Diced Tomatoes and Vegetables With a little bite.

Diced Tomatoes and Vegetables 

With a little Spice.

Ingredients:

1 - Small Zucchini 

1-  Small Squash 

1 - 8 oz Pack of fresh mushrooms Sliced

1 - Head of Broccoli cut the stems off

1 - Bag of fresh Spinach

2 - 28 oz Cans of Diced Tomatoes Red Pack

2 - Tbsp Oregano

2 - Tbsp Parsley 

2 - Tbsp Black Pepper

3 - Tbsp Garlic

1/3 - Cup Olive Oil

Slice and cut Zucchini and Squash into bite size chunks.

Cut Stems off the broccoli and cut into small pieces.

Heat olive oil in Large frying pan.

Gently add zucchini and Squash to frying pan.

Add in the broccoli and let cook a few minutes.

After zucchini, squash and broccoli cook a few minutes add in spinach.

Take a hand full of spinach and tear into smaller pieces.

Add the whole bag. Let it cook down and add the mushrooms.

Add all the seasonings mix in well.

Cook for about 5 Minutes and add the Diced Tomatoes.

Both Cans.

Heat on medium heat for about 5 Minutes when it starts to boil.

Turn heat to low and let simmer a couple of minutes stirring often.

It's Great with Saltine crackers.

My own Super Hot Peppers Green Bean and Cauliflower

Super Hot Peppers Green Bean and Cauliflower 

From the Garden.
Quick and easy to make.

If you like it Hot.

Ingredients:

 10 Hot Banana Peppers (Home Grown Infernos)

   2 Handfuls of fresh Green Beans Cut into 1"  Pieces (Home Grown) 

   1 Small Head of Cauliflower (Store Bought mine never took this year)

1/3 Cup of vegan Butter Earth Balance

   2 Tbsp of Garlic Powder

Always was your Vegetables 

Cut Hot Banana peppers into 1/2" rings the slice in half  Put into a Bowl.

Cut Green Beans into 1" Pieces add to Bowl.

Cut Cauliflower into small chucks and add to the bowl.

Melt  Butter into large frying pan.(Don't let the butter burn)

Dump in the bowl of vegetables (Careful not to splash hot butter)

Cook until vegetables are nice and soft.

If the Hot Peppers are really hot like mine  try not to breath in the fumes from  the 

Peppers cooking. I don't think they will hurt you they just make you cough. 

  

Eating on Vacation Virginia Beach and Norfolk Virginia 2014

Yorgo's Bageldashery

2123 Colonial Ave

Norfolk, VA 23517

Mon - Fri 6Am to 3PM

Sat - Sun &Am to 3Pm

If your in Virginia. For business or vacationing.
Make sure you get over to Yorgo's.
For Breakfast or Lunch.
#1
 I had a Grinder which is a Ham, Capicola, Salami, Pepper Jack.
Lettuce, Tomato, Onion, And Pepper Relish.
On a Bagel. The taste was fantastic.
#2
I had Pastrami Reuben. Pastrami, Sauerkraut, Swiss, and
Thousand Island dressing. On a Bagel.
That was also very taste full.

My Daughter and wife ate vegan. I didn't this time the food was great,

Looks like people come from all around to get a taste.

I talked to the women working there. They  where very nice and knowledgeable and answered all

of my questions I had. Found out the owner is not a vegan But loves

to cook for them (Hey Like Me)

I have never see so many different choices for vegan Breakfast Items.

Trust me If you in the area you have to stop by and if you live by there 

Congrats you get to try everything.

Rating Service 9

Food              9

 Interior            7  

                      25

Number 1 For Vegan Breakfast and Lunch

Keep up the good work.

