An epic fail becomes an epic win!

This weekend had been full of rich, delicious, delightful food. MMmmm.

I was supposed to make some pumpkin chocolate chip muffins (adapted a bit from Vegan with a Vengeance) on Friday night, but as I went to measure out my cane sugar I was 1/4 cup short. That was enough to make me decide I should wait and make them the next day. Haha. So after getting our three paper routes done (last day for one of those routes!) and taking a little nap (love!), I whipped them up so they were cool enough to enjoy when we got back from our library and work (mine) visits.

Dinner last night was so amazingly good. I made the Lentil Mushroom Sliders from Chez Cayenne with only a couple of small changes, along with a Mediterranean Pepper Salad that I found on Eat Me, Delicious that I only tweaked slightly, and some yam fries. Can you say yum? Yeah, I thought so.

Since it was date night in, I decided to use up the leftover canned pumpkin I had from the muffins and made a Chocolate Pumpkin Pudding Cake from Vegan Dad that I'd been meaning to try for months now. The kids gobbled up all the leftovers for dessert after dinner tonight. Haha.

Tonight I started out making a pasta I found in a Vegetarian Times magazine, but it was an epic fail, so I completely morphed it into something incredibly satisfying. The kids couldn't get enough of it, and Tiernan named it Pasta Sauciola. :) We had the pasta with a piece of whole wheat toast and some leafy greens.

Pumpkin Chocolate Chip Muffins

1 3/4 cups flour

1 1/4 cups sugar

1 tbsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground allspice

1/8 tsp ground cloves

1 cup pureed pumpkin (fresh or from a can)

1/2 cup milk

1/2 cup vegetable oil

2 tbsp molasses

1 cup mini chocolate chips

Preheat oven to 375. Lightly spray a dozen muffin cups (it made 18 for me) with cooking spray.

Sift together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, allspice and cloves. In a separate bowl, mix together the pumpkin, milk, vegetable oil and molasses. Mix the two together and combine it well. Add the chocolate chips.

Fill muffin cups two thirds full. Bake for 18-20 minutes.

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Lentil Mushroom Sliders

2 tbsps olive oil

1 cup onion, finely diced

4 oz cremini mushrooms, chopped

4 cloves garlic, minced

1/2 cup green lentils, washed

2 cups vegetable broth, divided

1/2 cup quinoa

1/3 cup walnuts

2/3 cup rolled oats

2 tbsp ground flax seed

2 tbsp soy sauce

1 tsp sage

1/2 tsp oregano

1/4 tsp thyme

1/4 tsp salt

Heat oil in a saucepan. Add the onion and cook 3 minutes. Add the mushrooms and cook another 5 minutes. Add garlic and saute another 30 seconds. Stir in the lentils and one cup of vegetable broth. Bring to a low boil, reduce heat, cover and simmer for about 30 minutes until the liquid is absorbed and the lentils are tender.

In a small saucepan, heat the second cup of vegetable broth with the quinoa. Bring to a low boil, reduce heat, cover and cook 15 minutes until quinoa soaks up the broth.

Pulse the walnuts in a food processor until they become powdery (works best with frozen walnuts). Transfer to a medium sized bowl and add the oats, flax seed, soy sauce, spices and salt. When the quinoa has been cooked, add that to the bowl as well.

When the lentils are cooked, pulse gently in a food processor leaving it quite chunky. Add to the bowl with the rest of the ingredients.

Form the mixture into small slider sized patties and cook on an indoor grill.

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Mediterranean Pepper Salad

1/4 cup red wine vinegar

1/4 cup cold water

1 tsp salt

2 tsp sugar

1/2 red onion, diced finely

3 bell peppers, diced (I used orange, red and green)

3 roma tomatoes, diced

3 baby cucumbers, diced

1/4 lb feta cheese

salt and pepper, to taste

In a glass measuring cup, mix together the vinegar, cold water, salt and sugar. Leave it out for a bit until the salt and sugar dissolves. Cut up the red onion and put it in the dressing to soften and sweeten.

Chop up the rest of the veggies, and put them in a bowl. Add the feta cheese. Remove the onions from the dressing and add to the bowl. Now add 1/4 - 1/2 cup of dressing over the vegetables. Season with salt and pepper.

It can be served immediately, or chilled for a while to let the flavours mingle.

