Bean and Veg Burrito

Another night with lots of good stuff in the fridge.


1 tbsp olive oil

1 small onion, chopped

1 medium red bell pepper, chopped

1 1/2 cup fresh, canned or frozen corn

1 medium zucchini, chopped

8 oz. shitake mushrooms, chopped

2 tomatoes, chopped

1 can great northern, black, or pinto beans

1 can refried beans (vegetarian)

a couple good handfuls of spinach

1 tsp cumin

8 – 10 inch spinach tortillas

Fun things to top – black bean dip, salsa, sour cream (for non-vegans), cheese

How to:

Saute onion and red pepper in large frying pan.  Add corn and zucchini until softened.  Add mushrooms, tomatoes, and beans.  Stir until mixed well and hot.  Add cumin.  When close to ready to eat, add spinach and stir until just wilted.

Put in a big bowl in the middle of the table with the rest of the burrito “decorations” and let people fill and roll their own.  Great with a side of spanish rice and watermelon.


Butternut Squash and Other Stuff Gnocchi

This came to be when my family was being boring about what they wanted for dinner so I pulled out leftovers for them and dug around to see what I could come up with…  What I found in my bowl when I was done was like a treasure.


1 8 oz. package prepared gnocchi (or, of course, make your own!!!)

Olive oil

1 lb butternut squash, cleaned and cut into small chunks

3 Tbsp pine nuts

2 cloves garlic

a good handful of shitake mushrooms

2 good handfuls spinach

1 packet Sazon Goya seasoning

Roast squash with 2 Tbsp olive oil at 375 degrees for about 40 minutes, until tender and turning brown.

Meanwhile, boil water for gnocchi and lightly toast pine nuts (in small frying pan, swirling them around so they don’t burn, which can happen really fast!)

When squash is finished, saute garlic in large pan in 2 tbsp olive oil, add mushrooms until soft and hot.  Add squash and Sazon Goya seasoning.

Boil gnocchi for 1-2 minutes, until floating on top.  Drain.

Add gnocchi to squash and mushrooms mixture and mix thoroughly.  Mix in spinach until just wilted. Toss in the pine nuts.



My Tomato Soup

A couple of sickies in my house inspired my need for soup.  This was such a huge surprise.  I never thought it would taste so good.  I made some bread and we dunked and slurped….




1/2 sweet onion, chopped


1/4 cup olive oil


2 – 28 oz cans really good tomatoes  (I used Wegman’s imported San Marzano – pricey, I know, $3.49 a can)


2 1/2 cups vegetable broth


2 1/2 tsp kosher salt


a few good cranks of fresh ground pepper


1 Tbsp dried basil (I had no fresh available)


In a large pot, lightly saute onions in olive oil until soft, not brown.


Puree the tomatoes in a food processor until just smooth.  Add tomatoes and broth to pot and heat until just boiling, simmer 20 minutes.  Add salt, pepper, and basil.  Let simmer another 10-15 minutes.


I used my immersion blender to puree until smooth.





“Thumbs Up, Mom” Vegan Chili

Like most recipes that I experiment with, I let my kids offer the final verdict.  This vegan chili was enthusiastically eaten and there was a bit of a competition for the leftovers.  Enjoy!


2 Tbsp Olive oil

1 medium chopped sweet onion

1 large celery stalk, chopped

3 small or 2 medium white or red skinned potatoes, scrubbed, not peeled; diced  (This would even be great with a sweet potato instead!)

1 small can tomato paste

1 28 oz. can of good plum tomatoes, given a whirl in a food processor; left slightly chunky (if you don’t have a food processor, use 14 oz of good crushed tomatoes and 14 oz of good diced tomatoes

2 Tbsp. chili powder

1 1/2 cup corn (frozen or fresh, or 1 can drained)

1 can cannellini beans, drained and rinsed

1 can black beans, drained and rinsed

2 tsp sea salt or kosher salt

fresh ground black pepper

Saute onion, celery, and potatoes in olive oil until onions and celery are tender and fragrant.  Add tomato paste and stir until just liquified and coating vegetables.  Add tomatoes, on teaspoon of salt, and chili powder, adjusting amount for taste.

Let simmer, covered until potatoes are tender, about 20 minutes.

Add corn, beans, second teaspoon of salt, and pepper.  Continue to simmer, partially covered, until very hot and thickened, another 20 minutes.

Serve with real or vegan sour cream, cheddar cheese and good crusty bread.

Savoy Squash Risotto

This is awesome with a side of homemade applesauce, a good hunk of brown bread, and a glass of white wine.


