Eggplant and Peanut Stew

I’m not really sure how I stumbled across this recipe, but some how I found the Glitter and Glue blog and this recipe. I’m a total sucker for anything with peanut sauce, so I wanted to run into the kitchen and immediately make it.

This stew contains okra, which I don’t make very often, but I do like a lot. The main reason I don’t cook it much at home is because it tends to be a slimy, which is a huge turnoff when cooking and eating food. The okra did add a bit of slime element to this dish, but I was able to work through my fear of slime and I ate it anyway. It was really delicious, so I’m glad I did. My friend Karyn read online that if you stir fry okra at a high heat, it keeps it from being slimy, so I will do that next time I make this. And I will definitely make it again because it was so good.

It is believed that okra originated in Egypt and was a favorite of Cleopatra’s. In other countries, it is called gumbo (the stew is actually named after it), bhindi and lady’s fingers. Interestingly, it is from the same family as cotton, cocoa and hibiscus. Okra has many healing properties; stabilizing blood sugar and reduce inflammation being two of the main ones. It is high in vitamins C, A, K and B vitamins, as well as iron, calcium, magnesium and manganese. So buy some okra and give it a try!

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Tofuna Salad

Even though Autumn is here, we had a few warm days here in NJ, and I felt salad was in order. Like I said on Tuesday, I’ve added small amounts of soy back into my diet and I’ve been okay with it. I came across a tofuna salad recipe that looked really good, so I made it – with my own alterations, of course. Dennis and I both really loved it, so  it will definitely be back in my meal rotation.





Tofuna Salad
serves 2-4
1 container firm organic tofu, frozen
1/2 cup vegan mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon mustard
1 tablespoon tamari
1/4 teaspoon sea salt
2 celery stalks, diced
1/4 cup onion, diced
1/4 cup red bell pepper, diced
1 teaspoon kelp
1 teaspoon dried dill
1.  Remove tofu from freezer. Allow to thaw. Squeeze the water out of it.
2.  Crumble tofu, add remaining ingredients and mix. Chill for a few hours so tofu can absorb the flavors. Season to taste.
3.  Serve as a salad or on sandwiches.

Feel free to add or subtract ingredients to your own liking!

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Indonesian Tempeh with Green Beans and Crushed Peanuts

I first saw this dish in an issue of Vegetarian Times last year. Since it’s made with coconut milk and peanut butter, I knew I had to make it. I will admit I wasn’t too impressed the first time I made it, but I decided to give it a second chance, and it did not disappoint. It was sooooo good that I’ve decided to demonstrate this recipe at my protein cooking class this weekend.
Tempeh is a fermented soybean that is high in fiber, protein and vitamins. It is the only traditional soy product that does not originate in China or Japan. It’s actually from Indonesia, where it is a primary source of protein. Because it is fermented, tempeh is easier on the digestive system, and doesn’t cause gas like other soy products can. 
There are still a few spaces open in Sunday’s plant-based protein cooking class. If you’d like to attend, please send me an email: Dianne@DianneWenz.com. 
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Spinach Mushroom Quiche

Montclair Vegans had a brunch potluck on Sunday at my friend Jen’s house. It was so much fun and the food was amazing. I took my camera with me and had planned on taking photos of the food and my friends, but I was hungry, so I just dove in without snapping any pics. Oh well – maybe next time.

I made spinach and broccoli tofu quiche. The recipe came from 101 Cookbooks and it’s really tasty. I used spelt flour for the crust, and a few people told me that they really liked the way it came out. There was lots of wheat in the form of muffins and scones, so I wanted to make sure I made something that I knew would be wheat-free.

I’ve added small amounts of soy back into my diet and I’ve been okay with it. Soy had gotten a little bit of a bad rap in the health press lately, but most of the hype isn’t true. Unprocessed soy is a good source of protein and has many health benefits. Heavily processed soy and isolated soy protein is something you do need to watch out for though, because just like any other processed food, they aren’t healthy foods. Tempeh, tofu, miso and edamame are the best soy options. If you’d like to read more about soy, take a look at this article by Dr. Mark Hyman.

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Double Broccoli Quinoa and Black Bean Patties

Yep, I’ve made both of these recipes before. But I wanted to show them off again because I will be making them at my healthy protein cooking class on Sunday, October 17th.  I will also be making tempeh with green beans and lentil carrot soup. My friend Jenna will also be making a few yummy dishes.
The class will held at my house in Montclair, NJ. If you’re interested in attending, please drop me a line – Dianne@DianneWenz.com. There’s still room left for a few more people.

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Beans and Polenta

This is a dish I like to make a lot in the cooler months, and it’s quick and easy, so it’s good for an after work dinner. I cup up a tube of pre-made polenta and grilled the pieces on the stovetop. In another pan I cooked peppers, onions and tomatoes and then added a can of black beans. I sprinkled a little bit of Daiya cheese on top once it was all cooked. Delicious!

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Spicy Quinoa and Chickpeas


Now that it’s getting cooler out, It’s time for some hearty warming foods! I’ve added more cooked grains into my diet because they’re warming and . This meal is a stir-fry made with peppers, zucchini, onions and chickpeas. I added red peppers flakes and hot peppers to add some spice to the dish. This meal is perfect for a cool fall evening!

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Autumn is here!

Happy Autumn! Sorry I’ve been gone for so long! I’ve been super busy will all sorts of things. Something had to give, and unfortunately it was my blog. October has already started out as a busy month for me, but it’s been busy in a really good way. I thought I’d share the highlights with you.

On Friday the 1st, Dennis and I went to see John Oliver at the Wellmont Theater in Montclair. He was incredibly funny and it was a really great show. We were in the center of the front row, which was both really cool and a little awkward at the same time. Mr. Oliver and I made eye contact many times, and every time I moved to scratch my head or push up my glasses he looked over at me. I realize this photo of him is really blown out, but that’s because of the lights overhead. You’ll have to trust me when I say it’s John Oliver. I was a little afraid to take his picture because I was sure he’d see me doing it and say something, but thankfully he didn’t.

On Saturday the 2nd, Dennis and I went apple picking in Warwick, NY. We always go to the Warwick Valley Winery. We leave with two giant bags full of apples and lots of wine to share with our friends during our fall and winter festivities. It was really a fun day and it’s something I look forward to every year.

We usually pack a picnic lunch with us when we go apple picking, but this time we went to the Tuscan Cafe in Warwick because they have vegan options on the menu. Unfortunately, the vegan chicken burrito Dennis made came out as real chicken, but he realized it before he ate it and they made him a new one right away. The veggie wrap I ordered came with bagel chips, which I didn’t eat because I was already eat wheat in the wrap. It was really tasty, but it wasn’t very filling.

On Sunday the 3rd, my friends and I had a vegan bake sale to benefit the Sea Shepherd Conservation Society. I made carrot cake cupcakes and mocha almond chip cookies. Many people baked and donated their time to work at the event. It was a lot of fun hanging out with my friends and meeting new people, but I came home totally exhausted! At last count, we made $954.75!!

Here I am with my friends Rachel, Fran and Deana. The bake sale was held at my friend Jen’s store Go Lightly in Montclair.

It was a really great weekend but it left me totally exhausted! I wish I had an extra day to recover!

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Dr. Fuhrman