The Ultimate Vegan Veggie Burger

Making homemade veggie burgers is a tricky business. I have tried many recipes that have failed. For best results, I have found that a food processor will work best for grating and mixing ingredients.

8 oz Mushrooms shredded

1/4 cup Onion shredded

1 clove Garlic minced

1 can Black Beans

1 1/2 tsp Chili Powder

1 tsp. Cumin

2 tbs. Cilantro

1/4 tsp. Black Pepper

1/4 tsp. Salt

Shred Mushrooms, Onion.  Drain and rinse beans. Place in food processor minced Garlic, seasonings, beans with mushrooms and onions. Gradually add flour until dough forms. Place on a cookie sheet and bake in the oven at 350 for 12-15 minutes. I like to top with a slice of avocado and eat in a lettuce wrap.

Low Carb Spicy Vegan Tacos

Taco Seasoning Mix

½ tsp Salt

½ tsp Chili Powder

1 tsp Minced Onion

½ tsp Cumin

1/8 tsp Garlic powder

1/2 tsp Black Pepper

1/8 tsp Cayenne Pepper or Red Pepper flakes

Taco Filling 

1 cup Water

1 cup TVP

1 can Tomato Paste

1 Jalapeño sliced small

Taco filling can be cooked on the stovetop or microwave. Boil water in saucepan or microwave. Add TVP to water, add Tomato Paste. {If you like Jalapeños, add to TVP mixture or can be served fresh on tacos.} Let it simmer for 5-6 minutes until water cooks down. Add Seasoning mix, let stand for 5-6 minutes. Serve in a lettuce leaf. Also great served with Black Beans topped with Tomatoes. Some other suggested toppings are Avocados, Guacamole, Olives, Cilantro, Green Chilis.

Cooking Substitutions

There are many substitutions that are commonly used in cooking. There are many other substitutions that are less common that I am finding out about. It’s through trial and error that I have found out what specific measurements are needed when substituting ingredients.



Baking Powder 1 tsp = 1/4 tsp Baking Soda with 1/2 tsp Cream of Tartar

Brown Sugar 1/2 Cup = 2 Tablespoons Molasses and 1/2 Cup Granulated Sugar

Corn Syrup 1 Cup = 1 Cup Sugar cooked with 1/4 Cup Water

Dry Mustard 1 tsp = 1 tsp Tumeric

Egg 1 = 1 Tablespoon Flaxseed + 3 Tablespoons Water

Herbs (fresh) 1 Tablespoon = 1 tsp (dried) Herbs

Pine Nuts 1/2 Cup = 1/2 Cup Walnuts and pinch of Sage

Powdered Sugar 1 Cup = 1 Cup Sugar processed in a grinder

Unsalted Butter 1 Cup = 1 Cup Vegetable Shortening


Light Brown Syrup

I hate that so many things are made with high fructose corn syrup. When ever I have a recipe that calls for corn syrup. I make my own syrup. It will not be exact to corn syrup, but is very close and much healthier. When making your own syrup it is helpful to use a candy thermometer.  If you make this recipe as specified below your syrup should look like the jar in the middle. The jar on the left Syrup was made with 1/2 cup of Brown Sugar. The Jar on the right shows Syrup made with Granulated Sugar only. When making the white Syrup make sure you substitute the amount of Brown Sugar used, for Granulated Sugar.


3/4 cup Water

2 1/2 cups Granulated Sugar

1/4 cup Brown Sugar

1/2 tsp Cream Of Tartar

1 tsp Vanilla (Optional)

Add all ingredients to a sauce pan. Cook on medium heat. Once it starts to simmer, stir constantly for 5-7 minutes, or until temperature reaches 220-230 degrees. Don’t cook too long or you will end up with hard candy. This recipe makes approximately 1 pint of Syrup.

The syrup has a short shelf life. It is recommended that you store syrup at in the refrigerator. Like honey when kept for long periods of time, it may start to crystallize. You can heat the jar slightly to make the Syrup pourable.

Pico De Gallo Salsa

pico de gallo

The translation of “Pico De Gallo” refers to Fresh Salsa. All items are inexpensive, especially in the summer when everything is in season. If you make this salsa in the winter time you will want to use Roma tomatoes. For me the easiest method to make salsa is to measure all the ingredients then place in a food processor. If doing by hand you will want to prepare each ingredient as directed.

