Monthly Archives: November 2013


I had a bunch of potatoes left over from the last recipe and filo from another recipe and of course I have to eat dinner so this is what the outcome was.

The Goods

5 small potatoes/filo/daiya cheese/onion/orange and green peppers/mushrooms/vegan butter for brushing the filo/hot sauce (any kind – I used Cholula) olive oil – Seasonings:garlic/pepper/chili powder/paprika and oregano

I preheated the oven to 425

dice potatoes – add seasonings – coat with olive oil – mix and bake on a cookie sheet for about 35-40 minutes


dice up all your veggies – saute or semi brown in some olive oil – season/stir


prepare your filo dough – brush edges with vegan butter

when your potatoes are all done mix in with your veggie sauteed mix – stir and season


in the center of the filo fill with a couple of spoonfuls of your potato/veggie mix

top with daiya cheese and hot sauce – fold up any way you would like

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bake for about 12 – 14 minutes

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These were amazingly delicious! The hot sauce really made them beyond savory and added the pop I was hoping they would. Also, add some different seasonings, veggies, anything will make this come out pretty darn good!

I didn’t take a whole bunch of preparation photos only because I wasn’t planning on using this as a recipe, but in the midst of the potatoes roasting (they tasted awesome!) and the veggie mix sauteing (I have to say mushrooms always add something to anything veggieish) – I had to start snapping away!

The end result was fantastic! I love cooking! I find it to be such a great outlet – it’s therapeutic and calming and I refuse to ever stop!!!!!!

I do hope you guys give at least some of these recipes a try! They are fulfilling and hits the right spot!

Enjoy fellow Savory Veganites!

Oven Roasted Potato Soup

I began making this on a whim because I just had the urge to do something instead of watching a movie – so here you go……………………..

The Essentials

Seasonings: pepper/garlic/italian seasoning/thyme/rosemary/chili powder/paprika/salt

2 carrots/handful of garlic/piece of ginger/onion/bag of small red potatoes/2 tbsp vegan butter/1 cup veggie broth/1 cup almond milk (I didn’t have any celery, but would definitely use in this recipe)

Preheat oven to 425

peel potatoes and cut in fours/ toss potatoes with all seasonings except salt and cover with oil and mix

throw onto a baking sheet and throw into the oven for about 35 – 40 minutes

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Dice up your veggies and saute with your 2 tbsp of vegan butter/season with pepper/garlic and some salt

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remove your potatoes from the oven and let sit for a little bit while your veggies are still sauteing

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I have to admit that these tasted so good!!!!

Okay now add your potatoes to your veggie mix/add broth and almond milk (1 cup each)/season with pepper/garlic/salt and chili powder – stir


when you notice mix starting to slightly boil then you can start blending in batches and…….

Here you go….

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I have just recently started experimenting with making soups and so far there hasn’t been a disappointment!

This soup taste so unbelievable! It is thick, creamy and so flavorful…

I do hope you give this recipe a try – it really is worth it!


Pumpkin Ricotta Stuffed Shells

The Essentials

Canned Pumpkin/Tofutti Ricotta/Shells/3 onions/1 green & 2 red peppers/handful of garlic/5 plum tomatoes/Seasonings:basil/rosemary/thyme/garlic/black pepper/marsala wine


Preheat oven to 400

Heat oil in pan

Dice onion/red pepper – start to saute’


Get that water boiling for your shells


while your shells are boiling and your veggies are sauteeing – time to prepare your pumpkin and ricotta in a bowl – don’t forget to add all your spices and mix well

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add your pumpkin mix to your sauteed veggies – season more and stir – you want the ricotta to melt through (let me add the aromas that will fill throughout your home will make you swoon….)

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this will take about 10 minutes (after everything is cooked through transfer pumpkin mix to a bowl and set aside) – strain your shells and rinse with cool water


prepare a oven safe glass dish and line your shells – scoop in pumpkin mix and season

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drizzle a little olive oil over shells and bake for 15 – 20 minutes

while shells are baking chop up garlic/onion/ your red and green peppers/about 5 plum tomatoes

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start sauteing your onions,garlic and peppers – season and slightly brown


throw in those tomatoes….. stir and season

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when you notice the juices from the tomatoes making the mix saucy it’s time to add your 1/3 cup of marsala wine and stir

this topping if very fragrant and can be used as a chunky sauce on pretty much anything

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remove shells from oven


when tomato topping is thickened  Рcover over shells


Bake for another 10 minutes

Remove and wah la……

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I would definitely add some Daiya to it or the vegan parmesan! Season till your hearts content and dig in!

Sip on some wine and fill those bellies up……

Roasted Red Pepper Hummus

The Essentials


1 red pepper/5 garlic cloves/1/4 cup tahini/2 lemons/2 cans garbanzo beans/olive oil/paprika – oh, a blender or food processor – baking sheet and aluminum foil

preheat oven to 400

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slice pepper in half – take out seeds – place skin side up onto baking sheet and lightly brush olive oil on pepper

bake for about 30 minutes or until skins are charred a bit

before you remove peppers from the oven – make sure you prepare the rest of the ingredients

you want to strain and drain liquid from garbanzo beans


get your garlic minced up – slice your lemons in half – get your tahini all measured out and your oil too (I have to say that during the blending process I did add a bit more oil than a simple tablespoon – you really have to judge it yourself)


Okay – take out those peppers, I am sure they are ready to go!

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after you remove the peppers, allow them to sit for a bit till they are easy to handle and then remove the skins and slice them up so you can prepare your hummus………

add everything to blender or food processor

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BLEND! (during your blending squeeze the juices from the lemons and add some pulp as well – add a bit more oil) BLEND!

and this will be your final product…..

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I drizzled a little more lemon juice and sprinkled some more paprika on top!

I have made hummus so many times over the years, but this is the first time I have ever made a Roasted Red Pepper Hummus – it came out so delicious!

So half way through the blending process – the blender kind of took a nap – well, let’s just say I had to scoop a bunch out and blend little by little till it came out nice and smooth. If your appliances are working fine, then don’t worry – the ingredients should blend together perfectly!

Bon Appetit……