Vegan Chocolate Mug Cake Recipe

Hello again! This recipe is for a Microwave Vegan Chocolate Molten Lava Mug Cake. Let me tell you how I came up with this recipe. A couple of months ago I wanted a vegan lava mug cake, so I searched online but could never find a recipe that was quite right. So, I have spent the past two months perfecting my own recipe for the perfect microwave vegan chocolate molten lava mug cake. Now, I have to brag for one second because eating one of these is like a little piece of heaven to me! Please make one and leave a comment, tell me if you loved or hated it, what you would change, etc.ย  Recipe Below ๐Ÿ™‚


Vegan Chocolate Molten Lava Mug Cake

Microwave Vegan Chocolate Molten Lava Mug Cake

  • 1/4 Cup Flour – All purpose works great
  • 1/4 Cup Unsweetened Vanilla Almond or other plant milk
  • 2 Tbsp Crown Organic Maple Syrup
  • 1 Tbsp Cocoa Powder
  • 1 Tbsp Vegan Semi-Sweet Chocolate Chip
  • 1 Tbsp Olive Oil
  • 1 tsp Water
  • 1/2 tsp Baking Powder
  • 1/4 tsp Vanilla
  • 1/8 tsp Salt

In a medium to large coffee cup combine dry ingredients and stir well, make sure you get all ingredients off the bottom of the cup. Next, add all wet ingredients except the water, and stir well until there are no lumps and you are sure the bottom of the mug is clean. Dump chocolate chips into the center of the mug, pour water over the top and microwave right away. Do not stir. Microwave for 1 minute 15 seconds. Your mug will be hot! Be careful removing it from the microwave! If your cake still looks very wet and has not pulled away from the sides of the mug at all, microwave for 10 seconds at the time. Overcooking will ruin this cake and it will collapse. It will be wet in the center, just like the picture, from the chips and water, when you dig in that’s your lava and it’s amazing! Once cake is finished, allow to cool five minutes, it will cook a little more as it sits. You may want to dust the top of yours with powdered sugar or add strawberries I like a little raw almond butter on mine, but that’s just me ๐Ÿ™‚ Picture of the finished product below! Please make one or several and enjoy! Let me know if you love them as much as I do!

Until next time, Be Kind to Each Other,



End Product Molten Lava Cake

Summer Vegetable Fajita Recipe

Hey everyone! It’s Vegan Taco Tuesday! In sticking with the summer theme, this week we are having Summer Vegetable Fajitas!ย  Fajitas are really easy to make, they don’t take much time and they are sooo good! When I say summer vegetables, I guess I am assuming everyone knows which vegetables are harvested in the summer. Maybe you do, maybe you don’t. For example, if you’ve ever heard someone say summer squash, they are not using slang or just a farmer. There are hard squash, like acorn, spaghetti, and butternut that are harvested in the winter and have hard shells and a completely different texture than summer squash. The most common summer squash are yellow and zucchini, so I cook with those or use them in recipes. Like I’ve said before I want to keep things as easy as possible for anyone just beginning their journey, or maybe a single parent, or a person working more than one job. The easier the better! So, let’s make some awesome fajitas! I’m also including a recipe for homemade fajita seasoning from the, Veronica Grace it’s too simple not to make ๐Ÿ™‚

Vegan Fajita Seasoning

from the Veronica Grace

  • 2 Tbsp Cornstarch
  • 2 – 4 tsp Chili Powder
  • 2 tsp Fine Sea Salt
  • 2 tsp Smoked Paprika
  • 2 tsp Raw Sugar
  • 1 tsp Roasted Cumin
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cayenne Powder

Combine all ingredients in a bowl and whisk together. Store in a glass jar or airtight container. Sprinkle 1 – 2 Tbsp of this mixture over veggies while cooking for fajitas or tacos.

