Sweet Potato Chickpea Buddha Bowl

I thought this was really good, but my family thought it was just okay. I did not make the tahini sauce, even though I really wanted to . Tahini is really expensive! So I skipped that and instead used some vegan ranch dressing. The veggies in this bowl were good, but the chickpeas were GREAT!

rating: 9

Sweet Potato Chickpea Buddha Bowl



2 Tbsp olive, melted coconut, or grape seed oil
1/2 red onion, sliced in wedges
2 large sweet potatoes, halved
1 bundle (227 g) broccolini, large stems removed, chopped
2 big handfuls kale, larger stems removed
1/4 tsp each salt + pepper

1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/4 tsp each salt + pepper
optional: 1/2 tsp oregano
optional: 1/4 tsp turmeric

1/4 cup (56 g) tahini
1 Tbsp maple syrup
1/2 lemon, juiced
2-4 Tbsp hot water to thin


Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
Once the chickpeas are browned and fragrant, remove from heat and set aside.
Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
Best when fresh, though leftovers will keep for a few days in the fridge.

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Easy Deviled Eggs

I never make deviled eggs, and really only eat them at family gatherings. I was trying to think of something to make to go with our veggie dogs last week, and decided to try this recipe. Husband, who I consider a deviled egg expert, said these were okay. He asked if I used Dijon mustard, because that’s “the secret”. I did not. Hmm.

rating: 8

Easy Deviled Eggs



6 hard-boiled eggs
salt and pepper
2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 tablespoons dill pickle relish (you can also use sweet pickle relish)



Peel shells off of the hard boiled eggs and slice in half (lengthwise).
Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl. Using a fork, mash the yolks into small pieces. Add the mayonnaise, mustard, and relish to the yolks and mix until well combined and creamy.
Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled. Lightly sprinkle with paprika and keep in the fridge until ready to serve.



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Creamy Tomato Tortellini Soup

This soup was pretty good! It would have been really good with a grilled cheese sandwich on the side! Everyone liked this, and it comes together in no time.

rating: 9

Creamy Tomato Tortellini Soup



1 teaspoon olive oil
2 cloves garlic, minced
2 (10 3/4 ounce) cans condensed tomato soup
1 1/2 cups milk
2 cups half and half
2 cups vegetable broth (or chicken broth) – I used vegetarian “chicken” broth
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
1 (9 ounce) package cheese-filled tortellini
grated Parmesan, for serving



Heat olive oil over medium heat. Add garlic and cook just until fragrant, about 1 minute. Add the tomato soup, milk, half and half, vegetable broth, and all the seasonings. Bring to a simmer. Once simmering, drop in the tortellini and cook according to package instructions (probably about 7 – 10 minutes). Serve hot with Parmesan on top.

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Parmesan and Spinach Orzo

This was good, but not as good as I thought it would be. The picture of it looked so good, I actually doubled the recipe, thinking we would just love it and want more! But, it was only so-so. I could have added more spinach.

rating: 7

Parmesan and Spinach Orzo


1 cup orzo pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups spinach, roughly chopped
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste



In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.
Serve immediately.

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Bean’s Cowboy Burger

One of my favorite restaurants is Bean Vegan Cuisine. And one of my favorite sandwiches they have on their menu is the Cowboy Burger. I tried to recreate it at home! I used Beyond Meat’s Beyond Burger, and then added:  bacon, Cheddar, onion rings, pickles, BBQ sauce, and ranch dressing. I used Morningstar Farms veggie bacon and Hampton Creek ranch dressing. This was so good! It wasn’t as good as Bean’s, but it was good! Seriously, if you haven’t tried the Beyond Burger yet, what are you waiting for?? It’s AMAZING.

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Mushy Peas

So, along with my (vegetarian) fish and chips I made the other night, I also made mushy peas. Why mushy peas? I was watching Master Chef, and Gordon Ramsay made fish and chips and mushy peas. I found a recipe online and it seemed easy enough. I didn’t find them much different than regular (unmushed) peas. My kids (surprisingly) liked them. Hmm. Note: that is as mushed as my potato masher would get them.

rating: 7

Mushy Peas


Serves 4
Time needed: 15 min.

1 pound frozen peas
2 tablespoons butter, divided
1/4 cup water
1 tablespoon juice from 1 lemon
Kosher salt and cracked black pepper
1 tablespoon finely chopped mint, basil or sage (optional)


1.Place peas, 1 tablespoon butter and water in a small saucepan over medium high heat. Cook, stirring often, until peas are thawed and soft and butter is melted, about 15 minutes. Remove from heat and mash peas with a potato masher or wooden spoon until desired consistency is reached.

2.Add lemon juice and remaining butter and mix until butter is incorporated. Season to taste with salt and pepper adding optional herbs if using.

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Tartar Sauce

I made fish and chips last night (vegetarian, of course), and I made my own tartar sauce! It was super easy, and I think it tasted better than the store-bought stuff! It does need to chill for at least an hour, so make it early in the day. I thought about adding capers to this, but I didn’t. Maybe next time! Oh, I used Hampton Creek’s Just Mayo for this (the only mayo I use nowadays), so this was vegan! PS: in the photo, that’s Gardein Mini Crispy Crabless Cakes.

rating: 9

Tartar Sauce


Prep: 10 m
Ready In: 1 h 10m


1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice (optional)
salt and pepper to taste



In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

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