Vegan Peanut Butter Chocolate Pie

I don’t make or crave sweets very often, but a few weeks back my husband and I went to Bob Evans to eat and he ordered their Peanut Butter Chocolate Pie. I was so jealous and I couldn’t stop thinking about it. I then craved it. So, I caved and found a vegan version I liked and wanted to make. It. was. FAB! We ate it for four days after dinner and although it was the most delicious thing I’ve eaten in a long time, I’m glad it’s gone now. I won’t be making this for a long time, but man, oh, man… I am in LOVE! FINALLY! I get to eat DESSERT!

Ingredients for the crust:

25 Oreos or Gluten-free chocolate cookies with an icing center

1/4 cup melted vegan butter

Ingredients for the Filling:

1 cup -Peanut butter

3/4 cup – powdered sugar

1/4 cup – coconut milk (from a can – after it’s been refrigerated overnight. Just the white coconut, not the liquid at the bottom.)

1 can – Chilled Coconut cream

2 Tbsp. – finely ground flax seeds

1 Tbsp. — vanilla extract

9 ounce – Dairy Free coconut whipped cream (from a tub)


Melted dairy-free chocolate chips

Melted peanut butter

Vegan peanut butter cups, chopped


I made my crust the night before…

Twirl your Oreos in a blender or food processor.

Press into a greased pie pan and then place in the freezer for four hours or for overnight

Next, make your filling by adding the peanut butter, sugar, coconut milk, and cream, flax seeds, and vanilla. Mix well with a hand mixer. Then, mix in your coconut whipped cream from the tub.

Remove pie crust from the freezer and add the filling

Melt 2 Tbsp. dairy-free chocolate chips

Melt 2 Tbsp. peanut butter

Drizzle over top of the filling

Chop dairy-free peanut butter cups and decorate the top

Place back in freezer for four hours or overnight.

Once firm, slice and enjoy!

I found this recipe at beplantwell

Cashew Cabbage

This recipe is easy to make and is a great way to get your veggies and your protein. Simply serve over rice and you have a tasty, simple dinner. It’s delicious and reheats really well. We ate it again today and it was still as tasty as the first day.


2 Tbsp. – Oil for frying

1 small – Onion, or onion powder

1 small head – cabbage, sliced

1 – Celery sliced, or celery salt to taste

1 – Carrot, peeled and julienned

1 Cup – Mushrooms

1 – Red Bell pepper, sliced

1 Cup – Whole cashews

1/4 Cup – White wine

1/4 Cup – Soy Sauce or Tamari of gluten-free

Splash – Sesame Oil

Generous Sprinkle – Garlic Power

Black Pepper to taste


Wash, prep, and cut up all vegetables

Add oil to skillet and heat

Add onion, celery, and carrots and fry for five minutes

Then, add mushrooms, pepper, and cashews

Fry for another five minutes

Add wine, soy sauce, and cabbage

Stir well, cover with a lid, and steam until cabbage is tender

Stir in sesame oil, garlic, and black pepper and serve over rice

I found this recipe at: Thanks, Susan!

Vegetarian Fried Rice with “Cheese.”

Vegetarian Fried Rice with “Cheese”

This recipe came up in my feeds on Youtube today and realized I already had some leftover white rice from our Chinese night, which was going to make dinner even easier for me. Yes, please!

I found this yumminess on Mary’s Test Kitchen. Her version is completely vegan. Mine is vegetarian due to the addition of eggs. She makes hers in a skillet and then broils them in oven-proof crocks. I made my version in two skillets and a saucepan. But, whether you make it Mary’s way or my way, you’ll have a rich, creamy dinner in no time.


1 & 1/2 cups – cooked rice. (Make fresh rice or reheat leftovers with some water in a skillet.)

1/4 cup – frozen corn, thawed

Handful – thawed peas

1 Tbsp – Nutritional Yeast

1/2 tsp. – sugar or sweetener

1/4 tsp. – salt

1/8th tsp. – pepper (Mary’s called for white pepper, I used black.)