ย Summer Vegetable Fajitas

  • 1 Orange Bell Pepper – Top and seeds removed, sliced
  • 1 Yellow Bell Pepper – Top and seeds removed, sliced
  • 1 Red Onion – Cut in half and thin sliced
  • 3 – 5 Cloves of Garlic – Minced
  • 1 Yellow Squash – Medium, cut into quarters lengthwise, then small dice
  • 1 Zucchini – Medium, cut into quarters lengthwise, then small dice
  • 1 – 2 Tomato/oes – Medium to large, large dice
  • 1 Lime – Quartered
  • 8ย  8″ Tortillas – Wrapped in aluminum foil
  • 2 Tbsp Olive Oil for cooking
  • 1 -2 Tbsp Homemade Fajita Seasoning
  • Toppings of your choice – Spinach, Guacamole, Diced Tomatoes, Sour Cream substitute (I love Tofutti Sour Supreme), Salsa, Hot Sauce

Prepare your vegetables for cooking. Preheat oven to 250 degrees F and place tortillas, wrapped in foil, in oven to heat and keep warm. In a large skillet over medium heat, warm pan, then add olive oil. Once oil is warm add squash and zucchini, top with half of seasoning mix and saute for about 4 minutes. Add bell peppers, onion and garlic, top with remaining seasoning mix and cook for 5 minutes. Add tomatoes and cook for 2 -3 minutes unless it looks like your veggies are still too firm. Everyone’s stove cooks a little differently. If so saute a few more minutes. When vegetable mixture is hot and finished cooking, turn off heat and squeeze lime over pan. You can use as much lime as you prefer. Remove from heat, grab tortillas from oven and assemble fajitas. Add toppings and enjoy!

Please make this recipe, try it out, let me know how it works. Did you like it? Do you have suggestions? Do you have any recipes you would like to share with the site? I’d love to hear from you! Thanks!


Refrigerator Clean Out Veggie Saute

Mixed Veggies

Refrigerator Clean Out Veggie Saute

Talk about easy vegan meals! This is what happens when I have a bunch of veggies, I’ve had surgery and I haven’t been able to cook them! They don’t get thrown away, they get thrown together and eaten! This was so delicious, I can’t even begin to explain ๐Ÿ™‚ Half a head of cauliflower, half a stalk of broccoli, two carrots, half a small container of tiny tomatoes, half a sweet yellow onion, 5 cloves of garlic pressed, 1 and 1/2 medium yellow squash, 1 Tbsp olive oil and 1 Tbsp, maybe more, I don’t know, Bragg’s liquid aminos. After heating the oil, I added the onions, carrots, squash, and cauliflower. After they softened a little, I threw in the garlic and let it brown just a tad, then in went the tomatoes. I covered it for a few minutes, came back added the Bragg’s, covered for a few more minutes, came back and done! It’s that easy, it does not take a long time to make healthy food and it does not cost a lot of money! This was wonderful ๐Ÿ™‚ Oh my goodness! Just wanted to share with you guys! Have a wonderful day! The next thing I’m sharing is for your sweet tooth and is so easy to make sometimes I wish I had not perfected the recipe! Be kind everyone!

Happy Vegan Summer Taco Tuesday!

Happy Vegan Taco Tuesday! This Tuesday I thought we should have something from the grill since it’s been nice and warm out and summertime and grilling usually go hand in hand! So we are having Vegan Grilled Portobello Tacos!

Grilled Portobello Tacos

  • 3 Portobello Mushrooms – Stems removed
  • 2 Yellow Squash – Cut in half lengthwise and chopped
  • 1 Zucchini – Cut in half lengthwise and chopped
  • 1 Sweet Potato – Small diced
  • 2-5 Cloves Garlic – Whole, Minced or Pressed
  • 1 Yellow or Red Onion – Large diced
  • 1 Red or Orange Bell Pepper – Remove stem and seeds and cut into wide strips
  • Bragg’s Liquid Aminos
  • Olive Oil
  • Pack of Soft Taco Shells
  • 1 Can Black Beans or Dried Equivalent Cooked
  • Brown or Mexican Rice
  • Toppings of your choice – Spinach, Avocado, Daiya Shreds, Sour Cream Alternative, Salsa, Homemade Guacamole (recipe on this website), Diced Tomato, Olives, Hot Sauce, etc

