Spaghetti with Chunky Tomato Sauce

Another winning recipe from the Vegetarian Times magazine. I saw the picture (recipes should ALWAYS come with a picture, in my opinion) and had to make it.

There were many reasons the recipe grabbed my attention... I got to make my own sauce (I dream of having some fantastic marinara sauce recipe that comes from old world italy, simmers for hours, and people rave about - that recipe has yet to be found), the title is 'chunky' and I'm feeling a bit chunky myself these days, and it was spaghetti, which seems like such an excellent spring, transition type food.


The recipe is easy, and it's light but filling. You could even prep the veggies the night before, for faster cook time. And I love the fact that the recipe tells you to chop your veggies in the food processor! How often do you see a recipe telling you to take the easy way out?! Helping you prep faster and get food on the table sooner. Kudos to the Veg Times cooks.

My only comment would be that it makes a lot of sauce. 1/2 package of spaghetti was just about the perfect amount for 2 adult dinners, but we have tons of extra sauce (I love leftovers!). The sauce makes enough for 4-5 adults (6, if you are serving the pasta with a couple of side dishes). In the future, I can also imagine playing with the veggies - for example, adding zucchini when it's growing like gangbusters in your garden!

It was a perfect blend of flavors - nothing was too much. A delicious dinner in 30 minutes or less! I definitely urge you to make this one soon.

Spaghetti with Chunky Tomato Sauce
from The Vegetarian Times, April 2010

8 oz. (2 cups) sliced white mushrooms (I think I used more like 1.5 cups)
1 medium red bell pepper, cut into chunks
1 large leek, white part cut into chunks
2 Tablespoons olive oil
3 cloves garlic, minced (1 Tablespoon)
2 Tablespoons dried oregano
2 teaspoons dried thyme
1/4 teaspoon red pepper flakes
2 15-oz. cans diced tomatoes (muir glen is my new favorite brand)
1 1/2 cups cooked chickpeas (or 1 15 oz. can, rinsed and drained)
1/4 cup red wine
8 cups baby spinach leaves (I only used about 5 cups)
8 ounces spaghetti (1/2 of a 1 pound package)

Place mushrooms, bell pepper, and leek in bowl of food processor. Pulse until ingredients are coarsely chopped.

Heat oil in large saucepan or stockpot over medium-high heat. Add mushroom mixture and garlic, and season with salt and pepper, if desired. Cook 3-5 minutes, or until vegetables are softened and most of liquid has evaporated. Stir in oregano, thyme, and red pepper flakes, and cook 30 seconds, or until fragrant. Add tomatoes, chickpeas, and wine, and season with salt and pepper, if desired.

Cover, and simmer 20 minutes, stirring occasionally. Add spinach, and cook 3-5 minutes more, or until spinach has wilted.

Meanwhile, cook spaghetti according to package directions. Serve spaghetti topped with sauce.

Guten appetit!

Pesto, Pasta & Peas

Did you have a nice St. Patrick's Day? I really like the holiday, although I can't say I do much for it these days. There were years I went out and reveled in green beer, but those have long since passed. Especially when St. Patty's Day falls on a Wednesday. Go out on a weeknight?! Are you kidding?!

However, I have an extra special reason to love the green day - it's my brother's birthday. He's 33 this year. I love him, and even loved him and told friends how lucky I was to have him through the tough teenage 'annoy your sibling' years. He's smart, funny, genuine and a friend to all.

In honor of him and his birthday, here's a scrumptious green dinner that will have you and your whole family begging to celebrate St. Patrick's day all over again!

Just look at that green deliciousness...

Unfortunately, my batch was eaten before I remembered to take a picture.
So this picture is compliments of my sister and her blog post of the recipe.
I love the recipes you introduce me to, C!

If you need some more convincing to make this recipe, here are a few reasons:
1. I served this at a party and it was raved about and most people had second helpings.
2. One runner at our party said she had the best run/time ever the morning after eating it and asked me for the recipe. It's going to be her night before a race meal!
3. Makes EXCELLENT leftovers.
4. It includes spinach, which you can't taste. So if you need to slip some of the green veggie to non-spinach lovers (like my husband), they will never know. Wa, ha, ha (evil laughs are so fun).
5. This makes an excellent party dish, as you can make the pesto dressing hours before and the pasta a half hour before guests arrive. Since it's served at room temperature, toss everything together and have it ready to go before you start to greet your guests. Leaves you free to have fun!
6. Because I said so.

It's a new family favorite for us, so I hope you have the chance to serve it soon. Let me know what you and your family have to say!

Pesto, Pasta and Peas
from Ina Garten, via my sister's blog

Note: I made 1.5x the recipe to have enough for 12 adults. I served it with a tomato salad and bread. We had about 5 servings left, which made excellent leftover lunches.

3/4 pound Fusilli Pasta
3/4 pound Bow Tie Pasta
1/4 cup EVOO
1 1/2 cups Pesto (see below for a home-made Pesto recipe)
1 (10 oz.) package frozen chopped spinach, defrosted and squeezed dry
3 Tablespoon lemon juice
1 1/4 cup Mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup Pine Nuts
3/4 teaspoon salt
3/4 teaspoon black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water. Drain and toss into a bowl with the Olive Oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree.

Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt and pepper. Serve.

Guten appetit!

Roasted Vegetable Linguine with Torn Fresh Basil

This is my first recipe attempt from my Vegetarian Times subscription - yay! I always read the magazine (think I've received it 4 times since ordering it), and have big dreams of the delicious food I will make.

For my first recipe, I couldn't have picked better. The roasted vegetables made the house smell divine! This recipe is listed in their Valentines Dinner article for specific reasons... apparently asparagus spears have a lot of vitamin E, which boosts fertility and stamina (Hmm, never heard that. Myth?). They also say basil is known by the Italians as "kiss-me Nicholas". What I would like to know is, who's Nicholas?! The Italian Romeo? Wait, wasn't Romeo Italian? Forget it.

