Broccoli Salad-Virtual Vegan Potluck

Have you heard of the Virtual Vegan Potluck? Well, it is a fun way to share recipes. Everyone participating is linked together.

I know a lot of people whom are not fond of broccoli.  Every time I have made this salad, even people who do not eat broccoli often love this.  I think what makes this salad is the dressing.  It is a combination of sweet and sour.  This recipe has evolved over time.  It is a combination of recipes that were originally not vegan.  The non-vegan hubby loves this salad and he is one of the people I know that is not fond of broccoli.

If you are not a fan of broccoli, give this salad a try.  You might be pleasantly surprised.




Broccoli Salad


5 cups of small broccoli florets

¼ cup purple onion

¼ cup raisins

¼ cup pomegranate seeds

½ cup sunflower seeds

½ cup tomatoes

4 slices vegan bacon, cooked until crisp and then crumbled

1 cup vegan mayonnaise

¼ cup sugar

2 tablespoons white vinegar or lemon juice

½ teaspoon salt

¼ teaspoon freshly ground black pepper


In a large bowl combine broccoli, onion, raisins, pomegranate seeds, sunflower seeds, tomatoes and bacon. Toss to combine.

In a small bowl combine mayonnaise, sugar vinegar, salt and pepper. Stir until well combined. Add this to the broccoli mixture. Stir until everything is coated with dressing. Serve immediately or let chill for a couple of hours.




Gardein Fishless Fillets

Have you tried the new Gardein Fishless Fillets yet? The outside is crispy and the inside is flaky. Just what you would expect in a real fish fillet. I just served them with vegan tartar sauce and fries on the side. These would be excellent as a sandwich.


Our local grocery store started carrying Gardein products recently. But I was very surprised to find the Fishless Fillets since they are new. I also picked up the Meatless Meatloaf Loaf. I will be trying that soon.

Mardi Gras


It is that time once again, Mardi Gras season.  It is time to break out the beads, the gumbo and the King Cake.  Every year our special friends throw a huge party to celebrate Mardi Gras.  They go all out with the decorations and the food.  We have been going to their party for years.  The first time we attended their Mardi Gras party served a King Cake they bought from a local bakery.  I love to bake and anytime I see something that is appealing, I want to bake it myself.
From that point on, I brought the King Cake every year.  When I first started making King Cakes, I was vegetarian and I used an Emril Lagasse recipe. The original recipe had eggs in it.
So I have updated the recipe over the years to make it what it is today. Including making it vegan.  King Cake is not very difficult to make, but it does take time.  It is called cake, but it is actually bread.  There is yeast in the dough and it needs to rise a couple of times so it takes approximately four hours.  It is definitely worth the wait.


Vegan King Cake

4 teaspoons active dry yeast

1/2 cup warm water

2 teaspoons sugar

5 cups unbleached flour

1/2 cup sugar

2 teaspoons salt

1 teaspoon ground nutmeg

1 teaspoon grated lemon rind

1/2 cup So Delicious Unsweetened/ Plain Coconut Milk, warm

1/2 package (8 oz.) firm tofu

1 can apple pie filling

2 teaspoon cinnamon


2 cups confectioners sugar

2 tablespoons lemon juice

2 tablespoons water

Purple, green and gold sugar crystals

Combine warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for 10 minutes.

Combine 4 cups of the flour, 1/2 cup sugar, salt, nutmeg, lemon rind, warm almond milk, tofu and yeast mixture. Using a stand mixer, beat on low until smooth. Add more flour if necessary to get a consistency that is not overly sticky. Turn dough out onto a lightly floured surface. Knead enough additional flour into the dough until dough is no longer sticky. Continue kneading until dough is smooth and elastic. Place the dough in a well oiled bowl. Turn once so oiled side is on top. Cover dough and let rise until doubled in bulk (about 1 1/2 hours).

Punch the dough down and place on lightly floured surface. Shape dough into a rectangle approximately 8″X30″. Place filling along the long edge and then sprinkle with cinnamon. Roll like a jelly roll and press to seal the edge. Take each end and bring together into a circle. Join the ends by pinching and rolling. Try to get the dough into a circular shape as much as possible. Place on a buttered (using vegan margarine) baking pan. Adjust the shape if necessary to get an even circle.

At this point, if you have a plastic baby to hide place it into the dough so that it is not too close to the bottom. Cover and let rise for 45 minutes. After rising, preheat oven to 350F. Bake for 30 minutes. Allow to cool.

For glaze, combine all ingredients. Drizzle the cake with glaze and then sprinkle with sugar.

Vegan Red Velvet Bundt Cake with Cream Cheese Glaze

Have you heard of the Virtual Vegan Potluck? Well, it is a fun way to share recipes. Everyone participating is linked together. If you want to start at the beginning, click here.

Beets in a dessert? Yes! Beets are not only good for you, they create a very moist cake.  And since beets add color too, they are perfect for a red velvet cake. It was difficult to convince the hubby to eat a cake with beets in it. He would not believe me when I told him that the cake would not taste like beets.

Once the hubby tried the cake, he realized how good it was. He actually liked it and even wanted more. I only wish I could have made the cake when he was not home. Then it would not have taken so long yo convince him to try it. If I could have snuck the beets in there somehow, I definitely would have done that.


I hope you enjoy this contribution to the potluck. You really can’t taste the beets!

Vegan Red Velvet Bundt Cake with Cream a Cheese Glaze

1 cup So Delicious Unsweetened Coconut Milk (or your favorite vegan milk)
1 cup beets, peeled and cut into ½-inch cubes
2 Tbs. apple cider vinegar
1 ½ cups sugar
1/2 cup canola oil
2 tsp. vanilla extract
2 ¼ cups unbleached cake flour (I like King Arthur)
½ cup unsweetened cocoa powder
3 tsps. baking powder

1/4 tsp baking soda

¾ tsp. salt

4 oz. Daiya Plain Cream Cheese Style Spread (or your favorite. Tofutti is good too)
3/4 cup confectioners sugar
3 Tbs. So delicious Unsweetened Milk
1 tsp. vanilla extract

Preheat oven to 350°F. Spray 10-inch bundt pan with cooking spray.
To make Cake: Purée milk, beet, and vinegar in blender until smooth. Transfer to bowl; stir in sugar, canola oil, and vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt in bowl. Fold into milk mixture. Transfer batter to prepared bundt pan. Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.
Transfer cake to a wire rack. When cool enough to handle, unmold onto wire rack to cool completely.

To make Icing:
Sift confectioners’ sugar into bowl. Stir in vegan cream cheese and vanilla until mixture is smooth. Add milk, a tablespoon at a time until a smooth consistency.
Leave Cake on wire rack, and place in or over sink or large rimmed baking sheet to catch Icing overflow. Fill small resealable plastic bag with icing, and snip hole in one corner of bag. Drizzle icing over cake. Let icing set before serving.



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