Recipes

A collections of the concoctions created in my kitchen.

Slow Cooker Minestrone Soup - This is super easy to make.  It is loaded with tons of good veggies.  There is plenty of protein with the white beans and the kidney beans.  The best thing is, dinner is done when I get home from work! Ingredients 2 14 oz. cans of diced tomatoes 2 Tbs tomato paste 1/4 c sun-dried… Continue reading Slow Cooker Minestrone Soup
Couscous with Mushrooms and Spinach - This puts dinner on the table in 25 minutes.  It’s a great savory way to eat mushrooms, onions, and spinach. Ingredients 6 c spinach 2 c mushrooms 2 cloves garlic 1 onion, sliced 1/2 c vegetable broth Couscous 1 box Mediterranean couscous Direction saute mushrooms with the onions and a Tbs of water in your… Continue reading Couscous with Mushrooms and Spinach
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
Puttanesca Rigatoni and Green Beans - There are days I need something quick and easy.  This is something I can turn to when the need arises. Ingredients 8 oz uncooked rigatoni 2 c marinara sauce 1/2 c pitted kalamata olive haves 1 1/2 Tbs caper, drained 1/2 tsp red pepper 1/2 c grated Parmesan cheese ( I use a vegan cheese)… Continue reading Puttanesca Rigatoni and Green Beans
Eggs with Carrot, Kale, and Yukon Gold Potato Hash - This is a good way to eat your one egg a week and it’s full of vitamins and mineral! Ingredients 1 carrot, peeled and cubed 2/3 c finely chopped onion 1 clove garlic, minced 3/4 lb Yukon Gold potatoes 1 (5 oz) pkg baby kale 1 green onion, chopped 4 large eggs Directions Saute carrots,… Continue reading Eggs with Carrot, Kale, and Yukon Gold Potato Hash
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
“Cheesy” Garlic Spinach Spaghetti Squash - I love how this dish turned out!  I grow spaghetti squash and it is nice to have a fun way to prepare it. Ingredients 1 medium spaghetti squash 3 Tbs garlic, minced 6 oz fresh spinach 1/2 c coconut cream 1 Tbs vegan cream cheese 1/2 c vegan mozzarella cheese Directions Preheat oven to 400… Continue reading “Cheesy” Garlic Spinach Spaghetti Squash
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
Wendy’s Vegan Christmas Chocolate Orange “Cake” - Okay… a few explanations to begin with… This “cake” is dense!  I think it has the texture of a cheese cake.  I added no processed sugars, using dried fruits and juices instead of sugar.  However, I do add fats and used those dried fruits, so it doesn’t quite fit the Eat to Live and End… Continue reading Wendy’s Vegan Christmas Chocolate Orange “Cake”
Mushroom, Pecan and Cranberry Tart - I was looking for a Christmas dinner alternative to the traditional roast turkey or ham and came across a European mushroom, chestnut and cranberry tart recipe.  I had two problems with the recipe… it had European measurements that I had no clue what they meant and I couldn’t find chestnuts.  I went to four store… Continue reading Mushroom, Pecan and Cranberry Tart
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
Black Bean and Sweet Potato Taco Filling - Ingredients 2 medium sweet potatoes, chopped into bite-size cubes 1 tsp cumin 1 tsp paprika 1/4 tsp coriander 1/8 tsp cayenne pepper salt and pepper to taste 1 onion, diced 1 15 oz. can black beans, drained 1 c frozen corn 3 T lime juice 2 T cilantro, chopped corn tortillas Directions Place sweet potatoes… Continue reading Black Bean and Sweet Potato Taco Filling
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
Spinach and Sun-dried Tomatoes and Tortellini with Roasted Broccoli - Ingredients 1 pkg sliced mushrooms 1 onion, chopped 2 cloves garlic, minced 1 jar sun dried tomatoes 1 pkg tortellini 8 oz fresh baby spinach
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
Penne and Blistered Tomatoes and Olives - Servings: 2                 Prep time: 10 minutes         Cook time: 15 minutes Ingredients 8 oz whole wheat penne 1 pint grape tomatoes 2 Tbs white wine 2 cloves garlic, minced 4 Tbs pitted Kalamata olives, halved 1/8 tsp salt 1/8 tsp pepper 1/4 c fresh basil, chopped… Continue reading Penne and Blistered Tomatoes and Olives
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
Sugar Free Cranberry Tart/ Cranberry Sauce - Ingredients 1 bag of cranberries 3/4 c pineapple juice 1 c sugar free applesauce juice and zest from 1 orange 1/2 c dried fruit 1 puff pastry
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
