pumpkin curry soup

 

I'm regretting not putting a topping on the soup to make it pretty.  That's okay- my husband ate four bowls of this soup so it was fine without the extra effort.  I served this soup with warm naan bread.

pumpkin curry soup (well plated by erin)

2 teaspoons extra virgin olive oil

1 1/2 coups chopped sweet onion

3 cloves garlic, minced

1 tablespoon minced fresh ginger (I had to use 1 tsp dried ginger)

3 tablespoons thai red curry paste

2-3 cups vegetable broth

2 tablespoons peanut butter

2 cans pumpkin puree (I used one 28 ounce can)

1/2 tablespoon brown sugar (do not omit, it balances the flavor of the soup)

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 to 1/4 teaspoon cayenne pepper

1 (14 ounce) can light coconut milk

for topping:  chopped roasted peanuts or pepitas, chopped fresh cilantro, plain nonfat Greek yogurt

In a large pot, heat the oil over medium heat.  Add the onion and saute for 5 minutes, until translucent.  Add the garlic and ginger and cook 1 additional minute, until fragrant.  Stir in the thai curry paste.  In a small bowl, whisk together 1/3 cup of the broth and the peanut butter until smooth.  Add the mixture to the pot.  Add the pumpkin, sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining broth.  Stir until well combined.

With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly.  Stir in the remaining coconut milk.  If the soup is too thick for your liking, add additional broth until you reach your desired consistency.

Taste and add additional salt and pepper as desired.  Serve hot with toppings of your choice.

easy vegan cabbage roll soup

 

I made this soup for my vegan daughter and froze small portions for her to have on hand.  She texted me, "Wow that was definitely the best vegan soup I've ever ever had!!!  Thank you very much it was super yummy!!"  I'll be making it again for her.

easy vegan cabbage roll soup (adapted from it doesn't taste like chicken)

1 tablespoon olive oil

2 medium carrots, peeled and chopped

1 yellow onion, chopped

4 cloves garlic, minced

1 pound green cabbage, chopped into bite-sized pieces (5 cups)

6 cups vegan beefless broth or vegetable broth

1 (28 ounce) can crushed tomatoes

3/4 cup uncooked basmati rice (I used 1 (15 ounce) can white beans)

2 teaspoons smoked paprika

2 teaspoons dried oregano

1 bay leaf

3/4 teaspoon salt

1/2 teaspoon black pepper

1 cup vegan beef crumbles

2 tablespoons fresh parsley, roughly chopped for garnish

In a large soup pot, heat the oil over medium-high heat.  When hot, add the carrots, onion, and garlic and saute for about 5 minutes until the onions have turned translucent and begin to brown.

Stir in the cabbage, 6 cups of broth, crushed tomatoes, rice, and all the spices. 

Add the vegan beef crumbles.

Bring the soup to a simmer and cook stirring as needed, for about 25 minutes or until the rice (I used beans) and cabbage are tender.

Serve hot with fresh parsley.

the BEST lentil soup

 

I tried this recipe because I needed a vegan dish to go with dinner as my daughter was coming over.  This soup was the best I've tried!

the BEST lentil soup (nora cooks)

2 tablespoons olive oil

1 medium onion, chohpped

3 cloves garlic, minced

2 medium carrots, chopped

2 celery ribs, chopped

1 (14 ounce) can crushed tomatoes

2 cups dry green or brown lentils

7 cups vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon salt, or to taste

3 cups baby spinach, sliced into ribbons

1 lemon, juiced

Heat the olive oil in a large pot over medium heat.  Add the onions, garlic, carrots and celery.  Cook, stirring frequently for about 4-5 minutes.

Now add the can of tomatoes, lentils, broth, cumin, coriander and smoked paprika.  Stir everything.

Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened.  For a creamier texture, use an immersion blender to blend a few times in the pot.  Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth then return to the pot.

