The 40-Year-Old Vegan is on Roku TV!  Join us for great recipes, guests and resources on plant-based living in the second half of life.  For Roku sponsorship opportunities, contact:

SHOW 1 – Award-winning journalist and activist Jane Velez-Mitchell, Founder of joins 40-Year-Old Vegan Cookbook coauthor Sandra Sellani to discuss animal advocacy and create delicious vegan meals. Sponsor:

Recipe 1 – Superfood Oatmeal with Jane Velez-Mitchell of JaneUnchained.

  • Oatmeal (2 cups water, 1 cup rolled oats)
  • Gogi berries
  • Dried blueberries
  • Sliced strawberries
  • Sliced bananas
  • Shredded coconut
  • Maple syrup
  • Soy whip

Directions – Heat the water and rolled oats on low-medium heat in small pot until simmering. Simmer for five minutes or until you reach desired consistency. Add toppings of choice from list above.

Recipe 2 – Pete’s Living Greens & Beans Wraps

You can also visit Pete’s Living Greens website, Facebook page or Instagram page.


  • 1 can garbanzo beans
  • 1 c. fresh flat leaf parsley
  • 3 T. fresh mint chopped
  • 1 small tomato seeded and small dice
  • 3 scallions sliced
  • 1/2 c. cooked farro, brown rice or other grain of choice
  • Chopped red pepper
  • Pete’s Living Greens Brand Butter Lettuce


  • ¼ cup lemon juice
  • ¼ c. cashews soaked, ¼ c. water
  • 1 garlic clove, minced
  • ¼ t. salt
  • pepper


  1.  Drain and rinse garbanzo beans.  Mix beans with remaining ingredients until fully incorporated.
  2. Mix all dressing ingredients and pour over bean mixture.
  3. Scoop into Pete’s Living Greens Butter Lettuce and serve immediately.

SHOW 2 Author and Blogger Sharon Palmer, “The Plant-Powered Dietitian”, joins 40-Year-Old Vegan Cookbook coauthor Sandra Sellani to create a healthy and delicious dish featuring nutritious sorghum.  Featured Products by, Cabo Chips

Recipe 1 – Thai Stir Fry with Sorghum with Sharon Palmer, RD .  Special thanks to 

Recipe 2 – Cabo Quesadillas featuring Cabo Chips brand partially cooked tortillas

  • 6 Cabo Chips brand partially cooked flour tortillas
  • Filling
    • 1 (12 oz) can quartered artichoke hearts, drained and separate into two parts
    • ½ c. cashews, soaked in water overnight and drained
    • ½ to 1 c. water
    • 2 cloves garlic
    • 5 T. nutritional yeast
    • 1 T. lemon juice
    • 1 t. salt
    • ½ c. frozen spinach, thawed, drained and dried
    • Garnish – 1/2 c. diced tomatoes


  1.  Combine ½ of artichoke hearts, cashews, water, garlc, nutritional yeast, lemon juice and salt in a mixture.  Chop the remaining heart and mix in with spinach by hand.  Heat in sauce pan until warm.
  2. Heat tortillas on stove top by placing in a dry, non-stock pan on medium high heat.  Turn over  every 20 seconds until tortilla becomes bubbly and slightly browned.  When tortillas a cooked, spread mixture on three of the tortillas and top each with another tortilla. Cut into wedges and serve, garnished with diced tomatoes.

SHOW 3Terry Sherry, Co-founder of Pedego Electric Bikes joins 40-Year-Old Vegan Cookbook coauthor Sandra Sellani to discuss healthy living and plant-based eating.  Terry demonstrates a recipe for healthy mushroom enchiladas.

Mushroom Enchiladas with Terry Sherry of Pedego Electric Bikes

• 4 portobello mushrooms
• 2 tablespoons olive oil
• 1/2 cup corn kernels
• 1/2 cup black beans drained and rinsed
• 1 cup enchilada sauce
• 1/4 teaspoon salt
• 1 tablespoon flour
• 1 cup Daiya dairy free mozzarella or Monterey Jack cheese shredded
• 2 tablespoons chives

1. Using a small spoon, scoop the gills out of the mushrooms.
2. Brush mushroom exteriors with olive oil and place on a large plate.
3. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
4. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the
sauce. Top with shredded cheese.
5. To bake:Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are
softened (but not mushy).
6. Sprinkle with chives and serve.

