Stuffed Acorn Squash with Sauteed Swiss Chard [VEGAN]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]

Stuff Acorn Squash [vegan]


  • 2 Acorn Squashes, halved with seeds scooped out.
  • Swish Chard — Soaked in Water & White Vinegar – rinse well to remove all sand ~ then chop
  • 1 Cup Red Lentils ~ rinsed
  • 2 Cups Filtered Water
  • 1 Package of Ground Tofurkey *Chorizo Style*
  • 1 small can of Tomato Paste
  • 1 Large Yellow Onion, diced
  • 6 cloves of garlic – smashed 3 for stuffing and 3 for sautéed Swiss Chard
  • 1-2 TBS Extra Virgin Olive Oil (EVOO)
  • 1 Cup of Panko (or bread crumbs)
  • Dash of Iodized Sea Salt ~ optional
  • Ground Black Pepper


Equipment & Method of Prep:

  • Pre-heat Oven to 400 degrees
  • One Half Sheet Pan
  • Two Large Saute Pans
  1. Slice Acorn Squash in half
  2. Coat both sides with EVOO (Extra Virgin Olive Oil)
  3. Salt and pepper the side you will be eating
  4. Place face down on 1/2 sheet pan (use a Silpat and it will make cleaning the sheet pan easier)
  5. Bake 20-30 minutes until you can pierce skin-side with a for


  1. Pre-heat large saute pan
  2. Once hot, add EVOO, diced onion and garlic – dash of Salt (or omit)
  3. Cook until onions are almost translucent
  4. Add Ground Tofurkey
  5. Saute until onions and Tofurkey start to lightly brown – eyeball it.
  6. Add 1 Cup of rinsed Red Lentils & 2 Cups of Filtered Water
  7. Add One Small Can of Tomato Paste – rinse can and dump extra water into saute pan.
  8. Add more salt if desired
  9. Give everything a good stir, allow to simmer until Red Lentils are tender, and all liquid is mostly absorbed.
  10. Check the Squash.  If you are able to pierce the skin side with a fork, they are cooked.
  11. Remove from Oven and Change Oven to Broil
  12. Using Tongs, flip the squashes over.
  13. Fill with Red Lentil/Tofurkey Mixture
  14. Sprinkle with Panko or Bread Crumbs (vegan cheese or parm cheese is an option at this point – I chose to not use vegan cheese)
  15. Lightly drizzle tops with EVOO
  16. Place squashes under broiler until Panko is lightly browned; then remove.

The Sautéed Swiss Chard:

  1. Pre-heat Saute Pan
  2. Smash Cloves of Garlic (as much or as little garlic as you like)
  3. Add 1-2 TBSPs of EVOO to hot Saute Pan
  4. Add Smashed Garlic & Swiss Chard — lightly saute until greens are wilted and garlic is golden – do not over-cook.


Plate stuff Acorn Squash and serve with side of Sautéed Swiss Chard.

YUMMY and perfect for fall.




18 Things Only A Vegan Will Understand


Today I happened across this article: “17 Things Only GF People Will Understand” by Kirstin Carey, Owner of Nourish, Certified Holistic Nutritionist, & GF Since 2007

I chuckled as I read this because I could easily swap out *Gluten Free* for *Vegan*.

To that end, I decided to copy Kirstin’s idea, only in this case I am applying it to vegans.

