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Stir-Fry Noodles & Sesame Broccoli

I have been taking a Whole Foods Plant Based cooking class. One of the lessons involved blanching broccoli. This is how I used the head of broccoli that I blanched. By combining the broccoli with some noodles and my Chinese Brown Sauce I have a quick and satisfying meal.

  • 1 recipe of Chinese Brown Sauce
  • 1 head of broccoli, using the florets, blanched
  • 12 oz GF Brown Rice Spaghetti, broken in half
  • 8 oz Bean Sprouts
  • Sesame Seeds, garnish
  • Cilantro, garnish

Prepare spaghetti according to box directions. Drain. Do not rinse. Set aside.

Note: You can blanch the broccoli with the spaghetti. Just add the broccoli florets the last 60 seconds. I have done this method before and it works if you are using the broccoli right away. Just remember the broccoli will continue to cook if you do not put it into an ice bath.

I like to use my pancake griddle to stir-fry my noodles and veggies. It gives you a large surface, which lends to even cooking.

Spread noodles and broccoli evenly over a preheated griddle pan (350 degrees). Cook for a couple of minutes.

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Turn noodles and broccoli over, just like you would do with hamburgers.

Add Chinese Brown Sauce and sprouts to noodles and broccoli. Stir, and let cook for about 2 minutes.

Garnish with sesame seeds and cilantro.

Serve. Eat. Enjoy.

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Creamy Mushroom Sauce with Penne

I have been wanting to bump up the nutritional value to my Vegan Alfredo Sauce since I made the original version. By swapping out water for almond milk and adding cauliflower I was able to pump up the protein and all the goodness from the cauliflower.

The process is similar as the original version with some minor adjustments. The base is Alfredo, yet two types of mushrooms add an additional savoriness. This is definitely a hearty and filling dish.

  • 1-2 tbsp veg broth, plus more if necessary
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp of All-purpose seasoning
  • 10 oz Cauliflower-rice (I used frozen)
  • 2 c almond milk, unsweetened, warmed
  • 3 tbsp white miso paste
  • 1/2 lemon, juice
  • 1/2 c nutritional yeast
  • 8 oz button mushrooms, sliced
  • 8 oz cremona mushrooms, sliced
  • 12 oz GF penne (I used jovial brown rice penne)

In a blender add cashews, almond milk, miso paste, lemon juice and nutritional yeast.

Bring a large pot of water to a rolling boil to cook the penne. Cook penne according to box directions. Drain and set aside.

While the pot of water is coming to a boil, in a separate pot (large) heat vegetable broth over medium heat. Add onion, garlic, cauliflower-rice and all-purpose seasoning. Cook vegetables until they are softened and translucent. If the pan gets dry add more vegetable broth.

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Transfer vegetable mixture to blender. Blend until mixture is creamy. Add pasta water if needed to thin out sauce.

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Use the same pot that you cooked the vegetable mixture. Add 1-2 tbsp of vegetable broth to the pot. Cook mushrooms until liquid has cooked out of the mushrooms.

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Add cooked/drained penne to mushrooms and stir.

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Pour sauce over penne mixture (you will probably have extra leftover) and stir.

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Serve. Eat. Enjoy.

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Quinoa and Greens Salad Bowl

I recently posted a Quinoa and Salad Bowl. This is a bulkier version of the original recipe. By adding the greens the nutrients are bumped up and it is a little more filling. Both of those things are big pluses to me. I always feel nourished when I eat this salad.

Toss together ingredients so that they are well distributed. There really is no need for additional dressing, but you could add some if your heart so desires.

Dig in and Enjoy.

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Quinoa Salad Bowl

This is one of my favorite salad bowls to make. It has the protein and heartiness from the quinoa, yet the freshness from the chopped veggies. The avocado is nutty and creamy all at one time, and besides it is avocado. What is not to like about an avocado – nothing.

If you want to bulk this up you could add some greens, and it will fill you up with healthy goodness.

