Archive for veggies

Sweet potato slices with toasted coconut

1 sweet potato, sliced thin
1/2 c. toasted coconut flakes
granulated sugar (optional)

Preheat oven to 400F. Arrange sweet potato slices on baking sheet. Spray them lightly with oil or water (you could also put a thin layer of honey, agave nectar, maple syrup, or something like that–the point is to make them moist enough for stuff to stick–but if you do, then forget the sugar). Sprinkle the slices with the toasted coconut, then sugar and salt to taste. Bake until they start to curl up or until they begin to brown, depending how crispy you want them.

I have trouble getting sweet potato chips to become crispy without burning some of them, so I usually just cook them till they’re soft. They’re great that way, too!


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Manhattan Clam Chowder

– Four 10-oz. cans of baby clams
– Four 14.5-oz. cans of Italian style diced tomatoes
– Four 14-5 oz. cans of crushed tomatoes
– 6 carrots, chopped
– 2 stalks celery, diced
– 8 gold tomatoes, cubed
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1/4 cup clam juice
– 1/3 cup dry white wine
– 1 1/2 tablespoons dried thyme
– 1 tablespoon dried oregano
– 1 tablespoon dried basil
– 2 tablespoons Worcestershire sauce
– 3 drops hot pepper sauce
– 1/2 teaspoon onion powder
– salt to taste
– ground black pepper to taste

Combine tomatoes, clams, clam juice, wine, sauces, and herbs in a large pot. Simmer about 30 minutes. Add vegetables and simmer 2 to 3 hours, stirring occasionally, or cook in a crock pot on low for 6 to 8  hours. Salt and pepper to taste.

The gold potatoes have a great texture with this soup. It’s good fresh, but better the next day. This recipe makes a ginormous batch! Yes, I know this is not vegan because of the clams, but it is fast friendly.

Adapted from

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Roasted cherry tomatoes and kale with cannellini beans

Roasted cherry tomatoes and kale with cannellini beans

Okay, here’s the deal: I roasted some kale in the morning. In the evening I made a variation of Rachael Ray’s sherry cherry tomatoes (I did it all on the stovetop and didn’t mess with the oven) and decided to toss in the leftover kale, along with some cannellini beans. The result, served over brown rice, was rather scrumptious. Rather than roasting the kale in advance, however, I think you could safely skip that step and just add fresh kale. You’ll need:

2 tablespoons extra-virgin olive oil
1 bunch fresh kale
1 15-oz. can cannellini beans, rinsed and drained
1 pint cherry tomatoes
1 small onion, finely chopped
3 large cloves garlic, finely chopped
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes

Preheat a skillet over medium-high heat. Add oil, garlic, and onions; cook for two or three minutes and then add the tomatoes, tossing them with the oil. Then add the sherry, sugar, pepper flakes, and salt. Toss again and cook for about 15 minutes. Then add the kale and beans and cook for another five minutes or so, or until the tomatoes sort of collapse. Serve over pasta or rice or as a side dish.

Here’s the original recipe from Rachael Ray:

ETA: I used the leftovers the next day. I put them straight from the fridge onto sourdough bread with tuna and it was amazingly good. This is definitely a favorite! (I realize tuna is not vegan, but it is allowed on certain fast days.)

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Vegetable Curry Stew

1 sweet potato, cut into 1/2″ pieces
1 green pepper, diced
1 med. onion, diced
1 zucchini, cut into 1/2″ pieces
1 can – diced tomatoes (14 oz can), undrained
1 can – garbanzo beans, drained & rinsed
3/4 cup – vegetable broth
1 1/2 tsps curry powder
1/2 tsp cumin

Saute the fresh vegetables in a little olive oil for about 10 minutes, stirring frequently, until browned. Add the rest of the ingredients. Bring to a boil, reduce heat, then simmer for about 10 minutes or until vegetables are fork-tender.

Serve on top of cooked brown rice.

Thanks to Melanie S. for the recipe!

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