Quick Vegan Biscuits


2 cups flour

1 tbsp baking powder

1/2 tsp salt

4 tbsp margarine

3/4 cup soy milk

Preparation: Pre-heat the oven to 450 degrees. Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.

Add the soy milk and stir until the particles cling together. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky. With a rolling pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well), place on an ungreased cookie sheet and bake for 12 to 15 minutes. Serve hot.



Carrot Souffle

2 lbs. carrots peeled and sliced
1 stick butter melted
6 eggs beaten well with wisk
3/4 cup sugar  ( i use a little over a half, too sweet this way)
6 Tbls. flour
2 teas. baking powder
2 teas. vanilla

cook carrots well (very soft) drain when done. set up rest of ing. while cooking.
in large bowl mix together dry ing. and set aside. in another smaller bowl wisk 
together eggs and vanilla till creamy and set aside. melt butter in small bowl, set aside. 
place cooked and  drained carrots in blender half at a time. add half of butter 
and puree, mixture will be thick. mix in half of beaten eggs and puree till smooth as baby food.
repeat with second half.  mix together dry ingredients in large bowl and 
dump in the pureed carrot mixture as pureed.  mix together well with spatula and spoon into 2 1/2 qt GREASED tall casserole dish or souffle’ dish.  bake 45 to 50 min. at 350.  serve immediately.


When shopping we avoid:

  • sodium laureth sulfate
  • parabens
  • petrolatum
  • aluminum (deodorants)
  • corn syrup of any kind
  • artificial flavors and sweetener
  • gelatin
  • rennet 
  • any animal products
  • meat stocks
  • ASPERTAME/ splenda
  • prepackaged things that are a waste and strain on the environment
  • plastic containers (toxins & leaching–we actually converted to ALL glass containers now)
  • things that have a FOREVER shelf life and some preservatives
  • things you cook by microwaving
  • limiting soy intake for estrogen purposes
  • high sodium
  • high fat
  • high calories
  • high sugars
  • we try to avoid non organic products
  • things we don’t have in our cupboards/can’t say/ never heard of
  • and so much more….

ALSO: as stated in “In Defense of Food” —shop the perimeters of the store!! Refrigerated and fresh foods! 


here is a list of known human carcinogens  and possible cancer causing agents……

This was a recipe I heard a friend was making so i asked her for the recipe and I thought I would share…

peanut soup

Peanut Soup
1 c chopped onions
2 cloves garlic
1 T. oil (peanut preferred)
Put the above in a soup pan and cook until the onions are translucent. Then add in:
2 carrots diced
1 celery stalk diced
1 leek, chopped (just white part)
2 c. diced potato
32 oz. stock
Bring to boil and simmer 15 minutes.   

Puree all of the above together in a blender or food processor adding 1/2 c. smooth peanut butter and 1/2 c. fresh peanuts.

Put back in soup pan and add 1 big can of stewed tomatoes cut into chunks with a some of the juice. Add 1/4 to 1/2 tsp cayenne pepper (depending on how hot you like it) and a few turns from a black or mixed pepper grinder.

“Then you are good to go.
It’s awesome.” Thanks Beth!

(probably super fattening, but yummy)



salmon-sea_1120555iFoodscapes!   by Carl Warner 

He draws the idea first, works with a crew to build the scene and then photographs it! He makes his ideas come to life through different food, but it is a completely edible landscape! He must have gotten an a plus in making those annoying shoebox collages!