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Chocolate Pumpkin Pudding Cake

1 cup flour

1/4 cup packed brown sugar

1/2 cup cane sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/2 tsp ground ginger

1/2 cup pureed cooked pumpkin

2 tbsp milk

2 tbsp vegetable oil

1/2 cup chocolate chips

1/2 cup cane sugar

1/2 cup brown sugar

1/4 cup cocoa powder

1 1/2 cups boiling water

1 tbsp vanilla

Preheat oven to 350. Get a few cups of water boiling.

In one bowl, mix together the flour, brown sugar, cane sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.

In a separate bowl, combine the pumpkin, milk, oil. Mix the two bowls together. Stir in the chocolate chips.

Place in an 8x8 pan sprayed with cooking oil.

Mix together the brown sugar, cane sugar and cocoa powder. Pour it over the top of the pan. Pour 1 1/2 cups boiling water over the top, but do not stir. Add the vanilla.

Cook for 40-45 minutes until the top is cracked and firm. Let it cool for a bit before serving.

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Pasta Sauciola

450g spaghetti, split in two thirds

cooking spray

4 cups vegetable broth

1 1/2 cups water

1 large can tomato paste

1 tsp red chilies

1/8 tsp saffron threads

1 tsp basil

1 tsp oregano

1 tsp salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil

4 oz cremini mushrooms

5 cloves garlic, minced

1 can chickpeas, drained and rinsed

5 cups spinach, roughly chopped

4 oz cream cheese

2 cups mozzarella cheese

Preheat oven to 350.

Spray a baking sheet with cooking spray and add the spaghetti noodles. Spray top lightly with cooking spray. Cook the spaghetti noodles for 5-7 minutes, shaking the tray a couple of times to toast evenly.

In a medium sized saucepan, bring water, vegetable broth, tomato paste, chilies, saffron, basil, oregano, salt, and pepper to a boil. Turn the heat to low and simmer, keeping it warm.

In a large pot, heat the olive oil. Add the mushrooms and cook for 5-7 minutes, until browned. Add the garlic and stir another 30 seconds. Add 3 cups of broth, and cook until the liquid has absorbed. Add the rest of the broth mixture, the chickpeas and the spinach. Cover, and cook until most of the liquid has absorbed, and the spaghetti is cooked. Add some more broth if needed. Add the cream cheese and mozzarella cheese, and stir until thoroughly melted.

A few of my recipes from the past couple of weeks.

As promised earlier, a post with food in it! I didn't take many pictures from our dinners, but here are the ones that I did take.


There's no real recipe for this one, but I had a picture, so I thought I would share. :) I made this pasta sauce, but added a can of chickpeas to the pot. I cooked up the pasta of choice, mixed it together with the sauce, and covered it with a blanket of mozzarella cheese. Then I cooked it until the cheese began to brown a bit. This is Kyle's favourite.

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These are the muffins I make for Summer Solstice every year. The white of the cake symbolizes the light of the long days and the chocolate chips symbolize the little bits of dark night that are sneaking in ever so slowly. The kids just love them. I got the recipe from the book Circle Round: Raising Children in Goddess Traditions. I get many of our Pagan ideas from that book. I think it's my favourite book of all time.

Summer Solstice Muffins

1/2 cup butter, softened in the summer sun

1 cup sugar

2 eggs

1 tsp vanilla extract

2 cups all purpose flour

pinch of salt

2 tsp baking powder

1 cup milk

1 cup chocolate chips

Preheat oven to 350.

Cream together the butter and sugar until fluffy. Beat the eggs in, one at a time. Add the vanilla. Mix the flour, salt and baking powder together, making sure to mix well. Add half of the flour mixture, and half of the milk. Mix well. Add the remaining flour and milk and continue to mix well. Add the chocolate chips.

Bake in cupcake cups for 25 minutes.

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These? They were sinful! We had them for Date Night In this week and we both ate too many. These are not exactly low in fat and calories, but so so so so good. YUM. I got them from my Vegetarian 3 in 1, but altered them a tad bit.

Creamy Mushroom Cups

2 tbsp butter

6 oz cremini mushrooms, chopped

1/4 tsp salt

4 cloves garlic, minced

2 tbsp dry sherry

1/4 cup whipping cream

1/4 cup grated parmesan cheese

6 frozen filo party shells

chopped fresh parsley

Cook the filo according to package directions.