This dish is delicious, with or without it's sex boosting skills, or the basil (which I had washed, set aside for later, and then forgot to add! Drats). Although, I also think the basil would have been delicious.


Both Tim and I gave it two thumbs up. The sauce is really light but with deep flavors from the reduction. Will be great to make with fresh tomatoes in summer, for just ourselves or when we have friends over. Definitely guest worthy.

Roasted Vegetable Linguine with Torn Fresh Basil
from Vegetarian Times, Feb 2010

* I roughly halved the recipe (meaning, I halved most of the ingredients, but added a bit more of the things I knew I would really like - such as the sauce and tomatoes) which made enough for 2 people.

2 cups sliced shiitake mushrooms (Laura's note: I used button mushrooms, which were great)
1/2 lb. fresh or frozen asparagus, cut into 1 1/2 inch pieces
1 small onion, coarsely chopped (approx. 1 cup)
2 Tablespoons olive oil
2 cloves garlic, minced (approx. 2 teaspoons)
1/2 teaspoon red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1/2 13.25 oz. package whole-wheat or white linguine (Laura's note: I used a half package and it only fed 2 hungry adults as a main course)
1/2 cup torn fresh basil leaves

Preheat oven to 450 degrees. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan (I did this first in a bowl, then spread them out on my pan). Roast 20 minutes (only took me 14 minutes!), or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.

Start your pasta water, if you haven't already.

Add tomatoes to pan, and roast 7-10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl.

Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2-3 minutes, or until wine has evaporated by half; OR return roasting pan to oven 5 minutes, and let wine cook off (this is what I did, very easy!).

Meanwhile, prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.

Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.

Cooking note: I don't have a roasting pan, so I used a cookie sheet with a lip. I plan to buy a roasting pan, as it wasn't the best idea, but it worked. The wine reduction, which I did in the oven for 5 minutes, helped take off a lot of the burned bits. Just took a bit of elbow grease to get the rest off.

Guten appetit!

Parmesan Pasta

Since I mentioned one of my current favorite dishes in a post last week, thought I should follow-up with the recipe. It's not difficult, it's not exact, it's simply delicious!

The best part about this dinner? When you have nothing else planned, it can be whipped up in less than 10 minutes - flat. And I can almost *guarantee* you have all the ingredients in your kitchen.

When you are still trying to get your footing after having a baby (we're talking about almost 1 year later), menu planning just doesn't happen. When I don't menu plan, with at least a rough idea in my head, grocery store trips are disastrous. I buy food I don't end up eating. I don't end up with all the right ingredients for any dish, but a lot of 'close calls'. And we never eat side dishes anymore (even when I have a zucchini to make spears, I usually forget to start the process before our main dish is already done - ha).

But, amidst the chaos, I wouldn't have it any other way. I know things will settle down. And I have YEARS to menu plan. Stella got her groove back, I'm sure I will too. In the meantime, when I have nothing to make for dinner, I know I can still get an excited smile from my husband when I say we're having Parmesan Pasta. (and it only takes me 10 minutes!)

This is not the most flattering picture, but it still makes my mouth water to look at it

Believe it or not, I got this recipe from Costco. Not off a box, not in their mailing, but from the sample lady who was making it to try and sell some pasta. We doctored it up a bit, and so can you. Add some steamed broccoli, shaved carrot strips, or fresh diced tomatoes in summer. The possibilities are endless! Hope you enjoy.

Parmesan Pasta
adapted from the Costco lady

1/2 package of whole wheat spaghetti noodles (we love the Garofalo brand at Costco)
1/4 cup olive oil (not EVOO)
1/4-1/2 cup shredded fresh Parmesan (again, we like Costco's brand, it has a bit more 'bite')
1 tablespoon red pepper flakes
Pinch of garlic salt

Boil the noodles, drain and return to pan.

Pour the olive oil over your noodles, and toss to coat evenly. Sprinkle the remaining ingredients over the pasta and toss again to combine. Serve warm.

Makes enough for 2 adult dinners.

Guten appetit!

Uncle Mark's Tortellini (Tortellini with Herbs and Sun-Dried Tomatoes)

Our little chef's helper has finally fallen from grace... he has his first cold. Welcome to the great big world, little man. It's a germ ridden place.

Surprisingly, he's taking his cold in stride. Still happy, smiling and eager to eat. His only complaint is when I wipe his nose. But in all fairness, would you like someone to wipe your nose?! No thanks. If he had better hand-eye-nose coordination, I would let him do it himself. 8 months is a little young for that though (wink)!

For the road to recovery, I'm sharing an absolutely delicious, healthy dinner that everyone should make this weekend. Fresh herbs, some cheese protein, some pasta carbs... what's not to like?!

It's pretty darn fast to make, and it will be eaten even faster. If you start feeling a little run down, this should perk you right up! Might not cure a cold, but it works wonders in other ways. Your tummy will thank you.

Tortellini with Herbs and Sun-Dried Tomatoes
from Uncle Mark

1 cup chopped fresh herbs (basil, oregano, and parsley)
1/4 cup sun-dried tomatoes packed in oil (drained)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
12 ounces cheese tortellini
About 1/3 cup Parmesan cheese, or to taste

In a large bowl, combine herbs, sun-dried tomatoes, garlic and olive oil.

Bring 4 quarts of water to a boil in a large covered pot. Add 2 teaspoons salt, if you like. Add pasta, stir, and partially cover the pot until water returns to a boil. Immediately remove cover, stir again, and cook pasta just until al dente.

Just before draining the pasta, ladel out 1/4 cup pasta water and pour over herb mixture. Drain remaining water from pasta.

