Thursday, June 30, 2011

Indian Potato, Eggplant and Lentil

I followed it exactly except for the spices -

I added 1 TBSP Ground Ginger
1 TBSP Garam Masala
1 tsp Paprika
1 tsp Turmeric
And a little water

Then I added a can of lentils, drained and rinsed

We're serving it over quinoa and topping it with cilantro and sour cream

Tuesday, June 28, 2011

Cellophane (Clear/Glass) Noodles with Tofu and Broccoli


2 bundles cellophane noodles (these are the thin, clear noodles sometimes called glass noodles - We buy ours at the Asian market but I believe they sell them in chain grocery stores too

1 TBSP Sesame Oil

1 T Ginger powder or fresh minced ginger

1 box of water packed tofu, drained and cut into cubes-

1 c. Vegetable Broth

1/2 c. Veggies of Choice


In a glass measuring cup or bowl, microwave 2 c. water until almost boiling
Place cellophane noodles in the hot water and let sit 10 min. (these are no-cook noodles)

Fry tofu cubes in a little oil until browned on all sides (I added a bit of soy sauce)
Sprinkle on ginger

Microwave veggies of choice with a little water (I used fresh broccoli only) and then added 1/2 c. red onion raw to frying pan

Add cooked veggies and raw onion to pan of tofu, add the 1 c. vegetable broth and simmer and stir until liquid is absorbed

Monday, June 27, 2011

Vegan Vanilla Cupcakes

I made these for Little B. for his 2nd birthday to take to his Mom's Morning Out.

The recipe is very easy, with with no "strange vegan" ingredients so it's good to keep handy if you know anyone with egg or dairy allergies or are baking for a vegan.

The icing is Pillsbury Cream Cheese flavor, which surprisingly, is vegan!  I topped the cupcakes each with a Teddy Graham, which are vegan except for honey - Some vegans are stricter than others on this, so if you need a cookie alternative, Oreos are also vegan - Yes, they ARE! 

(For a fun list of more things that are shockingly normal and vegan, follow this link:

Basic Vegan Vanilla Cupcakes
(based on the recipe in the book "Vegan Cupcakes Take Over the World" - they also have a vegan cookie book as well

Preheat oven to 350 and line muffin tin with liners

In a large measuring cup, whisk together:
1 c. Soy Milk (I used Vanilla Silk) and 1 tsp. Apple Cider Vinegar and let it sit until it curdles (about 5-10 min.) - This acts as a "buttermilk" in the recipe!

In a KitchenAid Mixer (or a bowl using a hand held electric beater) beat together:
"Buttermilk" soy milk mixture
1/3 c. oil, 3/4 c. sugar
2 tsp. vanilla
1/4 tsp. other flavor extract, or more vanilla (I used coconut)

In a large bowl, combine:
1 1/4 c. white flour
2 TBSP cornstarch
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
Stir it well with fork, or sift (I stirred with a fork and never have the patience to sift)

Fill cupcake liners 2/3 of the way full (less is better, these puff up quite a bit)

Bake 20-22 minutes, until a toothpick comes out clean

Cool completely and then frost


Saturday, June 25, 2011

MJ Tribute Dinner - Mexican Lasagna and "Rock-A-Mole"

Supposedly Michael Jackson was very fond of Mexican food and was a part-time vegetarian (eating chicken and fish but no other meat).

From the looks of him, I don't know if he ever ate MUCH but his personal chef, Kai Chase, did post a recipe for her famous guacamole.

And let's face it...I'm just looking for any excuse to eat avocados and Mexican food and a tribute to Michael is good enough for me!  Plus I get to have a virgin margarita on the rocks - Yum!

Pair that with an "after-the-kid-goes-to-bed" viewing of "This is It" and it's a perfect "Remembering MJ Night"!

Mexican Lasagna

3 Large Flour Tortillas
1 Can Vegetarian Refried Beans
1 1/2 c. Morningstar Veggie Ground Beef Crumbles - microwaved until hot
Taco Seasoning to taste
1 small White Onion, diced
1 Can Tomato Soup, undiluted

In a large frying pan, heat 1 TBSP oil
Fry onion and garlic until onion is clear
Add in Morningstar Crumbles
Add Taco Seasoning

Spray a round Pyrex with cooking spray
Lay down 1 Tortilla
Spoon Veggie Beef/Onion/Garlic mixture on top of tortilla
Cover with Another Tortilla

Microwave 1 can refried beans, adding in some salsa if desired
Spoon on top of tortilla that is covering the veggie ground beef
Top with another tortilla

In a measuring cup, mix together can of tomato soup with salsa
Spread over top tortilla and cover with shredded cheese (optional)

Bake at 350 for 20 min.