It would be nice to have a Yorgo's In 

Pittsburgh Pa (Da Burgh)

My Vegan Walnut Cup Cakes For my Nieces Wedding 08/09/14

Vegan Zucchini Walnut Cup Cakes

 with Cream Cheese Icing

Ingredients:

2 - Cups of Zucchini (Home Grown) Grated With salad Shooter or by hand

3 - Cups of Regular Flour or Bobs Red mill Gluten Free Flour (from Big lots)
1 - Can of Pillsbury Cream cheese
1 - Pack of cup cake Liners (50)

1 - Tsp salt

1 - Tsp Baking powder 

1 - Tsp Baking soda

1 - Tbsp Ground cinnamon 

3/4 - Cup Apple sauce or 1 and 1/2  plastic (4 oz cups)

1 - Cup Vegetable oil 

2 1/4 - Cups of sugar

1 - Tbsp of vanilla 

2 - Cups  Zucchini
1 - Cup of Walnuts broken into small pieces
2 - Hand fulls of Walnut Crushed (For topping)
Prep Time 10 Minutes
Cook Time 30 Minutes

Mix in a large bowl Flour. Baking soda, Baking powder. Salt, and Cinnamon then set aside.

In separate large bowl mix the apple sauce, Oil, Sugar and Vanilla.

Mix Liquid bowl and dry ingredients together add Zucchini and mix thoroughly.

Add walnuts and mix.

Preheat oven to 325 degrees place cup cake liners in cup cake pans.

Add mixture to liners 3/4 of the way and place in oven.

for 30 Minutes check with tooth pick until they come out clean.

remove to a cooling rack. When cool they can be iced then add crushed Walnuts 

to the tops.

Stuffed home grown Cabbage and Hot Banana Peppers

08/17/14

Dinner with my brother and 

sister in-law George and Kathy

Ingredients:

2 1/2 - Pounds of Ground Meat

2 - Heads of home grown Cabbage

10 - Home grown hot banana peppers

2 - Eggs

3 - Pieces of bread

1 - Tbsp of parsley

1 - Tbsp of oregano

1 - Tbsp of black pepper

1 - Tbsp of Onion Powder

2 - Tbsp Garlic powder

Bring water to a Boil in a large deep pot. When water boils add both heads of

cabbage and let cook for 10 minutes.

In a large bowl mix ground meat, Eggs, bread and all Seasonings mix.

Slice tops off of the hot banana peppers and slice down the sides.

and the wash out seeds. Take the cabbage out and let cool enough to

handle with out getting burned and peel off and separate leafs on to

a plate. On a cutting board lay out a cabbage leaf and take some ground meat

roll into a oval shape ball lay in bottom of the cabbage leaf and tuck in sides 

and roll up and place in a baking dish until full and cover with spaghetti sauce.

Then cover baking dish with tin foil.

In a separate Baking dish take hot banana peppers and stuff with the ground meat

mixture and place in a separate baking dish cover with sauce and cover baking

dish with foil.

Preheat oven at 325 after oven is heated place both baking dishes in and bake

for 1 Hour Remove from oven and let stand for 5 minutes before serving.

Sorry no picture of the banana peppers 

got eaten before the picture.

Vegan Zucchini Cake / Brownies W/ Walnuts and Vegan Chocolate Chips

Vegan
Super Moist  Zucchini Cake / Brownies
 W/Walnuts and
Vegan Chocolate Chips

2 - Cups Flour or Bob's red mill Gluten free Flour ( Big lots)

2 - Cups Zucchini Home Grown Preferred (Shredded)

1 1/2 - Cups of sugar

1/2 - Cup of cocoa 

1/2 - Cup of Vegetable oil

2 - Tsp Vanilla 

1 - Tsp Salt or sea salt

1 1/2 - Tsp baking soda

1/2 - Cup of Walnut chucks

1/2 - Cup of Vegan Chocolate Chips

Preheat Oven 350 Degrees

Mix with hands the Flour, Salt, Baking soda, and Cocoa

it will be dry the 

In a separate bowl mix together, Vegetable Oil, Sugar, Vanilla until it

is almost like a paste, Combine the the two bowls and mix it Thoroughly.

It will still seam real dry. Now add in the 2 Cups of shredded Zucchini,

and mix it will start to get moist and more like a Cake Batter.

Add your Walnuts and Chocolate Chips and mix.

Pour mix into a 9 X 11 Glass baking dish and bake for 30 to 35 Minutes

Or until side start to pull away from side of baking dish.

