Asparagus Casserole


Asparagus Casserole

Ingredient List:

5 hard boiled eggs halved lengthwise

2 bunches asparagus trimmed

2 tbsp butter

1 white onion chopped

3 tsp salt divided

1 tsp paprika

1 dash cayenne pepper

3 tbsp flour

3 tsp dijon mustard

2 C whole milk

1 C butter crackers smashed roughly

1 1/2 C shredded swiss cheese

Freshly ground black pepper


In a medium pot bring water to a boil

Add asparagus and boil for about 3 minutes until cooked through but still firm

Place asparagus in an ice bath when done cooking, once cool place on a plate covered with paper towels to dry

In the same pot melt butter

Add onion, 1 tsp salt, paprika and cayenne pepper and cook until translucent about 5 minutes

Add flour and stir until combined

Add mustard and stir until combined

Stir in milk, bring to a boil with stirring

Reduce heat and simmer until sauce is thickened about 5 minutes

In an 8” square pan pour 1 C sauce

Add half of the cooked, dried asparagus

Top with boiled egg halves

Sprinkle cracker crumbles over eggs

Place the remaining sauce over crackers

Place the remaining asparagus over sauce

Sprinkle 1 tsp salt over asparagus

Sprinkle with swiss cheese

Sprinkle with remaining salt and pepper

Bake for 25-30 minutes until bubbling

Turn oven on broil, broil for 3 minutes until browning



Print Asparagues Casserole Recipe

Baked Stomboli


Baked Stromboli

Ingredient List:

1 roll refrigerated whole wheat pizza dough

3 tomatoes ( I used celebrity tomatoes from my garden)

10 large pitted olives ( I used a mix of kalamata and green olives)

2 tbsp olive juice from jar

1 C fresh spinach

1 small package of sliced baby bella mushrooms

1 jalapeño sliced (deveined and seeded)

1 Red bell pepper sliced

10 slices of provolone cheese

Olive oil (to brush bread with)

Sea salt

Dried Thyme


Prepare and line baking sheet

Spray with non-stick spray

In a food processor mix tomatoes, olives and juice


On the baking sheet roll out the pizza dough

In the center of the dough spoon on the tomato-olive mixture, leaving a 2” border that will be folded over


Add spinach, mushrooms, jalapeno, bell pepper, and provolone cheese


Fold edges over so no cheese is showing (mine was not pretty, but that is okay!)


Brush with olive oil or spray olive oil

Sprinkle top with sea salt and thyme

Bake for 30-35 minutes until dough is browning and cooked all the way through.  If dough is browning too quickly cover with foil




Serves 4

{Vegan} Pho

Vegan Pho Soup Vegan Pho Soup

What you need:

1 cinnamon stick

5 cloves

10 whole peppercorns

10  coriander seeds

1  2″ piece of ginger peeled and chopped roughly

3 garlic cloves

8 C water (or 2 quarts)

2 Tbsp vegetable better than bullion or 2 bullion cubes

(you could alternatively use 8 C vegetable stock)

1 yellow onion peeled and quarted

2 carrots peeled and roughly chopped

1 package of rice or udon noodles (I prefer udon)

Fresh basil leaves

Fresh mint leaves

Fresh cilantro leaves

Jalapeno sliced thinly

1 bunch green onions chopped


What you’ll do:

In medium over medium heat saucepan dry roast the cinnamon, cloves, peppercorns and coriander until the are fragrant

Add ginger, garlic, water and bullion (vegetable stock), onion and carrots

Bring to a boil then reduce heat and simmer for 30 minutes

Strain all spices, onion and carrots out so only broth is remaining

Add noodles and cook until tender (About 6-7 minutes if using udon noodles)

Spoon into bowl and top with basil, mint, jalapeno and cilantro

Add Sriracha if wanted



{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


Vegan Pasta Shells

Vegan Pasta Shells

What you’ll need:
1 jar of your favorite pasta sauce
1 box of whole wheat jumbo pasta shells
2 cloves of garlic
1 TSP red pepper flakes (optional)
1 TSP black pepper
1 TSP sea salt
1 TBLS extra virgin olive oil
1 package of fresh basil
1/2 TBLS of parsley
1 package of extra firm tofu
2 handfuls of spinach
1 white onion
1/2 lemon (juice)
1 cup button mushrooms (optional)

What to do:
Preheat oven to 375 degrees
Use a tofu press to remove extra water or wrap tofu in paper towels and place a heavy item on top of tofu until most of the moisture is gone

Bring a pot of water to a boil and cook pasta shells according to the directions, add a sprinkle of salt to the water

Heat a large skillet on medium heat and cook onion and garlic in the olive oil until onions are translucent, about 5 minutes

Add basil and spinach, cook for a few minutes

Add tofu by crumbling it in the pan, combine thoroughly

Add salt, pepper, red pepper flakes and lemon

Cook until everything is heated, about 10 minutes

In a glass casserole dish place a thin layer of pasta sauce and 1/2 of the mushrooms

Spoon the tofu mixture into the shells

Place shells evenly over pasta sauce in the casserole dish

Pour the remainder of the pasta sauce on top of the shells and add the rest of the mushrooms and parsley

Bake, covered with foil, for 30 minutes