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Thursday, April 13, 2017

Mushroom Butternut Squash bake

Serves 4

1  Butternut squash
2  8 oz pkg baby Bella mushrooms
1 -leek
3 cloves garlic - minced
1/2 cup breadcrumbs
1/2 cup feta cheese
6 dried tomatoes - diced
3-4 Tbs balsamic vinegar
2-3 Tbs olive oil
2 tsp fresh ground pepper

1.  Warm oven to 425 degrees
2.  Peal and then dice the squash into small pieces.  Put into bowl and mix with olive oil and fresh pepper.  Bake on a cookie sheet about 30 min or until it is soft and just a touch brown on the edge.
3.  While that bakes, slice the mushrooms and put on stove over medium heat.  Cover and let cook until most of the moisture is out of them.  Drain moisture off.
4.  dice the leek and garlic.  Add to the mushrooms.  Cook until they soften but do not brown them.
5.  While that cooks, mix the breadcrumbs, feta, and dried tomatoes.  I pour a little oil from the tomatoes into the mixture and use my clean hands to mix it all together.
6.  When the squash is done.  Transfer to a 9x13 pan sprayed with cooking oil.  Layer on top of that the mushroom mixture.  On top of that, add the breadcrumb mixture.
7.  Turn the oven down to 325 and cook for 10 - 15 minutes.
8.  Serve.

Sunday, March 12, 2017

Ultra Fudgy Sweet Potato Brownies


  • 3/4 cup sweet potato puree (I microwave a medium potatio)
  • 1 cup peanut or almond butter OR allergy-friendly sub
  • 1 tsp pure vanilla extract
  • 1/4 cup + 2 tbsp flour (Oat, white, or spelt flour all work, and readers have reported success with almond flour)
  • 1/8 - 1/4 cup chocolate chips
  • 6 -8 madjool dates or double number for smaller dates
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking soda


Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Add dates to food processor pulse a couple of times.  add warm potatoes and nut butter.  Blend.  I have to add almond milk because it is too think to blend.  Add just enough to allow it to mix.  Add vanilla.  Add dry ingredients and chocolate chips.  Blend.  Pour into pan.   Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)

Thursday, December 22, 2016

Beefless Stew

Serves: 6

  • 1 slice large yellow or white onion into moons
  • 6 cloves garlic minced
  • 3 stalks large stalks of celery cut into 3/4″ chunks
  • 3 large carrots cut into 3/4″ chunks
  • 16 ounces mushrooms if large cut into 3/4 chunks or left whole
  • 2 lbs potatoes cut into 1″ chunks (peeling is an option)
  • 2 cups frozen peas thawed
  • 1/4 cup tomato paste
  • 1 Tbl Italian herbs
  • 1 Tbl fresh chopped rosemary
  • 3 Tbl tamari like soy sauce without the wheat
  • 1/2 Tbl smoked paprika
  • 2 tsp salt or to taste
  •  Cracked pepper to taste
  • 2 cups vegetable stock
  • 3 cups water

  1. Saute the onion, celery, and carrots in a large soup pot with about 1/4 vegetable stock until they start to soften. Add in the garlic and mushroom and sauté for a few minutes more.
  2. Add in the vegetable stock, water, potatoes, tomato paste, Tamari, herbs, smoked paprika, salt and pepper.
  3. Cook covered over medium heat until the potatoes and carrots are tender.
  4. Take about 2 cups of the broth with the vegetables and blend in a blender until smooth.
  5. Return the blended sauce to the pot and stir to combine.
  6. Add in the thawed peas and heat through for about 5 minutes.
  7. Serve with a crusty bread and a salad for a complete meal.


Servings:  4

  • 3 teaspoons toasted sesame oil, divided
  • 4 large eggs, lightly beaten
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
  • 2 cups mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
  • Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

Veggie Chilli


12 Servings

  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 1 whole Yellow Bell Pepper, Seeded And Diced
  • 1 whole Green Bell Pepper, Seeded And Diced
  • 2 whole Carrots, Peeled And Diced
  • 2 stalks Celery, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
  • 1 can (12 To 14 Ounces) Plain Tomato Sauce
  • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
  • 1/2 teaspoon Salt, More To Taste
  • 1 teaspoon Ground Oregano
  • 1 teaspoon Ground Cumin
  • 2 teaspoon Chili Powder (more To Taste)
  • 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1 can Garbanzo Beans, Drained And Rinsed
  • 1 can Black Beans, Drained And Rinsed
  • 1 whole Large Zucchini (or 2 Medium Zucchini), Diced
  • 1/4 cup Masa (corn Flour) Or Regular Cornmeal
  • 1/2 cup Warm Water
  • Cotija Cheese, For Serving (optional)
  • Pico De Gallo, For Serving (optional)
  • Cilantro Leaves, For Serving (optional)
In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with Cotija cheese, pico de gallo, and cilantro.


• Add 2 tablespoons tomato paste for a richer tomato flavor.
• Substitute 1 cup of the stock with a bottle of Mexican beer.
• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.
• Top with a big spoonful of pico de gallo or chopped tomatoes.
• Top with a dollop of sour cream.
• Top with grated sharp cheddar.


• With corn or flour tortillas
• With corn chips or tortilla chips, for dipping
• With baked potatoes
• On top of a plate of cheese nachos
• Inside crisp taco shells with cheese, lettuce, and tomatoes