(Based on the recipe by Kai Chase -

2 Avocados
1/2 c. red onion, diced1/2 c. chopped cilantro
1/2 tsp. granulated garlic
1 tsp lime juice
salt and pepper to taste

Combine all in bowl and mash avocado flesh with fork until creamy, leaving some chunks, if desired

Serve meal with tortilla chips and salsa

Thursday, June 23, 2011

Saucy Black Bean and "Ground Beef" Burritos

I've found this recipe to satisfy anyone's craving for a hearty, "meaty" and 
gooey comfort food.  It is convincingly beefy in texture and taste.

Eating meatless like this once a week does so much not only for your health, but the environment and of course the animals:  

(I made these today for a friend who just had a baby, as a "meals for moms" dinner.  Her family is not vegan or even vegetarian so I used real cheese in this recipe.  You can make it vegan simply by leaving off the cheese or substituting real cheese for Daiya shreds, which you can get at Whole Foods.) 

I hope you try it and enjoy it on your next "Mexican Night" - No need to go out to get good Mexican food anymore!  Save your money, stay home and eat in front of the tv with a good dvd!  :)

(Serves 4)

2 Cans Black Beans, drained and Rinsed
1 Bag Morningstar Meal Starters, Veggie Ground Beef Crumbles (in Frozen section of Grocery Store)
4 Large Burrito Tortillas (We use La Banderita, Burrito Grande - get at Harris Teeter)
1 Can Tomato Soup
1 White Onion, finely diced
1 small Red Pepper, finely diced
1 clove garlic, chopped or 1 TBSP jarred minced garlic
1 c. Salsa of choice
1 packet Taco Seasoning or 1/2 c. if you buy in bulk (we get ours at BJ's Warehouse)
1 c. Mexican Shredded Cheese Blend


Pour Morningstar crumbles into a microwave container and heat until warm and defrosted about 2-3 min.

Warm large frying pan with a TBSP or more of oil
Add onion, garlic and red pepper and fry a few minutes, until onion is translucent
Add Morningstar Crumbles and Taco Seasoning with 1/2 c. water, stir
Add in Black Beans, stir to combine

Spoon mixture evenly between 4 tortillas and fold into burritos
In a large measuring cup or bowl, mix can of tomato soup with salsa (enough to make approx.  3 cups)

Spray 9x13 Pyrex with cooking spray
Cover the bottom of Pyrex with a light layer of the salsa/soup mixture
Place the 4 burritos in the Pyrex
Cover the burritos with the remaining salsa/soup mixture and top with shredded cheese

Bake at 350 for 20 min., until bubbling

Top with green onions, guacamole, sour cream, cilantro etc.

Serve with Mexican Rice and tortilla chips and salsa

Wednesday, June 22, 2011

Vegetarian BLT Salad

This is hardly a "recipe" but I thought I'd share it anyway just in case anyone is looking for creative entree dinner salad ideas.

Basically you get your salad mix of lettuce, chopped tomato and any other veggies you want (I used some cucumber too)

Boil some pasta and let it cool, toss with the salad greens/veggies

Dress salad with ranch dressing (vegan or regular) and top with Bacon Bits (Most bacon bits are vegetarian, like Bacos)

*For vegan ranch dressing I take about 2 TBSP Tofutti Sour Cream and mix it with a tsp of Lipton Kosher Ranch powder (it's vegan and you can find it in the Kosher section of most grocery stores - we get ours at Kroger), add a little water and whisk to make a dressing

Done!  That's it  :)

Wednesday, June 15, 2011

Produce Box Dinner - Ratatouille using Zucchini, Tomato, Eggplant, Sweet Potato and Lentils

Heat oven to 400

1.  Sweet Potato
Wash a large sweet potato and pierce it with a knife several times
Microwave until it is soft (I use the "potato" setting on my microwave)
When finished, let it cool, then slip off the skin
Puree the cooked sweet potato flesh with some water in a food processor (I use the Ninja)
Set aside

