Wednesday, May 11, 2016

Slow Cooker Black Bean Burritos


  • 2 15-ounce cans of diced tomato
  • 2 15-ounce cans of black beans, rinsed
  • 1 cup dry parboiled brown rice
  • 1 cup of frozen corn
  • 2 cups of water or vegetable broth
  • ¼ cup of salsa
  • 1 sweet pepper, chopped (any color)
  • 1 medium onion, chopped
  • 3 TB taco seasoning
  • 3 tablespoons nutritional yeast (optional)
  1. Rinse the black beans in a colander and add to the crock pot.
  2. Chop the pepper and onion.
  3. Add the rest of the ingredients and spices to the crock pot.
  4. Cook for 4 hours on low.
  5. Serve with warm tortillas and your favorite toppings. Enjoy!

Tuesday, May 10, 2016

Skillet Three Cheese Macaroni

Source: (modified by Aimee)

·         16 oz.penne
·         1 pint heavy cream or half-and-half
·         Oil for frying
·         ¼ cup finely chopped yellow onion
·         2 garlic cloves, minced
·         3 tablespoons all purpose flour
·         6 ounces Havarti (cubed), or other soft cheese
·         1 cup sharp cheddar, shredded
·         ½ cup white cheddar, shredded
·         3 tablespoons sour cream
·         Salt and freshly ground pepper
·         2 eggs, beaten

1.     Heat oven to 400º. Butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot. Stir in sour cream, salt & pepper, & eggs.
2.     Meanwhile, in a large saucepan, sauté onion and garlic. Stir in flour. Gradually whisk in cream. Cook over moderate heat until thickened, about 3 minutes. Whisk in cheeses until melted.
3.     Pour cheese sauce over pasta and toss to coat evenly. Add pasta to cast-iron skillet.
4.     Bake for about 35 minutes, until bubbling and golden brown. Allow mac and cheese to rest for about 5 minutes, then serve.

Sunday, May 8, 2016

Rollerblade Cake

Black straps: fondant
Main cake:
White frosting:
Wheel cupcakes:

Deep Dish Skillet Pizza

Source: Vegetarian Times

  • 1 tsp. light brown sugar
  • ½ pkg. dry yeast (¼ oz.)
  • ¾ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • 1 Tbs. flax meal or ground flaxseed
  • 2 tsp. olive oil
  • ¾ tsp. salt
  • 1 cup pizza sauce
  • 3 cups shredded mozzarella
  • 1 tsp oregano
  • Optional veggies, etc.!
1. To make Dough: Dissolve brown sugar in ½ cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, ¼ cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding ¼ cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
2. Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread 1 cup cheese, then sauce, then 1 cup cheese, optional veggies, then remaining 1 cup cheese. Sprinkle with oregano. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving. 

Tuesday, April 19, 2016

Cheesy Quinoa Bake

Source: (slightly modified)

oil for frying
1/2 cup chopped onion
3 cloves garlic, minced
2 cups uncooked quinoa
1 3/4 cups water
vegetable bouillon cube
1/2 stick butter
1/4 cup flour
2 cups milk
8 oz. sharp cheddar, shredded
4 oz. shredded mozzarella
1 large tomato, cored & sliced (optional)
1/2 cup panko bread crumbs
2 TB butter, melted

1. Preheat oven to 375 degrees. Heat oil in large saucepan.  Add onion; cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2. Bring water, quinoa, & cube to a boil; reduce heat & simmer 15 minutes or until water has been absorbed.
3. Heat 1/2 stick butter in another saucepan over medium-low heat. Add flour; cook and stir to form a paste, about 2 minutes. Slowly whisk in milk. Season with salt and ground black pepper; simmer on low until thickened, about 5 minutes. Remove saucepan from heat; stir in Cheddar and mozzarella cheeses, a little at a time, until combined. Stir cheese sauce into quinoa mixture.
4. Stir together panko & melted butter. Place tomato slices on top of quinoa; top with bread crumbs. Bake in the oven until golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.

