Tag Archives: #vegetarian

No Pasta Squash Manicotti Recipe


No Pasta Squash Manicotti

I got the idea to make this kind o Manicotti after I dined at Bottega Pizzeria Ristorante in Glendale AZ. I had a similar dish there and I knew I could make the same dish…It just so happens I recently made a batch of Cannoli and had a lot of home made fresh ricotta cheese and I happened to also have a bunch of squash…..So this is what I had to make. I don’t recommend for everyone to do this recipe for two reasons. One you might not be willing to make your own ricotta cheese and you might not care to shred your own cheese. Your own fresh ricotta cheese and grated cheeses will taste much better than ricotta and already shredded cheese you purchase from a regular grocery store so the manicotti won’t come out as good tasting without fresh made ricotta cheese. (they might also come out more runny I’m thinking and then you’ll get mad at me)……You also have to already have drained ricotta cheese so that may or may not be some extra work for you. ……..BUT……….The MAIN REASON I don’t recommend this recipe to most people is that you need to be pretty good using a mandolin to cut the long ribbons of squash. I don’t want you to go to the hospital to make Squash Manicotti… I’m thinking it might be easier to make a one layer lasagna with the squash for most people….so do that if you prefer. I also need to let you know that I wasn’t able to slice the very end of each squash either so i need to use the ends for soup or a side vegetable. This recipe make around 21 manicotti so it will be around 10 servings. Extra servings can be frozen but they are better fresh. Also after they are frozen they might need another drain.

Ingredients for about 10 servings

6 small- small /medium squash – (zucchini or yellow or a mix of both) (don’t use the very large squash here….it will be more watery from the bigger seed cavity and not come out as well. I note it is possible due to size on squash, thickness and your ability to slice squash…the amount of squash you use may differ.

4 cups of ricotta – preferably home made and drained for three days (recipe is on site for many recipes) (1/2 gallon milk, pint heavy cream, teaspoon sea salt, one lemon…that’s about how much you need for the recipe but I always make a double batch of cheese and freeze what I don’t use)

1 cup of Italian Blend Cheese  – plus extra for the amount of manicotti you are serving for topping them. – Use preferably cheese shredded by hand of a combination of mozzarella, mild and sharp provolone and parmesan (about 1 part mozzarella and the other cheeses are about one quarter)

1 large egg – beaten

1/4 teaspoon dry basil

1/8 teaspoon white pepper

few grates fresh nutmeg

1/4 cup extra virgin olive oil

fresh ground sea salt to taste…..(here you need to use the salt extra sparingly because the cheeses are salty. The salt is just to season the squash)

fresh ground black pepper to taste – black pepper is used just to season the squash

You only need about two tablespoons of sauce for each manicotti you are serving……Use your favorite sauce to top the manicotti…..Here I used Norma Sauce (a rich tomato/eggplant sauce. Recipe is on site)


Set oven to 350 degrees F. Oil baking sheet(s).

In medium bowl add the ricotta cheese, Italian Blend Cheese, egg, basil, white pepper and nutmeg. Mix and put to the side.

Remove the squash ends.

In a large bowl CAREFULLY slice the squash thinly longways on a mandolin. I did two at a time so I could figure how many squash I needed.

Lay out about 4 slices of squash and make them overlay each other like picture below.

Now you need to either spoon out a thick line of cheese or squirt a line with a pastry bag so it looks like picture below.

Wrap the left side of squash over the cheese and keep rolling.

Keep rolling and then place on oiled baking sheet and repeat till you are out of the ricotta mixture.

Sprinkle tops of manicotti with olive oil and sparingly with fresh crushed sea salt and black pepper.

Place in the 350F degree oven for 30 minutes.

You need to drain the water that came out of the squash. (some people salt squash before using in different recipes but since this squash is very delicate and thin it’s too easy to over salt)

To serve top with any pasta sauce that you enjoy and put bake in the oven a few minutes to melt Italian Blend cheese on the top. Extra manicotti can be frozen for latter use but it will be better fresh.

No Pasta Squash Manicotti

These came out Forking Delicious!

The Forking Truth

The Forking Awesome Veggie Burger Recipe


The Forking Awesome Veggie Burger

This is a Vegetable and Grain Burger that eats like a real burger. It isn’t mushy like most vegetable burgers. It not bland either and has flavor sort of like meat….My husband is very anti vegetable burger and even he said this one was very good. The burger is mostly a combination of shiitake mushrooms, polenta, lentils, bulgar, beets and oatmeal that’s held together with egg and whole wheat panko bread crumbs. I thought the burger would be really great with tellegio cheese and arugula. I also made a sauce of mayonnaise mixed with lots of smoked paprika, aleppo pepper, a little dijon mustard and a tiny bit of an Italian condiment called Bomba Calabrese…..Bomba is really hard to come by but it’s a really a delicious very spicy condiment that goes a really long way. It’s a FLAVOR BOMB. If you enjoy spicy foods I do recommend that you order a jar of Bomba off the internet (I like the Coluccio Brand). The sauce, tellegio cheese and arugula would be great with this Forking Awesome Veggie Burger. This burger takes a day to prepare. I made the mixture one day and left the patties to set over night.

This Forking Awesome Veggie Burger really is like a real meat burger!


Ingredients for about 6 servings.

4 oz shiitake mushroom caps – chopped well

2 1/2 oz. sweet onion – fine chopped

1 garlic clove – grated

1/3 cup polenta – not the instant kind

2 cups water

1/3 cup black lentils – the small type

1/3 cup bulgar

1/3 cup beets – grated

1/3 cup oatmeal (not the instant)

1 Tablespoon dry white wine

3 large eggs – beaten

2/3 cup whole wheat panko bread crumbs

1 teaspoon course sea salt

1/2 teaspoon black pepper

non stick spray – preferably canola or vegetable

fresh ground sea salt to taste

fresh ground black pepper to taste


Spray a fry pan with non stick spray. Put the pan on a medium high heat. When the pan is hot add the mushrooms and the onions. Stir occasionally. When the onions are translucent add the garlic and let it go till the contents look lightly caramelized. Then take off the heat and set to the side.

In a sauce pot add water and salt. Put the pot on medium high heat. When the water just starts to boil add the polenta …..stirring very well with a whisk. Now add the lentils, bulgur, beets, oatmeal, wine and black pepper. The mixture needs to boil but then you reduce the heat near to a simmer. You need to stir occasionally for about 20 minutes.

After 20 minutes add the mushroom mixture and keep it simmering about another 20 minutes stirring occasionally. The mixture will get very thick.

Take the mixture off the heat and let it cool to room temperature.

Once it’s at room temperature add the eggs and the panko and mix well.

Put 6 sheets of plastic wrap on your counter and make 6 patty shaped burgers and wrap them up and place to set in the refrigerator over night.

“Those burgers smell good!” “Aren’t they meat?”


The next day……

Set your oven to 350 degrees F.

Spray baking sheet(s) with non stick spray.

Put your burgers on the sheet and give the tops a light spray and then set the sheet pan in the oven.

At 30 minutes flip the patties over and let them go another 15 minutes. Add fresh ground sea salt and black pepper to the burgers to taste.

Ready to serve!


The Forking Awesome Veggie Burger

The Forking Awesome Veggie Burger.

The Forking Truth


Eggplant Meatless Meatballs Recipe

Eggplant Meatless Meatballs

Eggplant Meatless Meatballs

These Eggplant Meatless Meatballs are absolutely delicious! My husband didn’t think he’d like them but admitted they are delicious.  I have to let you know that the baked eggplant balls come out a little softer than real meatballs so I recommend serving them as a side or over some sort of pasta. When you reheat them heat the eggplant balls and sauce separate.

