Hi! How are you?

Sorry for the delay in posts.  School started this past week, for all of us.  Now begins strict schedules, homework, therapy, you name it.  I will attempt to update weekly. And, not wait so long between posts.

Today, I made my chipotle split pea soup recipe.  No, it is not cool here.  As a matter of fact, it is still horribly hot.  But, I love soup.  My oldest son loves this soup.  He dips bread in it.  It is simple, and the crockpot does all the work.  I also like to add some potatoes to the soup.

Chipotle Split Pea Soup (w/a variation)

1lb dried split peas

8c veggie broth

1 small onion, minced

2 cloves garlic, minced

2 lg carrots, sliced

1t salt

1/2t coarse black pepper

2 chipotles in adobo sauce, pureed

Place all the ingredients in a crockpot.  Cook on high for 6-8 hours.

Variation:  For Split Pea and Yam Soup, omit the chipotles, add a large cubed sweet potato.  Add a package of tempeh bacon or a package of vegan sausage(cooked and sliced).  Cook in the crockpot for 6-8 hours.


Last night I made a roasted Brussels sprouts, mushroom, and garden pepper pasta dish. I made a creamy avocado sauce for the pasta. It was amazing.  Simple, light, and so good.


For dessert I made bread pudding. I had some bread in the refrigerator that needed to be used.  And, though it is not pumpkin season, it is close enough for me. I love pumpkin.  I found a recipe online. I used a recipe from Chef Chloe’s site. It was amazing. And, it made a ton.  We froze half of it.

Fresh from the oven.  Yum!


Chocolate Pumpkin Bread Pudding a la mode.


In gardening news, the summer garden is fading fast.  The only vegetables surviving, are the peppers, and okra.  I mentioned I had a ton of peppers, and my friend Vohn sent me a pickled pepper recipe.  Vohn is another favourite blogger of mine.  Check out Vohn’s Vittles.

Lovely peppers from the garden.


Pickled peppers cooling on the counter.


The other day, I made a green garden curry.  When we arrived home, we were tired. We were tempted to order take away.  But, we didn’t. As I mentioned, we are trying to save for a big move, and our university studies.  I made a simple green curry sauce, and added it to a mix of veggies from our garden, and some tofu. I served it over rice.  Tasty, and it saved us money.


It is a 3 day weekend here.  We have no plans, which is quite nice.

Enjoy your day.




I love to cook. I always have.  I am really good at it. I love creating new recipes, and attempting to recreate a meal I discovered from a great restaurant.

Today I made a coconut black bean dish.  I took a peek in the larder to see what we had.  I also decided to make this meal because I didn’t want to do laundry.  This way, it looked like I was being productive. Ha. Ha.

So now, I share with you my procrastination recipe.

Coconutty Beans

5 super chiles (or habanero peppers to taste)

1t salt

1t cardamom

1t coriander

1/2t cumin

1T sugar

1/2t cayenne

1 can coconut milk

juice of 1 lime

2 cloves garlic, chopped

1/4c red onion, minced

1 inch fresh ginger, minced


1 mango, chopped into bite size pieces

3c cooked black beans

cooked rice

fresh chopped cilantro, for garnish

1/4c toasted coconut flakes, for garnish

In a skillet, saute the onion, garlic, chiles, and ginger in the oil until tender. Add the beans, spices, lime juice, coconut milk, and mango. Stir. Reduce to a simmer, cover, and let simmer 10 minutes on low.  Serve the beans over rice, topped with toasted coconut, and fresh cilantro.

Work in progress.


My youngest, and future chef helping toast coconut.


The finished product, sweet and spicy.


Well, I guess I should tackle that laundry.  Oy!

Enjoy your day.



Use your noodle…..


For lunch today, I felt like a noodle bowl.  I used the veggies I had around the house. I baked some tofu that I had marinated in some fresh ginger, and tamari.  I sautéed a handful of shiitake mushrooms, garden green beans, garden peppers, some local carrots, and made a simple sauce.  The sauce had tamari, peanut butter, rice vinegar, agave nectar, and garlic sriracha sauce.  I served the tofu, and veggies over rice noodles, and topped it with raw sesame seeds.  It was just what I needed.  So simple, yet oh so tasty.

Do you have a favourite dish you like to make?

Enjoy your day.



Orange you glad….


