Category Archives: Lunch

Easy Kid Friendly Vegan Healthy Rice Bowl


Easy Kid Friendly Vegan Healthy Rice Bowl

1 large onion
1 cup frozen peas
1 cup frozen carrots
1/2 cup frozen mushrooms
1/2 can crushed pineapple
3 bags of boil in bag rice
2 TBSP Soy Sauce
2 TBSP Orange Juice
1/2 cup lite brown sugar , divided
2 TBSP Smart Balance light
1 TBSP olive oil
*Food Processor or blender
1. Heat skillet with olive oil
2. Cut onion into small bite sized pieces and throw into skillet, season with salt and pepper
3. Start the water for the bag rice , put in bag rice when boiling low
4. Add the frozen carrots on top of the bag rice and let thaw out and cook til soft (quick, about 4 min)
5.  Onions should be browning so push them to side of skillet and add frozen mushrooms and peas
6.  Add the thawed and soft carrots to the food processor
7. After the peas and mushrooms have thawed and fried up a bit in skillet (til soft), add to food processor
8. Stir around the onions and put 1 small spoonful of them into processor
9. Dump rice (and any carrots you’ve missed) into strainer and open each bag of rice and dump back into pot that you cooked rice in
10. Add soy sauce, pineapple, 1/4 cup brown sugar to food processor and blend all until everything is in small unrecognizable pieces
11. Dump food processor mixture into rice and stir in
12. Add orange juice, butter, and 1/4 cup brown sugar  and stir.
13. Let sit for a few minutes to marinate flavors together, stirring often
14. Divide into four bowls, top with fried onions
15. Salt and pepper!!
My son wouldn’t eat big fried onion chunks on top so I omitted that from his bowl, but he loved the dish and asked for seconds

Eggless Vegan Quiche

                   Eggless Vegan Quiche 

1 vegan pie crust (most are vegan at stores)
3 stalks of scallion (use all)
small/medium regular onion
7 small button mushrooms
2 wedges of a garlic knot
1 cup frozen spinach or kale
1 package Tofu extra firm
2 TBSP nutritional yeast flakes
1 TBSP Tahini
1 cup (loose packed) Daiya Cheddar Shreds / divided
1/2 cup almond milk (can use soy)
1/2 tsp celery salt
1/2 tsp Italian seasoning
1 TBSP olive oil
Salt and pepper to taste
* Food processor or blender
1. Cut regular onion in small pieces
2. Chop off bottom of scallion and small part of tops and cut into small pieces, use all of the white and green
3. Heat olive oil in skillet
4. Fry onion and scallions, add salt and pepper
5. Cut garlic into the smallest pieces you can and add to skillet
6. Open tofu and squeeze the block as much as you can to release as much moisture as possible.  I squeeze mine about 6 times, Crumble loosely in food processor
7. Get out the pie crust and let sit until step 12
8. Chop mushrooms into small pieces and add to skillet
9. Add tahini , nutritional flakes, Italian seasoning, celery salt, salt, pepper, 1/2 cup off Daiya cheese, and almond milk, process until looks well blended but NOT runny liquid.  Pour into a mixing bowl, scraping sides to keep as much as you can
10. Add frozen spinach or kale to skillet
11. Once spinach or kale is cooked into the onion / mushroom mixture, dump it all into the mixing bowl with blended tofu.  Mix with spoon to evenly distribute the onion/mushroom/spinach mixture.
12. Unroll the pie crust and put into a pie crust, pour mixture on top of the pie crust.  Add the rest of the Daiya cheese on top, roll sides of pie crust up towards the middle of pie. Salt and pepper over cheese.
13. Bake in 350 degree oven for 30-35 minutes.  The crust needs to be darker golden brown but definitely not burnt.  The longer you can cook it , the better the mixture seems to taste.
14. Let sit 15 minutes before cutting, it will be hot still!!
Make a double batch and freeze them individually or 2 in one freezer bag for quick meals!  These taste really good from the freezer too.  I love quiche and I finally think this tastes like the real egg version!! I tried the eggless powder substitute and it just didn’t work out at all.
Change it up and make it with red and green peppers instead of spinach or kale. Yum!!!

