Butter Cauliflower Curry

Butter Cauliflower Curry

Ingredients

Tomato sauce

• 2 tablespoons olive oil
• A slice of onion (minced)
• 2 cloves garlic (minced)
• 4 tomatoes (diced)
• Some salt and pepper

Rice

• 2 cups rice
• 2 cup water for pressure cooker or 4 cups water for stove
• few shakes of corriander seeds
• few shakes of crushed bay leaves
• 1 tablespoon olive oil

Curry Sauce

• 3 tablespoons butter
• 3 cloves garlic (minced)
• 1/2 onion (diced)
• 1 tablespoon ginger (minced)
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 cup tomato paste
• tomato sauce listed above (or a 15-ounce can)
• 2 cups vegetable broth (mulitply the powder 1.5 times)
• salt and pepper
• 21oz of cauliflower (roughly a head) (cut into florets)
• 1 cup of oat milk/coconut and almond creamer (condensed to half in size)
• few shakes of parsley
• [optional]
  • naan

Instructions

1. Starting with the tomato sauce (skip this step if you are using a can of sauce). In a medium sized pot on medium-high heat olive oil. When warm, add the onions and garlic. After onions are translucent, add the tomatoes. Increase heat to high. Stiring on occasion, continue to cook until the sauce breaks down and reduces in size to about 15 ozs. While the tomatoes are cooking, prepare the rest of the vegetables.
2. Prepare the rice adding all ingredients together. I used a pressure cooker, so I waited towards the end, but if you’re cooking on the stove you will likely want to start sooner rather than later.
3. In a large pot or soup cauldron on medium-high, add in butter. When warm, add garlic and onions. Cook till translucent.
4. Add ginger, garam masala, chili powder, cumin and tomato paste. Cook for about a minute. Then add tomato sauce, vegetable broth, salt and pepper to taste. Bring to boil.
5. In a pot (I reused the tomato sauce pot) on high add in milk and coconut/almond milk creamer. Cook till reduced to size.
6. Stir in cauliflower and reduce heat to medium-low, then cover. Cook till cauliflower is tender ( about 10 minutes).
7. Stir in the milk/creamer, then add the parsley.
8. Serve with the rice, and if you have it, naan!

Inspiration

I had this recipe saved for a while. I just have not made it until yesterday! I took some liberties, made my own tomato sauce, and used oat milk with some coconut and almond creamer for a heavy whipping cream substitute. I did not have vegetable stock so I used broth and lastly parsley instead of cilantro.

Closing

It has been a looooooooong while, but I just had to post it as this is by far the BEST curry I have ever made. I mean, I said that in other curry posts, too, but this one takes the cake. It was fantastic. I will definitely need to make this one again! I did not make the naan homemade this time, but I had some in the fridge from the store. I did butter it and added a little garlic powder and parsley before cooking it in the the toaster oven for a few minutes.

Well, that is all, happy cooking!

Mushroom Chickpea Stroganoff

Mushroom Chickpea Stroganoff

Ingredients

• 1 cup of rice or pasta
• 3 tablespoons olive oil
• 1 tablespoon butter
• 4 mushrooms (sliced)
• 1/2 onion (thinly sliced)
• 2 cloves garlic (finely chopped)
• 15oz can chickpeas (separate chickpeas from liquid)
• 1 teaspoon ‘Better Than Bouillon Vegetable Broth’
• 1 tablespoon Dijon mustard
• 1/2 cup coconut buttermilk (use half tablespoon lemon juice)

Instructions

1. Prepare rice or pasta.
2. In frypan add olive oil and butter on medium-high. When warm add onions, cook until lightly brown.
3. Add mushrooms, garlic, and chickpeas sans liquid (set aside) then cover. Cook for 6 minutes.
4. Mix the bouillon and chickpeas liquid and add to the frypan. Cook until it starts to thicken, uncovered.
5. In a small pot cook the coconut buttermilk on high till it thickens.
6. Add the buttermilk and mustard to the frypan and continue to cook until it thickens.
7. Serve over rice of pasta.

Inspiration

I started with this. Original did not include a protein, so I added chickpeas. It also called for a lot more mushrooms. I did not have anymore to add, so I only used half the onion.

Closing

This is not the first time I made this, but it is the best it has ever turned out. It was the first time that I used coconut milk. I really liked it.

Growing up we had stroganoff all the time, though that recipe was usually with beef and sometimes chicken, it also included water chestnuts. We interchanged between rice and pasta. Rice is a healthier choice. I liked the rice.

I would double this the next time– I just need more mushrooms!

Lentil-Barley Curry with Carrots and Potatoes

Lentil-Barley Curry with Carrots and Potatoes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup green lentils
• 1 tablespoon barley
• 3 1/2 cups water
• 1 tablespoon canola oil
• 1/2 teaspoon chili powder
• 1/2 large onion (finely chopped)
• 2 cloves garlic (chopped)
• 1/2 teaspoon all-spice
• [optional] A few shakes of cayenne pepper
• 2 carrots (chopped in large pieces)
• 1-2 potatoes (chopped)
• 1 1/2 tablepoons curry powder
• 1 tablespoon tomato paste
• 2 cups vegetable broth

Instructions

1. In a medium pot on high, add olive oil, lentils, barley, and water. Bring to a boil and reduce heat to medium and cook for 10-20 minutes until tender.
2. While the lentils and barley are cooking. Prepare the vegetables.
3. In a large pot, on high, heat canola oil. When warm, add onions, garlic, and all-spice. Cook for 5 minutes.
4. Add in carrots, potatoes and curry powder (optionally cayenne pepper) to the onion and garlic, sauté for a minute. Add in tomato paste and lentil-barly then add in broth and cook for 20 minutes.
5. Serve with rice (and if you’re looking to spritz it up a bit add a few shakes of coriander while it cooks).

Inspiration

I was cooking basmati rice and I wanted to have a curry with it. So I did a cursory look for something “quick.” I came across this beef curry recipe that I wanted to make vegetarian. I also used all-spice instead of ginger because some how I lost my root. I was rather distraught over it, because I am never in a house with out some ginger!

Closing

This might be the best curry I have ever made, despite not having ginger. It helps to have the right rice for the texture that you might be looking for. For another recipe, a few months ago, I made my own curry powder (I never recorded it) and used it for this. The original recipe suggested using coriander, and I added it to the rice which really added some texture and flavour. I found that the [Better Than Bouillon] vegetable broth has a more “beef” flavour, and I chose that to follow in spirit of the original.

Anyway, it’s been a while since I made a post, and this is what pulled me out there to do it!

Give this a try!

Original Vegetarian Chili

Original Vegetarian Chili

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/4 onion (chopped)
• 2 cloves garlic (finely chopped)
• 1/2 bell pepper (chopped)
• 2 tablespoons green lentils
• 2 tablespoons barley
• 1/2-1 teaspoon salt
• liberal use of crushed pepper corn
• 4 tomatoes (quartered)
• 1 15oz can of red beans (drained)
• A few shakes of crushed parsley

Instructions

1. In a medium-large pot, on medium high, add olive oil and chili powder. When warm add onions and garlic. Cook for 2 minutes.
2. Add bell pepper, continue cooking for an additional 4-5 minutes.
3. Add lentils, barley, salt and pepper. Cook for a minute.
4. Add tomatoes and cook for 5 minutes, stirring occasionally.
5. Reduce heat to medium-low, stir in beans and parsley then cover. Cook for 45-60 minutes, stirring as needed.
6. Serve or let it simmer longer!

Closing

I made this recipe on a cold day last week, and I was amazed at how well it turned out. I did not record or take a picture of it, so I had to make it again! Glad I did, because it was good the second time, too! Albeit I added a little less salt the second time around and you may want to add to taste.

It is funny, this tastes and has much of the texture I was looking for with the madras recipe I made a few months back. With the barley the vegetarian dish finishes the circle for the complete protein. The lentils gives some added texture.

This is just another one of those dishes that will not disappoint on a cold day, especially if you add a biscuit to the side!

Original Fresh Tomato Soup

Original Fresh Tomato Soup

Ingredients

• 6-7 roma tomatoes (peeled and diced)
• 2 tablespoons olive oil
• 1/4 onion (thinly sliced)
• 2 cloves garlic (minced)
• 1/2 teaspoon salt
• liberal use of freshly crushed peppercorn
• 2 cups vegetable broth
• 1 tablespoon dark brown sugar

Instructions

1. In a medium pot on medium-high, heat 1 tablespoon olive oil. When warm, add onions, garlic, 1 diced tomato, salt, and pepper. Cook until onions are translucent (about 5 minutes).
2. When cooked, set the contents in the pot into a bowl.
3. Back to the pot, (still on medium-high) add the remaining tablespoon of olive oil. When warm, add the remaining diced tomatoes. Cook until it starts to liquify (about 10 minutes).
4. Slowly, add the vegetable broth, and bring to a boil.
5. After being brought to a boil, turn the heat down to low. Using an immersion blender, blend the tomatoes until it is no longer chunky.
6. Add the bowl of onion, garlic and tomatoes to the soup, along with the brown sugar. Let it simmer for 5 minutes.
7. You can wait longer and it will taste better, or you can pour yourself a bowl.

Inspired by

This is not all too different from another recipe of mine, we call it, “The Sauce.” At the time of this post, I do not think I have posted that. Both are original. :)

Closing

If you have some homemade bread, make some grilled cheese with it. Then dip that sandwich in the the soup. It’s AMAZING!

I have attempted my hand at a fresh homemade tomato soup in the past, but I did not peel the tomatoes. BIG MISTAKE! You need to peel the tomatoes otherwise it gets this rather gritty texture that is less than desireable.

Also, I have only recently acquired an immersion blender. If you do not have one, you can use a food processor or blender, but the immersion blender works better.

What I like about this is that it has chunky tomatoes in addition to the tomato broth. Very satisfying, indeed!

So, dip (or spoon) away!

Cream of Chickenless Vegetarian Soup

Cream of Chickenless Vegetarian Soup

Ingredients

• 1 cup thinly sliced carrots
• 1 cup frozen green peas
• 1 cup small diced potatoes (if red or gold leave peels)
• 1/2 cup thinly sliced celery
• 3/4 cup water
• 1/3 cup finely chopped onion
• 1/2 cup butter (1 stick)
• 1/3 cup oat flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (I am a little more liberal on this)
• 1/4 teaspoon parsley flakes
• 1/4 teaspoon garlic powder
• 2 cups vegetable broth
• 2/3 cup milk (whole)
• 1 15oz can of Great Northern Beans (undrained)

Instructions

1. In a medium sized pot on medium-high, add carrots, potatoes, celery, peas, and water. Cook till vegetables are tender (about 15 minutes). Do not drain the water, keep this for the soup!
2. In a large pot, on medium add butter.
3. When butter has melted, add onions, cook till translucent (about 5 minutes).
4. Add flour, salt, pepper, parsley flakes and garlic. Cook for about 2 minutes.
5. Slowly add vegetable broth and milk. Reduce heat to medium-low, and cook till thickens (about 5 minutes).
6. When broth has thickened add vegetables and beans. Reduce heat to simmer, cook for a minute or two.
7. Serve!

Inspired by

If this looks familiar, it’s because it is! Essentially, this is the filling to the Chickenless Vegetarian Pot Pie recipe! There is a little added liquid, but aside from that, pretty much unchanged. I have been using oat flour in place of wheat flour as well.

Closing

What makes a great soup on a cold (or holi) day? A pie filling! What makes this even better? Some Italian Bread on the side!

Now, eating this in one sitting is a little much. I am uncertain how well this will keep in the fridge, so this might be a great recipe if you have a few guests over and you have other side items.

Try a cup, and it might turn into a bowl!

Mixed Berry Pie

Mixed Berry Pie

Ingredients

• 4 cups mixed berries (can be frozen)
• 1 cup sugar
• 8 teaspoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 6 tablespoons water
• Two 9-inch pie crusts

Instructions

1. Prepare the pie crusts
2. Pre-heat oven to 425 degrees fahrenheit.
3. In a medium sized bowl, add in the berries, sugar, cornstarch, tapioca and water, then stir.
4. In a 9-inch pie plate, place in the bottom crust. After pour in the fruit filling, evenly. Place the second crust on top, and crimp the two crusts with your preferred method. Cut a few slits on top and place in the oven for 15 minutes.
5. Reduce heat to 350 and cook for an additional 45 minutes, or until golden brown (which if the berries are frozen may take an additional 40 minutes).
6. Let cool so as not to burn yourself!

Inspired by

I followed this Raspberry Pie recipe. I add less sugar (I even went as little as a quarter cup in the past) and left out the added butter. I also, always used frozen berries.

Closing

A common holiday request. This was the first pie recipe I’ve ever made, many years ago (in fact I had this in a binder printed from notepad that I had copy-pasted! For this post I did find the original post). I originally used raspberries, but by request it was suggested I make it with mixed berries. I have not used any other since, because the mixed berries tastes really good and to be truthful, I’ve never seen a mixed berry pie before this.

What is nice about this one, is that there is little to no prep work. Often, you need to cook the filling, which is not the case for this recipe. Also, I have only used frozen berries, which is great because you never have to feel pressured to prepare the pie before the berries spoil.

This is always a pleaser, so give it a try!

Pie Crusts

Ingredients

• 1 1/4 cups flour
• 1/8 cup wheatgerm
• 1/8 cup flaxseed
• 1 stick cold butter (cut into small pieces)
• 1 tablespoon sugar (if a savory crust leave this out)
• 1/4 teaspoon salt (if you used salted butter this may not be necessary)
• 4-5 tablespoon ice water

Instructions

1. In a stand mixer combine the flour, wheatgerm, flaxseed, sugar (if including) and salt. Mix the ingredients.
2. Add butter and start mixing until starts to clump.
3. Add water (you can start with the 4 tablespoons but I always found I needed the 5th) and continue to mix till just about into a ball.
4. On a flour dusted flat surface flatten the ball to a disc with a rolling pin.
5. When at desired thickness and width place in refrigerator till needed.

