Vegan Carrot Ginger Soup Recipe

Even though spring has officially sprung, the weather is still fluctuating between warm, beautiful days and cold dreary ones.  This creamy and smooth Carrot Ginger soup may just be the thing to get you through.  Vegan, yet totally satisfying. It’s quick and easy too.

carrot ginger soup wm Vegan Carrot Ginger Soup Recipe

You can make this Carrot Ginger soup in about 30 minutes, and everyone will think you’ve been slaving away all day.

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Mediterranean Recipe for Dejage

mediterraneandejagerecipe 575 x 432 Mediterranean Recipe for Dejage

I’m all about quick, easy, and tasty when it comes to meals.  I suppose I should throw healthy in there, but let’s be honest – it’s generally more about the first three.  Minute Rice helps with all of these components.  I’m a busy person, and I don’t have the time, or desire, to slave over a hot stove.  Especially when a lot of the time, I’m just cooking for me. 

Dejage is a dish that I used to go out to have.  There was a great Mediterranean restaurant locally, that, unfortunately, has closed.  I scoured the internet looking for a similar recipe.  Alas, there was nary a one to be had.  After having it on a regular basis, I knew I could make a reasonable facsimile at home.  As with most Mediterranean recipes, this is loaded with good for you ingredients like olive oil, lemon, and chock full of veggies.  This recipe is as healthy as it is delicious.  It's really easy to change up, too. 

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Vegetarian Chili Recipe

vegetarianchiliwm 550 x 414 Vegetarian Chili Recipe

I love chili.  I like it in the winter when it's cold and dreary outside.  It's a kind of stick to your ribs meal that leaves you full and satisfied.  Of course, I also like it in summer because I'm weird.  I make this Vegetarian Chili at least once a month.  I load it up with whatever vegetables are in season at the time.  In the summer, it's fantastic with zucchini.

Vegetarian Chili Ingredients

  • 1 Large onion, diced
  • 8 oz. Mushrooms, chopped
  • 3 Cloves Garlic, smashed
  • 3-4 TBSP oil
  • 2-3 Stalks Celery, thinly sliced
  • 2-3 Large Carrots, thinly sliced or diced
  • 2 Cups Broccoli, chopped (I used one large crown fresh)
  • 1 15 oz can Sweet Corn
  • 1 15 oz can Tomato Sauce
  • 1 15 oz can Diced Tomatoes
  • 2 15 oz cans Beans (I used a can of vegetarian pork and beans, and a can of chili beans)
  • 1-2 TBSP Chili Powder (I use a mild one)
  • 1 tsp Cumin
  • 1 tsp oregano
  • Salt and pepper to taste (I use a seasoned salt blend)

Of course, if you like it spicy, you can adjust for your own flavorings.  We're mild food eaters here.

Vegetarian Chili Directions

Place your soup pot (at least 5 quarts) on medium-high heat and add the oil. 

Chop the onion and put it in the pan.  It should be sizzling, but not burning. 

Start chopping the mushrooms, and add to the pan as you chop them, along with the garlic. Stir a couple of times as you are chopping each vegetable to add in.

Chop/slice celery and carrots next, add to the pan. 

Chop the broccoli (or add a bag of frozen chopped broccoli). 

Stir every 2-3 minutes, and cook about 10 minutes.

Open your cans and dump them into the pan. 

Add a couple of cans water. I usually use the tomato sauce can, and rinse the extra sauce out of it. 

Stir.  Taste for seasoning. Add salt, but with a light hand. You will be cooking the broth down, and you don’t want it too salty.

Add the other spices; bring to a boil.  Turn down heat to medium, where it should simmer.  Simmer uncovered for a total of about 45 minutes, stirring every 10 minutes or so.  After a half hour, taste for seasoning.  Add more of whatever it needs – salt, chili powder, cumin.  Continue cooking for another 15 minutes.  It should be slightly thicker, and will thicken more upon standing.

Serve with optional garnishes – shredded cheddar cheese, sour cream, chopped tomatoes, chopped onions, jalapenos.

It tastes better the second day – it makes leftovers!

Total time: 90 minutes

Cook time: 90 minutes



Mushroom Stroganoff Recipe

mushwoomscampiwm 550 x 4131 Mushroom Stroganoff Recipe

Beef Stroganoff has always been one of my very favorite foods in the world.  I would regularly make it at least twice a month.  However, I needed to find a vegetarian option.  I'm not sure why it took me sooo long to hit upon mushrooms as a replacement for beef. I have to admit, it was a pretty DURRRR moment when Mushroom Stroganoff finally occurred to me.

Anyway – to the recipe! 

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The Best Pasta Salad Recipe

pastasalad (500 x 501) The Best Pasta Salad Recipe


I tend to be a creature of habit.  There are some things that I just love, and no matter what, I cannot break out of the cycle.  This Pasta Salad recipe is one of the things that I make a lot.  It’s great as a side dish, but hearty enough for a meal.  Plus, it’s fairly quick and makes a lot. 

Pasta Salad Ingredients:

  • One bag Rotini Pasta (approx 12 oz or so)  I like the multi-colored kind, as it makes it prettier.
  • 8 oz sliced or whole mushrooms (generally one carton)
  • A good sized stalk of Broccoli – I know.  It’s about 1-2 cups, or a package of frozen broccoli.
  • 8 oz Mozzarella cheese (one ball) – I like to use the non-fresh mozzarella, as it stands up better.
  • A large jar of marinated artichoke hearts – these are generally 12-14 oz. 
  • Small can of sliced olives. 
  • One can of Garbanzo Beans (also called chickpeas)
  • A pkg of dry Salami. Approx 4 oz, but I like to use the 8 oz packages. 
  • A double recipe of this salad dressing.
  • Salt and pepper to taste

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An Easy to Make Hummus Recipe

hummuswatermark 400 x 401 An Easy to Make Hummus Recipe

I love hummus.  I could eat it every day, and oftentimes, I do!  I like that it's versatile, easy to make, and garlicky.  The fact that it's a great source of protein and fiber are good too, I suppose.  Healthy snacky/junk food…ohhh yeeeaaahhh. 

Easy Hummus Recipe


2 cans of Garbanzo Beans (aka chickpeas), drained.   Reserve the liquid. 

2 cloves of chopped garlic.  More if you like it garlicky.  I generally use 3 or 4 cloves.  

1/4 cup Olive Oil

3 Tbsp Lemon Juice

3 Tbsp Tahini.  This is optional, as it's not a huge flavor.  You can also use sesame oil, which doesn't go bad as quickly as tahini.   

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Antipasto Sandwich Recipe

antipastosandwich (400 x 300) Antipasto Sandwich Recipe


This Antipasto sandwich is one of my favorite sandwiches.  It's quick and easy to make, tastes indulgent, and keeps in the fridge for a few days. 


  • 1 can (14 oz)  artichokes, well drained and chopped
  • 1/2 can black olives, sliced
  • 1 tomato chopped or
  • 1 can diced tomatoes, drained
  • 1 small red onion thinly sliced
  • 2-3 Tbsp red wine vinegar
  • 2-3 Tbsp oil
  • 1/4 tsp Italian seasoning
  • 1/4 to 1/2 tsp Garlic powder to taste
  • salt and pepper to taste

Shredded lettuce
Provolone cheese, sliced

Good bread or rolls

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