Monthly Archives: December 2014

Happy Holidays 2014!


It’s here. The holiday season is upon us, and no matter how you celebrate, you’re likely feeling the crush and joy that is December! Once again we find ourselves traveling this year, but just before we dash out the door, we have a few goodies for you!

Getting together with family for Christmas? We have a great, simple and very inexpensive project that kids and adults can enjoy together. Just grab a few twigs and make ornaments! It’s kind of addicting, actually. We found ourselves making more and more of these little cuties!

Complete directions and more ideas are cross-posted on the Sister Eden blog.


What about Santa? No worries. We’ve got him covered too. Just whip up a batch of our Sparkling Mint Chip Cookies! These are another fun, easy way to spend a day off from school or work. And we guarantee that the joy old elf will love to find a try of these sweets when he visits on Christmas Eve! Just leave them out with a glass of almond milk. Yum!  Click over to Sister Eden to get the recipe.


You’ve gotta have love for the whole family, of course. Like your canine companion! While you’re in the kitchen why not plan to mix up a batch of these Sweet Potato and Coconut Dog Treats? After all, everyone likes to share in the holiday fun. Click here to find our recipe.

Need a last minute gift? We’ve got you covered. Just grab a selection of beans from a local grocer and a few jars, and you’re set to make 15 Bean Soup in a jar! It’s super simple to pull together and the recipe makes about ten jars of soup mix. Give the gift of great health and a happy supper to those you love. Below the photo is a recipe card you can print out for instructions to your giftees. For full soup-in-a-jar mix directions, click over to Sister Eden’s blog.



It’s important to remember that December 24th is also the last night of Hanukkah this year too. We’re loving Stuffed Latkes! This recipe is chock full of yumminess with Beyond Meat Beefy Crumbles and veggies. Yea, it’s fried too. But the Festival of Lights is a joyous celebration and you can deal with the calories on this special occasion. These vegan latkes are best served fresh as made, so get some friends over to you house and make a whole mess of these tasty potato pancakes! Again, we posted this recipe on Sister Eden, so she’s got the goods waiting for you. Just click on over




Need a main dish that’s going to blow all the non-vegan relatives out of the water on Christmas? Try our Holiday Lentil Loaf. It’s not difficult and the flavors are amazing. White wine, herbs, pecans and miso make a savory and delicious combination. We doubt you will have leftovers, but if you do, turn slices into sandwiches. Eureka!



We wish you and yours a wonderful holiday season, no matter how you celebrate! Thank you for spending 2014 with us and we’re excited to continue posting recipes, reviews and loads of cute animals photos for you in 2015!

Happy Everything! from the Dirty Hippie & Bohemian Girl

Feisty Shepherd’s Pie


Comfort food is what it’s all about this time of year. And nothing really says comfort like mashed potatoes. Feisty Shepherd’s Pie is a savory dish, packed with veggies and huge flavor, and topped with dreamy piles of mashed potatoes. We like our with Beyond Meat Feisty Crumbles – they add heft as well as a good dose of protein. Oh – and this huge dish is also gluten free! It’s perfect for feeding a crowd on a cold night or using up various leftovers – vegetables, mashers – you get the idea!sheppie2_lr

Feisty Shepherd’s Pie

2 cups onion, chopped
2 cloves garlic, minced
1 tsp. olive oil
1 cup portobello mushrooms, chopped
1 cup carrots, chopped
1 cup green or red pepper, chopped
1 pack Beyond Meat Beefless, Feisty Crumbles
1/2 cup fresh parsley, minced
3 to 5 cups rinsed and shredded greens (spinach, collards, Swiss chard, etc.)
1 can Manwich (yes, it’s vegan!)
1 tsp. cumin
1 tsp. chili powder (or more if you’re really feisty!)
1/2 tsp. coriander
1/2 cup nutritional yeast
Salt and pepper, to taste
8 cups of mashed potatoes

Preheat oven to 350. In a large pot, sauté onions and garlic in olive oil for 3 to 5 minutes to wilt and brown. Remove about half of the onions and set aside to use as topping later. Add in mushrooms, carrots and peppers. Cook for 7 to 10 more minutes, until all veggies are soft.

