Roasted Broccoli with Garlic and Lemon

I love broccoli. I eat it cooked or raw. It's delicious in just about every way.

Roasted Broccoli with Garlic and Lemon

One pound fresh broccoli florets, or one bag frozen broccoli florets
Olive oil
3 garlic cloves, minced
1/2 t. oregano
Salt and pepper
2 T. lemon juice

Place everything in a large bowl and stir to coat well. Place in a single layer on a baking sheet, and bake at 400 for about 15 minutes. Stir at least once in the middle of the cooking time. Serve. Enjoy!

Meatballs in Onion Sauce

I absolutely love Gardein's Meatless Meatballs. Seriously, they are my favorite. I tend to keep a bag in the freezer often, and use either in spaghetti or meatball sandwiches. But I wanted something different. This was the result.

Meatballs in Onion Sauce

One package Gardein Meatless Meatballs
Olive oil
One onion, chopped
1 T. all purpose flour
2 c. vegetable broth

Saute the onion in the olive oil until softened. Add the flour and stir to mix well, then add the vegetable broth, stirring constantly until thickened. You may need to sprinkle in a little more flour. Add the meatballs to the gravy, and let simmer for 15 minutes. Serve over wide noodles. Enjoy!

German Sauerkraut Soup

Growing up, I didn't like sauerkraut. Then one day I sauteed some sausage and threw in some onions and green peppers. On a whim, I added a can of sauerkraut. I've kind of liked it ever since. Now my youngest has become quite fond of the stuff, so when I told him I was going to make a soup with it, he got pretty excited.

German Sauerkraut Soup

2 onions, diced
3 carrots, sliced
3 celery ribs, sliced
4 c. vegetable broth
2 c. sliced mushrooms
About 5 potatoes, cubed (I don't peel, but feel free to if you prefer)
One can of vegan cream of mushroom soup (or homemade, if you have a favorite recipe)
One can sauerkraut
2 t. dill
Salt and pepper to taste

Add everything to a pot and bring to a boil. Once boiling, reduce to simmer and cook until potatoes are soft. Serve. Enjoy!

Green Bean and Tomato Salad

This is a really refreshing and light simple salad.

Green Bean and Tomato Salad

2 c. green beans, either fresh and cut into 2 inch pieces, or frozen
One tomato, sliced into 12 wedges
1 T. red wine vinegar
1 T. olive oil
1 t. soy sauce

Steam the beans until tender, or cook according to package directions. Add the beans and tomato to a large bowl. Mix the vinegar, olive oil, and soy sauce together, and pour over the vegetables, Stir gently to coat well. Marinate at room temperature for about an hour. Serve. Enjoy!

Five Spice Tofu

I've said several times before how much my family loves to grill, and how I often try to get them to expand their grilling repertoire. This is one of those times, and the results were delicious!

Five Spice Tofu

3 T. tamari
2 T. lime juice
2 T. mirin
3 cloves garlic, minced
1 T. sriracha (check ingredients, some brands aren't vegan)
1-1/2 t. dark brown sugar
1 t. five spice powder
One package extra firm tofu, frozen, thawed in boiling water, pressed, and sliced

Add all the ingredients to a gallon sized ziploc baggie and wiggle around the coat the tofu well. Refrigerate overnight. Grill on a lightly oiled grill, cooking about 5 minutes per side.

Make an extra batch of the marinade to brush over the tofu as it grills.

Serve. Enjoy!

Garlicky Kale and Mushrooms

Kale gets a lot of hate, I've noticed, but my family loves the stuff. I like it cooked, or raw in salads.

Garlicky Kale and Mushrooms

Olive oil
6 cloves garlic, minced
1/4 t. salt
One small package of sliced mushrooms
One pound of kale, coarse stems removed
Coarsely ground black pepper

Saute the garlic in oil until softened. Add the mushrooms and salt and saute until lightly browned. Add the kale and black pepper, stirring often to make sure the kale cooks and doesn't burn. When it is cooked down, it's ready. Serve. Enjoy!

Chick'n in Champagne

Two things lately I've been kind of on a kick about - reading about life in France and trying different wines. I've become a little obsessed now with finding recipes that cook with wine, and combine two of my interests. This is the result!

Chick'n in Champagne

Vegan chick'n breasts (I used Gardein Chick'n Scallopini)
Herbs, such as chervil, tarragon, or thyme
One shallot, chopped
1 c. champagne (I had some Brut on hand, so that's what I used)

Place the chick'n in a shallow baking pan. Salt and pepper, then pour the champagne over them. Sprinkle on the shallot, trying to get it as even as possible. Bake at 350 for about 20 minutes. Serve with brown rice. Enjoy!

