You say it’s your birthday?


I’ve been absent from the blog for a few days because we are on holidays. It’s a stay-cation, but we’re having fun just chillin’ and doing some things, locally.

Yesterday was my birthday and it’s the first b-day I have celebrated as a vegan, so it was pretty interesting.  I’ll be sharing more posts next week when my husband goes back to work, but you can look forward to some new recipes and loads of photos of our visit to the Ruby Ranch Pig-Rescue Farm.

In the meantime, drool over my all-vegan, Indian dinner from the Tandoori Grill, featuring a vegetarian biryani, topped with aloo gobhi and accompanied by a veggie samosa and two onion bhajis. All vegan, all the time, baby!

Oh, and here’s one of the cupcakes we discovered at our in-town health food store. They are Newton’s Gluten-free cupcakes, but it turns out they are “accidentally” vegan. Yay!  This one is the double chocolate, but I had one with an orange-sherbety frosting.  I couldn’t take a picture because it disappeared too fast! Let me just say, they are as scrummy as they look!


See you soon!



Undress a Samosa


Samosa Patties

6 yellow potatoes, peeled,  and quartered
1  cup frozen peas and carrots
1 cup frozen corn
1/2 cup diced onion
2 Tbsp. curry powder
1 tsp. dried ginger
1/2 tsp red pepper flakes
1 tsp. garam masala
1/2 tsp. dried coriander
1 tsp. dried basil
1 tsp. dried parsley
1/4 tsp. Himalayan salt
3 Tbsp. Earth Balance spread
2 Tbsp. olive or canola oil
3-4 Tbsp. Belsoy cream substitute (add more if the mixture seems too dry)

1/2 cup whole wheat flour
1/2 cup spelt breadcrumbs


Cover potatoes with cold water and boil  until they are fork-tender.

Meanwhile, saute onions in oil until they soften and add the spices. Stir to sweat the spices and add the frozen vegetables. Continue to stir-fry until the vegetables are warm and all the spices are heated through.

When the potatoes are cooked, turn off the burner. Drain and let sit, covered, on the warm stove with the lid on, for a few minutes to steam. The edges of the potato chunks should be fluffy.  Now mash the potatoes in the pot, with a potato masher.

Add about half of the veggies (or more) to the potatoes and mix well. Add the Earth Balance and Belsoy and mash until well-blended. Salt and pepper to taste, if necessary.

Sprinkle the flour and spelt breadcrumbs (add some herbs to these, if you wish) onto a plate. By hand, form mid-sized patties with the potato mixture and gently rest in the flour/breadcrumb mix to coat. Carefully flip over the patty and coat the other side. Set on a separate plate. Continue forming patties and setting aside. You should get about a dozen. Or you can reserve some of the mixture for another recipe – a burrito perhaps.

IMPORTANT! Chill these patties for about 20 minutes. You can do your veggie prep while you wait for them to firm up.


Heat a non-stick pan with a couple of Tablespoons of oil.  (Oil is hot enough when you sprinkle water on the pan and it sizzles.) Carefully place a few of the patties in the oil, directing them away from yourself to avoid splatters. Cook for about 3 minutes on each side and remove to a foil-lined, or greased pan and keep in a low oven to warm. You may need to add more oil, or even clean the pan and start again, in between batches

Serve on a bed of mixed sauteed greens, such as I did with kale, bok choy, apple, cabbage, or whatever you wish. I seasoned mine with some cilantro, mixed herbs and a red chili sauce blended with apricot jam and green curry paste, but that’s just my preference. Go with your own instincts.