Category Archives: recipes

a new recipe.

I think it was about a year ago that I was really diligent about trying new recipes. I would try a new one about once a week. And then that stopped. I got lazy.

Lately I have been trying to do this again. This time around, I’m trying to find easy and quick recipes when I can.

I discovered the blog Love and Lemons a couple weeks ago. I love the simplistic look of this blog, the food photography is gorgeous, and the recipes look fantastic!

You know I’m all about winter squash, and lately I have heard how good delicata squash is. However, I had never cooked it. When I saw this recipe for a roasted delicata squash veggie bowl, I was finally inspired to try it.

The great thing about veggies bowls is that they are easy. You can fill your bowl up with whatever you have on hand. You can make it a really quick meal, or one that takes a little longer like this one. The squash roasts for 30-40 minutes, and the brown rice I made takes about the same amount of time. This meal probably took me around 50 minutes total to make. But you can make it simple by using rice that cooks quickly (or leftover rice), and maybe steam some vegetables which would take less time than roasting.

While the rice and squash were cooking, I cut up the other vegetables that I used (carrots, kale, and mushrooms) and got them ready to be cooked. I added a little olive oil, salt, and pepper to the kale and carrots and roasted them together for about 10 minutes. And I sautéed the mushrooms in a little olive oil and mirin for 5 minutes.

This miso sauce from Daily Garnish is really good, and easy. So that is what I made to go with this veggie bowl. I have been making this sauce at least once a week.

This meal was really good. Sonny liked it a lot too, which is great because I want to make it again. Soon.

dinners this week II

I photographed all of our dinners this week again. Maybe this will become a regular thing… who knows?

We had omelets twice this week. I know it’s weird. Don’t judge. There is a story behind it.

We have three chickens. One lays white eggs, one lays brown, and one lays blue. The white chicken lays the most eggs, with the brown coming in second, and the blue one just lays when she feels like it. Which is probably just a couple times a week on average.

They definitely started laying less eggs this fall/winter, which we expected. But all of a sudden all three stopped laying (so we thought). For a couple weeks I didn’t plan any meals involving eggs because I didn’t think we would have any.

Well, come to find out the chickens decided to start laying their eggs on our wood pile. Awesome. So Sonny restricted their access to the wood pile and now they are back to laying in their coop.

This whole egg mystery resulted in lots of eggs in our fridge. I hadn’t planned any meals that included eggs the last few weeks because I didn’t think we would get any. By last weekend we had lots. Too many for us to eat but not really enough to give any away. Solution: omelets twice last week and hard boiled eggs on salads for lunch.


Sonny makes the omelets around here and they are really good. We had omelets with spinach, tomato, avocado, and sweet potato tots. I have been craving sweet potato fries and tots lately, so we have been eating lots of them.


I had book club on Sunday. I didn’t know what other people would be bringing, so I wanted to make something that would be sufficient enough for my dinner just in case there wouldn’t be anything else there I would be able to eat. This quinoa salad was perfect. And everyone seemed to like it too!

Butternut Squash and Quinoa Salad
inspired by this Daily Garnish recipe and this Oh She Glows recipe.


1 cup dry quinoa, rinsed
1 tbsp olive oil
1 small butternut squash, chopped
1 can black beans, drained and rinsed
2 avocados, chopped

2 limes, juiced
1/2 tsp salt
1/2 tsp black pepper
1 garlic clove
1/4 cup extra virgin olive oil
1/2 tsp ground cumin


Peel the butternut squash and chop it into small cubes. Place cubes in a bowl and drizzle a tablespoon of olive oil on the squash. Add salt and pepper to taste, mix, and transfer to a cookie sheet lined with foil. Roast for 40 minutes at 425 degrees. Flip the squash after the first 20 minutes.

While the squash is roasting, cook the quinoa per the directions on the package. Drain and rinse the black beans, and chop the avocados. Whisk together the ingredients for the dressing.

Combine the roasted squash, quinoa, black beans and avocado. Add the dressing and mix.


Bean burger + sweet potato fries. Don’t worry, I shared some of the fries with Sonny.


We liked the random veggies + Mmmm Sauce so much last week, we ate it again. Cabbage, carrots, spinach, black beans, rice, salsa, celery and tomato.


I think I was so hungry I forgot to take a photo of this meal, so here are the leftovers I ate the next day for lunch. Tempeh, roasted butternut squash and beets, and brown rice.


Omelets again! This time with fried potatoes instead of tots.


