TNTs Super Sexy Beet Salad

No photo yet cause I’m eating a 2-day old salad. but make this and you will feel sexy*

TNT’s Super Sexy Beet Salad

(Serves 1)


1 Medium Beet, roasted and chopped

Handful of sugar snap peas

Handful of green beans, chopped

1 carrot, grated with a potato peeler for long slices

1 slice of Medium Red onion

Handful of organic microgreens (got mine from Trader Joe’s)

T of hemp seed

T of flax seed

1/4 cup of crumbled gorgonzola



T of organic Balsamic vinegar

T of grapeseed or olive oil

1 clove of garlic, chopped into small pieces

T of organic stone ground mustard (I like Organicville brand. its Vegan)

T of maple syrup or agave (or sweeten to your satisfaction)

Directions for Dressing:

  • Pour Balsamic vinegar into glass container
  • Add garlic, mustard, sweetener. Stir and let sit for about 10 minutes
  • Add oil, preferably just before you’re about to enjoy the salad.

Add a cup of lettuce of your choice if you must. I loved it as is, though.

Toss it all and enjoy! Feeling sexier yet?

*This statement has not been evaluted by the FDA. Not that it matters ’cause what do they know from sexy?


Slackerlicious Apologies

To all 4 people who have ever read this lil blog, I apologize for being a slacker. I think I warned of this somewhere in my intro but a year is unacceptable.

Becoming Vegetarian has been a very important accomplishment for me. Since I last blogged, I’ve also begun to practice Bikram Yoga. I’m a Hot Yogini, ya’ll and I L-O-V-E IT!!!!!!

26 postures in a 105 degree room. Cleansing mind, body and spirit. Amazing and highly recommended.

So between the diet and yoga, I think I’m headed for the Fountain of Youth. We shall see.

That’s all for now. Just know I’m back and ready to begin sharing great veg recipes that I find and tweak with you guys.



Valentine’s Vegan “Sausage” Heart Tarts

The official name is “Vegan “Sausage” and Red Pepper Puff Pastry Heart Tarts” and came from this blog: The Blooming Platter of Vegan Recipes.

What a delicious treat! I used a larger pastry cutter than what was called for in the recipe and made about 9.5 treats. The pastry puffs up around the filling so it will look like the finished photo.

We each ate two and that was filling. The pastry was delicious and flaky though I would probably hunt for something a bit healthier than Pepperidge Farm next time or just make my own.

I worried that the Tempeh wouldn’t visually look like sausage but it did and it tasted great. My first experience with the stuff was not so positive. It was lighter than sausage and nothing like meat so don’t go expecting that texture. I found Lightlife “Garden Veggie” Tempeh at Whole Foods.  Sprouts didn’t carry it.

The sad moment of the afternoon which we were hoping was not a futuristic sign? I didn’t eat that one…well, not till later.

The fennel seeds and soy helped the flavor in this dish POP. I used two T. of soy because I didn’t have any Amino Acids as the recipe called for and really didn’t feel like buying something I didn’t plan to use again in the near future. Didn’t use the lemon and doubt I would have missed it since it only wants one squirt. I looooove Liquid Smoke so I may have added like 3 squirts.

As for pre-prep, if you use the Pepperidge Farm brand of Pastry Sheets, you need to let it thaw for about 40 minutes at room temp before making your tarts. I forgot this step but prepped the other ingredients while I waited for it to thaw so no biggie. Don’t beat yourself up.

Lastly, I don’t use soymilk anymore. I subbed So Delicious’ Coconut Milk – Vanilla flavored.

These make a great brunch pastry. I’d serve them with a plate of strawberries, mango  or cantaloupe in the right season. Any fruit, really.

You can experiment with different pastry/cookie cutter shapes for whatever occasion you’re making them.

I will definitely be making these again as maybe an appetizer or light brunch affair.

Without further Ado:

Vegan Pastry:
1 box Pepperidge Farm Puff Pastry Sheets (removed from box and thawed 40 minutes on counter)
Vegan “Sausage” and Red Pepper Filling:
1 tablespoon olive oil
1/2 of a large red bell pepper, finely diced
3 large cloves garlic, sliced
8 ounces tempeh (I used the “garden” variety–no pun intended–with flecks of vegetables)
1 tablespoon soy sauce
1 tablespoon Amino Acids
2 tablespoons maple syrup
1 tablespoon fennel seeds
1 teaspoon ground coriander
1 pinch red pepper flakes
1 “squirt” of lemon juice
1 “squirt” of Liquid Smoke
1 tablespoon whole wheat flour (white would also work)
4 tablespoons unsweetened soy milk (plain would also work)
coarse sea or kosher salt to taste
freshly ground black pepper to taste

Preheat oven to 400 degrees.

In a large cast iron skillet over medium-high, heat olive oil to shimmering.

Add bell pepper and saute for about a minute or two until it starts to soften.

Add garlic and saute another couple of minutes or until garlic softens and just barely begins to develop golden color.

Crumble tempeh into skillet, stir well and add next 8 ingredients, sauteing and stirring until tempeh is uniform in color, fennel seeds release fragrance, and mixture is warmed through.

Sprinkle with flour and immediately add milk, cooking and stirring until flour no longer tastes raw and mixture begins to bind together.

Season with salt and pepper, stir well, and remove from heat.

Cut puff pastry into 20 hearts, 10 per sheet and place on a lightly oiled or Silpat-lined baking sheet.

Using a spoon or small scoop, place approximately 2 teaspoons of filling into the center of each heart.

Bake on the center oven rack for approximately 16-17 minutes.

Remove from oven and serve hot, warm or room temperature.


