Vegan Miso Soup

I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup

Vegan Curry Soup

No recipe here. I was winging it! I added leftover veggie broth to the pressure cooker and just kept adding stuff until it looked right: bean sprouts, bell peppers, tofu, spinach, mushrooms, curry powder, Mrs. Dash salt substitute, basil, garlic, soy sauce and black pepper! Actually I’m now convinced that cooking is so simple. It’s … Continue reading Vegan Curry Soup

Kidney Bean Soup

Soak a half cup of kidney beans in water overnight. Next morning, add the drained and rinsed beans with two cups of veggie broth to your pressure cooker. Add jalapeño peppers, cashews, mushrooms, Mrs. Dash salt substitute, a tablespoon of oil, pepper, basil, garlic and onion. Cover and cook until the whistle dances. Lower heat to … Continue reading Kidney Bean Soup

Spicy Bean Soup

Whoa! Spicy! This is 15-bean soup prepared in a pressure cooker with veggie broth, half an onion, two cloves of garlic, champignon mushrooms, homegrown tomatoes, Sriracha sauce, red pepper flakes and homegrown jalepeños! It’s served over a cup of brown rice. Whoa. I am still sweating. I love this stuff! Continue reading Spicy Bean Soup

Talk about prepared! I couldn’t sleep this morning, so I was in the kitchen since 3 a.m. Besides the successful experiment with oatmeal in the pressure cooker, I decided to try Vegan Black-Eyed Pea Soup with Farro! My boss suggested trying out black-eyed peas with fennel. I added turmeric, cumin and white peppercorn as well. … Continue reading

Rice and Beans

This is an unbelievably easy meal to make. And, it’s delicious! I soaked a half cup of 15-Bean mixed beans overnight in water. Today, I put them in a pressure cooker and covered them with fresh water. After about five minutes, it came to a boil. I lowered the heat to low and set the … Continue reading Rice and Beans

Freekeh Bean Soup

Many thanks to Bob’s Red Mill for sending me a sample of Freekeh. It’s an organic whole grain that they say is a, “flavorful, high-fiber whole grain food made using a traditional roasting method.” It’s smokey flavor and chewy texture are unique. It’s apparently the traditional grain of the Middle East. Last night I soaked … Continue reading Freekeh Bean Soup

Vegan Stir Fry

Wow! We are especially proud of this stir fry! Here are the ingredients that came from our backyard garden: zucchini, jalapeño peppers, lettuce, sugar pea and chives! Also used, tofu, onion, mushrooms, homemade vegan kimchi, sesame seed oil, salt and pepper, garlic and brown rice! Awesome! Continue reading Vegan Stir Fry

Awesome Vegan Stir Fry

No recipe here. I played it by ear! I started with some oil, garlic, onions and carrot followed by @gardein, broccoli, homegrown zucchini, peppers, tofu, rice cake and more. I served it with brown rice and my lovely wife’s homemade vegan kimchi — I even added sriracha sauce! I almost ate the whole thing. No … Continue reading Awesome Vegan Stir Fry

Vegan Spicy Soup

Spicy vegan soup strikes once again! 1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 teaspoon ground pepper Mrs. Dash’s Salt Substitute Combine the ingredients and cook on medium heat until boiling. … Continue reading Vegan Spicy Soup

Good day for soup!

Spicy vegan soup strikes again! 1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon Thai pad sauce 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 1 cup sliced mushrooms 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 cubed firm tofu 1/4 teaspoon ground pepper Mrs. Dash’s … Continue reading Good day for soup!

Vegan Spaghetti

I couldn’t stop raving about this meal as I was eating. This was so good! I did a stir fry with garlic, onion, bean sprouts and mushrooms. While the water was boiling, I put the vegan sauce on medium in a separate sauce pan. After about 15 minutes, everything was ready. Carb the heck up! … Continue reading Vegan Spaghetti

Miso Mushroom Soup

Miso soup is so easy to make! Take two cups of water to a boil, add a tablespoon and a half of miso, slices of garlic and shallot, soft tofu, mushrooms and spinach. Simmer for five to eight minutes. That’s it! Done! Healthy, tasty and totally vegan. I topped it with some green onion. Peace! Continue reading Miso Mushroom Soup

Big Leafy Salad

You don’t hear me talking about my weight loss these days, do you? That’s because I have gotten fat! Yes, five months ago I was below 200 pounds, but these days I’m tipping the scales at 211. What happened? Well, the reason my weight went down so low was that I was following the nutritarian … Continue reading Big Leafy Salad

Lentil Vegan Soup

I came home this afternoon to Lentil Vegan Soup courtesy of my lovely wife! She made an awesome soup for me and even served it, in all it’s vegan glory, to the rest of the family! I really enjoyed this! I think I spy mushrooms, onions, lentils, cashews, chilli peppers, zucchini and veggie stock. She … Continue reading Lentil Vegan Soup

Spicy Vegan Soup

1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon Thai pad sauce 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 1 cup sliced mushrooms 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 cubed firm tofu 1/4 teaspoon ground pepper Mrs. Dash’s Salt Substitute 1/2 cup noodles … Continue reading Spicy Vegan Soup

Veggie Soup

Often times I don’t cook with a recipe. I start throwing stuff in the pot and somehow it all turns out good in the end! That’s what I did tonight. I started out with a quart of veggie broth. I added a hefty teaspoon of red pepper flakes and an equal amount of Sriracha sauce. … Continue reading Veggie Soup

Miso Soup

Nothing beats a bowl of hot miso soup for nutrition and ease of preparation! I boil 2 cups of water and add a tablespoon of miso with minced garlic and diced firm tofu. Later, I add spinach and stir until it softens. That’s it! Serve with brown rice and you have a nutritious, simple meal! Continue reading Miso Soup

15-Bean Vegan Soup

Last night I put a quart of veggie broth in the slow cooker with some onion, garlic, mushrooms, carrots, turmeric, ground cumin and a cup and a half of Hurst’s 15-Beans. That’s a mix of beans like pinto, lima, garbanzo, split peas, kidney, white, red, lentil, you get the idea! I also added a cup … Continue reading 15-Bean Vegan Soup

Kimchi Stir Fry

This is surprisingly easy to fix. I start with some oil and tofu in a frying pan over medium heat. I add garlic and shallot, stirring as it browns. Then comes the kimchi. My wife is a native of Korea and makes the best kimchi (no fish sauce). After about five more minutes, I add … Continue reading Kimchi Stir Fry


Again? Yeah, don’t judge. I spent the morning freezing my bippy off while my daughter ice skated for two hours! Nothing like spicy vegan soup to warm you up! I’ve got mushrooms, brown rice cake, peppers, spinach, garlic, shallots, kimchi, Sriracha, wasabi and beer. Hmm… I’m feeling pretty good about lunch right now! Continue reading Again?