A collections of the concoctions created in my kitchen.
Roast Brussels Sprouts and Carrots over Quinoa - I’ve made this a couple of times and really like it! Ingredients spray oil 1 1/2 Tbs balsamic vinegar 1/2 tsp lemon juice 1 tsp Dijon mustard 2 cloves garlic, minced 1 pound Brussels sprouts, cut in half Lasagna Soup - This is a tasty, quick soup for one of those busy days! Ingredients 1 c chopped onion 1/2 (11 oz) pkg veggie protein crumbles (I use Morningstar brand) 2 cloves garlic 1/2 Tbs Italian seasoning Cucumber Tofu - I first learned this dish as Cucumber Chicken from my friend who had spent time in Taiwan. I loved it! I had to find a way to eat it with my new eating plan. So here is what I came up with: Ingredients 1 brick extra firm tofu cornstarch 1 large cucumber Broccoli Tofu - This is a great way to have Broccoli Beef without the beef. This is super yummy! Sauce 1/4 c soy sauce 2 Tbs water 1 Tbs sesame oil 2 Tbs honey 2 Tbs rice vinegar 1 Tbs ginger, grated 2 cloves garlic, minced 2 Tbs sesame seeds 1 Tbs corn starch Black Bean Enchilada - This is pretty tasty. I also use a vegan Nacho cheese sauce with this enchilada. Ingredients Enchilada Filling 10 corn tortillas 1 c frozen corn 1 red bell pepper, diced 1 green bell pepper, diced 1 small red onion 2 medium zucchini, diced 3 c cooked and drained black beans 1 tsp cumin 2 tsp… Continue reading Black Bean Enchilada Ethiopian Cabbage - Sometimes I crave cabbage. This dish is a nice twist! It is full of flavor! It is easy to prep, leave in the refrigerator and dump later in the week. Ingredients 2 c sliced carrots 1 onion, diced 4 cloves garlic, minced 1 tsp cumin 1 1/2 tsp smoked paprika 1 large tomato, diced 1… Continue reading Ethiopian Cabbage Veggie Pot Pie - I like this easy recipe. I can prep it on a Saturday, put it in the refrigerator, and drop it in a crock pot or dutch oven later in the week. Ingredients 6-7 c bite size veggies (I use Brussels sprouts, frozen corn, frozen peas, potatoes, carrots, and pre-sliced mushrooms) 1 onion, diced 4 cloves… Continue reading Veggie Pot Pie Chinese “Chicken” Salad - This is a family favorite. However, since I have given up eating animal products, I needed to modify it for my new lifestyle. I made this salad for our New Year’s Eve traditional meal. Only I left the chicken on the side and made a baked tofu on the side for me. Everyone was able… Continue reading Chinese “Chicken” Salad New Year’s Veggie Pot Stickers - Ingredients 2 pkg gyoza wrappers 2 cloves garlic, minced 1 1/2 c chopped shitake mushrooms 2 c bean sprouts, chopped 3 c shredded cabbage 8 carrots, shredded 4 green onions, diced 1 Tbs ground tumeric 1 Tbs ginger, minced 1 tsp salt 1 tsp black pepper Potato, Beet, and Apple “Tian” - A tian is a native dish to Provence and is basically a colorful, yummy, simple vegetable casserole. You might recognize Ratatouille as a tian. I wanted to make something the “looked” and tasted Christmas-ey, so I came up with this idea. It was easy and very yummy. Ingredients 1 pound of fresh beets 1 pound… Continue reading Potato, Beet, and Apple “Tian” Wendy’s Gnocci in Red Sauce - Ingredients 1/2 medium onion, chopped 3 c mushroom slices 3 gloves garlic, minced 2 c diced tomatoes (I used my home canned tomatoes) 1 Tbs Italian Seasoning 1 tsp pink Himalayan salt fresh basil (I chopped about 4-5 leaves as small as I can) a pinch of black pepper 1 batch of homemade gnocci 2-3… Continue reading Wendy’s Gnocci in Red Sauce Simple Gnocci - This is a basic recipe for gnocci that I than add to various sauces. This recipe counts as my egg use for the week. Ingredients 2 potatoes 2 c flour 1 egg Tofu Tacos - Ingredients 1 pkg extra firm tofu 3/4 tsp taco seasoning 2 c thinly sliced cabbage 2 green onions, chopped 1 T lime juice corn tortillas 1 small tomato, chopped Directions Cut tofu into slabs and let them drain on a paper towel for about 5 minutes. Then cut the slabs into little squares. Sprinkle the… Continue reading