ON THE MENU
Slow-Roasted Tomato Toasts with White Bean & Basil Spread (vegan)
Tofu “Deli Turkey” Sub Sandwiches (vegan optional)
Spicy Bean & Cheese Burritos (vegetarian)
No-Prep Broccoli “Pasta” with Creamy Goat Cheese Marinara (vegetarian)

PREP LIST

• Garlicky Cashew Aioli (only for vegan mayo and goat cheese alternative)

• Slow Roasted Tomatoes

• Pinto Beans

• White Bean & Basil Spread

• Tofu “Deli Turkey”

• Pinto Beans

• Chipotle Yogurt

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I eat a pretty insane amount of super-roasted baby bella mushrooms. Why? Because when you roast thinly sliced creminis for a long time at a high temp, tossed in plenty of oil and salt, they turn into the most delectable, chewy, savory, satisfying bits of heaven, and make anything taste infinitely better.

This time of year especially, with homegrown tomatoes at the ready, a BLT-inspired something-something is always a good idea, so that’s what you have here and it’s so incredible, you won’t miss the bacon.

You know I love a grain base, so we’re using quinoa here, just fits the vibe. Along with an herby, tangy lemon vinaigrette, a creamy garlicky cashew aioli, crispy lettuce and garden-fresh tomatoes. Wrap it all up, griddle until golden and come tell me how good it was.

Mushroom “BLT” Wraps with Quinoa
serves 4

Ingredients

for the super-roasted mushroom “bacon”

2 lb cremini mushrooms
⅓ cup olive oil or neutral oil
1 teaspoon sea salt, fine grain

for the lemon vinaigrette

⅓ cup fresh lemon juice
⅓ cup extra virgin olive oil
1 tablespoon honey or similar
1 teaspoon sea salt, fine grain
2-3 cloves garlic, peeled and roughly chopped
¼ cup packed fresh mint and/or basil leaves (or soft herbs of choice)
* you’ll need half of the vinaigrette for this recipe

for the wrap

4 burrito-size tortillas
1 cup dry quinoa, cooked/cooled/fluffed
1 batch garlicky cashew aioli (recipe follows), or 1/2 cup mayo
2 large or 4 small ripe tomatoes
2 medium-large romaine lettuce hearts
sea salt & black pepper

To Make

Roast the mushroom “bacon” and make the quinoa.

Preheat oven to 400 degrees (F).

Because of the large amount of mushrooms, prep them in 2 batches, transfer to 2 large sheet trays, then cook together.

Thinly slice mushrooms, about ⅛” but some variation is fine. Toss sliced mushrooms with olive oil and salt in a large bowl, transfer to a large parchment-lined baking sheet. Spread into a single overlapping layer. Roast for 20-25 minutes. Toss and rearrange. Roast for another 8-10 minutes, then toss and rearrange into a single overlapping layer every 5 minutes until deep golden. Mushrooms should be dark brown and golden, but not black. Season with more salt to taste, they should be salty.

Get the veggies ready. Slice tomatoes and cut into half moons (2 medium-large tomatoes for 4 servings). Thinly slice or shred the romaine hearts (2 hearts for 4 servings).

For each burrito, heat a burrito-size flour tortilla gently in a lightly oiled skillet over medium to medium-low.

Keep the skillet on super low while you build and roll all the burritos, or however many you’re making. Spread 1 tbs of the cashew aioli on the tortilla. Layer with ⅔ cup cooked quinoa and ½ of a romaine heart, shredded (2 hearts for 4 servings). Drizzle with 1 tablespoon lemon vinaigrette. Top with ¼ of the super-roasted mushrooms (½ lb raw) and as many tomato slices as you can fit (2 tomatoes for 4 servings). Season tomatoes with salt and pepper, spread on another tbs of aioli.

Roll and add to a well-oiled skillet, seam side down. Turn heat up to medium. They’re done when the seams are holding together with a golden brown crisp.

Small-Batch Garlicky Cashew Aioli

2/3 cup raw cashews
1/2 cup water
2 tablespoons olive oil
1/2 teaspoon sea salt, fine grain
2 tablespoons nutritional yeast
1.5 teaspoons granulated garlic

Blend all ingredients until super smooth and velvety. You will need a high-powered blender to get the right texture. I like using boiled/cooled water or filtered water to extend the fridge-shelf-life of the sauce, but not necessary. If it’s a slightly too much water to fit in the cup, just leave some water out and add back in once blended up a bit.

ON THE MENU
Mushroom “BLT” Wraps with Quinoa (vegan)
Black Bean & Chorizo Tacos with Creamy Roasted Pepper Sauce (vegan)
Falafel & White Bean Hummus Pitas (vegan)
Cheesy Pull-Apart Breakfast Sandwiches (vegetarian)

PREP LIST

• Shredded Cabbage & Carrot Mix

• Mint Vinaigrette

• Super-Roasted Mushroom Bacon

• Garlicky Cashew Aioli (advance prep optional, or use jarred mayo)

• Quinoa (advance prep optional)

• Creamy Roasted Pepper Cashew Sauce (cashew-less yogurt version below)

• Black Bean Spread

• White Bean & Basil Hummus

• Tofu Scramble or Scrambled Eggs

• Breakfast Sandwiches

Download the below PDF for the full breakdown including grocery list and execution guide. The PDF and full meal prep guides are a paid subscriber exclusive.

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This just might be one of my favorite tacos ever - I’m talking hypothetical-restaurant-menu status. I make a super quick spicy black bean puree and it adds so much flavor and texture. I double up on the sauce with a heavy pour of my go-to creamy roasted red pepper sauce. Freshness and crunch from the veggies and a spike of sweetness and tang from those candied pickled jalapenos. Not a spice person? Chop up bread and butter pickles for the same vibe.

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Black Bean & Chorizo Tacos with Creamy Roasted Pepper Sauce

Ingredients

for the black bean puree/spread

1 14-oz can black beans, drained, liquid reserved (scant ¼ lb dry)
¼ cup fresh lime juice (3 limes)
2 tablespoons extra virgin olive oil
2 tablespoons tahini
1 teaspoon granulated garlic
½ teaspoon ground cumin
1/2 teaspoon chili powder
½ teaspoon smoked paprika
⅛ teaspoon chipotle powder (increase to ¼ tsp for more heat)

for the creamy roasted red pepper sauce

2 large roasted red peppers
⅔ cup raw cashews, soaked if desired
1½ teaspoons granulated garlic
½ teaspoon smoked paprika
¼ to ½ teaspoon chipotle powder, optional
¾ teaspoon sea salt, fine grain, to taste

for the tacos

8-12 (4 portions) taco size tortillas
1 lb (4 portions) chorizo, cooked into crumbles
¼ of a small head green cabbage
1-2 shredded carrots
1 jar candied/sweet pickled jalapenos

To Make

For the roasted pepper sauce, blend the sauce ingredients together with ⅓ to ½ cup water, to consistency. You’ll need a high-speed blender to get a velvet-y texture. Season with salt to taste. Chipotle powder adds more smokiness and some heat/spice, add sparingly.

You’ll only need half of this recipe for four taco servings, but if you reduce the sauce, make sure to use a 2-cup-capacity blender cup, it’s too little for the standard large pitcher.

Make the black bean puree with an immersion blender or food processor. Blend all ingredients and ½ teaspoon salt until smooth. Use the reserved bean liquid or water to loosen if needed. Season with more salt to taste.

To assemble tacos, heat tortillas in a lightly oiled skillet. Mix the cabbage with the carrots. Divide black bean puree between all tortillas, covering half of each tortilla. Layer on the cabbage and carrot mix, then the chorizo crumbles. Finish with a heavy drizzle of the roasted pepper sauce and 3+ slices of the pickled jalapenos.

Notes

Can’t find sweet pickled jalapenos? Or don’t want any heat? Chop up bread-and-butter pickles.

I like Trader Joe’s brand and Field Roast brand for a vegan-friendly chorizo option.

My version of General Tso’s Tofu uses ingredients I typically have in my kitchen, so for me this is a “stocked recipe.” If you’re not familiar, “Stocked Recipes” are the ones that I can make without a trip to the store - pulling all ingredients from my curated kitchen stock list.

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Fresh ginger, green onions and bell peppers are actually part of my bonus list - items I always have on hand, but are maybe better bought as needed, depending on how you cook. So that’s why this isn’t technically stocked, but you get the idea. I eliminated a couple typical ingredients, changed up a couple and came up with a version that I absolutely love - one that I can throw together whenever the craving strikes.

General Tso-ish Tofu
serves 2-3

Ingredients

for sauce

1 teaspoon oil
1.5 to 2 teaspoons grated fresh ginger
2 cloves garlic, minced
3-4 green onions, thinly sliced, greens and whites separated
1/2 medium red onion, diced (1 cup diced)
1/2 green bell pepper, diced (1/2 cup diced)
1/2 red bell pepper, diced (1/2 cup diced)
sea salt, fine grain
1/4 cup soy sauce, reduced sodium
2 tablespoons rice wine vinegar
1 tablespoon sriracha (mild to medium spice level)
1 tablespoon toasted sesame oil
3 tablespoons brown sugar or sweetener of choice*
2 teaspoons cornstarch

for tofu

1 block extra or super firm tofu*
sea salt, fine grain
1 tablespoon soy sauce, reduced sodium
2 teaspoons oil
2 tablespoons cornstarch
boil in salted water for 5 minutes

cooked grain of choice for serving
green onion tops & sesame seeds for garnish

To Make

Start with the tofu. If using a standard oven, preheat to 425 degrees. Gently tear the block of tofu into irregular bite-size pieces. Allow it to tear naturally. I like to break the block in half, then into quarters, working with these smaller sections makes it easier to tear into pieces.

Season the tofu with 1/2 teaspoon salt, 2 tablespoons soy sauce, 2 teaspoons oil. Toss. Sprinkle with 2 tablespoons cornstarch and toss until evently coated. Transfer to the air fryer at 400 degrees for 10-15 minutes. Toss and continue cooking for another 10 minutes, or until golden and crisp.

Alternately, roast at 425 in a standard oven for 40-50 minutes, flipping once. I like lining the pan with parchment.

The sauce comes together quickly, you should have everything lined up and ready to go in the pan.

For the sauce, heat oil in a medium skillet over medium-low heat. Add garlic, ginger and the sliced white parts of the green onion, reserve green for garnish. Mix with oil to coat. Cook for 1-2 minutes once sizzling, then add red onion, bell peppers and a big pinch of salt. Cook for 4-5 minutes until just softened.

Meanwhile, mix soy sauce, vinegar, sriracha, toast sesame oil and brown sugar together. After cooking the onion and pepper for 4-5 minutes, add the sauce. Allow to start bubbling and cook for a couple minutes.

Stir the cornstarch into 1/2 cup cool water to make a slurry. Add the slurry to the pan and allow to gently bubble and thicken, it only takes a minute or two. Turn off heat and cover. When tofu is ready, add to sauce and toss to combine.

Serve over grains and garnish with the green onion slices and a few pinches sesame seeds.

NOTES
- Use white wine vinegar or apple cider vinegar if needed.
- Instead of pressing tofu, I boiled the bite-size tofu pieces in salted water for 5 minutes, and allowed to cool down a bit before seasoning and roasting. This improves texture and allows for better flavor absorption. You can skip this if using super firm tofu, to save a step.
- Standard General Tso’s is very sweet (3 tablespoons sweetener kind of sweet) but you can start with 2 tablespoons if you want to cut back on the sweetness and see how you like it.

The humble hummus and raw, maybe roasted, veggie wrap just got a serious glow-up. For the filling I’m using a client-favorite quinoa salad, one with a mediterranean flair, along with seared halloumi and homemade pickled onions. Round it out with a little baby spinach, and I’m telling you, this is a must-try.

And yes, it may seem like a bit much prep-wise, but these recipes with in the recipe are all versatile components that you can use in different ways. Double up on the hummus recipe for other meals throughout the week. The pickled onions are good on anything. And whatever leftover quinoa salad you have, I bet you’ll be eating it straight out of the container for lunch one day.

Hummus, Quinoa & Halloumi Veggie Wraps

Ingredients

4 burrito-size flour tortillas
1 batch herby hummus, recipe follows
1 batch quinoa & chickpea salad, recipe follows
pickled onions, recipe follows
2 oz baby spinach
1 lemon
sea salt, fine grain
black pepper, optional

To Assemble

Slice halloumi into ¼ to ½“ slabs. Griddle slabs in an oiled skillet until golden on both sides.

Chop up baby spinach and season with lemon juice, salt and pepper.

In the center of a warm tortilla layer hummus, lots of quinoa salad, spinach, chopped up halloumi and pickled onions. Roll up and repeat for remaining 3 burritos.

Griddle in an oiled skillet until crisp and golden, on the seam side only or both sides.

Lemon-Herb Quinoa & Chickpea Salad

Ingredients

for the dressing

1/2 cup extra virgin olive oil
zest of 1 lemon, optional
1/2 cup fresh lemon juice
sea salt, fine grain
1 tablespoon honey or similar
2-3 cloves garlic, peeled and roughly chopped
1-2 tablespoons nutritional yeast, optional
leaves from 5 sprigs mint

Blend ingredients with 1 teaspoons salt. When smooth, add mint leaves and blend until finely chopped. with leaves from 5 sprigs mint

*add any other soft herbs you have on hand - parsley, basil, dill, etc. If I had all of them on hand, I would throw a little of all of them in there.

for the salad

1 cup dry quinoa, cooked, fluffed and cooled
2 cans chickpeas, drained and rinsed (scant 1/2 lb dried)
2 medium-large carrots, peeled and shredded
1/2 cup plump golden raisins

To Make

Toss everything with the herby lemon vinaigrette. Ideally give it a few hours to chill in the fridge before serving.

Herby Hummus

1 can chickpeas, liquid reserved, drained (scant 1/4 lb dry)
1/3 cup tahini
3 cloves garlic
2-3 tablespoons olive oil
1/4 cup fresh lemon juice (1-2 lemons)
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon black pepper
sea salt, fine grain
1 handful fresh mint leaves
1-2 handful fresh basil leaves

To Make

In a food processor or blender, combine all hummus ingredients except reserved chickpea liquid and fresh herbs. Season with 1.5 teaspoons salt. Add 1/4 cup of the reserved liquid and an ice cube. Process until super smooth.

In a food processor this takes several minutes. Add more chickpea liquid to achieve desired consistency and to help it move along, if/when needed. When smooth, add the herbs and pulse until finely chopped.

Season with more salt to taste. I am sensitive to raw garlic, so I like to simmer the roughly chopped garlic in the olive oil until just golden, it tones down the raw garlic flavor while adding a nice depth. If you want to use raw garlic, you can reduce the amount of garlic to two cloves, depending on how much you like garlic.

For a super smooth hummus, simmer chickpeas for 5-10 minutes in water and 1 tablespoon baking soda. Drain and rinse thoroughly.

Pickled Onions

Ingredients

1 medium-large red onion
1 cup red wine vinegar
1 tablespoons sugar, honey or other sweetener
1 teaspoon sea salt, fine grain

To Make

Slice red onion as thinly as possible. You can use a sharp knife or a mandolin. Bring 1 cup of water to a boil. Allow to cool for a few minutes, then mix 1/2 cup of the hot water with 1 teaspoon sea salt and 1 tablespoon sweetener. When the salt and sugar are dissolved add 2/3 cup of the vinegar. In a large bowlor storage vessel, add the onion slices. Pour vinegar mixture over onions. Push down and compact onions to submerge under the liquid. If you need to add more liquid to cover, either add more vinegar or more water/vinegar in equal amounts. Allow to sit for an hour. Stir and push down again. You can serve these immediately or wait for the pink color to turn deep magenta, 24-48 hours.

This is the most basic version of a pickled onion. Add peppercorns, whole garlic cloves, more sweetener, bay leaves, chili flakes or anything else that you would add to a pickled veg.

ON THE MENU
One-Pot Orzo & Simple Salad with Lemon Vinaigrette (vegan)
BBQ-Ranch Bean Wraps with Rice and Lemony Lettuce (vegan)
Stewed Green Beans and Rice with Herby Hummus (vegan)
Hummus Wraps with Quinoa & Chickpea Salad and Seared Halloumi (vegetarian)

PREP LIST

• Lemon Vinaigrette

• Herby Vinaigrette

• Lettuces

• Ranch Dressing

• Quinoa & Chickpea Salad

• Stewed Green Beans

• Basil & Mint Hummus

• Pickled Onions

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It’s amazing how much flavor you can get with just a few simple ingredients. While the start-to-finish time for these stewed green beans (aka Lebanese string beans) is a couple hours, the active time is very minimal. And the result is a savory green bean stew perfect for ladling over fluffy grains, and maybe garnished with some hummus.

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It’s hard for me to make this dish any other way except my grandma’s super simple version (just without the meat), but I’ve been thinking about playing around with some spices for a little more depth. If you want to add some spices, do it before the tomato paste, so the spices have time to get some heat on them.

For vegan, use vegan butter or all oil (vegan butter encouraged).

Did you know - if you see “double concentrate” on your tomato paste you should still use the amount given in a recipe. Double concentrate is adding a slightly deeper flavor but should be used 1:1 as a substitution for standard tomato paste.

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Recently, when I was craving a caesar wrap, I stuffed this flavor-packed salad into a tortilla, added my seasoned tofu crumbles for protein and texture, plus an extra drizzle of dressing obviously. But no, I didn’t stop there. I griddled a pile of parmesan cheese and pressed the rolled burrito into it, front and back. It was GOOD GOOD, guys.

Parmesan-Crusted Quinoa & Kale Caesar Wraps with Savory Tofu Crumbles
serves 4

Ingredients

for the caesar-style dressing (vegan)

6 tablespoons raw sunflower seeds, soaked
1/2 cup lemon juice (2-3 lemons)
1/2 cup olive oil
1/2 cup water
2 teaspoons salt
1/4 cup nutritional yeast
1/4 cup capers
2 tablespoons dijon or whole grain mustard
1-2 tablespoons maple syrup
2 teaspoons black pepper
3-5 cloves garlic, peeled + roughly chopped

for the kale and quinoa caesar salad

8-10 oz kale, finely chopped
1 cup dry quinoa, cooked
1 lemon
sea salt, fine grain

for assembly

4 burrito-size flour tortillas
1 batch savory tofu crumbles (yield from 1 block tofu), recipe follows
1 cup shaved or coarsely grated parmesan cheese

To Make

Make tofu crumbles. Cook and cool quinoa.

Meanwhile, blend dressing ingredients together in a high speed blender until super smooth. This is too small of a quantity to do in a large blender cup, a 1 or 2 cup blending cup works better, 2 cups being perfect.

If all you have is a 1 cup vessel, blend seeds with oil and enough milk to fill the cup and allow to blend into a velvety smooth sauce. Then transfer to a 2-3 cup vessel and blend everything together with a hand blender/immersion blender.

With the dressing done and the kale fluffed/cool, massage chopped kale with 3 big pinches salt and the juice of 1/2 lemon. It takes a few minutes of massaging to break down the leaves a bit - you’re looking for a dark green, shiny appearance.

Combine the quinoa and massaged kale with 1-1/4 cups of dressing, reserve 3/4 cup for topping/drizzling/dipping.

With the salad done, build the wraps. Heat the tortilla in a large pan gently, to make it more pliable. Fill with the quinoa and kale salad, 1/4 of the tofu and an extra drizzle of dressing. Tightly roll up.

On the heated pan (non-stick or seasoned cast iron over medium), add a thick line of parmesan (about 1-2 tbs), roughly the same size as the burrito. Once it begins to melt, press the burrito into the parmesan. When the parmesan is super golden, gently roll the burrito back and forth so the parm wraps around the edges. Remove from pan and repeat with the other side, if desired.

Serve with extra dressing.

Savory Tofu Crumbles
serves 3-4

Ingredients

1 block super firm tofu (if using extra-firm press the tofu)
1 tablespoon olive oil
3/4 teaspoon sea salt, fine grain
1 teaspoon granulated garlic
1 teaspoon granulated onion

To Make

Preheat oven to 425 degrees.

Crumble tofu into a mixing bowl. It will break down more while mixing so big pieces are good. Mix oil with salt, garlic and onion. Drizzle seasoned oil over tofu and mix until fully combined.

Transfer crumbles to a parchment lined baking sheet. Arrange in a single layer with some space between clusters. Roast for 25 minutes on the middle rack. Toss and rearrange crumbles and continue baking for another 8-12 minutes, until browned and crisp around the edges.

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Mary Makes Stock List

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GET TOGETHER

Nothing makes me happier than hosting. I love everything - the prep, the execution, the conversations, and even the home reset after it’s over. And that’s why hosting is a top priority for me at this point in my life - and because it maintains and builds relationships while scratching a creative itch.

I recently hosted a brunch when my high school bestie came to town with her husband and two babes. It was a chance for the high school crew to get the kiddos together and catch up. Well, sure enough, this might be my new favorite way of entertaining. I wanted to be able to just enjoy myself so I laid out brown paper on the dining table and labeled everything - food and drinks - by writing on the paper. This way everyone knew exactly what they’re getting into even when a host isn’t nearby.

I made banana bread and these pull-apart breakfast sandwiches with a creamy roasted pepper sauce on the side. Plus donuts from a favorite local shop, Donut Drive In, and a fruit salad. I made fresh strawberry syrup for guests to sweeten their iced tea or cold brew. Plus any drink you could possibly want in the fridge (next time I’ll have a big bucket with these options out instead of in the fridge).

Another memorable get together was small but so special. Baby Geordie turned one and I had my family over for a garden-themed lunch with Lentil & Vegetable Soup, cheesy bread, basil pesto pasta and cupcakes. I even made candles in small terracotta pots. The theme came together adorably and I definitely want to copy it for a girls night soon.

GARDEN GROWING

Spring is a chaotic time around here because of how intense our yard and garden are. Their fully landscaped (front and back!) which takes a ton of work in the springtime. I also love potted annual flowers and Matt grows some produce, so there’s lots to do. It’s all clean, clear, seed, weed, cut down, mulch, transfer, water, repeat. But, at the end of the day it is well-worth the effort, and definitely worth getting it done before the 90 degree days start rolling in. I start every morning with a slow walk around, checking on blooms, dead-heading and moisture levels.

Now I have some time to set up a litte lounge area for myself where the kids like to play on the driveway we don’t use as a driveway - and where we’ve been spending lots of time. I got the bones of it set up, but a free-standing umbrella and side table will bring it together. Eventually I see it was a spot for an al fresco lounge party in the early fall, when the temperatures are a little cooler.

STOCKED RECIPES

My stocked series highlights using pantry staples to make delicious meals, no trip to the grocery store required. I have a fully stocked pantry at all times - my grocery trips are basically restocking anything that’s running low. This makes improv cooking and fridge-clean-out meals super easy. Well, this is one of those recipes. Inspired by my one-pot sun dried tomato rigatoni, this one-pot orzo is creamy and packed with mediterranean flavor - think artichoke hearts, chickpeas, cumin and dill.

Mary Makes Stock List Updated 02:2026

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Recipe Notes

1) Keep all of the extra sun dried tomato oil, I stash it in the fridge (dated!) and use it in salad dressings and my small-batch savory cashew cream, it’s a flavor power-house

2) use 1 to 1.5 teaspoons cumin for a less cumin-forward flavor

When I looked around the kitchen, with the goal of avoiding a big grocery shop this week, the super-roasted mushrooms I had prepped for no reason, the jars of olives and marinara sauce in the pantry, the provolone cheese slices in the fridge, and the vegan Italian sausage links in the freezer all moved me in a supreme pizza direction. I also had an onion, and some coconut milk for a little creamy-factor, all I needed was the green bell peppers from the store - perfect.

I pretty much grab bell peppers everytime I’m at the market. My three year old eats them raw as a snack or side dish, I love to throw thin strips of pepper in by wraps and salads, and some of the best recipes in my arsenal include bell peppers in the ingredient list - like my farro salad with sweet roasted pepper dressing, stuffed pepper soup, and my pesto & white bean stuffed peppers. So I wouldn’t be shocked if I had bell peppers on hand at any given time, making this a no-store-required meal on the right day. But alas I was out of peppers and I wanted all green anyway, just a small add to the shopping list.

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Pizza Stuffed Peppers
serves 4

Ingredients

1/3 cup white rice, rinsed
sea salt, fine grain
1 lb cremini mushrooms, thinly sliced
4 green bell peppers (or preferred color)
2 cups marinara/red sauce
1 small yellow or sweet onion, small diced
1 cup canned coconut milk, full fat
4 italian sausage links, about 1 lb pork sausage (I’m using Field Roast vegan sausage)
2 teaspoons dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried thyme
6 oz olives, green or black, crushed/pitted/roughly chopped
8 slices provolone cheese, vegan or dairy* (optional, see notes)

To Make

Preheat oven to 425 degrees (F). Cook 2/3 cup white rice. My method…combine rinsed rice with 1 cup water and 1/2 teaspoon salt in a small saucepan. Bring to boil and reduce to simmer. Cover and cook for 7-9 minutes, or until water is fully absorbed and rice is cooked. Allow to sit off the heat for 5-10 minutes. Remove lid, fluff and allow to cool completely or partially.

Make the mushroom bacon. Toss the thinly sliced mushrooms with 1/3 cup olive oil and 3/4 to 1 teaspoon salt. Spread in a heavily overlapping single layer on a parchment lined baking sheet. Roast for 25-30 minutes. Toss and rearrange, roast for 10-12 minutes. Continue in 3-5 minute increments, tossing and rearranging, until dense, chewy and dark golden, 45 minutes total cooking time, give or take.

Cut bell peppers from top to bottom through the stem. Remove seeds and ribs. Lightly coat the inside of each pepper half with olive oil using your fingers and sprinkle each with pepper with salt. Transfer cut side down to a parchment lined baking sheet. Roast for 15-18 minutes. I like the peppers well done and super soft. Check for desired doneness at 10-12 minutes if you like them al dente.

Meanwhile, add 1 teaspoon olive oil to a large skillet. Add onion and 1/2 tsp salt, saute for about 8 minutes, until onion is soft, translucent and starting to brown. Add crumbled sausage and fully cook over medium heat, to get some color. Add coconut milk, oregano, parsley, thyme and red sauce. Season with 1/2 teaspoon salt, or to taste. Bring to a rolling simmer, reduce heat to low and cook for a few quick minutes. Turn off heat, allow to cool down slightly. Add cooled rice and stir to combine.

Add 1 tablespoon red sauce to the bottom of each cooled pepper. Spread around evenly over the bottom. Divide rice mixture between the pepper halves, packing the filling in firmly as you go. Halfway through filling each pepper, layer in roasted cremini mushrooms and roughly chopped olives. Continue filling the pepper halves to a mounded top. Spread 1 tablespoon red sauce over the top, more mushrooms and olives for garnish and a slice of provolone cheese, if using. Bake for 10-15 minutes.

Notes
- brown rice works too, just takes longer to cook (and 1-1/3 cup water!)
- add your favorite pizza toppings (pepperoni or maybe a dollop of ricotta in the middle?)
- if desired, add a slice of cheese before adding rice, at the bottom of each pepper. You can also mix 1/2 cup shredded cheese into the mixture before filling the peppers (parm, mozzarella, whatever you have). This recipe doesn’t need the cheese, but if you love a cheesy stuffed pepper go for it.
- forget the individual dried herbs and add a tablespoon of Italian seasoning, if that’s what you have
- skip the roasted mushrooms and saute them raw after the onion has time to cook in the pan. I personally prefer the texture and flavor of roasted. You could use fewer mushrooms if sauteing, 8-12 oz.
- I like to keep the stem on for aesthetic purposes but i toss it before plating to eat.

ON THE MENU
Pesto Chickpea Salad Wraps with Roasted Tomatoes (vegan)
Quinoa & Kale Caesar Wraps (vegan)
Spiced Lentil & Queso Tacos (vegan)
Pesto & White Bean Stuffed Peppers (vegan optional)

PREP LIST

• Pesto (or 2 cups store-bought)

• Roasted Tomatoes

• Savory Cashew Cream

• Creamy Chickpea Salad

• Quinoa & Kale Caesar Salad

• Seasoned Tofu Crumbles

• Lentil Taco “Meat”

• Cashew Queso

• Pesto & White Bean Stuffed Peppers (fully or partially)

Download the below PDF for the full breakdown including grocery list and execution guide. The PDF and full meal prep guides are reserved for paid subscribers.

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If you follow me on all socials, you know what hummus bowls are a staple in my house. A generous layer of hummus, topped with endless combinations of grains, proteins, veggies and salads.

They’re all good enough, really good actually, but sometimes I make one that just knocks it straight out of the park (hello, baseball season!). This is one of those hummus bowls. I make a spicy black bean hummus and my sunflower seed-based caesar dressing, with a tex-mex flare. From there it only gets much better with sweet and crispy corn, plus flavorful and satisfying chorizo (vegan or not, do your thing).

For convenience I use store-bought vegan chorizo, but I have a homemade chorizo recipe (wheat gluten based) that’s very VERY delicious and comes together pretty easily, get that recipe here.

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Tex-Mex Caesar Bowls with Black Bean Hummus (vegan)
serves 4

Ingredients

for the southwest “caesar” dressing

1/4 cup raw sunflower seeds, soaked*
1/2 cup olive oil or a neutral oil, like avocado oil
1/3 cup oat milk or similar
2 cloves garlic, roughly chopped or 1 teaspoon granulated garlic
2 tablespoons capers
2 tablespoons nutritional yeast
1 tablespoon dijon mustard
1/4 cup fresh lemon juice (1+ lemons)
2 teaspoons maple syrup or honey
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
2-3 tablespoons roughly chopped cilantro (optional and to taste)

for the black bean “hummus”

extra virgin olive oil
2-3 cloves garlic, crushed and peeled
1 can black beans, drained, liquid reserved (or scant 1/2 lb dry beans, cooked)
1/3 cup tahini
1/3 cup lemon juice
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle powder

for assembly

1 can sweet corn, drained
8-12 oz vegan chorizo (like Field Roast or Trader Joe’s), or conventional chorizo
3 romaine hearts, washed and finely chopped or thinly sliced.

To Make

Make the dressing. Blend soaked/drained sunflower seeds with oil and dairy-free milk.

Once the sunflower seed base is super smooth, add 1 teaspoon salt, garlic, capers, nutritional yeast, mustard, lemon juice, maple syrup, cumin and chipotle powder to the blender. Blend until capers are tiny flecks. Add cilantro, pulse until finely chopped. Add water to consistency when serving.

If your high-speed blender cup is too big for a recipe this size, use a 2-cup blending cup, or a 1 cup for the first blend, when there’s fewer ingredients, then with an immersion blender in a bigger vessel for the 2nd and 3rd blends.

Make the hummus. In a small skillet or saucepan, over low to medium-low heat, add 3 tablespoons olive oil and the garlic. Gently simmer the crushed garlic until just golden, set aside and allow to cool slightly. Add 1/8 teaspoon of the chipotle powder to the oil, along with the remaining spices to the warm oil. In a food processor or blender, combine all hummus ingredients except reserved black bean liquid. Season with 3/4 teaspoon salt. Add 2 tablespoons of the reserved liquid. Process until super smooth. Add more bean liquid to achieve desired consistency. Season with more salt and chipotle powder to taste. Chipotle powder packs a bunch, add in 1/8 teaspoon increments.

For serving, toss lettuce with dressing. I like a medium to light dress on the salad and then using extra dressing for on top of the assembled bowl. Divide all components between 4 shallow bowls. Start with a layer of hummus, then salad, then corn and chorizo.

NOTES

To soak sunflower seeds, pour nearly boiling water over the seeds and let them sit at room temperature for at least 15 minutes, an hour is better. Drain.

ON THE MENU
Marinated White Bean & Mozzarella Salad with Quinoa and Fresh Basil (vegetarian)
Italian Lentil & Vegetable Soup with Cheesy Bread (vegan optional)
Creamy Tarragon Chickpea Salad Wraps (vegan)
Golden Beet & Balsamic Salad with Walnuts & White Cheddar (vegetarian)
BONUS: Breakfast Tacos with Black Beans & Tofu Scramble (vegan)

PREP LIST

• Marinated White Beans, Corn & Fresh Mozzarella

• Quinoa (2/3 cup dry)

• Italian Lentil & Vegetable Soup

• Savory Cashew cream (double for bonus recipe)

• Tarragon Chickpea Salad

• Balsamic Vinaigrette

• Roasted Golden Beets

• Shredded White Cheddar

• Toasted Walnuts

• Tofu Scramble (bonus recipe)

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I’ve been in salad mode for a few weeks now - craving plant-heavy salads pretty much daily. I’ve been having fun playing around with different salad formats and methods, and this marinated bean salad has become a favorite.

For this fully-loaded salad I mix white beans, corn and fresh mozzarella with a red wine vinaigrette and allow the whole thing to merry in the fridge…you know where I’m going with this? Yep, it’s meal-prep friendly because it gets better as it sits.

When it’s time to eat I just mix the marinated goodness with baby greens, quinoa and fresh basil. Easy. For a super filling meal, you can add (vegan) italian sausage (I’ve done that, see below), or savory tofu crumbles (I’ve done that too).

This recipe is featured in my upcoming April meal plan, which is a feature for paid subscriptions. So here’s a little teaser for everyone to enjoy.

Marinated White Bean & Mozzarella Salad with Quinoa and Fresh Basil
serves 4-5

Ingredients

for the dressing

1/2 cup red wine vinegar
1/2 cup extra virgin oil
1/2 small shallot, roughly chopped
2 large garlic cloves, roughly chopped
2 tablespoons nutritional yeast
1 1/2 tablespoons honey or similar
1 teaspoon dried oregano
1-1/4 teaspoons sea salt, fine grain

for the salad

8 oz fresh mozzarella, pearl shaped/sized or cut into small cubes from a larger piece
2 cans white beans (1/2 lb dry, 3.5 to 4 cups cooked), drained/rinsed
1 14-oz can corn (or yield from 2 cobs)
5-7 oz mixed baby salad greens, roughly chopped or torn
2/3 cup dry quinoa, cooked with 1/2 teaspoon salt
1 small bunch fresh basil, gently torn

optional

4 portions italian sausage (conventional or vegan/vegetarian)
savory tofu crumbles (recipe follows)

To Make

Cook quinoa with 1-1/3 cups water and 1 teaspoon salt. Bring to boil, reduce to simmer. Cover and cook for 13 minutes. Fluff cooked quinoa into a bowl to cool down a bit.

Blend all dressing ingredients until super smooth.

Combine the drained white beans, drained corn and bite-size mozzarella with the blended dressing. For best results, cover and allow to chill for at least a few hours.

For each serving, toss mixed greens with a few large spoonfuls of the marinated beans/corn/mozz, along with an extra tablespoon of the dressing. Top with 1/4 of the quinoa, 4 large leaves torn basil and a few big scoops of the marinated beans/corn/mozz, using up about 1/4 of the mixture and the excess dressing.

Savory Tofu Crumbles
serves 3-4

Ingredients

1 block super firm tofu (if using extra-firm press the tofu)
1 tablespoon olive oil
3/4 teaspoon sea salt, fine grain
1 teaspoon granulated garlic
1 teaspoon granulated onion

To Make

Preheat oven to 425 degrees.

Crumble tofu into a mixing bowl. It will break down more while mixing so big pieces are good. Mix oil with salt, garlic and onion. Drizzle seasoned oil over tofu and mix until fully combined.

Transfer crumbles to a parchment lined baking sheet. Arrange in a single layer with some space between clusters. Roast for 25 minutes on the middle rack. Toss and rearrange crumbles and continue baking for another 8-12 minutes, until browned and crisp around the edges.

*I like 1/3 of a block of tofu per portion so I double the recipe and use the extra in other meals throughout the week

ON THE MENU
Tex Mex Caesar Bowls with Black Bean Hummus (vegan)
Big Salad with Roasted Mushrooms, Smoked Cheddar & Ranch (vegetarian)
BBQ Tofu Stuffed Potatoes (vegetarian, vegan optional)
Creamy Sundried Tomato Chickpeas (vegan)
BONUS: Cheesy Black Bean Burritos with Avocado (vegetarian)

• PREP LIST

• Black Bean Hummus

• Tex-Mex Caesar-Style Dressing

• Ranch-Style Dressing

• Super Roasted Mushrooms

• Toasted & Chopped Walnuts (1 cup roughly chopped)

• Baked Potatoes

• Coleslaw

• Tofu Crumbles

• Rice (2 cups dry)

• Sun Dried Tomato Cream Sauce

• Diced and Shredded Smoked Cheddar
  

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Chorizo & Goat Cheese Burritos with Tahini-Lime Slaw and Smoky Tomato Crema

Ingredients

For Smoky Tomato Crema

8 oz grape or cherry tomatoes
extra virgin olive oil
sea salt, fine grain
3 tablespoons raw cashew pieces
1 teaspoon chili powder
3/4 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt, to taste
1 tablespoon extra virgin olive oil

Tahini Lime Slaw

1 small head green cabbage, cored and thinly sliced
zest of one lime
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
4 teaspoons honey or similar
1 small shallot, roughly chopped
2 tablespoons tahini
1 teaspoon salt, plus more to taste

For Assembly

1 cup dry white or brown rice, cooked
4 oz goat cheese
12 oz vegan chorizo*
4 burrito-size burritos

*I like the soy chorizo from Trader Joe’s and the chipotle vegan sausage from Field Roast brand. I have a homemade vegan chorizo recipe if you need one, get it here.

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To Make

The slaw is best when made at least a couple hours in advance. Combine all derssing ingredients, lime zest through salt, in a blender or an immersion blending vessel. Blend dressing until smooth. Toss with cabbage. Cover and chill for at least a couple hours. Season with more salt to taste.

Preheat oven to 415 degrees. Make rice. While the rice cooks, roast the tomatoes for the cashew crema. On a parchment lined sheet pan, toss tomatoes with a drizzle of olive oil and a pinch of salt. Roast at 415 degrees until soft and slightly charred. I do this in the air-fryer at 400, 8-12 minutes. Allow to cool.

Cook the chorizo.

Blend the tomatoes and any juices you can catch with the remaining ingredients cashews through olive oil. Use the smallest cup size of a super powerful blender for the most velvety texture.

Build burritos. Heat a large skillet over medium-low. Switch to low, heat each tortilla gently on one side before filling/rolling. Add 2-3 tablespoons of the tomato crema to the center of the tortilla. Top with 2/3 cup cooked rice and a quarter, more or less, of all other ingredients (or as much fits in your preferred proportions) - slaw, chorizo, goat cheese (broken up into big pieces).

Roll burritos. Add oil to the skillet and heat to medium-low to medium. Add burritos to pan, seam side down. When golden and crispy, flip over and griddle the other side of each burrito.

Serve any leftover sauce on the side for a dipping.

SO GOOD EATS

I recently launched STOCKED, an ongoing recipe series of meals that can be made using only my curated kitchen stock list (attached). The series kicked off with my Creamy Sun-Dried Tomato Chickpeas (aka Marry Me Chickpeas) which I made once this month for a weeknight dinner then again when hosting February’s gathering. My stock list has been in the making for over five years now and it’s the core of my diet and my grocery hauls. I keep an ongoing list in my pantry where I jot down any stock list items that are running low, and keep backstock hidden away in bins, so I never run out of anything important. This method allows me to easily improv cook, develop go-to recipes and even skip weeks of grocery shopping, that is if I have enough leftover fresh produce from my last haul. So now I’m sharing the second recipe of this series and it’s another super good one (check it out at the end of this post).

Speaking of recipes, I’ve actually been crushing it lately with the recipe development. From BBQ tofu and slaw jacket potatoes, and my ultimate veggie sandwich, to air-fried maitake mushrooms and two very different hummus bowls, they’re all so good. The problem is, finding the time to get each one formally posted is a different story. So to bridge the gap, here are some teaser photos for you - mainly sharing these so they stay at the top of my own mind - consistent recipe sharing is goal for me and need to find a realistic rhythm that works and I have faith I’ll fall into soon.

MAKING COMMUNITY

I have a goal of hosting one gathering each month for a couple reasons. First, is to stay connected and build a community, which I can finally focus on now that I’ve fully settled into motherhood and our forever city. The reality is, the only way to have a community is to be present, open and generous with your people. As an introvert I need to focus more of my energy on it because it’s so easy for me to default inward. Opening my home to the people in my life is my ideal way to initiate and foster my network. The second reason for hosting monthly? It’s a creative outlet for me that’s both challenging and rewarding. I double-downed on the creative outlet aspect for February’s event by hosting two of my long-time girlfriends. I had them over for a very chill night of dinner and candle making - a hobby I’ve been meaning to adopt but needed a push to get started. I got all the supplies we could possibly need and had it all ready to go for the gathering, but we learned how to do it as a group, and it was so fun and, honestly, kind of perfect.

We started off just relaxing in the living room with some drinks and a Y2K playlist in the background to warm up the evening. We used this time to smell the different essential oil options and think about scent combinations. The candle-making itself took about an hour for all three of us to make a candle with our own scent, and that’s while learning how to do it on the fly. Then, while our candles solidified, we sat down to dinner. On the menu was the creamy sun-dried tomato chickpea dish, fluffy white rice and the most delicious lemon-garlic broccolini. I also made vegan chocolate mousse out of aquafaba layered in a jar with a coconut caramel sauce. Then we chit-chatted the night away around the dining table.

OUT AND ABOUT

To know me is to know I absolutely love St. Louis. I was born and raised here, and moved back here after ten years in New York City without regrets. The Lou has such a top-tier food scene, so many vibrant neighborhoods to explore, countless free or low-cost activities and a dynamic, complex story as a major player in US history. So let’s show it some love in this month’s Out and About zone.

Hometown highlights of February include date night at an historic bowling alley and dive bar dating back to 1916 (Saratoga Lanes in Maplewood, where bowling is free, but hand-scoring is required). Another one? Taking the kiddos to arguably our favorite casual restaurant, Corner 17. Everything - noodles, dumplings, slushies and the hoisin eggplant - they’re always on point with stellar service (just make sure to join the virtual waitlist early because it fills up quickly.

Next highlight. We fell in love with the vegan version of Chick-fil-A’s pimento cheese chicken sandwich from Vegan Butcher and Deli (Bevo Mills adjacent). This sandwich was a special (which are announced on Insta each week), but their Hot Italian is always on the menu if you need a consistent rec. The Arby’s roast beef ‘n’ cheddar is another special to look out for.

Finally, our strawberry Valentine’s cake from Cakery and the Pretzel Beer Cheese pizza from The Headless Bat are not knew to us but worth a mention if we’re talking Feb food highlights.

And now for the real highlight of the month, my stock-list friendly Queso Burrito Bowls with Lime Slaw, Black Beans and Corn.

