Thursday, November 11, 2010

Ready to snicker? These are called "Pasties". You can call them whatever you like, we say it so it doesn't sound the way it's spelled. All I need is for my son you go to school and tell everyone that his mommy made pasties!
I'm giving a version of a recipe that I found. I have made changes to the recipe and have listed how I made them. The only thing I didn't add was that I put asparagus in the pasties I made. They were fantastic! Logan loved that he could eat them with his hands.
I hope you will try and enjoy this recipe!


1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped
2 tablespoons water
1/4 cup milk
1 egg
1/4 pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten
    The Crust:
  • 2 cups flour
  • 2/3 cups butter (or Crisco)
  • 1/2 teaspoon salt
  • 1/2 cup cold water


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
  3. Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
  4. In a small bowl add milk and whisked 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
  5. Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
  6. Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Thursday, September 23, 2010


Ugh! Am I the only one who doesn't like making menus every month? I would rather clean the bathroom...well almost. I decided to try something new, hoping it would make the whole process easier. I made a list of 30 meals that I thought the family would like and that I could make a portion meat free. Then I found a great printable menu and picked 2 weeks worth of meal and put them on 2 of the menus. So far it is working out great! I can't wait to make and take a picture of tomorrows meal. Stay tuned! I will be getting more posts out soon, a lot of things came up this month that kept me from posting.

Friday, September 10, 2010

Fall=Warm yummy soup!

I haven't been posting in the last week because I really haven't cooked in the last week(good reason, eh?). I was in FL for a few days for my Grandmothers funeral and most of the food was brought in by friends and neighbors. This was my first day cooking from scratch and having it not be Spaghetti.
Here in MI, the weather has taken a turn and we are welcoming in fall. For me this means a few things. First, it means the weather cooling down. Second, it means that leaves changing(LOVE that!). Third, it means I can make soup again without melting while eating it!
Everyone loved this soup! I was surprised that even Logan and Estrella(my sweet "god-daughter") dug in with gusto.

Butternut Squash and Onion Soup

  • 1 large butternut squash
  • 1 medium or large sized onion
  • 1 large baking potato
  • Garlic powder to taste
  • 5 cups vegetable stock
  • 3 cups water
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup heavy cream, optional
  • A handful of chopped fresh chives

1) Peel and cut Squash into smallish chunks. Cut Potato and Onion into small chunks(smaller than the Squash).
2) Saute Onion in Olive Oil until tender(It helps if you do this in a large sauce pan). Add Squash, Potato, and broth to pan.
3)Bring to a boil. Reduce heat and simmer for 40 min.
4)Remove small portions from pan and place in a blender or food processor. Blend until it reaches the consistency you desire.(I put the blended portions into a large mixing bowl until the pan was empty and then poured it all back in the pan).
5)Salt, Pepper and Garlic to taste. I served the soup with whole grain french bread. Yummm.

By the way- My husband was really surprised by how filling this meal was.

This made enough for about 10 to 12 servings.

Tuesday, August 31, 2010

Tortilla Soup

I love this soup! It's really yummy, and one of the best parts is, if you are the only one eating it, you can freeze some and just just as good as when it was first made. Just leave the Tortilla chips out, put in a freezer safe container and there you have a meal for another day.

Tortilla Soup
1 Tbsp olive oil
4 garlic cloves
1 tsp chili powder
2 cans diced tomatoes
2 cans black beans
1 can Veggie broth
10 oz package frozen corn
salt and pepper to taste
1 cup crushed tortilla chips
1 Tbsp fresh lime juice.

1. In large saucepan, heat oil medium. Cook garlic and chili powder until fragrant about 1 minute.
2. Add tomatoes with juice, beans, broth, corn and 1 cup water. Season with salt and pepper.
3. Bring soup to boil, reduce to simmer. Add tortilla chips and cook until softened about 2 minutes.
4. Remove from heat and stir in lime juice. Serve with extra tortilla chips.

Monday, August 30, 2010


I love pasta, Love it! So I decided to start expanding the kinds of noddles we use. Sunday we were having spaghetti but I decided to use Garden Rotini. It was really good. I also made garlic bread. Yummmm(and the "m"s could go on and on!).