  1. You have a fear of dining out in restaurants with your non-vegan friends
  2. You have a fear of restaurants you have never been to.
  3. You have a fear of BBQs, Buffets, and Banquets (love the Oxford Comma, btw!)
  4. You mistrust nearly all wait staff even when the executive chef himself/herself assures you are safe. You’re still unsure.
  5. You use phrase(s) like: Is this Certified Vegan?
  6. You have to explain “’Natural flavors’ does not necessarily mean vegan”
  7. You’ve given up on the concept of recreating vegan versions of Marshmallow Fluff, Nutella, and Caesar dressing.
  8. You’ve heard the words, “Oh, there was only a little bit of [insert animal products here]. That won’t hurt you, right?”
  9. You’ve had people look at you like you were insane when you’ve tried to explain to them that no, picking out the chicken and shredded cheese from a salad or removing the chicken and/or melted cheese from a sandwich will not erase the taste of dead animal from your food.
  10. You have zero problems bringing your own food to any event, including a wedding.
  11. You go everywhere assuming there will nothing for you to eat.
  12. You’ve been given a “Gluten Free Meal” or a “Kosher Meal” at group events, because the caterer decided that gluten-free/kosher is synonymous with vegan.
  13. People ask you all the time if you eat “fish”.
  14. You’ve explained at least 100 times that “Fish, eggs, butter, marshmallows, fluff, honey, and most commercially sold chocolate” is in fact NOT
  15. You closest friends still get rattled when you come to dinner because they haven’t quite wrapped their heads around how easy it is to make delicious food that does not contain animal bits in it.
  16. You’re tired of people saying, “So what DO you eat?” or “I could never do that?” or “What do you do for protein” or “What if you were stuck on a deserted island and the only thing to eat were bunny rabbits?” And then there is my all time favorite: “Isn’t eating vegetables murder?”
  17. You wonder why people become so concerned about your protein intake once you’ve informed them that you are  a vegan. Meanwhile, you’ll see someone smoking and wonder why no one asks if they are concerned about lung cancer.
  18. Every week I have to travel into Boston with a Whole Foods bag filled with grocery items that are vegan, included are the meals I made for the week that I cooked from scratch in the safety of my kitchen.


Get it?

Faux moo.

As in, not real ice cream.


I am so over the moon right now that I had meant to publish this post last night but the evening got away from me.

FōMū is finally available at Whole Foods Paycheck.

Can I get a woot!

Yo Dudes!

Like for real. FōMū is made right here in my hometown, good ole Bahston, Massachusetts!  The founders of FōMū had, at one time, assured me that their products will be available in Whole Foods and they weren’t leading me astray.

Yesterday, while shopping at WF I decided to check the frozen dessert section and there it was, right there yo! Right there before my bleary eyes Fō(fucking)Mū.

I danced a little jig right there in the aisle.  I did. I swear it.

Good people of the Blogosphere, if you have never tried FōMū, then you must…

Right now.


I’ll wait…


For those of you who reside on the West Coast, I do not know if FōMū has made its way out to your ‘hood, you know, out there in the Cal-zone where everything is cheese-y, but keep an eye out because you must try this.

FōMū is so fuckingfantastic that it makes all other alternative ice creams look like sludge. As in Boston Harbor Dirty Water Sludge. Yos!

Do you want to know what makes this product even more fantastic than it already is?




I dare any non-vegan to challenge that.

The Vegan diet doesn’t exploit or kill.

It also doesn’t harm the human body.

Hey naysayers, suck on that!


Where was I?

Oh, right.

What’s that you say? You’re not a vegan?

Well not to worry.

Vegans and Non-Vegans alike will looooooooove this product.

I assure you.

If you feed this goodness to your family or friends, they will not know it is vegan.

Trust. Me.

That’s it, yos.


p.s. I ate the entire pint of the flavor you see above. It was so damn good I just couldn’t stop.


My Favorite [vegan] Breakfast

Vegan Summertime Breakfast

Vegan Summertime Breakfast

This is my favorite breakfast to eat on the weekends during the warmer months.

Believe it or not, this meal will hold me for hours on end.  I ate this yesterday morning before going out to do yard work and I did not have another meal until 7:30 PM.

If you have not tried So-Delicious *yogurt* and you feel as though you could never give up your *Greek* Yogurt — I encourage you to try So-Delicious. There is no soy  – for those of you who fear soy. (Why I have no idea — but whatevs!).

Ditch the dairy people and get with a new way of eating that doesn’t cause or support animal suffering.


  • Base: So Delicious [vegan] plain *yogurt* (I buy the plain because I find the vanilla is too sweet.)
  • 1 tsp of Maca Powder sprinkled on top of yogurt
  • 3-4 medium size farmer’s market strawberries – sliced
  • 1/3 cup Blueberries (from Maine)
  • 1 Sliced organic Banana
  • 1/4 cup organic Walnuts

Mix and eat.


Organic Gardening Is Working My Last VEGAN Nerve!

Organic Gardening is really pissing me off and do you want to know why?  Because they promote animal exploitation without revealing the darky seedy side to “Chicken Ownership”.

First and foremost, when you “order” baby chicks, they are shipped through the mail like a fucking book from Amazon without food or water. These chicks often come from the same exploited hens who live out their miserable lives in Factory Farms.  Also, the companies who sell baby chicks ship “extra chicks” in your package in the event some should die during transport. Sometimes the “useless” male chick is shipped as “packaging material”.

Nice, huh?

