Chickpea Sandwich Filling

I've been looking for a good vegan sandwich filler for awhile now, and this one passes my test! Well, mostly. I switched up the veggies it called for because I like some better than others. Feel free to do the same!

1 19 oz. can chickpeas, drained and rinsed

1/2 bag broccoli slaw

1/2 head chopped cauliflower

1-2 scoops mayonnaise (I use vegenaise--so much yummier!)

1-2 Tbsp lemon juice

dill weed, salt, and pepper to taste

Pretty simple, really. Drain and rinse the chickpeas, then mash them up with a fork. Throw in the veggies. Add mayonnaise, lemon juice, and spices until the filler is as gooey/spicy as you want it to be. I ate it on croissants, but it would be yummy on just about anything!

Pineapple Quinoa Stirfry

About time I posted again! Here's a new favorite of mine from the awesome cookbook (Veganomicon) I got for Christmas. Enjoy!

1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 tsp soy sauce
4 oz raw, unsalted cashews
3 Tbsp peanut oil
2 green onions, sliced thinly
2 cloves garlic, minced
1 hot red chile (I used 2 jalapenos), sliced into thin rounds
1/2 inch piece ginger, peeled and minced
1 red bell pepper, diced
1 cup frozen green peas or cooked edamame (I used peas)
1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 Tbsp chopped fresh mint
10 oz fresh pineapple, cut into bite-size chunks (about 2 cups)
3 Tbsp soy sauce
3 Tbsp vegetable broth

Prepare the quinoa first: Combine the quinoa, juice, water, and 1/4 tsp soy sauce in medium-size pot. Cover, bring to a boil, lower heat and cook 12-14 minutes until water is absorbed and quinoa appears plump and translucent. Uncover, fluff, and let cool. (It's best to do this the night before and cool it in the refrigerator.)

Place the cashews in a dry wok over low heat, stirring until lightly toasted, about 4-5 minutes. Remove cashews and set aside.

Raise the heat to medium and add the peanut oil, green onions, and garlic. When the garlic starts to sizzle, add the chile pepper and ginger. Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3-4 minutes, until the pepper is softened and the peas are bright green. Add the basil and mint, stir-fry for another minute, then add the pineapple, quinoa, and cashews.

Combine the soy sauce and vegetable broth; pour over quinoa mixture and stir well. Stir-fry for 10-14 minutes more, and enjoy!

Peanut-Butternut Squash Soup

This soup is delicious! It's especially yummy if you eat it in a bread bowl. :)

2 Tbsp vegetable oil
2 tsp ground cumin
2 cups unsalted peanuts
2 onions, diced
2 cloves garlic, minced
3 carrots, peeled and diced
4 ribs celery
2 tsp fresh ginger, grated
1/8 tsp pepper
1/8 tsp cayenne
1/8 tsp thyme
6 cups vegetable broth
1 large butternut squash, peeled and cut into 1-inch chunks (4-6 cups)
1/4 cup lemon juice
salt and pepper to taste

Heat oil in stock pot over medium heat. When hot, add cumin and peanuts; saute until peanuts begin to brown and cumin is fragrant. Increase heat to medium-high, and add onions, garlic, carrots, celery, and seasonings. Cook until vegetables are soft.

Add broth and squash, cooking covered until squash is very soft.

Puree mixture in blender, and return to the pot. Add lemon juice and season with salt and pepper.

Rice and Beans

I have been meaning to post this recipe forever! Finally a minute to do it. :) For my family's info, this is the recipe I was eating at the family reunion that everyone tried and liked. Probably my most frequently requested recipe! Ok here it is:

2 medium sweet potatoes, peeled and cubed (I like one yellow and one orange)
2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp paprika
1/4 tsp cayenne
1 tsp salt
2-3 tsp safflower oil
1 onion, chopped
1/2 green bell pepper, thinly sliced
2 cloves garlic, minced
2/3 cup mung beans
1 1/3 cups pearled barley
2 1/2 cups water
1/2 cup sliced roasted red pepper
2 Tbsp white vinegar
hot sauce or salsa
1 Tbsp fresh oregano, minced
1/4 tsp pepper

Preheat the oven to 400 degrees. Place the sweet potatoes, cumin, chili powder, paprika, cayenne, half the oil, and half the salt in a large bowl. Toss to coat the sweet potatoes. Coat a large baking sheet with cooking spray. Spread the potatoes in an even layer on the baking sheet, and bake 20-25 minutes.

Heat the remaining oil in a large skillet. Add the onion, bell pepper, and garlic. Cook 4-5 minutes, until the vegetables begin to soften. Add the beans, barley, water, and remaining salt. Cover, and bring to a boil. Reduce the heat to low, and cook 40-45 minutes, or until the rice and beans are tender. Stir in red pepper, vinegar, oregano, and pepper. Stir in the sweet potatoes, and serve immediately. Serve with hot sauce or salsa.