Tofu Tacos African Peanut Curry - Servings: 6 Prep time: 15 minutes Cook time: 6-8 hours Ingredients 4 cloves garlic, minced 2 medium onions, diced 2 sweet potatoes, cubed 1 Tsp curry powder 1 tsp cumin 1 tsp chili powder 1 tsp salt 2 c vegetable broth 1/3 c peanut butter 2… Continue reading African Peanut Curry Wendy’s Italian White Bean and Cabbage Soup - Servings: 4 Prep Time: 15 minutes Cook time: 35 minutes Ingredients 2 carrots, diced 2 celery stalks, diced 1 onion, chopped 3 cloves garlic, minced 2 Tsp tomato paste 1/2 tsp Italian seasoning Wendy’s Mac and”Cheese” - 6 servings Prep time: 30 minutes Cook Time: 20 minutes Ingredients 1 1/2 c sweet potato or butternut squash, peeled and cubed 1/2 onion, chopped 1/4 c water reserved from cooking the sweet potato of butternut squash 1/4 cup raw cashews 1 Tbs lemon juice 1 tsp pink Himalayan salt 1 tsp… Continue reading Wendy’s Mac and”Cheese” Wendy’s Black Bean Taco Filling - Ingredients 1 15 oz can black beans, drained 1 carrot, chopped 1 onion, chopped 1 tomato, chopped 1/2 tsp chili powder 1/2 tsp cumin salt and pepper to taste Pumpkin Chili - Ingredients 3 c vegetable broth 1 large onion, chopped 2 cloves garlic, minced 2 bell peppers, cooked 1 28 oz diced tomatoes 1 can black beans, drained 1 can pinto beans, drained 1 15-oz can pumpkin puree 2 Tbs chili powder 2 tsp cumin 2 tsp paprika 1 tsp pink Himalayan salt 1.2 tsp cinnamon… Continue reading Pumpkin Chili Brussel Sprouts with Corn - Ingredients 4 c Brussel sprouts 2 c frozen corn 1 large onion, thinly sliced 2 cloves garlic 1/4 c chopped mushrooms 1/4 tsp red pepper flakes salt and pepper to taste Wendy’s Chopped Detox Salad - Ingredients 2 c mixed greens, chopped 2 c broccoli, chopped 2 c red cabbage, chopped 1 c carrots, finely chopped 1/2 c almonds, chopped 1/4 c sunflower seeds Vegetarian Stuffed Acorn Squash - Servings: 4 Prep Time: 5 minutes Cook Time: 30 minutes Ingredients 4 small acorn squash 1/2 c quinoa 1 package mushrooms 1/2 small red onion, chopped 1 red bell pepper, chopped 1/2 c almonds, chopped 1 tsp garlic 1/2 tsp thyme Asian Ginger Garlic Soup - Servings: 3-4 Prep time: 10 minutes Cook time: 20 minutes Ingredients 1 small onion 4 garlic cloves, crushed 3 inches of ginger, peeled and sliced 6 c vegetable broth 1 Tbs anise seeds 2 Tbs soy sauce 2 c sliced mushrooms 1 pkg tofu Mushroom and Barley Soup - Servings; 2-4 Prep Time: 10 minutes Cook time: 25 minutes Ingredients 2 pkg sliced portabello mushrooms, chopped 2 c button mushrooms, chopped 1 small onion, chopped 2 cloves garlic, minced 4 c vegetable broth 1 Tbs balsamic vinegar 4 springs fresh thyme 1 bay leaf 1/4 tsp… Continue reading Mushroom and Barley Soup Moroccan Sweet Potato Soup - Ingredients 2 sweet potatoes diced 2 large carrots diced 1 large onion diced 1 c diced celery 2 c lentils 1/4 c lemon juice 1 red bell pepper diced 1/2 c chopped cilantro 1 tsp coriander 3 cloves minced garlic 2 tsp minced ginger 1 jar of my home canned tomatoes (you could use canned… Continue reading Moroccan Sweet Potato Soup Greek Hummus Pizza - Prep Time: 20 Minutes Cook Time: 15 minutes Ingredients 1 Pita bread rounds per person 2-3 Tbs of hummus per round chopped red onion chopped black olives chopped bell pepper baby spinach chopped mushrooms chopped zucchini chopped tomatoes Directions Lightly brown the pitas in the oven to begin forming a crust. Remove from the oven… Continue reading Greek Hummus Pizza Lentil Soup with Coconut - 4 servings Prep Time 15 minutes Cook Time 30 minutes INGREDIENTS 1 Tbsp olive oil 1 yellow onion 2 cloves garlic 1 Tbs grated fresh ginger 1/2 Tbsp ground turmeric Pinch red pepper flakes 2-3 carrots 1/2 lb red or yellow lentils (about 1 cup) 4 cups water 13.5 oz can coconut milk 1/2 Tbsp salt (or to taste) TOPPINGS (OPTIONAL) 1/3 cup large, unsweetened coconut flakes 1/4 bunch cilantro 2 cups cooked jasmine rice INSTRUCTIONS Add the olive oil… Continue reading Lentil Soup with Coconut Wendy’s Ratatouille - Serves 