Brussels & Potatoes

brussels potatoes On my first trip to Maggie’s Farm last winter, I tasted their amazing brussels sprouts (minus the meat, of course). I’ve been trying to recreate that dish since. What I came up with tonight I think is even better. I threw these ingredients together without measuring but it’s so damn good I had to share.

Potatoes cut into bite sized pieces

Brussels sprouts


2 TBSP grape juice

2 TBSP peanut oil

2 TBSP balsamic vinegar

salt to taste

pepper to taste

Let the potatoes and Brussels marinate for a bit, throw into a pan and roast on 350 degrees for about an hour. I used relatively small Brussels. If you use larger ones, they may have to roast longer. I paired mine with roasted tofu. Enjoy!

Chickpea Salad Sammich chickpeasandI am incapable of saying sandwich.

One of my favorite meals when I was a meat eater was a tuna fish sandwich with a side of tortilla chips and a cup of coffee.  Yes, I think I was an old man. Sometimes I get a craving for that lunch and I find chickpeas work wonders to satisfy it.

What You’ll Need

1 can chickpeas, rinsed and drained

1/4 C vegan mayo

green onion

1/4 C relish

1 TSP celery seed, or some diced celery

2 TSP mustard

Mash most of the chickpeas. Add the remaining ingredients and stir it all up.  Throw it on a sandwich thin, roll, on top a bed of lettuce and enjoy! Coffee is optional.

Black Bean, Rice, and Egg Bowl beansriceI’m on a serious bean kick. Black beans are by far my favorite. To add extra protein and get the kid to eat it, I added an egg. I threw this recipe together so this is just an approximation-

What You’ll Need

1 C brown rice, cooked

1/3 C black beans, cooked

1/4 onion, chopped

1 egg

1 TBSP oil

1/4 C water

1/4 red pepper, chopped

salt to taste

red pepper to taste

garlic to taste

splash of Braggs or soy sauce

In a pan, heat the oil and cook the onion for 4-5 minutes. Add everything but the egg and cook a few minutes until the rice and beans are heated. While this is happening, crack an egg into a heated, buttered (earth balance) pan. Fry to your liking. Pour the rice and beans into a bowl and top with the egg. To keep it vegan, leave the egg. Enjoy!

Slow Cooker Coconut Curry Tofu coconutcurrytofuMy slow cooker may be the most used appliance in my kitchen. Second to my coffee pot, of course. As I dug it out the other morning, I thought why not whip up some coconut curry tofu? I’ve not had it in a while and I had some tofu nearing its expiration date.

What You’ll Need

1 block tofu, drained and cubed

1 small onion, chopped

2 TSP minced garlic

pinch of salt

1.5 C bell peppers, chopped – I used peppers we froze from our garden last year. Any kind will do.

1.5 TBSP smooth peanut butter

1.5 TSP garam masala powder – I didn’t have any so I made some. *See below for recipe.

2.5 TSP curry powder

1 C coconut milk – I was out of the canned stuff so I whipped up a small batch. **See recipe below.

1 can tomato paste

Blend all ingredients together except the tofu. Pour it into your slow cooker. Add the tofu, give it a quick stir and set it on low for 4-5 hours. Serve over rice. Enjoy!

* Garam Masala

2 TSP ginger

1 TSP cinnamon

2 TSP pepper

3 TSP cumin

3 TSP coriander

1/2 TSP nutmeg

1 TSP ground cloves

Mix all spices together and store in an airtight container.

**Coconut Milk

1/2 C shredded coconut

2 C very hot water

Blend together until smooth.

Crispy Gnocchi and Brussels Sprouts crispygnocchibrusselssproutsThis is one of those recipes that came together as a result of needing to cook things up before they went bad. Brussels sprouts are a relatively new food for me. I discovered over the fall that I really like them.  This recipe is quick, delicious, and satisfying.

What You’ll Need

1 small package gnocchi

1 small bag Brussels sprouts

1 TBSP minced garlic

2.5 TBSP Earth Balance butter

1 TSP onion powder

juice from 1/2 lemon

salt and pepper to taste

Parmesan cheese – I use Go Veggie! brand.

Tear off the dark green leaves from the sprouts. Cook the gnocchi. Save about 1/4 cup of the cooking water. Melt the Earth Balance butter in a pan and add the gnocchi to crisp it up a bit. This should only take about 2 minutes. Add the minced garlic, onion powder, salt, and pepper. Cook, stirring occasionally, about 4 minutes. Now add the Brussels sprout leaves, lemon juice, Parmesan cheese, and 1/4 cup cooking water. Stir until combined and cook another minute or so. Put it on a plate or eat it straight from the pan. I won’t judge. Enjoy!

Spicy Slow Cooker Black Bean Soup bl bean soupEmme has been up since dark o’clock.  Which left me with plenty of time to concoct this recipe and get it cooking.  All before 8 a.m.  And since it is a dreary and drizzly day, I thought I’d add a little spice. This soup is precisely what I needed today.