Stir in the spinach and lemon juice.  Season with salt to taste.

the best vegan banana bread

 

My daughter who is vegan was coming over for Easter dinner and I realized I really didn't have anything vegan for dessert besides what was hidden inside her Easter eggs.  I had some ripe bananas and made this banana bread but added some allspice and cloves to the recipe.  Everyone thought it was a hit!

the best vegan banana bread (Connoisseurus Veg)

3 medium overripe bananas

1/3 cup granulated sugar

1/3 cup brown sugar

1/3 cup vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 to 1 teaspoon allspice

1/4 teaspoon ground cloves

1 teaspoon salt

Preheat oven to 350 degrees.  Lightly oi a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center with just a bit hanging out over each side.

Peel the bananas and place them into a large mixing bowl.  Mash them well with a fork or potato masher.

Add sugar, brown sugar, oil and vanilla to the bowl.  Stir until well-mixed.

Add the flour to the bowl then sprinkle with the baking soda, cinnamon, allspice, cloves and salt on top of the flour.  Stir everything together just until mixed.  Don't overmix.  The batter will be thick.

Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.

Sprinkle the top with a little extra brown sugar if desired.

Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Remove from the pan from the oven and transfer it to a wire rack.  Allow the loaf to cool for at least 15 minutes before removing it from the pan.

Slice and serve.

pozole verde

 

Hall of Fame.  My husband had seen this recipe and printed it out and was hoping we could try it.  It was a lot of work but it was worth it!

pozole verde

for the soup:

1 bunch cilantro

1 white onion

6 garlic cloves

2 pounds tomatillos

3 large poblano chiles

1 jalapeno

1 lime, plus wedges for serving

4-6 tablespoons olive oil

salt

2 teaspoons ground cumin

2 teaspoons dried oregano

1 bunch lacinato kale, torn into bite-sized pieces (8 cups)

2 (15 ounce) cans hominy, drained

4 cups vegetable broth

for the toppings:

2-3 cups shredded green cabbage

2-4 radishes, thinly sliced

1 jalapeno, thinly sliced

queso fresco, about 3 tablespoons per bowl

crema or sour cream, about 2 tablespoons per bowl

flaky salt

sliced avocado

Heat oven to 475 degrees.

Prepare the soup:  Separate the cilantro leaves and tender stems from the thicker stems.  Place the thicker stems on a large sheet pan and refrigerate the remaining until ready to serve the soup.

Halve and peel the onion.  Cut into rough wedges and place on the sheet pan; finely dice the second half and set aside.  Peel the garlic cloves; place 3 whole cloves on the sheet pan, then mince the remaining 3 cloves and set aside.  Peel and quarter the tomatillos; halve, seed and stem the poblanos and jalapeno; and halve the lime; add all to the pan.

Drizzle the contents of the sheet pan with a hearty amount of olive oil and a very generous tablespoon of salt.  Toss together until well coated.  Roast until the vegetables are well-browned yet there is still plenty of liquid in the pan, 25 to 30 minutes.

While the vegetables are roasting, heat a large pot over medium.  Add 3 tablespoons of olive oil, the diced onion and a generous pinch of salt.  Turn down to medium-low and cook, stirring occasionally, until soft and fragrant, 7 to 9 minutes.  Stir in the minced garlic, cumin and oregano, and cook for 2 to 3 minutes to open up the flavors, then stir in the chopped kale.  Cover and adjust the heat to low, stirring occasionally to cook down a bit; continue cooking while you tend to the roasted vegetables.

Take the roasted vegetables out of the oven and immediately transfer the poblano chiles to a bowl, cover with a plate and set aside to steam.

Let the remaining roasted vegetables cool for 5 minutes.  Remove the lime halves and squeeze the juices and pulp onto the roasted vegetables; discard the peels.  Using tongs, transfer the vegetables to a food processor.

Carefully pour and scrape the juices and any roasty bits from the sheet pan into the pot and stir into the kale mixture.

With the vent on the food processor lid open to allow the steam to escape, pulse the vegetables until combined yet still chunky, then scrape into the pot.  Turn the heat to medium-high. Add the hominy and broth, and salt to taste.  Stir well to combine and bring to a gentle simmer over medium heat.