Let Cool before cutting 

They Will Be Moist and Tasty.

My Vegan Portobello Buffalo Sandwich For Barbecues

 Grilled Portobello Buffalo Sandwich
No vegan left behind.

8 - Large Portobello Caps

1 - Cup Franks original red hot or Franks original Buffalo sauce.

1/3 - Cup of Soy Sauce 

1 - Tbsp of Lime Juice 

1 - Tbsp of Crushed Red Peppers (Optional)

Take a paper towel and wipe off dirt from the Portobello  Mushrooms.
(Do not wash them they loose their flavor because the suck up the water like a sponge)
Place in 2  -1 Gallon Zip lock Freezer bags  make sure they seal.
or one depends on the size of the mushroom caps.
Pour in Red Hot sauce  the soy sauce  the lime juice and the Red Pepper.
Seal bag and keep turning over to mix liquids and to cover caps.
Place in the refrigerator for at least one hour. the longer the better.
over night  preferred.
Place foil on the grill and cook on the foil
(Lol Putting on the foil)
Keep flipping the until they become a good texture
Place on a Hamburger Bun  with some vegan mayo. Lettuce and Tomatoes and enjoy.

Omnivore Breaded Fried Zucchini 07/28/14

Omnivore
Fast and Easy 

 Breaded Fried Zucchini

1 - Large Zucchini (Home Grown Preferred) Sliced about 1/2" Thick with Skin on

2 - Eggs:

1/4 - Cup of Milk

1 - Cup of Italian Seasoned bread crumbs: 

1/2 - Cup of Parmesan Cheese:

1 - Spray Pump Non-Aerosol Mister (Filled With Olive Oil)

1 - 28 oz Cans of Red Pack Crushed Tomatoes In Thick Puree

1 - 28 oz Cans of Red Pack Whole Tomatoes:

1 - Tbsp of  Parsley:

1 - Tbsp of Oregano:

1 - Tbsp of Crushed Red Peppers:

1 - Tbsp of Black Pepper:

3- Tbsp of Garlic Powder:

Prep Time 10 Minutes 

Cook Time 15 Minutes 

Spray non-stick Frying pan with Oil Mister on medium, Heat oil.

Pour Crushed Tomatoes into Pot and add all the seasonings and cook on low flame.

Mix bread crumbs with Parmesan Cheese in large bowl.

Scramble eggs into a separate bowl and stir in milk.

Take the sliced zucchini  dip into eggs then into bread crumbs.

Place in frying pan and cook on both sides flipping until both sides brown.

Place done ones on cookie sheet and place in oven on 300 Degrees to keep them warm 

while  you cook the rest. After you done cooking the rest of you Zucchini remove the 

done ones from oven and Dinner is served.

Non-Aerosol Mister

Vegan Zucchini Bread with Walnuts Raisins and Vegan Chocolate Chips

My Vegan Zucchini Bread

Ingredients:

1 - Large Zucchini (Home Grown) Grated With salad Shooter

3 - Cups of Regular Flour or Bobs Red mill Gluten Free Flour (from Big lots)

1 - Tsp salt

1 - Tsp Baking powder 

1 - Tsp Baking soda

1 - Tbsp Ground cinnamon 

3/4 - Cup Apple sauce or 1 and 1/2  plastic 4 oz cups 

1 - Cup Vegetable oil 

2 1/4 - Cups of sugar

1 - Tbsp of vanilla 

2 - Cups  Zucchini

1 - Cup Chopped Walnuts

1 - Cup Raisins

1 - Cup Vegan Chocolate Chips

Makes 6   (6 1/4 x 3 1/2 x 2 Bread pans)

Bake at 325 degrees for 45 Minutes 

or 

1 Large (8 3/4 X 4 1/2 X 2 1/2) and 3 (6 1/4 x 3 1/2 x 2 Bread pans)

Bake at 325 degrees for 55 Minutes 

Prep Time 15 Minutes

Cook Time 45 to 55 Minutes 

Start with a large bowl add all the dry ingredients to bowl and mix with a whisk

(Flour, Salt, Baking Powder, Baking Soda, and Cinnamon)

In a separate large Bowl Add all the wet ingredients and mix with a large wooden spoon.

