Pepita Crusted Lime Gardein with Fettuccine and Pepper-Vinegar Sauce

Posted on March 23, 2011 by dontfearthevegan

I read at a minimum of two cookbooks a week and when I try to go to sleep my mind is busy putting together recipe ideas.  Sometimes the ideas are complete failures either due to taste or the inability to … Continue reading →

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Corn Dogs

Posted on March 20, 2011 by dontfearthevegan

After contemplating for a couple weeks what recipe to do for Meatout, toying with eclectic recipes I started thinking… the toughest part of this blog has been getting my 7 year old to eat the recipes I’ve created. Even prior … Continue reading →

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Corned Stuffed Cabbage

Posted on March 17, 2011 by dontfearthevegan

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So many St. Paddy’s recipes are centered around animal products. If you like cabbage and the seasoning used in corned dishes, this is a good option.  This will take a couple hours to make but the smell in the house … Continue reading →

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Vegetable Ceviche

Posted on March 13, 2011 by dontfearthevegan

Years ago, Debbie a friend of mine made a dish similar to this and even though I am allergic to avocados I had to try it and fell in love with it.  Over time the recipe has changed and I … Continue reading →

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White Chocolate Rugelach

Posted on March 10, 2011 by dontfearthevegan

  We love the public library. On our weekly trips our bag is always the same…Felipe and his music or books on political stuff, Anzia’s pile of kids books and my cookbooks.  On a recent trip that I didn’t go … Continue reading →

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cashew cream

Posted on March 10, 2011 by dontfearthevegan

1 lb of raw cashews.

I soaked cashews in cold water over night in the fridge.  My mom soaks hers in warm (not hot) water for 15-30 minutes.  I also read some recipes where they didn’t soak at all.  Rinse and put in blender.  I wanted mine thicker so I added water just to the top.  If you want it less thick go an inch above the cashews with the water.  Blend until smooth (will be slightly grainy.)  I have a Vita Mix and have read that if you don’t have one you may have to strain out some chunks.  It will refrigerate for up to a week.  I freeze it in smaller containers and take them out as I need them. Makes 5 cups.

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Mom’s French Toast

Posted on March 6, 2011 by dontfearthevegan

Oh how something so simple can make me so happy!  Simple that is until you go vegan.  I have found a great French Toast at a local restaurant called the Wayward Vegan Cafe, but it has been one of those … Continue reading →

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Carrot Cake

Posted on March 3, 2011 by dontfearthevegan

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Heaven to Felipe is carrot cake with an ice cold Ginger Beer. An acceptable carrot cake was one of those things he was in search of after we started eating a vegan diet.  He found a few that he could … Continue reading →

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Two "Cheese" Mac

Posted on February 27, 2011 by dontfearthevegan

  Well I must say to those of you that have tried my original Mock Mac & Cheese recipe, my taste buds say this blows it away!  I had leftover Swissy Sauce from the French Onion Soup that I couldn’t … Continue reading →

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French Onion Soup

Posted on February 25, 2011 by dontfearthevegan

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  French Onion Soup use to be one of my favorite things to get at restaurants.  The soup base is a pretty simple recipe that just takes time and patience because you can not under cook the onions or the … Continue reading →

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