Category Archives: Vegetarian

Tahini Dressing

I’ve had both nasty tahini dressing (really greasy) and really good tahini dressing. Here is a tasty and simple recipe for Tahini Dressing that I’ve recently fallen in love with:

1/4 cup tahini

1 clove garlic, minced OR for milder version, use 1/8 tsp garlic powder (or to taste)

1 tbsp lemon juice

1 tbsp tamari sauce

1 tbsp apple cider vinegar

1 tbsp rice vinegar (can used seasonsed or regular)

Mix until blended. It will be a bit thick, but thins out when used. With salad dressings you can always adjust the ingredient amounts to suit your individual taste.

This dressing taste great with baby romaine lettuce and mandarian orange segements for a simple, healthy, and delicous salad.


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Filed under Food, Recipes, Salad, Salad Dressing, Vegan, Vegetarian

Bean and Barley Soup

Bean and Barley Soup

2 tsp olive oil

1 large onion, chopped

2 cloves garlic, minced

5 cups vegetarian beef broth

1/4 cup + 1/8 cup pearl barley

2 bay leaves

2 medium carrots, peeled and diced

1 medium potato, diced

1/2 a 19oz can red kidney beans

Salt and pepper to taste

Heat oil over medium heat. Add onion and garlic, cook until soft. Add beef broth, barley and bay leaves. Bring to a boil, cover, and reduce heat to simmer for 40 minutes (or until barley is almost cooked). Add rest of ingredients and cook until vegetables are tender. Remove bay leaves and add salt and pepper to taste.

(Celery would be good to add to the soup too, I just didn’t have any.)

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Filed under Beans, Food, Grains, Recipes, Soup, Vegan, Vegetables, Vegetarian

My Humble Fruit Salad Dilemma: Local vs. Vegan vs. Organic

The Fruit Salad that started it all:

Serves 2
(all organic)
1 pear, chopped
½ banana, chopped
Juice of ½ orange
Sprinkle with raw sunflower seeds, hemp nuts, flax, and goji berries

Obviously, no local or seasonal fruit in this dish, except for the flax (for which the producer either had to drive to the farmer’s market to get picked up by local organic store lady, or he brought to her, which I then had to drive to, to purchase–and now that I think of it, I’m not sure if he grew it himself or just processed it). I did try to eat local and seasonal this winter, which meant I ate a lot more animal products than usual (it’s the most readily available), lots of cooked root vegetables, apples, and some greenhouse grown greens (lots of spinach). I still ate the occasional orange, and brown rice was still a staple in my diet. This kind of eating does fit the winter months, but I did not feel my best. My digestive system (colitis) doesn’t do well on that kind of diet. I tried to take probiotics and fish oil capsules (from god knows where) to help, but I still ended up having to go back on meds for a while (what is the energy cost of that?). This little experiment has showed me that I do best on my old diet, which is almost vegan, with lot of fresh fruit and veggies. I guess it’s back to vegan stir-frys for me (or at least “healthier”). This led me to question the pros and cons of a local diet versus vegan diet.

Here are some of the articles I found:

The localvore’s dilemma

On Soy Verses Meat

Environmental Tips for Individuals: Your Food


Can you reduce your carbon footprint with a vegan diet?

Food Riots Begin: Will You Go Vegetarian?

The Feminist in My Kitchen



I’m still at a loss. It’s so confusing. As much I like the idea, I don’t have time to grow my own garden and preserve enough for the winter and make everything from scratch and eat healthfully and have food that tastes good. I mean, I love good food, but not that much.


My tofu veggie stir-fry: organic, but not local. Good choice or pure evil?


Filed under Carbon Emissions, Carbon Footprint, Diet, Environment, Food, Green, Localvore, Recipes, Vegan, Vegetarian

Slightly Smoky Spinach Omelet

(still missing camera battery recharger, so no picture!)

Slightly Smoky Spinach Omelet

Serves 2

2 small shiitake mushrooms, thinly sliced
1 tbsp red pepper, diced
2 tsp olive oil

Heat olive oil over medium heat in a non-stick skillet. Add mushrooms and red pepper. Sautee until tender. Remove from skillet and set aside.