Shepherd's Pie

There are soooo many recipes out there for Shepherd's Pie. I've tried a few. I knew this one would be a hit when my husband walked through the door and asked what smelled so good? He had two servings. He's kind of a picky eater, so this was truly a testament to how good it is.

Shepherd's Pie

2 zucchini, peeled and sliced lengthwise into thin slices
Mashed potatoes
Vegan grounds (I used a combination of Gardein and Beyond Meat)
One onion, cut into bite sized pieces
3 or more garlic cloves, minced fine
1 T. fennel seeds
1 t. thyme
1 t. savory
1 t. sage
1 heaping t. paprika
3 T. soy sauce
1# spinach, stems removed

Lay the zucchini out on a cookie sheet and brush with olive oil. Season with salt and pepper. Flip them over and repeat. Bake at 350 for 20 minutes.

While the zucchini is baking, saute the spinach until wilted. In another pan, saute the onion until softened. Add the vegan grounds, the seasonings, the soy sauce, and the garlic. Heat through.

Lay the zucchini side by side in a casserole dish. Spread the cooked spinach on top. Now spread the vegan grounds mixture on top of the spinach. Lastly, spread the mashed potatoes over the top of the grounds. Bake at 350 for 40 minutes.

It may not look pretty, but oh my was this delicious! I barely had enough left over for my lunch the next day! Definitely a keeper!

Tabbouleh with Cantaloupe and Pecans

I like tabbouleh, but it's hit or miss with my family. I'll be honest, I think this would have been better without the addition of cantaloupe, but hindsight is 20/20. Make it and decide for yourself.

Tabbouleh with Cantaloupe and Pecans

1 c. bulghur wheat
1-1/2 c. boiling water
1/4 c. lemon juice
1 t. salt
Pinch of cayenne
1 c. chopped cilantro or parsley
Cubed cantaloupe
Chopped pecans
1 t. black pepper

Mix the bulghut, boiling water, lemon juice, salt, and cayenne in a large bowl. Mix well, then set aside for about an hour. The bulghur will absorb the water. Stir in the cilantro, cantaloupe, pecans, and black pepper. Chill for about an hour. Serve. Enjoy!

Bean Salad

I always thought bean salads were unappealing. I mean, I like beans and all, but something about bean salads just looked boring. Not this one!

Bean Salad

One can kidney beans, drained
One can pinto beans, drained
One can black-eyed peas, drained
One package frozen lima beans, thawed
One can corn, drained
1/2 an onion, diced
1 t. pepper
1/2 c. Italian dressing

You know the drill: mix everything together in a large bowl, stirring to make sure it's all coated well. Chill or serve at room temperature. Enjoy!

Grilled Potatoes

It's easy to talk my family into grilling something. Most of them love to grill and need only a suggestion, and they are happy to comply!

Grilled Potatoes

5 large potatoes, scrubbed and thinly sliced
1/4 c. chopped green onions
2 t. parsley
2 t. chives
1/4 t. salt
1/4 t. paprika
14 t. black pepper
Vegan bacon

Make several squares of heavy duty foil. Grease each sheet with vegan butter. Layer the potatoes, and sprinkle with remaining ingredients. Dot with additional butter. Fold the foil, sealing well, but leave enough room for steam. Grill over medium heat for about 30 minutes, turning packets over about every 10 minutes. Check for doneness. Serve. Enjoy!

Mixed Grill Kabobs

I really like kabobs. They are easy to make, and you can make them any variety of ways. They're so versatile!

Mixed Grill Kabobs

One package vegan chicken, cut into cubes
One package Gardein Beefless Tips
One package vegan sausage, cut into thick slices
Assorted fresh vegetables, cut into large chunks
1/3 c. vegan Worcestershire sauce
1 T. shredded lime peel
1/4 c. lime juice
2 t. crushed rosemary
1 T. olive oil

Place the everything in a ziploc baggie, seal, and shake well to coat everything as evenly as possible. Let marinate in the fridge overnight.

Drain well, but reserve any leftover marinade. Thread, in random fashion, the meats and vegetables on skewers (if using wooden skewers, be sure to soak them first!) Grill over medium heat, basting periodically with the leftover marinade. Cook until veggies are nicely cooked. Serve. Enjoy!

