Roast-less Roast | Recipe

This has become one of our all time favorite recipes. We make it at least once a week! We call it roast, but I really need to come up with a better name for it. Any ideas?

This is so incredibly easy to make – just dump it all in a pan and bake – and it is SO delicious.


  • 3-4 Large Unpeeled Potatoes, Quartered
  • 5 Large Carrots, 2 Inch Peices, Sliced Diagonally
  • 1/2 Large Onion, Quartered
  • 1 8oz. Box Portabella Mushrooms, Sliced In Half
  • 4 Cloves Garlic, minced (I use a Pampered Chef garlic press)
  • 1 Tablespoon Crushed Dried Rosemary
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Water
  • 1/3 Cup Soy Sauce (We use this soy sauce)
  • Salt & Pepper (to taste)

Cover with foil and cook at 425* for 45 minutes. Uncover and cook an additional 15 minutes.

Original recipe found here. We tweaked it a tiny bit – we use less carrots & potatoes and make more sauce.


Vegan, Gluten Free, Soy Free Lasagna | Recipe

Ok, I’m finally back with the lasagna recipe! I was really surprised at how easily this came together, and it was very good! My meat loving sister said she usually hates lasagna, but loved this one. The entire pan was gone in less than 24 hours between my sister and my husband 🙂

We use this organic brown rice pasta (purchased from Greenlife, not Amazon) and it was great! Had a good texture and flavor. We also use Daiya mozzarella cheese for the first time, after reading great reviews online. I was too nervous to taste it by itself, but it was perfect in the lasagna. Wasn’t quite as melty/stringy as real cheese, but I was pleasantly surprised at how much we liked it!

There isn’t really a recipe for this… I just put a small amount of sauce in the bottom of the pan, then layered the following ingredients until my pan was full/I ran out:

  • noodles
  • cashew ‘cheese‘ (similar to ricotta)
  • frozen spinach (thawed)
  • spaghetti sauce (we use Prego, which isn’t organic but meets our other requirements)
  • Daiya cheese

We topped it with the remaining Daiya cheese and baked uncovered at 375* for about 30 minutes.

We will definitely be making this again!

Vegan Tortilla Soup | Recipe

Dinner. Was. Amazing!

We made tortilla soup using this recipe and it is now on our top 3 recipe list. SO good! We tweaked it a bit based on our likes and things we had/didn’t have on hand:

  • 1 tbsp EVOO (Didn’t actually measure)
  • 1 sweet onion, finely chopped
  • 4 cloves garlic, minced
  • 4 small zucchini, chopped
  • 1 small purple bell pepper, chopped
  • 1 ear fresh corn
  • 3 tbsp ground cumin
  • 28oz can crushed tomatoes
  • 3 cups vegetable broth
  • 15oz can black beans
  • salt, pepper, crushed red pepper and garlic salt, to taste
  • chopped avocado, for garnish

We followed the directions on the original recipe and it was perfect! We didn’t make the tortilla strips this time, so I guess this isn’t technically ‘tortilla’ soup 🙂 I think I will try it next time. I’m excited to try and make my own tortillas to use!

Catching up

I haven’t blogged in a while, and found lots of photos on my phone that I need to share!


Thursday (9/15 – the night we had bean burgers) After dinner we made smoothies! We just put a bag of frozen strawberries in the blender with a little water and raw sugar. They weren’t amazing, but were great for our after dinner sweet tooth! I had mine in a bowl, more like sorbet than a smoothie.

After I got my portion out, Blake added a banana to the blender and his was more of a smoothie consistency.


Saturday (9/17) Our ‘cheat day!’ After all our talk about how horribly we were planning to eat, we didn’t do too bad! For lunch we had salads from Chick-fil-A. We got two entree salads, one with chicken and one without. We split the chicken and ended up with 1.5 chicken strips each. There was also a small amount of shredded cheese on the salad. I knew the salad dressing was AWFUL and I didn’t even want to look at the ingredients list. (I got the Berry Balsamic and Blake got Ranch.) It was very good, but we both felt guilty the whole time we were eating.

I don’t have a photo of our dinner from ‘cheat day.’ After church on Saturday nights we always go out to dinner with my family. They chose Marco’s which is a fairly new Italian restaurant downtown. We both planned to continue cheating through dinner, but Blake ended up with a soup & salad and I had eggplant parmesan. My eggplant did have some cheese on it, but it was a much better choice than the chicken parmesan I was planning on! And oh my goodness, it was SO good! We will definitely be going back to Marco’s!


Tuesday (9/20) – I took photos of my breakfast, snack and dinner but for some reason never posted. Surprise, surprise – for breakfast I had oatmeal and fruit!

