Category Archives: lemons

Veggie Patties from Slow-Cooked Beans

I’d made a large batch of my slow-cooked beans (recipe on this site), and I thought it might be interesting to use some of them to make some veggie patties.  I’d just received a new CSA shipment that included some sweet potatoes, and the flavor of the beans mixed with the sweet potatoes seemed like it might be tasty.  It was, and here’s the recipe:

2 cups slow-cooked beans (from my recipe on here), 3 medium-sized baked/skinned/mashed sweet potatoes, 2 tbsp. Tahini, 1/4 cup sesame seeds, 1 cup each flax/Chia seeds, 1/2 cup #coachsoats 3 cloves crushed garlic, 1 finely chopped sweet onion, 1 tbsp. Westpoint Naturals vegetized sea salt, extra cumin/smoked paprika/pepper to taste (they’re in the slow-cooked beans, but you may want to add more). Mix well, shape into patties. Bake in a 400F oven on a baking sheet lightly coated with olive oil for about 15 minutes on each side.

I made the guacamole from my recipe on here as well.  The snap peas and strawberries were from my CSA shipment, too, and I had the English cucumber on hand.  I just served all of it platter-style.  The leftovers are great for snacking and/or more meals.


Pasta with Avocado Pesto Sauce


For a lighter vegan version of pesto with tons of flavor, this recipe will not disappoint.


1 pkg organic vegetable spaghetti
1 ripe Haas avocado, mashed with a fork
5 garlic cloves, cut in half
1 handful of washed fresh basil, including stems
3 tbsp extra-virgin olive oil
Juice of half a lemon
2 tbsp almond milk
Salt and pepper


Heat 1 tbsp of the oil in a large non-stick frying pan over medium heat. Add the garlic and basil with stems. Stir and lower the heat to low. Let the mixture infuse for about 20 minutes, stirring occasionally. Meanwhile, cook the spaghetti according to package directions. When the spaghetti is done, remove the garlic and basil and place in a blender. Drain the spaghetti, and then mix it around inside the frying pan so the extra oil coats it. Add the mashed avocado to the blender, as well as the remaining two tbsp olive oil. Drizzle the juice of half a lemon over it, and blend. Add the almond milk, and blend until smooth. Add salt and pepper to taste. If the mixture is too tart, add a little more almond milk (a tsp at a time).

Mix the pesto mixture into the spaghetti, adding a dollop on top of each individual serving.

Basil, Italian Parsley, Cilantro and Mint Pesto with Pasta

Basil, Italian Parsley, Cilantro and Mint Pesto with Pasta

I was going to make a big batch of marinara sauce yesterday with a bunch of my patio garden tomatoes, but the squirrels beat me to them. They’re crazy over tomatoes, and they’re crafty as hell about getting them, despite my efforts to strategically place decoys (i.e., a bowl, now empty, of sunflower seeds)! I’ll have to work out a Plan B for the rest of the tomato plants.

Anyway, thankfully squirrels aren’t keen on basil, parsley, mint and cilantro; and, I love pesto. So, pesto it was. Instead of using just basil, I mixed it up with all these herbs from my garden. Since it’s vegan and without parmesan, it needed something more to give it a big flavor burst. A lot of vegan pesto recipes include nutritional yeast, but I didn’t have that. Maybe next time I’ll add it, and use just one or two herbs. But this recipe was really delicious, and I’ll definitely make it again.


2 c fresh basil
1 c fresh Italian parsley
1/2 c each fresh cilantro and mint
1/2 c pine nuts
3 cloves garlic
1/2 c extra-virgin olive oil
juice of one lemon
Himalayan pink salt, to taste


Combine the fresh herbs, nuts, garlic, and lemon juice in a food processor or Vitamix and process the mixture until it turns into a coarse meal. (If using a Vitamix, as I did, you’ll have to add some of the olive oil at the beginning, too. Otherwise, it’s too dry.)

Slowly add the remaining olive oil in a steady drizzle, processing until it becomes a smooth, light paste. Season with Himalayan pink salt, to taste.

Mix desired amount into your whole-wheat cooked and drained spaghetti or linguini. Add a little more pesto on top.

Fruit Smoothie

Fruit Smoothie

My son had made this filtered water infused with fresh strawberries, oranges, and lemons. He blended the fruits in the Vitamix, and then added them to a large pitcher of filtered water. This was about three days ago, and it tastes great. I decided to use it in my smoothie today (instead of almond milk).

I used about two cups of fresh frozen strawberries, half of the large papaya (in picture), one apple, one banana, one orange, about one cup fresh chopped pineapple. I added about two cups of the fruit-infused water, then blended all in the Vitamix.