Saturday January 29th was Vegan Pizza Day

We had such a SUPER BUSY WEEKEND that I didn’t cook a damn thing. After a long Saturday of doing projects we celebrated Vegan Pizza Day by going to Amici’s for a pie.

Look at that beauty and tell me I’m missing out on anything!

They substitute Daiya “cheese” at no extra cost! Check out the link for Vegan Pizza Day for pizzerias in your area that proudly serves the non-dairy community! (They will be adding international entries soon!)


Ten Minute Tempeh

Please forgive, but our cupboards are baaaaare at the moment. I’ll be cooking no peppers tonight – I promise! 😉

If you’re not familiar with tempeh, try it! It’s very nutty and filling! While you can eat it straight from the package, I prefer it to be crisped up in a pan.

  • tempeh, cubed
  • red and yellow peppers, sliced
  • red onion, sliced
  • vegetable stock
  • couscous
  • salt, pepper, soy sauce
  • olive oil

Bring vegetable stock to a boil, add couscous, cover and remove from heat. (Equal parts stock and couscous – I used 1.5 cups of each.) Let stand while cooking tempeh.

Cut a package of tempeh in cubes. Saute in a non-stick pan with 1 tsp olive oil, turning often, until all sides are toasty brown. (too much oil increases browning time a lot, so start with a little oil and add only if you must) Add onions and peppers to tempeh and saute until the onions are just starting to wilt and the peppers are still a little crispy. Season to taste.

Texture, people! Texture! Also, no need to cook all the color, flavor and nutrients out of your delicious vegetables!

Fluff couscous with a fork. Top with tempeh. Add a dash or two of soy sauce.

Quinoa Breakfast

Leftover quinoa? Eat it for breakfast!

sorry for the crappy pic – it was morning and I was rushing 😀

  • 1/2 cup cooked quinoa
  • 1/2 cup vanilla Almond Breeze (or soy milk or rice milk)
  • 1/2 banana, chopped
  • 1 tbsp shredded unsweetened coconut
  • 1 tsp agave syrup or other sweetener

I like hot “cereal” with cold milk, so I microwaved the leftover quinoa for 1 minute and added the rest of the ingredients. Three hours later and I am still stuffed!

Quinoa and Kale

Now that you know how to cook quinoa, put it to good use!

Quinoa and Kale – serves 4

  • 1 bunch green kale, chopped
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 onion, diced
  • 1 can kidney beans (low-sodium), rinsed and drained
  • 4 cups cooked quinoa
  • 1 tsp olive oil
  • sage, thyme, garlic salt,pepper, paprika, chile flakes
  • soy sauce

Saute onions in 1 tsp olive oil. When they are translucent add spices (approx 2 tsp of each) except chile flakes. Stir well. Add kale, yellow and green peppers, and kidney beans. Saute until kale is just starting to wilt – the peppers will still be a bit crunchy. Sprinkle with chile flakes and adjust seasoning to taste. Serve over quinoa. Add a dash of soy sauce.

  • Calories – 324
  • Carbs – 59
  • Fat – 4
  • Protein – 17

Quinoa: your new best friend


Learn it, live it, love it.

It’s a seed that acts like a grain and it’s DELICIOUS! It has a very mild taste that soaks up flavor like crazy! It’s delicious as a bed under a savory dish – and even better sweetened as a porridge.

Here’s the basic recipe – easy as pie! Makes 4 servings

  • Soak 1 cup of quinoa in water for 15 – 30 minutes
  • Drain in a fine metal sieve

  • Put in a stock pot with 1-1/2 cups water, bring to a boil
  • Reduce heat to low, cover, cook for 15 minutes
  • Remove from heat, let sit for 5 minutes
  • Fluff and serve

I made a triple batch tonight so that I would have plenty of leftovers. If you’re making a single batch for dinner, consider using vegetable broth instead of plain water – it’ll be soooo good!

Getting all your nutrients before dinner

Vegan, easy and delicious! No cooking required!



5 slices of peppery protein goodness!

These are SO GOOD toasted!

A sandwich just isn't complete without Dijon!

Add some crunch to your sandwich

2 of these for "dessert" will bring some sunshine to your lunch!

  • 736 Calories
  • 10g Fat
  • 730mg Sodium (that’s less than 30% of your daily allowance!)
  • 27g Fiber

Now go cook yourself a plate full of green veggies with some brown rice and soy sauce and you’ll come in under 1200 calories for the day!

Your pants will thank you 😀

Pasta with a punch

It’s cold… it’s winter… perhaps you’re feeling a little blah. This pasta dish will give your palate and immune system a much needed kick! The red and yellow peppers provide Vitamin C. Spinach has lots of iron. Protein comes from the garbanzo beans. You’re pretty much set!

  • spinach
  • red and yellow bell pepper
  • onion
  • garbanzo beans
  • rainbow rotini
  • olive oil
  • Italian seasoning, red pepper flakes, salt, pepper

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Eating Out: Sushi

Well tell me – who would have a problem with that fantabulous feast??

Clockwise from upper left:

  • salad with miso dressing (ask if there is dairy or mayo in it)
  • pickled ginger
  • soy/wasabi
  • edamame (steamed soybeans)
  • vegetable tempura roll
  • inari
  • avocado nigiri
  • cucumber nigiri
  • avocado roll
  • umeboshi roll (pickled plum)

If you order miso soup – which I almost always do! – ask if they use fish sauce or stock. Tokyo Express does, but they make up for it with a HUGE vegetarian sushi menu!

You should be able to get all of these items in any sushi restaurant. Ask them to make you a veggie tempura roll – they will usually happily oblige! 😀

Winter vegetables with whole wheat pasta and spicy peanut sauce

  • rainbow chard
  • bok choy
  • broccoli
  • turnips
  • whole wheat linguine
  • peanut butter
  • soy sauce
  • sesame oil
  • red pepper flakes
  • olive oil
  • garlic

Chop vegetables, separating the chard leaves from stems. Parboil (cook in boiling water until just softened) the chard stems, broccoli and turnips. Retain the boiling water and cook pasta in it. (eliminate steps, conserve flavor, fewer dishes FTW!)

Sautée rainbow chard leaves and bok choy in 1 tsp of olive oil in a non-stick skillet (more oil for a regular pan). When they are just starting to soften add chard stems, broccoli, turnips and some minced garlic.

In a bowl combine 1/2 cup peanut butter, 1/4 cup soy sauce and 1 tbsp sesame oil. Thin with pasta water until sauce is a thick-ish liquid but not too runny – you want it to stick to the pasta!

Move cooked pasta from boiling water into your skillet full of sautéed vegetables. Top with peanut sauce and some red pepper flakes. Toss gently to coat.


Use whatever veg you have on hand. If chard isn’t in your repertoire, it should be – it’s delicious and nutritious! Turnips in this recipe was pretty random but I had them in the fridge and they were getting a little sad and needed to be eaten! Add some tofu or seitan or tempeh! Add red, yellow, green or orange peppers!

The only trick here is to parboil the longer cooking vegetables so that they are all cooked uniformly. Also, cooking pasta in the parboiling water saves a lot of time and steps and adds some more flavor to the pasta.