Grilled Mangos with Brown Rice

On Sunday night I made an easy,  incredibly tasty meal of Grilled Mangos with Brown Rice.


1 large mango

2 cups Brown Rice(you may use Coconut Rice)

Olive Oil

Ancho Chile Powder


Put 2 tablespoons of olive oil in about 6 cups of water in a saucepan.  Bring it to a boil.  Once it is boiling stir in 2 cups of brown rice.  Lower the heat,  cover,  and simmer for 20-25 minutes.

Rinse and peel the mango.  Slice the mango into large wedges and then brush the slices with Olive Oil.   Bring your grill to  medium-high heat and grill the mangos,  turning occasionally,  until browned.  About 3-5 minutes.


Put the grilled Mangos on a bed of the brown rice.  Top with Fresh Tomatillo Salsa.


This dish was so very easy to make,  and was really flavorful.  You can use Coconut rice in place of the brown rice.  Mark doesn’t care for coconut so I used brown rice.  Try this easy-to-make dish,  I promise you will enjoy it.



Mushroom and Farro Stew

Mushroom and Farro Stew is a very easy and tasty meal to make.  I would recommend that you make this meal on a cool or cold fall day.


3 1/2 cups vegetable broth

1 1/2 cups farro

Salt and Pepper

1 pound portobello mushroom caps,  halved and sliced 1/2 inch wide

18 ounces assorted mushrooms,  trimmed and halved if small or quartered if large

2 tablespoons extra-virgin olive oil

1 onion,  chopped fine

1/2 ounce dried porcini mushrooms,  rinsed and minced

3 garlic cloves,  minced

1 teaspoon minced fresh thyme or 1/4 teaspoon dried

1/4 cup dry Madeira

1 (14.5 ounce) can diced tomatoes,  drained and chopped

2 tablespoons minced fresh parsley


Simmer broth and Farro in a large saucepan over medium heat until Farro is tender and creamy,  20-25 minutes.  Season with salt and pepper to taste;  cover and keep warm.

Meanwhile,  combine portobello mushrooms and assorted mushrooms in bowl and microwave,  covered,  until tender,  6 to 8 minutes.  Drain,  reserving mushroom juice.

Heat oil in Dutch oven over medium-high heat until shimmering.  Add onion and porcini mushrooms and cook until softened and lightly browned,  5 to 7 minutes.  Stir in drained mushrooms and cook,  stirring often,  until mushrooms are dry and lightly browned,  about 5 minutes.

Stir in garlic and thyme;  cook until fragrant,  about 30 seconds.  Stir in Madeira and reserve mushroom juice,  scraping up any browned bits.  Stir in tomatoes and simmer gently until sauce is slightly thickened,  about 8 minutes.  Off heat,  stir in parsley and season with salt and pepper to taste.  Divide Farro among 4 individual serving bowls and top with mushroom mixture.  Serve.

It took about an hour to mindfully prepare this dish.  It was warm and very tasty.  I highly recommend you give it a try!

Quinoa with Caramelized Onions

This dish makes a fantastic bed for grilled or steamed vegetables.  The Quinoa adds a light crunch to the deep and sweet taste of the slow-cooked onions.  You can use any type of Quinoa.  For this dish,  I  used tri-color Quinoa.


4 medium yellow,  or red onions(about 1 pound),  halved and thinly sliced.

3 tablespoons extra virgin olive oil

2 tablespoons brown sugar

3/4 cup Quinoa

Salt and freshly ground black pepper

1 1/2 cups vegetable stock,  beer,  or water(I used water).

2-3 sprigs fresh thyme


Put the onion in a large skillet with a lid over medium heat.  Cover and cook,  stirring infrequently,  until the onions are dry and almost sticking to the pan,  about 20 minutes.  Add the oil and the brown sugar and cook,  stirring occasionally,  until the onions brown,  another 10 to 15 minutes.

Turn the heat up to medium-high,  add the Quinoa,  and sprinkle with salt and pepper.  Stir as the grains start popping and toasting,  a couple of minutes,  then add the stock and bring to a boil.  Stir one last time,  add the thyme,  cover,  and reduce the heat to low.  Cook undisturbed,  for 15 minutes.

