Cook up some grub- or just eat it raw- with some awesome vegan recipes!

The Green Cowgirl (Green Juice recipe)

* Purchase only organic veggies when possible and be sure to wash thoroughly before use.



  • 2 cucumbers (peel first if not organic)
  • 3-4 stalks of celery
  • 4-5 stalks of kale
  • 4-5 leaves of romaine lettuce
  • Small handful of cilantro
  • Small handful of parsley
  • 1 lemon or lime (remove rind but leave as much of the white pith as possible. Did you know the pith contains bioflavonoids, which also have cancer-fighting properties? Yeehaw!)
  • 1” (or smaller) piece of ginger root

Makes 2-3 servings. If you are new to green juicing you may want to add a low glycemic fruit such as a pear or apple to make the taste more drinkable at first. It’s best to drink fresh juice as soon as possible, but if you’re saving some for later, be sure to store in airtight container (such as a Ball canning jar) in refrigerator. Drink within 24 hours.


Cowgirl Chunky Monkey Vegan Ice ‘Cream’ 




  • 2 organic bananas
  • 1/4 cup vegan chocolate chips or  chop up your favorite vegan dark chocolate bar
  • vanilla extract or vanilla bean

1. Remove peels and freeze 2 bananas overnight or for several hour.

2. Place frozen bananas and a Tablespoon of liquid vanilla extract in a high powered blender such as a Vitamix.  Blend on high until bananas are creamy and there are no chunks.

3. Remove mixture from blender and place in a medium sized bowl.

4. Slowly add in chocolate chips (or chocolate chunks from your favorite vegan chocolate bar) and stir/mix together in bowl.

5. Place ice ‘cream’ into your favorite bowl or if you’re sassy like me, your favorite cocktail glass!



Vegan Yeehaw Ribollita (Tuscan bread and vegetable soup)




  • 2 white potatoes, about half-inch cubes
  • 3 carrots peeled and chopped
  • 3 stalks celery peeled and chopped
  • 1 sweet yellow onion chopped
  • 3 cloves garlic finely chopped
  • half head of savoy cabbage
  • 2 cups chopped kale
  • 1 15-oz can stewed tomatoes, such as Muir Glen fire roasted tomatoes
  • Vegetable stock, approximately 6 cups
  • 2 cans cannellini beans (white kidney beans)
  • 5 half-inch slices of stale Tuscan-style bread, such as ciabatta, cut into 1-inch cubes.
  • salt and pepper to taste
  • pinch of cayenne, as desired

To Make:

1. Get crock pot ready vegetable stock and potatoes. Turn on high and cover.

2. Saute carrots, celery, onion and garlic in 4 tablespoons olive oil on high heat until slightly caramelized but not overdone, as they will continue to cook in the crock pot (this step adds flavor). Be sure to add salt and pepper as you sauté. Add to crock pot.

3. In same pan, add a tablespoon of olive oil along with the chopped savoy cabbage and kale, along with a little salt and pepper. Add a quarter cup water, then cover, until the leaves wilt. Once leaves are wilted but not brown, transfer all leaves and any pan juices into the crock pot.

4. Add tomatoes and one can beans. Puree the other can of beans with a little water, then transfer to crock pot.

5. Add enough vegetable stock to cover generously all contents. Add cayenne if desired.

6. Continue to cook on high setting for 4 hours or more. Add the bread cubes 1 or two hours before serving. You will probably have to add more vegetable stock, as the bread will soak up a lot of the liquid.

7. Goes well when served with a drizzle of olive oil, as is done in Tuscany.

Buon appetito!


Giddy-up Summer Veggie Salad




  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/4 cup red wine vinegar or cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 tsp pepper
  • 3/4 cup extra virgin olive oil
  • 1 cup drained and rinsed black beans
  • 1/2 pound roughly chopped green beans
  • 3/4 stalks celery with leaves, chopped
  • 1 yellow or red pepper, chopped
  • 2/3 carrots, chopped
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • 1 jalapeno pepper, seeded and very finely chopped
  • 2 ears of fresh corn, cutting the corn from cobs

Mash garlic and salt (mortar and pestle works well).  Whisk in vinegar, mustard and pepper. Add olive oil slowing as you whisk.

Bring a large pot of water to a boil to blanch the green beans until crisp tender (about 4 minutes).  Drain the beans and immerse in a large bowl of ice cold water.

In a large bowl, add the green beans to the remaining ingredients. Drizzle the vinaigrette over the salad and toss.

Serves 8 generously.