show Oct 1 with Guest interview Kristin Lejeunesse

Recipe courtesy Pillsbury cookbook – my daughter discovered it in the vegetarian section and we love it!

6 oz cooked linguine

4 tomatoes, coarsely chopped

1 eggplant, unpeeled, cubed

1 red bell pepper cut into 1 inch pieces

1 zucchini sliced

4 minced garlic cloves

3 tablespoons olive or vege oil

1 teaspoon dried basid leaves

1/2 tespoon salt

1/8 teasppoon pepper

2 Oz nutritional yeast (or Parma)

Continued VegCoachShow Recipes

881. Reasons I’m Grateful to be Vegan -Discovering Neighborhoods and Hangouts

I know it’s not unique to vegans to explore a city, but it is for me!  In my “before” days I did not venture out to find good food. I travel a lot for business to new cities and would  just eat at the nearest chain, I never ventured far in a new city except to find a tourist attaction.

Since becoming vegan I search out vegan or vegetarian restaurants in every city I’m in.  This sometimes takes time  going from one side of the city to the other during rush hour, but I don’t care. And sometimes, as in south Chicago, I end up in some neighborhoods that are questionable for a single woman but I really enjoy the exposure to all of it!

I love the new neighborhoods I discover all in the name of a vegan dinner!  Last week I travelled to all ends of the Los Angeles area, finding cute little neighborhoods and of course great food.  In fact in Athens Greece I discovered a lot of the city I otherwise would have missed, and talked to people (tried to) to find my way back.

I’m truly glad to go out of my way to discover little gems of a city.

Michael and I at Voodoo donuts in Portland

882. Standing in solidarity with Blake and all dairy victims.

Male calves born to mothers in the dairy industry have little hope for a good life. Very little. They are ripped away from their mothers at birth and taken away amid their mother’s cries for them.  If they receive any food it is simply to get them through until auction at which time they might sell for $2 or $3 to a farmer that will raise them for veal or low-quality beef.

Of course they might just die right there on the farm.

Little Blake is an individual that has every right to live a life without humans causing him pain and suffering.

I know that every day I choose no milk, butter, cheese – because it “tastes good and I love it” – I stand with these precious beings. 

Because they deserve a better life.

Audio of The Veg Coach show live at Vida Vegan Con

Interviews with

NataliaKW – “Pure Pleasures Cupcake Heaven” (yum) 

 Nicole Sopko with Upton’s Naturals (again- yum)

Carrie Forrest -Vegan Fudgesicles!

Susan Palmer  Primay and Secondary foods – we need to hear more from her!

All GREAT people!

Audio –Veg Coach show live at Vida Vegan Con 8-27

887. Eating Miang Kum at Thai Pen

What a treat!  A food I had never tried before this week.

Open spinach leaves served to fill as I desired.  Ingredient options included toasted coconut, red onion, ginger, lime, peanut, chili, something that tasted like lemon grass but wasn’t,  and a house sauce of some kind.  Put a little on the spinach leaf, wrap and eaat – a true flavor explosion just as they promised!

It’s so great to look for the new and healthy options at restaurants when I go out.  I try not to get stuck on the same item over and over because really, almost no vegan food is bad!  I’ll be back for these as well as creating a home recipe for them!


Reason 888. I can sleep at night knowing no animals were harmed in the making of me.

888.  I can sleep at night knowing no animals were harmed in the making of me.

I became a vegetarian because I didn’t want the blood of any living being on my hands when I die. I then became vegan when I discovered that thousands of precious baby cows are left to die or bred for veal as a result of eating dairy.  It’s a very

I have no right to take anothers life if it’s unnecessary, and in this day and age it’s so not necessary.  In fact it’s healthier and better for everyone, including Mother Earth, to not raise animals for the sole purpose of then being tortured and put to death so a selfish human can eat it.  Just because a human CAN do something does not mean they should.