Mushroom, Chickpea, and Asparagus Sheet Pan Supper

I don't know who came up with the idea of calling these all in one meals sheet pan suppers, but its a brilliant concept. I realize people have been cooking like this for a very long time, but now its a rather popular idea and I am loving it!

Mushroom, Chickpea, and Asparagus Sheet Pan Supper

In a large covered bowl, mix:

1/4 c. olive oil

2 T. balsamic vinegar

2 t. oregano

1 t. garlic powder

1/2 t. salt

1/2 t. black pepper

One 15 oz can of chickpeas, drained and rinsed

One package of sliced baby bella mushrooms

1 pound or one package of asparagus, trimmed

Cherry or grape tomatoes

Shake the covered bowl to get everything well mixed and nicely coated. Place the mix on a large cookie sheet, and spread out evenly. Bake at 400 for 15-20 minutes. Serve. Enjoy!

Atakilt Wat

A friend of mine talked about an Ethiopian restaurant she very much liked, and I realized I've never been to one. Making my own dish at home seemed like the best alternative.

Atakilt Wat (Ethiopian Cabbage and Potatoes)

Olive oil

One onion, diced

2 or more garlic cloves, minced

1 t. ginger, grated

1/2 t. ground cardamom

1/2 t. cinnamon

1/2 t. cumin

1/2 t. turmeric

1/8 t. black pepper

5 medium potatoes, peeled and diced

3 carrots, peeled and sliced thin

1/2 a head of cabbage, chopped

Salt to taste

In a frying pan over medium heat. saute the onion, garlic, and ginger until the onion is softened. Add the spices and stir until nicely coated. Add a cup of water and scrape the pan to loosen the onions, and add the vegetables. Season with salt. Cover the pot and cook over medium low until the potatoes are cooked and the carrots softened. Stir occasionally to avoid sticking or burning. Serve. Enjoy!

Baked Pumpkin Pasta

Every October I tell myself I'm going to make something with pumpkin, yet November 1st rolls around and I realize I totally forgot! Well, not this year.

Baked Pumpkin Pasta

Cooked pasta of choice (I used a Halloween themed pasta) (reserve cooking water)

One 15 oz can pumpkin

One pkg. frozen cauliflower florets

1-1/2 - 2 c. shredded vegan gouda cheese

2-3 green onions, sliced

Fresh parsley

Mix the cooked pasta with the pumpkin and 1-1/2 c. reserved pasta water, cauliflower florets, 1 c. of shredded cheese and the green onions. Pour into a baking dish that has been sprayed with cooking spray and top with the remaining cheese. Bake at 400 for 20 minutes, or longer if necessary for the cheese to melt. Watch that you don't burn the pasta. Top with the fresh parsley. Serve. Enjoy!

Potato Cabbage Soup

Two things I know my son will always happily eat - potatoes and cabbage. So this soup was a no brainer.

Potato Cabbage Soup

2 or more cloves of garlic, minced

One large onion, chopped

Potatoes, cut into small cubes

One small head of cabbage, shredded

Enough vegetable broth to cover

28 oz. can of diced tomatoes

Add everything to a large pot, bring to a boil, then reduce to a simmer and cover. It's ready when the potatoes are fork tender, about 30  minutes. Sprinkle with some dill and season to taste. Serve. Enjoy!

Gazpacho

I have always wanted to make gazpacho. I mentioned it to my son the other day, and was surprised to discover he'd never heard of it before! So I asked my husband - he, too, had never heard of it! My strike three happened when I asked my other son, and got the same reply. To say I was shocked is an understatement; we live in Texas! Well, I had to remedy this!

Gazpacho

2 stalks of celery, chopped

One red onion, chopped

2 cucumbers, peeled, seeded, and chopped

4 ripe tomatoes, chopped

4 or more cloves of garlic, minced

4 c. tomato juice

1/4 c. balsamic vinegar

1 T. olive oil

Place all of the ingredients in a blender, and give it a whir. You want it just a little chunky, rather than totally pureed. Chill. Serve. Enjoy!

Honestly, I thought this was going to be more like a V8, but it was much better! I will say that I did eventually drink mine, though!

Layered Vegetable Salad

For YEARS now, ever since I saw my first one, I've wanted to make a salad in a trifle bowl. I thought they looked so cool! But I didn't happen to have one of those bowls - until recently. Well, not that recent. Maybe a year or so. But I finally got around to making one of  these dishes!

Layered Vegetable Salad

Lettuce of choice

1 c. chopped red cabbage

1 c. chopped red onion

1-2 can vegan tuna (I used Unmeat Tuna)

1 can of green peas, drained

1 can of corn, drained

2 c. shredded carrots

1 c. vegan mayonnaise

1/2 c. vegan sour cream

Starting with the lettuce on the bottom, layer each level in the order given. Mix the mayonnaise and sour cream together and spread over the top. I had lettuce left over, and though its not as pretty, I just added it to the top. Cover and chill. Serve. Enjoy!

This seems like the simplest of salads, but trust me, its really good!

Healthy Bowl

I just don't know what else to call this dish, so I'm calling it a Healthy Bowl. I mean, c'mon, everything about it is good for you! And it's really delicious. So you should make it and try it!

Healthy Bowl

3-4 carrots, sliced thin

1/2 half of a red onion, diced or sliced

Butternut squash (I used a package of frozen)

Olive oil

1 t. garlic powder

1/2 t. cinnamon

1/2 t. chili powder

Diced scallions and cilantro

Brown basmati rice, cooked

Saute the carrots and red onion in the olive oil. Add the squash, garlic powder, cinnamon, and chili powder and stir to mix and coat well. Cover with a lid and heat over medium low for 15-20 minutes, stirring occasionally to make sure nothing is sticking. When the vegetables are nice and soft, serve over the brown basmati rice and sprinkle some scallions and cilantro on top. Salt and pepper to taste, if you like.

This was soooo good. And it smelled heavenly while cooking.