Chunky Miso Vegetable Soup

My hubs, Natalie (daughter) and I are visiting my oldest daughter, Brianne, and her family in Spokane, Washington, for Spring Break. She is quite the Wonder Woman. She had a menu all planned out and groceries bought to make dinners and I totally LOVED IT! Seriously, I don’t know how she does it all with working full time, raising my adorable twin grandsons, and keeping up with her household chores, but she’s pretty amazing at all of it. We are having the best time with our grandsons!

Natalie and I whipped up a delicious meal tonight, which was Friday nights fare. DELICIOUS!! This recipe is taken from my favorite cookbook, and by now, you know what that is, right? Haha “Isa Does It!” Oh and by the way, if you have not heard, the winner of the “Isa Does It” cookbook was Jeny Monson! I hope she loves it and much as I do. The contest was so fun. Thanks so everyone for entering. ❤️Now back to the matter at hand…….. this soup recipe is definitely one you should keep on hand if you have a cold because it will definitely satisfy. We served it with toasted sour dough bread. Yum!


By: Isa Chandra Moskowitz

• 1 large yellow onion

• Pinch of salt

• 2 cloves garlic, minced

• 1 cup peeled carrots in ¼ inch slices

• 2 ribs celery, cut into ¼ inch slices

• 4 cups of cauliflower florets

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 6 cups vegetable broth

• Several pinches of fereshly ground pepper

• 1 15ounce can of kidney beans, rinsed and drained

• ½ cup mellow white miso

• 1 cup thinly sliced scallions

Preheat a 4-quart pot over medium-high heat and add a small amount of veg. broth. Sauté the onion with a pinch of salt until softened, about 3 minutes. Add the garlic and sauté for 30 seconds, until fragrant. Add the carrots and celery and sauté for 3 minutes or so. Add the cauliflower and green beans, along with the broth and pepper. Cover the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook with the lid slightly ajar so steam can escape for 10 minutes, or until the cauliflower is tender.

Add the kidney beans and miso and stir to dissolve the miso. Once dissolved, taste for seasoning. Add the scallions and serve. If you wanted to add a little more protein, you could add firm tofu as well.


Peanut Sweet Potato Curry with Veggies and Peas

SWEET POTATOES AHHHH they are one of my favs, so I love to use them any way I can, whether it’s a Mexican recipe, Indian, Asian or just a plain sweet potato, they call my name. I know, that’s a little weird, but the flavor is so satisfying and a comfort food for me.  This recipe is based on a recipe from  I served it with Jasmine rice and it was SCRUMPTIOUS!  Here is the recipe:img_0633

Peanut Sweet Potato Curry with Veggies and Peas

1 C. Onion, chopped

5 Cloves of Garlic, minced

1/2 inch Ginger, minced (optional, I did not use it)

2 C. Cauliflower florets, coarsely chopped

1 small Red Pepper, chopped

1 med to large Sweet potato, peeled and cubed

1 tsp. Curry

1 tsp. Garam Masala

1 tsp Salt

1/3 C. Peanut Butter

1 can Chick peas

2 T. Lime juice

2 T. Maple Syrup

1 tsp. Distilled white vinegar

1/2 tsp. Garlic powder

1/4 tsp. Pepper flakes

2 C. Light coconut milk (1 poured the can into a 2 cup container, which is a few ounces shy of 2 cups and then filled it the rest of the way with water to make 2 cups exactly.)

3/4 C. Frozen peas

Black pepper to taste

Lemon juice and Cayenne

Basil and peanuts for garnish

Put a small amount of water in a Dutch oven or skillet over medium high heat.  Add the garlic and cook until fragrant, add onion and cook until translucent.  Fold in ginger.

Add peppers, cauliflower, sweet potato, curry powder, garam masala, and a dash of black pepper and cook for 3 min. or until spices are very fragrant.

Add the rest of ingredients until frozen peas and stir well. Partially cover and cook for 15 min.

Taste and adjust salt, sweet and heat.  Add a dash of lemon and cayenne if needed.  Add peas and simmer another few min until the vegetables are cooked to desired doneness.  Adjust consistency if needed, such as more coconut milk or water if its too thick.

Serve over rice.  This could also be served as a soup by adding more water and adjusting the spices to your liking.  Garnish with basil and peanuts.  Enjoy!



March 14 marks my ONE YEAR mark for the Blog and I want to celebrate with you! I’m giving away one of my favorite cookbooks, “Isa Does It!” Seriously, it’s such an amazing resource and the recipes are so satisfying, even if you’re not vegan, YOU WILL LOVE IT–GUARANTEED! I love it (have I said that before 🙂 and hope you will too. I mean, look at that chocolate cake below. Is your mouth watering yet? 😂 To enter, please follow me on social media and tag 2 friends in the comments — Instagram is itsapegslife and Facebook is Peggy Rose Boren. Good luck! 😃

I Can’t Believe It’s Not Hamburger Burrito!!