Add drained pasta to herb mixture. Toss well with tongs or large spoons to mix thoroughly. Sprinkle on Parmesan cheese and toss again. Yields 4-6 servings.

Guten appetit!

Potato Pie with Leeks and Feta

Are you seeing a theme here? I'm into leeks. Big time! They may be my new favorite vegetable. Nah, that's a false statement. Nothing can usurp the avocado.

But back to the recipe... I originally found this dish because I had some leftover feta to use. When I read this recipe, I realized I also had a forgotten leek in the fridge to use. Oh, how I love it when the stars align. The only thing I needed from the store for this recipe were the potatoes.


Know what else this recipe is good for... satisfying picky side dish eaters. Namely, my dad. Ahem, and me. Guess we know where I got it from! Every vegetable or side dish I liked, he seemed to dislike... zucchinis (actually, all squash), peas, fresh green beans (canned were OK, yuck), salad was OK if it had ranch dressing (I don't buy/eat ranch), and the list goes on. But this recipe, we both agreed was a winner! My dad even had seconds. Yay.

I'm telling you, there's something addictive about leeks. I hope you try this one. It's not only great for cleaning up a few odds and ends from your fridge, but it gives a pretty good bang in the presentation department for the limited effort you will put in.

Potato Pie with Leeks and Feta
from Cafe Chocolada

For the dough:
1 medium sized potato
1 cup flour
5 tbsp margarine, melted and cooled a bit
2 tsp baking powder
½ smaller leek, chopped up (optional)
½ tsp Salt
¼ tsp black pepper

For the filling:
5-6 medium sized potatoes
½ leek chopped up
½ cup sour cream
3 eggs
½ cup crumbled feta cheese, or cubed
Pinch of salt


First wash, and cook potatoes with their skin. Peel, and mash one immediately, and let the rest (for the filling) cool down.

Preheat oven to 390 F.

In a bowl with mashed potato, add margarine, flour, baking powder, salt, and pepper, and knead with hands to get a smooth dough. Add half of chopped up leek (I left this out and was great), knead it in, then transfer the dough to a medium sized spring form pan, spread it around to cover pan bottom with it.

Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with some salt (you be the judge as to how much), and pepper.

Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven. Cool a little, then remove the spring form, and serve. Best if eaten right away, as most potato dishes.

Guten appetit!

Fettuccine with mushrooms and asparagus

This dish is so green and red, should have saved it for the holidays! Doesn't taste very 'holiday-esk' though. Tasted like pasta yummy-ness.

Hmmm.... I'd like to delete all of the above sentences I just wrote, because they're not very... descriptive? Interesting? Gramatically correct? All of the above. It was a brain fart that I actually typed and am allowing you to read. Go ahead, make fun. But, I'm posting late at night, with wine, so my synapses aren't firing as they should be.

In any case, this is a delicious, easy, and super healthy dish (except that I like to cover most pasta dishes in parmesan cheese). And it's holiday-esk. I mean, if costco can have their Christmas decorations out already, I can start thinking of holiday food.


Make the dish with spinach noodles. You wont regret it! I LOVE that this recipe gives you the option of fresh or dried herbs. On a random weeknight, who wants to A- go to the grocery store for special food items, B- spend $2.50 a pop per herb required, or C- I don't have a C. Use the dried herbs, people. Unless you have a fresh herb garden that's still producing for you. In which case, I'm sooooo jealous.

Mushroom and Asparagus Fettuccine
from Diabetic Living

8 ounces dried whole wheat fettuccine or linguine
8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch-long pieces
Nonstick cooking spray
3 cups sliced fresh crimini, shiitake, or button mushrooms (I used white button)
1 medium leek, thinly sliced, or 1/2 cup chopped onion (I used the leek)
3 cloves garlic, minced
1/3 cup vegetable broth
1/4 cup evaporated fat-free milk
1 tablespoon finely shredded fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped plum tomatoes (I used cherry tomatoes)
1/4 cup pine nuts, toasted
Finely shredded Parmesan cheese (optional - Not in my book!)


Cook fettuccine or linguine according to package directions, adding asparagus for the last 1 to 2 minutes of the cooking time; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, fresh basil (if using), and fresh oregano (if using); heat through.

Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately. Makes 4 servings.

Guten appetit!

Sesame Crusted Tofu

Last week was sweet, and now we're on to savory!

My food cravings/interests seem to be (slowly) changing back into my old self, pre-pregnancy. The sweet tooth is dropping off (although it's still more than I ever used to have), and my protein and veggie interests are up! Nevermind that Tim and I had ice cream for dinner the other night. Yikes!

I've been making tofu fairly regularly again, and I have to say that it's quite different from the brand I used to buy in Germany. Taste is the same, but it's much, much more watery. I've had to break down and start pressing the water out of the tofu before marinating or cooking with it. And frankly, I am a bit annoyed with the extra work. Give me easy food to prepare, or give me frozen pizza.

Does anyone know of a good tofu brand that isn't too watery out of the package? I usually buy and cook with extra firm. Silken is usually always more watery.



This recipe was a nice change-up from our 'usual' (lemongrass tofu). It's hard not to make the lemongrass tofu, it's soooo good. But, change is also good. My only complaint with this recipe is that the sesame seeds do not stay on the tofu very well. Created a bit of a mess, and presentation was hard to make *extra* pretty. Otherwise, a very tasty (and easy) weeknight supper. Served over a salad with a side of rice, yum. Oh, and the tahini dressing was just 'ok'. If you want to have a dressing for the tofu and salad, I recommend looking for different recipe, I bet there are tons. Maybe one with more of a kick (through garlic, chilis, etc).

Sesame Crusted Baked Tofu (serves 2)
from Fuss Free Flavors

1 block tofu
Juice one lemon
Same quantity of soy sauce
1 tbs sesame oil
2tbs sesame seeds
Salad to serve



Press the tofu for about 20mins by wrapping it in a clean tea towel under a chopping board with a couple of cans of beans on top (I use my fruit bowl), you will be amazed at how much water comes out. Slice the tofu into thinish slices (about 1cm) and then cut each slice diagonally to get 2 triangles.

