Tag: Vegan Product

Vegan Pasta And Not-Meat-Balls

September 28, 2010

I’ve used these Trader Joe’s vegan meatless balls once before, and again I dug them out of my freezer for a quick vegan pasta meal.  They aren’t my favorite meatless product, the flavor is very soy-ish, but I wasn’t about to let them go to waste either. I cooked whole wheat penne, and let the…

Road’s End Organics Vegan Mac & Chreese

September 22, 2010

You’re probably thinking, “Keri, what are you doing with a box of mac and chreese?  Homemade is so much better!”  And you’d be correct, but since I’ve started babysitting for another toddler during the day, I’m missing that extra hand I used to have for making lunches.  I try to keep things made in advance,…

Yummy Earth Organic Vegan Lollipops And Fun New Extracts

September 20, 2010

This weekend Whole Foods was having a big birthday party with music, cake, and wine tasting.  Bummed they didn’t have any vegan cake, we made a stop in the treats isle to check out their new goodies.  A big bag of Yummy Earth Organic Lollipops caught my eye, having  just recently read about them on…

Melissa And Doug Vegan-Friendly Crayons

September 17, 2010

My little man loves to draw and color, but we abstain from buying crayons because they simply aren’t vegan.  Most crayons contain not only beeswax, but also tallow (animal fat).  I really wanted to find him a set of vegan crayons, so I started doing a little research.  They turned out easier to find than…

BBQ Eggplant Sandwiches And ABC Vegan Cookies

September 15, 2010

My panini press has been getting a lot of lovin’ lately, like this barbecue grilled eggplant sandwich with grilled onions and spinach on whole wheat vegan bread.  I guess that means my cast iron grill pan is getting a lot of love as well!  I served our barbecue eggplant sandwiches with steamed acorn squash, one…

Vegan Portobello Mozzarella Sandwich and September Thanksgiving

September 10, 2010

A good portobello sandwich is a beautiful thing, and I just happened to have a few portobellos hanging out in my fridge for yesterday’s lunch.  I started by spritzing my mushrooms with olive oil and balsamic vinegar, sprinkling with sea salt, black pepper, and basil, and roasting at 425 degrees for 15 minutes.  While my…