Recipes from Our Kitchen

I have been known in the past for being able to cook fairly well and have served a great many people with rich spaghetti sauces stuffed with ground turkey, pork sausage and al dente pastas; sweet glazed bbq whole chickens; large pots of kale greens with smoke meats and lofty corn bread cakes so sweet and yummy they taste like you are eating dessert with your dinner and the list of dishes go on and on. It's no wonder I am in such bad shape. I loved using butter, salt and sugar in most everything because it has been said that that's where the flavor is. Right?.... Wrong!!
Recently Ken and I have found some really good ways to make our Vegan Menu more lively and interesting. 

Delicious Salad Dressing

1 Cup soaked roasted sunflower seeds, pumpkin seeds or hemp seeds
1/4 cup of oil olive or organic canola oil
a fist full of fresh dill
Sea Salt (to taste)

Best to soak sunflower seeds over night in frig. Break out that mini food processor or your big one. Begin to process seeds, add oil slowly, fresh dill and water. Blend till it's loose but not runny. Sea Salt the dressing to taste.

Black Bean and Sweet Potato Goodness

3 Large Sweet Potatoes (you can use yams too)
Medium Onion (chopped into chunks)
3 Garlic Cloves (we like a lot of garlic)
Fresh Oregano or Dried would work (to taste)
1 tsp of Cumin
Sea Salt
Fresh Ground Pepper
Dried Black Beans, soaked and cooked (see below on the way I cooked them)
Cilantro, washed and lightly chopped
Mango, ripe and cubed
Avocado, ripe and cubed
1.5Tbsp Olive oil 

Dried Black Beans
Soaked over night, seasoned with Sea Salt (not too much salt, it could ruin it), Fresh Black Pepper, 3 Cloves of Garlic and 1 Bay leaf. Cooked in Slow Cooker for 4-5 hrs. This is standard in my kitchen. We keep beans because they are so rich in fiber and go well with potatoes, rice or on their own as a soup with fresh cut veggie... very yummy stuff.


Pour olive into saute pan allow to get hot. Saute Potatoes, onions, garlic, cumin, oregano and season with sea salt and pepper. Cook until golden and parts of potatoes are slightly crispy. Cover to sweat the potatoes a bit, 10 min (this is called smothering). Then uncover to cook off some of the moisture. Remove from heat.

Plate or bowl up the dish 1st with the potatoes then a scoop and a half of the black beans (getting some juice in the mix is a good idea) then add a few mango, avocado chunks and cilantro sprigs. Delish!

If you'd like a little more flavor, roast some garlic bulbs by peeling away some of the paper covering, cut just to tops off and drizzle a little EVOO down into opening. Broil on low and until bulbs are soft. Peel and add to dish. Like I said, we like a lot of garlic. This is a very yummy dish. (you may omit the EVOO in roasting the garlic). You can add some steamed veggies like asparagus or broccoli. Just go for it!

Bon Apetite!


Broccoli and Peanut Stir Fry

2 stalks of fresh broccoli

1 leek
1/2 c of white mushrooms
1/2 c of shitaki mushrooms
3 garlic cloves
3/4 c of raw peanuts
1 c bamboo shoots
2 Serrano peppers
2 tbsp peanut oil
1 pkg of rice noodles

Fry the peanuts with a pinch salt in 1 teaspoon peanut oil for about 1 minute. Set aside.
Slice the stems off of 1 bunch of broccoli (include stems), mushrooms, leek, garlic, peppers and cut them into 1/2 inch pieces (slice peppers a little smaller). Heat the rest of the oil until very hot then add all veggies to hot wok and stir-fry until veggies are tender not soggy. Add the peanuts and let cook for about 2 mins. Add soy sauce and cooked rice noodles. Serve warm.                           