Sometimes, you the recipient could wind up with a male.  What are you going to do if that happens? Males chicks, according to the industry, are “useless” which is why they are GROUND UP ALIVE!!!!  Let’s be honest shall we,  do you honestly believe the recipient wants to go through the expense of feeding and caring for something that does not produce eggs?

Doubt it!

People who think it is cute to own chickens so they can have “fresh eggs” fail to realize one very important fact:  Chickens do not produce eggs forever. What will the owner(s) of these chickens to do when they stop producing eggs? Will the owner(s) continue to feed and care for these highly intelligent sentient creatures when they stop producing eggs?

I’ll tell you exactly what happens. The chicken(s) either wind up abandoned, surrendered to shelters or look the other way honey (and kids) while I kill this “useless” bird and toss her into the compost heap.

Animal ownership, whether a dog, cat or fucking chicken is costly and requires time. You cannot just feed them and forget about them.

Lastly, sometimes eggs become lodged in the reproductive tract of the chicken, causing them extreme pain and death if not remedied. What this means to the chicken owner is costly veterinarian bills.  Are the owners prepared to handle such a crisis if it happens? Are they willing to take on the expense or will they just tell their kids to look the other way while this beautiful sentient being meets her demise with a hatchet.

Instead of glamorizing chicken ownership by using glossy industry words like: Backyard Raised, Organic, Free-Range, why not promote VEGANISM?  Rest assured most of the population in the US could stand to lose a few pounds and dropping their consumption of animal products is the best way to do it.

Better yet,  if the arrogant ass-clowns at Organic Gardening want to promote “backyard chickens” why don’t they also promote Lipitor!

If you’d like to learn more about the exploitation of chickens along with how to care for a chicken(s) that has been abandoned by a former “back yard chicken owner” or a chicken that was rescued from the egregious conditions of factory farming, please nav on over to Free From Harm.  Robert Grillo, founder of Free From Harm has done a brilliant job of exposing the lies that the *Industry* tries to cover up.

Eggs: What are You Really Eating? 

Chicken Behavior

Esperanza: The Story of  Rescued Broiler Chicken



Patrik Baboumian, World Record Strongman AND Vegan! [Free From Harm]

Two years after going vegan, Germany’s Strongest Man, Patrik Baboumian, demonstrated that a plant-based diet had not diminished his phenomenal strength or physical performance. In fall of 2013, Baboumian set a world record for heaviest weight carried a distance of 10 meters, shouldering a yoke weighing more than 1200 pounds (550 kg). Baboumian said, “It’s a bit stupid to do things like that, it really hurts,” but added that he wants to disprove the myth that anyone, including athletes and strength performers, needs animal products to excel.

While there’s lots of impressive footage of Baboumian’s feats of physical fortitude, we were most inspired by this video in which he meditates on a far more important kind of strength. “Strength must build up, not destroy. It should outdo itself, not others who are weaker. Used without responsibility, it causes nothing but harm and death. I can lift the heaviest weights, but I can not take the responsibility off my shoulders. Because the way we use our strength defines our fate. What traces will I leave on my path into the future? Do we really have to kill in order to live? My true strength lies in not seeing weakness as weakness. My strength needs no victims. My strength is my compassion.”

patrik baboumian

Patrik Baboumian

Patrik Baboumian became a vegetarian in 2005 after realizing that eating animals was inconsistent with his values. “One day, I just thought, if you see a bird with a broken leg, you really have the urge to do something about it and help the bird. Then, at the same time, you go to a restaurant and eat a chicken or something. It doesn’t make any sense.”

A few years later, after learning about the cruelty inherent in all egg and dairy production, Baboumian went vegan, stating: “I just realized that if it’s really compassion that drives you, maybe it’s not enough just to stop eating animals, but you maybe should boycott the whole animal industry, because … it’s not what you as a compassionate being would want. So actually you should go one step further and become vegan.”

– See more at:


A Vegan Doctor Addresses Soy Myths & Misinformation ~ Free From Harm

Free From Harm

Holly Wilson, M.D.

Soy has long been recognized as a nutrient-dense food and as an excellent source of protein by respected dietitians and clinical nutritionists. The soybean contains all of the essential amino acids, as well as an impressive list of micronutrients (vitamins and minerals). Micronutrients in rich supply in soy include: calcium, iron, magnesium, manganese, phosphorus, potassium, vitamins B1, B2, B3, B5, B6, B9, C and zinc. Fiber and omega-3 and 6 fatty acids are also present in soy. The composition of these nutrients varies among preparations, but is in the highest quantity in whole soy foods such as edamame (whole soy beans), soy milk, tofu and tempeh.

