Monthly Archives: February 2015


     IMG_0054IMG_0050This is by far the thing I have missed since I’ve been a vegan.  I tried making sushi a couple years ago but I could never get the rice down. If you follow the recipe bellow the rice with come out sticky which is want you need to make awesome sauce sushi.  After you get down making the rice, then making the sushi is the easy part.  Place the veggies you like on the seaweed and enjoy. I used cucumber, vegan shrimp, avocado, and carrots.  You can also use asparagus, mushrooms, radishes, and pretty much any vegetable you like. -Alex


  • Cucumber
  • Vegan Shrimp
  • Avocado
  • Carrots
  • Seaweed

Cut up all veggies in ¼” in width and as long as the veggie is long.  Cut vegan shrimp the same way and put on a pan with a little olive oil and sesame seeds. Put on 300 F for about 10mins.

Put rice down on sushi roller and then seaweed. Place veggies and shrimp on the seaweed and role on the bamboo sheet. Cut sushi about 1″ in hight and serve with wasabi, ginger and duck sauce and enjoy.

IMG_0052Sticky Rice 




  1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Do not mix rice while on stove.
  2. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
  3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve

for sticky rice recipe:


Shrimp Tortellini

     If you would have asked me little over six months ago, I would have said my favorite food is seafood. So I combined my favorite food now, pasta, and my past favorite.  I order the vegan shrimp on this vegan store website  This is a really simple recipe and it tastes really good.


  • IMG_0046IMG_00451c all purpose flour
  • 1c semolina flour
  • 2 tbs olive oil
  • couple pinches of salt

Combine all ingredients and put through a pasta maker, and cut out 2in circles.


  • IMG_0048IMG_00495-6 Vegan breaded shrimp
  • ½ chopped up onion
  • 2-4 tbs vegan cream cheese
  • couple splashes of white wine

Chop up the shrimp and onions and fry in a pan for a couple minute, then add the cream cheese and wine, to make a paste. Let cream cheese melt.  Scoop about a teaspoon into your circle pasta and fold in half and then bring the two end together. Bring a pot of water to a boil and drop your tortellini, and let boil for a few minutes.

Vegan Crab Rangoon

     IMG_0039 I use to get these all the time at Chinese buffet with crab inside.  I couldn’t find cans of young green jackfruit, so I used the gourmet blend mushrooms as the meat.  I also added old bay seasoning to give it more of a seafood taste.  This is a really good dish and not that hard to make.

Vegan Crab Rangoon


IMG_004120 oz. can of young green jackfruit, in brine or water

2 cups vegetable broth

1, 8 oz. tub of Tofutti brand non-hydrogenated cream cheese (softened at room temperature for about an hour before using)

1 scallion, thinly sliced

2 tsp toasted sesame oil

canola or grapeseed oil

square vegan wonton wrappers (or make your own)

  • IMG_0042for the wrappers
  • 1 cup pastry flour
  • 1 cup rice flour
  • 1 1/2 tsp Ener-G, whisked with 1/2 cup water
  • 3/4 tsp salt

to serve

prepared Thai chili sauce (or make your own)

chopped scallions

black and white sesame seeds


Place the jackfruit into a crockpot with the broth, ensuring all pieces are covered with the liquid, adding a bit more broth if needed. Cook the jackfruit for 2-3 hours on the highest setting.

Remove the jackfruit from the broth (you can reserve the broth for using later), and shred it up as finely as possible with a fork and knife. It should be really soft and almost fall apart. Discard any seeds or tough pieces. Measure out 1 cup of the shredded jackfruit and place it into a bowl. (Use any leftover jackfruit to make this salad or other jackfruit recipes.)

Add in the scallion and sesame oil, and mix to combine. Then, add in the softened vegan cream cheese and stir until well combined. Set aside.

IMG_0043To deep fry them, place several inches of canola or grapeseed oil into a small saucepan. To prepare them for frying, place a teaspoon of the filling in the center of the wonton, then fold them. I folded them by dabbing water at 12, 3, 6 and 9 o’clock, then folded 12 and 6 o’clock up like a taco, then pushed in the sides at 3 and 9 o’clock, pinching them well to form a seal.

Heat the oil over medium-high heat for about 7 minutes. Throw a pinch of the filling into the oil. If it sizzle immediately, you are ready to fry.

Slowly drop 2 of the wontons into the hot oil until golden brown (it should only take 45 seconds or so). Transfer to a paper towel to drain, and repeat until all of the wontons are fried.

To bake them, preheat your oven to 425. Place a teaspoon of filling in the center of a wonton. Run a bit of water with your finger around all of the edges, then fold it over to create a triangle. Place them onto a well-oiled baking sheet. Bake for about 7 minutes on one side (or until golden brown), flip, then bake the other side for an additional 4 minutes, or until golden brown.