Note: About the pie crusts, many people dread making a crust. Overall, they are not too challenging, easier than making a yeast breads. Also, I know I am not preparing everything as suggested (such as letting the dough sit in the refrigerator for an hour or so before flattening, but I do not generally have the time, in addition, I have not had a crust that I did not like. Or maybe I am not too picky?)!

Inspired by

I adapted the following crust recipe which I did not follow to a T.

Closing

This is my goto pie crust recipe. You might notice that this was used (predominately) with the Chickenless Pot Pie. Since I am adding more pies, I figured a centralized post makes sense. If you’re making a savory pie, feel free to leave out the sugar.

Some might balk that adding nutrition seems counter intuitive to a fruit pie, but that’s what I do. I actually like the added crunch. :)

Curried Chili (Madras/Daal)

Ingredients

• 2 tablespoons olive oil
• 1 onion (chopped)
• 2 garlic cloves (finely chopped)
• 3-4 roma tomatoes (quartered)
• 1 15oz can kidney beans (un-drained)
• 1/2 cup green lentils
• 3 1/2 cups water
• 1 teaspoon salt
• liberal use of crushed peppercorn
• 2 tablespoons ginger (minced)
• 1/4 teaspoon tumeric
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder

Instructions

1. In a medium-large pot, on medium-high, add olive oil. When warm, add onions and garlic. Sauté for about 5 minutes.
2. Add tomatoes, and cook for an additional 10 minutes, stirring occasionally.
3. Add kidney beans, lentils and water. Bring to a boil. Add salt, pepper, ginger, tumeric, cumin and chili powder. Reduce heat to medium-low and cook for 45 minutes, covered, stirring on occasion.
4. Serve as is, with rice or even pasta.

Inspired by

I based off a Madras/Daal recipe. This was a second attempt at it, but this time around I followed less closely and went with more a chili expectation.

Closing

I, originally, started to make chili, but then I decided to give the madras/daal lentil recipe a second try. I did not enjoy it as much the first time as I did this time. It’s possible I was hoping it would taste like something else that I was trying to copy-cat. This time around, I held no expectations, so I think I enjoyed it more. Since I did not follow the recipe too closely, I did not feel it was a true madras/daal. Maybe it still is, but this was more like a soup than a sauce to be used with rice.

I did use pasta (spaghetti) with this (I prepared it on the side). It allowed for the complete protein. Yes, I know, chili does not use pasta, but I was feeling a little nostalgic and wanted something my grandmother used to make (minus the whole curry part)! Feel free to use rice as well.

This definitely hit the spot on a cold wintry day!

Sweet 'n Sour 'No Chicken' Cauliflower

Ingredients

Vegetables

• 1 cup rice (dry)
• 6 1/2 cups cauliflower florets (fresh, cut with a flat side)
• grease (for pan)

Sauce

• 3 garlic cloves (finely chopped)
• 1 tablespoon ginger root (finely chopped)
• 1/3 cup soy sauce
• 1/4 cup maple syrup
• 1/4 cup rice vinegar
• 1 1/2 teaspoon olive oil
• 1 1/2 tablespoon cornstarch
• 1/4 cup water
• [optional] garnish with chia seeds

Instructions

1. Prepare the rice (1 cup dry).
2. Pre-heat oven to 450 degrees fahrenheit. On a greased (I used butter, but feel free to use something else that withstand a high temperature) jelly roll pan lay the cauliflower on the flat side and cook for 10 minutes then flip and cook for an additional 10 minutes.
3. In a sauce-pan, on medium high, whisk together the garlic, ginger, soy sauce, maple syrup, vinegar, and oil. Bring to a boil.
4. Mix together, thoroughly, the cornstarch and water. Add to sauce-pan, making sure to stir frequently, and bring to a boil and let thicken while you continue to stir.
5. In a bowl, mix the roasted cauliflower and sauce together.
6. Sprinkle some chia seeds and serve with rice (or any other vegetables).

Inspired by

I started with this ‘Sticky Sesame Cauliflower’ recipe, however I did not have any sesame ingredients!

Closing

I have been watching some videos with using cauliflower instead of chicken. I have to say, it works pretty well. Sure, the cauliflower is less firm than chicken, but it does a pretty good job, considering. If I was to change this recipe, I would try to bread the cauliflower in some way. I think it would have had the effect I was looking for. I did add broccoli on the side, but it could have definitely used more (by turning this into a stir-fry).

Overall, I am pleased, this was a rather quick recipe to prepare. It only took about 30 minutes from start to finish and it has a bit of a stir fry feel to it without actually needing to fry (unless I am adding more vegetables, of course).

Enjoy, this quick one!

Hungarian Woulash

Hungarian Woulash

Ingredients

• 2 tablespoons olive oil
• 1 onion (finely chopped)
• 2 cloves garlic (finely chopped)
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 3-4 tomatoes (diced)
• 1-2 bell peppers (diced)
• 1 tablespoon soy sauce
• 2 tablespoons tomato paste
• 1 hungarian wax pepper (finely chopped, with seeds)
• 2 cups vegetable broth
• 1/2 teaspoon salt
• liberal use of crushed peppercorn
• 1/2 cup textured-vegetable-protein (dry) [optional]
• 1 15oz can red beans (drained)

Instructions

1. In a large pot, heat oil on medium-high. When warm, add onions, garlic, oregano, and basil. Sauté for 3-4 minutes.
2. Add the tomatoes, bell peppers, soy sauce, paste, and hungarian wax pepper. Cook for an additional 10 minutes.
3. Add broth, salt, peppercorn, textured-vegetable-protein (tvp) and beans. Bring to a boil, then low heat for an additional 10 minutes.
4. Serve, if you are lucky, this will be rather spicy!

Inspired by

I was looking for a goulash and stumbled upon this recipe. However, once again I have not followed it too closely!

Closing

I was craving a goulash recipe, something my grandma used to make, comfort food I guess! I think the irony is, I did not find a Hungarian Goulash recipe, but rather an “American” goulash recipe, but used a Hungarian Wax Pepper (from the garden)! I left out the macaroni and cheese (the former a primary ingredient for a goulash). This tasted more like a chilli, but it did not use any chillies! In the end this was more of a soup. I was feeling a little under the weather, and this most definitely cleared the sinuses!

Because it’s not a goulash, and since it uses a Hungarian Wax Pepper, I will name it, Hungarian Woulash, fine, it sounds corny, but I am cool with that.

The next time, I will not likely add the TVP, I do not feel it added much to the experience, and the beans did a really good job. However, maybe I will add barley instead (I thought about it instead of macaroni).

Enjoy this steaming pot of spice!

Cashew Chickpea and Vegetable Stir-fry

Ingredients

Vegetables

• 2 cups brown rice (cooked)
• 1 tablespoon canola oil
• 1 cup broccoli florets (chopped)
• 2-3 carrots (diced)
• a bunch of green beans (ends clipped)
• 1/2 small onion (chopped)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 15oz can chickpeas (drained and rinsed)
• 3/4 cup cashews (roasted and unsalted)

Sauce

• 2 teaspoons ginger (grated/finely chopped)
• 2 garlic cloves (chopped)
• 2/3 cup vegetable broth
• 4 tablespoon soy sauce
• 2 teaspoons sugar
• [optional] 1/4 teaspoons red pepper flakes (or a different pepper)

Instructions

1. Prepare the rice (1 cup dry).
2. Prepare all the vegetables, including those for the sauce. When it comes to a stir-fry, getting everything done up front is the key!
3. Combine all Sauce ingredients together in a bowl.
4. Combine cornstarch and water in a small bowl and mix until no clumps are present.
5. In a wok or large fry-pan add oil on medium-high. When warm, add broccoli, carrots, green beans, most of the onions (set remainder to the side for garnish). Cook for 3-5 minutes until broccoli is cooked (the others do not take as long).
6. Add sauce, chickpeas and cashews, and cook for a minute, or until it starts to simmer.
7. Add cornstarch mixture and cook for an additional 1-2 minutes until sauce thickens.
8. Place into serving dish, garnish with the remaining onions!

Inspired by

I started with this recipe, however aside from the sauce I deviated pretty heavily.

Closing

I have had a wok for years, but rarely used it, until recently. My last couple stir-fries I decided to break it out. It’s relatively large and makes it hard to shake, so I have to stir the vegetables instead.

I have been wanting a good vegetarian cashew chicken recipe for a while, and I feel chickpeas are the way to go! The key is the sauce, naturally. I did not have fresh broccoli, and used frozen, but everything else was fresh. I am really happy with how this turned out, and it felt like bought it from a restaurant, but with less grease! I did not add the red pepper to the sauce, however, I did chop up a jalapeño and garnished with the spare onion. Aside from the cashew, I think the broccoli makes it work because it just soaks in the flavours.

Give this a go, you will not be disappointed!

Zucchini and Carrot Rice Pilaf

Ingredients

• 2 cups brown rice (cooked)
• 1/2 zucchini (grated)
• 1 large carrot (grated)
• 2 tablespoon butter
• 1 15oz can red beans (rinsed and drained)
• 1/2 cup vegetable broth
• some salt
• liberal use of fresh crushed pepper
• 1 teaspooon parsley
• 1/2 teaspoon basil

Instructions

1. Prepare the rice (1 cup dry). You could cook it with the other ingredients, just make sure to add the water/broth needed to cook rice, with an additional 1/2 cup of broth stated in the recipe.
2. In a medium sauce pan, on medium-high, add butter. When warm, add zucchini and carrot. Cook for 3 minutes.
3. Add beans cook for additional minute.
4. Add rice, broth, salt pepper, parsley and basil. Cook for 3-5 minutes or until broth is predominately absorbed.
5. Serve!

Inspired by

Followed the ‘simple veggie rice,’ recipe. I have a rice cooker, so I cooked the rice to my preferred texture and it takes less time cooking brown rice that way. Also, I added beans, because I wanted to make a meal out of this instead of a side dish.

Closing

I was looking for something new to try out with rice this evening. This one came up, and I realized I had zucchini in the fridge, so I gave it a go. It turned out really nicely. I am low on olive oil so I opted with butter. Honestly, it gave it a much richer flavour and I might make it this way the next time, again. However, if I was to make any modifications, I would likely add some broccoli. I liked the colours going on with this meal.

Not much to say, other than this was pretty quick to whip up on a short notice!

Easy Dill Pickles

Ingredients

• 4 cups water
• 2 cups white vinegar
• 2 tablespoons salt
• 1 teaspoon sugar
• 1 1/2 cucumbers (halved then sliced into spears)
• fresh dill
• 4-5 cloves of garlic (crushed)
• 10 peppercorn kernels

Instructions

1. In a medium pot, on high, combine water, vinegar, salt and sugar– dissolve. Bring the brine to a boil, then set aside and let cool to room temperature.
2. In a canning jar, add brine, dill, garlic and peppercorn along with sliced cucumbers then seal.
3. Place in fridge for a week.
4. With patience you will be able to enjoy for up to 5-6 weeks in the fridge (if they can make it that long)!

Inspired by

This was a really simple recipe to follow. The original recipe used baby canning cucumbers, where I used fully grown cucumbers. Also, my peppercorns were quite old, so I added nearly doubled the amount.

Closing

I never pickled before, and this was a rather leisurely recipe. Well, any pickling, I suppose is leisurely, after it’s prepared at least! It was fun to do, and they tasted great! Another added bonus, that most people do not realize, is that food colouring is added to store bought most often. This recipe, does not have any unnecessary food additives!

Originally, I was trying to use baby cucumbers, but each time I either ate them all or misread the expiration label and they went bad before I could make it. Or the dill went bad, sheesh, I was quite unorganized by this recipe. So when the last batch of baby cucumbers went bad, I just picked up a couple fully grown cucumbers and they worked quite well cut into spears.

I would like to change it up in the future, such as making it more sweet or moving away from dill and garlic and adding different vegetables to the brine.

What will you decide to pickle?

Lentil Protein Patties

Ingredients

• 1/2 cup brown rice (cooked)
• 1/2 cup green lentils (dry)
• 1/2 cup red lentils (dry)
• 3 tablespoons olive oil
• 1/4 cup TVP (dry)
• 1/4 cup milled chickpeas
• 1/4 cup milled flaxseed
• 1 teaspoon salt
• liberal use of crushed peppercorn
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• olive oil to grease pan
• optionally add some cayenne pepper

Instructions

1. Cook lentils [red and green together], add a tablespoon of olive oil while cooking. 15-20 minutes into cooking, add dry TVP.
   • If rice is not already prepared, do that too!
2. When lentils/TVP are cooked, remove from heat. Mix in all remaining ingredients into pot, (including additional 2 tablespoons olive oil).
3. Preheat oven to 375 degrees fahrenheit.
4. On a jelly roll pan, spread the additional olive oil until it is greased.
5. Using a spoon, scoop out lentil mixture into 8-9 flattened balls on the pan.
6. Bake in oven for 20 minutes, flip each patty then bake for additional 20 minutes.

Inspired by

The patties were based off this recipe. Somethings were changed, particularly with the addition of rice (first time making this I used leftover rice), and olive oil. Also, I did not use bread crumbs to thicken the mixture.

Closing

This it the “follow-up” post regarding the lentil patties. These go really well with the homemade sandwich buns. You do not need to add buns, but it’s a nice touch. In the past, I have even made spicier versions with some cayenne pepper. Feel free to add other ingredients as well, maybe even a fresh pepper, or fresh garlic and onion!

Welcome the warm months with this more summer meal!

