{vegan} Veggie Burritos


What you’ll need:

1 Tbsp olive oil

1 yellow squash chopped into bite size pieces

1 green zucchini cut into bite size pieces

1/2 red onion chopped

1 can of black beans rinsed and strained

1 C of cooked brown rice (or any rice you prefer)

1 batch of guacamole (see previous blog post) or 1 sliced avocado

1 bunch of cilantro

1 lime (juice)

5-6 cherry tomatoes quartered

1 Tsp sea salt

1 Tsp pepper

1 Tsp chili powder (I use ancho chili powder)

2 Serrano peppers deveined and seeded, chopped finely (optional)

6 whole wheat tortillas

What you’ll do:

In a large skillet over medium combine oil, squash, zucchini and onion

Cook for about 5 minutes or until soft

Season with salt, pepper and chili powder

Add beans and heat thoroughly

Place a tortilla on a plate

Smear guacamole or avocado on tortilla

Sprinkle with Serrano pepper

Add a spoonful of rice

Add zucchini mixture

Top with cilantro and tomatoes

Roll up and secure with a toothpick if wanted

Garnish with cilantro and lime wedges


One pot veggie pasta {vegan}


What you’ll need:

3 1/2 C water

2 Tsp veggie bullion (I use better than bullion paste)

1 package (12 oz) veggie pasta, I used tomato

1 can italian stewed or diced tomatoes

1 package of sliced white mushrooms

1 white onion chopped finely

1 leek chopped finely (into rings) light part only

5-6 Brussel sprouts halved and stems cut off

1 C broccoli florets

2 garlic cloves chopped finely

2 C peas (fresh or frozen)

2 Tbsp fresh basil

1 yellow chili pepper sliced thinly

Juice from 1 lemon

Red pepper flakes to taste (1/2 Tsp)

Sea salt to taste (1 Tsp)

Lemon pepper to taste (1 Tsp)

3 bay leaves (optional)

What you’ll do:

Combine everything but peas in a pot


Over medium high heat bring to a boil

Add peas

Start stirring


Cook for about 7 minutes or until pasta is tender stirring constantly

Remove bay leaves

When pasta is cooked through serve


Baked Curry Cauliflower

What you’ll need:
1 head of cauliflower

3 TBLS extra virgin olive oil

1 TBLS curry powder

1 TSP turmeric powder

1 TSP sea salt

1/2 lemon (juice)

What you do:
Pre heat oven to 450 degrees

Line a cookie sheet with aluminum foil

In a bowl mix together 2 TBLS olive oil, curry powder, turmeric powder, sea salt and lemon juice

Cut cauliflower into bite size pieces
Place cauliflower in curry mixture and lightly coat all pieces

Place cauliflower on cookie sheet and bake for 25 minutes or until cauliflower is browning and crispy

Remove from oven and squeeze additional lemon juice and season with sea salt immediately

You can serve this dish alone as an appetizer or serve on top of my tempeh fried rice (see previous blog post) for dinner



Rosemary Mashed Potatoes


What you’ll need:

4-5 small red potatoes washed and quartered

1/3 C flax seed milk (unsweetened)

1 Tbsp vegetable better than bullion

1 Tbsp vegan butter

3-4 sprigs of fresh rosemary stems removed and chopped finely

What you’ll do:

Bring a large pot of water to a boil

Add potatoes

Boil until soft

Drain water reserving a small amount in the bottom

Add milk, butter, bullion and rosemary

Mash until smooth (I like mine a little chunky so I don’t mash all of the lumps out)

Garnish with fresh rosemary


Raspberry, rhubarb + blueberry rice pudding


What you’ll need:
1 C uncooked brown rice
2 C water
1 small container of raspberries washed
1 small container of blueberries washed
2 rhubarb stalks peeled and chopped into bite size pieces
1/4 C sugar
1/2 water
1/2 can of coconut milk
1 Tbsp vanilla
1 Tbsp maple syrup

What you’ll do:
Cook brown rice according to directions (bring 2 cups of water to a boil, add 1 cup rice, reduce heat and simmer for 40 minutes covered)
While rice is cooking combine other 1/2 C of water, blueberries, sugar and rhubarb
Let simmer over medium low for 10-15 minutes until soft
Once rice is cooked add coconut milk, vanilla and maple syrup
Combine thoroughly
Add blueberry/rhubarb mixture
Add raspberries last


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



{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






Open face mashed potato sandwich


What you’ll need:

1 batch of vegan gravy (see earlier post)

5-6 red potatoes washed and quartered

1 C unsweetened flax milk (soy milk or rice milk would work also)

1 sprig of fresh rosemary

2 Tbsp vegan butter

Fresh ground pepper to taste

2 cloves of garlic chopped finely (optional, I don’t think it’s necessary if making the vegan gravy)

Sea salt to taste

Green onions chopped finely (white/light green parts only)

Bread of choice cut into medium slices ( I used kalamata olive bread)

Red pepper flakes (garnish)

What you’ll do:

Place quartered potatoes in boiling water and boil until soft

Drain all excess water

Add soy milk and mash

Add butter and mash again

Add rosemary, salt and pepper

Stir in green onions

Assemble sandwich by placing bread on a plate, add potatoes then top with gravy

Garnish with parsley and red pepper flake

I also baked the corn in the husk for 45 minutes directly on the oven rack at 350


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

Whole wheat pasta primavera

Whole wheat pasta primavera

What you’ll need:

1/2 container of cherry tomatoes
1 can diced tomatoes
1 TBSP olive oil
2 garlic cloves chopped
1/2 TBSP Italian seasoning or to taste
1/2 white onion
1/2 container of sliced mushrooms
2 Cups if broccoli florets
1 package of whole wheat linguine

What you do:

Heat olive oil over medium and add garlic and olives, cook for about 5 minutes until onions start turning translucent

Add diced tomatoes and Italian seasoning

Lower heat and simmer for 10-15 minutes

Cook pasta according to instructions on box (normally for al dente pasta boil for 7 minutes then drain)

Strain pasta, add a small amount of olive oil to noodles to prevent them from sticking

Add pasta sauce to pasta