While the pozole comes to a simmer, peel off the clear outer skins of the poblanos and discard. Roughly chop the poblanos and add to the soup.  Let simmer for 20-30 minutes, until the flavors have melded.  Taste and adjust salt; don't be shy here- the salt will help pull all the flavors out and balance the acidity from all the tomatillos.

To serve, ladle a hearty portion into each bowl, top with cabbage, radishes, jalapeno slices, queso fresco, crema and the reserved cilantro.  Add a generous pinch of flaky sea salt to finish and serve with avocado and more lime, if you like.

easy vegan sheet pan pancakes

 

I love the sheet pancake recipe I typically use but I needed a vegan recipe since one of my daughters is vegan and would be over for Christmas breakfast.  I found this recipe and it's great!  I actually gave my daughter one of the cookbooks the author of this recipe wrote.  I think she'll have fun with it.

easy vegan sheet pan pancakes (it doesn't taste like chicken)

2 1/4 cups all purpose flour

3 tablespoons white sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

2 cups plant-based milk

1 1/2 tablespoons lemon juice

6 tablespoons vegan butter, melted

1 teaspoon vanilla extract

optional toppings:  Banana slices, berries, vegan chocolate chips, peanut butter drizzle, chopped nuts, vegan sprinkles, etc.

Preheat oven to 425 degrees.  Lightly grease an 11x17 baking sheet (10x15 will work too).

Add the flour, sugar, baking powder, and salt to a large bowl and whisk well.  Now add the plant-based milk, lemon juice, melted vegan butter, and vanilla extract and gently combine.  The batter will be lumpy and full of big bubbles.

Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula.

Decorate the top of the pancake with any optional toppings as desired.

Bake for 15 minutes until the edges of the pancake are lightly browned.  The top of the pancake will be pals, but it will be cooked, you can test it by lightly poking it.  Slice and serve with maple syrup or any desired toppings.

soft peanut butter cake (vegan)

 

I recently made this cake for a peanut butter lover (whose sister is vegan) and it was a hit!  The cake is actually so soft you would never guess this is a vegan recipe.  Someone in the family drizzled a little chocolate over the top of his which was a great idea.

soft peanut butter cake (short girl tall order)

2/3 cup plant based milk (I used almond milk)

1 tablespoon lemon juice

3/4 cup sugar

1/3 cup creamy unsalted peanut butter

1/2 cup olive oil or any neutral oil

2 teaspoons vanilla extract

1 1/2 cups pastry flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

frosting

1/2 cup vegan butter

1/4 cup creamy unsalted peanut butter

2 tablespoons coconut cream (I omitted because we didn't have it)

1 teaspoon vanilla extract

1 1/4 cups powdered sugar

roasted peanuts, as a topping, optional

Preheat the oven to 350 degrees and line an 8x8 pan lightly.  Set aside for later.

Add the plant based milk and lemon juice to a large mixing bowl and whisk together.  Let sit for 2-3 minutes to curdle.

Next, add the sugar, creamy peanut butter, oil and vanilla to the bowl and whisk together.  Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt and baking soda.

Mix into a thick batter.  

Pour the batter into the pan and put into the oven.  Bake for 30-32 minutes or until cooked through.

Once baked, remove the cake from the oven and let cool in the pan for 10 minutes.  Then carefully remove to a wire rack or pedestal plate to cool.  Let cool completely before frosting.

Make the frosting by adding the butter to a bowl and using an electric mixer to whip for a minute or two until fluffy.  Add the creamy peanut butter, coconut cream and vanilla to the mixing bowl.  Whip with the butter or another minute or two until smooth.

Gradually whip in the powdered sugar until incorporated.  Once all the powdered sugar has been mixed in, whip it a little longer to make it extra fluffy.