We just used a store bought Spaghetti sauce(meatless of course)
1 box of Garden Rotini

Garlic Bread
1/2 cup butter(or earth balance), softened
Garlic to taste
about 10 slices of bread(thicker bread is better but we only had sandwich bread)

Mix the butter and garlic, spread onto each slice of bread. Stack bread and wrap in foil. Put it in a 350 degree oven for about 15 min.

There you have a super fast meal that tastes super yummy!

Sunday, August 29, 2010


Rich grilled up some vegkabobs for me on Friday. I used a Greek vinaigrette to dip the veggies in. Here is what was on them:
Green Bell Pepper
Red Bell Pepper
Yellow Bell Pepper
Yellow Squash

So good!

Salad, Yum!

I had a really yummy salad on Saturday night.
Leafy lettuce(you know the stuff that looks like leaves)

It was such a good combination, the flavor was excellent.

Thursday, August 26, 2010

What's for dinner? Part 2

Scratch that. I decided to make my own. So here's what I made:

3 garlic cloves, minced
1 pkg. Rice Noddles(also called rice sticks)
1/2 Red bell pepper
1/2 Green bell pepper
Mushrooms(gasp I used canned, it's all I had)
3 Tbs Soy sauce
1 tsp Sugar
1/2 tsp salt(optional)
Zucchini, Shredded
Green onion, chopped
Veggie broth, 1/2- 3/4 cup
Prepare noddles a directed on package. Then chop noddles into smaller, pieces not really small just to a little bigger then bite size.
Saute all veggies and garlic. Mix Soy sauce, sugar and salt. add to veggies. Add noddles, mix.
I added extra garlic powder because I love garlic, it's up to you if you want to do the same.
It's really yummy!

What's for dinner?

I found a recipe for Mai Fun(Rice noddles) that I will be trying tonight. When we go to Chinese restaurants This is the first thing I go for. I love these noddles. Here's what I'll be making:

8oz Mai Fun (Rice Vermicelli Noodles)
2 stalks green onion
16oz bag frozen stir fry vegetables
2 tbsp stir fry oil

½ cup chicken broth(I will be using Veggie broth)
3 tbsp soy sauce
½ tsp salt

**I am sure you can just cut up your own veggies instead of using frozen. Let me know what you think!

Saturday, August 21, 2010

Vegan Vs. Vegetarian

Before starting this journey I didn't realize that there were so many different none meet eating categories.
Where do you fit in?

Vegetarian is a blanket term used to describe a person who does not consume meat, poultry, fish, or seafood.

This grouping includes vegans and the various sub- categories of vegetarian; however, it generally implies someone who has less dietary restrictions than a vegan.

The term semi-vegetarian is usually used to describe someone who is a vegetarian who consumes dairy products, eggs, chicken, and fish, but does not consume other animal flesh.

**I have read that many people who are Vegetarian don't believe that this is even a category of vegetarianism, they feel that either you eat animal flesh or you don't end of story. I think be what ever you want to be and call yourself what you want!**

Ovo-lacto vegetarians are vegetarians who do not consume meat, poultry, fish, and seafood, but do consume eggs and milk. This is the largest group of vegetarians.

Ovo-vegetarian is a term used to describe someone who would be a vegan if they did not consume eggs.

**an ovo-vegetarian does NOT consume Dairy**

Lacto-vegetarian is a term used to describe someone who would be a vegan if they did not consume milk.

**This is where I fit in(Between Vegan and Lacto-Vegetarian. I do eat dairy on occasion but I do not eat eggs and try to stay away from other edible animal bi-products**

Vegan is the strictest sub-category of vegetarians. Vegans do not consume any animal products or by-products. Some go as far as not even consuming honey and yeast. Others do not wear any clothing made from animal products.

Tuesday, August 17, 2010

Kale Chips

Kale Chips. Sounds odd, right? I made some because I happen to have kale(don't even remember why I bought it), and while I like them just fine, this is what happened when I asked Logan to give one a try:
Me: Logan will you come try these?
Logan: umm, what is that?
Me: Kale chips.
Logan: Do I have to try it?
Me: Logan it's the smallest one! Please just try that one if you don't like it you don't have to eat another.
Logan:(talks himself into it, you know, "I can do this, I can do this" It was pretty funny) UGH, I don't like it!!
Me: just finish that one.
Logan: Okay.....I really don't like those!
Me: what did it taste like?
Logan: Grass.
Me: When have you ever eaten grass?
Logan: I just did!

