Why The Vegan Hog Blog? To answer the question I'm most asked.. " Your Vegan?? What the hell do you Eat anyway"

I'm no photographer and there's very little commentary. Just sharing the Plant Based recipes, I've made and tested in my Kitchen...Some original, others not... Enjoy!

Thursday, February 15, 2018

Vegan Coconut Oil Sugar Cookies


  • 2 cups + 1 tbspunbleached flour
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup room temperature coconut oil (semi-soft and scoopable)
  • 3/4 cup + 2 tbsp granulated sugar
  • 1/3 cup water
  • 1/2 tsp pure vanilla extract

Royal Icing

  • 2 cups powdered sugar
  • 3 tbsp soy milk (add more or less to your preferred consistency)
  • 4 tsp white corn syrup


Sugar Cookies

  1. In a medium-sized bowl combine the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water and vanilla and beat until the mixture is well combined.
  3. Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
  4. Wrap the dough tightly in plastic wrap and freeze for 1 hour. 
  5. Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
  6. Preheat oven to 325F.
  7. Roll the dough directly onto parchment paper. The dough should be ¼" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.
  8. Transfer cookies to a baking sheet lined with parchment paper. Leave 1" space between cookies.
  9. Pop the unbaked cookies into the freezer to chill for 10 minutes before baking.
  10. Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. Let them rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
  11. Let them cool completely before decorating. (Pop 'em in the freezer if you're impatient.)

Royal Icing

  1. In a small bowl, beat together the powdered sugar and soy milk until smooth.
  2. Add the corn syrup and continue beating until thick and glossy.
  3. Separate into bowls and add food coloring as desired.
  4. Immediately transfer icing into piping bags or seal in an airtight container or cover with a damp cloth to prevent the icing from drying out.
Original recipe:Ilovevegan.com

Monday, February 12, 2018

Delicious Vegan Cornbread

  • 2teaspoons apple cider vinegar
  • 2cups soy milk
  • 1 1/2cups finely ground white or yellow cornmeal or corn flour
  • 1cup all-purpose flour
  • 2teaspoons baking soda
  • 1teaspoon salt
  • 8tablespoons organic sugar
    1/2 habanero, diced
    3 sprigs of Cilantro, chopped
  •   1/3
    cup canola oil
     Tbsp. Earth Balance, melted
    1 1/2 Tbsp Sugar
  1. Preheat your oven to 400° F.
  2. Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
  3. In a large mixing bowl, whisk together the cornmeal, flour, baking soda, salt, cilantro, habanero, and sugar.
  4. Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
  5. Pour the mixture into an 8 x 8-inch square baking dish and bake for 27-30 minutes, or until the top of the cornbread is firm and the edges are turning golden. 
  6. Remove from oven. Baste with melted butter and top with sugar. Place under the broiler till brown and crusty on top.
  7.  Allow the bread to cool before cutting it into squares and serving

Tuesday, January 23, 2018

Simply Sides

Simple, Nutritious Macaroni Salad


1 cup Whole wheat or Regular Elbows
1 1/2 Tbsp. Chopped Cilantro
1 carrots, grated finely
1/4  onion, diced small
1/2 hot pepper, finely diced (Optional)
1 small clove garlic, minced into paste
1 tsp. Sugar (optional)
Salt and pepper to taste
1/2 tsp. Black Salt ( more or less to taste)
1-2 Tbsp. Veganaise or another mayo substitute.

** black salt is from India, and has the distinct taste of Boiled eggs, this is optional but has GREAT use for Vegans, for a flavor additive **

Boil the pasta, rinse and drain well.
Add all ingredients except for the Vegenaise and black salt.
Mix together well. Add the Veganaise according to how creamy you like it, and check seasonings and sprinkle with black salt before serving!

Saturday, January 13, 2018

Is a Soup-Kind-Of-Day

Caribbean Soup with Rolled Dumplings


2 white potatoes, peeled and cut into 4 chunks each
1 Large sweet potatoes, cut into chunks
1 ripe plantain, peeled and cut into chunks
1/2 large onion
3 cloves of garlic, minced
1 small butternut squashed, peeled and cut into
small dice
2 to 3 cups water or vegetable broth
1/4 head of cabbage, chopped
2  large carrots, chopped and peeled
1 jalapeno, diced ( or to taste)
2 handfuls of spinach
1 Tbsp. Thyme
1 large Bay Leaf
1/2 Tbsp. Goya Adobo or more to taste
1/2 Tbsp. Garlic powder
1 package Sazon con azafran
Salt and pepper to taste
1 1/2 tsp. Kitchen Bouquet
2 Tbsp Sugar, or more or less, to taste.
1 Tbsp. Olive oil
1/4 to 1/2 cup coconut milk( canned).
1 Tbsp Cilantro
Lime wedges

For the Rolled Dumplings

1 cup flour
1/2 cup cornmeal
1/2 tsp, salt
1/2 tsp. pepper
1/2 tsp. adobo
1 tsp. Matouks hot sauce
1/4 cup coconut milk, canned
 Water as needed to form a dough

Chop and prepare all vegetables.
Heat olive oil, in large Dutch oven. Cook onions and jalapenos for 2-3 minutes, add butternut squash and cabbage and cook for several minutes.
Add the garlic and seasonings and cook for a couple of minutes. Add the potatoes, sweet potatoes, and carrots. Add the broth or water to barely cover the vegetables. Simmer over medium heat for about 30 minutes. 
Prepare dumplings.

