Monday, March 19, 2018


~ my own little brain

cumin lime sweet potato sticks
avocado dressing

Crack eggs in bowl and whisk. Pour onto heated griddle or skillet and scramble. Stir in sweet potatoes or layer on individual servings of eggs. Garnish with avocado dressing.

Notes: We have egg & veggie scrambles on a regular basis, but this combination was the result of having leftover cumin lime sweet potato sticks and avocado dressing in the fridge. It tasted good enough that now I sometimes make the sweet potatoes for the sole purpose of making this scramble.

Monday, March 5, 2018


~ Taste of Home

1 T. sesame oil
1/2 lb. ground pork
1 T. soy sauce
1 garlic clove, minced
1/4 t. turmeric
1/4 t. pepper
1/2 t. salt
1 t. ground ginger
6 c. shredded cabbage
2 large carrots, shredded
4 oz. rice noodles
3 green onions, thinly sliced
soy sauce, optional garnish

In a large skillet, heat oil over medium-high heat, then add pork and cook until browned. Mix in soy sauce, garlic, turmeric, pepper, salt, and ginger. Add cabbage and carrots, stirring occasionally until tender.

Cook noodles according to package directions, then drain and toss with pork mixture. Sprinkle with green onions before serving.

Thursday, March 1, 2018


~ Kirbie's Cravings

1/2 c. + 1 T. flour
1 egg
1 c. Nutella
1 t. baking powder

Preheat oven to 350 degrees. Line baking sheet with parchment paper or baking mat.

Mix all ingredients in a large bowl until thoroughly combined. Roll dough into balls slightly less than 1 1/2 inches in diameter. Place about two inches apart on baking sheet and bake 10 minutes. Cool on baking sheet 10-15 minutes before removing to wire rack.

Makes about 13 as directed, more or less if you change the size of the dough balls.

Notes: We make the dough balls small enough two get about two dozen cookies. Click the source link to Kirbie's Cravings above to see her other recipes using Nutella. 

Sunday, February 25, 2018


~ It Doesn't Taste Like Chicken

1 lb. pasta
1/2 c. raw cashews
1/2 c. water
1 T. olive oil
5 cloves garlic, sliced
1/2 c. sun-dried tomatoes (drained, if in oil), sliced
1 c. water
3 T. tomato paste
1/2 c. fresh basil, chopped
salt & pepper, to taste

Cook pasta according to package directions. Drain and set aside.

Meanwhile, boil cashews in 1/2 cup water for 10 minutes or until tender; drain. Add cashews and 1/2 cup fresh water to blender and process until completely smooth.

Heat olive oil in large pan. Add garlic and tomatoes, then saute 1-2 minutes until garlic starts lightly browning. Reduce heat and stir in cashew cream, one cup water, tomato paste, and basil. Remove from heat as soon as it begins to bubble. Add pasta to sauce and toss to coat. Season with salt and pepper before serving.

Notes: We didn't have time to get our cashew cream totally smooth the first time we made it and had to use dried basil because the store didn't have any fresh in stock, but it still tasted great! We poured some cashew cream from the fridge into the leftovers, along with some extra sun-dried tomatoes, and it was delicious! We'll probably make it that way from now on.

Saturday, February 17, 2018


~ Gimme Some Oven

1 pie crust recipe (see below, use your own, buy one, or go crustless)
1 T. olive oil
1 small onion, chopped
1 red bell pepper, chopped
5-10 asparagus spears, trimmed and chopped into 1-inch pieces
6 eggs
3/4 c. unsweetened non-dairy milk
3 T. flour
1/2 t. baking powder
1/2 t. salt
1/2 t. paprika
1/2 t. thyme
1/4 t. chipotle powder
1/8 t. pepper
3 handfuls baby spinach, roughly chopped

1/2 c. shortening or vegan butter
1/2 t. salt
1 c. flour
3-4 T. ice water

Preheat oven to 350 degrees. Place unbaked pie crust (directions below, if needed) in ungreased pie pan, poke a few holes in the bottom with fork, then bake for 10 minutes. Remove from oven and set aside.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion, red bell pepper, and asparagus; saute for five minutes or until onions are translucent and asparagus is cooked. Remove from heat.

In a separate bowl, whisk eggs, non-dairy milk, flour, baking powder, salt, paprika, thyme, chipotle powder, and pepper. Stir in sauteed vegetables and spinach, stirring until combined.

Spread egg mixture evenly into partially-baked crust and bake 45-50 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to set for at least five minutes before serving.

Mix salt and flour in bowl. Cut shortening into mixture until well-combined. Add water, then stir until mixture clings together in a ball. Dough may be slightly moist. If too dry or moist, add additional flour or water as needed. There should be thin swirls of shortening throughout dough, so don't overmix.

Lightly dust counter with flour and roll dough out as desired. To transfer to pan, fold in quarters, then lift and unfold over pie pan.

Notes: We use our regular pie crust recipe and replace the chipotle powder with a combination of cayenne and chili powder.

Saturday, January 13, 2018


~ Forks Over Knives

6 russet potatoes, scrubbed
2 cloves garlic, crushed,
1/2 c. unsweetened, unflavored plant milk
1 T. mustard
1/4 c. nutritional yeast (optional)
15 oz. can chickpeas, drained and rinsed
1 shallot, chopped
3 T. capers, drained
5 sun-dried tomatoes, chopped
2 green onions, white and green parts, finely chopped and divided
salt & pepper, to taste
2 T. tahini
1/4 c. lime juice
1/4 c. water
2 T. fresh chives
1 green onion, chopped

Preheat oven to 400 degrees. Pierce potatoes in several places with a fork and place on baking sheet. Bake 55-65 minutes or until tender. Remove from oven and let cool until easy to handle.

Cut potatoes in half lengthwise, then scoop out inside of potato halves and place in mixing bowl, leaving 1/4 inch of potato along the skin.

Add garlic, plant milk, mustard, and nutritional yeast to scooped potato in mixing bowl and mash together. Add chickpeas and coarsely mash into mixture.

Add shallot, capers, tomatoes, and half of the green onions to potato mixture. Mix well, then season with salt and pepper.

Fill potato skins with mixture and bake 10-20 minutes or until golden.

While potatoes are baking, whisk tahini, lime juice, and water. Serve potatoes warm or at room temperature. Drizzle with tahini sauce and garnish with chives and remaining half of green onions.

Notes: We use nutritional yeast, chickpeas we previously cooked in the crockpot and froze, and 1 1/4 cup of pre-cut sun-dried tomatoes.

Sunday, December 3, 2017


~ Food Network

1 lb. green beans
2 T. butter
lemon juice, to taste
1/4 t. salt
1/4 t. pepper

Cut off the ends of green beans. Heat skillet over medium heat and add butter. Swirl pan occasionally to make sure butter is cooking evenly. When butter it toasty brown, add green beans and saute 3-4 minutes. Add lemon juice, salt, and pepper. Transfer to serving platter with tongs.