Kale and Beans

This has been my go-to meal lately. It’s a great way to incorporate more kale into my diet and sneak more kale into my husband’s diet! He had no idea it was kale until I told him after he ate the whole thing up! It’s so healthy and easy to make! I serve it over wild blend rice.

beans & kale

Recipe (adapted from FoodNetwork)

Makes 2 servings

Olive oil to grease pan
1 chopped onion
2 cloves garlic, sliced
Half batch of kale, chopped (without main stem)
sprinkles of red pepper flakes
Salt and pepper
1 can cannellini beans
1 cup chicken stock

  1. Heat olive oil over medium heat in a large pan.
  2. Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant.
  3. Add the kale and let saute until it cooks down slightly.
  4. Add the beans and the chicken stock.
  5. Cover and let cook for 10 minutes.

Mushroom & Sun-Dried Tomato Pasta Sauce

I was inspired to make my own pasta sauce after recently making my own tomato sauce for the Thanksgiving vegetarian meatloaf. I also recently realized I tried my hands at making my own pasta sauce too here. This one is a another tasty, healthy option.

spaghetti spaghetti1


Makes 4 servings

1 tbs olive oil
5 organic tomatoes
1 small sweet onion, chopped
2 garlic cloves, minced
2 tbs basil
6 sun-dried tomatoes, chopped
1/2 cup mushrooms
1/2 tsp oregeno
salt, pepper, to taste
dash of cayenne (optional)

  1. Boil water in pot. Fill a bowl with cold water.
  2. Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each tomato.
  3. Drop the tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then remove and plunge them into the cold water.
  4. Strip the tomato skin off and process tomatoes in food processor to your chunky or smooth sauce liking.
  5. Add oil to a pot and sauté onions and garlic
  6. Stir in the tomatoes, mushrooms, and sun-dried tomatoes, and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.
  7. Serve sauce over bed of whole wheat pasta noodles.

Vegetarian Meatloaf

We made this for Thanksgiving this holiday season and it was delicious. My husband scarfed it all up despite being a usual meat lover. One way that I adapted this recipe is by making fresh tomato sauce rather than buying store-bought can. This was a consciencous  effort due to the BPA that may be associated with them.


Recipe (adapted from AllRecipes):

Makes 8-10 servings

8 vegetarian burger patties, smashed
1 onion, chopped
2 eggs, beaten
2 tbs vegetarian Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1 tsp sage
1/2 tsp garlic powder
1 tbs olive oil
4 slices Ezekiel sprouted grain bread, crumbled
1/3 cup almond milk
2-3 tomatoes
3 potatoes, chopped
Rosemary, salt, pepper, to taste

  1. Preheat oven to 350 degrees F
  2. Boil water in pot. Fill a bowl with cold water.
  3. Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each tomato.
  4. Drop the tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then remove and plunge them into the cold water.
  5. Strip the tomato skin off and process tomatoes in food processor to your chunky or smooth sauce liking.
  6. Simmer the sauce in sauce pan until your liking.
  7. In a large bowl combine vegetarian burger patties, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
  8. Put some olive oil on potatoes and season with salt, pepper, rosemary. Place potatoes around loaf.
  9. Bake for 90 minutes.

Vegetable Dumplings

Dumplings are a staple in the Asian culture. My husband and I decided to try our hands at making homemade dumplings for the first time. Our concoction of the vegetable filling tasted quite delicious but one great thing about making homemade dumplings is that you can decide on what vegetables and what proportions you prefer! These are great to make in large batches and freeze the rest for future servings. My husband is already looking forward to our next dumpling making time 🙂 

dumplings dumplings1 dumplings2

Since it was our first time making dumplings, we referred to sources to learn how to properly wrap dumplings.

Recipe (adapted from FoodNouveau):

Make ~50 dumplings

Pack of dumpling wrappers
1 handful of flour
1 tbs olive oil
1 onion
2 celery bunch
1/2 package firm tofu
1/2 cup packed cilantro
4 green onions
1/3 cup carrots
1 handful mushrooms
2 tablespoons hoisin or oyster sauce
1 tbs sesame oil
1 tbs ginger
salt and pepper, to taste

1. Finely chop all ingredients (best with food processor).
2. Mix all of the chopped vegetables in a large mixing bowl. Salt and pepper to taste.
3. Preheat a large sauté pan. Add olive oil, and cook ginger and onions until translucent.
4. Add remainder of the vegetables except the chopped cilantro and half of green onions, and cook until the vegetables become soft.
5. Add hoisin sauce and sesame oil.
6. Remove from heat and stir in cilantro and green onions.
7. Defrost dumpling wrappers. Spread flour thinly over each wrapper for easier wrapping time.
8. Place one spoonful of filling in center of wrapper and wrap!
9. To cook dumplings, place in pot of boiling water. To freeze dumplings, place in ziplock bags.


