Category Archives: Healthy

Spaghetti with Beanballs and Marinara Sauce

So, using the same recipe to make Vegetable Lo Mein, I used it for in the Spaghetti with Beanballs and Marinara Sauce from Veganomicon.

First I made the Spaghetti. While that is drying, I made the Marinara Sauce. (Just so you know I double the following recipe.)

2 tsp Olive Oil
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
Ground black pepper to taste

Add oil and garlic to saucepan over medium heat until fragrant, careful not to burn. Add the remaining ingredients, cover, and raise heat to simmer. Reduce to low and stir occasionally while making bean balls.

Beanballs recipe ( I also doubled)

1 (20 oz) can kidney beans, rinsed, drained
2 Tbsp soy sauce
2 Tbsp tomato paste
2 Tbsp Olive Oil
2 cloves garlic, minced
1/2 cup plain bread crumbs
1/4 cup vital what gluten
1/2 tsp dried oregano
1/4 tsp dried thyme

Heat beans in microwave for 30 seconds. Mash beans in mixing bowl until no whole beans are left. Add soy sauce, tomato paste, 2 Tbsp olive oil, garlic, bread crumbs, wheat gluten, and herbs. Use hands to knead together until everything is combined.

Roll the bean mixture into walnut sized balls (I used a medium size ice cream scoop). Don’t make too big.

Preheat a large skillet over medium heat. Pour 1/4 inch of olive oil into pan, then add half the beanballs. Cook until brown on all sides.

Once done add to marinara sauce.

Serve over top spaghetti and with Italian bread.



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Filed under Healthy, Pasta, Recipes, Uncategorized

Another Page From Veganomicon

Over the weekend, I made a couple recipes from Veganomicon. One of them was the “Snobby Joes”, and the other was the Chickpea Cutlets, which I will be providing the recipe, but with some changes.

1 cup cooked chickpeas or also called garbanzo beans
2 Tbsp olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup vegetable broth
2 Tbsp soy sauce
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp sweet paprika
1/4 tsp dried rubbed sage

Preheat oven 375 degrees. Lightly grease a baking sheet with olive oil.

For the chickpeas, I bought a 15 oz can garbanzo beans (same as chickpeas) because I couldn’t find fresh chickpeas in the bulk section. So, I opened the can, drained, and rinsed the chickpeas. Then, I put them in the microwave for no more than a minute to soften.

After chickpeas are done, mash them like you would potatoes until there are no whole chickpeas left. Add in remaining ingredients. Knead for about 3 minutes until strings of gluten are formed.

Now there are directions to make the shape of cutlets, but I had made them into patties. Before you put the patties on the sheet, lightly brush olive oil on both sides of the patty. Place them on the sheet, spread apart. Then, put them in the oven for 20 minutes. Flip the patties and bake for 10 minutes until firm and golden brown.

Makes about 5 patties.

I enjoyed these with wedge potatoes and green beans. My mom added ketchup to the patties to give it a little more flavor.


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Filed under Dinner, Healthy, Recipes

Vegetable Lo Mein Made with Homemade Vegan Pasta

So, I recently purchased pasta attachments for my Kitchen Aid mixer.  I wanted to try my hand at homemade pasta.  Also,  I had this craving of vegetable lo mein.

I got the recipe for homemade pasta* from a blog site called Vegan Dad.  Below is the recipe with a few modifications.

Makes 1 lb
– 1 cup all
purpose flour
– 1 cup semolina flour
– dash of salt
– 1 tbsp olive oil
– about 1/2 cup water (plus 1/4 cup extra)

1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together.
When it does this, it is ready.  I had to actually add more water because it wasn’t coming together.
3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.

Dry the pasta for 30-45 minutes.
Meanwhile, saute the vegetables.  I added 2 Tbsp canola oil and 1 Tbsp Sesame Oil.  I used 1 sliced red onion, 3 peeled and chopped carrots, 1 bag of snap peas, 2 red and green peppers each sliced and seeded, and 2 cups bean sprouts.  Once vegetables soften turn the heat to low.

Next, cook the pasta in boiling water with a little bit of salt.  Stir occassionally for 3-5 minutes until the pasta can stick to a woodened surface.

Drain the pasta.  Add to the vegetables and stir.  Add about 1/4-1/2 cup of soy sauce.  Not too much you don’t want it to be salty.  Remove from eat and rest for 5 minutes.

Then serve.

*Of course if you don’t want to make the pasta, purchase a 1lb box of whole wheat spaghetti.

It is very delicous, and can say it makes good leftovers. 🙂


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Morning Wake Up Beverage

I found this recipe on a vegan based blog called Oh She Glows. It is a really delicious drink. It great for waking up in the morning instead of drinking coffee, and before a morning workout.


1 cup Almond milk

1 Tbsp Chia seeds

1 Banana

1 Tbsp natural peanut butter

2 handfulls of spinach*

1/2-1 cup of ice


Place milk, chia seeds, banana, peanut butter, and spinach in blender. Blend thoroughly by making sure that the spinach leaves are cut down into tiny pieces. Add the ice, and blend till the itice is crushed into tiny pieces as well.

Makes 1 serving (2 cups).

Enjoy with a straw. Rinse out your mouth, if you have spinach in your teeth. 🙂

* I did try 1 head of kale and found that it was too clumpy.


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No Meat Sloppy Joes

For Christmas, my parents had given me a book called Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. So, I thought I would introduce recipes from the book. My first called in the book “Snobby Joes”.

1 cup uncooked lentils
4 cups water
1 Tbsp olive oil
1 medium-size yellow onion, diced small
1 green pepper, seeded and diced small
2 cloves garlic, minced
3 Tbsp chile powder
2 tsp dried oregano
1 tsp salt
1 (8 oz) can tomato sauce
1/4 cup tomato paste
2-3 Tbsp maple syrup
1 Tbsp prepared yellow mustard
4-6 Kaiser rolls or sesame seed buns, sliced in half horizontally

Pour the lentils and water into a small saucepan. Cover and bring to boil. Once mixture is boiling, lower the heat and simmer no more than 20 minutes until the lentils are soft. Drain and set aside.

Meanwhile, preheat a medium-size saucepan over medium heat. Sauté the onion, pepper, and garlic in the oil no longer than 7 minutes.

Stir in the lentils, chile powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook no more than 10 minutes. Add maple syrup to taste and mustard, heat thoroughly.

Remove from heat and let sit in pot for about 10 minutes, so the flavor a can set in, or eat right away.

*This recipe is not word for word from the book. I had changed some to fit my cooking.


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Filed under Healthy, Recipes, Sandwiches

First Post of the Year: Post Workout

Sorry for the delay in posts.   I have been conducting some research, and thinking of a new direction for my blog. Since it’s a new year, and we have new resolutions, one of them being healthy eating.   I thought I would start with a meal that I have been eating after a workout.

1 package of original flavor oatmeal (I chose Nature’s Path)
Almond Milk
1 to 2 handfuls of raw walnuts
2 tsp honey

Follow  the oatmeal package instructions.   I cooked mine in the microwave, added about 3/4 a cup of almond milk, and heated it for about 75 seconds. Now you can add more or less milk depending on your preference.

Stir. Add honey and walnuts. You can as much as you like.

And that’s it. A quick and easy meals for a post workout and before going to work. On the side, I have a glass of orange juice.


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