Category Archives: Recipes

Recipe: Lazy lentil lunch using Tasty Bite’s ‘Lentil Magic’

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Lazy Lentil BurritosHubby and I are fresh back from a week-long camping trip in Maine’s Acadia National Park. It was our first big camping and hiking trip since our journey four years ago to Michigan’s Porcupine Mountains, where the hubbster asked for my hand in marriage. We both love being outdoors, cooking easy camp meals and just chillin’ in nature. So this trip was long overdue.

I’ve got lots I’d like to share with you in the coming weeks… ideas for vegetarian camping meals, stories about our trip… possibly some video, too! :)

While I sort through and prepare these cool blog items, I thought I’d post this “almost camp meal” that we ate today at home for lunch. We originally took two packages of Tasty Bite lentils and flour tortillas with us in our camping food tub. I thought we could pick up a fresh tomato and onion at a local Maine market and make easy camp burritos. I overestimated our meals so the burritos never made it to the camp stove. But, that’s OK… they hit the spot today and made for a quick lunch while we scrambled to unpack, wash clothes and put our lives back in order before the weekly work grind resumes tomorrow. :)

Lazy Lentil Burritos

1-2 pkgs Tasty Bite “Lentil Magic”
1 can diced tomatoes, drained
1 large onion, sliced and sauteed until soft
Flour tortillas

Slice onion and saute in lightly oiled pan over medium heat. Open can of diced tomatoes and place in a colander to drain. While onion is sauteing and tomatoes draining, heat package of Tasty Bite lentils in microwave per package instructions. Combine the lentils, onion and tomato atop flour tortillas and wrap burrito style… and enjoy!

Recipe: Roasted vegetables with vegetarian sausage

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Roasted apples, potatoes, leeks and sausage recipeHow do you entice a meat-eating husband to eat his vegetables? Throw in vegetarian sausage, of course! I love roasted vegetables, but the thought of making a meal out of ‘em would have my hubby running for the hills! Especially since some of the best roasted vegetables, like red bell peppers, are not allowed to come near his dinner plate.

This is a recipe I spied in a magazine earlier this year, but just got around to cooking it this week. It comes together quickly—the longest part is the cooking time—and by throwing in a package of Italian vegetarian (or vegan) sausages, it makes for an easy meatless weeknight meal that is sure to please any omnivore at your dinner table. :)

(Yes, I took a short cut and used package veggie sausages… feel free to give this a try with your favorite homemade vegetarian sausage recipe, too!)

Roasted vegetables with vegetarian sausage

2 crisp red apples, quartered
2 yellow potatoes, cut into thin wedges
2 leeks, halved crosswise and lengthwise (use only the white and light green parts!)
1 pkg your favorite faux sausages (I used Lightlife’s Smart Sausage’s, Italian), cut in half
1/2 TBSP dried thyme
2 TBSP olive oil
salt and pepper to taste

  1. Preheat your oven to 425 degree F. Slice and cut your veggies, place them in a large roasting pan and then toss them with the salt, pepper, thyme and olive oil, coating well. Once oven reaches cooking temperature, place the pan in the oven and cook for 20 minutes.
  2. Retrieve the pan from the oven and gently stir vegetables, adding the halved sausages into the mix. Place back into oven and roast for about 10 minutes more, or until the sausages are heated through and the vegetables are tender.
  3. Plate immediately and serve hot. Enjoy!

Frozen peanut butter pie, Carrot cake squares

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Vegan Peanut Butter PieVegan Carrot Cake SquaresHello everyone! A quick post to share with you some goodies I made for hubby this week: a vegan no-bake frozen peanut butter pie as well as vegan carrot cake squares. Both recipes are from the Nasoya website and use silken tofu as one of the main ingredients!

I’ve been trying out Door-to-Door Organics and had lots of organic carrots to use up. As I may have mentioned previously, hubby loves carrot cake so it was a perfect opportunity for me to try another vegan carrot cake recipe. Those who follow me on Facebook know that I made the vegan carrot cake cupcakes from Vegan Cupcakes Take Over the World (affiliate link) for Easter and boy were they delicious! That recipe still is probably my favorite thus far in terms of animal-free carrot cake, but the Nasoya recipe was pretty good too. Nice and moist, more brownie-like than cake-like. Hubby loved it though and we snacked on it all week.

As for the peanut butter pie… hubby loves peanut butter, too. We somehow got on the topic of the peanut butter banana ice “cream” I made last year, which hubby didn’t care for. To redeem myself, I offered to make the frozen peanut butter pie you see above and it was quite delicious! Easy too. Just bake the pie shell and combine all the other ingredients in blender, pour into cooled pie crust, freeze and voila, you have a tasty vegan summer treat!