Last night, I was stuck in a stairwell at work, waiting for a tornado to rip the roof off the building.

So instead of cowering in a corner and crying, I decided to be a bit more constructive with my time…  So here is a recipe for a little something I whipped up that morning.  And let me tell you, it was GOOD.

Vegetable Couscous


  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 onion, chopped
  • 1-2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup sliced mushrooms
  • 1-3 carrots, chopped
  • 1 can garbanzo beans, drained
  • 1 can diced tomatoes, drained
  • 1 tbsp tomato paste
  • A handful of golden raisins
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 2 tsp Garam masala
  • 1-2 tbsp cardamom
  • 1/4 c white wine or vodka
  • Salt, pepper
  • Olive oil
  • 1 cup couscous, uncooked
  • 2 c vegetable stock
  • zest and juice from 1 orange


  1. Sauté onion, garlic, and other chopped vegetables in olive oil for 5 minutes.
  2. Add garbanzos, tomatoes, tomato paste, raisins, and spices.
  3. Add alcoholic beverage of your choice.
  4. Simmer for 10 minutes.
  5. Add the orange juice.
  6. In another cooking vessel, boil vegetable stock. If you want to get all fancypants, you can even add a small pinch of saffron… Add a bit of olive oil, then add couscous. Cover and simmer for 5 minutes. Fluff with fork.
  7. Serve veggies over couscous.
  8. Garnish with orange zest.
  9. And feel the Yum.

(If you would like a more traditional recipe for 7 vegetable couscous, you can find it HERE.)


This morning, the Johnnycakes requested another vegan breakfast.  And since I was in a rather accomodating mood, I obliged…  Therefore, I now bring you…

Vegan Breakfast Number 2!

INGREDIENTS (serves 2):

  • 4 frozen hemp waffles
  • 2 Tbsp vegan butter or margarine
  • 1-2 peaches, chopped roughly
  • 1 handful pitted bing cherries
  • 1 handful blueberries
  • 2-3 Tbsp brown sugar
  • 1/4 cup white wine
  • 1/2 cup powdered sugar
  • a bit of soy milk to make icing…  2-3 Tbsp?
  • dash of cinnamon, and nutmeg might be nice as well…
  • Vegetarian sausage patties



  • Preheat oven for sausage patties and heat according to directions on package.  Or nuke them. Whatever floats yer boat…
  • Heat up a small saucepan and melt butter/margarine.
  • Throw in fruits and cook until soft.  Or until thawed, if you are using frozen fruits.
  • Add cinnamon and whatever other spices you want to throw in.
  • Add white wine and reduce.
  • Add brown sugar and stir.
  • Put powdered sugar into small bowl.  Slowly add tiny amounts of milk, and whisk until it’s the consistency of thin icing.
  • Put them into a toaster and wait for them to pop up.
  • Stack 2 waffles on plate per person.  Add sauteed fruit mixture, and drizzle with icing.  Serve with sausages.

Icing is yummy on sausages too!

As I wrote earlier, my Food Fad du Jour is to be as vegan as possible for a while.  I dunno.  Maybe it’s a Summer thing…

So, with that in mind, here is my favorite vegan dinner…



Mac ‘n’ cheeze:  

(recipe loosely stolen from Very Vegetarian by Jannequin Bennett):


  • 1/4 cup nutritional yeast
  • 1/2 cup all-purpose flour
  • 2 cups water or soymilk
  • 1 Tbsp light miso
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 2 tsp tamari or soy sauce
  • salt, pepper
  • 1/4 cup vegan margarine or 1/4 cup grapeseed oil
  • 2 tsp grainy or dijon mustard or 1/2 tsp dried mustard
  • 4 cups cooked macaroni


  1. In a medium saucepan over low heat, toast the yeast and flour just until the flour begins to take on some color and the yeast is lightly toasted.  
  2. Carefully whisk 2 cups of water or soymilk into the flour mixture, making sure that no lumps form.  
  3. Add the miso, garlic powder, and paprika and whisk to blend thoroughly.  
  4. Gently cook the mixture until it is thick, about 8-10 minutes.  
  5. Add the margarine and mustard and tamari/soy and mix well.  
  6. Taste and adjust the seasonings.  
  7. Stir in the macaroni and heat through.  
  8. Serve immediately or reserve in a warm oven.

Makes 4 servings.


Cheeze sauce!

Cheeze sauce!


Mac 'n' Cheeze!

Mac 'n' Cheeze!




  • 2-3 cups of okra, sliced into 1/2″ rounds
  • 1 can chopped/diced/stewed tomatoes
  • 1 small onion, chopped
  • 1 tsp chopped garlic (2 cloves?)
  • a wee bit of cardamom
  • olive oil


  1. In a skillet, saute the garlic and onions in olive oil, until the onions are sort of clear.
  2. Throw in the okra.  Saute until tenderized.
  3. Throw in HALF of the can of tomatoes and warm through.
  4. Add salt, pepper, cardamom, and whatever spices you think would work.  Cinnamon?




  1. Open a can of black beans.
  2. Put beans into saucepan.
  3. Heat up until boiling/simmering.
  4. Add the rest of the can of tomatoes.  Or some salsa. Whatever.
  5. Add some cardamom, salt, pepper, maybe a little garlic.  
  6. Heat until bubbly…
  7. Serve!
Soup's on!

Soup's on!

Apparently the Food Fad du Jour is to be vegan…  The trick is not to be a total nazi about it…

So this morning, at the request of Johnnycakes, I made a vegan breakfast, and it was easy and super yummy!


(serves 2)

  • 4 frozen hemp waffles
  • 1 banana
  • 2 tsp ground flax seeds
  • 2 tsp wheat germ
  • agave nectar
  • vegan margarine


  1. Heat up waffles in your toaster.
  2. Slice banana.
  3. Assemble stack of waffle, then margarine, then waffle, then margarine, then 1/2 of sliced banana, and sprinkle with flax seeds and wheat germ.
  4. Use agave nectar instead of syrup.  Low glycemic index!  YAY!
  5. Post goofy photos to blog:
This would have been a full plate, but hey, I was hungry…




The JohnnyCakes likes 'em!