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Posts tagged ‘recipe’

Whats for dinner? Caribbean Jerk spices

Its Tasty Tuesday! I’m going to make it my goal to post a new recipe or cooking tip every Tuesday, I have several new ones I want to try so yall are going to be my guinea pig. Usually my kids are the ones I have as guinea pigs, like that time I made black bean brownies and not even my toddler would touch it. (Not all brownies are created equal and these were horrible, that was defiantly a recipe that went into the Never Try Again pile!)

Tasty Tuesday

Cooking no meat dishes, its important to use spices to add flavor to the dish & make it complete. While we were on vacation this summer I discovered a new spice. Its my new favorite! Caribbean Jerk by McCormick


Took me a little hunting to find it but I bought it from Walmart. Its got a spicy flavor without lighting your face on fire, is a little smoky, and it does give a little Caribbean feel. Ive used it with temped and tofu (in place of meat) as well as various roasted veggies. Add a little sweet pineapple – oh yass! I plan on doing Island Jerk skewers this weekend, veggie for me and shrimp for everyone else. Delish!


Are You Hungry? Baked Berry Oatmeal

I have to make this snappy. The husband is throwing daggers into me, with his eyes, right now. Ive been researching homeschool materials on Pinterest for awhile now and hes ready for me to relinquish his computer back to him. Pinterest sucks you in, man! Its like crack. Lol! Even looking something up as mundane as homeschooling lesson plans will keep you searching and searching until you have discovered THE perfect pin.

Anywho, I found this next recipe on good ole Pinterest! I have been drinking green smoothies after my morning workouts but I could tell that that wasn’t enough. After researching nutrition and working out I discovered that ‘they’ say you need to eat something high in protein 30 mins after a workout. It helps your muscles rebuild, or something like that. Lol! (Sorry, I don’t have time to look it up and site it right now but I WILL come back to this topic in a future blog.)

Which is where this breakfast comes in! I have plain oatmeal that’s been sitting in my pantry for the longest time! I didn’t know what to do with it because Im use to eating those packs of instant pre-flavored oatmeal. They are full of sugar and crap. Really, if you eat the packets of oatmeal junk, stop it. You can make your own, control exactly what goes in it, and use fresh ingredients. Its just as easy and quick! Prepare and bake it at night, I put individual servings in ramekins (which I got cheap in Target’s dollar bin section), then in the morning heat it up for about a min and youre good to go. You should also try quinoa in place of oatmeal! Quinoa, mmmm! Its yummy stuff.

Baked Berry Oatmeal
I used this exact recipe except I added 2 tbs of chia seeds. I also used a bit more unsweetened almond milk because I like my oatmeal creamy.

Baked Berry Oatmeal

Baked Berry Oatmeal

Are You Hungry? Carrot Dogs

Yes you heard me right. Carrot. Dog. Like..  a hot dog but made with a carrot. And no, Im not crazy! 😉

I have been avoiding hot dogs, of course, since becoming veg… Im not a fan of those fake meats. Really, whats the point? Go ahead and eat the real thing! So no ‘hot’ dogs for me, which is fine because I wasn’t really a big hot dog person anyways. But! But there are times when you get a craving for a good dog and you gotta have it! One of the ladies in my facebook vegan mamas group posted this recipe for a carrot dog. I thought shed gone crazy! Carrot dog?! No way would that be good!

But then… weeks later I got a craving for a hot dog! Being vegan, well I wasn’t going to give into it. Yesss, veg me still gets cravings sometimes for animal products, but I just ignore it, or in this case, find a veg alternative! 🙂 So I tried this carrot dog recipe and Uh huh. Its GOOD!

Carrot Dog Recipe
I cannot claim the recipe as my own, I pretty much followed the original recipe to a T. Of course I used whole wheat buns. And I used my fav dog toppings. I served it with oven baked sweet potatoes “fries” and veg baked beans.

I know it sounds weird, but read the reviews on the original recipe, everyone is raving about it! When you try it, and love it, just rememberI told you so! 😉

My Yummy Carrot Dog

My Yummy Carrot Dog

Are You Hungry? Veggie Stuffed Pasta with Roasted Aspargus

Its been forever since Ive posted a recipe. This one is very yummy so maybe that’ll make up for it! 😉 I found it on pinterest (here) but its vegetarian, not vegan. I used chickpeas for the filling, you could also use tofu (the hubby hates tofu so I usually don’t cook dishes with it if he will be eating it too). The recipe also calls for homemade sauce but I just used canned … cuz aint nobody got time for that! Lol. I made roasted asparagus (here) to go with it… perfection!

