Meatless Meals for Meat Eaters

Potato Egg Cheese Muffins

2012-02-25T09:49:00.000-07:00

A conversation between me and my four year old after I put these muffins in front of him for dinner.

Me: “Here you go sweetie.”

Son: “I hate this.”

Me: “You haven’t tasted it yet. You’ll love it, I promise.”

Son while picking something out of the center of the muffin and holding it up with his cute face scrunched up: “I hate onions.”

Me: “That’s a potato. You love potatoes.”

Son: “I hate potatoes.”

Me: “You like French fries, don’t you?”

Son: “Yea.”

Me: “French fries are potatoes.”

Son: “No, they’re not.”

Me: “Yes, they are.”

Son: “I still hate this.”

I will now skip to the end of our grueling dinner session: after going back and forth for way too long trying to get him to taste this, which by the way is extremely tasty, he finally put a small bite in his mouth. For the smallest part of an instant I saw it. That look that says “Okay, you got me. It’s yummy…But I’m not going to admit it!” He then proceeded to wear a cute pout while trying to sneak bites of his muffin until it was gone.

Potato Egg Cheese Muffins

1 medium potato, peeled and grated

¼ cup chopped onion

1/3 cup grated cheddar cheese (plus a little extra for topping)

6 eggs

1/3 cup milk

½ teaspoon sea salt

1/8 teaspoon crushed red pepper

Pepper to taste

Preheat oven to 350. Line a muffin pan with cupcake liners. Makes 12 muffins.

In a mixing bowl whisk together the eggs, milk, salt, crushed red pepper, and pepper. Then stir in the grated potato, chopped onions, and grated cheese.

Spoon the mixture evenly into each cupcake liner. Place a few shreds of cheese on top of each unbaked muffin.

Bake for 25-30 minutes or until they are cooked throughout and puffy.

By Miriam Baton in promotion for her vegetarian cookbook Meatless Meals For Meat Eaters now available for purchase at your local bookstore, barnesandnoble.com , amazon.com , deseretbook.com and walmart.com.

This recipe is being shared with My Meatless Mondays,

Creamy Pumpkin Soup

2012-02-20T20:50:00.001-07:00

Where I live in the Rockies the ground is covered in snow and ice and every day is so cold. Anyone else out there cold? At this very moment I am sure that every person in my family that lives in Texas has on a t-shirt and shorts (Texas: where you can find Christmas and winter designs on tank tops and short shorts).

So, for those of you who are cold like me, here is a soup to warm you up. For all of you lovely people in warmer places, I promise the soup is worth the extra heat in your kitchen!

I find soup to be an incredible outlet for creativity. You can do just about anything to soup. In this recipe I am giving you the guidelines for the soup base, after that use your imagination as far as what you would like to stir into the soup. I will tell you what I personally stirred in and it was a huge success, so delicious. If you would like to stir in other vegetables, beans, grains…by all mean feel free! J

Creamy Pumpkin Soup

1 ½ cups cooked and pureed pumpkin

4 cups half & half

3 cups vegetable broth

1 bay leaf

1 teaspoon sea salt

½ teaspoon sage

Pepper to taste

Stir all ingredients together and heat over medium-low heat, stirring occasionally, until fully heated and all of the ingredients are completely married.

Stir in various cut vegetables, grains, and cooked legumes while the base is cooking as desired and cook until the desired tenderness is achieved. I stirred in: 1 potato (cubed), 1 carrot (sliced), ¼ cup chopped onion, 1 cup broccoli pieces, 1 cup peas, and ¼ cup wild rice.

Wild Rice and Black Bean Burgers

2012-02-14T09:07:00.000-07:00

My kitchen table is covered in glitter that doesn’t want to leave. Last night my family spent a long time making “fancy,” valentines for my children’s friends and classmates. You should have seen how adorable my husband was, helping them put sparkle all over everything.

I was quite proud of him really. He hates to decorate for ANYTHING. And so for him to spend so much time glitterizing hearts that he cut out and placing stickers wherever our children wanted, while wearing a warm smile, I know it was a sacrifice on his part. J

Just as when Christmas rolls around and he puts on a happy face to decorate the house with us. This is one of the things that I admire in him, that he would do anything for us. Not just the big important stuff that makes our family function. But also the little stuff that he does for the sole purpose of making us happy. To let us know that he loves spending time with us and making us smile.

Happy Valentine’s Day!

Wild Rice and Black Bean Burgers

Both wild rice and black beans are full of protein, iron, fiber, and so many other important nutrients. This homemade vegetarian burger patty is fantastic and loaded to be super healthy! Serve it just as you would a regular burger with all of the fixings that you love. To freeze these patties for future fast meals, use the method found here.

1 ½ cups cooked black beans

2 cups steamed wild rice

1 portabella mushroom

3 garlic cloves

1 jalapeno, seeds and stems removed

¼ onion

½ cup water

1 teaspoon sea salt

1 teaspoon garlic salt

¼ teaspoon pepper

1 egg

2/3 cup flax meal

½ cup grated mozzarella cheese

Juice from 1 lime

Put the beans, steamed wild rice, portabella mushroom, garlic, jalapeno, onion, and water in a food processor. Grind until a slightly lumpy batter forms. Scoop the mixture out into a mixing bowl then stir in the remaining ingredients until they are all fully incorporated.

Heat a pan or griddle to medium (do not grill these). Place a dab of oil (I used extra-virgin olive oil), down where you want to cook each patty. Form each patty with your hands using about 1/3 cup of batter. Place the patty in the oil and press down in the center using a spatula. Carefully flip the patty after a couple of minutes and cook on the other side for a couple more minutes.

Garlic herb Cheese Spread

2012-02-08T11:48:00.000-07:00

I remember when I was younger and still lived with my mother, she would buy me my favorite kind of jelly. She wasn’t a cook by any stretch of the imagination and we didn’t have money to splurge on anything…ever. But knowing that when she was out and about, she was thinking of me and got me something nice that I hadn’t asked for has saved itself as a happy memory in my mind. She was thinking about me and wanted me to have something that she knew I liked…

I love to watch my daughter’s eyes light up when she smells something coming from the kitchen and she learns that I am making one of her favorite foods. Her smile is so sweet! I hope she knows, that even though the whole family will enjoy what I make, I am making it because I know how much she loves it.

Homemade cheese spread and crackers is one of her favorite foods (it easily makes the top 5 in her book). No matter what I do to the cheese spread she seems to go crazy for it. This is the most recent one I made for her. You’re going to love this!

