Menu

Other People’s Food

  • Fig Squares in Pan
  • Square of Fig Bar
  • pancakes1
  • Plate of Pancakes with Maple Syrup Bottle
  • Scramble Tofu Sandwich
  • Bowl Pasta
  • Details
  • 2 Comments
  • Related Items
LoadingAdd to favorites

Square of Fig BarThis week I’m making recipes solely from blogs I’ve discovered since creating An Unrefined Vegan and I thought I’d share a few here.

I loved Fig Newtons as a kid but gave up eating them years ago.  So when I saw the link for Skinny Figgy Bars posted on Susan Voisin’s Facebook page I immediately followed it back to her blog, FatFreeVegan.  I made a batch the same day.  These are quick and easy to make and the fact that there is no added fat or oil aligns perfectly with the way we enjoy eating these days.

Plate of Pancakes with Maple Syrup BottleLook at how beautiful these are!  This is another recipe from FatFreeVegan.  I made very minor changes to the recipe: using white whole wheat flour and zero all-purpose flour; subbing powdered ginger instead of nutmeg and adding a 1/4 cup of unsweetened soy milk because the batter was quite thick.  I also mixed the batter up and let it sit in the refrigerator overnight.  These cook up to a beautiful golden-orange color and have a lovely light citrus flavor with just a hint of spice.  Here’s where you can find the recipe:  Golden Spice Pancakes.

Scramble Tofu SandwichI mentioned in a previous post that I was going to try the scrambled tofu recipe from Bacon is not an Herb – and I did – to great success.  It changed this skeptic’s mind about the tofu-as-egg concept.  It’s quick and delicious and you can change up the flavors and add whatever veggies you have on hand.  We had some for dinner alongside roasted sweet potatoes and with the leftovers had really yummy sandwiches with a schmear of Vegenaise, thin slices of red onion and fresh bib lettuce on homemade Easy Herb Focaccia.

Bowl Pasta I made this super simple pasta last night using a recipe for Mushroom Ragu from VeganChef.  As suggested in a note on the recipe, I used a little bit of dry red wine when simmering the sauce and I paired it with whole wheat orecchiette, a sprinkling of nutritional yeast and extra fresh basil on top – delicious.  A healthy dose of chopped kalamata olives would be really nice, too…

Print Friendly
  1. trueindigo says:

    Oh awesome, a new twist on a salad sandwich ! So many tasty recipes, so little time.

  2. [...] One year ago today: Brunswick-ish Stew One year and one day ago today: Other People’s Food [...]

Fill in the Blank:

Slow Cooker Multigrain Pudding An Unrefined Vegan

5 Revamped Vegan Breakfasts. Recipe #1: Slow Cooker Multigrain Pudding

Add to favoritesWhen switching over to the new site, I couldn’t help but browse through some of my very early posts.  Yikes.  Some of the recipes really needed tweaking and new photography.  So just for …

Print Friendly
Hibiscus Cherry Cooler An Unrefined Vegan

Hibiscus-Cherry Cooler

Add to favoritesFor months a friend of mine had been extolling the virtues of a daily cup of hibiscus tea. He told me that drinking it regularly could lower one’s blood pressure and some studies …

Print Friendly

Thai Tomato Soup

Add to favoritesI make one or two soups each week.  I just love soup.  Usually you can make them solely with pantry ingredients or from what you can unearth from your vegetable bin.  Even in …

Print Friendly
Hand Soap An Unrefined Vegan

The Organically Clean Home Review & Giveaway

Add to favorites This little 6-inch x 8-inch book, The Organically Clean Home: 150 Everyday Organic Cleaning Products You Can Make Yourself – The Natural, Chemical-free Way, by Becky Rapinchuk (Clean Mama), completely changed the …

Print Friendly
BabagaHummus Dip An Unrefined Vegan

BabagaHummus. Oil- and Gluten-free.

Add to favoritesHave you ever made a recipe based solely a name?  This was the case here.  One morning I made hummus and I made babaganoush.  As the food processor was doing its thing, the …

Print Friendly
%d bloggers like this: