Pasta Medley Mix

Carolina-Radio

This mixture is a concoction that works well with brown rice, pasta, cous cous or on its own if you add extra spinach...the capers and green olives add a nice bit of salty-ness.

3 gloves of garlic

1 tablespoon of roasted garlic and herb Earth Balance

3 green onions

1/2 white onion

2 tablespoons capers

2 cups of fresh spinach

1/2 cup of parsley

1 Roma tomato

1 zucchini
1/4 cup green olives

Pasta of your choice (I used Wild Mushroom Ravioli for my dish and Braille Plus Farfalle pasta for Benny) 

Begin by following directions with your rice/pasta/ravioli-whichever your heart desires.

Use a garlic press on your three cloves of garlic, put in the middle of the pan with the Earth Balance and turn on low. Chop the onion, tomato, green onions, spinach, zucchini and spinach. Dice the green olives and measure capers. Sauté items for 8-10 minutes, mix with the grain of your choice.
Zucchini side coming soon.


enjoy!!!

Main St. Pub (West Main)

Main St. Pub 

4514 W. Main, Kalamazoo, MI 49006

269-342-9710

www.mainstpub.com

Mushroom quesadilla with no cheese

My gram-cracker (AKA Gramma) orders this to avoid the cholesterol with the cheese, at first I was skeptical..."no cheese???" But this baby was packed full of flavor. Green onions, sautéed portabella mushrooms...equals mmmm mmmm good. 

Portabella Quesadilla $7.49

A grilled flour tortilla stuffed with shredded cheese, tomatoes and scallions. Served with sour cream and salsa.

Boca burger 

I ordered the veggie Boca burger with mozzarella cheese, sautéed onions and mushrooms, depending on my mood (and day of the week) I'll get a side of fries or a side salad. During the week much more likely to puck the healthier option. You can also switch up the bread if you aren't a fan of regular bun. I tried the sour dough. But still not a huge fan of bread so picked away at it. Still yummy. 

Create your own burger $6.99 extra for toppings

With all burgers you can substitute a boca burger, chicken breast or portabella cap. Served with onion, tomato and lettuce. 

Latitude 42

7842 Portage Rd, Portage, MI 49002

(269) 459-4242

http://www.latitude42brewingco.com/

We tend to avoid anything more then a five minute drive (we live downtown kzoo) however it was well worth the extra ten minutes..Latitude 42 was highly enjoyable...from the lovely bottles of water, fun water cups, high quality tv's, fast friendly service and of course deeeelish food, defiantly will be back. Thought it was the perfect date for Benny's birthday and he left happy as well. For those non- beer drinkers (myself included) they had a nice selection of wine. 

Latitude 42 Beer and Cheese Soup $3.50

Lil' Sunshine Golden Ale, smoked white cheddar, thick-cut bacon, chives, jalapeno garnish. I ordered without bacon, next time will ask for extra jalapenos for more of a kick. Oh my goodness, I would've eaten three bowls of this soup! Perfect way to start the meal. 

Black Bean and Barley Burger $9

Homemade black bean burger, barley, pepper Jack cheese, lettuce, tomato, red pepper aioli, fresh made bun. Served with fries

Oh man, oh man was I a happy camper on Ben's birthday date. This was a tasty, savory, burger. I loved the full black beans, the kick from the cheese and the aioli, I was craving jalapenos, but had stuffed myself full without even putting a dent in the burger. I ate the rest as leftovers the day after and the flavors had sunk in even more. Very satisfied! 

Mushroom/Tofu Puff Pastry

90'S Alternative Radio

I love this dish, one of my new loves are mushrooms, really...I was a total mushroom snob, would send food back at restaurants, pick them off of pizza, refuse to eat my moms delicious quiche if there were any snuck in...now I can't get enough, maybe my taste buds grew up when I turned 29...so excited they did!!...I probably could have eaten all six puff pastries, but I limited myself with only two. I did cheat and use Pre-made Organic Soup, next time I will try making my own broth.

1/4 cup of chopped firm tofu

12 oz. of Pacific Cream of Mushroom Condensed Organic Soup

5 White mushrooms

Puff pastry shells (in freezer section, next to pie shells, come in a box of six)

1 tablespoon of Earth Balance garlic and herb "butter"

1 small zucchini

3 green onions

Garlic powder

Salt

Black pepper

Pre-heat oven following directions on back of puff-pastry box, warm up skillet with "butter", chop up mushrooms, zucchini and tofu. Add to pan. Sautee mix on low, until tofu is texture you like (I like my tofu a little crispy), Add the soup ( I used soy-milk instead of water to mix, 1 to 1 ratio), continue to cook on low, until soup is warm. Dice green onions. Sprinkle salt and fresh pepper on top. Add a few shakes of garlic. When puff-pastry's are done, fill each one with mixture, I used the "tops" of pastry as a lid for each individual shell. MMMMMmmmmm good!

Enjoy!!

 

Kumo Hibachi and Sushi

KUMO HIBACHI AND SUSHI

6396 S Westnedge Ave, Portage, MI 49002

(269) 321-8870

http://kumohibachisushi.com/home-page/

   

Vegetable Hibachi served with a side of vegetables & fried rice.

 Salad & clear soup to start $11.95.

I ordered my tofu fried on the side, to avoid any extra sauces, it was cooked in the back

 instead of the on the grill. The first time I went, the tofu came with a sweet brown sauce that took over the entire meal. Not a fan of salty and sweet, so I was disappointed originally...

this time around was perfect and had extras to take home. Lots of delish veggies. Onions, baby corn, mushroom, zucchini, snap peas, broccoli...you name it and it was there..mmmmm mmm good...you are able to fit 9 people around one grill station. 

My sister received a complementary fried ice cream with a candle. Their drinks are also reasonably priced.

Salsa

The Misfits Radio

1 Cup of cilantro

Three cloves of garlic

2 Garden tomatoes

1 Roma tomato

1/2 cup of red pepper

1 cup purple onion

teaspoon of salt

2 teaspoons garlic powder

1/4 cup of water

1 can of Rotel with chili's (optional)

Put 3/4 cup of purple onion in food processor, with 3 cloves of garlic, water, 1 roma tomato and 1 garden tomato. Blend until a smooth liquid, put in mixing bowl.

Chop cilantro, remainder of tomato and onion. Add to mixing bowl. Add garlic powder and salt.

I use the Rotel when I don't want to mess with cutting jalapenos and to add more liquid. It can be poured directly into mix or blended in the food processor. Adds a nice kick!

ENJOY!

 

O Duffy's Pub

O'DUFFYS PUB

804 W Vine St, Kalamazoo, MI 49008

(269) 381-9771
www.oduffyspub.com/

Queso Fundido- Melted Chihuahua cheese served with Pico de Gallo and tortillas $7.99

This was our Valentines day appetizer...it was the perfect size, cheese was a little firm and gooey...really lovely flavors, spicy, but not too spicy for B. I probably could have eaten all four pieces of tortilla, but since he was paying I thought I should share, two tortillas each, was perfect with their  bloody mary.

Tabouli

Tabouli

Girl on Fire Radio

Makes 8 cups 1 1/2 cups of Israeli Cous Cous (or regular) 1 1/2 cups of Veggie Broth 1 1/2 cups of water 2 tablespoons lemon juice 2 tablespoons olive oil 1 Cup of chopped parsley 1 Cup of shredded carrots 3/4 cup of purple onion 3 chopped green onions 1 Roma tomato 2 gloves of garlic Simmer the Cous cous with water and broth on low until water is absorbed, stirring frequently for 15ish minutes, add the chopped onion and pressed or chopped garlic while simmering, Chop parsley, purple onion, tomato and add carrots into large mixing bowl. Add lemon juice, olive oil and salt. Allow Cous cous to cool, before mixing with veggies. After chilled, add to veggies and salt and pepper to taste. Depending on how moist (lack of better word) you like it, add more lemon and olive oil. I love garlic and lots of flavor, so I usually end up adding extra garlic as well as fresh ground pepper. This dish is also great sautéed on day two with mushrooms or firm tofu. ENJOY!

Black Bean and Corn Salad

Black Bean and Corn Salad

Mumford and Sons Radio

3 ears of corn

3/4 cup of red pepper

3/4 cup of yellow pepper

3/4 cup of orange pepper

3/4 cup of cilantro

lemon juice

lime juice

1 roma tomato

1 can of black beans

1 avocado

teaspoon chili powder

1 tablespoon garlic powder

3/4 cup purple onion

teaspoon of salt

1 cup of celery

1/2 cup of Jalapeno's (optional)

Shuck the Corn and boil for ten minutes, until yellow, set aside to cool. Dice peppers, celery, onion, cilantro, tomato and avocado.

Mix in large bowl, add chili powder, squeeze of lemon and lime, salt

Drain the black beans and rinse with water, add to bowl

Cut the corn off of the cob after cool, mix in bowl with other items.

Add garlic powder and diced jalapenos

Enjoy!



Tap House

TAPHOUSE

359 S. Burdick, Kalamazoo, MI 49007

(269) 492-0100

http://www.millenniumrestaurants.com/taphouse/menu.php

Greek Bread Salad- Grilled bread, artichokes kalamata olives, cucumber, mixed greens, feta cheese, Greek dressing $7.50

This salad is perfect with a small side. I ordered the Cheddar Ale cup of soup, along with the salad, I love the large chunks of feta and artichoke. Perfect size to share as appetizer too.

Portobello Burger-crispy fried-smoked gouda stuffed-Portobello mushroom, red wine vinaigrette, spring mix lettuce, tomato, onion, roasted pepper $8.95

I LOVE anything FRIED, combine, cheese and veggies with it and it is ideal! I am not a bread fan, so I usually order without the bun, you can also switch up the bread...if you are feeling super adventurous I recommend the truffle fries instead of regular, or order a side of malt vinegar to get that yummy fair food taste. The only item I am not a fan of is the roasted red pepper, it is large and a lil' slimy...I'm working on my texture issues!!

Tofu Salad

Tofu Salad

Wagon Wheel Radio

This is a very filling salad, I usually make a side dish, however the warm mushrooms and tofu leave me full and happy.  This station has some wonderful sing along at the top of your lungs songs.

Makes one salad

 1 1/2 Cup chopped Kale/Spinach mix
 1/4 cup of black olives
1/4 cup diced white onion
1/4 cup of Feta crumbles
2 tablespoons of shredded Mozzarella
1/4 cup of Chi chi beans
1/4 cup of Green and yellow pepper diced
half of a handful of Sprouts
1/4 cup of Shredded carrots

1/2 cup of firm tofu diced

1/2 cup chopped mushrooms

Black pepper, salt and tablespoon of olive oil, one garlic clove

Mix a tablespoon of olive oil in pan, add five grinds of black pepper and sprinkle with salt, add pressed garlic clove to oil. Turn on low, when oil is heated add the diced tofu and chopped onions, when tofu is brown on one side add the chopped mushrooms and cook for another five minutes. If you like your tofu more firm cook longer. While your tofu is simmering, add the kale, sprouts, olives, carrots, peppers to a plate. Drain your chi chi beans and add. Sprinkle cheese and feta on top. Add your tofu and mushroom mix. No dressing needed.

Enjoy!

Cheesy Cauliflower

You and I (Ingrid Michelson) Radio

This is a healthier version of mac and cheese. I added a second option at the bottom, I am always craving some cheesy goodness, so better to give in to Cauliflower...instead of noodles.

Makes 2 large servings

Head of cauliflower

1/4 cup of Veggie broth

3 garlic cloves

1 Tablespoon soy butter

1 cup of cheese (I used Colby and feta but pick your favorite)

1 cup of fresh spinach

Panko (optional)

Salt and Pepper

Pre-heat oven for 400, steam the Cauliflower with 1/2 cup of water for 8 minutes, drain.