1/2 cup – liquid vegan “egg” or I used 3 – medium-sized eggs, scrambled

3/4 pound – vegan ground beef (or you could use regular beef)

1 tsp. – vegan oyster sauce, soy sauce, or tahini if gluten-free

1 Tbsp. – water

For the Bechamel:

2 Tbsp. – vegan butter, melted

2 Tbsp. – all-purpose flour (yes, use GF flour if you need to, I did.)

1/2 cup – plant-based milk, I used almond

Sprinkle on onion powder, garlic powder, and pepper

Water – approximately 2 Tbsp.

Hello, my little Bechamel.

Top Bechamel with:

2 handfuls – Vegan mozzarella shreds/slices

Directions: (This is what I did)

Break apart precooked, leftover rice into a skillet with a little oil and water until you can spread it flat with a spatula.

Season with nutritional yeast, sugar/sweetener, and pepper. Stir.

Fold in thawed peas and corn. (I only had peas, so I left out the corn. Use what you have.)

In another smaller skillet fry your vegan ground. Use three-quarters of this for the rice recipe. Save the rest for something else.

Move warmed-up rice to the side of the larger skillet and add in your vegan “egg” or scrambled eggs and fry till set. When fully cooked, stir rice and eggs together, add in almost all the “beef” and mixture and turn off the heat.

Heat oven to Broil

In a small saucepan, make your bechamel topping by melting the butter, adding the flour, and whisking in plant milk to create a thick white sauce. If it thickens too much, add water until it’s a pourable consistency.

Season the white bechamel with garlic powder, onion powder, salt, and pepper.

Pour this mixture over top of the rice and spread out with a spatula

Top this with vegan mozzarella and place under the broiler for 5 minutes or until cheese is melted and browning, but not burnt.

All Done!

Thanks Mary! This was really delicious! What a great way to use up your leftover rice and get your protein too!

Snap Pea and Roasted Corn with Orange Vinaigrette

I know it’s miserably cold where you’re at; you may even be snowed in, but, how about a taste of sunshine with your hot soup? That’s what THIS is! I could seriously eat this for my entire dinner.

Cameron Diaz made this in a little “story” that came up in my feeds the other day on FB and although she didn’t give measurements, I thought I’d figure it out. And I did. You’re welcome!


1— (8 ounce bag) — Snap peas, washed. (Please wash them again, even if the bag says they already are.)

4— ears of corn. Oh, it’s not corn season? Buy it in the can or frozen.

1— large orange, juiced and some of the zest.

1— large clove Garlic, minced.

2— Tbsp. Olive oil. One for the pan you’ll be roasting the corn in, and one for the vinaigrette.

1 1/2— tsp. rice vinegar or white wine vinegar.

Salt and pepper to taste.


Husk and wash corn. Cut off cob. Add to 1— Tbsp. hot olive oil and start to fry. Turn down heat to simmer and slow roast until brown, moving it about in the pan with a spatula. The corn gets nice and chewy and sweet.

Wash snap peas, cut off pointy ends. Discard ends, cut snap peas up into small pieces (about the size of a kernel of corn,) set snap peas aside in a bowl large enough to hold the corn when it’s done too. The snap peas will look like sliced green onions.

In small bowl add 1 Tbsp. Olive oil, 1 tsp. rice vinegar, juice of one orange, and some zest. Whisk until well incorporated. Adjust to your taste and add salt and pepper.

Before I whisked it…

By now, the corn is aromatic and getting brown. Keep going until it gets a nice caramel color on most of the kernels. Add to your snap peas.

Toss in vinaigrette and stir well.

Season with more salt and pepper to taste.

Serve immediately as a side dish with any meal, or enjoy by itself.

You may have extra vinaigrette! Don’t toss!

Jujube and Ginger Tea

Burr! You keeping’ warm? I hope so! Yesterday, and the day before, I rode my bike 9 miles each day and today it’s FRICKIN FREEZING! 43 degrees and windy! Yikes! There’s a definite winter season in Florida for those of us acclimated to triple digits. I know, I can hear your eye roll from here… nobody gets it until they’ve lived here awhile.