3-4 diced Tomatillos  (1/4 cup)

4-6 diced Tomatoes

1/2 cup Cilantro finely chopped

1 Green Bell Pepper chopped

1/4 cup Sweet Onion chopped

2-3 Jalapeño Peppers chopped (if you like it hot, use seeds)

1 clove of crushed Garlic

2 tbsp. freshly squeezed Lime Juice 

Salt and Pepper to taste


Tomatillos are a green husk tomato. When preparing them you will remove the husk, they will be sticky and you can rinse them off with water and dice in small pieces. 


To measure cilantro I remove the leaves from the stems and place in a measuring cup, when the measuring cup is full then I chop the cilantro very fine.

 measure Cilantro

After all ingredients have been chopped, mix everything together. For best results refrigerate for a couple of hours to let all the ingredients meld together.

Fabulous Fruit Salsa



This Salsa can be made in summer or winter. It doesn’t matter if you use fresh or canned fruit, however Mango is best fresh. When Mango is not available use more peaches. If you are using canned Pineapple, it is recommended you soak your sliced Bananas in the juice (this prevents them from turning brown). When using canned fruit, drain juice before using in salsa.


2 tbsp fresh squeezed Lime Juice (1-2 Limes)

1 sliced Banana (optional)

1 cup diced Pineapple

1 1/2 cups diced Peaches

1 Mango diced (optional)

1 chopped Green Onion

1/2 cup Cilantro finely chopped

1/2 Red or Green Bell Pepper chopped

1-2  Jalapeño Peppers finely chopped

pinch of Salt

Place first 3 ingredients in a bowl in order as listed above. Mix thoroughly. Then add peaches and remaining ingredients.

Classic Marinara Sauce


3 tablespoons Olive Oil

1 small sweet Onion finely chopped

1-2 cloves of Garlic

3 tablespoons Basil finely chopped (fresh is preferred)

1 tsp Oregano

1 tsp Thyme

1/4 tsp Black Pepper

1/2 tsp Salt

1 28 oz can of diced Tomatoes


Heat oil in sauce pan on low – medium heat. Add Garlic and Onions, cook until translucent, do not brown. Add spices, cook for 30 seconds, then add diced Tomatoes. Cook sauce and simmer for 10-15 minutes.

This sauce has many uses, can be used as sauce on pizza, pasta, and over veggies. This sauce is a favorite served over Spaghetti Squash. If you would like to have a meaty flavor try adding mushrooms or TVP.

How To Make Zucchini Pasta

Making your own Zucchini pasta is very cheap and easier than you think. There are a few ways to make Zucchini pasta. Using a peeler you can slice into thin long strips.

Zucchini peeled


If you purchase a special shredder peeler, it will shred the Zucchini like short spaghetti.


Zucchini shreds

If you have a mandolin or a food processor with a shredder attachment often you can achieve the same results. You may come out with long spaghetti like noodles.


Zucchini Mandolin

You can also hand cut your own noodles using a knife. There are also a variety of ways to cook the noodles. The easiest method is in the microwave on a plate for 1-2 minutes. No need to add any water or anything, they steam nicely as is. You can boil noodles for 1-2 minutes in your favorite pasta sauce over the stove. Another method is to lightly saute the noodles in a frying pan with a little Olive Oil, Garlic and fresh Basil, and then adding a little salt and pepper.

Using Flaxseed As An Egg Substitute


Flaxseeds are the most awesome egg substitute in baking and they are very economical to use. I have found they are much cheaper and taste better than traditional egg substitutes. I have learned there is a right way and a wrong way to use Flaxseeds when using them to replace egg in baking recipes. I am including a step-by-step guide on how to use them the right way in baking.

1 Tablespoon Flaxseeds + 3 Tablespoons Water = 1 Egg

1. Grind up Flaxseeds into a flour consistency, using a mill or coffee grinder.


2. Mix Flaxseeds with water.

3. Let it sit for at least 15 minutes. It will be ready to use when the mixture becomes a slimy consistency like an egg.

If you don’t have a grinder and want to use whole Flaxseeds as an egg substitute, you will have to soak them longer (30 minutes).

Coffee Grinder – So Many Uses

There are a few handy kitchen gadgets that I use all the time that are helpful in the kitchen. For example my Coffee grinder. There are so many uses for this thing, more than just grinding coffee. I grind nuts to a smaller more manageable size. The thing I use it for the most, is for grinding my own flour. There are many great uses for this small appliance. I purchase my own gluten-free oats, buck wheat, rice, coconut etc., and I can use this handy gadget to grind my own flour. I pay far less by making my own gluten-free flour. The only down fall is it only grinds about a half cup at a time.

coffee grinder