Veggie Vixen's Recipes for a Good Life

Food is Love

Loumas’ Authentic Falafel 10/03/2009

Filed under: Date night meals!-Vegetarian entrees,Recipe share — romancingthestone @ 1:37 pm
Tags: , , , , ,

This recipe was submitted by a dear friend who is currently  working in Palestine. In the time that I have known her, she has offered me the love and wisdom usually afforded only to family. We met many years ago, at a divey hotel in Notting Hill. Seeking solace from bedbugs and fawn eyed boys, we became fast friends and explored London together. For many years we have experienced the charms and losses that accompany growing up. We have reunited in many places around the world, often with great news of the future, or a broken heart, or a newfound cherished love. She is currently working with the Swedish, Israeli and Palestinian governments, in the hopes of restoring some peace and order to a ravaged land.

This recipe is from her Mother. A woman of Iraqi heritage with the most beautiful eyes. I have never met my friend’s mother, but I honor her because I know she has produced  beautiful, caring daughters who are trying to give back to the world….





Loumas´ authentic falafel



500g dry chickpeas

4-5 garlic wedges – cut/ pressed into small pieces

3-4 onions

1 cup of finely chopped parsley

1 tea spoon Bi-Carb soda (baking soda)

2 tea spoons black pepper

1 tea spoon salt


(1 tea spoon curry for those who like to add some spice)


Cooking oil for frying the falafel




Soak the chickpeas in water from the evening before start cooking (aprox 8hours).

Grind the chickpeas in a grinder/ mixer until very finely minced.

Place the mix and all above ingredients, minus the oil, in a large bowl.

Mix well using your (clean) hands and then cover the bowl with a towel and leave for aprox 30minutes.

When the time is up, wet your hands and make small croquettes with your hands.

When the whole mix has been made into small croquettes, then they’re ready to fry.

Put oil into a frying pan and heat up for 5 minutes.

Fry the falafel until brown, and then turn to fry the other side until brown.

Place a serviette on a large plate and put the fried falafel on the plate, the serviette will then absorb the excess oil from the falafel.


Serve falafel on Arabic bread and hummus, tabbouli, fresh cut up tomato and onion.



Olga’s velvet cupcakes or two layer cake 09/14/2009

Filed under: Olga's Legacy,Vixen Sweets! — romancingthestone @ 9:02 pm
Tags: , , , , ,

blog chocolate cupcake

This recipe was found in Olga’s vintage wooden box. It is typed on an index card and has the word (Swell) written on the top right corner. Makes my mouth water just thinking about it.


1/2 cup butter

1 cup sugar

2 eggs

2 1/2 tsp baking powder

1 3/4 cup cake flour

1/2 tsp salt

1/2 cup milk

1 tsp vanilla


Cream the butter. Add sugar and continue beating until very light and fluffy. Add the beaten egg yolks. Then add the dry ingredients sifted together, alternately with milk, beginning and ending with the flour. Stir in vanilla and fold in the stiffly beaten egg whites.Fill pans 2/3 full of batter and bake at 375 degrees for 15-25 minutes. Yields 18 cup cakes.

If baking a 2 layer cake , use 2 round cake pans and bake at 350 degrees for 15-25 minutes.


Olga’s Scandinavian Nut Cookies

Filed under: Olga's Legacy,Vixen Sweets! — romancingthestone @ 8:46 pm
Tags: , , ,

blog scandinavian nut cookies

This card was found in Olga’s vintage recipe box. It is typed onto an index card and looks for be from the late 1960’s. Please let me know what you think!


1 cup butter

1 cup granulated sugar

1 cup brown sugar

3 eggs

1 cup nuts ground

1 tsp. vanilla

4 cups sifted flour

2 tsp. baking powder

1/4 tsp. salt



Cream butter. Beat in sugar gradually. Add eggs one at a time then the nuts and vanilla. Sift dry ingredients 3 times. Add to creamed mixture.Roll in loaf and chill. Cut in thin slices. Bake 375 degrees for about 12 minutes.


Who’s Olga?

Filed under: Olga's Legacy — romancingthestone @ 8:32 pm
Tags: , , ,

I don’t know OLGA, but I love her. She was a mother and a cook. I don’t know what time she lived in, or why her box of handwritten recipes was discarded, and sold on ebay for a pittance. If she were my mother I would treasure her words and her labor with a tender grace. 

