Friday, July 24, 2020


I haven't made or eaten Goulash in forever, but I saw a picture in a magazine and knew I could make this WFPBNO. It is a little heavy on the tomato, next time I make it I think I'll use only 1 can of tomato sauce and fill the can with water and add it for volume.

  • 3 smallish yellow onions, diced (if your's are large use 2)
  • 6 cloves garlic, minced
  • 2 cans (14.5 oz) tomato sauce (I had Organic)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 3 cups water
  • 1 tablespoon vegetable Better Than Bouillon
  • 1 can brown lentils, rinsed and drained
  • 1 cup mushrooms, finely chopped
  • 1 red bell pepper, small dice
  • 1 tablespoon of the sauce only from a can of Chipotle Peppers
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon vegan Worcestershire Sauce
  • 2 tablespoons Italian seasoning
  • 2 bay leaves
  • 2 1/2 cups elbow macaroni, uncooked

In a large Dutch oven or soup pot, saute onions and garlic in a splash of water until translucent.

Add red bell peppers and give it a good stir. Add another splash of water if needed. Cook about 5 minutes until peppers are softening.

Add lentils and mushrooms. Cook about 7 minutes. The mushrooms should release some liquid. If needed add another splash of water.

Add tomato sauce, diced tomatoes, water, bouillon, soy sauce and bay leaves. Stir well.

Let cook about 10-12 minutes and be sure it is boiling. Then add the noodles.

Stir so that the noodles don't stick to the bottom of the pot. I had to stir constantly since my pasta really wanted to stick. You can lower the heat, but keep it at a boil.

Once the noodles are done (check your package for cooking time). You are ready to eat. Be careful it's very hot.

I added a shot of Frank's hot sauce to mine, not a lot but I just love the flavor of Frank's.

You could also make this in a slow cooker. Just let it go for a few hours and add the pasta about 30 minutes before serving.

Monday, July 13, 2020

Roasted Garlic Hummus

We really enjoy hummus for a snack and sometimes on a veggie sandwich. I normally don't make my own but since we have gone WFPBNO (whole food plant based no oil) you can't find hummus in the store that doesn't have added oil. So, I took matters into my own hands and I give your Roasted Garlic Hummus. 

Be sure to get your garlic roasting in the oven before you do anything else. I cut the top off my huge garlic head and squeezed lime juice over it. Wrapped it loosely in aluminum foil and baked at 350 for about an hour in the toaster oven. It smelled so good.

After your garlic is out of the oven and has cooled so you don't burn your fingers, get started.
  • 1 can chickpeas, half liquid drained
  • 1/4 cup lemon juice (I freeze juice in ice cube trays)
  • 1 head roasted garlic
  • 1/3 cup tahini
  • pinch paprika
  • 1/4 teaspoon salt
  • 1 tablespoon Sriracha

Put all the ingredients in your food processor. For the garlic, just squeeze each clove and the soft, roasted garlic will squirt out. Process until smooth and creamy, scraping down the sides of the bowl a few times.

Taste and adjust seasonings as needed. Sprinkle top with more paprika. Serve with celery sticks, crackers, or pita.

Saturday, July 4, 2020

Burrito Bowl

This burrito bowl was amazing and I don't know why I haven't thought to add sweet potato to a dish like this before. We really enjoy sweet potatoes but usually just bake them and stuff with BBQ chickpeas (or seitan on occasion). Obviously you can sub for whatever veggies you have on hand but be sure to have your starches and green veggies.

  • 1 medium sweet potato, baked, peeled and sliced
  • 1 can black beans, drained and rinsed
  • 3 tablespoon nutritional yeast
  • 1 cup wild rice
  • 1 package, reduced sodium, taco seasoning (be sure it's vegan)
  • 1/2 avocado, peeled and cubed
  • 1 cup broccoli florets, microwaved until tender but not mushy
  • 1/4 cup cilantro, finely chopped
  • salsa
  • pickled jalapenos
  • fresh sprouts

First start your rice. Cook according to package directions. I only used 1/2 cup dry rice but you can make as much as you want. Add Taco seasoning. Cook according to package directions. Just before serving, fluff with a fork. Mine had to cook for 45 minutes and then sit for 5-10.

As soon as you get your rice on get your sweet potato cooking. I washed, dried and wrapped in foil. Added to my toaster oven set at Bake @ 375F. I baked for 30 minutes then flipped it and baked until the rice was done.

I only had frozen broccoli florets. So I set them out to thaw while the potato and rice cooked. Right before assembling the bowls I popped the broccoli in the microwave and cooked on reheat for about 3-4 minutes.

Once rice is done, fluff and set aside.

I added the beans and nutritional yeast to a microwave safe bowl, give it a good stir. Cook in microwave until heated through.

To make your bowl add the fluffed rice, warm black beans, sweet potato slices, broccoli, sprinkle with cilantro. Top with avocado and salsa, finally add the sprouts. I wish I'd taken the pic before I added the sprouts so you could see all the individual ingredients. Oh well! Serve with pickled jalapenos on the side.