Vegetarian Mushroom Wellington - Servings 4              Prep time: 20 minutes                   Cook time: 50 minutes Ingredients 4 large portabello mushrooms, stalks trimmed and cleaned 3 large onions, peeled and chopped 3 c baby spinach 4 sprigs of thyme 1 vegan puff pastry 1 Tbs dijon mustard… Continue reading Vegetarian Mushroom Wellington
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
Wendy’s Roasted Butternut Squash Apple Soup - Servings: 6-8           Prep Time: 10 minutes        Cook time: 35 minutes Ingredients spray cooking coconut oil 1 butternut squash, peeled and cut into 1/2 inch pieces (about 6 cups) 2 red, sweet apples, cored and cut into pieces (about 4 cups) 1 small onion, chopped 3 celery stalks, chopped… Continue reading Wendy’s Roasted Butternut Squash Apple 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
Healthy Instant Pot Refried Beans - 8 servings   Prep Time: 10 minutes   Cook Time: 30 minutes Ingredients 1 onion, chopped 4 cloves garlic, minced 1 jalapeno pepper, minced 2 c dried pinto beans, rinsed 4 c vegetable broth 4 c water t tsp oregano 1 tsp ground cummin 1/2 tsp black pepper 1 tsp Himalayan pink salt Directions Saute onions, garlic,… Continue reading Healthy Instant Pot Refried Beans
No Sugar Healthy Carrot Cake - 12 servings  Prep time: 30 minutes  Cook time: 30 minutes Ingredients 1 2/3 c whole wheat flour 1 1/2 tsp baking soda 1/2 tsp Himalayan pink salt 2 tsp ground cinnamon 1/4 c coconut oil 2/3 c honey 1/2 c unsweetened applesauce 2 eggs 1 tsp vanilla 1 3/4 c grated carrots 1/3 c chopped… Continue reading No Sugar Healthy Carrot Cake
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
Vegetarian Dinner in a Pumpkin - Vegetarian Dinner in a Pumpkin 4 servings         Prep time: 30 minutes     Cook time: 1 hour 15 minutes Ingredients 1 medium pumpkin 2 c cooked wild rice pilaf 1 onion, finely chopped 3 cloves garlic 1 pck sliced mushrooms 1/2 c walnuts 1/2 c dried cranberries 2 c spinach, chopped 1 tsp… Continue reading Vegetarian Dinner in a Pumpkin
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
Wendy’s Chocolate Peanut-butter Mousse - Servings: 4 Ingredients 14-oz package of silken tofu 1/3 c natural creamy peanut butter 6 Tsp natural maple syrup (sometimes I use honey) 1/4 c cocoa powder nuts and raspberry for garnish Directions Puree tofu, peanut butter, maple syrup, cocoa powder in a blender or food processor until smooth. Divide into serving dishes and refrigerate… Continue reading Wendy’s Chocolate Peanut-butter Mousse
Asparagus and Sunny Side up Eggs over Grits - Ingredients 1 c grits 4 c water 1/4 c vegan mozzarella cheese 1 pound fresh asparagus 3 green onions 1 clove garlic, minced lemon juice, lemon zest 2 eggs salt and pepper to taste Directions Combine grits and water in a pan and bring to a boil; reduce heat and simmer until done; stir in… Continue reading Asparagus and Sunny Side up Eggs over Grits
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 Ravioli with Pumpkin and Sage - Servings: 6-8 Prep time: 10 minutes Cook time: 20 minutes Ingredients 1 pkg prepared Vegan ravioli 1 Tbs olive oil 2 cloves garlic, minced 1 15 oz can pumpkin puree 1 1/3 c vegetable broth 1/2 c vegan mozerella 1 Tsp fresh thyme, chopped salt and pepper to taste Directions Prepare ravioli according to package… Continue reading Wendy’s Ravioli with Pumpkin and Sage
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
Hannah’s Roasted Tomato and Bell Pepper Soup - Serves 6-8 Prep time: 15 minutes Cook time: 1 hour Ingredients 4-5 lbs. tomatoes 6-7 cloves garlic 2 medium yellow onion 4-5 bell peppers pinch of Himalayan pink salt black pepper to taste 1 tsp thyme leaves (other garden vegetables are optional) Directions preheat the oven to 400 degrees Cut the tomatoes in half, the… Continue reading Hannah’s Roasted Tomato and Bell Pepper 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
Lentil and Veggies in Peanut Sauce - Lentil and Veggies in Peanut Sauce Sauce 5 Tbs peanut butter 3 tsp minced ginger 3 tsp minced garlic 2 Tbs soy sauce 1 Tbs lime juice 1/2 c chopped cilantro 2 tsp Worcestershire sauce 3 tsp Sriracha sauce 1 can of coconut milk Lentils 1 1/2 c lentils 14 1/2 c water Veggies 1… Continue reading Lentil and Veggies in Peanut Sauce
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
Moroccan Sweet Potato Lentil Soup - Moroccan Sweet Potato Lentil Soup 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… Continue reading Moroccan Sweet Potato Lentil 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