Be A Pot Stirrer

Garlic Bread

2025-12-09T12:26:00.002-05:00

Here's the perfect side to pasta.

Garlic Bread

1 French baguette or Italian loaf

3 T butter, melted

2 cloves garlic, minced

1/2 t salt

1/4 t dried parsley

Directions:

1. Preheat oven to 400 degrees. Split bread loaf lengthwise and place on foil.

2. Melt butter and add minced garlic to infuse the butter. Remove from heat and stir in the salt and parsley.

3. Spread evenly over bread. Close and wrap completely with foil. Bake 8-10 minutes. Remove and open on a baking sheet.

4. Place under a broiler for 2-3 minutes or until desired browning is complete.

Pasta

2025-12-09T12:22:00.000-05:00

It's been a while since I've posted a recipe but here's a homemade pasta sauce that works as well for spaghetti as it does for meatballs. The full recipe is listed below, but most times I'll make the sauce and then freeze half and cook only half a box of pasta. Let the frozen sauce thaw in the refrigerator overnight before reheating for the second half of the pasta.

Pasta Sauce

2 T. olive oil

1 medium onion, diced

3 cloves garlic, minced

1 t. salt

1/2 t. pepper

1/2 t. dried basil

1/4 t. dried oregano

pinch of dried red pepper flakes

2 T. tomato paste

1/4 c. red wine (optional)

32 oz. tomatoes in juice (diced, whole, or puree)

fresh basil

Parmesan, grated

Directions:

1. Heat olive oil in a large saute pan. Add onions and cook over medium high heat until translucent. Add garlic, herbs, and tomato paste. Cook until paste is softened and well combined. Then add wine and mix well.

2. Cook the pasta in a separate pot of salted boiling water according to box directions.

3. If you don't like tomato chunks, puree onion mixture with tomatoes in a blender until smooth. Return to pan and simmer 8-10 minutes.

4. Add cooked pasta to simmering sauce and finish cooking pasta. Top with fresh basil and Parmesan.

Note: When I make this, I usually add the uncooked pasta directly to the sauce with 2 cups of extra water before simmering for 12-15 minutes. This eliminates extra dishes, but is not traditional.

Additionally, after pureeing the tomatoes, divide the sauce evenly between the pan and a freezer safe container.

Summer salsa

2025-06-05T01:05:00.001-04:00

My family regularly eats tacos for dinner with pretty standard toppings and sides. As is often the case, I like to mix it up with something new. On a girls' weekend away, someone made a similar salsa and we all raved at its fresh flavor! Here is my version.

Summer salsa

1 small onion, finely chopped
1 garlic clove, finely chopped
1 lime, zest & juice
pinch of salt
drizzle of olive oil
4 roma tomatoes, chopped
1/4 orange bell pepper, chopped
1/4 red bell pepper, chopped
1/4 yellow bell pepper, chopped
1 jalapeno, seeded & diced
1 c. black beans
1 c. frozen corn
1/2 c. chopped cilantro

1. In a large bowl, combine the chopped onions, garlic, lime zest & juice, and salt. Stir to mix well and let sit while the rest of the ingredients are chopped. This will soften the bite of the onion and garlic.

2. Add the rest of the ingredients and mix well. Serve immediately or refrigerate until ready to serve.

Egg White Bake

2024-11-15T13:00:00.000-05:00

Egg White Bake

½ c onion, diced

½ c broccoli, chopped

½ jalapeno, minced

½ c mushrooms, chopped

½ c yogurt or cottage cheese

2 c liquid egg whites

½ t garlic powder

½ t onion powder

½ t italian herbs

½ t salt

¼ t pepper

Preheat oven to 325°. Line a 10x13 sheet pan with parchment and spray with cooking spray.

Mix egg whites, yogurt, and seasoning to combine. Pour into sheet pan.

Sprinkle each vegetable evenly over the surface of the egg whites.

Bake for 25-30 minutes or until fully set. Cut into serving sized portions and refrigerate until ready to eat.

Add cheese, sriracha, or additional herbs or vegetables before eating.