Incredibly Tasty Veggie Spaghetti Sauce with Spaghetti Squash

3 garlic clovettes chopped
1/2 onion chopped
1 tbsp olive oil
1 celery stock chopped 
1 cup mushrooms (whatever you like)
1 bushel asparagus coarsely chopped
2 tomatoes chopped
1 bay leaf
1 tsp oregano
1 tsp basil
3 sprigs of rosemary chopped
1 tsp chili powder
1 tsp coarse black pepper
1 can Organic Chunky Tomato Sauce
1 tbsp Organic Soy Sauce
*you might like to add a little sugar (1/2 tsp) to cut the bitter taste of the herbs and tomatoes... stevia or honey works too

1 Spaghetti Squash

Saute garlic, onions, celery in olive oil until tender. Add mushrooms, asparagus and tomatoes.. cook down just a bit. Add tomato sauce, herbs and seasonings.. don't forget the bay leaf. Simmer for 15 mins then add Organic Soy Sauce. Cook on low heat to keep warm while waiting for the squash to cook...
The squash...  "My Aunt Kathy's Method"

Poke several holes in the squash (with a knife) and cook on high in microwave until tender on the outside (about 10 to 12 mins depending on the size). Remove with oven mitts (it's going to be hot). Cut right down the middle, drag a spoon down center to remove seeds. Then take a fork a drag against the squash to remove the squash.. it will look like spaghetti but is so much more tastier.

Serve it up and enjoy!! Oh so yummy! (I cooked this for the 1st time tonight and had to share.. I hope you like!)


Spicy Curry Potatoes and Cauliflower 

(may begin to notice that I really love sweet potatoes!!)

1/2 white onion chopped
3 garlic clove (rough chop)
2 large sweet potatoes (the white ones) cubed
1 cauliflower head rough chop
1/2 bag of frozen peas
1 can of organic chunky tomatoe sauce
1 tsp hot curry powder
2 tsp garam masala
1 tsp corn starch 
fresh or dried rosemary
Sea Salt and Pepper (to taste)
***Optional 3 cups of rice (we definitely like it with rice but it is completely up to you)

Heat your pan with EVOO. Add onions, garlic and potatoes. You want to cook the potatoes and sweat them to make the tender (put the lid on to sweat). 
After potatoes, onions and garlic are tender, add tomato sauce and cauliflower. Mix the cornstarch with a 1/2 cup of water. Add that to the mix. Also add the all the seasonings and rosemary. Mix it together. (It should be smelling really good now!) Add the peas once everything has been mixed together. Setr on low fire for 10 - 15mins. Make your rice and serve your curry mixture over the rice or eat it alone or even pour it over more veggie's.


Crispy Eggplant!

1 eggplant
1 cup of chickpea flour
sea salt
2 tbsp coconut oil (use EVOO if you don't have coconut oil but get this oil... it's fabulous!)

Slice eggplant 1/4 thick disks. Mix flour and seasonings. Rinse eggplant and coat with flour mixture. EGGPLANT DRINKS OIL SO YOU MADE NEED JUST A BIT MORE BUT THAT'S UP TO YOU. Place eggplant in skillet and brown on both sides. Remove and place on paper toilet to blot some of the oil. 
See the above recipe for Veggie Spaghetti Sauce with Spaghetti Squash... it is fabulous!!! 

Enjoy what you eat!

Quick Veggie Potatoes

2 large sweet potatoes (or whatever potato you like)
2 broccoli stalks 
1/2 onion
2 large garlic clovettes
1 sweet red bell pepper
Fresh Spinach
sea salt
black pepper
crush red peppers
1 1/2 tbsp EVOO (extra virgin olive oil)

In a large skillet heat oil. Chop potatoes, broccoli, garlic, onion, and bell pepper in large chunks. Add potatoes first, cook them til they are brown on a few sides; add onion and garlic. Saute together until onion and garlic are a little soft. Add broccoli, bell pepper, sea salt, pepper and crush pepper. Cover and let cook or sweat on a low medium heat. When potatoes can be cut with a spoon add spinach. You don't want to do more then wilt the leaves. Be sure not to over cook this dish as it can be mushy and not tasty at all, plus you want a crunch still in all the veggies.

You can serve over rice or eat alone (don't worry there are not too many potatoes in this dish so it won't be too starchy if you add a little rice)

(top with a little homemade salsa)
Enjoy what you eat!


Marion's Fresh and Spicy Tomato Salsa

5-6 Ripe and firm Roma Tomatoes
2 garlic clovettes
1/2 white onion
fistful of cilantro
2 roasted Serrano peppers
sea salt
1/2 tsp cumin
Food Processor or Strong Blender

I open roast the peppers on the stove top. I just lay them across the grid over the open flame and carefully turn several times as I want to get that smokey charred skin added to the sauce.
Rough chop all the ingredients and add to your food processor or blender. Save a 1/2cup of tomatoes to add at the end to make it a little chunky, blend in with salt and serve.