Then pour the wet ingredients into the dry ingredient bowl and mix together.

It will seem to be thick,  Then add the Zucchini and mix it thoroughly. then add your choice

of Walnuts, Raisins or Chocolate Chips.

Or add all three and mix until they are mixed well.

Spray pans with a non-stick spray. I use the original canola spray.For fat free cooking.

Place pans on a cookie sheet and bake. 

Check them with a tooth pick. push tooth pick into center of loaf and pull it out 

toothpick should be clean and that means its done.

Vegan Garlic Butter Zucchini and Portobello over Pasta

Garlic Butter Zucchini

 and 

Portobello Mushrooms over Pasta

Ingredients:

1/2 - Large Zucchini (chopped into 1/2" pieces with skin on)

6 - Medium  Portobello Mushrooms

1/2 - Cup of Earth balance  Butter

3 - Tbsp Minced Garlic 

1 - Pound Pasta (Your Preference) Tonight Rigatoni 

Side Dishes

Grilled Buffalo Portobello's

7 - Medium Portobello Mushrooms (Sliced thick Pieces long ways)

Marinate in one gallon zip lock bag. The franks, Soy sauce and the Lime juice(For about 1/2 to1 hour)

1/2 - 1 Cup of Franks original Red Hot 

1/3 - Cup of Soy Sauce

2 - Tbsp Lime Juice

Grilled Sliced Zucchini

12 - Slices of Zucchini (Sliced about 1/2 inch thick with skin on)Dipped in olive oil 

1/4 - Cup Olive Oil

Black Pepper

Onion Powder

Garlic Powder

Prep Time 10 Minutes

Cook Time 20 to 25 Minutes

Heat 1/3 cup of olive oil in frying pan.

Put in zucchini and cook until zucchini starts to soften up 

Add the Portobello Mushrooms for about 5 Minutes and add butter and 

minced garlic mix together turn down heat and stir so it don't stick.

turn heat on low.

Boil water for pasta tonight was Rigatoni 

add pasta to boiling water and cook until tender.

Out on the grill put you marinated portobello strips on preheated grill

Place the sliced Zucchini on grill and sprinkle with garlic powder, onion powder

and black pepper cook until the down side starts to brown and flip

and repeat with garlic onion and black pepper. keep flipping zucchini and mushrooms until they 

start to char not burn just blacken.

Dinner is Served 

 

1st Vegan recipe from my Garden Vegetables. Tuesday Dinner 07/09/14

Easy New Vegan Dish I made Last night

1st Zucchini from my Garden

Ingredients: 

9 - Medium potatoes (Sliced like your frying them) Bottom Dollar

1 - Large zucchini (Cut into thick bite size pieces) Home grown

2 - Hot Banana Peppers (Cut into 1/2 inch pieces) Home grown

2 - Sweet Banana Peppers (Cut into 1/2 inch pieces) Home grown

1 - Medium Yellow onion (Cut into 1/2 inch pieces) Aldi

1 - Red onion (Cut into 1/2 inch pieces) Bottom Dollar

2 - Tbsp parsley 

3 - Tbsp Garlic Powder

2 - Tbsp Black Pepper

1/3 - Cup Olive oil  - Big lots

Heat Olive oil in wok until hot, Carefully add in potatoes and Parsley and cook until they start to

soften up then Stir in  Zucchini and cook until it starts to soften up.

Add Onions and Hot and Sweet banana peppers and the rest of seasonings.

Cook for abut 15 to 20 Minutes on a Semi low  heat stirring occasionally.

Vegan ABC Products Available at these Places in Pittsburgh Pa.

