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My First Vegan Loaf

15 Oct

Part of my wellness journey has been to eat more healthy and during the first few months of seeing a holistic nutritionist in March 2011, I was advised to limit my intake of processed foods, dairy, gluten, refined sugar and a few other things. During this time, I developed a passion for cooking vegan and raw dishes! I discovered an amazing website by Angela Liddon – Oh She Glows with posts regarding recipes, personal experiences, and much more. I recently attempted to make her “Ultimate Vegan Lentil Walnut Loaf” and although it does not look anywhere near as appetizing as the images on her website, I think I did a pretty decent job! I had an opportunity to share it with my whole family and I’m happy to report that it was delicious!

Check out the recipe on Angela’s website.

Cheesecake (Mmm…)

6 Nov

Thanks Kraft!

Find the Recipe for Classic Cheesecake

Indian Cuisine

12 Sep




  • Dried Bhel Puri (Rice puffs)
  • Potato x 2
  • 1/2 Can of Chickpeas
  • Small Onion x 1
  • Tamarind Sauce (Recipe for sauce)
  • Fresh Coriander (Dhania)


  1. Boil potatoes until soft, peel off skin and chop into small pieces.
  2. Chop onion and coriander
  3. Mix everything together and add Tamarind sauce to personal liking.
  4. May add spices on top as well including cumin, dried mango powder (amchoor), salt, black pepper, and red pepper (mirch).

Main Course

Kabli Chole


  • 1 Washed Can of Chickpeas (Warm in hot water)
  • Black Cumin Seeds (Kala Jeera) to taste
  • 1 Tea Bag
  • Coriander (Dhania) to taste
  • 1/2 Teaspoon of Tamarind Chutney (Imli Chutney)


  • Onion x 1
  • Tomato x 1
  • 1/2 Cup of Water
  • 1 Tablespoon of Olive Oil
  • Ginger to taste
  • Salt to taste
  • Cayenne Pepper (Mirch) to liking – Optional

Preparation and Cooking

  1. Slice onion and dice tomatoes
  2. Sauté onion with oil until they are pink, then add tomatoes, ginger, salt and cayenne pepper.
  3. Add cumin and continue to cook at medium heat
  4. Add teabag to water, let sit and then add tea to other ingredients
  5. Add chickpeas and cook until chickpeas are soft. (General rule: the longer you let cook the better it tastes.)
  6. Add tamarind chutney toward the end, let it boil a couple of times and then take it off the stove.
  7. Garnish with freshly cut coriander on top of dish and serve.

Baingan Patiala


  • Eggplant x 2 (Personal preference: Chinese eggplant x 4)
  • Onion x 2
  • Tomato x 1
  • 1/3 Can of Crushed Tomato
  • 2 Tablespoons of Ready Mixed Pickling Spice (Achar Masala)
  • Green chilies (Mirch) – Optional
  • 1/2 Teaspoon of Tamarind Chutney (Imli Chutney)
  • 1/2 Teaspoon of Sugar
  • Salt to taste
  • Coriander (Dhania) to taste
  • Black Cumin Seeds (Kala Jeera) to taste
  • Olive oil

Preparation and Cooking

  1. Cut the eggplant and tomato into cubes and chop the onion into big pieces.
  2. In generous oil, shallow fry eggplant until golden brown. Do not place on a paper towel but on a plate placed aside.
  3. In another frying pan, add a Tablespoon of oil and add chopped onion.
  4. Add pickling spices, followed by fresh tomatoes and crushed tomatoes. Add hot chillies. Cook on medium heat.
  5. Add the fried eggplant and mix on stove top.
  6. Add cumin and salt to your liking.
  7. Add tamarind chutney.
  8. Let simmer, cover the frying pan to soften the eggplant.
  9. Garnish with freshly cut coriander and serve.

*All of these dishes may be eaten with steamed rice, or roti/naan purchased from your local grocery store.

A special thank you to my Mother for these delicious Punjabi recipes. ❤

Cheeseless Lasagna

16 Aug


  • 1 Onion, chopped
  • 1 Green Pepper, chopped
  • 1 Package of Mushrooms, chopped
  • Mild Italian Sausage, Extra Lean Ground Meat, OR Textured Vegetable Protein
  • 2 Bottles/Cans of Your favorite tomato-based pasta sauce
  • 1 Package of Oven-ready Lasagna Noodles (Whole-wheat, if possible)
  • 1 Package of Frozen Chopped Spinach
  • 1 Block of Herb Tofu
  • 1 Tablespoon of Olive Oil
  • Tinfoil
  • Oven-safe Pan (8.5 x 11)

Fillings Preparation

  1. Sauté chopped vegetables (green peppers, mushrooms, and onion) with 1 tablespoon of olive oil.
  2. Add meat to skillet. Cook until brown.
  3. Preheat oven to 375 °F.
  4. Thaw spinach and squeeze excess water out. Keep out on a separate dish.
  5. Crumble herb tofu and keep on a separate dish.
  6. Once ground meat browned, add the 2 cans of sauce. Let simmer on low, mix and cover until ready to layer.

Layering the Lasagna

  1. Put a layer of sauce at bottom of pan.
  2. Add one layer of noodles over sauce. Be sure not to overlap noodles.
  3. Add another layer of sauce and then the crumbled herb tofu.
  4. Add spinach over top.
  5. Add another layer on noodles, followed with another layer of sauce.
  6. Repeat with tofu, then spinach.
  7. Add another layer of noodles followed with more sauce.
  8. Repeat with remaining tofu and spinach and then noodles with sauce.
  9. Cover with tinfoil and place in oven for 40 min.
  10. Take foil off, keep in oven for another 15 min.
  11. Let stand for 5-10 minutes and enjoy!

Cheeseless Lasagna

Recipe from my friend, Elizabeth Russell. Thanks!