Quinoa Vegetable Stuffed Portobello Mushroom on a Bed of Godliness Recipe



  • Olive Oil (or whatever oil you want to use for coating the baking dish (coconut oil is great too)
  • 6 small Portobello mushrooms (you can use big ones)
  • 1/2 cup Quinoa (soaked and but not drained for 15 minutes before cooking)
  • Yellow Squash cut into small pieces
  • Carrot, peeled and cut into small pieces
  • 1/4 of an onion, chopped into small pieces
  • nutritional yeast
  • salt, garlic powder and pepper
  • lettuce, washed and places nicely around the plate
  • tomato, sliced
  • garlic and onion chives, basil
  • sprouts

*directions to cook Quinoa perfectly:

you may rinse quinoa first, but I not.

1/2 cup Quinoa, soaked, not drained (soak in 1 1/4 cup of water)

add salt to the quinoa water when ready to cook

To Cook: start boiling the soaked quinoa in its original water. Once at a boil, cover and turn down to low and cook for 15 minutes. take of the stove and wait for at least 5 minutes… then, lift lid and fluff.. the quinoa should have opaque tail.

set aside quinoa

Directions after cooking Quinoa:

wash mushrooms and take out the steam and clean out the center

chop all your vegetables (onion, carrot, squash) and add the quinoa

sprinkle garlic powder, nutritional yeast, pepper and salt also, add chopped finely garlic and onion chives into the mixture and mix.

Stuff the mushroom with the mixture stuffing without breaking the mushrooms

oil the backing dish and preheat the oven to 325-350

place the stuffed mushrooms in the baking dish and cover with foil.

once oven is hot, bake for 2–25 minutes.

in the meantime, place lettuce, basil, tomato and sprouts on the dinner plates…

once mushrooms are cooked,

place them on the plate and serve hot.



AWESOME vegan Veggie Pasta BAKE excellent recipe

Oh my goodness… I was not at all in the mood to cook tonight, but I found myself motivated by the idea of a baked pasta… I looked into my fridge to see what we had in the veggie bin… and the idea hit me… this is what I did…


  • pasta
  • olive oil
  • chopped tomatoes with juice.. 2-3 tomatoes
  • 1 pepper if you like – I don’t because my kids eat it..
  • 1 carrot
  • 1 onion
  • a bit of cauliflower
  • one stick of celery
  • a bit of broccoli
  • a zucchini / squash
  • garlic – I use 5 cloves.. but that’s a lot
  • herbs: fresh thyme, oregano, sage, parsley, basil, garlic chives (whatever you have)
  • tofu – one block – FIRM or Extra FIRM
  • red wine vinegar
  • pinch of sugar

I cook my pasta with boiling water salt and a bit of oil.. drain pasta when ready and wash with cold water.. set aside

wash your veggies and cut them into bite sized pieces..

Heat the oven to 425

on the stove: Add oil to pan and saute onion and garlic for 2 minutes then add all other veggies…

cook for 5 minutes.. about maybe 8-10

add tomatoes with juice, sugar and vinegar.. saute for another 15 minutes. Then, add tofu cubes. Mix.

add veggie stock or water if it gets dry

Add pasta to the veggies… mix.. cook for 2-3 minutes..then add herbs

transfer to a baking dish.

bake at 425 for 10 minutes and lower heat to 320 and cook for 25 more minutes…..don’t let it burn!

add fresh parsley on top.. and serve..

Fresh Lavender-Lemon Sugar Cookies


Lavender-Lemon Sugar Cookies


  • 1 3/4 cups all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup Earth Balance or any vegan margarine
  • 1 cup vegan granulated sugar
  • Egg Replacer (2tbsp water mixed with 1 1/2 tsp EnerG Egg Replacer)
  • 2 tablespoons soy milk
  • 2 tsp good vanilla extract
  • 2 tbsp lemon juice
  • 1 tsp fresh lavender buds
  • 3 drops lavender essential oil


  • Whisk together dry ingredients (flour, salt, baking powder, and lavender buds) in a medium bowl.
  • Cream margarine, essential oils and sugar with an electric mixer.
  • Mix your egg replacer and set aside – do not make too early or it will not be as effective.
  • With food processor or mixer running add the dry ingredients a cup at a time and mix until well incorporated.
  • With the mixer running add the vanilla extract, egg replacer and soy milk and mix until it is a consistent dough.
  • Line a baking sheet with parchment paper and roll the dough into small balls that are slightly flattened (they will not spread much during cooking).
  • Sprinkle cookies with sugar
  • Bake in a preheated oven at 350 degrees for 10-12 minutes. Bake until very lightly golden; do not allow to brown (unlike conventional sugar cookies they will not be as golden due to no eggs, for more yellow color add a pinch of turmeric to the dough).
  • Remove from the oven and cool on a wire rack. Enjoy!

Cabbage Roll Recipe



  • 2 shallots, minced
  • 2 tablespoon oil – I use Avocado or Olive Oil
  • 6 medium tomatoes, diced or 1 can with juice
  • 1 1/2 teaspoon salt
  • 2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • Tablespoon of fresh basil, minced
  • pinch of pepper

Roll Mixture:

  • 1 very large head cabbage – Green Cabbage
  • 1 medium onion, minced
  • 2 tablespoon oil
  • 3 green onions, minced
  • 2 medium cloves garlic, minced
  • 1/3 cup dry Textured Vegetable Protein (TVP) rehydrated in vegetable stock
  • 3 medium tomatoes, diced
  • 2 1/2 cups cooked rice
  • 1/3 cup fresh parsley, minced
  • 2 teaspoon salt
  • 2 teaspoon paprika
  • 1/4 teaspoon cayenne

What to do:

Sauce: Saute the onion in 2 T oil. Add the tomatoes, salt, paprika, cayenne and pepper, bring to a boil and simmer for about 1 hour.
Remove cabbage layers carefully and soak in boil water for about one minute. Transfer to a bowl of cold water to rinse, then lay out on a towel until you have finished all the cabbage leaves.
In a large skillet, saute the onion in 2 T of oil for 10 minutes, stirring often. Add the green onions, garlic, tvp, water and tomatoes and simmer for 25 minutes. Stir often. Add the rice and spices and mix well.

Preheat the oven to 350F. Place some of the rice mixture on each leaf. Leave enough room to fold the sides inward, and roll up the leaves. Place the cabbage rolls in a casserole dish and cover with the sauce.

Bake for 33-40 minutes.


%d bloggers like this: