Tag Archives: what do vegans eat?

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.

Horseradish Brussel Sprouts, Rosemary Habanero Tofu, Basmati Rice, Shredded Pickled Beet


Organic Vegan Buttery (Earth Balance) Horseradish Brussel Sprouts, Lemon Garlic Pepper Habanero Rosemary Tofu (with a bit extra spices blended in), Lightly Herbed Basmati Rice, and Shredded Pickled Beets (mildly sweet).

It’s what was for dinner 🙂

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Vegan Noodle Health Soup


Kick out the winter sick with some vegan health noodle soup. Load it with your favorite veggies, and if your tummy needs a digestive boost add a spoon of your favorite miso and stir in just before serving.

My version has potato, celery, garlic, carrot, onion and thyme from my garden. I also like to add tumeric and a dash of curry to help cease inflammation. My favorite is adding habanero (frozen) and chile amarillo (dried) from my garden. I take it out before eating, but if you are brave, the hotter the better for kicking out the sick!

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 🙂


Support a Vegan Artist 🙂

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