Tag Archives: vegan

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!

Vegan brownie cupcake scores with my omnivore family

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Chocolate Cupcake Vegan

If you want to bake vegan cupcakes for non-vegans, you really need to own Vegan Cupcakes Take Over the World (affiliate link). Every recipe I’ve tried from this book so far has been amazing.

I was charged with making dessert for my parents’ birthday party. It was a small affair—hubby and I, my sister and her husband, my mom and dad. Still, my decision to make an animal-free dessert over a “normal” dessert has gotten mixed reviews in the past. Of course, that was several years ago now and my family has had more opportunities to learn that vegan desserts can taste just as rich and delicious as those made with animal ingredients. Especially if you’re making cupcakes from Isa Chandra Moskowitz and Terry Hope Romero’s book!

Pictured above is the “Brooklyn Brownie Cupcakes,” which I topped with walnuts and a piece of Chocolove’s Cherries & Almonds in Dark Chocolate Bar. Definitely a chocolate lover’s dream. Very, very rich. And quite irresistible. Because the recipe makes more than a dozen cupcakes, hubby taste-tested these (three of them!) before we left for the party. The birthday boy and girl also took “seconds” home with them. I think it’s safe to say these cupcakes were a winner!

Have you served a vegan dessert? What did you make and how did it go over with the omni-crowd?

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!