Sloppy Joes

I recently found vegan challah. Gasp! Yes! It’s a thing for a future post. Anyway, thinking about what I wanted to do with the yummers challah I decided Sloppy Joe’s. Mmm…

I’ve written before how I don’t usually go for meat substitutes, but this recipe could easily use TVP (textured vegetable protein) with less simmer time to make a more traditional meaty Joe. I opted to play with lentils.

What you will need:

1 cup green lentils (sort out any non-lentils and rinse well)

2 cups water + 2 Tablespoons

1 not-beef bouillon cube

1/2 red onion, diced

2 large cloves of garlic, minced

1 whole red bell pepper, seeds removed and diced

15 ounce can tomato sauce

2 Tablespoons maple syrup

2 Tablespoons vegan Worcestershire Sauce

2 teaspoons chili powder

1 teaspoon cumin

1/8 teaspoon smoked paprika

Salt and pepper to taste

Place the 2 cups of water, rinsed lentils, and bouillon cube in a medium pot. Bring to boil and reduce heat to simmer uncovered until soft, about 20 minutes. There should not be any water left, but drain any remaining once the lentils are soft.

In a pot or pan with a lid, place 2 Tablespoons of water at the bottom and add onion, garlic, and bell pepper. Cover and let cook over medium heat until soft, stiring frequently. Add a little more water if needed. Add everything to the vegetables and mix well and let heat up. Taste to make sure you do or don’t want any additional salt or pepper.

Serve warm on buns with sliced onion and lettuce or as a stew with crusty bread. Yummers!


Stuffed Acorn Squash

I adore winter squashes and end up buying several without a plan for how to use later. This acorn squash had been sitting on my bar for a few weeks and hubby was wondering when we would eat it. I decided to make something pretty, easy, and yummers.

What you will need:

1 acorn squash, washed

1 cup uncooked rice, I used Jasmine

1 bouillon cube, I used vegetable with herbs

1 4oz can diced hot green chilies

1 small onion, diced

1 green bell pepper, seeds removed and diced

1 Tablespoon minced garlic

1 small box of button mushrooms, washed and sliced/chopped

1 Teaspoon avocado oil, or other oil you prefer. The chilies and vegetables provide a lot of moisture, so not much oil is needed

1/2 cup pine nuts

Cook the rice with the bouillon cube, according to the directions that accompany the rice.

Toast the pine nuts in a small pan over medium heat until slightly browned, set aside.

Place the squash in a microwave safe glass dish with lid. Cook on high for 10 minutes. If soft when touched, it is ready. If still stiff, cook another 2 minutes.

Sauté all other ingredients in a large pan on medium until soft, about 5 to 7 minutes. Turn off heat. Add pine nuts. Add rice when it is ready and stir all together.

Once squash is cooked, slice through the middle and let cool for a couple minutes. Careful, it’s very hot. Using a spoon, remove the seeds from each half. Place each half on a plate and spoon in the rice mixture to the squash crater. Place more rice mixture on plate and serve. Yummers!

Tip: This makes enough stuffing for two acorn squashes.


When I first started this blog I asked my friends, because of course I started by sharing this with friends, what they would like to see. A dear friend I have known since 1996 requested a chili recipe. I honestly cringed. Every chili attempt I had made was mediocre to not great. Every recipe I explored had so many ingredients that I was uninterested. So I just didn’t do anything with that request, but kept it in the back of my mind.

I’m happy to say that I have cracked the code to easy and delicious chili. It fills my home with a smell that makes my mouth water. I place everything in my crockpot and come home at the end of the day for yummers!

What you will need:

1 and 1/2 cups dried beans, your favorite, or two cans of your favorite. I like to mix it up. Red beans, black beans, white beans, kidney beans, and garbanzo beans all work well.

1 4oz can diced green chili, Hatch is still my favorite

2 16 oz cans diced tomatoes

1 small onion, diced

1 small green bell pepper, diced

2 to 4 cloves garlic, minced, choose the amount based on how much you love garlic

2 to 3 tablespoons chili powder, based on how hot you want it 

1 teaspoon sea salt

1 teaspoon pepper

1 teaspoon ground cumin

If starting with dried beans, sort and rinse them, and set to soak the night before, at least 8 hours.

Place everything into the crockpot and add a can full of water. If ingredients are not yet covered with fluid, add a bit more water.

Turn on crockpot to low and let cook at least 8 hours. Before serving, check that the beans are fully cooked.

If cooking in a pot, simmer at least 30 minutes if using canned beans. Dried beans need to be cooked before cooking with chili on the stove.

Serve with your favorite toppings such as avocado, vegan sour cream, vegan cheese, or corn chips.


Savory Bites

My cousin has been living in the city all summer and goes back to Texas this week. I have been lucky enough to see him almost every week. Last weekend, I invited him and other family over for dinner so we could all share more time before he leaves.

My apartment, like many apartments in NYC, is small, so a sit-down dinner is a challenge. I decided, instead, to have a finger food meal to make things easier and normalize the idea of sitting on the couch while eating. The dinner went great and I invented a new yummers finger food for the occasion, Savory Bites.