I was laughing pretty hard by the end of this conversation. I am posting the recipe I used because I thought they were pretty good and I'd make them again, next time I think I'll add a little garlic powder.

Kale Chips
Small bundle of Kale(about 3-4 leaves)
1 Tablespoon Olive Oil
1 Tablespoon Vinegar(optional)
Salt to taste

Cut the stems from the leafy parts, Cut or tear into bite size pieces. Wash and dry leaves. Coat in the oil and vinegar(if using). Put in a single layer on a cookie sheet. Bake at 300 Degrees for about 20 min. Salt right after you take them from the oven. Enjoy!

If you try them let me know what you think.

Saturday, August 14, 2010

Veg to the E "Burgers"

I tossed these together today for lunch.

1 onion(the size is up to you), chopped
2 portabella mushroom caps(or about 1 1/2 cups), Chopped
2 garlic cloves, minced
1 15 oz. can refried beans(if you are not eating animal bi-products make sure you get lard free beans!)
1 cup TVP(textured vegetable protein), Rehydrated(see package)
1-2 teaspoon cumin
Salt and pepper to taste
1/4-1/2 cup flour
You can saute the onions and mushrooms but it's not necessary. If you decide not to the onions will just be a little crunchy. The mixture should be sticky but not gloppy.
In about 2 tablespoons of olive oil fry these babies up, about 5 min each side on med/low heat.
Makes 8-10 "burgers". Serve on whole grain buns with lettuce and tomato...Yum!

Egg substitute

I haven't eaten eggs or anything containing eggs in about a month, you may have noticed that the sweet treat recipes all use egg replacer. Here is a list of things you can use as an egg substitute. While I haven't tried these recipes with eggs I'm sure it would work out just fine.
If you use one of the fruit or veggie replacers make sure the flavor will work with whatever you put it in.

Egg Substitutes:
  • Ener-G Egg Replacer - follow directions on box.(This is what I use, it's about $4 a box and replaces something like 120 eggs)
  • 2 tbsp cornstarch = 1 egg
  • 2 tbsp arrowroot flour = 1 egg
  • 2 tbsp potato starch = 1 egg
  • 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
  • 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
  • 1 banana = 1 egg in cakes(I've read that using this can leave an obvious banana taste so if you aren't big on bananas, this substitute isn't for you) .
  • 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes
  • 1/4 cup mashed potatoes = 1 egg
  • 1/4 cup canned pumpkin or squash = 1 egg
  • 1/4 cup puréed prunes = 1 egg
  • 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder = 1 egg
  • 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white
Using Egg Substitute Tips:
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Friday, August 13, 2010

Chana Masala

Chana Masala? ummmm what's that? Ricardo was not too excited when I said I was making this for dinner but he said he was willing to give it a try...guess what? He loved it and ate the leftovers the next day. This is really filling so you don't need to double the recipe unless you are cooking for a bigger group.

I found this recipe "idea" at: But I changed some things, so this in my version:

Chana Masala
2 tablespoons olive oil
1 medium onion, chopped
2 large clove of garlic, minced
1 tablespoon Sriracha(found in the Asian section of the grocery store, it's a red sauce, mine has a green lid) ***Note***if you don't want it too spicy reduce the amount!
1 tablespoon tomato paste (I used ketchup, it's what I had!)
15 oz can chick peas, drained, reserving 3 tablespoon liquid
1/2 tablespoon lime juice
1/2 teaspoon salt
fresh black pepper
crushed red pepper, optional (I didn't use)
1 tablespoon Earth Balance margarine


Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, Sriracha, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lime juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

Makes: 2-4 servings, Preparation time: 10 minutes, Cooking time: 15 minutes

Yummy dinner tonight

My husband(Ricardo) really wanted to have Chili-Slaw dogs tonight for dinner, so I asked him to buy vegetarian chili for me. This was my dinner tonight:

Whole grain hotdog buns
Veg. chili
Coleslaw(not vegan obviously)
You put the chilli on the bun then the coleslaw. I know it seems odd for me to tell you which order to put the ingredients on but, there is a reason. If you put the chili first the coleslaw going on top kind of seals in the chili making it a bit less messy.
I was also thinking that shredded zucchini(told you we love it!)in with the chili would be a really good addition.
Not sure if you will like the combo? "Try them! Try them! And you may. Try them and you may, I say."(Green eggs and ham-Dr. Seuss.....I'm quoting this book and I don't eat eggs or ham,hehe)

Zucchini, Zucchini, Zucchini

We love zucchini. Pretty much anyway it can be fixed, we'll eat it. When my 6 year old gets excited that we are have a vegetable for dinner, I try to make as many things as I can with that in it! This is a dinner we've had twice in the past month and it was gobbled up fast(no leftovers).

