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.    

It's kind of a tradition in my family to make some sort of treat on Sunday afternoons.  Dr. J is a dentist by weekday and expert treat maker on the weekends.  Kind of like a food lover's superman.  I did however give him this Sunday off.  I just had to get another pumpkin recipe in...  and these little cookies did the trick!  This recipe makes a lot of cookies which is great so you can freeze extras in bags for school lunches or for convenient on the go snacks. Ingredients 1 cup whole wheat flour 1 cup white flour 1 cup old fashioned oats 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon vanilla 1 cup pumpkin puree (I used the canned pumpkin puree) 1/4 cup vanilla soy yogurt 1/2 cup brown sugar 1 1/2 cups raw cane sugar 1/2 cup coconut oil 1 cup finely chopped pecans Directions 1.  Combine the sugars, oil, soy yogurt, vanilla and pumpkin...

I bought/tried the best raw lemon cheesecake at Whole Foods, made by Earth Cafe , over the weekend.  It was so amazing, I wanted to try to recreate it at home. As I was shopping for my ingredients, I couldn't help but notice all of the pumpkins hangin' out in the produce section.  They just looked so beautiful to me, I decided to make a raw pumpkin 'cheesecake' instead.  Boy am I glad I did!  I love pumpkins anyway you prepare them, but this is definitely one of my  favorite recipes.  It's pretty amazing what you can do with raw food! Ingredients 3 1/2 cups raw cashews 1/2 cup medjool dates, pits removed 1/4 cup water 1/4 cup lime juice 1/4 cup raw agave nectar 6 tablespoons coconut oil 1 vanilla bean, split the pod and use the seeds only (I like to save the pod and boil it in a pot full of water with a cinnamon stick and some cloves for an amazing room freshener that can be used over and over.) 3/4 cup pureed pumpkin 1/4 teaspoon cinnamon 1/4 ...

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...

Popcorn is one of my favorite foods.  It's in my DNA to like popcorn.  As a kid, every Sunday night my mom would pop some homemade popcorn on the stove and my whole family would gather around the TV to watch the latest episode of Star Trek.  There is nothing better than a warm, salty bowl of this fluffy white stuff...  I could do without the Star Trek, though. It's so easy to make, and you can switch it up for a little variation.  Here are just two ways that I like to make it: Homemade Olive Oil & Sea Salt Popcorn Ingredients 1/2 cup popcorn kernels 1/4 cup olive oil Sea Salt Directions 1.  Heat the oil in a large pot over medium high heat. 2.  Once hot, add in the popcorn and cover. 3.  Occasionally shake the pot to keep the kernels at the bottom. 4.  Once the popping slows to about once every few seconds, remove from heat. 5.  Pour into a large bowl, salt to taste and mix. Homemade Kettle Corn Ingredients 1/2 cup popcorn kern...

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/...

Earlier this week I made these yummy cupcakes for my 3 year old's birthday.  I used a recipe from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero.  Every recipe I have made from their book I love.  These two have vegan cupcakes down to an art!  They have everything from your basic Chocolate Cupcake to your more unusual cupcake, like the Pistachio Rosewater Cupcake.  I haven't tried one of their recipes that I don't like... these are  DEFINITELY some of my favorites!   

This past weekend we took a day trip to an apple/pear orchard.  We met up with our best buds over at the Little House Of Veggies to pick some of nature's bounty.  It was so much fun!  I think it is so important for us city folk to be able to show our children where their food comes from.  And there is something to be said about letting loose and getting your hands a little dirty.  My 3 year old took it to the extreme, though.  He had dirt everywhere... even his mouth.  He looked like he just walked off the Pirates of the Caribbean set.  Anyway, it was a great time... dirt included! I wanted to make something with our apples and pears that the kids could help me make.  We came up with this perfect afternoon snack.  It is easy, simple, and delicious! Fresh Picked Apple And Pear Salsa Ingredients 1 pear, finely chopped 1 apple, finely chopped 1 nectarine, finely chopped 1/4 teaspoon ground cinnamon 1 tablespoon maple syrup 1 teaspoon f...

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...

This is one of my very favorite things to eat for breakfast.  My whole family are big fans of it as well!  The best part is, it is sooooo easy!  Perfect for lazy Saturday mornings.  You can switch it up with fruits and nuts of your choice.  This is my favorite combination at the moment, but I am always finding ways to switch it up. Ingredients 1 cup plain soy milk 1/4 cup water 1/2 cup couscous 1 tablespoon brown sugar 2 tablespoons pure maple syrup 1/4 teaspoon kosher salt 1/3 cup finely chopped pecans 1/2 cup fresh blueberries Directions 1.  Bring the soy milk and water to a slow boil. 2.  Add the remaining ingredients except the blueberries, stir, cover and remove from heat.  Allow it to sit, covered for 10 minutes. 3.  Add in blueberries and serve.     

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...

Dr. J's family owns a pistachio farm in central California.  And it seems like there is a never ending supply in our cupboards... especially around the holidays.  The bummer is, I'm actually allergic to them.  When I was about 4 years old, after opening all our presents on Christmas Day, my mom and dad found me red faced with my hands in the pistachio nuts.  Now, my face wasn't red because I was caught, I was actually having an allergic reaction.  I stayed away from pistachio's altogether until  Dr. J and I were on our honeymoon and we ordered a dessert that had them in it.  I actually didn't have an allergic reaction to them, and it's a good thing because a trip to the ER is the last thing you want to be doing on your honeymoon!  I still don't eat them often or in large quantities, but once in a while, who could resist having them!  So, my 'once in a while' was in the form of a pistachio sugar cookie.... and what a great 'once in a while' th...

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...

(As I was trying to get the perfect picture, my little man snuck in the shot.  I thought it was pretty cute, so I thought I would share.  I'm pretty sure he's thinking,  Enough pictures, Mom!  Cut me a piece already!) Now, don't judge this recipe too quickly.  I know the thoughts of zucchini replacing the classic 'apple' in an apple pie, may incite doubts... but just give it a chance!  I made this the other day, and my kids and hubby included, gobbled it up without even knowing they were eating their veggies!  You really wouldn't know it wasn't an apple pie, and it's a delicious way to use up all of your summer zucchini. My Go-To Vegan Pie Crust Ingredients 1 teaspoon vanilla 2 tablespoons evaporated cane sugar 1 cup Earth Balance Buttery Sticks 6 tablespoons ice water 1/2 teaspoon salt 1 1/2 cups white whole wheat flour 1 cup all purpose white flour Directions 1.  In a bowl, combine the dry ingredients. 2.  Using a pastry blender , cut i...

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 ...