Archives for posts with tag: recipe


I’ve been gone a long time. But I’ve missed having an outlet for non-work creativity, so I’m back. I’m now working for a university and loving my job. Newton and I have been keeping busy, but there’s still been time for some great food.

In the past 6 months, I had the pleasure of eating at some delicious restaurants I’d recommend:

  • The Chicago Diner (in Chicago, where else?). An all vegetarian cafe. Highly recommend the seitan Reuben!
  • The Electric Cheetah (Grand Rapids, MI). I’ve been multiple times and always get The Jimmy Wah Salad with spicy tofu. They also have amazing freshmade vinegar chips and hand cut fries. Best part: If you order a cookie – they’ll bake it fresh while you eat your meal!
  • BruBurger (Indianapolis, Indiana). House made ketchup. I would eat it on anything.

I’m sure there were other amazing places – but those were my top three!

Anyway, I hope you are all keeping cool this summer. Here’s a favorite smoothie of mine… for those days when I feel like indulging, without indulging my muffin top!

Vegan Chocolate Smoothie

Blend until smooth:

  • 1/2 frozen banana
  • 1/2 fresh banana
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp almond butter (or peanut butter)
  • Almond milk


  • I add enough almond milk to cover all the solid bits… but less will make it creamier and more like a milkshake.
  • I keep bags of peeled and cut banana pieces in my freezer at all times. I use them for smoothies almost daily. I try to wait til they start to brown to chop and freeze them, that way they are sweeter.
  • Be liberal with the cocoa powder! Mmmm… chocolate.

Bella Pasta

This was a concoction I whipped up for lunch the other day. I had a quarter cup of heavy cream leftover from making chocolate mousse the day before, and mini bella mushrooms in the fridge. All in all, a very quick, easy dish. Normally I use wheat pasta, but for such a tasty dish, I went for local-made white bowties.


  • 1/2 pound Mini Bella mushrooms, chopped into small chunks
  • 2 cups raw, organic spinach
  • 1 clove garlic, finely minced
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • Salt, Pepper, and Garlic Salt to taste


  1. Heat butter in a large skillet over medium heat.
  2. Add chopped mushrooms and garlic; cook for 10 minutes.
  3. Once mushrooms are mostly cooked through, add spinach and cook through, stirring often.
  4. (optional: Add a tablespoon of olive oil to help cook the spinach).
  5. Add heavy cream and any desired spices and cook for an additional minute or two, stirring frequently.
  6. Serve over pasta, al dente.

**Mushrooms are one of the best fresh produce sources of Vitamin B12 and protein. B vitamins can be especially hard to come by for vegetarians.

**Interesting Tip for cooking pasta:
Most tap water or hard water is alkaline and tends to break apart the protein-starch of pastas. This can cause pasta to cook more quickly and become sticky. To balance the pH for better texture of noodles – add a little acid (lemon juice or cream of tartar) to the water. (From: On Food and Cooking by Harold McGee)