Garlic Herb Cheese Spread

I used reduced fat cream cheese to make this and it wasn’t lacking in flavor at all! Feel free to use the full fat if you like. J I say “1/4 cup cheese,” choose the cheese you want. Anything smoked would be to die for. I can also think of several European cheeses that would be drool worthy for this. I actually used 2 mini-Babybel cheese and like I said, we loved it. Also, I say “roasted pistachios,” it is completely up to you if you want them salted or not, that is why the salt is “to taste.”

8 ounces soft cream cheese

4 garlic cloves

¼ cup cheese

¼ cup pistachio nuts, chopped

1 tablespoon extra-virgin olive oil

¼ teaspoon parsley flakes

¼ teaspoon savory flakes

¼ teaspoon basil flakes

Sea salt to taste

Cracked pepper to taste

In a food processor grind the garlic cloves and the cheese of your choice. In a mixing bowl mash all ingredients together with the back side of a fork. Spread the cheese into your serving container of choice and serve with a variety of crackers and cut vegetables.

Italian Spinach Quinoa

2012-02-03T13:16:00.000-07:00

Not to toot my own horn, but I received a delightful compliment the other day that I just had to share with you…

Someone bought my cookbook Meatless Meals For Meat Eaters, have been cooking from it frequently, and are enjoying it very much. Then they had their mother over for dinner (her mother usually doesn’t have much of an appetite and skips most meals, her health has been failing), made her one of the meals from the book (Chunky Vegetable Gravy and Potatoes), and sent her home with the little that was left over. Apparently her mother loved it so much that she woke up at 3AM early that next morning to finish it off, she loved it so much!

I got a kick out of hearing that. J

This quinoa dish is fashioned after my Spinach Parmesan Risotto from my cookbook. I changed it from that recipe, using quinoa instead and making a few other tweaks. It was seriously excellent and I savored every bite. You’re going to LOVE this!!! J

Italian Spinach Quinoa

I say “liquid,” as an ingredient because you can choose your own ratio of vegetable broth to water. All 3 cups do not need to be vegetable broth, but they can be if you like. I personally used 1 cup of broth and 2 cups of water.

1 cup dry quinoa

3 cups liquid

¼ cup chopped onions

3 garlic cloves, minced

1 cup frozen chopped spinach (or 2 cups chopped fresh)

2 tablespoons extra-virgin olive oil

1 cup grated Pecorino Romano Cheese (plus extra for topping if desired)

1/3 teaspoon sea salt (or to taste)

1/8 teaspoon crushed red pepper

Cracked pepper to taste

In a bowl, soak the quinoa in water for at least 15 minutes (no more than an hour). Drain the water.

In a large skillet sauté the onions, garlic, and spinach (there is no need to thaw the spinach if you are using frozen), in the oil until the onions are translucent.

Pour and stir in all remaining ingredients with the vegetables. Cover and let cook on medium heat until all of the liquid is absorbed and the quinoa is soft. Stir occasionally.

Extra-virgin Olive Oil Pasta Sauce with Vegetables

2012-01-29T16:12:00.001-07:00

I have been slightly under the weather for the past several days and at my husband’s insistence I have stayed home and done nothing during this time of healing and immune system building. I have missed two book signings, among other things. One of the other things that I missed was a conference where a lot of women get together and listen to speakers that talk about how important our jobs are as women and try to make ourselves feel great about all of the important and simple things we do (I was really looking forward to that and I am sad that I missed it).

So, I am going to share with you a few thoughts that I feel might have been touched upon in some way at this conference that I missed.

“…The women in our lives are creatures endowed with particular…divine qualities which cause them to reach out in kindness and with love to those about them…encourage that outreach [by giving] them opportunity to give expression to the talents and impulses that lie within them…” -Gordon B. Hinckley

“Love begins at home, and it is not how much we do…but how much we put in that action.” “Be faithful in small things because it is in them that your strength lies.” -Mother Teresa

“…To the women that I know…whether you have given birth or not, you are the nurturers of the world. God bless you all.” –Miriam Barton

Extra-Virgin Olive Oil Sauce with Vegetables

I wanted to share a way to make an extra-virgin olive oil sauce with several vegetables incorporated. It tasted fantastic atop the cheese tortellini that I chose. It would also be fabulous on any other type of pasta or gnocchi. This is a very quick sauce to make, after the vegetables are cut the rest of the process should take about 5 minutes.

3 tablespoons extra-virgin olive oil

¼ cup chopped basil

4 garlic cloves, minced

¼ cup chopped onion

¼ cup diced bell pepper

½ cup diced mushrooms

½ cup chopped spinach (I used frozen)

1 Roma tomato, diced

Juice from 1 lemon

1 tablespoon balsamic vinegar

½ teaspoon sea salt

Cracked pepper to taste

In a skillet sauté the vegetables in the olive oil until they are only slightly tender. Stir in the remaining ingredients as the vegetables are cooking.

Apple Berry Muffins

2012-01-24T21:20:00.000-07:00

Okay, so I was at a book signing yesterday and I had a visit from a man I spoke to before. He had purchased a signed copy of one of my books about a month ago and came to tell me that he was enjoying it. We spoke for several minutes before he disappeared into the crowd.

A little while later I was in a conversation with another happy reader when all of the sudden the aforementioned man came up behind me and yelled “Boo!”. Clearly he thought he was being clever, but I startle easily. Startled, to the surprise and astonishment of those around me, including myself, I swung around and hit him with flailing arms. Possibly even more than once. Some primal instinct had taken over…

Then I stopped when I realized that I was hitting a man at my book signing (all of these activities happened in about half a second). He seemed to have handled his beating well, since he was laughing. The next thing I knew I flushed red and couldn’t stop laughing at the ridiculousness of the situation. Clearly he had been pleased that he got a reaction out of me (that was annoying to be honest).

So, the moral of this story is: be careful trying to scare people, especially at book signings!

Now, onto the recipe for today…I made these with my three year old son. He asked me very sweetly if he could help me make muffins one day when my daughter was at school. How could I refuse? Instead of going with a tried and true recipe we decided to create. I’m so glad that we did! He was very proud of the results and these were quickly devoured at my house. You’re going to love these!

Apple Berry Muffins

I used a frozen triple berry mixture that I had thawed out for these muffins. Really, almost any type of berry would be great in these, use your imagination! You could use a mixture like I did or all one kind (yes, even just plain old, beautiful blueberries all by themselves would be marvelous).