Stuffed Manicotti (with extra sauce) and Roasted Asparagus

Stuffed Manicotti (with extra sauce) and Roasted Asparagus

Veggie Stuffed Pasta
1 package jumbo shell or manicotti pasta
2 medium zucchinis
2 medium carrots
1 (15oz) can chickpeas, rinsed and drained
1 tbsp. basil
2 cloves garlic, chopped
freshly ground black pepper and salt to taste
1 jar marinara sauce of your choice

Preheat oven to 450° and prepare shells and filling: cook pasta according to package directions until tender. Drain and rinse under cold running water until cool enough to handle. Using a mandolin or vegetable peeler, slice zucchini and carrots very thinly lengthwise. In a food processor, mix chickpeas until smooth (add a splash of oil if needed for added smoothness). Add basil, garlic, salt, and pepper to food processor. Mix all ingredients together. Fold the chickpea mixture into the shredded veggies. Spread marinara sauce in a 9×13-in baking dish. Fill each pasta 3/4 of the way with vegetable mixture. Pour extra marinara sauce on top. Cover tightly with foil and cook 30 minutes.
Note: If you want to also cook roasted asparagus, prepare it and put it in the oven when the pasta is half way done cooking.

the sliced veggies

the sliced veggies

the manicotti stuffed

the stuffed manicotti

the finished dish

Are You Hungry? Tofu Scramble!

Ive never been a big breakfast person. Now I usually drink a protein shake with fruit for b-fast (its quick and easy). Before I went veg I would have a bowl of cereal (Honey Bunches of Oats was my fav). While in highschool I would eat a large Fudge Round (real healthy, huh?! lol) and when I was sick/didnt feel good my mama would sometimes fix me a huge bowl of Froot Loops … but she would pick out the yellow, green, and orange loops. BahHahaha (talk about spoiled)!! Ive never been one to eat eggs, pancakes, bacon, sausage, ect…

Well, last time I went grocery shopping for tofu I bought the firm cubed kind, thinking that they would be good for putting on skewers and grilling. But I didnt realize that the cubes would be so small! Way to small for skewers! So I googled different ways of cooking the tofu and found scrambled tofu (like scrambled eggs). I cooked it over the weekend and it was good… very easy and quick! It tasted strangely like scrambled eggs! The perfect dish for those who have a craving for eggs, except its healthier!

Tofu Scramble

Tofu Scramble with Tomatoes and Avocado

Tofu Scramble with Tomatoes and Avocado

1 block firm, cubed tofu (frozen first)
2 tbsp oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp turmeric
2 tbsp nutritional yeast (optional but strongly suggested)
salt and pepper to taste
veggies of your choice (optional)

Note: I strongly suggest freezing your tofu first because the texture of frozen tofu is more like eggs. If you forget or dont have time, it will still turn out fine. (How to freeze tofu.)
Place the tofu in a ziplock bag, using your hands mash the cubes “crumbling” it until it looks like the consistency of scrambled eggs. Sautee onion, pepper and crumbled tofu in oil over medium heat for 3-5 minutes, stirring often. Add turmeric, salt, pepper, and any veggies (optional) and continue to cook for 5 mins, stirring often. Sprinkle with nutritional yeast and serve. (The turmeric makes it taste like eggs and the nutritional yeast adds a salty, cheese/buttery flavor)
Note: Tofu scramble is very versatile. You can add whatever veggies or spices you have on hand. My fav combination is making a Veggie Tofu Scramble Sandwich with toasted whole wheat bread, the scrambled tofu, tomatoes, avocado, and a dollop of salsa. Burrito style would be really yummy too!

Are You Hungry? Spicy Mushroom Veggie Jambalaya

Yes! I finally get a min to sit down. 🙂 Ive been a good girl today.. grocery shopping, cleaning up the house, doing laundry. I loathe laundry!! The husband is working late tonight so I also had to prepare dinner, clean up after dinner, and tuck the child into bed. Its 8pm now and I feel like I could sleep for a week straight! The baby is currently reorganizing the dvd’s. Hahaha. Hey, as long as shes happy, quiet, and safe!