Uncover and test the quinoa for doneness.  If the kernels are still sort of hard,  make sure there’s enough liquid to keep the bottom of the pan moist and cover them to cook for another 5 minutes or so.  When ready,  taste,  adjust the seasoning,  and remove the thyme if necessary,  adding a few extra grinds of pepper.  Serve immediately.

I served this as a bed for steamed carrots and it was really good.  It had a very smoky flavor.   This takes some time,  but is very easy to prepare.  I enjoy making these kinds of meals because you can take your time getting it ready,  being mindful of each step.  I had a nice glass of wine with this dish and enjoyed sharing it with Mark,  who enjoyed it also.

Brussels Sprout Fried Rice with Cashew Nuts

A recent meal I made was Brussels Sprout Fried Rice with Cashew Nuts.   It was an easy to prepare and very tasty meal.


2 teaspoons of Sesame oil

2 heaping cups of halves Brussels Sprouts

1 medium onion chopped finely

2 cloves garlic chopped finely

1 tablespoon soy sauce or Tamari.  I used soy sauce

1 tablespoon Agave

2 cups cooked and cooled brown rice

1/4 cup cashew nuts


Heat a large skillet with the oil over medium heat

When hot add the Brussels Sprouts and saute until tender(about 4 minutes)

Add the onions and garlic and cook for another few minutes until the onion is just beginning to turn a golden brown

Add the soy sauce and agave and stir well to coat the vegetables

Add the rice and cashew nuts and continue cooking for another couple of minutes or until the rice is piping hot

Serve immediately


This was a very good dish.  One thing that I would do differently..I would steam the Brussels Sprouts first and then saute them.  Just browning them in the pan kept them a bit hard for our taste.  Otherwise this was a great dish.


Creamy Avocado Cauliflower Rice

Last night’s dinner was a very simple meal.   We had Brussel sprouts with a dish of Creamy Avocado Cauliflower Rice.   The sprouts are from FARMFRESHTOYOU.COM   and I steamed them.  The recipe for the rice also comes from Farm Fresh to you.

INGREDIENTS….                                                                                                                                                  1 head cauliflower                                                                                                                                              1 1/2 avocado,  ripe                                                                                                                                             Juice of 1/2 lemon                                                                                                                                                Handful of basil leaves                                                                                                                                     1 tablespoon olive oil                                                                                                                                         1 garlic clove                                                                                                                                                         1/4 teaspoon crushed red pepper                                                                                                                   Sea salt and cracked pepper to taste


Rinse cauliflower and cut into small florets,  place in food processor.  Pulse for about 30 seconds or until cauliflower is broken down into a rice-like texture.

Pour cauliflower rice into a medium bowl.

Add avocado,  garlic,  basil,  olive oil,  lemon juice,  crushed red pepper,  sea salt and black pepper into processor.  Process until a smooth,  creamy sauce.

Heat olive oil over medium heat in a non-stick skillet.  Add cauliflower and stir to heat through for 3-5 minutes.

Add avocado cream sauce to cauliflower and stir to combine.  Turn heat to low and allow to heat for several more minutes.

SUMMARY…                                                                                                                                                         This dish was very easy to make and very tasty.  Our dinner of Creamy Avocado Cauliflower Rice with Brussel sprouts was a simple end of summer dish.   We loved it.

Sesame Crusted Tofu Steaks with Chermoula Sauce

Last night’s dinner was another from   Sesame Crusted Tofu Steaks with Chermoula Sauce was worth the extra work it took to prepare.  The suggested preparation time of 35 minutes must be for a much better cook than I.  It took me  much longer than that.


Vegetable oil

Salt and Pepper

1 package extra firm tofu

10oz carrots

1/2tsp ground coriander

Fresh Ginger


Fresh Cilantro

1 lemon

1/2tsp smoked paprika

1/8tsp orange spice

1/4tsp ground cumin

1/2tsp turbinado sugar

1/8tsp red pepper flakes

3/4 cup Israeli couscous

1tbsp cornstarch

3tbsp tuxedo sesame seeds



Adjust oven rack to middle position and preheat oven to 400 degrees.  Drain the tofu and cut it into 4 equal “steaks” and place between paper towels under weight of a plate to remove excess water.  NOTE…Cut steaks LENGTHWISE.


