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Tag Archives: vegetarian

I’m behind on pretty much everything I should be doing.  So here’s a blog for further procrastination.

I’m super stressed out right now, so I’ve been looking for new recipes to try to distract myself.  I read this recipe for stacked polenta, and it seemed simple enough.  And it was sufficiently distracting as well as delicious.

I also made brownies.  Someone sent me a link for Katherine Hepburn’s brownie recipe.  I made it this morning and took it to work.  They were fudgey and amazing, and it only took about 3 hours for my co-workers to devour the entire thing.  And it’s a surprisingly simple recipe.  Here’s a link. 

So if you’re looking for a great dinner/dessert combo, this is a pretty killer one.


Quickly, before it’s too hot for soup!  I make this soup when I don’t really feel like cooking or eating, but I still want something hot to make the belly rumbles stop.  It hardly takes any time at all if you use frozen vegetables.


2 cups water

1 veggie bullion cube

1 TBSP cornstarch dissolved in 1/4 cup of water

2 TBSP frozen peas

4 baby carrots sliced into coins(or just get a bag of frozen peas & carrots, toss in 4 Tablespoons and call it done)

2 cloves of garlic, minced

1 egg

Put the water in a pot and set it to boil.  Throw in the bullion cube and peas and carrots and minced garlic. Let it boil for about 2 minutes, then add the cornstarch mixture, stirring continuously.  Then break the egg in a cup and stir it real good.  Stirring the soup slowly in one direction only(clockwise only, or counterclockwise only) add the egg a little at a time.  Then you can turn off the heat and keep stirring for about a minute.  At this point, I usually add a lot of soy sauce, but that’s only because they don’t make salt licks for humans and I have to get my sodium somewhere.  Then I stare at the steam for a bit and wait for it to cool off enough to eat while trying to keep the cat out of it.  It’s a fast, warm meal for a rainy day if you’re not very hungry.

I don’t usually consider salads recipes, but I haven’t really posted a recipe in a while and a friend mentioned looking for low starch, vegetarian recipes.  Also, this salad is pretty filling as salads go, and I know this friend has access to Trader Joe’s(our secret, shared lover) where you can buy all the ingredients.  This salad is a really good mix of sweet and savory flavors, and if you use the roasted squash while it’s still hot, an interesting mix of temperatures too. 20170201_151837


fresh arugula

5-8 cherry tomatoes cut in half(if you cut them in half they don’t pop in your mouth and squirt tomato seeds across the break room at your co-workers during lunch)

crumbled feta cheese

handful of walnuts

handful of dried cranberries

1 bag of cubed butternut squash

3 mushrooms, sliced

2-4 TBSP oil(enough to lightly coat the butternut squash)

1 TBSP dried basil(you could use fresh too)

Trader Joe’s Champagne vinaigrette


Toss the butternut squash with the oil and the dried basil.  Put it in a roasting pan and roast it at 375 for about 45 minutes.  It’s done when you can cut a cube in half easily with a fork.  You can turn up the temperature or roast them for a little longer if you want them to have crispy brown edges(which is sometimes nice for texture).

Fill a large salad bowl with arugula.  You can really pack it in there if you are a hangry, greedy wildebeast like me. Toss in the dried cranberries, walnuts, mushrooms, and tomatoes.  Pile the roasted squash on top and garnish with feta cheese.  Or pile the cheese on too if you’re super hungry. Drizzle with champagne dressing.  I also sprinkle some salt on because I love me some sodium.  It’s super pretty, and you get to feel virtuous about eating salad.

I make this a lot for lunch, but when I make it for lunch, I let the squash cool completely before putting it on the salad and closing the Tupperware.  You can prepare it the night before and it stays pretty crisp as long as you don’t put the salad dressing on until you’re ready to eat it.


Between being sick, dealing with family issues, and trying to keep up with all the projects I’m working on, a lot of things have sort of fallen to the wayside.  My apartment  needs spring cleaning, I’ve been too tired to exercise, I have’t been editing my novel or blogging, and I haven’t been cooking as much as usual.  I actually went out to a fast food place and ate a burrito alone in my car like some sort of overworked business person, or possibly a lonely barbarian.

Things I HAVE managed to accomplish: 3 pieces of art on display in shows, 1 piece sold, 2 commissioned art pieces completed, 2 more commissions in the works, and I wrote a picture book(which I still need to illustrate).  Why do I do this to myself?  Oh yeah, not creating art makes Homer something something.  Go crazy?  DON’T MIND IF I DO!

Anyway, the moral of this story is I’m busy, so here’s a recipe for busy people who also like to be vegetarian and fancy: a sandwich.


1 pear(I used D’angou, but it would probably work with any kind)

2 slices of bread(whoa, getting crazy here TWO slices of bread?!)

1 small handful of arugula

1/2 Roma tomato, sliced(Where’s the rest of it?! What did you do you animal?!)