Roasted Beet Salad…mmmm

Threw this together for lunch today.  Absolutely delicious! Serves 1.


1 roasted beet (roasted for 1 hr 20 minutes)

Sommerdale Cheddar with Carmelized onion (Whole Foods. From Wales), crumbled

handful of kalamata olives

1/4 red onion

Olive oil

1 T sherry vinegar

Handful of spinach, romaine and/or other lettuce leaves (from my garden…yay)

Roasted walnuts pieces (7 minutes at 350 F)

Sea Salt

Fresh organic ground pepper


Pre-heat oven to 350 F.

Wash beet(s).

Sprinkle olive oil on it/them and wrap tightly in foil.

Roast beet (s) for 1 hour and 20 minutes.

Let stand for 20 minutes to cool and peel off skin with spoon.

Place lettuce and onions in bowl and massage with 1 T of olive oil, sherry vinegar and salt and pepper to taste. Let stand a few minutes.

Cut beet(s) into bite-sized chunks and place in bowl.

Add olives, roasted walnuts and crumble cheese onto salad.

Toss lightly & enjoy the earthy flavor! mmmmm…

To Roast walnuts:

Place walnut pieces on baking sheet.

Sprinkle a bit of olive oil on walnuts to cover lightly and some salt and pepper.

Roast in oven on 350F for about 7 minutes.

Veganize it: Omit cheese


Chocolate Blueberry Breakfast Smoothie

Yum Yum. Made it with what I’ve got here in the house and garden. One of the most satisfying events in my life is to prepare a meal with 1 or more items from our garden. I highly recommend growing something in whatever amount of space you have and just reaping the therapeutic benefits of eating it in a dish you’ve prepared.

Ok, so here’s what was in my smoothie:

Yummy chocolatey goodness for Breakfast

1.5 C So Delicious Coconut Milk (Vanilla Flavored)

1 C frozen organic blueberries

1 super heaping t. of organic peanut butter

1 handful of spinach (from my garden – we call it Maui Acres cause we dream of owning an acre or more in Maui to grow food)

1-2 T Raw Cacao Powder

1 t spirulina powder

1 T Barlean’s Total OmegaVegan Swirl (Pomegranate/blueberry flavor)

1 T agave nectar (I would leave this out going forward. Not necessary)

Blend till smooth in Vitamix blender.

Enjoy the chocolate-y goodness!

Spinach from our garden with Oil Slickish slime on it.

Garden observation: There was some black slime on the bottom of some of my spinach leaves that resided closest to the dirt. I think that may be a combo of our nutrient-rich compost dirt mixed with (trying not to hurl) slug slime. Ewwww…it looks like an oil slick but felt kind of mucous-y. On one leaf,  it was dried up and hardened.  Excuse me while I attempt to hold down my smoothie…


I made Hummus for the 1st time ever and…

Are you frickin’ kidding me? I am NEVER buying this stuff in the store again. It was so easy to make and the 2nd best hummus I’ve ever had and I’ve tried a lot of hummus.

Only complaint? I’ve been dying to try something by the Living Tree  Community Foods kids in Berkeley, CA. But their stuff is always priced so formidably and I’m a total D.I.Y-er but decided to splurge on the $11.99 price tag for their Raw Tahini at Whole Foods.

Seriously? I won’t do it again. I can ground my own sesame seeds, right? Is there something more to it than that for Raw tahini? That’s all that’s on the ingredients list – organic, mechanically hulled sesame seeds. Alone, it tasted like bland liquefied… um…seeds. I feel bamboozled but at the same time like I’m supporting the Raw lifestyle.

Anyhoo, try this:

Roasted Red Pepper Hummus


1 Organic Red pepper

15 oz can Organic garbanzo beans/chick peas, drained

1.5 meyer lemons (they are sweet-ish)

1/2 C to 1 C Organic tahini

1/4 C Goat’s Milk Yogurt

3 garlic cloves

1 T olive oil

1/2 t sea salt

1 t cayenne (optional)


* Set Oven to broil.

* Wash and dry red pepper.  Rub with Olive Oil and place on foil rubbed with more olive oil.

* Roast for 10 minutes, turning often.  Should have nice black bubbles all over it.

* Place in glass bowl and cover with plastic wrap for 10 minutes to loosen skin.

* Remove skin from red pepper and de-seed.

* Put pepper, beans, garlic, yogurt, lemon juice, salt and cayenne in food processor or blender.

* Pulse till smooth.

* Now add tahini and olive oil and pulse. Add more tahini to thicken to your tastes.

So good you’ll wanna slap yo mama!

Like it? Hate it? Did something different? Holla back.




One word…shock-o-laht


Was never a huge fan till now when I began making my own. My boyfriend, H. is a huge fan of anything chocolate (including moi…tee hee).

So I’ve been experimenting with a raw chocolate recipe I found on Rawnation.com and have been adding different flavors. Hmmm…could it be my calling? Vegetammian Shocklate.

Hey I like that. Don’t steal it!

Sexy Shocklate


1 C Organic coconut oil

3/4 C Raw Cacao Powder

1 C shredded coconut

1 /2 to 1 C Raw Agave Nectar (depending on how sweet you like it)

1 C Raw Almonds

1 t peppermint extract


  • Mix all ingredients with a spoon thoroughly in bowl.
  • Pour mixture onto cookie sheet or other dish that will give you inch high chocolate. (I put mine on a cookie sheet on top of parchment paper for easy cleanup)
  • Freeze for 10 minutes to harden.
  • Store in refrigerator to keep solid.
  • Enjoy w/out guilt!

When you’ve made, tasted this and shared with others, hollaback how much you love me, ok?



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