What Do Vegan's Eat?

This week on Jazzy Vegetarian Radio we welcome Dianne Wenz, who is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant Based Diet Nutrition Specialist, as well as an avid cook and baker. Dianne received her training to practice Holistic Health Counseling at the Institute for Integrative Nutrition in New York City and her Holistic Health Practitioner certification through the American Association of Drugless Practitioners. She is a certified Vegan Lifestyle Coach through Victoria Moran’s Vegan Lifestyle Academy and she has certificate in Plant Based Nutrition from eCornell University. Today she shares 2 fabulous recipes from her excellent series of e-books!

Thank you Dianne! Listen to the show HERE.

Almond Joy Chia Pudding

Makes 2 servings



Chia pudding is one of those dishes that can be served for either breakfast or dessert. I’m a chocoholic, so I’m all for having chocolate for breakfast. This combination of almonds and shredded coconut had me singing, “sometimes you feel like a nut, sometimes you don’t,” like in the old candy bar commercials, so I’ve decided to call it “Almond Joy.” I like to make it in the evening right before going to bed so that it’s ready in the morning for breakfast.



1/4 cup chia seeds

1 cup non-dairy milk

2 tablespoons raw cacao powder

2 tablespoons slivered almonds

2 tablespoons shredded, unsweetened coconut

2 tablespoons agave nectar or maple syrup

1/2 teaspoon almond extract



Mix all of the ingredients together in a bowl or mason jar. Cover and store in the fridge for at least 2 hours before serving.


Note: If you’re not feeling like a nut, omit the almonds and use coconut or vanilla extract instead of almond extract.


Recipe reprinted with permission from What’s for Breakfast? Morning Favorites from Dianne’s Vegan Kitchen. ©2017 Dianne Wenz. Purchase your copy of the e-book here: https://www.diannesvegankitchen.com/cookbooks/



Buffalo Tempeh Salad with Cashew Ranch Dressing

Makes 2 to 4 servings



I find myself craving this salad, so I like to have tempeh and dressing ready to go when a hankering hits. If you’re sensitive to tempeh’s fermented taste, steam the cubes before marinating to help get rid of the fermented flavor. Steaming will also help the tempeh soak up more of the marinade.


For The Buffalo Tempeh

1 package (8 ounces) tempeh, cut into bite-sized cubes

1/4 cup vegetable stock

1/4 cup hot sauce, such as Frank’s or Cholula


For The Dressing

1/2 cup raw cashews, soaked for 2 hours, drained and rinsed

1/4 cup unsweetened non-dairy milk (more if needed)

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1 1/2 teaspoons fresh chives or dill

1 1/2 teaspoons fresh parsley

1 clove garlic

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon sea salt


For The Salad

1 large head romaine lettuce, chopped

1 carrot, julienned or shredded

1 cup red cabbage, julienned or shredded

1 celery stalk, chopped

1 tablespoon chives, chopped



Place the tempeh pieces in a single layer on a large plate or in a shallow baking dish. Whisk the vegetable stock and hot sauce together, and pour the mixture over the tempeh. Gently toss to coat. Let it marinate for 2 hours or overnight.

Mix together the dressing ingredients in a high- speed blender or food processor. If it’s too thick, add a little more non-dairy milk, 1 teaspoon at a time.

Heat a large skillet or pan over high heat. Place the tempeh in the pan, reserving the remaining marinade.

Cook the tempeh pieces, flipping often, until they are golden brown. If the tempeh sticks, use the reserved marinade to deglaze the pan.

In a large bowl, toss together the lettuce, carrot, cabbage, and celery. Top with the tempeh and dressing, and garnish with the chives.


Recipe reprinted with permission from Summer Salads: 15 Favorite Salad Recipes from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Purchase your copy of the e-book here: https://www.diannesvegankitchen.com/cookbooks/


Dianne has a wonderful series of e-books!

Just click on the covers below to learn more about that book!








 Listen to the show with Dianne, HERE.