Recipe 2 – JIcama Satay with Thai Peanut Sauce

Jicama Satay Appetizers from The 40-year-Old Vegan Ingredients

  • 2-3 bulbs jicama, raw and peeled
  • ½ c. smooth quality creamy peanut butter
  • 3 T Tamari or soy sauce
  • 2 T. rice wine vinegar
  • 2 T. agave nectar
  • ½ t. freshly grated ginger
  • ½ T. sesame chili oil
  • ¼ c. warm water (or more depending on your desired consistency)
  • Juice of one lime
  • Package of bamboo skewers (optional)


  • ¼ c. Chopped dry roasted peanuts
  • ¼ c. Fresh cilantro
  • 1 T. Black sesame seeds
  • 1 small Red bell pepper, small dice


  1. Cut jicama into planks ½-inch x 4 inches (thick enough to put a skewer through, if you are using skewers). If you do not use skewers, you can just serve as a finger food. If you are using skewers, carefully twist skewers into the shorter side of the plank, inserting enough to be able to hold the plank. Be careful to push is through the center and keep the plank intact.

You should get about 6-8 planks per jicama.

  1. Mix all remaining ingredients in saucepan on low to medium heat (enough to warm, but not boil) until fully incorporated and warmed.
  2. Remove from heat and add the juice of a lime.
  3. Drizzle sauce on a plate and place jicama skewers on top. Drizzle additional sauce on top of jicama and top with peanuts, cilantro, sesame seeds and bell pepper. Serve immediately.

SHOW 4Dirk Younkin, Founder/CEO of RadTection joints  40-Year-Old Vegan Cookbook coauthor Sandra Sellani to discuss sun safety and create health vegan meals.  Enter Code “SANDRA” at for a special deal!

Recipe 1  – Avocado Tacos featuring Cabo Chips brand tortilla

Avocado Tacos with Cabo Chips Corn Tortillas

Corn salsa

  • 1 cup corn
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper diced,
  • ½ medium red onion, diced
  • Bunch cilantro, chopped
  • Juice of 1 lime
  • Salt/pepper

Spicy Mayo

  • ½ c. vegan mayo
  • Bunch cilantro
  • Juice of 2 limes
  • 1 jalapeno pepper


  1. Cut avocados in slices. Set aside.
  2. Combine corn salsa ingredients. Set aside.
  3. Combine mayo ingredients in food processor and blend until cilantro is fine. Set aside.
  4. Serve on corn tortillas, topped with salsa and mayo, and hot sauce

Recipe 2 – Pear Terrine with Salted Pecan Crust


  • ¾ cups pecan halves
  • 1/8 t. salt (or more to taste)
  • ½ c. dried apricots
  • 3 t. liquid coconut oil
  • 3 c. pear diced small (about 4 pears)
  • 3 T. agave nectar (or maple syrup)
  • ¼ t. vanilla
  • Whole nutmeg
  • Fresh mint
  • raspberries


  1. In small food processor, mix pecans and salt until coarsely chopped.  Add apricots and coconut oil, and mix until sticky – this will form a “crumble” mixture.  Divide in two portions, one for each serving, and set aside.
  2. Using a peeler, peel skin from pears (you can leave the skin on if desired). If you do peel the pear, save the peels for a smoothie because they contain flavor and fiber.
  3. Dice the pear into small cubes about ¼” square. Gently mix the pear with the agave nectar, vanilla and a sprinkle of fresh grated nutmeg.  Stir until combined. Separate into two portions, one for each serving.
  4. If you have a ring mold, alternate layers by placing the one of the portions of pecan mixture at the bottom of the mold, pressing firmly to form a “crust.”  Add a layer of pears from the single portion, add a layer of crumble, a second layer of pears and a final topping of crumble. If you do not have a ring mold, simply place the crumble on the plate and layer loosely, alternating with pear and crumble, ending with a top layer of crumble.  Repeat the process to form the second serving, layering crumble and pear.
  5. Top each portion with freshly grated nutmeg.
  6. Experiment with different fruits of the season and enjoy!

SHOW 5 –  Nicole Hoperich, Founder of N.E.W. (Nurturing Employee Wellness)  joins 40-Year-Old Vegan Cookbook coauthor Sandra Sellani to discuss the benefits of yoga in the workplace and make nutritious vegan meals. Featured products by Cabo Chips and Pete’s Living Greens.

Recipe 1 – Black Hummus with Cabo Tortilla Chips

  • 1 can black beans, drained and thoroughly rinsed
  • 1 T. tahini
  • 2 T. lemon juice
  • 2 T. lime juice
  • 1 c. zucchini
  • 2 cloves garlic
  • ¼ c. cilantro
  • 1 t. cumin
  • 1 t. salt
  • ¼ t. pepper
  • Serve with, fresh cilantro, chopped carrots, celery, Cabo Chips brand blue corn tortilla chips


Mix all ingredients in blender or Nutri-Bullet until smooth.  Top with cilantro, carrots and Cabo Chips.

Recipe 2 – Deli Style Tuna(less)Salad from The 40-Year-Old Vegan Cookbook  featuring Pete’s Living Greens

You can also visit Pete’s Living Greens websiteFacebook page or Instagram page.

Best Vegan Mayo Ever!


  • 1 c. cashews soaked in water for at least four hours or overnight, rinsed and drained
  • 1 garlic clove, minced
  • 2 t. apple cider vinegar
  • 1/2 t. salt
  • 1/2 c. plus 2 T. water

Mix in blender or Nutri-bullet until creamy.   Let sit for five minutes to thicken.  This makes double what you will need for the tuna-less salad.  Save the extra for spreading on sandwiches – also makes a great dip for veggies.

Tuna-less Salad Ingredients

  • 1 (15 oz.) can chickpeas, drained and rinsed thoroughly
  • 1 T.  capers, drained
  • 1 celery stalk, diced small
  • 1/2 t. salt
  • fresh ground black pepper to taste
  • 6 slices whole grain bread
  • 1/2 of the “Best Vegan Mayo Ever” from the recipe above (about 1/2 c.)
  • Pete’s Living Greens Cress for garnish


  1.  Mix chickpeas, capers, salt, pepper and vegan mayo in food processor until smooth and creamy, resembling tuna salad.
  2. Fold in diced celery by hand. and mix until fully incorporated.
  3. Spread mixture on three pieces of bread and top with Pete’s Living Green’s cress for a fresh peppery flavor.  Top with three additional pieces of bread to make three sandwiches.
  4. Serve with fresh carrot sticks or other fresh veggies and enjoy!

SHOW 6 – Sandra Sellani, coauthor of The 40-Year-Old Vegan Cookbook makes delicious vegan meals to help you get leaner, cleaner and greener in the second half of life.  Featured products by Pete’s Living Greens.

Recipe: Frickn’ Chickasee 


  • 1 package Gardein brand Teriyaki Chick’n Strips (do not use the seasoning packet for this recipe). Remove strips from bag and let thaw on counter for one hour. Sprinkle with salt & pepper.
  • 1/8 c. raw cashews, soaked overnight, rinsed and drained.
  • 1/8 c. water
  • 5 T. Earth Balance vegan butter
  • Mirepoix Mix
    • ¾ c. onion diced, ¼ inch
    • ½ c. celery diced, ¼ inch
    • ½ c. carrot diced, ¼ inch
  • 4 oz. crimini mushrooms, cleaned and quartered
  • 1 T. flour or cornstarch
  • 1/3 c. dry white wine (optional), preferred brand Pacific Grove (vegan)
  • 2 c. vegetable broth, preferred brand Pacific
  • ½ T. salt
  • Several grinds fresh cracked black pepper
  • Bouquet Garni (Put 1 sprig fresh parsley, fresh thyme and bay leave in cheesecloth and tie in knot)
  • ¼ c. cashew cream (make this by combining 1/8 c. raw cashews that have been soaked for at least two hours and rinsed, plus ¼ c. fresh water) – mix in blender until fully combined and creamy
  • 5 T. fresh minced tarragon leaves
  • 5 T. fresh lemon juice
  • Garnish with Pete’s Living Greens Upland Cress
  • French bread


  1. Make the cashew crème in advance by soaking 1/8 c. cashews for at least two hours. Rinse the cashews and add 1/8 c. fresh water. Mix in high-speed blender until it forms a smooth “cream”.
  2. Heat vegan butter in large pan on medium-high heat. Add chick’n strips and cook 2-3 minutes on each side until brown. Remove from pan and transfer to a plate.
  3. Add the mirepoix to the pan and sauté on low heat for 8 to 10 minutes or until vegetables are soft.
  4. Add mushrooms and cook another five minutes, to allow the moisture from the mushrooms to be released.
  5. Add flour and mix throughout, cooking for another minute.
  6. Add wine (optional) and turn heat to high – let boil for one minute to burn off alcohol.
  7. Add broth, salt and pepper, stir until fully incorporated. Add chick’n strips back to pan.
  8. Add bouquet garni and bring to a boil.
  9. Reduce heat and simmer uncovered for five minutes.
  10. Add cashew cream and cook another two minutes.
  11. Remove bouquet garni after squeezing to release any liquid.
  12. Remove from heat and add fresh tarragon and lemon juice.
  13. Serve with cress garnish and crusty French bread.  You can also serve this on top of mashed potatoes.