4-6 Prep time: 20 minutes Cook Time: 1 hour Ingredients 2 c crushed tomatoes 1/2 tsp apple cider vinegar 2 tsp minced garlic 4 Tbs fresh basil 1/2 tsp Himalayan pink salt 1/2 tsp black pepper 1/2 tsp chili powder 1/2 tsp rosemary 1/2 tsp oregano 1/2 tsp thyme 1/2… Continue reading Wendy’s Ratatouille Wendy’s Tomato Pie - Servings: 6-8 Prep: 45 minutes Cook Time: 30 minutes Ingredients Crust 1 3/4 c whole wheat flour 1/4 c vegetable shortening 1/2 tsp Himalayan pink salt 3-4 Tbs cold water Filling 2 pounds tomatoes, thinly sliced 1 baby zucchini thinly sliced 1 1/4 tsp Himalayan pink salt 1 sweet onion,… Continue reading Wendy’s Tomato Pie Fire Cider Tonic - Prep time: 10 minutes This is a great way to fight flu and cold season and give your immune system a boost Ingredients 1/2 c fresh ginger, grated 1/2 c fresh horseradish, grated 1 medium onion, chopped 10 cloves garlic, minced 2 hot peppers such as jalapeno, anaheim, cayenne, etc, chopped zest and juice from… Continue reading Fire Cider Tonic Wendy’s Cabbage Soup - 6-8 servings Prep time: 10 minutes Cook time: 20 minutes Ingredients 6 c chopped cabbage 2 c diced tomatoes ( 1 use 1 quart of my home canned tomatoes) 4 cloves minced garlic 1 c broccoli chopped 1 small baby zucchini, chopped 1 small onion, chopped 1 carrot, chopped 8 c vegetable broth 1 tsp… Continue reading Wendy’s Cabbage Soup Wendy’s Vegan Kielbsa and Cabbage - Servings: 4-6 Prep time: 8-10 minutes Cook time: 13-15 minutes Ingredients: 14 oz vegan sausage (I found some in the vegetable section of my local store) 1 medium onion, chopped 2 cloves garlic, minced 1 small zucchini, sliced thin 1 carrot, grated 1 average head of cabbage, chopped Directions: Cut the sausage into thick round… Continue reading Wendy’s Vegan Kielbsa and Cabbage Slow Cooker Black Bean Soup - Servings: 8-10 Prep time: 15 minutes Cook time: 6 hours Ingredients 2 cloves garlic 1 medium onion, chopped 2 stalks celery, chopped 2 medium carrots, chopped 1 lbs dry black beans 2 c salsa (I use my home canned salsa) 1 Tbs chili powder 2 tsp cumin 1 tsp oregano 4 c vegetable broth 2… Continue reading Slow Cooker Black Bean Soup Wendy’s Curried Split Pea Soup - Serves 8-10 servings Prep time: 10-15 minutes Cook time: 4-5 hours on low in the crock pot Ingredients 1 medium onion, diced 3 medium carrots, chopped 3 celery stalks, chopped 1 small sweet potato, chopped 2 cloves garlic, minced 1 tsp ginger, minced 2 Tbs green or yellow curry paste (it depends on which one… Continue reading Wendy’s Curried Split Pea Soup Japanese Ramen Soup - Japanese Ramen Soup 3 carrot, juliene sliced 2 cloves garlic, minced 3 tsp ginger, minced 4 c vegetable broth 3 c water 3 packages of Ramen 3 c chopped Chinese cabbage 2 Tbs Sriracha sauce 2 Tbs soy sauce 1 Tbs miso paste 1/2 small bunch of cilantro, chopped 1 8 oz. pkg sliced mushrooms… Continue reading Japanese Ramen Soup Crock Pot Veggie Lasagna - Crock Pot Veggie Lasagna (or maybe Soup 🙂 about 8-10 serving, 30 minutes to prep, 4 hours to cook 1 medium zucchini 1 medium yellow summer squash 1 medium eggplant Himalayan pink salt 3 cups spaghetti sauce 1 red onion, diced 1 red bell pepper, diced 1 green pepper, diced 1 large package sliced mushrooms 2… Continue reading Crock Pot Veggie Lasagna Crock Pot Enchilada Quinoa - Crock Pot Enchilada Quinoa 2 cans of black beans, drained 2 cans of corn, drained 3 15 oz cans of enchilada sauce 1 can diced green chilies 30 oz of tomatoes (I used a jar of my home canned tomatoes so I am guessing at the quantity here) 2 c uncooked quinoa salt and pepper… Continue reading Crock Pot Enchilada Quinoa Pumpkin soup - Many people have ask how I made my pumpkin soup. To be honest, I am mainly a dump-in-what-I-can-to-come-close-to-the-recipe kind of cook. Thus, the following is as close as I can get to the recipe I made for… 4 tablespoons butter (I used Smart butter) 1 cup chopped onion 1 clove garlic, crushed 1-2 tablespoon Thai red curry… Continue reading Pumpkin soup