  • 1 c quinoa, cooked, cooled
  • 1c zucchini, diced
  • 1 c cucumber, peeled, diced
  • 2 medium tomatoes, seeded, peeled
  • 1/2 c green onions, fine dice, white and light green parts
  • 1 c cilantro, fresh, chopped
  • 1 lemon, juiced
  • 1 avocado, sliced, garnish

Note: This is so easy and quick. I like to make this the night before or in the morning so that the flavors will meld together.

Combine all ingredients into a bowl (except avocado). Stir and chill in the refrigerator.

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Quinoa Salad Bowl –



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Broccoli and “Cheese” Stuffed Potato

When I was a teenager, many years ago, and I am not saying how long ago, I would go to the mall. In this particular mall there was a food court. The food court had many different food stalls/restaurants with a variety of different kinds of food.The one I am referencing now sold stuffed baked potatoes. I would always get the one that had ham, broccoli and a gooey cheese sauce. It was a sad day when it closed.

Now, many years later, I have a new version – Vegan style. I can feel good about eating this version and have no ill effects.

I made a sheet pan of extra potatoes so I would have some for another meal.

  • Baked potato
  • Vegan butter
  • Head of broccoli, florets only, cooked until fork tender
  • 1 recipe of “Cheese” sauce

Note: You will have some broccoli and “cheese” sauce leftover.  I will have another recipe in a coming post that will transform those leftover potatoes, broccoli and “cheese” sauce. I am already looking forward to sharing that with you.

Assemble: Potato, butter, broccoli florets and top with “cheese” sauce.

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Serve. Eat. Enjoy.


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Quinoa and Veggie Spring Rolls

This was the first time I have made Spring Rolls. By the time I finished I surprisingly got pretty good at rolling these out. I have always liked spring rolls. They always seem to be a bite of freshness to me. Especially, since these are not fried. They are light yet fairly filling.

I made these with quinoa cooked in vegetable broth. I like to think I am adding nutrients and more flavor to the quinoa by cooking it in vegetable broth. The reason for the quinoa is that I wanted to pack in more protein into the Spring Rolls. I also add edamame, for the same reason as the quinoa – protein. Then some greens and crunchy vegetables. You cannot forget the mango for a sweet little bite. These Spring Rolls are packed with a nutritious nibble of delectable goodness. By combining all of these ingredients you get your, sweet, crunchy and a little heat all in one bite.

  • 1 package of Spring Roll Wrappers
  • 1 c baby greens, stems removed
  • 1 c cooked quinoa
  • 1/2 c edamame, shelled
  • 1/2 c carrots, shredded
  • 1/2 c red pepper, julienned
  • 1/2 c mango, diced
  •  Sweet Chili Sauce, for dipping

Note: Use a large bowl/pan to dip the wrappers. Just dip them long enough to make them slightly pliable. They tend to continue to soften. If you soak them too long they will tear and fall apart. There is no need to warm the water, room temperature works just fine.

Also, dipping your fingers in the water helps to work with the wrappers.

Make sure you have all your ingredients in place ready to assemble your spring rolls.

I made my Spring Rolls on a cutting board. Sprinkle some water onto the cutting board.

Soak one Spring Roll Wrapper at a time, as you assemble each Spring Roll. Remember it only takes about 5-10 seconds, just enough so they are pliable. Lay out flat onto the work surface.

Layer some leaves of the greens into the center of the wrapper.

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Spoon quinoa on top of the greens.

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Layer carrot shredded, pepper, edamame, and mango.

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Fold sides into center of wrapper.

Fold bottom of the wrapper over the filling. The wrapper should overlap onto top of wrapper. Roll as tight as you can so that it looks like a stuffed tube. This takes some practice.  It is okay if they are not perfect, they taste great and they will be gone in a flash.

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Serve with some Sweet Chili Sauce. The first bite we dipped into the sauce, then we would spoon the sauce into the roll so it dripped into the filling – Yum!

