Deb’s Favorite Recipes & Food Hacks

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 Ingredients: 2 tbsp extra virgin olive oil 2 tbsp vegan butter ¼ flour (I like whole wheat flour but white is ok too) ½ tsp garlic powder ½ tsp onion power ¼ tsp dried rosemary ¼ tsp dried thyme ¼ tsp ground black pepper 2 tbsp tamari or soy […]

Herb Mushroom Stuffing

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 into smaller pieces to add to the stuffing. Additional Ingredients you will need: 3 tablespoons Olive oil or vegan butter 3 - 3 ½ cups […]

Green Goddess Sandwich

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 use anchovies • We used Follow your heart Vegan mayo • We used miyokos chive or favorite flavor cream cheese instead of mozarella. Prep Time: […]

California Delight Sandwich

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 Miyoko’s or Kite Hill cream cheese flavor of your choice 2 oz sun dried tomato pesto (recipe below) ½ a carrot shredded ½ avocado Handful […]

Double Chocolate Chip Cookies

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 Servings: 20   Author: Alison Andrews Website: Added Tips: a few light suggestions from the Chef's at Goatlandia Kitchen Ingredients  ½ cup Vegan Butter (112g) ½ cup White Granulated Sugar (100g) ½ cup Light […]

Chocolate Molten Lava Cake

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, cointreau or lemon juice, and sugar. And then vegan whipped cream of course 🙂 And you can add on top a few flakes of Maldon […]

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!

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