Tag Archives: recipe

Curried Veggies Slow Cooker Style!

Howdy there folks! I know it’s been a while since I posted anything of any substance other than photos of my sweet babe, Harriet. I’ve been spending as much quality time with that little lady as possible and blogging took a back seat for the last month or two. Needless to say I dearly missed posting here and can’t wait to get back in the swing of things!

I’m starting today with a post on the fabulous curry I made in the crock pot yesterday. The crock pot had been a real savior since Harry came! I can do a few quick preparations whenever Harry is napping during the day and it will be ready to eat at dinner time!
One thing I love about this recipe is how vibrant the colors are! Even though it cooked for a good four hours, it is still brightly colored and tasty looking. I hate it when good looks like brown mush. My theory is, the more varied color on your meal the more you will take away from it. Not just vitamins and nutrients, but happiness as well! I mean, come on, who wants to eat a plate full of brown mush? Just looking at this plate makes me happy!


Curried Veggies
with simple mixed whole grains

1/2 onion-diced
3 cloves garlic-diced
2 tbs butter
1/2 c yellow curry paste
1 1/2 c veggie broth
2 potatoes-cubed
4 med carrots-cubed
1 can chick peas
1 package tempeh-cubed
1 can coconut milk
1/4 tsp cinnamon
1 tbs Sriracha
1/4 tsp ground mustard
1 bag frozen peas

Melt butter in fry pan and add onion and garlic. Cook on medium heat until onion is transparent then add the curry pasted and broth. Heat through until paste is dissolved.

Meanwhile chop veggies and tempeh to like sizes. Approximately 1/2inch cubed. You may need to slice the carrots into thick pieces depending on their diameter.

Add everything except the coconut milk and peas to the crock pot on high. Set the crock pot for 4 hours and sit back and wait.

About a half hour before the time is up add the coconut milk and half the frozen peas. The sauce will thicken and the peas with warm up – be sure not to over cook the peas!

I made a combination of whole grains to go with my curry. I used 1/2 cup long grain brown rice, 1/2 cup wild rice and 1/2 cup wheat berries. I just simmered it on 3 cups water and a dash of sea salt for about 50 minutes or until the wild rice had opened up and the wheat berries were softened yet still chewy. If the wild rice has not yet bloomed, go ahead and add a 1/2 cup more water at a time until it is cooked entirely. Serve the curry over the rice. I like to eat it with a simple mint chutney and more Sriracha sauce. Yum!



The Vegan Omnivore – Corn Salsa & Lamb Sausage Tacos

I’m LOVING fresh corn on the cob right now and was super excited when last weeks CSA box included 4 ears! I promptly concocted a quick corn salsa recipe without really knowing what I would do with it in the end. But, looking through my fridge I found two Lamb Sausages, a carton of greek yogurt and some corn tortillas. PERFECTO! Corn Salsa & Lamb Sausage Tacos were born! The sweet corn and tart lamb sausage were a PERFECT combination – I added the yogurt to add a bit of creamy texture to the dish. This recipe is clearly not vegan but easily could be if one used vegan sausages and sour cream in place of the lamb sausages and yogurt. I prefer the Apple Sage Field Roast Sausages – they’re my fave vegan sausage! I did not have these on hand however, and tend to use what is in my fridge and pantry whenever possible instead of running to the store for just one or two items.


2 ears corn – blanched & kernels removed from cob

4 fresh basil leaves – shredded

1 heirloom tomato – diced

salt and pepper to taste

1 tsp lemon zest (1/2 lemon)

squeeze of 1/2 lemon

2 tbs Parmesan cheese – grated (optional)

Blanche ears of corn in a large pot of boiling water just until they turn bright yellow. Using a knife cut down against the corn to remove the kernals from the cob. Place in a mixing bowl and add the rest of the ingredients and combine. Salt and pepper to taste. Sprinkle Parmesan cheese on top as a garnish if desired. SIMPLE!

This was the perfect fresh summery lunch – exactly what I was looking for! I can’t wait to make this simple dish again with the corn that is coming in tomorrow’s CSA box. I just browned the sausages as the pot of water was coming to a boil and browned the tortillas on my gas stove top (if you do this – be sure to keep an eye on them – they burn easily). The tacos basically built themselves from there!

The corn salsa would also be perfect as a side dish at a summer BBQ,  mixed into farfalle pasta with the yogurt to make a simple pasta salad, used as an ingredient in a falafel pita sandwich and more! There are so many ways to use this simple dish – and I was able to prepare it in very little time – 15 minutes tops!

Enjoy it!


The Vegan Omnivore – Chocolate Peanut Butter Whoopie Pies


I’m drooling just looking at the photos and wishing I had some more of these puppies left – but they are loooong gone. They were surprisingly easy to make and I definitely recommend trying them out, it’ll be so worth it I promise!

I used the recipe from Martha Stewart for Peanut Butter Whoopie Pies, with just slight alterations such as butter in place of shortening and the exclusion of vanilla extract. Oh, and I used at least two to three times more Buttercream Frosting in the centers that the scant Tbs the recipe calls for. I’ve used Martha’s Peanut Butter Buttercream Frosting recipe a bunch though and it is EXCEPTIONAL!

