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Recipes I've Shared:


Incredible! (1 rating)
Roasted Cauliflower Risotto

adapted from A Couple of Cooks


Incredible! (1 rating)
Carrot Cake Pancakes

adapted from First Mess

Savoury Steel Cut Oats

adapted from Gouda Monster

Miso Gravy

Adapted from First Mess


Incredible! (1 rating)
Red Lentil and Pinto Bean Loaf

adapted from Cate's World Kitchen


Incredible! (1 rating)
Leblebi - Tunisian Chickpea Breakfast Soup

adapted from Martha Rose Shulman


Incredible! (1 rating)
Pineapple Flax Pancakes

adapted from Fresh - New Vegetarian and Vegan Restaurants from Fresh Restaurants


Incredible! (1 rating)
Weeknight Curry

adapted from Super Natural Everyday

Quinoa Granola

adapted from Quinoa 365


Very Good (1 rating)
Mexican Casserole

adapted from Quinoa 365


Incredible! (1 rating)
Quinoa, Leek, Broccoli and Corn Chowder

adapted from Quinoa 365

Quinoa and Adzuki Bean Salad

adapted from a recipe from Fresh restaurant in Toronto

Ginger Soba

adapted from 101 cookbooks


Incredible! (1 rating)
Vegetarian Split Pea Soup

adapted from 101 Cookbooks


Incredible! (1 rating)
Pasta with Roasted Cauliflower, Chickpeas and Tofu

adapted from Serious Eats


Incredible! (1 rating)
Squash Risotto

When we were in Verona it started to rain. We were hungry and looking for a place to get inside. We found a little restaurant that only had a few tables and was inhabited only with locals. Special of the day. Pumpkin risotto with red wine. Italian pumpkin is much sweeter than North American so we use butternut squash. You can use red or white wine depending on your preference. Or none at all. The original had butter and more cheese but this is pretty close.


Incredible! (1 rating)
Tuscan Bean and Barley Soup with Kale and Winter Squash

adapted from Mediterranean Harvest


Incredible! (1 rating)
Faux Pho

adapted from Mark Bittman's How to Cook Everything Vegetarian


Very Good (1 rating)
Kale Salad

adapted from Super Natural Every Day


Incredible! (1 rating)
Hearty Bean, Leafy Greens & Vermicelli Soup

adapted from Mediterranean Harvest - Tunisia vegetarian Hlelem recipe


Incredible! (1 rating)
Summer Salad

adapted from Mediterranean Harvest

Spanish Roasted Vegetable Sandwiches

adapted from Vegetarian Times


Incredible! (1 rating)
Chipotle Sausage Macaroni and Cheese

inspired by a Cooking Light recipe, but totally different in the end!


Incredible! (1 rating)
Cauliflower and Soy Sausage Casserole

adapted from the kitchn


Incredible! (1 rating)
Mushroom Rice Bowl

adapted from 101 cookbooks


Incredible! (1 rating)
House Potato Salad

This is our standard potato salad. The ingredients will change depending on the season, sometimes leading to a more southwest take, sometime more Greek, other times more Italian or German.


Incredible! (1 rating)
Tahini Dressing

adapted from Homemakers.com


Incredible! (2 ratings)
Spinach and Mushroom Miso Soup

adapted from The Big Book of Vegetarian


Incredible! (1 rating)
Marinated Tofu Cubes

adapted from ReFresh cookbook

Curried Rice and Red Lentils

adapted from Mark Bittman's The Best Recipes in the World


Incredible! (2 ratings)
10 Minute Banana Bread

from SimpleRecipes.com


Incredible! (1 rating)
Wheat Berry Soup with White Beans and Rosemary

adapted from Cooking Light


Very Good (1 rating)
Frying Pan Pizza

adapted from BBC Good Food.com


Very Good (1 rating)
Slow Cooker Bean Enchiladas

adapted from thekitchn.com
The salt content is a bit high for my liking but most of it is from the tortillas. If you chose something else it would be less, it was what we had at the time.


Incredible! (1 rating)
Chickpea Noodle Soup

adapted from 101cookbooks.com


Incredible! (2 ratings)
Vegetarian Cassoulet

adapted from Gourmet.com. Cassoulet is a great French dish that is perfect for a cool day. It typically is made with bacon or sausage, this a great version from Gourmet that doesn't include it. I have changed the oil requirements from the original version.


