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The Veggie Cook's profile

The Veggie Cook

  • Vegetarian
  • Firsts (11)
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Los Angeles

Vegan Glory

Los Angeles

Reviews (68) View All

Very Good Mama Says
Hooray for Vegan Monday TownHall
Modern Vegan Chic La Suite West
Many choices Emporium Thai
Yummy Bad Hunter

Uploaded Photos (8) View All

Entries Added to HappyCow (55) View All

My Recipes (137)

Home-Style Hash Browns
Almond Sunflower Seed Cheeze
Conquering Lion Cashew Cheez
Izzi's Live Lasagna
Strawberry Pie
Rasberry-Mango-Coconut Crumble
Corn Chowder
Thai Spring Rolls
Vegan Burger
The 5-Minute Bean Dip
Easy Artichoke Dip
Fresh Salsa
Asian Coleslaw
Flavors of Asia Tofu Sandwich
Garlic Black Bean Chili
Potato and Eggplant Stew
Veggie Pad Thai
Vegetarian Thai Green Curry
Grace's Oodles of Noodles
Easy Vegetable Stir Fry
Soba Tossed with Steamed Veggies and Tofu
Vegan Rice Medley
Eggplant Spinach Curry
Mediterranean Stew
Nut Milk – the super energy juice
Dairy Free Chai Ice Cream
Apple Oatmeal
Amaranth Banana Flapjacks
Apple-Cranberry Oatmeal
Easy and Smooth Chocolate Pie
Apple Cobbler
Almond Coconut Cookies
Pina Colada Popcicle
Mixed Berry Popcicle
Ginger Sweet Potato Soup
Granola with Nuts and Seeds
Coconut Date Cake
Easy Vegan Cheesecake
Apple Oatmeal Cookies
Mandel Brot Biscotti
Rich Apple Crisp
Avocado Berry Salad
Red Beetroot Salad
Pasta Sauce
Potato and Cauliflower Curry
Eggplant Puree
Spanish Rice
Fresh Cranberry Sauce
Cornbread Muffins
Baba Ganouj (Eggplant Dip)
Quick Vegan Chili
Mushroom Gravy
Hearty Gumbo
Vegetable Stew
Tofu and Veggies Stir Fry
Fruit Medley
Pumpkin Bread
Sopa De Ajo
Abundant Veggies Pizza
Bread Pudding
Greek Salad with Tofu
Mexican Rice
Fiesta Limeade
Fried Plantain Chips
Tahini Dressing
Pine Nut Pudding
Easy Bean Pate
Potato Salad
Pasta Salad
Mac n Cheeze
White Vegan Cake
Nut Fudge
Barbecue Sauce
Spinach Pate
Apple Streudel
Spiced Cauliflower and Tomato Curry (North Indian)
Zucchini and String Bean Curry
Vegetable Curry
Cheezy Gravy
Lentil Soup
Cranberry Pear Sauce
Garlic Mashed Potatoes
Broccoli Salad
Beans and Franks
Lemon Basil Beans
Kidney Bean Salad
Black Bean Quesadillas
Mashed Sweet Potatoes
Mamak Mee Goreng - Fried Noodles
Thai Ice Tea
Vietnamese Tofu Pineapple Soup
Stir Fry Noodle
Chocolate Chai
Almond Date Milk
Banana Shake
Strawberry Banana Shake
Chocolate Banana Shake
Apple Sauce
Mixed Greens
Praline Sweet Potato
Tahini Sauce
Zucchini Herb Casserole
Tropical Delight
Watermelon Fizzies
Tofu Sour Cream
Soy-Free Vegan Pumpkin Pie
Banana Bread or Muffin
Vegan Chocolate Cake - Cupcakes
Low Fat Vegetable Broth
Raw Green Herb Dressing
Raw and Creamy Herb Dressing
Raw n Creamy Zucchini Soup
Kabocha Squash Cake - Macrobiotic
Banana Cream Pie
Cold Carrot Salad
Soy Mayonnaise
Vegan French Dressing
Coconut Macaroons
Homebrew Chai
Green Smoothie
Pomegranate and Maple-Glazed Beets
Stuffed Acorn Squash with Wild Rice, Carrots,...
Miso-Glazed Green Beans
Agave Sweetened Lemonade
Ice Cream 3-Ingredient
Ice Cream 3-Ingredient Raw
Basil Artichoke Pizza Sauce

More About Me

Reasons why I prefer to eat vegetarian or vegan:

Nothing beats the taste of fresh fruits and vegetables! I love to use the best ingredients, and organic whenever possible, to create fun and delicious meals for myself and my family.

I joined HappyCow Members Community because:

To share the love of vegetarianism with other like-minded good people. To share all my favorite recipes with everyone who is also interested in cooking healthy tasty meals.

Here are some places I've been that I liked... and places that I would like to visit one day:

I submitted a bunch of recipes that you guys should try out and let me know what you think. Go to HappyCow's RECIPES section. Here's the link:

Some of my favorite veg*n foods include:

Avocados, brown rice nori rolls, toasted sunflower seeds on a bed of organic greens.

Here are some books, movies, magazines, and my favorites that I would recommend to other HappyCow members:

There are many wonderful cookbooks out there. A good number of them are already listed on HappyCow's BOOKS page. Go check em out! Here's the link:

Comments (2)


I'm SO excited to try this. I noticed that it calls for 12 tbsp baking powder & I'm assuming it's 1/2 (with a typo). Am I right?

I'll go along with this assumption and let you know how it turns out. I have a plethora of gluton-free flours, so I'm going to experiment.

Thanks for the recipe!!


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