BBQ Porter-Bella Sandwiches

I tried a new recipe Wednesday night that I have to share!

If you’re from the south, you know that BBQ is practically it’s own food group. Well, husband and I bought some BBQ sauce from a local vendor recently, and we were trying to figure out what to do with it. He was going to make chicken, but knew I probably wouldn’t eat it (he was right), so I had to find an alternative. I wasn’t crazy about the idea of using tempeh or tofu, so I turned to Pinterest for inspiration.

And I found this…BBQ Portabella Mushroom Sandwiches! (The vegan alternative to a shredded barbecue pork sandwich!)

Sorry I didn’t get any pictures, I was too busy stuffing my face! 😉

{Click the image below for the recipe}

Quinoa Mac & Cheese – A Pinstrosity

I’ve been fighting a cold for a few days, so I’ve really been craving some comfort food. Specifically, mac and cheese! I didn’t have any pasta, though, so I had to improvise.

This box of quinoa has been hiding in the back of my pantry since my vegan challenge, because I wasn’t quite sure what I wanted to do with it. Luckily, Pinterest had an idea! (Oh you didn’t know that I’m on Pinterest?! Heck yeah I am!)

Except…it was a pinstrosity!

What should have been a glorious concoction of melted cheese, crunchy bread crumbs, and yummy comforting goodness.

Turned out like this:


The cheese was solidified on top. The bread crumbs were soggy. If you dug underneath all of that, it was ok.

But it was not mac and cheese. 🙁

Sorry, quinoa. Guess I’m just a pasta girl at heart.

Two ingredient Pumpkin Spice Muffins {Must Try Mondays}

I featured this recipe on Must Try Mondays!


This morning, for some odd reason, I was feeling domestic. I don’t do a lot of baking (though my husband probably wishes I did!), so my desire to pre-heat the oven on a Saturday morning was perplexing.

But a co-worker of mine passed along this recipe for pumpkin spice muffins that she found on Pinterest, and I was intrigued. Mostly because I only needed two ingredients, and I was certain that I couldn’t mess it up.


This is all you need. Seriously. Don’t look at the cake mix box and start adding eggs or oil! Pumpkin + Cake Mix. Trust.

Pre-heat the oven to 350. Add your ingredients to a mixing bowl. (I also added a handful of raisins for a touch of sweetness.)


When you mix them together, it’s going to be thick. Again, don’t add anything! Just think of it as an extra arm workout!


I used these festive cupcake liners in the muffin pan, but you could just spray it with cooking spray.


Portion your batter into the pan, then put in the oven for 20-25 minutes.

And voila! Pumpkin spice muffins! They’re not the prettiest thing ever, but they taste so good! Not super sweet, just a touch of pumpkin. Even my husband (who’s not pumpkin fanatic) loved them. And the kid gobbled them up, of course, but he eats anything!


(And for those wondering – according to the ingredient list on the Duncan Hines website, the spice cake mix does not contain any milk products, so technically these are Vegan!)

Recipe – Chili Mac

Today has been a rainy, gloomy day. The kind of day that makes me crave some warm comfort food (though it’s obviously not cold out, since it’s the middle of June…)

I had been wanting to try this Chili Mac recipe from Fat Free Vegan for a while now, so I decided to give it a shot. I didn’t have everything the recipe called for, though, so I had to improvise somewhat. I’ve noted my substitutions below.



2 cups elbow macaroni
1 onion, chopped – no onion, so I used onion powder
1 15-ounce can tomato sauce – I only had tomato paste
1 1/2 cups water
4 teaspoons mild chili powder*
1/4 teaspoon chipotle chili powder
10 ounces frozen corn kernels – I used canned corn
1 16-ounce can pinto or kidney beans, rinsed and drained
2 to 3 tablespoons nutritional yeast
5 cups thinly-sliced kale (thick stems removed before slicing) or other greens** – I used frozen spinach
salt and pepper, to taste


Cook the pasta in plenty of boiling water until tender. Drain. Sauté onion in a large non-stick pot until translucent. Add remaining ingredients, as well as cooked pasta. Simmer for 15 minutes, stirring occasionally. Serve hot.


*This is chili powder, not pepper, a mixture of mild chili peppers and cumin that adds no heat to the dish. If you want it spicy, add cayenne or additional chipotle chili powder.

**If you use a faster-cooking green such as spinach, add it during the last 3 minutes of cooking.

Preparation time: 10 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 6

Makes 6 servings. Per serving: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 13g Protein; 52g Carbohydrate; 0mg Cholesterol; 854mg Sodium; 9g Fiber. 139mg Calcium; 2mcg B-12. Weight Watchers 5 Flex Points.

I cooked the pasta according to the package directions, and added the frozen spinach during the last 2-3 minutes. After I drained the pasta and spinach, I mixed in all the canned ingredients and spices.

A few notes –

1. Tomato paste is way too thick and concentrated. I had to add a lot of water to thin it out, and even after adding all of the spices, it had a very tomatoey flavor.

2. *Scott* thought it was definitely missing something (probably cheese…lol). We both agreed that this would be a great dish to make using leftover chili from our usual preferred chili recipe.

Create the perfect green smoothie!

I found this on Pinterest!


Recipe: Banana Soft Serve

I just tried this ridiculously easy, and really yummy, recipe from Choosing Raw.

Banana Soft Serve

Recipe Jackpot!

Lots of posts this weekend, I realize, but I’ve had so much to share with you!  🙂

Today, as I was browsing through some of my favorite websites and blogs, looking for new recipes to try…I stumbled upon FatFree Vegan Kitchen, with the most AMAZING recipe index EVER!

Look at how it’s categorized…so many options…

Already, I want to try these:

Italian Layered Vegetable Casserole

Red Bean-Chipotle Burgers

Ridiculously Easy Lunchbox Enchilada Casserole

Zucchini Spirals with Fresh Vegetable Sauce

And a couple of recipes that make me long for the holiday season (and cooler weather!):

Apple-Pumpkin Delight

Double-Layer Pumpkin Cheesecake

Recipe: Seasoned Cabbage and Beans

DH, being from the south, LOVES corned beef and cabbage.  Obviously that is not a veg-friendly dish, so I found this alternative from the book, Vegetarian Cooking for Dummies.  Enjoy!

  • Prep time: 20 mins
  • Cooking time: 30 mins
  • Yield: 4 large servings


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red or green bell pepper, chopped
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 14 oz can stewed tomatoes
  • 1/2 cup water
  • 3 cups shredded cabbage
  • 15 oz can pinto beans, drained and rinsed


  1. In a large skillet, heat olive oil over medium heat.  Cook the onion, garlic, and bell pepper in the oil until the onion is translucent, about 10 mins.
  2. Add the paprika, salt, pepper, tomatoes, and water and simmer for 5 mins.
  3. Add the cabbage and cook over low heat for 20 mins, or until the cabbage is tender.
  4. Add the beans and cook over low heat for an additional 10 mins (or longer for softer cabbage).

Substitute garbanzo beans, black beans, or kidney beans for the pinto beans.

Serve over steamed rice, or paired with a baked potato or pasta.

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