Very Good (2 ratings)
Minestrone with Arborio Rice

adapted from FoodandWine.com


Incredible! (2 ratings)
Pasta con Lenticchie (Pasta with Lentils)

adapted from Jamie Oliver.com


Incredible! (1 rating)
Chickpea of the Sea Filling

adapted from the Kitchn.com - the original recipe called for umebochi vinegar I didn't have any - if you do, please use it gives a tart and sea like flavour. Also you could add some dulse flakes or crumbled nori as well if you want more "sea" flavour.


Very Good (2 ratings)
Spicy Oven Roast Chickpeas

from thekitchn.com


Very Good (2 ratings)
Red Lentil Dal

from thekitchn.com


Incredible! (1 rating)
Kale, Mushroom and Olive Oil Mashed Potatoes

adapted from 101cookbooks.com


Incredible! (1 rating)
Grainy Seed Bread

adapted from Chuck's No Knead Bread recipe from Food Network.ca


Incredible! (1 rating)
Pumpernickel Bread

from a Cottage Life magazine


Very Good (1 rating)
Wild Rice Pancakes with Nectarines

adapted from homemakers.com


Very Good (1 rating)
Spiced Tomato Gratin

adapted from 101cookbooks.com, if you have a mandolin please use it, this recipe takes quite a bit of prep work but the results are so worth it!


Incredible! (4 ratings)
Tofu Burgers

from 101cookbooks.com


Very Good (2 ratings)
Tomato and Corn Risotto

from the website styleandsyntax.com


Very Good (1 rating)
Clear the Pantry Saute

So this was just what we had in the fridge and pantry, you can substitute whatever you had, but we really like this base of complex carbs and then additions on top!


Incredible! (1 rating)
Rye Bread

This recipe makes 3 loaves and 20 medium slices per loaf.


Incredible! (3 ratings)
Low Fat Jam Muffins

We used up all the extra dips and draps of jam in the fridge. Each muffin is entirely a different flavour. All of our jam is homemade low sugar and that is what the recipe is calculated for, if yours is different please change.


Very Good (1 rating)
Beet and Wheat berry Salad with Beet Greens

adapted from thekitchn.com. The original recipe calls for golden beets, chard, and barley. I used what I had. I also didn't have any feta so I used some edam, just as tasty.


Incredible! (1 rating)
Pupusas de Frijoles Refritos

The filling can be almost anything. Traditionally:

Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.

Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.

Pupusas de Frijoles Refritos: With a refried bean filling.

Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.

Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.

Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.

Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings.

I used the filling Gringo Re-Fried Beans as that is what I had on hand, it is in SP.

Try a mixture of different fillings.

The recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4-6 pupusas depending on size.


Incredible! (1 rating)
Gringo Re-Fried Beans

I am not Latin American and I apologize for screwing up a traditional recipe. I made this with what I had on hand to make a great healthy pupusa filling. Traditionally a re-fried bean recipe is just black beans and salt. Perhaps some onion and jalapenos. I didn't have enough black beans on hand and wanted to use up some Chilean Pebre (cilantro, garlic and chili paste) I had made earlier in the week. So really this is just a combination of alot of things, apologies for those who wanted something more traditional!


Very Good (1 rating)
Honey Toasted Granola - Version 2

we had made this recipe before but wanted something that was less carb crazy and not as sugary. Hope you like the result!


Very Good (1 rating)
Grilled Tofu and Soba Noodles

adapted from 101cookbooks.com


Incredible! (2 ratings)
Sweet Potato, Smoked Gouda, Roasted Garlic Pierogi

trying to duplicate a recipe from Czehoski's in Toronto

Navy Bean, Quinoa and Rye Berry Burgers

an attempted replication of a meal we had a Czehoski's in Toronto


Very Good (1 rating)
Raspberry Oat Bars

adapted from fatfreevegan.com. original recipe called for blueberries, which would be lovely as well.

Mediterranean Quinoa Bowl

inspired from Sprouted Kitchen.com

Herb and Wheat Berry Salad

adapted from 101cookbooks.com


Incredible! (1 rating)
Giant Chipotle White Beans - Version 2

We are trying to eat healthier, use less oil and not use bread and cheese. This is a version of a favourite of ours that is also on this site, but has been toned down a bit. The Dukkah mixture can also be found on this site, it is a simple toasted nut and seed mixture that is quite lovely.