5 tbsp olive oil

1 delicata squash, thinly sliced

1/4 large head savoy cabbage, shredded

1 large sweet onion, sliced

1 cup arborio rice

3 1/2 cups vegetable broth

1/2 tsp cardamom (or, a really cool alternative:  a packet of Sazon Goya seasoning – thrilling!!!!)

salt and pepper


Heat oven to 375 degrees.  Toss onion and squash with 2 tbsp olive oil and roast for 20 minutes–until soft and starting to brown/carmelize.

In a medium saucepan, warm broth.

In large, deep frying pan, saute arborio rice in olive oil until fragrant.  Add broth, one ladle at time, stirring after each addition until liquid is absorbed.

Meanwhile, saute cabbage with 2 tbsp olive oil in another deep frying pan until starting to brown and just soft.

Add squash, onion, salt and pepper to cabbage.

When rice is finished (about 20 minutes), mix in cardamom, squash, onion, cabbage, and additional salt and pepper to taste.

This = Love.

Pumpkin Bread with Streusel Topping

Nothing makes me want to bake more than a cool autumn day.  Here’s my latest effort:


1/2 c all purpose flour

1/4 c light brown sugar

1 tsp cinnamon

1/4 c Earth Balance


1 1/2 tsp white vinegar

1/2 c soy milk

1 c all purpose flour

1 c whole wheat flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 c Earth Balance

3/4 c sugar

Egg replacer for 2 eggs

1 cup canned pumpkin

1/4 c molasses

1 tsp vanilla


Preheat oven to 325 degrees.  Spray loaf pan with cooking spray.

Prepare the topping:

Mix flour, sugar and cinnamon.  Cut Earth Balance in until crumbly.  Set aside

Prepare the bread:

Add vinegar to soy milk.  Set aside.

In a bowl, stir together the dry ingredients.  In a large bowl, cream the Earth Balance and sugar until light.  Beat in egg replacer, pumpkin, soy milk, molasses, and vanilla.  Stir in flour mixture until combined.

Spread in prepared pan.  Sprinkle topping over loaf.

Bake for 70 minutes, or until cake tester inserted in center comes out clean.

Cool for 15 minutes in pan.  Turn out on rack to finish cooling.


New Favorite Summer Vegetable Combo

I picked up my weekly load from the farm on Friday and ideas began whirring around like fireflies. Crisp, perfect sweet corn, gorgeous cherry tomatoes, fragrant fennel, and summer’s most prolific, the zucchini, were just a few members of the huge heavy wooden crate, but they seemed to make beautiful sense together.

I grated the zucchini, sliced fennel bulb, and threw them into the roasting pan with 2 ears of corn, the tomatoes, and some olive oil.  I roasted them at 350 for about 20 minutes. (You could certainly grill all of these, too!)  Meanwhile, I boiled salted water and cooked fettucini.

I cut the corn off the cobs and, after draining the pasta, tossed it with all the vegetables, salted and peppered it all and then added about 1/4 cup of chopped, fresh basil.

I hope you love this combo as much as I do!  Happy summer!

Veggin’ Out Lo Mein

My daughter would eat vegetable lo mein everyday if she could.  I’ve packed it in her lunch at least three times a week since our CSA started up about a month ago.  I even made this in the morning in about as long as it took the water to boil…


2 Tbsp Peanut oil

2 Tbsp Sesame oil

3 Tbsp Soy or Tamari Sauce

8-12 oz. of any kind of noodle, but my kids love the actual chinese or lo mein noodles

1-2 cloves garlic

Some kind of onion:  3-4 green (favorite), cut into ½” pieces or any other kind, chopped

Small piece (about ½ inch) ginger, minced – optional

Then… here comes the “kitchen sink” part…

Bok choy or napa cabbage, sprouts, thinly sliced carrots, peppers of any kind, mushrooms, greens, any kind of pea, green beans, cherry tomatoes, corn, squash…

Boil water for noodles.  Meanwhile, heat peanut oil in large wok.  Add garlic, onion, and ginger.  Stir and cook until softened and fragrant.  Add the “harder” vegetables next:  carrots, cabbage or bok choy stalks.  Let those cook for 2-3 minutes to soften.  Add rest of vegetables and 1 Tbsp soy sauce.  Cook through, stirring almost constantly.

Cook noodles.  They should be done in a matter of several minutes.  Drain (saving water for compost!) and toss with sesame oil.  Add the noodles and the remaining soy to the wok of vegetables.  Top with unsalted peanuts for fun and yum!

Warm Beet, Beans, and Greens Salad

1 bunch of beets w/ greens – about a pound

1 can of cannellini beans, drained

1 small head of escarole or raddichio

olive oil


2 tbsp olive oil, 1 tbsp balsamic

Separate the beets from the greens, wash both, removing the stems from the greens (compost!).  Boil beets a lightly salted water in a medium saucepan until tender, about 20 – 25 minutes.

Meanwhile, saute beet greens and cannellini beans in 1-2 tbsp olive oil until greens are just wilted.

