Category Archives: Entrees and Luncheon Dishes

Veggies & Chickpeas over Quinoa with a Soy Sauce, Sesame Oil, Rice Wine Vinegar Sauce

Tasty… Onions and garlic sautéed in dark sesame oil, add asparagus, red and yellow bell peppers, mushrooms and chickpeas, a soy sauce, dark sesame oil, rice wine vinegar and crushed red pepper mix to the pan…serve over quinoa, Yum
The recipes is Here, Enjoy!

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Chickpea and Spinach Curry

Tasty curry chickpeas sautéed up and served over basmati rice..yummm. If you like you can serve with a dollop of plain coconut milk yogurt to balance the earthiness flavors..but I like the earthiness 😉 Enjoy! The recipe is Here

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Brown Rice Grilled Veggie Bowl Mexican Style

Have you ever been to Juanita Greenberg’s Nacho Royale?…we’ve got them here in Charleston and they are serving up some tastiness, cool atmosphere with LOTS of vegan options.

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This is what I had, so easy to recreate at home! It’s a layer of brown rice, skillet black beans cooked in Mexican seasonings and a little veggie broth so it doesn’t stick to the skillet, grilled veggies, served with fresh salsa and guacamole on top. Yum! Mexican anyone?..

Chickpeas in Curried Coconut Broth

Oh My….

Chickpeas in Curried Coconut Broth

Chickpeas in Curried Coconut Broth

All I can say is YUM…soooooo good!

The Recipe is Here 😉

Cajun Sauteed Vegetable Stuffed Baked Potatoes

I WISH the picture did these justice!  I made these with the Banana Foster Parfait for my boyfriend (of whom we should call by his name, Kris) and his friend, Daniel..let me remind you, both are cooks.  Good cooks.  Kris said the next day, ‘These, we need to make again.’  They are fantastic…like Yumbo!

Cajun Sauteed Vegetable Stuffed Baked Potatoes

Cajun sautéed Vegetable Stuffed Baked Potatoes

The cajun flavors simmered and sautéed into these vegetables, then tossed with vegan sour cream and the scooped out potato, re-stuff ’em into their potato skins, throw ’em under the broiler for a bit and topped off with creme fraiche! Really?! YUM

The Recipe is Here, Enjoy 😉

 

Fiery Thai “Beef” Salad

I don’t like salad much.  …..Can you believe that someone that eats primarily Plant Based doesn’t really like salad?? It has to be a darn good, unique, flavorful salad.  I don’t believe in drowning salads in dressings to make them palatable.  A salad itself has to be interesting, creative and amazing enough on its own for me to go there.

I LIKE this salad.

Fiery Thai "Beef" Salad

Fiery Thai “Beef” Salad

The mixture of warmth from sauteed onions and tomatoes, broiled bella mushrooms and cool from mint, spring mix, water chestnuts and cucumbers, to a bit of fire via sriracha tossed with fresh lime juice, cilantro, brown sugar.  It is so NOT short on flavors and lure.  It’s the sort of salad I find myself going back for more, craving more….which is so off for me to ever crave salad..

The Recipe is Here, Enjoy 😉

Vegan ‘Chicken’ Piccata

With the first of the Month here the Fave Recipe(s) of January have been added to the ‘Fave Recipe of the Month’ tab…YUM!

Now for the first recipe of February that will most likely find a place among the Fave Recipes of the Month too 😉

Vegan Chicken Piccata

Vegan Chicken Piccata

Mmmmmm!! What is it about anything cooked in Wine that makes it amazing?….!? Saute these ‘chicken breasts’, a.k.a. yellow squash, in vegan butter and olive oil after being dredged thru Panko and whole wheat flour…..Simmer up some shallots in olive oil, add fresh thinly sliced garlic, now white wine…wait several minutes.. Now add vegetable broth blended with a bit of flour, thicken it up. Mmmm now more butter. Add capers and squeeze in some fresh lemon juice. Oh My Gosh. I served mine with fresh hot sweet potato rolls.. Want to take it over the top? Serve atop canapes (French or Italian bread sautéed in butter).

Oh! Out. Of. This. World.

Enjoy 😉 The Recipe is Here