Orange, and mellow yellow are the colours for August.  My friend Shaheen over at the Allotment 2 Kitchen blog started the Vegetable Palette Challenge.  And, I love it.  If you have never seen her blog, I urge you to check it out.  Her recipes are amazing, and so delicious.

For the Vegetable Palette Challenge this month, I made a butternut squash risotto.  It is more of a kitchen sink risotto. I used what I had in the kitchen.  And, I made sweet potato chocolate chip muffins.

Butternut Squash Risotto

6c vegetable broth

2c arborio rice

1 medium butternut squash, peeled & chopped

3t salt, or less, to taste

1t fresh black pepper

5oz cheese*

1/2 pkg soyrizo

2 sprigs fresh oregano

2T olive oil

Take all the ingredients, and place in a crockpot.  Stir.  Turn on high, cover with lid, and go about your day.  If you plan to be gone all day, turn your crockpot on low.  *You can use whatever cheese you like.  Vegan friends use Daiya.  A vegetarian friend tried the recipe, and used goat cheese.

Butternut Squash & Soyrizo  Risotto


Sweet potato Muffin

1 tin sweet potato puree

1 cup soymilk

2 teaspoon apple cider vinegar

1 cup dates

1Tablespoon psyllium husk

1 cup rice flour

1/2 cup sorghum flour

1/4 cup tapioca flour

1/4 cup potato starch

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1t cinnamon

1/2t nutmeg

1/2c chocolate chips

1/4c dried cranberries

Preheat oven to 375F. In a blender, combine the milk, vinegar, sweet potato puree, and dates. Blend until smooth. In a mixing bowl, combine the dry ingredients. Add the wet ingredients. Stir. Gently fold in the raspberries. Pour the batter in a lightly greased muffin tin, or you can use the paper muffin cups in the tin. Bake 20-25 minutes. Yield: 12 muffins

Sweet potato chocolate chip muffins


I also made miniature breakfast quiches for me, and the hubster. I filled them with garden veggies: 5 types of peppers, rosemary, basil, oregano, swiss chard, and tomato.  I really like the recipe.  I have made once before, and plan to make more again in the future.  I did a variation of this recipe, and it is wonderful.  They are tasty, and freeze well. The recipe can be found here.  Enjoy.

Mini Quiche


Hope you have a lovely week.



No eggs, no problem.

Sunday morning I wanted omelettes. I discovered a recipe on my friend Richa’s site.  It is a recipe for chickpea flour omelettes.  And, when I say they are good, they are good! The recipe can be found here.


Sunday evening the boys wanted pizza. I was happy to oblige.  I made a garden veggie pizza for me, and the hubster.  It had swiss chard, tomatoes, peppers, garlic, and fresh herbs, all from our garden.  It was so good.


School starts a week from today.  That means early wake up times, and very busy days.  This week, the boys will spend time playing, relaxing, swimming, and watching movies.  I will be making extra meals, and snacks to freeze for  the times we are really busy, and there is no time to cook.  Today, I am making a crockpot risotto, chickpea mini quiches, and sweet potato chocolate chip muffins.

Hope you have a lovely week.




Hot dog! Hot dog!

August is here.  And, it is hot.  Friday evening, we wanted hot dogs.  I made sauerkraut dogs, and chili cheese dogs.  Earlier in the day, I fired up the crockpot, and made a huge amount of chili.  Some for now, some for later.  I served the hot dogs with a side of oven roasted fries.  So good.


The weekend will be hot again.  And, consist of a birthday party, and a splash pad play date.  Also known as parenting duty.

Hope your weekend is cool, and pleasant.




Garden gumbo….


As I mentioned, that garden is melting, thanks to the August heat.  I decided a garden gumbo was in order.  The gumbo is full of vegetables, and herbs from our garden. As well as, homemade broth.  The gumbo is heavy on the okra.  We love okra. It also has 4 types of peppers from the garden, eggplant, black eyed peas, basil, oregano, bay leaves, tomatoes, and purple, yellow, & green bush beans.

To make the meal last a few extra days, I made cornbread muffins, and rice.


Tomatoes for the gumbo. Love from the garden


Small harvest from the garden for our gumbo


Most of the summer veggies in our garden are fading.  Not the peppers,  the peppers are doing great. I have seven types of peppers growing in the garden.  Here are just a few.

Bell peppers love the sun.


The jalapenos are happy.


Pepperoncinis are growing into the fence around the garden.


It’s Friday.  Yay!  Do you have plans for the weekend?  We plan to relax.