2/3 cup milk

1 tablespoon olive oil

1 cup ground apple (use a blender or food processor)

½ teaspoon vanilla

1 egg

1 cup flour

1 cup rye flour

1/3 cup organic cane sugar

3 teaspoons baking powder

½ teaspoon sea salt

1 ½ cups berries of your choice

Optional Topping:

2 tablespoons butter

¼ cup flour

2 tablespoons brown sugar

¼ teaspoon cinnamon

Preheat the oven to 400. Line a cupcake pan with muffin liners.

In a large bowl whisk together the first 5 ingredients. In a separate bowl stir together the flours, sugar, baking powder, and salt. While stirring the wet mixture gradually pour in the dry mixture. Once a smooth batter is formed gently fold in the berries.

Fill each prepared muffin liner about ¾ deep with batter.

In a small mixing bowl, using two butter knives or a pastry blender, cut together the ingredients for the topping, if desired, until a crumbly mixture is achieved. Evenly press the crumbles onto each unbaked muffin.

Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Makes about 1 ½ dozen.

Chick Pea and Sweet Potato Potpie

2012-01-19T17:21:00.001-07:00

If you don’t know Joanne at Eats Well With Others you should. Her website really should be titled something like “laugh-your-head-off-while-gazing-at-beautiful-pictures-of-food,” but I guess that’s too long of a title. J

Really though, her recipes are fabulous and what she says is hilarious. At least, she always makes me laugh. J In recent months all of her recipes have been meatless and I have appreciated her even more since.

She posted this recipe for chick pea and sweet potato potpie with cornbread crust and it called to me. I decided to make it for my family for our special Christmas Eve Dinner. I am so glad that I did, it was a big hit and will ever after be a tradition now! The only change that I made to the brilliant recipe was that I substituted some of the sweet potatoes for fresh green beans. You’re going to love this!

Chick Pea and Sweet Potato Potpie

1 large sweet potato, peeled and cut into cubes

2 carrots, sliced

1 cup fresh green beans, cut into 1 inch segments

1 tablespoon olive oil

½ cup chopped onion

¼ cup flour

2 cups vegetable broth

2 cups cooked chick peas

½ cup frozen peas

1 teaspoon sea salt

Pepper to taste

Dash or more of Tabasco

Corn Bread Topping:

¾ cup corn meal

¾ cup flour

1 tablespoon baking powder

1 ½ tablespoons sugar

½ teaspoon salt

¾ cup milk

2 tablespoons olive oil

1 egg yolk, beaten

Boil the sweet potatoes, carrots, and green beans until just tender (not too soft)

Lightly oil a 2 quart casserole dish

In a large skillet sauté the onions in the oil until they are soft. Sprinkle the flour over the onions then pour in the vegetable broth and whisk them together, to avoid lumps, until it has thickened and is slightly bubbly. Stir in all of the vegetables as well as the salt, pepper, and Tabasco then cook together while stirring for a few more minutes. Spread the mixture evenly into the casserole dish.

Preheat oven to 400.

In a mixing bowl, for the topping, stir together the corn meal, flour, baking powder, sugar, and salt. In a small bowl whisk together the milk, olive oil, and egg yolk. Stir all ingredients together until a batter is formed. Spoon and spread the batter evenly over the filling of the potpie.

Bake for 20-25 minutes or until the topping is golden brown.

Spinach Mushroom Quiche

2012-01-15T21:15:00.001-07:00

Something interesting occurred this past weekend at one of my book signings. A friend of mine came and our conversation lead to discussing the school lunch situation in our public schools. I told her that for various reasons (from things that I had heard from several sources), my children will be bringing lunches to school and not eating the food prepared by the cafeteria the vast majority of the time (I know that sometime in their careers as students in public schools they will probably eat the cafeteria’s food every “once in a blue moon”).

Just as soon as my friend left, a woman came from around the corner who had been eavesdropping on the entire conversation because she was hearing things that she didn’t like. Apparently, she works as a supervisor in the facility that makes all of the pre-made food that gets sent out to all of the public schools in the entire region. (Do you ever wish the ground could swallow you up, just for a little while?) I never, ever want to offend anyone and if I had known that she was there and was waiting for me to say something positive about cafeteria school lunches I would have.

She informed me that everything is made from scratch at their facility then is transported to the various schools and re-heated. That every day of the month is something different, that the children get a choice and that every school is equipped with beautiful fruit and salad bars. I told her how happy I was to hear it and that I was glad that she came and told me her positive opinion…then I told her why. I fully acknowledge that there are thousands of children just in our region of the world who don’t get proper meals at home and for whom school breakfasts and lunches are a God sent.

She listed off some of the main dishes served: fried chicken patty sandwiches, spaghetti with meat sauce, hamburgers, pizza…

What I didn’t tell her (because I thought it would be rude), is that it is those types of meals on a regular basis that make some children need their gallbladders removed by age 13. Since so many children are depending on these meals for the basis of their nourishment, why not have some healthier choices? Instead of hamburgers, why not black bean burgers (they probably wouldn’t even notice the switch, and by the way - beans are much cheaper than beef anyway )? Instead of spaghetti with meat sauce why not a pasta with an olive oil sauce loaded with veggies? Why not teach children to like burritos with beans and rice in them instead of greasy and fatty pork chunks?

This woman invited me to come and check out the facility where she works as well as to eat lunch in the school my daughter attends, confident that upon personal inspection my opinion of cafeteria school lunches would be glowingly positive. When I am able to make the time to do that I will let you all know, I would very much love to discover that cafeteria school lunches are nourishing to children’s bodies instead of just filling to their tummies (you can’t learn on an empty stomach, this is known).

Then, that very night, I attended a dinner party. During a conversation at this party I brought up this experience that I had earlier at my signing. I hadn’t even finished the story before a very nice woman told me that just a handful of years ago her children were attending a nearby public school and that every time they ate the cafeteria food they got sick and also that all of the juice and milk that was served to the students were expired by the time the children got them…

I’ll let you know when I have done all of my research and have formed an educated opinion of my own instead of just listening to what other people have told me about it. What is your opinion of cafeteria food from the schools in your area?

Spinach Mushroom Swiss Quiche

The recipe for today is a delicious quiche. I adore the flavor of spinach combined with mushrooms and Swiss cheese, so I decided to put it into an egg pie this time. You can use any type of pie crust that you like. I tried this rye crust with this particular quiche and was very happy with it.