Spread onto the cake and top with roasted peanuts.

thai curry soup with silken tofu and herbs

 

Spicy, creamy and herby.  My favorite things. This soup was SO good that my daughter asked what kind of witchcraft it was. :)  My husband declared it Hall of Fame.  We'll be enjoying this one again for sure. 

thai curry soup with silken tofu and herbs (The New York Times Cooking Page-a-Day Calendar)

2 (14 ounce) packages silken tofu, drained

2 tablespoons oil (I used 1 tablespoon)

2 shallots, peeled and minced

3 garlic cloves, peeled and sliced

1 (1-inch piece ginger, scrubbed and grated)

3 tablespoons red curry paste

1 (14 ounce) container fresh cherry tomatoes

1 quart vegetable stock

1 (13.5 ounce) can full fat coconut milk

salt

1/4 cup soy sauce

freshly ground black pepper

1 1/2 cups mixed fresh herbs such as cilantro, basil and dill (I used cilantro and basil)

2 scallions, thinly sliced

1 lime, cut into wedges for squeezing

Pat the tofu blocks dry with a clean paper towel.  Cut each block into 3 slices.

Heat a medium Dutch oven of heavy-bottomed pot over medium-high.  Add the oil and shallots, and stir until softened, 2 minutes.  Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes.  Add the tomatoes, stir and bring to a simmer.  Simmer until the tomato juices thicken slightly, 4 minutes.

Pour in the vegetable stock, stir, increase the heat to high and bring to a boil.  Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes.  Stir in the coconut milk, season to taste with salt and remove from the heat.

While the broth is simmering, divide the soft tofu into 6 bowls.  Break each slice into 4-5 pieces.  Season each bowl with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.

Ladle the hot broth and tomatoes over the bowls of silken tofu.  Top with sliced scallions and serve hot, with lime wedges for squeezing. 

vegan indian curry with cauliflower and lentils

 

I can't remember the last time I purchased a head of cauliflower!  I wasn't even sure if anyone would eat it.  They sure did!  This dish was a winner.

vegan indian curry with cauliflower and lentils (allrecipes.com)

3 tablespoons oil (I used water)

1 oion, finely chopped

1/2 teaspoon ginger

2 teaspoons coriander

2 teaspoons cumin

1 teaspoon curry powder

1/2 teaspoon ground tumeric

1 teaspoon salt

1/2 cup lentils, rinsed

3/4 cup vegetable stock

1 head cauliflower, small florets

1 can light coconut milk

1 can sliced carrots, or use fresh

1/2 cup frozen green beans, thawed

1 tablespoon lemon juice

3 tablespoons cilantro

Heat water in a pan over medium heat.  Add onion and cook until soft.  Add ginger, garlic, coriander, cumin, turmeric and curry and cook for 2 minutes.  Stir in lentils and pour in vegetable stock.  Bring to a boil, reduce heat, cover and simmer 10 minutes.  Stir in cauliflower, coconut milk and carrots into the lentil mixture.  Bring the curry back to a gentle simmer and cook until the vegetables are tender (I cooked mine for 30+ minutes).  Stir in green beans and cook 3-4 minutes.  Stir in cilantro and lemon juice.

vegan curry lentil soup

 

This soup was excellent.

vegan curry lentil soup (slightly adapted from it doesn't taste like chicken)

1 tablespoon oil

1 yellow onion, chopped

3 cloves garlic, minced

1/2 teaspoon ground ginger

3 cups vegetable broth

1 (28 ounce) can crushed tomatoes

1 cup lentils, rinsed

2 tablespoons curry powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon cayenne

1 (15 ounce) can light coconut milk

1 handful cilantro (oops!  I forgot!!)

