Before starting Goatlandia, Deborah Blum spent 30+ years in the restaurant industry. Today, she offers plant-based recipes, cooking tips, vegan product advice and catering as part of Goatlandia's mission to educate the public on the many benefits of eating plant-based.
Wild Mushroom Gravy
Wild Mushroom Gravy adapted from simpleveganblog.com Ingredients: 2 tbsp extra virgin olive oil 2 tbsp vegan butter ¼ flour (I like whole wheat flour but white is ok too) ½ […]
Vegan Herb Mushroom “Stuffing” (we’re not stuffing turkeys; just ourselves 🙂 Ingredients you have in your package: Croutons Herb garlic powder mix Flax meal Dried mushrooms Onion Pecans. Cut these […]
The original Green Goddess Sandwich recipe by Alanna Taylor-Tobin was featured in The Bonjour Gourmet. We made it vegan with the following modifications: • In the dressing, we did not […]
Makes: 1 Sandwich Prep time: 30 minutes Total Time: 45 minutes Ingredients: For the Sandwich 2 slices of your favorite bread, we chose a hearty multigrain seeded bread 1.5 oz […]
Delicious double-chocolate vegan chocolate cookies! Both quick and easy, crunchy and soft, these cookies are perfect for satisfying all your chocolate cravings. Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes […]
Deb says, “I love this recipe because it’s super easy to make and everyone loves it. I like to top it with berries that have been lightly sautéed in butter, […]
Wild Mushroom, Portabelllo and Vegan Sausage Wellington
Here is a favorite recipe of Deb's and anyone who has had her delicious vegan cooking! Adapted from The Washington Post recipe for Roasted Portobello Mushroom, Pecan and Chestnut Wellington, Goatlandia founder Deborah Blum has made her own version she calls Roasted Wild Mushroom & (Vegan) Sausage Wellington. Not only are we sharing the recipe, you can watch Deb make it in this video!
