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Root Beer Cupcakes 

These confections are cholesterol free and animal product free. Delicious root beer float cupcakes are a great dessert idea and sure to be a smash hit, at least for anyone who loves root beer or cupcakes. And let’s be honest, who doesn’t? Just be sure to leave a couple for company.

What you’ll need

3/4 cup sugar 

1/3 cup vegetable oil

1 tsp. apple cider vinegar
1 cup root  beer soda

2 tsp. root beer extract

1 1/3 cups flour

dash of salt

1/2 tsp. vanilla extract

3/4 tsp. baking soda

1/2 tsp. baking powder


1 cup vegetable shortening

3 cups confectioner’s sugar

2 Tbs. vanilla soymilk

2 tsp. vanilla extract


First, heat up the oven to 350 degrees and line your cupcake tins with paper. Mix the vinegar and soda and let it sit for a few minutes. Then mix in the sugar and vegetable oil thoroughly. Add in the vanilla and root beer extracts. Carefully pour in the flour, baking soda, baking powder, and a dash of salt. Don’t go overboard with mixing as you’ll want a nice even consistency. Once you’re done with that, pour in the mix 3 quarters of the way into the cupcake tins. Pop them in the oven for about 20 minutes give or take a couple. Wait for them to cool before putting the icing on.

To make the icing, whip the shortening in a mixing bowl, add the sugar, extract, and soymilk, blend evenly and consistently, and that’s it!

Fish Recipes

Hawaii Mahi  

What you’ll need 

2 cups water 

1 cup sour cream 

2 tbsp olive oil 

1 lemon 

Half bag spaghetti/pasta noodles 

Parsley(if you want) 

You’ll need half a bag of spaghetti or pasta noodles, take 2 cups water into a soup pot, then take a cup of sour cream and spoon it into a saucepan, put on low heat, continuously stirring to a creamy liquid state. Add a bit of lemon juice to the sour cream, 1 lemon should suffice.  

Take a filet of mahi mahi, cut the mahi mahi fish into 3x5’’ about a quarter inch thick pieces. Take a pan coated with 2 tbsp of olive oil, on medium-high heat, and brown the fish on both sides. Cook for 8 to 10 minutes, flip frequently. 

Put the noodles onto the plate first, wrap the noodles in the center of the plate neatly. Take baked filet mahi mahi and place it onto the noodles. Take your sour cream, and spread over mahi mahi, you may garnish with parsley if you wish. 

Thanks to F.G. 


Tuna Casserole 


What you’ll need 


1 can tuna fish 

1 can cream of mushroom soup 

Cheese(your choice) 

1 bag of wide egg noodles 

½ cup milk 


Serves 2-4 people 


First, you’ll need to boil the egg noodles for about 7 minutes or until tender. Then drain the noodles. Scoop a bit of the noodles into a casserole dish, then spread a little tuna and cheese. You can add the milk and mushroom soup at this point. Mix well, add the egg noodles, tuna fish, and cheese to evenly distribute in 3 layers in the casserole dish. Once all your ingredients are thoroughly mixed. Preheat your oven to 375 degrees. Cook time should be between 45 minutes to an hour. Do a taste test at this point, and if the cheese is not thoroughly melted or it’s too cold, cook another 15 minutes, check until ready. Let it sit for 5 to 10 minutes, and serve.


Thanks to K.A. 


Blackened Stuffed Peppers 


3 to 4 large bell peppers 

 2 tsp Olive oil 

2 to 3 filets of Tilapia fish 


Stilton Cheese(or your preference) 



Take the insides out of the bell pepper. Take a pan and put a tablespoon of olive or vegetable oil and put it on high heat. Use tongs to hold the bell pepper. Put the bell pepper in the pan and turn the bell pepper with the tongs for a seared outside. Take it out and with a knife make a smooth cut on the ends. Save the top of the Bell Pepper. Take some polenta and the tilapia, put it in another pan greased with olive oil and fry it. Brown the fish on both sides, taking care not to burn it. Take some paper towels and a paper plate. Put the fish directly onto the paper towels. Then you can use stilton cheese(or whatever your preference), crumble the cheese and mix it with the polenta. Cut the fish into ½ inch cubes. Take some polenta and the fish, and stuff it into the hollowed out bell pepper shell. Put the cap back onto the bell pepper. You can do this with 3-4 large bell peppers. Preheat your oven to 345 to 375 and bake for 30 to 45 minutes. Check the bell peppers between 30 to 45 minutes to make sure they are properly done. 

Thanks to F.G.