There was a time when I didn’t attempt to cook anything outside of a cookbook.  Nowadays, I am still addicted to collecting, flipping through, admiring, and finding inspiration in my many cookbooks.  However, now I usually cook based on my mood, ingredients on hand, and inspiration from all sorts of places. With the weather cooling, I was really in the mood for a hearty gravy sauce to add to my vegetables and grains. This recipe is so simple and quick to make. My husband was devouring this, and thinking up so many meals we can serve this gravy over.

I served our gravy over quinoa and delicious swiss chard, probably my favourite green.  Here is the recipe for the gravy.  As for the quinoa, I always like to prepare it like I did here, #2 in the directions.  As for the chard, simply place in a skillet with a…

To awaken to the gentle sound of waves lapping at the shoreline.  The distinctive cries of the seagulls on the slightly northerly wind.  The chatter of the arrogant, offended grey squirrels bounding through the treetops of cedar and red pine.

Ahhh…now this is the life!  The northwoods of Michigan’s Upper Peninsula have always held a particularly dear place in my heart.  This is where, as a family of six, we spent weeks each summer, and often a weekend eat month for most of my childhood years.  Days spent exploring acre after acre of wooded wilderness, swimming, snorkeling, and kayaking along the sandy shores, lined with grassy lowlands.  Nights spent reading and playing board games as a family.  Yes, this place is truly special.

This Labor Day Weekend has been no exception, although it’s been a little shorter than I would have liked.  But it’s been very pleasant, wonderfully relaxing, and…

The tofu filling in this recipe can also be used to make vegan manicotti and stuffed shells. Also, just as a note, the vegan cream cheese can be kept out. If you’re worried about using something too processed and/or feel that vegan cream cheese is too expensive for your budget, the tofu filling tastes just as good without it. I usually leave out the vegan cream cheese myself unless I want to make the tofu filling extra creamy and smooth. This recipe makes about two medium trays of lasagna.

Ingredients:
1 package lasagna noodles, cooked according to package instructions
3 medium squares of frozen spinach (~30 oz total, or 10 oz/box. I bought the Safeway brand, but any brand will do)
2 large cans Ragu garden combination sauce (or your favorite vegan tomato sauce)
1 medium container vegan cream cheese (optional)
3 medium squares extra firm tofu
4 tablespoons…

When when the evenings begin to turn crisp, this Minestrone, overflowing with beans, pasta, and fresh garden vegetables, really hits the spot.

Don’t be alarmed by the lengthy ingredient list. This soup actually simmers to perfection in around 30 minutes. And yet somehow, the rich flavor, laced with red wine, makes this taste like you’ve been cooking all day.

I always take a shortcut with the cabbage in this recipe, using pre-packaged shredded slaw mix. You can throw the other vegetables into the food processer for expedience, or chop them by hand on your cutting board, for a more rustic look. Either way, the soup is equally delicious.

Minestrone always feels wonderfully nourishing, especially on a chilly night. Thanks to the beans and pasta, it’s hearty and satisfying, and especially so when served with a warm loaf of crusty bread. Plus, with all of these wonderful vegetables, you really can…

It’s time to feast your eyes because guess who got a new camera. Thank you, you may all welcome me to the DSLR world now; I am the proud owner of a Nikon D3200. Now, to learn how to use this thing. So far, I’ve been using it in “guide” mode and coming up with halfway decent looking photos, mostly ones like the lasagna with lots of pretty bokeh from playing with the aperature and the one of my husband’s model racecars. He liked this one so much he had to make it his Facebook cover image.

This lasagna is the hippie version of meaty cheesy lasagna, minus the meat and cheese part. Instead of meat, we have the ever versatile and tasty butternut squash. This recipe is also great with sauteed dinosaur kale (the darker green and purple one) mixed in. Smoked paprika lends a rich umami-like flavor and…