Quick Fix: Mediterranean Pasta Saute

This is a slightly spicy quick dish full of Mediterranean flavors. Done in about 15 minutes! Serve with a side salad for a filling Quick Fix.

Quick Fix: Mediterranean Pasta Saute
A quick Mediterranean pasta dish using what I had on hand. As with all dishes, the veggies are the star, the pasta a sidenote.
  • Broccoli
  • Mushrooms
  • Green Beans
  • Sliced olives & Sun Dried Tomatoes (maybe ¼ cup)
  • Spices (garlic salt, red pepper flakes, oregano)
  • Can diced tomatoes
  • Spinach (few handfuls)
  • Pasta (I had about ½ cup cooked leftover angel hair)
  1. Saute veggies over medium heat until browned.
  2. Add sliced olives and sun-dried tomatoes with oil.
  3. Add sprinkle of each seasoning, canned tomatoes, spinach.
  4. Stir, taste, add more seasoning if needed. May need a drizzle more of olive oil as well.
  5. Add cooked pasta.
  6. Top with sprinkle of fresh herbs and Nutritional Yeast or grated Brazil Nut "Parm".



Quick Fix: Chickpea Veggie Saute

Super quick, super yummy vegan supper. Say that five times fast.

Good, you’ll already have dinner ready!

Quick Fix:Veggie Saute
A quick fix supper or lunch when you're craving a little cheesey-ness. Daiya mozzarella is the only non dairy "cheese" that actually tastes like, melts like, browns like cheese. It is made from tapioca root but magically tastes like mozzarella. Go figure.
  • ½ Onion, sliced
  • 2 cups Broccoli, bite size
  • Handful Mushrooms, sliced
  • 1 Zucchini, diced
  • Garlic Salt
  • ¼- 1/2 cup Chickpeas
  • Daiya Mozzarella, ¼ cup
  1. Heat pan over medium high heat
  2. Spray with olive oil
  3. Add Mushrooms, saute until beginning to brown
  4. Add all other veggies, sprinkle with Garlic Salt
  5. Throw in chickpeas, stir to combine, Saute until all browned and tender crisp
  6. Sprinkle Daiya mozzarella over top, brown in oven if desired


Quick Fix: Sweet Tater with Black Beans

If you make your sweet potatoes ahead of time, you’ll have dinner ready in the time it takes you to make an accompanying salad! Try it for packed lunches too.

Quick Fix: Sweet Tater with Black Beans
The best way to make a sweet potato is to bake at 250/300 degrees for 2-3 hrs. I make a few extras so I have cooked ones on hand throughout the week.
  • Cooked Sweet Potato
  • ¼- 1/2 cup cooked Black Beans
  • Sprinkle Cumin
  • Sprinkle Smoked Paprika
  • Sprinkle Hot Sauce
  • Squirt Organic Ketchup
  1. Pull heated potato out of the oven, split down the middle
  2. Mix all other ingredients on top of potato
  3. Devour



Caramelized French Onion Soup

This vegetarian take on French Onion soup builds on the flavors of slowly caramelized onions in a balsamic reduction. I used the picture from my award-winning caramelized onions because sometimes food disappears fast around here.

Caramelized French Onion Soup
entrée, Appetizer
The optional ingredients are wine (just add more water) and cheese, omit if vegan. You can use a veggie bouillon cube and water in place of the veggie stock.
Caramelize Onions
  • 4-6 onions, sliced thinly
  • 2 garlic cloves, minced
  • ¼ cup good dark balsamic vinegar
  • 2 teaspoons brown sugar
Finish Soup
  • flour
  • 2 bay leaves
  • thyme, salt & pepper
  • red wine (optional)
  • 6-7 cups water or veggie stock (or mixture of the 2)
  • slice of organic cheese, Gruyure or Swiss (optional)
  1. Spray your pot with olive oil, add onions and garlic.
  2. Cook over medium-low heat until begin to color a bit.
  3. Add balsamic and brown sugar.
  4. Stir to combine, reduce heat to low and let caramelize, stirring occasionally, 30-40 minutes.
  5. After dark, golden brown, add wine and bring to boil. Reduce to simmer and let reduce about 5 min.
  6. Add 2 tbls of flour and stir to coat. Cook over low heat about 10 min. (This will thicken the soup a bit).
  7. Then add bay leaves, teaspoon of thyme, S&P, ½-1 cup wine and 6-7 cups water.
  8. Let simmer for 15-20 minutes, then check taste, and re-season with thyme and S&P as needed.
  9. If using cheese, place slices over oven proof mugs or crocks filled with soup in oven and broil until browned and beginning to crisp.
  10. Serve with warm baguette for sopping up tastiness.