When beets are tender, drain (save water for compost! or plants!).  When just warm enough to handle, peel off skins.  Skins should slip off pretty easily with a pinch of your fingers.  Thinly slice beets.

Toss beets, greens, and beans together with escarole and salt and pepper to taste.

My husband also threw some goat cheese on his!  Enjoy!

Fava beans…. and a nice chianti…

(I couldn’t get enough of this dish!)

1 lb pasta

1/2 pound fava beans, shelled, boiled, skinned

olive oil – about 4 tbsp.

3 cloves garlic, finely chopped

1 shallot, finely chopped

6-ish shiitake mushrooms, chopped

2 tbsp fresh parsely

1/4 c white wine

1/2 c vegetable broth

salt, pepper

Boil pot of water for pasta.

Meanwhile, heat olive oil and saute shallots and garlic until fragrant and just soft. Add fava beans and wine, simmer until wine is reduced.  Add vegetable broth, mushrooms, parsley, salt and pepper. Allow to simmer for about 15 minutes, until beans are nice and soft. Meanwhile, once water boils, cook pasta, drain, toss with beans and mushrooms.

***Whole wheat pizza (adapted from a great bread book:  Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois )

3 cups very warm water

1 1/2 Tbsp yeast

1 Tbsp sugar

1 1/2 tsp kosher salt

1/4 cup olive oil

6 1/2 cups whole wheat flour

If you have a mixer with a dough hook, get it out.  Mix water and yeast, with mixer running add each ingredient one at a time.  When you get to the flour, add one cup at a time.  Only mix it until it’s well mixed.  You can certainly mix by hand with a very sturdy wooden spoon. Cover bowl with plastic wrap.  Allow to rise for 1 1/2 hours.  Prepare three no-rim baking sheets: line each with parchment, sprinkle with cornmeal.  Divide dough into three pieces.  It will be very sticky, so use a knife to cut, wet your hands and pull out each piece. With your hands or a small roller, spread the dough to the desired thickness.  Allow to rest and rise a bit for another 45 minutes.  Heat oven to 450 degrees with a baking stone in the oven.  If you don’t have a stone, you can bake your pizza right on the baking sheets.  I like the stone because of the way it makes the crust crispy on the bottom.

The fun part is to top these.  I love roasting sliced onions, sauteeing spinach with garlic and olive oil, and joining them with roasted red peppers, artichoke hearts, and shitake mushrooms.  I don’t miss the cheese AT ALL!  My daughter just loves sliced, fresh red peppers, and my vegetarian daughter likes sauce and cheese.  My husband still enjoys his turkey pepperoni, but I don’t often have it in the house.  He loves feta, black olives, spinach, and mushrooms. I drizzle a little olive oil on the top of all of them.

If using a stone, slide the parchment and pizza onto it; otherwise, put the whole baking sheet in.

Bake for 12 minutes and then keep your eye on it.  We all like our pizza with different “doneness.”

Makes 3 big, yummy pizzas.

***Whole Wheat Cinnamon Berry Pancakes

2 tbsp ground flaxseed

1/4 cup water

Whisk these together well;  they’ll serve as the binding.

To that, whisk in:

1 1/3 cup of non dairy milk (I like soy or vanilla almond)

2 tsp vanilla extract

1/2 tsp salt (I use kosher for all my cooking)

2 tsp baking powder

1 tsp ground cinnamon (or more…)

2 tbsp agave (found in natural foods section) or real maple syrup

1 1/2 cup whole wheat flour (King Arthur flours are excellent)

Fold in:

1/2 – 3/4 cup berries – I pull my frozen wild blueberries right out of the freezer and throw them in.

Heat your pan or griddle, spray lightly with canola cooking spray.  And cook them the way you’d cook any pancakes! Serve with real maple syrup.

No saturated fat, NO CHOLESTEROL and totally awesome.

***Cinnamon Apples

Peel and thinly slice about 6 large apples (honeycrisp, golden delicious, gala, granny smith).  Heat them in a large frying pan with 1/2 cup water until they begin to soften and the water being to evaporate.  Add 2 tsp cinnamon, 1 tablespoon of maple syrup and stir to coat and cook until apples are as soft as you’d like them to be. Great on french toast, pancakes, oatmeal….

***Sweet Potato Enchiladas (adapted from Vegan Planet by Robin Robertson)

Olive oil

2 large sweet potatoes, peeled and diced

2 cups of frozen corn

2 garlic cloves, minced

1/3 small jalapeno, minced

1 can diced tomatoes

1 can black beans

4 cups baby spinach

1 tbsp chili powder

salt, pepper

10 whole wheat tortillas

2 cups salsa

1/2 cup onion, diced

Heat oven to 400 degrees. Toss sweet potatoes and corn with 2 tbsp olive oil, and spread in shallow roasting pan. Roast for 30 minutes – until potatoes are soft.