This is a MUST TRY recipe. Seriously, I know I have posted about cauliflower tacos in a previously, but this is one AMAZING burrito! My husband said it gets a definite TEN! It’s that good! Give it a try and tag me in your post. I always love it when you share the recipes from my blog. It’s my kind of pay day 😆.

This recipe is adapted from Chuck Underwood’s recipe–Amazing Cauliflower Tacos, but I made them burritos. Call them what you want but I call them SCRUMPTIOUS! Even the pickiest of eaters will LOVE these. I like to double the recipe and freeze some for later. It works great!


Cook time: 30 min. Prep time: 15 min. Total time: 45 min.


1 small head of Cauliflower

4 oz. Mushrooms

1/2 c. Walnuts (use less if watching fat intake)

2 T. Soy Sauce

1 tsp. Chili Powder

2 tsp. Ground Cumin

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Pepper

1/4 tsp. Salt

Uncooked flour or corn tortillas, cooked on a griddle.


Preheat oven to 400 degrees.

Lightly pulse mushrooms in food processor until you have a nice consistency.

Pulse or chop walnuts to the same consistency and mix in a large bowl.

Remove the core and leaves of hour cauliflower and cut into small pieces.

Pulse cauliflower in food processor to a nice consistency and add to bowl.

Now you should have cauliflower, walnuts and mushrooms in the same bowl. Mix together well.

Add soy sauce and mix.

Stir in spices and mix well, making sure everything is mixed thoroughly.

Spread mixture onto a parchment lined baking sheet and bake for 30 min, stirring after 15 min. Mixture should resemble lower pic.

Put mixture in flour tortilla, add black beans or pinto (see recipe below), salsa, avocado, lettuce, vegan sour cream,

For the Beans:


2 cloves garlic

1/2 jalapeño

1/2 c. Onion

1 tsp. Cumin

1/2 tsp. Chili Powder

Salt to taste

2 cans Black Beans (or 1 can pinto and 1 can black)


Sauté garlic in a tiny bit of water until fragrant and then add onion, jalapeño, cumin, chili powder and salt (start with 1/2 tsp).  Sauté until fragrant.  Add beans and you can leave them as is or you can smash them a bit, either way is delicious.



Delicious Steel-Cut Oats

I’ve been hearing so much about steel-cut oats that I decided I had better jump on the band wagon and see what all the fuss is about, and I have to tell you–they are DELICIOUS! There are so many toppings you can add once the oats are done, such as berries, walnuts, banana, Enjoy Life chocolate chips, a little maple syrup– the possibilities are endless! My personal preference is blueberries, walnuts, a drizzle of maple syrup and almond milk, and as pretty as it is not stirred up, I like to make it a mixed pot of goodness. ❤️

Steel-Cut Oats

Serves 4

1 cup steel-cut oats

3 cups water

A pinch of salt

Mix oats, water and salt together in a medium sized pan. Turn on high and bring to a boil. Once it is boiling, turn the heat down to simmer oats for 15-20 min, stirring frequently so the bottom of the pan doesn’t burn. Remove from heat and let sit for about 5 min. Place in bowl, add toppings and enjoy. 😃

Scrambled Tofu with Roasted Potatoes

Who needs eggs for breakfast anyway :)…………Don’t judge the title of this post based on your turned up nose when thinking about eating tofu for breakfast 😂. Seriously, just try this recipe and you will change your mind about making and loving tofu. I dare you. 😜 As I have mentioned before in posts, I love my “Isa Does It” cookbook and my daughter gave me the “Vegan with a Vengeance” for Christmas. Both are by Isa Chandra Moskowitz.

If I were to recommend a vegan cookbook to you, it would be either one of these. Seriously, every recipe that I’ve made has turned out amazing. This gal knows her stuff about vegan cooking.  She has been cooking vegan long before cooking vegan was a “thing.” 🙂

Today I am posting a recipe taken from the “Vegan with a Vengeance” cookbook called Scrambled Tofu.

Scrambled Tofu

Skillet, cast iron but use what you’ve got
Firm wooden spatula

1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

img_9971-1img_9972-1img_9973-1.jpgTo roast sweet potatoes and baby red potatoes:

Preheat oven to 425 degrees.  Cut potatoes into evenly sized 1 inch chunks, drizzle with a bit of vegetable broth, and salt and pepper.  Place in preheated oven for 10 min and then turn over and place them back in the oven for 10 more minutes or until done to your liking.  Enjoy!


