I had pre-cooked wheat berries in the fridge and needed a quick pull together dinner.  Below is what I came up with and it was a hit!

  • I sliced avocado
  • 2-3 cups cooked wheat berries
  • 1/2 cup sliced de-seeded roma tomatoes
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced scalions
  • salt & pepper to taste
  • 1-2 T olive oil
  • juice of 1 lime
  • 1/2 T cardamon

Mix together well (the avocado mashes into it a bit and becomes really creamy).  May also include or substitute items (peppers, onions, etc).


Crispy Baked French Fries
Author: Cookie and Kate
Recipe type: Side
Prep time:  15 mins
Cook time:  25 mins
Total time:  40 mins
Serves: 4
  • 2 to 4 organic russet potatoes (about 8 ounces each)
  • 1/4 cup plus 1 teaspoon canola oil
  • Sea salt and ground black pepper
  1. Adjust an oven rack to the lowest position and preheat the oven to 475 degrees Fahrenheit. Scrub the potatoes and cut them, lengthwise, into 10 to 12 even wedges. The trick is to first quarter the potatoes lengthwise, and then cut each quarter lengthwise into 2 to 3 wedges (I sliced mine a little too thin).
  2. Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes (this releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors).
  3. Cover a large, rimmed baking sheet with parchment paper with 1/4 cup oil and sprinkle evenly with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Drain the potatoes and pat them dry thoroughly with a tea towel or paper towels. Toss the potatoes with the remaining teaspoon oil and mix evenly.
  4. Arrange the fries in a single layer on a baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 10 minutes. Rotate the pan and cook another 5 to 10 minutes, until the underside of the potatoes are spotty golden brown.
  5. Remove the baking sheet from the oven and scrape the fries loose with a spatula. Then use tongs or the spatula to flip over each wedge (keep the potatoes in an even layer). Continue to bake until the fries are golden and crisp, about 5 to 10 minutes longer. Rotate the pan as necessary to help them brown evenly. Season with salt and pepper (thinly sliced green onions and shaved Parmesan are optional) and serve hot.

1/4 large cabbage (about 4 cups when shredded)
1/2 teaspoon salt
1 tablespoon olive oil (or vegetable)
1 medium onion sliced (divided)
2 cloves garlic sliced thin
1 teaspoon curry powder (your fav)
1/4 hot pepper ( I used habanero)
4 tablespoon water
* 1 tomato sliced to add some color/contrast – optional

Start by shredding the cabbage as you would for coleslaw, but a little thicker. Give it a quick rinse under cool water and shake off as much of the water as you can. Now heat the oil in a pan over medium heat, then add half of the sliced onion and the hot pepper. Allow that to cook for a couple minutes, then add the curry powder and stir around. This should cook for another 2-3 minutes before you add the 4 tablespoons of water. The idea is to cook the curry powder to release it’s aroma, then make a quick paste.

I omitted the hot pepper and the tomato and added 2 Tofurky sausages toward the end until heated through.


2 c. white wheat flower
3 tsp. baking powder
1 tsp. salt
3 tbsp. coconut oil
3 tbsp. earth balance
2/3 c. water
1/4 c organic sugar
Great with the Mushroom Gravy from Vegan Brunch cookbook.



I can’t remember when I made this (been a little behind on the blog), but it was delicious and am planning to make it again this week.  We were fighting over the leftovers.

Yum.  Made this without Parmesan cheese, added sliced cherry tomatoes and served over Trader Joes Lemon Pepper Pappardelle. We both liked it.



From If it Makes You Healthy

Served over Lundberg Whole Grain Brown Rice.  I loved this and added Chick Peas to it which turned out great.  Bill thought it was decent, but didn’t love it.  Could make again.