Category Archives: Recipes

Yummy Passover Lasagna

You won’t know it isn’t real!


4 sheets of whole wheat matza
1 jar tomato sauce
8 Shitake mushrooms, thinly sliced
1 medium zucchini, shredded
1/2 – 1 cup cottage cheese
1 tsp minced garlic (approximately 2 cloves)
1/2 tsp Italian herbs
1 cup shredded mozzarella cheese


Use a square pyrex (or aluminum) pan, approximately the size of a sheet of matzah.  Pour about 1/4 cup of tomato sauce on the bottom and swirl it around.

Put 1 sheet of matzah in pan.

Mix cottage cheese, garlic and the Italian herbs in a bowl.  Layer them on top of the sheet of matzah.  Spread a bit of sauce on top, and add another sheet of matzah.

Layer sauce, mushrooms, about half of the zucchini, sauce, matzah.

Layer sauce, remaining zucchini, half of the mozzarella cheese, matzah.

Cover with remaining sauce and remaining mozzarella cheese.

Bake at 350, covered, for about 45 minutes.  Uncover and bake about 15 minutes more.  Allow to sit 10 minutes before cutting.

Enjoy with a green salad.  Yum!


Urban Mummy’s no fail, easy-peasy vegetarian shepherd’s pie

Last night’s dinner was Shepherd’s pie. I’ve never been a huge fan, but I thought I’d try again. It’s been busy around here, so I needed something that was quick & easy. Turned out really well, I think. Although my boys didn’t really eat it (the little one ate some), but whatever!  I had a request for the recipe, so here it is.  PS – it was good for lunch today too!


5 medium or 8 small potatoes (more if you like lots of potato in your pie)
2 cups peas (I used frozen)
1 small onion, finely diced
2 cloves garlic, minced
2 small zucchini (you could use one large, but this is what I had on hand)
1 package “fake” ground meat – you could also use 1-2 cups rehydrated TVP
1 can cream of mushroom soup
1/2 – 3/4 can (use cream soup can) milk
1/2 – 1 cup onion soup (liquid) depending on how creamy you like your mashed potatoes


  1. Peel and cube the potatoes.  Boil in a large pot for 20 minutes or until tender.
  2. Shred zucchini (no need to peel) into a colander.  Salt and let stand for a few minutes to remove excess water.
  3. Heat a pan with no stick spray or a bit of olive oil.  Saute garlic & onion until translucent.
  4. Add zucchini and ground “meat”; saute 2 minutes.
  5. Add mushroom soup and milk.  Use more or less milk depending on how creamy you want your base.
  6. Remove from heat and stir in the peas.
  7. Put in pyrex or other oven safe dish.
  8. When potatoes are cooked, mash with the onion soup and a bit of butter or margarine if desired.
  9. Layer mashed potatoes over “meat” & vegetable mixture.
  10. Bake in 350 degree oven until the potatoes are brown and the “meat” mixture is bubbly, about 45 minutes.

Recipe Review: Chick Pea Burgers

On my other blog I talk a lot about my two children. One of the issues that has come up with them lately is food. Now what mother doesn’t have feeding issues with their children – too much, too little, the wrong stuff…you get the idea.

If you looked at our meal plan this week, one of the items on it was Chick Pea Burgers. This was a new recipe for me, so, as I always do with a new recipe, I tried to follow it as written. I did substitute green pepper for the red (didn’t have any red) and used a bit less chili powder.

Here’s the batter, after mixing:

Chick Pea Burger Batter Doesn’t look like that much, to be honest. However, I decided, instead of shaping it into burgers, to create small nuggets. And, since the batter was fairly thick, I thought about cutting these nuggets into shapes.

So I dug through my miscellaneous kitchen stuff drawer (you know you have one too), and pulled out some tiny cookie cutters. I patted the dough on a cutting board, used the cutters to cut out shapes, and fried them in a pan like in the recipe.Chick Pea Burgers Frying

Here are the burgers frying up in a frying pan. I cooked them with a little bit of oil and some cooking spray.

As an alternative to frying, I also tried baking them in my toaster oven. I liked that much better (less labour intensive, more even cooking). I sprayed the toaster cookie sheet with cooking spray and then cooked them at 375 for 10 minutes per side. All toasters are different, so you would have to play with it to see.

Chick Pea Burgers on a PlateHere are the nuggets, as I now call them, on a plate. (By the way, if you see these plates anywhere, could you let me know? They’ve been discontinued, and we want to get some more of the glasses that go with them, to replace the ones we have broken.)