The idea comes from using filo dough, but I dislike using that dough. It can be a lot of work and my approach remains easy cooking. Instead, I used crescent rolls. The kind that come in tubes.

I made two different kinds. One that was like pizza and another with pesto. To do the exact same thing, you will need:

  • Two rolls of crescent roll dough, in the tube, check the ingredients to make sure they are vegan
  • Spaghetti sauce, I used a garlic heavy one
  • Black olives sliced into thin circles
  • Shredded vegan mozzarella 
  • Vegan pesto
  • Small onion, diced into small pieces 
  • Small red bell pepper, diced into small pieces 
  • A few button mushrooms, diced into small pieces
  • Tablespoon of olive oil

Start by sautéing the onion, bell pepper, and mushrooms in olive oil. Sauté on medium heat until soft, about 5 to 7 minutes. Let cool. Take the first roll and open onto parchment or wax paper. This will let the dough be more easily removed later. With your fingers, mash together all the seams to make one sheet of dough. Using a rolling pin (or label-free and cleaned wine bottle), roll out the dough a couple times in each direction to flatten and even everything.

For the pesto bites: Use a spoon to add a thin layer of pesto to the dough, then a thin layer of the cooked veggies, and a thin layer of cheese. There will be left over filling. The layers should be thin because the dough is delicate and won’t roll well if too thick.

Looking at the longest edge of the dough, begin to roll that edge towards its opposite edge. Don’t be afraid to help the dough off the parchment paper. If the original seams reappear, this is okay. Try to carefully mash them together again and keep rolling. Soon you will have a long roll of dough with filling. Take a sharp knife and slowly cut into circles of about an inch thick. I got about 12 circles from each roll. Place each circle on a pan with at least one inch between each.

They won’t look perfect, and this is okay. Flavor is most important.

For the pizza bites: Follow the same dough preparation process of making into sheet. Add a thin layer of speghetti sauce, a thin layer of black olives, and a thin layer of cheese. Follow the same roll and cut process.

Cook the bites at 375 for 10 minutes or until the edges are golden.

So yummy! Everyone ate as many as they could and kept going back to grab another one. The process can easily be used for other savory or sweet ingredients.

I hope you try these and let me know how it goes, especially if you try different ingredients. I will absolutely be making these again.

Pesto Pasta

Pesto pasta is currently my go-to fast meal. Takes as long to make as it does to cook the pasta. And hubby loves it every time! I have been buying pesto at my local farmers market, but any pesto will do great. What you will need:

1 box of favorite pasta, I have been enjoying quinoa penne pasta

1 pint cherry or grape tomatoes, washed and sliced in half. Can use regular tomatoes, but the juice will make the dish a bit watery

1 container baby spinach

1 block mozzarella cheese, diced or torn into smaller pieces. I usually use Miyoko’s mozzarella, but any will work. If using Daiya, the flavor is stronger and thus less than the entire package might be good

1 can white beans, drained and rinsed

4oz of pesto, more if you love pesto like I do

Cook pasta according to package directions. Place beans, pesto, cheese, and spinach, with the spinach on top, in a large microwave safe bowl and cook for 90 seconds to wilt the spinach. Stir in pasta and tomaoes. Serve immediately. Yummers!!

What To Do With Rainbow Chard

I’m sad I haven’t been able to post any new recipes recently. I have been cooking, just nothing new. Life has been keeping me happily busy. Then I got inspired at the farmers market, again.

Lots of people are unsure what to do with chard and can find it bitter. I think the leaves are incredibly beautiful and the stems stunning. I buy it every time it looks yummy.

This dish is very simple, as follows my entire approach to cooking. And not at all bitter. Just put everything in a pot and cook. What you will need:

One bunch of rainbow chard, cleaned and chopped into ribbons

One onion, diced

2 tbs garlic, minced

Polenta, one tube cut into bite-sized pieces

One can white beans, drained and rinsed

Pepper to taste

Chili powder, three shakes

1 tsp liquid aminos, more to taste

Smokey Parmesan cheese, shredded, or other flavorful vegan cheese, for topping

One pint baby yellow tomatoes, rinsed and sliced into halves

Put everything but the cheese and tomatoes in a large pan. I use a wok shaped pan to easily hold everything. Cook on medium to medium-high heat. Stir frequently until the onions are soft. The polenta will break up a bit and make the dish creamy. Turn off the heat and stir in the tomatoes. Serve with cheese sprinkled on top. Yummers!


Delivery of meals to cook for people who care about what they put in their bodies? Score! Of course I had to try this. My non-vegan friends have been crushing on other delivery brands for years. Now was my turn.

I learned about VegTable at the Green Festival in NYC a couple months ago. Of course I immediately signed up for their email list to be ready for the launch. Right now, they are very local, but hope to grow.

I was thrilled to get the first box that has corn based packaging and therefore I can take to my compost station. Even the outside of the box was branded. So smart!