Spreadable herb cheese like Laughing Cow or herb rolled goat chevre(so fancy!)

Directions: Spread cheese on one side of each slice of bread.  Slice pear once on each side of the stem so you have two hemisphere shaped slices and one weird center slice with the core.  You can either leave the hemisphere slices as they are, or slice the very top of the dome off to make the sandwich lie flatter.  Place the two side slices of pear on one piece of the cheese bread side by side.  Put tomato slices on top of of the pear.  Rinse and dry the arugula thoroughly, then arrange on top of the tomato.  I like salt, so I put a generous shake of salt on top of the arugula before putting the top slice of bread on, cheese side down.  If you are near a stove or a toaster oven(remember you’re a busy person, too busy for cooking!) you can pop the sandwich in for about 5 minutes at 350 degrees or so to toast it.  Now you have a really fancy sandwich and one weird core slice of pear.  You can cut the core from that last slice and use the good bits to garnish the plate, or just eat them.  It’s a lot like a pear salad, but more filling and you can eat it on the go.  Nom nom, type type, checking the email.

So I’m doing this “no weight gain” challenge at work for the holidays.  I’m usually pretty good about not gaining weight over the holidays, or at least, not for long, but this is the first time I’ve officially participated in the contest.  The first week’s healthy eating challenge is to eat 5 different color fruit and vegetables, so I’m posting a version of a South Beach diet recipe my parents like.  It’s an easy way to get a lot of different colored vegetables into one meal.

Look at all those pretty colored veggies!

Look at all those pretty colored veggies!

2 zucchini, sliced
1 eggplant, cubed
2 or three onions, chopped into large chunks
1 red pepper, chopped
Half a bag of baby carrots
4-8 Tablespoons of olive oil
Salt and pepper to taste

Chop the vegetables and toss them in a roasting pan with the olive oil and salt.  Sometimes I throw in a few tablespoons of water to keep things a little more moist if I want to cut down on the oil.  Bake at 375 for about 45 minutes, or until all the veggies are good and roasted.  Remove from oven, and eat as a side dish, combine with cheese and pasta, or wrap them up in flat bread with some fancy melted goat cheese.  The end, that’s it. Simple, no? Nom Nom

Finished roasted veggies

Finished roasted veggies


Oh, oh, and also, THIS!  Vegetarian Turkeys!

blurry image of oatmeal, almods, cinnamon, milk and agave

Blurry picture of my ingredients.

I admit it: I’m a bad role model, and I don’t eat breakfast most days.  I’m not a morning person, and all I want is caffeine mainlined into my brain, or failing that, a nice iced mocha 🙂

This morning was different.  I was actually  hungry when I got out of bed.  And this is what I made for breakfast:

1/2 – 1 cup milk or soymilk depending on how you thick you like your oatmeal

a handful of raw almonds(about 1/4 cup), chopped or ground in the blender

a handful of quick cooking oats(about 1/4 cup)

1/2 tsp of cinnamon

agave nectar or honey to taste

Stir the milk, chopped almonds, oats, and cinnamon in a bowl or a mug.  Put in the microwave for 1-2 minutes, or heat in a pan until it’s all steamy if you have time.  Sweeten to taste with honey or agave nectar.  NOM!

I’m making some healthy, vegetarian lasagna with some friends tonight.  Since this is the Vegetarian Ninja Librarian’s blog, I think I’m within my rights to post recipes as well as book lists.  This one is based on a stuffed shell recipe I saw on the Food Channel years ago, and maybe from a South Beach recipe, but I don’t know.  I’m sort of making it up, so bear with me, or don’t, your choice.

Whole wheat lasagna noodles

half a bag of broccoli florets

one medium red onion, sliced thinly into semi-circles

1 or 2 handfulls of sliced kalamata olives

1 medium zucchini sliced into thin coins

sliced mushrooms(optional)

olive oil

tomato sauce(might make some, might just buy a nice basil tomato sauce)

1 cup? low fat ricotta cheese(you can mix in a teaspoon of basil for extra flavor)

about half a cup of shredded low moisture mozzarella

parmesan cheese for top

2-4 cloves fresh garlic, minced or crushed

salt to taste

large frying pan, wooden spoon, and lasagna pan(13×9 or similar size)

Preheat oven 350.

Cook the noodles according to package.

In a large pan, caramelize onions with broccoli and garlic, and no more than two tablespoons of olive oil.  Add the zucchini and mushrooms when it is almost done.  Last, add the kalamata olives.

Pour a little tomato sauce into the bottom of the pan.  Then add first layer of noodles. Top with caramelized veggies and sauce, then add a layer of ricotta.  Continue layering until you’ve put on the last layer of noodles.  Top with just  little bit of sauce, then the layer of mozarella and parmesan.  Bake about 45 minutes(I might pull mine out at 30 minutes because I’m impatient, and it’s all cooked anyway).

Changes may be added to this after I actually make the lasagna and figure out what I’m doing. 🙂