Our Journey

Archive for the ‘vegan/vegetarian’ Category


I know I told you all that I would fill you in on all the gossip, I mean update you on all that has been going on but this is not that post. I know, I know but I am still waiting on a few key things to happen before I let everyone in on what’s going on…just pray that the doors will open and that we will all have clarity on this next part of our journey!

Now talking about journey’s, we having been on one for a while but  we have taken a virtual journey to Ancient Greece, I told you yesterday about Home School in the Woods and if I didn’t tell you enough about how the kiddos love it, let me express that!! They ask everyday where are we going this week? What projects are we making? What recipes are we gonna do? They LOVE it!!!

So a couple of weeks ago we “went” to Ancient Greece, and one of the projects was to make “Spanikopita”(spinach pie) but after reading the recipe that was giving I knew that my family wouldn’t really like the spice combinations, so I took my search to the internet and thanks to a few different recipes I was able to come up with this tasty creation. I hope you enjoy it as much as we did!!


Spanikopita Triangles


· 1 bag (8oz) Baby Spinach

· 1 onion, chopped finely

· 6-8 spring onions (scallions),chopped

· 2 tbsp minced garlic

· 5 oz feta cheese, crumbled Mediterranean style

· ½ cup ricotta cheese

· 1/3 cup freshly grated vegetarian parmesan

· 1 tbsp. fresh dill, chopped

· 1 tbsp Italian seasoning

· 1 generous pinch of nutmeg

· About 1/2 cup fresh parsley, chopped

· 12 sheets of filo pastry, thawed

· About 3-4 tbsp. of unsalted butter, melted + some olive oil (or more if required)


  • Trim the stems of spinach and clean them well in cold water. Finely chop the spinach.
  • Take a skillet and heat 1 tsp. of Olive oil and sauté the onion until tender, add the garlic and spices.
  • Add the spring onions and cook for another 2-3 minutes. Add the spinach and cook until the leaves are wilted.
  • Drain. Squeeze out the excess water from the spinach. This step is extremely important to avoid a soggy filling.
  • Remove from heat and then combine the spinach, herbs, cheeses and nutmeg. Season with salt and pepper if required. You can taste it to see if it does not have enough salt from the feta cheese.
  • Preheat the Oven to 350F (or 180C). Place the 3 sheets of filo at a time (keeping others covered to avoid drying out). Mix the butter and 2 tbsp. Olive oil in a small bowl. Brush each sheet with butter mixture and lay on top of another.
  • Cut into equal thirds lengthwise.
  • Spoon a little filling on an angle at the end of the each strip. You don’t want to be overzealous here with the portion since it will slip out later.
  • Fold the pastry over to enclose the filling to form a triangle. Now take it upwards to form another triangle Repeat this process until you reach the end. You will have a small strip at the end which you can grease with little butter mixture and stick to the pastry. Brush the top lightly with butter mixture.
  • Grease two baking sheets. Bake the triangles for 20-25 minutes or until the pastry is golden brown.


What are you cooking up??

Check out what others are cooking up this week

at Home to 4 Kiddos!!


Wishing you many Blessings Rainbow

©2011- 2013. Blessings from Homeschooling.

All rights reserved. Ask before using my stuff. Contact me @ blessingsfromhomeschooling@gmail.com

Potato Soup

When the temps drop just the tinniest bit here in Florida I start craving soups. Even my kiddos start requesting soups and their ultimate favorite is Potato Soup.



  • 6 cups chopped Potato
  • 8 cups (4 cans) vegetable stock
  • 1 Medium Carrot –shaved and diced
  • 1 stalk of celery finely chopped
  • 10 tbsp. + 1tsp butter
  • 10 tbsp. flour
  • 2 cans evaporated milk
  • 1 clove garlic
  • Salt and pepper


Peel and chop potatoes, boil in stock about 15 mins

Sautee onion, celery, carrot, and garlic with 1 tsp. butter, salt and pepper about 5 minutes in a separate pot. Make the Roux: Melt butter in a sauce pan, add flour, stir till smooth, add milk and whisk till thick.

Stir into stock and potatoes. Reduce heat to low, cover and simmer till it thickens.