Prepared pie crust in a 9 inch pie plate

2 cups chopped frozen spinach

1 cup diced mushrooms

1 cup grated Swiss cheese

¼ cup chopped onions

3 eggs

¼ cup milk

¾ teaspoon sea salt

¼ teaspoon cracked pepper

¼ teaspoon crushed red pepper

Preheat oven to 350. In a large mixing bowl stir together the spinach, mushrooms, ¾ cup cheese, and onions. Spread the vegetables and cheese onto the pie crust. In a small mixing bowl whisk together the eggs, milk, salt, pepper, and crushed red pepper. Pour the egg mixture evenly over the vegetables in the crust. Sprinkle the remaining ¼ cup of cheese over the top. Bake for 40 minutes-1 hour or until a toothpick inserted in the center of the pie comes out clean. Let cool for at least 10 minutes before serving.

Cheese Tamales!!!

2012-01-11T11:57:00.001-07:00

Tamales are a normal part of life down where I am from in Texas. I still haven’t forgotten the very first time I bought some as an adult. It was from a woman selling them out of a cooler that was in the trunk of her beat up old car in a grocery store parking lot. She gave me a dozen for $5…they tasted heavenly. You see, Latin women down in that region of the world spend an entire day making hundreds of tamales (many of them get their whole family involved in the endeavor), then they go and sell them on street corners and in parking lots. And oh man, they taste amazing! J

Well, where I live now in the Rocky Mountains tamales are few and far between. They are also way too expensive (like $2 for 1 tamale…I can’t believe people pay it here but they do). The only solution? Make your own!! That prospect is far more fun and delicious than a life without tamales (dismal thought).

They are really quite easy. They have a reputation for being a lot of work and taking all day, but that is only because the vast majority of the people in the United States that make them are doing so to make a profit or to give out to tons of extended family and friends. If you would be fine with about 2 dozen tamales then they really don’t take as long to make as most meals do at dinner time. They’re really not much trouble at all. If you have extra they freeze and reheat very well (I simply steam them again when I am reheating frozen tamales). Serve these with a green salsa or any other type of salsa you like (or mole). You’re going to love these!!

Cheese Tamales

If you want vegan tamales simply substitute the butter for more shortening (organic shortening is available), and omit the filling or replace the cheese for vegan refried beans. Also, you can really use any type of cheese that sounds good to you. People making these as authentic as possible might use Queso Fresco or some other type of Mexican cheese. In my opinion though even regular mozzarella or Monterey jack cheese in these are delicious. Your choice!

Package of dried corn husks

2 cups masa harina

1 ½ cups vegetable broth

1 teaspoon baking powder

½ teaspoon sea salt

1/3 cup soft butter

1/3 cup shortening

1 pound of cheese

In a large bowl of warm water soak the husks until they are soft and flexible.

Cut the cheese into about ½ inch thick strips. Set aside.

In a large bowl combine the shortening and butter with about 1 tablespoon on broth.

In another large bowl stir together the masa harina, baking powder, and salt. Add this mixture to the shortening and butter, combining thoroughly. Add more broth as necessary to form a spongy dough.

Spread the mixture onto an unfolded, wet corn husk until the mixture is about 1/3 inch thick. Place a cheese strip along the center of the dough. Roll the dough lined husk like a burrito and twist the ends. Then take another wet husk and wrap the tamale one more time making sure that the tamale is completely covered by the husks. Repeat this process until you run out of dough.

Place each tamale in the top of a double boiler or steamer and with plenty of water in the bottom pan, cover the tamales and steam them for about 45 minutes-1 hour.

Butternut Squash and Spinach Pasta Sauce and How to Get Healthy the Easy Way

2012-01-07T19:04:00.004-07:00

Hello Everyone,

While I was thinking about what to share with you today I reflected back on the most frequent conversation that has come up between me and practically anyone this week…how to be healthy and lose weight…without being miserable.

It has taken me 3 ½ years but I have successfully lost and kept off about 50 pounds while eating whatever I wanted…Let me explain it to you.

I don’t believe in restrictive diets (with food that tastes like card board or rubber most of the time-you know it's true). In fact I don’t believe in any activity that causes the body to feel strained, fatigued, and unfulfilled. I DO believe in learning healthy habits.

The healthy habits that have allowed me to slowly and safely loose and keep weight off are these:

· Exercise by doing something enjoyable a little each day. It might be going for a walk, riding a bike, yoga, tennis, dancing…whatever you like. I know that some of you are hard core gym addicts and love to lift weights, wonderful for you! Most people get more stressed out than positive results at such heavy work outs and I have found that in simply keeping the body active and moving people can be quite healthy and fit. Remember to be consistent!

· Get a really great night’s sleep. Go to bed early and wake up early, it really does your body wonders. J

· Eat three nutritious and filling meals a day. NO SNACKS (I say no snacks because people like me who love to eat way more than we probably should taste a tiny snack then end up eating all day). Let me tell you how I eat my 3 meals a day:

o Eat a raw vegan breakfast. That means all fresh fruit with a raw vegan shake or smoothie and/or raw nuts if you need it (especially when you are just beginning to get used to it). Your body needs at least 3 servings of raw fruit a day to be healthy, this takes care of that requirement and fruit is most easily digested first thing in the morning, before you’ve had anything else to eat.

o Have a large green salad with lunch (with whatever dressing you need for the salad to taste good to you – your body needs those raw dark greens). While eating a large salad with the meal you might find that you may not need as much of whatever else you are eating for lunch but don’t restrict yourself – eat a large enough meal for you to feel completely satisfied (remember, you’re not snacking in the afternoon).

o Eat whatever the heck you want for dinner! With dessert afterwards!!

· Make sure that dinner only lasts for an hour (including dessert), otherwise you’ll be eating for the rest of the evening. About 20 minutes after you’ve finished your meal expect to feel quite satisfied (even full – if you’re like me. But I like feeling that way after dinner, I hate going to bed hungry).

That’s it! Be patient with yourself and love your body by being nice to it. By doing hard core work out routines that you don’t enjoy and by half starving yourself it’s like you are punishing yourself for not looking and feeling great. Avoid abusing your body by being nice and nourishing yourself in all good ways. The weight will come off slowly, but it will come off (and not come back), and you will be happy with yourself and how you look and feel.

This is what has worked for me. I only wish you all happiness and health, a beautiful life. God bless.

Love,

Miriam

P.S. I am in love with this pasta! You see that I baked it, you don't have to. The sauce is to-die-for over any shape of pasta. If you decide to bake it as I did simply spread the pasta in a 9x13 inch baking dish and sprinkle a mixture of mozarella/parmesan cheese over the top then bake it at 350 until the cheese is melted (20-30 minutes). Otherwise just make the sauce and stir it into 1/2 pound cooked and drained pasta. This sauce, by the way, would be excellent over steamed rice or steamed wild rice too.

Butternut Squash and Spinach Pasta Sauce

1 butternut squash (peeled, deseeded, cut up, boiled, and pureed)

2 tablespoons butter

3 garlic cloves, minced

1 cup mushrooms, diced

¼ cup onion, chopped

¼ bell pepper, diced

1 cup half and half

1 cup frozen chopped spinach

1 Roma tomato, diced

1 cup parmesan cheese, shredded

1 teaspoon sea salt

½ teaspoon garlic salt

½ teaspoon crushed bay leaves

¼ teaspoon ground thyme

¼ teaspoon cracked pepper

In a large skillet sauté the garlic, mushrooms, onions, and bell pepper in the butter over medium heat until just tender. Stir in the remaining ingredients. Cover and simmer, stirring occasionally, until all of the flavors are completely married and the cheese is completely melted.

Happy New Year!!

2012-01-03T14:32:00.000-07:00

Hello Everyone!

I hope that all of you had a safe and happy holiday season and have kicked the new year off with a great start!

For the past year and a half I have consistently published something on this website three times a week like clockwork, sharing three new recipes every week for the majority of that time. I have very much loved this chance to share new creations and make new friends. When I started I had no idea what I was doing or how to take nice pictures of the delicious food that I made and enjoyed (I hope you have enjoyed it too!), in promotion for my Meatless Meals For Meat Eaters cookbook that was recently released. The response has been exceptionally positive and generous. Thank you!

I am happy to say that I am entering a slightly new season of my career and also for this website. Currently and for the past couple of months I have been attending 3-4 book signings a week. I have met the most marvelous people at these signings! They share their smiles, talk with me about food and life, and have me sign a cookbook. I am overwhelmed by how kind and excited the people at these events have been toward me.

Did you know I also have a third book coming? That’s right, I am very busy with book promotions for the first two cookbooks. But yes, I still have much work to do at home on a book that I feel strongly about and absolutely adore (because I am a hopeless sweet tooth). I am not sure what my publisher will title the book but it is filled with healthier versions of popular desserts. Yes my friends, a cookbook completely dedicated to making normal desserts (like chocolate cake and ice cream), healthier than they normally are. It is a fabulous book! I actually lost 5 pounds writing it while consistently consuming between 5-10 desserts a day. Every sweetener in the book is natural and from the earth, with no bleached flour in anything. My other books do not have pictures but my publisher wants this desserts book to be in full color, loaded with beautiful pictures to tempt your taste buds.

Who will be taking these pictures? Me, that’s who! I have never advertised myself as a professional food photographer and this skill does not come naturally to me. I have been reading and learning and practicing and still, every picture for this book takes quite a bit of thought and preparation.

Why am I telling you all of this? Because, between 3-4 book signings a week, taking pictures for another cookbook, and most importantly taking care of my husband and two small children as well as my own health, I won’t be able to consistently publish three new recipes every week.

Never fear! I fully intend to keep this website updated once or twice a week still, just not the same schedule I used to be on. So, please still check back with me here on this website frequently, I won’t “leave you hanging.” J

Here are ten recipes from this past year that I thoroughly enjoyed that I thought might not have gotten all of the attention they deserved. They are all easy recipes and very delicious. J

Love,
Miriam

Harvest Chili

Pesto Pita Pizza

Bean and Cheese Kolaches

Squash Quiche

Pumpkin Chocolate Chunk Granola Bars

Fruit Punch Smoothie

Vegetarian Shepherd's Pie (made with lentils)

Pasta Con Pomodori, Zucchini, e Funghi

Bean and Rice Casserole

Chocolate Pancakes

Barley and Chick Pea Casserole

2011-12-30T15:45:00.000-07:00

Hello Everyone!

As we are about to start another fabulous year together I can’t help but be so grateful for 2011 being such a great year in my life.

I had two cookbooks released: The Pioneer Cookbook: Recipes For Today’s Kitchen and Meatless Meals For Meat Eaters. I have been very busy attending several book signings for these cookbooks every week and I am thankful for every opportunity to visit with and get to know people both in and out of the food community at these events.

My sweet daughter started Kindergarten this year and is doing a marvelous job reading and making friends. We’ve been busy with soccer, ice skating, and dance lessons for both my son and daughter. I am very proud of how wonderfully they are growing up and what great kids they are!

My husband and I continue to love each other very much. We’re working on nine years of marriage now and we have had such a marvelous time together! Just knowing that he is mine gives me such happiness and we look forward to loving and laughing the rest of our lives together!

Wherever you are in the world and in your life, I wish you the best of happiness, peace, and health this coming year! J

Love,

Miriam

Barley and Chick Pea Casserole

Barley is a lovely grain to eat steamed (much like rice), cooked in soup, and in baked goods among other fabulous cooking choices. I made a casserole with it this time and I really loved it, I think you will too. J Also, I used butternut squash puree (which cooks and purees just like pumpkin), in this, feel free to use any type of squash puree you would like (if you are using yellow squash or zucchini there is no need to steam or roast it before you puree it).

1 cup dry barley

2 cups water

1 ½ cups cooked chick peas

2 cups squash puree

1 cup milk

½ cup sour cream

½ cup peas

½ cup corn

½ cup broccoli

1 carrot, sliced

1 celery stalk, sliced

½ teaspoon sea salt

½ teaspoon garlic salt

Pepper to taste

Topping:

2 tablespoons melted butter or olive oil

1/3 cup bread crumbs

Steam the dry barley in a small covered pot with the 2 cups water (if the barley is not completely soft when the water is cooked out add a little more water, cover it again, and steam it a little longer).

In a small saucepan sauté the broccoli, carrot, and celery in a dab of olive oil until slightly tender.

Preheat oven to 350. In a 2 quart casserole dish stir together the steamed barley, sautéed vegetables, squash puree, chick peas, peas, corn, milk, sour cream, salt, garlic salt, and pepper. Spread evenly into the dish.

In a small bowl stir together the melted butter (or oil), and bread crumbs. Sprinkle the bread crumbs evenly over the casserole.

Bake for about 30 minutes or until it is cooked through and the topping is golden brown and crunchy.

