Category Archives: Vegetarian

Caprese Sandwich

Sandwich made of:

Sliced toasted French Loaf (or Focaccia)

2 slices of a Mozzarella ball placed on one slice of bread and put in the oven 375 for 6 minutes
1/2 tsp. Basalmic Vinegar drizzled on the Mozza, with a pinch of salt

Chopped basil.

Sliced Tomato

Dijon Mustard

Serve w/ side salad.


White Bean Italiano

2 (14.5 oz) cans Cannelini Beans (drained and rinsed)
1 Tbsp. Lemon
1 1/2 Tbsp. Olive Oil

2 Whole Tomatoes, cubed
6-7 Basil Leaves, finely chopped

1 Mozzarella Ball, cubed

Oregano, a light dusting
Garlic Salt

1 tsp. Honey (or a very light drizzle)

Serve w/ toasted bread.


Based on this recipe.

In a large bowl

(2) 28-ounce cans imported Italian plum tomatoes with juice. Remove skins and crush with your hands.

In a large pot, medium to high heat, for 3 + minutes

1/4 cup olive oil
3 tablespoons minced shallots

Add for only 30 seconds

2 (or more) garlic cloves, thinly sliced
Add the crushed tomatoes

Bring to a boil and then immediately to a low simmer for (1) hour

After that hour add

6 (consider more) fresh basil leaves, chopped into square pieces
Small handful of chopped parsley
pinch dried oregano

Taste until satisfied.

Let simmer for an additional (10) minutes.

Sweet Potato Frittata

Inspired by this recipe.

The word I keep repeating for this dish for some reason is “unctuous.”

Mixed in a bowl

2 egg whites
2 egg whole

Sautee on high heat

Olive oil

Sweet Potato (or yam) thin to medium sliced, and the slices then quartered, when half soft

Shallots (or onion) diced


When potatoes are soft…

Butter, melted


Pour eggs into the pan, the final texture will resemble an omelet


Add your favorite salsa (or your own homemade). This is important as the salt and spice contrast the sweet flavor of the potato.


Based on this recipe.

For 2 Servings

1 cup whole milk
2 Tbs. white wine vinegar
1 Tbs. olive oil (or 2 Tbs. butter)
1 tsp. zested lemon (or 2 tsp. regular lemon juice)

Microwave for 1 minute, set aside for 3 mins.

In a separate bowl, whisk 2 egg whites until foamy.


1 cup flour
2 tsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt

Combine and Stir

Vegan Recipe

For 4 Servings

2 cups whole milk
1/4 cup white wine vinegar
2 Tbs. olive oil (or 2 Tbs. butter)
2 tsp. zested lemon

Microwave the above for 1 minute, set aside for 5 mins.


2 cups flour
1/4 cup powdered white sugar
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt

4 whisked egg whites

Pour and stir

Roasted Beets

(4) Beets

  • Olive oil
  • Salt
  • Pepper
  • 1-2 Lemons, Squeezed


375 dg. for 30 mins wrapped in foil, 30 mins without foil

Veggie Burger (The Veggie Zerger)

Based on Houston’s recipe found here.

In a large bowl…

1/4 cup hickory BBQ sauce
1 Tbsp. honey
2 tsp. molasses
1 Tbsp. siracha
2 eggs
1 tsp. olive oil
1/2 tsp. hoison
1/2 tsp. soy

1 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. pepper
3/4 tsp. salt

Chopped and sauteed on a pan:

1 Tbsp. beets
2 Tbsp. red onion (chopped)

Later sauteed on the same pan…

1 (15 oz.) can black beans, drained and chopped


1 cup bread crumbs
1 Tbsp. oat bran
2 cups cooked brown rice

1 Tbsp. flour
2 Tbsp. Mozzarella

Stir and then…

2 1/2 minutes each side or until brown oven 375 dg., 3 1/2 minutes. Flip, throw on cheese of preference, 3 1/2 minutes