Zoodle (or spaghetti squash) Chow Mein

I love noodles! All kinds of  noodles! In soups, with Asian flavors, with Italian flavors, I love them all. But when I started cooking and eating more vegan food, my goal was also to eat fewer processed foods and more whole foods.

SO...I have turned to some veggie noodle-alternatives with pretty good success. I love spaghetti squash, but to me it's not really noodle-like. I do eat it a lot, especially in winter, but it doesn't really feel like a noodle-replacement to me. Zoodles (spiralized zucchini or other summer squash) on the other hand, totally do it for me. Lightly sauteed in olive or sesame oil, depending on the final application, they mimic the texture of real pasta enough to satisfy me. If you haven't yet, I think you should give them a try.

I have suggested some veggies in the recipe below, but you can use pretty much anything. For me, the bean sprouts are imperative. If you don't have them, you can still make this dish, but call it 'Zoodle Stir Fry' or 'Amazingly Awesome Asian Veggies' or whatever you want. :)

Zoodle (or spaghetti squash) Chow Mein

1 tsp neutral oil

2 1/2 cups zoodles or cooked spaghetti squash

1/2 cup sliced onion

1 carrot, sliced

2 cups bok choy or cabbage or napa cabbage (or whatever greens you have in the fridge)

1 clove garlic, minced or pressed

2 tsp chopped fresh ginger (or 3/4 tsp dried)

1/2 cup chopped green onions

1 1/2 cups mung bean sprouts

2 tsp brown sugar or other sweetener of choice

1/8 cup soy sauce

1 tsp sesame oil

Combine the sugar, soy sauce and sesame oil and set aside.

Heat the oil in a non-stick frying pan over medium to medium-high heat. Add the onions and carrots and cook for about 3 minutes. Stir in the ginger and garlic.  Add your greens (and any other veg you are using, and cook until nearly done, but not quite. Stir in the zoodles or spaghetti squash and cook for about 2 or 3 minutes. Stir in the sauce and the bean sprouts and you should be good to go.

Spicy Asian Grilled Tofu

It's been years since I have posted any recipes on this old blog. Recently I have been into cooking a lot of vegan food, and posting photos on Facebook. I guess most of them look pretty good, because many of my friends have been asking for the recipes. I am going to make an effort to get these vegan recipes posted here and also post any new ones I make.

This spicy Asian grilled tofu is one of the most-requested, so it is the first one I am putting up. If you make it, please let me know how you liked it. Thanks!

Spicy Asian Grilled Tofu

1/4 cup soy sauce

1-2 Tbsp sweetener (brown sugar, agave, white sugar)

1/2 Tbsp chopped ginger (or powdered if that is all you have, probably 1 1/2 tsp if dried)

1 - 2 tsp chili garlic paste, depending on how spicy you like it

1 Tbsp sesame oil

 1 Block of extra-firm tofu sliced into about 1/2 inch planks, then pressed*

Whisk the soy sauce, sweetener, ginger, chili garlic paste, and sesame oil in a pie plate or other container suitable for marinating the tofu planks.  Add the tofu planks and turn each one over a few times so that it is well covered in the marinade. Let is soak for as much time as you have, up to several hours (put it in the fridge if it's going to be more than 20 minutes or so).

Heat up a grill pan (or grill if you're cooking them outside). Make sure it's hot and WELL GREASED or these will stick. I also recommend spraying or brushing the planks themselves with a little oil to prevent sticking.

Place them on the hot, well-greased grill and cook for about 4 minutes. To get the cross-hatch grill marks turn them 1/4 turn and cook a further 4 minutes or so. Flip them to the other side, and repeat the process.

*I usually put a clean towel on a cutting board, put the planks on that, either fold over or put another towel on top, followed by another cutting board and something heavy like a few cans. Leave that sit on the counter for a while until a bunch of the water is pressed out

Red Russian kale soup with sausage and rice



 Ever since I started home-schooling my son, I have not looked for any time to work on this blog. I am still cooking, even cooking new things, I just haven't taken the time to write down what I am doing.