Prepare portobellos, remove stems, wipe tops clean and soak in a mixture of Bragg’s, Olive Oil and Garlic. Heat grill. Prepare Veggies. Cook veggies one of two ways – either in a basket on the grill, in which case you should leave the garlic whole, drizzle with a very small amount of olive oil, wrap in a small piece of tin foil and place in basket as well; or cook veggies in an aluminum foil pouch all together with a small amount of olive oil to prevent sticking and pressed or minced garlic on top of veggies. The second way is usually my preference, but sometimes I like to get a little char on the vegetables ๐Ÿ™‚ At the same time as you are cooking the vegetables, place each portobello gill side down first, on the grill. Cook for 5 minutes, flip, baste heavily with soaking mixture and grill 4-5 more minutes. Everything should be tender on the grill at this point. In the mean time, heat black beans on the stove and cook brown or Mexican rice. Prepare tortillas in whatever manner you prefer – pan, microwave, or a quick flip on the grill. Slice portobello mushrooms into thick strips once they are cool enough to handle but not yet cold. Fill your tortillas with ingredients and top as you like! Enjoy!

Happy Summer you guys! I hope everyone is enjoying their summer and will enjoy this recipe! I love portobellos and the rich flavor they have which grilled. These tacos are delicious and are great to serve to omnivores because the portobello acts as a steak type product. Be on the lookout for new recipes more frequently, there may not be an article, just a few words and a recipe, so check in often. Also, I can’t stress this enough, Thrive Market has specials daily so it is always good to check them out and check out their sales! It’s never a bad time to join Thrive Market! You have probably also noticed ads from some other companies on my site, they are cruelty free and if they offer make up or remedies or anything wonderful, it is animal free. Show them some love and check them out! Don’t forget, you can always look at my blender reviews and find the best price on Amazon, same with the cookbooks, and vegan protein powders! Have a wonderful night everyone and until next time, please be kind to one another!



Vegan Very Veggie Taco Tuesday!!

Today was the perfect day to whip up some veggie tacos in my house! There were lots of fresh veggies in the refrigerator so, I grabbed some, chopped them up, sauteed them and WOW! My mouth was so happy and thankful ๐Ÿ™‚ย  So, here’s the recipe for my veggie tacos from today.

Very Veggies Tacos

  • 2 Carrots – peeled and chopped
  • 2 Yellow Squash –ย  medium sized, chopped
  • 1/2 to 1 Yellow Onion – large diced, I went with 1/2 but it was a large onion
  • 5 Cloves of Garlic – minced
  • 1/2 Head of Broccoli – Chopped
  • 2 Large Handfuls of Spinach
  • Fresh Avocado Slices
  • 2 Tbsp Olive Oil for Cooking
  • 2 Tbsp Bragg’s Liquid Aminos
  • 1 Can Pinto Beans or 1 Cup Dry Pintos (before cooking)
  • Toppings: Whatever you like, today I added 2 Tbsp Toffuti Sour Supreme, 1 piece of Daiya Vegan Cheddar Cheese, Diced Tomatoes and Salsa.
  • 4-6 Soft Taco Shells

This recipe will definitely feed 2 people and possibly 3, depending on how hungry you are!ย  Heat a medium sized skillet on medium heat until warm, then add olive oil, wait until hot again before adding veggies and you don’t have to buy non-stick pans! Add all veggies except Spinach, wait until the onions begin to caramelize and add spinach. Cook about 5 more minutes, add Bragg’s Liquid Aminos, stir and cook for about 2 more minutes, remove from heat. In a small saucepan heat pintos while veggies cook. When everything is done, grab tortillas and load them up with veggies, beans and toppings! So yummy and good for you ๐Ÿ™‚

Do you have a special Vegan Taco Tuesday recipe? If so leave it in the comments and maybe you will see it on the website next Tuesday!