Yet despite the powerful health benefits of whole soy foods, myths and misinformation regarding the ‘dangers’ of soy consumption are being widely circulated and presented as fact. I will address a few of these myths by taking a closer look at some of the sources of confusion and controversy.

“All soy is GMO!”

I would like to begin by explaining that the largest consumer of commercially grown GMO soybeans, both in the US and globally, is farmed animals. GMOs are genetically modified organisms, and their safety for human consumption is a hot topic of debate; many European countries have banned GMOs. While long term studies and conclusive data on the health effects of GMOs are lacking, GMOs are ubiquitous in our food supply. Soybeans are one of several major food staples now dominated by genetic modification. Currently, 81% of the global soybean crop is genetically modified, and approximately 85% of all GMO soybeans

– See more at:

Don’t Forget to ADOPT a Turkey this Year!

Farm Sanctuary’s Adopt a Turkey Project

This year join us in celebrating turkeys by sponsoring one through our Adopt a Turkey Project! Since 1986, Farm Sanctuary’s Adopt a Turkey Project has encouraged people to save a turkey at Thanksgiving through sponsorships that help us rescue animals and provide care for them at our sanctuaries, as well as educate and advocate for turkeys and other farm animals everywhere. Now is your chance to join us.

Free-Birds-743x385-v3-landing page

For a one-time donation gift of just $30, anyone can sponsor a turkey who lives at one of our three shelters. As a turkey sponsor, you will receive a special Adopt a Turkey certificate with a color photo of and fun details about your new friend.

Turkey sponsorships also make perfect gifts, so make an even greater impact this holiday season by sharing the love with others. For a gift of $210, you can sponsor the whole flock and have adoption certificates sent to family and friends!

These beloved turkeys at Farm Sanctuary not only need your sponsorship support this Thanksgiving but also your help showing others just how wonderful farm animals really are. We are privileged to have these beautiful birds in our care, and we know you’ll love making a difference for them, too!

Meet the 2013 turkeys for adoption!

and for vegan Thanksgiving ideas:  Chef Chloe has you covered.  

I just Adopted Martha

Turkey Bios 600 width v2.jpg


Who says you need animal protein to be strong?

Who says Vegans are weak?  This guy is in better shape than most meat-eaters!  Take that your carnivores!

Video/Article Source: Free From Harm

Vegan bodybuilder Frank Medrano joins a growing number of athletes and bodybuilders whose phenomenal fitness and peak physical performance are powered exclusively by plants. As the general public is increasingly confronted with the inherent cruelty of all animal farming, and armed with the knowledge that we can live healthy lives without exploiting animals for food, more and more people are making the choice to stop consuming meat, milk and eggs. Accordingly, the list of title-winning, record-holding vegan athletes grows exponentially every year, showing it is possible not only to survive, but to thrive on a plant-based diet.

At the same time, government health experts worldwide are finally catching up with the large body of scientific evidence demonstrating that a vegan diet is not only a viable option for people of any age, but that eating plant foods instead of animal-based foods can confer significant health benefits, including reduction in incidence of obesity, diabetes, high blood pressure, high cholesterol, heart attack, stroke, and several types of cancer. In 2009, the American Academy of Nutrition & Dietetics, the U.S.’s oldest, largest and foremost authority on diet and nutrition, recognized that humans have no biological requirement for animals products, stating: “It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.”

When we have access to plant-based foods, and understand that humans have no biological need to consume animal products, then the question of eating animals really comes down to this basic question: when able to freely choose, would you rather help an animal, or hurt one? If you believe it is better to help than hurt others, then veganism is the only consistent expression of your values.

Learn more:

Curious about plant-based protein? Check out one of our most popular features, A Vegan Doctor Addresses The Protein Question. See also: Catching Up With Science: Burying the “Humans Need Meat” Argument.

See tons more inspiring vegan fitness and athlete profiles at:

Vegan Bodybuilding
Great Vegan Athletes
Vegan Strength
Meat-Free Athlete
No Meat Athlete

– See more at:



Vegan [no oil] Train Wreck Shepherd’s Pie (?)

