Category Archives: Vegan

Fusilli with mushrooms and asparagus 5/19/22

This is a delicious and filling pasta dinner that I make every week. It always includes some shape or strand of pasta, onions, garlic, mushrooms, and a vegetable. This week I used asparagus. It is one of my favorites. The … Continue reading

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Leftover red lentils with kale and cauliflower rice 5/17/22

We had some leftover lentils from the other night so we heated them up in the microwave. I always have cauliflower rice in the freezer and the microwave is good for heating that up too. The kale was served raw. … Continue reading

Posted in Afghan, Easy, leftovers, Leftovers For Dinner, Legumes, Vegan, Vegetables, Vegetarian | Tagged , , | Leave a comment

Salmon bowl 5/16/22

For a vegan or vegetarian preparation see note below. This salmon bowl is half hot entree, half salad, and one hundred percent delicious. John cooks our salmon on one side after a 20 minute brine starting in a cold pan … Continue reading

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Grilled portobello with 2-bean vegetable salad 5/13/22

If you are trying to eat more plant-based meals, grilling a portobello mushroom instead of a meat burger is a great substitution. John marinated the mushrooms in no fat Italian salad dressing and balsamic vinegar and sprinkled on some garlic … Continue reading

Posted in American, Grilling, Healthy tips, Legumes, Salad, Vegan, Vegetables, Vegetarian | Tagged , | 2 Comments

Fusilli with mushrooms and kale 5/11/22

It’s pasta Wednesday! It’s also vegan Wednesday! I try to keep my Wednesdays vegan along with one or two other vegan or vegetarian days a week. This week along with with this pasta dinner, Friday (Afghani dal), Saturday (grilled porto … Continue reading

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Penne with broccoli and mushrooms 5/7/22

Saturday night’s quick and easy dinner was whole wheat penne with lots of mushrooms and broccoli. Cooked the mushrooms first with some onion, garlic, pepper flakes, salt, and oregano. I added the broccoli shortly before the penne was al dente. … Continue reading

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Spaghetti with tomato and mushroom sauce 4/30/22

I was supposed to be eating some sort of egg thing on Saturday since we were having a big family dinner on Sunday, the normal breakfast for dinner day. But I just could not make myself do it. We had … Continue reading

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Fusilli with mushrooms and kale 4/27/22

It’s Wednesday so it must be pasta! I cannot tell you how much I look forward to pasta night. Our pasta is a healthy, vegan bowl of vegetables and olive oil with some pasta water to make a thin sauce. … Continue reading

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Chickpea stew with ditalini and vegetables 4/23/22

I made this enjoyable vegan entree on Saturday for dinner but there is enough left over for lunch on Sunday as well. Sure, there is a lot of chopping but the results are really delicious. Along with the chickpeas, ditalini, … Continue reading

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Vegan Spring pasta. 4/5/22

Asparagus is coming down in price as its season is beginning. It is a great Spring addition to our usual pasta plus vegetable plus mushrooms dinner. The only other ingredients are garlic, onion, oregano, and pasta water. And salt, do … Continue reading

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