Reduce heat to 375.

Heat 2 tbsp oil in large skillet. Lightly saute garlic and jalapeno. Add tomatoes, beans, and chili powder and heat through. Add spinach and mix until just softened. Mix in potatoes and corn.

Fill tortillas with potato and bean filling, Spoon several tablespoons of salsa on each. Roll and place in two 9 x 13 pans that have been lightly sprayed with cooking spray.

Top with any extra filling, the rest of the salsa, and onions. Cover and bake for 30 minutes or until very hot and bubbly.

Ultimate Sweet Potato Pierogies


1 1/2 cups unbleached all purpose flour

1 1/2 cups whole wheat flour

1 cup water (maybe a pinch more, if the dough feels dry)

2 tbsp olive oil

1 1/2 tsp salt


2 large sweet potatoes (yams)

2 tbsp canola oil

1 tbsp maple syrup

2 tsp salt

1/4 tsp ground pepper

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

2 granny smith apples

How to filling:

Begin with the filling:  Peel and cube yams and apples.  Toss with oil and roast at 400 for 20 minutes, until fork tender.

While roasting, make the dough (see below).

When potatoes and apples are finished, mash them with mixer or by hand with syrup, salt, pepper, nutmeg, and cinnamon.  Set aside while you roll out the dough (see below).

How to dough:

Mix flours together in a large bowl.  Make a well in the center and add the remaining dough ingredients.  Mix with a wooden spoon until combined, then knead by hand until the dough is smooth.

Flour a large work surface and roll out half the dough into a rectangle, no thinker than 1/8″.  With a pizza cutter, cut rectangles to about 3″ x 4″ (or bigger or smaller depending on how large you’d like your pierogies to be.

Spoon about 2 tsp of filling (or more or less depending on their size) onto rectangles.  Moisten edges with a bit of water, fold dough over so edges line up and press them together to seal.

Repeat with rest of dough and filling.  At this point, you can freeze whatever you won’t eat right away.


Boil a pot of water with a bit of salt. Carefully drop pierogies into water and let them cook until they float–several minutes.  Remove onto paper towel to soak up excess water.


Heat 2-3 tbsp canola oil in boiling pot.  Lightly saute 5 handfuls of spinach, add the pierogies, and  toss with dried cranberries, another tablespoon of syrup, 2 tsp tamari or soy sauce, and ground pepitas (optional).

Crazy good!!!

Black Bean Vegan Burger

I tried and tried to make a burger that my kids like.  This was a hit!

8 oz. seitan

1 can black beans, drained and rinsed

1/2 c. corn

3 Tbsp. soy milk

2 Tbsp. all-purpose flour

3/4 c. Panko or whole grain bread crumbs

2 cloves garlic, minced

1 Tbsp. vegan Worceshire sauce

1 Tbsp. soy sauce/tamari

1 tsp. cumin

1/4 tsp. ground black pepper

1/4 tsp. kosher salt
Pulse the seitan and black beans in food processor until chopped semi-fine, semi-chunky.  In a large bowl, mix seitan/bean mixture with rest of ingredients.  It should feel moist, but not wet.  It should hold a nice shape fairly easily. Using a 1/3 measuring cup, measure out enough for a patty.  Press with hands and shape.  I use wax paper to keep them separated.

Heat enough canola oil in pan or on griddle to just coat the surface.  When you put the burger on, it should sizzle, but not splatter.  Cook well on both sides.  My kids like them best when they’re good and brown, almost cripsy on the outside.

Serve on whole wheat rolls with lots of gooey goodness–vegan mayo, ketchup, mustard, onion… you get the idea.  Serve with Sweet Potato Fries.

Sweet potato fries

Slice 3 sweet potatoes into “french fry” shape, toss with:

1 tsp. paprika

1/2 tsp chili powder

1/2 tsp ground coriander

2 tbsp olive oil.

Bake at 450 degrees for 20 minutes.  Gently flip and bake for additional 15 minutes.

Whole Wheat Pumpkin Pancakes

Whisk together:

1 1/2 c. soy or almond milk (or other non-dairy milk)

1/2 c. canned pumpkin

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. ground cloves

1/8 tsp. ground ginger

1 tbsp. canola oil

Stir in:

1 1/4 c. whole wheat flour

3 Tbsp. maple syrup or agave

1 Tbsp. baking powder

1/2 tsp. kosher salt

Heat griddle or frying pan, spray with cooking spray.  Make pancakes!!!

Maple Balsamic Vinaigrette

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

1/2 tsp kosher salt

1/8 tsp. ground pepper

Whisk or shake all ingredients together.  Toss into spring greens loaded with sliced apples, craisins, walnuts, and red onion.  Crazy good.  My daughter Emily is addicted.


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