Tofu & Avocado Korean Bibimbap

I love Korean bibimbap. I became inspired to cook it at home after having a delicious vegetarian bibimbap at my favorite New York vegetarian Korean restaurant, Hangawi. My husband who is the furthest away of a vegetarian that one can be loves the home cooked dish too! We love it so much that this is currently my most frequently cooked meal at home when I have sufficient time to spend in the kitchen.

What’s great about this dish is that you can cater it to your liking with the vegetables that you want to use and how much of each vegetable (hence, I only provide rough measurements of certain ingredients)

bibimbap bibimbap3

(Recipe adapted from AllRecipes)

2 servings

  • 2 tablespoons and 2 teaspoons tamari
  • 2 tablespoons and 2 teaspoons xylitol (or erythritol)
  • 2 tablespoons and 2 teaspoons brown sugar
  • 1.5 tablespoon minced garlic
  • 1 handful chopped green onion (optional)
  • Sprinkles of toasted sesame seeds
  • 1/2 package of firm tofu
  • Brown rice
  • 2 cups and 3 tablespoons water
  • 2 handfuls your choice of mushrooms
  • 4 handfuls of spinach
  • 1/2 cucumber, small sliced pieces
  • 2 handfuls shredded carrots
  • 1 avocado, halved and then cubed
  • Sesame oil
  • 2 handfuls bean sprouts
  • 2 eggs
  • 2 sheets nori, crumbled
  • Kochujang sauce
  1. Make the marinade for the tofu. Combine the tamari, xylitol, brown sugar, garlic, green onions in a large bowl; add the cut tofu to the marinade and mix.
  2. Cook the rice
  3. Combine cucumber and carrots in a  bowl, and season with sea salt and pepper.
  4. Preheat wok over medium-high heat with a small amount of sesame oil. Add spinach until it is just wilted. Remove and set aside.
  5. Use the wok with small amount of sesame oil and cook the carrots and cucumbers until softened. Remove and set aside.
  6. Repeat cooking with the wok with small amount of sesame oil with the bean sprouts and mushrooms separately. Remove and set aside.
  7. Add the tofu and marinade to the wok and cook for a few minutes.
  8. Season sliced avocado with sea salt.
  9. Prepare the bowls by adding rice. Arrange the avocado, cucumbers and carrots, bean sprouts, spinach, mushroom, and tofu mixture over each section of the bowl over the rice.
  10. Cook 1 egg at a time for each bowl in an over easy style, then place it in the middle of the bowl.
  11. Top the bowl with nori and sesame seeds. Serve with Kochujang sauce as a condiment.

Summertime Layered Salad

I had difficulty coming up with a post name that summarizes the dish since there’s so many different ingredients and there isn’t one that is dominant more than the other. However, eating this salad reminds me of the summertime with it’s citrus dressing and light, refreshing taste of the salad ingredients. I got the recipe from Oh She Glows Blog, which originally was adapted from Whole Foods. It looked so delightful that I just had to try it out!

Layered in a large mason jar (which was too big at 800ml). Ideally, 500ml jar would work great.

Mixed all together

Recipe from Oh She Glows Blog

Makes 4 servings

1 cup uncooked wheatberries (makes 2 & 1/4 cup cooked)
1 cup uncooked quinoa (makes 2.5 cups cooked)
1 cup edamame
1 cup diced carrots
1 diced red pepper
1 diced green pepper
1/2 cup finely chopped fresh parsley
Sea salt, to taste

Dressing (makes four 1/4 cup servings):
2/3 cup 100% pure orange juice (I used Evolution Organic 100% Orange juice)
1/3 cup 100% pure apple juice (I used Columbia Gorge Organic 100% Apple Cider)
1 tbsp apple cider vinegar
1 tbsp fresh minced ginger
1 lime, squeezed
Sea salt, to taste

1. In a medium-sized pot, add quinoa and 1.5 cups water. Bring to a boil, reduce heat to low, cover, and simmer, until fluffy, about 15-20 minutes. Do the same for the wheatberries, in another pot, but add 2 cups of water and cook until tender and chewy, likely cooking for about 5-10 mins longer than the quinoa.

