Recipe: Curry Sweet Potatoes and Herb Dip

As I was cooking I had this little sweet story I was going to share with you. But being very tired I forgot what I was going to say by the time my bum hit the chair. I swear it was adorable. I would give you a clue to what the story was about but for the life of me I cannot remember.  So make something up. Aw, wasn’t that a wonderful story?


Preheat oven to 425.

Take two sweet potatoes, peel them, and cube them.

Throw them in a bowl with 1-2 TBS of olive oil and toss them.

Add Curry , black pepper, and Cumin, Toss again. (You can add a little brown sugar here if you want to)

Toss onto a baking sheet and bake for 20-30 minutes, maxing sure to move them around etc every 10.


(I used vegan) plain yogurt (greek if you are not going vegan)

juice of one lemon

A mix of dried organic spices (garlic, thyme, black pepper, lemon peel, sun dried tomato flakes, onion powder)

** I did it to taste,  a little here, a little there. You can also use dried soup mix if you don’t have a crazy stock of spices**

Mix, taste, add more to taste.

I served this with a mango chutney and a cabbage salad.

Recipe: Five-Spice Noodle Soup

IMG_6309It is really crazy how much I love soup. For the most part it is pretty easy. It is warm, filling, and is also forgiving when it comes to what you stick in it.  Of late the soups I have been making have been of the heavier kind. The kind that stick to your ribs. For tonights dinner I decided on making something that seemed a bit lighter, but still full of flavour.

I kind of made up this soup as I went along. I also burnt my tongue. I did it all in the name of yummy soup. I made this version vegan, but if you wanted to add some oyster-sauce it would really bring up some of the flavour. I also added some dried chilli’s, and crushed almonds to mine. Again, it is soup, it is forgiving.

5-6 cups of low-sodium vegetable broth

1 small onion sliced.

2 tablespoons of minced garlic

IMG_63082 tablespoons of minced ginger

1 teaspoon of five-spice powder

2 tablespoons soy sauce

2(+) tablespoons of apple cider vinegar

2 cups (+) cabbage, carrots, broccoli, red cabbage all thinly sliced.

6 mushrooms quartered

2 Limes, juiced.

1 tablespoon Sriracha Sauce

1-2 handfulls of Vermicelli Noodles broken in half.


Ok guys this is when the stuff gets hard. NOT


Add everything to a bowl – bring it to a boil.

Reduce the heat till it is a simmer, cook for about 15 minutes.

Add noodles. Cook for about 2 more minutes.

I topped with Basil and a slice of limes.

Eat a bowl.

Eat another bowl. Because this is pretty low calorie. IMG_6312

Sugar named ‘most addictive and dangerous substance’ of our time, worse than cigarettes and alcohol

Vegetarian In Vegas:

I don’t drink, I don’t smoke, and I don’t do drugs. But I do abuse sugar. Perhaps a sugar detox is in order.

Originally posted on Truth11:


While the rest of the world is busy obsessing over the dangers of cigarettes and alcohol, the head of Amsterdam’s health service in the Netherlands is trying to raise awareness about a much bigger and more pervasive health threat: sugar. According to Paul Van der Velpen, sugar is the most dangerous and addictive substance of modern times, and more needs to be done in the interests of public health to make people aware of the many harms caused by this ubiquitous drug.

In a recent letter posted by GGD Nederland, an association of the country’s community health services, Van der Velpen discusses the issue of obesity, rates of which have risen dramatically in the Netherlands in recent years. Pointing out that obesity, which is linked to metabolic syndrome, cardiovascular disease and a host of other chronic ailments, saps the healthcare system of tens of millions of dollars annually, Van…

View original 418 more words

Recipe: (slow cooker) Bourbon Beans

IMG_6154Whenever I eat beans and rice I think I am a cowboy, or a ranch hand. I want to put on a pair of cowboy boots and a large white hat. Not that I own either of those. It is also hard to add more cowbell to a meal.

