Monthly Archives: April 2012

Orzo, Lentil & Chard Veggie Stew


Soup? Bisque? Stew?

I don’t really know what defines each variation of a broth with grains or veggies in it, but this lentil one, is very hearty and took on a mild meaty color after cooking, so I dubbed it a stew. It’s really filling, delicious and took almost no effort. You can really use any veggies you want too-the carrots and chard just seemed to pair well with the lentils and orzo.

8 cups vegetable broth

2 cups water

1/2 lb whole wheat organic orzo, cooked

1 1/2 cups dry green lentils

2 cups carrots, diced

2 cups chopped chard

1 1/2 cups onions, diced

1 1/2 cups celery, diced

5 cloves garlic, minced

1 cayenne pepper, minced

2 tbsp olive oil

1 tsp sea salt

1/2 tsp dried thyme

1/2 tsp black pepper

  • In a large saucepan, cook oil, onions and garlic over medium heat for 7 minutes
  • Add carrots, celery, cayenne, salt, thyme and black pepper and cook for 3 more minutes
  • Add vegetable broth, lentils and chard and bring to a boil
  • Cover, reduce to a simmer and let cook on low heat for 30 minutes
  • Turn off heat, add water and orzo and let sit for 10 more minutes before serving




Mexican Lasagna


6 whole wheat tortillas

2 cups brown rice, cooked

2 cups black beans, cooked

1 1/2 cups halved cherry tomatoes

1 1/2 cups shredded cheddar Daiya (we only had mozzarella and that worked just as fine)

1 cup sliced cabbage

1 cup organic salsa

1 cup red pepper, chopped

1 cup fresh cilantro, chopped

1/2 cup red onion, chopped

2 1/2 tbsp olive oil, divided

1 tsp sea salt, divided

1/2 tsp black pepper, divided

1/4 tsp paprika

  • Preheat oven to 375 degrees
  • Grease a casserole dish with 1/2 tbsp olive oil
  • Layer 2 tortillas, side by side, on the bottom of the dish
  • Mix together rice, 1 tbsp oil, 1/2 tsp salt and black pepper
  • Layer rice mix ontop of tortillas, then evenly distribute cabbage, cilantro and tomatoes ontop of that
  • Lay down 2 more tortillas on that layer, and top with 1 cup shredded Daiya
  • Then, mix together black beans, 1 tbsp oil, 1/2 tsp salt and paprika
  • Layer that ontop of Daiya, and then top with red pepper and red onion
  • Place the last 2 tortillas ontop of that, then pour salsa over it
  • Top with remaining 1/2 cup of cheese and cover with foil
  • Bake, covered, at 375 degrees for 25 minutes
  • Remove foil after 25 minutes, then continue to bake, uncovered, for 10 more minutes


Zucchini & Onion Fritters


Really simple snack and a great way to use up some zucchini we had laying around. Words of advice: Make them small! Only use a tablespoon or so of batter for each one, or else they won;t cook all the way through. We learned that the hard way.

2 1/2 cups shredded zucchini

1/2 cup grated yellow onion

1/4 cup whole wheat flour

1/4 cup whole wheat breadcrumbs

3 tbsp flaxseed “egg”

1 1/2 tsp baking powder

3 cloves garlic, minced

1 cayenne pepper, minced

1/2 tsp sea salt

1/4 tsp white pepper

  • Preheat oven to 425 degrees
  • Combine zucchini and onion in a bowl. Squeeze mixture out, and drain any excess water
  • Stir in remaining ingredients until well blended
  • Grease a baking sheet, then spoon 1 tbsp of batter onto sheet
  • Bake at 425 degrees for 20 minutes, turning halfway through




Roasted Chickpeas


Just a simple, crunchy vegan snack, or a nice addition to salads, wraps or pasta dishes. These are a cinch to make and it’s great to just toss them in some spices and roast ’em up if they’ve been sitting in the fridge for a few days and you don’t want them to go to waste!

