Tag Archives: food for a vegan

Eat the Rainbow! Vegan Stir-fry


Homemade organic vegan stir-fry. Use oil or water, it will turn out just as good without oil.

This one uses, enoki, shiitake, baby portabella, and oyster mushroom, with red onion, tofu, baby  corn, bamboo shoot, red cabbage, red pepper, green beans, carrot, basil, spices of garlic, ginger, celery seed (crushed), black pepper, paprika, TJoe’s organic garlic bbq siracha sauce, soy sauce, chili sauce.

Cook the mushroom and onion first, then add tofu, 1/2 of the sauce/spice. Then put the rest of the rest of the veggies in and cook until it is cooked to your liking adding the restof the sauce in the last several minutes.

Option marinade the tofu, bamboo shoots and corn ahead of time with the sauce ingredients.

All mixed up, cooked and yum!


Served with Curry shallot long rice pilaf. Made with curry and spices, dried shallots from last year’s homegrown garden harvest, and peas.  Picture is before fluffing to eat.

I hope you like this meal.

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Quick Vegan Lunch, Greek Style


Hummus, pita bread, kale salad, dill tomato gigantes (huge lima beans), dolmas, and tree of life cashew cheese.


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Vegan stir fry, Fresh from the Organic Garden

Vegan Stirfry, Organic Garden Goodness
Vegan Stirfry, Organic Garden Goodness

Garden time is my favorite time of the year. Just cut it up, cook it up and eat.  This is an assortment of several types of peppers with red onion, broccoli and cauliflower. A blend of fresh organic herbs cooked with water (oil free) and a bit of your favorite seasonings from the spice rack and this is good to munch.

Organic Vegan Spinach Pepperoni Lasagna

organic vegan lasagna
organic vegan lasagna

Organic Vegan Lasagna, made with spinach and vegan pepperoni and vegan tofu ricotta (homemade) cheese spread, topped with vegan blue cheese and capers.

This was so GOOD! The key to this is a great homemade sauce (I like to use my garden grown peppers and herbs for flavor, and take them out when done simmering) and perfectly seasoned tofu. Mash it up and season like a traditional ricotta, no egg necessary. The tofu will re-bind perfectly.

Vegan Ravioli with Romanesco Broccoli



Ravioli- artichoke spinach tofu ricotta kalmata olive topped with arrabiatta sauce (spicy tomato  marinara) peas, cannelinni beans, and a side of this amazing Romanesco Broccoli, tastes like cauliflower, looks like fairy castles. Organically delicious!


Italian style Vegan Feast

A Vegan Feast, Italian Style
A Vegan Feast, Italian Style

Organic Trotolle, Organic Butternut Squash Ravioli, Organic Battered Bean Fillet stuffed with: Spinach, Kalmata Olive, Sun dried Tomato and Vegan Cream Cheese, and Sauteed Cabbage, Onion and Garbanzo Beans (chickpeas). Everything is All vegan of course. Served with homemade special recipe tomato marinara with garden grown fresh organic magnum habanero essence.

Because sometimes you just need a feast for no reason 🙂


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Perfect Salad Making Recipe Rules for Dieters, Vegan Salad Recipe


Vegan Arugula Salad with walnut, tofu, jalepeno
Vegan Arugula Salad with walnut, tofu, jalepeno

If you are eating salad as your ‘main’ meal or dieting , you really need to make sure you are getting enough nutrients and calories.  So when people remark, “Ewe, you eat salad every day for lunch”, if you follow my salad making rules you can secretly smile while your size gets smaller and your body feels less sluggish and more energized.

How to make a nutritious, tasty SALAD for a hungry person

  • Some kind of green
  • Some kind of protein (nut, tofu, beyond meat, etc)
  • Something naturally sweet (dried fruit or fresh)
  • Some type of real vegetable
  • Any leftovers of steamed veggie or carb type food
  • Topped with just lemon juice, no oil or sugary vinegar type dressings-go ahead and search the benefits of lemon, you will be amazed

Occasionally, I will add some special savory treat like fresh garden pickled jalepenos or a dab of vegan chipotle mayo, but these super tasty additions can make you hungrier, so don’t try it too often if you are trying to lose weight.  If you are just ‘normal’ eating, go ahead and indulge.


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