Recipe Addiction Pages


Favorite Chocolate Cake!

  • 1 C. oil
  • 1 C. Sour milk (you can just add 1 Tbsp. lemon juice to 1 C. of milk)
  • 1 C. boiling water
  • 2 eggs
  • 2 C. Sugar
  • 2 3/4 C. Flour
  • 2 tsp. Baking soda
  • 1 tsp. Salt
  • 1/3 C. Cocoa

  • 1/4 C butter
  • 1 1/2 Tbsp Cocoa
  • 3 Tbsp Milk
  • 2 1/2 C powdered sugar
  • 1/2 tsp. Vanilla


    • Combine ingredients in order, mixing well after each addition
    • Pour into cake pan and bake at 350 degrees for 30-40 minutes
    • Top with rainbow chip icing and enjoy!!


    Chopped Asian Salad

    We loved this salad!

    The mushrooms made it feel more hearty, and we loved the combination of all the other vegetables. Yummy! We cut this recipe in half and had plenty for Luke and I.

    From Vegan Cooking for Carnivores by Roberto Martin

    Asian Salad Dressing:

    1 1/2 Cups low- sodium soy sauce (Very Important to have LOW sodium!)
    One 2 inch piece fresh ginger, peeled and chopped
    1 bunch scallions, white and green parts, chopped
    4 garlic cloves, peeled and crushed
    1 bunch cilantro, chopped
    1 Tbsp sesame oil
    Juice of 1 lime
    1 Tbsp Agave Nectar
    1 Tbsp corn starch, mixed with 1/2 cup water

    (I also added some rice wine vinegar, because I like vinegar-y dressings. :)

    Place al ingredients in a saucepan, bring to a simmer and cook over low heat for about 10 minutes. Remove from heat and let cool.

    1 Tbsp high heat oil
    10 oz shiitake mushrooms, stems removed and chopped
    1 head green baggage, shredded
    2 cups baby spinach, julienned
    2 large carrots, grated
    4 firm plum tomatoes, chopped
    1 cucumber, julienned
    1 yellow bell pepper, cored , seeded and julienned
    1 bunch cilantro, chopped
    1 bunch scallions, chopped
    1/2 cup raw sliced almonds

    Cook mushrooms in oil until cooked through. Mix all ingredients together in large bowl- enjoy!


    Mushroom Barley Soup

    Don't let the picture fool you. It might not look totally amazing, but it is! Even my sister-in-law who is t on the fence about mushrooms loved it! If you really hate them, this soup might not be your thing, but if you are at all okay with them, then give it a try. I don't think you will be disappointed!

    Mushroom Barley Soup
    adapted from Forks Over Knives Cookbook

    1 large yellow onion, peeled and chopped
    2 medium carrots, diced
    4 celery stalks, diced
    8 oz. cremini mushrooms, sliced
    8 oz. button mushrooms, sliced
    2 Tsp. thyme
    1 1/2 tsp. rosemary
    5 cups Vegetable stock
    3 cups cooked barley *
    salt and pepper to taste

    Place the onion, carrots, celery, and mushrooms in a large pot and saute. Add the garlic, thyme, rosemary and cook for another minute. Add the vegetable stock and cooked barley. Bring to a simmer and cook for another 10 minutes. Season with salt and pepper. 

    *I cooked the barley in with the vegetables after I sauteed everything. I just added about 4-5 cups water along with 2 cups barley and let it simmer for 30-40 minutes. Either way will work!



    Curried Zucchini Soup

    This is one of my very favorite soups! It is so warming and delicious, but it is light enough that you can eat to your hearts content without feeling guilty about it. :) Even better, it is really simple and quick to put together! 

    Curried Zucchini Soup

    1 Tbsp Olive Oil
    1 Onion
    2 Garlic Cloves
    5 Medium Zucchini
    5 Cups Chicken Stock
    2 Tsp. Curry Powder
    Salt and Pepper to taste

    In a large soup pot, add olive oil, chopped onion and minced garlic and cook until onion is tender. Cut all the zucchini in half lengthwise, then roughly chop them. Add zucchini to the pot and cover in chicken stock. Cook until zucchini is tender. Add curry powder and salt and pepper. Blend all the ingredients together. An immersion blender is easiest, but a regular blender will work, it will just take more time because you will have to work in batches. 

    Serve with your favorite bread or crackers. Enjoy!!