Peanut Butter Chocolate Pie

Had a few dessert disasters in the last few weeks. Nothing more disheartening then pulling out a flaccid cake or concrete cookies when you're ready for some sweets. This pie is easy and delish.

Store bought chocolate pie crust (surprisingly lots of these are vegan)
1/4 cup margarine
1/4 cup root beer
2 big spoonfuls of peanut butter
1/2 cup soy milk
1/4 cup of sugar
1 tsp. vanilla
1/2 cup melted baker's chocolate

Blend everything together until smooth, dump into pie shell, put in the freezer for a few hours. Pull it out of the freezer about fifteen minutes before you're ready to eat it.

Vegan Sports: Tony Gonzalez

The greatest tight end of all time adopted a mostly vegan diet and lost weight which probably helped extend his career. This quick article gives some backward to the decision. Plus he saved a guy who was choking on a piece of steak with the Heimlich. Is that irony?

Vegan Kitchen Essentials: Nutritional Yeast

This is a magical hippy dust. First off, don't be scared off by the name or it's yeastyness. You'll soon be adding a salty, nutty flavor to many foods. As a plus, it also has B-12. It can be bought at stores like Whole Foods and sometimes other "regular" grocery stores in their bulk section. What can you do with it, you ask?

-Makes a great cheesesque sauce
-Toss into gravies
-Use in breading for frying tofu
-Spice up a tofu scramble
-Toss it in your popcorn

Product Push: Boca Fake ass Chicken

These are a nice treat, available in spicy and regular varieties. You just bake them in the oven for about 15 minutes and you're ready to grub on some faux chicken.

Here are some ideas on how to use 'em:
-On a bun, sandwich time!
-With gravy and mashed potatoes
-With marinara sauce
-Sliced on a salad
-Tacos

Lemon and Scallion Risotto

This recipe is from Vegan Planet which I received as a gift from a pair of very thoughtful people. The cookbook has some gems and some...what's the opposite of gems. This one is excellent, the tartness of the lemon juice goes well with the risotto.


4 cups veggie stock
1/4 cup lemon juice
2 tbl olive oil
1 1/2 cups arborio rice
1/2 cup minced scallions
2/3 cup baby peas
salt and pepper

Simmer stock and lemon juice. Meanwhile, heat the oil and then add rice and scallions and stir until coated with oil. Add 1/2 cup of hot liquid and simmer while stirring frequently. When it is all absorbed, add another half cup of liquid and repeat. Keep this up until the rice is tender and the mix is thick and creamy (about 25 minutes) Stir in the peas and spice about ten minutes before the rice is done. Enjoy!