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.


Unreal Dark Chocolate Peanut Gems

I have seen pictures of these gems for a little while and decided to finally try them. I used to love Peanut M&Ms and wondered if these would be similar.

As a dark chocolate, they don’t taste like the M&Ms, which is good since I don’t want the non-vegan ick in those candies. But they are tasty. Even hubby likes them and he is fairly picky.

If interested in a chocolate and peanut combination, check these out. They won’t last long in my home.

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!

Cashew Avocado Dip

Just thought this up and it’s amazing. What you will need:

I cup raw almonds, soaked for at least 8 hours

Juice from 1 small lemon

1 medium avocado, pit and skin removed

1 TBS olive oil

1/8 tsp sea salt

Place everything in a food processor and process till desired consistency. May need to stop and scrape sides every so often. Yummers!

Creamy Potato Kale Soup

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Another giant crock pot recipe that warmed my tummy. Cut ingredients in half if using a normal sized crock pot.

1 bunch kale, stems removed and torn into smaller pieces

1 pint small red potatoes, diced

2 pints small gold potatoes, diced

1 non-chicken bouillon cube

1 onion, diced

12 cups water

1 cup raw cashews

1/2 cup nutritional yeast

Place all vegetables, bouillon, and water into crock pot. Cook on low all day, or at least eight hours. At end of day place cashews into blender with broth from soup and blend until creamy. Add to soup. Using a potato masher, mash some of the potatoes in the crock pot and stir in nutritional yeast.

Oh, my mouth is watering. Yummers!

Red Quinoa Pot

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I had a bag of red quinoa in my pantry… I know, right? How does something this cool just sit in my pantry?? Anyway, I made this delicious pot of yummy that is worth making again. What you will need:

2 cups red quinoa

1 bouillon cube, veggie and herbs with sea salt

1/2 an onion, diced

1/2 pound red chard

2 tsp minced garlic

1 tsp avocado oil

12 oz cubed butternut squash

1/2 cup slivered almonds

Cook quinoa according to directions on package and add the bouillon cube to the cooking water. Microwave butternut squash in covered dish for six minutes. In a pan, sauté onion, garlic, and chard in avocado oil until the chard and onion soften, 7-12 minutes. Add the butternut squash and make sure everything is cooked to the consistency you prefer. Remove from heat. Add quinoa and almonds and stir. Serve hot. Yummers!

Spinach And Alfredo Pasta

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I had this dish in a cooking class last year, but forgot to take a picture and only made it again recently. Our farmers market is open again and I am loving all the fresh produce.

This dish is modeled after something I used to make before being vegan. The dish is more healthy now and, IMHO, more delicious. What you will need:

One batch of my Alfredo sauce with a bunch of fresh basil added to the blend, about 1/4 of a cup

1 Package spinach pasta (4 cups cooked)

2 good sized tomatoes, heritage if you can find them, diced

1 can white beans (Great Northern or White Kidney), rinsed

Cook pasta according to package directions. In a large bowl, combine pasta, beans, Alfredo and tomatoes. Gently mix. Serve hot.

Can sprinkle with Parma if desired.

Wonderful fresh or as leftovers. Yummers!


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I love quiches because they are very hard to get wrong. I can put whatever vegetables I can find into the pie and it is always delicious. What you will need:

1 pie crust

1 tsp avocado oil

1 medium onion, diced

1 bell pepper

2 cups vegetables of your choice

1 16oz package of firm tofu, drained

1/2 cup raw cashews

1/2 cup almond or soy milk

1 TBS basil

1/2 tsp turmeric

1/2 tsp sea salt

1/2 tsp pepper

Pinch of nutmeg

Preheat oven to 425. Sauté veggies in avocado oil over medium heat until your desired firmness. If using spinach, don’t sauté it and instead cook the other veggies and then let the spinach wilt over the radiating heat once the other veggies are done. In a blender or food processor, blend tofu, cashews, milk, and spices until smooth. Add to vegetables in pan and stir. Spoon everything into the pie crust and bake for 45 minutes. A toothpick should come out clean from the middle when done. Let cool about 15 minutes to set before serving. Yummers!