Oh, look. There's a dog in my soup mug.

Quick Fix: Barley Stew

This dish is warm and comforting and a quick fix if using pearled barley, or ready in an hour if using hulled/whole barley. Perfectly suited to enjoy steaming in a mug….



Quick Fix: Barley Stew
Feel free to sub whatever veggies you have, broccoli would be a great. I had a box of quick cooking Barley which makes this recipe come together in much less time. However, whole barley or hulled Barley is a much better choice nutrition wise, packed full of fiber and other important nutrients. If you have the time (1 hr) go with the real stuff.
  • 2 Garlic cloves Minced
  • 1 Onion Minced
  • 2 carrots chopped
  • 1 Zucchini chopped
  • 1 Yellow Squash Chopped
  • Mushrooms chopped
  • Green beans (frozen or fresh)
  • Spices (Rosemary, Oregano, Salt & Pepper, Red pepper flakes)
  • 4 cups Water
  • 1½ Cups Quick cooking Barley (Pearled that has been steamed & dried like oats)
  1. Saute garlic & onions until brown, add rest of veggies.
  2. Brown slightly, add spices (start with tsp. if not sure amount).
  3. Add water & Barley, bring to a boil, reduce to a simmer, cover.
  4. If using quick barley, check in 8-9 minutes (45 min. for hulled/whole barley),Taste, add more seasoning if needed (i.e. is it bland? Add few more tsp.at a time of herbs., stir, taste again).




Quick Fix: Roasted Veggie Fusilli Bake

This is a quick, one pan pasta dish.  Roast your veggies, dump sauce over them and stir in cooked pasta. In less than an hour you’ll have a bubbly, browned dish, ready for your family or to share with a new mommy (Macaria : ).

4.0 from 1 reviews
Quick Fix: Roasted Veggie Fusilli Bake
Quick Pasta Bake, use whichever of the veggies you have on hand Prep: Veggies cleaned & diced, Pasta Boiled
  • Diced eggplant, mushrooms zucchini, and or yellow squash, about 3-4 cups (1 eggplant+2 squash)
  • Olive oil, S&P
  • Whole Wheat Penne or Fusilli pasta
  • Jar of sauce
  • Mozzarella Cheese (optional)
  1. Preheat oven to 425 degrees
  2. Place veggies in olive oil sprayed baking dish (9''), Salt & Pepper
  3. Roast for 20-25 min.or until tender
  4. Prepare pasta al dente (2 min. under cooking time)
  5. Dump drained pasta and sauce into baking dish, stir to coat ( optional: Add mozzarella)
  6. Bake about 15 minutes or until bubbly and browned, yum!


Quick Fix: Rice Cooker Quinoa

A comforting, warm, meal ready in 20 minutes, using just your rice cooker. What are you waiting for?