Place in a container and pour the marinade over, leave for at least 20 mins, turning over half way through if the marinade does not completely cover the tofu.

When marinated roll each piece of tofu in the sesame seeds and place onto a greased baking tray (I use a silicone mat on a tray which does not need greasing). Bake for 20 to 30 mins at GM5/375F/190C until the edges are browned turning half way through cooking.

Serve on a bed of salad – I used baby spinach leaves with baby plum tomatoes and pepperdew peppers and garnished with chives, from my window box, and tahini dressing.

Guten appetit!

Tomato Leek Tart

Oh my goodness, oh my GOOD-ness! We have a winner. Winner, winner, chicken dinner.

Yes, this recipe is THAT good.

Sometimes it's the random nights that become the unexpected happy surprise. I hadn't planned to make anything special this night. I simply had a pint of cherry tomatoes that needed to be used. For some reason, I've craved pies most of this summer. Preferably the kind with a lot of sugar and fruit, but that's off subject, as I had tomatoes to use. But, I think I originally chose this recipe because of it's pie crust. Seriously.

Yes, that's a foil wrapper I served off of. I'm classy. In my defense, I did warn you that this was not expected to be a special dinner. I was just trying to use up some tomatoes! And look what happened... pure deliciousness.

I hope you make this soon. The leek, the tomatoes, the cheese, the pie crust... it all works. It works so well, it dances on your tongue. Ok, not really. But it tastes good.

Tomato Leek Tart
from All Recipes

1 (15 ounce) package refrigerated pie crust
4 ounces provolone cheese, shredded
1 pound leeks, white portion only, sliced
6 medium plum tomatoes, thinly sliced (I used cherry tomatoes)
1/4 cup grated Parmesan cheese
1 1/2 teaspoons garlic powder
1/8 teaspoon pepper
1 cup shredded mozzarella cheese


Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges.

Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling.

Bake at 425 degrees for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.

Guten appetit!

Fish Tacos with Cabbage Slaw and Chili-Cilantro Aioli

I would eat fish tacos year round, no doubt. But summertime seems like an extra appropriate time of year. Break open the barbie, enjoy a margarita or beer and invite some friends over for a perfect warm summer's evening.

We had such a good time with our friends at this dinner, I hope we can do it again soon. I love being back in Seattle and getting reacquainted with my girlfriends, their husbands AND the kids (oh my gosh... turn your back for a couple of years and everyone's babies are 'big kids', starting kindergarten and what not - crazy!). And all of my friends have such beautiful families. I probably don't say this enough (I'm not very gushy or sentimental normally), but I feel very lucky to have wonderful people in my life.


I used corn tortillas, delicious. I forgot to put out the cilantro and avocado, didn't matter. And I made a yummy aioli sauce, don't skip the aioli! The tacos were a hit.

I served the fish tacos with sweet potato fries.

Thanks for coming over, friends. It's good to be home.

Fish Tacos with Cabbage Slaw and Chili-Cilantro Aioli
adapted from Cooking Light

4 cups very thinly pre-sliced green cabbage
1 cup chopped plum tomatoes
1 serrano or jalapeno chile, seeded and minced (leave seeds in for more fire!)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1-4 tablespoons extra virgin olive oil, divided (depends on which cooking method used, see below)
1/2 teaspoon salt, divided
1 pound tilapia fillets (we used the frozen mahi-mahi fillets from Costco- 1 fillet per person)
1 teaspoon chili powder
8 (6-inch) corn tortillas
1 15 ounce can black beans
1 ripe avocado, sliced
Salsa (optional)

Aioli:
2 tablespoons minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 serrano chile, seeded and minced (jalapeno OK)
1 garlic clove, minced

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine. Set aside.

To make the aioli: Combine all ingredients and mix well. Can be made up to 1 hour before, keep in refrigerator.

Heat beans on the stove or in the microwave, and put in a serving bowl. Peel and slice avocado, place on a serving plate.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and place fish on a serving platter.
OR
Heat grill. Rub/Brush fish with enough oil to keep it from sticking to your grill pan. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Grill fish direct or in a grill pan, according to thickness of the fish (ours took 4-5 minutes on each side), and your desired degree of doneness. Remove from heat, and place fish on a serving platter.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture, extra jarred salsa (or my cousin Skye's homemade salsa), aioli, avocado and black beans.

More side dishes that go well with fish tacos:
- Lime Quinoa Salad with Fresh Mint, from Karina's Kitchen
- Summer Green Bean Salad, from 101 Cookbooks
- Grilled Potatoes with Garlic and Herbs, from Andrea Meyers

Guten appetit!

Zuchinni and Chickpea Ratatouille

For breakfast, lunch or dinner, I could eat Zucchini and Chickpea Ratatouille. (True, I prefer blueberry pancakes for breakfast, soooo delish. But this was beyond good, to where I actually though I could eat it for breakfast.)

Since we're on the subject, I will make a confession. Aside from the very occasional blueberry pancakes, I've been making Eggos a lot for breakfast. And quite often, frozen pizza for dinner. Hey, I told you that I have been tired! I wasn't exaggerating.

This recipe really did help pull me out of my recent cooking funk. After I made it for the first time about 2 months ago, I sent it to some friends as a 'must try' recipe. When I decided to make it again this week, I got excited. Excited to cook, and excited to share it on the blog. Yay, maybe my old self really is coming back!

This recipe is olive oil, tangy goodness. A delectible mix of tomatoes, zucchini and rice. The chickpeas are a great addition, and help add depth and protein.

Rice helps soak up the sauce, mmmm.