This recipe make about 35 Eggplant Meatless Meatballs around 8 servings

2 1/2 eggplants – medium sized

6 Tablespoons extra virgin olive oil

1 Tablespoon sea salt

1 bagel – chopped well

1/2 sweet onion – chopped fine

2 garlic cloves – minced

1 cup parmigiano  reggiano – shredded

1 cup dry oatmeal (not instant)

1 XL egg – beaten

1 cup panko (bread crumbs, plain)

1/4 teaspoon red pepper flakes

1 1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon thyme

1/4 cup fresh parsley – chopped

1 1/4 teaspoon kosher salt or sea salt

3/4 teaspoon black pepper

non-stick spray


Set oven to 350 degrees F.

Get a baking sheet. Peel the eggplants. (I didn’t but would peel next time) Put the eggplants in halves longways and make diagonal cuts in both directions and drizzle with extra virgin olive oil and sprinkle with sea salt.


Cover with foil and leave in your oven about 90 minutes till soft.

Chill in your refrigerator over night. Remove the eggplants and throw away the liquid that came out. Blot the eggplants dry. Now put the eggplant meat in a microwave safe bowl and cover with plastic wrap. Microwave for about 5 minutes. Leave the bowl alone and still covered for about one half hour and more liquid will come out. Drain the liquid and now you can stir the eggplant up with a fork to break it up into eggplant meat.

Now you can mix all the ingredients together in a large bowl.

Set your oven to 350 degrees F

You need a baking sheet(s) and nonstick spray.

Make a just one sample Eggplant Meatless Meatball to test for spices and texture. Let the ball cool a little before you try it. I noticed the balls do stick a little to the pan but as they cool they loosen. The Eggplant Ball needs about 12 minutes in the oven.

Now use a small scooper and make your Eggplant Meatless Meatballs. Here they are raw. Mine needed 14 minutes in the oven.


Here they are out of the oven.


Here they are plated up.

Eggplant Meatless Meatballs

Eggplant Meatless Meatballs

You don’t really get that they are vegetarian. They just taste forking delicious!

Anybody would like them.

These are REALLY Delicious and that's The Forking Truth

These are REALLY Delicious and that’s The Forking Truth






The Forking Truth – Hot Dogs-Vegetarian are NOT and Some Have Human DNA


The Forking Truth is that the Clear Foods Company released a report that analyzed ingredients at a molecular level in hot dogs and sausages. Clear Foods analyzed 345 hot dog and sausage products from 75 brands and found HUMAN DNA in 2% of the samples and forking found human DNA in 2/3rds of vegetarian samples or to be exact 67% due to hygienic issues with humans.


And that AIN’T ALL They Found……

God this forking sucks!

God this forking sucks!

It’s forking Disturbing


It’s Shocking


They Forking found that 10% of Vegetarian Products they tested FORKING CONTAINED MEAT!


Clear Foods found chicken in vegetarian breakfast sausage and pork in a vegetarian hot dog.

More bad news…….



The Examiner.com wrote in their article that if you want to avoid pork you should avoid chicken and turkey products because pork was found in 3% of the samples. Not listed on the label but used as a forking substitute.

The good news is that Clear Foods also reported no problems with a few brands of Hot Dogs. They said these hot dogs were made with integrity and were high quality.


Butterball, Eckrich, McCormick, Gardein and Hebrew National

 The Forking Truth

The Forking Truth



CBS news.com



The Forking Truth might be that Not All Aluminum Foil Is Vegetarian


I noticed something strange on my aluminum pan. It was a kosher mark.


I thought why the FORK would aluminum need to be marked kosher so I did a little forking digging. I did find out some kind of oil is used in the manufacturing process of aluminum foil. I found that my pans are made with mineral oil. I called Reynolds and the person I spoke to had no forking idea of what kind of oil they use but their foil is also marked kosher.


This one I have my doubts and find it hard to believe that aluminum foil might not be vegetarian. But then again why the fork would the foil need to be marked kosher? Do some foil manufacturers use lard? Whale grease? Forking Beaver grease?

But according to many sites on the web such as….





The above sites all post that bull’s intestines are used in the aluminum manufacturing process.

