About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

Contact Me

I'd love to hear from you! Click here to contact me.

Parker House Rolls

Parker House Rolls Ingredients 1 cup 2% milk, just above body temperature (105 F) 1/4 cup water, just above body temperature (105 F) 2 1/4 teaspoons (1 pkg) instant dry yeast 1 large egg, at room temperature 2 tablespoons sugar 2 tablespoons unsalted butter, melted, plus extra for brushing 3 1/4 cups all-purpose flour 1 […]

Print Friendly

Homey Chicken Stew

Wednesdays are always a challenge for us, dinner wise. Dylan has dance class at 4:30 and 6pm so eating before is way to early for this household. I grew up eating at 5:00pm every night, or at least pretty darn close to 5pm. But with our lifestyle, people going to bed at 2 or 3am […]

Print Friendly

Roast Chicken with Lemon, Garlic and Rosemary

 

This recipe comes from a Jamie Oliver DVD I have Oliver’s Twist 2, episode “Big Up the Veg”. Great DVD series with equally as wonderful recipes.

The hardest part of this recipe is deciding if you should do two chickens just so you will have lots of left overs. It requires no more work […]

Print Friendly

Chocolate Layer Cake with Peanut Butter Filling

Chocolate and Peanut Butter – a perfect combination. What could be better – and it’s all Vegan.

Chocolate Layer Cake with Peanut Butter Filling Everything Vegan – Vegetarian Times Magazine’s Cookbook

Cake: 3 cups all-purpose flour 2 cups cane sugar 6 tbsp unsweetened cocoa powder 2 tsp baking soda 1 tsp fine sea salt […]

Print Friendly

Wheat Berry and Arugula Salad

This was a Great Salad! Took forever to cook the wheat berries but it was really worth it. I added the Feta cheese to Belle’s salad but of course didn’t have any in mine. Also changed the honey to Organic Blue Agave syrup for the same reason. This made it a really nice […]

Print Friendly

Roasted Butternut Squash, Apple and Barley Soup

 

The original recipe is for farro instead of barley but I could not find farro so I substituted pearl barley instead. It was great. I will keep looking for farro and give it a try that way too. Hayley and her friend polished off my left overs so it was a hit with others […]

Print Friendly

Corn and Chipotle Soup with Avocado–Radish Salsa

What a great soup. The salsa transforms this soup into a meal. There is enough heat in the two chipotle chiles to satisfy but I think three next time is worth a try.

 

Corn and Chipotle Soup with Avocado-Radish Salsa adapted from The Vegetarian Times – October 2012

 

2 tbsp olive oil […]

Print Friendly

Vegan Mac’n’Cheese

I always loved mac’n’cheese, especially when I was living on my own with very little money. It is amazing the little extras you can come up with to add to the pasta to keep it different every night. Glad those days are behind me.

But now I make this version just because I love it. […]

Print Friendly

Spicy Smoky Barbecue Ribz

This is another great recipe from Party Vegan by Robin Robertson. I love all her recipes from Planet Vegan and Party Vegan and everything else in between. You can make the recipes right out of the book with little or no changes and they are perfect. I like to make small changes and sometimes large […]

Print Friendly

Sweet Potato Buns

These versatile buns were originally made as hamburger buns ( for a vegan Bacon Cheeseburger) but have since discovered they are fantastic with vegan margarine (Becel makes a great vegan one), peanut butter and just about anything else you can think of. The only real problem with them is the recipe is for just […]

Print Friendly

Archived Recipes