One of my new favorite summertime dinners. I don't even make a side dish for this one! Treat yourself to dessert instead. This recipe has the veggies, protein and starch, all rolled into one. Love it.

Zucchini and Chickpea Ratatouille
from Family Circle

2 med zucchini, about 1 1/4 lb, quartered lengthwise and cut into 1/2-inch pieces
1 large red pepper, cored, seeded and cut into 1/2-inch pieces
2 T olive oil
4 garlic cloves, finely chopped
2 cans (14 1/2 oz each) Italian-seasoned diced tomatoes
1 can (15 1/2 oz) chickpeas, drained and rinsed
1/4 t salt
1/8 t black pepper
1/8 t red pepper flakes
3 cups cooked brown rice

Heat oven to 425.

Coat baking sheet with nonstick cooking spray. Add zucchini and red pepper; toss with 1 T olive oil. Bake at 425 for 30 min or until tender.

Heat remaining 1 T oil in a large nonstick skillet over med-high heat. Add garlic, cook 30 seconds to 1 min. Stir in tomatoes and cook for 5 min. stirring occasionally. Add zucchini, peppers, chickpeas, salt, pepper and red pepper flakes. Cook an additional 5 min, stirring occasionally. Serve with cooked brown rice. Makes 4 servings.

Another rat-a-tat-touille:
- Pasta with Halibut and Oven-Roasted Ratatouille

Have a bumper crop of zucchini? Make enchiladas:
- Black Bean, Corn and Zucchini Enchiladas

Guten appetit!

Baked Penne with (Faux) Sausage and Spinach

Folks, I feel bad. Last week, I left you with a food dish I can't recommend and a cook book (although, the cook book I'm pretty excited about). Where are all the delicious dinners?! I know, I know. I hear you.

I'm pulling out all stops today... this is a winner! And I've got more coming up. Honestly, I probably could have gotten back into regular blog posting and more on track sooner, just with regard to the time I have. But it's not just about having the time to post, or cook. I simply haven't been motivated to cook. I've been tired (mentally and physically). I see the light at the end of our tunnel though. In addition to our big move, we've been readying our rental house for new tenants who move-in later this week (yay!). With that additional project done, I'm starting to get my groove back and have been doing my usual drooling over yummy recipes online. Doesn't this peach pie look divine?!

Dinner before dessert though... and this Baked Penne with (Faux) Sausage and Spinach recipe is a delish dish for your next main meal. It originally called for chicken or sausage, and I swapped that out for the soy crumbles found at the grocery store next to the tofu and pre-packaged lettuce. Worked like a charm! My meat eating dinner guests didn't have any problems with it and all gave it a thumbs up. The pasta sauce had such a nice flavor (mixing pesto and tomato, genius!) and was so easy, I plan to use it on spaghetti when I want something with more pizazz.

More, please!

Even my 'greens hater' husband liked the spinach in this dish. You can lessen or increase the spinach amount as you see fit. I used the recipe amount and found it perfect. Remember, spinach wilts A LOT when cooked, so you'll end up with 1/4 (or less) of what you see fresh.

Enjoy my friends. I'm back!

Baked Penne with (Faux) Sausage and Spinach
adapted from In Good Taste

Canola or olive oil, to cook with
3/4 cup Smart Choice soy crumbles (aka - Faux Sausage)
1 onion, chopped
3-5 cloves of garlic, crushed
1 28 oz. (540 mL) can diced tomatoes (undrained)
1 can tomato paste
1/4 cup pesto (out of a jar)
3 cups uncooked penne, rigatoni or rotini pasta (preferably a whole wheat or brown rice variety)
1 10 oz. bag baby spinach leaves
1 ½ cups grated part-skim mozzarella
1/2 - 1 cup grated Parmesan cheese

Getting ready for the oven

In a large saucepan, heat a drizzle of oil over medium-high heat and cook the soy crumbles, onion and garlic until heated through and onion begins to turn translucent (approx. 4-5 minutes). Add the tomatoes and tomato paste and simmer for 5-10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper.

Cook the pasta until al dente, drain it well and toss it with the spinach (coarsely tear the spinach up with your hands as you add it), mozzarella and about half the Parmesan cheese in a large bowl. Stir in the hot tomato sauce, which will slightly wilt the spinach.

Divide among portion size baking dishes (you could eat half and freeze half*), aluminum containers (to gift a serving size, nice folks that we are - ha), or one 9x13 baking dish. Sprinkle with the remaining Parmesan.

*At this point the dish can be cooled completely, covered with foil (I also like to add a layer of saran wrap on top, pressed directly onto the pasta to avoid freezer burn. But don't forget to remove it before you bake the dish!) and frozen for up to 3 months. Bake from frozen.

Bake at 350 F for about 30 minutes (40 if frozen - so the recipe says. I usually find frozen pasta takes at least 30 minutes extra to cook through, but test it yourself after 15 minutes and keep going until it's done) until bubbly and golden. Serves 6-8.

Guten appetit!

Penne with Potatoes and Rocket

What? This doesn't look like Penne pasta to you?

Ok, ok. You caught me. I used a different pasta. Don't remember the name, but... I don't recommend it (so who cares what it's called, ha!). Looks good though, eh?

This was a scrumptious dinner. The only trick is, you need to have the right mix of pasta and potatoes. I thought these oversized tubes would look good and be great for the dish. Not so. Created too much pasta for the overall taste. The potatoes are soooo good, and the combo is very tasty. Just be sure to make a 50-50 split with pasta and potatoes. I think I could have used more greens too, but Tim is not a fan of 'green things', so I went light on them.

Note: I did not use Rocket. Couldn't find it at our grocery store. Instead, I used another green called 'field salad'. Not sure what it was, but it worked. I think most greens would be good, so mix it up!

Geez, did I even follow the recipe?! Yes, I did. I swear. And it's good. A definite keeper for weeknight suppers.

