Fast & Easy Vegan Sloppy Joes

This is a really great recipe to whip up in a pinch, taking only about 15 minutes from start to finish, and is much lower in fat and calories than it’s meat-based cousin. Who doesn’t love sloppy joes?

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Three Cheese Stuffed Shells

These are by far the best stuffed shells I have ever had. Only lightly coated with tomato sauce, each shell is filled with a three-cheese mixture of ricotta, mozzarella, and parmesan, along with some parsley and just a hint of freshly cracked black pepper, before being topped off by a  layer of shredded mozzarella that melts to perfection in the oven!

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Recipe Review: Mushroom and Walnut Stew with Cheesy Cobbler Topping

Here’s a really great recipe I found on a totally awesome food blog called I was looking for a traditional “beef stew” type recipe using mushrooms, but came across this and just had to give it a try. The results? An absolutely delicious dish I had to share with my readers! Continue reading

Vegetarian Töltött Paprika – Hungarian Stuffed Peppers

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Stuffed peppers were one of my favorite meals growing up- but these are not your typical stuffed peppers. Töltött paprika or Hungarian stuffed peppers are comprised of meatballs with onion and barley (0r rice) stuffed inside a pepper (my family uses green bell peppers) and slow-cooked in a rich tomato broth. When the meatballs are cooked through, the tomato broth is thickened and flavored with sour cream, and the whole thing is served over fluffy mashed potatoes. It’s the ultimate in Hungarian comfort food.

Unfortunately, I haven’t found a meat substitute that has the right flavor for this dish, so I opted to leave the “meatballs” out altogether. Instead, I just roughly chop the peppers, and cook them together with onion and barley in the tomato sauce. The flavors remain very similar, and the result is a delicious, tomatoey stew that is both rich and wonderfully warming on a cold winter night! Continue reading

Favorite Thanksgiving Leftovers Ideas

My mom’s amazing stuffing (with the much-needed box of Peter Vella in behind)

I hope you all had a great Thanksgiving full of fun, family, and good food! I want to apologise to my readers for dropping the ball on the biggest food holiday of the year- I had been planning on sharing photos and recipes from yesterday but lost all sense of reality when my glass stovetop shattered in the middle of cooking our Thanksgiving dinner. (I wholeheartedly don’t recommend GE by the way… *superangryface*). Yet, despite it all, I had a fantastic time with my family sharing laughs and stories, and a hot meal. Isn’t that what it’s all about, anyway?

Well, as I begin my hunt for a new range, I figure it’s time to get back on the proverbial horse and move on. And, like the many millions of Americans today, I find myself with a fridge full of Thanksgiving leftovers just bursting with potential (unless of course you’re one of those strange people who don’t like leftovers and throw them all away). Here are some of my favorite ideas for repurposing those leftovers into wonderful new dishes! Continue reading

Garlicky Stewed White Beans with Mixed Peppers

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I love to make this recipe on a regular basis, particularly in the fall and winter months. Creamy white beans, sweet peppers and rich, garlicky tomatoes make this meal absolutely delicious, while the high-fiber, high-protein leave you feeling full and satisfied. You’ll definitely want to pair this dish with a hot, crusty baguette and a nice glass of wine! Continue reading

40-Minute Vegan Chili

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This chili is absolutely delicious, and super easy to make. If you want to kick it up a notch, you could add a little cayenne pepper for some heat. The refried beans make this chili thick and very hearty, just right for a chilly autumn day! Continue reading

Spanish Rice

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This recipe has quickly become a family favorite. The secret to getting the flavor just right is to saute the rice before you add the stock until it turns a beautiful golden color. This rice is bursting with flavors, from the warm spices to the bright acid of the tomatoes- serve it as a stand-alone, or roll it up in a warm flour tortilla with some beans and shredded cheese for a delicious burrito! Continue reading

Mushroom Fajitas with Jalapeño Cheese Sauce

I’ve been on a Mexican food kick lately, and these babies really hit the spot! Spicy mushroom ‘meat’ wrapped in warm, soft tortillas, covered in cheese sauce and salsa- these fajitas are deceptively simple to make and incredibly delicious! Continue reading

Vegetable Fried Rice

This delicious fried rice is simple and easy to make. The vegetables listed are just suggestions, so don’t be afraid to mix it up with different kinds to suit your tastes. Other vegetables that work well are corn, peas, green onions, mushrooms, and zucchini. Sprouts are more traditional, however in a pinch I like to use shredded cabbage cooked to just crisp-tender, since the crunch is similar. Continue reading