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I’m a big fan of Pacific Foods’ soups and vegetable stock, so I thought I’d give their vegetarian baked beans a try. At first taste they are very sweet. That’s fairly common with canned baked beans, though. These have 130 calories and 9g sugar per 1/2 cup serving. But that also has a respectable 6g ...Continue reading ‘Review of Pacific Organic Vegetarian Baked Beans’ »
I finally figured out a way to have mashed potatoes for breakfast! I should probably get an award or honorable mention somewhere for this achievement. Well, it’s probably already been done, but here they are. Another way to have potatoes for breakfast (or brunch). And who loves potatoes more than I do? Nobody, that’s who. ...Continue reading ‘Mashed Potato Cakes’ »
Today I have some local flavor for you! Last Sunday I visited the “Taste of Wheaton”. These street festivals are held in towns and cities across the country. They may be small or very elaborate affairs spanning several days. Local vendors set up booths and it’s an excellent opportunity to sample food from many different ...Continue reading ‘An Afternoon at the Taste of Wheaton’ »
Juicing is one of those things that I’ve long thought I should figure out and get into. It really doesn’t get much healthier than that. But I thought buying all that fresh produce and using it up before it went bad and figuring out what to juice with what was just more trouble than it ...Continue reading ‘Immune-Boosting Wonder Woman Juice’ »
Summer brings all kinds of great food when it arrives and one of those is vegetarian barbecue chicken! When you’re going veg you have to adjust the way you used to cook meat. But that doesn’t mean you can’t still enjoy all those wonderful flavors that you used to have! While you could use your ...Continue reading ‘Vegetarian Barbecue Bourbon Chicken Bites’ »
I wasn’t trying to create something new and fabulous with this recipe. But I think I succeeded, if I do say so myself! I was just working with what I had on hand. I was in the mood for a “meaty” sort of sauce for my spaghetti. I don’t have a problem with opening a ...Continue reading ‘Fresh Herb and Vegetarian Meat Spaghetti Sauce’ »
Limoncello is a very sweet lemon-based Italian liqueur. It can be quite fabulous or slightly skunky. It depends on the brand. It can get you, though. Having had really good limoncello I knew that it would be a fantastic way to make some muffins. These are vegan, but I can’t be completely sure about the ...Continue reading ‘Limoncello Poppy Seed Muffins’ »
We already know that chickpeas are mighty and miraculous rock stars. And here’s another reason why. They make a fantastic side salad! This is so flexible. I almost put feta cheese in it, but decided against it at the last minute. I already even had the feta in the fridge. But somehow I thought it ...Continue reading ‘Chickpea Salad’ »
“Tough girls come from New York. Sweet girls, they’re from Georgia. But us Kentucky girls, we have fire and ice in our blood. We can ride horses, be a debutante, throw left hooks, and drink with the boys, all the while making sweet tea, darlin’. And if we have an opinion, you know you’re gonna ...Continue reading ‘Perfect Iced Tea’ »
I take this recipe over the top by making my own enchilada sauce. You don’t have to go that far if you don’t want to. Canned enchilada sauce is readily available and a fine substitute. However, I really love the flavor that I get when I soak the dried chiles and use them to make ...Continue reading ‘Cheese Enchiladas’ »
Here’s a fun appetizer for your next party—or Saturday night watching movies at home: veggie pinwheels! It’s a tasty and pretty way to bring some pizzazz to the table. I mix Neufchâtel cheese together with avocado, Monterey Jack, prepared salsa, chopped green onion, and fresh cilantro, then spread it on flour tortillas. You can find ...Continue reading ‘Veggie Pinwheels’ »
Broccoli slaw is the only way I can actually eat broccoli. Whoever came up with the stuff is a genius, in my opinion. I actually like eating it, but I don’t know why. Maybe it’s because it’s made from the stems instead of the florets. It’s definitely because it’s not cooked. Broccoli just has such ...Continue reading ‘Broccoli Slaw with Sliced Almonds and Poppy Seeds’ »
