Sunday, September 7, 2014

Thai Peanut Quinoa Bowls

Thai Peanut Sauce


1c. peanut butter
1c. coconut milk
1/2c. fresh lime juice (about 4 limes)
1/4c. + 1Tbsp soy sauce
1/2c. agave nectar
garlic powder (to taste)
Sriracha (to taste)


Combine peanut butter, coconut milk, lime juice, soy sauce and agave nectar. Whisk until smooth. Add garlic powder and Sriracha to desired taste. Serve however you desire. If you would like to know how I used it-continue reading. :)

Thai Peanut Quinoa Veggie Bowls

So, I went to visit some good friends in Atlanta this past weekend, and was lucky enough to enjoy some great food while I was there (enjoying the great company too of course!). The first place we went to was a place called R. Thomas which had so much stuff on the menu that I wanted to try, that I thought my brain might explode. Luckily for me, that did not happen. I finally decided on their Thai Express bowl with tempeh, at the suggestion of my friend which he based on several yelp reviews he remembered stating that the Thai Express Bowl was delicious It was delicious! We also got the banana chocolate chip cake which was phenomenal as well!! How I now wish I was back there enjoying a piece of that cake right now... Ah well, back to my recreation. Well I got back late last night and I have been craving that bowl ever since I ate it on Saturday, so I decided I would make my own version, and hopefully it would tie me over until the next time I visit. So, here you go! I hope you enjoy it as much as we did.


1c. quinoa
2c. vegetable broth
about 1/2 c. thai peanut sauce for sauteing the vegetables (see recipe above) + additional amounts for each serving to be added by lucky eater to their own taste preferences (amount differs by taste level).
1 1/2c cauliflower florets (cut into small pieces)
1c. broccoli florets (cut up into small pieces)
2c. mushrooms (cut up into small pieces)
1c. snow peas (cut up into small pieces)
1/2c. red bell pepper
1c. carrots - julienned
1-2Tbsp H2o
salt and pepper to taste


fresh lime juice
green onion
thai peanut sauce

Optional Ingredients:

Beyond Meat chicken 


Rinse quinoa. Place in saucepan with vegetable broth and cook according to directions listed on the quinoa packaging.
Once the quinoa is cooked, set it aside. Steam the cauliflower and broccoli (separately) for a few minutes just to lightly soften them up a bit. Get a saute pan and place about 1-2Tbsps water and heat the pan on medium high heat. Once the water starts boiling in the pan, add the cauliflower and carrots. Saute for about 2-3 minutes. Add the broccoli, mushrooms and red bell pepper to the pan and continue to saute for about 2 minutes. Add the snow peas. Add salt and pepper to taste. Add thai peanut sauce to the pan and continue to saute for just a minute or so longer. Turn off the burner and take the quinoa you cooked earlier and add it to the vegetables. Mix well. Serve immediately with the garnishments listed above. Enjoy!

Sunday, July 27, 2014

Mixed Berry Dump Cake

Mixed Berry Dump Cake

So...Dan said this was one of his favorite desserts of all time. He tends to make those statements a lot, so I am not so sure about the validity of that claim, but I gotta say I loved it as well. It was everything I wanted it to be. 
Most recipes online for dump cakes call for butter and pre made canned pie filling. In fact, the first time I tried it, it was made with canned cherry pie filling. It was good. But I thought using fresh or frozen berries would make it even better. Plus, I wanted to make it vegan so I found a substitute for the butter. I think you could make this will all sorts of fruit options, from cherries, strawberries, raspberries, blackberries, peaches, apples etc. Try different options.
I kind of forgot to get an after picture because we started devouring it immediately. Maybe when I make it again I can get an after shot-if we have more patience. :)


1 box yellow cake mix ( I didn't use the whole thing, but other similar recipes called for the entire box. I might try the entire box next time around)
1/3c.-1/2c. coconut oil or grape seed oil
4c. mixed berries of choice (I used strawberries and blackberries) 
2Tbsp sweetener of choice (sugar, agave nectar etc.) **Adjust level if needed for desired sweetness


Cut up strawberries and blackberries, and place in a bowl. Toss in the sweetener and stir, and let it sit for 15-30 minutes to bring out their juices.
In a separate bowl combine the box of cake mix and the oil by hand or fork until you have clumps of batter. You could probably do this in your food processor as well, and just pulse it with the oil until you get the consistency of loose clumps. Start with 1/3 cup of oil and add more if necessary to get to 1/2 cup (reason I say this is I am substituting the oil for butter, and some people say it is 1:1 ratio, others say less) I used a little over 1/3 of a cup.
Lightly grease your crockpot. Place berries on the bottom. Dump cake mixture on top. Cover and cook on high for 2hours or low for 4hours.
Serve with ice cream if your heart desires. 

Tuesday, November 5, 2013

Pumpkin Chocolate Chip Cookies

Let me start by saying, I am not a huge fan of pumpkin desserts. Never understood it, until these cookies were introduced to my life. Now I am a believer. Well, I guess I still dislike other pumpkin desserts, but this one is a clear winner in my book. They are soft, pillowy cookies with hints of cinnamon, pumpkin and chocolate flavors. The first time Dan ate them it was like a scene in the movie 'What About Bob' where Bob is REALLY pleased with the wife's dinner she prepared and expresses such pleasure by lots of "mmm", "MMMMM", "MMMM MMMM MMMM MMMM MMMM". You know what I am talking about. If not-watch that movie. Stat!
So, here you go! Enjoy!!

