This Is the Wonder

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Recipe Review - Quick Red Lentil and Spinach Curry


Photo and recipe from Naturally Ella -


Nothing significant, except I added cayenne pepper and salt.  Curry paste (at least the kind you can get at Kroger) is never spicy enough for me, so I added cayenne til it was hot enough.  Maybe 1/4 teaspoon?

Any good?

Yes, and FAST, which is awesome.  Most of the recipes I like, now that I’m vegetarian, are not super fast, so it’s nice to have something in the arsenal that only takes about half an hour.

Will I make it again?

Definitely, especially on weeknights where time is a factor. 

Filed under recipes recipe review vegetarian vegan lentils curry quick cooking

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Recipe Review - Creamy Curried Veggies, Rice, and Lentils

Photo and Recipe from I Eat Grass -

This is a recipe is already a regular in the rotation!


A few, but that’s one of the good things about this recipe - you can switch a lot out!  I usually make with cauliflower, mushrooms, and potatoes - this time I subbed out tofu for the potatoes.  I browned the tofu first, then set aside, and added it back in when I added the coconut milk.

I use about 1 1/2 times the spices called for - we like a lot of flavor around here!  And I used a whole can of light coconut milk instead of one cup.  I just served with regular rice - no lentils.

Any good?

Definitely!  I did miss the mushrooms, though, so those will definitely go back in next time.

Will I make it again?

Already have and will continue to do so!

Filed under recipe review recipes cooking vegan vegetarian tofu curry

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Holy Smokes.

I spent most of today working on organizing my yarn stash - it had gotten kind of out of control.  So I pulled it all out, sorted it, and made a spreadsheet of yarn type, brand, color, yardage, etc.

I just hit the sum button on the yardage column.

I have almost 19 miles of yarn.

Filed under yarn stash sable outofcontrol

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Recipe Review - Garlicky Mushroom & Chipotle Refried Bean Tortas

Photo and Recipe from Hello Little Home -


Almost none, other than leaving stuff out and a couple of minor substitutions.  I didn’t use cilantro, onions, or jalapeno, and I substituted sour cream for the crema.  I didn’t add any chipotle peppers to the refried beans; I thought they were spicy enough.

Any good?

Very!  Hubby loved it.  The Oaxaca cheese was a great addition.  Note here - I went to the Mexican grocery store to get it, but checked my Kroger later and they had it, too.  The recipe looks like it has a lot of steps, but it’s actually really easy to make.

Will I make it again?


Filed under vegetarian tortas recipes recipe review mexican cooking

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Recipe Review - Balti Tofu and Chickpeas in a Thick Creamy Coconut Sauce


Photo and recipe from Ricki Heller -

I was really hesitant about this recipe for some reason - I pinned it a couple of weeks ago, then got all the ingredients for it, then kept putting off making it.  Possibly because I didn’t have some of the ingredients, possibly because I thought I wouldn’t like it.  Fortunately, it was delicious!


Several for this one.  I didn’t have ground almonds or dried coconut (well, I had dried coconut, but it was large flake, and I didn’t think that would work and didn’t feel like dragging out the food processor to grind it finer).  I used chili flakes instead of a dried chili pepper.  I also didn’t have cardamom pods or cilantro.

I also made a couple of changes in cooking it.  Since I didn’t have the almond meal or coconut, I skipped the first step entirely.  I fried the tofu as directed.  While that was going, I mixed all the dry spices (plus a little cayenne) as well as some crushed garlic and ginger.  When the tofu was brown all over, I then added the coconut milk and soy milk directly to the pan, then added the spices and chickpeas.

I only let it simmer probably five minutes til the sauce was thick enough to my liking (I also ended up adding more coconut milk for more sauce).

Mine looked nothing like the photo - it was totally pink!  I served it over jasmine rice.

Any good?

Yes!  Delicious, actually - hubby and I ate two big helpings apiece.  I put soy sauce on it, which I thought complimented it.  It was a lot like a curry, except without curry powder, ya know.

Will I make it again?

You bet. This one’s going in the rotation.

Filed under vegan vegetarian recipe review cooking recipes tofu chickpeas

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Recipe Review - Homestyle Lentil Soup


Recipe and photo from Fat Free Vegan Kitchen -


I made this on the stove, because I don’t have a pressure cooker.  Is that a thing people actually have? 

Used a shallot instead of an onion, and minced the carrots instead of cutting them in big chunks (personal preference, I don’t like cooked carrots, really, so I cut them up really small).  No celery, because I was out.

I sauteed the carrots and shallot for about seven minutes in some canola oil, then added the garlic and mushrooms and sauteed til the mushrooms cooked down a bit.

Added everything else, except poultry seasoning (didn’t have any) and sage (don’t like it), brought it to a boil, then simmered for 40 minutes.  I used less broth than called for and did not add water, because I wanted a thick stew.

Any good?

I really liked it - a lot like a traditional beef stew, but you know, without the beef.  Hubby liked it, but didn’t love it. 

Will I make it again?

Yep.  It won’t be in the weekly rotation, but I’ll definitely make it every couple of months.

Filed under cooking recipes vegan vegetarian soup thiswouldbegreatonacoldwinternight lentils lentilsoup recipe review

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Recipe Reviews

So, I’m going to start reviewing recipes, because that’s the kind of thing I would like to read.

Some background…

I’m a vegetarian - have been for two years now.  I cook mostly vegan, but do occasionally use cheese and eggs.  I didn’t really enjoy cooking until I quit eating and preparing meat - meat always kind of squicked me out to cook, plus I never really learned to tell when it was done.

I have pretty varied tastes - I like all cuisines and most foods (with some very specific and intractable dislikes - bananas, peas, cantaloupe, cucumbers, strawberries, and a few others).  I try to use mostly whole foods or at the least, minimally processed foods.

I don’t cook with tomatoes or onions very often - not because I don’t like them, I love them both, but I have gastritis which those can negatively affect.

I cook for me and my husband, no kids.  He likes stuff spicy, so I cook a lot of Indian and Mexican influenced dishes.  Soup is probably my favorite thing to make - I usually make it twice week, even in the summer.

I get probably 95% of my recipes online from vegetarian/vegan blogs I follow.  Some favorites you will see pop up quite a bit:

Oh My Veggies

Oh She Glows

Amuse Your Bouche

Budget Bytes  (not vegetarian, but many recipes are meat free and/or easily adaptable to be vegetarian)

Cookie and Kate

Keepin’ It Kind

Pickles and Honey

Post Punk Kitchen

First review coming up soon!

Filed under cooking vegetarian vegan recipes recipereviews