Naturally Soergel's 

2573 Brandt School Road 

Wexford Pa 15090

724-935-1743

Welcome to the greater Pittsburgh area's premier gluten - free, allergen - free,

Natural and Organic Store

  

Marty's Market

2301 Smallman Street 

Strip District 

Pittsburgh Pa, 15222

412-586-7177

Marty's Market is a unique food market, Cafe and coffee bar in

Pittsburgh Pa, 

East End Food Co-op

Market and Cafe

7516 Meade Stret

7516 Meade street 

Pittsburhgh Pa 15122
7516 Meade Street
Pittsburgh Pa, 15122

Dinner at the Smugglers Wharf 06/29/14

Dinner at the 

Smugglers Wharf

3 State Street

Erie Pa, 16507

(814)459-4273

We had dinner at the Smugglers Wharf. Before setting out on our fishing charter.

We got seated fast there was 5 of us. We all ordered the same thing.
The all american burger 1/2 pound sirloin with american cheese, leaf lettuce, tomato,
 onion, on a Kaiser roll. with a kosher Pickle. They Mixed  up my burger with Megs and they had to take mine back and cooked it more, Instead of replacing the whole thing with a new burger having one bite, (I think it was still mooing) They brought it back cooked more, and I told the waiter that was cooked enough. Meg just kept hers even though it was cooked more than she likes. she ordered it medium. I ordered  my burger well done. All the rest of the orders were ok. The fries where real good. but the mustard potato salad had to be the the worst tasting potato salad I have ever eaten. and I wouldn't even try a second bite.

The Waiter was real good and fast he kept us up to speed on when the food would be out and

he would have a fresh Ice tea on the table before you finished yours.

So my ratings are

Restaurant   8

  Food           7  

Service       10 

Over all Rating  = 8

Omnivore Stuffed Home Grown Hot and Sweet Banana Peppers 06/28/14

Omnivore 
Stuffed Home Grown 
Hot and Sweet Banana Peppers
From My first harvest 
from my garden this year 

Ingredients: 

1 - Pound Ground Meat

1 - Pound Ground Hot sausage

1 - 28 oz can of Red pack whole tomatoes

1 - 28 oz can of Red pack Diced tomatoes in thick puree 

5 - Home grown sweet banana peppers

6 - Home grown hot banana peppers

2 - Store bought green peppers

3 - Pieces of bread

1 - Egg

3 - Tbsp of garlic powder

2 - Tbsp Black Pepper

2 - Tbsp Parsley

Prep Time 15 Minutes

Cook Time 45 Minutes

Mix Ground meat and hot sausage in large bowl, Then add egg and mix together.

Take bread and break into little pieces and add to meat and mix together.

Add seasonings and mix together.

Cut off tops of banana peppers and slice down one side then wash out seeds and stuff.

Same with green peppers cut out stem and slice in half, Wash out seeds and stuff.

The extra meat mixture I roll into meatballs.

Open can of whole tomatoes and add juice to bottom of  a 9 x 11 baking dish.

Lay peppers in rows alternating tops and bottoms and I keep my hot and sweet banana 

peppers separate, Sweet peppers cook with green peppers and whole tomatoes. then  in a 2nd

 9 x 11 baking dish,  I make the Hot peppers with the meatballs and whole tomatoes.

Bake at 350 degrees for 45 Minutes.check by cutting a meatball open to make sure they are done.

Dinner is served.

This Sounds Tasty (This is not my recipe, I will try it)

Green Lasagna Rolls

By IsaChandra

Ingredients: 

1 - 1 lb box of Lasagna noodles

White Sauce Ingredients

1 - Cup Cashews (Soaked for at least 2 hours)

1/2 - Cup of water

2 - Tsp cornstarch

1/2 - Tsp salt ( I prefer sea salt)

Pesto Ingredients

2 - Cloves of garlic 

3 - Cups fresh basil, loosely packed

1/2 - Cup pepitas (Shelled pumpkin seeds)

1/3 - Cup of olive oil
2 - Tbsp Nutritional yeast flakes
1 - Tbsp fresh lemon juice
1/2 - Tsp sea salt
5 - Dashes of black pepper
Vegan Ricotta
1 - 14 oz package of firm tofu
1/4 - Cup Pesto
2 - Tbsp nutritional yeast
1 - Tbsp olive oil
1 - Tbsp fresh lemon juice
1/2 - Tsp sea salt
Spinach ingredients
2 - Tbsp olive Oil
6 - Cloves of garlic (Minced)
1 - Bag of Baby or Regular spinach
Garnish
2 - Tbsp pepitas (Shelled pumpkin seeds)
Prep Time 1 Hour
Cooking Time 25 Minutes

Make the noodles:

Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together.