Very Good (2 ratings)
Sweet and Spicy Black Bean Soup

from rebar modern food cookbook


Very Good (1 rating)
Cracked Wheat Pilaf

from rebar modern food cookbook


Very Good (1 rating)
Roasted Garlic and Rosemary White Bean Dip

This makes a huge batch. I wanted to have it on hand for sandwich spreads and veggie dips in case I needed a healthy snack. The roasted garlic brings a sweetness, while the garlic powder is another flavour entirely.

Tangy Asian Coleslaw

I had some napa cabbage in my fridge and needed to use it up. It is tart, the way we like it, you may want to add more honey or substitute half of the yogurt with Miracle Whip you can.

Toasted Nut Hummus

Dukkah is a mixture of toasted nuts and seeds. I have included the recipe already.


Very Good (1 rating)
Baja Baked Black Beans

from Rebar cookbook


Very Good (1 rating)
Cleanout the Cupboard Trail Mix

I had a little bit of a whole bunch of things, needed to get rid of them in order to get new.

Picnic Bean and Quinoa Salad

We were headed out for a picnic and needed to take something that was portable and vegetarian. I made this up to out taste and what was available in my fridge. Red pepper, green onion, sundried tomatoes, olives, chickpeas, whatever all would have worked as well. I based the dressing on the fact that it is mostly Mexican inspired. If yours isn't then adjust your dressing to suit, or use your favourite. You just need a very strong flavour for the dressing as the quinoa really soaks it up.


Incredible! (1 rating)
Vegetarian Shipwreck Casserole

So this is something that my mom used to make, but now that I am vegetarian I wanted to try it and see if it worked. This is an experiment. I will keep updating the recipe as I go. It may need a bit of olive oil or salt or other things. So make this at your own risk! PLUS I had all these things in the fridge so why not give it a whirl?!

*edit - it needs a little olive oil and salt, add to taste.

Dukkah

from my vegetable blog. Can be put on top of soup or added to a bit of oil for a nice pita bread dip. My recipe is 1/4 the size of the original, if you like it and want to make a big batch look there.

Smoky Red Lentil Soup with Dukkah

adapted from My Vegetable Blog, originally in the NY Times. Find the Dukkah recipe included my next post.

Roasted Potato Cubes

from epicurious. Use either sweet potato or regular potatoes and use the recipe like croutons on soup or over rice and beans. Recipe is calculated for regular white potatoes.


Incredible! (1 rating)
Kemp's Black Beans

from epicurious. Can be used as a quesadilla filling, a base for some great pureed black bean soup, mix with some brown rice and salsa and you have veggie rice and beans. Lots of options. Do a pot up on the weekend and use it a little at a time throughout the week.

Heather's Quinoa

from 101 cookbooks.com. We used smoked tofu. It was so wonderful, great taste and held together well even after tossing.


Incredible! (1 rating)
Carrot, Dill and White Bean Salad

from 101 cookbooks.com


Incredible! (1 rating)
Pan Fried Corona Beans and Kale

from 101 cookbooks.com. We used Giant Lima Beans instead of Corona Beans.


Incredible! (1 rating)
Farmer's Lunch Sandwiches

from the Kitchn

Navy Beans and Chipotle Broth

adapted from 101cookbooks


Incredible! (1 rating)
Giant Chipotle White Beans

modified from 101 cookbooks.com

Palak Dal

modified from 101 cookbooks.com


Very Good (1 rating)
Tricolor Bean Salad

We didn't use the green chilies because we only had hot salsa. You can determine your own heat level. Just add the chilies into Spark.

French Leafy Buns

We used Portuguese buns, not wholewheat but are really fresh and use very few and only natural ingredients, plus are quite low in sodium. If you use a different bun you may want to re-calculate the recipe. We also used Eden Organic No-Salt added beans. They are fantastic.


Very Good (1 rating)
Potato Peppers

Sounds kinda weird, but really tasty. Serve with the Red Curry sauce for a little added spice. If you want to add cheese to the top of the potatoes before re-heating that might be really nice as well.

