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Green Beany Salad

26 Sep

Green Beany Salad

This salad is so easy to make, it’s all raw and packed with flavor! Great for potlucks!

a big handful of green beans

a big handful of yellow string beans

3-4 ripe red tomatoes

2-3 ripe yellow tomatoes

1 small red onion

1-3 cloves of mince garlic

1/2 bunch of fresh cilantro finely chopped

juice from 2 lemons

a spoon of fresh grated ginger

salt and pepper to taste

Wash the beans, tomatoes and cilantro. Remove the ends of the beans and chop then into 1/4 inch pieces. Diced the tomatoes. Dice the red onion finely. Mix all ingredients in a large salad bowl. Add the ginger, garlic, salt and pepper. Mix throughly. Add the lemon juice and cilantro and toss until well mixed.

Tip: add a splash of lime for a zestier tasting salad!



photo by savorytart on

Viva Kale

21 Sep

Viva Kale

This is so great as a vitamin packed side dish. Easy to make, full of color and healthy too. The secret combo of purple, red and yellow colors will make your mouth water!

1 head of purple kale, stems removed and loosely chopped

juice from 1 lemon

dash of maple syrup

2-3 diced roma tomatoes

15-20 yellow/orange grape tomatoes halved

a handful of raw (or roasted) pumpkin seeds

a splash of olive oil

salt and pepper to taste

In a pan, heat oil on medium heat and add the juice from the lemon, maple syrup and the spices. Add roma tomatoes and cook for one min. Add kale, remove from heat, cover for a minute to allow kale to wilt. Then add yellow tomatoes and stir until well mixed. Serve on a plate and garnish with the pumpkin seeds.

Viola! Yum…..

photo by: anthro_aya on

Veggie Lasagna

25 Jan

Veggie Lasagna

I LOVE this recipe! It’s like what Mama used to make. It also makes great leftovers for lunch the next day.

1 box (pound) whole wheat lasagna noodles, cooked
1 package extra firm tofu, drained and crumbled
2-3 cloves of minced garlic
1 large onion diced
2 bunches spinach, washed, dried and chopped
1 bunch parsley leaves chopped
1 bunch of fresh basil leaves chopped
5-7 springs of fresh oregano, leaves removed
1 jar of pasta sauce
6 ripe roma tomatoes diced
grated mozzarella cheese (for topping)
2-4 tablespoons extra virgin olive oil
Salt and Pepper to taste

In a large pan over medium heat, add olive oil, onions and garlic and cook until soft. Add spinach,  herbs and spices and cook until the spinach is wilted. Remove from heat. Add tofu and stir well, then let cool.

In a 8 x 12 inch glass baking dish add a very thin layer of tomato sauce and working in layers add pasta,diced tomatoes, spinach mixture, and pasta sauce. Sprinkle grated cheese and a light drizzle of olive oil over the top of the lasagna. Bake at 350 degrees for 30 min or until cheese gets a little bit crispy. Remove from oven and let cool for 10-15 minutes before serving.

Tip: I love this served with a healthy salad and a thick slice of garlic toast! Yum!

Happy Eating!


photo by: anna-rchy on

Exotic Yams

4 Jan

Exotic Yams

One of my favorite dishes! I like to eat this one as a main meal served with salad. It also makes a great side dish or appetizer. I used all organic ingredients.

3-4 large garnet yams peeled and cubed

1 onion diced

1-2 cloves of garlic minced

1 large red pepper chopped

a handful or so of raisins

a spoon of garam masala spice

1/2 spoon or so of cumin seeds

salt and pepper to taste

a spoon of ghee (or butter) – substitute olive oil for a vegan version

In a large fry pan, add ghee and spices. Cook on medium heat for one minute to bring out the flavor. Then add onions and garlic. Fry for 2 min stirring constantly. Then add about 1/2 cup or so of water to the pan. Add in raisins, yams and red peppers. Bring to a boil then immediately reduce to a simmer. Cook covered for about 20 min, stirring occasionally. If the water is becoming dry, the add a little more as you cook. When the yams are soft, it’s ready!

Tip: I like to sprinkle cinnamon on top. It adds a deeper exotic dimension!

Yum Yum!


photo by sweetbeetandgreenbean on

Magnificent Mango Salad

4 Jan

Magnificent Mango Salad

This salad is so great to make anytime of year. Even better in the winter to create a bit of summer in the dark cold days. I love the color this salad creates!

2-3 ripe avocados peeled, pitted and diced

1-2 ripe mangoes peeled and diced

1 red pepper seeded and diced

3 sprigs of green onion finely chopped

1 head of red leaf lettuce washed and torn into bite size pieces

1 spoon of toasted sesame seeds


2 spoons of freshly squeezed lime juice

2-3 spoons of extra virgin olive oil

1-2 spoons of maple syrup

a dash or two of tamari sauce

a pinch or two of ground cumin

salt and pepper to taste

In a large salad bowl, mix all the salad ingredients except the dressing. In a small bowl, mix together all the dressing ingredients. Add the dressing to the salad and toss until everything is well coated. Serve in bowls and then sprinkle the sesame seeds on top before serving.

