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Tag Archives: Vegan

When we were dating, we loved to head over to the KFC down the street from our high school and pick up the 99 cent snackers. Cheap eats for high school kids.

Fast forward seven years and our eating preferences have changed. Namely, no meat. Every now and then we’ve nostalgically missed our KFC snackers.

Faux KFC Snacker

So we finally decided to make a vegan version. We’re vegetarian, but we double checked all ingredients and we’re pretty darn sure all the ingredients are vegan too.

A quick stop at Kroger was all we needed.

  • Nayonaise (our first time trying it)
  • Simple Truth Meatless Crispy Patties, 15g protein per patty (made with soy, kamut, amaranth, millet, and quinoa)
  • Non-dairy, non-egg dinner rolls
  • Kale (from our garden)
  • Salt and pepper

Final result wasn’t bad at all.

Faux KFC Snacker 2


Vegan Potato Curry

Didn’t follow an exact recipe on this one, but it turned out delicious! Needed to use up potatoes in the pantry

Boil peeled potatoes.

In another pot, add organic soy milk, diced mushrooms, canned sweet peas, diced garlic, a small yellow onion, 2 tbs curry, 2 tbs cumin, and 1 tsp of salt. Added a little soy flour to help thicken it.

Ended up being very tasty for the humans (and very spicy). And the potato peels will be cooked and added to the dogs’ dinner, so there is no waste! (aside from a few onion skins)


Pumpkin Bread

The first bread in awhile that we haven’t messed up! We had an extra can of pumpkin lying around the pantry that was begging to be used. We originally bought it for the dogs (its good for them!) but Copper decided he didn’t like that brand of canned pumpkin. Go figure. Snubbed it completely when he’s gobbled down other brands before.

Ingredients
2 c wheat flour
2 tsp cinnamon (we used Penzeys)
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 c organic sugar
3/4 c vegetable oil
3 eggs (you can substitute with applesauce to make this vegan)
1 tsp vanilla extract (we added a LITTLE more than that)
1 15 oz can of pumpkin
Whatever topping you have on hand…powdered sugar, toasted pumpkin seeds, etc.

While the oven was preheating to 325 degrees, we mixed all the dry ingredients together with my Kitchenaid mixer. We then made a hole in the middle of the dry pile and added all our wet ingredients.

We poured into a buttered round pan (9 inch diameter, 1 inch height, I think), sprinkled some powdered sugar on top, and baked for 90 minutes. The bread rose above the pan which was to be expected since it was a short pan to start with!

Passed inspection with both Todd and Sarah. We doubt we’ll have any more available after tomorrow night. Don’t remind us of the sugar!


Kale and Potatoes

Subtract the cheese and its vegan. But we love our cheese, making for a great vegetarian dish.

A staple in the Rainey house. We make it slightly different each time. Todd doesn’t love kale, but says eating something that’s good for you even if its not your favorite is the mark of an adult.

Ingredients: Potato, kale, cipollini onion, garlic, Penzey’s mural of spices, and cheese.

  • Add one medium potato (cubed) to a skillet, steaming them in about an inch of water.
  • Add one cipollini onion sliced thin to the pan.
  • Add two cloves of garlic, sliced thin.
  • Add a cup of shredded kale (to wilt it).
  • Add Penzeys Mural of Flavor or whatever you have in your spice rack.
  • Add freshly crushed lemon verbana to taste. We have dried, home-grown lemon verbana on hand (we grew it last summer…so yummy!).
  • While everything is simmering, you may need to add more water to keep the potatoes soft and avoid burning the bottom.
  • Cut a half inch slice off a block of colby jack cheese and slice into thin strips. When the potatoes are fully cooked and the kale is wilted, remove from heat. crisscross the cheese across the top of the hot potatoes and allow to melt.

Serves two. Only one pan of mess. We paired ours with an iced soy chai latte during the meal and tea/coffee afterwards.