I’m certainly no expert on New York pizza. I’ve been there a handful of times over the years, most recently last October for a very special occasion. But I can’t say that I’ve ever really had authentic New York pizza when I was there. I guess the problem is there’s so much to do and ...Continue reading ‘Review of Amnon’s New York Select Frozen Pizza’ »
Avocado is pretty decadent on its own as it is. It’s rich in fat, unfortunately of the monounsaturated kind, but still a healthy addition to the diet. So why fry it? Well—why not? I had fried avocado as part of a tapas spread several years ago. When you’re going to a tapas restaurant there aren’t ...Continue reading ‘Fried Avocado’ »
If you’ve never had Amy’s over for breakfast you’re in for a treat! They offer a number of options for breakfast. I’m a fan of their Breakfast Burrito and their Multi-Grain Hot Cereal Bowl, which my store unfortunately stopped carrying. Today I’m going to review my two favorite breakfast meals, the Mexican Tofu Scramble and ...Continue reading ‘Review of Amy’s Tofu Scramble and Mexican Tofu
I certainly do love my Italian comfort food and this is another favorite! Stuffed shells are easy and fun. What could be better? They’ve got all the things you love about lasagna nestled inside cute shells. The filling for this is very versatile. Not only is it great inside shell pasta, but it’s just as ...Continue reading ‘Spinach Stuffed Shells’ »
Being a person who likes having control over all aspects of my breadmaking I’m not sure I would ever have actually purchased a bread machine. However, one was given to us and so I do use it occasionally. I find it especially helpful when I’d like fresh bread but have so much other cooking to ...Continue reading ‘Four Seed White Whole Wheat Bread Machine Loaf’ »
Here’s a treat you can feel good to eat! Okay, they aren’t the healthiest things on the planet. But the amount of sugar isn’t too bad and there’s no added oil. Plus they’ve vegan so you have no dairy, animal fat, or cholesterol. And, unlike many vegan brownie recipes, there’s no tofu either, so they’re ...Continue reading ‘Vegan Cherry Nut Brownies’ »
Is it true that because these pancakes are smaller you eat fewer of them but still feel like you had just as many regular-sized ones? Unfortunately, no. In fact, because they’re so darn cute you may well find that you eat more. Well, this is a still a fun twist on pancakes nevertheless. These were ...Continue reading ‘Silver Dollar Pancakes’ »
Sometimes instead of lettuce I like to have a spinach salad. It makes a nice change and goes really well with all sorts of dishes, from Italian to Greek, to homestyle comfort food. I prefer my spinach salad with a creamy dressing, like my Creamy Greek Yogurt Italian Dressing. In fact, that’s the dressing you ...Continue reading ‘Spinach Salad’ »
I remember my first “real” job. I mean the one where I had withholding and deductions and all that. Anyway, I couldn’t have been more than a few years from 20. And it was at a certain popular pizza chain whose last name is Hut. I was a waiter for a day. The two old ...Continue reading ‘Creamy Greek Yogurt Italian Dressing’ »
I think that most commercial salsa has far too many ingredients. So I decided to make my own. You will be hard-pressed to find any packaged salsa that doesn’t at least have garlic. But I prefer to skip it. Lime, cumin, and coriander. I’ve even seen cucumber. Zucchini? Okay, maybe not, but what’s next? The ...Continue reading ‘Salsa’ »
Here it is—the meat sauce that is really vegetarian! And may just be close enough to fool any carnivores that you serve. This comes pretty close to being a Bolognese sauce, but it’s not quite a vegetarian version of that. Instead, it’s a wonderfully-textured, rich, and tasty way to cover any pasta that you might ...Continue reading ‘Vegetarian Meat Sauce’ »
What an unexpected treat gnocchi are! It’s truly a special occasion when you can enjoy a plate of freshly made gnocchi. But why not have them whenever you like? Gnocchi have a bit of a reputation. They’re difficult, quirky, temperamental, and odd. All the things they might say about anybody, even me. But they are ...Continue reading ‘Potato Gnocchi’ »
How do you take a world-famous sandwich stuffed with meat, dripping with dairy cheese, and oozing with artery-clogging mayonnaise and make it vegan? Easy, I say! All you need to do is take a trip to the local Whole Foods or other natural food store and get a few things. Tofurky comes to save the ...Continue reading ‘Vegan Steak and Cheese’ »
