Recipe Share: White Bean Dill Soup & Sweet Potato Biscuits

Sweet Potato Biscuits

I would not share it if I did not love it.

I doubled the amount of pasta and beans.  Once they were cooked I removed about 3/4 of the pasta and beans and stored them in the fridge.

Throughout the week I added the cooked pasta and beans from the fridge a little at a time, along with water and seasonings (and a little veggie broth) and it lasted literally all week!  Score!

The biscuits are getting rave reviews from my meat eating husband and vegan sister.  They are easy and fun for the kids to make with you.

And oh yeah the kids seem to like them too.

This recipe comes courtesy of a website that you must check out called “Happy Health Life”.

Click here for the recipes!


Recipe Share: Spinach-Potato Quesadillas

Before cooking on the skillet.

I made these last week and they were yummy.

For my dairy eating family members I added cheese.  For my picky eaters I eliminated the chipotle.  And with all of those mod’s I completely forgot to include the corn.


6 Garlic Cloves

2 T Olive Oil

1 Lb.  Yukon Gold Potatoes, peeled and cut into 1 inch dice

1 t minced chipotle chile in adobo

Salt and freshly ground pepper

1 medium red onion, minced

4 C Chopped Fresh Spinach

4 (10 inch flour tortillas)

1 C fresh or frozen corn

1/4 C chopped fresh cilantro

Tomato Salsa for serving


1.  Preheat the oven to 400 F.  Place the garlic on a sheet of foil and drizzle with 1 T of the oil.  Roast the garlic until soft, about 15 minutes.  Set aside to cool.  Peel and mash and set aside.

2  Place the potatoes in a large saucepan with enough salted water to cover.  Bring to a boil and cook until tender, about 20 minutes.  Drain and transfer to a large bowl.  Add the roasted garlic and chipotle, and season with salt and pepper, to taste.  Mash well and set aside.

3.  In a large skillet, heat the remaining 1 T oil ove rmedium heat.  Add teh onion, cover and cook until softened, about 5 minutes.  Add teh spinach and cook unti wilted, about 2 minutes.

4.  Spread one-quarter of the potato mixture over the surface of 1 tortilla.  Spread one- quarter of the onion-spinach mixture on one-half of the potato mixture and top with one -quarter of the corn and cilantro.  Fold the tortilla in half to enclose the filling.  Repeat with the remaining ingredients.

5.  Place the quesadillas in a skillet and cook, one or two at at time depending on the size of your skillet, until heated through and slightly browned on both sides.  Serve with salsa.  The quesadillas may be assembled in advance and refrigerated until needed, then reheated.

Taken from “Party Vegan” (which I notice is currently on sale) by Robin Robertson

What I also like about this recipe is that it got me thinking about other creative quesadilla ingredients instead of cheese.

Do you have any suggestions for Quesadilla/Fajita/Taco fillings that are meat and dairy free?

A Rare Recipe Share: “The Ultimate Vegan Lasagna!”

I concur that this is "The Ultimate Vegan Lasagna!"

Though I do not eat meat or dairy, and try my best to adhere to a Vegan diet, I love comfort food.

Fall and winter afternoons find me listening to music and cooking or baking an evening meal or dessert.  And of course, making sure the wine I have selected for cooking is also appropriate for drinking 😉

I am not sure that I have ever shared a recipe, but I made this one last night, and it is so good, that I have to pass it along.  There is no cheese or meat substitutes in it, which I love!

I have started following a blog called “With a Side of Sneakers” (great blog!) and this recipe belongs to its author.

Yep, even Iron Man was trying to taste its deliciousness.

It was a hit in my house.  My meat loving husband even sang its praises (no really, Kris stood up at the dinner table and started singing about the tangy tomato sauce and vivacious vegetables) and it is really pretty easy to make.  The filling is delicious and could be easily used for stuffed shelled, baked ziti, etc.

Anyway- I want to pass it on to you:


A couple of recommendations:  I would double the amount of filling that you make because the amount the recipe yielded was not quite enough.  I added zucchini, yellow squash, onion and green pepper to the vegetables.

For the sauce, either make your own, buy jarred, or do what I  do, buy sauce from your favorite Italian restaurant and use theirs when you are crunched for time.

I also make a vegan garlic bread using Earth Balance (if you do not know about this alternative to butter, you should) garlic salt, onion powder, oregano and basil (just put them in a little bowl, mix together to taste, spread it on the bread and pop it in the broiler for about three minutes).  Combining this with the lasagna made me forget I was eating a vegan meal!

Kudos to “With a Side of Sneakers” for coming up with this recipe!