Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Kale is such a powerhouse ingredient that is as versatile as it is flavorful. I love using it as I would lettuce for salads, as I would broccoli as a side or ingredient in a dish, as I would basil for pesto.

I chopped up the mushrooms and the onions to then saute them until they are lightly brown.

In the meantime, the gnocchi is placed into boiling water to cook quickly.

Once the mushrooms and onions are caramelized and the gnocchi is floating, combine. The happiness is in full effect.

After making the kale pesto, I used two tablespoons of the mixture. Yet if you are not a great lover of kale then use a little less or saute some kale with the mushrooms to have just a light taste of kale.


Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 2; Serves 4 with Salad


  • 12 crimini mushrooms, chopped
  • 1/4 cup onion, minced
  • 1 bag Caesar's Organic Vegan Gnocchi
  • 1 hand full of kale
  • 3 large cloves
  • 1 cup vegetable broth plus 1/4 cup for pesto
  • 2 teaspoons miso
  • Fresh cracked black pepper, to taste


    Mushroom Mixture
  1. Saute chopped mushrooms and onions until golden brown or caramelized. If mushrooms and onions start to stick, add a Tbsp of vegetable broth or water at a time.
  2. Gnocchi
  3. Boil water.
  4. Add gnocchi to the boiling water.
  5. Cook until gnocchi floats or according to the instructions on the bag.
  6. Kale Pesto
  7. Place hand full of kale, 3 cloves, vegetable broth, and miso into blender or food processor.
  8. Blend until pureed smooth.
  9. Add gnocchi to mushroom and onion mixture in skillet.
  10. Add between 1 1/2 teaspoons to 1 tablespoons of kale pesto or all of it as I did. The flavor can be very green tasting so choose according to your taste.
  11. Serve.







Vegan Mofo #13 Saucy Tempeh


I wasn’t one to have tempeh because the flavor was just awful. Tempeh’s flavor can be overwhelming because of the culture, the fermentation process.  Yet it is that fermentation  that make tempeh an excellent powerhouse of nutrition.


I decided to use a tomato sauce as a way to off center the tartness that tempeh can have. Yet, I learned that this veggie tempeh has a nice delicate flavor. Try it for yourself.


Saucy Tempeh

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4


  • 1 14oz package Tinkyada Brown Rice (Fettucini Style)
  • 1 8oz package Lightlife Organic Garden Veggie Tempeh
  • 1/2 cup onions
  • 1/4 cup celery
  • 3 garlic cloves
  • 1 28oz can Muir Glen Tomato Puree
  • 1 teaspoon tamari
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons fresh basil


  1. Prepare pasta according to package instructions.
  2. Tempeh
  3. Remove tempeh from packaging.
  4. Cut into bite-size cubes.
  5. Place into skillet to saute on med heat.
  6. Flavoring (Vegetable Seasonings)
  7. Chop onions and celery.
  8. Mince garlic.
  9. Add vegetable seasonings to tempeh and continue to saute on med heat.
  10. Once the onions are opaque and the celery has softened, add the tomato puree.
  11. Add tamari and black pepper.
  12. Reduce heat.
  13. Simmer for 20 minutes.
  14. Add chopped basil.
  15. Serve.

Mac ‘N Veg Cheese: Just a Little Comfort


Vegan Mofo #5

Yesterday, I had every intention of making a post early in the day so that anyone that wanted to make my dish could buy the ingredients. Yet because I am still in the process of making this blog work, I sat at my computer searching for ways to help me understand the theme better. When I was informed that Steve Jobs was no longer with us. I sat quietly.

So instead of making a full meal, the only thing that came to my mind was something comforting – macaroni ‘n veg cheese.



My style of cooking is more along the lines of an intuitive cook. I don’t measure anything, just a little of this and a little of that. With that in mind, I grab a kabocha squash that is the size a good size grapefruit. Cut it, scoop out the seeds, and place it in a baking dish with a little water in the oven.

A pot is put on to boil for the pasta. The remaining ingredients of raw cashews, Dijon mustard, garlic clove, onion, cayenne pepper, tamari, turmeric, tomato puree, and rice milk are placed in my high powered blender. Blend until smooth.



I mixed everything together as I listened to the news coverage while thinking of his family and wishing that I could share this simple meal with them as my offering of comfort. For those who knew Steve Jobs personally, will feel the lost daily. The rest of us will feel the void, yet hopefully we’ll strive to our best.


Macaroni and Veg Cheese


  • 1 kabocha squash (about 1.5lbs), halved and seeded
  • 1 16 ounce pkg Tinkyada Organic Brown Rice Elbow Pasta
  • 1/2 cup water
  • 1 cup raw cashews
  • 2 tablespoons Dijon mustard
  • 1 garlic clove
  • 1/2 cup onions
  • 1/2 tsp cayenne
  • 1 tsp tamari
  • 1/4 tsp turmeric
  • 1 tablespoon tomato puree
  • 1 1/4 cup rice milk


    Kabocha Squash
  1. Wash outside of kabocha squash before cutting.
  2. Cut kabocha squash in half. Scoop out seeds.
  3. Place squash in a baking dish with 1/2 cup of water.
  4. Bake at 375 for 30 minutes.
  5. Pasta
  6. Bring a pot of water to boil over high heat.
  7. Cook pasta according to the instructions on the package.
  8. Rinse.
  9. Drain.
  10. Set aside.
  11. Veg Cheese Sauce
  12. Place the remaining ingredients into blender.
  13. Blend puree until smooth.
  14. Place Not Cheese Sauce into saucepan on medium low until hot.
  15. Turn off burner.
  16. Add pasta.
  17. Mix.
  18. Serve.