Cooking Kale


Potato Stir Fry Dinner

Dinner was pretty simple…potato stir fry, but yummy as usual. Cubed potato steamed in water and organic olive oil, then fried with soy sauce, two small Cipollini onions, and a handful of broccoli florets. Served with a side of wild rice. Mmmmm….


Yolie's Avocados

(A post by Sarah)

Through a Facebook friend, I found out about Yolie’s Avocados and Gifts in Fallbrook, California. Its a family-run 2 acre avocado farm; they use well water for irrigation and no pesticides on their trees. They also grow several types of citrus. They ship their goods across the country priority mail, and we are so glad we gave them a chance!

We ordered 8 jumbo (9+ ounces) green-skinned Fuerte avocados (in season right now). I ordered them on a Friday, I believe, and received them on Monday. Pretty quick turnaround. They came with a little sticker announcing when they were picked fresh from the tree, the day they shipped! Still very firm when they arrived. I knew I’d love them so much I also sent a gift pack to my brother- and sister-in-law.

I was right…they are delicious! Yolie lets you know that it may take 10-14 days to ripen, but gives you a few options if you need to ripen them sooner. We wanted to stagger our avocado ripening…when we go to the grocery store and get avocados, they all seem to ripen and go bad within 2 days, unfortunately. Such a waste. So we put a few in the fridge and a few in our open fruit basket to ripen. One in the fruit basket ripened in three days, so we were eager to mash into it.

Oh my goodness…they are so good…extremely creamy goodness. We mashed ours with sea salt, rainbow pepper, and curry. One avocado made an entire bowl of dip, a bowl which Todd and I eagerly ate up.

Can’t wait until the rest ripen too. We will definitely be ordering again!


Halo Vegan Wet and Dry Dog Food

Wow, is all we can say. After they had already eaten dinner for the night, both Copper (the 2 year old basset hound) and Apollo (the 8 week old pitbull puppy) DOWNED a can of Halo Vegan Garden Medley for Dogs (wet formula). At the price it costs, its certainly a treat and not a go-to meal replacement. Plus their V-Dog kibble is higher in protein, but as an added calorie boost for the puppy and a treat for the basset, we’re surprised they love it so much. Or maybe we shouldn’t be surprised…they are, after all, vegetarian-but-mostly-vegan dogs as is.

Dogs, unlike cats, are omnivores. Our cats remain on a meat-based soft food diet thanks to Watson, who has urinary tract/stress issues and needs the moisture. Even if wet food wasn’t an issue, there really aren’t good cat vegan options available because they haven’t been able to formulate a good alternative that works well for felines.

Luckily, our pups can share in on our vegetarian-but-mostly-vegan lifestyle. And they don’t protest about it either. Copper transitioned to V-dog food sometime in the last year (can’t remember) and has been eating more than he did on a meat-based diet. We think he may have had a meat allergy…to which meat, we cannot say because he basically snubbed it all. With V-dog, Copper began eating more and steadily gained 7 pounds which was good for his size and frame.

We had been feeding him a local brand of dog food then switched to Halo meat-based products (which he ate more of, but still snubbed) before we switched to V-dog. Sometime in the switchover to V-dog, Halo started producing their own line of Vegan dog food (wet and dry). V-dog is formulating a wet food but doesn’t have it out yet. (They do have tasty greenie type treats that Copper devours.)

We’re glad to see more vegan dog foods on the market. This allows us to rotate their food source bag to bag, filling potential nutritional gaps. Even meat-based diets normally suggest rotating the type or meat source just to round out nutrition.

We just wish Halo’s vegan kibble came in a larger bag! Its 4 lb bag ($14.99) is so small compared to V-Dog’s 30 lb bag ($52). Pound for pound, V-dog is cheaper. For $14, you can pick up a $5 bag of V-Dog with free shipping ($2.80/lb). For the largest bag, V-Dog is just 1.73/lb. Halo’s (only) small bag is a lot more expensive: $3.74/lb…not including shipping (add a few more dollars there). For its canned food, Halo charges $47.88 for 12 cans ($3.99/can–more than we can handle on a regular basis). Let’s just hope V-Dog’s wet food beats that price!