I rescued Olga’s box because I knew it would be something special. I knew I would value it and do her words proud. Opening her tiny wooden box was like stepping into another time. A little treasure trove of tastes and smells.

There are several different kinds of recipes in Olga’s box. Some are handwritten in a careful, educated script that seems thoughtful and elegant. Others are typed on to file cards, the letters slipping and uneven. When the cook would misspell something, she would simply turn the card over and begin again.

There are a few clippings from a ladies magazine. It says “TESTED IN THE AMERICAN HOME KITCHEN” at the bottom of the paper. The tablecloth on the black and white photo on the front looks like something from the 1950’s or 60’s. It has a lovely cherry print tablecloth with a gorgeous peach crumble a top the yellowed paper.

Some of the cards seem to be given to her from friends or family. There are many different handwritings. Olga, Juanita, Lill Batts. My favorite, beautifully written, from “your loving daughter”.

Food IS Love! And looking through this box makes me think of the legacy of flavors and traditions we pass on to those we love.

Your box is not lost, Olga. I am not sure why it landed in my hands, but I hope some of your meals can live on with us!


Calling All Vixens! We Want Your Recipes!

Filed under: More About Veggie Vixen,Uncategorized — romancingthestone @ 11:26 am
Tags: , , , , , ,



Veggie Vixen would like to hear from you!

We are collecting special family recipes and would love to add your contributions to this site!

Interested? If so, please email me at this site or at with your recipe.

Please include details about the creator of the dish, or other memorabilia such as an old photograph or a memory about this meal.

One lucky participant will receive a VERY SPECIAL GIFT (nothing too fancy, but FUN)! Plus it’s always fun to share delicious recipes…

Remember, food is LOVE!


Grandma Irene’s Mandel Bread 09/13/2009

Filed under: Vixen Sweets! — romancingthestone @ 10:12 pm
Tags: , , , , ,

There’s something about my Grandmother’s wisdom that I will treasure forever. My grandmother was the first one to really teach me about self respect. She also taught me, through words and deeds, how to honor and love my body and my emerging womanliness. She died when I was only ten, but I will never forget her.


This recipe is from my Grandmother Irene’s kitchen. She was born and raised in Brooklyn and the daughter of Russian Immigrants.She married a dashing, young police officer and had two childen, five grandchildren, and seven great-grandchildren (and hopefully more soon!).


This is also dedicated to my mother (who I absolutely adore) and my wonderful Aunt Helene,who have preserved many of the family recipe’s and rituals. As the family becomes more diverse- a melange or races and experiences- the food on our table becomes more eclectic. This recipe, however, has been passed down for generations.


La Chaim! (to life!)

Consider this a kind of  “Russian biscotti” . It’s often served at festive occasions and is divine!


blog mandel bread

Grandma Irene’s Mandel Bread

Double Recipe 4 Logs

The Goods:

4 cups flour

4 Eggs

1 Cup Oil

1  1/2 Cups Sugar

2 Tsp. Vanilla

2 Tsp. Baking powder

2 Pinches of salt 

A favorite jam of your choice (I like apricot)*

2 tbs cocoa or 1/2 cup chocolate chips*

chopped walnuts (optional)*


The Way:

Pre-heat oven to 350 degrees

Mix all of the above  (EXCEPT the jam, cocoa and nuts) with a hand mixer or your own inner strength and refrigerate for 15 minutes.Put as little flour on hands so the dough does not stick to you. 

Put down some flour or wax paper on your work surface. 

Divide dough into 4 loaves. Roll into long rolls, about 3″ wide by 11″ long. 

Use your finger or small spoon to make a deep indent in center of log, going lengthwise. Now  pinch sides so a little crater is formed in center of log.

Layer in a dusting of cocoa , then a small bit of walnuts, then about 2 tbs. of jam into each log crater.

Pinch sides of log roll closed. You can glaze the log with a bit of jam or an egg white.

 Put two on a cookie sheet, lengthwise. Bake 35 min @ 350degrees.

Cut in strips when still warm.

 Let stand for 15 minutes 



Skinny Skampi and Berry Fantasy

Filed under: Date night meals!- Seafood — romancingthestone @ 8:52 am
Tags: , , , , ,

This first dish is pretty quick and luscious, followed by an easy but decadent dessert ….