2 cups chickpeas, cooked

2 tbsp olive oil

1/2 tsp sea salt

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp black pepper

1 cayenne pepper, minced

  • Preheat oven to 350 degrees
  • Toss chickpeas in oil and spices and layer on a baking sheet
  • Roast at 350 degrees for 45 minutes, turning over every 15 minutes

photo5.jpg photo5


Red Potato, Mustard Green & Radish Salad


I’ve been on a huge potato kick, and contrary to popular belief, I’ve actyally been losing weight! So spuds will continue to be the main attraction in my meals for the foreseeable future 🙂 And I was VERY happy to put my new mustard greens to good use.

1 bunch mustard greens, chopped

6 large red potaoes, quartered and boiled

3 radishes, sliced extremely thin

2/3 cup green onions, chopped

1/2 cup fresh parsley, chopped

1 avocado, sliced

1/2 cup coconut milk

2 tbsp lemon juice

1 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

  • Pour lemon juice into coconut milk and let settle for 10 minutes
  • Then pour coconut milk, lemon juice, olive oil, avocado, salt and pepper into a blend and pulse until creamy
  • Toss together remaining ingredients
  • Pour dressing onto greens and potatoes and mix well. Serve warm or cold.


Raw Pizza!


Even the simplest raw recipes seem epic to me. There’s so much thought involved, so much time-planning and it always seems like an elaborate affair.

Which is why I NEVER have time to prep raw food meals.

Cooking for John has really opened doors for me, and forced me to do more raw food-which has turned out to be both a blessing and a pain in the ass. But I do feel my proudest when I whip up a really great raw meal. My dehydrator has been collecting dust, and although I’m dying for an Excalibur, I keep hoping anything I make in the ghetto one I have now will get the job done. With some help from The Rawtarian, I actually made an AWESOME raw pizza, that hardly took any time at all and did extremely well in the dehydrator. A small downside? Make sure to  grind up the almonds in the processor during normal hours-because making almond flour at 10 PM, will make your neighbors want to kill you.


2 cups raw almonds

3/4 cup ground flaxseed

1 cup water

2 tbsp olive oil

1 tbsp dried basil

1 tbsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

1 tsp sea salt

1/4 tsp black pepper


2 cups chopped tomatoes

3/4 cup sun-dried tomatoes, soaked for 30 minutes

1/4 cup fresh basil leaves, chopped

2 tbsp olive oil

1 tbsp apple cider vinegar

4 cloves garlic, minced

1/2 tsp sea salt


Shredded Zucchini

Chopped red, white or green onion

Chopped spinach, kale, chard or collard greens

Sweet potatoes, eggplant or beets

Nutritional Yeast (or a cheese recipe similar to this)

  • Put the almonds in the processor and pulse until ground fine (took me awhile, but you want something close to a flour consistency)
  • Mix almond flour, flaxseed, water, oil and spices together until it forms a thick, sticky dough-like substance
  • Then, blend all sauce ingredients in a blender until creamy
  • Spread dough onto dehydrator trays, about 1/4 inch thick, and then spread sauce ontop
  • Add toppings of your choice and then dehydrate at 115 degrees for 2 hours
  • Then, dehydrate at 105 degrees for 8-10 (ours was closer to the 10 hour mark, but check it as it hits 8 hours)





Vegan Oatmeal & Chocolate Chip Pecan Cookies


Jim really loves his sweets- me being the sweetest of course 😉

Any who, he decided late last night that coming up with a new vegan cookie recipe was a good idea after an utterly exhausting weekend. I was ready to pass out, but he went ahead and found this recipe, that he followed pretty closely to make, quite possibly, the most delicious vegan cookies I’ve ever had. I don’t feel bad about eating them for breakfast either because they’re mostly oats, and come on, oatmeal is a morning food. So good and very proud of Jim’s rising baking skills.

2 cups rolled oats

3/4 cup whole wheat flour

3/4 cup raw sugar

1/2 cup olive oil

1 ripe banana, mashed

2/3 cup vegan chocolate chips

1/2 cup chopped pecans

1 tsp pure vanilla

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp sea salt

1/4 tsp nutmeg

  • Preheat oven to 350 degrees
  • Mix together banana, sugar, oil, vanilla until creamy
  • Stir together oats, flour, baking powder, cinnamon, nutmeg and sea salt
  • Pour dry ingredients into banana mix 1 cup at a time, until everything is absorbed
  • Fold in pecans and chocolate chips
  • Mold into cookies and bake at 350 degrees for 11 minutes