Eat Veggies, save the planet

Peanut Sauce for a Thai Salad, Vegan
January 20, 2020, 4:24 pm
Filed under: recipes

John really likes the taste of this peanut sauce. He will pour it on anything. He will even make it himself if I am in the kitchen to advise him. It is a quite thin sauce. I wonder if I left out the orange juice if it would be thicker?


  • 3 slices of ginger about 1/4 inch thick
  • 2 garlic cloves
  • 1/4 cup smooth peanut butter
  • 1/4 cup orange juice or approx 1/2 orange
  • juice of one lime, approx. 2 TBSP
  • 2 TBSP of soy sauce or Bragg’s liquid Aminos
  • 3 TBSP of honey or agave( I used agave
  • 2 TBSP of toasted sesame oil
  • 1/2 tsp of cayenne (I used 1/8 tsp)
  • 1/2 tsp salt ( left out because it seemed the soy sauce or Bragg’s was enough)


Chop the garlic and ginger. Add all ingredients and blend with a handheld blender. Refrigerate to let the flavors meld.


Libby’s Kugel
January 4, 2020, 6:03 pm
Filed under: recipes

The kids have renamed this Grandma’s Most Fattening Dairy Kugel. I have been a vegan since 1972 so this post is only for memories, not to cook. My husband liked this kugel because it was NOT sweet. Almost all kugel recipes are sweet. Anyway, for old times sake here we go.


  • 1/2 lb. creamed cottage cheese
  • 1 cup sour cream
  • 1 TBSP sugar
  • 1/2 tsp. salt
  • 1/2 cup sweet cream (or half and half)
  • 3 eggs, beaten
  • 3 oz. cream cheese
  • 2 TBSP butter
  • 3 cups cooked egg noodles


  1. Blend first 7 ingredients
  2. Mix the 3 cups of cooked noodles into the creamed mixture
  3. Pour into 8×8 greased pan
  4. Bake at 375 for 45 minutes.
  5. Cool slightly and cut