Vegan Jambalaya

1 onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
1/2 green pepper, diced
1/2 red pepper, diced
1 14 oz can crushed tomatoes
4 cups vegetable stock
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp dried cayenne
2 bay leaves
2 Tbsp hot sauce of your choice
2 Tbsp soy sauce
Pepper to taste
2 cups uncooked brown rice
3 cups mixed beans
1 tsp salt
1/4 cup fresh chopped parsley (optional)
1 green onion, chopped (optional)

1. Heat large pan on medium heat, add tbsp of oil or water. Add onion, garlic and sauté until soft. Add celery and peppers, sauté until beginning to soften.
2. Add crushed tomatoes, veggie stock, herbs, spices and sauces (except salt) and rice. Bring to boil then reduce heat to low and cover pan. Simmer gently 30-40 mins until rice is cooked and liquid is absorbed. Stir occasionally.
3. Once rice is tender, stir in beans and taste. Add salt if necessary. Give beans a minute to heat then add fresh chopped parsley and green onion if desired.

Super yummy! Found at:


Quinoa Burgers with Roasted Cherry Tomato Salsa


– 1/2 cup uncooked quinoa
– 1/2 cup carrot, shredded
– 1/2 cup whole grain bread crumbs
– 1/2 cup corn kernels
– 1/4 cup parsley, finely chopped
– 1 tsp black pepper
– 1 large egg, beaten
– 2 tbsp extra virgin olive oil
– 4 whole grain buns
– 1/2 cup romaine lettuce, shredded

1. Rinse quinoa and cook as directed on package.
2. Place quinoa, carrot, bread crumbs, corn, parsley, pepper and egg in food processor and process until mixed but chunky.
3. Spoon mixture into bowl and use hands to form four 1-inch thick patties. Place on plate and cool in refrigerator for 20 minutes.
4. Heat oil in skillet, cook each patty, 10 mins per side.
5. Serve on whole grain bun with lettuce and top with salsa (see recipe below)

Roasted Cherry Tomato Salsa:

– 2 cups cherry tomatoes sliced in half
– 2 tbsp olive oil
– 1/4 cup onion, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 1/2 jalapeno, finely chopped
– 1 garlic clove, crushed
– 1 tbsp lime juice
– salt and pepper to taste

1. Preheat oven to 450.
2. Spread tomatoes on cookie sheet and drizzle with oil. Bake for 15 mins.
3. Transfer tomatoes to bowl and mix in remaining ingredients. Chill before serving.

This ones takes a bit of effort, but worth it. Delicious and healthy!
Found from:

Cheesy Buffalo Chicken Spaghetti Squash



– spaghetti squash
– 2 cups cooked shredded or chopped chicken
– 1 cup freshly grated cheddar or mozzarella cheese
– 1/3 cup frank’s red hot sauce
– 2 tbsp melted butter
– 1/3 cup plain greek yogurt
– 1 jalapeno, diced (seeds, stem, veins removed)
– 1/4 cup chopped green onion
– salt and pepper to taste
– ranch for drizzling
– extra grated cheese for topping

1. Preheat oven to 400F, prepare squash by slicing in half, scooping out seeds.
2. With lined baking sheet, rub cut side of squash with olive oil to prevent sticking. Place face down and roast 30-40mins.
3. While squash is roasting, cook chicken via favourite method
4. Shred/cut in chunks and combine in bowl with cheese, hot sauce, melted butter, greek yogurt, jalapeno, green onion, salt and pepper.
5. Use fork, scrape spaghetti squash into bowl and mix with cheesy buffalo mixture, place back in squash (or regular bowl) top with green onion, cheese and dressing.

* I stopped here and it tasted great, but the original recipe called for putting in back in the oven for longer. Check out the site below if you want to do it that way.*

Butternut Squash & Spinach Lasagna



Butternut Squash Filling:
2 cups butternut squash puree (1/2 squash or 6 cups of frozen pre-cut squash for 20-30mins @ 400F, then blended in food processor)
1 cup ricotta cheese
1/2 cup milk
1/4 & 1/8 tsp salt
1/4 tsp nutmeg

Spinach Filling:
1 cup cooked spinach (4-80z before cooking)
1 cup ricotta cheese
1 cup mozzarella cheese
2 garlic cloves, minced
1/4 tsp salt, pepper to taste

10 oz cooked lasagna noodles (I used 12 noodles, layers of 3)
1 cup mozzarella cheese
1/2 cup parmesan cheese
Italian seasoning to taste
paprika to taste
basil to taste

1. Preheat oven to 375F
2. Prepare Butternut Squash Filling: Put pre-cooked squash puree in food processor with ricotta cheese, milk, salt and nutmeg
3. Prepare Spinach Filling: In pan, cook on low- combine spinach, ricotta cheese, mozzarella cheese, garlic, salt and pepper
4. Lasagna Noodles: In large pot of boiling water, cook according to package instructions. Rinse in cold water, drain, and trim noodles to fit baking dish
5. Lasagna Assembly: Grease lasagna dish with olive oil. Spread 1/3 of squash filling on bottom of dish. Sprinkle with mozzarella. Top with lasagna noodles (I used 3.)
6. Spread 1/2 of spinach filling over noodles. Top with mozzarella. Top with noodles.
7. Spread another layer (1/3) of squash mixture, sprinkle with mozzarella. Add noodles.
8. Spread remaining spinach filling over noodles. Top with mozzarella. Add noodles.
9. Spread remaining squash filling over noodles. Sprinkle with parmesan and remaining mozzarella. Generously sprinkle with Italian seasoning, paprika and basil.
10. Cover with foil and bake for 30 mins. Remove foil, bake additional 10 mins.

This recipe took longer to prep that I normally spend on recipes…but it was worth it. Quite delicious. Found (but slightly altered) from Pinterest at:

Broccoli & Cheese Stuffed Spaghetti Squash

1 spaghetti squash, cut in half, seeds removed
non-stick spray
2 cups chopped broccoli florets
3 cloves garlic, minced
1 tsp red pepper flakes
pinch of salt and pepper
1 tsp Italian seasoning
1/2 cup mozzarella cheese, shredded
1/3 cup parmesan cheese

1. Preheat oven to 350F
2. After squash prepared (cut in half, seeds removed), place face down on aluminum lined baking sheet. Bake for 50-60mins.
3. In a skillet coated with non stick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 tbsp water to the skilled and turn up the heat. Saute for 3-5 more minutes until broccoli is tender. Add mixture to large bowl, discarding any leftover water.
4. Use a fork to scrape out the flesh of the spaghetti squash when it’s ready and add to the large bowl with broccoli mixture. Add parmesan, salt, pepper and Italian seasoning mix.
5. Turn broiler on medium/high. Distribute mix back into squash shells, then sprinkle 1/4 cup mozzarella cheese on top each squash half. Place shells in over safe dish and place under broiler 2-3mins.

Found this one on pinterest:


IMG_4253 IMG_4254

1 package of frozen chopped spinach
12 large OVEN-READY manicotti or cannelloni shells
4 cups shredded mozzarella cheese
2 cups light ricotta cheese
2 tablespoons dried basil (or 6 tbsp chopped fresh)
1 26oz jar of your favourite pasta sauce
1/2 cup grated parmesan or romano cheese

1. Preheat oven to 350F. Cover 13×9-inch baking dish with light layer of pasta sauce.
2. For filling, defrost spinach, and stir together with 3 cups mozzarella, ricotta and basil. Stuff pasta shells with mixture.
3. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta and sprinkle with remaining mozzarella.
4. Bake for approx. 30 mins (until fork goes through), sprinkle with parmesan and bake for 10 mins longer.

** If you don’t buy the oven-ready pasta, you’ll have to cook the pasta according to package directions. Drain; rinse with cool water and let dry on paper towels before you can stuff them. Then you only need to bake for 15 mins.

This is one of my favourites! Hope you enjoy. This recipe was passed along to me, but was originally from a book called Grandma’s Kitchen: Treasured Family recipes. (I only slightly changed it.)

Tofu Parm

1/2 cup seasoned bread crumbs
5 tbsp parmesan cheese
1 tsp dried oregano
1 (12oz) package of firm tofu
2 tbsp olive oil
1 jar of your favourite pasta sauce
4oz shredded mozzarella cheese
2 eggs
salt & pepper to taste

1. In a small bowl combine bread crumbs, 2 tbsp parmesan cheese, 1 tsp oregano, salt and pepper.
2. Slice tofu into 1/4 inch thick slices and place in bowl of eggs/milk mixture (should be a light yellow colour when mixed, or you can just use water if you want the vegan alternative). One at a time, press tofu slices into bread crumb mixture, turning to coat all sides.
3. Heat oil in a skillet over medium heat. Cook tofu slices until crisp on one size. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Coat a baking dish with your favourite pasta sauce. Arrange tofu slices in dish, spoon more pasta sauce over tofu, top with mozzarella cheese and parmesan cheese.
5. Bake at 400F for 20 mins.

I know what you’re thinking. TOFU?! Don’t judge it till you try it. Haven’t had any carnivore friends turn this dish down yet. Even convinced my dad it was chicken. HA!

Can’t remember where I acquired this recipe…but I do thank whoever I got it from. I love it!