Anyway, because the weather dictated, today is all about coziness and staying inside. And I love it! I made pancakes, rice krispy treats, and this tea today— and I’m calling it done. I got the chance to pull out my big fuzzy socks, warm sweatpants, and do what I do best. Chill.

I’ve enticed many a men out into raging winter storms for my homemade ginger tea with honey and lemon over the years, so when this came up in my feeds on YT, I thought, “What is a Jujube and where can I get some?!”

Turns out a jujube (pronounced Ju-Jube) is a Chinese red date. And this recipe is from one of my favorite YT ladies: Maangchi. Thank you, Maangchi!

Dates are high in potassium, vitamin C, and antioxidants and are great for your skin and warding off colds.

We called five different local Asian markets, but nobody sold them around us, so my husband ordered them online right away and they arrived today!

This is what they look like:

My husband calls them juju 🐝’s.


4 ounces — jujubes, washed and cut halfway through the middle. (Mine had a small pit. You do not need to remove this.)

Hi there, little feller!
He’s cozy!

6 cups — water

Ginger— peeled; about an inch and a half to two inches long. Sliced.

1 — cinnamon stick

Pine nuts, a few for each mug

That’s it!


Place in a tea pot or pan like I did mine below, bring to a boil over medium high heat, and then turn heat to medium to low and simmer for 1 — hour.

When times up, strain out the dates, ginger pieces, and cinnamon stick in a strainer until the liquid is removed. Press spoon against the ingredients within the strainer to fully get the goodness inside the dates and then discard the boiled ingredients.

What you have left is a dark brown liquid you top with pine nuts and it tastes like Autumn in a mug! 🥰

My dates were small, so 4 ounces for me was 25 dates.
6 pretty pine nuts swimming in a row. 🙄
Here’s to your health and staying warm and cozy! Until next time… 😘

Tempeh Bacon

Hey there! Happy New Year! Hope you are well.

I made tempeh bacon the other day and was surprised to find that it was pretty darn good. There are many recipes for this, but most called for liquid smoke. I made a marinade from what I had on hand and hoped it would bake into a crunchy smoky flavor since I did not have the liquid smoke. We liked it, but give it a try and let me know what you think?

Note: This doesn’t get as crunchy as bacon, as it would have to be cut paper thin — and then it would burn while cooking. But, it does give the taste of bacon on sandwiches without having to eat animals.


1 pkg. – tempeh, rinsed and dried (this removes any bitterness from the soybeans)

3 Tbsp. – tamari (gluten free soy sauce), or regular soy sauce.

2 Tbsp. – 100% real maple syrup

1 – tsp. hot sauce of your choice

1 tsp. – smoked paprika

1/8-1/2 tsp. chipotle pepper powder

1 – Tbsp. BBQ sauce of your choice

1 tsp. – Steak sauce of your choice


Heat oven to 425 degrees

Whisk together your wet ingredients and spices

Cut tempeh into any length bacon strips you’d like.


Place on a baking sheet lined with parchment

Put into the sauce and marinate for as long as you’d like. I only let mine sit for the time it took the oven to preheat.

Bake for 15 minutes

Remove from oven

Turn each piece over and brush the rest of the marinade over the tempeh

Turn off the stove

Return to oven and bake another 5-7 minutes

Eat as tapas, put onto pasta or pizza, or refrigerate for sandwiches. I put ours on egg salad GF pitas.

For any of you who are interested in art journaling, I recently started a YouTube channel where I make and share art as therapy. You can subscribe here.

Update! I made these again today: 1/25/22 and have added more ingredients. I have added BBQ and steak sauce. Much better today with the addition of those and cutting them thinner. Note: they still did not get crispy, but I still only baked them for 15 minutes. We were hungry… what can I say? You could continue to bake them longer to see if you can get them crunchier and let me know…

It is possible to cut them thinner, just adjust your time and watch for burning.
Pre-cooked and marinating while the oven heats up.
One tiny piece that crisped up! Almost burnt!
It was the maple syrup that burnt on the edges. The inner portion was still chewy!

