Crab Topped Baked Halibut


What you’ll need:
1 halibut filet (about 1/2 lbs)

2 C crab meat (you can use fresh, canned or imitation)

1 stick of unsalted butter (I use vegan butter) softened

1/4 C italian bread crumbs

1 shallot diced

2 green onions chopped

2 cloves of garlic chopped finely

1 red jalapeño seeded and diced finely

1/4 C shredded Parmesan cheese

1/2 lemon (juiced)

Sea salt

Black pepper

4 ramekins

What you’ll do:

Heat oven to 400

Cut the halibut into 4 equal pieces

Place one piece at the bottom of each ramekin

Pour the lemon juice over each piece of halibut

Sprinkle with salt and pepper

Top each piece of halibut with crab, fill the ramekin

In a small bowl mix together: butter, shallots, garlic, onions, jalapeño, bread crumbs and Parmesan cheese

Spoon mixture into the ramekins

Sprinkle with a few more bread crumbs

Bake @ 400 for 15 minutes covered

Take cover off and increase heat to 500, bake an additional 5 minutes until golden brown

Remove from oven and enjoy!!!!


Falafel Casserole

What you’ll need:

1 C falafel mix (I found mine at Sprout’s)
1 batch of hummus or guacamole (I used garlic hummus)
2 small containers of plain soy yogurt
2 cucumbers sliced thinly
2 vine ripened tomatoes sliced thinly
Juice from 1 lemon
Roasted red peppers chopped finely
10-12 green olives sliced chunky
Sea salt to taste
Ground black pepper

What you’ll do:
Heat oven to 350
In a small bowl mix 1 cup falafel mix with 1/2 c water
Spread on the bottom of a casserole dish evenly
Bake for 15 minutes
Let cool
In a food processor blend yogurt, 1/2 cucumber and lemon juice
Spread hummus evenly over the falafel
Place tomatoes on top of hummus
Place cucumbers on tomatoes
Cover with yogurt sauce
Top with roasted red peppers and sliced olives



Tempeh Fried Rice


What you’ll need:
2 servings of cooked brown or wild rice (if I’m in a hurry I use the uncle bens 90 seconds microwave rice)

1 package of marinated tempeh cut into bite size pieces (if you can’t find the marinated kind you could put regular tempeh in a zip lock bag and add: maple syrup, balsamic or apple cider vinegar, salt and pepper and marinate for at least 30 min)

2 Tbsp olive oil

What you’ll do:
Add oil to a medium skillet and heat to medium

Add tempeh and cook until browned on both sides

Add rice and let brown about 5 minutes more

Plate and serve (I garnished mine with whole black peppercorn and parsley)


Green papaya salad on soba noodles


What you’ll need:
1 batch of Thai chili dressing (see previous blog post)

2 bunches of soba noodles
1/2 green papaya cut into matchstick pieces
1 C string beans cut into but size pieces
7-8 yellow cherry tomatoes halved
1 bunch green onions chopped (white/light green part only)
1/2 Tbsp coriander
1 Tsp red pepper flakes
2 Tsp black sesame seeds
Sriracha (optional)

What you’ll do:

Bring a large pot if water to a boil
Add soba noodles
Boil for 6 minutes
Drain and place in bowl
Add 1/2 chili dressing
Mix thoroughly
Cover and place in fridge

Mix papaya, onions, string beans, tomatoes, coriander, red pepper and 1 Tsp of black seasame seeds together

Pour remainder of the chili dressing on the mixture
Mix thoroughly
Place in fridge until chilled (15-20 min)

Place soba noodles on a plate
Top with papaya mixture
Garnish with Sriracha and remaining seasame seeds


{Grandma’s} peas and potatoes


What you’ll need:

2 C milk (I use flax seed milk)
1/4 C butter (I use vegan butter)
6-7 red potatoes washed and cut into small chunks
1 small bag of frozen peas
1 yellow onion chopped finely
1/4 C unbleached all purpose flour
1 Tsp sea salt
2 Tsp black pepper
1/2 Tsp cayenne pepper
2 C cooked brown rice (cook according to the directions on the bag)
1/2 of one vegetable bullion cube

What you’ll do:
Put chopped potatoes in a large pot, cover with water and bring to a boil

Cook for about 10 minutes until potatoes are soft

Add peas and cook another few minutes until peas are warmed through

Drain the potatoes and set aside

In a large skillet add butter and onions

Cook 3-4 minutes until translucent

Add flour and mix thoroughly

Add sea salt, pepper and cayenne

Slowly add milk and mix well

Let cook for 2 minutes

Add potato and pea mixture

Add bullion to cooked rice

Mix thoroughly and serve with brown rice on top






Veggie pot pie casserole


What you’ll need:

1 package of extra firm tofu pressed (if you don’t have a tofu press place on a plate and wrap in paper towels, place heavy books or pans on top until excess water is removed)

Extra virgin olive oil

1 parsnip peeled and chopped
1 carrot chopped
1 russet potato peeled and chopped
1 celery stalk chopped
1/2 C sugar snap peas cut
1 yellow onion chopped
2 garlic cloves chopped finely
1/4 C unbleached all purpose flour
1 1/2 C water
1 vegetable bullion cube
1 Tbsp soy sauce or tamari
1Tbsp nutritional yeast
Sea salt to taste
Plain bread crumbs
Black pepper to taste
Fresh rosemary
Fresh sage
Crushed red pepper flakes (optional)