Cream of Broccoli Soup

I really liked this soup! Initially, I thought the blending part sounded nasty, but having tried it before and after just to make sure, I assure you it's better if you put it through the blender. ;)

1 head of broccoli
1 Tbsp sunflower oil
3 large leeks, white part only, chopped
2 sprigs fresh thyme, leaves only
1 sprig rosemary, leaves only
½ tsp paprika
¼ tsp cayenne
¼ tsp pepper
2 c vegetable broth
2 c soy milk
1 c cooked navy beans
½ tsp salt

Remove the stalk of the broccoli. Peel the stalk, and cut into 1 inch pieces. Cut the broccoli tops into florets, and set aside. Warm the sunflower oil in a large stockpot over medium heat. Add the broccoli stalks, leeks, thyme, rosemary, paprika, cayenne, and pepper. Cook 8-10 minutes, until the leeks soften and the spices become fragrant.

Add the broth and bring to a boil. Cover, and cook 10 minutes, until the broccoli stalks are fork tender. Add the reserved broccoli florets, and cover, cooking 10 minutes more, until they are soft but still bright green. Add the soy milk, beans, and salt. Use an immersion blender to puree directly in the pot, or transfer to a blender in batches to blend. Serve immediately.

Yay Successful Experimenting!

Those of you that know me know that I am a recipe-using cook. I hardly ever experiment, because it hardly ever works out for me. Well, my luck is changing!


The other night I was hungry and didn't have a lot of time, so I opened up a can of black beans, sauteed some garlic in olive oil, added the beans and some onion powder and cayenne pepper and heated it through. Then I added some spinach and cooked it until the spinach was perfect. Voila! It was really yummy, especially in a whole wheat pita. Ok, I'm feeling braver...


So I experimented with my buckwheat banana pancake recipe (next post down) by using whole wheat flour instead of white flour, which was way yummier! And I experimented with different toppings. Remember how I said applesauce was the best? Well, I lied. Cinnamon and honey are definitely the best topping! Hands down. Yummy, yummy, yummy. :) Try it! Feeling braver still...


I was cleaning my fridge out last night, and again didn't have a lot of time to cook dinner. So I cut up a cucumber, some tomatoes, and a bell pepper and tossed them altogether with a little bit of French vinaigrette dressing. So yummy! I cooked up some bulgur to go with it, and it was delicious.


Hey, this cooking stuff is kinda fun!

Hazelnut Quinoa Salad

For those of you who have never tried quinoa (pronounced keen-wah), you need to!! It's a whole grain that is absolutely delicious and super good for you! With no further ado:

1/2 c quinoa
1/2 c bottled Italian salad dressing
1/2 c hazelnuts, coarsely chopped
1 medium cucumber, peeled and diced
1 c cherry tomatoes, halved
1 c petite peas, frozen, thawed and drained
1/2 c yellow or orange bell pepper, seeded and diced
1/4 tsp black pepper


Place quinoa in 1 c water in medium saucepan. Bring to a boil over high heat. Cover and reduce heat to low. Simmer for 15-20 min. or until water is absorbed. Fluff with fork. Cool completely.

Process salad dressing and 1/4 c hazelnuts in food processor or blender until smooth; set aside.

Place cooked, cooled quinoa in large bowl. Add cucumbers, tomatoes, peas, and bell pepper. Pour dressing over salad and toss until blended. Sprinkle with black pepper and remaining hazelnuts. Serve immediately.

Egg Salad Sandwiches

I will probably totally mess up this recipe but it was so yummy I had to post it!!! My hubby made these for lunch and he is the king of all things EGG. So I think this is how he did it:

6 hard boiled eggs, chopped up
1/4 C spicy brown mustard (he says you want to have a seeded mustard)
1/4 C mayo
2 stalks celery diced
fresh dill
salt and pepper

Just mix gently so you don't crush the eggs and season to taste. I think he made the sauce first, then added the celery then egg, then seasonings. He served these with sourdough toast and a ginormous helping of great value BBQ chips because they are, in fact, the best. :)

Thai Ramen Noodles

I don't know about most of you, but growing up I ate A LOT of ramen noodles. I still eat A LOT of ramen noodles. They are so good, I can't help it. :) One way my dad would change things up for us was to turn our ordinary ramen into Thai ramen. I love it, my husband hates it.

Make ramen as directed, but while noodles are cooking add:

chicken flavor packet
1 T sugar
1 T fish sauce
1/2 tsp red pepper flakes

to bowl of your choice. While draining noodles, make sure to save some water. Pour in bowl and stir. Yum! I have to say though, I have NEVER measured this, so . . . . good luck. I am guessing on the measurements.

Quesadillas w/fresh cilantro

Today at lunch, I added fresh cilantro to my cheese quesadilla. It was soooo yummy!! I LOVE cilantro though.
2 uncooked tortillas
2 T fresh cilantro
shredded cheese

Cook tortillas according to package directions. Once cooked add cheese and cilantro. These you don't have to flip since the tortilla's are already warm and cooked.

I served it with homemade salsa, courtesy of my wonderful mother-in-law.

You could also add leftover rotisserie chicken or shredded pork. Yum.

Caesar Salad Chicken Wraps

I am not sure where this recipe came from originally, BUT my friend Tiff H made them for me for lunch one day and I was hooked. Thank you Tiff H.
UNCOOKED Tortilla's (don't substitute - you won't regret it)
1 can chicken
romaine lettuce
quartered cherry tomatoes
Caesar salad dressing
crushed tortilla chips
salt and pepper

Cook your tortilla's according to the package. The rest is pretty self-explanatory . . . open chicken, drain, and season with salt and pepper.
Stack your wrap with all ingredients above and top with your favorite Caesar dressing. So good.

Enjoy!