Make the white sauce:

Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside.

Make the pesto:

Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency.

Make the ricotta:

In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside.

Make the spinach:

Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside.

Assemble and bake:

Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil.
Spread 3 Tables spoons of the vegan ricotta mixture evenly over each lasagna noodle, Leaving a
little room around the side edges and 1/2 inch on each end.

Scatter 3 Tbsp of spinach mixture over the ricotta. Start at the bottom edge and roll up noodle and place
seam side down in a Casserole dish. fill casserole dish and pour white sauce over the rolled up noodles
Bake for 25 Minutes or until edges are lightly browned and the white sauce is thickened.
After 25 Minutes if the rolls are not browning but edges are crispy, Place under broiler on low heat
for about 2 minutes keep and eye on them so they don't burn .
Remove from oven and smother on remaining Pesto
Garnish with additional pumpkin seed and serve.

Sorry I haven't had any new recipes posted

I have been busy with the garden it is 313" wide and 340: deep

 and 164 Plants so far with my beans and onions still have to go in this week end. 

Try out some of the recipes I have posted and let me know what you think.

Thank you and Eat Healthy!!!!!!!!!!!

 

Egg Cracker and Separator and a Surfing Elephant with certificate of authenticity

a Rafflecopter giveaway

EzCracker  Egg Separator and Cracker

And  A Hamilton Collection

Surfer Dude

Saturday July 19, 2014 Pittsburgh Vegan Festival

FREE ADMISSION!!!!!

You don't have to be a vegan to enjoy the festival.

Come out and support the vendors and bring the whole family there will be Food entertainment and

activities for the kids.

Bring Cash for food and vendors.

Where

Allegheny Unitarian Universalist Church

416 West North Ave

North Side 

Pittsburgh Pa, 15212

Directions

From East Monroeville, Murrysville,

Take I - 376 West Toward Pittsburgh

Take Exit 70C Fort Duquesne Bridge / North Shore

Follow Signs to I - 279 North

Exit 1B - C Take ramp left for Pa-65 North toward North Shore

Keep Straight on Reedsdale st

Turn right onto Allegheny Ave

Turn right onto ridge ave 

(Taco Bell on corner)

Turn left onto Brighton rd

Turn right onto West North Ave

Arrive at 416 West North Ave

If you reach Palo Alto St you went to far.

Directions

From West Coraopolis, Carnegie,

Take I - 376 East / US- 22 East / US- 30 East toward Pittsburgh

Keep Left onto I- 279 / US19 Trk toward North Shore

Keep left to take PA- 65 North Via Exit 1B- 1C toward north shore

Take Exit 1B on the left toward North shore

Merge onto Reedsdale St

Turn Right onto Allegheny Ave

Turn Right onto Ridge Ave

Turn Left onto Brighton Ave

Turn Left onto West North Ave

Arrive at 416 West North Ave

Dinner 05/28/14

Vegan Tofu Zucchini 
and Eggplant.

Ingredients: 

1 - Large eggplant (Peeled and sliced into round pieces)

2 - Small zucchinis (Peeled and sliced into round pieces)

1 - 8 oz package of mushrooms

1 - Package of firm tofu (Drained and cut into squares)

1 - Can of Spinach (Drain half the water out)

5 - Hand fulls of fresh spinach

2 - Tbsp parsley

2 - Tbsp steak seasoning 

2 - Tbsp Black Pepper

2 - Tbsp garlic powder

1/3 - Cup olive oil

1/2 - Cup earth balance

1/2 - Cup of franks original red hot.

1/3 - Cup of soy sauce.
Prep time 20 minutes
Cook time 30 minutes

Prepare Tofu drain and squeeze Extra water out of the tofu.