What You’ll Need

olive oil

1/2 chopped onion

chopped bell pepper- about a cup

1 TBSP minced garlic

1/2 TBSP cumin

1 C dry black beans

1/2 TBSP Chipotle chili powder

3 TBSP roasted cherry tomatoes in oil- I used cherry tomatoes from our garden we roasted and canned.

3 C water

salt and pepper to taste

Saute the onion and pepper 5-6 minutes, until soft.  Add the garlic and cumin and cook for another minute.  Transfer to your slow cooker.  Add the beans, water, tomatoes, and Chipotle powder.  Cook on low 3-5 hours.  Once it’s done, add salt and pepper to taste, ladle into bowls, and top with Daiya cheddar cheese.  Serve with cornbread and enjoy!



Slow Cooker Chickpea and Potato Stew cppotatoThere isn’t much better on a cool day than a hearty, comforting stew.  Temperatures are starting to drop and all I want is soups in bread bowls.  Hello, fat pants.

Emme loves chickpeas and we have a plethora of potatoes so I thought, why not make them into a stew? They’re perfectly paired with Indian spices and diced tomatoes.  I only wish I’d thought to toss in some carrots.  Enjoy a bowl of this deliciousness with rice or, my favorite, in a bread bowl.

What You’ll Need

olive oil

1/2 yellow onion, diced

1 TBSP minced garlic

2 TSP coriander

1 TSP cumin

1/2 TSP ginger

1/4 TSP turmeric

1/4 TSP crushed red pepper


1 can diced tomatoes

2 TBSP tomato paste

1 C Veggie broth

1 can chickpeas, drained and rinsed

4-5 potatoes, chopped

3 qt or larger slow cooker


Drizzle olive oil into a large saute pan.  Over medium heat, saute the onion until softened.  Add the garlic and spices and stir one minute.  Pour in the tomatoes, tomato paste, and broth.  Stir until combined, then pour into the slow cooker.  Add the potatoes and chickpeas and cook on high for 4-5 hours.  Ladle into bowls and enjoy!

Roasted Cherry Tomatoes have a squirrel situation.  They’re eating all our corn.  Finding another stalk down is a sad sight every morning.  I’m afraid once they’re through with the corn they’re going to attack the tomatoes.  Emme and I have been stalking the plants and pulling the tomatoes as soon as they’re ready.  My little partner in crime likes eating the green ones straight from the plant.  I like mine roasted, sauced, sun dried, basically any way except green and straight from the plant.  Today’s batch was destined for roasting.  I’ve been craving them piled on top crusty bread. They would also be great tossed with pasta, on top sandwiches, and mixed into tofu omelets.


What You’ll Need

2 C cherry tomatoes

olive oil to coat tomatoes

1 TBSP minced garlic

pinch of Italian seasoning



Cut the tomatoes in half (or leave whole), toss in a bowl with all the other ingredients. Place on a lightly oiled baking sheet and roast on 400 for 20 minutes.  Enjoy!


Crockpot Vegan Sloppy Joe’s. Sort of.

sloppylentilsLentils are the greatest, don’t you agree?  They’re so versatile.  And tasty.  I use them in everything- soups, as a side dish, in meatloaf.  I had a craving for Sloppy Joe’s and thought, lentils! Let’s just ignore the fact I never liked Sloppy Joe’s.  And that these aren’t exactly Sloppy Joe’s.  They are messy though.

What You’ll Need

1 C dried lentils

1 1/2 C veggie broth- I used our own stock

2 C crushed tomatoes

1/2 onion, chopped

1 TBSP apple cider vinegar

1.5 TBSP minced garlic

3 TSP Italian seasoning

1/2 TBSP chili powder

1/4 TSP cayenne powder



sloppy joe

Combine all the ingredients in a crock pot.  Give it a good stir.  Put the lid on and cook on high for 3-4 hours or low for 7-8 hours. That’s it.  So easy, right?  Put a giant scoop on a bun and serve with sweet potato fries.  Enjoy!

Chipotle Corn Chowder

corn chowder1I love corn chowder. Love, love, love.  It’s one of my favorite summer soups.  I also love spicy food.  Combine the two and I’m in heaven.  This soup came together rather quickly on the stove, but I’m sure you could throw it all in a crockpot for 4-5 hours and get the same results.

What You’ll Need

corn chowder2

1 TSP olive oil

1 small onion, diced

3 small red potatoes, diced

1 can corn kernels

1 can creamed corn

3 C veggie broth – we used our own stock

1/2 TSP chipotle powder



Heat the oil in a pan and saute the onion- 5 minutes or so. Add all the ingredients to a pot and cover.  Cook on low to medium heat for 30 minutes or until the potatoes are tender. Puree half the soup, then pour it back into the pot.  Ladle the soup into bowls, add a chunk of bread and enjoy!