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Old Recipes

On this page, I will be posting different recipes that I have made over the course of my journey. Check back often!

Awesome Slow-Cooker Chili

This is a recipe that began as a Canadian Living recipe, that I have altered over the years. The reality is all you need is the tomatoes, paste, oregano, cumin, and beans. Everything else you can alter. You can also add things like meats, cheeses, and other goodies. But this is my quest of Veganism, so here is my vegan version:

  • 1 can (796 ml) crushed tomatoes, or diced toms, or whole, whatever you have
  • I can (small) tomato paste
  • 1/4 cup chili powder
  • 1 tsp each dried oregano and cumin
  • healthy dash of salt and pepper
  • 1 chopped onion, med size
  • 2 big cloves of garlic, sliced thin (or minced if you prefer)
  • 1 carrot and 1 stalk of celery, chopped
  • healthy pile of jalapenos, chopped up (2-3 big peppers, or 1/2 jar of the sliced)
  • 1 each can, chick peas, black beans, and red kidney beans, drained and rinsed

In slow cooker, mash the tomatoes with a potato masher (thus, why I like the crushed – it is easier!). Add the paste, chili powder, oregano, cumin, salt & pepper. Blend well.

Add everything else, and stir well. You want the beans to look like they have sauce on them.

Cover, cook for 8-10 hours on low, or 4-6 on a combination of low and high, until it becomes thick like chili should be. My preference is to do all of this before I go to bed, and wake up to the smell of chili in the morning!

Like I said for those who are following but want meat, you can do ground beef (fry it up first), and then stir it in with the beans. Or pork, chicken, fish, other beans, other veggies, etc. This is a staple in my home for years, and a great source of protein. Enjoy!

Tex-Mex Quinoa with Black Beans

A recipe that came through my wife, through a coworker of hers, from likely the Vegetarian Times Magazine. We made lots of changes to it, and below is our version. It is quite good, and very filling.

  • 1 tbsp olive oil                                                                                                                                                                                                                            
  • 1.5 tsp cumin powder 
  • 1 pack dehydrated black bean soup (plus water) 
  • 1 & 1/4 cup Tomatillo Salsa 
  • 1 cup quinoa, rinsed and drained  
  • 1 can black beans, drained and rinsed    
  • 1/2 cup Green Onions  
  • Few slices of chopped jalapenos 
  • Cilantro to taste

Heat oil over medium heat and add cumin, cook for about 2 minutes, or until it smells nice, stirring often. Add the soup, 1/2 cup of water, quinoa, 1 cup tomatillo salsa, and quinoa. Bring to a boil over high heat, then reduce heat, cover, and cook until the liquid is almost gone – about 10 minutes. Should the quinoa still be hard to the taste, add more water until it is soft and cooked. Add the beans, cover and cook until all the water is gone. Remove from heat and stir in everything else.

We had it on its own, but it would be good in a burrito!

Crunchy Broccoli

An easy and delicious recipe from Delicious Detox!

  • 1 head Broccoli
  • 2 tbsp ground flaxseed          
  •  2 tbsp crushed sesame seeds                                                                                                                                                                                   
  • 3 tbsp olive oil
  • 1/2 tsp each salt & pepper

Cut up the broccoli and soak in water for 5 minutes. Drain the water, and mix in everything else. Bake in an oven for 15 minutes at 500 degrees, and enjoy!

Roasted Cauliflower

This is a really simple recipe, and surprisingly delicious!

  • 1 head cauliflower
  • Olive oil 
  •  Paprika (or Chilli Power if you want it spicy)

 Break up the cauliflower, and wash. Once you have it in the sizes you want, place in a big bowl. Coat with oil and then cover with the Paprika, or Chilli Powder, or whatever spice you want.

Bake in oven at 315 degrees for 15-20 minutes, based on how well done you like things.

Very healthy, and very tasty!!!

Pasta with Rapini

1 batch Rapini
2-3 tbsp olive oil
1/2 cup walnuts, broken into pieces
Spelt linguini (or spagetti, I used linguini as that is what I had), about 1/3rd of the package
Crushed chili flakes

– heat oil slowly in a frying pan (start on low, as it heats, turn it up to med, then the same to med/high)
– wash rapini, chop the ends of the stems off
– add enough rapini to cover the pan. It will splash, so be careful!
– as it heats, it will reduce in size. Add more rapini as it reduces. Be sure to flip to cook both sides
– in a pot, boil the water for the pasta on max, covered
– back to rapini, as it starts to turn bright green, add the walnuts, stirring regularly to avoid burning the nuts
– When the water boils, reduce the heat to med/high. Add a splash of olive oil (or salt if you prefer) and the pasta. Cook for 6-15 minutes, based on the texture you prefer (al dente, well done, etc). Stir occasionally, to avoid the pasta sticking to the bottom
– Back to rapini. When the nuts start to brown, remove from heat. Cut rapini pieces in smaller pieces.
– When pasta is done, remove from heat and strain. Put rapini mixture into the pasta pot, oils and all. Add the strained pasta back into the pot and mix together.
– Put pasta mixture in a serving dish, and top with a layer of chili flakes.
– Serve and enjoy!


  1. Bhavishree permalink

    this sounds good i am going to try it – really simple
    i always want to make rapini

  2. Sho permalink

    You NEED to get the cookbook Get it Ripe by Jae Steele. In the meantime, go to her site She has all sorts of recipes that are amazing and are gluten and sugar free as well as vegan.

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