Meanwhile, melt the butter in a saucepan. Add the mushrooms and salt and cook for 3-5 minutes until tender. Add the garlic and cook another 30 seconds. Add the sherry and stir to blend. Stir in the whipping cream, and stir for 2 minutes or until thickened a bit. Add the parmesan cheese, stir and cook until melted.

Fill the filo pastry with the mushroom mixture. Sprinkle the top with some chopped fresh parsley and serve immediately.

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Slow cooked curried veggies are pretty regular in this house during the busy days. It needs a full day to sit and cook, and I love it for that. The vegetables tend to lose their bright colours in the slow cooker, but it's still delicious. I usually serve over a bed of basmati rice and a side of Naan bread.

Slow Cooker Curried Veggies

3 carrots, sliced

1/2 green or red bell pepper, chopped

2 zucchinis, chopped

a couple of handfuls of green beans, trimmed and halved

1 cup frozen peas

3 cloves garlic, minced

1 can chickpeas, drained and rinsed

1 can diced tomatoes

1 1/2 cups vegetable stock

1 can coconut milk, well mixed

3 tbsp curry powder

Put the veggies, chickpeas and canned tomatoes into the crockpot.

Combine the stock, coconut milk and curry powder until well mixed. Add it to the crockpot and stir it up.

Cover and cook for 10 hours on low.

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This was my first time making this pasta from Vegetarian 3 in 1 (altered a little). It was a huge hit in our house, though I would have liked a bit more punch to it. I served it with a simple cucumber salad and Harvest Herb Bread (recipe to follow).

Pasta with Spinach and Ricotta

12 oz box of tri colour fusili pasta

1 tbsp olive oil

10 oz baby spinach

5 cloves garlic, minced

300g ricotta cheese

1/4 cup parmesan cheese

1/2 cup cooking water from the pasta

salt and freshly ground black pepper to taste

Cook the pasta according to package details.

Meanwhile, heat the oil in a large skillet (I used a wok). Add the spinach and garlic and cook about 5 minutes until the spinach has wilted. Stir in the ricotta cheese, parmesan cheese and water. Stir to combine. Season with the salt and pepper.

Add the cooked pasta to the skillet and stir to combine. Serve immediately.

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I made this bread from How it all Vegan, but then I de-veganized it by using regular old cow's milk. I also changed it a bit (surprise!). It was crazy yummy. Nohing like fresh (quick) bread.

Harvest Herb Bread

1 1/2 cups all purpose flour

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp marjoram

1/4 tsp oregano

1/2 tsp basil

1/2 tsp thyme

egg replacer to equal 1 egg

2 tbsp sugar

4 tbsp vegetable oil

3/4 cup milk with 1 tsp vinegar added

Preheat oven to 375.

Mix together all of the dry ingredients while the milk and vinegar sit to sour. Add the oil and milk and mix until "just mixed". Pour it into a lightly oiled loaf pan.

Bake for 20-30 minutes until a toothpick comes out clean.

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I know I missed more than that, but it's a start. Trying to get back to my normally scheduled blogging now. ;)

Pasta Fail!

Guess who was dumb enough to put sunscreen on her daughter and not on herself? Yeah, that would be me. I joined Rhianna's class at Celebration of Dance and that sun was beaming down pretty good. I have proof on my chest, arms and face. I should have thought about sunscreening myself while I was putting it on my little girl. Oh well, you live, you learn. (Or not, since I do this pretty much every single year!)

For dinner I made a pasta dish I found on Eat Me, Delicious. It's called Pasta with Portobello Mushrooms in a Mustard Wine Sauce. It looked very promising, and I couldn't wait to try it, but in the end I was terribly disappointed. I hate when I build something up in my mind and then in the end it's nothing like I thought it would be. I loved the method in which it's made, but I'm thinking of making this style of pasta with a spinach and mascarpone sauce instead. I loved the toasted pine nuts and the mushrooms. I loved the garlic and onion and chilies. It was just the overpowering sauce that I didn't care for. I even made more pasta than the recipe called for, and used a little less mustard. I guess some are winners and some are not. And what works for one person, doesn't work for everyone.

I also used my creativity in the kitchen and came up with these savory muffins that turned out not half bad. I think next time I may add some chives, and perhaps even some cheese. Yes, I really do love me some cheese.

