Meatloaf by the Vegan Zombie

27 May

IMG_3802Hey guys! I am really excited for the lastest addition to my cookbook collection. I hardly ever use cookbooks, but I am still obsessed with them. Cookbooks are great for anyone new to the vegan diet or for those who might be looking for a little inspiration. Sometimes it’s nice to relax and eat the creations of someone else brain. That’s exaclty what I did. I was so busy over the week of Easter, and quite honestly it kind of snuck up on me. I figured this would be the prefect time to try out a recipe form my new cookbook.

“Cook and Survive”, by the Vegan Zombie team made for the perfect choice. I am sure you all have heard of these creative vegan dudes, but if you haven’t you should definetly check them out. They are total hunks, they can cook, they creatively combine zombies with veganism with their cooking videos, and they have a really cute dog. What’s not to love? I used their vegan meatloaf recipe. It was fantastic! It had healthy ingredients and it was the perfect main dish for my Easter dinner. I served it with bacon and crossiant wrapped asparagus, stuffed mushrooms, and mashed potatoes. It could be served with any of your favorite sides.

Although, I have only made one of the recipes from their book, I can’t wait to explore it some more. It looks so promising and is it filled with mouthwatering images to go along with all the recipes. If you’re interested in checking out their cookbook you can get it here. For more info on these awesome dudes check out thier website.

Vegan Buffalo Chicken Dip

19 May

Need a great appetizer for your next gathering? Well this recipe is the perfect one. It will also satisfy the tastebuds of your meat eater friends too. Food for all! This recipe is great to indulge in while watching your favorite game or binge watching game of thrones. You can adjust the hotness to your taste. Enjoy it served hot with celery sticks, crackers, or chips. I can imagine it also being tasty as a spread on a sandwich or served over tacos. Now I am hungry!


Vegan Buffalo Chicken Dip

Makes about 2 1/2 cups of dip


  • 1 Container of Tofutti cream cheese
  • 1 Cup of Vegan cheddar ( I used Daiya)
  • 1 Tbs Nutrional yeast
  • ½ Cup Organicville dairy free ranch dressing
  • ½ Cup Dairy free milk
  • 5 Tbs Hot sauce ( or to taste)
  • 1 Can drained chickpeas
  • Items for dipping (Celery, Crackers, Chips)


  • In a medium sauce pan, add all of your ingredients except for the chickpeas. Stir over a medium heat until ingredients are melted and mixed together.
  • Let the mix cook for about fifteen minutes, mixing frequently.
  • While your sauce is cooking, prepare your chickpeas. Put drained chickpeas into a food processor and pulse until the chickpeas have ben broken down into small chunks. Be careful not to over process. We do not want a creamy consistency.
  • Once your chickpeas are ready they should be added to the sauce mix. Continue cooking until the mixture is hot and and creamy. Serve hot!

Vegan “Almond Joy” Muffins

17 May

IMG_3038Good morning! I have a yummy breakfast in store for you today! How about some almond joy inspired muffins???? Sounds great to me. These muffins are super chocolatey with a hint of almond flavoring. They are loaded with organic coconut flakes and mini chocolate chips. You could spice it up by adding some crushed almond pieces or some coconut extract. I used what I had on hand and they were a huge hit. Ready or not here come the muffins!



Vegan Almond Joy Muffins

Makes about 12 muffins in a standard size cupcake pan.


  • 1 1/2 Cups Flour
  • 2/3 Cup Sugar
  • 1/2 Tsp Salt
  • 1/3 Cup Cocoa
  • 1 Tsp Baking soda
  • 1/2 Tsp Baking Powder
  • 1 Tbs Vinegar
  • 1/3 Cup Canola oil
  • 1 2/3 Cups Water
  • 1/2 Chocolate Chips
  • 1/2 Cup Coconut
  •  2 Tsp Almond extract

Variations – Crushed almond pieces or coconut extract.