Crispy Tofu

2023-03-03T14:18:00.000-05:00

Crispy Tofu

1 block extra firm tofu

3 T cornstarch

4 T rice flour

1/4 t garlic powder

1/4 t onion powder

1/2 t salt

1/8 t pepper

Avocado oil or cooking spray

1. Heat oven to 425° and line a baking sheet with parchment paper.

2. Break tofu block into bite sized chunks and drain on a towel

3. Combine dry ingredients in a bowl and mix well. Add a few pieces of tofu and toss to coat.

4. Move coated tofu to the baking sheet and repeat until all the tofu is coated. Drizzle with avocado oil or coat with cooking spray.

5. Place baking sheet in the center and bake for 30 minutes. Serve with your favorite sauce, like soy sauce or sweet & sour.

Superfoods Salad

2021-04-06T21:58:00.004-04:00

Superfoods Salad

3 c. chopped broccoli

1 c. chopped cauliflower

2 c. chopped kale, massaged

1/2 c. red onion, diced

1 medium carrot, peeled and diced

1/4 c. dried cranberries

2 T. sunflower seeds

2 T. pumpkin seeds

Dressing:

2 T. lemon juice

2 T. red wine vinegar

1 T. dijon mustard

1 clove garlic, minced

1/2 t. dried oregano

1/2 t. salt

1/4 t. pepper

1/4 c. olive oil

1. In a large bowl, combine all the dressing ingredients. Whisk to combine.

2. Chop all the vegetables and add salad ingredients to the bowl.

3. Mix well with tongs to combine. Adjust seasoning as needed.

2021-02-14T17:57:00.000-05:00

Vegan Tteokguk

6 c water

1/2 medium onion

4 garlic cloves

1/2 t seaweed

2 dried mushrooms

2 t soy sauce

1 c tteok

1 t TJ chicken-less seasoning

2 green onions, sliced

Roasted seaweed, sliced thin

Directions

1. In a medium saucepan, combine water, onion, garlic, seaweed and mushrooms. Bring to a boil and then simmer for 15 minutes. Remove vegetables and stir in the soy sauce.

2. Bring broth back to a boil, add tteok and seasoning. Stir. Simmer 7-10 minutes or until tteok is tender and broth is slightly thickened.

3. Spoon into a bowl and top with green onions, roasted seaweed, and egg, if using.

2021-01-12T14:46:00.000-05:00

2020 was the year of things we'd never done before and things we'll never do again. I mysteriously joined tik tok in late 2020 and quickly found my way to food tik tok. Here is an early recipe that captivated me until I finally tried it for the first time. These are a new favorite for our family.

Dan Dan Noodles

3 cloves garlic, minced

1 T sesame seeds

1 T gochugaru

1/2 t ground pepper

3 T oil

1 T soy sauce

1T brown sugar

1 T rice vinegar

1 T peanut butter

8 oz noodles or pasta

1. Chop garlic and combine with sesame seeds, gochugaru, and pepper in a small bowl.

2. Heat oil over medium high heat until just smoking. Pour over garlic and pepper mixture.

3. Cook noodles according to package directions.

4. While the noodles cook, add soy sauce, brown sugar, rice vinegar, and peanut butter to the garlic pepper oil.

5. When noodles are almost done, use 2 T noodle water to thin the sauce.

6. Drain noodles. Pour sauce over and mix well. Serve with julienned cucumbers or a green vegetable such as bok choy or sauteed broccoli.

*adapted from a recipe from chefjorge.

Brownies

2020-05-11T12:09:00.002-04:00

Of all the things I've ever baked, I've never attempted brownies. Maybe it's too easy to buy a boxed mix, maybe it seemed like there were ingredients I didn't have already at home, or maybe I was overwhelmed by the options when I did a Google search. The last boxed mix I made were a little overdone because I got distracted and set the temperature too high and wanted a do over. I happened to have everything I needed for this recipe and have found a baking blog that's been highly reliable.

Brownies

1/2 c butter, melted

8 oz chocolate, milk, semi-sweet, dark, or a combination

1/4 c brown sugar

3/4 c granulated sugar

3 eggs, room temperature

1 t vanilla

1/4 t espresso powder

1/2 c + 2 T AP flour

1/4 salt

2 T cocoa powder

1 c chocolate chips or other stir-ins

1. Preheat oven to 350℉ and line a 9"x 9" baking pan with foil or parchment paper that overhangs the sides.

2. Melt butter and chocolate over double boiler, or microwave in 30 second intervals until melted (about 2 minutes total). Allow to cool about 10 minutes on the counter, or 5 minutes in the refrigerator.