2. Meanwhile, chop the vegetables. In a bowl or jar, whisk together the dressing ingredients and set aside.

3. You can then layer the ingredients in mason jars or mix all together!

Miso Tahini Noodles

Long overdue post! I’ve been so busy with work that I actually haven’t cooked in a while, but I have a little breathing room for the next week, whew. I have a lot of tahini to use up, so I was looking for a recipe using tahini as an ingredient. I stumbled across this, and it sounded good. I enjoyed the dish. It’s easy to whip up and it’s half raw-ish, so I would make this again.


Recipe adapted from The CopyCat Cook

Makes 2 servings

4 tbsp of tahini
2 tsp miso paste
less than 1/2 cup hot water
Handful of broccoli, lightly cooked
1 cup cooked noodles (I used 100% buckwheat noodles)

Mix the miso and hot water together. Add in tahini and stir until well combined. Toss the dressing with the noodles and broccoli.


Lentil Walnut Loaf with Miso Gravy

Happy Thanksgiving! Of course I had to cook a vegetarian Thanksgiving dish. Others raved about this recipe so I decided to give it a try. It was good, really reminds me of meatloaf!

Lentil Walnut Loaf

Miso gravy

The final product

(adapted from Grail Springs)

Lentil Walnut Loaf

1 ½ cups cooked lentils
½ cup walnuts,  finely chopped
1 cup Ezekiel sprouted grain breadcrumbs
½ cup onion, chopped
3 cloves garlic, minced
1 Tbsp tamari
¼ cup nutritional yeast
1/2 tsp rosemary
2 tbsp fresh sage
2 tsp thyme
1/4 tsp tumeric
1/3 cup vegetable broth
sea salt
cayenne pepper to taste (optional)
2 eggs

1. Sauté onion for 5 minutes in an oiled pan over medium heat. Add in minced garlic and sauté for 3 minutes longer.
2. Mix all ingredients well in a large bowl.  Put mixture into a well-oiled loaf pan or baking dish.
3. Bake at 350°F for 35 minutes, or until hot throughout. If loaf browns too soon, cover with foil. Serve with miso gravy.


Miso Gravy

1 tablespoon miso paste
1 cup unsweetened almond milk
2 tablespoons coconut oil
1 clove garlic, minced
1 small yellow onion, diced
1 teaspoon thyme
1 tablespoon arrowroot powder
sea salt and freshly ground pepper to taste

1. Place the miso and 2 tablespoons of the almond milk in a small bowl and purée with a spoon or fork. Set aside.
2. Melt the coconut oil in a medium skillet over medium heat. Add the garlic and onion and sauté for 5 minutes or until the onion is lightly browned. Add the thyme and arrowroot and sauté, stirring constantly, for 2 to 3 minutes until aromatic and the mixture is lightly colored and creamy rather than grainy. Reduce the heat if necessary to prevent browning.
3. Whisk in the remaining almond milk all at once, stirring constantly until the mixture thickens, 2 to 3 minutes. Stir in the miso purée and cook an additional 2 minutes. Adjust the seasoning with salt and pepper. Serve immediately or keep the gravy warm until ready to use.

Veggie Burgers to Boot

We made these veggie burgers as part of our pre-Thanksgiving feast. These were great. Even my meat-loving husband enjoyed them and wanted seconds.

(from Oh She Glows)

Makes 6-8 patties

1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
1/3 cup almonds, chopped
1/2 cup sunflower seeds
1 tbsp. Extra Virgin Olive Oil
1 tbsp Tamari
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Sea salt and black pepper, to taste

1. Preheat oven to 350F. In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp.


I froze the rest of the patties, and plan to just stick it in the oven when I want to eat another one for a meal. For putting together the veggie burger dish, I used organic wheat bun. I tried Ozery Bakery Bun. I liked that it was thin since I don’t like things super bready:

Ozery Bakery Wheat Bun

I topped off the veggie burger with some organic BBQ sauce that is made with agave (from Organicville). Yummerz!

Organicville BBQ sauce


Healthy Vietnamese Vermicelli Noodles (Bun)

As I mentioned previously, I’ve been on a major bun kick. Here’s my first attempt making it myself for the first time and I tried to make it as healthy as possible. I already made various parts of the entree before this, so it didn’t take too long to throw together.

Mung bean vermicelli noodles
Organic lettuce (cut into long strips)
Organic mint leaves
Pickled Carrots & Daikon
Vegetarian Egg rolls, cut into bite size pieces
Nuoc Cham (Vietnamese dipping sauce)

…and mix! Yummy. I use vermicelli noodles made out of mung bean rather than the typical rice flour since it’s lower in glycemic index and it sounds like it’s a least a little more nutritious, although I’m sure it’s still processed.