All posts by Becky



What to eat when you want Mexican, but have a whole bunch of Kale that needs to get eaten! I also considered calling this Confetti Kale. It’s so pretty!


1 tsp olive oil
1 large yellow onion, diced
2 mini red bell peppers or one regular red bell pepper, chopped
1/2 bag frozen corn kernels
1 can black beans, drained
1 bunch (about 18 stalks) Winter Red kale, tough stalk removed and cut into 1/4 inch ribbons

Seasonings: (Use these to taste, you know your family’s taste buds. We like a sprinkle that covers the pan of each.)
onion powder
garlic powder
chili powder
salt and pepper

Optional Toppings:
Queso Fresco, crumbled
Cilantro, chopped
Lime Wedges
Scallions, sliced



In large skillet, heat olive oil over medium heat. Add onion, and peppers and cook until tender. Add frozen corn, allow to cook about 5 minutes, stirring occasionally. Add kale and stir until wilted. Add a little water to pan to de-glaze if needed. Add black beans and heat through. Add seasonings, stirring well to combine.

Serve immediately with optional toppings. (You could also use this as a stuffing for tacos, burritos, enchiladas, etc. I plan on trying that in the future!)


Yield: 3 Servings

Tofu and Veggie Stir-Fry





1 16 oz package firm tofu, drained and cut into 1/2″ cubes

For marinade:
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1 tsp ginger powder
1 tsp garlic powder

For stir fry:
2-3 Tbsp canola oil (divided)
marinated tofu, drained, but reserve marinade
1 tsp chopped garlic
1 large bag frozen stir fry veggies


Place tofu in a gallon size zip-top bag with marinade.
Refrigerate for 4-8 hours, turning over ever hour or so.


Heat large skillet or wok over medium high heat. Add 1-2 tbsp canola oil and marinated tofu. Allow to crisp up a bit, then toss to get all sides, about 5-8 minutes. Place tofu on a plate.
Add 1 Tbsp oil to skillet with garlic. Stir until fragrant. Add frozen veggies. Cover and stir every couple minutes until cooked. About 10 minutes. Add marinade and tofu back to pan. Toss until heated through.

Serve with rice.


Yield: 3-4 Servings

Crispy Orange Cauliflower



1 small head of cauliflower, cut into small florets
1/2 c. Oil for frying
For Flour Mixture:
1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
1/3 c. water
1/3 c. corn starch
1/3 c. whole wheat flour
1 tsp oil
For Orange Sauce:
2 Tb oil
2-3 tsp chopped garlic
6 green onions, thinly sliced
zest of 1 orange + juice of orange, reserve a small amount for garnish
1 tsp sesame oil
2 Tb soy sauce
2 Tb red wine vinegar
2 Tbsp brown sugar
1 tsp corn starch
For garnish:
1-2 Green Onions, thinly sliced
Sesame Seeds


Blend all flour mixture ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
Dip each small floret into the batter and make sure each piece is entirely covered.
Fry in oil until completely browned.
Allow to drain on a paper towel-lined plate.

Pour out oil from skillet and wipe clean with a paper towel, heat (fresh) oil and garlic for 1 minute.
Add everything else to skillet, whisk together until thickened and bubbly. Toss in crispy cauliflower into the skillet and coat thoroughly. Place on top of rice.

Garnish with green scallions, orange zest, and sesame seeds.


Serves: 2

-Adapted from E-how and Vegan Richa-



“Rumbledethumps is a traditional dish from the Scottish Borders.  The name rumbledethumps apparently comes from the noise made in the kitchen as the potatoes and cabbage are rumbled and thumped in the preparation.” -


4 lbs red potatoes, diced in 1/2-3/4″ cubes
1 large bunch Kale, washed, deveined and roughly chopped
2 Tbl butter
1 tsp chopped garlic
1-2 oz Neufchatel cream cheese
1/2 cup 1% milk
1/2 tsp onion powder
dash nutmeg
salt and pepper to taste
4-6 oz Monterey Jack cheese, grated


Preheat Oven to 350°F.

In large pot, place potatoes and enough water to cover them plus at least 2-3 inches. Bring to a boil, reduce to a simmer and cook until tender, about 10 minutes.
Meanwhile, in large skillet, melt butter over medium heat, add garlic, cook 30 seconds, or until fragrant. Add chopped kale, stir continuously, cooking until bright green, about 5-7 minutes. Turn off burner.
Drain potatoes, add to kale along with cream cheese, milk, onion powder, nutmeg, salt and pepper to taste. Mash the whole kit-n-caboodle up together. Turn into a greased casserole dish (mine was a deep 8×12 glass dish)
Sprinkle the whole thing with grated cheese. Bake in 350°F oven for 30 minutes, or until golden brown on top.



Serves: 6 as a main dish, more as a side.

Vegan Eggplant Parmigiana



I found vegan mozzarella on clearance sale today for $1.49 (instead of $4.98) so I bought one block to try.  Usually I would just use regular cheese and this recipe would be vegetarian instead, but hey, it was good this way too!


1 large eggplant, peeled and sliced into ¼” slices
¼ cup ground flax seed mixed in 1½ cups warm water, let set until thickened
½ cup cornstarch
1 sleeve saltine crackers, crushed to crumbs (use whatever kind of crackers you like)
1 tsp garlic powder (divided)
¼ tsp kosher salt
½ tsp pepper (divided)
Canola oil (enough to cover the bottom of your skillet about 1/8deep)
8oz Vegan Mozzarella, thinly sliced
1 jar of your favorite marinara sauce (We like the mushroom sauce from Aldi)


Mix cornstarch, ½ tsp garlic, kosher salt and ¼ tsp pepper in one shallow bowl.  Mix cracker crumbs with remaining garlic and pepper.
Heat oil in large, heavy bottomed skillet over medium to medium-high heat.

Set up your dunking station:
Cornstarch Mix, Flaxseed Water, Cracker Mix, Hot skillet.

Dip one slice of eggplant in cornstarch, then flax seed (make sure it is fully coated), then cracker crumbs and lay in hot skillet.  Repeat with remaining slices until skillet is full.  Allow to cook 3-5 minutes on each side before removing to a paper towel lined plate.  (You can keep them warm in oven while you cook the rest.)

Repeat in small batches, adding more oil as needed, until you have cooked all the eggplant.

There are two ways to finish this dish and sometimes I do it one way, sometimes the other.  Tonight I wanted to enjoy the crispiness of the eggplant, so I opted for the deconstructed version.

Layer eggplant, sliced mozzarella and little bit warmed marinara on your plate. Serve warm with whole grain pasta and a salad. Top with a sprinkle of nutritional yeast if you like.

Family Style:
Wipe out your skillet and put in a little sauce, then eggplant slices, then mozzarella and repeat layers, ending with an extra sauce layer.  Cover and let warm through over medium heat.  Serve with whole grain pasta and a salad.  Top with a sprinkle of nutritional yeast if you like.

Serves: 4-6

Vegan Stuffed Peppers



These beautiful Vegan Stuffed Peppers are a great weeknight meal.  I used very large red and orange bell peppers.  My hubby, Brian, chose to add BBQ sauce.  I think next time I would add a béchamel sauce.


1 Large Vidalia Onion, diced
1 teaspoon Garlic, minced
2 Cups Frozen Spinach (loose pack)
2 Cups Cooked Brown Rice
6-8 oz Extra Firm Tofu, dried between paper towels and diced in ¼” cubes or crumbled.
1 Cup Frozen Corn
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Nutmeg
1 Tablespoon Soy Sauce
Salt and Pepper, to taste
3 Large Bell Peppers (any color) halved lengthwise, seeded and deveined


Toss onions and garlic in a large skillet and cook over medium-high heat with a little salt until they start to caramelize.  Add a little water if they start to stick.  Add spinach, stir until cooked through.  Add remaining ingredients (except peppers) and stir to combine.  Adjust seasonings to your liking and add a little water or vegetable stock if it looks too dry.  (My rice was freshly cooked, and a little juicy, so I didn’t need to add much liquid.)  Scrape everything to one side of the pan.  Fill each pepper piece full to overflowing and place back in pan.

Pour about ¼ cup of water down around the bottom of the pan.  Cover and cook on medium heat for 10 minutes.

Serve warm.


Serves: 6 (a half pepper each)