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Creamy Mushroom Sauce with Meatballs and Pasta

I had made a large batch of vegan meatballs for our Super Bowl gathering. I kept some back just for this dish. This meal is a big plate of delicious comfort. The meal was easily put together by utilizing already prepped or cooked items: Meatballs, sliced mushrooms and my Alfredo Sauce. By doing this I had the meal ready in about 30 minutes.

Oh, and by the way, I made this all in one pan.

Cook pasta in a large dutch oven according to package directions. Drain and set aside.

Reduce heat to medium. Add mushrooms, all-purpose seasoning along with 1 tbsp of vegetable broth. Stir. Add meatballs and more vegetable broth (1 tablespoon at a time) if the mushrooms or meatballs start to stick to the pan.  Stirring frequently until meatballs have warmed through.

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Add cooked pasta back into the dutch oven. Stir.

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Pour Alfredo sauce into pan and stir. Cook until all the ingredients are completely heated.

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Top with a garnish of fresh parsley.

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Serve. Eat. Enjoy.

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Note: You could serve these without the meatballs (if you do not have any made) and it would still be incredible.

Another Note: You can always double the the Alfredo Sauce and put some aside for another meal.

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Meatballs – Vegan

I made these so I could have the Game Day Meatballs that I have made for many Super Bowls or special occasions with the rest of my family. I usually make the meatballs for parties, Super Bowl, Christmas Eve and when I need to make a dish for a large group.

Instead of the usual beef or turkey used for meatballs I decided to make a vegan meatball with portobello mushrooms and brown rice. The recipe is easy and can be finished in the oven.

  • 2 tbsp olive oil, plus some for sheet pan
  • 1/2 large onion, diced
  • 2 large portobello mushrooms, chopped
  • 1 tbsp garlic, minced
  • 1 1/2 c brown rice, cooked, cooled
  • 1/2 c GF bread crumbs
  • 1/2 c GF all-purpose flour blend
  • 1 tbsp all-purpose seasoning

In a large dutch oven add olive oil, onion and portobello mushrooms. Cook over medium-high heat until onions are soft and lightly browned.

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Add garlic and cook 3 minutes more.

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Transfer onion mixture to food processor.

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Add rice, bread crumbs, flour and all purpose seasoning.

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Pulse until the mixture makes a dough like consistency.

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Form into meatballs. Let meatballs rest for about 30 minutes so that they firm up.

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Preheat oven to 350 degrees.

Lightly drizzle olive oil onto sheet pan. Roll meatballs into oil.

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Bake for 15 minutes. Turn meatballs over and bake for 15 more minutes.

Remove from sheet pan and drain on some paper towels.

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Serve with your favorite sauce.


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Creamy Roasted Vegetable Soup

This soup came about because I had been reading a lot of posts about soups. I had all the right ingredients in my refrigerator to make this rich and hearty creamy soup.  Roasting vegetables is one of my favorite ways to cook vegetables. By roasting the vegetables all there natural goodness and flavors are magnified to utter deliciousness. You cannot go wrong with that.

There is always time for a big bowl of nourishing comfort. This soup actually can be partially prepped ahead of time. You can even use leftover veggies from previous meals to pull this off without a hitch.

  • 2 c carrots, chopped
  • 8 oz assorted bell peppers, chopped
  • 1 large onion, chopped
  • 3 sweet potatoes, cubed (mine were already cooked)
  • 15 oz. butternut squash, cubed
  • Olive oil, to drizzle on veggies
  • 1 tbsp All-purpose Seasoning, plus 2 tsp 
  • 1 can garbanzo beans, drained, rinsed
  • 2 c almond milk
  • 2 tbsp white miso paste
  • 2 tbsp maple syrup
  • 3 garlic, minced
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp turmeric, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • lemon. zested, juiced
  • Vegetable broth, if needed for the puree
  • Chili Sauce, garnish

Preheat oven to 400 degrees.