Bowls, bowls, bowls (thats what I call them) are one of our favs to whip up on a busy work night.  It’s very simple to make and you can make a very colorful, nutritious meal in no time at all.  I mean look at all of these beautiful bowls.  You can use whatever grain, veggies, tofu or no tofu haha, edamame or nuts you have on hand.  The combinations are endless!!

First, choose the grain:

Pearled farro, quinoa, brown rice, white rice.

I have to say pearled or perlato farro is my personal fav.  Pearled cooks faster than the regular farro because the the outer layer is peeled off, so make sure you buy the pearled, otherwise, you’ll be cooking your farro for A LOT longer to get it tender. We buy ours at the local grocery store, Harmons, in the bulk section.  My hubby is the master at cooking farro.  This is the way he likes to cook it—

Pearled Farro Recipe

Makes 4 small servings

Wash the farro throughly.  Farro 3 to 1 ratio vegetable broth to farro, so 1 c. farro to 3 c. broth.  Bring to boil, turn heat down to minimum, put lid on and cook 15 min, drain off access liquid

It’s that easy and so tasty.

If you choose to make quinoa.  The Vegan Corner has the best recipe:

Or here is his recipe for Quinoa:

How to cook quinoa


1 cup quinoa (6oz)

1½ cup water (12.5oz) (I like using vegetable broth)


  1. Thoroughly wash the quinoa to remove the bitter-tasting saponins from the outer layer. Drain the Quinoa properly before moving on.
  2. Place a small pot over high heat, pour in the water and bring it to the boil.
  3. As soon as the water starts to boil add the Quinoa to the water, give it a good stir with a fork and cover the pot with the lid.
  4. Lower the heat to the minimum and cook the grains for 15 minutes.
  5. Once that time is up, turn off the heat and let the Quinoa rest for another three minutes before removing the lid.
  6. Fluff the quinoa with a fork, transfer it onto a dish and spread it. This will stop the Quinoa from coking any further.

If you choose to make brown or white rice, you can cook according to directions or in your rice cooker.

Next–choose your veggies:

Broccoli, butternut squash, cauliflower, asparagus, onion, mushrooms, carrots, tomatoes, corn, peas, beans–just any veggies.  You can prepare them by steaming them, roasting them in the oven at 425 for 20-30 min and sprinkle them with a bit of vegetable broth.  Make sure your veggies are cut the same size to equalize cooking times because some veggies cook faster than others.  You can put your veggies in columns on the cooking sheet and pull out the ones that cook faster.  Cover with foil to keep warm.

The last step:

Choose a crunch and a sauce (if you want sauce :).

For the crunch and a little protein:

Edamame, cashews, peanuts, or you can add some tofu and/or beans here too.

This is my favorite BBQ sauce because it has no oil and I can read all of the ingredients ha.  Always a good sign of a good product.  I found this brand at Harmons, but I’m sure other grocery stores have it too.


I am also in love with this Miso Tahini Sauce in my Isa Does It Cookbook.  This is the recipe:

Miso Tahini Sauce

For the dressing:
1/4 cup mellow white miso
1/4 cup tahini
1 cloves garlic
1/2 cup to 3/4 cup water

Place all ingredients in Vita Mix or other blender and mix well.  Start with 1/2 c water and add more.

I hope you enjoy these bowls as much as we do!  Please tag me on Instagram @itsapegslife when you make this recipe.  I want to see what you come up with :).

Chinese Braised Mushrooms and Tofu

When I talk to most people about tofu their reaction is–EWWWWW GROSS, but you’ve got to try this recipe and that EWWWWW will turn into a YUMMMM!!  The marsala, the mushrooms, the garlic chili sauce all combine to make a delicious combination of flavors that disguises the tofu and is oh, so good!  Seriously, you’re going to LOVE this recipe. My DH gave it a 9.5 and I did too!  Yes, it was THAT good!  A 10 is reserved for those special over-the-top recipes–this one is close :). The original recipe is from  I have adapted it a bit though.  And just a side note, my dining room light went out last week, so while the new one was in the works, we ate by candlelight. LOL romantic, right? (see pics below 🙂  Enjoy this recipe.  It’s a definite keeper!

