Yesterday, I talked about Trader Joe’s Soy Chorizo. If you haven’t tried soy chorizo before, it’s a good product. It’s much lower in fat than traditional meat chorizo. It has a lot of flavor and is very adaptable to many different recipes. It makes a great base for Vegetarian Chili.
If you were with me yesterday and you reserved some of the taco filling, then skip the filling recipe and go straight to the chili recipe.

Vegetarian Chorizo Taco Filling
* 2 TB olive oil
* 1 onion, diced, about 1 cup
* 4 oz can diced green chilis
* 1 package Soy Chorizo
* 16 oz …read more

When I was a vegetarian, I noticed that some of the dishes that gave me heartburn in the meat-version, did not do so in the veggie version. A couple of examples would be vegetarian sausage, which is also much lower in fat than the meat-version and vegetarian chorizo. I love that stuff.
I picked up some Soy Chorizo from Trader Joes today with the idea to turn it into two different dishes – a taco filling and a vegetarian chili. Here’s my recipe for the taco filling, which I turned into a taco salad. If you are interested in making the …read more

I got a great deal on some corn on the cob from Raleys Supermarkets. This is the perfect opportunity to try out my friend Diane Crosby’s Grilled Corn on the Cob recipe. It features a pesto with south-west flair. Instead of Basil, it’s made with Cilantro.
This is the second recipe of Diane’s that I’ve shared with you readers. Last month she let me use her Miso Salad, which is a cabbage salad tht is also made with cilantro.  I do love that cilantro.  Thanks, Diane!
Grilled Corn on the Cob
Ingredients:
*8 ears of husked corn
For the cilantro pesto:
*1/2 cup cilantro leaves, large …read more

I love granola, but it’s frequently way over-priced, in my opinion. I decided it would be easy and less expensive to make it myself.  In addition, I could tailor it to the ingredients that my family enjoys the most.
I made my first batch about a week ago and it was an instant hit. We like it sprinkled over our yogurt best. Yum. Make sure that you are baking your granola in a pan that allows you to spread it wide and shallow. Stir periodically and go by color.A nice, light, toastiness is what you are looking for.

Michelle’s Granola
Preheat oven …read more

If you are lucky enough to have fresh tomatoes around, here’s a Mediterranean dish that features both the red and yellow kind, as well as basil, Kalamata Olives, and garlic. Yum! It’s a specialty of the Glen-Ella Springs Inn, in Clarkesville, Georgia. 

GREEK TOMATO PIE
Crust and Custard Filling:
1 (9 inch) unbaked pie crust
5 red onions, cut in eighths. Leave roots on but carefully trim them
2 tablespoons olive oil
3 egg yolks
5/8 cup heavy whipping cream
6 oz. crumbled goat cheese
Salt to taste
Tomato Relish:
2 yellow tomatoes, finely chopped
2 red tomatoes, finely chopped
6 basil leaves, finely chopped
1 clove garlic, minced
12 Kalamata olives, pitted and sliced …read more

I haven’t posted any new recipes in awhile. I got a bunch of products to sample and review, so that’s where my focus has been , while I tried to clear my desk.  They arrive in bunches and I write for more than blog, so I sometimes get a little buried. I’m not complaining, just explaining.
My family enjoys trying new products.  For example, some dried fruit snacks that I will write about later. The kids asked if we had anything new to snack on and I said let me go check…….dried pineapple with lime. Oh man, was that good!
Speaking of …read more

Sarah, my daughter, recently decided that she loves spinach………and tomatoes aren’t so bad, either.  Yea! 
Put the two together and you’ve got the beginning of a great pasta dish.  This is a quick and easy recipe – perfect for a busy evening.  I use corkscrews, because they are Sarah’s favorite shape of pasta, but a longer spaghetti or fettucine would work well, too.  Preparing the dish with tomatoes helps the body to more easily absorb the iron found in the spinach.

Spinach and Tomato Corkscrews 
1 lb of corkscrew pasta
1/4 cup olive oil
1 cup diced purple onions
1 tsp finely diced garlic
6 cups fresh Spinach
2 cups …read more

    ”Hello, I’m Sarah and I’m a mushroom lover.”
Here’s a stuffing recipe for you low-carbers out there. It arrived in my email from South Beat Diet.com. I’m posting it with a couple of substitutions – vegetable broth and we aren’t going to be cooking it inside of anything. This recipe is full of lots of healthy fruits, nuts, vegetables, texture, and flavor.
Another serving idea is to prepare the stuffing, then serve it “stuffed” into the top of grilled portabella mushrooms.  For tips on portabella grilling look here.  My daughter, Sarah, recently discovered mushrooms. Thank goodness, because I like to throw them …read more