In a large soup pot, heat oil over medium high heat.  When hot add onion, garlic and ginger.  Saute 5 minutes.  Stir in broth, tomatoes, lentils, curry powder, cumin, salt and cayenne.  Cover and simmer.  Cook for 25 minutes or until lentils are cooked through.  Stir in coconut milk and heat through.

vegan tofu spring rolls

 

Don't let the words "vegan" and "tofu" scare you.  My family loved these.  My husband said they were even better than the spring rolls at his favorite restuarant Magenta.  My girls said they were the best they've had.  I gave them a sideways glance to make sure they were telling me the truth.  I'll be making these again for sure.

vegan tofu spring rolls (slightly adapted from the spruce eats)

8 ounces extra firm tofu, well pressed

2 tablespoons soy sauce

1 tablespoon olive oil

1 tablespoon sesame seed oil

1/2 teaspoon fresh ginger, minced or grated

1/4 head green cabbage, thinly sliced (I used bagged angel hair cabbage)

2 carrots, grated (I used bagged grated carrots)

2 blocks of brown rice noodles from Costco, cooked to package instructions or vermicelli

1 bunch fresh cilantro leaves

10 spring roll wrappers

hot water for wrapping spring rolls

sauce for dipping (we like sweet Thai chili sauce)

Prepare your tofu by pressing it well.  Slice the pressed tofu into thin strips.  Heat the soy sauce, olive oil, sesame oil and ginger in a skillet and saute the tofu for 5-7 minutes just until lightly crisp.  Remove from the pan and place on paper towels to allow to drain fully.  In a large bowl, toss together the cabbag, carrots and noodles.  Submerge spring roll wrappers in hot water just until soft and pliable one at a time.  Place 1/4 cup of the veggie mixture on an individual wrapper horizontally and just below the centerline.  Place a few cilantro leaves on top and top with a slice of tofu.  Wrap the spring rolls.  Serve with a spicy Thai peanut sauce or sweet Thai chili sauce.

curry lentil soup

 

Everyone loved this soup and my son had TWO bowls which speaks volumes.

curry lentil soup (slightly adapted from the minimalist baker)

1/4 cup water

1/4 cup diced onion (I used 1 tablespoon dried onion)

1 tablespoon minced garlic

1 teaspoon dried ginger

1/2 jalapeno, minced

2 cup sliced carrots (I used a can of sliced carrots to use some food storage since we're moving!)

3 cups vegetable broth

1 can light coconut milk

1 cup rinsed lentils

2 tablespoons soy sauce

1 tablespoon curry powder

Heat a large pot over medium heat.  Once hot add water and onion.  Saute until softened and lightly browned.  Add garlic, ginger, jalapeno and saute 2-3 minutes.  Add a pinch of salt and carrots.  Cook 1-2 minutes.  Add broth and coconut milk.  Bring to a low boil.  Add lentils and stir.  Once the mixture comes to a low boil, reduce heat to low until you get a gently simmer.  Add soy sauce and curry.  Simmer uncovered 12-16 minutes until lentils are soft. 

curried chickpea soup

 

One of my daughters declared this soup Hall of Fame!  I was flattered.  More so, I was just grateful for another vegan recipe we can repeat to please everyone.  I made some salmon and steamed brocolli for those of us who like something a little more hearty.

Note:  Once again, for a gourmet-looking photo, see The Minimalist Baker.

curried chickpea soup (the minimalist baker)

2 tablespoons oil

1 cup diced onion

2 tablespoons fresh ginger, minced (I used 1 teaspoon dried)

1/4 teaspoon red pepper flakes

2 teaspoons garlic, minced

2 cans (15 ounces each) chickpeas, drained

1/2 teapsoon salt

2 tablespoons curry powder

2 cans light coconut milk

1 cup vegetable broth

1-2 teaspoons honey 

1-2 tablespoons lime juice

Heat a large pot over medium heat.  Add oil, onion, ginger and red pepper flakes.  Saute 2-3 minutes, stirring frequently.  Add garlic and saute for 2 minutes.  Add chickpeas, salt and curry powder.  Saute on medium-low for 5 minutes to slightly brown the chickpeas.  Add coconut milk and vegetable broth and stir to combine.  Bring back to a simmer over medium heat then reduce heat to low and simmer uncovered for 10-15 minutes.  Add honey and lime juice.  Adjust the flavor if needed.  Serve hot.

buffalo chickpea salad

 