When I was a wee lad one of my absolute favorite meals was tomato soup and a grilled cheese. It’s such a time-honored combination it belongs in the hall of fame for perfect food pairings, right along with peanut butter and chocolate and French fries and ketchup. Being the budding carb addict that I was ...Continue reading ‘Baked Grilled Cheese Sandwiches’ »
This salad was inspired by the classic Italian ensalata caprese. This wonderfully fresh dish is made with perfectly ripe tomatoes bursting with juice, big pieces of basil, and hearty slices of fresh mozzarella. I wanted to take that concept and turn it into more of an actual salad instead of an appetizer. I decided to ...Continue reading ‘Fresh Mozzarella, Tomato, and Basil Salad’
The funny thing about refried beans is that they’re only fried once. Did you think there was some second frying process, like I did? Nope, and while they take a while to make, they don’t require much effort at all. I’d only ever gotten refried beans from a can. This is usually just fine to ...Continue reading ‘Refried Black Beans with Green Chiles’ »
Want something hearty and zesty to start your week off right? How about a vegetarian version of the classic Sloppy Joe sandwich with a special twist? I use Guinness in here to add an extra punch of flavor. This stout gives it a spicy edge that I really enjoyed. Not spicy as in heat, just ...Continue reading ‘Guinness Sloppy Joes’ »
Ah, wonton soup. How did I miss you so? Besides the random mystery meat crumbles of whatever animal is inside, there is of course the wonderful salty goodness of the soup. The texture of those wontons could not be more perfect. So I missed this a lot when I went veg. And those crispy things ...Continue reading ‘Vegetarian Wonton Soup’ »
What an impressive (and easy) dinner! They’re substantial enough to serve as their own meal, but also make a great accompaniment to hearty salads and soups. And they taste really great, too. When you serve a twice baked potato, you’ll feel like you’re having dinner at a 4-star restaurant. If you’ve never made these, don’t ...Continue reading ‘Twice Baked Potatoes’ »
Every budding cantina owner needs a good margarita recipe. Whether you’re the bartender in residence or a cocktail waitress wannabe you need to be able to whip one of these up in a jiffy. And don’t worry, you can easily make them non-alcoholic, too! You only need to remember one thing; it’s all about the ...Continue reading ‘Margarita’ »
Here’s something I’ve wanted to try for a long time: stuffed tomatoes. I really love tomatoes, so I just knew this was going to be a dish I would truly enjoy. And I was right! I had some leftover hothouse tomatoes after whipping up a batch of salsa for a party I had recently. Normally, ...Continue reading ‘Stuffed Tomatoes’ »
I don’t know if I’d call this a sauce, dip, condiment, relish, or whatever. I do know that I really enjoyed how it turned out and I’ve already found multiple uses for it. One of these was with fried avocado, as you can tell by the photo. I had a friend come over for a ...Continue reading ‘Lime Yogurt Sauce’ »
Okay, so maybe you do and maybe you don’t remember the lunch lady. I mean, what a great job, right? Except for dealing with those kids. And I guess all the dirty pots. Maybe being a lunch lady wasn’t so great after all. Still, they served up some fabulous meals. And, really, wasn’t it the ...Continue reading ‘Cafeteria Tomato Soup’ »
Who does not love onion rings? That’s what I thought. Okay, but I do have a confession. I didn’t have onion rings until I was an adult. Really. Yeah, so what was wrong with me? Anyway, I’ve had them now and I’m awfully glad I have. They are pretty much the best thing since French ...Continue reading ‘Review of Alexia Crispy Onion Rings with Panko Breading and Sea Salt’ »
Here’s a lusty peasant soup inspired by warm spring days in Tuscany! The ingredients are simple and the end result is light and fresh, perfect for this time of year. I enjoy Swiss chard here, but you could use spinach, kale, or even collards—nearly any green that isn’t too bitter. If you feel so inspired ...Continue reading ‘Tuscan Vegetable Soup’ »
Oh, ho! This is quite savory for breakfast, and at least one person was skeptical—until he tasted it. Nothing starts your day like a fantastic breakfast burrito. The problem with what you get if you go to a fast food place is that they all have egg. I really just don’t do egg like that. ...Continue reading ‘Breakfast Burrito’ »
