Portobello Fajitas

Tried a new veggie dish that I wanted to share.  I like to cook at least one new dish once a week – if I have time.  And lately, I have been trying to cut down on the amount of meat I eat for many reasons.  I find that I just feel better and I’m a bleeding heart for proper treatment of animals.  I mean you’re not going to see me on the news climbing up the side of a whaling vessel, but lets just say as humans we could really do a lot better how we treat animals we consume.  Everybody’s opinion is different about this, but I find as I age it bothers me more as I am more aware.

My problem is that if I don’t incorporate a little bit of meat in my diet I do feel lethargic and unhealthy.  Many stalwart vegetarians tell me that you can do it no problem and it’s just an excuse.  I have also spoken with some individuals who tried to go full veggie and they just couldn’t do it and felt they were unhealthy because of it.  Everyone knows their own bodies and what they need, so there is no judgment with me.

Found another recipe from Health.com™ called Portobello Fajitas. (Click link for recipe) This was a very simple and quick meal to make on a busy work night.  And if you like mushrooms (I do!) this is for you.  It kept really well the next day for leftovers.

And don’t forget the lime!!  Enjoy – Happy Miles to You!!

Meatless Monday ~ Vegetarian Lentil Burger Recipe

Tonight’s recipe is lentil burgers.  At first I thought no way, but…..  I have to say not bad, not bad at all and worth the try.

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A few tips:

3 cups of lentils is a lot.  This made more burgers than I really wanted.  I think I could have halved the recipe.

I would have added more spices.  This only called for salt.  For me, a little more salt and maybe some other spices to make it a little more flavorful.

I cooked mine a little longer to get a nice crust on the outside.  I really liked the crunchy texture on the outside with the more tender inside.

I ate mine with some ketchup.  I imagine you could spice the recipe up with greens and other condiments as desired.

Hat tip to 101 Cookbooks Vegetarian Lentil Burger.  Enjoy and Happy Miles to You!


Meatless Monday ~ The Occasional Vegetarian’s Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts

When I was a kid I can remember sitting at the table many hours in front of food I didn’t want to eat; peas, lima beans, and Brussels sprouts.  Hours.  Thank goodness for Daisy the dog.  Parents stepped out of the kitchen and that food went straight into that sweet little dog’s mouth.  I still don’t like peas and I detest lima beans, but I was willing to give this recipe a try.  Mainly, because I saw this beautiful butternut squash and I bought it thinking I don’t know what the hell I’m going to do with this but knew I’d figure it out.  After perusing many recipes I came across Yummly.com.  Great site ~ I highly recommend.  It was surprisingly easy to make.  A little time-consuming because you have to peel the squash, but other than that not bad at all.  The tartness of the granny smith apples offset the bitterness of Brussels sprouts and the candied walnuts added a flavorful texture to the dish.  Find the full recipe here:  The Occasional Vegetarian’s Roasted Brussels Sprouts, Butternut Squash and Apple with Candied Walnuts.

Happy miles to you.


Here's my go!

Here’s my go!

Pasta Salad ~ with feta, garlic, and black olives

Trying my hand again at another vegetarian dish.  One of the loveliest things about cooking (I think) is using elements of the dish from your own garden.  Even if you have limited space, with a little time and effort you can grow items you love.  For me it’s tomatoes, herbs, berries and hot peppers.  Every year I try to grow something different, sometimes with great success other times not so much.  I like the fact I can control how I take care of the plant, i.e. pesticides and such.  Plus, some of the items you grow can be canned and will save a lot of money than buying them comparatively at the grocery store.  With this dish I was able to use my own tomatoes, basil and mint.  Lot’s of fun.  The recipe comes from Simply Delicious Vegetarian, by Carla Bardi.

What’s exciting about recipes is you have to improvise at times, use what you have.  Things I did different:  I added my yellow tomatoes and used crumbled feta.  Nothing earth-shattering here.  I love feta cheese.  I think I could put a little olive oil on feta and that would be enough.  This was a great “next day dish” as well, i.e. leftovers.  Kept fresh and I didn’t feel that afternoon crash after eating.  Filling but not overly so.

Pasta Salad

The full recipe is below.  Happy Miles to you!

Directions Pasta Salad

Baked Rice Salad ~ with peas, green beans, and corn

Since my daughter is home from university for the summer, I’ve been trying my hand at more vegetarian dishes ~ which she loves.  It’s hard for someone like me to “embrace” vegetarianism wholly, especially when you grew up with red meat still crawling off the grill.  But as I get older I do like some of the meatless dishes I prepare.

Baked Rice Salad

Baked Rice Salad

I found this gem out of the book Simply Delicious Vegetarian, by Carla Bardi.  It was one of those Barnes and Noble Bargain priced books only $9.98.  Everything that I’ve tried out of it so far has been pretty darn good.  The wonderful thing about trying recipes is that you can “change” them to meet your own specifications.  I don’t like peas or lima beans for that matter.  Que the wavy screen and music and go into the past….I can still remember sitting at the dinner table (for hours) because I refused to eat peas or lima beans.  Thank goodness I had Daisy the dog…good dog.  So, unless hell is freezing over…uh no peas or lima beans for me.  I’m and adult!

I replaced the red pepper with hot peppers I’m growing in my garden ~ lots of possibilities for sure.  I really loved the gherkins and capers in this dish.  The combination of sweet and salty is great and just enough. This is a wonderful dish.  It kept well for work the next day ~ definitely a keeper.  Here’s the recipe and enjoy.  Happy miles to you.

Baked Rice Salad

With peas, green beans, and corn


1 small onion

3 cloves

1/3 cup extra-virgin olive oil

1-1/2 cups short-grain rice

Generous 2-1/3 cups vegetable stock, boiling 5 oz fresh or frozen green beans, chopped

5 oz fresh or frozen peas

1 large red pepper

6 pickled gherkins, drained and chopped

1 tablespoon salt-cured capers, rinsed

3 tablespoons white wine vinegar


5 oz canned corn (sweetcorn)

4 oz arugula (rocket), chopped

Receipe Baked Rice Salad