Add Beyond Beef, parsley, greens, Manwich, cumin, chili powder, coriander, nutritional yeast and salt/pepper. Cook over medium heat, stirring for about 3 to 5 minutes, until all ingredients are warmed through and combined. Greens will wilt and shrink in size.

Pour Beyond Beef and veggie mixture into a 9×13 casserole dish. Top with mashed potatoes and bake, covered with foil for 20 minutes. Uncover, add sautéd onions as a topping, and bake an additional 15 minutes.
Serve warm on a chilly night!sheppie1_lr


Need to make a batch of mashed potatoes? Here’s a recipe we like…
5 lbs. potatoes, peeled and cubed
4 Tlb. vegan margarine ( we used Earth Balance)
1 cup unsweetened, plain almond milk
1 tsp. garlic powder
Salt and pepper, to taste

Boil potatoes in a large pot over high heat about 15 to 20 minutes, until soft and mushy when pierced with a fork. Drain water off potatoes and pour into a large mixing bowl. Be careful, they will be hot! Add margarine, almond milk, garlic powder and salt/pepper. Using a hand mixer or a potato masher or large fork, smash up the potatoes until they are your preferred texture. The longer you mash them, the smoother they will be; if you like them lumper, don’t mush them too much!

Want to Win a VEGAN VACAY?


Ever wish you could get away? Why not take a vegan vacay to Philly? You can win one for only $5 from Baltimore Vegan Drinks this month!



The prize pack includes dinner at Vedge Restaurant, a tour at Chenoa Manor Sanctuary, lunch with the Philly director of The Humane League at Hip City Veg Diner and late night pizza at Blackbird Pizzeria, as well as a two night hotel stay. This is valued at $575! Get your ticket today – it’s a steal,, folks! – winner drawn on 12/16, you do not need to be present to win!

Old School Cheeseball Goes Vegan!


You can admit it. You loved junky cheeseballs. That processed crappy orange cheese, rolled in walnuts. Maybe it was port wine. Or sharp cheddar. Imagine it now… That soft, smelly cheese that you can cut into with a cracker. Yes, we loved it too. Which is why we are so excited to share this recipe in time for holiday parties.

Now you can put out a vegan-friendly cheeseball, and impress your guests by once again serving a processed cheese product rolled in nuts. Did we mention it’s ridiculously easy to make? One note – there is no swap for the Teese Cheddar. You’ve got to find that vegan cheese product to make this work. But don’t worry – it’s widely available. Whole Foods has it nationwide, and can ship anyplace!

Old School Cheeseball Goes Vegan

1 8-oz. tub of vegan cream cheese, room temperature (we used Tofutti)
1 10-oz. tube cheddar Teese Cheese, room temperature
3 Tbl. vegan margarine ( we used Earth Balance)
1 Tbl. sriracha hot sauce
1 Tbl. A1 sauce (yes, it’s vegan!)
1 tsp. paprika
1/4 cup finely chopped green onions
1 1/2 cups chopped pecans

In a large mixing bowl, combine vegan cream cheese, Teese cheddar tube, margarine, sriracha, A1 sauce, paprika and green onions. Beat with an electric mixer until smooth, creamy and well-incorporated. You can do this by hand too, but it takes a little longer.

Place in the fridge to chill for at least four hours or up to overnight before rolling into a ball.

Before serving, roll chilled cheese into a ball and press chopped nuts into cheese to completely coat. Keep in fridge until ready to eat. Serve with chopped veggie crudités and crackers.


Try another flavor profile! Instead of the sriracha, A1 sauce, paprika and green onions, flavor your cheese ball with 2 Tbl. Maple syrup, 1 Tbl. Dijon mustard, a dash of liquid smoke and 1 tsp. white miso. Roll in chopped almonds. Yum! Want more options? Use Teese mozzarella cheese with the vegan cream cheese and maragarine. Flavor with 1 Tbl. Italian spices, 1 Tbl. minced fresh basil, 1/8 cup minced black olives and 1/4 cup minced sundried tomatoes. Roll in pine nuts or sunflower seeds.