Thai Style Coleslaw

Coleslaw is often a staple with barbecue. Some people, like my dad, preferred the more sour version. Me, I prefer a sweeter slaw. But I get bored of the typical slaw served in most restaurants. So, I like to try out different variations. This is one.

Thai Style Coleslaw

3 c. shredded cabbage (or just buy one bag of ready to go coleslaw in the produce section)
One carrot, shredded
One onion, sliced thin
2 t. dried mint
2 t. dried basil
2 T. lime juice
2 T. soy sauce
2 T. water
1 T. sugar
Toasted sesame seeds

Combine everything, except the sesame seeds, in a bowl and mix well. Let sit to blend flavors. Top with sesame seeds. Serve. Enjoy!

French Style Green Beans

I've been reading several books lately about the way the French eat. It's been pretty enlightening, really. Their super power lies in portion control. That way they still get to drink wine with meals. ;)

Provençal refers to anything related to Provence. It is the birthplace of salade Nicoise, a salad that contains as one of its ingredients something called haricots verts. That translates to green beans, but they are skinnier, and more expensive than what most of think of as green beans. So this recipe uses regular green beans. If you wanted to make it more "French", you could hunt down some haricots verts.

French Style Green Beans

One pound green beans, ends snipped and then cut into 1 inch pieces
One can of diced tomatoes
One onion, chopped fine
Two cloves garlic, minced
Olive oil
Salt and pepper

Saute the onion and garlic in oil until softened. Add them, plus the oil, to a crock pot. Add the green beans and tomatoes to the crock pot, and season with salt and pepper. Stir well, cover, and cook on low for about six hours. Serve. Enjoy!

Stir-Fried Broccoli with Ginger and Garlic

We all know broccoli is good for us. It's an excellent source of fiber, and 1 c. of cooked broccoli provides 245% of Vitamin K, 135% Vitamin C, not to mention several vitamins and minerals. It even has Omega 3. It's a powerhouse in a cute little tree shape. And yet, there are some people who hate it! Fortunately, I'm not one of them. I love the stuff.

Stir Fried Broccoli with Ginger and Garlic

One head of broccoli, chopped (or buy frozen, if you're pressed for time)
Canola oil
Thinly sliced fresh, peeled ginger
1 t. salt
3 garlic cloves, peeled and chopped
3 T. vegetable broth
1 t. sesame oil

Heat the canola over high heat in a wok or frying pan. Stir in the ginger. Add the broccoli, garlic, and salt and stir vigorously. You don't want anything to burn. When the broccoli turns a bright green, and the vegetable broth, cover, and let cook over the high heat for about a minute. Remove from heat and stir in the sesame oil. Mix well. Serve. Enjoy!

Tattooed Watermelon

Yes, it's a thing. It's what happens when you grill watermelon; it makes it look likes it's been tattooed. But it's delicious. You can't see the tattoos on ours in the picture, but the faint lines are there!

Tattooed Watermelon

Slice a watermelon into thick slices. Brush with some olive oil (but not too much! You don't want it greasy!), and sprinkle with salt and pepper. Grill over medium high heat about 2 minutes per side. Watch it carefully. If it gets too hot, the liquid will gush out, and nobody wants that! Serve. Enjoy!

Fruit Kabobs

I'm not sure anyone in my family is partial to cooked fruit, but these kabobs changed their minds.

Fruit Kabobs

Apples, bananas, kiwis, peaches, and pineapple, all peeled and cut into chunks
Strawberries, stems removed
2 T. vegetable oil
2 T. brown sugar
2 T. lime juice
1 t. cinnamon
Brandy, optional

Thread fruit onto skewers (if wooden, soak first). Mix the oil, sugar, lime juice, and cinnamon together, and brush on the fruit. Grill over medium until just starting to brown. Watch closely, because they can burn quickly! Once they are off the grill, if you are so inclined, drizzle on some brandy. Serve. Enjoy!

Grilled Tofu with Mango

If you've never grilled tofu, you really need to try it. I think you'll be pleasantly surprised!

Grilled Tofu with Mango

One package extra firm tofu, frozen, thawed in boiling water, pressed dry, sliced into triangles
1 T. dark sesame oil
2 T. tamari
1/2 t. black pepper

Place tofu in a shallow dish and rub both sides with black pepper and brush both sides with the tamari and the sesame oil. Cover and let marinate overnight. Over a medium hot grill, grill the tofu about 3-4 minutes each side. Serve with a mango slaw.