Take the back of a wooden spoon and crush all of the remaining chunks of squash to form the basis of the soup. Add the plantains and dumplings, and continue to cook until all vegetables and dumplings are done, another 15 minutes or so.
Adjust the seasonings, adding more to your personal taste.
Add coconut milk and fresh spinach stir and cook another 5 minutes.
Top with cilantro and serve with a squeeze of lime.

For the Dumplings.

Put the flour and cornmeal in a large bowl.
Add seasonings and hot sauce and stir to combine.
 Add the coconut milk and stir until it's too thick to stir. Add enough water to make a dough.
Knead a few minutes and then shape into torpedoes or balls which are then flattened, Add to soup to cook. 

Friday, January 12, 2018

Fresh Homemade Bread

Cinnamon Swirl Raisin Bread


2 teaspoons active dry yeast
8 oz or 1 cup unsweetened almond milk 
( you can use soy or cashew milk)
1/3 cup warm water
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1.9 oz. or 1/4 cup melted Earth Balance ( or other vegan butter)
3/4 cup raisin
1 3/4 cups all-purpose flour
1 1/2 cups 100% Whole wheat flour

For the Cinnamon Swirl

1/3 cup granulated sugar
2 teaspoons ground cinnamon

  1. In a large mixing bowl, sprinkle the yeast over the barely warm milk and water and allow to sit for 5-10 minutes until activated.
  2. Mix in the sugar, salt, and melted butter. Add the raisins.
  3. Gradually add flour, mixing until the dough comes together. If the dough is too dry, add small amounts of water until it does. If the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.
  4. Turn out dough on a lightly floured surface and knead the dough for 10 minutes until elastic. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 1 hour. 
  5. Prepare the filling. In a small bowl, stir together the sugar and cinnamon until evenly mixed. Set aside.
  6. Punch down the dough before turning out onto a lightly floured surface. Roll out into a 9 by 15-inch rectangle.
  7. Spread some soft vegan butter over the dough before sprinkling the cinnamon sugar over it.
  8. Starting with the shortest end, roll up the dough until a log is formed, folding down the ends. Transfer the log, seam side down, into a 9 by 5-inch loaf pan. Press dough down so it reaches the corners evenly. 
  9. Cover with a kitchen towel and let rise for another 40-50 minutes until doubled.
  10. Preheat oven to 350°F.
  11. Bake for 40-50 minutes, or until bread is golden and sounds hollow when tapped. Remove from baking pan and allow to cool slightly before slicing and serving.
  12. Recipe adapted from One Green Planet

Wednesday, January 10, 2018

Beans Glorious Beans

Caribbean Style Pink Beans with Cabbage

1 tsp. Olive oil
I can Goya Pink Beans
1/4 head small cabbage, diced
1/3 small onion, fine dice
2 Large cloves garlic, minced
1/2 jalapeno, fine dice
1 Tbsp. tomato paste
1 tsp. sugar or more to taste, optional
1/2 packet of  Sazon con azafran
1 tsp. Garlic powder
1 tsp. dried Thyme
salt and pepper to taste
1 large handful fresh spinach leaves
1 Tbsp. chopped cilantro, or more to taste

Heat olive oil in a skillet, and saute onion for about 2 minutes, add the cabbage and hot pepper. Cook while stirring for about 5  minutes, add the seasonings, tomato, and garlic and cook for another couple of minutes. Add pink beans and cook until cabbage is soft. Add the spinach, and cook until wilted. Check the seasonings and adjust to your taste. Remove from heat, add the cilantro and serve over rice with a side of sweet potato salad.

Tuesday, January 9, 2018

A New Year......Some New Recipes....

Creamy Garlic-Mushroom Noodles with 
Green Peas


1/2 Tbsp. Olive oil
1 Pound baby Bella mushrooms, sliced
1/2 medium onion, diced
3 Cloves of garlic, minced
1/2 Jalapeno, chopped (optional)
1 cup fresh or frozen green peas (defrosted)
2 Tbsp. Nutritional yeast
1 Tbsp. Flour, to make a roux
1/2 Tbsp. fresh thyme
1 tsp. garlic powder
1 tsp. Goya Adobo
1 tsp. sugar or to taste (optional)
Salt and Pepper, to taste
1/2 cup ( approx.) coconut milk ( canned)
1/2 small package udon noodles or your choice of pasta, cooked al dente.

serves about 3

Saute onion and jalapeno, if using, for about 3 minutes or so, add mushrooms and saute for another 3 or 4 minutes or until they soften. 
Season with salt and pepper, then add garlic, garlic powder, thyme, and adobo.
cook for another couple minutes, without burning the garlic. 
Set mushroom mixture aside in another bowl.
In the same pot, add flour and nutritional yeast and just enough of the coconut milk to make a roux, add the remaining coconut milk and continue to cook with stirring constantly until, it's a thick creamy sauce, adding more milk if necessary.
Add the green peas and the mushroom mixture, add the sugar if you're using and adjust the other seasonings as necessary according to your taste.
Top your cooked noodles with the mixture and stir!