Rinse and peel the carrots and cut lengthwise,  then cut into 3 inch pieces.  In a small bowl,  toss carrots in 1/2 teaspoon of oil, coriander,  and a pinch of salt.  Place oiled carrots on a baking sheet and roast until browned in places,  about 20-25 minutes.  Crush with the back of a fork as soon as they come out of the oven.


Peel and grate the ginger.  Mince 2 cloves of garlic.  Rinse and trim the cilantro stems and finely chop leaves.  Add ginger,  garlic and cilantro to small bowl.  Rinse and zest enough lemon to make 1 teaspoon and add it to the bowl with the juice of half of the lemon.  Add 2 tablespoons of oil,  paprika,  orange spice,  cumin,  sugar,  red pepper flakes,  and 1/8 teaspoon salt;  mix well.


Put 1 1/8 cups water into a small saucepan,  salt it,  and bring to a boil.  Add the couscous to the boiling water.  Cook for 4 minutes and,  once tender, drain the couscous and return to the pan.


Put the cornstarch and sesame seeds into a medium bowl.  Season tofu “steaks” with salt and pepper and toss them in the sesame seed mixture.  Put a large skillet over medium-high heat and add 1 tablespoon of oil.  Once hot,  add the tofu “steaks”  and cook until the sesame seeds are browned,  about 4 to 6 minutes,  and then flip and cook for another 4 to 6 minutes on the other side.


Put a spoonful of the chermoula sauce into the couscous and stir to combine.  Put half of the couscous on a plate and top with 2 tofu “steaks” and the chermoula sauce.  Serve with the crushed carrots and enjoy.



Time…35 minutes(took much longer)






IN CLOSING….The final result was fantastic.  I would recommend this dish.  But as I mentioned the preparation time was much longer than 35 minutes.   Be ready to use a lot of bowls and pans.  This dish took quite a bit of mindful patience.

Crispy Falafel with Cucumber and Tomato Salad

Last night’s dinner was another meal from  Crispy Falafel was very easy to prepare and delicious!  Mark and I both loved it and I will definitely make it again.


Salt and Pepper

Vegetable oil

1/2 cup green lentils

1/2 cup brown rice

1 shallot


2 tablespoons nutritional yeast

1 lemon

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon baking powder

1/8 teaspoon red pepper flakes

Fresh parsley

1 cucumber

8oz cherry tomatoes

Fresh dill

1/4 cup vegan sour cream



Put the lentils and brown rice into a small saucepan over high heat along with 4 cups of water and 1/4 teaspoon of salt.  Bring to a boil.  Cook until the rice begins to soak up some of the water,  about 20-25 minutes.  The rice and lentils will still have a crunch to them,  but will be starting to soften.  Strain them and shake off the excess water.


Peel and halve the shallot and add to the work bowl of your food processor along with the garlic,  nutritional yeast,  juice from half of the lemon,  cumin,  coriander,  baking powder,  red pepper flakes,  and 1/4 teaspoon of salt.  Rinse and chop the parsley leaves away from the stems.  Add half of the leaves to the work bowl.  Add the lentils and rice with 1 tablespoon of oil.  Pulse until an even consistency is reached.


Put a large skillet over medium-high heat and add 1 tablespoon of oil.  While the oil is heating up,  form the falafel mixture into 6 even patties.  Put them into the skillet and cook until golden brown on the bottom,  about 4 to 6 minutes.  Flip and continue to cook until golden brown on the other side.


Rinse and chop the cucumber into bite-sized pieces.  Rinse and halve the tomatoes.  Put the tomatoes and cucumber into a medium bowl with the remaining parsley leaves and squeeze the remaining lemon over them.  Drizzle with 1 teaspoon of oil and sprinkle with salt and pepper.


Rinse the dill,  then remove the fronds from the stems and chop them.  In a medium bowl,  mix the chopped dill fronds into the vegan sour cream and season with salt to taste.


Put the salad on a plate and lay 3 of the falafel patties on the side.  Serve with the dill vegan sour cream and cucumber and tomato salad.