Sorry about the photo heavy post, I am basically madly in love with these cookies! Oops, I mean whoopies!


The Vegan Omnivore – Sweetie Pie and Savory Tart


Man, who doesn’t like pie? It’s a good thing my Prego Cravings include fruit, because it’s stone fruit season and I LOVE me some plums and apricots and peaches – and they make GREAT PIE! My CSA box from last week included apricots and so I decided I would use them (and some remaining blueberries and fresh figs from my fridge) in some galette style mini pies. I got the pie crust recipe from Crumpets and Cakes and adapted the recipe a bit from her Spiced Plum Mini Galettes – mine aren’t so mini and there is no spice and I used apricots and figs…but the crust is the same!

Also, I will be joining Sukaina from Sips and Spoonfuls in this month’s Monthly Mingle! Stone Fruits are the theme for the month so I jumped at the opportunity!  I’m super excited to participate and I can’t wait to see all the other stone fruit recipes the other bloggers come up with!


The tart I made is a standard recipe that I loooove to make. I roast the beets in foil in the oven and caramelize some onions. Normally I would spread a cream cheese and ricotta mixture on the crust as the filling but this time I was inspired by Crumpets and Cakes again! I used her Beet Tart recipe for the crust and the filling – though I left the goat cheese out of the filling and instead crumbled it on the top. The Pie and Tart crusts she uses are phenomenal! I’m not sure I’ll ever use another crust again!

I marinated the roasted beets over night with balsamic vinegar, olive oil, chopped fresh parsley and salt and drizzled the remaining marinade onto the top of the tart after it came out of the oven.  I followed the Crumpets and Cakes recipe pretty closely as far as baking time and such but added the caramelized onions as a topping as well as goat cheese and a sprinkle of shredded parmesan toward the end of baking. Ricotta, goat cheese and parmesan – yum!

Both of these recipes were PERFECT for our little Sunday picnic with a simple side salad and some fresh roasted veggies and a mango salsa style salad.  But I couldn’t eat another piece of that tart for a while! I’ll have to think of something new to make with the rest of the beets I have – Borscht anyone?


The Vegan Omnivore – Oatmeal Chocolate Chip Cookies

Once again another non-vegan recipe. I PROMISE I will have some vegan recipes soon, but for now check out the awesomeness that is Oatmeal Chocolate Chip Cookies! They are chewy and salty and crispy – just how I love them!

Oatmeal Chocolate Chip Cookies

3/4 C butter or margarine

1/2 C brown sugar

1/4 C granulated sugar

1 egg

3/4 C whole wheat pastry flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 1/2 C rolled oats (not instant oatmeal)

1/2 C bittersweet or semi sweet chocolate chip (or more to taste)

Preheat oven to 375 degrees.Cream butter and sugar until color lightens. Add egg and mix. Add combined flour, baking soda and cinnamon mixture and mix well. Add oats and combine. Lastly add the chocolate chips and mix in. Spoon cookie dough mixture onto a baking sheet in heaping spoonfuls. Bake for 8-10 minutes until browned and cooked through.

Makes approximately 20 cookies.

We love these cookies so much that the entire batch was gone in one sitting!  Since I normally make small batches of cookies to begin with (and use whole grain/natural foods as often as possible) it wasn’t so terrible of us to gobble them all down! And besides, I’m pregnant and eating for two – I couldn’t help pouring a BIG glass of rice milk and attacking a small plate of cookies! ha.


Recipe: Meatballs!

Yesterday was just fantastic. We went to the Thai Brunch in Berkeley and the Flea Market and then while Pat was at band practice I did a little cooking! I made meatballs and tomato sauce. Take a look at how I did it!

They were so yummy and I can’t wait to eat the leftovers up for lunch! I served them with whole wheat angel hair pasta and it was so good!

I adapted the recipe from a Martha Stewart Everyday Food magazine I have laying around. Every time I make something from any Martha resource it comes out perfect! Even when I take huge liberties with the recipe like I did this time around.  First of all I doubled the recipe and used different seasoning. I also removed the garlic because I didn’t have any. However, I kept the proportions about the same. For my recipe see below, for Martha’s recipe click here.


  • 2 large eggs
  • salt and ground pepper
  • 1/2 large onion, finely chopped
  • 1/2 green pepper, finely chopped
  • 1 cup plain dried breadcrumbs
  • 3/4 cup finely grated Parmesan cheese, plus more for serving
  • 1 pound ground pork
  • 1 pound ground lean beef
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp celery seed
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes
  • 3 Tbs Sriracha hot sauce
  • 2 Tbs honey
  • Whole wheat angel hair pasta


  1. In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and the green pepper. Add breadcrumbs, cheese, pork, beef, 1/2 teaspoon sage, 1/2 teaspoon thyme and celery seed. Mash with fingers. Form into balls and set aside on a plate.
  2. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
  3. Add remaining onion; cook over medium-low until soft, about 5 minutes. Add the remainder of spices and cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Blend sauce in small batches in a food processor until slightly chunky and add sauce to a large soup pot. Add meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
  4. Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.