Penne with Potatoes and Rocket
adapted from Chez Panisse Vegetables by Smitten Kitchen

1 pound firm boiling potatoes (I’d recommend fingerlings, even though we couldn’t find them)
About 1/2 cup extra-virgin olive oil
Salt and pepper
2 bunches rocket (about a half pound)
1 small red onion
2-3 cloves of garlic
1 sprig rosemary (optional)
3/4 pound penne or other tubular pasta
1/2 lemon

Preheat the oven to 400. Slice the potatoes about 1/3 inch thick and toss them with a small amount of the olive oil, salt, and pepper. Spread them in a single layer in an ovenproof dish or on a baking sheet (I like to line mine with parchment, to make everything — and clean-up, easier) and roast in the oven until they are golden brown and cooked through, about 15 minutes. (Mine took a bit longer.)

Meanwhile, wash the rocket (older, larger leaves are preferable to the tender sprouts), drain, and set aside. Slice the red onion thin. Peel and chop fine the garlic cloves and the rosemary leaves. Put a large pot of salter water on to boil for the pasta.

When the potatoes are done, remove them from teh oven and put the pasta on to boil. Heat a saute pan, add some of olive oil, and saute the sliced onion until it is soft and translucent and starting to brown, about 5 minutes. Add the rocket and garlic, and saute both until they just begin to wilt and soften. Lower the heat, add the potato slices and rosemary and toss together for a minutre or two. When the noodles are done, drain them and add them to the potatoes and onion. Add a squeeze of lemon juice and toss everything together. Drizzle with a little olive oil and serve.

Like the potato and pasta combo? Try these:
- Potato and Pasta Bake, from Green Gourmet Giraffe
- Pasta with Roasted Sweet Potato and Beurre Blanc , from Not Eating Out in New York
- Potato and Leek Sacchettini with Goat Cheese and Fresh Herbs, from Once Upon a Feast

Guten appetit!

Maryland Crab Cakes

I am so discombobulated. I missed my Tuesday recipe posting, sorry. I also haven't posted on our baby blog in about 3 weeks. Why does it seem like my to-do list never gets any shorter?

We're moved into our lovely new house, but clothes are on the floor, dishes are haphazardly put away (I want to get drawer liner before I truly put them away and organize, another to-do!), and we keep missing the basics when we go to the grocery store (like dishwasher pellets, grrr).

The recipe today is fitting, because I forgot to take a picture of the final product. But rest assured, they were de-licious. I wish I could show you how pretty they were too. Everyone raved about them and they were very, very easy. The perfect food to make after moving. You probably have most items on hand (despite having unpacked only half your boxes), minimal ingredients to get at the store, and not a lot of time required.

This was my second recipe attempt from my sister's food blog. You picked another winner C!

Lump crab meat... I'm drooling.

Mama Gs Crab Cakes
from Pennies on a Platter

2 pounds lump crab meat

1/2 stack of crackers (about 10 Ritz crackers)
2 eggs

1/2 cup Mayonnaise

Several drops of Tabasco sauce

2 tablespoons ground Dijon mustard

1 teaspoon Worcestershire sauce
Dash of pepper

1 teaspoon Old Bay Seasoning (plus more for sprinkling)

Makin' the cakes

Mix the crab meat (after making sure there are no shells) with the crackers

Mix the remaining ingredients then pour over the crab mixture and mix together

Drop about 2 tbsp. worth of mixture on a baking sheet for each crab cake and flatten (leave about a 2 in. space between each crab cake)

Broil on low for 15 - 20 minutes (or until golden brown) - mine were done around 13 minutes and if left in longer would have burned - so make sure to watch! **You only broil on one side. No need to flip them.

Guten appetit!

Crunchy Asian Noodle Salad, with Peanut Sauce

Our household container from Germany has finally arrived and is being delivered and unloaded at our new house today! Just imagine the chaos... What I wouldn't give for a quick easy dinner tonight. Alas, I refuse to cook on days like this, so we'll be getting take-out or pizza or something from one of our new neighborhood joints. The below dish would certainly hit the spot though!

This was the first recipe I tried from my sister's cooking blog. She's got some great recipes posted, but I'm a sucker for peanut butter and 'fast/easy dinners'. Add some tofu, and I'm over the moon about the dish!

And this dish is delish... (say that 5 times fast - wa, ha, ha)


Very similar sauce to the Soba Noodle recipe, but I suppose there are only so many variations to a peanut sauce. Plus, when a recipe does it well, why mess with it? And this is a good sauce! Other than a few ingredients for the sauce, you probably have most items in your pantry. I love that it uses spaghetti noodles.

As promised by my rascal of a sister, it was fast and easy. And very flexible... I completely changed up the veggies, to use what I had on hand.

With an almost 6 month old bambino, who just started rolling (yay!), this quick and tasty meal will be a regular staple around our house (just as soon as I unpack the pots and pans). Thanks for the great recipe sista!

Note: Half the recipe will make enough for 3-4 people. We got our dinners and lunch the next day out of it.

Steam some gyoza/pot stickers as a side dish. Or maybe serve edamame (one of my favs).

Crunchy Asian Noodle Salad, with Peanut Sauce
from my sister, Christine

1/2 lb. thin spaghetti
1 lb. sugar snap peas
2 red bell peppers - thinly sliced
4 scallions - sliced dragonfly
3 tbsp. chopping parsley

(I halved this recipe and used: 2/3 box of spaghetti, 2 handfuls of green beans, 1 red pepper, 2 scallions, and 1 package of extra firm tofu)

Dressing:
1 cup veggie oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoon dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoon toasted white sesame seeds
1/2 cup peanut butter

Cook pasta, drain and set aside.