I love these sweet potato things. They;re softer than the same type of “tater tots.” However, that does seem to be what you’re dealing with when you switch out regular potatoes for sweet potatoes. They’re fun, nonetheless. And quite delicious with plenty of ketchup, especially spicy, if you can find it. Don’t drop them on ...Continue reading ‘Review of Alexia Crispy Bite-Size Sweet Potato Pu
What’s the perfect thing for dunking in your favorite dip? Zesty Pita Chips! Healthier and better for you than a greasy chip and tons tastier, too. I love these with hummus. They’re also excellent with tzatziki and harissa. In fact, these would be great with any Mediterranean appetizer, like baba ghanoush, but also delicious served ...Continue reading ‘Zesty Pita Chips’
I love this salsa. It’s exactly how I would make it. Too many salsas come with weird ingredients. I mean, cucumbers, hello? Really. And garlic. Okay, maybe you like salsa with garlic, but I just don’t think it belongs there. No, five ingredients and that’s it. That is the perfect salsa. Tomatoes, onions, cilantro, salt, ...Continue reading ‘Review of Freakin’ Fresh Salsa Hot!’ »
What could be better than a big dish of classic baked beans? Of course, you could always open a can from the grocery store when you’re pressed for time. I do it often, actually. My favorite brand is Bush’s Vegetarian Beans. But those canned versions tend to be really high in sugar and sodium and ...Continue reading ‘Boston Baked Beans’ »
What goes better with dinner than a big loaf of seeded Italian bread? Whether warm from the oven with fresh butter or broiled for huge slices of Texas toast, it’s the perfect accompaniment for so many meals. It’s easy to make, almost impossible to mess up, and it doesn’t take nearly as much time as ...Continue reading ‘Seeded Italian Loaf’ »
Is there any sandwich in the world that says “American” more than a Big Mac? I probably need to insert a registered trademark symbol or something there. Anyway, two all-beef patties, special sauce, lettuce, cheese, pickles, onions all on a sesame seed bun has become an institution. Hey, where are the tomatoes? Look closely, there ...Continue reading ‘Vegetarian Big Mac’ »
Here’s a fun fusion dish: Italian meets Mexican in my Tomato and Basil Quesadilla! I visited a restaurant many years ago that offered this on their menu. They were primarily Latin food, but occasionally the chef would offer this. Whenever I saw it available I always had to order it. It was my first introduction ...Continue reading ‘Tomato and Basil Quesadillas’ »
Tzatziki may be hard to say (and even harder to spell), but this traditional Greek appetizer is truly delicious! I enjoy it many of the same places that I like harissa. The cool of the dairy helps to cancel out the heat. And the combination of the two is truly inspired. I love this with ...Continue reading ‘Tzatziki’ »
What do you do when you just don’t feel like garlic bread, but you want something special to go with dinner? How about these Shredded Parmesan and Basil Oil Toasts? I used some sliced bread from a leftover Seeded Italian Loaf that I’d made this past weekend. I sliced it thin enough to give it ...Continue reading ‘Shredded Parmesan and Basil Oil Toasts’ »
I’ve written before about my love of the fiery condiment harissa. It’s a paste of ground chiles, garlic, and different seasonings. It can be used to add zest to everything from falafel and soups and as a dip if you’ve got a high tolerance for heat. I’ve even put it in squash for flavor. Normally, ...Continue reading ‘Harissa’ »
A classic mushroom gravy is a time-honored side that goes well with many main dishes. I whipped this up to have on top of Gardein Lightly-Seasoned Chik’n Scallopini. It would work just a nicely over Quorn Chik’n Cutlets and of course it’s a worthy topping for your favorite mashed potatoes. In fact, just about anywhere ...Continue reading ‘Mushroom Gravy’ »
It took a very special recipe to get me to like eggplant. And this was it: eggplant parmigiana. It turns out that the problem never really was with the vegetable itself. It’s easy to make eggplant mushy and it was that texture that always bothered me. So I stayed away from it for a long ...Continue reading ‘Eggplant Parmigiana’ »