  • Start by preheating the oven to 350 degrees.
  • Mix the flour, sugar, salt, cocoa, baking powder, and baking soda in a medium mixing bowl. Mix on a low speed just until incorporated.
  • Next, add the vinegar, oil, water, and almond extract into the a same bowl. Beat the batter for about 2 minutes or until batter is smooth.
  • Add the coconut and chocolate chips to the batter and mix on medium just until blended.
  • Line the cupcake pan with paper liners. They can be made into mini or jumbo sized muffins. You will just need to adjust the time. I would spray the liners as my muffins stuck to the papers a little bit, but thats optional.
  • Fill the muffin cups about 3/4 of the way. Bake the muffins for about 30 minutes or until a clean fork test has been done. If you are making mini muffins start with less time and if you are making jumbo will likely have to add some time.
  • eat these muffins warm out of the oven or store them at room temp. They should stay for at least  few days. They freeze well too.


Vegan Banana Bread

12 May

Banana bread is great! This recipe can be used for a  typical banana bread, as a muffin, or for the layers of a yummy cake. I love bread! I love muffins! I love Cake! Give it all to me! This bread is awesome as a a dessert or to indulge in for breakfast. Make them in mini loaf pans to have breakfast ready on the go. I made cute little guys for easy grabs.IMG_2766


Vegan Banana Bread 


  • 4 Ripe bananas
  • 2 Cups Flour
  • 1 Tsp Baking soda
  • 1/2 Tsp Salt
  • 1/2 Cup Canola oil
  • 1/2 Cup Brown sugar
  • 1/4 Cup Maple Syrup
  • 1 Tbs Vinegar
  • 1/4 Cup Water






  • Preheat oven to 350.
  • Start by beating the bananas in a mixing bowl until they are a loose mush.
  • Next, add all of the dry ingredients to the bowl and mix just until combined.
  • Add the rest of the ingredients and mix on a high to medium speed until well incorporated.
  • Spray your choice of pans to coat. Spoon mixture evenly. Do no fill past 3/4 of the way with batter.
  • The time will vary on this recipe depending on that size pan you are using. I used mini loaf pans and baked mine in the oven for about 26-30 minutes. If you are making a large loaf pan I would start with 30 minutes. If not done keeping adding time in increments of 2-3 minutes or until a fork comes out clean.

Basic Vegan Tuna Salad

3 May

What’s up guys? I just had a yummy dinner while sitting outside in the lovely sunshine. Finally being able to comfortably sit in the fresh air made my meal so much better. I have been making this tuna salad recipe for a few years now. It is great over a fresh garden salad, on a bagel, or as yummy sandwich. I chose to make tuna subs tonight. This is a great base recipe, and can be modified to suit your fancy.


Basic Vegan Tuna Salad


  • 2 Cans of Chickpeas drained
  • 1 1/4 Cup Vegan Mayo
  • 1/4 Tsp salt
  • 4 Tbs Sweet Relish
  • A dash of pepper

Other Add in ideas

  • Finely chopped onion
  • Vegan grated parmesan
  • Curry or Dill
  • Onion or garlic powder
  • Celery
  • Mustard



  • Dump the strained chickpeas into a food processor. Process the beans until they have been left in a thick and slightly chunky mixture. Be careful not to over process. We aren’t making hummus!


  • Transfer the mashed chickpeas into a medium sized bowl. Add the remainder of the ingredients to the bowl as well. Mix until well combined.

I served my tuna salad mixture on a grinder roll with melted vegan cheese, lettuce, tomato, and onion. It was super yummy.



Vegan Peanut butter and Jelly Pancakes

16 Apr

Rise and shine! We have a yummy breakfast for you on this sunny morning. Introducing our latest guilty pleasure, peanut butter and jelly pancakes. Can you say yum???? These awesome pancakes are flavored with creamy organic peanut butter and cooked to perfection. They have the perfect amount of fluff, and can be whipped up in no time. I hope you enjoy 🙂


Vegan Peanut Butter and Jelly Pancakes!!!!