Joyce’s Kanella

If you read memoir or are writing your own, and are not already reading and following Joyce Maynard on social media, I would recommend that you do. I took Joyce’s Creative Live writing course last year; which is now on sale for ten dollars, and it was hugely helpful.

Joyce shared this cookie recipe on her FB page for Christmas the other day and because today is gray and cold, it was the perfect day to bake them. I made them vegan because I’m allergic to dairy (not lactose intolerant, that’s something different) and I also made them gluten-free.

These are the perfect cookie in my opinion, because they are not too sweet, and have a subtle hint of cinnamon and brown sugar in each.

I halved the original recipe since it’s just me and my husband, so feel free to double it for your family. My halving it yielded 18 cookies.


1/2 cup — unsalted butter, or vegan butter.

1/2 cup — sugar

1/2 cup — brown sugar, packed.

1 — egg

2 Tbsp. — sour cream, or vegan sour cream.

1 — tsp. Vanilla extract

2.5 cups — flour, or gluten-free flour

1 tsp. — baking powder

1 tsp. — cinnamon

1/2 cup — chopped nuts, any kind. ( I used walnuts.)


Cream the butter and sugar together.

Add eggs, sour cream, and vanilla.

Sift dry ingredients and gradually add to the bowl.

Stir in your choice of nuts.

Form into crescent shapes

Bake at 350 degrees for 12 minutes.

Note: My cookies seemed to still need more time to bake after 12 minutes, but I allowed them to sit on the hot pan to cool. They ended up setting perfectly.

Remove to plate when cool.

Dunk in your coffee. Yummy!

Thanks Joyce!

Raw Pad Thai

I have an entire shelf in my library dedicated to cookbooks. This recipe came from Raw Vitalize by Mimi Kirk and her daughter, Mia Kirk White. Mimi is a raw vegan, chef and author. Mia is a nutritionist. Raw Vitalize is a 21- day reset program where you eat three raw meals per day to detox.

Although we are not doing the whole 21-day challenge, I wanted to try a few recipes from the book and this is the one I chose first. Wow! Unbelievably tasty!

I wouldn’t usually make a cold dish in winter but, living in Florida, we can eat raw any time of the year and still feel satisfied. With the warming sensation of real ginger in the dressing, this was super satisfying. Hope you like it as much as we did! Thanks Mimi and Mia!

Pad Thai Ingredients:

2-carrots, peeled and julienned

1- zucchini, peeled and julienned

1- large handful of cabbage, (for ease of preparation, I bought a bag of coleslaw already shredded)

1/2 – red pepper, seeded and cut into matchsticks

Chopped cilantro, (I used prepared fresh cilantro)

3-green onions, white and green parts, chopped

1- lime, juiced

3- Tablespoons cashews, roughly chopped


Prepare all veggies and place in bowl. Squeeze in lime juice and stir.

Pad Thai Dressing:

1- inch piece of fresh ginger root, peeled

1- Clove garlic

1- Tablespoon Tamari

1- Tablespoon almond butter

2- Tablespoons olive oil

1- Tablespoon lime juice

Drizzle of maple syrup or agave syrup, no white sugar.

Red pepper flakes or cayenne to taste

Salt and pepper to taste


Put all ingredients in a blender and blend until creamy. Can add a bit water to thin if necessary. Mine was perfect without adding anything else.

Plate your Pad Thai and top with desired amount of dressing and then top that with desired amount of dressing and dig in.

Note: In the book this recipe amount is for one person. But this fed me and my husband both. The portions were large with me not being able to finish mine. My husband was happy to finish it.

The salty, gingery, almond-y goodness of this dressing makes this cold salad sing! I think you’ll enjoy it regardless of whether it’s winter or summer! Enjoy!

