Category Archives: Dinner

Baked Potato and Greens Soup with Potato-Wedge Croutons

I know it’s been a while since Valentines Day, but I never finished sharing courses with you!

I left off on the second course – appetizers – so I still owe you courses 3-6!

Here’s the soup course (from the incredible Veganomicon), which was absolutely delicious, by the way. It made tons, so we had leftovers for days !

Baked Potato and Greens Soup

Sorry the picture’s blurry! I was in a hurry to get it served and eat it up!

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Amazing Lentil Loaf

I made Lentil Loaf from The Simple Veganista’s blog last night, and it was incredible.

Just look at this beautiful thing!


The only thing I did differently was use a spicy BBQ sauce as a glaze in place of the glaze mentioned on the blog. I also left out the celery because I didn’t have any. :\

I was floored at how yummy and easy this was. No crazy ingredients or anything!

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Tofu-Based White Sauce

What I really wanted for dinner tonight was some “cheesy” pasta, but I don’t have any vegan cheese laying around at the moment, and I’m out of nutritional yeast. *gasp*
The horror!

Anyway, I had extra-firm tofu and almond milk, so here’s what I did.

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Lentil Barley Vegetable Soup


1 tbsp cooking oil (I used coconut)
1/2 medium onion (whatever color you like!)
3-4 cloves garlic – minced
2 medium carrots – peeled and chopped
1 rib celery
6 cups veggie broth (I use bouillon cubes)
1 cup water
1/2 cup pearled barley
1 cup lentils
1 tbsp tomato paste
1 tsp thyme
1 tsp curry powder
1 bay leaf
2 tsp Italian seasoning
1/2 tbsp soy sauce
Pepper to taste

The How To
Heat oil in a large saucepan over medium heat. Add garlic and onions and sauté until onion begins to soften (about 3 minutes).
Add carrots and celery and sauté for 3 more minutes.
Add veggie broth, water, lentils, barley, tomato paste, soy sauce, and spices (basically, the rest of the ingredients) and bring to a boil.
Once it boils, reduce heat to low and simmer for 45 minutes to an hour.

Simple and yummy!

I always take my soup off the stove around 45 minutes, because I like the barley a little chewy.
Sometimes I throw in two handfuls of spinach – yum!
Mushrooms rule in this recipe, and when I have them on hand, I use about a cup of them.
Use whatever veggies you have and tweak this recipe however you want! It’s way flexible.

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Chickpea Quinoa Pilaf and Garlic Green Beans

Tonight’s main dish is from page 114 of the amazing Veganomicon.
If you don’t already own this cookbook, I suggest you get your priorities straight and go purchase it immediately.


I had to cheat a little and use whatever onion I had laying around and pepper that was already ground when I bought it, but here’s the thing – I think a lot of people skip out on recipes or feel overwhelmed because they don’t have all the ingredients exactly as they’re listed, but that shouldn’t stop you! If you can make reasonable substitutions, I say go for it!



2 tbsp olive oil
1 small yellow onion – chopped finely (I used about 1/4 of a large white onion)
2 cloves garlic – minced
1/2 tsp ground cumin
1 tbsp coriander seeds – crushed (I used ground)
Several pinches of freshly ground pepper
1/2 tsp salt
1 tbsp tomato paste (the first time I made this recipe, I used ketchup ’cause it was all I had)
1 cup quinoa
2 cups cooked chickpeas
2 cups veggie broth

The How To
Sauté onion in olive oil in a stockpot over medium heat for about 7 minutes. Add the garlic and sauté for about 2 more minutes.
Add tomato paste and spices and sauté for another minute.
Add quinoa and sauté for 2 minutes.
Add chickpeas and broth; cover and bring to a boil.
Lower heat to very low, cover, and cook – stirring occasionally – until quinoa has absorbed all the water – about 15-18 minutes.
Fluff with a fork before serving.


And here’s how we do green beans at my house:

About 2 cups of fresh green beans, washed and trimmed
1 tbsp(ish) olive oil
3 cloves garlic – minced
Salt and pepper to taste

The How To
Heat oil in a non-stick skillet over medium-low heat. When it’s hot, add the garlic and let it sizzle until it’s fragrant and golden brown – about 3 minutes.

Remove garlic from the pan and set it aside.
Sauté green beans in the oil left in the pan. I like my green beans crispy, so I only cook them until they’re hot and have just turned a darker shade of green – about 6 minutes.
At this point, add the garlic, salt, and pepper… And that’s it! You’re done!

Go eat your delicious food!

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Chik’n Fajitas

I figured the best way to get this blog on its feet would be to just go ahead and post about tonight’s dinner!
Nothing too fancy, but here’s how I do fajitas…

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1 tbsp cooking oil
1/2 bag of vegan chik’n grillers (I used Simple Truth brand)
1/4 large onion – sliced
1/2 bell pepper sliced (I only had green on hand, but I prefer using red and green)
1/2 seeded jalepeño – diced
3 cloves garlic – minced
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp red pepper flakes
3 tbsp taqueria style salsa (not chunky stuff!)
Pinch of salt
Your favorite vegan tortillas
Salsa and avocado for topping!

The How To
Heat your oil in a non-stick frying pan over medium heat.
When it’s hot, throw in the onion, bell pepper, jalepeño, and garlic and cook until the onion begins to soften (about 4 minutes) stirring occasionally.
At this point, mix in the griller strips.
Sprinkle chili powder, cumin, red pepper flakes, and salt across the top of your strips and veggies, pour in the salsa, and mix well!
Cook until heated through and edges of chik’n start to brown. About 10 minutes – stirring occasionally.
Serve on tortillas and top with salsa and avocados and whatever else you think would be good!

Makes 4-6 tacos.
I always preheat my oven to 350 before I start cooking, then I warm my tortillas for 3-4 minutes while I’m finishing up so that they’ll be nice and toasty when I’m ready to fill them with chik’n fajita goodness.

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