The Veggie-Full Kitchen

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious! Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.    

Hmmmmm... Brussels Sprouts... My relationship with these little guys wasn't on the best of terms when I was a child.  In fact, the only way I could get them down was if I plugged my nose, chewed quickly and washed them down with a glass full of water.  There was no love.  Then, out of the blue, I tried them as an adult and was head over heals!  Funny how that is... This is my favorite way to eat them.  It's such an easy and simple recipe... and the result is simply AMAZING! Ingredients 12 ounces Brussels Sprouts 20 ounces Honey Gold or Baby Yukon Gold Potatoes 2 shallots, sliced 3 tablespoons fresh chives, minced 3 tablespoons olive oil 3/4 teaspoon sea salt 1/2 teaspoon freshly ground pepper Directions 1.  Cut off the brown ends of the Brussels Sprouts and pull off any leaves that have turned brown. 2.  Place all ingredients in a large bowl and toss to coat the ingredients evenly. 3.  Pour the ingredients in a 9x13 pan and bake in a...

This is one of Dr. J's favorite meals.  It's a perfect warm weather dish, and with it being over 100 degrees F here, it's was just the ticket for dinner the other night.  My favorite part of this is the carrot/cilantro/lime combo... it is so refreshing.  Definitely one of our family favorites! Carrot & Red Onion Escabeche Ingredients 2 cups carrots, sliced into matchsticks 1 large red onion, diced finely 1/2 cup fresh lime juice 2 tablespoons sunflower oil 1/2 cup fresh cilantro, chopped 1 teaspoon kosher salt Directions Combine all ingredients. Chili & Lime Marinated Chick'n Ingredients 1/4 cup tomato sauce 1/4 cup olive oil 2 cloves garlic 1/2 teaspoon cumin 1/2 teaspoon chili powder juice from 1 lime 1/4 teaspoon kosher salt dash of red pepper 1 package of Gardein Chick'n Scallopini Directions 1.  Combine ingredients and marinate in the refrigerator for about 1 hour. 2.  Remove the patties from the marinade and saute over medium high heat until ...

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night! Basil Balsamic Marinade Ingredients 1/4 cup olive...

Last Saturday I had two treats.  The first... Dr. J got up with our kiddies so I could sleep in.  The second... I made and ate these.  I tend to forgo breakfast messes much of the time with a simple smoothie, but I am so glad I went the route of chick'n & waffles.  It was sooooo worth it!  You will love the balance of flavors... sweet... spicy... savory... it's crazy good!  Dr. J might make sure I sleep in every Saturday from now on if I make him these.  Sounds good to me... I'd say a win/win for sure! Mama E's Chick'n Ingredients 1 teaspoon Cajun seasoning 1/4 cup flour oil to coat the pan 1 package Gardein Chick'n Scallopini Directions 1.  Mix the flour and Cajun seasoning in a shallow bowl. 2.  Dip the chick'n in the flour mixture. 3.  Over medium high heat cook the chick'n in a preheated and lightly oiled pan until browned and cooked through. Mama E's Waffles Ingredients 1/2 cup white whole wheat flour 1 cup white flour 1 1/...

Wonder Woman's?  Let me explain...  I made this salad last night for 17 people... after getting my 5 year old off to school, babysitting my sister's 2 year old which included: taking him to two different grocery stores along with my 3 year old and my 5 month old in tow.  Have you ever chased a toddler through the produce section?  How about two?  YIKES!  After the shopping, I got the two older boys fed and down for naps and with my sous chef on my hip I managed to prep everything .  I found a spare minute to post some updates on my family blog and to check my email.  Then, I made a dozen cupcakes, custom cupcake wrappers, and frosted them to boot!  Before I knew it, it was time to pick up my 5 year old and drop my nephew off.  I was homeward bound after that to begin making my dinner for 17.  I know this may not seem like a busy day to some, but to me, it was BONKERS!  The mess in the kitchen said it all.  It looked the wa...