My biggest decision was which meal to begin with. I looked through the recipes and quickly noticed they are more extravagant than my normal cooking. Each recipie had me using my oven and stove at minimum. You definitely want to be adventurous in the kitchen with these. But it’s made super easy with pre-measured ingredients and all the right sized vegetables to wash and chop.

I decided to start with Sesame Noodles with Siracha Tofu. Mostly because this can be served cold and hubby was going to be home late.

Again, more steps than I normally implement, but the dish was fantastic.

My dish even looks kind of like the photo. Score! I had two obstacles with this dish. First, the garlic called for in the recipe was missing from my spice pack. Luckily, I keep garlic around, so that was easily solved. The other issue is that it look me an extra 10 minutes to prepare compared to the estimate. Oops. I found this to be true with every dish. I needed and extra 10 to 15 minuets every time. When the predicted time is already 45 minutes, another 15 can make me hangry. But the food is so good, I get over it quickly.

A couple days later I decided to make the Fennel and Kale Ministrone.

The soup was wonderful, but the bread was amazeballs. I will have to make the bread again. For this recipe I needed my zester. A tool not everyone has. Fun fact: We had leftovers!

The next night hubby helped me make Seitan Chimichurri with Crispy Potatoes. Also fantastic. I had to have olive oil on hand for this one

Hubby is convinced. We both loved the food. It just took so long to cook each meal that we haven’t gotten another box. When we get home about 6:30 and have to walk the dog first, cooking for an hour is a long time.

I highly recommend VegTable. The food is fantastic. Things to keep in mind if ordering:

  • The recipes could take longer than anticipated. They did for me, even when hubby helped.
  • Make sure to have some typical ingredients around. Like garlic and olive oil.
  • When following the recipes, lots of things will be happening simultaneously. Make sure other things don’t need your attention while cooking.
  • Be prepared to use the entire kitchen. VegTable is a modified foodie adventure.
  • Know what you want to do with the packaging. I was able to recycle or compost most of it. There are still two ice packs in my freezer because I have not been able to bring myself to drain them.

So worth the adventure. Yummers!

Not Quite Lasagna

I love lasagna, but it always takes me forever to make and the noodles are usually my biggest frustration point. One night I decided to use very different ingredients and layer them together like lasagna. We scarfed this down!

It was so good we didn’t even have leftovers. And it’s gluten free!

What you will need:

4 good sized red potatoes, washed and pricked with a fork. Red potatoes are usually small, so I picked out the bigger ones

1 bunch of kale, stems removed and torn into desired size

1 big jar vegan spicy spaghetti sauce

1 batch of Alfredo sauce

Preheat oven to 450. Place potatoes in a microwave safe dish with lid, cook on high for 10 minutes. While cooking, begin making the Alfredo sauce. When microwave dings, use an oven mit to make sure the potatoes are soft/done. If done, set potatoes onto a cutting board to cool. If not done, cook another 2 minutes and check again.

Using the same microwave safe dish with cover, place all kale and 2 to 3 tablespoons of water in dish and cover. Cook in microwave on high for 5 minutes to steam. Set aside to cool.

Finish Alfredo sauce and pull out lasagna dish. Once potatoes are cool enough to touch, use a sharp knife to gently slice into 1/2 inch circles.


Spaghetti sauce



Alfredo sauce

Spaghetti sauce



Alfredo sauce

Spaghetti sauce

Place in oven and bake for 20 to 30 minutes or until bubbling. Yummers!

Peanut Stew

Okay, this is one of the yummiest things I have ever made. Especially in my standard sized crockpot. I adapted from what is often called West African Peanut Stew, but I changed several things and this is not really the same thing. What you will need:

2 cubes low sodium vegetable bouillon 

1 medium red onion, diced

Thumb sized piece of fresh ginger, peel with a spoon edge and mince

2 TBS minced garlic

1 tsp sea salt

1 bunch red or rainbow chard, stems removed and torn into pieces

2 medium yams, diced

¾ cup smooth peanut butter

8 oz can tomato sauce

1 tsp hot sauce

16 oz can small red beans, drained and rinsed

Optional: Serve with brown rice

Place everything in a crockpot, add enough water to cover contents, five to six cups. Cook on low for at least eight hours. Add more hot sauce if wanting more spice. Yummers!

Rice & Beans Stew

Get it? I took the rice and beans that I love to make and turned it into a stew. I had to give up my large crock pot when I moved to NYC. Luckily, I was just given a new one that is NYC apartment sized, four quarts. This means that the recipe will fit standard sized crock pots. What you will need:

10 oz frozen diced butternut squash

1 onion diced

1 can navy beans, drained

28 oz can diced fire roasted tomatoes

1 cup brown rice

1 cup coarsely chopped, stems removed, kale

1 not-chick’n bouillon cube

4 cups water

Vegan sour cream (optional)

Avocado (optional)

Place everything but the sour cream and avocado in a crock pot. Cook on low for eight hours. Ladle into bowls and top with avocado slices and a scoop of sour cream. Yummers!