Homemade Sandwich Buns

Ingredients

• 3 cups flour
• 2 1/2 teaspoons dry active yeast
• 1 cup water (warm)
• 3 tablespoons butter (melted)
• 1 egg
• 1 1/4 teaspoon salt
• 3 tablespoons sugar
• 1/4 cup milled flaxseed
• 1/4 cup wheatgerm
• 1 tablespoon olive oil
• 1 egg (beaten)
• 1 tablespoon milk
• some rolled oats or sesame seeds (or something else)

Instructions

1. In a stand mixer bowl, add yeast, water, and 1/2 cup of flour, whisk together. Let stand until it starts to foam (10-15 minutes).
2. Add in butter, egg, salt, and sugar. Whisk together.
3. Add in remaining flour, flaxseed, and wheatgerm. Using a bread hook on the stand mixer, kneed until it is elastic, but sticky to the touch (but not sticky enough that placing a spoon in pulls apart add some flour if it does and continue to mix).
4. In the bowl, add some more flour for dusting and turn into a ball. Add olive oil and coat the bowl/ball. Cover bowl with aluminum foil, and set aside and let rise until it doubles in size (about 2 hours).
5. On a cookie sheet add parchment paper, sprinkle a little flour and pull out the dough into a rectangle. Divide dough into 8 equal parts and turn into balls. Let rise till they double in size (about an hour).
6. Preheat oven to 375 degrees fahrenheit.
7. In a bowl, mix the beaten egg and milk. Brush dough with egg mixture. Add oats, seeds, or whichever you choose to the top of buns on top.
8. Bake in oven for 15-17 minutes, or until gold ‘n brown. They will likely stick together, so you will need to pull them apart.
9. Enjoy your sandwich, or have them plain (they could make excellent dinner rolls as well)!

Inspired by

I tried the first recipe I found! For the most part I followed the recipe to a T, with the exception of adding flaxseed and wheatgerm. In addition, I use fast rise yeast, it cuts the time in half for rising, but I listed the standard times, just in case you do not use such!

Closing

Wow, I was so impressed how these turned out! I never have been able to get a fluffy bread like this to work before and I am excited! It must be the egg and butter that made it work (and not letting the yeast foam too long). I will most definitely make these again, likely as a dinner roll, too! However, if I was to to do the latter, I would likely make them slightly smaller.

I used these buns for Lentil Protein Patties, and they were perfect!

If I was to try anything different the next time, it might be to forego the last egg brush. I ended up having a lot of the egg spill over onto the baking sheet. I know some dinner roll recipes use milk on top instead, so I might try that approach in the future.

Either way, these were really good, give it a go!

Coleslaw

Ingredients

• 8 cups cabbage (shredded)
• 2 carrots (diced)
• 6-8 radishes (chopped)
• 2 green onions (sliced)
• 1/2 cup mayonnaise
• 1 tablespoon brown sugar
• 3 tablespoons lemon juice
• 2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1 teaspoon crushed peppercorn

Instructions

1. In a large bowl, combine all ingredients and mix, thoroughly.
2. It is suggested you let sit for 2 hours, but I found it tasted best overnight.

Inspired by

I predominately used this recipe. I made a few changes, such as adding more cabbage and reducing the mayo and sugar (they used granulated variety) while adding radishes and green onions.

Closing

I had extra cabbage from the Irish meal, so I made two renditions of this recipe… it was so good the first time that I doubled it the second (and took a picture)! This meal goes really well with a picnic/bbq style meal, so give it a go! It also tastes super good leftover the following day, so do not feel you need to rush to eat all in one sitting!

St. Patrick's Day Irish Meal - Take 2

Ingredients

• 1 loaf Soda Bread (prepared separately)

Lentil Patties

• 1/2 cup green lentils
• 1/2 cup red lentils
• 2 tablespoons olive oil
• 1/2 cup TVP (dry)
• 1/4 cup milled chickpeas
• 1/4 cup wheatgerm
• 1/4 cup milled flaxseed
• 1/2 cup “corned” broth gravy (from below)
• Added flour to thicken (tablespoon at a time)
• olive oil to grease pan

Broth/Gravy

• 1 cup vegetable broth (used Better Than Bullion Vegetable Base it has a slight beef flavour)
• 1/2 teaspoon of mustard seeds
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 teaspoon minced ginger
• when making gravy some flour

Vegetables

• 6 small-medium potatoes (quartered)
• 4 carrots (into quarters and halved)
• 1/4 green cabbage (peeled and cut in thirds)
• Some salt (if you deem it necessary)

Instructions

1. Prepare Soda Bread.
2. Prepare lentils.
3. Preheat oven to 425 degrees fahrenheit.

Broth/Gravy

1. Combine all ingredients.
2. Set aside 1/2 cup for patties.
3. For the gravy, add a tablespoon of flour and mix. Place into the microwave for 1 - 1 1/2 minutes. Use for your meal.

Patties

1. When lentils are cooked, turn off heat. Add all remaining ingredients into pot.
2. On a jelly roll pan, spread olive oil until it is greased.
3. Scoop pot of lentil mixture into 6 flattened balls on the pan.
4. Bake in oven for 20 minutes, flip each patty then bake for additional 20 minutes.

Vegetables

1. In a large pot on high, fill with water, potatoes, carrots and add some salt. Bring to a boil and cook for 20-24 minutes.
2. Within the last 4 minutes add the cabbage, be sure not to over cook.
3. Prepare when vegetables are tender with your lentil patties and soda bread.

Inspired by

Recipe came from the 2018 Irish Meal. The patties were based off this recipe. I will have a follow-up with a non “corned beef” flavour in the future.

Closing

Here is a follow-up to my attempt last year (post is linked in the inspired by). I disliked the saltiness of the original broth so I toned it way way down (also it’s only 1/6th the amount from the original recipe)! I did not use it as a brine either, but instead used it as a broth to be added to the patties and a gravy to enhance the flavour of the meal. I think this is something that I will try to do every year! These patties also inspired me to make other meals, and I will post those in the future, too!

I hope you enjoyed St. Patrick’s day, even if this post takes place the follow week!

Mini Biscuit Potpies

Ingredients

• 2 tablespoons olive oil
• 1/2 onion (halved and sliced)
• 3-4 potatoes (diced)
• 1-2 carrots (chopped)
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 tablespoons flour
• 1 1/2 cup vegetable broth
• 1 15oz can butter beans (drained)
• few shakes of garlic powder (feel free to use real garlic at the beginning this was an after thought)

• salt and pepper to taste

• Here is a Biscuit Recipe!

Instructions

1. (Making potpies?) Preheat oven to 425 degrees fahrenheit
2. Heat oil in frypan. When warm add onion, cook for a minute.
3. Add potatoes, carrots. Cook for about 2 minutes.
4. Add corn and peas, salt, pepper, garlic powder. Cook for additional 5 minutes.
5. Stir in flour, and cook for a minute.
6. Add broth, bring to a boil, then add beans.
7. Reduce to simmer and wait till liquid thickens. You may need to add a little flour.
8. Making a potpie ?
   • TRUE. Fill ramekins or corningware/casserole dishes with filling, then top with a flattened biscuit disk. Make a few slits on top and cook for 20 minutes or until crust is brown.
   • FALSE. Enjoy when vegetables are tender!

Closing

Originally, I did not make this as mini potpies, but I gave it another go the following week after thinking it would make a good filling. I made the “filling” based on what I had in the pantry and I was quite surprised how it turned out. The next time I make this I might not even make it as a potpie, but rather just have it as a biscuits and gravy.

I am sure you will not be disappointed when you want some comfort food at a personal level!

Original Chilied Kidney Bean Stew

Ingredients

• 1-2 cups dry rice
• 2 tablespoons olive oil
• 1/4 onion (chopped)
• 2-3 garlic cloves (chopped)
• 1 celery stalk (chopped)
• 1 carrot (chopped)
• 2 15oz cans kidney beans (drained and rinsed)
• 2 tablespoons tomato paste
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon chili powder
• 1 1/2 teaspoons salt
• liberal use of crushed peppercorn
• 1 1/2 cup water
• 1/2 cup frozen corn

Instructions

1. Prepare rice with a little olive oil.
2. In a medium sized pot heat oil on medium high. When warm add onion and garlic. Cook for 3 minutes, or until onion is translucent.
3. Add celery, and carrot. Cook for an additional minute.
4. Add beans, tomato paste, cumin, chili powder, salt and peppercorn. Cook for about a minute.
5. Add water and corn. Bring to a boil, then let simmer for 20 minutes.
6. Top the rice with the “stew.”

Closing

This is an original recipe, with just using what I had in the kitchen. It turned out pretty well, especially on a cold and blustery day! You may choose to add more chili powder, mine is also quite aged and has lost much of its potency. I also find that you do not need to have rice with it, but it adds a nice texture and makes a complete protein with the beans. In addition to the rice, feel free to dip with some tortilla chips!

The beans in my first attempt were not actually canned, but rather frozen after being cooked in its dry form.

Try a bowl!

The Coveted 'Hand Tossed' Pizza

View post on imgur.com

Ingredients

• 2 1/2 cups flour
• 1/4 cups flaxseed
• 1/4 cups wheat germ
• 1 1/2 tablespoons sugar
• 1/2 tablespoon dry active yeast
• 3/8 tsp salt
• 1 cup luke warm water
• 1 tbs olive oil
• [Optional]
  • A little more olive oil
  • Few shakes garlic powder
  • Few shakes crushed peppercorn
• Sauce
• Mozzarella Cheese (shredded)
• Toppings

Instructions

1. While warming the water in the microwave for one minute. Combine all dry ingredients into bowl. Put on stand mixer and mix with water till turns into ball. Add more flour if it’s too damp or a little water if it is too dry.
2. After dough has a smooth elastic consistency, drizzle oil on top and let rise for 1 hour covered with a cloth in a warm place.
3. Preheat oven to 375 degrees fahrenheit.
4. Take dough out of bowl, onto the floured the surface of a pizza pan. Flatten the dough onto the pizza pan. After it has been flattened to your liking, feel free to lift one side at a time and place some cornmeal underneath.
   • [Optional] Combine the “little more olive oil”, garlic powder and crushed peppercorn and spread over top of dough.
5. Bake for 7 minutes on pizza pan (or baking sheet).
6. Take crust out of the oven. Set oven to 425.
7. Add sauce, cheese, and ingredients to crust.
8. This is the tricky part. Put back in the oven on the bottom rack, directly with no baking sheet (if you do not have a pizza peel use a cookie sheet to slide off the pan), for four minutes.
9. Note, I usually turn on the broiler for this step. Move the pizza to the top rack (with no pan) for two to four minutes or until it has the desired crispiness. Make sure to keep an eye on it when using the broiler!
10. Remove from oven and let cool on pizza sheet then slice away and devour!

Inspired by

The search ended with this recipe, it’s “easy” but it is really good!

Closing

Where to begin. It’s the pizza, really, that started everything for me. I originally was afraid of yeast, and used other forms of getting a crust to rise. It just did not taste well. So, I ventured into yeast recipes, and at first I was not all too successful. I really struggled with getting the crust crispy when baking on a cookie sheet. So, I ventured into pan pizzas with this recipe. Eventually, moving onto pizza pans with mixing between prepping the crust to baking directly on the racks.

I’ve been holding on to this recipe for a while, I really do not know why (actually I do I have it memorized and it represents so much for me). I have gone through a number of crusts recipes, and this one just is it (after some modification). It is one of my and family’s favourites, hands down. What I love about this is that the pizza, if done right, will have a slightly crunchy bottom and crispy top. It tastes wonderful, and you do not even need to have a baking stone (even though having one makes it easier). I have really perfected this process to more of a science than I usually do for my recipes.

Also, another bit about this dough, is that it is versatile. You can make a pan pizza with it, and if you have the right sauce you could make it taste nearly identical to a Rocky Rococo pan style pizza. I will likely share that process later.

Often, I will double the recipe at the same time and split the dough in two before I let it rise. There is a bit of a juggle, but you can essentially stagger the two pizzas in the oven at the same time (something you cannot do with a baking stone).

In the end of all of this. I much prefer my pizza over a restaurant’s, and I have fun doing it!

Try it, and you will not be disappointed!

Pizza Sauces

Family Restaurant’s (adjusted)

View post on imgur.com

Ingredients

• 1 15oz can crushed tomatoes
  • [Substitution]
    • 5-6 crushed Roma tomatoes (peeled)
    • 1 tablespoon olive oil
• 1 15oz can tomato puree
• 2 teaspoons oregano (crushed)
• 2 teaspoons parsley flakes (crushed)
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon pepper
• 1 teaspoon garlic powder

Instructions

1. [Skip if not using 5-6 tomatoes]
   • a. In a medium sauce pan boil water
   • b. Blanch tomatoes in boiling water for about 1 minute to remove peels
   • c. When cool remove peels, and cut into 4 parts
   • d. In medium sauce pan heat olive oil on medium. When warm add in cut tomatoes. Using a potato masher “crush” the tomatoes.
   • e. Bring to a boil and cook for about 5 minutes to reduce liquid.
2. Combine all ingredients into sauce pan bring to boil then reduce heat.

Inspired by

This was a family restaurant’s recipe, modified to fit something for the home by reducing quantity and ratio of oregano and parsley. You would likely have enough for about 3-4 pizzas. Also, the original did not use fresh tomatoes, it added a nice touch.

A copycat

Ingredients

• 2 15oz cans tomato puree
• 3/4 cups water
• 3 teaspoons sugar
• 3 teaspoons olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon oregano
• 3/4 teaspoon lemon juice
• 3/8 teaspoon basil
• 3/8 teaspoon thyme
• 3/8 teaspoon garlic powder

Instructions

1. In a medium sauce pan, combine all ingredients. Heat on medium and bring to a boil. Set heat to low and then simmer for 15-20 minutes.
2. Place on your pizza pies, up to 4 or so!
3. Store the rest in the freezer for future use.

Inspired by

Looking to follow a copycat that does not really taste like its copycat. It’s a little on the sweet side, but it’s pretty good.

Closing

There are many to sauces to choose from. I really enjoy the “family restaurant’s.”

Italian Bread

Italian Bread

Ingredients

• 2 cups water (luke warm)
• 5 1/2 cups flour
• 1/4 cup milled flaxseed
• 1/4 cup wheatgerm
• 6 1/2 teaspoons dry active yeast
• 1 tablespoon dark brown sugar
• 2 tablespoons olive oil
• 1 teaspoon salt

Instructions

1. Combine yeast, flour, flaxseed, wheatgerm, sugar into a bowl (preferably a stand mixer bowl). Follow by mixing with a spoon and breaking down the brown sugar.
2. Add the water (I had warmed it in the microwave for about a minute and a half), if you have a stand mixer mix till it is thoroughly a damp blob. Add in the olive oil and salt and continue mixing for an additional 8-10 minutes until it is a soft and elastic ball.
3. Drizzle a little additional oil on the ball and cover with plastic wrap and let rise for 1 1/2 hours.
4. Preheat oven to 425 degrees fahrenheit.
5. Take dough out on floured surface and punch followed by two folds under. Let rise for another 15 minutes or so.
6. Transfer to baking sheet with some cornmeal. Cut four deep slits at a 45 degree angle on the top of the loaf. Place in oven and bake for 45-55 minutes or until crust is hard and giving a few whacks with wooden spoon results in a hollow thump.

