Sweet & White Potato Hash Browns

Lately I’ve been wanting to incorporate sweet potatoes into a recipe because of the nutrients they provide like Vitamin A, potassium and B-6 to name a few.  Because I don’t like them baked I tried them as hash browns with some white potatoes.  They are now a breakfast favorite.

Feel free to change the ratio here but be aware, the sweet potatoes are really sweet.  This is why I made a jalapeno ketchup to balance some of the sweet and you could also use salsa.

hash5aSweet & White Potato Hash Browns

2 C frozen hash browns
2 C grated fresh sweet potato
½ C onion, diced
2 T hot pepper, minced (optional)
½ C bell pepper, diced

Combine all items and cook in frying pan until desired crispness. Use vegetable broth or a little water to prevent sticking.

If you prefer less sweetness in hash browns, use more white than sweet potato.

Spicy Ketchup
¼ C organic ketchup
2 T hot peppers (to taste)



Stuffed Mushrooms

Every now and then you need an appetizer that is so delicious, no one will know it’s plant based or vegan or dairy free. These stuffed mushrooms will be a hit at the party.

Even though these are delicious, I don’t advocate the daily or weekly consumption of processed foods, even if they are plant based. They are still processed and should be a minimal component in your diet.

Stuffed BellasStuffed Mushrooms

1 lb whole Portobello mushrooms, cleaned, stems removed and set aside
8 oz vegan cream cheese
1 Clove garlic, pressed or minced
1 Sweet onion, minced
2 T Breadcrumbs
1 t Apple cider vinegar
1 – 2 T Nutritional yeast
¼ t each of marjoram, dill, oregano, salt & thyme
Dash pepper

Note: depending on size of mushroom caps you may have stuffing left over.

Brush off dirt on mushrooms and remove stems
Finely chop stems and sauté with onion and garlic in a little water or veg broth, set aside to cool
Mix cream cheese, spices and apple cider vinegar together
When onion mixture is cool, fold into cream cheese
Spoon cream cheese misture into mushroom caps mounding up on top, place on cookie sheet
Sprinkle nutritional yeast on top, pressing lightly to adhere ( you can spray tops with a little water to help brown)
Bake about 10 minutes at 350, being careful not to let the filling overflow. To brown tops, broil a couple of minutes on high, watching carefully not to burn.

Caramelized Onion & Squash Enchiladas

When I eat at a mexican restaurant, I usually order the veggie enchiladas.  This recipe is what I make at home using only 3 veggies.  For a large family you can double the recipe and adjust spices as needed.

Caramelized Onion & Squash EnchiladaCaramelized Onion & Squash Enchiladas with Jalapeno Sour Cream

2 medium yellow squash, cut into 1 inch cubes
2 medium zucchini squash, cut into 1 inch cubes
1 Ck diced tomatoes with juice
1 medium sweet onion cut into thin rings
1 C water or vegetable broth
2 t cilantro
½ t thyme
¼ t dill
1 t salt
½ t garlic powder
1/4 t salt
Dash cumin
½ C non dairy sour cream
3 T jalapenos to taste
5 large low carb whole wheat tortillas
¼ C Go Veggie no dairy mozzarella cheese shreds (see note below)

Cook onion until caramelized, about 20 minutes, in frying pan.

Preheat oven to 350 degrees.

While onions are cooking, combine squash, broth, cilantro, thyme, dill and 1 t salt, cooking until tender. Add onions when they are cooked.

Place diced tomatoes in food processor adding in garlic powder, ¼ t salt and cumin pulsing until smooth. Set aside.

Place sour cream in food processor with jalapenos and pulse until smooth, set aside.


Spoon about ½ C of squash mixture per tortilla and roll up and place in baking dish.

Spoon tomato sauce over enchiladas.

Sprinkle with cheese and bake for about 15 minutes or until thoroughly heated through. (Note:  I use very little of the cheese to avoid a pasty taste that sticks to your teeth)

Spoon a couple of tablespoons of jalapeno sour cream onto plate or onto enchilada.  Serve with side of Red Chile Rice.

Caramelized Onion & Squash Enchilada with Red Chile Rice

Squash & Onion Pizza

I’m a little delayed getting another delicious plant-based pizza posted.  What can I say, I have all these food ideas and sometimes I literally go with my gut and get sidetracked.  My latest pie is another simple yet yummy veg dish flavored by herbs and mother nature.