3. Add brown and granulated sugar and mix well. Add eggs, one at a time, mixing thoroughly after each. Then add vanilla and espresso powder.

4. Stir in flour, salt, and cocoa powder just until combined. Gently fold in chocolate chips or other stir-ins. Spread evenly in pan.

5. Bake 30-35 minutes. A toothpick in the center to test might have a few small crumbs but should not be sticky. Cool completely in pan before lifting out and cutting. Makes 16 small, or 9 large, servings.

Additional ideas: melt peanut butter to swirl into batter before baking, chocolate icing to cover after brownies have cooled, peppermint candies, toffee bits, or oreo bits as stir-in options

adapted from Sally's Baking Blog

Vegan Caesar Dressing

2020-04-15T12:11:00.000-04:00

It can be difficult to find Caesar salad dressing that is vegan, especially one that is budget friendly. Some of these ingredients may be a little pricey up front, but they'll last a while and you'll be able to use them in other recipes.

Vegan Caesar Dressing

1/2 lemon, juiced

2 T olive oil

1 t liquid aminos

1 c vegan mayo, homemade or store bought

2 t stone ground or dijon mustard

2 cloves garlic, minced

1/4 c vegan Parmesan (recipe follows)

1/2 t salt

1/4 t pepper

Directions:

In a 2 cup jar, combine all the ingredients in the order listed. This creates a layer under the mayo making it easier to shake and combine. Shake well and taste test using a piece of lettuce or kale. Add up to 2 tablespoons of water to get the desired consistency. Stores well in the refrigerator for 1 week.

My favorite salad mix is romaine, kale, croutons, and a sprinkle of hemp seeds on top.

Vegan Parmesan:

1 c hemp seeds/hearts

1/4 c nutrional yeast

1/2 t garlic powder

1/2 t onion powder

1/2 t salt

Mix in food processor or blender for 30-45 seconds, in 10 second bursts. Store in the refrigerator or freezer. I keep mine in a jar with a shaker top.

Sriracha Veggies and Tofu

2019-12-15T15:04:00.000-05:00

No cute stories. No long explanations. Just the recipe.

Sriracha Veggies and Tofu

1 T. oil
1/2 block extra firm tofu, 1/2' cubes
2 T. cornstarch
2 c. green beans, chopped
1/2 medium onion, sliced
1 c. broccoli, chopped
1 c. zucchini, diced
1 c. snap peas, sliced
4-8 garlic cloves, minced
1/4 c. sriracha
1/4 c. soy sauce or Bragg's aminos
1 t. sesame oil

Directions:

1. If you're serving with rice, prepare first.

2. Heat oil in a large saute pan over medium high heat. Dust cubed tofu with cornstarch. Sear on all sides and remove from pan. Set aside.

3. In order, chop and add vegetables as listed, cooking until crisp tender. Add sesame oil before adding garlic. When the garlic is translucent, pour in sriracha, soy sauce, and tofu. Stir well to combine.

4. Serve over rice and sprinkle with sesame seeds.

*Adapted from The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz Dragon Beans recipe.

Beer Cheese

2019-02-28T13:25:00.000-05:00

My kids have discovered they love food from breweries. One of their favorites is beer cheese from the most popular local brewery. I finally have a recipe that they enjoy just as much. This recipe is considered a half recipe. You can easily double everything to use the entire bottle of beer.

Beer Cheese

8 oz. cream cheese
4 oz. smoked gouda, shredded
1/2 tsp Italian seasoning
1 tsp stone ground mustard
1 clove garlic, minced
6 oz. favorite IPA
2 handfuls fresh/frozen spinach

Directions:

1. Preheat oven to 375 degrees.

2. Combine all ingredients in a medium ovenproof bowl.

3. Bake 30 - 40 minutes, stirring halfway through.

4. Remove from oven and stir to thoroughly combine all ingredients.

5. Serve warm with chips or cut vegetables.

Cauliflower Fried Rice

2018-08-30T15:10:00.000-04:00

While I'm not really into food trends, I like to try new things. I've used cauliflower rice as a substitute for regular rice before, but attempted to freeze and then cook it as a new dish. As an adoptee, Asian culture and food were not part of my childhood. Fried rice was one of the very first tastes of the part of the world in which I was born. Here's my interpretation of fried rice.