Vegan dog kibble is good for dogs who have meat allergies or have owners who are vegetarians/vegans.


Woke up this morning to discover we’re out of most breakfast food! We made do with this instead: 1 cup orange juice, 1.5 cups tofu miso soup, and 1/4 cup walnuts. As soon as we got to the office, we added a banana and a cup of baked vegetarian beans to that list.

Total calorie count: 854 calories

Total protein count: 33 grams


Root soup has always been a staple in our freezer, but we decided to branch out and try a variation of lentil/navy bean soup. Took a quick look at our pantry and decided we needed to make something with our dried bean stocks. So lentil navy bean soup it is! It’s such a good freezer soup that can be made in bulk and frozen for later use.

This recipe makes approximately 6 cups of soup, more or less. We aren’t so good with measurements or sticking to the recipe (even when we are using one). We also taste test the soup as its cooking and adjust the spices as we go along.

  • 1.5 c dry lentils or more, depending on how thick/thin you want it
  • 1 c white navy beans or more, depending on how thick/thin you want it
  • 2 c fresh leaf kale, ripped into small pieces
  • 4 c vegetable stock (we used the leftover homemade stock from the previous kale/potato recipe)
  • 1 tbs cumin, more or less
  • 1 tbs curry, more or less
  • 1 tbs Penzey’s Spices Mural of Flavor (mixed spice with shallot and onion), more or less
  • Lemon verbana, to taste (we like lots!), more or less
  • Extra cups of water or stock as needed, depending on how thick/thin you want it

We cooked our beans/lentils from dry, but you could soak yours overnight to speed up the cooking process. Throw beans and lentils into stock and add extra water to allow room for the beans to circulate as they boil. (You may need to add more water periodically depending on the size of your pot…a lot of it will evaporate.) When the beans were soft (we waited about 2 hours–it’s hard to overcook them), we added the kale and spices. Boil until the kale is soft. Eat immediately or pour into freezer safe containers and freeze for later.


Since everything in our last recipe was boxed…we wanted to do our next recipe completely unboxed. Root soup is an easy vegan soup with a few simple ingredients. You can eat it chunky or puree the cooked soup into a smooth meal for colder nights. We make this in big batches and store it in the freezer for easy heat up.

Root Soup Ingredients

The ingredients are fairly basic…find a bunch of root vegetables and throw them together. The exact mix of veggies doesn’t matter. However, in this particular batch, we used:

  • 1 large russet potato cubed
  • 2 turnips cubed
  • 3 parsnips chopped
  • 3 carrots chopped
  • 1 medium red onion chopped (not pictured)
  • 1/4 c. loose dried Greek basil (not pictured)
  • 2 cloves garlic diced (not pictured)
  • Any seasonings you prefer, to taste

All the roots are chopped into roughly equal sized pieces and tossed into vegetable stock and water. We let it simmer for a few hours until the stock is well flavored and the roots are soft. The prep time is fairly minimal…just chop and drop into stock. Cook for as long or as little as you like.

We generally leave the soup chunky and freeze it that way.Cooking for only two people often leaves TONS of leftovers, especially when you’re used to portions from large families (like Sarah’s). This soup stores pretty well in the freezer, although we haven’t had a chance to store it long term…its always eaten up too quickly!

If we feel up for a change, we’ll puree the softened chunks using the magic bullet for a different texture. Chunky or pureed…its yummy either way! Although we’re always sure to store it chunky. Much easier to make a chunky soup into a smooth puree rather than the other way around!

Root Soup Simmering Away

We’re sure the baby will get the pureed version as soon as she’s ready to start transitioning to solids. Both Todd and Sarah will be actively avoiding store-bought baby food as much as possible, opting instead for homemade flavorful versions made from mostly organic ingredients.



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