I was inspired by my neighbor to take it up again, and had posted a few soup pictures on Facebook. One of my friends wanted the recipe for this soup, and since I just made it today, I figured I could at least write down what I did with some degree of accuracy. It's soup, though, and by nature very forgiving, so the amounts aren't super-duper important.


Red Russian and Kale Soup with Sausage and Rice

2 tsp olive oil
1 large onion, diced
2 links pre-cooked spicy Italian sausage (or other variety of your choice), sliced
1 large carrot, diced
2 cloves garlic, minced or pressed
5 cups veggie broth
2 cups water
4 cups or so chopped red Russian kale
1/2 cup uncooked long grain white rice

Heat the olive oil over medium heat. Add the onions and cook for about 5 minutes. Add the sausage and carrots and cook for another 5-7  minutes. Add the garlic, cook and stir for one minute. Stir in the broth and water. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.  Add the kale and simmer for about 5 minutes. Add the rice, cover, and simmer until the rice is tender, about 15 minutes longer.

Mushroom Soup

I was cruising the internet for a mushroom soup recipe the other night, and came across this one based on a recipe from Anthony Bourdain's Les Halles cookbook. Normally I wouldn't think a fancy French soup recipe would fit the bill for an easy weeknight meal, but the poster said Bourdain said this was "the easiest recipe in the book", so I decided to give it a go. And I must say, it is nothing if not easy. Very few ingredients, hardly any prep, and a delicious soup at the end. I'd say it's a keeper!


Mushroom Soup


1 - 3 Tbsp Olive Oil
1 -3 Tbsp Butter, or More Olive Oil, or Earth Balance
1 Onion, thinly sliced
12 oz. Mushrooms, white, crimini, or a combination, halved
4 Cups Broth, Veggie or Chicken
1 Sprig Parsley
2 oz. Dry Sherry
Salt and Pepper to Taste (I ended up not using any, and the soup was delicious!)



Heat 2 tsp each olive oil and butter, or 4 tsp olive oil, in a soup pot over medium heat. Add the sliced onion and cook until soft but not brown, 6 minutes or so. Add another tablespoon (or more) of butter, oil, or a combination, then add the mushrooms. Cook until they have released their liquid and it is starting to cook off, about 8 minutes.



Add in the broth and parsley. Bring to a boil, then reduce to a simmer and simmer for one hour. Blend with an immersion blender (or in a regular blender) until smooth. Stir in the dry sherry and season to taste with salt and pepper. Serve and enjoy!

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Veggie Burgers

This is a recipe that I printed many years ago from Kathleen Daelemans. I have been in somewhat of a lunch rut recently, so dusted off this recipe. The patties are not super-cohesive, and thus a bit difficult to turn, but they are very, very tasty. Oh, and did I mention that they are good for you, too? Very little fat, high fiber and lots of protein. A winner all the way around!


1 Onion, Diced
2 Cups Veggie Broth (or Chicken)
1 Cup Bulgur
4 oz. Frozen Peas
1 - 15 oz. Can Garbanzo Beans, Drained and Rinsed
Salt and Pepper to Taste
1/4 Cup Shredded Cheese (optional)

Put the diced onion and broth in a pot and bring to a boil. Reduce heat and add the bulgur, frozen peas and garbanzo beans. Cover the pot and turn off the heat. Let sit until the liquid is absorbed, about 15 minutes. If there is still liquid left in the pot, return to low heat for a few more minutes until it is gone.

Use a potato masher or large fork to mash up the mixture. The idea is to make sure all of the garbanzo beans are smashed. Add salt and pepper and cheese (if using) and give it a good stir. Just about any cheese would work. This time I used parmesan, but I have also used cheddar and mozzarella, both with excellent results. Of course, if you are looking for a vegan meal, just leave the cheese out altogether.




Form into patties and cook in a nonstick skillet with a little bit of olive oil until nicely browned on one side, 3 or 4 minutes. Turn carefully with a spatula, and cook on the second side for another 3 or 4 minutes. (My patty is square so it would fit on the bread I was using, but you can shape yours any way you like.) Serve like a sandwich or hamburger with your favorite fixings.