Inspired by

I based off this recipe. I made a few changes, such as using dry active yeast, and did not use egg white or sesame seeds.

Closing

This is a fun recipe. The dough has a consistency that reminds me of pizza dough. It’s fantastic, and it tastes just great! I recently acquired a baking stone, and it really gave it a nice taste too. You might be able to half the recipe if you would like to have a smaller loaf.

If you would like a crispier crust, you could always add a pan with water in the oven while it bakes. The original recipe talked about splashing water on the outside while it bakes. I am not particularly fond with the latter approach.

Give it a go!

Vegetarian Lentil 'Meatloaf'

View post on imgur.com

Ingredients

• 1 1/2 cups red lentils (dry/uncooked)
• 4 1/2 cups water
• 1 tablespoon olive oil
• 3/4 cup oat flour
• 1/3 onion (chopped)
• 2 garlic cloves (minced)
• 1/4 teaspoon ground ginger
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 tablespoon ground flaxseed
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon Dijon mustard
• salt and pepper (optional)
• ketchup (optional)

Instructions

1. In a pot on high, adding lentils, water, and olive oil. Cook for about 20-25 minutes until water is, for the most part, absorbed or evaporated.
2. Preheat oven to 400 degrees fahrenheit.
3. In a large bowl, mix together flour, onions, garlic, ginger, oregano, basil, flaxseed, Worcestershire sauce, soy sauce, mustard and 2 cups cooked lentils. After everything is thoroughly mixed, stir in the remaining lentils. Optionally, salt and pepper as you desire.
4. In a bread pan, either grease or line with parchment paper (I side with the latter). Add lentil mixture into pan evenly. Spread a layer of ketchup on top.
5. Place in the oven for 25-30 minutes, the edges should be brown/crispy.
6. Let cool for a few minutes before slicing.

Inspired by

I followed this recipe pretty closely. I milled my own flour from steel cut oats (by far the easiest grain to mill that I have experienced). I recommend using red lentils, other lentils (green?) do not keep together very well. I also did not make the traditional brown sugar and ketchup topping and used far less ketchup. I also did not use a food processor.

Closing

This tasted pretty, pretty good. I have been into “comfort” food as of late, it must be the weather, or something. So it’s nice to make something that has a pretty good texture and flavour. I might add some salt and pepper the next time, I neglected because I had forgotten more so than making a conscious decision. I added vegetables on the side, potato “cottage fries” included.

The type of lentils does make a big difference. I have used other types of lentils, and the texture, flavour, and cohesiveness is better with red lentils, in my opinion. That being said, I only have two to choose from at my local grocer. I might try to adding some TVP (Textured Vegetable Protein) to give it some more “meaty” texture in the future.

Give this a go, and see how you like it!

Pan Noodle Stir Fry

Pan Noodles Stir Fry

Ingredients

• 3 cups udon noodles, cooked
• 2 tablespoons vegetable oil
• 2 carrots (halved and sliced)
• 1 celery stalk (sliced)
• 2 cups broccoli florets
• 1 cup mushrooms (sliced) (optional)
• 2 cloves garlic (minced)
• 1 tablespoons ginger (minced)
• 4 tablespoons teriyaki sauce
• 1 15oz can chickpeas (drained)
• 2 tablespoons white wine vinegar
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoons sesame seeds (optional)

Instructions

1. Add oil to large pot or a wok over medium-high. When warm, add carrots, celery, broccoli and optionally mushrooms. Fry for 2-3 minutes.
2. Add ginger, garlic, chickpeas continue frying for another minute.
3. Add noodles and let caramelize.
4. Add teriyaki sauce, vinegar, optionally red pepper
5. Toss in any remaining ingredients and serve after everything has coated.

Inspired by

I very loosely followed this given recipe. It’s actually a copycat of Noodles and Company’s “Japanese Pan Noodles.” It does not use quite as many carrots, nor did it have chickpeas or celery. Some ingredients I did not even have, so I either substituted (white wine vinegar instead of rice wine vinegar) or left out all together (mushrooms).

Closing

This is a fun one. I love the texture of udon noodles. This last rendition I did not quite slice the noodles narrow enough, so they were slightly thicker than I had intended.

I used chickpeas to assist with some protein, but the texture is not quite what I am looking for. It was the first time I had used the chickpeas, so we will see if I try something else next time in its place. However, I feel you do need the protein, otherwise you will just be left feeling unsatisfied.

I would have added mushrooms, but I did not have any to add, so I left those out. However, I did add celery which added a crunch.

If you made another recipe that used teriyaki sauce (we have a couple others, here!), you might still have some in the freezer! It was really easy to just scoop it out with a spoon despite it being frozen. I may not have added enough teriyaki, so feel free to add more.

How would you make this differently?

Udon Noodles

Pan Noodles Stir Fry

Ingredients

• 4 teaspoons salt
• 1 cup warm water
• 3 3/4 cups flour
• some flour for kneading surface

Instructions

1. In a large bowl mix salt and water.
2. Add flour into bowl. Start mixing with a wooden spoon until until water is absorbed.
3. Continue kneading the with hands in the bowl or on a floured surface, until the dough is smooth (about 5-10 minutes). If the dough is sticky instead of smooth, add a little more flour.
4. Make a ball, add a little more flour to surface. Using a rolling pin flatten until thickness is about 1/8 inch at the length of about 8 inches. You may need to make a few flattened discs/squares.
5. In a large pot heat water to a boil (I added a little olive oil, this is not required, to prevent sticking).
6. Make a three fold, and use a chef’s knife slice the dough in the same direction that the dough was folded at about a quarter inch width.
7. Unfold the raw noodles while waiting for water to boil.
8. Add noodles to pot (you may need to separate them carefully), stir with a spoon to prevent them from sticking. Cook until they rise to the top of the water, about 6-7 minutes, then drain the water.
9. Add to your preferred dish, or just eat them as they are, they’re that good!

Inspired by

I followed this recipe, as a guide. I did not use bread flour, or step on the dough, nor did I let stand for 3-4 hours. I prepared them, and promptly put them in the water.

Closing

I often hear people say that making noodles is hard. It really is not, it’s easier than making bread. If I recall, this was the first noodle recipe I had ever made, and it was an eye-opening experience. What is great about this recipe is that you do not need a stand mixer (okay, you never need one, but it helps often), nor do you need to use a pasta maker.

These taste great, and you can add them to any recipe that requires noodles such as these.

Have fun making them!

"No Beef" Vegetarian Stew

"No Beef" Vegetarian Stew

Ingredients

• Protein choices (one or the other)
  • 1/2-1 cup textured vegetable protein [TVP] (dry)
  • 1 15oz can black or red beans (drained and rinsed)
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves (finely chopped)
• 1/2 onion (finely chopped)
• 2 large carrots (sliced)
• 1 medium potato (semi-diced)
• 2 tbsp flour, used oat flour
• 1/4 cup red wine (optional, use water or juice in place)
• 1/4 cup water
• 1 cup vegetable broth
• 2 tbsp tomato paste
• a few vigorous shakes dried bay leaves
• liberal use of ground black pepper
• 1 cup frozen peas

Instructions

1. In a large pot, heat oil on medium high. When oil is warm, add garlic, onion, carrots and potato. Cook for 5 minutes, shaking/stirring periodically.
2. [Optionally if you chose TVP] In a bowl, prepare the textured vegetable protein with directions from the packaging. The package I used on this recipe was 7/8 cups hot water per 1 cup dry TVP, and I added a tablespoon of soy sauce. Let soak for roughly 6-10 minutes.
3. Add flour and cook while stirring for an additional minute.
4. Add the wine, and let cook for additional minute or two.
5. Stir in broth, and tomato paste, bring to boil.
6. Add last tablespoon soy sauce, scoop in TVP or beans, bay leaves, and pepper. Reduce heat to medium, stir, then cover for 20 minutes.
7. Add frozen peaces and cover for another 10 minutes.
8. Serve!

Inspired by

I was really craving a good bowl of beef stew, like my grandma makes. So I went to look one up. My local grocer did not have TVP chunks, so I had to make due with just TVP.

Closing

Lots of flavour going on in this bowl! This one is going in the books! I used 1 cup of TVP, but I might use less the next time, or just use beans instead (I am finding that I have really adjusted to the bean texture). I never realized that TVP is just like the “crumbles” meat alternative, just that they are dehydrated. Far more affordable, going down this route. I also might reduce the amount of wine, or forego it altogether, since the wine did have an overpowering taste.

Another alternative I might try is use this as a shepherds pie filling, but leave out the potatoes in the stew and use mashed potatoes for the top.

Overall, this is a pretty quick recipe for a cold autumn or winter day, and I will definitely give it another go… maybe even next week, probably doubling it! ;)

Have a spoon yourself!

[Edit 2018.10.19] I prepared this recipe again, by halving the original recipe’s wine and used beans instead of TVP and I really enjoyed this more. So, use beans, they’re good with this and flavour was not overpowered by the wine. TRY IT!

Tomato Vegetable Bean Soup

Tomato Vegetable Bean Soup

Ingredients

• 2 tbsp olive oil
• 1 large onion (chopped)
• 3 cloves garlic (thinly sliced)
• 3 medium carrots (sliced)
• 3 stalks celery (sliced)
• 2 medium potatoes (diced)
• 1 tsp oregano
• 1 tsp basil
• 4 cups vegetable broth
• 4 cups water
• 3 tomatoes (peeled and sliced)
• 1 cup frozen corn
• 2-15oz can red beans (drained and rinsed)
• 1/2 cup barley (dry)
• Few shakes of dry bay leaves
• Few shakes of dried parsley
• Few shakes of cayenne pepper (optional)
• 1 1/2 tsp salt (and some more for taste)
• Liberal use of ground black peppercorn
• 1 tbsp lemon juice

Instructions

1. In a large soup pot or cauldron, heat oil on medium high. When warm, add onions and garlic, cook till translucent, 5-8 minutes.
2. Add carrots, celery, potatoes, oregano and basil. Cook for an additional 5 minutes.
3. Add broth and water, tomatoes, corn, beans, barley, bay leaves, parsley, cayenne pepper, salt, and black pepper. Bring to a boil.
4. Reduce heat to low and add lemon juice. Cook for another 2 hours.
5. Serve with some fresh artisan bread.

Inspired by

I based the recipe off of this. I changed a few things, and I was not all too precise on others. The original recipe had less beans, and no barley or cayenne pepper.

Closing

Awww so so good! Today, was a cold and rainy autumn day and this was great! However, others felt it had a little too much heat, due to the cayenne pepper. Interestingly enough, this tasted much like minestrone, unintentionally. I actually peeled the tomatoes this time around before adding them to the soup. I went all out and also baked some bread, it was a splendid compliment to this meal.

Moving forward, I think I will try to add barley to most soups that I make. I really like pasta, but they tend to bloat, but barley, yes, barley is a great alternative!

Enjoy the steamy bowl….. with the bread!

Cinnamon Apples

View post on imgur.com

Ingredients

• 1 tablespoon olive oil
• 3 apples (peeled and diced)
• 1/4-1/2 tablespoon cinnamon

Instructions

1. In a small pot, heat oil on medium high. When warm add apples and cinnamon. Cook for about 20 minutes, stirring and as moisture evaporates reduce heat, to prevent burning.
2. Serve warm, or chilled.

Closing

I made some French toast, but I did not want to put syrup on it. I have so many apples, that I just felt like cooking some up. Despite no sugar added, using honeycrisp apples worked really well. These were quite sweet. I have some Northern Spy (the best apple in whole world, mind you!), that I would like to try, next.

Either way, these are good.

Lemon Brussels Sprouts Potato Hash (expansion)

Lemon Brussels Sprouts Potato Hash

Ingredients

• 1/4 cup olive oil
• 2-3 potatoes (diced)
• 1 lb (about 23) fresh Brussels Sprouts (trimmed and halved)
• 2 large carrots (cubed)
• 1/2 red bell pepper (chopped)
• 1/2 teaspoon salt
• liberal use of crushed pepper corn
• 1/3 cup water
• 2 tablespoons lemon juice

Instructions

1. In a large skillet/fry pan, heat olive oil on medium-high. When warm, add potatoes and cook for about 5 minutes.
2. Add Brussels Sprouts, carrots, bell peppers, salt and pepper. Stirring frequently, cook until caramelized (about 8-10 minutes).
3. Add water, while continuing to stir, and cook until water has evaporated (about 2-4 minutes).
4. Place directly into serving bowl and splash with lemon juice.
5. Serve with your main dish!

Inspiration

I had some homegrown potatoes, and I had Brussels Sprouts, and I really like this recipe, so I added to it!

Closing

This was a really good addition to the original. To make a full meal, you will want to add a protein on the side (I used beans). I considered adding beans to this recipe, but sided against it. I was afraid it would add a texture I was not looking for. With that said, I think this tasted better than the original (and I make it alllll the time), and there is just so much colour!

Do you add to existing recipes, and if so, do you usually have a good experience when you do so?

One-pot Cheddar Mac 'n Cheese

One-pot Cheddar Mac 'n Cheese

Ingredients

• 2 1/2 cups macaroni (dry)
• 2 3/4 cups milk (used whole)
• 3 tablespoons butter
• 1 1/2 cups cheddar (grated)
• 1/2 teaspoon salt
• liberal use of crushed peppercorn

Instructions

1. In a pot, on medium heat, combine all ingredients. Bring to a boil, stirring periodically.
2. Reduce heat to medium low for an additional 10 minutes or until creamy, continue to stir periodically.
3. Serve, ideally with some broccoli, or something!

Inspiration

Actually came across this recipe on a reddit post a little over a month ago. It took me a while to actually go ahead and make it. In addition, it was all in metric and I had to do some conversions. The heat recommendations were not listed either, so I had to figure that out as well. The original poster also used different cheeses, I stuck with one, it might have something to do with why theirs looks creamier (temperature might have something to do with it as well).

Closing

This was a quick fix meal. I definitely recommend adding other sides as well, and not just stick to the mac-n-cheese. Broccoli, I find, works really well with mac-n-cheese. So I recommend you add that on the side. I also seasoned some chickpeas on the above image, too.

One other thing, that I do not usually do, is going with a traditional pasta. Usually, I cook with a protein or at the very least whole grain. I did not do that this time. I find that since I cannot rinse the pasta that it would have had a funny taste (I rinse my whole grain and protein pastas because of it). I could always try to making the pasta separate sometime and try it out as a variation.

Give it a go, and let me know if you do anything different!

Tomato Brussels Sprouts

Tomato Brussels Sprouts

Ingredients

• prepared rice and quinoa
• 1 tablespoon olive oil
• 1/2 onion (sliced)
• 1 pound Brussels sprouts (halved)
• 1/2 teaspoon ginger root (minced)
• 6-8 Roma tomatoes (thickly sliced)
• 1/2 teaspoon salt
• liberal use of crushed peppercorn

Instructions

1. Prepare the quinoa and/or rice. Having the quinoa will assist with having a protein.
2. In a fry pan, on medium-high, when warm add the onions and sauté for about 2 minutes.
3. Add the remaining ingredients and cook until the sauce has thickened, about 10-15 minutes or so.
4. Serve on top of the quinoa and rice.

Closing

Simple recipe, that has a lot of good flavours, brought out by the onion and ginger. I had a number of Brussels sprouts in the fridge, and I was figuring what else I could do with them. When looking up recipes, it gets pretty much the same. Often, it includes bacon in one form or another.

I have tried some other recipes, going as far as including Brussels sprouts in a soup that turned out pretty nicely as well. I will try to focus more on Brussels sprouts in the future.

Enjoy!

Seasoned Potato Wedges

View post on imgur.com

Ingredients

• 1 lb potatoes (cut into wedges)
• 1-2 tablespoons olive oil
• few shakes salt
• liberal use of freshly ground pepper corn
• few shakes garlic powder

Instructions

1. Preheat oven at 375 degrees fahrenheit.
2. On a baking sheet, (feel to free to use aluminum foil, it will help with clean-up and placing into bowl) spread the oil (I used a spoon). Sprinkle the salt, pepper and garlic powder on the oiled surface.
3. Evenly distribute the potato wedges across the baking sheet. Place in oven. After 25 minutes, flip the wedges, and bake for another 20 minutes.
4. Place into bowl and serve!

Alternatively, to reduce cook time

1. Follow step 1 from above, but while preheating place the wedges in the microwave for about 4 minutes, then stir, then another 4 minutes.
2. Follow step 2 and 3, but instead cook for 10 minutes, then flip. Then bake for an additional 10 minutes.
3. Follow step 4, it’s an important one!

Closing

This is a really simple recipe. I had a bowl of little potatoes that I was able to cut into quartered wedges. You could use larger potatoes, just cut into more wedges from a given potato.

This is definitely another one of those I will be baking again. The seasoning is just so flavourful that I did not even need to use any additional condiments!

Use this as a side for a plethora of dishes. For this first time I had on the side with seasoned beans (pepper with a little garlic powder) and Lemon Brussels Sprouts and Carrots.

Edit - 2018.09.16 Added an alternative steps, also added, “Cottage Fries,” images. The family restaurant when I was a kid, served Cottage Fries instead of “French Fries.” You just need the right tool to slice them, which ia a ridged blade. They turned out beautifully!

Quinoa Fried Rice

View post on imgur.com

Ingredients

• 1/2 cup dried quinoa
• 1 cup of broth or water
• 1/2 cup dried rice
• 1 cup water
• 1 1/2 tablespoon olive oil
• 3/4 cup carrots (chopped)
• 1/2 onion (chopped)
• 3 garlic cloves (minced)
• 1/2 teaspoon ginger root (minced)
• 2 1/2 tablespoon soy sauce
• 1 teaspoon butter (liquid form)
• 1 1/2 tablespoon teriyaki sauce
• 2 eggs (slightly beaten)
• 1/2 cup frozen peas (thawed)

Instructions

1. Separately, prepare quinoa with broth and rice with water and a 1/2 tablespoon olive oil. When it’s completed, set aside in the refrigerator or in the freezer till completely cool (not frozen). Even better if you have some left over in the fridge from another day, use that! To make fried rice with the best results is to have it day old, honestly!
2. In a fry-pan on medium high, add 1/2 tablespoon olive oil. When warm sauté carrots and 1/4 of onions for about two minutes.
3. In the pan, add garlic and ginger, and remaining onion continue cooking for an additional two minutes.
4. While waiting for those two minutes, In a small bowl, mix soy sauce and butter.
5. Add the remaining olive oil, cooled rice, soy sauce mixture and teriyaki sauce to the pan, and continue stirring, constantly, for 2 minutes.
6. Make a well (or I would like a to say a mountain with a hole in it) of the rice. Pour the eggs (lava) into the center of the hole. After doing so, stir the rice over and over while adding the peas. Continue stirring till the eggs are cooked and peas are warm.
7. Serve while it is hot!

Inspiration

I did a quick search for some rice and quinoa recipes, and I came across a “quinoa fried rice” recipe. However, it was only quinoa, and I wanted the texture of rice as well, so went with tweaking it a bit. I also added more onion since I did not have any scallions, along with butter instead of sesame oil.

Closing

This turned out really flavourful. It’s important to know, that traditional fried rice depends on day old rice. This time around I did not have any leftover, so I had to make both the quinoa and the rice. This took much longer than I had hoped. I totally recommend breaking this out in the future and making the quinoa and rice on a different day and let it sit in the fridge over night!

Another difference with this recipe is that it uses olive oil. I’ve seen fried rice cooked with butter, it has a higher temperature threshold. Original recipe wanted to cook on high, but I chose medium-high since it used olive oil.

Ideally, this would work best with something on the side. I was also thinking of adding some shredded brussels sprouts do it, but I completely forgot while I was cooking! Maybe I will do this the next time.

Overall, this is pretty easy to make you just need to keep careful eye when you add the rice and eggs. This is the first time I’ve made a fried rice where the eggs did not completely get borked. The volcano must have helped, I’ve never done that before. Also, I was not cooking at too high of a temperature this time around. :)

Enjoy this one!

Tasty Refried Beans

View post on imgur.com

Ingredients

• tablespoon olive oil
• 2 slices of onion (minced)
• [optional] small garlic clove (minced)
• 1 15oz can of beans
• liberal use of crushed peppercorn
• salt if necessary, often beans have salt included

Instructions

1. Heat saucepan on medium high, when warm sauté onion (and optionally garlic) for about one minute.
2. Add beans with liquid and pepper, bring to a boil.
3. Reduce heat to medium, using a potato masher mash the beans until smooth or only slightly lumpy. Continue cooking until thickens, stirring frequently (otherwise it will burn on the bottom).
4. Serve!

Closing

This is a super easy, “refried beans,” that are quite tasty. Whenever I buy a can of refried beans, they always add a whole bunch of stuff that I do not feel needs to be necessary.

Also, I’ve made this with both pinto and great northern beans, and they’re fabulous. Black beans does not turn out quite as well, not sure why.

Add this as a side or a condiment to a taco/burrito meal!

Quick-n-Easy Salsa

Quick-n-Easy Salsa

Ingredients

• 1 tomato (diced)
• 2 slices of onion (thinly chopped)
• shake or two of cayenne pepper powder
• few shakes dried crushed parsley
• liberal use of crushed peppercorn
• salt to taste
• splash of lemon juice

Instructions

1. Combine all ingredients together and stir.
2. tada!

Closing

Another one of those quick and nifty additions when you’re looking for some zip to a meal. I do not usually have hot peppers on hand so adding a cayenne pepper makes up for it. Occasionally, I will add some bell pepper.

Feel free to use this for chips or a condiment with tacos or a burrito!

Honeyed Carrots

View post on imgur.com

Ingredients

• tablespoon olive oil
• 2 slices of onion
• 2 carrots (cut into thin wedges)
• liberal use of crushed pepper-corn
• 1-2 teaspoons honey

Instructions

1. Heat frypan on medium high, when warm sauté onion for about one minute.
2. Add carrots and pepper. Continue sautéing for an additional two minutes.
3. Add honey, continue sautéing and shake/stir until carrots are tender, not soft (roughly 15 minutes).
4. Serve!

Closing

I was cooking an assortment of sides today, and this one turned out while the other one was less aesthetically pleasing (but it still tasted good).

I like this recipe, it is short and it was well received during dinner!

Enjoy this side!

Vegetable Kabobs

View post on imgur.com

Ingredients

• 4 Red potatoes (thickly sliced and quartered)
• 1 carrot (thickly chopped)
• 1/2 onion (thickly chopped)
• 1 bell pepper (thickly chopped)
• 6 kabob sticks
• 2 tablespoons olive oil
• few shakes of garlic powder
• few shakes of dry parsley
• liberal use of ground peppercorn

Instructions

1. Interchange the vegetables on each kabob.
2. In a small bowl mix the olive oil, garlic powder, parsley, and pepper.
3. Prepare the grill, I used charcoal.
4. When coals are ready, spread the kabobs and cover.
5. Return after 5 minutes and rotate and flip with tongs. Drizzle the olive oil across all kabobs, and cover again.
6. Continue returning 5-7 minutes to rotate and flip. Do this for about 30-40 minutes in total, until vegetables are tender.

Closing

I had a grill, and being that I generally cook vegetables I had to think of something to do with it! Man-o-man, am I glad I did this. It was a hit, I never cooked kabobs before, nor have I looked up any recipes for it, so I just winged this one. I will be coming back to it, it was just fantastic.

I will likely add more potatoes, those were a hit, and I will try to add some fruit in the mix and try different vegetable as well.

Give this a go, I am sure you will want more!

Pearl Couscous, Quinoa and Bean Salad

Pearl Couscous, Quinoa and Bean Salad

Ingredients

• 2 tablespoons olive oil
• 1 cup pearl couscous (uncooked)
• 1/2 cup quinoa (uncooked)
• 1 15oz can of kidney beans (rinsed)
• 10 leaves fresh basil
• 1/4 cup pine nuts
• 1/4 onion (finely chopped)
• 4 garlic cloves (finely chopped)
• 2 tomatoes (diced)
• 1/4 teaspoon salt
• liberal use of ground pepper

Instructions

1. Prepare the couscous and quinoa to your packages’ specifications.
2. While couscous and quinoa are cooking, boil another pot of water for the blanching of the basil leaves. When water is boiling add the leaves for about 10 seconds, pour into a colander. Rinse with cold water (while in the colander). Finely chop the basil leaves.
3. • a. In a small pot, on medium, cook pine nuts for about 2 minutes, stir occasionally. Let cool.
   • b. -Optional- If you do not wish to eat raw onion and garlic (they leave a bit of a bite), sauté in olive oil for about 2 minutes on medium high. Let cool.
4. In a large bowl, combine and stir the cooled couscous and quinoa, kidney beans, olive oil, cooled pine nuts, onion, garlic, tomatoes, salt, and pepper.
5. Serve or place in fridge till needed!

Inspiration

I loosely followed this recipe. I was just looking for a good summer or Memorial Day Weekend meals, and came across it. Needless to say, I did not use all of the same ingredients, and I did use a food processor.

Closing

I really, really, like this one. It tastes even better if you let it sit in the fridge over night! If you are looking for a good summer meal or side this is a good goto that you would like to bring with you to a picnic!

The original recipe did not use quinoa or beans (funny enough, I did not realize I pulled out kidney until I opened the can, I was intending black beans instead!!), but by doing so you get some really good textures (the couscous already had that amazing texture!) and once again, you called it, you get yourself some good protein!

When I made this recipe, I did not cook the onion or garlic and so it had a rather bit of a bite to it. I think the next time I will sauté them before adding them to the salad and see how it goes.

Have a cooled off meal!

Memorial Day Weekend or Summer Meal

View post on imgur.com

Ingredients

• Pearl Couscous, Quinoa and Bean Salad
• Vegetable Kababs

Instructions

1. Prepare the Salad and Kabobs.
2. Serve it up!

Closing

These two were just really good, and I had prepared them together for the meal, originally. So I recorded them both and I just had to share them with all their glory!

Keep cool in this not-so-cool Spring!

Lentil, Bean, and Rice 'Sloppy Joes'

View post on imgur.com

Ingredients

• 2 tablespoons olive oil
• 1/2 cup lentils (uncooked)
• 1/3 cup rice (uncooked)
• 1 15oz can of pinto beans (rinsed)
• 1/2 onion (finely chopped)
• 1 carrot (finely chopped)
• 1/2 bell pepper (finely chopped)
• 1/2 cup ketchup
• 2 garlic cloves (finely chopped)
• 1/4 teaspoon oregano
• 1 tablespoon Worcestershire sauce (preferably vegetarian)
• liberal use of ground pepper

Instructions

1. Prepare the rice and lentils based on your type, I add a little olive oil to each.
2. When the rice and lentils are done cooking– in a pot heat olive oil on medium-high. When warm add onion, carrot, bell pepper and about two tablespoons ketchup and cook for about 3 minutes.
3. Stir in the garlic for about 30 seconds.
4. Add cooked lentils and rice, beans, oregano, remaining ketchup, Worcestershire sauce, pepper with an additional 1/2 cup of water. Bring to a boil and then reduce heat to medium-low. Continue to cook for an additional 10 minutes, until sauce thickens.
5. Serve on your preferred buns, maybe a with some lettuce and a tomato slice. Serving with a salad on the side can balance the heaviness as well.

Inspiration

Funny thing, this recipe is not actually vegetarian. However, I made it into one (also using a vegetarian Worcestershire sauce). I liked the number of vegetables that went into it so it worked really well. I, also, did not follow all the steps to a T, go figure!?