Not too long ago I saw a post by Gypsy Roller for Vegetarian Shepherds’s Pie and I printed the recipe. Last week, The Kind Life featured a recipe for Vegan Shepherd’s Pie, which I also printed.  I was intrigued. Growing up in an Italian-American home, Shepherd’s Pie was never part of my mother’s recipe repertoire (did I spell that correctly? Christ(!) I’m tired. This effing snow is bringing me down man, waaaaaaaaaaaay down) so I have never actually eaten Shepherd’s Pie – vegan or otherwise.

Swear. To. G-D!

Any-hoo-ligans, I printed both recipes and over the weekend I ventured to Whole Paycheck Foods for los ingredientos.   [smirky face]

Not one for following rules, or liking to follow rules (despite my formal pastry background), I extracted elements of both recipes to formulate my own slap-dashed effed up vegan Shepherd’s Pie.  What can I say, I am a Shepherds Pie virgin.  I will say there was no way in H-E-double Hockey Sticks I was going to make the crust in this recipe.  Uh-ah heil no!  If there is one thing I hate, it is pie and if there is another thing I hate, it’s PIE CRUST. I hate making it and I HATE EATING IT!  There I said it. Do you know how long I have wanted to get that off my chest? I realize this is blasmephy (did I spell that right? Did I mention and dead tired?) in the culinary world but tough.  Shoot me, m’kay?

Today I was chatting via Blog messaging with Hannah of Gypsy Roller Veggie Kitchen and I promised her I would blog about my Shep Pie FAILURE.

So kiddies, here goes nothin’

Los Ingriendentos: [smirky face again]

  • Potatoes – you know the kind that you make mashed potatoes with
  • Carrots
  • Shallots
  • White Onions
  • Celery
  • Daikon Radish
  • Garlic
  • Porcini shrooms
  • Vegie Ground
  • Vegie stock
  • Almond Milk
  • Nutritional Yeast
  • Liquid Smoke (for the Smart Ground)
  • Vegan Butter
  • Celtic Sea Salt
  • Pepper
  • and I think that’s it – too tired to care.

Method of Prep:

You don’t want to know, trust me.

Below are some photos of the process and the finished product.

You might want to sit down for this.

I’m serious.

Are you sitting?


Shep Pie Ingredient Lineup Smart GroundAdditional Ingredients for layering Ingredients for Mash Potatoes Ready for Oven Out of the Oven and Under the Boiler


After I finished baking my slap-dashed creation, I put it under the broiler and then sat down to watch a bit of Monk and forgot about it. When I started to smell something almost burning, I ran to the kitchen.

Despite having added the following to my mashed potatoes: Nutritional Yeast, Earth Balance, Almond Milk, Salt & Pepper they still came out bland as shit (provided shit tastes bland).

Well Hannah darling, there you have it.  My Train Wreck Shepherd’s Pie.  I don’t know if I’ll be making this again.  Truth be told, I don’t think I am a fan of this sort of thing.


And to cheer you up, provided you’ve read this far, how about a little does of cuteness? This is one of my five cats: Anubis. But we affectionately call him Scooby, Goobie, Noobie. Scooby Noob, and lastly, Fluffy Lusciousness. He loves it when I strip the bed and fold up the comforter — what can he say, he likes to burrow into things that are warm and snugly.





My Meals for the Week (March 11-15)

Soooooooooo, I meant to post this earlier in the week. Unfortunately, I just never got around to it.  I think part of the procrastination was due to my wondering why I should even bother to post this when…well… it’s not that interesting.  Besides, my blog really isn’t about vegan cooking, not when so many other fabulous bloggers do it so much better than I could ever dream of.   (To name a few:  Vedged Out; Dispatches from the Gypsy Roller; An Unrefined Vegan; In Vegetables We Trust; BonzaiAphrodite; and The Post Punk Kitchen.)

This particular recipe is something I go back to when I am pressed for time and need something I know I can throw together quickly without much thought.  Normally I do all of my cooking on Sundays; however, last Sunday I wasn’t able to which meant I had to cook Monday night after work. READ:  I was cooking my meals-for-the-week at 7:30 pm! Yah, not ideal but sadly this is my life.  Generally speaking,  I usually do not arrive home from work until  7:00 p.m  😦   Unless… by some freak chance I am able to leave the office before 5:30 pm. — occasionally miracles do happen, you know.       😉

Also, rather than post something about animal exploitation and ruin everyone’s weekend, I figured I would end the week with what I’ve been eating.