What you’ll do:
Hear oven to 400
In a large skillet heat olive oil over medium and add tofu
Brown tofu
Remove tofu from skillet and set aside
Add more olive oil to coat the pan
Add garlic, onions and carrots
Cook until onions are translucent
Add potatoes, peas, and parsnips
Mix thoroughly
Add flour, soy sauce and 1/2 Tbsp of nutritional yeast
Add water and bullion
Mix thoroughly
Add sage, rosemary, sea salt and pepper, tofu
Mix again
Transfer to a glass baking dish
Top with nutritional yeast, bread crumbs and red pepper flakes
Bake for 10 minutes
When playing top with fresh rosemary or sage


I served mine with whole wheat toast topped with fresh avocado and ground peppercorn

Chili Relleno Casserole


What you’ll need:
2 7 oz cans of whole green chili peppers sliced in half

1 bag (2 cups) pepper jack cheese shredded

1/4 white onion chopped

1 can of diced jalapeños (optional)

1 5 oz can of evaporated milk

1/2 C of milk

2 Tbsp unbleached all purpose flour

2 eggs

1 jar of salsa verde

1 batch of fresh salsa (see previous blog post) I also added crab to this but you can leave it out to keep it vegetarian

What you’ll do:

Heat oven to 350

Grease a 9×13 glass baking dish

Place 1/2 of the peppers on greased baking dish

Sprinkle 1/2 of the pepper jack cheese

Sprinkle onions

Spread jalapeños out evenly over peppers

Mix milk, eggs and flour in a bowl

Pour milk mixture over peppers

Bake for 25 minutes

Take out of oven

Pour salsa verde over casserole

Sprinkle the rest of the cheese over casserole

Bake for an additional 20 minutes or until bubbly

Add fresh salsa to each serving


Artichoke and spinach lasagna


What you’ll need:

1 Tbsp olive oil
1 yellow onion chopped
2 small or 1 large green zucchini
1bag of spinach
1 small jar of marinated artichoke hearts ( I used the oil they are marinated in place of using more olive oil)
1 batch of marinara sauce (see previous blog post for recipe) or 1 jar of store bought marinara sauce
1 carton of sliced white mushrooms
1 box oven ready lasagna noodles
2 C shredded mozzarella cheese
1 Tbsp Italian seasoning
1 Tsp of cayenne pepper
Sea Salt to taste
Black pepper to taste
1/2 lemon (juice)

3-4 green onions chopped
Fresh basil 1/2 bunch chopped

What you’ll do:
Preheat oven to 350
Grease a 9×11 glass baking dish
In a medium skillet heat olive oil over medium

Add onion and cook until translucent
Add zucchini and cook another few minutes (3-5)
Squeeze lemon juice in the mixture
Add spinach, mushrooms and oil from the artichokes and cook until spinach is slightly wilted

Add marinara sauce and mix thoroughly

Add all seasonings

With a large ladle (or coffee mug) spoon a layer of the veggie mixture into the glass dish
Then place a layer of the uncooked lasagna noodles
Place artichokes evenly on the noodles
Sprinkle 1/2 of the cheese
Repeat steps until lasagna dish is full
Bake for 30 minutes at 350
Before you serve sprinkle with green onions and basil


Spinach and leek bake

Spinach and leek bake

What you’ll need:

1 TBSP of extra virgin olive oil
2 Leeks chopped finely (white part only)
1/2 Yellow onion chopped
2 Packages of fresh spinach
1 Cup of shredded parmesan cheese
1 Cup of cooked brown rice (I use one vegetable bullion cube in my rice to add flavor)
3 eggs
Sea Salt
Black pepper
Red pepper flakes

What you do:
Pre heat oven to 375
Prepare a glass baking dish with non stick cooking spray
In a skillet saute leeks and onions in the olive oil until soft
Season with sea salt, pepper, red pepper flakes to taste
In a medium pot steam the spinach until soft
Drain and chop the spinach
Combine all ingredients in a large bowl (save some of the parmesan cheese to sprinkle on top)
Pour mixture into the glass baking dish
Bake for 30 minutes at 375


Squash and Tomato Bake

Squash and Tomato Bake

What you need:
1 Cup of breadcrumbs (italian or add italian seasoning)
3 TBLS butter (melted)
1/2 Half bunch Italian parsley
1/2 Cup parmesan cheese (shredded)
2 Garlic cloves (minced)
1 Package of cherry or grape tomatoes
1 Yellow squash
1 Yellow onion
1 TBLS olive oil
1 TSP coriander
1 TSP turmeric

What you’ll do:
Preheat oven to 400 degrees
Spray olive oil in a small glass baking dish
In a large skillet heat olive oil over medium high heat
Add onion and garlic and cook for about 5 minutes
Add yellow squash and cook for another 5 minutes
Add turmeric and coriander
Add cherry tomatoes and heat thoroughly

Combine melted butter, parsley and breadcrumbs

Pour squash mixture into baking dish
Sprinkle parmesan cheese on top of mixture
Add breadcrumb mixture

Bake for 30 minutes until breadcrumbs are golden brown