Of course, the real test of a food being good or not comes after eating. Since my older son was at school, I had the younger one give them a try:

Chick Pea Burgers Being Eaten

I think because of the shape he didn’t realize it was food at first, but once he did, his verdict was a resounding “mo! Mo! (more)”

The true test, however, comes with the preschool boy, who, lately, has stopped eating much of anything. We weren’t quite as successful with him – he took just one bite and then left the table to go play. Which is a regular occurrence for him, unfortunately.

Overall, I think the recipe was a partial success. I will try again with my older boy, who ate only noodles today. The younger one ate 7 nuggets, so I’d say he liked it!

Crockpot Chili, Vegetarian Style

Black Bean and Corn Chili

Here’s a nice recipe I got from an Internet friend. I have modified it a little bit, but it still retains it’s essence. I don’t make it spicy (I have two kids, after all) and we serve it over basmati rice. Leftovers are mixed with rice for a nice lunch the next day.

1 onion, chopped
2 carrots, thinly sliced
2 cloves garlic, minced
3 cups veggie broth
1 (16 ounce) package frozen corn
1 (15 ounce) can kidney or pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 (14.5 ounce) can diced tomatoes, drained
1 (4 ounce) can diced green chiles
1-2 T Italian herbs or oregano
1-2 t (or more to taste) chili powder
Dash cayenne pepper (I leave it out)

Combine everything in your crock pot and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.

Makes 10 servings

Chick Pea Curry

Tonight I am making Chick Pea curry for dinner.  I’ve modified a recipe from the book Thai Vegetarian Cooking and it’s very yummy!  I always use extra soy milk so it’s nice and saucy.  I like a lot of sauce on my rice, so this works for me!  The original recipe used coconut milk, but it’s very high in fat, and we are trying to cut back around here.

As is usual with my recipes, amounts are always suggested.

Heat a little bit of oil (or cooking spray), and add:
1-2 tsp chopped garlic (or 1-2 cloves, minced)
1-2 tsp ground coriander
1/2 tsp ground black pepper (freshly ground is best, of course)

Saute briefly.   Add:

1.5 cups soy milk (more if you like your curry to have lots of liquid)

Stir well.


1 Tbsp curry powder (or more if you like a stronger flavour)
2-3 potatoes cut into small cubes
1 large or 2 small cans of chick peas
2 small tomatoes, chopped
1-2 tsp basil
2 Tbsp soya sauce
1 tsp sugar

Let the liquid boil, then simmer until the potatoes and chick peas are cooked.  (Less then 1 hour)

Serve over basmati rice.

Menu Plan Monday: November 12th

Menu Plan Monday

I’m still sick. I hate being sick. Really. Regardless, here’s our meal plan for this week.  Want to see others?  Visit the Org Junkie.  She’s got lots linked up!

Monday: Veggie chili (from the freezer) with rice
Tuesday: Baked fish, pasta, veggies. (Or a pasta with veggies. Not sure yet)
Wednesday: Wraps with grilled vegetables and soy meat.
Thursday: Tacos, spanish rice, black bean dip (homemade).
Friday: I don’t know. Often my husband’s mothersister come for dinner, so we will likely do something with them.


Couscous with Broccoli and Sesame-Garlic Sauce

By request! I’m not sure where I got this recipe, and I haven’t tried it yet, but it sounds yummy!

2 cups boiling water (I suggest using broth of some sort)
1 1/2 cups couscous, preferably whole wheat for the fibre
1 tsp. vegetable oil
2 cups broccoli florets
1 red pepper, chopped
1 1/4 cups garbanzo beans, canned, drained

*I never actually measure the veggies and stuff in recipes. I just use the measurements as guidelines – if I have more broccoli, I would include it. I suspect you could use cauliflower as well, if you have it.*

2 tbsps. cornstarch
1/2 cup cold water
1 tbsp. sesame oil
2 cloves garlic, minced
1 1/2 cups orange juice
1/2 cup soy sauce, low sodium
1 tsp. honey

In a medium sauce pan, bring water to a boil, stir in couscous. Mix couscous with a fork; cover and remove from heat. Let stand until water is absorbed, about 15 minutes. Set aside.

Heat oil in a nonstick skillet. Add broccoli and red bell pepper. Saute for 2 minutes, then cover and cook on low until vegetables are tender, approximately two minutes. Add garbanzo beans and continue to cook until beans are heated through. When done, cover to keep warm and set aside.

Prepare sauce: Mix cornstarch and cold water together in a jar, shake until blended. In a small saucepan over medium heat, heat oil and add garlic, sauté for one minute. Add orange juice, soy sauce and honey and heat. When thoroughly heated, add cornstarch mixture to sauce and turn heat up to bring about a slow rolling boil. Using a whisk, stir sauce frequently until it thickens.

In a large serving bowl, add vegetable mixture to couscous, pour sauce over the top and gently mix. Serve immediately. serves 6.