Posts Tagged ‘easy’

Easy Vegan Ranch Dressing

Ranch dressing is great for salads and dipping vegetables. Store bought ranch dressing and dips are loaded with fats and preservatives and are definitely not vegan. Here’s a great recipe that’s super quick and easy to whip up!


vegan mayo (I use vegenaise)

italian spices

vegan milk (soy, almond, rice, etc)

salt and pepper, to taste


Start off with adding some mayo into a bowl (it will be the main base of the dressing). Add some milk, how much you use depends on how thick you want your ranch. If you want it like a dip, just add a little bit but if you want it for a dressing on salads add more. Use a fork to blend the mayo and milk. Add more milk or mayo to get desired¬†consistency. ¬†Then go crazy with spices. I use the Italian grinders you can find which have rosemary, oregano and basil. You can also use fresh herbs or whichever dry herbs you enjoy the most. The fresh herbs won’t keep as long so keep that in mind. Add salt and pepper to taste and you’re done!


This dip would also be a good dip for the fried okra recipe that I just posted!

Mock Chicken Noodle Soup

A couple days ago my husband was feeling kind of sick and asked if I could get him some chicken noodle soup. The canned version is full of sodium and I never thought it was that good so I asked if he’d like a homemade version instead. Only a crazy person would turn down homemade soup versus canned so he said yes! Since he’s not a vegetarian I decided to treat him and make the “real” version for him. But I needed dinner too I thought I’d try to make a vegan version.

chicken noodle soup

It turned out delicious!! I used this recipe for the base but replaced the butter with margarine, chicken broth with veggie broth, and chicken with Morningstar’s Chick’n strips.
I will definitely be making this again!!!

Sloppy Joan

I made this super easy Sloppy “Joan” the other day. I call it Sloppy Joan because my husband said since it doesn’t have real meat it can’t be called the traditional Sloppy Jo.

sloppy joan


1/2 bag Boca ground crumbles

1/2 onion, chopped

1 cup spaghetti sauce

2 cloves garlic, minced

salt and pepper, to taste

1 tbsp olive oil

First add the olive oil to your pot on medium heat. Once it’s heated (but not too hot) add the onion and cook until it becomes slightly soft. Add frozen Boca crumbles and cook for 10 minutes, stirring so it doesn’t stick to the pan. Add the garlic and cook another 2 minutes. Finish up by adding the spaghetti sauce and stirring it up until it is thoroughly mixed. You may want to add more spaghetti sauce depending on how sloppy you like it. Add salt and pepper to taste and you’re done! I served mine with toasted whole wheat buns and it was a hit.

Quick and Easy Stir Fry

The other day I was super hungry and didn’t have much in the fridge, so I threw together this stir fry and it turned out delish!

stir fryIngredients:

cubed tofu

1/4 onion, chopped

3 green onions, sliced

3 small home grown bell peppers, chopped

1 package ramen noodles


1/4 cup soy sauce

2 tbsp rice vinegar

1 tbsp sugar

1/2 cup water

Fry the tofu by lightly spraying the pan with pam and stirring often. After it was lightly browned I added the other veggies and cooked them until they were nicely browned. While doing that cook and drain the ramen and mix up the sauce. Mix ingredients for the sauce well. Once the veggies and tofu are done, add the noodles and sauce. Cook for a couple more minutes while stirring. Enjoy!

Speghetti with Mock Meat Sauce

The other day I was really hungry after going grocery shopping and whipped up this dinner which turned out delicious.

1 jar marinara sauce
2 tsp olive oil
1/2 tube of Gimme Lean mock sausage
1/2 cup mushrooms, sliced
1/2 medium onion, diced
fresh basil and thyme to taste
salt, pepper, and red pepper flakes to taste

Add oil to a sauce pan on medium heat. Once it heats up add mock sausage and use a spoon or spatula to break it up into small pieces.
Once it’s lightly browned add onions for a couple minutes then mushrooms. Cook until mushrooms are done then add the jar of sauce. Heat until warm then add herbs and spices to taste. Serve over your choice of pasta and enjoy.

Quick and Easy Salad

I have been craving salad lately, but I get tired of preparing a single serving whenever I’m in the mood. So I put my Lock and Lock to use and came up with this.

easy salad

All my favorite veggies are clean and ready to go for an impromptu salad. All I have to do is mix it into a bowl and add some dressing. Plus, Lock and Lock boxes are fantastic at keeping food fresh. I’ve even tested it with finicky avocado slices and there was no brown in sight! I tried to make the salad mix look cuter for the picture (the carrot sticking out of the peppers in the lettuce are supposed to be rats…? I know I’m weird haha).

This would also work well for fruit salads!

Quick and Easy Black Beans

Yesterday evening I wanted a simple snack, but I hadn’t been at my apartment in a while so there wasn’t much to choose from. When I found a can of beans I knew I was in luck since they’re my favorite type of bean.

Here’s how they turned out.
black beans

Quick and Easy Black Beans

1 can whole black beans
1/4 onion, chopped
1/4 bell pepper, chopped
1/2 tsp olive oil
salt and pepper to taste
1/4 tsp paprika
1/8 tsp cayenne *optional

In a medium saucepan, add olive oil and chopped onion and bell pepper. Once they have softened some, add the can of beans including the juice. If you want more soupy type beans, add a can of water, if not, just add half a can of water. Add spices and cook down until it is hot and becomes the desired consistency.

I ate mine with a piece of pita and it hit the spot!