  • 3/4 cup water
  • 1/2 dairy free milk
  • 1/2 Cup Creamy peanut butter
  • 2 Tbs vinegar
  • 2 Tbs canola oil
  • 1 1/2 cup flour
  • 3/4 Tsp baking soda
  • 3/4 Tsp backing powder
  • 1/2 Tsp salt
  • 3 Tbs Sugar
  • Canola spray


  • 1/4 Cup Peanut butter
  • 1/4 Jelly of your choice



  • Heat your pan on a low heat while you mix your batter.
  • Start by adding all of your dry ingredients to a medium mixing bowl and combine them.
  • Next add your wet ingredients and mix with a whisk just until combined. Don’t over mix.
  • Spray your pan with  oil and pour your batter in sections on your hot frying pan.
  • Cook the pancakes on a low – med  heat until the sides begin to change color. This should only take a couple of minutes. Flip the pancakes and let cook for another minute or two.
  • Serve your pancakes topped with a drizzle of peanut butter and a drizzle of jelly.


Vegan Peanut Butter, Banana, and Bacon Pizza! 

15 Apr

That’s not a typo! I made a very yummy pizza topped with some of my favorite things. As I have said so many times, you can put just about anything on pizza. Peanut butter???? Yes please! Bacon???? Hellllll Yessss! Banana???? Yes sir! Perfect combo of flavors for my tum tum. The sweetness of the banana and the salty crunch of the bacon make for perfect dance partners in my mouth. Bring it on!

This post doesn’t require much of a recipe. I eyed all the ingredients as I threw them on my crust. Here’s what you will need. 



Vegan Peanut Butter, Banana, and Bacon pizza


  • 1/4 C Peanut butter
  • 1 Prepared pizza crust
  • 6 Slices of Upton’s Bacon chopped
  • 1 Cup of your favorite vegan cheese
  • 1 Ripe banana sliced



  • Start by preheating the oven as directed by  your pizza crust.
  • Smear a generous amount of peanut butter all over your crust.
  • Sprinkle the cheese of your choice on top of the peanut butter.
  • Evenly scatter your bacon pieces on top of your pizza.
  • Bake in oven as directed by your crust’s instructions.
  • When the pizza is ready, cover with sliced banana and enjoy.


Here’s the details on the weekly pizza. Once a week for the rest of the year I will celebrate my love for pizza by creating a new pizza flavor combo. If you love pizza I encourage you to join in the fun. I post my pics weekly on my instagram ( Miss_Vegan ) and on my Facebook . Tag your pics with the hashtag #weeklypizza and join in the fun.


Vegan Bacon Cheeseburger Pizza 

12 Apr

Pizza is never a let down. It is so hard to mess up pizza. You can throw anything on it, and it’s delicious. This recipe  is a little late, but well worth it. This pizza was grilled, but can also be made in your oven. It is topped with my favorite cheeseburger toppings, but feel free to add whatever you’d like.

 Vegan Bacon Cheeseburger Pizza 




  • 1 Prepared pizza crust
  • 2 Cups of Daiya Cheddar cheese shreds
  • 1 Gardein Veggie burger cubed
  • 4 Slices of Upton’s Naturals Seitan bacon
  • 1/4 Vegan Mayo
  • 3 Tbs ketchup
  • 1/2 Small onion chopped
  • 1 Small tomato chopped




  • If you are grilling your pizza then start by getting grill fired up. If you are baking it in your oven then preheat your oven according to the directions for your crust.
  • Mix the mayo and ketchup together in a small bowl. This will be the base sauce on your crust. Once it is mixed well then spread it evenly over your crust.
  • Sprinkle your pizza with cheddar cheese. Add the veggie burger, bacon, and onion.
  • Cook the pizza according to the recipe or by monitoring the pizza on the grill. I cooked mine at a medium heat. Carefully watch the pizza to prevent the bottom from burning.
  • Once your pizza is crisped and the cheese has melted, add your fresh tomato chinks. You can drizzle any of your favorite condiments on top!


