Sugar Free Vegan

ABOUT ME:  I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. I HAVE: lived, laughed, loved, lost, learned, lied, told the truth, danced and sang out loud (when no one was looking), traveled, been recluse, acted outgoing, been shy, become a wife, known hatred and resentment, been scared,  been divorced, been careless and selfish, found myself, existed, shown selflessness and compassion, been content, found my soul mate, learned true love, lived my life, mourned, found and kept true friends (let the others go bye bye), felt beautiful, felt truly and self-consciously fat, doubted and believed in myself, learned to be content again, felt proud of myself, been ambitious and lazy, and become a mother of the daughter I've dreamed of since I was young. I'm always on the look out for new life lessons, in hopes that I can take them on gracefully.

Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar. While I was at it, I thought, "why not cut out all animal products and gluten?" Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. Cheers!

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Jul 16 2012

Walnut, Onions and Broccolini Recipe

I am addicted to broccolini. I think that it was one of my least favorite foods growing up; it had to be drenched in thick cheese sauce just to force it down. Well, now that I'm an adult, i don't have to eat over-boiled, mushy broccoli. I can, instead, opt for blanched, al dente broccolini with a hot walnut and onion saute drizzled over the top. No offense to my Mom, who was a great cook. But, what she liked in her broccoli is NOT what I like. Maybe if she had discovered this lovely dish I would have eaten it without complaint as a child. 


  • 6-8 stems broccolini
  • 2-3 tbsp olive oil
  • 1 purple onion, diced
  • 1/2 cup walnuts, chopped
  • salt, to taste


Step 1: Fill a large saucepan about 2/3 full of water and bring to boil. While you are waiting for the water to boil, prepare a medium bowl to blanch your broccolini in.  Fill about 1/2 way with cold water, then add in 8-10 ice cubes.

Step 2: Once water is boiling, drop in your broccolini stems for about 2 minutes tops to blanch. Remove from pan with tongs and place directly into the cold water to shock.  Leave for a minute or so, then drain onto paper towels to remove excess water. Set aside.

Step 3: Heat olive oil in a skillet over medium heat.  Add onions and walnuts together, then sprinkle with a pinch of salt.  Sauté for about 10-15 minutes, stirring regularly. You will know it is done when your onions are translucent and walnuts are toasted.

Step 4: Serve the walnut and onions over the top of your broccolini. If you wish, add the broccolini to the skillet to heat slightly and coat in the mixture. This is a great side dish. 

QUICK TIP: I sometimes double my batch of the Walnut and Onion mixture to use throughout the week.  Then all I need to so is blanch my broccolini and re-heat.

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