I think that we all have a handful of recipes that are our time tested favorites.  This is one of mine.  My mom made Beef Stroganoff for us when we were kids, so this is one of those recipes that emotes home and comfort and warmth and love.  I craved it when I was pregnant with all three of my kiddies... even when I was sick!  The truth is, it always sounds good to me.  So here is a culinary hug from my kitchen to yours.  ENJOY! Ingredients 8 oz. baby bella mushrooms, washed and sliced 1 yellow onion, halved and sliced 1 tablespoon olive oil 2 cloves garlic, minced 1 cube Edwards & Sons Not Beef Bouillon + 1 cup boiling water 1/2 teaspoon worcestershire sauce 2 tablespoons tomato paste 1 teaspoon ground mustard 1 tablespoon cornstarch + 2 tablespoons cold water, mixed 1/3 cup tofu 'sour cream' Directions 1.  Heat olive oil in a skillet over medium high heat and saute the onions, garlic and mushrooms for 10  minutes. 2.  Ad...

TVP(Textured Vegetable Protein) is an amazing product.  It is a great source of lean protein as well as fiber.  I thought it would be the best protein to use in my 'meatless' balls because of it's texture and it's ability to take on flavors... AND I think that there are some amazing flavors going on!  I layered the flavors so the 'meatless' ball alone packs a lot of punch, and then when combined with the teriyaki sauce, bell pepper, onion and pineapple it's even better!  I also just LOVE teriyaki sauce, so you could put that on just about anything and I would be a fan! Ingredients 1/4 cup yellow onion, minced 3 cloves garlic, minced 1/2 teaspoon ginger, minced 1/8 cup fresh cilantro, finely chopped 2 tablespoons sesame seeds  3/4 cup Textured Vegetable Protein (I use Bob's Red Mill brand) 3/4 cup boiling water 1/4 cup oats 3 tablespoons white whole wheat flour 2 tablespoons ground flaxseed meal + 2 tablespoons of water, mixed 1 tablespoon brown sugar 1...

I was having a pizza craving the other day and came up with this recipe.  I made the dough and then let my kids top their own.  I try to get my kids involved in the kitchen, when I can.  I've noticed that they are much more likely to like eating something when they have had a hand in making it.  So, not only were these good to eat, but we had good fun making them! The Dough Ingredients 1 1/2 teaspoons evaporated cane sugar 1 1/2 cups warm water 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 2 1/2 cups whole wheat flour 1 cup all purpose flour Directions 1.  Dissolve the sugar in the warm water.  Sprinkle the yeast on top and let it sit for about 10 minutes. 2.  Mix in the remaining ingredients and knead until the dough forms, usually 8-10 minutes. 3.  Cover and allow it to rise for about 1 1/2 hours. 4.  Using a rolling pin or using your hands on a well floured surface, form your pizzas. 5.  Bake in a preheated 5...

This is one of my very favorite soups.  It is so rich and creamy... perfect for a cold rainy day.  Although, it hit 110 degrees F here the other day when I made it and it was still divine.  My 5 year old picky eater loves it because there aren't any chunks in it and the rest of us love it because it is absolutely delicious! Ingredients 1 cup yellow onion, chopped 1 cup leeks, chopped 2 cloves garlic, minced 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/2 teaspoon ground thyme 1 teaspoon dried oregano leaves 1 head of cauliflower 5 cups vegetable broth 1 teaspoon soy sauce 1/4 teaspoon ground red pepper cashew cream (I order this brand online and keep a few boxes on hand) green onions, diced for garnish Directions 1.  Saute the onions, leeks, garlic, thyme, oregano and salt in olive oil over medium high heat until onions are translucent. 2.  Add in remaining ingredients, except the cashew cream and green onions, and bring to a boil. 3. ...

I love Native Foods .  When I was a teenager I would ditch class, take a good book and go eat there.  One of my favorite things to order was the 'Chinese Save The Chicken Salad' with seitan.  I loved this salad so much and I could literally drink the salad dressing!  Which is why I have created a handful of recipes that incorporate Tanya's(Native Food's founder and chef extraordinaire) incredible dressing.  This is my pot luck pasta salad.  I've made it quite a few times and it's always a big hit.  I usually serve it up family style in a big bowl, but I felt a little fancy the other night and hollowed out some bell peppers to put it in. Sweet and Spicy Asian Dressing Ingredients 1/2 cup orange juice 1/4 cup rice vinegar 1/4 cup pure maple syrup 3 tablespoons grated ginger 1/4 cup sunflower oil 1/4 cup sesame oil 1 tablespoon kosher salt 1/2 teaspoon ground red pepper Directions Place all ingredients in a blender and mix until smooth. Pas...