Note in the recipe that I use very little non-dairy cheese.  This is because I have found some of them to have a sour taste or a flour taste and texture that sticks to the teeth – very unpalatable.  However, if you use just a little, you can get a bit of cheesiness and still satisfy the pizza craving.

Squash & Onion PizzaSquash & Onion Pizza

1 medium yellow squash
1 medium zucchini squash
1 small sweet onion
1 – 1 ½ C Thick and Rich Pizza Sauce
¼ C non-dairy vegan cheese shreds
1 whole wheat flat bread pizza crust
½ t dill
½ t salt
½ t oregano

Slice vegetables in thin circles, I used a mandolin.
Mix all the spices together
Spread pizza sauce on crust
Layer vegetables on top of sauce, sprinkling spices on each layer.
Sprinkle non-dairy cheese over vegetables
Bake according to crust package, making sure vegetables are hot

Sweet Pepper & Artichoke Cream Over Pasta

I love pasta, however it loves me back a little too much, so I try to limit the amount and how often I eat it.  This sauce is colorful, tasty and different.  Use a lot over a little pasta and serve with crusty wheat bread and salad.


Sweet Pepper & Artichoke Cream Pasta

1 bag multi-colored small sweet peppers, seeded and julienned
4 T peppers, small dice
1 large garlic clove, minced
½ C onion, minced
2 medium rib celery, small dice
2 Cans artichokes, drained and cut into thin strips
½ C vegetable broth
¼ C non-dairy creamer (I used Silk brand)
½ t salt (to taste)
¼ t pepper
1 t oregano
1 t dill
1 t parsley
1 Lemon, juiced
2 t Bragg’s Amino Acid
2 T apple cider vinegar
Pinch each of: paprika, allspice, cloves, ground cayenne pepper
1/2 lb whole wheat spaghetti or angel hair pasta prepared according to package

Saute onions, celery, pepper and garlic in a little water

Add peppers, vegetable broth, creamer, Bragg’s, vinegar and spices, stirring well.

Cook until peppers are soft.

Spoon over prepared pasta and serve hot.

Note: Is not saucy, like spaghetti sauce. If you desire more sauce, increase broth and creamer, adjusting spices to taste.

Veggie Sandwich with Maple Mustard

Cravings for a sandwich don’t happen very often for me, but when they do, I like yummy toasted bread that holds up well to what’s in between the slices.  I love using the panini grill to toast evenly and put the little grill stripes on the bread. This sandwich, with the mustard sauce can get a bit messy with the dipping, but the bread holds up pretty well.  Feel free to substitute veggies you don’t like for those you do and serve with a salad or soup.


Grilled Veggie Sandwich

1 squash, sliced thin longwise
1 zucchini squash, slice thin longwise
1 tomato, sliced
1 can artichoke hearts
1 large red bell pepper
Ciabatta bread
1 C prepared mustard mixed with ¼ C pure maple syrup
Salt & pepper to taste

Thoroughly wash all vegetables with skins. I used a mandolin to slice the squash and bell pepper. Sprinkle with salt and pepper if desired.

Using a non-stick grill pan, grill or Panini grill, cook all vegetables to desired degree of tenderness.

Spread both sides of bread with maple mustard and layer vegetables on bottom slice of bread.

I used a Panini to grill the sandwiches, placing the temperature on grill and sear settings. Cook until bread is toasted.

Serve with side of maple mustard dipping sauce.

Note: If you do not have a grill pan or Panini grill, a regular flat pan can be used.

Marinara Sauce

You could easily buy your marinara…..or whip it up fresh and quick.  Use this marinara for pastas, dipping bread or dipping meatballs! Yum!

Marinara SauceMarinara Sauce

1 C vegetable broth
1 28 oz. can crushed tomatoes
1 carrot, chopped
1 celery stalk, chopped
3/4 C onion, diced
2 cloves garlic, minced
1/2 t oregano
½ t basil
1 t salt (if you must – otherwise omit)
1/4 t pepper

Saute garlic and onions in a little vegetable broth, adding broth as needed

Add vegetables and spices and simmer uncovered for 1 hour.  Taste and adjust salt if needed.

Place in small batches in food processor to puree vegetables.

Freezes well.