Closing

Surprisingly, this is a very satisfying rendition. Originally, I did not add the beans or the rice, but I felt the former adds some nice texture while the latter makes this a complete protein. shh do not mention this, but really,I added the beans because I unknowingly did not have enough lentils for my original recipe, but turns out I really like it this way!

In the past, I have added freshly diced tomato to the sauce and have experimented with less ketchup.

It keeps really well in the fridge, too!

This adds a nice recipe to the repertoire for a summer meal!

Two-Bean Pasta Salad

Two-Bean Pasta Salad

Ingredients

• 2 cups macaroni (cooked)
• 1 15oz can black beans (rinsed)
• 1 15oz can red beans (rinsed)
• 1 carrot (finely chopped)
• 3 celery stalks (finely chopped)
• 1 cup frozen peas (thawed)

Instructions

1. Cook the macaroni, I used quinoa pasta– it’s great! Rinse pasta after draining the water.
2. In a large bowl, add the remaining ingredients and stir.
3. Serve with your preferred dressing. You could choose to use mayo and dill, or you could use a vinaigrette/Italian salad dressing.

Closing

This is a quick meal in a pinch. I almost always have the ingredients required for it. Also, it’s another one of those that work really well on a hot summer day (it was not hot, it was actually rather cool out today :P).

I have seasoned with an assortment of toppings. From olive oil-salt-pepper, mayo-dill, or an Italian dressing. It all depends on what you’re looking for.

Do not feel you need to tie yourself to these ingredients, mix and match with something else, try it out!

Teriyaki Cashew Stir Fry

View post on imgur.com

Ingredients

• 2 tablespoon canola/vegetable oil
• 1/2 onion (thinly sliced)
• 4 celery stalks (sliced)
• 2 large carrots (cut into thin sticks)
• 1 cup unsalted whole cashews
• 1 8oz can sliced water chestnuts (drained)
• 1 5oz can bamboo shoots (drained)
• 1/4 cup favourite teriyaki sauce
• sliced onion greens for garnish

Instructions

1. In a wok or large pot, heat oil on high. When oil is warm enough, add onion, celery, carrots, cashews, water chestnuts, and bamboo shoots. Cook for about 7 minutes, stirring frequently otherwise it will burn!
2. Place into serving bowl.
3. Serve over rice, quinoa, or protein pasta. Garnish with onion greens.

Inspiration

I had some leftover frozen teriyaki sauce from this lovely recipe!

Closing

This was some great use of the teriyaki sauce just sitting in the fridge for a month or so. When making the sauce, from the original recipe, I was able cut it into thirds. I used one of those thirds for this recipe.

I do not often make a stir fry, but I am so glad that I did. Usually, I make a more, “sauté fry,” with olive oil (out of laziness) and since you cannot cook at a high enough temperature it gets really heavy. I think I will forego the whole olive oil approach for a stir fry moving forward!

With this recipe, it definitely lacks a protein, I would recommend topping a protein that compensates. Simply rice will not suffice, such as quinoa/rice mix or a protein pasta. Feel free to add a tofu or chicken, I think the latter would go really well with this.

I also added some steamed broccoli on the side. If the broccoli started off frozen, it makes the stir fry soggy, and that is not the texture I am looking for.

Ahh, another thing! The onion greens, I just need to mention. I have an onion in a pot, with soil, that started to sprout while it was sitting on the shelf. It’s been providing greens all winter long! (and spring that feels like winter!). These work really well for a green onion substitute for garnishes, since it’s a more mild flavour. Just do not forget to water it!

Now, bring out ‘dem chop sticks and get to your bowl!

Simply Seasoned Tomatoes and Pasta Casserole

Simply Seasoned Tomatoes and Pasta Casserole

Ingredients

• 3 cups cooked quinoa pasta
• 2 tablespoon olive oil
• 1/2 onion (chopped)
• 4 garlic cloves (chopped)
• 5 Roma tomatoes (diced)
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon salt
• liberal use of crushed pepper corn
• 2 cups mozzarella cheese (shredded)
• few more shakes of oregano

Instructions

1. Prepare quinoa pasta. This does not take long to do, keep in mind, this recipe calls for cooked pasta, not dry.
2. Pre-heat oven at 375 degrees fahrenheit.
3. In a large pot, heat olive oil on medium-high. When warm, add onions, garlic, basil, oregano, salt and crushed pepper corn. Sauté until caramelized and onions are translucent (about 3-4 minutes).
4. Stir in tomatoes and cook until sauce starts to thicken (about 10-15 minutes).
5. In a casserole, dish combine the sauce and 3 cups of cooked quinoa pasta, stir. Top with cheese, evenly distributing across and finish by giving a few shakes of oregano.
6. Place in the oven and cook until cheese is gold-n-brown (about 22-25 minutes).
7. Serve with a side of broccoli, cuz it makes it that much better!

Inspiration

What was in the house during a snow storm– in the middle of April! :)

Closing

I had wanted to make something with the quinoa pasta sitting in my pantry, that happens to be gluten-free. Let me preface, I do not live in a gluten-free household. Before posting this recipe, I wanted to double check that mozzarella is actually gluten free… apparently it’s not, since it is a complex cheese. I learned something new! So, if you are looking to make this meal gluten free, either exchange the cheese with one that is, I considered using ground chickpeas or leave it off entirely.

My tomato sauces generally still have the peels from the tomatoes when I make it. I do not go out of my way to boil it off. If that is something you like to do, more power to you! The sauce, overall, is simple but quite versatile. I’ve used it on a number of other recipes (that has yet to be posted).

I feel that this dish, while very tasty, lacks some vegetables. By adding some steamed broccoli, on the side, it makes the meal go a long way.

In the future, I might double the pasta and sauce, there just was not quite enough for leftovers!

Enjoy!

Artichoke Cacciatore

View post on imgur.com

Ingredients

• 1 1/2 onions (minced)
• 4 garlic cloves (minced)
• 2 tablespoon olive oil
• 33 oz jar artichokes (drained, ideally non-marinated)
• 4 tomatoes (diced)
• 2/3 cup white wine (or apple juice)
• 1/2 teaspoon salt
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• liberal use of crushed pepper corn
• 1/3 cup black olives (sliced)
• 1 15 oz can chickpeas (drained)
• 1 cup rice (of your choice)
• 1 cup quinoa (cooked in broth of your choice)

Instructions

1. Prepare rice and quinoa.
2. In a large pot add olive oil and heat on medium. When oil is warm, add onions and garlic and sauté until onions are translucent (about 3 minutes).
3. Add artichokes and cook for an additional 2 minutes. I usually separate the artichokes with a fork and butter knife while in the pan.
4. Add in tomatoes, wine, salt, basil, oregano, thyme, crushed pepper, olives, and chickpeas. Stir and reduce heat to low. Cover and cook for an additional 15 minutes.
5. Serve on top of rice and quinoa.

Inspiration

This is a family recipe. I do not know where its origins lie, but it’s really good. Naturally, I’ve modified it a bit. The chickpeas and quinoa was the largest difference, since they were not originally included. In addition, feel free to use a 28 oz can of diced tomatoes instead of fresh, I prefer the latter. Also, this recipe, for the most part is doubled in regards to onions, garlic and artichokes.

Closing

This is one of those comfort foods that stores really, really well in the fridge. This batch is enough to give you a number of meals following the original preparation and I love it for that! It is also another one of those family favourites that you just cannot get enough of!

I do not have any other recipes that call for artichokes, but do I love its texture! The original recipe called for non-marinated artichokes, but I do not usually go out of my way to find any. I just make sure to drain them before adding to the pot.

Originally, the meal had very little protein. However, I had added the chickpeas and just this last time preparing, I added the quinoa, and I am pleasantly surprised how well it turned out with it! With these two additions, there is a complete protein, and that just makes me super excited!

Enjoy this comfort-food dish, it is splendid!

Lemon Brussels Sprouts and Carrots

Lemon Brussels Sprouts and Carrots

Ingredients

• 1/4 cup olive oil
• 1 lb (about 23) fresh Brussels Sprouts (trimmed and halved)
• 2 large carrots (cubed)
• 1/2 teaspoon salt
• liberal use of crushed pepper corn
• 1/3 cup water
• 2 tablespoons lemon juice

Instructions

1. In a large skillet/fry pan, heat olive oil on medium-high. When warm, add Brussels Sprouts, carrots, salt and pepper. Stirring frequently, cook until caramelized (about 8-10 minutes).
2. Add water, while continuing to stir, and cook until water has evaporated (about 2-4 minutes).
3. Place directly into serving bowl and splash with lemon juice.
4. Serve with your main dish!

Inspiration

Looking up recipes for Brussels Sprouts lead me to a Marth Stewart rendition. However, hers did not include carrot.

Closing

This turned out really nicely! Often, Brussels Sprouts have a bit of a bitter flavour, but the carrot sweetened it a little along with the lemon juice helped make it a little tangy. This was an excellent compliment to a meal, even though the manner I took was backwards. I was looking for a main course with this recipe!

I cooked this beside garlic-onion chickpeas and rosemary olive oil roasted mini-potatoes. The flavours of all three was just a fantastic meal and was very fulfilling!

Green Beans and Red Beans with Brown Sugar

Green Beans and Red Beans with Brown Sugar

Ingredients

• 1-2 tablespoon olive oil
• 1/2 onion (chopped)
• 2 cups frozen green beans
• 1 15 oz can red beans (rinsed)
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• liberal use of crushed pepper corn

Instructions

1. In a large skillet/fry pan, heat olive oil on medium-high. When warm, sauté onion for about 1 minute.
2. Add green beans and red beans, and continue sautéing for another 3 minutes.
3. Add brown sugar, salt and pepper, continue sautéing for an additional 10-12 minutes (or until beans are all caramelized).
4. Serve directly after.

Closing

This is another one of those meals that work really well in a pinch. There is not much preparation, and it cooks pretty quickly. My first rendition of this recipe was with fresh green beans from a CSA. I prefer the fresh beans, because they are usually crispier. Either way, this has a sweet and zippy bite, depending on how much pepper you add.

Today, I had this with a salad. I felt they complimented each other quite nicely, I wonder what you would try!?

St. Patrick's Day Irish Meal

St. Patrick's Day Irish Meal

Ingredients

• 1 loaf Corned Beef Seitan (prepared separately)
• 1 loaf Soda Bread (prepared separately)
• 6 small-medium potatoes (quartered)
• 4 carrots (into quarters and halved)
• 1/4 green cabbage (peeled and cut in thirds)
• Some salt (if you deem it necessary)

Instructions

1. Prepare Corned Beef Seitan and Soda Bread.
2. In a large pot on high, fill with water, potatoes, carrots and add some salt. Bring to a boil and cook for 20-24 minutes.
3. Within the last 6 minutes add the cabbage, be sure not to over cook.
4. Prepare when vegetables are tender with your corned beef and soda bread.

Inspired by

Original recipe came from the corned beef recipe, but I also added carrots.

Closing

I decided to make an epic of a meal for St. Patrick’s Day, because everyone is Irish on that day, right, right!? Anyway, this was a fun meal to prepare, it was something different and a challenge that I can say I did not pass with flying colours, but that’s okay! I would definitely like to give the seitan another go and the soda bread as well.

Enjoy St. Patrick’s day, even if this post takes place the day after!

Soda Bread

View post on imgur.com

Ingredients

• 3 1/2 cups flour
• 1/4 cup flaxseed
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-1 1/2 cups buttemilk
  • I used milk with lemon juice (1 tablespoon juice per 1 cup milk let sit for 10-15 minutes)

Instructions

1. Preheat oven to 425 degees fahrenheit.
2. In a bowl combine all dry ingredients and mix briefly.
3. Add 1 cup of buttermilk and start mixing (I used standmixer with breadhook) until is forms to a ball. If you are noticing that it is still too dry, add more buttermilk 1 tablespoon at a time.
4. On a floured surface knead briefly and turn to a round loaf and cut an X on it about a half inch in depth.
5. Place on a floured cookie sheet and place into oven for 40-45 minutes or until golden brown on top.
6. Serve promptly after out of oven.

Inspired by

Majority of this recipe came from, here. Naturally, there were some modifications. :) Also, this was a useful resource for butter milk substitutes.

Closing

Overall, this is a really easy recipe that requires very little prep, aside from the making of a substitute buttermilk (which just fascinates me for some reason). I will, definitely, try my hand at making this again, it tastes really good! Also, I do not make many breads that are not yeast based. So this is another nice perk about it– no rise time!

"Corned Beef" Seitan

"Corned Beef" Seitan

Ingredients

Seitan

• 1 1/2 cups vital wheat gluten
• 1/4 cup chickpea flour
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoon seasoning salt (I would recommend a different beef-like seasoning that does not include the salt!)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 1 cup vegetable broth (or beef-like vegan broth)
• 1 teaspoon extra virgin olive oil
• 1 teaspoon blackstrap molasses
• 2 tablespoons soy sauce (suggest low sodium in future)

Cooking broth

• 3 cups water
• 3 cups vegetable broth
• 1/4 cup soy sauce (suggest low sodium in future)
• 1 tablespoon of mustard seeds
• 1/4 teaspoon ground cloves
• 1 tablespoon ground cinnamon
• 1 tablespoon minced ginger
• 1 tablespoons seasoning salt (I would recommend a different beef-like seasoning that does not include the salt!)

Instructions

1. In a large bowl, combine all of the dry ingredients for the seitan.
2. Combine all of the wet ingredients for seitan (not the cooking broth), and whisk them together with the dry ingredients. If you have a standmixer, use that. I tried using the bread hook, but it did not work well and turned to a different mixer attachment. Mix for about 5 minutes.
3. While waiting on the mixer, get a start on the Cooking broth by getting a large pot. Mix in all the ingredients and bring to a boil.
4. Separate the seitan dough into two loaves and place in the boiling broth and reduce heat to a simmer and cook for an hour. Occassionally, make sure the seitan is not sticking on the bottom of the pot.
5. If you are serving on the day of cooking, slice up and serve with your meal.
6. If you decide that you would like to marinate the seitan overnight in the fridge with broth you can do that as well.
7. When getting ready to prepare for a meal on the following day, slice up and place in a skillet on medium heat and placing just enough broth to prevent it from sticking to pan. Serve with meal when warmed.