Indian Airlines at some point discovered the sweets they sold were wrapped in foil that was manufactured with bull’s intestines and immediacy stopped selling foil wrapped desserts on planes. (This is according to the above sites)

I never would have forking dreamed that any foil manufacturer would use an animal product in the production of aluminum foil. But since some foils are marked U maybe there is more to learn.

It’s FORKING POSSIBLE that your foil might not be Vegetarian.

The Forking Truth

The Forking Truth



Forking Delicious Baked Crispy Spicy Cauliflower Recipe

Crispy Baked Buffalo Cauliflower

Forking Delicious Crispy Spicy Baked Cauliflower

Some things have to be fried to be delicious but not forking everything!  This baked crispy  cauliflower comes out so forking tasty you just might eat 1/2 a head or so. This cauliflower is very easy to prepare and taste like it might have been fried. For best results you need only thin coatings of dressing and crumbs and don’t make the cauliflower florets too forking big. Give them a try most people will like them because they are tasty and they aren’t too spicy.

Ingredients  about 8 servings

1 cauliflower cleaned and broken down into florets

1 cup panko bread crumbs (I used whole wheat panko)

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/4 teaspoon celery seeds

1/2 cup hot sauce (I used Franks Red Hot)

1/2 cup low fat mayonnaise (mine was 15 calories a Tablespoon)

1/4 teaspoon turmeric

1/8 teaspoon granulated garlic

1/4 teaspoon sweet paprika

pinch cardamon

Directions set oven to 350 degrees

You need a baking sheet lined with parchment paper.

To one bowl add your panko, salt, cayenne and celery seeds

to another bowl mix up the hot sauce, mayonnaise, turmeric, garlic, paprika and pinch of cardamon and mix well.


Now take a piece of cauliflower and dip it in the sauce mix and shake off.


Now dip in crumb mixture and shake off


and place on lined baking sheet.  Repeat till done and place in your 350 degree oven.


After 45 minutes in my oven the cauliflower was crisp and tasty. They are good as is or you can make a dip for them.

Crispy Baked Buffalo Cauliflower

Forking Delicious Crispy Spicy Baked Cauliflower

 This is Forking Tasty and that's The Forking Truth

This is Forking Tasty and that’s The Forking Truth

Ugly but Forking Greatest Tasting Corn Soup Recipe


You only make this soup when corn is fresh and sweet. You also have to cook your corn and make corn stock too at the same time. I make corn stock the easy way because it works out even better my way I think. I put 4-5 ears of pealed corn (depending on size) in a half pan. I add water to almost cover the corn and also add 2 ounces of unsalted butter and about a teaspoon of kosher salt. I then cover the pan with foil. I leave the corn to cook for two hours at 350 degrees in my oven and pull the pan out and leave it on the counter to cool for about an hour or hour and a half. I save the liquid that is now my corn stock. The corn stock is very sweet and has a deep corn flavor. I use this liquid all the time for polenta, it also is the secret ingredient to my delicious corn stuffing and it also is used in this corn soup. BTW the corn also comes out super surgery  sweet and juicy.


This soup is not traditional. It’s very creamy yet there is no added cream and it also seems like sugar has been added but there isn’t any added sugar. You could improve the appearance by doubling the recipe and  straining the soup, adding a swirl of cream and drizzle of oil but I do real cooking and hate to waste if I don’t have to and I also do like the chunks in it. It’s so delicious I can’t change a thing.

Ingredients to prepare two meals of corn soup or 4 small size servings

2 Tablespoons corn butter (the fat left on top of your corn stock, essential for this recipe)

1/4 large sweet onion chopped small

1 rib celery chopped small

1 carrot pealed chopped small

1 large garlic clove minced

1 roasted banana pepper (pealed, seeds removed and chopped small) Any substitute pepper will give this soup a different flavor so your on your own when you forking change a recipe)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup dry white wine

1 cup corn stock

2 cups cooked corn off the cob


in a medium sauce pan add your corn butter,

Corn Butter

Corn Butter

onion, celery, carrot (I used a yellow carrot), garlic, banana pepper, salt and pepper.


Cook on medium high heat till cooked about 5 minutes.