Vegan Taco Tuesday

Technically this is not a recipe for vegan tacos, but it is a wonderful recipe for Vegan Avocado Enchiladas With Homemade Sauce! Don’t be afraid, it is super easy and is from a cookbook I recommended; The New Enchanted Broccoli Forestย by Mollie Katzen. Just give it a try and you won’t be sorry and you will see how easy it is to make your own enchiladas, sauce and all!

Vegan Avocado Enchiladas with Homemade Sauce

Red Enchilada Sauce

ย 30 minutes to prepare & Approximately 5-6 servings (2 Enchiladas per serving)

  • 5 Medium Ripe Tomatoes, include seeds and juice – diced
  • 1 Large Bell Pepper – minced
  • 1 tsp Salt
  • 5 Large Cloves Garlic – pressed or minced
  • 1/2 tsp Crushed Red Pepper
  • 1/2 tsp Ground Cumin

Prep all ingredients, place in a medium sauce pot and bring to a boil over medium heat. Reduce heat and cover, low simmer for 15 minutes. Either leave chunky or puree in a food processor or blender. For extra smooth sauce, run through a fine strainer. Done!

While the sauce is simmering you can make the avocado filling because it takes 10 minutes to make ๐Ÿ™‚fresh avocados and lemon

Avocado Filling

  • 1/2 Cup Fresh Lemon Juice
  • 4 Ripe Medium – Sized Avocados
  • 3 Cloves Garlic – minced or pressed
  • 6 Scallions – finely minced, entire scallion
  • 3/4 Cup Fresh Cilantro – minced
  • 2 Medium Tomatoes – diced
  • 1 tsp Salt
  • 3/4 tsp Ground Cumin

Place the lemon juice in a medium mixing bowl.

Medium dice the avocados. An easy way to cut avocados- cut in half with skin on, twist top and bottom in opposite directions and pull apart. Carefully use a knife to chop lightly into the pit, then twist and remove pit with knife. Take a butter knife and slice the avocado in a checkerboard pattern. Use a spoon to scoop avocado out of skin. Use chefs knife if any more cutting is desired.

Add avocados to lemon juice and toss lightly. Add remaining ingredients and mix gently. Done!

Assembly and Baking Enchiladas

  • 12 Corn Tortillas
  • Toppings: Shredded Vegan Cheese, Homemade Guacamole (recipe on this site), Sour Supreme or other Sour Cream replacement, Olives, Spinach, Lettuce, Hot Sauce, Sriracha, etc

After preparing sauce and filling, preheat oven to 325 degrees F. Pour a small amount of enchilada sauce in a shallow baking dish and spread it around to keep enchiladas from sticking. Moisten the tortillas by very briefly running them through the sauce, or if you prefer, running quickly through water. Place a few tablespoons of filling on top of a tortilla, then roll it up and place it fold side down in baking dish. Continue until you have filled all tortillas. Pour remaining enchilada sauce over top and cover with foil. Bake for 30 minutes at 325 degrees. Enjoy!

If you would like to top with cheese or vegan cheese substitute, I recommend you cook for 15 minutes, remove from oven, sprinkle as much cheese as you like and return to oven for 15 more minutes. ๐Ÿ™‚

This recipe is not hard, especially after the the first time you make it and can add your own flair. Don’t be intimidated to try something new, you new know what you might really love!Thrive Market Banner Bars

Sign up for my newsletter for bonus recipes, cooking tips, inside info about what’s going on with the site, sales at vegan stores and more! No spam, no junk, just the good stuff! I haven’t forgotten Vegan Pizzas, you can see a list of them at my Google+ page –ย  Vegan Protein Powders got rated by three other people when I was going to post about it, so I held off, but have the info ready ๐Ÿ™‚ More great things are always coming, so keep coming back to find more or what you love ๐Ÿ™‚ Please check out Thrive Market, they have sales several times a week and the owners are awesome because they care about the Earth and other people. Check out my page about saving money on groceries to read more about Thrive Market, you will not be disappointed! Until next time –

Be Kind to One Another,


Vegan Taco Tuesday Left The Building?