Recently, Dr. J and I went to a local Moroccan restaurant for date night.  Ever since, I have been daydreaming about the Couscous Salad that I had.  I decided to try to recreate it the other day for my dad when I was over at his house.  My mom had been out of town for a week and the poor guy was left to fend for himself in the kitchen.  So, I whipped this up for us to eat for lunch.  He loved it!  I even left him a container full of leftovers to get him by until my mom returned home.  It is so easy to make and it tastes light and fresh and down right delicious! Ingredients 8 fresh mint leaves, minced 1/3 cup fresh cilantro, chopped 5 cups couscous, cooked according to box and cooled 3/4 cup red onion, diced 20 oz. grape tomatoes, halved 2 zucchini squash, chopped 3 tablespoons olive oil 4 tablespoons fresh squeezed lemon juice 1/4 teaspoon ground black pepper salt to taste Directions 1.  In a small bowl, combine olive oil, lemon juice and black ...

This is a perfect summertime sandwich.  You will love it!  I made this for lunch yesterday.  Princess M was at school and my 2, almost 3 year old was swimming at Grandma's... so I decided I would actually make myself some lunch.  It seems like most days I just eat on the go.... a smoothie, a Lara Bar, a handful of this or that are my most common lunch items.  But, yesterday, I took a little time for myself and had a great lunch!  I wasn't totally kid-free... I did have my 3 month old sous-chef, but he's pretty low key.  All in all, this mama had a great meal and this sandwich was the key ingredient! Teriyaki Aoili Ingredients 2 tablespoons teriyaki sauce 1/2 cup vegan mayonaise 1/2 teaspoon garlic, minced 2 tablespoons fresh cilantro, minced Directions Combine ingredients and refrigerate until you are ready to serve. Asian Marinated Tofu Sandwich Ingredients Fresh bread of your choice 6 oz extra firm tofu, cut into thin slices and patted dry with ...

  Dr. J and I decided to have date night at home this past weekend.  We thought it would be fun to make some Indian inspired food and attempt a vegan Biryani.  As I was preparing this meal, my mind wandered to my Swiss, cheese-making, great-great-grandfather and wondered what he would think of his great-great-granddaughter cooking with all these exotic spices and flavors.  I'm not a spice expert, but I doubt many of these spices were readily available in the Swiss Alps.  Anyhow, this was my go at Biryani.  Although, I'm pretty sure, just the fact that I have a Swiss, cheese making ancestor, I can't call this authentic... Anyhow, it sure was tasty! Cilantro-Mint 'Yogurt' Ingredients 1 cup plain soy yogurt 1 clove garlic, minced 2 tablespoons fresh cilantro, minced 1 teaspoon fresh mint, minced salt and pepper to taste Directions 1.  Combine ingredients. 2.  Refrigerate for about 30 minutes to blend the flavors before you serve. Herb Infused Coo...

One of my favorite places to eat, back when I was a young college student, was Cafe Rio.  I would wait in Disneyland-long lines just to get my hands on one of their tostadas.  Dr. J thought I was crazy.  Well, for some reason, I've had them on my mind lately... so, for dinner last night, I made my own vegan version... and there were no lines to wait in, which Dr. J much appreciated.  I could seriously eat the dressing with a spoon.  It was sooooo good! Cilantro Lime Brown Rice Ingredients 2 cups brown rice 4 cups vegetable broth 1 cup water 1 tablespoon olive oil 3 cloves garlic 1 lime 1/2 cup cilantro, chopped 1 teaspoon sugar Directions 1.  In a large pot, bring vegetable broth, olive oil, water, garlic and juice from 1/2 a lime to a boil. 2.  Add brown rice, reduce heat and simmer for 45 minutes or until the liquid has been absorbed. 3.  Remove from heat and stir in cilantro, sugar and juice from the other 1/2 lime. Black Beans Ingredients ...