Take off flame and add the wine and reduce till dry. Then add the corn stock and corn. Blend till your happy with the texture.


Top with a few scallions or chives if you care to.

 It's forking delicious and that's The Forking Truth!

It’s forking delicious and that’s The Forking Truth!


EGGS in Forking HELL Recipe

Eggs in Forking Hell

Eggs in Forking Hell

Eggs in Forking Hell is great for any time of day! Breakfast, Brunch, Lunch or A light Dinner.

This is eggs in a spicy fresh made heirloom tomato sauce seasoned with a little cilantro and topped with a sprinkle of shredded cheddar and pepper jack cheese. Serve with either corn bread or tortillas.

You can easily make a few substitutions to make this dish Shakshuka a spicy tomato sauce seasoned with cumin, paprika, parsley and feta. Serve with pita bread.

To turn Eggs in Forking Hell into Eggs In Purgatory make your spicy tomato sauce slightly Italian with fresh basil and top with some parmesan cheese then serve with crusty Italian bread.

Ingredients makes 2 servings

1 medium red bell pepper chopped

1/2 medium sweet onion chopped

1 jalapeno chopped

2 garlic cloves minced

1/2 teaspoon kosher salt

1/4 teaspoon cayenne

non-stick spray to spray fry pan (I don’t use non-stick pans)

4 heirloom tomatoes (about 1 1/2 lbs.) (cores removed cut into bit size pieces) If you use regular tomatoes you will want to remove the skins

4 eggs (I used extra large)

2 Tablespoons fresh cilantro

2 Tablespoons cheddar and pepper jack cheese shredded

fresh ground sea salt

fresh ground black pepper


Spray your pan with non stick spray and turn your heat to medium high. Once the pan looks heated add red bell pepper, onion, jalapeño, garlic, kosher salt, cayenne and cover with foil ad cook about 7 minutes till everything is soft.


Now add tomatoes,


cover with foil and cook about 10 minutes until the tomatoes are cooked.


After the tomatoes are no longer raw turn down the heat to medium and add your eggs


and cover with foil. The eggs will be done in about 4 minutes. When eggs are done remove from flame and top the pan with cilantro, sea salt, fresh ground pepper and shredded cheeses.


Eggs in Forking Hell

It's Forking Good and That's The Forking Truth

It’s Forking Great and That’s The Forking Truth

Vegetarian Food Can Be Forking Sexy


Vegetarian food can be forking sexy and these are some of the Vegetables and Vegetarian Dishes I made. The Forking truth recipes expect for the Chocolate Chip Cookie Recipe can be found on this website.

My heirloom tomato pizza….Yum!


Purple asparagus is sweeter than regular asparagus but it turns green when you cook it.

Easy Salt Crusted Potatoes

Easy Salt Crusted Potatoes

Who doesn’t like a salt crusted potato with butter?

