Weekly Wednesday Round-Up – Muffins and Tattoos

Corn muffins with a vegan take on honey butter, agave margarine!

agave butter muffins

Pizza hummus with pita chips
pizza hummus and chips

Pumpkin spice muffins made by my lovely roommate. I’ll be posting the recipe soon!

pumpkin muffinsAnd lastly my new tattoo! Which is in honor of the University of Montevallo’s Purple Side. Our symbol is the cow and also an old tradition used to be to throw Moon Pies at the opposing side. Now I need to veganize some Moon Pies!

cow tattoo

Thanksgiving 2012

Even though it was a few weeks ago, I hope everyone had a good Thanksgiving! I know we did. Below is our oh so formally set table:

Thanksgiving Table

We had sliced Tofurky roast.

Plated tofurkeyFirehouse cornbread, veganized by using soymilk, margarine, and an Ener-G egg.

Bisquick cornbread

Roasted balsamic zucchini and onionsroasted zucchini

Mashed potatoes
Mashed tatersGreen bean casserole

Green bean casseroleCampbell’s accidentally vegan mushroom gravy, for the mashed potatoes, and cranberry sauce for the Tofurky.

Gravy and cranberryAnd lastly, a cinnamon pumpkin pie brought by our friend Kyle.

Cinnamon pumpkin pie

Recipe – “Chicken” and Sage Dressing

Every Thanksgiving and Christmas, our house is filled with a wonderful scent. It’s from the chicken and sage dressing my mom always makes us. Her mother made it for her, she made it for me and my sister, and now I’m veganizing it.

I wasn’t too sure how the recipe would turn out, because I was struggling to figure out how to replace two cans of Campbell’s cream of celery soup and one small can of condensed milk. After some trial and error, I finally came up with this recipe. It tastes exactly the same as my mom’s, and it makes the house smell just as nice as before.

Sorry for the crappy picture, it was taken with no natural light available.

“Chicken” and Sage Dressing


2 cups cooked and chopped faux chicken (I used 4 pieces of Gardein Chick’n scallopini )

8 cups of cooked cornbread (this is roughly 3 pans of cornbread)

1 small yellow onion

1/2 cup margarine

1/2 cup flour

2 cups vegetable broth

1 & 1/4 cups plain soymilk

1/4 cup nutritional yeast

3 tbsps rubbed sage

1/2 tsp salt

1/2 tsp black pepper


Preheat your oven to 400 degrees.

If you have not already, bake the cornbread, then cook and chop the faux chicken. Set both aside for now.

Finely chop the onion. Melt the margarine in a large saucepan and add in the onions. Saute until the onions become translucent, stir in the flour until it forms a thick paste, then slowly whisk in the soymilk and vegetable broth.

Once the sauce has thickened, remove from the heat and stir in the nutritional yeast, rubbed sage, salt, and pepper.

In a large bowl, crumble the cooked cornbread, then pour in the sage sauce. Stir until everything is well combined and there are no dry pockets of cornbread left. Then add in the chopped chicken and mix thoroughly. Pour into 9 x 12 glass baking dish and bake for 40-55 minutes. The way to tell if it’s done is when the bottom is a golden brown, and the top looks well baked.

Recipe – Balsamic Pasta and Beans

Here’s the balsamic pasta and beans recipe I promised soooo long ago. It’s not a paticularly amazing recipe, but I do really like it and it’s a go-to for when I’m feeling lazy and just wanted to throw a quick dish together. The great thing too is that the pasta freezes and thaws well, so any leftovers can be thrown into the freezer and used another day.

The pasta with Asian veggies and mini cornbread muffins.

Balsamic Pasta and Beans

Printable Version

Makes 5 servings


1 1/2 cups uncooked elbow macaroni (or any other small pasta shapes)

1 (15 oz.) can kidney beans, drained

1 (14 oz.) can diced tomatoes with onions, drained

2 TBSPs all-purpose flour

3 TSPs nutritional yeast

1 TSP vegan chick’n bouillion powder (I use Bill’s Best Chick’Nish seasoning)

2 TSPs olive oil

2 1/2 TBSPs balsamic vinegar

1/2 TSP salt

1/2 cup water

Black pepper, to taste


Cook pasta as directed on package.

While the pasta is cooking, in a small sauce pan stir together the flour, nutritional yeast, chick’n powder, salt and pepper. Then add the olive oil, balsamic vinegar, water and tomatoes. Stir until combined. Simmer that sauce combination over medium heat for 3-6 minutes, or until the sauce starts to thicken.

Once the pasta is cooked, drain it and return it to the pot where it was boiled. Then add the drained kidney beans (don’t worry, the hot pasta and sauce will warm all the beans through). Pour the sauce over it and stir to combine, then serve!