Pan-Sauteed Ravioli



12 oz fresh Four Cheese Ravioli
1 T olive oil if using a nonstick pan, 3 T or more if using a normal skillet
1 cup your favorite thick marinara or pasta sauce


Heat a non-stick skillet over medium or a little higher heat, add the oil. When the oil shimmers and dances a bit, add the ravioli in a single layer. Read More

How to Make Hummus

VeeVeesPinenutHummusDo you have a favorite brand of hummus or do you enjoy it at one particular restaurant because they make it so perfectly? You don’t have to go out –  make it yourself.

Once you have mastered hummus basics, check out the ideas below the recipe to take your hummus beyond the ordinary. Enjoy it often – it’s good for you. I love to dip carrots, radishes, and cucumbers in my hummus. Or try it on sandwiches as a replacement for mayo.

ps – It’s not cheating to use canned garbanzo beans. It’s just easy.

Basic Hummus


1 (15 oz can) garbanzo beans (chickpeas), drained and rinsed
2 T extra virgin olive oil
2 cloves garlic
1 T tahini
2 T fresh lemon juice
Sea salt and pepper to taste
3 T olive oil  (you may use less or more to taste)
Optional Ingredients: see below for a few delicious suggestions Read More

Eggplant Parmesan Lasagne

lasagne slice

Serves 12


1 sweet onion, chopped
1-2 T olive oil
1 large or 2 small/medium Asian eggplant (or 6 large Fairy Tale eggplants)
10 oz spinach
1 (15 oz) container ricotta
1 lb fresh mozzarella, cut into small pieces
3 eggs
1 T garlic powder (more if your sauce is not garlicky enough)
1 t oregano
1/4 t ground black pepper
5 cups marinara or other more garlicky pasta sauce
15 large fresh basil leaves, rinsed, torn, and added to the sauce
12 sheets no-boil lasagne noodles, less than one 9 oz package
2 cups grated Parmesan cheese, divided use Read More

Sloppy Portobellos


1 T olive oil
1 small red bell pepper, cored, seeded, and thinly sliced
1 thinly sliced yellow onion
1 lb portobello or cremini mushrooms, thinly sliced or chopped
3 cloves garlic, peeled and chopped
1 T Worcestershire sauce
2 t oregano
1/2 t dry mustard
1 T chili powder
1 T brown sugar
crushed red pepper flakes to taste
fresh cracked black pepper to taste
1 tomato, chopped – include all the juices
2 T tomato paste Read More

Creamy Macaroni and Cheese


1 2/3 cups (approximately 7 or 8 oz) of small elbow macaroni
1 3/4 T cornstarch
1/2 t dry mustard
1/4 t fresh cracked black pepper
1 can (12 oz) Evaporated Milk, low fat
1 cup milk, either skim, 1% or 2%
2 T butter
2 cups (about 8 oz) sharp cheddar cheese

Optional: sprinkle the dish with a light touch of paprika Read More

Quinoa with Peas and Carrots


2 cups quinoa, rinsed per package directions
1 T olive oil
1 medium sweet onion, chopped
1/2 red pepper, deseeded and chopped
3 large garlic cloves, peeled and minced
1 Serrano pepper, rinsed, de-veined and deseeded
1 T chili powder
1 t smoky paprika
1 t ground cumin
1/2 t oregano
1/4 t fresh ground black pepper
1 t balsamic vinegar
1 cup mixed frozen peas and carrots, thawed
1 (8 oz) can of unsalted tomato sauce
1 3/4 cups vegetable stock
Garnish: sliced green onion and chopped cilantro Read More

Amanda’s Vegan Kale Tacos


Makes 16 tacos


1/2 cup uncooked organic long grain white rice
1 (10 oz) bag of frozen white corn, or 1 can of white corn, drained and rinsed
1 (15 oz) can of organic black beans, drained and rinsed
1 bunch of kale, chopped and rinsed, approximately 8 cups
2 T avocado oil
1 (1.25 oz) package of Mrs. Dash taco seasoning mix
1 large ripe avocado
1 medium tomato, diced
2 T cilantro, finely chopped
Pinch garlic salt
1/2 of a lime
16 corn tortillas
1 small white onion, minced
Optional: diced jalapenos or salsa Read More

Ratatouille Lasagne


Serves 12


1/2 large sweet onion, thinly sliced to 2 inch lengths
2 medium bell peppers, thinly sliced to 2 inch lengths
2 medium zucchini, yellow or green, sliced into 1/4 inch thick rounds
1 small eggplant, rinsed, patted dry, ends cut off, and sliced into 1/4 inch lengths
2-3 T olive oil
1 (15 oz) container ricotta, low-fat is fine
1 lb fresh mozzarella, shredded or chopped
3 eggs
1/4 t ground black pepper
3 t garlic powder
1 t thyme
1/2 t Mediterranean oregano
4 cups marinara or garlicky pasta sauce
1 (9 oz) box no-boil lasagne noodles
2 cups grated Parmesan cheese, divided use
Read More