Hey you guys! I’m very sorry for no Vegan Taco Tuesday this week. I am experiencing some health issues and have been back and forth to the Dr and hospital. No worries, I’m healthy and fine, it’s just one of those things that happens for no reason and you deal with it and move on! So, please forgive me if things are crazy over the next couple of weeks but I promise, I am not abandoning my readers!

Be Kind To One Another,


Cauliflower Vegan Taco Tuesday!

Hello! We have arrived at yet another Vegan Taco Tuesday! This week we are having Spicy Pineapple Cauliflower Wing Tacos!ย  A mouthful, but once you try these delicious vegan tacos, you will want your mouth, full of them every day! Oh, my humor is the best! Okay, well now you see why I’m not a comedian ๐Ÿ™‚ But, I cook awesome vegan food, so let’s go!

Fresh pineapples in a variety of colors on the beach.

  • 1 Head Cauliflower – Cut Into 2″ Pieces
  • 2 tsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • Tortillas – Your Choice, Hard or Soft, Unless You Add Rice or Beans- Makes 4 Tacos
  • Toppings of Your Choice – Lettuce or Cabbage, Tomato, Avocado, Guacamole, Tofutti Sour Supreme, Daiya Vegan Cheese, Fresh Onion – Diced, etc.

Preheat Oven to 425 Degrees F

In a medium sized mixing bowl, combine oil and spices – either toss cauliflower in bowl, or place cauliflower on cookie sheet that has been wiped lightly with olive oil and drizzle oil and spice mixture over cauliflower, then toss the mixture, return it to the bowl and make sure all cauliflower is covered. Place in oven for 8 minutes, remove from oven, turn over and return to oven for 7 to 10 minutes, until cauliflower is barely soft, not much at all because we are going to return it to the oven. Remove from oven and coat with homemade Spicy Pineapple BBQ Wing Sauce. Return to oven and cook for 10 minutes. Your cauliflower is done!

Raw ginger, garlic, and red onion.SPICY PINEAPPLE bbq wING sAUCE
  • 1/2 lb Fresh Pineapple – Diced or One 8oz Can Pineapple in Own Juice
  • 1/3 to 1/2 Cup Pineapple Juice or Juice From Canned Pineapple
  • 1/4 Cup Tamari
  • 1/8 Cup Brown Sugar
  • 2 Tbsp Arrowroot Powder – Plus 1 Tbsp Water
  • 1 & 1/2 tsp Ground Ginger or 1 Tbsp Crystallized or 1″ Fresh – Peeled & Diced
  • You May Add More or Less Ginger Depending Upon Your Preference
  • 3 Cloves Garlic – Peeled and Pressed, if Not Pressed, Peeled

If you have a blender that can make sauces, throw everything, EXCEPT the arrowroot and water into your blender and blend until smooth. If not, place fresh ginger, if using, pineapple, and garlic, if not pressed, into food processor. One at the time beginning with fresh ginger, then garlic, lastly pineapple and process until smooth. If you can add the remaining ingredients minus the arrowroot and water, please finish in food processor. If you do not have a food processor, grate the fresh ginger or try to find crystallized or ground, mince garlic and in a medium bowl – mash pineapple with fork and break apart or buy canned and mashed. I think I covered all the bases. Next add all remaining ingredients in a medium bowl, EXCEPT arrowroot and water. Using a mixer or hand mixer, mix ingredients until they are as smooth as possible. This is where you can play with the amount of pineapple juice or you may want to taste and decide you would like to add water. Once ingredients are combined, hopefully until smooth, place in a medium – large skillet over medium heat. Whisk arrowroot and water into mixture, do not allow to become thick right away or to stick. Add more pineapple juice or water. Bring to a low boil, whisking occasionally. Reduce heat and low simmer for 10 to 15 minutes or until thick. Do not whisk too often or it will never thicken. If sauce is not thick after 20 minutes, try adding 1 tsp arrowroot to mixture whisk well to incorporate, then allow to cook on low simmer for approximately 5 minutes.