Red Curry Sauce

Serve with Potato Peppers or great as a spicy tomato sauce on pasta, pizza etc.

Harvest Moon Soup

we used Bragg's Liquid Aminos instead of soy sauce to keep the sodium content down


Very Good (1 rating)
International Confetti Rice

We used our own homemade unsalted vegetable stock and Bragg's Liquid Aminos (fermented soybean extract - tastes like soy sauce WAY less sodium) to keep the sodium as low as possible.


Incredible! (1 rating)
Curly Pasta Salad

I made my own dressing with honey, dijon mustard, white wine vinegar and soy sauce. I used Bragg's Liquid Aminos, which tastes like soy sauce but is so low in sodium. It is made from fermented soy beans.

Spiced Chickpea Soup

from The Big Book of Vegetarian


Incredible! (1 rating)
Creamy Wild Rice Soup with Sweet Potato Croutons

from Heidi Swanson's Super Natural Cooking

Chili Cornbread

from The Big Book of Vegetarian by Kathy Farrell-Kingsley

Sweet Potato and Black Bean Hash

from The Bog Book of Vegetarian by Kathy Farrell-Kingsley, goes well with the Chili Cornbread entered in as well.


Very Good (1 rating)
Warm and Nutty Quinoa

from 101 cookbooks.com


Incredible! (1 rating)
Ten Minute Couscous Soup

from 101 cookbooks.com

Cauliflower Soup, Italian Style

from Mark Bittman's, How to Cook Everything Vegetarian

Quinoa and Gruyere with Sauteed Mushrooms

adapted from Super Natural Cooking by Heidi Swanson

Lively Lentil Soup

from 101cookbooks.com

Yellow Split Pea Soup

from 101cookbooks.com

Borlotti Bean Mole with Roast Winter Squash

adapted from Denis Cotter's Wild Garlic, Gooseberries and Me, inspired by 101cooksbooks.com


Very Good (2 ratings)
Chimayo Chile Popcorn

From Rebar Modern Cooking Cookbook


Incredible! (1 rating)
Homemade Vegetable Bouillon

from 101cookbooks.com Inspired by The River Cottage Preserves Handbook by Pam Corbin. Her introduction is as follows:

This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. If you don't find yourself using much bouillon, I will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts - say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.


Incredible! (1 rating)
Baked Beans

a classic from my mom

Bean and Summer Greens Soup

We had extra greens in our fridge and needed to use them up in a way that wasn't just salad. This wonderfully flavoured soup is a meal in itself, rich and super healthy!

Wheat Berry Breakfast Bowl

From 101 Cookbooks. Super tasty and a can be used with any whole grain like oat groats, farro, barley etc.


Very Good (2 ratings)
Squash and Carrot Soup

This was what we had left in the fridge. We came up with it to use up what we had before we went shopping. Any combination would work.

Mushroom Casserole

Adapted from 101 Cookbooks. Her version uses brown rice, mine uses quinoa for more protein and iron.

Chinese Broccoli Wontons in a Light Ginger-Soy Broth

Recipe from Vegan Yum Yum - Check out
http://veganyumyum.com/2008/03/wont
on-soup/ for photos

Sauteed Mediterranean Vegetables

Ina rush I needed a sauce for quinoa with things that I had in the fridge. The sodium count is higher than it should be. The salsa I used was very low, just not enter into Spark yet!

Chipotle Macaroni and Cheese

adapted from CookingLight.com


Very Good (2 ratings)
Delicious Quinoa Big Bowl

Adapted from 101cookbooks.com

Great way to use quinoa. Lots of protein for a vegetarian diet.


Incredible! (1 rating)
Southwestern Corn and Black Bean Salad

adapted from Cooking Light


Very Good (2 ratings)
Honey toasted granola

adapted from Simply Lite Food


Very Good (9 ratings)
Sicilian Broccoli and Cauliflower Pasta

adapted from 101cookbooks.com


Incredible! (5 ratings)
Warm New Potato and Asparagus Salad

From the Vegetarian Society in the UK


Very Good (6 ratings)
Quinoa Cakes with Eggplant Tomato Ragu and Smoked Mozzarella

From Gourmet magazine. Quinoa is so great - high in protein and fibre. This is a great recipe to prove to guests that vegetarian food can still be fun!