I give you:

Kale & Vegan Chorizo Soup with [no oil]  Sautéed Kale & Porcini Mushrooms seasoned with Shoyu and Gomasio [Full Disclosure: I always spell this word wrong!]

Soy chorizo & Kale SoupSauteed Kale & Porcini Mushroomsphoto

It’s not fancy, but it fills me up, makes me feel good and isn’t that all that really matters, at least when it pertains to food? 

Enjoy your weekend everyone!  🙂

GE 2013

Everything but the Kitchen Sink Soup (vegan)

I’m feeling a cold coming on. No surprise considering the hours I’ve worked this month thanks to Q-end.  Friday evening,  I stopped at Whole Paycheck [Foods] and literally walked down the produce aisle, placing a sundry of veggies in my cart. Then I picked up a package of vegan “fake” chorizo, moseyed on over to dry good section for some Garbanzo beans and a can of plum tomatoes. Today I threw everything into a pot and Voila! [No Oil] Everything but the Kitchen Sink Soup (I didn’t know what else to call it).      :-/

No Oil Everything but the Kitchen Sink Soup (vegan)

No Oil Everything but the Kitchen Sink Soup (vegan)

Kitchen Sink Soup_2 Kitchen Sink Soup_3


  • Mirepoix (Celery/Carrots/Yellow Onion)
  • Daikon Radish
  • Vegan Chorizo
  • Baby Bella Mushrooms ~ sliced
  • 1 Can Garbanzo Beans ~ rinsed
  • 1 large Can of Plum Whole Tomatoes
  • Kale
  • Water ~ 32 oz +/1

Method of Prep:

  • Water Saute Mirepoix (rough chopped)
  • Add rough chopped Daikon (gently peeled)
  • Add sliced Vegan Chorizo
  • Add sliced Baby Bella Mushrooms
  • Add rinsed Garbanzo Beans
  • Add plum tomatoes (crush the tomatoes with your hands as you add them to the pot)
  • Fill tomato can with water, add to pot
  • Add additional water (amounts vary)
  • Allow to simmer until vegetables are al dente (or to your preference)

Turn off heat and add the chopped Kale.


P.s. I did not use any oil1, salt or spices in this dish as I felt the vegan chorizo contained enough sodium and spices which added a nice flavor.   However, season as you see fit, if you’re so inclined to make this.  


1  The reason I did not saute the mirepoix in oil is because thanks to Somer @ VedgedOut; Dr. Joel Fuhrman’s book: Eat to Live as well as Dr. Neal Barnard’s  book: Reversing Diabetes (I am not a diabetic, btw) I have given up oil and all fats in my diet.  I have been a no-oil vegan for 1 month and 27 days and I have to say,  I feel fantastic; my digestion has improved and better yet, I have lost 6 freakin’ lbs without even trying!    🙂




Somer’s Moroccan Lentil Soup with Susan’s Roasted Butter Cup Squash. Mmm Mmm Good!

Last week, the lovely, the insatiable Somer, at VedgedOut posted a recipe for Moroccan Lentil Soup.  Because I love all things Lentil, I printed her recipe and made it on Sunday. To accompanying this yummy dish, I also made roasted sliced Butter Cup Squash because nothing, and I do mean nothin’ says lentil soup (to me)  like squash, man!

For dessert I made Somer’s Oil Free Banana Muffins with a slight moderation. I used Soy Nog instead of Soy Milk. Sadly, my muffins didn’t come out as nice as Somer’s because I’ve been cooking and baking with an ancient stove (thank you to my 95 year old previous homeowner).  I could replace the stove but seeing as I haven’t decided on the exact direction my kitchen remodel will take, (I’m leaning turn of the century vintage) I figured it might be best to hold off before investing in a new stove…

The Soup and the Squash:


My version of Oil-Free Banana Muffins — extra dahk, like wicked dahk (as we say here in Bahston, (ahem) I mean, Boston).     😉




Slaughterhouse-Free Pumpkin Bread

Oh good, I was hoping the title would grab your attention.

So hello there!

Yesterday I was home sick from work. Lucky me, I manged to catch the bronchial plague that is running rampant through my office [heavy sarcasm].  So as to spare everyone my plague, I stayed home because, well, that’s how I roll.  At around 11:00, I had had enough of lying down. I mean, I couldn’t sleep due to the coughing so why stay in bed?  Yah, my thoughts exactly.  I took a shower, slipped into some Vicky Secrets (what’s she really hiding?) lounging attire and proceeded to experiment in the kitchen.  With my formal pastry background in check, I proceeded to create a vegan pumpkin bread.  BAM!

