Archive for the ‘Appetizers’ Category


This is a fun vegan nacho platter.  Use Gardein or any other vegan buffalo wings.  Gooey vegan cheeses and the buffalo wings makes this snack a winner.  Super easy and quick to make.

What you need:

  • 2 servings tortilla chips (I used TJ’s Baked Blue, 36 chips)
  • 2 servings Daiya Pepperjack Shreds (1/2 cup)
  • 1 serving Daiya Jalapeno Garlic Havarti (1/8 of wedge), cut into cubes (optional)
  • 1 package Gardein Buffalo Wings, cooked according to package instructions and sliced
  • 2 tbsp sliced black olives
  • salsa and Tofutti Better than Sour Cream

To prepare:

  1. Arrange chips on a microwave-safe plate.
  2. Spread Daiya shreds and cubes on top of chips.
  3. Top with buffalo wings and olives.
  4. Microwave till cheese is melted.
  5. Top with salsa and sour cream.

4 servings.  Weight Watchers PointsPlus value: 5


Read Full Post »

I sometimes get jealous of my non-vegan friends when they order this in a restaurant.  You can easily make a better and much healthier version at home with either store-bought ingredients or homemade or a combination of both.  This is so fast and easy and so delicious!

What you need:

  • Frozen french fries, baked according to pkg instructions (or homemade).  (I used Alexia Yukon Gold Julienne Fries)
  • Can of vegan chili (or homemade) (I used Trader Joe’s)
  • We Can’t Say It’s Cheese Spread Hickory Flavor (by Wayfare)
  • Bragg’s Nutritional Yeast Seasoning (or nutritional yeast flakes)
  • Daiya Cheese Wedge, any flavor
  • Tofutti Sour Cream

To prepare:

  1. Place one serving of french fries on a microwave-safe plate.
  2. Pour 1/2 cup vegan chili over fries.
  3. Cut up one serving of Daiya Wedge, 1/8 of wedge, and cut in cubes and place around into the chili.
  4. Sprinkle with nutritional yeast, then top with one serving of cheese spread and 1 serving of sour cream.
  5. Microwave for a few minutes till cheese melts and chili is warm.

Weight Watcher PointsPlus value:  9



Read Full Post »

Fun way to eat your peas!

What you need:

  • 4 slices vegan tempeh bacon, cut into 1/2 inch pieces ( I used Light Life Smoky Tempeh Bacon)
  • 2 leeks, cleaned, halved, then sliced
  • 2 bunches of spinach, cleaned,  stems removed
  • 2 cups of fresh or frozen peas
  • 1/2 cup vegetable broth
  • Dill and tarragon to taste
  • 12 leaves of Boston or Bibb lettuce

To prepare:

  1. Spray nonstick skillet with cooking spray and cook tempeh till crispy, set aside.
  2. Spray skillet again and add leeks and 1 tsp salt; cook till translucent.
  3. Add spinach; cover and cook for about two minutes.
  4. Add peas and broth and cook till peas are tender.
  5. Stir in dill and tarragon, salt and pepper to taste.
  6. Stir in tempeh.

To serve:

  1. On each plate, take two lettuce leaves and form into a cup shape.
  2. Fill each with 1/6 of the pea mixture.

6 servings.  Weight Watcher PointsPlus value: 2

I modified this recipe from Martha Stewart Living Magazine.


Read Full Post »

Craving fries?  This is a much a healthier version that’s super fast and easy.  I used a bag of pre-cut and peeled sweet potatoes from Trader Joe’s for this which made it so quick, but you can use whole ones and prep them yourself.  If you didn’t already know this, sweet potatoes are rich in Vitamins A and C.  Enjoy!


  • 1 bag Trader Joe’s peeled and cut-up sweet potatoes
  • nutritional yeast flakes
  • vegan bacon-flavored salt
  • olive oil cooking spray
  1. Spread potato on a microwave safe plate.
  2. Spray with olive oil spray.
  3. Sprinkle with nutritional yeast and bacon-flavored salt.
  4. Microwave for about 5 to 8 minutes.
  5. Serve with BBQ sauce.

Your microwaving time may vary so please check potatoes during cook time.