Heirloom carrots

Heirloom microwaved carrot chips

Potato Chips

Easy Microwaved Potato Chips


Wrinkled  Peppers

Moroccan Inspired Carrots

Moroccan Inspired Carrots

Stuffed Pickled Beets and Blue Cheese Wrappers

Stuffed Pickled Beets and Blue Cheese Wrappers

Brown Sugar Cinnamon Chestnuts with Crisp Sage

Brown Sugar Cinnamon Chestnuts with Crisp Sage

Crisp Carrot Strips

Crisp Carrot Strips




More potatoes

Polenta Lasagna

Vegetable Polenta Lasagna with red pepper sauce



No Mayo East Coast Style Cole Slaw

No Mayo East Coast Style Cole Slaw

Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone

Mixed Citrus and Saffron Basboosa with Lemon Summac Mascarpone

Kale Sprout

Kale Sprout



Making the Bouchons

Making the Bouchons




Red Spinach and other vegetables

Romanesco Cauliflower with Romesco Sauce

Romanesco Cauliflower with Romesco Sauce

Rainbow Carrots two ways with Apple, Basil and Black Rice

Rainbow Carrots two ways with Apple, Basil and Black Rice

Spaghetti Squash with Harissa Vinaigrette

Spaghetti Squash with Harissa Vinaigrette

Purple Potatoes

Purple baked Potato fries


Pickled Beet Flatbread

Heirloom Pizza

Heirloom Tomato Pizza

Vegetable stuffed Rice Paper

Vegetable stuffed Rice Paper

Vegetable stuffed Rice Paper

Vegetable stuffed Rice Paper

White Sonora Berries Salad in Dijon Sage Vinaigrette

White Sonora Berries Salad in Dijon Sage Vinaigrette

Tomato, Hibiscus, Onion and Roasted Lime Salad

Tomato, Hibiscus, Onion and Roasted Lime Salad

Blinged up Polenta

Blinged up Polenta

Green Chili and Fat Free Cheese Blintz

Green Chili and Fat Free Cheese Blintz

Picked Beet Patties Falafel Style with Pink Horse Radish Cream

Picked Beet Patties Falafel Style with Pink Horse Radish Cream

My Chocolate Chip Cookies

The FORKING BEST Chocolate Chip Cookies that you might see for sale someday on line or at a farmers market.



Red Lentil and Carrot Kofte

Red Lentil and Carrot Kofte

Duchess Style Parsnips

Duchess Style Parsnips

Ricotta Gnocchi

Ricotta Gnocchi

Roasted Cauliflower

Roasted Cauliflower

Asparagus Guacamole

Asparagus Guacamole

Roasted then Fried Rutabaga topped with oven fried Lotus Chip

Roasted then Fried Rutabaga topped with oven fried Lotus Chip

 Vegetarian can be Sexy and that's The Forking Truth

Vegetarian can be Sexy and that’s The Forking Truth



Falafel Inspired Paprika Carrot & Chickpea Baked Vegetarian Balls Recipe

Falafel Inspired Paprika Carrot & Chickpea Vegetarian Baked Patties

Falafel Inspired Paprika Carrot & Chickpea Baked Vegetarian Balls

I was inspired to put these flavors together when I remembered one of the best lunches I ever had at the now closed Centurion Restaurant that was located in down town Phoenix AZ. My three course $15.00 lunch included this paprika parmesan hummus that went so delicious with carrots. It came with other vegetables but sort of popped with the carrots so I put together similar flavors in a baked vegetarian balls.

Paprika Parmesan Hummus Plate from Centurion Phoenix AZ

Paprika Parmesan Hummus Plate from Centurion Phoenix AZ

A true falafel is fried and made with dried chickpeas so this patty is falafel inspired. I will call it a falafel anyway. This falafel isn’t going to win a prize for crispiest or fluffiest falafel and is more meatball like in texture with flavors are spot on. This is a very easy delicious recipe that anyone can prepare.

Ingredients to make about 19 meatball sized balls that are about 9 servings set oven to 350 degrees

2 carrots shredded

1 15oz. can garbanzo beans low sodium variety rinsed a few times (because they are very close to fresh made and are better than the dried out old ones from my local grocery store)

1/2 large sweet onion grated

3 garlic cloves grated

1 teaspoon smoked paprika

1 teaspoon Hungarian paprika

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon baking powder

2 beaten large eggs

1 Tablespoon tahini

1/2 teaspoon kosher salt

1/2 teaspoon Aleppo pepper (fruity mildly spicy red pepper)

1/2 cup chickpea flour

1/4 cup whole wheat flour

1 Tablespoon honey

1/4 cup fresh chopped parsley

fresh ground sea salt for finishing

fresh ground black pepper for finishing

nonstick spray for your baking sheet


Using a blender blend up your eggs and slowly add your chickpeas. Once blended then add onions, garlic, tahini, honey and dry spices. Scrape out mixture to a bowl. Hand mix in your carrots, now hand mix in your flours and baking powder. Mix in your parsley. Spray your baking sheet with nonstick spray and shape the mixture into meatball size balls somewhere around a walnut size. Bake about 20 minutes in a 350 degree oven.



 It's Great and that's The Forking Truth

It’s Great and that’s The Forking Truth