Vixen in the Kitchen

Recipe #1

Skinny Skampi with Summer Veggies:
This can all be made  in the same sautee pan for ease of use. The veggies first, then the scallops, then the shrimp. (PS- there’s nothing skinny about it). The Bok Choy gives it a nice crunch and a unique summery taste.

The Goods :
1-2  cup water
1 tsp or cube veggie boullion
3 or 4 tbsp salted butter*
1 shallot, minced (a shallot is kinda like a fancy french onion with a light garlicy flavor- It’s like the “labro-doodle” of the onion world)
2 garlic cloves, minced
1-3 cup white wine 

1 med. or lg. Bok choy, chopped.
1-2 lb. Fresh scallops, uncooked, washed with the little muscle removed.
1-2 to 3-4 lb  cooked med size shrimp.  Can be previously frozen. Wash before use and pull of tails if you like.

Salt + pepper to taste.

* If you are going dairy free, you can substitute 3 or 4 tsp good olive oil for the butter. Hence, slightly “skinnier”.


The Way:
1. Heat the water to boiling in the microwave, about 90 seconds. Add vegetable boullion and stir until dissolved. Set aside.

2. Melt 1 big tbsp butter over med. heat in sautee pan. Add half of the minced shallots and a bit of garlic. Sautee until shallots start to break down and look transparent.

3. Add water-boullion mixture to sautee pan and blend flavors with a wooden spoon. Reduce slightly.

4. Add bok choy.  Sautee veggies until they soften and leaves take on a rich green color. (If you like your veggies a little softer, add the stem pieces first and the leaves a leave a few minutes later.) Do not overcook. Bok choy tastes best a little crunchy.

5. Remove veggies from liquid using a slotted spoon or tongs. Divide  on to 2 plates in a pleasing arrangement.

6.  Let the liquid begin to get hot again, add the remaining butter, shallots and garlic. Now add the white wine and reduce slightly.  Let flavors blend. Add scallops and cook about 5-7 minutes until scallops loose their transparency when sliced in half. (If using bay scallops- the small guys- cook for about 3-5 minutes until done.) They should look white opaque like a cheap pair of 80’s pantyhose. Remove scallops  with slotted spoon, leaving liquid in the saute pan. Place scallops on top of greens on the two plates.

7. The scallops have lended a pleasing seafood flavor to the broth. Now add the cooked shrimp to the sautee pan. (You can use raw shrimp if they are deveined. Just make sure they are thoroughly cooked and turn opaque pink and white). If shrimp are pre-cooked, simply sautee until they are warm and have taken on some of the flavor of the broth. Remove with a slotted spoon. Serve along side of the scallops on the plate.

If you are loving the broth mixture, the seafood can be served in small bowls with crostini or plain ole’ crusty bread. Serve the Bok choy along side on a salad plate so you  don’t feel too guilty.

Finito! Serve with the rest of the White wine (in glasses, not bowls!) until every morsel is consumed.

Serves 2.

After you are thoroughly stuffed on seafood and wine. Make a break for the fridge to score some extra credit points with this easy (and very luscious) summer dessert.

Berry Fantasy!

The Goods:
2 large wine goblets or margarita glasses (or clear glass tumblers).
1 pint haagen dazs vanilla ice cream*
1-2 pint of your favorite summer berry- such as fresh blueberry, blackberry, strawberry or a mixture of the 3.
2 pieces of “store bought” pound cake cut into 1″ cubes.
Whip cream (optional).

*Berry or mango sorbet may be substituted for the ice cream if going lactose free. However, then you’ll also need to nix the pound cake and the whip cream. Ho hum! 

And if you are feeling particularly “yuppy”, you can substitute fresh figs, cut in half and poached in a little red wine or port instead of the berries.(The poaching can be done well in advance) .
The Way:
1. Start by layering a scoop of ice cream on bottom of each glass.
2. Add a few tablespoons of fruit.
3. Add the pound cake cubes.
4. Layer in some more berries or fruit.
5. Now more ice cream.
6. Top with remaining berries or fruit and if you are feeling groovy, a dollop of whip cream.

Serve immediately.

What you do with the remaining whip cream is entirely up to you.


From  our kitchen to yours! Come visit me at my “Sister Site”