I’ve been eating breakfast so late that I usually don’t have lunch. Just breakfast, snack and dinner. I know I need to be eating more often, but I have to wait a while after I wake up to eat breakfast and by then it’s almost lunch time! That day I had an apple and some Justin’s honey almond butter for a snack. I am LOVING the almond butter! To me it tastes like the candy Mary Jane’s.

For dinner that night we had boring spaghetti and a spinach/romaine salad.

We found a great brand of dressing, Drew’s, that meets most of our requirements! We have three flavors in the fridge. This was our first night trying out the Rosemary Balsamic flavor – I’d give it a 7 out of 10. We don’t really have many other salad dressing options so I am going to learn to love it 🙂


Wednesday (9/21) – I had my usual oatmeal for breakfast, apple for snack and went out to dinner with my Dad. There are no photos from breakfast/snack because I’m lazy and there are no photos from dinner because I didn’t do very well 🙂

And that brings us to today! There were no clean pans for oatmeal this morning so I broke tradition and just had lots of fruit. Now it’s time to clean this house – I’ve got company coming this weekend! Eek!

Bean Burgers & Zucchini chips | Recipe

Tonight’s dinner was something I didn’t ever think I would eat: black bean burgers. They were surprisingly good! The flavor was amazing, but the texture definitely took a little getting used to 🙂

We started with this recipe, but of course tweaked it a bit. Once we mashed the beans and added the breadcrumbs (about half the breadcrumbs the original recipe called for) I added things to it like I would my regular hamburgers: ketchup, ground mustard, Pampered Chef smoky bbq rub, Frank’s hot sauce, pepper, garlic salt, etc. I never measure when I do this, so it’s hard to give an exact recipe. Just throw in whatever sounds good to you! I used my mandolin slicer for the onions before chopping into little pieces because I love the onion taste, but hate the texture. As I was sautéing them, I also added a clove of garlic.  We didn’t add the cracker crumbs that the recipe calls for because we didn’t have any, but I think it would have made them too dry anyway.

I read somewhere online that it’s hard to get rid of the ‘mushy center’ of bean burgers, so we flattened the patties out as much as we could while they cooked. I think it worked because we didn’t have that problem! We will probably make the patties a little smaller next time because the thin, crispy edges were the best part. Rather than the full burger set up, we just made the patties – I don’t know that we would have liked them as well if we had eaten them on buns. This way, we had no expectations of a traditional burger texture as we were eating them.

On the side we had one of my favorites: baked zucchini ‘chips.’ I sliced one zucchini using my mandolin slicer and it was enough to fill up my two largest cookies sheets with some left over. I normally toss the slices with melted butter before laying them on the parchment lined cookie sheet, then sprinkle them with parmesan cheese, garlic salt and pepper. To make these vegan-friendly I used EVOO instead of butter and left out the parmesan. They were just as good! I could have eaten both pans, but had to share with Blake 🙂

Tonight was our first night trying out the new organic ketchup. I’m a bit of a ketchup snob and typically only like Heinz. We bought the Greenlife store brand and I honestly couldn’t tell much of a difference! I think we’re getting the hang of this!


My Dad is in town for a few days and tonight he took me and my sister out to dinner. I was really nervous, and I was tempted with warm carrot cake (yum!) but I stuck to my guns! We went to J. Alexanders and I had grilled zucchini, broccoli and green beans with unsweet tea.

Veggie Stir Fry

Last night for dinner, Blake made a veggie stir fry. My only job was the rice and I messed it up! Haha. I’ve only ever made the ‘boil in the bag’ rice, so this was new for me. We were shocked when the directions said it needed to cook for 45-55 minutes 🙂 I used Greenlife’s store brand brown rice and we liked the taste, just have to get the hang of cooking it to the right consistency. Thankfully Blake did an awesome job on the stir fry – it was SO good!

We used yellow squash, zucchini, broccoli, carrots and mushrooms.

We will definitely be making this again! B cooked the veggies in a little EVOO and they were great plain, but I had my heart set on Fuji-style veggies, (Fuji is a japanese hibachi restaurant) so we added this sauce I picked up at EarthFare.

It was incredible, but didn’t quite meet all of our guidelines. First off, it had a rather long ingredients list of 14 items. It contained soy (soy sauce) and corn products (xantham gum.) We chose to have it anyway since we have mostly eliminated soy/corn from our diet and these ingredients were close to the end of the list. I definitely had a ‘duh!’ moment when shopping for this sauce. The original plan was to get soy sauce, but clearly the main ingredient was a soy product 🙂 This ended up being better anyway, since it had a bit of sweetness to it. I think soy sauce would have been too salty.