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Posts from the ‘Entree’ Category

Bha! Bha! A Persian Bistro

Persian? Yes, Persian. Not Peruvian? No, Persian. Ok, I’m down with that, when are we going?

This is pretty much how the conversation went with my mother when we talked about our dinner plans for my trip to visit them over this past Easter weekend. Turns out, Persian food, or Iranian food, is a fantastic mash-up of Mediterranean and Middle Eastern cuisean. Finding familiar things on the menu like kebabs, stews, fresh salads, and lots of feta cheese, which always makes me happy, I was very excited to sit down and contemplate my order. Read more

Vegan Mac & Cheese

My Truffle Cheese recipe from a few weeks ago makes for a great Vegan Grilled Cheese sandwich and funny enough it also makes for some amazing Vegan Mac & Cheese. Read more

Gluten Free Mac n Cheese

Has anyone else been on a total cheese-binge lately? No? Just me, huh? Well, after our last face off, a few weekends of late night snacks consisting of goat cheese and rice crackers, and a recent cheese curd appetizer in Madison, WI, I’ve about hit my limit. Which is why having a large amount of mac n cheese left over in my fridge, is not a great situation to be in, but I’m sure I will manage. Read more

Vegan Grilled Cheese

It’s been a long long time since I have tasted a grilled cheese sandwich. As a vegetarian this used to be my go-to sandwich when out to lunch or dinner, usually ordering it off of a children’s menu, but not so much anymore. Read more

Seitan Chicken Curry

When I became Vegan I started to cook and eat more Indian food at home. There are these great pre-cooked packets from Tasty Bite and Kitchens of India that make at-home Indian food very easy; all of them are Vegetarian, most are Vegan. However, I discovered it is also just as easy to create your own Indian dishes from scratch, especially if you have Garam Masala and Curry Powder on hand.

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Coconut Chicken Curry

Spring, where the heck are you??? We’ve been waiting patiently, looking out our windows, and not seeing any tulips pop up or buds on trees starting to appear… Please explain yourself, as we are all very curious to find out what your deal is. Seriously.

Seeing as Winter is never leaving, this past Sunday was a chilly one. I, intentionally, went out to run errands in a light jacket. Hoping my outer wear would influence the temperature, which it didn’t, and I re-triggered my cold symptoms. Lucky for me, Susan and I had discussed making curry for our face off this week. A warm and spicy curry, filled with lots of veggies would be just the thing to make me feel better. That, and a Theraflu.

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Potato Torte

Another wonderful recipe adapted from my Pure Vegan cookbook. This Potato Torte is a combination of thin slices of potatoes coated with garlic, herbs and olive oil, all cooked up together in a spring form pan to give the dish some height. A very savory dish that goes well served alongside other vegetables and/or salad. Read more

Smoky White Bean & Kale Soup

Soup doesn’t always have to take hours; this one comes together and is ready to eat in under an hour, start to finish. And if you are anything like me you likely have all the ingredients on hand and could make this soup today without stepping foot in the grocery store. Read more

Inca’s Kitchen

An unassuming restaurant, in an unassuming strip-mall  on an unassuming highway in Florida. This describes the exact location to one of the best restaurants I’ve been to in the past few years. Always a must when visiting my parents in Naples, Inca’s Kitchen is a Peruvian restaurant serving up fresh seafood and tasty sangria. And at the moment, Florida would be a welcome change from the zero degree weather we are experiencing here in Chicago. Read more

Vegan Wellington

For our friends Thanksgiving celebration, as well as Christmas Eve with my family, I provided most (if not all) of the Vegan food. One item in particular was very popular with even the meat eaters; it was my Vegan Wellington.  This is a great winter recipe being warm, flavorful and filling.  I served this as the Vegan main course along with other sides, however it even works as an all-in-one meal. Read more

Vegan Soyrizo Chili

Going into this Face Off I truly did not have an idea of what I wanted my main chili ingredient to be (well, other than Chili Powder and Cumin of course). I was going to make a 6 bean chili at first, but decided I should experiment with some kind of Seitan or Tofu to make my chili more “meaty”. I decided to go with a Soyrizo based chili (Melissa’s Vegan Chorizo) because I had recently heard someone raving about a Chorizo Chili they tried which ended up winning a chili cook off. I figured that Soyrizo might give my chili the kick I was looking for. Read more

Redemption Pasta Salad

Todd and I badly needed a redeeming meal after one Sunday lunch we had to partake in at a restaurant I will not be telling you about. What was born from our hunger and need for fresh, healthy food was this Redemption Pasta Salad. Read more

Roasted Veggies and Pesto Pasta Salad

When I was younger, my favorite thing to have for dinner was pasta covered in butter and Parmesan cheese. Not much has changed since then, because I tend to make a big pot of pasta whenever I’m craving comfort food. Read more

Salmon Dill Wrap

Let’s face it, leftovers are boring. So boring, that they tend to be pushed to the back of the fridge, so they can be out of sight, out of mind. Being a single lady trying to make nutritious meals for one, I seem to encounter a lot of the dreaded leftovers. Because of this, I find myself strolling by the fish counter at Whole Foods quiet often. Buying fish in small quantities can be a great way to have a satisfying dinner, and leave you with a decent portion for the following day.  Read more

Dilled Tofu Wrap

When Morgan told me she was going to make a salmon wrap for lunch during one of our Whole Foods trips, I have to admit I was slightly jealous. She trotted off to the fish counter and I suddenly found myself craving cream cheese, dill and capers. As a pescetarian years ago I would quite often enjoy lox and cream cheese with all the fixins’, which ended up being my inspiration for this wrap. Read more