3 eggs
½ tbsp skim milk
Salt and pepper, to taste
1 tbsp olive oil

Beat 3 eggs together in a bowl. Add ½ tbsp skim milk. Season with freshly ground sea salt and pepper. Heat olive oil in the skillet. Pour eggs into the skillet. Turn down heat to medium-low. When the edges are set, gently lift the edges of the omelet with a spatula.

½ cup spinach, chopped
½ cup smoked Gouda, shredded

When the eggs are almost set, add cooked mushrooms and red pepper on top, spread evenly down the middle. Add the spinach and Gouda evenly down the middle. Cook for about a minute. Gently fold over one side of the omelet using the spatula. Let cook for another minute, or until the cheese melts.

Slide onto a plate and cut in half.


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Filed under Breakfast, Eggs, Food, Lunch, Recipes, Vegetables, Vegetarian

Simple Avocado and Sprouts Sandwich


On one slice whole grain bread, spread on mayonnaise, and sprinkle with salt, pepper, and garlic powder. Top with ½ cup broccoli sprouts, thin slices smoked Gouda (or other favorite cheese), ¼ avocado sliced. Sprinkle salt on top of avocado. Place other slice of bread on top, cut in half.

2 half servings, or 1 whole serving.

All together, my post-workout lunch:



Filed under Food, Lunch, Recipes, Vegetarian

Brunch: Baked Banana Oatmeal

I finally got around to making Kath’s recipe for Baked Banana Oatmeal. It was delicous–although a little runny in the middle. And since it was brunch, I also had a hard boiled egg–need the protein to keep me going. I have half of the baked oatmeal leftover, so I’ll be having it again tomorrow for breakfast. Check out her post and make it for yourself.



Filed under Baking, Breakfast, Food, Oatmeal, Vegetarian

Rice Patties with Tahini Sauce

This is classic hippie food.


Recipes from The Expanding Light Cookbook: Vegetarian Favorites from California’s Premier Yoga Retreat.

Rice Patties

(adaptations in italic)

(makes 9-10 patties)

Cook 1 cup white or brown basmati rice (rinsed 3 times) I used leftover brown basmati and wild rice mix) 

Rice should be sticky. Set aside.

Sauté until onions are golden:

2 tbsp canola oil

1 cup onions, minced

2 cloves garlic, minced

Add and sauté:

1 ½ cups mushrooms, sliced

Set aside.

In a bowl, mix:

2 tbsp fresh parsley, minced (I used ½ tbsp dried), 1 tsp dried dill weed, 1 tsp salt (I used Spike seasoning), ¼ cup sunflower seeds, roasted (I toasted mine, not sure if it’s the same thing) 


Sautéed vegetables and rice to the bowl and mix well. (My mixture was not wet or sticky AT ALL, maybe because I used leftover rice. So I added 1 beaten egg, about ½ cup breadcrumbs and ¼ cup of flour. This made it a sticky mixture.) 

Form into patties and place on an oiled baking sheet. Bake at 350 for 15 to 20 minutes or until golden brown and crisp. I flipped mine half way through and turned on the broiler for the last 2 minutes.

 (The rice patty before baking) 


 (I had a corner space left on the baking sheet so I added 4 tofu sticks: cover both sides with Bragg Liquid Aminos, spread mild chili sauce on top, and sprinkle with garlic powder—not gourmet, but a quick and easy protein.)  

One of the suggested pairings for the patties was Tahini Sauce. I’ve been eyeing this recipe for a while and decided to finally make it.

 Tahini Sauce 

Sautee in a pot until onions are golden:

3 tbsp canola oil

1 small onion, minced

2 tbsp fresh ginger, peeled and grated


1/3 cup raw tahini (I don’t think mine was raw)

1/3 cup plus 2 tbsp water

2 tbsp tamari or Bragg Liquid Aminos

1 tbsp maple syrup

¼ tsp black pepper

Stir and simmer for 5 minutes. Blend all ingredients in a food processor until smooth. Add salt to taste. Before serving, add ¼ fresh parsley or dill, minced (I used dried)

This sauce is delicious. I could eat it straight out of the pot, like soup.

Note: You can make the patties and sauce ahead of time and keep them in the refrigerator.


Filed under Dinner, Food, Grains, Recipes, Vegetarian