2 servings.  Weight Watcher Plus Points:  3

Read Full Post »

Wow, I’m in love.  I love mushrooms as it is, but this takes it to the next level.  I saw this recipe on a cooking show and just had to veganize it.   It turned out great.  I hope you think so too.  The recipe looks a little long, but it’s really fast and simple, just how I like it.  Enjoy!


  • 20 medium to large crimini mushrooms (about 2 inches)
  • 1/2 cup finely chopped onion
  • 2 tbsp chopped garlic
  • 1 1/2 cups of spinach roughly chopped (or cooked frozen spinach)
  • 3/4 cup tofu ricotta
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup Daiya mozzarella
  • Parma or nutritional yeast flakes
  1. Preheat oven to 375; prepare a baking sheet with cooking spray.
  2. Carefully remove stems from mushrooms; don’t discard, set aside.
  3. Put mushrooms cap-side down on baking sheet and bake for 12 to 14 minutes.
  4. Let mushrooms cool a little and then remove water from the caps.
  5. Chop mushroom stems.
  6. In a nonstick skillet with cooking spray, cook mushroom stems, onions, and garlic till softened.
  7. Add spinach to skillet and cook till wilted (if using frozen, just stir in).
  8. In a medium bowl, combine tofu ricotta, nutmeg, salt, Daiya.
  9. Add cooked vegetables to the cheese mixture and stir till well blended.
  10. Fill each mushroom with mixture, then sprinkle with Parma or nutritional yeast.
  11. Return to oven for about 12 to 15 minutes till lightly browned.

5 servings of 4 mushrooms each.  Weight Watchers PointsPlus value:  2

Original non-vegan recipe from Hungry Girl.

Read Full Post »

Oh my goodness, these are so yummy!  Made with refrigerated  crescent rolls (Pillsbury or store brand).  You did know they were vegan, right?  And if you haven’t tried We Can’t Say It’s Cheese Spread, what are you waiting for?  The hickory-smoked cheddar style is to die for.   Add the new Tofurky Bologna and you’ve got yourself a real treat.  The best thing about this recipe is that it will take you five minutes or less to prepare and only about ten minutes in the oven.  Enjoy!


  • 1 package of reduced fat crescent rolls
  • We Can’t Say It’s Cheese Spread Hickory-Smoked Cheddar Style, 1/4 cup
  • 2 slices of Tofurky Bologna

To Prepare:

  1. Preheat oven to 375 or according to package instructions; lightly spray baking sheet with canola spray.
  2. Separate the 8 pieces of crescent roll dough and place on working surface.
  3. Spread each piece with some spread.
  4. Cut up Tofurky into 8 pieces and place onto each piece of dough.
  5. Roll up starting with the largest end to smallest end creating a crescent shape.
  6. Bake for about 10 to 12 minutes or until lightly golden but not burned on bottom.

Be creative.  I also tried this with cheesy broccoli.  Just mix cheese spread with a little broccoli and spread onto crescent roll.  There are so many things you can try with this.

8 servings.  Weight Watcher PlusPoints Value: 3

My own recipe.

Read Full Post »

Yum!  I used to love these little guys way back when, but quit eating them for the obvious reasons:  They weren’t vegan and they were fried.  This recipe will make you very happy.  It’s a healthier version that’s I’ve veganized.  Enjoy!

  • Preheat oven to 350 and coat baking sheet with cooking spray.
  1. In a bowl, combine 1/2 cup Daiya cheddar, 1/4 cup of vegan cream cheese, and 1 tbsp reduced fat Vegenaise; set aside.
  2. Take eight jalapeno peppers and halve lengthwise, remove seeds, and fill each half with cheese mixture.
  3. in a bowl, mix Ener-G egg replacer according to package directions to equal to 2 eggs; in another bowl, crush enough cornflakes cereal  to have at least 7 tbsp.
  4. Dip each jalapeno into Ener-G egg replacer then into cornflakes and place on baking sheet.
  5. Spray all peppers with cooking spray.
  6. Bake till lightly browned, about 30 minutes.

8 servings.  Weight Watchers PointsPlus value:  2

original recipe by Weight Watchers.

Read Full Post »

Older Posts »