Tip: sometimes I like to add diced red onion to jazz it up a bit



photo by visualdensity on

Tangy Pasta Salad

3 Jan

Tangy Pasta Salad

This is the best salad to make if you have pasta on hand and to use whatever veggies you have in the fridge. I make this one alot to take to work for lunch. The thing that makes this salad is the cilantro and fresh lime juice. These are must have items. All organic ingredients used here.

a package of tri color fusilli pasta (bowtie or penne pasta is great too)

1/2 red onion diced

4-6 roma tomatoes diced

1/2 a head of spinach chopped

2-3 cloves of garlic minced

1/2 a red pepper chopped

1/2 a green pepper chopped

1/2 a yellow pepper chopped

1/4-1/2 a cucumber chopped

1/2 a bunch or so of cilantro minced

juice from 2 limes freshly squeezed

2-3 spoons of extra virgin olive oil

2-3 spoons of apple cider vinegar

salt and pepper to taste

Cook pasta as directions indicate on the package. Drain pasta and rinse in cold water until pasta is cold. In a large salad bowl, combine all the chopped veggies and mix well. To make the dressing, combine salt with the vinegar and stir until dissolved. Add lime juice and pepper and mix well. Add the olive oil and then mix well. Add to the bowl of veggies and mix well. Then add cooked pasta and toss until the pasta is well coated with the dressing. I like to add a little bit of fresh ground pepper on top of the salad and to squeeze a bit more lime juice too.

Tip: I like to make this salad with more veggies and less noodles. It looks more colorful and fresh that way.

Happy eating!


photo by michael.paul on

Stuffed Bell Peppers

2 Jan

Stuffed Bell Peppers

A very nice recipe to serve at a dinner party. I like to use a variety of colored bell peppers for a beautiful display.

4-6 large bell peppers (assorted colors)

2 cloves of garlic minced

1/2 an onion diced

3-4 tomatoes diced (roma works well)

1 cups cooked green lentils (or 1 can of lentils drained and rinsed)

1/2-1 cup cooked basmati rice

1/2 spoon of chili powder

1/2 spoon ground cumin

salt and pepper to taste

Wash and cut the tops off the peppers. De-seed the peppers. Place in a baking dish filled with 1/4 inch of water. In a bowl mix all the ingredients together well. Spoon into each pepper, filling to the top. Cover the dish of peppers with an oven proof lid or tin foil. Bake in the oven at 350 degrees F for 30 min or until the peppers are tender. Serve hot and enjoy.

Tip: I like to bake these peppers with grated cheese on top. Old fashioned cheddar will do just fine.



photo byΤϊζζ¥ on

Garlicky Bruschetta

2 Jan

Garlicky Bruschetta

This bruschetta recipe is great to whip up in no time at all and it tastes so fresh! I like to use extra garlic and a splash of balsamic vinegar.

one loaf of baguette bread (or sourdough baguette)

5-6  fresh ripe roma tomatoes

4 cloves of minced garlic

several fresh basil leaves sliced thinly

salt and pepper to taste

a couple of spoons of extra virgin olive oil

Cut bread diagonally into 1/2 inch slices. Brush one side with oil and place on baking sheet. Place bread in the oven and bake at 350 degrees F for a few minutes until toasted. While it’s baking, in a bowl combine tomatoes, basil, garlic, salt, pepper and balsamic vinegar. Mix well. Then when bread is toasted, remove from the oven. Spoon mixture onto the bread and serve.

Tip: it’s a nice colorful idea to use a few yellow tomatoes in the mix

Easy as 1…2…3!


photo by yuichi.sakuraba on

Baked Sweet Pears

2 Jan

Baked Sweet Pears

This dessert is so flavorful and easy to prepare. Great for finishing off a dinner party! your guests will be asking for more! I used organic Bosc pears.

4 pears washed, cut in half and cored (cut longwise)

vanilla extract

a couple of spoons of walnuts

1/4 to 1/2 spoon of cinnamon

a spoon of grated ginger

a couple of spoons of maple syrup

a dollop of vanilla ice cream (cow, soy or rice)

Cut pears lengthwise and core out the centers and place into a baking pan filled with 1/4 inch or so of water. In a bowl mix nuts, grated ginger, cinnamon, vanilla and maple syrup together. Spoon mixture into the cored out pears. Drizzle a little bit more of the maple syrup onto the pears. Cover the pan and bake at 350 degrees F for 20-30 min or until pears are soft but not mushy.  Serve with a scoop of ice cream.

Tip: for a sweeter treat, you can grate some chocolate onto the pears just before serving. Either dairy or vegan chocolate can be used.



photo by QuintanaRoo on

Strawberry Spinach Salad

2 Jan

Strawberry Spinach Salad

This salad is so quick and tasty! You can prepare it in less than 15 minutes. It’s packed with vitamin C and lots of love. All ingredients are organic.

one bunch of spinach washed thoroughly

a small carton of fresh strawberries washed and sliced

1/4 to 1/2 of a red onion very thinly sliced (or diced)

a small handful of walnuts (optional)


2 spoons of extra virgin olive oil

a spoon of balsamic vinegar

a dash of maple syrup

salt and pepper to taste

Wash the spinach thoroughly and then pat dry in paper towel to remove excess moisture.  Add spinach in a large salad bowl with the red onion. In a small bowl combine vinegar, oil, spices and maple syrup. Stir well until salt is completely dissolved. Add the dressing to the spinach and toss well to coat all the leaves. Sprinkle the sliced strawberries and walnuts on the top of the salad for a nice presentation.

Tip: try adding some fresh blueberries as well or thinly sliced apple for a tasty variation. I even like fresh Parmesan cheese grated on top!



photo by greenlagirl on