My Zucchini dish with out a name
1-2 cups chopped Tomatoes(I use canned stewed tomatoes from a pint size jar)with juice
1/2-1 teaspoon Cumin
1/4 cup chopped Cilantro(We love cilantro so I sometimes do more...if you aren't a fan you can always cut it out completely)
1 med. onion, chopped
2 cloves garlic(or garlic powder)
2 Med-large Zucchini cut into chunks
Simmer everything except the Zucchini for about 5 min. add Zucchini simmer until zucchini is tender.
You can eat this over rice to make it a little more filling, we ate it as is the first time and it was wonderful that way too.
**If you can think of a good name for this recipe let me know in a comment!

Thursday, August 12, 2010

Chocolate Zucchini Bread

I found a form of this recipe while looking for just a plain zucchini bread and decided to give it a try with my own twist. This is my recipe for chocolate zucchini bread, completely dairy free. My husband is lactose intolerant and hadn't had chocolate in years so he was thrilled to find that he could eat this with out any problem. This bread is quite sweet so if you would rather a more "mild" sweetness you can reduce the sugar to just 1 cup. Enjoy!
Chocolate Zucchini Bread
3 cups flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
Egg replacer for 3 eggs
2/3 cup soymilk(I mostly use Almond milk)
3 cups shredded Zucchini
1 cup vegan semi-sweet chocolate chips(or carob chips)
1 cup chopped walnuts (optional)(or any nut you prefer)
1 teaspoon vanilla


Preheat oven to 350 F. Spray 2-9x5" loaf pans with non-stick spray.

Combine all dry ingredients in a large bowl & mix well. Add vegetable oil & using a fork, stir. It will be dry but stir as well as possible. Then add the "eggs". Continue to mix. Add soy milk & Vanilla & stir until well blended. Add Zucchini, Chocolate Chips & Walnuts & blend them in. The mixture should be nice & smooth, moist looking.

Spoon into loaf pans. Bake 55-60 minutes(or 20 min. for muffins). Cool in pans for 10 minutes, then remove & cool completely.

Serves: 2 loaves

Wednesday, August 11, 2010

Yee-haw Cookies

Yee-Haw Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Earth Balance (or other margarine), softened
1 cup white sugar
1 cup Brown sugar
Egg replacer for 2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup rolled oats
1/4-1/2 cup apple sauce
Any two of the following(you could do more than 2, we just always do 2)
2/3 cup semisweet chocolate chips(Optional)
2/3 cup chopped pecans(Optional)
2/3 cup shredded coconut
2/3 cup golden raisins


Preheat oven to 350 degrees. Grease baking sheets. Mix flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream vegan margarine(Earth balance is my favorite) & sugar until light and fluffy. Beat in egg replacer gradually, then stir in vanilla & almond extracts and coconut.

Gradually stir in the already-mixed dry ingredients. Stir in rolled oats, chocolate chips, and pecans. Drop by rounded teaspoonfuls onto the greased baking sheets.

Bake for 10-15 minutes(I found that 12 was perfect for how we our cookies, 15 makes them pretty crunchy). Allow cookies to cool 5 minutes before removing from baking sheets.

Serves: 5 dozen cookies
I hope you enjoy them, I know we do!

We shall see how this goes

I haven't done a blog before so not only is being vegetarian new to me but writing about it in a blog will be new too. My hope is to make recipes that I love into vegetarian meals, that my non-vegetarian family will love.
I've been 3 weeks meat free and have had so much more energy, even my husband has noticed the difference. I love it! I am also cutting out dairy, I'm doing this slowly because I stopped eating dairy a few months ago(hubby has a dairy allergy), and I went through with drawls, it was not pretty! I didn't even know that could happen! So I'm taking is slow this time.