Grab a few Blue Corn Organic Sea Salt and Fennel Seed Chips and Enjoy!


Yummy Guacamole!

2 very ripe large avocados
sea salt
2 tbsp Marion's Fresh and Spicy Tomato Salsa
food processor

Skin and rough chop avocado meat. Add to food processor and blend until creamy. Add Fresh and Spicy salsa... blend a bit more and gobble it up. It is so delicious!! I can't believe I never made this before now!


Great White Northern Beans and Rice

Soak Great Northern Whites over night, when ready to cook (slow cook) season with sea salt, black pepper, garlic powder, chili powder, 3 garlic cloves and a large bay leaf. (Make sure the water completely covers the beans.. submerge with a least 1" of water on top) Cook 4-5 hours on high until beans can be smashed against the sides of the pot and stick a bit.
(If they are still a little stiff leave on high for another 30-40 mins)
Cook rice ( I use a rice cooker)
When rice is ready, turn beans to warm and serve. Garnish with fresh organic scallions, serrano peppers and avocados.


Here is the same dish but with a healthier rice... Black Rice! Give this a try. It cooks perfectly in a rice cooker. I mix 1cup Multi Grain (as seen on front page) 1 cup Calrose and 2 cups Black Rice in slow cooker with the appropriate amount of rice (I just fill the water to the line in the slow cooker but if you use a pot on the stove method but use 1 cup multi, 1 cup black in 2 1/2 cups water on stove. Allow rice to come to a boil with pot partially lidded. When full boil happens, quickly turn it down to a low fire and cover fully with the lid. Should take only 20mins to perfect rice. Your measurements need to be close to exact!)


My Favorite Sandwich!

Eggplant crusted with chickpea flour with grilled white onions and mushrooms, tomatoes, green leaf spinach and veganaise and vegan mustard on the Ezekiel raisin bread. Crazy yummy!!

Broccoli and Carrot Salad

1 large crown broccoli, cut into bite-seized pieces
1 tsp salt
1 tbsp olive oil
3 carrots, coarsely grated
1 red onion, finely diced
1 tomato, chopped
1 apple, cubed
1/4 cup raisins
1/4 cup sunflower seeds
1 tbsp lemon juice

  1. Coat the broccoli with salt and olive oil to soften
  2. Add the other fruit and vegetables to the broccoli
  3. Sprinkle the raisins and sunflower seeds on the salad
  4. Dress with lemon juice and toss thoroughly
From Recipe Book: Raw Food A complete guide for every meal of the day by Erica Palmcrantz & Irmela Lilja

Mock Chicken Salad Wraps

2 cups of raw, soaked and  unsalted sunflower seeds
2 tbsp of EVOO
1.5 cups of water
1/2 bunch of dill
Sea Salt (Himalayan Pink Salt is best)
Romaine Lettuce or Collard Greens 
1/4 cup raisins
1 small apple cubed
1/2 onion chopped

Food Processor

(Soaking seeds prior to using releases the nutritional content in the seeds, making the enzymes active)
Put soaked seeds into Food Processor and blend, add oil and dill. Slowly incorporate water to get to necessary consistency. You want a wet dry texture... more wet, makes more salad and a creamier consistency.. you may need more then 1 cup of water to get there.
After chopped and blended, add to seeds: cubed apples, raisins and onions. Salt to desired taste (Remember: too much salt can make you bloat and retain water)
Cut ends of lettuce or the stem of the collard green... add a tbsp of salad and roll. Lay the seam face down or secure with tooth pick.

Bon Apetit!


Banana Ice Cream

3 chopped, frozen bananas
1/8 to 1/4 cup of water (depends on what consistency you want it to be)
Food Processor or really good blender

Put the bananas in the processor/blend, add the water and watch it go! You can freeze it to make it more firm. Just leave out for ten mins to scoop. Will keep for weeks in the freezer. Add nuts, fruits, berries, sauces and enjoy!

So very yummy!!!


  1. The eggplant sandwich looks just yummy. I'm going to have to try to make this one day...and I wonder if I don't tell Josh if he'd figure out this is a vegan dish.

    Thank you for sharing <3 :)

  2. You take GREAT food pictures, sis.....Everything looks so yummy....It made me HUNGRY! Love ya, Saraie


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