Serve immediately with the homemade or prepared Thai chili sauce.

Vegan Lobster Bisque

     When I frist saw this recipe I didn’t really think that it was going to tastes good, but it sooo did. I couldn’t find lobster mushrooms, so I got gourmet blend mushrooms from Publix. I cooked the mushrooms just as if they were dried and it worked perfect.  I also didn’t find kelp so I got seaweed and crushed it into small bits, because seaweed has such a strong tastes I would put just a little less then want the recipe says.  Even my sister that doesn’t usually like vegan food, she like it and wanted a bowl full. Might be my favorite meat supplement recipe so far.

Vegan Lobster Bisque

Serves 4



instead of lobster mushrooms

3 0.5 oz packages of dried lobster mushrooms (or 2 cups fresh, if you can find them!)
3 cups vegetable broth (I used no-chicken flavor)
2 large shallots
2 medium carrots
2 stalks celery
3 cloves garlic
4 Tbs vegan margarine
2 Tbs all-purpose flour
1 Tbs kelp powder
1 Tbs Old Bay Seasoning
1 cup dry white wine (Chardonnay is best)

IMG_0035IMG_00342 large roma tomatoes

1 cup cashew cream
Fresh parsley for garnish
Oyster Crackers
Fresh ground salt and pepper

Lobster mushrooms are not mushrooms, but rather parasitic ascomycetes that grow on mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster.  Regular gourmet blend will work too. Toss the dried (or fresh) ones all in 3 cups of broth in a medium pot and bring it to a boil. Then reduce the heat and simmer for 30 minutes until the mushrooms are reconstituted. SAVE THE LIQUID. This broth is one of the keys to the bisque’s lobster flavor.

While your mushrooms are reconstituting, roughly chop your shallots, carrots, and celery.

Add them and 3 Tbs of your margarine to a large pot on Medium. Stir often, making sure nothing browns. Once your shallots are translucent, mince and add your garlic cloves and cook for 1 minute. Add the rest of your margarine and then flour, kelp powder and old bay seasoning, making a roux. Cook this for one minute.
Next, add wine, tomatoes, and reserved mushroom broth to the pot. Bring to a boil, then immediately reduce heat to low and simmer for 20 minutes.
Your mushrooms are now done, and they should be much bigger than they were in dried form. Chop those babies up, roughly. Don’t get all mincey on ‘em.
You’ll want to reserve a few larger pieces for the center of your soup. It just helps with the presentation of the dish. This piece looked like lobster meat. Weird.

After the 20 minutes of simmering is up, blend the pot ingredients in a blender in batches and return to stove. Then, add your cashew cream and lobster pieces to the pot and stir. Bring up the heat to medium for a minute, and then it’s time to dish it out! Ladle the bisque into soup bowls and top with reserved large lobster mushrooms, parsley, and salt and pepper. Serve with oyster crackers.
**The wine is absolutely a necessity in this dish. It’s not that the bisque wouldn’t taste good without it, it’s just that it’s so amazing with it. Also, if the bisque is super thick at the end, you can add a bit more broth to thin it out. IMG_0036   IMG_0033

Fish N’ Chips


     For the longest time I was a pescetarian, so when I became a vegan I missed seafood. I had classical british Fish N’ Chips in England and wanted to create it myself .  A couple months ago I made it with tofu, which is good but with eggplant, it tastes really close to fish. Which I miss but not killing my friends, “Fish are friends not food!”-Bruce the Shark. This recipe is the closest to seafood I could ever get.

Fish N Chips

For the Chips


4 large russet potatoes cut into wedges

Cooking oil spray

Salt and pepper to taste

½ tsp. garlic powder

½ tsp. paprika


1 large long eggplant

1 ½   tsp kelp granules, milled to a powder or seaweed

1 tbsp lemon juice

1 tsp garlic powder

2-3 cups vegetable broth


In a long casserole dish, mix together kelp granules, broth, lemon juice, and garlic powder whisk until smooth. Cut the eggplant into ½ in thin fillet shapes (length-wise).  Add them to the casserole, ensuring that they are completely covered with broth mixture. Let the eggplant marinate for 3-5 hours.


Beer Batter 1 (12-ounce) bottle beer 1 1/2 cups organic all-purpose flour ½ cup organic all-purpose flour, reserved 1 tsp kelp granules ¼ tsp pepper 1 tsp salt 1 tsp garlic powder Heat oil to 375 degrees F in a large pot or deep fryer. And preheat your oven to 225 degrees F.


In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in spices.


The Finished Product Pat eggplant dry and season on both sides with salt and pepper and coat it in the beer batter. Dredge the eggplant in reserved flour and slide into oil as coated. Fry, turning over frequently, until deep golden and cooked through, about 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches. Serve eggplant-fish with French fries.