Onion and Garlic Muffins

4 cups all purpose flour

4 tsp baking powder

1 tsp salt

4 tbsp vegetable oil

2 cups sour milk (just add a tablespoon or two of vinegar and let it sit for a bit)

1 tbsp garlic powder

1 tsp onion powder

1 tsp dried parsley

1/4 tsp freshly ground black pepper

Preheat oven to 400. Lightly oil 12 muffin tins.

Mix all of the dry ingredients in a large bowl. Add the oil and milk and stir to combine. Add to the muffin tins.

Bake for 15-18 minutes until a toothpick comes out clean.

I should rename Avery, "Tomato".

Whenever I make up my menus, I ask my kids and my husband if they have any requests. Tonight's dinner was a request from my eldest son, Avery. He loves tomatoes. He doesn't just love them, he looovessss them! If he had to eat only one thing for the rest of the life, it would be pasta with a tomato based sauce, done any way... just as long as it focuses on tomatoes! Needless to say, he was a happy boy tonight. Actually, both of my boys had second helpings. Oh, growth spurts! It's only going to get worse, isn't it?

I got the recipe for the greek salad from my friend Cara a few years ago. It's a favourite around here, so we eat it pretty regularly. I don't add olives to our greek salad since there is only one of us who likes them (Kyle), but feel free to add them to your salad. The muffins are adapted from a recipe in Moosewood Restaurant's Low Fat Favorites Cookbook. My friend Dylan bought me one of the Moosewood cookbooks for my birthday years ago, and I now own most of them! Love them!

Tomato Based Pasta Sauce

2 large cans (680 ml) of tomato sauce

1 large can of tomato paste (369 ml)

2 tbsp olive oil

1 medium onion, chopped

15 cremini mushrooms, sliced

1 large carrot, sliced

1 bell pepper (I use whatever I have on hand - today was half of a red and half of a yellow)

1 medium zucchini, chopped

4 cloves garlic, minced

1/4 cup chopped fresh basil

2 tbsp oregano

pinch crushed red chilies

1 tsp salt

1 tbsp sugar

freshly ground black pepper

In a large pot, saute the onion and mushrooms in the olive oil until soft. Add the remaining ingredients, and stir to combine. Simmer for at least an hour so the flavours can blend and the vegetables are tender.

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Lentil Balls

1 19 oz can lentils, fully rinsed and drained, and mashed

1 small onion, finely chopped

1 large clove garlic, minced

1/2 cup cooked baby spinach

1/2 cup grated cheddar cheese

1/4 cup seasoned bread crumbs

1 egg, beaten

splash of soy sauce

1/2 tsp oregano

1/2 tsp basil

Preheat oven to 350.

Mix all the ingredients in a bowl, form into 2 inch balls, and place on a baking sheet. Cook for about 20 minutes until they are browned and crispy.

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Greek Salad

2 romaine hearts, ripped into bite sized pieces

1/2 long english cucumber, chopped

15 grape tomatoes, cut in half

1/2 red onion, very thinly sliced

handful of pepperoncini peppers, seeded and chopped finely

1/2 cup feta cheese, crumbled

Dressing:

2 cloves garlic, minced

1/3 cup olive oil

juice of 1 large lemon

a pinch of allspice

coarse salt & black pepper, to taste

In a glass measuring cup, cover the garlic with oil and microwave on high for 30 seconds. Whisk in lemon juice, allspice, salt and pepper. Toss evenly into salad and serve.

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Urban Cheese Muffins

(It's actually Herb & Cheese, but my daughter thought I said Urban, so it stuck!)

1 cup unbleached flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup cornmeal

1 tbsp brown sugar

1 whole egg

1 egg white

1 cup buttermilk

3 tbsp chopped chives

1/2 tsp Dijon mustard

1 tsp dried dill

1 tsp garlic powder

1/2 tsp dried thyme

1/4 tsp freshly ground black pepper

1 tbsp canola oil

1 cup grated cheddar cheese

Preheat oven to 350.

Spray down 12-cup muffin tray with cooking oil.

Mix flour, baking powder, baking soda, salt, cornmeal and brown sugar together in a large bowl.

In a seperate bowl beat the egg and egg white. Add buttermilk, chives, mustard, dill, garlic, thyme, pepper and oil. Add the grated cheese, reserving some of it for the top of the batter.

Mix the wet ingredients into the dry and stir until evenly moist.

Scoop into the muffin cups and top with a small amount of grated cheddar cheese.

Bake for 20 minutes.