Homemade Wonton Soup


– wonton wrappers

– TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper

– sauteed mushrooms, chopped

– fresh cut herds, chopped

(mixed these three together: TVP, mushrooms, herbs)

– carrots, pealed ribbons

– mushrooms sliced thinly

– green onion, sliced

– garlic, sliced

– vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)

– bragg’s amino acids (add to broth)

– olive oil

– a bit of water – (sealing wonton wraps together)


I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,

then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)



Vegan Veggie, Tofu & Rice Cabbage Rolls with Tomato Dill Sauce Recipe

Veggie, Tofu & Rice Cabbage Rolls with Tomato Dill Sauce


Cabbage Rolls:

– one head of cabbage

– 1 cup of cooked rice

-1 cup (package) of cooked (fried) tofu – spiced up with favorite spices (garlic, salt, pepper)

– A few carrots chopped to bite size

– 1 zucchini chopped to bit size

– one mushroom, chopped

– 1/4 cup of red onion, chopped

– garlic cloves, chopped (or minced)

– 2 tins of low sodium tomato sauce (the kind with just tomatoes…nothing fancy)
– 1 the juice of one large lemon
– 1 tsp of fresh dill
– 2 tbsp of maple syrup
– pepper to taste
– 2 tbsp of garlic powder
First boil the head of cabbage until layers come off easily, then soak layers in cold water until ready to use.
Take your veggies, onions and spices and fry in an oiled skillet just brown on both sides
combine cooked veggies with cooked rice and cooked tofu.
Spoon desired amount for each cabbage up and tuck and roll until finished.
Place the cabbage rolls in an oven sake container and cook in a preheated oven: 350 degrees for 40 minutes
for sauce:
Combine all ingredients and heat on low heat until ready – poor on top

Vegetable and Tofu Breakfast Scramble Recipe

Vegetable and Tofu Breakfast Scramble

Vegan, Organic and Local


– Tofu, crumbled

– Zucchini – bite sized

– Carrots – bite sized

– Baby Portabello mushrooms – Bite sized

– Broccoli – bite sized

– 3 cloves of garlic – roughly chopped

– cooking oil – olive oil

– tamarack seasoning (for yellow ‘egg’ color)

– salt and pepper to taste

– Vegetable Sourdough bread – Old Town Baking Co. www.oldtownbakingco.com


Crumble tofu in a bowl and add tamarack, salt & pepper.  Heat oil on medium heat in a pan that can be covered. Once oil is hot flatted tofu lightly on the bottom of skillet.

Add mixed vegetables and garlic. just on top and cover. Cook like that for 15 minutes, then uncover mixed well and cover again until veggies are just right. Just a bit crispy.


get all of our organic fruits, vegetables and bread from our local Farmers Market – Downtown Riverside on Saturdays 9-1 by the Mission Inn….

I recommend all organic eating and local buying and as less corporate buying as possible.

Thank you,


Baby Bella (Portebello) Mushroom Miso Soup


Baby Bella (Portebello) Mushroom Miso Soup


  • 1 package baby bella mushrooms (or other mushrooms of choice), stems trimmed, and thinly sliced
  • 2 tsp peanut oil
  • 1 medium yellow onion, thinly sliced
  • 1 carrot, pealed and sliced
  • 2 celery sticks , sliced
  • 1 T. garlic, minced
  • 1 T. ginger, minced
  • 4 cups water (or vegetable stock)
  • 2 cups Kale or Swiss Chard leaves, roughly chopped
  • 2 Tbsp white miso (or other miso of choice)
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp sesame seeds
  • Seasoned crackers
  • Bragg’s Amino Acidsbrags1


In a large saucepan, saute the mushrooms in the peanut oil for 3 minutes. Add the onion, garlic, and ginger, carrots, celery and saute an additional 2 minutes.

Add the water and Kale (Swiss Chard) and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes.

In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan.

Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat.

Sprinkle sesame seeds over individual servings.


Spinach-Vegetable Stuffed Portobello Mushrooms with Home-made Italian Dressing Recipe

Portobello Mushrooms are the meatiest of the mushrooms and a favorite in my family. When stuffed with veggies, tofu, TVP, couscous, quinoa, they make an excellent nutritious dinner.

This recipe is quick, easy and so yummy!!!

Tip on cleaning your mushrooms:

As with most other mushrooms, portobello mushrooms should not be washed.  Simply tap them on the counter to loosen any growing medium. You can twist the stem to remove it but use caution as you could break the mushroom cap.  You may alternately use a small sharp knife and cut the stem even with the inside of the gills.

  1. Twist or cut off stems from mushrooms. Chop stems; set aside.
  2. Use a spoon or sharp knife to scrape out the gills from mushroom caps; compost gills.

Vegan Spinach-Vegetable Stuffed Portobello Mushrooms


  • 4 large portobello mushrooms (about 1 lb.), cleaned
  • 1/2 cup Italian Dressing (I make my own- Recipe below)
  • 1/4 cup red pepper, chopped
  • 1 carrot, pealed and chopped
  • 1/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 20 oz. fresh spinach
  • 1/4 cup grated vegan parmesan ‘cheese’

Home-Made Vegan Italian Dressing

  • 2 cloves garlic, minced
  • 1 tsp dried tarragon
  • 1 tsp dried marjoram
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar

Dressing Preparation:

Combine all the ingredients in a container with a tight lid. Shake the jar well and let stand for one hour at room temperature, then chill. Shake well before serving.

Meal Preparation:

Preheat oven to 375°F.

Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined baking pan.

Heat remaining dressing in sauce pan on medium-high heat. Add mushroom stems, red pepper carrots, onion and garlic; cook and stir 4-5 min.

Add spinach.

Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min.

Spoon evenly over mushroom caps; sprinkle with “cheese”.
Bake 18 to 20 min. or until mushrooms are tender. Meanwhile, Boil some corn in water.

And Serve…

Sauted Vegetable Scramble with Pita Bread Recipe

Morning Vegetable Saute with Pita Bread

  • 1/2 zucchini, chopped
  • 1/2 yellow squash, chopped
  • a few button mushrooms, chopped
  • 1 carrot, pealed and chopped
  • 1 stalk of celery, chopped
  • 1/3 red pepper, chopped
  • 1 green onion, chopped
  • Pita Bread, flat Bread, warmed
  • Few stems of Cilantro
  • Few sprays of Bragg’s Amino Acids
  • 1 tbsp of Nutritional Yeast
  • Sea salt and pepper to your tasting
  • 2 Tbsp Olive Oil for cooking


Heat olive oil in a skillet. Add carrots, celery, mushroom, red pepper, squash and zucchini and saute for 5-7 minutes. Spray and few squirts of Bragg’s and mix well with vegetables. Sprinkle Nutritional Yeast and mix well. Cook for a few more mutes. Heat Pita bread and cut into triangles.

Serve with green onion and cilantro on top of vegetables. Spoon vegetables into a pita triangle. You can add hot sauce, if you like.

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