2.  Veggies

In a large roasting pan, toss the following with a few TBSP Olive Oil

2 Zucchini, cut into chunks
3 Small Eggplant, cut into chunks
2 Tomatoes, diced (or 1 can diced tomatoes)
1/2 Onion, diced
2 TBSP chopped Garlic
1 Jar Pasta Sauce

Bake for approx. 40 min., stirring every 20 to prevent burning

3.  Combine Ingredients

Stir sweet potato puree into the oven roasted veggies, then add a can of drained lentils
Stir and serve over your favorite pasta (I used Penne)

We also made a side salad using the cucumber and tomato from our Produce Box, with some chopped kale as the bed

Tuesday, June 14, 2011

Pinto Bean & Kale Burritos with Verde Sauce

More "beans, greens and grains" - a nutritionally complete meal that is simple to throw together!

I rarely use pinto beans other than refried beans and wanted to try a recipe using the whole bean -  

This recipe is quick, easy and freezable for future lunches/dinners. 

Makes 4 Burritos 
(I only had 1 can of beans so it only made 3 burritos for tonight)

Set oven to 350


Burrito Filling:
2 Cans Pinto Beans, Drained (or you could sub in Black Beans for a different flavor)
2-3 Cups chopped Kale (or you could sub in frozen or fresh spinach)
1/4 c. Chopped Onion
1/2 c. Favorite Salsa

1 TBSP Chopped Garlic

Additional Ingredients:
1 Can Green Chile Verde Sauce
Flour Tortillas, Burrito Size

Method for Filling:
In a large frying pan, saute the onion and garlic with 1 TBSP oil a few minutes
Add Kale and cook until bright green, a few minutes
Add in drained beans and salsa

Get out 4 Tortillas and fill each with some of the burrito filling and fold

Spray a 9x13 Pyrex with cooking spray and lay down the 4 burritos
Pour verde sauce over burritos (*optional - top sauce with shredded white cheese)

Bake at 350 for 20 min.

Serve with guacamole, sour cream, salsa and tortilla chips, rice etc.

Saturday, June 11, 2011

White Bean Hummus

Courtesy of my friend's veggie blog of her own:

 (Picture of the hummus I made from the recipe)


2 cans White Beans, drained and rinsed
2 TBSP Tahini
2-3 TBSP Oregano

1/4 tsp Cumin
2-3 TBSP chopped Garlic
1 TBSP Lemon Juice
1 tsp Salt
1 tsp Black Pepper
1/4 c. Water


Combine all ingredients in a food processor and blend until smooth and creamy

Serve with pita chips and veggies - perfect for a party!

Friday, June 10, 2011

Zucchini Breakfast Cookies

I tried this out using the green squash from our Produce Box and it turned out well.  I think any variety of summer squash would work in this recipe.

These have the texture of a muffin, but are in a more portable cookie shape - perfect for lunch bag or diaper bag.  Also good with your morning coffee!

Preheat oven to 350

In a large bowl combine the following "wet" ingredients

1 c. shredded zucchini
1 c. brown sugar
1/2 c. vegetable oil

In another large bowl, combine the following "dry" ingredients

2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 c. of chopped fruits/nuts of choice (I used raisins, chopped dates and chopped figs)
*Chocolate chips would be nice too!

*I also added about 2 TBSP ground flax just because I had it.  I think it adds to the nice texture of the cookie, but it is optional.


Stir wet ingredients into dry ingredients and mix well (no electric mixer needed)

Line baking sheet with parchment

Roll cookie dough into golf ball sized balls and slightly flatten

Place on cookie sheet and bake for 10-12 min.

Cool cookies on rack

Thursday, June 9, 2011

Vegan Scalloped Potatoes (using creamy White Bean Sauce)

This recipe is virtually FAT FREE, has good-for-you fiber, no cholesterol from cheese or dairy and is thick, creamy, and filling! 

