voodoo how do you do?

Processed with MOLDIV

Voodoo Doughnuts kindly dropped off some vegan doughnuts to my husbands gig the other night and I haven’t been the same since. I, of course, had to cut off a bite sized sample of each doughnut to see which was my favorite and the grape ape doughnut with lavender sprinkles is the winner. Most of their doughnuts can be made vegan, ask in advance. They have locations in Oregon, Texas, Colorado and Taipei. Thanks Voodoo!!!



My belly is full!!! This is what happened yesterday at the Zombie household. With much help from my husband, we whipped up this amazing vegan Thanksgiving meal. We had the Gardein Holiday Roast (first time having it, and it’s a winner!!!), simple stuffing, seared then steamed brussels sprouts, green bean (from my garden) casserole with homemade cream of mushroom soup, cornbread, fresh tart cranberry sauce and black olives. Individual recipes to follow soon. I hope everyone had a peaceful, thankful day.


tofu a1

That’s right A1 sauce is vegan!!! Drain the tofu and cut into desired size and marinate with A1 sauce in the fridge for at least 30 minutes. Roast the cauliflower (tossed in olive oil) at 375 for 40-45 minutes. Start your quinoa now (I used near east). I diced an onion, chopped up baby portobella mushrooms and sauteed in 2 tbsps olive oil till tender. Add the marinated tofu to the mushrooms and brown slightly on both sides. Voila.


weekly basics

This weeks “weekly basics”. I prepared forbidden rice, quinoa, brown rice, roasted carrots (from the garden), roasted red potatoes and brown lentils. Here are some salads I made using mixed greens, spinach and arugula. I added fresh cucumber, cherry tomatoes, sunflower seeds and Miyoko’s vegan cheese (no. 8 aged english smoked farmhouse). Easy peasy healthy organic lunches all week long!!!