Cauliflower Fried Rice

1 T neutral oil
1 head of cauliflower, washed, chopped, "riced"
1/2 medium onion, chopped
1 garlic clove, minced
1 t ginger, peeled and minced
1 carrot, peeled and chopped
1 egg, scrambled
1/4 c peas
1/4 c corn
3 T soy sauce/tamari
1 t sesame oil

1. Heat oil in a large saute pan over medium low heat. Sweat onion for 2-3 minutes, until translusent. Add carrots and cook for an additional 3 minutes.

2. Add garlic and ginger and continue cooking for 1-2 minutes, or until aromatics soften.

3. Move everything to the outer edges of the pan and scramble the egg in the center of the pan. Continue until barely cooked through.

4. Increase the heat to medium high. Add more oil if the pan is dry. Stir in the cauliflower, peas, and corn. Cook for 4-5 minutes.

5. Pour the soy sauce and sesame oil evenly over the cauliflower. Stir to combine cook for 1-2 more minutes. Remove from heat and serve.

**omit the egg and use tamari to make the rice vegan.

**To rice cauliflower, wash and chop into golf ball sized pieces. Chop in the food processor and pour onto a kitchen towel. When finished processing, fold up towel, and squeeze out the water from the cauliflower before sauteing.

**You can freeze the cauliflower at this point. Thaw and drain before using in this recip.e

Kimchijeon (Kimchi Pancake)

2018-06-12T09:54:00.000-04:00

Pancakes in Korea aren't the sweet, fluffy breakfast food we Americans eat for breakfast. Instead, they are often savory, vegetable filled dishes served as a side dish during lunch or dinner. My daughter's favorite way is without the actual kimchi and eaten as her meal with a dipping sauce.

Kimchijeon

Ingredients:

1/2 c flour
1/2 t salt
1/2 t sugar
1 1/2 t cornstarch
1/3 c water
1/4 c kimchi, chopped
3 t kimchi juice

Directions:

1. In a medium bowl, combine all the ingredients and mix well to combine.

2. Preheat 12" saute pan and add 1 T canola oil to coat the bottom of the pan. Pour in half of the batter and spread until one even layer.

3. Fry for 3-5 minutes before flipping and frying on the second side. You may need to add antother teaspoon of oil. Remove from pan after 2-3 minutes and repeat with remaining batter.

4. Cut into slices or squares and serve.

Refrigerator Pickles

2018-06-11T16:08:00.001-04:00

I love the vinegary, salty flavor of pickles along side soups and sandwiches. I've canned my own dill pickles over the years, but these refrigerator pickles work great for an extra crunch and vinegar bite. They're my new favorite sandwich topping.

Refrigerator Pickles

1 T kosher or sea salt
1 T sugar
1/4 t peppercorns
3 garlic cloves, smashed and peeled
1/2 c white vinegar
1 head of fresh dill or 1 t dried dill
6 mini cucumbers or 1 English cucumber
warm water

Directions:

1. In a quart jar, add salt, sugar, peppercorns, garlic, vinegar, and dill. Shake to combine.

2. Wash and slice cucumbers, then arrange in the jar.

3. Add warm water, leaving headspace. Cover tightly and shake to combine. Leave overnight in the refrigerator before eating. Adding a bit more salt, vinegar, and garlic will allow you to continue using your brine.

Creamy Hummus

2018-03-24T19:32:00.000-04:00

At the tender age of 5, my infinitely wise daughter chose to live a vegetarian life well before I did. Together, we've searched for sources of proteins (vegetables, grains, and still some dairy) as well as reasonable restaurant selections. Even I hate the feeling of dread when I'm left with a house salad and fries as my lunch. Thankfully, more restaurants and stores are offering meatless choices which are healthier for everyone. We've been buying hummus for a long time, but here's the latest homemade version.