Hope you enjoy this as much as my family does.

Do you have a favorite soup? Check out some other soup recipes here.


Wishing you many Blessings Rainbow

Spicy Chickpea Burgers

Sometimes you just get tired of eating the same ole stuff time and time again. Since becoming a vegetarian, I find myself picking something quick and easy instead of taking time to fix a separate meal for me. So I LOVE when I can make a larger quantity and freeze the extras for another day. Like these little babies:




  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1 medium carrot, thinly sliced
  • 1 large celery stalk, strings removed and diced
  • 3 cloves of minced garlic
  • 16-ounce can chickpeas, drained and rinsed
  • 1/4 cup wheat germ or quinoa flakes
  • 2 tablespoons whole wheat or other whole grain flour,
    or garbanzo flour
  • 2 teaspoons salt-free seasoning blend (Mrs. Dash)
  • 1/2 teaspoon crush red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1/2 Italian seasoning
  • 1/2 teaspoon of Tony Chachere’s Creole Seasoning
  • 1 tablespoon McCormick’s Steak Seasoning
  • 1/4 teaspoon ground sage
  • 1/4 cup vegan mayonnaise
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper to taste


Preheat the oven to 350 degrees.

Heat the oil in a medium-size skillet. Add the onion and sauté over medium heat until translucent. Add the carrot, garlic and celery and sauté until all the vegetables are tender and golden. Season with sage, Italian seasoning, crushed red peppers and black pepper.

Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.

Drop by heaping 1/4 cup portions onto an oiled nonstick baking sheet (or better yet, a baking sheet lined with baking parchment) and flatten gently. Bake for 30 minutes, flipping each burger after 20 minutes.

I hope you enjoy these as much as I did. Amber slathered them with hot sauce and loved them.

  Check out what’s happen with Lisa and her friends


Wishing you many Blessings Rainbow

Minestrone Soup

For the last couple of day winter has decided to make an appearance in Florida, so of course I had to make some chili and soup. How can you not want to eat a piping hot bowl of yummy goodness when its chilly outside!! This recipe is very versatile, add different veggies and you could have different soup. Make it your own or keep it the same.



  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1/3 lb green beans, trimmed & cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 TBSP dried oregano
  • 1 TBSP dried basil
  • Kosher salt and freshly ground pepper
  • 2 TBSP minced fresh parsley
  • 1/4 TSP dried thyme
  • 2 Bay Leaves
  • 1 28-ounce can diced tomatoes (or you can chop up fresh tomatoes)
  • 1 14-ounce can crushed tomatoes
  • 8 cups vegetable broth (you could substitute half broth for water)
  • 2 15-ounce can kidney beans, drained and rinsed (I used white)
  • 1 cup small pasta (I used orzo)
  • 3 cups fresh baby spinach
  • finely grated parmesan cheese (omit for vegan)

Sometimes I add a few shakes of hot sauce to kick up the flavor too.


Heat two tablespoons of olive oil over medium heat in a large soup pot.
Sauté onion, celery, garlic, green beans, and carrots in the oil for 5 minutes or until onions begin to turn translucent. Season veggies with spices.
Add vegetable broth to pot, tomatoes, & beans.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Remove 1 cup of tomatoes and beans and puree, add back to pot.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Remove Bay Leaves, Garnish with Cheese and Enjoy!

Wishing you many Blessings Rainbow

Vegan Stuffing & Gravy

With Thanksgiving looming on the horizon, I have been concerned with foods I will be able to eat. This past year I have become a Vegetarian and my family while willing to eat some nonmeat meals still enjoy eating meat. And my extended family really thinks I am weird for not eating meat, so my dilemma starts with the fact that I would like to host Thanksgiving and I would like to have a variety of items for everyone to enjoy. Hopefully they might even try a few vegetarian/vegan dishes and realize that they are good.

I thought I would share with you the two recipes I have decided to make so far: Vegan Stuffing and Gravy!!