You are done! It’s really not hard, I just wanted to cover ever possible scenario with the sauce, so it sort of dragged on. I don’t want to exclude anyone or leave anyone feeling lost, so I hope everyone understands ๐Ÿ™‚

Vegan Jackfruit Taco Tuesday

Hello Everyone!! I did not forget Vegan Taco Tuesday! This week Taco Tuesday is brought to us by Daiya Vegan Cheese! Jackfruit Tacos! I admit, I have not tried these before, but they look delicious! They are vegan, gluten-free, nut-free, if you don’t use the Tofutti, they are soy-free as well ๐Ÿ™‚ Little something for everyone! So, check out the new page and Happy Taco Tuesday! Also, check out the new pages with Blender Reviews, Smoothie Recipes, and Vegan Protein Powder Reviews! Thank you to anyone and everyone for coming to my site or supporting me in general! Much Love!

Be Kind To One Another,


Hard Shell Taco Vegan Taco Tuesday

GUNAS New York

Hey you guys! Sorry this was not up earlier, but I have been busy getting so much ready for the site! So excited! Vegan Taco Tuesday this week is a Vegan Chick’n Hard Shell Taco with some Easy Vegan Mexican Rice from theSpruce.

Hard Shell Tacos and Chick’n
  • 1 Pack Gardein Vegan Chick’n Strips- Slightly Thawed
  • 1 Pack Taco Seasoning
  • 1 & 1/3 Cups Water
  • Pack Hard Shell Tacos
  • 1 Can Pinto Beans- Drained
  • 1 Jar Taco Sauce- However Hot You Prefer
  • Mexican Rice- Recipe Below
  • Toppings of Your Choice: Baby Spinach or Lettuce, Salsa or Pico De Gallo or Tomato, Tofutti Sour Supreme, Daiya Vegan Shreds, Olives, Sriracha, Guacamole
Easy Vegan Mexican Riceย  Brought to you by thespruce
  • 1 Onion – Diced Into Small Pieces
  • 3 Cloves of Garlic – Minced
  • 1/4 Cup of Olive Oil
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Black Pepper
  • 2 Cups White Rice
  • 3 Cups Tomatoes – Diced with Juice
  • 1 & 1/2 Cups Vegetable Broth
  • 2 tsp Salt – If Using Sodium Free Broth, if Not, No Salt

In a large pan/skillet over medium heat, warm olive oil, then add onions and garlic and sautee until the onions begin to soften, about 4 minutes. Add ginger, coriander, cloves, and black pepper and stir until well combined Add rice and stir until well coated with spices. Add tomatoes, salt and broth and stir to combine. Bring to a low simmer, cover and simmer over low heat about 30 minutes or until liquid is absorbed and rice is completely done.

Pinto Beans

Add pinto beans and as much taco sauce as you would like to small pot over low-medium heat and warm.

Taco Shells

About 10 minutes before the rice is done, Preheat oven to 375 Degrees F. Place taco shells on a baking sheet and warm for 5 minutes unless you like yours browned/burned. ๐Ÿ™‚

GarDein Vegan Chick’N Strips

When you turn on the oven, mix slightly thawed Vegan Chick’n strips, taco seasoning, and 1 & 1/3 cups of warm water in a medium skillet over medium to medium high heat. Bring to a low boil and stir, then reduce heat and simmer for 10 minutes. Add water if the mixture begins to look dry at any time.

You can make Vegan Hard Tacos with beans, rice and chicken, then top or you can keep the rice or beans on the side, it’s up to you! Either way, your mouth will love you! Then top however you like and Enjoy!

That’s all for now folks! I have 10 New Vegan Smoothies for you and a review of two blenders. A List of “Hidden” Animal Ingredients in Vegan Food is ready for the site. I’ve also started my research on Vegan Protein Powder and that is one place you will commonly find hidden animal ingredients!

Until Next Time

Be Kind to One Another!