Creamy Pea Peanut Noodles – Vegan

hidetheveggiesCreamy Pea Peanut Noodles Vegan

I forgot to take a picture!! Next time
2 cups homemade vegetable broth (or boxed)
1 pound of whole wheat spaghetti
1 half of large sweet onion
3/4 cup frozen peas
3/4 cup nutritional yeast flakes
1/2 cup salted or unsalted peanuts
3 tbsp low sodium soy sauce
1 tbsp oil of your choice
1/2 tsp black pepper
1/2 tsp garlic powder
Salt and pepper to taste
Get your noodles cooking and then start the sauce.  I used regular wheat spaghetti for this meal and homemade vegetable broth.
1. Cut up onions in bite size pieces
2. Add oil to sauce pan, heat and add onions
3. Add garlic powder and black pepper, stir and cook onions until translucent
4. Add frozen peas and stir/cook til thawed
5. Add peanuts to food processor and process until fine powder like substance
6. Add onions and peas, vegetable broth to food processor, and process until smooth
6a. If you have a Vitamix, add the mixture to it and blend until super creamy
7. Pour back into the saucepan, add soy sauce and nutritional yeast flakes.  Stir.  If consistency is too thick add a little vegetable broth until you like the creamy consistency.
8. Noodles should be ready. Plate noodles and pour some creamy pea peanut sauce over top.
9. Salt and pepper to taste
If you want to make it a sort of Thai meal, add Red Pepper Flakes to step 6 and blend in/add til you have your spicy flavor that you like.

Beet Bean Vegan Veggie Burgers

It looks like beef!
Beet Bean Vegan Veggie Burgers
2 Fresh small beets
1 onion (I used large)
1/2 can black beans
1/2 can chick peas
1 cup frozen corn
1 cup cooked brown rice
1 cup quick cooking oats
1 1/2 cup bread crumbs
1 tsp dill spice
1 tsp mustard spice
1 tsp salt
1 tsp garlic powder
1 tsp pepper
1 tsp olive oil for onions
1 tsp olive oil for frying burgers
* Food Processor or blender
1. Peel and cut onions into bite size pieces, fry them in skillet
2.  “Peel” beets from their skin and soak and wash good to get the grit off them
3. Make your rice according to the instructions on the package
4. Add the beets to the food processor or blender until they look like little chunks (similar to ground meat), dump in big bowl or pot
5. Do the same with the black beans and the chick peas, add them to the skillet and fry them up a bit
6. Add frozen corn to skillet and mix around for a bit
7. Add all the rest of the ingredients, the rice, and the skillet ingredients to the big bowl or pot with the beets in them, mix well
8.  If you need more bread crumbs to make the mixture more firm, go ahead and do so.  You want the mixture to be semi-firm so you can make burgers out of them
9.  Use a lid from a screwed on jar the size of the burgers you want. I used a peanut screwed on lid to make my burgers round, or just pat out old school into a circle.
10.  Skillet fry them until they are browning on each side.  They will be warm throughout after about 5 minutes.
The best part about these burgers is that you can’t under-cook them and get sick from raw beets!  You can eat this mixture right out of the bowl if you wanted.  You can taste it before you get the patties going.  Add whatever spice you like in your burgers.  If you usually eat beef burgers, why not give your gut a rest for a night and eat a meatless meal!  You don’t have to have a label like vegetarian or vegan to eat this or any of my recipes.


Bacon Onion Sandwich with Green Peppers – Vegan

Inspired by the thought of a BLT and a PHILLY steak,  I thought of this mixture.   Its hard to find something to eat on a sandwich when you’re eating a vegan diet.   Unless you just want peanut butter and jelly all the time.   So here’s a hot yummy sandwich that tastes oh so sandwichy.

