Friday, July 30, 2010

Ruby Tuesdays not so vegan friendly

I messaged them asking what they have that is vegan, here is the reply:

Hello Nyssa,

Thank you for taking the time to contact Ruby Tuesday!

At this time we have the vegan/vegetarian option of our Fresh Garden Bar (used at the guests discretion). The veggie mini burgers are NOT a vegan option because it contains mayonnaise (which contains eggs) in the veggie burger mix; therefore it cannot be omitted. Our Veggie mini burgers are vegetarian since it does not contain any meat or meat products/by-products. You may also enjoy the salad bar at your discretion or any of our steamed vegetables and baked potato.

If you need further assistance, please let us know.

Jessica Hutchcraft

Guest Services Representative

Ruby Tuesday, Inc.


Thursday, July 29, 2010

Soy Chorizo, Potatoes and Veggies

So todays blog I'm going to show you how I made a Soy Chorizo, Potatoes and Veggies.

Chorizo is:

Chorizo is a type of pork sausage originating in the Iberian Peninsula. Today, there are variations found in Spanish and Portuguese-speaking nations around the world. Chorizo comes in many varieties, from the cured to the fresh, from the spicy to the sweet, and holds an honored place in many cuisines.

Spanish chorizo traditionally contains peppers that lend a red color and smoky flavor to the sausage. A cured food, Spanish chorizo may be eaten plain or cooked. Spicy and mild varieties exist. Another variety is semi-cured and must be cooked before eating; this type of Spanish chorizo is often used in huevos con chorizo, or fried chorizo with eggs. The Portuguese version of chorizo is similar to the Spanish one, but it is made with wine and smoke-cured.

Obviously I am using a vegan version of it.

My ingredients are:

  • Soy Chorizo
  • Multi Colored Baby Potatoes*
  • Onion
  • Broccoli
  • Orange Pepper
  • Carrots
  • Spices.
First thing I did was wash, cut and season my potatoes.
The Spices I used on them were
  • Multi colored pepercorns
  • MRS. Dash Table Blend
  • MRS. Dash Original Blend
  • Chili Powder
  • Tandoori (my favorite thing on potatoes)
  • Celery Salt
  • Cumin
  • Turmeric
I baked the potatoes in an oven for 40 minutes, just until soft, since they will be getting cooked more later on.

Next I got out the rest of my ingredient.
I'm using Trader Joes brand Soy Chorizo, but you can use any brand you like.
I got everything washed and shopped up.
You just did a rough cut, but if you want everything uniformed go for it.
I put a pan with oil on the stove and when heating up I pulled out the seasonings I was going to use:
  • Multi colored pepercorns
  • MRS. Dash Table Blend
  • MRS. Dash Original Blend
  • Chili Powder
  • Tandoori (my favorite thing on potatoes)
  • Celery Salt
  • Cumin
  • Turmeric
  • Thyme
  • Mignonette Pepper
I then out the onions in the pan with a bit of salt.
Putting a little salt right after you put the veggies in the pan helps bring out the flavor of the veggies. After the onion I added broccoli, then the carrots, then at the same tine the soy chorizo and the peppers.
Then before adding the potatoes I added most of the seasonings.

After adding the potatoes i added a little more seasoning and sauted until everything was mixed together nicely.

And here you go Soy Chorizo Potatoes and veggies.

*I used multi colored baby potatoes since I find them to be nice and creamy and I like that texture, I also think they add great color to dishes. But use any potatoes you like.

Wednesday, July 28, 2010

Red Robin. Yum, Yum, Yum.

So I message the restaurant Red robin the other day asking what they had that was vegan, and here is there reply.

Hello Nyssa,
Thank you for contacting Red Robin. We appreciate your inquiry regarding vegan menu items.

You may substitute a BOCA Original Vegan Burger at most Red Robin locations for any of our more than 22 Gourmet Burger and Sandwich choices on the menu. At Red Robin, you may customize any menu item, or create your own entrée with available food ingredients, to meet your dietary needs. For instance, any of our available salads can be made vegan by removing meat, cheese, and egg (where applicable).