Quick Fix: Rice Cooker Quinoa
entrée, Side
A quick and delicious meal of veggies and fluffy Quinoa cooked completely in the rice cooker!
  • 1 Garlic clove, pressed or minced & ½ Onion diced
  • ⅔ cup bite size broccoli & carrots
  • Spices: Lemon Pepper or Garlic Salt & Pepper etc.
  • 2½ cups water
  • 2 Tbls.-1/4 cup organic Ketchup
  • 1½ cups Quinoa
  1. Plug in rice cooker (or turn on stove w/small stockpot)
  2. Put in garlic, onion, let brown. Add other veggies.
  3. Once browned, add Quinoa, spices, and water.
  4. Stir, cover and leave to cook for about 12 minutes.
  5. Check taste and tenderness (add more water if too dry, add additional spices if needed).
  6. Let cook additional 4 minutes (or ours automatically turns to "warm")
  7. Serve in a mug




Quick Fix: Cream of Broccoli Soup

I love my new red, shiny Vitamix. It has the strength of 10 kitchen appliances and makes the most velvety smooth soup you’ve ever tasted. Did I mention it cooks it to the perfect temperature too? This was a quick fix soup I made the day it arrived, as in “QUICK, what do I have to throw in this puppy?”



Cream of Broccoli Soup
  • 3 crowns of broccoli and or assorted greens (Bok Choy, Spinach etc.)
  • Half an Onion, Sliced
  • 2 Garlic cloves
  • ½ Package of Silken Tofu or 1-2 Cups Milk (almond)
  • water
  • S&P
  • Olive Oil
  • Nutritional Yeast
  1. Clean broccoli and greens if using. Place with sliced onion in a baking dish or cookie sheet.
  2. Season heavily with cracked black pepper and lightly with salt, drizzle or spray with olive oil.
  3. Bake at 350 degrees for 10-20 minutes.
  4. Place roasted veggies in blender, add ½ package of Tofu or 1 cup milk; Blend.
  5. Add few tablespoons of Nutritional Yeast.
  6. Taste, season with more S&P or Nut. Yeast if needed, adjust creaminess with more tofu/milk or water if too thick. If using Vitamix, blend on high for 4-5 minutes or until heavy steam comes through opening. If using conventional blender, pour into pot to heat up if desired.


Eggplant, Mushroom, Green Bean & Tofu Stir-fry

If you’ve yet to try your hand at cooking tofu, first of all, shame on you. Secondly, you may be surprised to know not all tofu dishes are spongy, flavorless “meat substitutes”. Pressed and marinated tofu becomes crispy, browned and slightly chewy on the outside with a soft and moist interior. Soyaki is a delicious marinade found at Trader Joe’s but soy sauce and a splash of pineapple juice or a dollop of honey would work as well.




Eggplant, Mushroom, Green Bean & Tofu Stir-fry
Pressing tofu removes extra water allowing it to absorb the marinade and makes for a crisper edge when sautéed. Slice the block of tofu in half lengthwise and then into strips/blocks. To press it, place it between a kitchen towel on a large plate or cutting board and another plate with something heavy on top like a canister or large book for about 20-30 minutes.
  • 1 block of firm or extra firm tofu- pressed and sliced (see above)
  • ⅓ cup Soyaki sauce (Trader Joe's) or soy sauce+ sprinkle of brown sugar or honey
  • Sriracha (hot chili sauce)
  • Ginger (1 tsp. fresh grated or dried spice)
  • Oil
  • Cup of chopped eggplant (I like the thin Asian versions as they are a bit sweeter)
  • Cup of green beans
  • ½ cup sliced mushrooms
  1. Place the tofu in a shallow dish with Soyaki sauce, few squirts of Sriracha sauce and ginger.
  2. Let marinate for at least 20 minutes, flipping to coat in marinade once or more.
  3. Heat a large pan or wok over high heat and swirl a tablespoon of oil around the bottom and sides.
  4. Drain the tofu and set aside extra marinade.
  5. Add tofu to pan, being careful not to crowd the pieces, flip as needed when the pieces get crisp and browned. (Add more oil if needed) About 3-4 min. a side.
  6. Remove to a dish or drain on paper towels.
  7. Add the vegetables to the wok and stir-fry until just tender. The eggplant will turn white, soft and creamy when done.
  8. Add your tofu back in with the reserved marinade, stir to combine.
  9. Serve as is or over steamed brown rice.