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Author Archives: jodie
The Good News and The Needs Improvement News of My Vegan Diet
I went to the doctor yesterday for an un-vegan related matter, and I had some blood work done. Most of it looked really good- my cholesterol continues to go down (just a little, but I’ll take it!) and my triglycerides are good, … Continue reading
The answer is… none!
I just saw this question in TreeHugger: which milk container has the lowest carbon emissions? Not once do they mention that cattle– you know, where “milk” comes from- is responsible for 18% of the world’s green house gas emissions. It’s … Continue reading
Polenta Pizza
Another recipe from The New York Times. Soymilk instead of dairy, an ounce of grated Blue Sheese instead of gorgonzola (still left over from several weeks ago- it freezes nicely!), and a little red pepper instead of pancetta. I’ve seen recipes … Continue reading
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Fresh-made burger roll!
Most days of the week, I don’t start my day until fairly late. I try to get up at a reasonable hour anyways, do my reading, finish up any studying/paper writing and the like, but some mornings I also end … Continue reading
Posted in Food, Uncategorized
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Braised Cabbage with Field Roast Vegan Sausage
I used this recipe here for the braised cabbage, except for that I used olive oil instead of margarine, and I only used 1 Tbs. It was so good! Served with the Smoked Apple Sage variety of Field Roast sausages … Continue reading
Peanut Ginger Noodles
These were more or less inspired by the Ginger-Peanut Noodles they sell at Trader Joe’s in the prepared foods section. They’re really easy, you can add what you want beyond the noodles and peanut butter, and they’re wicked cheap (yes, I said … Continue reading
Roasted Spiced Butternut Squash Soup
Well I’m overdue for a blog post! A recurring theme in my food is that I tend to eat a lot of the same things, make one dish and eat it for a few days, or make things that are … Continue reading
Blue Sheese and Walnut Ravioli
I decided to try a ravioli with some of the Blue Sheese I’m trying to use up. Back in my college (and omnivore) days I used to go to a restaurant that served a gorgonzola and walnut ravioli that I … Continue reading
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Vegan Buffalo Burrito
In my continuing quest to use up a block of Blue Sheese before it expires, I made Blue Sheese dressing, which is made of Veganaise, soyogurt, rice wine vinegar, salt, pepper parsley, garlic, and grated blue sheese. I don’t really … Continue reading
Twice Baked Potato
I have some Blue Sheese that I bought awhile ago in an order from Cosmo’s Vegan Shoppe. I’ve been trying to use it up in a few different ways, and looked over to the Sheese recipes for a little inspiration. It … Continue reading