Other choices include Red's Rice Bowl, minus the chicken. Vegan ingredients to chose from and customize your own order include: black beans, rice, steamed veggies, a side salad, melon wedges, celery sticks, Steak Fries, if fried in a designated fryer (please inquire with the manager), and a wide variety of fresh produce items.

Thank you for choosing Red Robin!

Red Robin Guest Relations

So yes Vegans can eat there with little problem it seems.
Just make sure to ask about the fryer and double check the Boca Burger.
My suggestion would be call them before hand so you will know prior to actually leaving to go there.

Any other places you are curious about but are scared to message email me at with the name and the website and I'll massage them and post the reply

Tuesday, July 27, 2010


-Want to know anything about me?
- Want to know more about what I cook?
-Have suggestions (for me to make or just stuff you want to see)?

Message me at
And in another blog post I will answer all the questions

Eggs Salad and Layered Bean Dip :D

So in this blog I am going to show you how to make a Vegan Egg Salad and a Layered Bean Dip.
First The Egg Salad.
For this recipe you need
  • Silken Firm Tofu
  • Veganaise
  • Dijon Style Mustard
  • Carrots
  • Onion
  • Nutritional Yeast
  • Turmeric
  • Chives/Scallions
  • Celery (There is none in mine, but it goes very nicely in it)

First you need to get the tofu ready.
For silken firm tofu you can't really press it.
So pop it out of the box onto a paper towel wrap the towel around it and carefully pat the excess water off.

Crumble it into a container and mash it with a fork until it gets to about 'ricotta cheese' texture.

Next add a few spoons of veganaise, a squirt or mustard.
Mix a bit.
Then add some minced onion, grated carrot (i literally used my micro-plane and grated it), and sniped chives.
Lastly add some Nutritional yeast and turmeric.
(Salt and pepper if you like as well)

Mix it all up and you have a nice 'egg salad'

Now I am going to show you how to make a layered bean dip.
In mine I used
  • 'Sour Cream'
  • Medium Salsa
  • Black Bean
  • Guacamole
  • Tomato
  • Daiya

Put the 'sour cream' as the bottom layer and thin it out

Next put the salsa on top of the sour cream

Now what I did was because I was using black beans not refried beans was I heated them up with some of the sour cream to make it cream

Once that is done put it over the salsa layer

Next put the layer of guacamole (I used fresh)

Now put a layer of sliced tomato.
As you can see I used yellow and pink tomatoes,
but you can use normal red ones or whatever you like.

For the last layer I used a mix of Daiya cheese.

I ate mine with Trader Joes brand Rice and Bean chips, carrots, cucumber, and home grown cherry/grape tomatoes.

Monday, July 26, 2010

Full Meal?!

Hello world welcome to my blogisphere. This is my fourth entry and I have made a main course, two sides and a dip.

What I made was:

  • Bean Avocado Burgers
  • Kale Chips
  • Tomato Avocado Roasted Corn Salad
  • And Guacamole.

These are just how I made them, but if you like stuff spicy and what not you can add more seasoning to it.

I like my food mild so that’s how I did mine.

Start off with preheating your oven to 350 degrees Fahrenheit.

First thing I did was get my corn in the oven to roast.

I put Balsamic vinegar, oil, celery salt, pepper, and Mrs Dash to season it.

Cook for about 30 minutes

Next I got to work on the Kale chips.

Firstly cut the big stems off of it, since those get tough. Then cut in to thirds and wash. After that gets some of the excess water off, but don’t need to fully fry them. After that tear them more and put them into a bowl toss with oil, a touch of salt and some pepper (I also added so broken up pieces of crispy fried onions for more flavor). Put on a parchment lined baking sheet and put in a 350 oven and bake for about 17 minutes until crispy. Take out of the oven, and top with sea salt.

Next I got to work on the salad, I cut and seeded the tomatoes, seeding them makes it so it doesn’t get to liquidy when you put it altogether and let the season meld together. Cut the tomatoes into smaller chunks. Dice up some red onion, cilantro. Put everything including corn into a bowl. For the dressing I built it on the salad, I used lemon and lime zest, lime juice, apple cider vinegar, and oil. I didn’t add the avocados until about 5 minutes before eating so it wouldn’t oxidize.