Smash cauliflower, add butter, spinach, pressed garlic, veggie broth.

Add 3/4 cup of your favorite cheese. Put in oven safe dish, sprinkle the remainder of cheese on top of cauliflower, sprinkle panko on top with fresh ground pepper and a little bit of salt. Bake for ten minutes.

Another option for this dish-sauté mushrooms and green onion, sprinkle on top, skip the baking step and add feta cheese.

Enjoy!

Old Dog Tavern Bloody Mary

402 East Kalamazoo Ave. 49007

269-381-5677

http://www.olddogtavern.com/


My sister and I were craving a Bloody Mary this past Sunday, after trying two places unsuccessfully we headed to Old Dog to test it out. We had a lovely Sunday date looking at Pintrest, admiring Marky Mark, Ryan Gosling and giggling away. Kali isn't as experienced as I am in the Bloody Mary department, so I had to help spruce her's up a bit, overall I was happy and will return.

This Bloody Mary bar offered deviled eggs, pretzel rods, black and green olives, celery, Havarti cheese and an assortment of seasonings. It was $5.00 and your cup came with tomato juice as well as vodka. I appreciated that the juice was not a mix, lots of times the mixes have additives, that leave my stomach upset. I will defiantly be going back to try the food and enjoy another Bloody Mary creation.  

 

 

Music makes my cookin' better

I love music and I enjoy cooking to songs/stations depending on my mood...each recipe will have a song or Pandora station attached...helps me get in the mood for cooking and also makes the cooking and clean up process so much more enjoyable. Our house is rarely silent and the speakers are in the dining room, however this past weekend, I moved them to the kitchen to sing along to The Misfits and drink red wine while I cooked. It was a genius decision.

 

Hello, hello, hello

    

          Thank you for visiting my very new and every day improving blog...I am a self/momma-taught-experimental-vegetarian cook.  

      I was first interested in cooking at a very young age. We grew up on a "farm" where we had a lovely garden, pet goats, geese, a duck name Hercules, tons of cats (see picture to left) and a dog or two. We were home schooled and part of our daily routine was cooking lunch or recipes for dinner my mom had stored up. We made Quiche, Tabouli, Cous Cous, Spinach balls  and Pecan Sandy's. On the weekends I can remember my dad cooking all of the yummy greasy foods...potato's with cheese, polenta with cheese and tomato's, grits with Parmesan and black pepper and when I was older he would hide a fresh ball of mozzarella at the bottom of my bloody Mary when I would return from college. Hmmmm this may have what reinforced and possibly created my love for cheese. The kitchen was and still is my favorite gathering spot.

      We were raised vegetarian since I was a wee lass, however I have dabbled a little and crossed over to the dark side ...some by choice and some by peer pressure. Growing up it was not as popular to be vegetarian...peers would put chicken or steak or fish in my face and make a huge deal about trying to gross me out...to make them stop and show them I wasn't a huge baby face scared of meat...I would eat it..Whatever not a big deal.

       Then there was the college phase...mmmmmm Chester Fried chicken was soooo good after a long night at the bar...then one night I found a tendon...or ligament...either way it was white and popped.. And that was it...no more. Gross....so anyhow...I cook for the love of cooking, it really isn't that difficult to be vegetarian and hope that my recipes will show that...simple. Yummy...and always improving ideas.

       I love cheese, black pepper, garlic, onions and Bloody Mary's and most of all I love cooking, for myself, for Ben, for friends, I love hosting parties and having people stand in the kitchen and scarf down all of my vegetarian appetizers and treats. I have a new love for mushrooms and owls, love eating out, very much enjoy the Saturday am farmers market with my momma and most of all love food and wine...wine is good.

      Thanks again for visiting on this new journey. My goal is share my knowledge and growth and hopefully inspire some vegetarian cooking.

Enjoy!!