Category Archives: Vegan Italian Food

Vegan heirloom tomato Caprese salad recipe with fresh herbs

Vegan Caprese Salad

The best thing about growing heirloom tomatoes and fresh herbs is getting to eat them! Certain varieties are known for making huge thick meaty tomatoes, like this old world pineapple tomato- when sliced it takes up an entire plate. You’ll want to serve this one with a fork and knife, steak style!

How I made this:

1 organic heirloom pineapple tomato, take out the seeds and save them to grow next year, then slice into thick chunks.

Homefrown organic heirloom tomato, pineapple

Some type of nut cheese:  If you cannot make your own there are many in stores. I used Punk Rawk brand purchased from veganessentials webstore.   Please, don’t buy it all up, save some for me! Put a scoop or slice of the cheese on top of each tomato slice.

Punk Rawk vegan cheese, one of several varieties

Next make the  dressing:

I used organic balsamic vinegar, organic oilve oil, black pepper, etc. your favorite spices, shake well and let sit while you cut some herbs.

Next I went to my garden and cut some fresh organic garden chives, organic catmint, organic chocolate mint and organic true Greek oregano.

I rinsed the herbs and gently patted dry, cut up the chives with scissors and sprinkled on each tomato, and used each of the other herbs as a sprig, to be eaten with the tomato or ornamentation, depending on the eater.

Last, pour the dressing into the middle of the tomatoes, and you’ll have a tasty quick lunch for three (or more depending on your tomato size and appetite).

Thanks for checking out my recipe, I hope you love it!  Support a vegan artist.  Visit my hand made jewelry webstore:

Tasty Vegan Caprese salad

Did you like my no-measure recipe? Comment below and tell me





4 Pepper Arrabiata Sauce w/ Olive and Chard, Vegan Sauce

It’s all in the sauce! 4 pepper arrabiata

I learned long ago that sauce and seasoning can make or break a meal. It is the same with vegan eating. If you are having a hard time eating vegan, or healthy in general, I recommend starting with the sauce.  If you have a great sauce, you will never miss eating lower on the food chain.

Here is a variation of marinara sauce (Italian red tomato sauce), made arrabiata with the addition of peppers.


This includes:

1 Hot Tomato Pepper

1 California Sweet Yellow Pepper

1  Paparik pepper (which I grew hotter than usual this year)

1 Wenk’s Yellow (grown to orange, very hot!)

Start out w/ your favorite marinara sauce recipe (uncooked), then:

Slice up all the peppers except the Wenks Yellow, leaving out the seeds and rinds, rinse in cool water and toss in the sauce at the start of cooking. Leave the Wenks Yellow whole, and make sure to take out before eating the sauce. No one wants to eat that hotness. If you like it extra hot, poke some holes with a fork in it to let out more heat.

Next: add sliced organic olives, and chopped up chard leaves. (optional)

Cook the sauce.

This will add a nice flavor to the sauce, and it is what I had on hand from the organic garden, so that is what went in it.


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Vegan Pasta Vegetale, Zucchini, onion, squash, peppers, peas

Pasta Vegetale,

When the garden is booming, it is time to make a vegetale sauce.  Basically make your usually red gravy and put in a ton of veggies from the garden. And there you have it!

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Vegan Minestrone

Vegan minestrone
Vegan minestrone

The snow melted down enough for me to cut some fresh garden herbs and make minestrone.

I think I may have gotten carried away with all the veggies, but can you blame me? Veggies are so good!

My ‘secret’ ingredients in this are rare homegrown hot peppers that I froze whole in a freezer bag. I take the peppers out before serving.

Also, if adding noodles, always cook them seperately and add them in before serving. The soup should also be stored this way, noodle free.



Vegan Bean Soup, Spicy Stew Recipe

Vegan Bean Soup, Spicy Stew
Vegan Bean Soup, Spicy Stew

This is an easy to make winter delight.

  1. Gather an assortment of dried beans, lentils, split peas and maybe even oats.
  2.  Wash very well and soak over night.
  3. Drain out the water and re-wash
  4. Put beans into a large pot and cover with 2 inches extra over the top of bean mixture with clean water, Toss in your favorite vegan bouillon cube.  This is the spicy part: Add in frozen fresh hot chilies. I grow a large amount of chilies every summer. I put the whole fresh ripened organic peppers into a freezer bag strait into the freezer and take them out when I need them for cooking. This soup has 1 Tabasco pepper, 1 Mayan Hot habanero, 1 Caribbean habanero and 2 Nubian peppers.Boil at a med heat for a few hours.
  5. Cut up some onion and toss it in the pot, Cut up some carrots and toss it into the pot. Add a bay leaf, crushed dried Italian flat leaf parsley, and a few shakes of garlic granules. This is the point where you could also add a potato, celery, etc. what ever veg you have on hand you’d like to eat. Boil, then turn to low heat and simmer for a few more hours.
  6. Technically you could make this in much less time, but if you have all day to stir the pot, this is the best way to make bean soup it will get creamy naturally.
  7. Don’t forget to take OUT the hot peppers and the bay leaves before serving up to eat. Due to the spiciness you might also want to stir in some vegan sour creme, or vinegar, or serve with some bread or put the whole dish over rice. Kids really like this in a tortilla wrapped up like a burrito.



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Slow Cooker Vegan Lasagna Primavera, from Fresh From The Vegan Slow Cooker

Slow cooker vegan lasagna
Slow cooker vegan lasagna

I put this in the vegan kids section because a kid made it. Yep, you read that right, a kid. A kid picked out the recipe, got the ingredients, than found the ingredients needed at a grocer than were missing in the pantry, also using organic and made in USA produce/products.

So next time you hear someone crying about how ‘hard’ it is to go vegan, show them this post, please do. It’s only as hard as you make it.  Anything that is done willingly is done easily.

Ok, so how did this awesome happen? Check it:

Fresh from the Vegan Slow Cooker, Robin Robertson
Fresh from the Vegan Slow Cooker, Robin Robertson

I got this new book, Fresh From The Vegan Slow Cooker, by Robin Robertson. As far as I’m concerned, this book has already paid for itself! It inspired a kid to cook dinner for the entire family. And it tasted wonderful. I’m thinking it was pretty much adhered to (except for nutritional yeast, we don’t use that around here) exactly as written, check out some of the recipe here:

Part of the recipe, check out the book yourself for the whole thing
Part of the recipe, check out the book yourself for the whole thing

Yep, pretty tastefully impressive! And you can do it too!


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