Preparation time…35 minutes(about right)






IN CLOSING….Again,  this was a delicious and easy to prepare meal.  The Falafel patties had a zesty taste and were somewhat crunchy.   The tomato and cucumber salad was cool and the dill and sour cream on top made it even better.

Remember to take your time when preparing a meal.  Eating is supposed to be an enjoyable experience,  not a chore.

Gazpacho Verde with Ciabatta Avocado Toast

Tuesday night’s dinner was another from   Gazpacho Verde with Ciabatta Avocado Toast is a very easy,  very tasty meal that we really enjoyed.   I was excited to make this because I know how much Mark likes Gazpacho.  He loved it.



Vegetable Oil

1 Lime

Fresh Cilantro

1 Jalapeno

1 Granny Smith apple

1 cucumber

2 shallots


5 ounce Tomatillos

1 Avocado

2 tablespoons white balsamic vinegar

2 slices ciabatta bread

1 tablespoon cornstarch



Rinse and dry the produce.  Pick cilantro leaves from stem and add half of the jalapeno to the blender.  Core the apple,  and roughly chop.  Roughly chop the cucumber.  Peel 1 shallot and halve.  Add the apple,  cucumber,  1 shallot,  and the garlic to the blender.  Remove and discard the rough outer husks from the tomatillos and add the tomatillos to the blender.


Cut the avocado in half,  removing the skin and pit,  and roughly chop.  Add half to the blender and reserve half for the avocado toast.  Zest lime and set zest aside for garnish.  Halve the lime and juice into the blender and add vinegar along with 1/2 teaspoon of salt.  Blend until smooth.


Pour the gazpacho into 2 bowls and put them into refrigerator to chill.


Turn on the broiler to high.  Slice the ciabatta bread and brush each piece with 1 teaspoon of oil.  Sprinkle with salt and toast until crisp,  watching carefully so it doesn’t burn.  Mash the avocado on top of the toast when it is finished and season with salt.


Put a medium skillet over medium-high heat and add 3 tablespoons oil to cover the bottom of the pan.  Peel and thinly slice the remaining shallot.  In a small bowl,  toss the shallot with cornstarch.  Once the oil is hot add the shallots to the skillet and cook,  stirring occasionally,  until crispy,  about 5 to 8 minutes.  Transfer to a paper towel lined plate and season with salt.


Remove the bowls of gazpacho from the refrigerator and top with crispy shallots,  lime zest and remaining cilantro leaves.  Serve with the ciabatta avocado toast.



PREP TIME….25 minutes(probably less)






FINAL THOUGHTS….Making this dish was fun!  Fun,  because I knew Mark would love it,  and he did.   I put on some mindful music and focused on each step.  I,  also enjoyed this dish and would recommend it to you!   One suggestion would be to make this on a very hot day because it would cool you off!

Better Bean Burger with Fried Onions and Roasted Corn

Tonights recipe is another from  Better Bean Burger with Fried Onions and Roasted Corn was very easy to prepare and very tasty.  The burger reminded me of Black Bean burgers which we often make when we are short on time.


Salt and Pepper

Vegetable Oil

Fresh parsley

2 Butter lettuce leaves

2 tablespoons cornstarch

1 onion

1 package kidney beans

1/4 cup walnuts

1/2 cup oats

1 teaspoon garlic powder

1 teaspoon cumin

2 ears corn

2 pretzel buns

3 tablespoons ketchup

1 teaspoon curry powder

1 tablespoon vegan butter


Set  oven to 400 degrees.  Rinse and dry the parsley and lettuce.  Cut the top leaves away from the stems of the parsley and add to the work bowl of a food processor.  Measure out 2 teaspoons of the cornstarch and add it to the work bowl,  reserving the rest for the onion rings.  Peel and slice 2/3 of the onion into thin rounds,  then roughly chop the rest.  Add the chopped onion to the work bowl.


Drain and rinse the beans.  Add the beans,  walnuts,  oats,  garlic powder,  cumin,  and 1/2 teaspoon of salt and a pinch of pepper to the food processor.  Pulse until everything is incorporated but there are still visible pieces of the ingredients.  Divide the mixture into 2 patties and put in the refrigerator to chill until you are ready to cook them.


