Italian-Inspired Coucous Bowl

Couscous Bowls

2 pk of plain couscous, prepared with vegan chicken broth and olive oil

Protein Mix

1/2 pk Morningstar Farms chicken strips, cut in halves

6-8 cloves garlic, chopped

1/2 onion, diced

1/2 lg green bell pepper, diced

1 small jar pine nuts

1 (14.5 oz) can diced tomatoes

Olive oil

Salt & pepper

Basil & thyme

White wine

Veggie Mix

3 crowns broccoli, cut into small florets

2 lb garlic scape, cleaned and cut bite-sized pcs 

1 med onion, diced

1 roasted red pepper diced

Olive oil

Salt & pepper

Basil & Thyme

Chili powder

Garlic powder

Take cut veggies for veggie mix and  toss with olive oil until coated. Season with S&P and spices, per your taste. Put on cookie sheets and bake @ 375 F until browned on edges, approx. 30-45 min.

Hear a large deep cast iron skillet. Add olive oil and sauté veggies from protein mix. Once soften, add faux chicken, pine nuts  and brown. De glaze the pan with some white wine, add tomatoes and spices and allow liquid to reduce to about half.

Serve both mixes (1/2 bowl ea) over couscous. Dig in!

Chili Mac on the 4th

Today is hotter than when I’d normally make this but we want to get to the fireworks this evening...

Chili Mac Recipe

Olive oil

Salt & pepper

4 stalks celery, sliced

1 bell pepper (I used green but any are ok), diced

1 med onion, diced

2 jalapeños, sliced (spines/seeds removed if you don’t love spice)

1 pk Gardein vegan beef tips, halved

a couple tsp ea. cinnamon, cocoa powder, and cumin

1-2 Tbsp chili powder

1/2- 1 tsp chili flakes (optional)

1 cup vegan beef broth 

2 (14.5 oz) cans of diced tomatoes, drained

1 (14.5 oz) can ea. of kidney, pinto, and black beans, rinsed & drained

1 box macaroni pasta

Cook macaroni in water with some olive oil and salt after you’ve chopped the veg & beef tips. Drain when al dente.

Put oil in a large pan and heat till shimmery.

Add veg and sauté until softened. Add beef tips to brown outsides. Sprinkle cinnamon/cocoa/cumin & 1/2 chili powder over veg mix and sauté a few more min. to cook spices a little.

Add vegan beef broth, stirring well. Let reduce a little, then add tomatoes and beans. Taste and add more chili powder and flakes if you want. Add to noodles, stir and serve. Bon appetite!

Sorry the pic is so dark- had the light blocking curtains down to attempt to keep house cooler.

Playing in The Kitchen- Stuffed Portobello on Spinach Redux (no pictures ☹️)

In my post here,  http://gillvegfood.blogspot.com/2015/05/sorry-it-been-so-long.html , I shared a hummus stuffed portobello recipe....It was in regular rotation at my house and still is. This recipe allows for so much playing around which makes it *so* budget-friendly....I made it the other night using:

regular spinach (cheaper than baby spinach)- I just tossed it with some oil, crushed garlic, wine

roasted garlic hummus, to which I added-

                             1/3 can of diced tomatoes, cut even smaller

                              1 TBS of sofrito

                              1/2 minced jalapeño 

                              2-3 TBS rehydrated minced onion

                              a little garlic powder, paprika, S&P

As you can see, it’s different than the recipe but so tasty. I was in a Southwestern flavor mood. But this is easily adaptable for Italian (Italian seasoning, garlic,  even fresh basil could be mixed in with spinach and some good Olive Oil and you could add a couple of splashes of red wine....use a white bean hummus, tomatoes, garlic, onion, bell pepper, etc.) Indian (Curry and coconut milk in the spinach, lentil hummus with cumin, chili peppers, carmelized onions, etc.).....You see where I’m going? Playing around in the kitchen can be so fun. My husband teases me for watching the food network, because it is NEVER vegan friendly, but it has helped me come up with ideas for vegan dishes and flavor profiles, and sometimes even different techniques to play with. 

Excuses, Excuses

It’s been FOREVER.

Life’s been busy and I’ve maybe not been able to keep all of my balls in the air.


My husband had back surgery #7 last summer (I think he’s had 4 or 5 since the last time I blogged here 😿)

My mom died shortly after that, I spent a lot of time last year in hospital and care homes

The kids are getting older and daring to want to do things

I went back to work outside the house a couple of times for a span

I’ve lost a good friend and really don’t have any IRL

I’ll try to start adding content- we are still vegan and I still enjoy cooking & baking.