Inspired by

Only a few adjustments, but I tried to keep pretty close to this, one.

Closing

I have never made seitan before, but I had it once in the past but it was store bought and I did not realize that it is relatively easy to prepare. I picked up a lot of new ingredients for the first time to make this, such as Vital Wheat Gluten, Nutritional Yeast, and Blackstrap Molasses. I also milled chickpeas for the first time, I would recommend crushing them first then milling (or you can just buy it pre-milled if you would like!). Generally, seitan is just wheat gluten, but if you add a lagume (in this case chickpea flour) you get yourself a full-protein.

My first rendition of this recipe was quite, quite salty. If I ever attempt to make it again, I will try to change this up so that it is not so salty, and that may have been because I misunderstood the original recipe with the beef seasoning (I used seasoning salt). I also did not have low-sodium soy sauce (they used tamari sauce). In addition, I might use a different recipe for the seitan itself and not cook it in boiling water. Supposedly, if you steam or bake it, it will not turn out quite as spungy.

Overall, it was a neat experience that I am happy to share.

Naan

Naan

Ingredients

Dough

• 1 teaspoon active dry yeast
• 2 tablespoons sugar
• 1/4 cup water (room temperature)
• 3 1/2 cups all-purpose flour
• 1/4 cup wheat germ
• 1/4 cup flaxseed (milled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup full-fat plain yogurt
• 3/4 cup whole milk (room temperature)
• 1 tablespoon olive oil

For frying

• 1/4 cups olive oil
• 1/8 teaspoon salt

Optionally

• 1/4 teaspoon garlic powder
• parsely (in a shaker)

Instructions

Dough

1. In a small bowl, combine the yeast, sugar and water. I slightly mixed it, and let it sit for 10 minutes.
2. While the yeast mixture is giving off some co2. In a large bowl (it might just be a stand mixer bowl) add the flour, wheat germ, flaxseed, baking soda and baking powder– stir it a little.
3. After the timer for the yeast mixture has eclipsed add it along with the yogurt, and milk to the flour bowl and whisk together (this will be a little sticky and you might need to use a flat edge to get stuff out of the whisk). At this point, you can either kneed with your hands or use the standmixer. I’ve done both, and I prefer the latter. Mix for about 2 minutes, at this point it should turn to a ball.
4. Drizzle the olive oil to the bowl and cover with plastic wrap. Let rise for 2 hours, it should roughly double in size.

Frying

1. In a bowl, mix the olive oil and salt, along with garlic powder if you desire.
2. Heat fry pan on medium.
3. On a floured surface, place the dough and knead it a little and quarter. Then cut those quarters into thirds. I did not set out for a goal of making them round, they may even be intentionally triangular!
4. With a rolling pin, flatten your separated pieces of dough until they are between 1/8-1/4 inch in thickness. Using your hands for this part just does not cut it, use a rolling pin, I’ve tried!
5. Before putting dough in the fry pan, brush oil on one side from your bowl. While it is cooking the first side, oil the top side, in addition, using the parsley shaker, shake some parsley (I believe traditionally cilantro is used, I do not usually have any). Flip after about one minute on the first side, you will notice that it should bubble. Let cook for about another minute then remove from pan.

Inspired by

I started with this recipe. I followed the dough pretty closely, except I used olive oil while the dough rose. However, I fried it slightly differently, once again I used olive oil.

Closing

I am just going to say straight out, that I make no claim on knowing how to make proper naan. With that said, whenever I go to an Indian restaurant, it is one of my favourite parts to my meal. So, naturally, I want to try my hand at it. I tried this a few times before I finally got it to the point that I enjoyed it. Heck, one time, I even tried baking it on a pizza pan! Needless to say, that did not pan out (pun intended).

The last time I made it, the dough actually kept pretty well in the fridge over night and I had made it the following day. It tasted really good. So, if you do not wish to make the entire batch in one sitting, do not feel you need to!

If you’re looking for more garlic flavour, try adding some minced garlic during the dough preparation.

Another option is to use ginger instead of garlic (or maybe both) for your frying oil.

I found, that if you fry with butter, it is going to taste like a chewy pancake, and that is not something I am interested in. Nothing against pancakes, I like myself a good pancake!

Serve this with a curry dish, it it s a great compliment!

Quinoa-Black-Bean Stuff Peppers

Quinoa-Black-Bean Stuffed Peppers

Ingredients

• 1/2 cup dry quinoa
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 carrot (diced)
• 1/4 onion (finely chopped)
• 1/8 green pepper (finely chopped)
• 1/4 teaspoon salt
• liberal use of pepper
• 1/2 15oz can black beans (rinsed)
• 1/2 teaspoon savory
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 2 red bell peppers (halved)
• 1 tablespoon olive oil (additional)

Instructions

1. In a pot, start preparing quinoa with vegetable broth.
2. While quinoa is cooking (I had started prepping the vegetables at this time), in a separate fry pan, heat oil on medium. Add carrot, onion, green bell pepper, salt and pepper. Sauté for about 3-4 minutes until onion is translucent.
3. When quinoa has finished cooking. Add quinoa, beans, savory, thyme, and rosemary to the fry pan where you are cooking the vegetables. Cook for an additional 3 minutes, stirring as needed to prevent any from sticking to the bottom of the pan.
4. Remove the quinoa mixture from the pan (completely) into a separate bowl. Start preparing the red bell peppers by filling the quinoa mixture to the top (you might have some extra filler left over).
5. Add the second measure of olive oil to the fry-pan that you just emptied. Continuing on medium heat, place the filled bell peppers and cover for about 6 minutes. Occassionally, use a spatula to ensure the pepper is not sticking to the bottom of the pan.
6. After the pepper is tender to your liking, remove from pan and serve!

Closing

This is probably one of my best original recipes that I had ever prepared. I will not try to fool anyone, I have heard of stuff peppers, and even had them before. I just did not base mine off an existing recipe. :) I will definitely want to prepare this on again! If I was do anything different, however, I would cook the bell peppers a little longer. I felt they were a bit hard.

Tex-Mex Rice and Black Beans

View post on imgur.com

Ingredients

• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 3/4 cup uncooked brown rice
• 1 1/2 cups water
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 15oz can black beans (drained/rinsed)
• 1 1/2 cup frozen corn
• 1 teaspoon lemon juice
• 1/4 green bell pepper (diced)
• handful black olives (halved)
• 1 teaspoon salt
• be liberal with the pepper
• Garnish
  • 1 tomato (diced)

Instructions

1. In a large pot, heat olive oil on medium-high. When warm, sauté onion and garlic for 4 minutes.
2. Add rice, and sauté for additional 2 minutes.
3. Add remaining ingredients bring to a boil then reduce heat to low and cover for 40-45 minutes until rice is tender.
4. Serve then top with fresh diced tomatoes

Inspired by

This started from one recipe which was quite bland with some additional liberties taken from another through a comment on the original recipe.

Closing

This is a really an inexpensive dish, that has some zip to it. The tomato balances some of the heat (and if there is not enough, add more [heat]!). I am not overly fond of beans and rice alone, but I think I will make it like this moving forward. I am sure you can think of something that will make it better than this, such as swapping out the beans for another variety!

Either way, enjoy a thrifty meal!

Simple Artisan Bread

Artisan Bread

Ingredients

Dough

• 3 cups water (lukewarm)
• 1 1/2 tablespoon yeast
• 1 1/2 tablespoon salt
• 6 1/2 cups flour Pre-bake prep
• 1/4 cups wheat germ
• 1/4 cups flaxseed (milled)
• 1/4 cups flour

Instructions

Dough

1. Warm the water until it is lukewarm. In a large bowl pour the water and add the yeast and stir until it is mixed without gradulated yeast present.
2. Add the salt then followed by the flour. You will have the choice to mix by hand with a wooden spoon or to use the standmixer with the breadhook attachment. I have used both approaches and I prefer the former since there is less clean up.
3. This dough does not require any kneading, and when it’s all mixed it will have a thick, sticky and soupy consistency to it. You know you are done mixing when there are no longer any dry pockets of flour.
4. Place a lid on the bowl (non-airtight, you could use a plate if you wanted or loosely covered plastic wrap) and let rise in a warm place for about 2 hours (3-4 with cold water). According to the source of the recipe, it should not be a problem to let rise for about 5 hours.
5. At this point you can either place the dough in the refrigerator (the longer you wait the more of a sourdough it will become) or move to baking with it. You might notice that it will be very sticky and less workable when it has not been put into the refrigerator.

Baking

1. You have a choice to bake this free on a cookie sheet, in a bread pan, or something else of your choice. Whichever you choose prepare receptacle, if using a bread pan you want to grease it. With a bread pan, I find that half of the prepared dough works really well.
2. On a flat surface spread some of the wheat germ, flaxseed, and flour. Slightly mix it on the surface. Generally, the batch of dough can make up to 4 loaves (or 2 if you decide to use a bread pan).
3. When you have cut the size that you like, roll it in the flour/grain mixture and place it on your receptable. Let rise for 40 minutes. It will not likely rise much if you placed it in the refrigerator, but do not concern yourself there since the oven will do much of the rising for you.
4. With about 20 minutes left of waiting for the bread to rise, preheat the oven to 450 degrees fahrenheit. In a broiler pan, add about 1 cup of water and place on the bottom rack of the oven.
5. Before placing in the oven put 3 slices on the top of the loaves. Bake for 30 minutes.

Inspired by

I did not change much on this recipe, but I did add some other grain on the outside for some neat texture and nutrition.

Closing

This is probably one of easist bread recipes I have ever made. It’s easier than making pizza dough. There is so little maintenance on making this, and overall you might only spend about a half-hour of time preparing it. You will find that it will have a wonderful flavour and the best part to is that the ingredients are so few! If you do not have wheat germ or flaxseed you can forego those ingredients, but as mentioned it adds some nutrition and texture.

Tomato Rice

View post on imgur.com

Ingredients

• 2 tablespoon olive oil
• 1 onion (sliced)
• 1 teaspoon fresh ginger (finely chopped)
• 1 teaspoon crushed garlic (about 2 cloves if done by hand)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 15oz can chickpeas (drained)
• a few shakes of mustard seeds
• 3 roma tomatoes (quartered)
• 1 cup jasmine rice
• 2 1/2 cups water
• pepper to taste
• Garnish
  • Fresh cut onions

Instructions

1. In a large pot heat olive oil on medium-high heat. When warm, add onions and cook for about 5 minutes till starting to turn golden-brown.
2. Add ginger, garlic, cumi, chili powder, salt, chickpeas and a few shakes of mustard seeds.
3. Reduce heat to medium low, and add tomatoes and sauté for 10 minutes.
4. Add the rice and allow to coat the rice with tomato mixture. Slowly add in water and stir. Reduce heat to low and cover till rice is tender (about 20-25 minutes).
5. Prepare to serve with fresh cut onions

Inspired by

There is no website for this recipe since it came from a book! The recipe is called ‘Tomato Rice’ on page 190 from [Ultimate Vegetarian Recipes, Dempsey Parr Book published 2000, Copyright (C) Parragon 1999], mind my poor man’s citation!

Closing

Edit: 2018.08.26: I grossly overstated the olive oil and rice, I realized this after referring to it once

I had to make a number of substitutions with the recipe since I did not have all of the ingredients. For one, cumin instead of turmeric and I added mustard seeds as well since it called for onion seeds (I know not much of a similarity). Also, original recipe called for canned tomatoes and basmati rice, and I used fresh tomatoes and jasmine rice, respectfully. Overall, I felt it turned out really well. I used half the amount of chili powder, but I would recommend using the suggested of 1 tsp in the future.

Enjoy!

If a Peasant had a Microwave Roast

View post on imgur.com

Ingredients

• 1 cup mini potatoes
• 3 carrots (sliced)
• 3 celery stalkes (sliced)
• 1 15oz can pinto beans
• 1/2 onion (sliced)
• 1/2 cup frozen corn
• salt and pepper to taste

Instructions

1. In a microwave safe bowl add all ingredients.
2. Cook in microwave until potatoes are soft (roughly 25-30 minutes), stirring periodically.

Closing

If a peasant had a microwave this would be it, it is so simple and filling. You could exchange the word, ‘Peasant’ with, ‘College Student living in a dorm,’ too! ;)

Surprisingly, you can do a lot with a microwave, if you’re looking for a quick, ‘whip up a relatively nutritious meal,’ this is it!

Biscuits with Mashed Chickpeas

View post on imgur.com

Ingredients

• Mashed chickpeas
  • 2 15oz cans chickpeas
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon olive oil
  • a shake of salt (depends on whether the chickpeas has any salt)
  • pepper
• Green beans
  • 1 tablespoon olive oil
  • half onion (chopped)
  • 2 cups frozen green beans
  • pepper
  • salt

• Biscuits
  • 4 cups flour
  • 1/8 cup wheat germ
  • 1/4 cup Organic LIVfit Superfood Blend
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 1 3/4 cup milk
• 1 cup frozen corn

Instructions

Mashed Chickpeas

1. In a medium pot, on medium-high, pour the chickpeas w/ liquid, oregano, garlic power, salt and liberal amount of pepper then stir.
2. As liquid boils off, you have the choice of making more of a gravy or a mashed chickpea.
3. Using a potato masher mash the chickpeas until smooth.
4. Turn down the heat to a simmer.

Beans

1. In a fry pan, on medium high, add olive oil.
2. When oil is warm, add onions, and cook for 5 minutes, stirring frequently.
3. Add frozen green beans, shake or stir the beans and onions until beans are hot, add salt and pepper to heart’s content

Biscuits

1. Preheat oven at 450 degrees fahrenheit
2. Add all dry ingredients together in a bowl.
3. Add butter and mix (ideally with a stand mixer) until crumbly.
4. Add in the milk and mix until forms into a ball.
5. Roll out onto a floured surface and cut into biscuits.
   • If you want the biscuits to be more flaky/layered when they are baked do not be too critical on the consistency when rolling.
   • You can use a glass to cut the biscuits
6. Bake for 8-12 minutes.
   • Alternatively, you can flash freeze the remainder on a cookie sheet for 1-2 hours. Place them in an airtight container for future glory.
   • Defrost them in the microwave for 45 seconds to a minute (at full power) before baking.