Sesame Encrusted Tofu Steaks

I love tofu!

But, it gets such a bad rap for no reason and it’s so good for us! We eat it each week; sometimes several times per week. I eat it because I love it, but it also inadvertently helps reduce my menopausal hot flashes. I will link some articles at the bottom of this recipe so you can research for yourself how soybeans are not the breast-cancer causing, thyroid-damaging food the beef industry wants us to think it is.

Anyone writing articles about health who regurgitate that eating cruciferous vegetables and eating soy damage your thyroid health or cause cancer, need not be in the healthcare industry, and is someone I know not to follow. It’s antiquated, unfounded, and ridiculously false information and it makes me very angry and frustrated. So read to the end if you also love soy — you’ll be happy you did!

The tofu steak recipe is from recipe tin, here.


Tofu – Four 1/2 inch thick pieces

1 -egg, beaten

4 – Tbsp. – Sesame seeds

4 -Tablespoons gluten-free flour, (regular flour if you can eat it)

3-4 garlic cloves, sliced thin

Green onions, for garnish

Oil for cooking


Cut tofu into 1/2 inch pieces

Coat in flour

Dip in egg

Coat in sesame seeds

Fry until each side and the edges are brown

Remove tofu steaks, and set aside.

Fry slices of garlic until browned and garnish tofu steaks with it.

Top with green onions.

Soy Scallion Sauce: This sauce recipe is from my Big book of Korean cooking by Maangchi, page 130.

1 Tablespoon – Soy sauce

1 teaspoon – vinegar

1 teaspoon- toasted sesame seeds

Red pepper flakes, to taste, (gochugaru if you have it.)

1 – Tablespoon chopped scallions

Mix and top the tofu steaks with it.

Serve with broccoli and rice. Yum!

Very important articles regarding soy below! 👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻

Article 1: Nutrition Facts of Soy

Article 2 Soy: The Crucial Link

Article 3 Role of Soy in Prostrate Cancer Prevention and Treatment

Article 4 Can Soy Suppress Thyroid Function?

Article 5 Should Women at High-Risk for Breast Cancer Avoid Soy?

Roasted Tomato, Chickpea, and Caper Penne Pasta

This recipe is from the YouTube channel Yueng Man Cooking. You can watch Will make this recipe here. He used spaghetti, I used what I had on hand, which was Penne.

I made this for dinner tonight to use up my remaining cherry tomatoes and leftover capers and with the addition of the lemon juice and zest, it was a light, but flavorful pasta dish. Hope you enjoy this recipe as much as we did.


1 – carton of cherry tomatoes, cut in half

1 – can chickpeas, drained and rinsed

2 – tsp. or more – Oregano or Italian seasoning. I used a blend I had on hand called Zoe’s Kitchen, I purchased at their restaurant.

Salt and pepper to taste

2 – Tbsp. Olive oil, for coating tomatoes and chickpeas. (Plus more to cook garlic and add a splash to the final cooked dish) So, approximately 3 1/2 Tbsp. I don’t measure.)

3 – cloves garlic, minced

2 -Tbsp. Capers

Juice of one lemon, and zest.


Heat oven to 400 degrees.

Drain and rinse chickpeas.

Wash and cut tomatoes in half

Add both to a bowl and coat with olive and oregano/oregano blend. Mix.

Turn out onto cookie sheet lined with parchment, turning tomatoes onto their rounded edges. Cut end up.

Ready for 35 -40 minutes.

When you have ten minutes left on your timer, add your pasta of choice to boiling water and cook according to package directions; usually eight minutes for al dente.

Remove roasted tomatoes and chickpeas from oven and set aside.

Drain pasta when finished.

In pasta pot, add a Tbsp. Olive oil, turn back on the heat, add garlic and stir until fragrant.

Add capers and stir.

Add pasta, stir.

Add your lemon juice and zest. Stir.

Plate, and top with another drizzle of olive oil and salt and pepper and serve. Yum!

Seasoning I used.