Now working on the burgers I used two cans of dark red kidney beans and two cans of black beans. Rinse them well, put them in a bowl and with your hands mash them up. Add one whole avocado to the beans and again use hands to mash it all together. Then add some minced onion, cilantro, garlic, flax seeds and corn meal. Mix all together, you can then add an egg substitute if you want them to hold together better. After that add your seasonings I did salt, pepper, MRS Dash, cumin, cayenne, and chili powder. Form them into burger shapes and put them on a baking sheet lined with parchment and drizzled with oil. After they are on the pan brush oil on top of the burgers and put in the oven and cook for 20 minutes then flip, then cook for another 15 to 20 minutes.

Last thing I made was guacamole. Mine had very little in it but it tasted amazing. First I mashed up a whole avocado then added some small diced seedless tomatoes, minced onion and cilantro, after it is all mixed add lime juice.

And when all that is done you have a nice meal. I put mine on a multigrain roll with the guacamole on the bottom, some daiya cheddar, a small slice of black, orange and pink tomatoes, red onion and vegenaise.

Friday, July 23, 2010

Non-Dairy Milks?

There are tons of non dairy milk options that can over whelm a new vegetarian/vegan, so I figured I post about those today. The most common options are Soy, Almond, Rice, Hemp, and Oat.
Yet with a little searching around there are others Hazelnut and Macadamia being two -- but those could be regional.

Soy milk is one of the most recognized of the milk substitutes found on supermarket shelves. WhiteWave Foods Company produces the popular Silk Soymilk in many varieties. It is made from pressing cooked soybeans that are ground up. Soy products are known for their cholesterol-lowering benefits, isoflavones for bone health and to help with some symptoms associated with menopause like hot flashes. Milk made from soy can easily replace dairy milk in baking, cooking and sauce making while giving the dish a nutrient boost as well.

Different Brands:
Silk Soymilk(seems to be the most popular)
Provides shelf-stable cartons and refrigerated products. They also provide soy yogurts and soy coffee creamer. Soymilks come in many different flavors and styles.

Shelf-stable soy beverages in selected flavors and styles.

Shelf-stable soy beverages and soy blends with rice milks. All Edensoy soy beverages are organic.

Shelf-stable packs and refrigerated soy milks. Also frozen desserts.

Soy milks and soy based puddings.


Commercial almond milk is fairly new. It is a milk made from ground up almonds and is a great choice for those wanting to incorporate more almond products in their diet. In addition to being lactose-free it is low in fat and a great source of vitamins A, D and E. Blue Diamond, an almond growing company, makes Almond Breeze almond milk in many flavors such as plain, vanilla and chocolate. A benefit of using almond milk is that it is available in unsweetened varieties making it a great choice for diabetics.

Different Brands:

Milks made from almonds. Select flavors and styles.

Milk made from almonds, available in shelf-stable packs in plain or unsweetened varieties.

Rice milk gives the consumer and cook another option. The Hain Celestial Group, Inc. produces Rice Dream, a non-dairy milk made from brown rice. The flavor is smooth and is great for baking and drinking. While being lower in fat than dairy milk, it is also lower in protein and higher in carbohydrates. When rice and soy milks are blended, the result is an enhanced flavor with added nutrition. With its smooth and slightly sweet flavor from the rice, it is a great choice for adding to smoothies.

Different Brands:

Shelf-stable and refrigerated rice milks, in many flavors and styles. Also organics available and frozen desserts.

Shelf stable milk in plain unsweetened and vanilla flavored.


Oat milk is made from oats and is lactose-free and cholesterol-free. It is a heart healthy choice for drinking and for using in breakfast cereals as it is high in dietary fiber.

Different Brands:

Oat based grain milk, in original and vanilla

Organic hemp milk is a non-dairy milk made from hemp seeds. Manitoba Harvest Hemp Foods & Oils produces Hemp Bliss, a certified organic hemp milk. The benefits of hemp milk include omega-3 and omega-6 fatty acids and high levels of protein and antioxidants. Because of the rich flavor, it makes a great choice for drinking and beverage mixing.

Organic hemp milk is a non-dairy milk made from hemp seeds. Manitoba Harvest Hemp Foods & Oils produces Hemp Bliss, a certified organic hemp milk. The benefits of hemp milk include omega-3 and omega-6 fatty acids and high levels of protein and antioxidants. Because of the rich flavor, it makes a great choice for drinking and beverage mixing.