I made an awesome dinner a week ago. Not only did it taste so.good. but it also looked yummy & it was healthy! A veggie jambalaya! I visited New Orleans my jr year in college over spring break. The food was so good! Our hotel was in the French Quarter, it was perfect. And the people.. cray!! I had jambalaya there. Like the real deal. YUM! I dont think mine was as authentic … but it sure was delish! I found the recipe off of pinterest but then I changed it to my liking…

This is almost everyone from the trip. Im in the middle, in the purple.

This is almost everyone from the trip. Im in the middle, in the purple.

Spicy Mushroom Veggie Jambalaya


1 onion, chopped
1 bell pepper, chopped
a half-1 package (8 oz) chopped baby bella mushrooms (use as many as you like, I love mushrooms so I used the entire pkg)
1 cup whole grain brown rice
1 cup frozen peas
1 can (14 oz) sweet corn
1 can (14 oz) diced tomatoes (with zesty mild green chilies)
1 can (6 oz) tomato paste
3 cloves of garlic, chopped
1 tbsp paprika
1 tsp chili flakes
sugar (to taste)
hot sauce (to taste)
1 1/2 cups water
a handful of chopped parsley
2 tbsp olive oil
salt and pepper (to taste)

Heat the little olive oil medium/high in a pan. Add onion, mushrooms, and bell pepper. Saute until soft, approx for 5 minutes. Add the garlic and diced tomatoes. Saute until fragrant, approx 2-3 mins. Add the rice, tomato paste, and water. Stirring well. Season with the paprika, chili flakes, sugar, hot sauce, salt and pepper. Turn on high and bring to a low boil. Then cover, turn to low, and allow to gently simmer for 45 mins, or until the rice is fully cooked. Add the frozen peas and cook an additional 3 mins. Add the corn and parsley. Stir well. Taste and add extra hot sauce, if desired. Serve and enjoy!

Are You Hungry? Fall Veggie Stew

The weather here in upstate SC is starting to (finally) get cooler. Fall is here!

Every year I look forward to big puffy sweaters, hoodies, scarves, hot chocolate, crisp mornings, snow flurries, multicolored leaves, pumpkin carving, and soup/stew. Lots and lots of soup. 🙂

Soup is the best because you get a hearty serving of veggies for dinner, thats very nutritious, and you can get seconds (or maybe even thirds) without feeling guilty. If you are not the best cook, or dont even like cooking, soup is the dish for you. I absolutely love cooking soup on a cool day… standing at the warm stove (or crock pot), chopping the veggies, throwing everything into the pot, watching it bubble, trying to figure out what seasonings to add to make it extra yummy. Oh yes please! Turn on the Lenny Kravitz Pandora radio station … perfection!

I made this soup last night.. the husband loved it so much that he had seconds and gave me a high five! 🙂 Id say that was a success. Originally I planned on making this White Bean, Kale, Potato, and Onion Stew but after I got started I decided to just make my own version. I asked the hubby what to name the soup and he said Stegosaurus Stew… (I think thats a little dumb, but whateva. Hahaha)

Stegosaurus Stew

  • 1 onion, chopped
  • 1 shallot, chopped
  • 4 cloves of garlic, diced
  • 2 carrots, peeled and chopped
  • yukon gold potatoes, scrubbed and cut into 1-inch pieces
  • salt and freshly ground pepper to taste
  • 1 bunch kale, stems removed, leaves chopped into small pieces
  • 2 (15-ounce) can lentils, drained and rinsed
  • 1 (15-ounce) can fire roasted diced tomatoes
  • 4-5 cups of veggie stock

Heat oil in a large saucepan over medium heat. Saute onion, shallot, garlic, and carrot until tender, 6 to 8 minutes. Add potatoes, tomatoes, and veggie stock. Season with pepper and light salt. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, approx 8 minutes. Place half of the veggies and ONE can of lentils into a food processor, blend until smooth. Slowly add back to stew. Add kale and the other can of lentils. Cook until kale is tender, 6 to 8 minutes. Season to taste. Eat and enjoy!
Note: I know, I know, it might sound odd to blend some of the veggies but doing so gives your stew/soup a delish creamy thickness, instead of just having boring ‘ole veggie stock as your liquid. If you do not have a food processor, you should ask Santa for one for Christmas 😉 and in the meantime you can get away with using a blender. If you like extra creamy and thick soups/stews then blend almost all of the potatoes (they are great to use for thickeners). If you like more liquidy, chunky soups/stews then skip this step.

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