The Veggie-Full Kitchen

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 ...

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 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 ...

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...

Today was Princess M's 1st day of kindergarten (excuse me while I wipe away a tear... kinda bitter-sweet), and I have been preparing for it in many ways... particularly in regard to her lunches.  I want her to eat a healthy lunch, but not have her feeling deprived when she sees the other kids whip out Twinkies and Cheetos.  On Monday, I had my mom watch my two youngest while I took her shopping.  We went to 3 stores in search of her favorite lunchbox worthy foods.  I bought her Trader Joe's Dried Fruit Bars, Trader Joe's Cinnamon Schoolbook Cookies, fresh strawberries, edamame, Trader Joe's Organic Popcorn With Olive Oil (our favorite!), peaches (Princess M's favorite fruit), salsa, tortilla chips and a few other things.  As far as her sandwich goes, this was a little tricky.  She is so picky, I've been troubleshooting some of my ideas with her over the past few weeks.  This cucumber sandwich was #1 on the list.  I'm a little shocked, as she only ...

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...

There was a restaurant where I grew up that served a salad similar to this.  Unfortunately, it closed a few years ago. Luckily, my mom had the recipe!  This is my version, with a few changes of course... And just to give you an idea of how yummy this is... My friends and family are usually more than willing taste testers.  I do have a 'meat & potatoes' brother-in-law who was over at our house the other day, who tends to shy away from trying my meatless recipes.  I did however, get him to try this... and... HE LOVED IT! Ingredients 8 oz. of your choice of vegan 'chik'n', prepared according to package, roughly chopped into bite sized pieces and cooled (I used the Morningstar Farms Mealstarters Chik'n Strips) 1 cup celery, diced 1/3 cup red onion, diced 1/4 cup fresh parsley, chopped 1 1/2 cup red grapes 1 cup cashews, roughly chopped or left whole depending on your preference 2/3 cup Follow Your Heart Vegenaise 3/4 teaspoon curry powder 1/4 teaspoon white p...

I think it is safe to say that portobello mushrooms are one of my favorite foods.  Right up there with chocolate, believe it or not!  Not only do they have an amazing flavor, but they are hearty.  My meat-eating father-in-law's comment after eating this mushroom-filled sandwich, was that he didn't miss the meat at all.  I give the credit to the mushrooms.  I also have to give them credit for making my journey back to a meat-free lifestyle an absolute pleasure.  I have come across people who assume that not eating meat means you are depriving yourself.  I think that I deprived myself more when I did eat meat because I didn't take the time to taste the foods that the earth herself had grown for us and all of the exciting and diverse flavors that exist out there.  So here is one of my favorite recipes that always reminds me of why I prefer to eat the way I do. Lemon Basil Aioli Ingredients 1/4 cup chopped fresh basil 3/4 cup vegan mayo (I use Fol...

One day when I was in a hurry, I managed to purchase a $12.00 jar of peanut butter.  I didn't realize it until I was checking out, and of course at that point my kids were losing it, so I just bought it anyway.  It was 'natural' and 'organic', which I know, can raise the price...but the taste wasn't anything to write home about.  Ever since this experience I have been meaning to try to make my own nut butter, in attempts to make it the best quality, best tasting and less expensive nut butter.  Mission accomplished!  My 5 year old picky eater practically licked out the remaining cashew butter in the food processor when I let her try it. I decided to use coconut oil in this recipe... mostly because I am in love with coconut oil at the moment.  Not only do I adore the taste of coconuts, but I've been researching all the amazing benefits of using coconut oil.  Read more about it here . Ingredients 2 1/2 cups raw, unsalted cashews 1 tablespoon blue agav...

You read it right... it's another mango inspired recipe.  I tend to use an ingredient once, and then I get a ton of ideas of how I could create other recipes with it.  Mango's are a perfect example of that!  So bear with me, on the mango front.  This salad just sounded so good to me, with all the fresh veggies and the sweet spice of the mango dressing.  I promise, after this i will give mangos a break. Spicy Mango Dressing Ingredients 10 oz mangos, cubed 3/4 teaspoon red curry paste 1/4 cup coconut oil 1 tablespoon apple cider vinegar 2 tablespoons blue agave nectar 1/2 cup finely chopped red onion 2/3 cup unsweetened almond milk 1 teaspoon salt 1/4 teaspoon ground red pepper juice from 1/2 lime Directions Put everything in a blender and blend until smooth.  It is a thicker dressing, and I like it that way, but if you want it to be thinner you could add more almond milk at this point and blend it again.  You want to make it just before you eat becau...

Being a mom to a 5 year old, a 2 year old and a 2 month old, there are days I rely on the talents of others and the products they sell to make my family dinner.  On these particular days I make semi-homemade meals, and boy am I glad for the help!  My husband loves BBQ, so I came up with this easy, quick, semi-homemade version of a BBQ and coleslaw sandwich.  The best part?  The prep time is about 15 minutes! Coleslaw Ingredients 1 package shredded coleslaw and carrots 1 cup Follow Your Heart Vegenaise 2 tablespoons rice wine vinegar 2 tablespoons sugar 1 tablespoon almond milk 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon celery seed Directions 1.  Whisk all ingredients, except the coleslaw and carrots. 2.  In a large bowl top the coleslaw and carrots with the dressing and toss until well coated. 3.  Set aside. BBQ 'Beefless Tips' Ingredients 1 package of 'gardein home style beefless tips' Bottle of your favorite BBQ sauce 2 tablespoons ...