Friday, November 18, 2011

Garlic Rosemary Roasted Potatoes

Printer Friendly

Makes 2 servings


1 Russet Potato, washed and quartered
2 tsp olive oil
1-2 cloves garlic, finely chopped
1 tsp chopped fresh rosemary
Salt and pepper to taste


Pre-heat oven to 425 degrees.

To slice potato, lay each quarter on the flat side and thinly slice (about 1/4 inch or thinner).

Add half the potato slices, olive oil, garlic, and rosemary to a bowl and toss to combine everything. Season with salt and pepper to taste.

Transfer to a lightly greased baking sheet. Bake for 20-25 minutes or until lightly browned. (stir or shake the pan halfway through).

Thursday, November 10, 2011

Pumpkin Chocolate Chip Softies

Soft, cake-like, chocolately pumpkin goodness!  I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose.  Recommended: eat them warm!

Makes 12-15 cookies


1 1/2 cups flour (I use a combination of all purpose and whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp pumpkin pie spice (optional)
1/2 tsp salt

1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/4 cup vegetable oil
1/2 can pumpkin (just shy of a cup)
1 egg or egg replacer

3/4 cup chocolate chips

Pre-heat oven to 350 degrees.

Mix dry ingredients in a bowl and set aside.

In another bowl, add brown sugar, graulated sugar, vanilla extract and oil.  Stir to combine.  With a mixer beat in pumpkin, then egg (or egg replacer).  Slowly beat in the dry ingredients until everything is combined.

Stir in chocolate chips.

Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes.

Tuesday, November 8, 2011

Lentil Walnut "No-Meat" Loaf

This tasty no-meat loaf makes the perfect vegetarian/vegan main course.  Smother it with Amazing Vegan Mushroom Gravy and serve with a side of Mashed Faux-tato and you've got a meal!

4-6 servings

Printer Friendly


1 cup dry green lentils
3 cup vegetable broth
1 Tbsp extra virgin olive oil
½ a medium onion, diced
2 large celery stalks, diced
1 tsp salt
1 cup frozen shredded potatoes, thawed
2 cloves garlic, minced
1 tsp poultry seasoning
½ tsp black pepper
1 flax egg (1 Tbsp ground flax seed mixed with 3 Tbsp warm water), or regular egg
2 Tbsp whole wheat flour
2 Tbsp nutritional yeast
1 cup chopped walnuts (preferably toasted)
½ tsp salt


Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.

Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It’ important to let them cool or they will be too mushy when mashed.

Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.

With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.

Transfer to loaf pan and press the mixture in, smoothing out the top so it’s even.

Bake for 25-30minutes or until top and edges look lightly browned.

Serve with Amazing Vegan Mushroom Gravy

Amazing Vegan Mushroom Gravy

Makes about 1 1/2 cups

Printer Friendly


Vegetable broth for sauteeing
1 cup crimini mushrooms (aka baby bellas), stems removed and diced
1 small shallot, finely diced (about ¼ cup)
1 clove garlic, minced
1 1/2 cups vegetable broth
1 Tbsp Bragg’s Liquid Aminos or low sodium soy sauce
3 Tbsp flour
1 Tbsp nutritional yeast
1 tsp red wine vinegar


In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.

In a small pot add vegetable broth and liquid aminos (or soy sauce) and whisk in flour and nutritional yeast.  Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.

If desired, the gravy can pureed either in a food processor or with an immersion blender.

Sunday, November 6, 2011

So Easy Sweet Potato and Squash Soup

Warm up with a delicious Fall soup that brings together the flavors of butternut squash, sweet potato, and apple.  This recipe uses already prepared butternut squash soup with fresh sweet potato and applesauce. The light coconut milk lends extra creaminess and richness as well!

Serves 3-4


1 Sweet Potato or Yam, peeled and cut into 1 inch cubes
2-3 cups Prepared Butternut Squash Soup (such as Imagine Foods or Pacific)
3-4 Tbsp Unsweetened Apple Sauce
Light coconut milk (optional)


In a large pot add about an inch of water and heat just until it begins to simmer. Add sweet potato, reduced heat to medium-low and cover. Cook for 10-15 minutes until sweet potatoes are tender. They should be easy to mash with a fork.

Drain any excess water and let sweet potatoes cool. Transfer to a food processor, add 2 cups butternut squash soup and 3 Tbsp apple sauce. Process til smooth. Add additional soup and apple sauce to reach desired consistency and taste. If using, add a few tablespoons of light coconut milk for creaminess.

Transfer to bowls and serve!

Freezing: You can also freeze this is small tupperwear (about 8oz) for individual ready-to-heat and eat servings! I recommend NOT adding coconut milk to any portions that you are going to freeze as I’ve found it doesn’t freeze well.

Nutrition Info (1/4 recipe): 112 Calories, 2g fat, 2.5g fiber, .5g protein
(based on 3 cups the soup, 1 medium sweet potato, 4 Tbsp applesauce, and 3 Tbsp light coconut milk):