Boil a large pot of water, add the snap peas, return to boil for 3-5 minutes. Drain and put in ice water. (I simply cut and sauted my veggies in a tablespoon of vegetable oil until crisp-tender, along with the tofu so it would brown up a bit)

Whisk vegetable oil, rice wine vinegar, soy sauce, sesame seeds, and peanut butter together.

Combine spaghetti and veggies. Pour dressing, add parsley (I did not use), and mix. (Don't forget to sprinkle a few sesame seeds on top for a pretty presentation!)

More! More! More! Peanut Sauce! Peanut Sauce! Peanut Sauce!:
- Satay Peanut Sauce, from Rasa Malaysia
- Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce, from Kayln's Kitchen
- Vietnamese Shrimp Pops with Peanut Sauce, from Al Dente

Guten appetit!

Roasted White Fish with Onions, Peppers, Olives and Feta

Whew! That recipe title is a mouthful. As is this recipe.

I served this last month (yes, I know. I'm cheating again with 'timely' posts) while staying at Tim's parent's house. But, it gave me 4 taste testers to sample the cuisine and tell me what they thought.

The finished product

3 gave it a thumbs up, while I gave it a 'thumbs up, if there's a fish change'. I used tilapia, as the recipe called for, and didn't like it AS MUCH as I would halibut. I thought it was ok, but not great. Halibut would have made this a great dish. I loved, loved, loved the olive/feta topping. Could have eaten that directly out of the pan (ok, you caught me. I DID eat some out of the pan!!).

The topping

The dish went really well with some red potatoes I zapped in the microwave. Although I originally had brown rice planned as the side dish. I'm sure both would be tasty.

So, overall review: Definitely a recipe for the rotation, with halibut.

Using tilapia filets - good, but not great

OH, I almost forgot to mention how easy it was! Dinner in 30 minutes. Doesn't get much better than that, when you're making something fresh and delicious.

Roasted White Fish with Onions, Peppers, Olives and Feta
from Kalyn's Kitchen

2 or 3 medium-sized Tilapia or Halibut filets (for best results, use fish that is uniformly thick)
1/2 tablespoon olive oil
1/2 cup diced red pepper
1/4 cup finely diced red onion
1/4 cup chopped green olives
1/3 cup crumbled feta
1-2 tablespoons mayonnaise (light mayo is OK, but do not use fat free)

Preheat oven to 425. Spray small glass or ceramic casserole dish with nonstick spray.

Heat olive oil in nonstick frying pan and saute red pepper and onion about 3 minutes. Add olives and saute about 2 minutes more. Turn off heat.

Put fish in casserole dish and season with salt and pepper. Spread a small amount of mayo evenly over the surface of each piece of fish. Stir feta into red pepper/onion/olive mixture and spread that over the top of fish. (Pile it on so all the mixture is used. It doesn't matter if some falls off while it's cooking.)

Bake until fish is opaque and white throughout and topping is barely starting to brown, 10-15 minutes. The mayo and the topping will keep the fish moist. Serve hot. (Serves 2-3 people)

Guten appetit!

Lasanga Rollups, with Tofu!

Interesting combinations... Pickles and ice cream (I said 'interesting', not necessarily 'good'). Pretzels and chocolate (This was an experiment gone very, very right! Many thanks go to whoever discovered it). Cheese and jalapeno sandwiches (This comes from my sister, yuck). French fries dipped in a milk shake (Mmmm, one of my favorite weaknesses). And today, lasagna and tofu.

Truth be told, I've seen tofu in lasagna recipes before. Tofu doesn't have much (if any) flavor on it's own, so why not? It adds a kick in the pants for protein, and no-one will even notice they're eating tofu (particularly good if you have a non-tofu liking person over for dinner).

Tastes just like a regular lasagna (without tofu) and it's delicious!

Timing seemed perfect to try the lasagna-tofu combination, as I found this recipe the night after a party. Why is that so perfect? First, after a party, I'm usually a bit tired of cooking. This recipe is very easy. Second, I had leftover uncooked mushrooms, including a lot of stems, from serving Happy Hour Mushrooms at the party. Perfect filling, score.


On top of the other two great reasons to make this recipe, it's not your average lasagna. Oh no. They're roll-ups. Fun! Great for portioning too.

As you can see above, I did have a bit of trouble with my lasanga rolls... they caved into themselves and flattened. Didn't take away from the flavor though, just presentation.

I believe my problem was that I had no-cook noodles. Be careful buying your noodles at the store! Ay, yay, yay. To solve that problem, I heated a bowl of water to simmering, and stuck 2-3 noodles in the water at a time. I would remove 1 to use when it seemed soft enough to roll. I didn't cook the noodles all the way, they cooked in the oven. Regular noodles should hold their shape better. While it didn't make for the prettiest presentation, it didn't ruin the dish. Tim has already asked for the lasagna again.

Lasagna Rollups with Tofu
from Allrecipes

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry (I used 3/4 cup sauted mushrooms instead)
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce



Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.

In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.

Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan.

Repeat for other noodles. Top with remaining sauce and Parmesan cheese.

Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Lasagna here, lasagna there, lasagna everywhere:
- Black Bean and Spinach Lasagna
- Vegetable Lasagna, from Kath Eats Real Food
- Pesto Lasagna, from over a Tuscan Stove

Guten appetit!

Couscous with Chickpeas, Tomatoes and Edamame

We're back! Live! Well, almost live. But real-time recipes, no more rewinds.

Ok, not even real-time recipes, considering I took these pictures on Christmas. Yep, it's taken me that long to post it. Not because we didn't love it. We did! It's a recipe tasty enough for the grand poo-bah of dinners, aka: Christmas. And I've even made it a few times since then. My pictures are just old. What can I say, it's been a hectic half year and I've been a little backed-up in recipe posting/sharing. Forgive me for not offering you this tasty dish sooner!