Arrange vegetables: carrots, bell peppers, onion, sweet potatoes and butternut squash onto sheet pan.

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Drizzle olive oil on top of vegetables. Sprinkle seasoning onto the vegetables.

Roast vegetables until veggies are fork tender. This takes about 20-25 minutes. Stir vegetables halfway through the roasting time.

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Remove sheet pan of vegetables from oven and transfer to dutch oven. Add remaining ingredients to the dutch oven. Cook all the ingredients over medium heat until heated through.

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Using an immersion blender or your regular blender puree vegetables. Add the vegetable broth as needed to get the soup to your desired consistency.

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Serve. Eat. Enjoy.

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Carrot Cake Oats

This is a take on a something I saw in a magazine article. The article had this in an overnight oats version, but I wanted oatmeal for breakfast so I made some changes that resemble some of the ingredients I usually put in my carrot cakes.

Besides, there is nothing like combining vegetables, dessert and breakfast all in one dish. You really cannot go wrong with this healthful and filling breakfast to start your day off full of energy to tackle whatever comes your way.

This is a hearty recipe for one, yet, if you do not want such a large portion you could divide up for a future breakfast for another time.

  • 1/2 c rolled oats
  • 1/2 c carrots, shredded, plus more for garnish
  • 2 dates, pitted and diced
  • 1 tbsp flaxseed, ground
  • 1 tsp cinnamon, ground
  • 1/4 tsp nutmeg, grated
  • 1/8 tsp ginger, ground
  • 1 tbsp walnuts, chopped, plus more for garnish
  • 1 1/2 c almond milk, unsweetened, vanilla, plus more for garnish

In a medium saucepan combine all ingredients, except those for garnish. Cook over medium heat until oats start to bubble. Stir frequently.

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Spoon into bowl and garnish with carrots, walnuts and a splash of milk.

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Serve. Eat. Enjoy.

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Quinoa and Garbanzo Bowl

This meal was put together in just a couple of minutes. I had prepared quinoa and garbanzo beans in the instant pot earlier in the day. Because most of the prep was already done I was able to put this together in a flash.

Layer in your favorite bowl starting with the quinoa. Add the remaining ingredients.

Serve. Eat. Enjoy.

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Fruit and Nut Oatmeal

This is one of my favorite breakfasts. I do not make it very often because it takes a little time, yet it is so worth the investment. I usually make this on a weekend. You could double the recipe and have some for another day during the week.. All you would have to do is add a little milk to thin it out a smidge and warm it in the microwave.

I like this combination of fruit and nuts, however I have made it with whatever I had on had. This recipe serves four generous portions. It is very filling and lends to give you plenty of energy to start your morning off right.

  • 1 gala apple, cored, chopped
  • 1/2 c pecans, chopped
  • 1/4 c cranberries, dried
  • 1 Medjool date, pitted, diced
  • 1 tbsp flax seed, ground
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • pinch Himalayan salt
  • 1 c GF Oats, rolled
  • 2 c almond milk, unsweetened
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • almond milk, garnish
  • maple syrup, drizzle, garnish

Note: I know it looks like a lot of ingredients, but I promise you probably have virtually all of these in your pantry. You could also make any substitutions to suit your tastes or preferences.

In a medium saucepan over medium heat add the apple, pecans, cranberries, and date. Stir until well mixed.

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Add flaxseed, cinnamon, nutmeg, ginger and salt. Stir to coat the fruit and nuts.  Stirring frequently cook until the apple is slightly softened and the spices are fragrant.

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Add oats; stir. Cook the oats dry for about 2 minutes. This help work the spices into the oats.

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Add milk, coconut sugar and vanilla. Stir frequently.

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Reduce heat to medium-low and keep stirring. The oatmeal will slowly start to thicken. Usually when it starts to bubble it is almost done. Cook to desired thickness.

Garnish with a splash milk of choice and some real maple syrup.


Serve. Eat. Enjoy.