Corn

1. Microwave the frozen corn or cook on the stove, your choice. Nothing special going on here!

Inspirations

Making this biscuit recipe will be a large batch, you will not likely need to make all, so freeze them! Also, I added some nutricious goodness with the LIVfit Superfood and wheatgerm.

Closing

This meal consisted of a few recipes all at once, but they make a pretty good combination! Originally, I was intending to make a chickpea gravy, but I boiled off a little more liquid than I intended! However, the chickpeas turned out really nicely. With the green beans if you cook them too long they will get soft since they started frozen, so do not cook too long! The biscuits go really, really well with this food combination.

Enjoy!

Quinoa Mushroom Pilaf

View post on imgur.com

Ingredients

• 1 cup dried quinoa

• 2 cups water/broth (for quinoa)

• 1 tablespoon olive oil
• 2 cloves garlic (finely chopped)
• 1 large yellow bell pepper (diced)
• 2 cups sliced mushrooms
• Salt and ground pepper
• 1 teaspoon dried parsley
• 1 teaspoon ‘Greek’ Seasoning
  • crushed mint
  • splash of lemon juice
  • basil
  • oregano
• 1 onion’s inner most layers (sliced) [recipe called for scallions I improvised!]
• 1 tablespoon lemon juice

• 2 tablespoons olive oil (additional)

• Optional:
  • Toasted pine nuts, to garnish

Instructions

1. Prepare quinoa with water or broth.
2. A heat olive oil in a fry pan over medium heat. Add the garlic, bell pepper; and stir over medium heat until slightly softened.
3. Add the mushrooms. Start seasoning with the salt, and ground pepper, to your liking and parsley.
4. In a separate bowl, add the ‘Greek’ seasoning ingredients that come to roughly 1 teaspoon combined. Stir and cook until the mushrooms are tender.
5. Pour contents in the frypan into the pot with cooked quinoa.
6. Add the onions. Stir to combine.
7. Add in lemon juice and olive oil and toss.

Sprinkle with toasted pine nuts, if desired.

Inspiration

I did not follow this recipe to a complete T, I had to make some adjustments since I did not have all of the ingredients on hand.

Closing

This was a really zesty dish that tasted REALLY good. I had to improvise quite a bit to get this recipe to fruition. Ideally, I would have had different types of bell peppers, and have scallions but the inner most layer of an onion worked alright, too.

Also, it called for a lemon, but I had lemon juice so I worked with that. The original recipe also called for this ‘Greek’ seasoning which can be pretty easily duplicated by hand. I think I had more quinoa in this preparation, but I was happy with it.

Oh, and be careful about toasting the pine nuts if you add them, it does not take long! My second batch of pine nuts were less cooked. :)

Have fun!

Vegetable Roast with Quinoa

View post on imgur.com

Ingredients

• 4 celery stalks (chopped)
• 5 carrots (cut into sticks) [optionally use rainbow carrots!]
• 12 little potatoes (halved with skins)
• 1 onion (sliced)
• 2 garlic cloves (sliced)
• 3/4 cup frozen green peas
• 3/4 cup water
• 3 tablespoon olive oil
• 1/2 teaspoon rosemary
• salt and pepper
• 1 cup dry quinoa
• 2 cups vegetable broth

Instructions

1. Preheat oven to 400 degrees fahrenheit
2. In a 13x9 cake pan add celery, carrots, potatoes, onions, garlic, and green peas. Pour water, drizzle olive oil and sprinkle rosemary. Salt and pepper to your liking.
   • To assist with clean-up, lining pan with aluminum foil can help.
3. Cover pan with aluminum foil and place in oven for 45-50 minutes.
4. Prepare quinoa (takes about 20 minutes), follow directions from your packaging, but use vegetable broth instead of water.
5. Serve with quinoa topped with vegetables.

Closing

Roasts are another one of those comfort food meals that are great on a cold day! Also, they are relatively easy to prepare! I grew up eating roasts with a meat, but this one does a pretty good job with flavour even without the meat and there is just something about eating the tender potatoes!

Stay warm and enjoy a comforting dish!

Vegetable Potato Hash

Vegetable Potato Hash

Ingredients

• 2 tablespoons butter
• 1 onion (halved and sliced)
• 3 large red potatoes (diced with skins)
• 2 cups frozen vegetable mix (carrots, peas, green beans and corn)
• 2 tablespoons flour
• 1 1/4 cups vegetable broth
• 1 15 oz can pinto beans
• salt and pepper
• crushed parsley, to garnish

Instructions

1. Warm frozen vegetables (I chose the microwave).
   • There is no reason not to use fresh vegetables, I just did not have any on hand at the time.
2. Melt butter in large fry pan/skillet on medium heat.
3. Add onion, potatoes and vegetables, and cook for 5-7 minutes, stirring constantly, until golden brown.
4. Add flour and cook for 1 minute, continueing to stir constantly.
5. Pour vegetable broth gradually, once again stirring constantly.
6. Add beans and cook for another 5 minutes, or until liquid as burned off. Season with salt and pepper to your liking.
7. Sprinked crushed parsly to garnish, then serve.

Inspired by

There is no website for this recipe since it came from a book! The recipe is called ‘Potato Hash’ on page 248 from [Ultimate Vegetarian Recipes, Dempsey Parr Book published 2000, Copyright (C) Parragon 1999], mind my citation!

Closing

I find this dish is rather straight forward, quick to prepare, and quite tasty! The hardy flavours make it a goto when you want something after being outside in the cold.

As mentioned, feel free to use fresh vegetables. I often substitute fresh for frozen if I do not have any on hand. It is likely that you do not need to thaw the vegetables first, but they will cook a little faster if you do.

Feel free to spice is up by adding some other peppers!

Chickenless Vegetarian Pot Pie

View post on imgur.com

A family favourite. This has much of the flavour of a traditional Chicken Pot Pie, but it is vegetarian.

Ingredients

• 1 cup thinly sliced carrots
• 1 cup frozen green peas
• 1 cup small diced potatoes (if red or gold leave peels)
• 1/2 cup thinly sliced celery
• 3/4 cup water
• 1/3 cup finely chopped onion
• 1/2 cup butter (1 stick)
• 1/3 cup unbleached, all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (I am a little more liberal on this)
• 1/4 teaspoon parsley flakes
• 1/4 teaspoon garlic powder
• 1 3/4 cups vegetable broth
• 2/3 cup milk (whole)
• 1 15oz can of Great Northern Beans (drained and rinsed)
• Two 9-inch pie crusts (my recipe excluded sugar to maintain a savory flavour)

Instructions

Note: I found that doing the prep work the night before is really beneficial e.g. (the chopping, combining flour and seasonings, and crust preparation).

1. Prepare pie crusts
2. In a medium sized pot on medium-high, add carrots, potatoes, celery, peas, and water. Cook till vegetables are tender (about 15 minutes). You can decide to drain the water or let it absorb, I favour the latter since draining takes some of the nutrients away.
3. In a large skillet/fry pan, on medium add butter.
4. When butter has melted, add onions, cook till translucent (about 5 minutes).
5. Add flour, salt, pepper, parsley flakes and garlic. Cook for about 2 minutes.
6. Preheat oven to 425 degrees fahrenheit.
7. Slowly add vegetable broth and milk. Reduce heat to medium-low, and cook till thickens (about 5 minutes).
8. When sauce is thickened add vegetables and beans.
9. In a deep-round casserolle dish (you can use a pie plate, but I found doing so often had overflow), fit the bottom pie crust. Add the pie filling, then fit the top pie crust. Add a few slits on top. Place in oven for 30-35 minutes.

Inspired by

This was in majority borrowed from the following recipe. I substituted a few ingredients and added beans (I have used chickpeas in the past but I prefer the former) as a protein.

Closing

This meal has become a comfort food favourite during the holidays. Its rich flavour is absolutely delicious and it keeps well in the fridge for leftovers. So try (even though it may be hard) not to eat too much in one sitting and it may just last you a few days!

Edited 2019-12-01 to consolidate the crust recipe

Vegan Split Pea Soup

View post on imgur.com

Ingredients

• 1 tablespoon olive oil
• 1 onion (chopped)
• 5 garlic cloves (minsed)
• 1 teaspoon dried bay leaves
• 8 1/2 cups of water
• 2 cups split peas
• 1/2 cup barley
• 1 1/2 teaspoon salt
• 3 carrots (chopped)
• 3 celery stalks (chopped)
• 3 potatoes (diced)
• 1/2 teaspoon basil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon thyme

Instructions

1. In a large pot add oil. Heat on medium-high. When warm add the onion, garlic and bay leaves. Cook till tranlucent (roughly 5 minutes).
2. Add water, peas, barley and salt bring to boil and then reduce to low.
3. When at a simmer add carrots, celery, potatoes, basil, pepper and thyme. Let cook 2 hours or until vegetables are tender.

Inspired by

I would like to give some credit where credit is due! I started off with this link for inspiration. I made slight variations with the bay leaf and by adding the vegetables sooner with an additional cup of water since I felt it was light in that regard.

Closing

I love all of the textures in this soup, the barley adds a nice touch. Also another neat facet about this recipe, there is no call for any vegetable broth base as it is very flavourful in its own right. There is enough in this batch that you can store some in the freezer and it keeps very, very well. I have to say, I had some leftover split pea soup last night, which was frozen (then reheated!), it was fantastic!

Teriyaki Rice and Quinoa with Vegetables

View post on imgur.com

Ingredients

• 1 cup brown rice
• 1 cup quinoa
• 4 carrots (cut into narrow shape)
• 4 celery stalks (cut into narrow shape)

• 1.5 cups frozen broccoli (steamed/microwaved)

• Favourite teriyaki sauce (recipe below)
  • 1⁄4 cup soy sauce
  • 1 cup water
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon garlic powder
  • 5 tablespoons packed brown sugar
  • 1 -2 tablespoon honey
  • 2 tablespoons cornstarch
  • 1⁄4 cup cold water

Instructions

1. Start cooking brown rice (1 cup rice with 2 cups water, I add a little olive oil).
2. Start cooking quinoa (1 cup quinoa 2 cups water, I added a little vegetable stock, it is not likely necessary).
3. The sauce: In a small sauce pan add all ingredients minus the 2 tablespoons cornstarch and the 1/4 cup cold water. I cooked on medium heat until it started to boil.
4. In a separate small bowl, mix cornstarch and 1/4 cup water until is entirely disolved. Then add to the sauce pan. It will thicken up pretty quickly and you will want to stir it. If it’s too think add more water. Turn heat to low or turn it off.
5. Prepare vegetables to your liking. I used the above because that is all I had in the fridge, get creative! This recipe, does not require you to cook your vegetables, so do not feel the need to stir fry them.
6. When rice and quinoa are complete, add to your bowl, then add vegetables and lastly spoon some teriyaki sauce on top. I found that a little went a long way!

Inspired by

If you have ever had a meal from FRESHII, I would recommend it. The first time I was there, I picked up their menu and I have been using it for ideas ever since. They use, predominately, fresh ingredients. This recipe, for the most part (except for the sauce), is original, but I would not be telling the truth if there was not inspiration from else where. The sauce came from the following link.

Closing

The dish was a fun one to make. It is pretty quick except for preparing the rice, and that is not too bad if you plan ahead of time. I cut the vegetables a little larger than I would the next time. Also, the sauce recipe above I was able to freeze into two dishes after the meal was over. A little forewarning that the sauce jellies a little after being frozen, but still tastes really good!

Cabbage Vegetable Soup

Cabbage Vegetable Soup

Ingredients

• 3 tablespoons olive oil
• 1 onion (sliced)
• 5 carrots (chopped)
• 4 celery stalks (chopped)
• 1 green bell pepper (chopped)
• 12 cups water
• 2 cups cabbage (chopped)
• ¼ dried splitpeas
• 1 15oz can of chickpeas (undrained)
• Vegetable broth base powder
• Freshly ground black pepper
• Salt, if necessary

Instructions

1. In a large soup pot heat olive oil on medium high
2. When oil is warm, sauté onions for 5 minutes. Then add carrots, followed by celery and bell pepper. Continue cooking until the onions are golden brown.
3. Add water, cabbage, dried splitpeas, and chickpeas. Bring to a boil.
4. Reduce heat to medium low. Add vegetable broth powder as specified for 6-8 cups water (I did not need to add the full allotment)
5. I did not measure, but I liberally applied black pepper and salted a little bit.
6. Let cook for about an hour and a half to two hours, then feel free to serve!

Closing

The soup has a mild flavor I found quite enjoyable. I would like to include, this is a different soup than I traditionally prepare. With that said, most of my vegetable soups consist of what I have on hand. The next time I make this, I would substitute the chickpeas with a bean. Give it a shot!

Vegan Pasta Puttenasca

View post on imgur.com

Ingredients

• 5 Roma Tomatoes (diced)
• ½ an onion (chopped)
• ⅓ cup chopped black olives
• 1 15oz can of chickpeas (drained)
• 1 tablespoon black olive brine (from your can/jar of olives)
• 3 cloves garlic, pressed or minced
• ¼ teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 teaspoon Dried parsley
• Freshly ground black pepper
• Salt, if necessary

Instructions

1. In a medium saucepan, heat oil at medium high. When oil is warm saute onion for about 3 minutes.
2. Add the tomato sauce, olives, chickpeas, olive brine, garlic and red pepper flakes. Over medium-high heat bring to simmer, then reduce heat to medium and simmer, stirring often, for 20 minutes.
3. Remove the sauce from heat and add parsley. Season to taste with freshly ground black pepper and salt.
4. Use sauce on desired pasta of choice.

Inspired by

I would like to give some credit where credit is due! I started off with this link for inspiration, but overall the recipe I ended up with is a bit different.

Closing

The sauce is a bit on the spicey side, but not heavy and with chickpeas leaves you with some protein, which I feel is really hard with vegetarian dishes if you are not accustomed to relying on beans and lagumes in your dishes.