At this time,  I do not want to share the formula because I want to experiment a few more times until I feel that I have perfected it.  [Note: in the professional culinary world, pastry recipes are referred to as formulas, not recipes.]

I was reluctant to take any pictures of my creation, but then decided it might be a good idea to document the first batch so as to compare it to subsequent batches.  As with all of my photos, these were taken with my trusty iPhone.  WARNING:  I am not a professional photographer OR a professional food stylist so pretty please with vegan sugar on top, excuse the crudeness of my photos.


So, here is the first batch of Slaughterhouse-Free Pumpkin Bread:  BAM! (again)

Just out of the oven

Let’s take a peak inside…

How about another peak inside?

The First Slice. YUM!

© 2012 GiRRL_Earth

Lentil & Buttercup Squash Stoup with Brown Rice & Rye Berries

Every Sunday I make meals for the week, by doing so, I never have to worry about what I’m going to have for lunch or dinner. Today, I made Lentil & Buttercup Squash Soup (well, Stoup because it’s thicker than soup) with Brown Rice & Rye Berries (cooked using the Saveur method).   If you have never tried a buttercup squash then I suggestion you run out right now and purchase one. If you’re a squash lover like I am, then BC Squash will knock you over. The taste is incredible. I have cooked it in various ways (soups, stews, roasted, etc.) and I never grown tired of it.

I also used the last of my mutant carrots from my garden.  I didn’t want to toss these babies into the composter. I mean, just because they look like something from an alien planet, doesn’t mean they deserve a tossing with nary a care, right???



The ingredient list line-up:

Photo Left:  Buttercup Squash, onion, lemon, my mutant carrots and garlic.

Middle Photos: Kombu (I use kombu in most of my soup (stoup) and stews recipes. Kombu assists the body in breaking down legumes. )

Picture of Rye Berries

Photo on Right:  Snapshot of the Saveur brown rice cooking method


The finished product:


And here is a picture of my cat Sammy (just because), baking a sunshine cake (that’s what my father calls it when he sees a cat lying in the sun – “baking a sunshine cake”).


And this is a picture of my favorite snack (again, just because) which goes great with everything, especially hummus or Tahini. Yum!

I hope everyone remembered to set their clocks back 1 hour.



A Vegan Bakery in Arlington, Massachusetts! Can I get a WOOT?

Hear ye! Hear ye!

Today, one of my fellow vegans, entrepreneur extraordinaire and founder of informed me that we have a vegan distributor right here in good ole’ Puritanical Massachusetts.  Wahoooooooooo!  🙂

check it out: Totally Sweet Baking Company 

I cannot wait to try some of their goodies.





Onigiri Japanese Rice Ball – Made with Toasted Sesame Salt by Carla DeLangre

This is a great macrobiotic dish that I am copying/pasting from Selina Naturally, to which I am a member.

This is simple, easy to make and oooh so healthy.



  • 2-3 cups cooked organic brown rice or millet
  • 2 tablespoons organic wheat-free tamari
  • 1 organic scallion minced
  • 4 organic umeboshi’s (salted plums) pitted and smashed
  • 1 teaspoon organic rice vinegar
  • 1 tablespoon ground sesame seed salt (gomasio) in a small bowl
  • 1 cup cold water


    With clean hands or a spoon mix together umeboshi, vinegar, and scallions then incorporate the umeboshi mixture to the rice. Roll 1/4 cup of rice into a ball. Dip fingers into tamari and roll the rice ball around hands to coat with tamari. Lightly roll or dust the rice bowl in the ground Toasted Sesame Salt.

    Garnish with nori and greens and serve warm or room tempurature.

    Makes 8-12 rice balls.

    Recipe created by Carla DeLangre.


The Perfect Brown Rice

This morning I was reading an article by the Environmental Working Group about Arsenic in our rice and rice products. It was a fairly disturbing article.  As someone who consumes  cubic yards of brown rice, I was pretty disturbed by the article. If you’re interested in reading about it, please click here.

That being said, I noticed there was a link in the article about how to make perfect brown rice. Intrigued, I clicked on the link and read the following article and recipe which completely blew away everything I thought I knew about cooking brown rice.  Well, as the proverbial “they” say, “You’re never too old to learn.”

Perfect Brown Rice

1 cup short, medium, or long-grain brown rice
Kosher salt, to taste

1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.