Easy Black Bean Dip

2011-12-27T10:22:00.001-07:00

After a few days of gorging myself ridiculously while celebrating Christmas I am happy to say that I have finally come to my senses and made a healthy choice this morning for breakfast (an extremely large raw vegan shake packed with fresh blueberries, bananas, and oranges). It is nice to return to one’s rational senses. J

I purchased a tasty fresh black bean dip at a market recently. Then it occurred to me, I could make this so easy! No need to spend $5 on a package of dip when I could make it for less than $1 either. Many of you will be finding ways to celebrate the new year very soon and I thought this dip would be perfect for your get-togethers. It is extremely easy, impossibly delicious, and laughably inexpensive. I served this dip with corn chips, rice crisps, and an assortment of cut vegetables for dipping.

Happy New Year!!!

Easy Black Bean Dip

Undoubtedly cooking black beans fresh is the most nutritious way. Canned black beans actually do work quite well with this dip also, just be sure to rinse and drain them before placing them in the food processor if you are pressed for time and use canned. Also, you can use any fresh salsa you like (please don't use bottled picante sauce), but I have provided a link to the salsa that I used.

1 ½ cup cooked black beans

½ cup fresh salsa

Juice from 1 lime

½ teaspoon sea salt

Place the ingredients in a food processor and grind until a smooth dip forms.

Cinnamon Swirl Pumpkin Bread

2011-12-20T21:06:00.000-07:00

Can a body gain ten pounds in just one day? Seriously, I would like to know…because I think I am well on my way to accomplishing that very feat.

So many people have given us holiday treats today…all today. And they are all so delicious, who am I to save them for another day? After all, any good cook knows that treats are best eaten the day they are made…right?

At the moment I am munching on…well I really have no idea what it is but it is quite delicious (it looks like a doughnut whole but there is nothing cakey about it. Inside is more like a ball of soft chocolate cream with tiny sweet crunchy particles in it). Any idea what that is? I don’t know but a neighbor of ours dropped it off at our house about a half hour ago and I haven’t been able to restrain myself. J I am also starring at a table covered with homemade caramels, sweet breads, assorted cookies, various candies, as well as candied nuts. I really have been overdoing this whole gluttony thing…have any of you had better luck eating healthy during these holidays?

As my present to all of you I wanted to share with you a very special recipe of mine…Cinnamon Swirl Pumpkin Bread. I put a lot of preparation into perfecting this gift for you. I hope you love it (eat it hot with butter)!! Enjoy the festivities!! J

Cinnamon Swirl Pumpkin Bread

½ cup warm water

1 ½ tablespoons powder milk

2 ¼ teaspoons yeast (1 package)

1 tablespoon agave nectar

1 tablespoon canola oil

1 large egg

1 teaspoon sea salt

1 cup cooked and pureed pumpkin

3 – 3 ½ cups flour

Swirl and Topping:

¼ cup soft butter

1/3 cup organic cane sugar

1 tablespoon and 1 teaspoon ground cinnamon

In a large mixing bowl stir the powder milk into the warm water then stir in the yeast. Let stand for about 5 minutes (mixture will be slightly foamy). Stir in the agave nectar, canola oil, egg, salt, pumpkin, and half of the flour. Add the last of the flour and knead the dough with your hands until all of the flour is incorporated into the dough.

In a small mixing bowl mix together the butter, sugar, and cinnamon. Divide the mixture in half. Gently knead half of the cinnamon mixture into the dough (making a swirly effect).

Lift the dough from the bowl. Place a dab of oil in the bowl then spread it around the bottom and sides of the bowl. Lower the dough into the bowl then turn it over (oiling both sides). Cover with plastic and let rise about 1 hour.

Lightly butter the bottom and sides of a loaf pan. Gently knead the dough into the shape of a loaf. Place the dough loaf into the buttered pan. Evenly spread the remaining cinnamon crumbles over the top of the loaf. Cover the dough with plastic again and let it rise for about 1 more hour.

Preheat oven to 425. Bake the bread for 25-35 minutes or until it is golden brown and no longer gooey in the center.

Breakfast Treats For Everyone!

2011-12-18T16:48:00.001-07:00

Hello Everyone!

I know that there are various holidays going on right now and I wanted to wish all of you the very best of times!

Here are some muffins and other breakfast treats to celebrate with. I like to make muffins and other breakfast treats the day before Christmas so that morning I don’t have to worry about feeding anyone. I just put the muffins and a tray of fruit out for everyone to snack on as they wish. I’ll be posting another wonderful Christmas recipe Wednesday, join me then and until then enjoy yourself!!

Love, Miriam

Cinnamon Apple Spelt Muffins

Pumpkin Cinnamon Rolls With Cream Cheese Glaze

Banana, Oatmeal, Blueberry Muffins

Pumpkin Muffins

Banana Oatmeal Breakfast Bars

Vegetarian Shepherd's Pie

2011-12-15T20:44:00.001-07:00

I have wonderful news, my latest update regarding the drama of the release of my cookbook Meatless Meals For Meat Eaters. FINALLY it is available at all of the stores that have ordered them to sell!! (It has basically taken an act of congress to finally get to all of the places that it was supposed to be shipped to over a couple of months ago – thank you so much for your patience). If you don’t see it at your local store then you can order it there (please do!), and of course you can order it online.

I hope that your holiday goings and comings aren't stressing you out and that you are enjoying this time of year. You are going to love this version of Shepherd's Pie, it is healthy American style comfort food at its best! Have a fabulous day!!!

Lentil Shepherd’s Pie

You’ll see that I used ½ cup of cooked pumpkin puree. I used pumpkin because that is what I had available. Feel free to use any other type of squash that you would like. If you choose pureed zucchini or yellow squash there is no need to cook it before you puree it. If there is another type of vegetable puree you would like to use in its place go right ahead! Also, make sure that the brown gravy that you use is vegetarian (if you are using a mix yes, there are vegetarian brown gravy mixes).

1 ½ cups cooked lentils

1 cup brown gravy

½ cup cooked and pureed pumpkin

2 carrots, sliced

½ cup chopped onions

2 celery stalks, sliced

½ cup peas

Salt and pepper to taste

3 cups mashed potatoes

½ cup grated cheese

Preheat oven to 350. In a small skillet lightly sauté the carrots, onions, and celery in a dab of olive oil. In a pie plate stir together the lentils, gravy, pumpkin puree, sautéed vegetables, peas, and salt and pepper. Carefully spread the mashed potatoes over the lentil mixture. Sprinkle the cheese evenly over the potatoes. Bake for about 30 minutes or until the cheese is completely melted and the lentil mixture is completely cooked through.