Queso Burrito Bowls with Cumin-Lime Slaw (plant-based)
serves 4

Ingredients

1 to 1-1/3 cup dry rice, cooked (enough for 4 servings)
2 cans black beans, drained/rinsed
1 can sweet corn, drained

for the slaw

1/2 large head of cabbage, shredded/sliced
1/4 cup fresh lime juice (white wine vinegar also works)
1/4 cup olive oil
1 teaspoon salt
1 teaspoon ground cumin
4 teaspoons honey, or similar
1 small shallot, chopped

for the queso

1/4 cup olive oil
5 cloves garlic, peeled and crushed
3/4 teaspoon
3/4 teaspoon cumin
3/4 teaspoon smoked paprika
1/8 teaspoon chipotle powder
1.5 cups cashews
1 cup water
3 tablespoons nutritional yeast
1.5 tsp salt
1 can tomatoes and green chilies, plus 1 tsp salt
*you can get creative with spices and use what you have

To Make

Start with the slaw, it needs a few hours to sit in the fridge before eating (best next day or the day after so meal prep away!). Blend dressing ingredients, or minced the shallot to whisk by hand. Pour the dressing over the cabbage, toss to fully combine and help break down. Cover and refrigerate for at least 2 hours. Toss, season with salt to taste.

Make the rice. While it cooks and steams make the queso sauce.

In a small skillet, heat olive oil and crushed garlic over low heat. Adjust heat if needed to bring to a very gently simmer. Simmer garlic for 8 minutes, give or take, until light golden. Remove from heat (garlic will continue to brown, separate from oil if they get too much color). After removed from heat and simmering stops, add spices. Set aside.

In a small saucepan, bring canned tomatoes, green chilies and 1 teaspoon salt to a gentle boil, reduce to simmer. Simmer for 10 minutes. Remove from heat. Meanwhile, in a high-speed blender, blend cashews with 1 cup of water, the nutritional yeast and 1.5 teaspoons salt. Add the garlic oil to the blender and blend until super smooth. Add to the tomatoes once they are done simmering and off the heat. Stir to combine.

To make the bowls, divide all components between 4 servings, starting with a bed of rice, then the queso, and then the slaw/corn/black beans.

Mary Makes Stock List

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ON THE MENU

Linguine Bolognese (vegan)
Burrito Stuffed Sweet Potatoes with Black Beans & Cilantro Sauce (vegan)
Pesto Rice Bowls with Cumin Tofu & Roasted Red Pepper Sauce (vegan)
Loaded Nachos (vegetarian)
BONUS: Pesto Tofu Sandwiches with Garlicky Cashew Cream (vegan)

PREP LIST

• Vegan Bolognese Sauce

• Savory Cashew Cream

• Baked Sweet Potatoes

• Stewed Black Beans

• Cilantro Sauce

• Spinach & Basil Pesto (or 1 cup pesto of choice + 1 cup for bonus recipe)

• Roasted Red Pepper Sauce

• Rice (2 cups, 1 for sweet potatoes and 1 for rice bowls, optional)

• Cumin Tofu Crumbles (optional)

• Roasted Cauliflower and Broccoli (optional)

  *optional items are easy to do the night of each meal so you can either prep in advance or not
  
  Download the below PDF for the full breakdown including grocery list and execution guide. The PDF and full meal prep guides are reserved for paid subscribers.

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These “marry me” style chickpeas are the perfect dish to share with you on this cold winter night - they’re cozy and crave-worthy, comforting and convenient. This recipe is the first in a series I’m starting called STOCKED, featuring dishes made from only stock-list ingredients (stock list is attached). As long as you’re all stocked up, there’s no grocery store necessary. And I’ll also note any variations and changes you can make for more flexibility when it comes to ingredients.

When I go grocery shopping, unless I have a specific recipe in mind, I’m pretty much just replenishing any stock-list items running low. I keep a small pad of paper and a pen on my pantry shelf and jot down any items that I need to grab when I’m at the store, so everything on my list is always available. It’s a plant-based list so everything is shelf-stable or at least long-lasting. The list is attached so you can fully take advantage of this series.

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And now, without further ado, let’s get into it.

Creamy Sun-Dried Tomato Chickpeas
serves 4

Ingredients

1 jar oil-packed sun dried tomatoes, oil and tomatoes separated
1 large sweet onion, diced*
sea salt, fine grain
4 cloves garlic, minced
3 tablespoons tomato paste
4 cups vegetable stock, reduced-sodium preferred
3 tablespoons nutritional yeast
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
3 cans chickpeas, drained (2 cans is fine if that’s all you have, or use 2/3 lb dry chickpeas, cooked)
2/3 cup cashews

for serving

rice, pasta or grain of choice

To Make

In a large skillet with a lid, head 2 tablespoons of the sun dried tomato oil over medium heat. Add onion and 1 teaspoon salt. Saute until onion is super soft and starting to caramelize, 8-10 minutes. Reduce heat to low, add garlic and cook for a minute. Add tomato paste, breaking it up until fully incorporated. Cook, stirring frequently, for 5 minutes.

Add stock, chopped sundried tomatoes, nutritional yeast, dried herbs, pepper, chickpeas and 1.5 teaspoons salt. Bring to a boil, reduce to simmer and cover. Simmer for 15 minutes, remove lid and continue simmering for 5 minutes.

Meanwhile, make the cashew cream. Blend cashews with 1/2 cup water in a high-speed blender cup (you’ll need a small blender cup for this, or you can triple the recipe and save the remaining cream for something else, it freezes well). Add more water if necessary and blend until velvety smooth.

Turn off the heat and add in the cashew cream. Allow the sauce to sit for 15 minutes to thicken.

NOTES

- use any onion you have on hand, or a few large shallots
- if you dont have dried parsley, thyme or oregano, just leave it out
- add 1/4 to 1/2 teaspoon of crushed red pepper flake to the onions if you want a little heat
- If you want a thicker sauce without cooling, add 3 cups of veggie stock instead of 4, and reserve the extra cup in case you need to thin the sauce out a bit
- when I open a can of tomato paste, i separate the leftovers into 1 tablespoon portions in an ice tray and freeze, once frozen I pop them on and into a storage container, keep them frozen until you need them

Mary Makes Stock List

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