Overnight Steel Cut Irish Oats

4 cups water
1 cup steel cut oats – I use McCann’s steel cut irish oats
1/4 teaspoon salt
optional – brown sugar, honey or cinnamon, Nutella,or a dollop of nut butter, honey,
toppings such as toasted walnuts, fresh or dried blueberries, blackberries, raspberries, strawberries, sliced banana, peaches, fresh mango, anything!!!
In a. Dutch oven and pour in the 4 cups water and salt. Turn the heat to high and bring the water to a boil.
Add the oats.

Stir and let the oats cook for about a minute.
After one minute, turn off heat, stir, cover and then let them sit overnight.

Turn the heat to medium and stir occasionally until the oats are heated through. There will be a bit of water in the mixture still or they may be a solid clump of oats, if so break them up with a wooden spoon.

Scoop into a bowl and top with your choice of goodies!


Easter Dinner – Roast Leg of Lamb – Updated Photos!


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I know I told u that my roast leg of lamb was off the chain…at the time I was vegan and only had phone pics to pore my cooking prowess… now a meat eater again, I come with mouth watering pics of my delicious easter meal.

  • Roast Leg of Lamb
  • Wild Mushroom Herbed Couscous
  • Spinach, Strawberry, Fetta salad
  • Garlicy Asparagus with Pine Nuts
  • Israeli Watermelon Mint Soup
  • Roasted Root Vegetables with Thyme
  • Homemade Yeast Rolls (from my mama)
  • Minted Tzatziki Sauce with Champagne
  • Cabernet Sauvignon

Sadly, I went to about 10 grocery stores in my hunt for a bone in leg of lamb (It really does make all the difference) but only could find semi boneless…
For the original blog post and recipe refer to: https://absolutelyravenous.wordpress.com/2012/04/05/roast-leg-of-lamb-our-former-easter-tradition/

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Roast Leg of Lamb – Our Former Easter Tradition


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::NOTE:: While we now eat mostly vegan ‘cept the occasional shrimp or box of dainty handful of Cheez-It’s, I HAD to post this recipe! Besides the fact that I had already had the post written in November, It is an amazingly delicious dish! I luckily took a few photos from last years meal And while WE will not be enjoying it this year, there’s no reason that you can’t!

Be on the look out for this years Holy Land Inspired Vegan Easter Feast!!


Trying to come up with a menu to prepare for my first Easter dinner in 2008 and decided to make a leg of lamb…how adventurous of me, I know. 🙂 I figured, I love the gyros my mom makes, why not try THIS beast!!

I did a bit of research to see what pairs well with lamb and came up with a few and tried this marinade. I, as well as my guests, were completely BLOWN AWAY! I had outdone myself! It was so warm, pink, and juicy on the inside, while crisp and flavorful on the outside. I have since made it every Easter and always pair it with the same sides that I initially made it with, as they complimented the lamb so well.

I serve this with Asparagus Sautéed in Olive oil and garlic; Spinach and Strawberry Salad with toasted Almonds and Feta; Roast Cubes of Squash, Parsnips, and Carrots; Homemade Yeast Rolls; and a big bodied Shiraz.



  • 1 cup orange juice
  • 2 cup white wine
  • 10 cloves garlic, minced
  • 4 teaspoons of fresh thyme
  • 5 Tbsp of fresh chopped rosemary
  • 5 leaves of mint
  • 1 teaspoon of fresh ground pepper
  • 2 Tbsp olive oil
Blend in blender of magic bullet

Lamb Roast

  • 1 (16-pound) leg of lamb, bone-in
  • Marinade
  • Salt
  • Pepper

1 Place lamb and marinade into a plastic bag. Plane inside  Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least an hour before putting in the oven to help bring the lamb closer to room temperature before roasting.

2 Preheat oven to 425°F.

3  Remove the lamb roast from its marinade bag. Pat the marinade off the lamb with paper towels. Sprinkle with salt and pepper remembering at this point there has been no salt added to the marinade! Place in roasting pan fat side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. drippings. I sometimes put a bit of water in (1/2 cup) so the melting fat doesn’t burn.

4 Roast at 425°F for 25 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10 minutes per pound. If you are cooking a roast bone-in, it will need a longer cooking time than a boneless roast.

Cook to about 130°F for a pretty pink med rare. DONT COOK TIL DONE – YUCKY AND DRY!!! Tent roasting pan with foil and let it sit for at least 20 min so that it can absorb all of the juices.

5 Pour the juice and drippings into a gravy boat or bowl with ladle to serve atop the meat.

Now if I could only figure out a way to veganize THIS!

Whole Wheat Buttermilk Biscuits & Gravy – Vegan and low fat

So, Ravenous Munchkin J has been begging me for 2 days to make her biscuits and gravy. I keep putting it off.

This morning she REALLY begged me and INSISTED they be from DQ – Nope…sorry sista!

Ingredients for Biscuits:

  • 3 Cups White Whole Wheat Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • Salt
  • Ground Black Pepper
  • Fresh Sage chopped
  • 2 Cups Almond/soy/Coconut Milk

Ingredients for Gravy:

  • 2 1/2 Cups Almond/soy/Coconut Milk
  • White whole wheat flour
  • pepper
  • salt
  • fresh sage
  • 1 clove garlic

Summer Rolls – How we ROLL Pt. 3


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Late one night (4am-ish to be exact) when we first started dating M, my now husband, came over after leaving a night club. I was standing at the counter making vietnamese summer rolls.