Creamy Hummus

15 oz. can garbanzo beans, drained with liquid saved
2 T. fresh lemon juice
4 cloves roasted garlic
2 T. roasted garlic oil (I store the roasted garlic in oil.)
1/3 c. tahini
1 t. salt
1/4 - 1/2 c. saved bean liquid

1. Drain beans and save the liquid. Pour beans into a microwaveable bowl, cover in water, and cook for 1.5 minutes.

2. Drain most of the water and pour beans into a blender or food processor. Add all the ingredients except the bean liquid.

3. Pulse or blend until the beans are mostly pureed. Stop and scrape the sides and add 1/4 c of the liquid. Cover and blend or puree again. Continue adding liquid until the mixture is smooth and creamy. It should almost seem runny at this point.

4. Scoop into a bowl and drizzle with olive oil. Serve with naan or pita bread and vegetables.

Multi-grain bowl with Cumin Lime Vinaigrette

2018-02-19T20:28:00.002-05:00

After an afternoon of shoveling snow, I was craving something hearty that wouldn't leave me feeling heavy and weighed down. I've seen Buddha bowls everywhere and have had amazing salads with grains as a focus ingredient. Here's my interpretation.

Multi-grain bowl with Cumin Lime Vinaigrette
serves 2

1/4 c. dried lentils
1/4 c. dried farro
2 T. brown rice
1 carrot, peeled and sliced
1 c. chopped broccoli
5 strips tofu bacon (I used this recipe, https://passtheplants.com/easy-tofu-bacon/)
1 T. chopped green onion
1/4 c. dried cranberries

For dressing:
2 T. freshly squeezed lime juice
1 T. red wine vinegar
1/4 t. garlic powder
1/2 t. cumin
a pinch of Italian blend herbs
1/4 t. salt
a pinch of freshly ground pepper
1/3 c. olive oil

Directions:

1. Boil water in a small sauce pan, add lentils, farro, and brown rice, then stir. Turn down the heat and simmer for 15 minutes, or until grains are cooked through. Drain and drizzle with 2 T. of dressing and stir to coat.

2. While grains are cooking, combine dressing ingredients in a leak proof container and shake well to combine. Set aside until the grains are done.

3. Spoon grains into serving bowls. Sprinkle with vegetables, tofu bacon, and cranberries. Drizzle with more dressing, as needed.

4. You can serve over chopped romaine lettuce, kale, or other greens, if you'd like.

Spicy Udon with Vegetables

2018-01-11T13:43:00.000-05:00

Spicy Udon with Vegetables

Ingredients:

8 oz udon noodles fresh
1 T olive oil
1/4 medium onion, chopped
2 cloves garlic, minced

1 c. chopped broccoli

1 medium carrot, peeled and julienned
1/2 c. mushrooms, chopped
2 green onion,s chopped

1 T. sesame seeds

For sauce:

1/2 T. sriracha sauce
1 T. honey
2 T. hoisin sauce*
1 T. sesame oil
1/3 c. soy sauce, light or low sodium

1/3 c. water
1 pinch of crushed red pepper flakes
1/2 t. black pepper
2 T. red wine

Instructions

Blanch udon noodles in boiling water for about 1 to 2 minutes or if using noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
In a small bowl whisk all the sauce ingredients together.
Heat the olive oil in a wok or large skillet over high heat. Add onion, garlic, carrots, broccoli, and mushrooms and cook until vegetables are crisp but tender.
Add noodles and sauce and stir it all together and cook for 2 minutes. Remove from heat and garnish sesame seeds, green onions and peanuts.
Serve while hot.

*Homemade Hoisin Sauce Substitute

2 T soy sauce

1 T peanut butter

1 T honey or molasse

1 t rice vinegar

pinch of garlic powder

1 t sesame oil

1/2 t sriracha sauce

pinch of black pepper.

Vegan Split Pea Soup

2017-02-26T11:05:00.002-05:00

As a kid, I loved the condensed split pea soup that was reconstituted with water. I liked the smoky flavor and the creamy texture. Since going meat free, I've put this soup option aside since most use meat to add depth of flavor. Yesterday, I decided to give it a try with little more than a package of dried peas and an hour to spare.

