a view from the laundry pile…

…it's all about perspective.

Vegetarian “Philly Cheesesteak” Sandwich

I know. That’s a confusing title.

When Fred and I were first married I happily “shared” all my favorite vegan and vegetarian recipes with him…until he very gingerly told me he really didn’t like most of them. I spent the next several years cooking 6 meals a day, 3 for him and 3 for me (we’ve already long established that neither of us is going to change our eating preferences and that I’m the only one who “knows how” to cook vegetarian foods. This is according to Fred, of course,*ahem* so I’m the designated chef in the family).

It took me a while but I finally wrapped my head around the idea of taking everyday “normal,” as Fred would say, recipes and make vegetarian versions of them – something that we would both eat and enjoy. With everything available at the market these days, it’s been a lot easier than I thought!

Here is the recipe for my latest experiment. I think it turned out pretty darn yummy, if I do say so, myself!

Vegetarian “Philly Cheesesteak” Sandwich
(Makes 2 large sandwiches)


2 Tbs. Olive Oil
1/2 package Morningstar Farms Crumbles
1 small Onion, thinly sliced
1 Tbs. Flour
1/4 cup Vegetable Broth
1 cup Sweet Peppers, diced (use any color)
2 slices Vegetarian American Cheese (more for topping — and you could also use the equivalent of Provolone or Cheese Whiz)
Salt and Pepper to taste
Dash of Thyme


1. In a medium pan, over medium-high heat, sautéed the onions in the olive oil until translucent.
2. Add the flour to the onions and cook just until the flour starts to brown.
3. Add the broth and stir until it forms a gravy (you may need a little more liquid if it’s too thick or pasty. Only add a little at a time).
4. Add the peppers, Morningstar Farms crumbles, salt, pepper, & Thyme, stirring well.
5. Tear the American cheese slices into pieces, add, and stir until it’s melted.
6. Serve on any type bread you want. I had French slices on hand though I think this would be delicious on buns or sour dough rolls.
7. Top with additional cheese, if desired.

I also read sautéed mushrooms are typical for this sandwich but didn’t have any on hand. Next time, I will…



Creamy Sausage & Tortellini Stew

Ok, so this was supposed to be a soup. But, like almost all of the other soups I’ve made in the past, it came out more like a stew. Hey, if the flavor is right and Fred eats it, I can adapt. Besides, I’ll take a big spoonful of hearty flavors over chasing little noodles around a sea of broth any day.

Creamy Sausage & Tortellini Stew


1/2 lb. Gimme Lean Vegetarian Sausage*
1-14.5 oz can Vegetarian Broth*
1-14.5 oz can Petite Diced Tomatoes
1-9 oz package Fresh Cheese Tortellini
4 oz Cream Cheese
2 cups Baby Spinach

*Or substitute with equal amounts of other vegetarian or non-vegetarian alternatives.


1. In a medium-large saucepan, brown the sausage (you may need to either spray the pan or use oil).
2. Add the broth and tomatoes (liquid, too).
3. Bring this to a low boil.
4. Add in the cream cheese and stir until it’s melted (cutting it into chunks before adding helps it melt faster).
5. Add in the tortellini and cook, stirring frequently but gently until it’s done (5-8 minutes).
6. Turn off the heat and stir in the baby spinach.

Serve hot & add a sprinkle of fresh grated Parmesan, if you want (believe me, you’ll want…really).


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Repost: More Ways To Reuse Glass Bottles

I love to reuse, repurpose, and upcycle whenever I can find or come up with ways to do it and, when I came across this post today, I thought it had some rather clever ideas to try. Here are a few of my favorites!

Vacation Memory Jars

Vacation Memory Jars

Baby Food Jar Hanging Vases

Baby Food Jar Hanging Vases

Sewing Kits

Sewing Kits

Stacked Storage

Stacked Storage

Here is the link to the full post with credits and sources for making your own!


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