Monday, June 25, 2018

Veggie Noodle Pad Thai

(slightly modified by Aimee)

  • 1/4 cup peanut butter
  • 1/2 tsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp honey
  • 2 tsp sriracha sauce
  • 1 tsp pepper
  • 1/2 tsp ginger powder
  • 1 tsp garlic powder
  • 6-10 Tbsp water
  • 2 heaping Tbsp olive oil
  • 20 oz. veggie noodles (I like zucchini & butternut squash)
  • chopped basil leaves
  • 1/4 cup chopped peanuts
  1. In a medium sized bowl, combine peanut butter, rice wine vinegar, soy sauce, honey, sriracha sauce, garlic powder, ginger powder, pepper and water.
  2. On medium high heat, heat olive oil in a large sauté pan or wok and add your spiralized butternut squash. 
  3. Cook for 7 to 9 minutes or until noodles are cooked and golden brown.
  4. Add Zucchini and give it a quick toss (zucchini will cook much faster)
  5. Toss noodles in the sauce and serve with basil and peanuts.

Sunday, April 15, 2018

Glazed Tofu

Source: This Can't Be Tofu

14 oz. block tofu (drained, pressed & sliced)
1 TB olive oil
1 tsp garlic powder
2 garlic cloves, minced
2 TB lime juice
1/2 cup soy sauce
1 TB molasses
2 tsp dark sesame oil
oil for frying

1. In medium bowl, gently toss together tofu, olive oil, & garlic powder.
2. Combine garlic, lime juice, soy sauce, molasses, & sesame oil in small bowl. 
3. Heat oil in large cast-iron skillet. Add tofu and cook over medium-high heat, 7 minutes per side.
4.  Pout marinade over tofu and shuffle back & forth to coat the tofu. Reduce heat to medium and cook until the sauce is syrupy & tofu is glazed.
5.  Serve in a stir fry, as an appetizer, or however you'd like!

Bucket of Candy Cake

Monday, April 2, 2018

Vegan Cream of Mushroom Soup

oil for frying
1 cup chopped onion
2 TB chopped garlic
6 large Portabello mushrooms, coarsely chopped
2 large Portabello mushrooms, finely chopped
6 cups vegetable broth
1 1/2 tsp thyme
3/4 cup GF flour
3/4 cup oil
1 1/2 tsp salt
1 1/2 tsp pepper
1 TB parsley
3 cups Ripple

1.  In medium pot, saute onion & garlic in oil.  Add 6 chopped mushrooms, broth, & thyme; simmer until mushrooms are soft, about 10 minutes.
2. In another larger pot, heat 3/4 cup oil. Saute 2 mushrooms until softened.  Stir in flour until a paste is formed.  Stir in Ripple.
3. Puree onion mixture in batches & add to Ripple mixture with salt, pepper, & parsley.  Heat through & serve.

Tuesday, March 13, 2018

Creamy Vegan Broccoli Potato Soup

4 Russet potatoes, diced
6 cups vegetable broth
8 cups small broccoli florets
oil for frying
1 small white onion, chopped
2 cloves garlic, minced
1/3 cup cashew cheese
1/4 cup nutritional yeast flakes
1 TB salt
2 tsp pepper
3 cups Ripple
1 tsp dry mustard
2 tsp thyme
1 TB dried chives

1. Place potatoes & broth in large pot. Cook at a low boil for 20 minutes or until tender. Transfer to large bowl.
2. Meanwhile, steam broccoli until crisp-tender. Place 1/2 in food processor with Ripple; process until smooth.
3. In same pot, saute onion & garlic in oil until softened.  Add Ripple/broccoli mixture.
4. In batches, puree potatoes/broth in food processor until smooth & transfer back to the pot.
5. Stir in remaining broccoli florets and the the rest of the ingredients.  Cook & stir over medium heat until hot.

Sunday, March 4, 2018

Detox Turmeric Lentil Soup



  • tablespoon avocado oil
  • cup chopped onion
  • cup chopped celery
  • cup chopped turnip (or potato)
  • 2 1/2 cups chopped sweet potato
  • minced garlic cloves
  • teaspoon sea salt
  • teaspoon black pepper
  • teaspoons dried thyme
  • cup green (or brown) lentils
  • cup red lentils
  • - 2 tablespoons turmeric (I like 2)
  • teaspoon ginger
  • teaspoon cumin
  • cups vegetable broth
  • cups water
  • cup almond milk
  • cup spinach
  • cup fresh herbs (I like parsley)


  1. Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.
  2. Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
  3. Remove from heat and stir in almond milk, spinach and herbs until spinach has wilted. Serve immediately!

Sunday, February 18, 2018

"Chicken" Noodle Soup

Source: Vegan Soups and Hearty Stews for All Seasons

1 TB olive oil
2 large celery stalks, diced
3 medium carrots, diced
3 cloves garlic, minced
1 cup onion, finely chopped
6 cups vegetable broth
1/2 tsp thy,e
1 1/2 tsp parsley
1/2 tsp dill weed
8 oz. fine, short noodles
8 oz. baked tofu, finely diced

1. Heat oil in large soup pot. Add celery, carrots, garlic, onion & 2 TB water; Saute 10 minutes.
2. Add seasonings & vegetable broth; simmer 15 minutes.
3. Bring to boiling & add noodles; simmer 8 minutes or until noodles are cooked.
4. Stir in tofu and serve.

Flourless PB chocolate chip mini muffins



1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade)
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips


  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
  2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
  3. Add chocolate chips and stir in by hand; don’t use the blender because it will pulverize them.
  4. Using a tablespoon or small cookie scoop that’s been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
  5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Lentil Veggie Stew

  • 1½ cups red lentils
  • 4 large carrots, peeled and chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks chopped
  • ½ a bunch of kale (about 4 leaves) stems removed and chopped
  • 2 russet potatoes, peeled and chopped
  • 1 jalapeno, chopped (optional)
  • 2 garlic cloves, pressed
  • ½ an onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon parsley
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon garlic salt
  • ¼ teaspoon cayenne pepper
  • 6½ cups vegetable stock

  1. Place all ingredients in a slow cookerand pour in vegetable stock.
  2. Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.
  3. Serve with a dollop of sour cream and crusty bread on the side (optional)

Christmas Tree Spinach Breadsticks

Wednesday, November 15, 2017

Italian Pasta Salad

16 oz. rotini pasta
green pepper, diced
orange pepper, diced
3/4 cup chopped red onion
pint grape tomatoes, halved
6 oz. can black olives, drained, rinsed, & halved
14 oz. can artichokes, drained & chopped
1 cup banana pepper rings, coarsely chopped
1/2 cup fresh chopped parsley
3/4 cup shredded Parmesan
1 cup Italian dressing
1 tsp oregano flakes
salt & pepper to taste

Cook pasta according to package directions; drain & cool.  Transfer to large bowl and fold in remaining ingredients.

Corn Chowder

modified by Aimee

3-4 potatoes (about 1 pound), diced
2 TB butter*
1 small bunch green onions, chopped (reserve green tops)
1 red bell pepper, chopped
2 ribs celery, chopped,
2 carrots, peeled & diced
4 cups corn kernels
32 oz. vegetable broth
2 cups milk (or half & half)*
2 tsp salt
2 tsp parsley flakes
1/2 tsp black pepper
1/2 tsp white pepper
2 TB nutritional yeast flakes

1. Place potatoes in pot and cover with water.  Bring to boil & cook until tender, about 15 minutes.  Drain & return empty pot to stove.
2.  Place butter in pot & heat; saute white parts of onion, red pepper, celery, & carrots, about 10 minutes.  Add half the broth, half the potatoes, and 2 cups corn; simmer.
3. Meanwhile, puree remaining potatoes with remaining broth and add to pot.  Puree remaining corn (2 cups) with milk and add to pot.  Stir all together with remaining ingredients.
4.  Cook a little more until thickened.  Serve topped with remaining green onion.

*for vegan version, use oil instead of butter and Ripple instead of milk

Quinoa-Lentil Meatballs

Makes 2 dozen

  • 1 cup dry quinoa
  • 1 3/4 cups water
  • 2 cups cooked green lentils, well drained & lightly mashed
  • 1/2 cup diced red or green bell pepper
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 1 cup gluten free bread crumbs or whole wheat panko bread crumbs (add additional bread crumbs if the meatballs need to be firmer and aren't holding together well)
  • 1/2 cup freshly grated parmesan
  • 2 tablespoon freshly chopped flat parsley leaves
  • 2 tablespoon freshly chopped oregano
  • 1 teaspoon freshly ground black pepper
  • Sea salt to taste
  • 1/2 teaspoon cayenne pepper
  • 2 egg whites 
  • olive oil
  1. Add quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon olive oil, heat to medium-low and sauté diced onions and bell pepper until tender about 4 minutes, add garlic, parsley and oregano and sauté one additional minute.
  2. Remove quinoa from heat and allow to rest 10 minutes. Press down on quinoa with a paper towel to remove any remaining water.
  3. In a large mixing bowl combine sautéed onion, garlic, parsley and oregano along with remaining ingredients, except oil. Refrigerate mixture until chilled, about 2 hours.
  4. Preheat oven to 375. Using your hands, shape into 1 ½ “ (meatless) meatballs and place on oiled baking sheet. Bake for 15 minutes or until browned.

Sunday, October 1, 2017

Homemade Pasta Sauce

Source: Carol Jacobsen
Makes about 3 quarts

4-5 quarts tomatoes (about 3/4 full of a standard stock pot)
2 large garlic cloves, minced
1/2 cup olive oil
1 green pepper, coarsely chopped
1 onion, coarsely chopped
1 jalapeno, chopped (optional)
24 oz. tomato paste
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
salt & pepper to taste

1. Blanch tomatoes: place in boiling water for 1 minute, drain, then transfer to ice water.  Remove peels and dice, removing as many seeds as possible.
2. Place diced tomatoes & garlic in stock pot and simmer for 30 minutes.
3.  Meanwhile, in a food processor place oil, green pepper, onion, & jalapeno.  pulse until well combined. Add to tomatoes once they are done simmering.  Stir in 24 oz. tomato paste, basil, & oregano.  Stir & cook 1 hour, or until desired thickness.

Thai Curry Sweet Potato Lentil Soup



  • tbsp olive oil
  • medium onion, diced
  • cloves garlic, sliced
  • tbsp ginger, peeled & diced into small pieces
  • tbsp Thai red curry paste 
  • medium sweet potato, peeled and diced into 1/2 inch cubes
  • medium carrots, peeled and diced
  • cups vegetable broth 
  • 3/4 cup dried red lentils
  • tbsp tamari
  • tbsp lime juice

After simmering

  • can coconut milk {400mL}
  • 1/4 tsp salt {or more; to taste}
  • tsp lime juice
  • tsp tamari


  1. Heat olive oil in a large saucepan over medium heat.
  2. Add the onion and cook, stirring occasionally, until translucent and cooked through. Add the garlic and ginger, and cook for a minute.
  3. Add the curry paste and cook until onions/garlic/ginger are coated and you can smell the curry paste, 30 seconds-1minute.
  4. Add the sweet potato, carrots, broth, lentils, tamari and lime juice. Cover, bring to a boil, reduce heat, and simmer for 20 minutes, until lentils and sweet potato are cooked through.
  5. Using an immersion blender, puree the soup until smooth and creamy. Stir in the coconut milk. Add salt and additional lime juice and tamari to taste.

Vegan Potato-Leek Soup


1 tablespoon olive oil
  • 2 large or 3-4 small leeks, dark green stems removed, washed thoroughly and sliced thinly
  • 2 stalks celery, chopped
  • 3 large Yukon gold or yellow potatoes (about 2-2½ lbs), peeled and roughly chopped
  • 1 teaspoon salt
  • Black pepper to taste
  • 4 cups vegetable broth + 2 cups water
  • 3 TB nutritional yeast

  1. 1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. 
  2. 2.Add the potatoes, salt, and pepper. Add the broth and water. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use an immersion blender or a regular blender to blend about half the soup, so that it has a creamy, thick texture but chunks of potato and celery are still visible. (or, for a creamier soup, blend all of it)
  3. 3. Stir in the nutritional yeast and adjust salt and pepper to taste. 

Quinoa, Beet, & Arugula Salad


1/2 pound beets, peeled & diced
1 cup red quinoa (uncooked)
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tsp white sugar
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper
2 green onions, sliced
3 oz. arugula, chopped
5 oz. goat cheese, crumbled

1. Steam or roast beets until crisp-tender.
2. Meanwhile, bring quinoa & water to boil in saucepan. Reduce heat, cover, & simmer until all water is absorbed, about 15 minutes.
3. Whisk together olive oil, red wine vinegar, sugar, garlic, salt, & pepper.
4. Remove quinoa from heat, then add half of the dressing while fluffing the quinoa with a fork.  Cover & refrigerate the quinoa until cool, at least 1 hour.
5. Stir green onions, arugula, goat cheese, beets, & remaining dressing into cooled quinoa. Toss lightly before serving.

Thursday, September 14, 2017

Chocolate Black Bean Blender Brownies

  • 15 ounce can black beans, rinsed and drained
  • 3 eggs
  • ½ cup plain Greek yogurt
  • ½ cup pure maple syrup or honey
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ cup old-fashioned rolled oats (gluten free if desired)
  • ½ cup bittersweet chocolate chips
  1. Preheat oven to 350 degrees F. Line a muffin tin with silicone (or paper) liners.
  2. Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth.
  3. Pour the mixture into the prepared muffin tin, filling each muffin cup almost to the top. Drop 4-5 chocolate chips onto the top of each muffin.
  4. Bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely. (Silicone liners can be removed once muffins are cool.)
These muffins have a lot of moisture and will not last long at room temperature. They are best stored in the freezer. Cool completely and then store in a zip-top plastic bag in the freezer for up to 2 months. Defrost in the microwave or at room temperature.

You may also store the muffins in the refrigerator for up to 2 days.

Monday, September 11, 2017

Chickpea Salad

Source: Oh She Glows

1 can (15 oz) chickpeas, drained & rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red pepper
3 TB vegan mayo
1 1/2 tsp yellow mustard
1/2 tsp dill weed
2 tsp lemon juice
salt & pepper to taste

1. In a large bowl, mash chickpeas until flaky in texture.
2. Stir in celery, green onion, pickles, red pepper, & mayo.
3. Stir in remaining ingredients & season to taste.  Serve on bread, crackers, in a tortilla or lettuce wrap.

Sunday, August 27, 2017

Pappardelle Primavera

Source: Vegetarian Times

8.8 oz. package dried pappardelle pasta
2 TB oil
1 cup sliced leeks
2 cups broccoli florets
1 cup sliced carrots
2 cups sugar snap peas
1 cup halved grape tomatoes
1/2 stick butter
2 cloves garlic, minced
1/2 cup dry white wine
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/4 cup pine nuts
1/4 cup shaved Parmesan (optional)

1. In large pot cook pasta according to package directions; drain. Return pasta to pot & cover to keep warm.
2. In large skillet heat oil.  Saute leeks for 1 minute.  Add broccoli, carrots, & peas; saute until crisp-tender.  Add vegetables to pasta; stir in tomatoes; cover to keep warm.
3.  Meanwhile, melt butter in saucepan. Add garlic; cook about 2 minutes until butter is lightly browned. Remove from heat & stir in wine, thyme, salt & pepper. Add sauce to pasta mixture and toss in pine nuts.  Top with Parmesan.

Saturday, August 19, 2017

Vegan Cream of Tomato Soup


  • 3 tablespoons extra-virgin olive oil, plus more for garnishing
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, roughly chopped
  • 2 28-ounce cans whole peeled tomatoes in juice
  • 1 small head cauliflower, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • dash of red pepper flakes (optional)
  • 1 teaspoon sea salt, more or less to taste
  • 1/2 teaspoon pepper
  • 4 tablespoons nutritional yeast flakes
  • 1/2 to 1 cup water (if needed to thin soup)
  • fresh basil, chopped (optional)

  1. Add olive oil to a large stock pot and heat over medium heat.
  2. Add in garlic and onion. Cook for 3-5 minutes until tender.
  3. Add in the red bell pepper and cook for another 2 minutes.
  4. Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (be sure to submerge the cauliflower chunks in the tomato liquid as much as possible -- it will seem like there is too much cauliflower, but there is just enough)
  5. Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
  6. Turn off heat and purée mixture with an immersion blender for 5-10 minutes or until the mixture is very smooth. If you don't have an immersion blender, you can add the mixture to a blender in batches or a large food processor (return soup to pan once done blending).
  7. Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in 1/2 to 1 cup water and whisk into soup.
  8. Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.