Pumpkin Pasta Bake

2011-12-13T22:26:00.001-07:00

In my regular yoga sessions my various instructors constantly remind us students to breathe…how funny that we have to be reminded to breathe…

While I was in college a dear friend of mine was experiencing some life changing consequences of decisions that she had made. One night during this time in her life we went for a stroll on the beach to talk and she expressed to me in so many words that the only thing she really HAD to do was just breathe…

Breathing…

Such a vital and yet simple concept, and we still need to be reminded to do it…the simple things in life are really the most important. Breathing. Resting. Nourishing yourself. Smiling.

And so, in this busy season of the year I wanted to take a moment to remind you to breathe. J

Pumpkin Pasta Bake

This is a delicious baked pasta that goes very well with just about any type of steamed vegetable you would like!

½ pound pasta, boiled and drained

1 cup pumpkin, cooked and pureed

1 cup milk

2 tablespoons flour

1 cup grated cheddar cheese

¼ cup chopped onions

3 tablespoons sour cream

1 teaspoon mustard

1 teaspoon sea salt

½ teaspoon ground nutmeg (optional)

½ teaspoon garlic salt

Pepper to taste

Preheat oven to 350. In a large skillet over medium heat whisk the flour into the milk then stir in the pumpkin, ¾ cup cheese, onions, sour cream, mustard, and seasonings.

In a 2 quart casserole dish stir the pumpkin sauce in with the cooked pasta. Spread evenly then sprinkle the remaining ¼ cup cheese over saucy noodles.

Bake for about 25 minutes or until the cheese is melted.

Gingerbread Pancakes

2011-12-11T22:58:00.000-07:00

It’s funny how certain smells can jog your mind of memories from long ago. These smells can be especially endearing. Some smells that always remind me of special holidays spent with my grandmother when I was a child are the particular seasonal treats found around Christmas…like wassail, pecan pie, peanut butter cookies with chocolate kisses on top, and gingerbread. When I thought about making gingerbread for my own family this year for some reason my pancake griddle was calling to me. You are going to LOVE these!!! It’s one of those treats that you’ll want every year about this time…a tradition. J

Gingerbread Pancakes

Serve these seasonal pancakes with 100% maple syrup or whipped cream. They will absolutely melt in your mouth!

2 eggs

1 ¼ cup flour

1 cup milk

1 tablespoon brown sugar

3 tablespoons molasses

1 tablespoon canola oil

2 teaspoons baking powder

1 teaspoon vanilla

1 teaspoon ground ginger

½ teaspoon sea salt

¼ teaspoon ground cloves

A Few Sweet Breads

2011-12-08T19:22:00.001-07:00

Tis’ the season to make sweet bread for your neighbor…right? I mean, that’s what you’re all thinking…isn’t it? What type of sweet bread should I make for my co-workers and neighbors?

Well, I am here to help! Here are a few of my favorite sweet bread recipes that are on this website. Whatever you make will be a hit and your friends will appreciate your cooking prowess all the more. Just let them cool, wrap them in plastic, put a bow on them and you’ll be good to go!

Yellow Zucchini Sweet Bread

Chocolate Chip Chocolate Banana Bread

Zucchini Oatmeal Bread

For something to think about concerning the beauty of the human spirit go visit this post at The Disconnected Writer. I always enjoy his thought provoking posts. You will too.

Sweet Potato Coconut Curry

2011-12-06T22:24:00.001-07:00

The sun shined on us today in the Rockies, it was a truly beautiful and still brutally cold day. Many of you have been concerned for us here with all of the recent storms, thank you so much for your thoughts and prayers. We are safe and doing quite well.

I have news! I have mentioned before that I would keep you updated on the progress of the painfully anti-climactic release of my cookbook Meatless Meals For Meat Eaters. It has been available for quite some time at all Deseret Book stores and affiliates as well as deseretbook.com (they have been very prompt, delivering online orders about a week after the order is placed).

The larger online stores that advertise my book (amazon, barnes and noble, and walmart), have been much slower to receive the copies of my book to sell and therefore have had it listed as “currently unavailable,” or “pre-order.”

Anyway, my news is that amazon FINALLY must have received the copies they ordered because it is now available on their website for purchase. Hallelujah! So Barnes and Noble and Walmart will certainly follow suit very soon and I will keep you posted on that too.

Thank you all again, for your love and support through these storms as well as my book release. J

Sweet Potato Coconut Curry

I served this meal over steamed rice and I absolutely enjoyed eating this creamy and deliciously tasty concoction. I think you’re going to love it too!!

1 large sweet potato

1 ½ cups coconut milk (16 oz. can is fine)

1 small eggplant (or half of a large), diced

1 cup broccoli florets

1 cup green beans, cut into 1 inch segments

1 carrot, sliced

1 zucchini, grated

¼ cup onion, chopped

½ bell pepper, diced

2 garlic cloves, minced

2 tablespoons Bragg’s Liquid Aminos

1 teaspoon ground ginger

1 teaspoon red curry powder

1 teaspoon sea salt

¼ teaspoon pepper

¼ teaspoon crushed red pepper

Peel the sweet potato and cut it into large cubes. Boil the sweet potato until very soft. Drain the water.

In a large skillet stir and mash together the sweet potato and coconut milk. Stir in the remaining ingredients and cover. Stir occasionally and cook for about 15-20 minutes or until the vegetables are just tender.

Crock Pot Potato Soup

2011-12-04T21:52:00.002-07:00

We just suffered a huge wind storm out here in the Rockies. Houses and trees were torn apart all over town. Even once sturdy looking buildings and businesses look ragged…

We started getting warnings today of a blizzard to most likely come through our town tonight…

We haven’t finished cleaning up from the last storm yet…

There was such a big concern about the heavy debris of siding, fencing, and branches becoming projectile missiles in the coming wind gusts that the Army National Guard has actually been deployed to help us clean the debris.

It has been very touching to see neighbors and communities work together. Uniting in the common goal to help one another and get the job done. A large part of our chain link fence had become detached and could have easily become dangerous in the strong wind. I can’t tell you how many neighbors and strangers alike came into our yard, seeing my husband and I trying to take a broken fence apart, and helped us by offering us their tools and their strength. We finally got it done with help. And there were several random men driving trucks around the streets of town picking up these types of potentially dangerous debris to take to a drop-off site so everyone didn’t have to go themselves individually.

It was a massive effort and I was very proud and humbled to be a part of it. Our small town is now as secure as we could make it before nightfall came. I hope that this predicted storm just passes us by, but if it doesn’t it is comforting to know that we are surrounded by people who care.

Thank you, people of the world, who look out for others and try to help!