I tried this recipe because my vegetarian daughter needs to try a lactose free diet.  You know what that means.  Vegan diet (insert scream)!  I've done this before but I needed some new recipes up my sleeve for the week.  I can do this for a week. :)

Note:  For the non-vegans I provided some grilled chicken, cheese and Doritos and every member of the family was in HEAVEN.  Everyone loved the chickpeas.  GREAT recipe that works for families with mixed dietary needs.

buffalo chickpea salad (veggies save the day)

1 tablespoon vegan butter

1 can (14.5 ounces) chickpeas, rinsed and dried

1/4 cup Frank's Red Hot

1 head romaine lettuce

1/2 pint cherry tomatoes, halved or quartered

1 avocado, sliced

other veggies:  sliced green onion, diced cucumbers, cilantro, etc.

tortilla chips

vegan ranch dressing

Melt the vegan butter in a skillet on medium heat.  Add the chickpeas (and I added 1 tablespoon minced dried onion).  Stir until the sauce is thickened, about 5 minutes.  Remove from heat and set aside.  Assemble the salads with veggies and divide the chickpeas among the bowls. Sprinkle with tortilla chips and drizzle with ranch dressing.

general tso tofu recipe

This is SO GOOD!  My daughter made this while I was out picking strawberries (and sent me this picture) and I was so sad not to get a taste of it hot and fresh.  However, I found the leftovers in the fridge and had a bite of two.  It's delicious!!

general tso tofu recipe (slightly adapted from instantveg.com)
one package (13 ounce) extra-firm tofu
3 large cloves garlic
2 teaspoons soy sauce
1 teaspoon chili flakes
1 teaspoon water
1/2 teaspoon ginger powder
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 head of steamed broccoli or bunch of asparagus
6 cups cooked rice

for the sauce:
2 tablespoons sugar (my daughter used less than half that amount)
1 tablespoon white vinegar
2 tablespoons soy sauce
1/4 cup water
1 teaspoon cornstarch

Drain tofu 30 minutes by setting it in a colander.  Set a plate with a heavy can on top for extra weight to help it drain.
Mince the three cloves garlic finely and put them in a large bowl.  Add the chili flakes, water and ginger and stir to combine.
Cut drained tofu into bite-sized cubes and gently mix it into the garlic sauce until tofu is completely coated.  Cover and let rest in fridge for 1 hour.
In the meantime, make the sauce.  Mix all the sauce ingredients together EXCEPT the cornstarch.  Cover and let rest in the fridge until you're ready to cook the tofu.
Heat oven to 400 degrees F.  Sprinkle 2 tablespoons cornstarch over the tofu and shake to coat evenly or gently stir.  Spread marinated tofu cubes onto a parchment lined baking sheet and bake for 20 minutes.
Heat 3 tablespoons oil in a frying pan over medium heat.  Add the tofu from the oven and stir to coat in the hot oil.
Remove sauce from fridge and whisk in 1 teaspoon cornstarch.  Pour into the frying pan and stir gently until sauce is boiling then turn off heat.
Garnish plated tofu with sesame seeds and serve with steamed vegetables and rice.

spinach artichoke wonton bites (vegan)

So delicious!  My youngest daughter was mentioning wanting to make spanakopita so my oldest thought she should try a spin-off vegan recipe.  We even made an extra stop so we could pick up some vegan cream cheese.  You could easily make this recipe with regular cream cheese.  I promise to never post a vegan recipe that tastes all-out vegan!  I've tasted a few questionable vegan recipes recently.

spinach artichoke wontons (slightly adapted from bianca zapatka)
(makes 24-40 wontons)
2 garlic cloves
1 onion
10 ounces spinach
won ton wrappers
1 (8 ounce) can artichoke hearts without oil
2 teaspoons oil
3/4 cup cream cheese, vegan
1/4 cup sour cream or mayo, vegan
1/2 cup Parmesan cheese, grated, vegan (we used vegan mozzarella)
salt and pepper to taste
1/2 cup hot water

filling:
Heat a little water in a pan.  Add the onion and saute for 2-3 minutes until translucent.  Add the spinach and cook for 1-2 minutes longer until wilted, stirring occasionally.  Add the minced garlic and cook for an additional 30 seconds until fragrant. 
Transfer the spinach, onion, and garlic to a mixing bowl and squeeze to remove excess liquid.  Add the artichoke hearts, cream cheese, mayo, parmesan, salt and pepper to taste and stir to combine.

wrap wontons:
Place a wonton wrapper on a floured surface.  Scoop a tablespoon of the spinach artichoke mixture into the center.  Brush the outside edges with a little water.  Gather the four corners of the wrapper and bring them to the center, pressing them together using your fingers.  Make sure to seal the wonton bites completely.
Repeat with remaining ingredients until all of the mixture is used.

bake the wontons:
Place the wontons on a baking sheet lined with parchment paper and lightly spray the wontons with a little oil from all sides.  Bake in a preheated oven at 400 degrees for about 10 minutes until golden and crispy. 

or you can fry the wontons

morning glory muffins (vegan)

My husband made these and they are one of the best recipes that he makes.  They are so soft and full of goodness.  AND they happen to be vegan!  It's so nice when a recipe we already like is vegan.  I wish it happened more often.  You'll love these muffins.

morning glory muffins (my husband found the recipe at Baker by Nature)
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
3/4 cup brown sugar, packed
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/2 cup coconut oil, melted
1 apple, shredded
1 tablespoon vanilla extract
2 cups grated carrot
1/2 cup raisins
1/2 cup flaked coconut (my husband threw in a handful of dates instead)
1/2 cup walnuts, optional

Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees.
In a large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger and salt; whisk well to combine.  Add the applesauce, oil, apple and vanilla; whisk just until combined.  Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined.  Divide batter evenly among prepared muffin cups.
Bake at 400 degrees for 10 minutes then reduce the heat to 350 degrees and bake for an additional 10 minutes or until a toothpick comes out clean. Cool muffins in the pan for 5 minutes before transferring them to a wire rack.  Serve at room temperature.

black pepper tofu (vegan)

I've been entranced in a family history project so my oldest made lunch for everyone.  She found this recipe on Pinterest and brought me a little bowl to sample before she ever tried it.  It's amazing!  Seriously!!  Bursting with flavor.  I like tofu when I've had it in restaurants but it never tastes quite right when I try to cook with it.  GREAT RECIPE.  You'll love the sauce.

black pepper tofu (vegan) (simple veganista)
1 block tofu, super firm or extra firm, cubed
1 tablespoon toasted sesame oil
1/4 cup soy sauce
1/4 cup water or veggie broth
3 tablespoons pure maple syrup (I think she used 2)
2 teaspoons cornstarch
1-2 tablespoons fresh cracked pepper
3-4 cloves garlic, minced or 1 teaspoon garlic powder
1/2 inch knob ginger, minced
1 bunch green onions, cut into 1-inch pieces
1-2 chili peppers, sliced and seeds removed or 1 teaspoon red pepper flakes
1 bunch cilantro, roughly chopped to serve

Stir-fry sauce: In a small bowl, combine the soy sauce, water, maple syrup and cornstarch.  This will be your slurry ensuring your tofu will be coated nicely.
Cook tofu: Heat oil in a large wok or skillet over medium high.  Add tofu and cook, stirring occasionally for about 10 minutes, or until golden on all sides.
Add remaining ingredients:  Add your slurry mixture, ground pepper, garlic and ginger.  It will sizzle at first when adding the liquids.  Stir fry another 3 minutes or so.  Add hot peppers and scallions.  Liquids should start to thicken a bit, cook another 5 minutes or until the scallions are just softened.
Serve:  Pair with brown rice, brown rice/quinoa mix, basmati or jasmine rice.  My daughter made some brown rice noodles from Costco and it was delish!  Add a large handful of chopped cilantro on the side.

