My new favorite Vegan Recipes!

Vegan Hashbrown Potatoes

Tomato Basil Salad

I stopped eating dairy and eggs for animal rights purposes. Because of the abuses the animals suffer due to factory farming, I choose not to ignore these issues. If you are interested in learning more about Factory Farming, pick up the Farm Sanctuary Book I spoke about in the last entry. Such a great book! I am a healthy eater in general. Pretty much like the taste of all food. Sometimes I have to splurge on rich delicious foods. I am human, right? I love food as something that brings people together. I love to feed people and for them to love it. Since I went vegan about 2 months ago, I miss the foods that I used to enjoy. I miss cooking for groups of people, and them really loving it. I have discovered that in this day in age, those super smart engineers have created relatively natural products that are similar to the dairy products I used to cook with. I cannot subsist off of strictly veggies and bread. It is just not possible for me. I want to be able to eat the things that I used to eat, but I will not eat dairy or eggs until there is legislation for the animals. Here are two recipes that I thoroughly enjoy eating still. I used to put fresh mozzarella in my Tomato Basil salad. I honestly did not think it would be the same without the mozz. But, it is just as delicious! It is perfect for a fresh summer salad!

And then the Vegan Hashbrown Potatoes I have been promising. I have been working on this recipe for a couple of weeks. I finally got it. If you bring these to a BBQ, or family function, no one will even know they are different. Enjoy!

Tomato Basil Salad
1 Tomato
1/4 of an Onion
Stale bread (the staler the better)
3 large basil leaves
Balsamic Vinaigrette to your tasting
Splash of Olive Oil Salt and Pepper to taste

Cut up all of the ingredients, throw in a bowl, douse with the liquids and enjoy!


Vegan Hashbrown Potatoes
16 oz. bag of organic potatoes O'brien (the little squared kind)
2 cups soy shredded cheddar cheese
1 cup Vegenaise
1/4 cup Soy Yogurt or Soy Sour Cream
2 tbs Nutritional Yeast (because it's good for you!)
1 tbs Ground Flax seed (because it's good for you too!)
1 tsp roasted vegetable cooking base or 1 cube veggie boullian (you can also replace this with any sort of Dried French Onion Soup Packet (preferably organic)
3 cups Organic Corn Flakes (Crushed)
4 heaping Tbs Soy Garden Buttery Spread, or any other Vegan Butter (melted)

Preheat oven to 350 degrees. Thaw the potatoes. Mix all ingredients in a large bowl except half of the butter and the Corn Flakes. In a separate bowl crush the corn flakes and then stir in the melted butter. Put the potato mixture in a casserole dish, and cover the top of the potatoes with the Corn Flake mixture. Cook for 30 minutes until bubbly and hot. ***If you buy the 32 oz bag of hash browned potatoes (the little squared kind), just double the recipe!