Spaghetti + steamed carrots, broccoli and cauliflower + garlic bread. With some nutritional yeast sprinkled on top of the spaghetti. Lately I have been making the spaghetti sauce out of the Peas and Thank You cookbook. I modify the recipe by adding garlic and lentils to the sauce.

spaghetti sauce
adapted from the homestyle spaghetti sauce in Peas and Thank You

1/3 cup dry red lentils
2 14.5-ounce cans diced tomatoes
1 6-ounce can tomato paste
1/3 cup diced onion
2-3 cloves garlic
1/2 cup fresh basil
2 teaspoons oregano
1 teaspoon salt
1/4 teaspoon black pepper

Cook the red lentils according to the directions on the package.

Combine all ingredients except for the lentils in a blender and blend until smooth. Pour sauce into a saucepan and simmer for 30 minutes. Add the lentils and serve over noodles.

I normally use rice noodles but you can use any kind of noodles you like. Back in the day I used to sprinkle parmesan cheese on pasta. Now I use nutritional yeast instead.

What did you have for dinner last week? Did you try any new recipes? The quinoa salad I made on Sunday was new to me, but everything else we ate are standard meals around here.

dinners this week.

I successfully photographed almost all of our dinners this week, but failed to actually blog about any of them. So here they are all in one post!



Oh She Glows Broccoli and Cheeze Soup. I had been eyeing this recipe ever since Angela posted it. And let me tell you, it didn’t disappoint!


We had friends over for dinner on Sunday night. My friend Emily and I have pretty much opposite dietary needs: I don’t eat meat or dairy and she doesn’t eat carbs. Somehow though, we always find great food to make that both of us can enjoy. I made another Oh She Glows recipe (Black Bean and Butternut Squash Burritos) with some modifications. Emily brought meat and we set out a bunch of burrito fixings. Yum!


I actually didn’t take a photo of this meal, but I managed to get one of the leftovers I ate for lunch on Tuesday. We roasted broccoli, carrots, cauliflower and beets. I made tempeh and Sonny cooked himself steelhead. I made my favorite tempeh recipe, Baked Maple Mustard Tempeh from Clean Food. This is the same tempeh I made on Thanksgiving and I have made it many times since because it is so good.

Baked Maple Mustard Tempeh
from Clean Food

2 8-ounce packages of tempeh
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 tablespoons prepared mustard
2 tablespoons maple syrup
2 tablespoons lime juice
2 tablespoons tamari (I use liquid aminos. You could also sub soy sauce)

Preheat oven to 425 degrees.

Slice tempeh across into 1/2 inch strips and steam for 10 minutes. Steaming the tempeh helps it absorb the marinade.

In a shallow baking dish (I use a 9×9 dish), mix all the marinade ingredients. Add tempeh and marinade for 30 minutes.

Place tempeh and marinade in the oven and bake for 10 minutes. Remove from oven, flip tempeh and bake for another 10 minutes.


I had planned to make some variation of Yumm bowls (inspired by the local restaurant Cafe Yumm), but it just ended up being a mound of random vegetables I had (cabbage, spinach, celery, broccoli, carrots, avocado), rice, beans, Mmmm sauce, salsa and chips. This was really good. I think I’m going to make it again this week.


We roasted veggies again on Wednesday (we are addicted to roasted vegetables). We roasted beets and made sweet potato rounds. I steamed some kale and mixed it with leftover quinoa and chickpeas. I drizzled a little bit of sesame oil and rice vinegar on the quinoa/kale so it wouldn’t be as bland. Sonny made himself steak in place of the quinoa and chickpea mixture.


Burger night! I was really excited for this meal because I have been craving sweet potato fries for some reason. And I ate a lot more than the amount in the photo. I had a bean burger and Sonny had a beef burger.


I usually cook tempeh only once a week. Too much soy gives me a stomach ache, so I try to stay away from it as much as possible. For some reason, I made it twice this week. Weird. And I used the same recipe. Also probably weird, but it’s just so good! I cooked the tempeh according to the recipe above. While it was cooking, I cooked the soba noodles and chopped carrots, broccoli, and cabbage. I stir fried the vegetables in a teaspoon of coconut oil for around 5 minutes. Once the tempeh was done, I cut it into chunks and added it plus the extra sauce into the wok with the vegetables. Cooked it for a couple more minutes and then served it.

There you have it. Our dinners for an entire week! Now I have to plan meals for this week…