Veggie Vixen's Recipes for a Good Life

Food is Love

Louma’s Healing Lentil Soup 10/26/2009

blog red lentil soup
This is a wonderful recipe submission from Louma’s kitchen in Austrailia. Louma is of Iraqi descent this family dish goes back many generations.

If you need a little “healing” please try Louma’s lentil soup! (Thanks Louma and Tammy!)




1 cup red lentils (dried and split)

1/2 cup fine “spaghetti”  (thread thin cooking pasta or egg noodles)

1 onion chopped

1 pinch of salt

1 teaspoon curry



Fill a medium saucepan with 6 cups water.

Put in the lentils straight away and boil on low fire

When there is white foam on the surface make sure to remove it (with a spoon)

Now it’s time to finely chop up the onion and fry in a pan with the curry

Then add the onion to the lentils together with the crushed cooking pasta

Add another 2 cups of water and leave to slowly boil for aprox 10-15 minutes

When the lentils are soft add the salt, stir and now the soup is ready


Serve hot with bread rolls and butter, or cheese



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!




Prismacolor… and Papas Caliente

tomatilloThere are a zillion wonderful recipe blogs out there, some have fancy photos and a vast following. In many ways, it makes no sense to start a new blog when there’s so much competition for your attention (and taste buds). But I realized, as I searched the vast ethernet for inspiration, that it’s the STORIES of the women and men who crafted the meal that I find so compelling.

Close your eyes, and think about a happy family memory (I know it’s hard to read on when your eyes are closed, but just take a moment….)

I bet there is something in that recollection that feels like prismacolor. Something is exaggerated, heightened… It often has to do with our sense memory. The  sound of your mother’s voice, a laugh. The smell of the kitchen at Christmas. Your grandfather’s scratchy cheeks. That’s what I want to write about.

The recipe is only half the story.

Tell me yours…I’m listening….




This is a family recipe that has been passed down several generations. I think every family has a simple dish like this. It’s the comfort food the kids ask for when they come home from college, or the starchy bookends to a casual family meal.

This recipe was handed down to my mother from her best friend. They were two women with seemingly very little in common. One was a very warm, Jewish mother who could not cook. Her friend was a loud, dramatic Italian who owned a butcher shop and had five equally energetic children. 

My mother’s best friend was tall, with full hips and thighs. She seemed to use the force of her whole body when she chopped vegetables or prepared meat. I was very intimidated by her. Still, she was a great cook and one I must pay tribute to.

This recipe was first called “Guido Potatoes” as that was the name of the family who originated it. It originally used more oregano and onions. Then it became our families namesake potatoes as my father (the cook in the family) adapted it to his liking with a little paprika and more oil. Now, from memory, I have altered it again, based on what arrived in our CSA farm share this week. I call it Papas Caliente which can be translated to “hot potato” or  in Spangish  to “hot daddy” as per your liking.

The Goods:

8 med sized white potatoes, cut into chunks

2  med sized onions, chopped

1 tsp minced garlic (about 2 cloves)

olive oil

fresh herbs (I used cilantro, but dried oregano and rosemary are equally nice)

8 tomatillos, (halved and husked)*

salt and pepper

***For those of you that have never cooked with a tomatillo I must say that they are a kitchen’s “best kept secret”. I had never seen one before they arrived in our farm share. They look like small green tomatoes with thin paper husks. If you have ever had salsa verde, you’ve enjoyed tomatillos and perhaps didn’t know it! I am a convert.

If you don’t have fresh tomatillos you can used a mild crushed green chile or just some fresh salsa.

If you want to add some heat, sprinkle potatoes with cayenne pepper.


The way:

Preheat oven to 425

Add 3 tbs olive oil to a roasting pan. Add potoatos and onions, and seasoning and mix together. Arrange tomatillios so they are cut side down along sides of dish. (This will help them to roast).Cook for about 25 minutes or until browned and softened. Stir once and turn pan to evenly cook. Cook 10-15 minutes more, moving the pan to the top of the oven to brown the potatoes. Finito!

Serve along side your favorite meat (Check out my recipe on drunken chicken).


Calling All Vixens! We Want Your Recipes! 09/14/2009

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.