I first made this recipe last October for a Halloween party.  It was a hit with everyone, and that includes my meat-eating friends.  Dr. J even heard that some preferred it to the traditional meat-full chili.  The only problem was, back then, I never wrote down my recipes (one of the main reasons I started my blog).  The good news was we never ate the same thing twice... the bad news was we never ate the same thing twice.  Dr. J has been begging me for months to recreate this chili and last night I did.  It was just as delicious as it was the 1st time, and now I have it written down, so I can make it over and over again.  I have to tell you, this recipe makes a lot.  It probably serves 12-14, and that's with hearty portions.  We are going to be eating it all weekend, but it is so yummy, no one is complaining! Ingredients 1/4 cup olive oil 2 cups chopped carrots 2 1/2 cups chopped yellow onion 1/8 cup minced garlic 2, 4oz cans diced gre...

This recipe was the result of a disaster.  I started out making Baba Ganoush  for my spread.  I had roasted eggplant with red onions and garlic, mixed a few other things in the food processor.  Well, the end result was not good.  I hate to waste things, but this could not be salvaged and rather than make Dr. J and the kids choke it down, I decided to scratch it altogether.  Seeing how dinner was fast approaching, I searched my cupboard for something that could replace the Baba Ganoush.  I saw some black olives, and then glanced behind them to find some green olives with pimento.  I'd never attempted a tapenade, but thought I'd give it a whirl, as I was in a bit of a pinch.  It turned out really great.  Dr. J loved it as a light dinner, and it would work great for an appetizer.  All I can say is, what a serendipitous recipe! Olive Tapenade Ingredients 2/3 cup black pitted olives 1/3 cup green olives with pimento 1 1/2 teaspoon fres...

Dr. J is a bit of a potato know it all.  He knows which work best for what, and loves trying different preparations.  He did most of his research while trying to master the perfect hash browns a few years back.  Anyway, while browsing the Internet one day last week, he came across this idea of hollowing out a potato with an apple corer and thought it would be fun if I created a new potato dish with this concept.  We stopped by our local Bed Bath and Beyond to pick up an apple corer, and decided to make these for Sunday dinner at my parents'.  They came out of the oven looking amazing and then lived up to their looks in flavor with the sweetness of the onions and the earthiness of the mushrooms.... sooooo good. They were a big hit! Caramelized Onions Ingredients 2 yellow onions, chopped 2 tablespoons Earth Balance Buttery Sticks 1/2 teaspoon salt 2 tablespoons brown sugar 1 tablespoon red wine vinegar Directions 1.  Melt Earth Balance in saute pan over...

I love the idea of stuffed veggies.  I just think it is a fun and flavorful way to serve a dish.  I drew from the flavors in a dish that I love from one of my favorite restaurants, Native Foods, and adapted them to fit nicely in a cabbage leaf.  I am going to be thinking of a dozen other ways to stuff a cabbage leaf because it was so fun to make and it turned out so great.  I could give my family a culinary world tour in a cabbage leaf...  Stay tuned... Prepping The Cabbage Ingredients Large head of green cabbage Large pot of boiling water Directions 1.  Remove the core from the cabbage. 2.  Place the cabbage in the boiling water. 3.  As the leaves soften and pull away from the head, pull them out of the water and set them aside. 4.  Repeat until all the leaves are removed. The Red Quinoa Ingredients 1 cup red quinoa 2 cups vegetable broth 1 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice Directions 1...

Peanut sauce is something that my hubby, Dr J. and I are picky about.  I think that there are a lot of ways to make it, and there's a lot of personal preference involved.  Last Sunday night we set out to master our own perfect peanut sauce.  We threw out our first attempt... it was a little salty and the sesame oil was too overpowering.  The second go, we lessened the amount of soy and eliminated the sesame oil altogether.  The result was just what our taste buds were looking for... our very own perfect peanut sauce. Spicy Peanut Sauce Ingredients 1/4 cup peanut butter 1/2 teaspoon olive oil 2 cloves garlic, minced 1 cup coconut milk 1 tablespoon soy sauce 1 1/2 teaspoons red curry paste 1/4 teaspoon ground red pepper 1/2 teaspoon fresh ginger, minced 2 tablespoons brown sugar salt to taste Directions 1.  Over medium heat combine oil, garlic and ginger until aromatic. 2.  Reduce heat to low and add remaining ingredients, stirring constantly. Cooked...