Crock Pot Potato Soup

I am posting this soup recipe because it is so cold out…if we lose power in the coming storm I’ll be wishing for a battery operated crock pot…do those even exist? If not, they should. J

4 potatoes, peeled and diced

3 cups vegetable broth

1 cup cream

3 cups water

2 celery stalks, sliced

2 carrots, sliced

Juice from 1 Clementine (or small orange)

¼ onion, chopped

3 cloves garlic, minced

1 bay leaf

1 ½ teaspoons sea salt

½ teaspoon garlic salt

½ teaspoon sage

¼ teaspoon pepper

Stir all ingredients together in a crock pot and cook the soup on high for about 2 hours or until all of the vegetables are very soft, stirring occasionally.

Pumpkin Chocolate Chunk Granola Bars

2011-12-02T10:12:00.001-07:00

I have had a very interesting last 24 hours. I’ll tell you the short of it. A severe wind storm came through my town and decided to stay for an entire night and most of the next day (yesterday). There was a black out all over town all day yesterday and damage done to most properties (including one of our cars, two lovely trees that used to grace our front lawn, and our fences). So far as I have heard no one was hurt, that is the most important thing of all.

Schools were canceled (because it was dangerous to be outside for a good part of the day due to the flying debris of all sorts). And so we invited our neighbors to come over and play for several hours. We munched on fruit and these granola bars, luckily I had made a large tray of them before the storm hit (sorry Rose Marie, I was going to give you some like I promised but we ate them all…I’ll make it up to you J).

We all had a pot luck lunch and dinner at another neighbor’s house who has a gas stove (ours are electric), and was kind enough to let us invade for a while. Thank you Sue!

The morals of this story are, when a storm is coming make something yummy that doesn’t need to be refrigerated and is fun to snack on and to hang out with friends. J

Pumpkin Chocolate Chunk Granola Bars

These granola bars are chewy and very delicious!

2 cups rolled oats

1 cup flour (feel free to use a flour of your choice, I used whole wheat)

¾ cup brown sugar

½ cup wheat germ

¾ teaspoon ground cinnamon

¾ teaspoon sea salt

¼ teaspoon ground ginger

½ cup cooked and pureed pumpkin

1/3 cup honey

¼ cup canola oil

1 egg

1/3 cup dark chocolate chunks

Preheat oven to 350. Lightly butter the bottom and sides of a 9x13 baking dish.

In a mixing bowl whisk together all of the dry ingredients. Make a well. In the center of the well place all of the wet ingredients and the chocolate chunks. Stir everything together (at some point you’re going to want to use your hands, the batter becomes very thick and sticky).

Spread the batter evenly into the prepared baking dish. Bake for 20-25 minutes or until the edges of are golden brown. Let cool for about 10 minutes then cut them into bars.

Bean and Rice Casserole

2011-11-30T09:15:00.001-07:00

I remember as a child my grandmother would come up with delicious and comforting casserole concoctions that were creamy and always seemed to revolve around chicken. Those meals from my loving grandmother have meant so much to me as I have grown older. She really tried to feed me well and I felt her love in every bite.

I have children of my own now and want them to eat delicious and comforting food as well. As recently as a couple of years ago I would cook meat for them a couple of times a week but I noticed that they really weren’t interested in it. They would pick at it and eat everything else on their plate. They really don’t care for much meat anymore (with the exceptions of pepperoni on pizza, occasional chicken nuggets, as well as a liking they have taken recently to Whole Food’s Market chicken soup).

(I know what you vegetarians are thinking: “How could you let your kids eat that stuff??” To put it simply, I want to educate them and let them make their own decisions. And when I do buy them meat products I do so responsibly from organic and well treated sources.)

So, when I remember my grandmother and want to make a casserole that my whole family will enjoy I say to myself “who says a casserole has to have chicken in it??”

This meal is delicious, filling, and nutritious. One I am sure to make many times again and again as my children grow up. I hope you enjoy it as well!

Bean and Rice Casserole

If you don’t care for canned cream of mushroom soup and don’t feel like making it homemade before making this casserole substitute the canned soup for ½ cup of sour cream.

1 ½ cups cooked rice

1 ½ cups cooked beans of your choice

¾ cup grated cheese

1 can cream of mushroom soup

¼ cup chopped onions

1 celery stalk, sliced

1 carrot, sliced

½ cup peas (frozen is fine)

½ cup corn (frozen is fine)

1 cup milk

½ teaspoon sea salt

½ teaspoon garlic salt

½ teaspoon parsley flakes

¼ teaspoon cracked pepper

Topping:

¼ cup cheese

2 tablespoons melted butter

1/3 cup bread crumbs

Preheat oven to 350. Lightly sauté the onions, carrots, and celery in a small pan and a dab of olive oil until they are just tender.

In a 2 quart casserole dish stir together the rice, beans, ¾ cup cheese, cream of mushroom soup, vegetables, milk, and seasonings. Spread the casserole evenly in the dish.

Sprinkle ¼ cup cheese over the casserole. In a small bowl stir together the bread crumbs and melted butter then sprinkle the mixture evenly over the grated cheese layer.

Bake for 30-45 minutes or until the topping crust has become slightly crispy and golden brown.

Sauteed Veggie Sandwich

2011-11-27T20:20:00.001-07:00

The official hustle and bustle of the holiday season has started. Folks coming and going will have many days coming soon when dinner will have to be very fast to make and fast to eat. These are the types of days that I turn to one of my quick go-to meals which is to sauté a few types of vegetables, then serve it on a roll with cheese or hummus. These get gobbled up quick at my house and they are so very tasty.

Here is exactly how to make these (it takes about 5 minutes unless you slice vegetables very slowly J):

· Slice a few vegetables. I almost always go for onions, bell peppers, and mushrooms but feel free to use your imaginations (artichoke hearts, asparagus, very thinly sliced carrots, olives…the list of good ideas could go on and on). But only pick a few kinds so as not to complicate the meal and you’ll need a small handful of sliced vegetables for each sandwich.

· Cut the desired amount of rolls in half width wise.

· On a griddle or skillet heat to medium a small amount of extra-virgin olive oil then place the sliced vegetables in the oil. Salt and pepper to taste. Stir the vegetables frequently to sauté each side of the vegetables quickly.

· Sear the halved rolls (both sides), on the hot griddle or skillet.

· Place a slice of cheese over the just wilted vegetables (it will melt momentarily). Choose any type of cheese that you think will go well with the vegetables you have chosen (I used provolone in the above picture). If you are not using cheese then spread a bit of hummus inside each half of the seared rolls.

· Using a spatula carefully scoop the vegetables and cheese inside each desired roll.