4 sandwiches worth


*1 large onion sliced long
*1 green pepper chopped in chunks
*1 celery stalk, chopped small
*3 Tablespoons of imitation (soy) bacon bits
*1 Tablespoon of Garlic powder
*1 Teaspoon of black pepper
*2 pinches of salt
*1 Tablespoon of spicy mustard or dijon
*1 Tablespoon of vegan (without anchovies)  Worcestershire sauce
*Bread of your choice (F. Y. I – wheat is plant based,  white is not)
*Water as needed

*Condiments of your choice.   Veganaise and ketchup is delish


Step 1:  Slice onion, celery, and pepper and put in a skillet with no oil.  Add garlic powder, black pepper, and fry them up on medium heat for about 5 minutes.  Add a little water if they are sticking when stirring.

Step 2: Add bacon bits,  blending well,  and about 1 Tablespoon of water and cook mixture until everything is soft,  about 10-15 minutes.   Keep stirring and add a little water if necessary to keep mixture from sticking to skillet.

Step 3:  Add spicy mustard and stir until blended.

Step 4:  Add Worcestershire sauce and stir until well blended and cook until all liquid is absorbed.   Add salt and stir,  put on simmer,  no lid,  just to keep hot.

Step 5:  Toast your choice of breads and add a little Veganaise and ketchup to top and then some of the cooked mixture to the bottom.  Slap together,  cut in half,  and go to town.

* I used an Orowheat sandwich thin whole wheat with flax seed bun for mine and regular whole wheat bread for my other diner.   See pictures

Mexican Pizza Vegan

I made this recipe up after eating a Taco Bell Mexican Pizza.
You can top it with Daiya Cheese!  I didn’t do it this time, but I have in the past, and it’s delicious!
Serves 4
*1 cup of oil of your choice
*4, 100 percent whole wheat tortillas
*1 medium onion, chopped in medium cubes
*1/2 cup fresh or canned with water low sodium mushrooms, chopped finely or use food processor
*2 can with low sodium stewed tomatoes, drained (tip save juice in fridge for another dish later)
*1 can of Taco Bell Vegetarian refried beans
*1 Tablespoon of Chilli Powder
*1 Tablespoon of Garlic Powder
*1 Teaspoon of black pepper
*1/4 cup of Enchilada sauce
*Optional for topping – black olives, Daiya Cheese, vegan pepperoni, and fresh tomatoes chopped
Step 1: Use a deep frying pan wide enough to fit a whole tortilla and put the oil in and heat up on low heat with a lid for safety
Step 2: Start chopping onions by hand to get nice size cubed chunks.  You want to be able to see them in your mixture of beans.
Step 3: Oil should be hot,  test by dipping in the end of a tortilla and if it fizzles,  let’s do this.   Put one tortilla and let it fry up about 2 minutes,  and then flip and fry for 2 minutes.  Remove and put on a paper towel lined plate and do the rest.
Step 4: Get a can or metal bowl with a lid and pour your oil in it to save for another fry fest.   Leave just a coating in the pan and dump in onions.
-Add pepper and garlic powder and fry up until translucent.
Step 5: While onions are cooking get the mushrooms ready.   Once the onions are translucent,  add your mushrooms and cook for a few minutes
Step 6: Add your refried beans and mix,  or fold in.   Let them cook for about 10 minutes and stir a few times to insure your onions and mushrooms are well blended in.
– Open enchilada sauce and add ONLY 1/4 cup and save the rest for another meal.  Add to bean mixture.
Step 7:  While the beans are cooking, use your food processor to chop the tomatoes up into a salsa type liquid.   Add 1 Tablespoon of Chilli powder before processing.   Heat in a small saucepan.
Step 8: You can add optional items to the mixture or for on top.  Sometimes I add sliced black olives to the top of my pizza and fresh tomatoes cubed.
If you want to do this start chopping and your mixtures will be ready to go when your done.
Step 9: Take a cooked tortilla and put on some bean mixture and spread.  Make sure to leave enough for all the other tortillas you fried.   You might go back for seconds because this stuff is goooooooooood.
Anyway add some of the tomato mixture to the top and spread.   Then toppings like olives or chopped fresh tomatoes.
Step 10: Pig out.
Hope you like it.  My 1 year old loves these!!   Helpful hint is to use a pizza cutter to cut into 4ths. If you use a knife everything oozes out.
And no someone didn’t sneak a bite,  the tortilla broke off when I picked it up.  Yea that’s what happened.  🙂