Chinese Braised Mushrooms & Tofu



Course: Main Course

Prep Time: 30 min

Total Time: 30 min



  • 4 cloves garlic minced
  • 1 teaspoon minced fresh ginger (optional)
  • 3-4 c. mushrooms of choice or a combination, coarsely chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons dry marsala
  • 1 tablespoon chile-garlic sauce (see above bottle, buy at any grocery store)
  • 1 14 cups mushroom broth or vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons brown sugar
  • 1 14-ounce package firm tofu cut into 1/2-inch cubes
  • 1 c. raw cashews coarsely chopped if you like, but I just left mine whole


  1. Heat some of the broth in a large saucepan over medium high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, sauté for about 5 min or until water has cooked out of mushrooms, add cornstarch and stir for about 1 min until its mixed well with the mushrooms.  Stir in marsala and cook until alcohol burns off (about 2 min) and add chile-garlic sauce, stir and cook for one min and then add remaining ingredients.
  2. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.  Serve with brown rice and enjoy!

The candlelight dinner 🙂 and the new light fixture that I LOVE!!  A special thanks to my DH for installing it :).

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

During the holidays, I made this recipe and it was fabulous.  Rich, quick, creamy and dreamy and a definite comfort food.  This is definitely in my book of favs (seems like I’m saying that a lot lately LOL).  You could serve this with any pasta of your choice, but I served it with linguine and it was divine.  In fact, while my daughter and I were eating this, we both commented, “Can you believe this is vegan?”  Loved it!

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine



Course: Main Course

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Yield: 4 servings

Serves: 4 Scale


  • 1 lb grape tomatoes
  • 12 cup raw cashews
  • 1 cup vegetable broth
  • 2 tbsp lemon juice
  • 14 cup nutritional yeast
  • 14 cup dry white wine
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 12 tsp salt
  • 12 tsp pepper


  1. Preheat oven to 425F
  2. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with vegetable broth, salt and pepper. Roast in pre-heated oven for about 20 minutes.img_9933
  3. If you don’t have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
  4. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
  5. Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
  6. Serve over pasta.


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Mushroom Bourguignon SOOOOO GOOOOOOD!!

I hope you all had an amazing Christmas. We had 1 out of 5 kids home this year and it was a quiet, but a very nice holiday! We made this amazing recipe for Christmas Eve and it was so incredible. My sister-in-law, Tami, said this recipe was amazing and so I decided to give it a try for a nice holiday dinner. This recipe is a must! Seriously! If you have not made a vegan recipe yet, please try this one. It is a top notch comfort food that will leave you so satisfied that you won’t even miss the meat!


Taken from


• Remember Julia Child’s famous Beouf Bourguignon? Well, we’ve taken that cozy winter dish and made it vegan, and it’s fabulous, if we do say so ourselves. Portobello mushrooms take the place of the beef, because they’re thick and chewy with just the right umami flavor.

• It takes a bit of time to simmer the vegetables and sauce, but it’s not difficult.


• 2 tbsp (30 ml) olive oil, divided (I omitted the olive oil and used a bit of vegetable broth)

• 2 lb (907 g) mushroom caps (we prefer baby Portobellos), stems off and sliced thick

• 6 large carrots, peeled and sliced into 1 inch(2.5 cm) circles

• 1 large yellow onion, peeled and diced

• 1 large shallot, peeled and sliced thin

• 2 garlic cloves, peeled and minced

• 2 cups (480 ml) vegetable broth

• 1 ½ cups (360 ml) red wine

• 1 tbsp (15 g) tomato paste

• 2 tsp (5 g) ground sea salt, or to taste

• 2 tbsp (5 g) fresh thyme leaves, plus extra for garnishing

• 2 tsp (1 g) dried Italian seasoning

• Black pepper to taste


1 Fill a pasta pot with water and heat on medium to warm the water.

2 Heat a large skillet on medium heat and add 1 tbsp (15 ml) of olive oil. When the oil is hot, add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.

3 Add the remaining olive oil and the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized, approximately 5 to 7 minutes. Add the garlic and cook for one minute.

4 Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes. Add more seasoning if you prefer a stronger flavor.

5 In a small bowl, mix the flour (or corn starch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour or lumps in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.

6 Turn the heat for the pasta water to high and bring to a boil.

7 Twelve minutes before the sauce is done, salt the pasta water (approximately 1 tbsp (15 g)) and add the fettucine to the water. Cook according to the directions on the package.

8 Divide the fettucine by four and make a nest in the center of each plate. Spoon the mushroom Bourguignon on top of the fettucine. Garnish with a sprinkle of fresh thyme leaves.

Enjoy!! Also, I want to thank all of you for visiting my blog and referring your friends. I’ve been receiving some very sweet, encouraging notes and I’m so grateful. This Christmas my sweet neighbor wrote me a card thanking me for my blog and gave me this amazing vegan cookbook that I can hardly wait to try.

Look at that carrot cake!! I am thrilled and can’t wait to make and share some recipes! Again, thanks so much for visiting!