Vegan Glossary


Prep Time: 10 minutes
Serves: 8-10

1 c Cashews, raw and unsalted
1 c Nutritional Yeast Flakes
1 c cold water
Juice from One Medium to Large Lime
1 tbsp Sesame Seeds
1 tbsp Chia Seeds (Omega-3s!)
2 tbsp Apple Cider Vinegar
1 tbsp Soy Sauce
1 tbsp Granulated Garlic
1/2 tbsp Paprika
1/2 to 1 tbsp Cayenne Pepper (optional)
1 tbsp Ground Mustard
1/4 tbsp Fresh Ground Black Pepper

1. Place all of the ingredients into a blender.
2. Stop blending to scrape down the insides of the blender to make sure that all the ingredients are incorporated.
3. Turn the blender back on.
4. If your blender has a “liquefy button,” use it for a few seconds and then return to the standard “Blend” button.*
5. Blend for at least a minute until the sauce is thick and creamy.
6. If your sauce is too thick or isn’t blending well, add more water at increments no greater than 1/4 c at a time. Remember you want your sauce to be creamy NOT watery! Blech!
7. Turn off the blender and let the sauce sit for a few minutes to allow the sauce to thicken slightly.

*This would all be easier with a Vitamixer, but I do not have one!

I’ve used this simple dough recipe for pizza (duh!), calzones, empañadas, and even tortillas. I love it!

A candy thermometer (a necessity for working with yeast!)
A mixer with a dough hook (optional)

1 (.25 oz.) package of active yeast
1 tsp white sugar
1 c warm water (110-115 degrees)*
2 1/2 c bread flour
2 tbsp olive oil

1. In the glass heat safe measuring cup holding the water add sugar, stir.
2. Add yeast, stir gently.
3. Set aside for 10 minutes.
4. If you aren’t prepping the dough ahead of time, begin portobello filling instructions now.
5. Combine 2 1/2 c flour, olive oil and yeast mixture in a mixer (I have a purple KitchenAid!) with the dough hook until it forms a ball.
6. If the dough isn’t coming together, you can use your hands to knead the dough.
7. Let sit covered for 5 min or more.

*I heat the water in a Pyrex measuring cup in the microwave for about 45 seconds and wait until it reaches the desired temperature. If the water is too hot, you can transfer the water to a mug and back to the measuring cup a couple of times to cool it off. The water MUST BE within the range otherwise you can kill the yeast!



So far the only butter substitute I have seen is Earth Balance.  They sell it in almost every grocery store.  The Earth Balance sticks are for baking only.  I tried the sticks on toast once . . . and let’s just say I won’t do that again!  The Earth Balance in the tubs are for spreading on your toast.  I LOVE the Earth Balance with Olive Oil for my toast.


There are many ways to substitute an egg in vegan cooking. Please remember that substituting an egg in baking is different from substituting an egg in general cooking.
So far, I have found the best egg substitute in baking (at least for cookies) is ground flaxseed. Ground flaxseed is best kept in the fridge. Use one part flaxseed to three parts water. I tend to make enough flaxseed mixture for about 4 eggs at a time. It will last about 2 weeks in the fridge. If you know you might be baking within 2 weeks, plan ahead and make extra.

(Makes enough for 4 egg substitutes)

4 tbsp or 1/4 c ground flaxseed
12 tbsp or 3/4 c water

1. In a medium saucepan, stir together flaxseed and water.
2. Simmer on low for about five minutes until mixture reaches an egg like consistency.
3. Store refrigerated for up to two weeks.


1. Stir together flaxseed and water in a microwavable container
2. Microwave on high for 30 seconds
3. Stir until mixtures reaches an egg like consistency

1/4 c flaxseed mixture = 1 egg

(makes 1 egg white substitute)

1 tbsp agar powder or flakes
1 tbsp water

1. In a small bowl whip together agar and water with a fork or whisk until well blended
2. Place agar mixture in the freezer (or refrigerator if you aren’t in a hurry) for about 10 minutes
3. Remove agar mixture and whip again.
4. Place in refrigerator until ready to use


I LOVE coconut sugar. You can use it as a 1:1 replacement for regular sugar. The calories are the same as regular sugar BUT it isn’t as sweet, it adds a delicious caramelized taste to your foods, AND it doesn’t increase your glycemic index!




When I first made leek soup a couple of years ago, I cut off the bottoms of the leeks, painstakingly sliced the tops and dumped it into the pot.  Leeks are part of the onion family . . . only a little sweeter.  You are supposed to cut off the tops and use the bottom stalks!  Ha!