Eat Veggies, save the planet

Brownies, vegan
December 8, 2018, 10:55 pm
Filed under: Uncategorized

Rose posted this recipe a few years ago on her blog: The Captious Vegetarian. I have made them recently and changed the recipe some. Here is my latest version. I brought them to the Sunshine Gardens potluck and I got asked for the recipe(by non-vegans).  So here it is.


  • 1/2 cup canola oil
  • 1/2 cup maple syrup
  • 1/4 cup soy milk
  • 1.5 tsps. vanilla
  • 1 cup unbleached white flour
  • 1/2 cup cocoa powder
  • 3 TBSPs. organic sugar
  • 1/4 cup Sucanat
  • 1 tsp. baking powder
  • 1/2 tsp salt. If using iodized salt 1/3 tsp.
  • 1/2 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Lightly oil and flour(with cocoa powder) an 8 inch square pan.
  2. Measure the oil, maple syrup, soy milk, and vanilla into a medium bowl. Whisk to combine.
  3. In a separate bowl whisk together the flour, cocoa, sugar, Sucanat, baking powder and salt.
  4. Fold the dry ingredients into the wet mixture with a rubber spatula. Don’t overmix.
  5. Fold in the chocolate chips.
  6. Put the batter in the pan and spread it out evenly from the top with a fork. Mess as little as possible with the batter.
  7. Bake on top rack of oven for 35 minutes. Do not over-bake.
  8. Cool for a minimum of 30 minutes before cutting.

This recipe makes 16 brownies.




Lemon Pasta
November 20, 2018, 8:44 pm
Filed under: Uncategorized

My spouse,John is always asking me if I can make a non-spicy dish with coconut milk. In the past I have always said no, not possible. While looking for recipes using lemon zest I found this one that is Italian, uses coconut milk and no hot peppers. On Rose’s blog she gave me all her recipes that use zest. I made the escarole one, but didn’t love it. However, this one is delicious. I did not try all her other recipes with zest and I didn’t want to make a dessert.

To check out Rose’s post about zest go to the Captious Vegetarian blog on word press.



  • 1/2 medium onion, chopped
  • 1 TBSP olive oil
  • 1 large clove of garlic, minced
  • 1.5 cups of vegetable broth
  • 1/2 cup coconut milk
  • 1/4 pound of linguine
  • 1 TBSP lemon juice
  • 1 tsp of lemon zest
  • 4 oz frozen spinach.
  • 1/2 tsp of salt or more
  • couple shakes of pepper


  1. Heat a cast iron pan, add olive oil and sauté the onion for 5 minutes on medium. Then add garlic and shut off the pan. Stir
  2. Add the vegetable broth, the coconut milk and the lemon juice.  Bring ALMOST to a boil and add the linguine . Don’t break the long pieces, just slide it into the pan as it heats up.
  3. When linguine is submerged, add the lemon juice, cover and cook for 15 minutes on medium low.
  4. Lift lid and stir in the lemon zest and spinach. cook for a few more minutes. Add salt and pepper to your taste
  5. Cook for a few more minutes stir and serve, or leave covered until you are ready to eat.

How long to cook Corona beans or black beans in a crock pot
June 21, 2018, 7:10 pm
Filed under: Uncategorized

I cook my beans in a crock pot on high.

I have a 2.5qt crockpot and it takes one pound of beans perfectly.

I soak with a slice of kombu overnight and then add water within an inch of the top.

The Corona beans take 3.5 hours.

The midnight black beans took 3 hours.

4 patch quilt for Hayley and Sebastian’s son Felix
June 13, 2018, 1:52 am
Filed under: Uncategorized

  Hanaleah and Hayley both received their master’s degrees on May 12th from the Giddings International School of Public Health at University of North Carolina in Chapel Hill. Felix waited to be born until after the graduation. I don’t think I will get to meet him before he is off to Thailand, but I got a picture of him on the quilt I made for him. Bon voyage sweet boy.

Marinated Gigante Bean Salad
May 1, 2018, 9:56 pm
Filed under: recipes

 Rancho Gordo corona beans are the best if you can get them. It makes this recipe divine.


  • 1# corona beans
  • 6 TBSPs apple cider vinegar
  • 3 TBSPs of virgin olive oil
  • 4 minced garlic cloves
  • 1/2 tsp salt or more to your taste
  • 1/2 cup chopped fresh parsley


  1. Cook beans in a slow cooker on low until creamy but NOT falling apart.
  2. Drain beans while still hot..
  3. Add vinegar, salt and garlic and stir.
  4. Add olive oil and stir.
  5. Let cool  to warm.
  6. Add parsley and stir again
  7. Let marinate overnight in fridge.

It is better imho if you let it get back to room temperature before you serve it.

Starry, Starry Night Quilt
April 25, 2018, 11:05 pm
Filed under: quilting

I wanted to make a quilt for Rose and Derek’s guest room. I showed Rose some quilt patterns, but she never particularly liked any of them. Then she perused all the quilts on my blog and said the two she liked best were Starry Night and Spaghetti Junction. I loved making the Starry Night quilt. It is a scrap quilt and you get to use so many different fabrics.

It took a while to make it for her queen-sized bed, but I enjoyed every minute of the work.




I added a diamond border which makes it sparkle I believe.

I quilted it myself on the long-arm at Cotton Cupboard.  The pattern I made was ‘spiral galaxies”, which seemed right for a quilt of the night sky.

Brined Cauliflower and carrots, vegan
January 23, 2018, 4:35 pm
Filed under: recipes

I wanted to preserve some of my extra produce from my garden. My Ayurveda teacher gave a class in brined veggies and this is the recipe I created from the class. You can add whatever spices you like. the important part is the ratio of brine (salt water.)

With sea salt the ratio is 1.5 TBSP to 2 cups of water. With canning salt it is  1 TBSP to 2 cups water. Use distilled or at least filtered water.  This is a ratio depending on how much veggies you have and how many jars you want to make. The spices are for 1 quart jar but feel free to add more or different spices.

The vegetable amounts are just approximations for a one quart jar.

Ingredients for 1 quart(wide-mouthed canning jar)

  • 1 TBSP water
  • 1.5 TBSP of sea salt
  • cauliflower cut in small florets (1/2 of small cauliflower)
  • carrots slices in 1/2 inch slices on the diagonal (2 carrots)
  • 1/2 tsp. fennel seeds
  • 1/2 tap coriander seeds whole
  • 5 juniper berries
  • 1 tsp black mustard seeds
  • 1/4 tsp of black peppercorns


  1. Make brine by dissolving salt in hot warm. Let cool to room trmperatur.
  2. Fill jar with cauliflower and carrots.
  3. Put spices in jar.
  4. Cover with brine and put on loose fitting lid.
  5. Let sit covered on counter for 3 days. Taste. if to your liking refrigerate. If not, then let sit another day or two.
  6. Enjoy.