Add to a large freezer bag and add 1/2 cup of Franks original red hot

and 2 Tbsp of soy sauce and 2 squirts of lime juice and mix together.

and let marinate for about 1 hour is the best but if in a hurry 1/2 hour will be

 long enough.

Add 1/3  of olive oil to frying pan and heat. Then add Zucchini and cook until 

it starts to brown then add mushrooms and then can of spinach and rest of 

water. Mix everything together real good then add the fresh spinach 

mix until the Fresh spinach has cooked down.
Add 1/2 cup of vegan butter.Then add all your seasonings and mix.

On a separate frying pan add a little olive oil and fry eggplant sprinkle with
garlic powder and black pepper and keep flipping until light brown they
might be a little soft but taste great.
Remove tofu from freezer bag and place on a cookie sheet and put in oven on broil
until they start to get crispy and flip over.
After tofu is done place in bowl add zucchini and mushrooms
on top then top off with the Eggplant.

 

 

Tofu

Tofu and Zucchini

Tofu, Zucchini and Eggplant

Vegan Tuesday Dinner 05/13/2014

Vegan

Potatoes Zucchini and Spinach 

over Pasta.

2 - Small Zucchinis ( Cut into pieces)

1 - Bag of fresh spinach (Chopped)

8 - Medium potatoes (Cut into 1/2 " squares)

1 - 28 oz Can of crushed tomato's in thick puree (Red Pack)

1 - Can of turnip greens.

2 - Tbsp Garlic Powder

1 - Tbsp Parsley Flakes

1 - Tbsp Dried crushed red pepper  

1 - Tbsp Oregano

1 - Tbsp Italian seasoning

1 - Tbsp black pepper

1 lb Angel hair pasta

1/3 - Cup of olive oil

In Large pot 1/2 way full with water, Bring to a boil and add Potatoes and zucchini
and boil for about 10 minutes or until potatoes are soft.
In wok or large frying pan heat olive oil and add in whole bag of spinach.
let spinach start to cook down and add the potatoes and zucchini mix it well.
Add all the seasonings in then mix well. let simmer while you prepare your pasta
ant pasta you prefer Tonight I picked angel hair.
Sorry I didn't get a Picture.
But it turned out Tasty.
For desert
The best
Vegan chocolate cookies.
Again
(Recipe for cookies on vegan desert page)

Sunday Night Hockey and Chinese Take - Out

Chinese Take-Out

Sichaun Palace

60 Federal Dr

Penn Hills Shopping Center

Penn Hills Pa, 15235

We  order often from Sichaun get chinese Take-Out and I
always order mine extra spicy and they will send 
extra sauce on the side
Last night i ordered the Kung Pao Combination.

Which is Beef, Pork, Chicken, Shrimp, Scallops and a lot of vegetables.

The sauce has a really nice and a little spiciness taste to it.

 The portions are enough for two people, and you get a container of rice.

Their Egg Rolls are a nice size and taste great. I would say Sichuan Palace

gives kar hing's in east Pittsburgh pa, A run for their money on

the Egg Rolls and I always thought Kar hing's had the best.

So If your in the mood for Chinese Give them a call and Your order

will be ready in 10 or 15 minutes Always.
Not Vegan for Me tonight. The wife and kids ate Vegan
The wife Moo Shu vegetables and Gregg Jr and Sara Sichaun Tofu. 

I rate the

 Restaurant 8.5

    Food            9.5   

Overall        9.0

Birthday / Mothers day Dinner With Amber and Justin 04/10/2014

Dinner at Mad Mex
Miracle Mile Shopping Plaza

4100 William Penn Hwy

Monroeville, Pa. 15146

412-349-6767

My Daughter Amber Took Me and my wife Paula to dinner for my Birthday

which was May 9th and For my Wife Mothers day may 11th.

Because she has to work on mothers day.

We have gone to Mad Mex Plenty of times and I am Known as the sauce guy

from some of the waitresses because I haven't Liked their salsa or their Hot sauces.

So I bring my own and they don't seem to mind.

Started out we had a fifteen minute wait and they send a text to you cell phone

 when your table is ready. Not bad for a Saturday Night in Monroeville Pa.