Couple things about the recipe... it's delicious. Second, it's super fast and great for weeknight meals. Plus, thinking back to Christmas, because it's so fast and easy, it really helped me with getting everything ready on time, without slaving away longer than necessary in the kitchen. So if you have a big party to prepare for, this recipe could be a huge help to you.

For Christmas, I served the Couscous with an appetizer of Happy Hour Mushrooms, side dishes of green beans and bran muffins, and apple pie with vanilla ice cream for dessert. De-licious!

Since I actually make this recipe quite often, there are some substitutions I regularly use. In the original recipe, it calls for two things we don't like: green onions and a lot of feta cheese. The green onions are very overpowering, and the dish tastes great without them (one less thing to buy!). We also omitted the feta, and substituted grated parmesan in the Christmas batch. Normally, I like feta (just not when it's over used), and would use half the amount they call for. But during the Christmas season, I was pregnant and a little wary of feta (probably a silly paranoia). The parmesan tasted great though, so it's a nice alternative to try off and on. Or to just use what you have in your fridge.

This dish is a fun mix of flavors and textures, and again, fast and delicious for any occasion!


Couscous with Chickpeas, Tomatoes and Edamame
from Cooking Light

1 tablespoon olive oil
1 cup fresh or frozen shelled edamame (soybeans)
1/2 teaspoon crushed red pepper
4 garlic cloves, minced (I used 3)
2 1/4 cups water, divided
1/4 cup chopped fresh basil (I used 1 tablespoon dried basil)
1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
3/4 teaspoon salt
1 cup uncooked couscous
2 cups coarsely chopped green onions (I omit this)
1 cup crumbled feta cheese (Substitute 1/2 cup parmesan cheese, or only use 1/2 cup feta)


Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.

Can't get enough couscous, try these:
- South of the Border Couscous Salad, from Albion Cooks
- Curried Couscous, from The Amateur Gourmet
- Spinach Couscous Salad, from Cookbook Catchall
- Red Lentil Soup with Couscous, from Almost Turkish Recipes

Guten appetit!

Garlic Brandy Prawns

There are so many things I liked about this recipe - quick and easy, tasty, very healthy... but, I don't think it turned out quite right. Or maybe it did?

When you look at the picture, the prawns look dry. They weren't dry, they had a yummy flavor and were quite tender. But they had no sauce. Based on the original recipe picture, I expected at least a small amount of sticky, brandy sauce. Not so.

But again, it is really good recipe and the prawns tasted great. So I'm torn. I usually like a bit of sauce, to go with the rice (which due to no sauce, did seem dry).

Perhaps the answer to this recipe is to not serve the prawns over rice. Other options I am going to try in the future: Serve them along side some wok fried vegetables, in a mandarine orange/spinach leaf salad with the soy ginger salad dressing, or on skewers as an appetizer. Delicious!

Either way, this is a solid prawn recipe. I just think you need to give some thought on how to best serve them.

Yikes, what a dark photo! But, no time for photoshop...

Garlic Brandy Prawns
from Steamy Kitchen

1 pound tail-on shrimp/prawns, deveined
1 teaspoon cornstarch
1/2 teaspoon kosher salt
2 garlic cloves, minced
2 tablespoons butter
2 stalks green onion, cut into 2 inch pieces
1 tablespoon brandy
1/2 teaspoon kosher salt
1/2 teaspoon sugar
2 tablespoons cooking oil


Rinse prawns, pat completely dry and marinate in cornstarch and 1/2 tsp kosher salt for 5 minutes. Heat your wok or large skillet over high heat. When wok is hot, add 2 tablespoons cooking oil. When oil is hot and just starting to smoke, add prawns. Fry until they are half-done, approximately 1-2 minutes. Remove from wok, leaving the oil in the wok.

Turn heat to medium-high. Add the garlic, fry for 10 seconds. Add the brandy, salt, sugar, butter. Cook sauce for 1 minute to thicken slightly. Add the half-cooked prawns and green onion. Fry until prawns are cooked through, about 2 minutes (depends on size of your prawns).

Plenty of prawns to go around, more recipes:
- Sweet Chili Prawn Skewers, from Fig & Cherry
- Pan-fried Soy & Honey Prawns, from Greedy Gourmet
- Creamy Butter Prawns, from Food 4 Tots

Guten appetit!

Tofu Tamale Pie

Although this is a vegetarian blog, I don't feel like I post a lot of tofu recipes. It's certainly not because we don't eat it, or even because we don't eat it often, we do. Oddly enough, when it comes to tofu, I just have a habit of making the same dishes we already like.

This was a welcome new addition to my tofu repertoire though. It had a similar consistency to a hash, with a slightly crispy top. Tasted wonderful and was thrown together in 10 minutes, then left to bake. Love that.

It's not a traditional 'tamale pie', as most have a cornbread topping. But it wasn't missed and the simplicity of making this dish was a very likable quality.

We ate it plain, adding salsa at the table. Next time, I would consider using this as a taco stuffing - with warm corn tortillas, lettuce and salsa. Or serve along side mexican rice and refried beans.


Tofu Tamale Pie
from VegCooking

2 tablespoons olive oil
1 medium onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 pound firm tofu
1/2 cup water
1 (16-ounces) can tomatoes, chopped
1/2 cup black olives, chopped
1 cup frozen corn
1 tablespoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 cup corn meal


Preheat the oven to 375 degrees.

Heat the oil and saute the onion, green pepper, and garlic until soft. Puree the tofu and water. Add the tofu puree and the remaining ingredients to the pan and simmer for 5 minutes.

Pour into a lightly oiled casserole dish or large iron skillet and bake for 25-30 minutes. Serve hot.

More tamale pies, yum!
- Meatless Tamale Pie, from What Did You Eat?
- Crockpot Tamale Pie, from A Year of CrockPotting
- Black Bean Tamale Pie, from Eggs on Sunday

Guten appetit!