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White Beans with Linguica

My sweetie has discovered this great butcher/charcuterie shop in town and shops there frequently. He recently came home with some linguica without a plan. Since it is still winter and cold (even though it hasn't been raining), a nice bean dish seemed in order.

This is what I came up with, and it turned out really great! We had it with a green salad and dinner rolls. Yummy!


White Beans with Linguica


1/2 lb. Dry White Beans, such as Navy
8 Cups Water
2 Slices Bacon, cut into 1/2-inch pieces
1 Large Onion, Diced (about 1 1/2 cups)
3 Cloves Garlic, Minced or Pressed
1/2 lb. Linguica sausage, 2 links
Salt and Pepper, to taste
1/2 tsp Dry Oregano
1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika (or regular, if you don't have smoked)
Fresh Chopped Parsley, for Garnish



Soak the beans in water to cover by 2 inches 8 hours or overnight.

Drain and rinse the beans and place in a soup pot or dutch oven with 8 cups water. Bring to a boil, then reduce heat to a low simmer.

Cook the bacon in a frying pan over medium heat until brown but not crisp, about 7 minutes, add to the beans.

Cook the diced onion in the bacon grease until just starting to brown, 8-10 minutes. Add the garlic and cook, stirring, for one minute longer. Add to the beans.

Cut the linguica in half lengthwise, then slice into quarter-inch half-moons. Cook over medium heat in the frying pan until browned, about 10 minutes. Add to the beans.



Cover the beans and maintain a low simmer. Cook, stirring occasionally, for about 2 1/2 hours. Add the salt and pepper, cumin, oregano, and smoked paprika. Cook for an additional 30 minutes, uncovered, until the flavors have melded and most of the liquid is cooked off.



Spoon into bowls and garnish with fresh chopped parsley.

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Cranberry Strippers

I was looking around online at recipes to use up Thanksgiving leftovers, and saw a photo of some thumbprint cookies that someone had made using leftover cranberry sauce. Sounded like a good idea to me, and here is my version. Those of you who have been reading this blog will recognize these cookies: I have posted the recipe for them before using apple butter instead of cranberry sauce. You can really use any type of jam-like product you like. They are also delicious with raspberry or apricot jam.

I have changed the glaze for this version a little bit by using orange juice instead of lemon juice. Orange is such a nice pairing for cranberry, and I thought the added sweetness would help offset the tartness of the cranberry sauce. After the fact I thought that Cointreau or Triple Sec might make a nice glaze, too. If you try that, let me know how it works out.

Cranberry Strippers

1/3 Cup Sugar
5 Tbsp Butter, softened
1 1/2 tsp Vanilla Extract
1 Large Egg White
1 Cup All Purpose Flour
2 Tbsp Cornstarch
1/4 tsp Baking Powder
1/4 tsp Salt
Cooking Spray or Parchment Paper
1/3 Cup Cranberry Sauce
1/3 Cup Powdered Sugar
2 - 4 tsp Orange Juice
1/4 tsp Vanilla Extract

Preheat Oven to 375

Beat sugar and butter with a mixer at medium speed until well blended, about 5 minutes. Add the vanilla and egg white, beat well. Combine the flour, cornstarch, baking powder and salt in a bowl. Add the flour mixture to the sugar mixture ans stir until well blended.

Turn the dough onto a lightly floured surface and divide it in two. Roll each half into a log about 12 inches long. Place the logs about 3 inches apart on a cookie sheet or baking pan coated with cooking spray (I used parchment paper instead). Using the handle of a wooden spoon, make a 1/2 inch indentation down the length of each log. Spoon the cranberry sauce into the center. Bake for 20 minutes or until lightly browned. Remove to a cutting board.

Combine the powdered sugar, orange juice, and vanilla extract. Stir well with a fork and drizzle over the logs. Cut each log diagonally into 12 slices, but don't pull the slices apart yet. Let rest on the cutting board for 10 minutes, then remove to a wire rack to cool.

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