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Recipes I've Shared:

Vegan Protein Pancakes with Peanut Butter

This recipe is a combination of two other recipes to make our own original.

Butternut Orecchiette with Spinach and Pine Nuts

Adapted from a recipe on The First Mess

Simple Farro & Bean Soup

This is a recipe is adapted from

Incredible! (1 rating)
Roasted Cauliflower Soup

adapted from a recipe from Sprouted Kitchen.

Red Lentil soup with Brown Rice

adapted from

Simple Barley & Bean Stew

adapted from a recipe on 101cookbooks. Need to give credit where credit is due.

Simple Tomato Sauce

this is the tomato sauce we make for everything. We find it much better than anything you can but at a store.

Incredible! (1 rating)
Gnocchi alla Romana

adapted from the recipe from Super Natural Cooking.

Ricotta Dumplings in Broth

adapted from a 1998 La Cucina Italiana magazine recipe

Incredible! (1 rating)
Lemony Olive Oil Banana Bread

this recipe is adapted from I used dark chocolate chips, but you can use whatever you want. We did ours in a bundt pan and it make it look a little fancier.

Pumpkin and Amaretti Ravioli

this recipe is just for myself for my own tracking (and a few friends) that is why there isn't any instructions. Sorry.


this is a recipe from Made In Italy from Giorgio Locatelli. This is not a fast recipe although I did freeze half the recipe the first time and used it a few months later and it dried out the mixture a big and cut the 12 hours down to 2 or three to get a decent "skin" on the cookies.

Incredible! (1 rating)
Tomato Soup with Cilantro & Vermicelli

Adapted from the cookbook Mediterranean Harvest. This is based on a recipe out of North Africa

Broccoli-Basil Mac and Cheese

This recipe is adapted from

It is a nice, flavourful mac and cheese that is light on the cheese.

Spicy Beet Salad

This recipe has been adapted from one found in Mediterranean Harvest cookbook. It is a Tunisian inspired dish.

Greek Pasta with Tomatoes, Beans and Feta

This recipe is more a Greek dish than an Italian one. It is a great summer dish. It has been adapted from a recipe found in the cookbook Mediterranean Harvest.

Incredible! (2 ratings)
Little Quinoa Patties

From the Heidi's new cookbook Super Natural Every Day.

Lemony Spring Soup with Peas & Brown Rice

This soup is so very good on a chilly spring afternoon. The flavors of lemon combined with fresh mint make the soup taste bright and snappy, and then the savory broth is there to warm the soul. From the

Incredible! (1 rating)
Orzo Soup

Adapted from Great, simple, fast recipe. You can toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles) or smoked paprika....more or less depending on how spicy you like your food.

Very Good (6 ratings)
Baked Falafel

There are quite a few versions of this recipe on here, but here is the one we make. Adapted from Chow Vegan website.

Coconut Curry Sauce

adapted from the refresh cookbook.

Chickpea Potato Curry

The recipe says it makes 4 servings but we got at least 6 servings out of it that is what this recipe is calculated as. We served it with some quinoa and it was great.

Simple Vegetable and Barley Soup

This recipe is a cupboard cleaner. I really just used what I had on hand, so feel free to add whatever veggies you want.

Kitchen Cupboard Mediterranean Soup

This was a combo of things we had in the cupboard and fridge. Turned out quite well. Ends up being more of a stew than a soup.

Quinoa Vegetable Stew

A good use of quinoa for anyone unsure of what to use it for.

Carrot Soup

From 101cookbooks: I typically seek out "early" carrots with the bushy green tops still on. The leaves should be fresh and not wilted, and the carrots should have vibrant color. If they feel rubbery, pass on them. I pass on bagged carrots or the big, woody ones - the early carrots often have a much sweeter flavor.

Smashed Lentils with Egg

from Great site by the way.

Mashed Potato Baked Eggs with Garlic Spinach

Found on the Rachel Eats food blog and changed a bit. There was a lot of butter and whole milk in the original recipe to make the mashed potatoes but you can substitute anyway you like. Use olive oil, stock, etc.

Incredible! (1 rating)
Vegan Oatmeal Raisin Cookies

found at

Zuppa di patate (Potato Soup)

I found this recipe on the Rachel Eats blog who got it from the cookbook, Elizabeth David’s Italian food.

Bean and Pecan Burger

This recipe is adapted from You can use any nut you have on hand. I actually used almonds, and toasted them first.

Kale Soup over Garlic Toasted Bread

Kale Soup over Garlic Toasted Bread, or Zuppa di Cavolo Nero su Fette di Pane all'Aglio: Tuscany is well known for bread soups, in particular the minestra di pane that's common in the center of the region during the winter months, and its cousin, ribollita, which one makes by reheating one's minestra di pane the next day. This soup is instead from Versilia, the coastal region north of the Arno, and involves considerably more garlic than one encounters inland.