Different Brands:

Certified organic hempmilk available in shelf-stable cartons in plain, unsweetened, vanilla and chocolate.

Shelf-stable cartons in plain, vanilla, and chocolate (sweetened or unsweetened).

These are just some main brands, most grocers have there own brand of Soy milk.

And remember it takes experimenting to figure out what you like.

Everyones taste buds are different.

I adore Almond Breeze Vanilla and Chocolate.

As well as Rice Dream Vanilla Hazelnut flavored.

Also some 'milks' are better for baking with then others.

I personally like cooking with rice or soy, but baking with almond.

If you have any questions, message me and I'll try to answer.

You can also make your own milks. All you need is a blender or juicer. There are tons of different tutorials and recipes here.
I haven't had the chance to make my own yet, but I do plan to soon.

[Most of this information came from] but I have tried multiple different brands and flavors of each type of milk

Wednesday, July 21, 2010

Mac and Cheeze

So my second post is going to be Vegan Mac and Cheese and Hot dogs.

There are tons of different ways to make it but this is mine.

First pick your pasta, the one I am using is Jerusalem Artichoke Elbows.

For the Hot dogs I’m just using Yves Hot Dogs.

I’m adding veggies to this as well, the same frozen pea and carrot mix from the scramble and fresh spinach.

The cheese sauce is where it can get tricky.

I’m using:

  • Daiya Vegan Cheese
  • A Nutritional Yeast Sauce
  • White Miso dissolved in Veggie broth
  • And Tofutti Cream Cheese.

Other Ingredients I am using will be rice milk and earth balance vegan butter.

First put your water on to boil.

While it is heating up wash your spinach

Dissolve the miso in veggie broth.

I’m using about a table spoon in a half and about 2 cups of broth.

White miso has a cheesey flavor so it works nicely in this dish.

I’m also going to get my nutritional yeast sauce mixed up, about ¼ cup nutritional yeast, ¼ cup whole wheat pastry flour and about 1 cup of water, mix until mostly dissolved.

Get your hot dogs cut up as well

Once the water is boiling add your pasta and cook according to the package.

Once it is done strain and run cold water over it so it doesn’t continue cooking

Ok now put the pot back on the stove and turn it on, add a bit of either vegan butter or oil, I’m using Earth Balance brand vegan butter, add the frozen peas and carrots, cook about 5 minutes then add the spinach, cook until wilted, turn it off for about 5 minutes and add the lemon juice, then leave it off for another 5 minutes so it can absorb and not turn bitter.

Turn the stove back on add the hot dogs, pasta, then add the nutritional yeast sauce, it will thicken with the heat, once it has thickened a bit add the white miso*, mix together then add the cream cheese however much you like.

Then I added the rice milk, I have a little carton of it so I added the whole thing, you want to add about a half a cup to one cup, depending on how creamy you want it.

Once it is all mixed up I added the daiya, I used a big handful of both the cheddar and mozzarella.

Mix and cook until it is nice and melted.

And whala vegan Mac and Cheese.

I love this dish because it is another dish you can make ahead of time.

Later tonight I will be turning it into Baked Mac and Cheese, by putting it in a casserole dish and baking for 20 minutes in the over. I’m still debating about putting bread crumbs on it, I have this amazing rosemary sourdough bread I will use if I do.

*If it is a bit soupy put the cover on and let it cook for 5 minutes it will cook down, also add some flour that will thicken it up

Like I said before there are other ways to make this, depending on your area and what you can get.

I find Follow Your Heart vegan cheese works very well for this. I’m not a fan of I any other way but as a sauce, it never seems to melt for me unless it is shredded and melted on top of the stove.

It comes in many flavors so you can make 3 cheese mac and cheese with it if you wanted.

As well there is a brand of cheese dip called Wayfare Food, there dip is called we Can’t say It’s Cheese, if you can get that, you can use it instead of the cream cheese.

Depending on your where you live will depend on what you get, just make sure when you get “cheese” read the ingredients and make sure there is no casein, whey or any other animal bi-products in it.