2 teaspoons of olive oil

1 large sweet onion, diced

2 tablespoons minced garlic

1/3 cup ketchup

1/3 cup brewed strong espresso

1/4 cup cherry bourbon

1/4 cup brown sugar

3 tablespoons maple syrup

2 tablespoons brown mustard 1/2 cup water

5 cups beans

Cook onions and garlic in a pan over medium heat for abut 5 minutes or until the onions are slightly clear.

Combine the sugar, maple syrup, ketchup, soy sauce, and water. Stir in the beans. Add to the slow cooker.

Add the coffee and bourbon, along with the onions and garlic.

Cook for 6-8 hours on low.

Add one cup of cooked long grain rice to every cup of beans.

Image**What, did you see white rice in the photos? Uh, ya. SOMEONE used up all my long grain rice and didn’t tell me. This recipe doesn’t HAVE to have brown rice, I just think the taste complements the sweetness of the beans. Just as you don’t have to add the soy if you want to make this soy free. You can also use dark coffee if that is what you have on hand.** 

I used Infused Bourbon: Red Stag by Jim Bean in Black Cherry. 

Recipe: Vegetarian Shepherd’s Pie (so good we fooled Dad!)

ImageI don’t think I have ever made a Sheppard’s pie before. I know I have had it made for me. I have watched friends order it a bunch of times, but I never really got around to making it myself. Mostly because it seemed like a lot of effort for hamburger and mashed potatoes. But, oh how wrong I was. Everything about this is wonderful.

Oh ya, and the best thing is I made this for my meat-loving dad, and he didn’t even know it was vegetarian. In my mind this is a win.


ImageThe Base:

1 tablespoon “butter”

1 yellow onion diced

4-5 stalks of celery

3/4th of a large vegan ground meat package (Yves)

½ can of corn

½ can of sweet peas

¼ cup white wine

½ tablespoon soy

½ tablespoon Worcestershire Sauce (Anne’s Naturals Organic Vegan Worcestershire Sauce)

Fresh thyme and rosemary to taste.


ImageThe Top:

4-5 russet potatoes, roughly peeled and chopped

½ vegan sour cream (you can make your own)

1 tablespoon earth balance “butter”


In a salted pot bring water to boil and boil potatoes until soft. 15-20 minutes.

Drain and add sour cream and “butter”. Mash.


In one tablespoon of butter in a pan, cook onion and celery until soft. Add white wine.

Add ground “meat”, soy, and Worcestershire sauce. Cook for about 5-10 minutes.

Add vegetables and cook until heated.

Butter a baking dish.

Spread the vegetarian “meat” mixture into the baking dish and top with the mashed potato mixture.

Bake in the oven at 375 for twenty minutes or until the potatoes are golden. 


Serve with gravy. Nothing healthy. Why? ;)

Of course I forgot to take photos after it was baked- but what are you going to do? This was fantastic.

Recipe: Vegetarian Gravy

Image2 TBS olive oil

1/2 small sweet onion diced

1 teaspoon (+) of minced garlic

1/4 tbs soy sauce 

1 tea spoon fresh thyme 

1 tea spoon fresh rosemary 

1/2 teaspoon white pepper 

1.5 cup of vegetable broth 

1/2 vegan/ vegetarian bouillon cube 

 corn starch and water mixture (amount depends on how thick you want you gravy)


** You can add mushroom if you want to, or other herbs**


Add olive oil to a pot. Add garlic and onions and cook on med/low until clear.

Add broth, soy, and herbs. Stir to mix.

Add corn starch slowly until it reaches the thickness you desire.


So simple and so good. It isn’t at all the gravy I grew up with and I am ok with this because it was perfect on the mashed potatoes I had made and vegan shepherds pie. It re-heats nicely. I just added it to a pot the next day and stirred it up. You can add water or more vegetable broth if you want to. And I always want to because I always want more gravy. When my sister’s kid told me she didn’t really like gravy I had to give her a long hard look and wonder if we came from the same family at all. I am going to figure out a thicker gravy for the holidays, but for something super easy to make this is now my go to.