2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.


Red Lentil & Chickpea Stew with Rice & Rye Berries (not Wheat Berries!)

Those of you who follow my blog might recall from previous posts that I cook all of my meals on Sundays so that I have lunch and dinner for the entire week.  Eating this way allows me to control what I am putting into my body as well as control my spending.  I work in Boston and quite honestly the food offerings around the vicinity of my office aren’t that great. We do have one vegan food truck which is terrific in a pinch. But quite honestly, I prefer to cook my own food as I don’t like a lot of people touching/prepping my food.  This probably stems from my days working in the industry as a Garde Manger and then Pastry Cook.

As I mentioned in my post: Cutting the Cord with Cable, well almost, I have friends who cannot make time to cook, and yet seem to have ample time to watch their favorite reality TV line-up (go figure).  I receive so much enjoyment from cooking that I would prefer to cook than watch TV.

Also, due to the hours I work (plus my commute in/out of the city), I don’t have a lot of time during the week to prep and cook a meal, which is the other reason I cook meals (usually two or three) on Sundays to cover me for the week.

Anyway, yesterday I made Red Lentil & Chickpea Stew with Rice & Rye and I thought it might be nice to share this with my followers.

In case you are wondering about the Brown Rice & Rye Berries, let me say this:  Brown Rice and Rye Berries cooked together is the best! I love it and eat it with everything and so good for you. 

Chick Pea and Red Lentil Stew

(FYI: This is a great recipe for a Crockpot!)


  • Crockpot, Soup or Stock Pot
  • EVOO (or whatever oil you like)
  • Celtic Sea Salt ~ eyeball it. I think I used 1 heaping tsp
  • Yellow Onion (or whatever onion you like) ~ rough chopped
  • 1-3 large carrots ~ cut on the diagonal
  • Chile pepper(s) ~ Fresh (use whatever kind you like. I used Serrano) ~ chopped
  • 1 Green Bell Pepper ~ rough chopped
  • Garlic (use as many or as little cloves as you like. I used 5)
  • Garam Masala ~ eyeball it. I don’t use exact measurements as I use the palm of my hand
  • 2 cans Garbanzo Beans (a.k.a. Chick Peas) drained/rinsed
  • 1 package of red lentils (I used Goya brand)
  • 1 can of Tomato Puree (I used Cento brand)
  • 2 cups of vegetable broth
  • ¼ – 1/3 cup of black pitted olives ~ eyeball it, I didn’t use exact measurements

Method of Prep:

Gather all of your mis-en-place

  • Pre-heat pot
  • Rough chop: Onion, chile pepper and green bell pepper
  • Slice carrots on the diagonal
  • Drain/rinse Chick peas ~ set aside
  • Open can of crushed tomatoes ~ set aside
  • Add EVOO to pre-heated pot
  • Add onions, carrots, green and hot peppers and salt.  Cover and sweat the vegetables until translucent
  • Remove lid & Add Garam Marsala, leave lid off and cook until you can smell the spices.
  • Add a little water and scrape bottom of pan
  • Add Chick Peas, Red Lentils, and Tomato Puree, plus 1 can of water from puree can, vegetable stock and olives.
  • Give a good stir and simmer , slightly covered,  (unless using Crockpot) until cooked through.

Serve with Rice & Rye



Important: MUST SOAK OVERNIGHT (Best cooked in Rice Cooker and/or Pressure cooker, or you could even use Crockpot)


  • 1 cup Brown Rice
  • 1 cup Bob Red Mills Rye Berries (NOT: Wheat Berries)
  • 4 cups Water
  • 1 TBSP of Wakame Seaweed ~eyeball it
  • ¼ cup Shoyu

Method of Prep:

1 large pot

  1. Measure: 1 cup of Brown Rice, 1 cup of Rye Berries and add to pot.
  2. Add 4 cups of filtered water and Wakame
  3. Cover and soak overnight 

Next day:

  • Remove lid
  • Add 1/8-1/4 of tsp of Celtic Sea salt
  • Bring Rice/Rye to a boil ~ DO NOT STIR OR DISTURB, otherwise the rice/rye will turn out mushy.
  • Reduce to low heat
  • Cover and allow to cook.  PLEASE DO NOT DISTURB

After an hour or more, check to see if all the water is absorbed. Turn off heat, add Shoyu, cover and allow pot to sit on burner (w/out heat).

Be sure stir before serving. Rice and Rye goes with everything!