Keeping the corn in the husk,  place the ears on the middle rack for 15-20 minutes or until the husk is golden brown.


Put a large skillet over high heat and add 3 tablespoons vegetable oil.  Put the remaining cornstarch into a medium bowl and add the onion rounds,  toss well to be sure each piece is evenly coated.  Once the oil is hot,  add the onions and cook,  flipping once,  until golden brown,  about 5 to 7 minutes.  When they become crisp,  move them onto a plate lined with a paper towel,  then salt them.


Once the onion rings are finished,  put the burgers into the skillet over medium heat.  Add another teaspoon of oil if necessary and cook the burgers,  undisturbed,  until browned and crispy on the bottom,  about 5 to 7 minutes.  Flip and cook on the other side until crisp,  about 5 to 7 minutes.  Transfer the burgers to a plate and put the buns into the pan to warm them for a moment.


Put the ketchup and curry powder into a small bowl and mix together.  Peel the husks off the corn,  spread the vegan butter over the hot corn,  and season with salt and pepper to taste.  To serve the burgers,  place them on warm bun and top with lettuce leaves,  ketchup,  and the crispy onions.  Serve the corn on the side.


2 servings

Prep time…35 minutes



Fat…38 grams

Carbs….120 grams

Protein…26 grams

FINAL THOUGHTS….This was easy to make and very tasty.  Don’t forget that when you are preparing your meal to take the time to think about what you are doing.  Being mindful of what your are preparing and eating is part of the process of making a good meal.

Meyer Lemon Forbidden Rice Risotto with Sweet Peas

Tonight’s dinner was another Purple Carrot meal,   Meyer Lemon Forbidden Rice Risotto with Sweet Peas was absolutely DELICIOUS and truly one of the best vegetarian dishes we have had so far.  Both Mark and I loved it.


3 tablespoons vegetable oil

Salt and pepper

1 cup white wine or water

1 shallot


1 cup forbidden black rice

2 tablespoons vegetable broth powder

6 oz green beans

6oz grape tomatoes

Fresh basil

1 scallion

1 Meyer lemon

1 teaspoon Dijon mustard

1 tablespoon nutritional yeast

1 teaspoon turbinado sugar

1/3 cup peas



Peel and dice half of the shallot.  Mince the garlic.  Heat 1 tablespoon of oil in a medium saucepan and cook the shallot until translucent,  about 2 to 4 minutes.  Add garlic and cook another 30 seconds.  Add the rice along with 1 cup white wine and 1 cup water(you can use 2 cups water if you choose not to use wine).  Add the vegetable broth powder and bring to a boil.  Cover,  reduce heat to a simmer,  and cook until the rice is tender,  about 25-30 minutes.


Put a medium saucepan of water on over high heat.  Add salt to the water and bring to a boil.  Rinse and halve the green beans,  cutting lengthwise along the seams.  Put the green beans into the boiling water and cook until bright green,  about 30 seconds.  Drain and set aside.


Rinse and dry the tomatoes,  basil and scallions.  Halve the tomatoes and add to a medium bowl.  Stack and roll the basil leaves and thinly slice into ribbons,  then add to the bowl.  Peel and thinly slice the remaining shallot and add to the bowl.


Rinse and dry the lemon.  Cut 2 thin slices from the lemon and reserve as garnish.  Zest remaining lemon and squeeze juice and zest into small bowl.  Add mustard,  nutritional yeast,  and sugar.  Drizzle in 2 tablespoons of oil while whisking.  Season with a pinch of salt and pepper.


Fluff rice with a fork and add the tomato and basil mixture,  peas,  and half of the dressing.  Mix seasoning with salt and pepper to taste.  Drizzle remaining dressing on green beans.  Garnish each plate with lemon slices and serve with green beans.


2 servings

Prep time…40 minutes(about right)



Fat…4 grams

Carbs…93 grams

Protein…16 grams

Again,  this was one of our favorite purple carrot meals,  and one of our favorite vegetarian meals so far.  I highly recommend it.  YOU’LL LOVE IT!