Mango Slaw

1/3 c. rice vinegar
3 T. tamari
3 T. sugar
1 T. sambal oelek
1 t. mirin
2-3 mangoes, peeled and sliced into strips
1/4 c. chopped cilantro

Mix the vinegar, tamari, sugar, sambal oelek, and mirin together until blended. Let set about five minutes for flavors to blend. Add mangoes and cilantro and mix well. Cover and refrigerate overnight. Serve alongside grilled tofu.

Jerk Kabobs

Summer's here and the time is right for...grilling. Gosh how my family loves to grill! They often go for the tried and true, but every now and then I can convince them to try something new or different. Like these kabobs...

Jerk Kabobs

One red onion, cut into chunks
One yellow, green, or red bell pepper (or all!), cut into chunks
One zucchini, sliced into thick coins
Whole mushrooms
Cherry or grape tomatoes
1 t. thyme
1 t. sugar
1 t. salt
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. cayenne
1/2 t. ground allspice
1/2 t. smoked paprika
1/4 t. ground nutmeg
1/4 t. black pepper

Mix all the spices together. Thread the vegetables on skewers. If you are using wooden skewers, like we do, soak them in water first. Once all the skewers are threaded, brush the kabobs with olive oil, then sprinkle on the spices, being sure to to coat well. Cook over a hot, oiled grill, about five minutes per side, or until done. Serve. Enjoy!

Fruit and Pasta Salad

My husband Loves. The. Beach. If we owned a beach house, I'd probably never see him for most of the year. When we go, we spend the day, so naturally food is an issue. We like to pack picnic type foods, and plenty of them. This one was particularly tasty.

Fruit and Pasta Salad

One package noodles (I used seaside shaped pasta)
2 c. cooked chick'n (I just used one package of Delight Soy Nuggets), cut into bite sized pieces
1 c. sliced celery
1 c. grapes, halved
1/4 c. red onion, chopped
1 11-oz can mandarin oranges, drained
1 8-oz can diced water chestnuts, drained
1/4 c. vegan ranch dressing
1/4 c. vegan mayonnaise
1 t. Beau Monde seasoning

Cook the noodles according to the package, drain and rinse. Mix the pasta in a large bowl with the remaining ingredients and mix well to coat. Cover and chill overnight. Stir again before serving. Enjoy!

Cauliflower and Pea Salad

Holidays are the perfect time for potlucks and picnics. And salad dishes are well suited to hot weather get togethers. This one was a big hit with my family recently.

Cauliflower and Pea Salad

One head of cauliflower
One package of frozen green peas
Onion, to taste (I took a red onion and chopped it up, then divided into thirds)
1 t. dill
1 c. vegan mayonnaise
Salt and pepper, to taste

Cut the cauliflower into bite sized pieces. Cook the peas in boiling water, briefly (about one minute), drain, and rinse in cold water, drain again. Mix the cauliflower, onion, dill, mayonnaise, and salt and pepper. Gently stir in the peas until well coated. Chill several hours or overnight. Enjoy!

Grilled Lemon Chick'n

I love tofu. I really do. I've made some absolutely scrumptious dishes with it. But sometimes I like to try using some of the meat substitutes.

Grilled Lemon Chick'n

One package chick'n of choice
2 T. lemon juice
1 T. lemon zest
1/2 t. oregano
1/4 t. paprika

Place all ingredients in a ziploc baggie and marinate overnight. Grill the chick'n until heated through. Serve. Enjoy!

Grilled Cauliflower with Garlic

Omg, this was so delicious! Next time I need to do two or more heads of cauliflower.

Grilled Cauliflower with Garlic

One head of cauliflower, cut in half
Garlic
Olive oil
Salt and pepper

Insert cloves of garlic into as many spaces in the cauliflower as you can. The more the better. Brush on olive oil over the entire head, and sprinkle with salt and pepper. Wrap each half in foil. Grill over medium high heat for about 20 minutes, then flip over and grill another 20 minutes. It should be fork tender. Serve. Enjoy!

Herb Marinated Tofu

As the weather continues to warm, we get more in the mood to grill. I love convincing my family to try new recipes on the grill. Now I just need to learn to do the grilling myself!

Herb Marinated Tofu

3 T. lemon juice
2 T. olive oil
3 or more cloves garlic, minced
1 t. basil
1 t. rosemary
Extra firm tofu, frozen, thawed, pressed, sliced 1/2 inch, then cut into triangles

Mix all the ingredients together in a ziploc baggie and marinate the tofu overnight. Season with salt and pepper and grill over medium heat about 5 minutes each side. Serve. Enjoy!