peach coffee cake (made vegan)

I made this for breakfast this morning so it's already a great day!  This was the first square out of the pan so it didn't hold its shape but maybe that's a good thing.  You can see the yummy glossy peaches inside.  I took a regular recipe and made a couple easy swaps to make this recipe vegan.  You can add an egg, use real butter and real milk if you prefer...but you won't notice a difference.  This is a great recipe!

peach coffee cake (made vegan) (Better Homes and Gardens New Cook Book)
1 1/2 cups chopped, peeled, apple, apricots, peaches, pineapple or blueberries (I used frozen diced peaches to make it easy!)
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup Earth Balance plant based buttery spread
1/2 cup almond milk mixed with 1 teaspoon vinegar (to make a "buttermilk")
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons Earth Balance

In a medium saucepan combine fruit and water.  Bring to boiling; reduce heat.  Simmer, covered 5 minutes or till fruit is tender.  Combine the 1/4 cup sugar and cornstarch; stir into fruit.  Cook and stir over medium heat till mixture is thickened and bubbly.  Cook and stir 2 minutes more; set aside.
In a mixing bowl combine the 1 1/2 cups flour, 3/4 cup sugar, baking powder and baking soda.  Cut in the 1/4 cup butter till mixture resembles coarse crumbs.  Make a well in the center of the dry ingredients; set aside.
In another bowl, combine buttermilk and vanilla.  Add all at once to dry mixture.  Using a fork, stir just till moistened.  Spread half of the batter into an ungreased 8x8x2 inch baking pan.  Spread fruit mixture over batter.  Drop remaining batter in small mounds atop filling.
Stir together the 1/4 cup flour and 1/4 cup sugar.  Cut in the 2 tablespoons butter till mixture resembles coarse crumbs.  Sprinkle atop coffee cake.  Bake at 350 degrees for 40-45 minutes or till golden.  Serve warm.  Makes 9 servings.

heart healthy vegan buddha bowls

We get a heart to heart magazine in the mail from time to time from our health care provider and noticed this recipe was submitted by someone we know- a cardiology fellow.  My husband made these bowls for us on Mother's Day and they were quite a treat!  He made some Disneyland Bengal Beef and Chicken Kebabs too.  It was the perfect meal and satisfied everyone at the table.  The sauce from the kebabs went perfectly with the bowls too.

heart healthy vegan buddha bowls (presented by Tyler E.)
1 1/2 cups quinoa (can substitute brown rice or other grain)
about 3 cups water
2 large sweet potatoes, peeled and diced
1 red onion, peeled and diced
2 tablespoons olive oil, divided
salt and black pepper
2 cloves garlic, finely minced
1 tablespoon finely minced fresh ginger or ginger paste
1 seedless English cucumber, peeled and diced
3 cups baby spinach
1 (15 ounce) can chickpeas, washed and drained
diced avocado
chopped, fresh cilantro

peanut sauce:
1/3 cup fresh lime juice
1/4 cup creamy peanut butter (or tahini)
1 tablespoon soy sauce
1 tablespoon sesame oil or toasted sesame oil
1 teaspoon honey
1 teaspoon chili garlic sauce, optional
1 clove garlic, finely minced

Cook the quinoa according to package directions.
While the quinoa cooks, preheat the oven to 425 degrees.  Toss the sweet potatoes and onion on a large sheet pan with 1 tablespoon oil and a sprinkle of salt and pepper.  Roast in the oven until tender, 20 minutes or so, flipping once or twice.
Heat a nonstick skillet over medium heat with 1 tablespoon oil.  Add the garlic and ginger, saute and set aside.
For the dressing, whisk or blend all the ingredients together until smooth (this can be done several day sin advance and kept in the refrigerator).
Add a scoop of cooked quinoa to serving bowls.  Add roasted sweet potatoes, onions, chickpeas, a handful of spinach, diced avocado, chopped cucumbers, garlic, ginger and a sprinkle of cilantro.  Drizzle a little dressing over the top and dig in!