Vegan Ice Cream Cookie Sandwiches 

12 Apr


I am super excited to writing this blog post for many reasons. Here’s the list of things that are increasing my happiness level today! 1) I just made and ate the amazing ice cream sandwiches this post was created for. 2) The weather outside is absolutely incredible. 3) Game Of Thrones season premiere is on tonight. 4) I started the seedlings for my organic garden. 5) I am typing this post with my new ipad keyboard. Tons of fun things!

Anyways, let’s talk more about these yummy ice cream sandwiches. I know it isn’t summer yet, but ice cream is magical. After grilling my lunch, I decided today was a nice day for a cheat dessert. So, here is the yummy recipe for soft cookies that stay thin enough to make the perfect cookie sandwiches. After all, you wouldn’t want to break a tooth on the cookie if you’re keeping your left overs in the freezer.

Vegan Ice Cream Cookie Sandwiches 



  • 2 1/2 C Flour
  • 3/4 C   Brown sugar
  • 3/4 C Granulated Sugar
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking soda
  • 3/4 C Earth Balance “Butter” at room temp.
  • 2 Tsp Vanilla extract
  • 5 Tbs Cold water
  • 2 C Mini chocolate chips
  • 1/2 Gallon vegan ice cream



  • Preheat oven to 350 degrees.
  • In a medium bowl mix together the flour, sugars, salt, and baking soda.
  • Once they have been evenly combined then add the butter, vanilla, and water. Beat the mix ona medium speed until the batter is well blended.
  • Add 1 1/2 C of the chocolate chips, and mix the batter at a low speed until just incorporated. Reserve the other 1/2 cup of chips.
  • Roll your batter into small balls that are about the size of a cherry. Place them on a well greased cookie sheet about an inch apart from each other. Once you have rolled all your cookies into the same size balls, lightly press them down. This will make sure that the cookie is thin for you sandwiches. Don’t press down on the batter too much or the cookie will end up too thin.
  • Bake your cookies for 9-11 minutes or until the edges begin to brown.
  • Remove your cookies from the sheet pan and let cool completely. You may even want to refrigerate them for a little bit.
  • Fill each cookie sandwich with a scoop of ice cream, and roll the sides in the reserved mini chips. Serve as is or freeze them for later. Yummy!

Vegan Sugared Pineapple Muffins

3 Apr



These muffins were outstanding! They were the perfect amount of sweet. The tiny chunks of pineapple made for the perfect touch. They were just dandy! If you’re in the mood for some fresh and fruity breakfast or snack, then check these out!


Vegan Sugared Pineapple Muffins

Makes about 6 Muffins ( Easily can be doubled)


  • 1 1/2 Cups Flour
  • 1/2 Cup Sugar
  • 1/2 Tsp salt
  • 1 Tsp Baking powder
  • 1/2 Tsp Baking Soda
  • 1 Tbs Vinegar
  • 1/3 Cup Canola Oil
  • 2/3 Cup Water
  • 3/4 Cup Crushed Pineapple
  • Sugar for garnish



  • Preheat oven to 350 degrees
  • Start by placing all of your dry ingredients into a  mixing bowl and combining.
  • Add your wet ingredients and your mixer beat the batter for a minute or two. You don’t want to over beat the mix, but make sure the batter is well incorporated.
  • In  lined muffin pan, fill each cup about 3/4 of the way. Sprinkle large crystal sugar over the tops of the muffins.
  • Bake the muffins for 28-32 minutes. Check to see if they’re done by inserting a tooth pick. If it comes out clean then you have fully cooked muffins. If there are signs of uncooked batter then add 2 minutes and the repeat process.