Aunt Joyce’s Sweet Potato Casserole

January 14, 2008

Aunt Joyce’s Sweet Potato Casserole

Originally by Joyce Bannister, who is somebody’s aunt, but not mine.


    -3 cups cooked, mashed sweet potatos
    -1 cup sugar
    -1 stick butter or margerine
    -2 eggs beaten
    -1 tsp vanilla
    -1/2 tsp salt
    -dash nutmeg or cinnamon


Mix above together and pour into buttered baking dish. Sprinkle topping (see below) over top of sweet potato mixture already inthe baking dish. Bake at 350 degrees for 35 minutes.


    -1 cup light brown sugar
    -1/3 cup flour
    -1 cup chopped pecans
    -1/3 cup melted butter


Mix sugar and flour, add pecans, and butter.

Whole Wheat “Crepes”

January 14, 2008

Whole Wheat Crepes

AKA Cottage Cheese Pancakes

Adapted from Celia Brooks Brown’s
“Party Food for Vegetarians”


-scant 1/2 cup whole wheat flour
-1 tsp baking powder
-2 tsp brown sugar
-dash of salt
-1 heaping cup cottage cheese (can sub other dairy)
-2 eggs


-Combine all ingredients.
-Heat pan with butter.
-Drop heaping tablespoons full of batter into the pan.
-When pancake is well done on one side, flip and finish.
-Eat alone, with yogurt, jam, or both.

Not Miss Jane’s Veggie Burger

January 14, 2008

Originally published here:

Not Miss Jane’s Veggie Burger

Recipe adapted from “Miss Jane’s Veggie Burger” served at the Righteous Room in Atlanta, GA. My boyfriend at the time called them & got a list of ingredients for me as a birthday surprise. Together, through trial & error, we arrived at this recipe.


Serve topped with mayo, mustard, tomato, & lettuce on a whole grain bread. A little red onion would work too for those who are into that sort of thing.


# Thicker patties turn out better.
# Burgers do not store well cooked. Save the batter rather than saving the patties.


# 2 cups *overcooked* pearled Barley
# 1/8 to 1/4 cup finely chopped Spinach
# 1/8 to 1/4 finely chopped Carrot
# 1/8 to 1/4 cup finely chopped Onion
# 2-3 leaves Basil chopped in large slivers
# 2-3 Mushrooms finely chopped
# 1/3 c Canola oil
# 1/3c to 1/2c Tahini
# 1/6c to 1/3c Water
# 1 egg
# Salt & Pepper to taste

Optional Additions & Substitutions :
# Worchestershire Sauce
# mustard
# garlic
# walnuts
# broth (instead of water)
# olive oil (instead of canola)


# Boil pearled barley until soft and slightly overcooked (about 45 minutes). Drain the cooking liquid (and set it aside if using it as the water in this recipe). Allow barley to cool.
# Chop spinach, carrot, and mushroom very finely.
# Chop basil into slivers or larger pieces, not finely at all.
# Combine canola oil and water (or cooking liquid or broth). Whip together using an electric hand blender (if possible) or very briskly with a fork by hand. Blend in tahini until incorporated. (NOTE: The three combined should total one cup of liquids.)
# Add the egg and whip until the mixture is thickened & emulsified.
# Add all remaining ingredients and mix thoroughly. The resulting mixture will be rather loose and will not hold together in paties on its own.
# Using a large spoon, put a patty’s worth (about 1/4 cup) of batter in a heated frying pan with a thin layer of olive oil. Shape the burger once in the pan; do not flatten the patty too much. A thicker patty is better.
# Allow the burger to cook most of the way through before attempting to flip it. (NOTE: When it is turned over, the pieces that break off can be pushed back into place and will cook back together.)
# Remove from pan and allow to cool on paper towels (or whatever) to absorb excess oil.
# Serve at room temperature.

Mass-hole Vegetarian Chili

January 11, 2008

Mass-hole Vegetarian Chili


My housemate’s girlfriend from Massachusetts — a self described Mass-hole — created this very simple recipe that incorporates lots of actual vegetables, without the usual drawback of being watery. It’s very flexible too. You can leave out or add in stuff at your whim. There’s lots of winging it involved.


    1 medium onion

    1 large carrot

    1 medium or 2 small zucchini – Smaller ones have better flavor.

    1 bell pepper – Any color. Your choice.

    2 cans (or 1 large can) of tomato puree – Crushed or diced tomatos will also work.

    a little olive oil

    1 pound fake ground beef — I prefer Quorn brand because it is not made with soy, but anything will do.

    something sweet — Just a little to counter the acid of the tomatos. I use brown sugar. Honey or plain sugar would also be just fine.

    2 cans of beans — Whatever you like. I use 1 can pintos & 1 can black beans.

    1 or 2 jalapeno peppersroptional — I don’t use them, but you can if you’d like some additional heat.

    salt & pepper — to taste


Roughly chop onion, peppers, and carrot. Chop zucchini into half or quarter moons — not too small. Drain the liquid from the cans of beans.

In olive oil, sautee onions til well cooked. Add in peppers and carrots and cook til just done. Add fake beef, cans of beans, cans of tomato. Simmer together for a few minutes. Add zucchini and simmer until it is just cooked. The chili is done when the zucchini is done. Add sugar, salt & pepper to taste.

Serve with sour cream & grated cheese on top, and corn chips on the side.