John Was out Server He got us our Drinks. I had a unsweetened Ice tea with lemon.

we got chips and salsa and he brought me a bowel to put my salsa in I thanked him.

I was having trouble reading the menu because of the lighting and John The server had a 

small flashlight on him and let me use it. I ordered  the Dance Marathon Burrito. Add Steak.

It comes Filled with spicy spinach, Portobellos, Grilled chicken, Black beans, Jack cheese,

I added steak to it also. I also ordered Tortilla soup thinking it would be almost like a Chili.

I was wrong it was just a soup that tasted like Tortilla in a broth nothing to write home about.

The Burrito was fantastic with out adding my Franks original red Hot that I Also bring with me.

To spice it up. The Burrito had a real good taste and the service was fantastic. John had our drinks 

refilled before we took our last drink from the glass before. that is so nice when you don't have to

wait and ask for a refill then wait for it.

Then came Desert Vegan Carrot Cake "Oh my god it blew my mind"

The Taste was great the cake and it had a vegan cream cheese icing

that was out of this world I didn't get the recipe but John the server found out they use

orange juice to keep it so moist.

My Rating 1 least 10 Beast

Restaurant 9.

Service     10.

Food        9.

Desert      10.

Overall      9.9

I recommend if your in Monroeville or Near a Mad Mex stop in Dinner 

and leave room for a Piece of Vegan Carrot Cake.

you won't regret it.

A Vegan Dinner and A Pens Game 05/07/2014

Another Spicy Chinese Stir Fry

1 - Large Bottle of Thai chili sauce (Add 2 cups if you like real spicy 1 cup if a little spicy)

1 - Bottle of vegetarian stir fry sauce (Add 1 cup)

2 - 8 oz mushrooms (Peeled and sliced into thick pieces)

2 - Small zucchini's (Diced into small pieces)

2 - Large green peppers (cut into thick pieces)

2 - Cans of Stir fry baby corn (15 oz cans drained)

2 - Cans of sliced water chestnuts (8 oz cans 5 oz drained)

2 - Cans bean sprouts (15 oz cans do not drain)

2 - Cans fancy bamboo shoots (8 oz cans 5 oz drained)

1/2 - Cup of virgin olive oil.

2 - Cups of minute rice

Prep time 10 minutes

Cook time 25 minutes

Heat olive oil in wok or large frying pan then add your zucchini and green peppers

for about 10 minutes to soften them up some then add mushrooms. 

Heat and keep mixing after it mixed real good start adding the caned vegetables.

add juice from bean sprouts to wok and mix all together.

Add in stir fry sauce then the Thai Chili sauce. mix and let simmer.

make you rice.

Dinner is served

Second Chance Dinner at Monroeville Olive Garden 05/04/14

Dinner With Paula 

05/04/2014

Me and my wife Paula decided to give the Olive Garden in Monroeville Pa, 

another chance after the last time we where there It was a total mess.
The service sucked and the food was awful But we decided to give it another chance.
The Hostess out front was a charm very polite and professional I didn't get her name
but she was an older Italian lady.
The waitress asked if we like a free sample of wine we declined and Paula ordered a raspberry ice tea
and I ordered unsweetened ice tea with lemon.
Paula Got the all you can eat soup and salad I ordered the same but I also ordered the
Eggplant Parmesan. The waitress was nice  and fast she was refilling the salad and
our drinks as soon as they were low.
So I had the salad the chicken and gnocchi soup
and the Eggplant Parmesan

   
The food was Fantastic and the service was great
Ratings 1 Lowest 10 Higheast
 Restaurant  9
   Service      10
   Food          9
   Overall        9.5
If your in Monroeville Pa Doing some Shopping Stop in for lunch
And if you get Amanda K. as the Waitress tip her well.
no she is not related or a friend we just had the
 pleasure of having her as our waitress a couple of times
She is very quick and professional.
Olive Garden Restaurant 
Monroeville Mall 
260 Mall Boulevard
Monroeville, PA, 15146
(412) 372-5017