Vegan Stuffing


  • 10 cups 1/2 inch bread cubes
  • 2 Tbsp. + 1 Tbsp. olive oil
  • 1 Tbsp. minced fresh garlic (2 – 3 cloves)
  • 1 cup finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1/2 cup minced fresh parsley
  • 1 tsp. dried rubbed sage leaf
  • 1 tsp. dried thyme leaf
  • 1/2 tsp. black pepper
  • 2 – 3 cups vegetable stock

Stuffing Directions:

  • Preheat oven to 400 degrees. Oil a large shallow casserole dish
  • Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
  • Turn oven down to 350 degrees F
  • Heat 2 Tbsp. olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
  • Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
  • Add parsley, sage, thyme, optional salt, and pepper
  • Drizzle 1 Tbsp. olive oil into the casserole dish and coat thoroughly
  • Stir until everything is well mixed
  • Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
  • Bake in a covered shallow casserole 25 minutes

    Chickpea Gravy Recipe


    • 3 Tbsp. olive oil or other cooking oil
    • 1 tsp. fresh garlic peeled and minced
    • 1 Tbsp. minced fresh ginger root OR 1/2 tsp. dried
    • ½ tsp. ground coriander
    • ½ tsp. onion powder
    • ½ tsp. paprika
    • ½ tsp. ground thyme
    • Pinch of dried sage
    • 2 cups unsalted vegetable stock
    • 1/3 cup chick pea flour

    Gravy Directions:

  • Sauté the garlic and ginger in the oil until it starts to brown
  • Add chick pea flour & spices and stir for 5 minutes
  • The flour and spices will start to brown and form a thick paste with the oil
  • Gradually add the veggie broth, stirring constantly with a whisk
  • Cook until thickened, salt & pepper to taste
  • Optional: Uncover and bake another 15 minutes to form a crusty top

What foods are you looking forward to eating at Thanksgiving?


Wishing you many Blessings Rainbow

Vegetable Pie

Vegetable Pie

veggie pie

  • Here is what you need (serves 6)
    –  1-2 russet potatoes
    –  2 plum tomatoes
    – 1 yellow squash
    – 1 zucchini
    – 2-3 cloves minced garlic
    – 1/2 cup chopped onion
    – 2 tbsp. olive oil
    – 2 tsp. Mrs. Dash Original
    -1 cup Mozzarella & Parmesan
    – salt & pepper non-stick spray

1. Thinly slice potatoes, plum tomatoes, yellow squash, and zucchini. Set aside. To give the tomatoes a little extra kick, I placed the thin slices on a paper towel to absorb some liquid and sprinkled 1 tsp. of seasoning.

2. Sauté your chopped onions and minced garlic in 1 tbsp. of olive oil until onions are soft (about 5 minutes).

3. Spray a pie pan with non-stick spray and layer onions on the bottom of the pan. If you do not have a pie pan, an 8×8 pan will also work.

4. Create a spiral layer (or rows if you are using a square dish) of potato, zucchini, squash, potato, tomato, potato, zucchini, squash, potato, tomato, potato, etc…

5. Drizzle with the 2 tbsp. of olive oil and sprinkle with the remaining 1 tsp. of seasoning and salt and pepper. Cover with aluminum foil. Bake at 400 degrees, covered for 30 minutes.

6. Remove from oven and sprinkle with cheese. Bake uncovered for an additional 15-20 minutes.

We really enjoyed this and I hope you will too!

Wishing you many Blessings Rainbow


Recipe Adapted from Family Fresh Meals.

Barley Vegetable Soup/Stew


barley vegtable soup


  • 1/2 onion, diced
  • 2 ribs celery, diced
  • 1 carrots, shaved and diced
  • any other vegetables desired, 1/2 cup each
  • 2 tbsp olive oil
  • 6 cups water 
  • 2 cups vegetable broth
  • 1 cup pearled barley, uncooked
  • 1 1/2 cup pinto or white beans, pre-soaked if dry
  • 1 cup crushed tomatoes
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp celery salt (optional)
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1 tsp onion powder
  • 2 large bay leaves


In a large soup pot, sauté the onions, celery, carrots and any other vegetables for 3-5 minutes. Season veggies, Add vegetable broth and water and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!

Wishing you many Blessings Rainbow