Enjoy your day.



Wednesday….bake day.

School starts for all the members of our family a week from Monday. The hubster, and myself are returning to school. The boys are back in school as well. My babies are growing up way to fast.

So begins a lot of baking. The boys take their lunches to school, which means I need bread on hand. I like to have a spare loaf in the freezer. That way I am not pressed for time to make bread when it is needed.

Yesterday, I made two loaves of bread, and my Sneaky Brownie recipe.

I am quite pleased with the bread recipe. My youngest is picky. Autistic children are notorious for being picky. He loves the bread. So, I was happy with my latest creation.


GF Sandwich Bread
3/4c buckwheat flour
3/4c oat flour
1 1/2c rice flour
1/4c psyllium husks
2T yeast
2t sugar
1/2t salt
2c water, divided

In a large mixing bowl, combine the sugar, yeast, and 1 cup water. Let it sit for 10 minutes. Add the flours, salt, and remaining ingredients. Gently stir, until combined. Pour the batter into a lightly greased loaf pan. Set on the counter in a non-drafty area, and let rise for 2 hours. After 2 hours, heat your oven to 375F. Bake for 45-55minutes, or until a knife inserted into the bread comes out clean. Transfer to a baking rack, and let cool in the pan for 15 minutes. Then remove the bread from the pan. Let cool completely before slicing.

I call the brownie recipe, “Sneaky Brownies”. I say sneaky because they have ingredients, our youngest son wouldn’t touch. Healthy ingredients that he needs. He, and his big brother love these brownies. We do too.


Sneaky Brownies
1c cooked quinoa
3c cooked black beans
3/4c sugar
1t baking powder
1t salt
1/2c peanut butter
1/2c spinach or kale, loosely packed (a mild tasting green)
1/4c dates
1/4c raw pumpkin seeds
1/4c raw sesame seeds
1/2c oats
1/4c milk
1/4c cocoa powder
1c chocolate chips

Preheat oven to 350F. Combine all the ingredients, except the chocolate chips in a food processor until smooth. Transfer to a mixing bowl. Stir in the chocolate chips. Lightly grease a 9X13″ baking pan. Pour the brownie mix into the casserole dish. Smooth over the top. Bake for 30 minutes. Let sit for 10 minutes. Once they have cooled a bit, cut into squares. Enjoy.
Note: They may seem like they are not done baking at 30 minutes. You can bake them for 5 more minutes. But, I wouldn’t bake them for more than 40 minutes. The baking time listed gives them a creamy taste. Also, you may have to chop some ingredients individually in your food processor, depending on the size.
Summer is in full force here. The temperatures are in the 100s, with a heat index of even higher. The garden is melting. The veggies that are now thriving are the peppers, and okra.

Enjoy your day.


Sunday, fun day!

Sunday, we spent the afternoon at the YMCA swimming pool We made a lovely breakfast, chocolate chip, cherry pancakes. Then, packed some snacks, and headed to the pool.

August heat has hit full force. The weather has been in the low 100s. Today it was 101F with a heat index of 108. Ugh. We are so ready for autumn, and winter weather.

For dinner Sunday, I made breakfast for dinner. Breakfast tacos. Yum! I made crumbled tempeh bacon, refried black beans, tofu scramble, and roasted potatoes. I also made roasted hatch chile queso. We had salsa, and guacamole as a side. So good.


Hope you have a lovely week.

Enjoy your day.


Chickpea love…..

Friday, I made falafel, babaganoush, hummus, and roasted red pepper dip. We used large rice tortillas, and made falafel wraps.

Lovely baba ganoush

Delicious roasted red and yellow bell pepper dip.

When we went to the Farmers Market, we bought some eggplant. A friend brought over some lovely eggplant to us this week. I roasted the eggplant, and made my version of baba ghanoush. I blended the roasted eggplant, with tahini, garlic, salt, and some olive oil. It was very good. The boys dipped tortilla chips in the baba ghanoush.

For the tzatziki sauce, I pureed a small cucumber, fresh dill, garlic, a splash of white wine vinegar, and a vacuum pack of tofu in the blender to make the sauce.

The falafel recipe is from Manjula’s Kitchen. Check out her website. Her recipes are great. I made a double batch of falafel. One for now, one to freeze later. As I mentioned, with school starting, it is nice to have some easy meal prep.

Hope you have a great weekend.

Enjoy your day.