Skillet Corn Bread


1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Optional: chopped fresh jalapeno

1. Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs (and optional jalapeno). Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
2. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Read more at:

Wednesday, March 23, 2016

Cream Cheese & Fruit Crepes

Makes about 20 crepes

Filling: (Source =
16 oz. cream cheese, softened
1/4 cup pure maple syrup
1 tsp vanilla

Crepes:  (Source: Sundays at Moosewood Restaurant)
3 large eggs 
3 cups water 
1 1/2 tsp salt 
1 3/4 cups whole wheat flour
lots of butter or coconut oil for frying

fresh chopped fruit, fruit preserves, or maple syrup

1.  In food processor, puree batter ingredients until smooth (if needed, adjust with water until it is of thin consistency). Heat a buttered 8-inch frying pan until it is hot enough that the pancake forms immediately when the batter is poured. Use 1/4 cup measuring cup to pour 3 TB batter at a time; pour into pan while tilting the pan to quickly to spread the batter thin. Cook for 1-2 minutes, flip over for 10-20 seconds more, & turn out onto a flat plate to cool. Repeat until all batter is used, adding butter to the pan after each crepe. 
2. Place a little filling down the center of each crepe, roll up (like a burrito), and serve with toppings!

Cookie Cake



  • 1 1/2 sticks unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1 large egg + 1 egg yolk1
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour 
  • 2 teaspoons cornstarch 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
  2. In a large bowl using a hand-held mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add to butter mixture & stir until well combined. (The cookie dough will be quite thick). Add chocolate chips and stir until evenly disbursed.
  4. Press the cookie dough evenly into the prepared pan. Bake for 30 minutes or until the cake is lightly golden brown. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan). Cookie cake remains fresh covered tightly at room temperature for up to 3 days.

Layered Taco Salad

Source: (modified by Aimee)

16 oz. soy crumbles (from 2 bags)
8 oz. shredded iceberg lettuce
2 TB taco seasoning 
1 cup sour cream
1 (15 oz.) can black beans, drained & rinsed
1 cup corn
1 bunch green onion, chopped
16 oz. fresh salsa
8 oz. shredded sharp cheddar cheese
1 (3.8 oz.) can sliced black olives, drained very well
2 jalapeno peppers, sliced
1 Roma tomato, seeds removed, chopped

1. Cook the soy crumbles and taco seasoning in a skillet until heated through. Cool completely.
2. Layer soy crumbles on the bottom of a 9×13 baking dish. Top with half of the shredded lettuce leaves, all of the beans, 1/2 cup sour cream, all of the corn, most of the green onion, another layer of lettuce (press down gently after placing the lettuce), 1/2 cup sour cream, salsa, olives, tomato, cheese, jalapenos, tomato and a little more green onion. 
3. Place cover or foil on cake pan and refrigerate for 12 hours before slicing into pieces (best made the day before serving). Enjoy!

Saturday, March 19, 2016

Thai Vegetable Stir Fry

Source: Pampered Chef

2 TB cornstarch
1 cup lite coconut milk
1 1/2 TB ginger
1/4 cup peanut butter
2 TB tamari
3 carrots
2 yellow squash
2 zuchhini
1 red bell pepper, thinly sliced
1 1/2 cups shelled edamame
oil for frying
4 cloves garlic, minced
1/4 cup fresh basil leaves, sliced
1/3 cup crushed peanuts
cooked brown rice for serving

1. Place cornstarch in mixing bowl. Add a little milk to dissolve, then add remaining milk, ginger, peanut butter, & tamari. Set aside.
2. Using veggie strip maker, grate carrots, squash, & zucchini into long strips ("noodles"). Place in large bowl & mix in red pepper & edamame.
3. Heat oil in large skillet; add garlic & saute until fragrant. Whisk in coconut sauce & heat until thickened.
4. Add veggie mixture to skillet; toss well to coat. Cook 5 minutes or until veggies begin to softened & mixture is heated through.
5. Serve over rice with basil & peanuts.

Friday, March 18, 2016


Source: Lisa Pastor
Makes 8-12 servings

1/3 cup olive oil
2 cups chopped onion
2 small red bell peppers, chopped
3 TB minced garlic
3 cups parboiled brown rice
1 cup tomato sauce
6 cups vegetable broth
2.5 cups green beans
3 packets Paellero seasoning (I ordered on Amazon-- well worth it!)
salt, pepper, & paprika to taste
2 cups cooked garbanzo beans
1 cup peas
lemon wedges (optional)

1. Turn large skillet to high heat & add olive oil. Fry onions & bell pepper until softened & fragrant. Add garlic & cook 2-3 minutes more.
2. Add rice & fry 5 minutes (stirring occasionally). Add tomato sauce & stir together to make a tasty paste.
3. Stir in broth, green beans, & seasoning packets. Add more seasonings to taste, if needed. Bring to a boil, then cover & simmer 15 minutes(don't stir).
4. Sprinkle garbanzo beans & peas on top; cover & simmer 10-15 minutes more. Sprinkle with lemon juice & enjoy!

Tuesday, March 1, 2016

"Cheese" Spread

Idea from

  • 1 can (15 oz) chickpeas, drained & rinsed
  • 2 cups lightly packed arugula
  • 1 cup vegan yogurt (unsweetened) or cashew cream*
  • 1/4 cup nutritional yeast
  • 2 tablespoons tahini
  • 1/2 of an avocado
  • 4 tsp lemon juice
  • 4 teaspoons mustard
  • 3 cloves of garlic, minced
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
Place all ingredients in food processor & process until smooth. Spread on crackers or serve with veggies for dipping.

Tuesday, February 23, 2016

Spicy Cauliflower

Source: Fixate Cookbook
6 cups cauliflower florets 
1/2 tsp sea salt
1/4 cup hot sauce
2 TB rice vinegar
1 Tbsp cornstarch 
1 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp minced dried onion 
1 tsp maple syrup
1 tsp Worcestershire sauce
2 Tbsp butter or oil
-Preheat oven to 350 F.
-Coat large baking sheet with non stick spray
-Place cauliflower on baking sheet and season with 1/4 tsp salt
-Bake for 20 minutes or until tender
-While the cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in a medium saucepan. Whisk until cornstarch is dissolved.
-Add chili powder, paprika, garlic and onion powders, maple syrup, Worcestershire, butter and remaining salt. Whisk together.
-Heat sauce mixture over medium heat for about 10 minutes. Stir frequently and set aside when thickened.
-Pour the sauce over the baked cauliflower and mix well (right on the baking sheet).
-Continue baking for another 5 minutes.

Wednesday, February 17, 2016

Cashew Cheese Spread

Source: Vegetarian Times

1 cup raw cashews
2 TB dried minced onion
2 tsp lime zest (lemon works OK too)
3/4 tsp salt
3 TB lime juice
1/2 tsp chili powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garlic powder
If you like spicy: dash cayenne

1. Place cashews in large bowl & cover with 4 cups water. Cover & let soak 6 hours (or overnight).
2. Drain cashews & place in food processor with 2 TB cold water and remaining ingredients. Store in refrigerator.

Tuesday, February 16, 2016

Black Bean Stuffed Sweet Potatoes


  • 4 medium- large sweet potatoes
  • 1 teaspoon of lime juice
  • ½ teaspoon of ground black pepper
  • ½ of a medium red onion, finely diced (about 1 cup diced)
  • 1½ tablespoons of oil (I used olive oil)
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of onion powder
  • ¼ teaspoon of cumin
  • ¼ teaspoon of chili powder
  • ½ teaspoon of sea salt
  • 1 15oz can of black beans, drained and rinsed
For serving:
  • ½ an avocado, chopped
  • handful of cilantro, chopped
  • Cashew Cream Sauce:

  1. Pre-heat oven to 350 degrees F.
  2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
  3. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
  4. When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
  5. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
  6. Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes in half lengthwise and scoop the insides into a bowl and mash. Stir in black bean mixture and distribute among potato skins.
  7. Evenly spread the avocado, cilantro, and cashew cream sauce on top of the 4 sweet potatoes.

Cashew Cream Sauce


  • 2 cups cashews
  • 1¼ cup water or broth
  • 1-2 cloves garlic
  • 1 teaspoon salt
  1. Place cashews in a bowl. Cover with water and soak for about 2 hours (or overnight). Drain and rinse thoroughly.
  2. Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.
Add extra ingredients to change the flavor! nutritional yeast flakes, chipotle peppers, pesto, chili paste, etc

Thursday, February 11, 2016

Chickpea Parmesan

Makes 6 cutlets

For the Chickpea Cutlets
  • 1-14 oz. can chickpeas, drained and rinsed
  • ½ cup cornmeal
  • ¼ cup chickpea flour
  • 1 small onion, quartered
  • 3 garlic cloves, minced
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. unflavored soy or almond milk
  • 1 tbsp. ground flaxseed
  • 1 tbsp. lemon juice
  • salt and pepper to taste
For the Batter
  • ½ cup unflavored soy or almond milk
  • ¼ cup cornstarch
  • 2 tbsp. ground flaxseed
For the Cornmeal Coating
  • ½ cup cornmeal
  • 1 tsp. Italian seasoning blend
  • ¼ tsp. salt
  • ¼ tsp. black pepper
For Frying
  • about ¼ cup oil
For Serving
  • 2-3 cups marinara sauce 
  • cooked pasta, plus extra marinara sauce (optional)

  1. Place all chickpea cutlet ingredients into food processor. Pulse just until well mixed and chickpeas are finely chopped. Transfer mixture to a container and refrigerate at least 30 minutes.
  2. Stir all batter ingredients together in a small bowl. Allow to sit for at least 10 minutes.
  3. Stir all cornmeal coating ingredients together in a separate bowl.
  4. Remove chickpea cutlet mixture from refrigerator and shape into ovals, about 5 inches long and 3 inches wide.
  5. Generously coat the bottom of a large nonstick skillet with oil and place over medium heat. When oil is hot, dip each side of a chickpea cutlet into batter, then into cornmeal mixture to coat. Place in skillet. Repeat for as many cutlets will fit in the skillet without overcrowding. Cook until browned and crispy on both sides. Repeat until all cutlets are cooked, adding oil to the skillet as needed between batches.
  6. Serve topped with marinara sauce, optionally over pasta.

Valentine Cheese Hearts

Great idea for classroom parties! Simply use a small heart cookie cutter to make the shapes.

Thursday, February 4, 2016

Bell Pepper Crustless Quiche


oil for frying
1/2 cup chopped onion
2 cloves garlic, minced
1 cup asparagus, trimmed & diced
1 cup sliced mushrooms
3 cups fresh spinach
4 bell peppers
6 eggs
1/4 cup milk
1/2 tsp salt
1 tsp pepper
1 cup shredded cheese

1. Preheat oven to 400. In a large pan, saute onion & garlic. Add asparagus, mushrooms & spinach and saute until spinach has wilted. Remove pan from heat & cool 10 minutes.
2. Rinse & dry peppers. Slice the tops off and remove seeds. Place peppers in baking dish.
3. In large bowl, beat eggs, milk, salt & pepper together. Stir in cheese.
4. Spoon 1/4 of the vegetable mixture into each pepper. Divide egg mixture into peppers. Cover with foil and bake 50 minutes. (At my high elevation, I had to cook the peppers for 75 minutes)

Sunday, January 31, 2016

Banana Oat Bites (GF)

Source: Fit Foodie Mama adapted from amyshealthybaking
Makes about 32 small cookies
-1 cup oats (gluten free)
-3/4 cup oat flour (gluten free)
-1.5 tsp baking powder 
-1 egg
-1 mashed ripe banana
-1 tsp vanilla extract
-1/4 cup raw honey
-2T unsweetened applesauce
-1/2 cup mini chocolate chips (optional)
1. Preheat oven to 325. In small bowl mix together oats, oat flour, & baking powder. 
2. In another larger bowl, beat egg. Stir in banana, vanilla, honey, & applesauce. Mix in oat mixture.
3. Place rounded TB-spoonfuls on oiled baking sheets. Bake 12-14 minutes.

Saturday, January 30, 2016

Vegan Jambalaya

Source: Veg Kitchen (Nava Atlas)

  • 1 cup uncooked brown rice
  • 2 tablespoons olive oil, divided
  • 14-ounce package Tofurky or Field Roast vegan sausage, any variety
  • 1 large onion, chopped
  • 3 to 4 cloves garlic, minced
  • 4 celery stalks, diced
  • 1 medium green or red bell pepper, diced
  • 28- to 32-ounce can diced tomatoes, with liquid
  • 1 teaspoon each: sweet or smoked paprika, dried oregano, dried basil
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • Dried hot red pepper flakes or hot sauce to taste
  1. Bring 2½ cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.
  2. Slice the sausage links ¼ inch thick. Heat just enough of the oil to lightly coat the bottom of a large, nonstick skillet. Cook the sliced sausages ver medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.
  3. Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, and bell pepper, and continue to sauté until all the vegetables are lightly browned.
  4. Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.
  5. Combine the skillet mixture with the hot cooked rice and sausage pieces in a large serving bowl and toss together thoroughly.
  6. Season to taste with salt (and a bit more cayenne if you’d like a spicier dish) and serve at once.

Baked Blueberry Oatmeal

Source: Vegetarian Times (slightly modified)

3 cups gluten-free rolled oats
1 tsp cinnamon
6 TB brown sugar
1/3 cup sliced almonds
1 large egg
2 cups coconut milk
1/4 cup maple syrup (or honey), plus extra for drizzling
6 oz. fresh blueberries

1. Preheat oven to 375. In medium bowl, mis together oats, cinnamon, brown sugar, & almonds.
2. Beat egg in large bowl until lightly frothy. Whisk in coconut milk & syrup.
3. Pour oat mixture into milk mixture and stir until well combined. Fold in blueberries.
4. Spread mixture into oiled 8 x 8 pan. Bake 25 minutes or until cooked throughout.