Very Good (3 ratings)
Mushroom Barley Risotto

This is a great fall recipe and a nice alternative to arborio. It makes 4 as a side or 2 as a main. It is quite filling though.

Incredible! (1 rating)
Vegan Pancakes with Peanut Butter

This recipe is adapted from Refresh cookbook.

Peanut Butter Oatmeal Chocolate Chip Cookies

These are some of my favourite cookies but they aren't that great for you. But what cookies are? Any suggestions would be welcome in the comments.

Very Good (1 rating)
Slow-Cooker Oatmeal

Great, hearty, warm breakfast.

Edamame Soup

A great simple recipe for a high protein soup. In a rare instance of fussiness, she ended up pushing this soup through a strainer to smooth it out a touch. Totally not necessary, but an option if you're up for it. You can also finish this version with a drizzle of toasted sesame oil, fried shallots, and crushed, toasted peanuts


Spring Bubble and Squeak

From British Seasonal Food by Mark Hix. Bubble and squeak needn't be just for using up wintry leftovers. In fact I'm much more likely to cook the green veg and potatoes from scratch at any time of the year. The dish is so good with grilled meats; it also makes a delicious breakfast, brunch or lightish lunch.

Peas and beans – broad, runner and bobby beans – are chopped up with leftover or freshly cooked new potatoes, along with some spring or summer greens, spring onions and green herbs, then pan-fried as patties.

Chickpeas, Spinach and Sweet Potato on Toast

This is Skye Gyngell's recipe that appeared in the Guardian Vegetarian Recipe Special. This would make a great lunch and could be make smaller as an appetizer/party snack.

Very Good (2 ratings)
Potato Lasagna

A delicious new spin on vegetarian lasagna with potatoes and tofu. From the recipes at the Runner's World website.

Incredible! (2 ratings)
Honey Balsamic Bean Salad

This is an adapted recipe from

Very Good (3 ratings)
Fettuccine with Avocado

From Runners World recipes. It is a good vegetarian dinner for runners.

Very Good (4 ratings)
Lentil Taco

This recipe is adapted from the one found at Runner's World website. It is a great vegetarian recipe for anyone running or otherwise.

Savoury Scrambled Tofu

from the Fresh cookbook "refresh"

The best scrambled egg substitute I have had so far. You can roll this mixture into a tortilla wrap like a burrito or eat it on it's own with some toast.

Incredible! (2 ratings)
Plump Pea Dumplings


Also, the instructions here are for steaming the dumplings, but I also had success pan-frying them in just enough olive oil to cover the bottom of the skillet. Cover and cook in a single layer until the bottoms are deeply golden, flip using a metal spatula, cover and cook until the other side is browned.

Very Good (2 ratings)
Sushi Bowl


Multigrain Pancakes

from "The Big Book of Vegetarian"

A great recipe for pancakes when you happen to be missing some eggs.

Leek and Golden Potato Soup

from weight watchers New Complete Cookbook.

Lentil Bolognese

from The Fitness Food Cookbook

Very Good (1 rating)


Very Good (1 rating)
Baked Pasta Casserole with Spinach


Summer Squash Gratin


Incredible! (1 rating)
Lasagna Tart Recipe


Summer Vegetable Soup

adapted from Cook Vegetarian Magazine.

Broccoli Pesto Pasta

adapted from

Chunky Celery Soup


Almond Soba Noodles


Salt-kissed Raspberry Cake

Adapted from

Walnut Mushroom Soup


Onion Soup without Tears


Incredible! (1 rating)
The Best Vegetarian Chili


This some of the best chili I have ever made/eaten.

Roasted Tomato Soup


Santa Fe Pasta Salad

from the Rebar cookbook. Was quite tasty.

Big Slurp Dumpling Soup


Asparagus Stir-Fry


Very Good (3 ratings)
Vegetable Stock

From "Made in Italy" by Giorgio Locatelli

Very Good (3 ratings)
Zucchini Ricotta Cheesecake


Very Good (2 ratings)
Rustic Cabbage Soup


Japanese Pizza (Okonomiyaki)


Very Good (2 ratings)
Good Soup for the Sick


Very Good (1 rating)
Spelt Waffles

Adapted from "The Big Book of Vegetarian"

Very Good (2 ratings)
Quinoa and Grilled Zucchini


Very Good (2 ratings)
Garlic Soba Noodle


Spinach-Mushroom Quiche


Lentil Shepherd's Pie

Adapted from "Vegetarian Supercook"

Very Good (3 ratings)
Cheesy Cauliflower Mash

A great healthier replacement for Mashed Potatoes.

Adapted from "Vegetarian Supercook" by Rose Elliot

Very Good (10 ratings)
Mediterranean Stuffed Peppers

From "Vegetarian Supercook" by Rose Elliot

Velvety Squash Soup


Incredible! (2 ratings)

Chopped Miso Salad


Incredible! (2 ratings)
Penne with Triple-Tomato Sauce


Recipes I've Rated: