Tag Archives: vegetables

Kohlrabi Mushroom Quiche


Kohlrabi is kind of crazy looking, so when it showed up at the farmers market, I had to buy it. I also buy mushrooms every week. I had to decide what to make before all my spoils spoiled, so I chose a simple quiche.


Quiche might seem difficult, I guess because its French, but it really isn’t. I just cleaned and chopped the kohlrabi and mushrooms, then cooked them in the cast iron for a few minutes. I also made a pie crust, which can be hit or miss for me. This one turned out well, but I didn’t roll it out quite thin enough to make a decorative edge. To make an even quicker quiche, buy a crust. (Though really, crust doesn’t take long aside from the chill the dough at least an hour step).

Then, I put the cooked veggies into the crusts, shredded a little cheddar cheese, sliced a tomato, and whisked some eggs with soy milk.


After that, I poured the eggs in, sprinkled the cheese on and laid the tomatoes on top. I baked it for about 35 minutes, then had delicious quiche.



Jamaican-Style Curry Shepherd’s Pie


The key to being a great cook is being able to read and follow directions. And occasionally improvise.

Just like all my best meals, this recipe came from the cookbook Veganomicon. Shepherd’s Pie is traditionally meat and veggies in some sort of sauce topped with mashed potatoes and baked. This one is veggies and beans in a curry/coconut milk sauce topped with mashed yucca. Yeah.

I’d never cooked yucca before, and had really only eaten it in the form of Terra Chips. But it was much easier than I expected. You just have to cut it down and peel the skin.

Then I boiled it while I prepared everything else. Once the other stuff was all done, the yucca was soft enough to be mashed. When I make this again, I’ll add more soy milk or coconut milk to the yucca while mashing it. It was a little too stiff to spread on top of the veggie mixture.

The preparing everything else part consisted of cooking several vegetables including sweet potatoes, onions, carrots, bell peppers, plantains, and more along with a couple types of beans and of course spices and coconut milk. Once all the veggies were cooked, I loaded them into a casserole dish and topped it with the mashed yucca. Then, I baked it for a short time, took it out, let it cool, and indulged.


Vegan comfort food at its finest.


Gnocchi and Kale. So Easy.


As much as I enjoy cooking meals with lots of ingredients and new techniques, it’s not something I can do super often. Mostly because I don’t have time. So here’s a meal I made in about 20 minutes and it was just as tasty as some that have taken hours.

I bought packaged whole-wheat gnocchi, cooked it up and added a can of Muir Glen diced tomatoes (they are way better than any other canned tomatoes, in my opinion).

Then I chopped some kale and cooked it down with salt, curry powder, and balsamic vinegar.

So easy, so tasty, so quick. I could eat kale every day. It’s my new favorite vegetable.

Pasta with Extra Hidden Vegetables


I don’t remember what cookbook I read it in, but a long time ago I found a recipe for “Fettuccine Alfonso.” This was a vegan version of Alfredo in which the sauce was made from pulverized corn, garlic, and soy milk. Maybe even some nutritional yeast, I’m not sure. I’ve made it a few times, and it’s decent. But this time I wanted a little more substance.

First, I sauteed onions, artichokes, and garlic, then added spinach. Separately, I put a bag of frozen corn (wish I would have let it defrost) into the food processor with some soy milk, salt, and pepper. Then, I heated that up once it was nearly liquified.

Then, I cooked some spinach rotini and combined everything. I topped it with grated Parmesan because I love using the rotary grater, but this could be made vegan without the cheese.

If I was to make it again, I would make the sauce a little thinner and use an extra container of artichokes. And more garlic. I’d always add more garlic.

Peppers stuffed with spaghetti? This one I just made up.


We had three green bell peppers that we needed to use up. So at the grocery store, I thought about making pasta with peppers in the sauce. Then I thought, what about stuffing the peppers with the pasta instead? The pasta that caught my eye was really cool. It’s like spaghettaroni, a long hollow tube.

This dish is fairly healthful and quite simple to make. Just clean and boil the peppers, and boil the pasta. I also finely chopped half an onion, another half pepper, and a carrot (cleaned out the crisper) and cooked these in a cast iron. Then I mixed a package of soft tofu with a quarter pound of ricotta cheese and added an herb that smelled Italian (it was unlabeled in a bag from the bulk section). When I’ve served dishes (lasagna, baked spaghetti, etc) with this tofu/cheese mixture, people never guess it’s tofu and not all ricotta cheese. So it saves a lot of calories and tastes great too.

After I drained the pasta, I added it to the tofu/cheese mixture, then included the cooked onion/pepper/carrot.

I messily overfilled the peppers with this pasta mixture.

As usual, I made too much of the stuffing, so I just put the extras all around the sides of the peppers. I topped it all with a jar of pasta sauce and used my new rotary grater to put a bit of shredded Asiago on top. Then I baked it for about half an hour.

After dinner, I was stuffed!

Mexican Inspired Skillet


We had some rice to use up, and the only produce left was some onion, tomato, sweet baby peppers, and bits of lettuce. So I put it all together.

First, I cut up the onion and cooked them in a cast iron with oil. When the onions were glassy, I added turmeric and cayenne, and some cooked rice. Then a can of pinto beans. After a few minutes, I added salt and chopped tomatoes.

I served it with a sliced adorable sweet baby pepper and a bit of lettuce. Super easy, super good!

Yuba Delight


It was my intent to have a Japanese inspired vegan feast.

But not everything I assembled ended up making it into the dinner. The dried rice cakes will have to wait until next time. The bubble tea I planned to make turned into serving fresh blueberries, and apparently you don’t prepare tapioca pearls by boiling them unless you intend to make a gummy shapeless mess. I also didn’t use the rice vinegar.

So I’ll start with the star of the show- Yuba Rolls! Here are instructions you can use to make them yourself, but I can’t help you if you can’t find the yuba.

First, cut the carrots and shred the shittakes, then fry them together until only partly softened.

Then fry green beans for just a few minutes. Lay out a yuba sheet. If they stick together or are hard, rinse them under water, then pat them dry. Mix some maple syrup with soy sauce and water. Brush a little of this onto the yuba. Put the green beans and carrots next to each other and roll it up.

Do the same thing, but put the first rolled up yuba roll inside this second roll! Then do that again, with this second larger roll going into the third roll! Then, roll the third roll into the fourth along with the green beans and carrots every time.

There were 8 sheets in my yuba pack, so I used 4 sheets for each final roll.

Then fry them for about 5 minutes per side like a grilled burrito. After that, put a little water in the pan and cover it to steam them. Keep that up until the water is gone.

Serve on a fancy plate with a basil leaf.

While I was preparing these, I also made a stir fry by combining finely chopped sweet onion with quartered green Thai eggplant (the little round ones). Add some hot chili oil. I fried it for a few minutes then covered it and forgot about it while working on the yuba rolls. Once it was almost done, I added tofu. My plan was to add the, what I thought at the store was bok choy, but was actually mustard greens.

I cooked the mustard greens separately in a cast iron in order to cook them down enough to fit with the eggplant/tofu. It didn’t seem like it would fit, so I added hoison sauce and tamarind paste to it.

I added basil to the tofu/eggplant.

I served it all on fancy plates with a side of blueberries.

It all turned out better than expected, and that’s even with the colds my husband and I have that makes it difficult for us to taste much.

The yuba wasn’t salty at all! It barely had any flavor, but it was really easy to work with. Much easier than spring roll wrappers, and about as easy as a large flour tortilla. I would definitely make yuba rolls again!