Springtime Vegetable Pasta


Spring is here but there is still a chill in the air, at least here in the Northeast. It’s this time of year when I am tired of soups and stews but it’s still a bit too early for slaws and cucumber salads. At least for me…and I think for other people too. So here is a simple, delicious recipe for a veggie pasta dish that is perfect for this time of year.



2 Tbs olive oil

2 Tbs vegan butter (I use Country Crock)

1/2 medium onion, diced

2 cloves garlic, minced

4 or 5 Compari tomatoes, chopped

1/2 container of baby spinach

1 can artichoke hearts, chopped

salt and pepper to taste

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp parsley (use fresh if you have it, roughly chopped 1 Tbs)

1/2 cup vegetable broth

1/3 cup white wine

1 lb box pasta, prepared per the directions


Melt vegan butter in a large sauté pan over medium heat, add olive oil. When butter is fully melted add onion, sauté until tender. Add artichoke hearts and tomatoes, cook until tomatoes begin to get a bit mushy, 7 to 8 minutes. Add garlic, sauté for about a minute until the garlic is fragrant. Add thyme, oregano and parsley. Turn heat to high and add white wine, cook down for about 5 minutes, then turn down to medium high heat and add vegetable broth, bring to a boil and then turn heat down till it simmers. Add salt and pepper to taste. Add spinach and cook until wilted.

Add the cooked pasta to the sauté pan and stir to combine well. Serve with vegan parmesan cheese, crusty Italian bread, a salad and nice glass of red wine…Mangia!


This is my recipe that I created, it basically the things I love to eat in one dish. I actually ended up adding some left over roasted asparagus and I would have added mushrooms too if I had them. I think that is one of the greatest things about cooking, there really are no rules, as long as it tastes good…go for it!


Cold Days call for Hot Stew!


Here is a satisfying, hearty and delicious meal for vegans and non-vegans alike; a portobello mushroom stew. Stew is one of my favorite things to eat when it’s cold out and this one really hits the spot, it has lots of flavor and is super easy to make.


2 Tbsp olive oil

1 lb portobello or cremini mushrooms, stemmed and roughly chopped (I like to use both kinds of mushrooms, even added a few button mushrooms)

1 large onion, chopped

3 celery stalks, chopped

2 carrots, sliced

3 cloves of garlic, minced

1 cup dry red wine

1/4 cup of all-purpose flour

4 cups vegetable broth

2 Tbsp tomato paste

2 lb red potatoes, chopped into 1-2 inch chunks

3 tsp fresh thyme leaves (or 1 tsp dry)

2 tsp chopped fresh rosemary (or 1 tsp dry)

1 Tbsp Braggs amino acid

salt and pepper to taste



Coat the bottom of a large pot or dutch oven with olive oil and place over medium heat. Add onions, carrots and celery; cook for about 5 to 8 minutes stirring occassionally and then add mushrooms. Cook for another 5 minutes and add garlic, vegetables should begin to be tender at this point. Add red wine and bring to a simmer until wine is reduced by about half, about 5 minutes or so. Stir in flour a bit at a time until it’s fully incorporated.


Add broth, stirring well. Add tomato paste, potatoes, Bragg’s amino acid, thyme and rosemary; stir well. Raise heat and bring to a boil then lower to a simmer, uncovered. Cook about 45 minutes until potatoes are soft, stirring occasionally. If stew becomes too thick you can add more broth or water.

Season with salt and pepper to taste.

Serve with a nice crusty bread and enjoy!


Recipe adapted from Connoisseurusveg.com

Dressing not Stuffing

Thanksgiving is just a few days away and that means lots of yummy food. Yummy food that is vegan; no turkeys allowed. And just in case you didn’t know the difference between dressing and stuffing; stuffing is stuffed into the cavity of a bird, dressing is stuffing that is not stuffed into the cavity of a bird. As a vegan there is only one kind, dressing. Here is a great recipe for a vegan dressing with mushrooms , if you don’t like mushrooms you can always omit them. The currants add just a touch of sweetness that is quite delicious. Give it a whirl!



1 half round artisan bread, cubed and toasted

1/2 cup currants (next to the raisins)

1 1/2 cup vegetable stock

8 oz baby bella mushrooms, rinsed and chopped

1 medium onion, diced

4 celery stalks, washed and diced

2 Tbsp vegan butter

2 Tbsp olive oil

1 tsp garlic powder

1/2 tsp rosemary, minced well

1/2 tsp fennel, minced well

1/2 to 1 tsp black pepper

pinch of salt



Preheat oven to 375 degrees.

Toast and cube the bread.

Grind up rosemary and fennel, you can use a mortar and pestle, I don’t have one so I just used the end of knife in a bowl.

In a large saucepan, heat butter and oil on medium low heat. Add celery, onion and mushrooms.

Stir vegetables over low heat until onion has softened and begins to become translucent. Add rosemary, fennel, garlic powder, pepper and salt. Stir to cook 5 minutes more and remove from heat.

Add vegetable stock and currants, stir.

Add toasted bread cubes and stir until well combined.

Transfer to baking pan. Cover with foil and bake for 40 minutes.

Remove foil and bake for an additional 10 to 15 minutes.

Let dressing stand for 10 to 15 minutes before serving and enjoy!