First Get Ready -

Smaller Pyrex glass baking dish, next size down from 9x13 (unless you are using more potatoes)

Set oven to 350 degrees


Potatoes (I had 4 medium red potatoes in my Produce Box), thinly sliced
1 can White Beans, not drained
1 c. Water
1/4 c. Flour (I used white flour)
1/2 c. - 1 c. Nutritional Yeast (for "cheesy" flavor and orange color), optional, but worth it
2 tsp. Salt
1 tsp Pepper
1 tsp Garlic Powder


In a blender (love my Vita-Mix!), combine all ingredients (except paprika and potatoes), puree until a smooth sauce

Set aside

Spray Pyrex with cooking spray and layer sliced potatoes, filling all of baking dish

Pour "cheese sauce" over layered potatoes and sprinkle paprika over sauce

Bake for 45-60 min. until potatoes are tender to a knife piercing

Produce Box Dinner: Stuffed Zucchini & Scalloped Potatoes (using white beans)

 Using Produce Box Zucchini and Potatoes (*potato recipe in separate post)

Stuffed Zucchini Boats


Zucchini (as many halves as you think you need to serve you and your family, we used 1 and each ate half)
Morningstar Veggie Beef Crumbles (I used 1 c. for our meal, adjust according to how many you are serving)
Other veggies of choice, finely chopped (carrots, onion, red pepper, broccoli etc.)
Olive Oil
Spices - Oregano, Basil, Garlic, Salt, Pepper
Flour (chickpea flour is what I used, but any will do)


Preheat oven to 400 degrees
Cut zucchini in half and hollow out, leaving a shell (I had to use a sharp knife and spoon to do this)
Reserve pulp and finely chop (I used the Ninja)

On a baking sheet lined with foil, bake the zucchini halves for 10 min.
Remove from oven and set aside


In a frying pan, heat 1 TBSP olive oil
Fry 1 TBSP garlic, chopped zucchini pulp, and other diced veggies of choice
Microwave veggie beef crumbles until hot

Once veggies have softened and browned, add microwaved beef crumbles
Stir in 2 TBSP flour (I used chickpea flour) and a little water to moisten

Fill the pre-baked zucchini boats and return them to oven for 10-15 min.
(*Optional - top with shredded mozzarella cheese before baking - we did not)

Serve with pasta or other starch (scalloped potatoes for tonight) and a side salad

Monday, June 6, 2011

Asian "Chick'n" and Cabbage Salad with Almond Butter Dressing

(Top with crushed Ramen before serving)

 Cabbage Salad Ingredients
Serves 4 "salad bowls" (but hubby and I split a HUGE bowl like this)

1 Box Trader Joe's Chickenless Strips or comparable product (Like Morningstar Meal Starters)

1 Bag Coleslaw Mix or use fresh cabbage (I used 1/2 of my Produce Box Napa Cabbage that we shredded)
Additional veggies of choice (I used shelled edamame (soy beans), cucumber and carrots)
1 package Ramen Noodles, uncooked, flavor packet not used

In a frying pan coated with cooking spray, fry the Chickenless Strips with some soy sauce and ginger powder and a little garlic powder.  Once browned, set aside

Combine chopped veggie ingredients separate from Chick'n and refrigerate


1/4 c. Almond Butter (I used Trader Joe's creamy)
1 TBSP Rice Vinegar or Lime Juice
1 TBSP Soy Sauce
1 TBSP Honey or Sugar
1 TBSP Chopped Garlic
1 tsp Powdered Ginger or Fresh Chopped
*Sriracha Chili Sauce - 1/2 tsp. or to taste, optional

Combine all ingredients in small food processor (I use the Ninja) with a few tablespoons of water and pulse until smooth, adding more water as needed to thin.

Refrigerate until ready to dress salad

Assemble Salad

Toss cabbage/veggie mixture with cooked Chickenless Strips and dressing

Top finished salad with sesame seeds or slivered almonds (or both), green onions and crushed Ramen Noodles  - I also garnished with chunks of avocado

Thursday, June 2, 2011

Creamed Savoy Cabbage

We got a crinkly leaved cabbage in the Produce Box the other day, and I had no idea what to do with it. 

This idea to try this recipe was inspired by my sister-in-law.  Her German Grandma just made it for her during a recent trip the family took to Germany.  I have no idea if it is even close, but it tastes good and looks similar.  I think I should have added MORE cabbage, since there is a lot of "sauce" in my version.  We have a lot of raw cabbage left over too, so if I make it again I will know to use more cabbage.

 Oma's Cabbage 

My version

I got the recipe from this site and followed it exactly: