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.

Thursday, August 3, 2017

Colorful Quinoa Salad

Note: original recipe uses Orzo pasta instead of quinoa

3 TB lime juice
1.5 TB white wine vinegar
2 cloves garlic
1 jalapeño, rinse, seeded, chopped
1/4 cup olive oil
1/2 tsp salt

4 cups cooked rainbow quinoa
1 red bell pepper chopped
1 yellow bell pepper chopped
1/2 cup chopped red onion
1 15 oz. can black beans, drained, rinsed
1/2 cup cilantro, chopped
 1. Making dressing: In blender or food processor puree all ingredients. Set aside
2. In large bowl combine salad ingredients.  Toss well with dressing.

Serves 6-8

Tuesday, July 25, 2017

Ultimate Flourless Brownies

Source: Oh She Glows Every Day

1 TB plus 1.5 tsp flaxseed meal
3 TB water
3/4 tsp salt
1/4 tsp baking soda
1/4 cup pure maple syrup
1 tsp vanilla
2 TB arrowroot starch
1/2 cup unsweetened cocoa powder
1/3 cup packed brown sugar
3/4 cup almond butter
1/2 cup dark chocolate chips
1/2 cup chopped walnuts (optional)

1. Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper, with overhang so it can be lifted out).
2. In large bowl, whisk together flaxseed & water; let sit a few minutes.  Stir in salt, baking soda, syrup, vanilla, arrowroot starch, cocoa, & sugar. The batter will be thick.
3. In separate small bowl measure almond butter & whisk until creamy (best not to use the dry almond butter at the end of the jar... should be creamy).  Transfer to mixture & stir until thoroughly combined.  Stir in chocolate.
4.  Scoop the thick dough into the prepared pan. Use moist hands to spread out evenly. If desired, scatter the walnuts on top & press gently into dough.
4.  Bake for 25 minutes or until the edges start to firm up (the middle will look underdone and sunken in a bit). Let the brownies cool in the pan 20-30 minutes.
5. Place the pan in the freezer another 20-30 minutes (brownies will slice cleaner when chilled). Lift the parchment paper to remove brownies from pan.; slice into small squares.

Stovetop Mac & Cheese


  • 16 oz. elbow macaroni, uncooked
  • 3 1/2 tbsp butter
  • 3 tbsp flour
  • 2 cups milk 
  • 2 1/2 cups water
  • 3/4 cup mozzarella cheese, shredded
  • 1 1/2 cups cheddar cheese, shredded
  • Salt and pepper
Seasonings (optional)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  1. Cook pasta not quite all the way through (will finish cooking in the sauce).
  2. Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
  3. Add about 3/4 cup of milk and mix into butter mixture.
  4. Add remaining milk and mix. Then add water and Seasonings.
  5. Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
  6. Stir regularly until the sauce thickens. Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- and="" considerably.="" in="" reduces="" sauce="" span="" step="" the="" thickens="" this="">
  7. Serve immediately!!

Quinoa Chili


2 TB oil
1 cup chopped onion
1 red bell pepper, diced
2 carrots, peeled & diced
1 jalapeno pepper, seeded & finely chopped
1 TB minced garlic
3 TB chili powder
2 tsp ground cumin
2 tsp salt
1 can (15 oz) kidney beans, drained & rinsed
1 can (28 oz) crushed tomatoes
1 cup water
1 cup corn kernels
1/2 cup uncooked quinoa

1. Heat oil in large saucepan, medium heat.  Add onion, bell pepper, & carrot; cook about 10 minutes. 2. Add jalapeno, garlic, & spices; cook another 1 minute.
3. Add beans, tomatoes, water, corn, & quinoa; bring to a boil. Reduce heat, cover & simmer 1 hour, stirring occasionally.

Spinach-Artichoke Stuffed Shells

Source: Dayia (option to use gluten free/vegan ingredients)


1 box (16 ounces) jumbo pasta shells
1 tablespoon olive oil
4 cloves minced garlic
10 ounces chopped spinach 
1 can (14 ounces) artichoke hearts, chopped (in water, drained)
1 cup shredded Mozzarella 
8 ounces Cream Cheese 
1 jar marinara sauce
Fresh basil, garnish


1. In a large pot of salted, boiling water, cook the shells according to package instructions.  Drain.
2. Heat a large sauté pan over medium heat. Add the olive oil and garlic. Sauté until fragrant. Add the spinach and cook until wilted. Squeeze out some excess liquid.  Season with salt and pepper.
3. Combine the chopped artichoke hearts, spinach mixture, ½ cup Mozzarella and cream cheese. 
4. Preheat oven to 375℉/190°C. Pour a layer of marinara sauce in the bottom of a 9-inch x 13-inch baking dish. Stuff the cooked pasta shells with the filling and place in the baking dish. 
5. Spoon some sauce over the top of the shells and top with remaining Mozzarella.  Cover with foil and bake 15-20 minutes. Garnish with chopped fresh basil. Serve immediately.

Monday, July 24, 2017

Wolf Cake

Spinach-Strawberry Salad

1/3 pomegranate juice
3 TB sugar
3 TB cider vinegar
2 TB canola oil
2 TB dark sesame oil
1/4 tsp red pepper flakes
9 oz. fresh spinach (or other greens)
3/4 cup thinly sliced red onion
2 cups hulled strawberries, quartered
1/2 cup slivered almonds
4 oz. goat cheese, crumbled

1. Make dressing: combine juice, sugar, vinegar, oils, & red pepper flakes in small jar with tight-fitting lid; shake well.
2. Combine spinach & onion in large bowl. Add dressing & toss to coat. Add strawberries & toss gently.  Top with almonds & goat cheese; serve immediately.

Dill Pickle Dip

Slightly modified by Aimee


  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup diced red onion
  • 1/4 cup pickle juice
  • 1/4 tsp each: mustard powder, paprika, white pepper, red pepper flakes
  • 1 teaspoon coarse ground pepper
  • 2 cups diced pickles


  • In a large bowl add cream cheese, red onion, pickle juice, spices, and pepper. Stir well. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.