Vegan Split Pea Soup
serves 6

1 T oil
1 medium onion, diced
1 clove garlic, minced
8 c vegetable stock
1 lb dried peas, rinsed and cleaned
1 carrot, peeled and diced
1 potato, peeled and diced
2 t salt
1 t pepper
1/2 t thyme
1/2 t liquid smoke

1. Heat oil in a medium saucepan over medium. Add onions and garlic. Cook 3-5 minutes to soften. Add 1 t. salt.

2. Pour in vegetable stock and peas. Bring to a boil and then simmer for 20 minutes.

3. Add carrot, potato, 1 t. salt, pepper, thyme, and liquid smoke. Continue to simmer 20 - 30 minutes longer or until desired peas reach desired doneness.

4. Cool before storing in refrigerator or freezer.

*Here's how I package soup for the freezer:

Sandwich bags pressed flat

Jalapeno Popper Dip

2017-01-16T23:57:00.000-05:00

If you love jalapeno poppers, here is an option that has all the flavor with so much less work. The great thing is you can adjust the heat with a couple small adjustments.

Jalapeno Popper Dip

1/2 c onion, chopped
1 garlic clove, minced
2 jalapeno peppers, minced
1/4 t cumin
1/4 t chili powder
1/8 t cayenne pepper
1/8 t chipotle pepper
1/2 t salt
4 oz cream cheese
1/4 c half & half or milk
2 T shredded cheddar cheese
2 T shredded mozzarella cheese

1. In a medium saute pan, heat 1 T oil over medium heat. Add onions and garlic. Stir and saute until the onions are translucent.

2. Add jalapenos, spices, and salt. Continue cooking until the peppers are soft.

3. Stir in the cream cheese and half & half. Stir until the cream cheese is melted. Add the shredded cheeses.

4. Add more half & half , if needed, to adjust the consistency. Pour into a serving bowl and serve with tortilla chips.

Vegan BBQ Bean Slider with Cole Slaw

2016-12-11T19:42:00.000-05:00

Veggie burgers have become commonplace on menus across the country. I don't view them as a meat replacement but as an option for us non-meat eaters. If you'd like to make one at home, this one doesn't take long to assemble if you used canned beans. The cole slaw is light with a bit of acidity to cut through the smokiness of the burger.

Vegan BBQ Bean Slider with Cole Slaw

3 c cooked kidney beans (or 2 15 oz cans)

1 1/2 c grated zucchini

1/2 c onion, chopped

2 cloves garlic, minced

1 T olive oil

2 t soy sauce or tamari

2 t liquid smoke

1 t no salt seasoning blend

(or a mix of cumin, chili powder, cayenne, chipotle, oregano, and paprika)

1/3 c bread crumbs

2 T ground flax meal

BBQ sauce

buns of your choice

1. Heat the over to 425 degrees. LIghtly grease a baking sheet.

2. In a large bowl, mash beans with a potato masher until a paste forms. A few chunks are okay. Add zucchini, onion, garlic, oil, soy sauce, liquid smoke, and seasoning. Mix well.

3. Stir in bread crumbs and flax meal until event distributed. Add more oil or bread crumbs as needed. Form into 8 patties on baking sheet.

4. Spray tops and bake 45 minutes, turning after 20 minutes.

1/2 lb cabbage, sliced thinly (4 cups)

1 carrot, shredded

3 green onions, finely chopped

1/4 t salt

3 T rice vinegar

2 1/2 t olive oil

1/2 t sesame oil

1/4 t celery seed

5. Combine all the ingredients in a medium bowl until well combined. Cool in the refrigerator until burgers are done.

6. Coat patties and buns with BBQ sauce, Layer cole slaw on top of burger. Serves 8 regular people or 4 very hungry people.

adapted from The Thug Kitchen

Vegan Biscuits

2016-08-23T12:27:00.000-04:00

Do you ever set out to make a recipe only to get it half mixed together and realize you don't have one of the ingredients? Here's my vegan version of buttermilk biscuits which accompanied the vegetable pot pie but are also great as a side or with a little homemade strawberry jam.

