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
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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.



Veggie Vixen’s Drunken Chicken 09/24/2009

Filed under: Date night meals!- Poultry — romancingthestone @ 1:03 pm
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blog drunken chickenI love the idea of drunken chicken. it makes it seem as If the chicken had a happy life before you devoured it.

Serve this main dish with a light salad, some fresh corn or papas caliente (see my new recipe!)

Drunken Chicken


The Goods:

3 skinless chicken breast, each piece sliced in half

2 cloves garlic, minced

1 small onion

oilve oil

fresh or dried herbs such as rosemary,oregano, sage or cilantro

1/3 cup of red wine

1/3 cup cold water

1 lemon, you will used chopped lemon zest as well as the lemon juice in the recipe.


The way:

Add 2 tbsp oilve oil to a hot skillet. Add onion until softened, about 4 minutes. Add garlic and sautee for 2 minutes more. Add chicken. Be sure to brown each side about 2 minutes each side (The inside is still uncooked, but the searing locks in the flavor). Add the lemon zest to the 1/3 cup water and pour over the chicken to poach it. Add the lemon juice and the 1/3 cup of red wine. Simmer on medium heat until most of the liquid is reduced, about 15 minutes, flipping the chicken occasionally. Check to see if chicken is cooked thoroughly by slicing a large piece in half. It should be opaque and cooked through.

The chicken will have a rosy glow, like your cheeks after you eat this!




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

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


Who’s Olga?

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



Veggie Vixen: Stuffed Peppers

Veggie Vixen’s vegan stuffed peppers….say that fast 10 times!

veggie vixen peppersI invented this recipe tonite and it was so good that

I thought I’d pass it along….

It’s totally vegan, but you can add your favorite
grated cheese, or if you are feeling carnivorous add
1/2 lb lean ground beef or turkey to a half portion of
the kasha. (be sure to cook the meat before
introducing it to the kasha)

The Goods:
6 fresh peppers (assorted colors are best : )  )
1 vildalia or large white onion
2 cloves of garlic
1 yellow squash
1/2 cup cherry tomatoes (cut in half)
1/2 cup fresh basil (coarsely chopped)
olive oil
salt and pepper
1/2 cup chunky tomato sauce 

To make kasha-
3/4 cup buckwheat kernels (aka “kasha”)-medium
2 1/2 cups water
1 veggie boullion cube
ground pepper to taste

Ok here goes:
Put on your most fabulous apron. Pour a glass of wine
(or water)- that’s for you , not the recipe.

Preheat oven to 350 degrees. 
Wash peppers and cut off their tops about 1″ down from
the stem. Remove seeds and weird middle part. Set
pepper ” cups” aside. (You can cut up the tops and add
them to the veggies below)

In medium saucepan, stir pinch (or more) of salt and 2 1/2 cups
water. Bring to a boil.. 
Add boullion cube.
Add 3/4 cup Kasha
Keep on a gentle boil for about 10 minutes stirring
Set aside when water is absorbed, but kasha is still a
bit firm.

In a skillet saute olive oil, chopped garlic, chopped
onion. Saute until soft.
Add remaining veggies and stir occassionally.
When veggies are “almost cooked” but still bright,firm
and yummy, remove from heat.
Stir in tomato sauce (optional) and fresh basil and season with pepper

Now introduce the kasha to the veggies. When
everythings all mixed up, take a spoon and squish the
mixture into the fresh peppers.

Stand the peppers up if you can and put them on a
nonstick baking sheet (you can spray the baking sheet
with oil or cover it in foil)

If you want, you can add a little grated cheese to the
top. No longer vegan mind you!

Bake for 10-15 minutes. Invite 3 friends over or
impress your family. Turn on some  music. Make a small
side salad and serve with confidence. This is a low
cal, high fiber dish that your insides will love.