Archive for November, 2010

Pumpkin Cheesecake

I recently made a vegan double-layer pumpkin cheesecake, following a recipe from the Fat Free Vegan blog. Oh my, is it ever tasty! It really does taste and feel like cheesecake, even though it has no dairy in it. You must try it! You must!


Butternut Squash

The garden produced 35 butternut squash this year! Last year I had one plant that produced 11 squash and this year I had two plants that produced 35 squash. That’s not all of them in the picture – I started harvesting them more than a month ago, and have already eaten and given away several of them. So far none of them have been as tasty as some of the ones I grew last year, even though they were grown from seeds taken from last year’s crop. The best ones last year are the best butternut squash I have ever tasted.

Mexican Rice


Makes 2 servings

  • 1 cup of white rice
  • 1 cube of vegan chicken bouillon
  • 1 teaspoon of taco seasoning

Cook the rice as you normally would, but add the bouillon and the taco seasoning to the water before you add the rice.

Southwestern Black Beans


Makes 2 servings


  • 1 15-ounce can of black beans
  • 1 tablespoon of southwestern seasoning

Optional ingredients:

  • Corn kernels
  • Chopped tomato

Heat the beans over medium heat, add the other ingredients, and cook for about five minutes.

Not-So-Dirty Rice

This recipe is adapted from one of the recipes in Robin Robertson’s Vegan Planet.


Makes 2 servings

  • 1 tablespoon of olive oil
  • 1 vegan sausage, chopped as finely as possible or briefly run through a blender
  • 1/2 teaspoon of Chinese chili paste, or other hot sauce
  • 1/2 teaspoon of dried thyme
  • 1/4 teaspoon of salt
  • 2 cups of cooked white rice

Heat the olive oil over medium heat. Add the sausage, chili paste, thyme, and salt. Mix together and cook for about 5 minutes. Add the rice and cook for another 5 minutes.


That’s about one-third of my crop of salsify.

Salsify is a root vegetable, and is sometimes called the oyster plant, since some people think it tastes like oysters. Having never tasted an oyster I can’t say whether or not salsify tastes like them, but I can say that I like the way salsify tastes. It has a mild flavor that is hard to describe (at least for someone who has never tried an oyster). It was very good boiled, and pretty good in soup with some oyster mushrooms and some vegetable broth: a no-oyster oyster soup!

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