Kabobs and Potato Salad

My dad came over today and stole 3 of the kabobs before he left haha he said they were "amazing". Awww I love my dad he always bosts my cooking ego. I marinated the tofu for a few hours before skewering them I wanted to marinade some mushrooms to but I didnt have any in the fridge o well next time. The potato salad was really good but I ate so much that I thought I was going to die.

And as a prize for putting up with my bad photo skills another photo but this one with me and my kitten Miso.


Chocolate Rum Chip Cupcakes

These are really good I actually prefer them non iced but their good either way. Seriously though Id pretty much put rum in anything baked if it was my choice haha I just really like the taste of it im not an alcoholic or anything.

Chocolate Rum Chip Cupcakes

1 1/2 cups all-purpose flour
2 tablespoons flax meal (optional)
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons instant coffee (I add alot more)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup soy milk
1/2 cup vegetable oil
2 tablespoons soy yogurt
2 teaspoon vanilla extract
1 teaspoon rum extract (or more/less to taste)
1/2 cup chocolate chips


Preheat oven to 375 F.

In a large bowl, mix together dry ingredients.

In a seperate bowl, mix together wet ingredients until emulsified.

Pour wet into dry and combine until dry ingredients are moistened. Fold in chocolate chips. Bake 15 minutes or untill done.


Forking Good French Toast

Ok so I made this recipe up beacuse well all the other vegan french toasts tasted like cardboard crap on a stick or like someone threw nutritional yeast in my mouth uck! So here is my version of what I consider a preety darn good french toast. Make it, Eat it, Love it... you can thank me later.

French Toast


1 cup soy milk (plain or vanilla)
1 1/2 tablespoon nutritional yeast flakes
2 tablespoon flour
2 tablespoon sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
1 teaspoon almond extract (you can add more if you want)
Dash Cinnamon
Dash Apple Pie Spice or Nutmeg


Mix all the ingredients together in a bowl with a wisk.
Heat up skillet.
Soak bread in mixture but be carefull not to oversoak or else its going to fall apart.
Put on skillet untill brown flipping as needed.

Top off with fresh fruit, syrup, and powdered sugar.


Mini Chocolate Silk Pies

So I decided to make this today since I was craving chocolate and didnt have any time. Btw this is a no bake recipe which makes it even more easy! I made 6 mini pies and topped them off with fresh strawberrys but you could put whatever you want on top. Its really surprising how hard these set after 4 hrs its hard to describe but who knew tofu could work such amazing pie miracles lol, I think I might be going crazy... on that note heres the recipe!

Chocolate Silk Pie

1 block silken tofu
1 bag of chocolate chips (or you could use 2 bars pure chocolate)
1/4 cup strongly brewed black coffee
2 tablespoon vanilla flavoring
2 teaspoon almond extract
1 teaspoon cinnamon
graham cracker pie crust

Fruit topping of your choice (optional)

Melt the chocolate in the microwave or on the stove.

Blend all ingredients except for pie crust together untill smooth.

Pour into pie crust and let sit in fridge for 4 hrs.

Top with fruit and enjoy!


Mc. Vegans

Take that mc.donalds! Who would have thought huh? Well I would have probably make these just for kicks even if they werent amazingly good and preety darn easy. I havnt had the real thing since I was 6 but alot of people say they taste really close.

Mc. Vegans (original recipe from VegWeb)


1 pound extra firm tofu
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 teaspoon salt
1 package veggie Canadian bacon
Vegan cheese of your choice
Vegan English muffins

(optional)Margarine or Veganaise ( I like to use Miso Mayo instead)


Preheat oven to 450 degrees.

Take the block of extra firm tofu and press it to get as much of the water out as you can. After you do that you take a drinking glass which is about the same size around at the top as the English muffins are, cut around the cup (or if you want, press the glass into the tofu) so that the tofu comes out round in shape. Take the round piece of tofu and cut it in half horizontally, so you end up with two circular pieces. Take the two halves and cut those into thirds, so that you end up with six round pieces of tofu that are about 1/2 inch thick. If you don't want to make 6 English muffins you can cut the tofu into four pieces if you like, which will yield a thicker egg.

In a bowl, pour the apple cider vinegar, olive oil, and salt and mix together. Put the tofu in this mixture and coat both sides id also let it sit there for a few min. so it can soak the mixture up a little. Put the tofu on a baking sheet and bake for 10 minutes on one side, then flip and bake for another 10 minutes.

Place the veggie Canadian bacon on a large frying pan on a medium low to low heat, flip it often and don't allow it to dry up, as it will turn up on the edges.

After the tofu pieces are baked, turn off the heat and place a slice of the vegan cheese on top of each of the tofu rounds. Place back in the oven to allow the vegan cheese to melt.

Toast the English muffins, and butter them on both sides with the vegan margarine of your choice, or if you are using Vegenaise put Vegenaise on one side and margarine on the other. Place one of the tofu rounds and Canadian bacon slices between the English muffin halves, salt and pepper to taste (if you want) and they are ready to eat.

No Crust Pumpkin Pie

I found a recipe for crustless pumpkin pie online and thought it was a good idea. Didnt really like the recipe so I made one of my own and it came out really well! Im esp. fond of this pie beacuse I hate crust... well maybe not hate but strongly dislike lol.

No Crust Pumpkin Pie


1 1/2 cups soy milk
1 tablespoon cornstarch
1 teaspoon vanilla
1 cup pumpkin puree
1 1/4 cup firm silken tofu
1/2 cup white flour
2 teaspoons baking powder
3/4 cup sugar
1/2 tablespoon apple pie spice
1/2 tablespoon pumpkin pie spice
1 teaspoon cinnamon
(you can add other spices if you want)
1/2 teaspoon salt

Preheat Oven to 375 F.

Mix all the dry ingredients together in one bowl.
Puree the tofu into a paste and put in separate bowl with wet ingredients and mix until well combined.

Add small amounts at a time of the dry ingredients into the wet ingredients and whisk until the batter is smooth with no

Put the batter into a pie pan and cook for 40-50 min. until golden brown ontop. The mixture will puff up a small amount
while cooking but it will de puff once it cools.

Once done cooking let cool on counter for 20 min. then put into fridge for 4 hours until completely cooled.

Serve with ice cream or soy whipped topping and enjoy!