Pumpkin Chocolate Chip Cookies:


1c. Canned Pumpkin
1/4c. Applesauce
1/2c. Oil
1tsp. Vanilla
1c. Sugar
2c. All Purpose Flour
1tsp. Cinnamon
2tsp. Baking Powder
1/2 tsp. Salt
1tsp. Baking Soda dissolved in 1tsp. non-dairy Milk or Water
1/2 bag Chocolate Chips


Preheat oven to 375 degrees.
Combine pumpkin, applesauce, oil, vanilla, and sugar in your mixing bowl. Mix the ingredients together on low until blended.
In a separate bowl mix together the flour, cinnamon, baking powder and salt. Dissolve baking soda with milk or water.
Add the flour mixture and dissolved baking soda to the pumpkin mixture and blend well. Add chocolate chips.
Spoon the cookie batter onto a cookie sheet (I line mine with parchment paper) and bake for 10-12 minutes.
Devour cookies. The end.

Friday, June 14, 2013

Delicious Little Snack

Who wants a yummy snack? If the answer is you, then go to Trader Joe's and find some delicious Speculoos Cookie Butter! It's some pretty tasty stuff!
The description on the container says it's "A deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits".  
I can imagine this on many things, but I figured since I wanted to try it immediately, that I better find something at Trader Joe's to go with it. Oatmeal Cookies seemed just the thing. I wasn't disappointed.

Sunday, June 9, 2013

The Best Way to Eat a Bagel-Vegan Style

Bagels...How I missed them. I used to have so many delicious ways to eat them. With cream cheese, with butter, with lox, with eggs, cheese and meat. Well, those days are over. I pretty much gave up on eating bagels or toast since it just isn't as satisfying with the vegan alternatives to the above. But then, my go to avocado, tomato and hot sauce combination sprung into my mind and my love of bagels has returned. In fact, I would say this is even better than before. At least it is healthy fats I am putting on it, I am getting a little veggie slice in there too. Plus hot sauce is really the way to go in terms of flavoring food items since it is packed full of flavor and with zero calories! What can be better than that! Time to build up that spicy foods tolerance if you don't already have one! 
So, if you are going to eat an unhealthy breakfast item like a bagel, then there is no better way to do it! Give it a try. Come on, I know you want to...

1/4 Avocado
Tomato, sliced
Hot Sauce of choice (I recommend Franks, Tapatio, Treebeards, or Slap Ya Momma)
Salt & Pepper to taste

Slice and toast bagel. Spread with avocado, sprinkle a dash of salt, and add a little fresh ground pepper.

Add some hot sauce.

Top with tomatoes, and add a little more hot sauce. :)


Saturday, June 1, 2013

Summer Salsa

Summer Salsa

1 can Black Beans, drained and rinsed
1 can Corn, drained and rinsed (or frozen or cut off the cob if you prefer - these are my personal
   preference since canned corn has a weird taste to me, but Dan disagrees) :)
2-3 Medium Tomatoes, diced
2-3 Avocados, diced
1 Small Red Onion, minced (or diced if you prefer larger pieces)
1 Good Seasons Italian Dressing Packet, (prepare with 1/4 c. vinegar, 1/4 c. H20 & 1/4 c. olive oil)
1 Bag Fritos Scoops or Tortilla Chips

Prepare ingredients as directed. Place all items in a bowl and pour dressing over the top. Stir gently until well mixed. Serve immediately with your chips of choice!

Sunday, May 26, 2013

Dinner Time!

Dinner Time!

Azifa - Ethiopian Green Lentils 

1c. Green Lentils, rinsed and sorted
1 Lemon, juiced
2 T. Red Wine Vinegar
1 T. Olive Oil
3 Serrano Peppers (or, pepper of choice if this is too spicy), minced
1 Shallot, minced
Salt & Pepper to taste

Prepare lentils according to package directions. While lentils are cooking, put all other prepared ingredients in a bowl.
Drain lentils and let them cool for a few minutes then place them in the bowl with all other ingredients and mix well. Put this in the refrigerator until well cooled throughout; at least for 1 hour before serving.


2c. Fine Bulgur
3/4 c. EVOO
1 lg red onion, diced
2-8oz cans of tomato sauce (or to modify this you could do 1-8oz can of tomato sauce, and 8 oz of vegetable broth, if you would like it less tomato-y) :)
2 Lemons, juiced
1c. H20
1t. Salt
1/2t. Ground Pepper
1-3 cloves garlic, minced
Parsley, finely chopped (optional)

Prepare all items as listed above. Place olive oil in frying pan with oil and turn to med-low heat. Place red onion and minced garlic in pan and saute on low for about 20 minutes. Add dry seasonings & all liquids; bring to a simmer. Add bulgur & stir well. Cover with lid and place on very low heat for 25-30 minutes. Let it cool, fluff with a fork and add the parsley. Serve cold.

Grilled Corn-

Corn on the cob
Seasoning salt
Chili Powder

Keep the husks on the corn and soak them in H20 for at least 30 minutes.
Start the grill.
Once the grill is heated and ready, put the corn on the grill (still with the husks on) for about 30 minutes, rotating them by a quarter about every 7 minutes. Remove them from the grill. Remove the husks, spray with a little olive oil (we have an oil mister), or use butter if you would prefer. Then sprinkle with the chili powder, seasoning salt and 2 wedges of lime on each ear of corn. Enjoy!