Vegan Cream of Mushroom Soup

This was very easy and very good. I followed the below blog recipe.

However I added a bit more salt.  I also think I had more than 2 cups of cauliflower.  I just used the whole head, so in the final step I added more soy milk.  Oh and I used soy instead of almond milk.  This will be my lunch for a few days this week.



So for thanksgiving I baked a cheesecake.  I also made some of my mushroom gravy which was quite a hit.  Everyone loved the cheesecake.  I think next time I make it, it will come out better.  This recipe was given to me at my bridal shower from my husband’s grandmother.  I finally decided to try it out for thanksgiving.  I’m not a huge cheesecake fan myself but it did taste very good.

For the crust:

1 1/2 cups of crushed graham crackers

1/2 cup of melted butter

1/4 cup of sugar


3 8oz cream cheese

1/2 cup of sugar

1/8 tsp of salt

3 eggs

1 tsp of vanilla


1 pint of sour cream(room temp)

1/4 cup of sugar

1 tsp of vanilla

For the Crust

1. Butter spring form pan and preheat oven to 350

2. Combine the ingredients for the crust together in a mixer, and press firmly into a spring form pan 2 1/2 inches up from the side of the pan and chill

For the Filling

1. Combine cream cheese, sugar and salt in a mixer, add vanilla nad the 3 eggs one at time

2. Pour into chilled crust and bake for 50 minutes

3. Let stand for 15 minutes

For the topping:

1. Combine ingredients in a mixer

2.  Reheat oven to 450

3. Spread topping onto cheesecake and bake for an additional 10 minutes

4. Cool on a wire rack and chill

White Bean and Vegetable Soup

So it’s been a stressful past two weeks.  I’ve been surviving on some east microwave meals while the kitchen was being redone and made some quick simple things last week.  So the week before the kitchen was redone.  I love it.  It feels so nice to have a kitchen that is whole and that is awesome looking too.   I love being in there now.  This past week was very sad and emotional.  We made the hard decision to put down one of our cats.  Boo was very sick and it was just her time.  She had a wonderful 14 years and we will miss her every day.  It’s just not the same without her here.  😦

So I made something quick easy one, similar to  few other

1 carrot diced

2 celery stalked diced

1 small onion diced

4 cups of water or veggie broth

1 bay leaf

1/4 teaspoon of salt

2 tablespoons of lemon juice

1 teaspoon of garlic powder, parsley and italian seasoning

1 cup of beans of your choice lentils or black beans, I chose Navy beans

1 tablespoon  of olive oil

1 cup packed of fresh spinach

1. In a pot or dutch oven add olive oil carrot, celery, salt and onion.  Cook for five minutes until vegetable begin to get soft

2. Add water.broth, beans, seasoning, bay leaf, cook on high for about 40 minutes or until the vegetable and beans are soft

3. Add lemon juice, and spinach cook for another 10 minutes or so until spinach is wilted.

Creamy Curried Kale and Chick Peas

I made this today last minute I was planning to make it on Monday but I was told our flooring is being installed on Monday versus later in the week.  It will be lunches for the week.  I followed the recipe exactly and made some rice for it too. It tasted pretty good and was pretty easy to make also.  The soup I made last wasn’t as exciting or as flavorful as I hoped.  May be it needed more seasoning or some veggie broth.  Oh well.



Lemony Rice and Chick Pea Soup

1/2 cup of rice

1/2 cup of dried chick peas

6 cups of water

1 tablespoon of olive oil

3 minced garlic cloves

2 carrots diced

2 celery stalks diced

1 tsp of garlic powder

1 tsp of onion powder

1 tbsp of dried basil

juice of 1 lemon

zest of half a lemon

1. In the rice cooker I cooked the chick peas and rice

2. In a pot I added olive oil and carrots garlic and celery.  I cooked on high until soft.

3. I added the water, seasoning and cooked rice and chick peas and turned it down to a low heat.

4. I cooked for about half an hour and added the lemon juice and zest.  I let it cook for another 15 minutes.


This was pretty quick and easy.  I found a recipe I liked online and completely twisted it to what I had in the house.   It should be pretty good I haven’t really had any yet.

The cookies were awesome and most of my co-workers agreed.  I made one of my favorite meals tonight acorn squash and stuffing.  So good and so easy.

Mexican Hot Chocolate Cookies

I had a day off today so I decided to make this recipe I found the night before off to pinterest.

I replaced the baking soda and cream of tartar with baking powder though.

The cookies are pretty good.  I was hoping for a bit more of a spicier kick to them, but they are still good. I tasted the cinnamon a bit more than the chili powder,  They are still yummy and easy to make.   It was an excuse to bust out the kitchenaid mixer. 🙂

Chickenless Chicken Vegetable Noodle Soup

8 cups of vegetable broth

1 bay leaf

1 onion diced

3 carrots diced

2 celery stalks diced

1 tsp of thyme

1 tsp of garlic powder

1 tsp of salt

1 tsp of oregano

1 generous cup of pasta ( I chose spiral pasta, any pasta or even egg noodles will work)

1 block of tofu cut into small cute

1 tsp of olive oil

1. In a large pot add olive oil, bay leaf, thyme, salt, garlic powder oregano and onion.  Cook on high for five minutes until onions are soft and translucent

2. Add all of the other ingredients into the pot and cook on low for about an hour.

Enjoy it.  This was pretty good and pretty basic.  I tried some even though it will be lunches for the week.  It was good, and so easy to make.  Pretty good soup if you’re sick too.

Beef Enchiladas

So I made this for Chris tonight, he hasn’t eaten it yet so the verdict is still out.  This was easier than making the vegan enchiladas.  I found a few recipes online, I looked around and improvised with a recipe of my own

1 lb ground beef

some taco seasoning

1/4 cup of black beans

2 cups of enchilada sauce

burrito wraps

2 cups of cheese

1. Cook ground beef, add some taco seasoning and beans

2. Meanwhile I sprayed the casserole try with spam and covered it with enchilada sauce

3. I added ground beef mixture and cheese and wrapped up 4 burritos.  I only used about half of the ground beef mixture too.

4. I added the enchiladas seam down in the casserole dish, covered with enchilada, sauce and cheese.  I will cook until the cheese is melty and bubbly so for about 20-25 minutes.



Black Bean and Sweet Potato Enchiladas

So I found this recipe online, I looked at it forgot it and kind of went on my own with the idea

1 large sweet potato

1/2 cup of black beans

1/4 cup of corn

1/2 cup of salsa

2 cups of cheese ( vegan or regular)

2 cups of enchilada sauce ( you can make your own I used canned)

1 tablespoon of cilantro

burrito wraps

1. I used dry black beans, so I cooked them in the rice cooker, while I cooked a sweet potato in the oven

2. I sprayed a casserole dish with cooking spray, and covered the bottom of the pan with enchilada sauce

3. Once sweet potato was cooked I removed the skin from the sweet potato and diced it into small cubes

4. In a bowl I combined the sweet potato, beans, , corn, salsa, cheese and cilantro- depending on taste you could probably add salt or pepper too

5. I stuffed really well 4 wraps you could probably make more and just stuff them less

6. I rolled the enchiladas tight and placed them seam down in the casserole tray.

7. I topped the enchiladas with more enchilada sauce and some cheese also a bit a salsa- you could probably add some cilantro, peppers or green onions…

8. I cooked it for about 20 minutes until the cheese was all melted.


It was really good.  My only complaint, the store bought enchilada (El Paso) was bland.  I should invest in a good recipe and make it on my own.  I also made beef enchiladas for Chris that will be the next post.