Vegan Biscuits
makes 8-9

2 c flour
1 t sea salt
3 t baking powder
1 t baking soda
5 T vegan butter, diced
3/4 c plain coconut yogurt
2 T plain coconut milk

1. Preheat oven to 450 degrees.

2. In a medium bowl, combine flour, sea salt, baking powder, baking soda, and butter. With a fork or your fingers, cut butter into the dry ingredients until no large bits are visible.

3. Add coconut yogurt and milk and stir just until combined. Pour out onto a floured surface.

4. Pat dough into a rectangle, then fold in half, and repeat 3 or 4 times. (This creates those beautiful layers.). Cut with a 2 5/8" biscuit cutter, or even a glass. Press scraps together and continue cutting.

5. If you'd like, brush the tops with melted butter before placing in oven. Bake 7-9 minutes, or until golden brown.

adapted from How to Cook Everything by Mark Bittman

Strawberry Lemonade

2016-04-05T19:52:00.000-04:00

Strawberry Lemonade

1/2 c lemon juice
2/3 c sugar
2 c frozen strawberries
3 c cold water
Additional frozen strawberries

Directions

1. In a 32 oz. container, mix or shake lemon juice and sugar to dissolve the sugar.

2. In a blender combine 2 cups frozen strawberries and water. Blend until strawberries have been chopped fine.

3. Pour strawberry mixture into lemon sugar syrup. Mix or shake to combine thoroughly.

4. Place a few frozen strawberries in the bottom of each glass. Pour lemonade over and serve with a straw.

Makes 2 servings

Vegan Beet Reuben

2016-03-01T13:51:00.001-05:00

Back when I was a meat eater, one of my favorite sandwiches was a Reuben. I loved the tangy sauerkraut, the savory dressing with horseradish, and the crispy bread. With a little research and some edits, I have learned to make a vegan version that makes me just as happy.

Vegan Beet Reuben

Vegan Russian Dressing:
1/2 c vegan mayo
2 T jarred horseradish
2 T chili sauce
2 t hot sauce
1 T minced onion
1/2 t salt
1/2 t paprika

Sandwich:
Pumpernickel bread
1/2 c sauerkraut, drained
1/2 c sliced beets
vegan Swiss cheese
Russian dressing

Directions

1. Combine ingredients for dressing and set aside. Preheat griddle or cast iron pan to medium high heat.

2. Lay bread slices and butter tops, Layer buttered sides together. (This will make sense in the next steps.)

3. Spread on dressing, cheese, warmed beets, and drained sauerkraut.

4. When the pan is hot, lay the top slice of bread with sandwich ingredients in pan, buttered side down. Top with the second slice of buttered bread, butter side up.

5. Grill for 2 or 3 minutes or until golden brown. Flip and grill for 2 minutes more.

6. Remove from heat and let sit one minute before slicing.

Vegan Roasted Butternut Squash Soup

2016-01-12T14:12:00.002-05:00

I've tasted other squash soup recipes and have mostly enjoyed them all. However, when given the chance, I try to simplify recipes and shorten the time. What started as a quick dinner became a new recipe as the added heat from cayenne and curry kept me coming back for more. Adjust the spices to create the heat level you like. Add the kale if you need to include more greens into your diet.

Vegan Roasted Butternut Squash Soup

1T. oil
1 medium onion
1 garlic clove
8-10 baby carrots
2 c. vegetable broth
2 c. roasted butternut squash cubes
(about 1/2 a squash)
1/8 t. cumin
1/4 t. curry powder
pinch of cayenne powder
3/4 t. salt
1/4 t. pepper
1/4 c. non-dairy milk
4 kale leaves

Directions

1. In a medium saucepan over medium heat, heat oil. Peel and dice onion then add to hot oil. Peel and mince garlic then add to onions. Sauté until onions are translucent.

2. Chop carrots and add to pan. Cook about 5 minutes to soften carrots. Add spices, broth, and squash. Bring to a boil.

3. Turn down the heat and simmer for about 20 minutes. When the squash is soft, blend with an immersion blender or a regular blender.

4. Adjust seasoning to taste, add milk if using, and serve.

5. If adding kale, rinse, chop, and add after blending and simmer 5-10 minutes, or until kale is tender.