LOTS of summer rolls!!  At least 40!

I had a craving for them, so I got up and made them!

I remember him standing i the kitchen doorway in shock. Eyes wide and mouth open. What was I doing making these!? This little american girl standing in the kitchen slaving away like his Korean mother. All he said was, “Wooooooow!!”

I’m preeeety sure this is what made him fall in love with me! 😉

The Ravenous Munchkins love them as does the Ravenous Grandma. And since she promised to juileanne everything – Why not! 🙂

Since going vegan and getting healthy I tried to make them without shrimp.

Ingredients for Rolls:

  • Vietnamese rice paper/summer roll wrappers
  • 2 rolls of cellophane noodles
  • wonton wrappers
  • lemon balm or mint
  • spinach
  • carrots
  • cucumber
  • tofu; dry fried
  • Veggie Ham
  • Korean pear – or any fruit
  • optional – pickled vietnamese veggies – cabbage and carrots

Ingredients for Sauce:

  • 1/2 cup Peanut Butter
  • 5 drops of toasted sesame oil
  • cilantro to taste – I of course like a lot!
  • 2 Tbls soy sauce
  • 2 Tbls water


1. Start by juileanning pre-cooked tofu, carrots, cucumber, veggie ham, Korean pear. Set aside.

2. Warm and slightly brown the veggie ham in a pan over med-high heat. Set aside.

3. Combine all ingredients for peanut sauce in a personal blender like magic bullet and blend well, adding more water to desired consistency.

4. Cut about 10 wonton wrappers in half – lenghtwise. wrap each around a skewer to roll and slide of skewer. Bake at 450 until brown or fry in a shallow pan of oil if you like.

5. Boil a pan of water and place noodles. Turn off heat and let sit for about 10 minutes. Drain.

6.. Arrange all ingredients on your workspace so that they are easily reached when preparing the rolls.

7. Fill a shallow dish with water and place on workspace. (I used a pie keeper top) Place one summer roll wrapper in the water totally submerged for 3 seconds, Flip and repeat for 3 seconds.

8. Place wrapper flat on table or counter. place a lemongrass or mint leaf, neatly place the veggies and wonton wrapper, then a bunch of noodles. DONT FILL TO MUCH!!!

9. Working quickly roll the side closest to you over the fillings and then each side, roll tightly.

10. If you do not fill and get to rolling quickly enough your summer roll will be loose and break easily. It may take take several trys to get it right. But well worth the patience! Serve with dipping sauce and enjoy! 🙂



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The Ravenous Munchkins have always loved rice since they starting eating.   Honestly each of their very first meals was miso soup with seaweed and white rice that I would make and puree for them…THEY LOOOOVED IT!!  I mean, what else would you expect from three kids who are part Korean?!?

The past 2 years I have had them eating (and LOVING) brown rice. It’s much more healthy, full of fiber, and it’s something that you can feel good about feeding your kids.

I decided to make something that we haven’t had in a while. BiBimBop – it’s a simple Korean dish that is simply steamed rice with seasoned and sautéed vegetables and meat.  BiBimBap literally translates to “Mixed Rice”.  A fitting name as you mix up the rice after it is served to you.

I was stoked to make this meal tonight and went on a hunt for this delicioso “Veggie Ham” I had tasted at the vegan restaurant we’ve been frequenting. I went to the Korean grocery, and 2 Vietnamese groceries before I found it…


If you have had this I highly suggest you give it a try. Don’t let the HUGE size of it intimidate you, you can use it in EVERYTHING!! I don’t think it’s meant to be eaten plain, but as an add in for flavor for a dish. I would say the taste is a little “hammy” and a little “spammy”.


  • 1 package of brown rice; steamed
  • 1/4 loaf of Veggie ham; julienned
  • 1 package of  spinach
  • 3 small Korean squash; julienned (or Mexican depending where u shop)
  • 8+ shiitakes; sliced thinly
  • one package of shredded carrots
  • toasted sesame oil
  • salt
  • Sriracha and toasted sesame oil for serving


  1. Prepare rice ahead of time.
  2. One at a time saute each different vegetable and veggie ham with a couple drops of toasted sesame oil and a pinch of salt. When each are finished place them in individual bowls.
  3. When all veggies and rice are finished cooking, put some rice into a bowl and arrange your veggies on top. It’s all about presentation!!
  4. I eat mine with a little sesame oil and Sriracha but you can also make some Cho Ganchang to serve it with.
  5. Don’t forget to mix it up before you eat, after all it IS BiBimBap!

Banana Roll Ups – again…how we ROLL!


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The kids are screaming.

They want, “Something that starts with an I”.

Sorry Kid, no Ice Cream!

“Something that starts with a P”

Sorry Kid, No Pudding!

Coming up with healthy snacks that the kids will like can be quite a challenge. BTW – my kids went through 42 bananas in FOUR days last week!! That was between the 1 and 3 year old! Ravenous Munchkin J, the 4 year old, has decided that she doesn’t like bananas.

Guess what…she does NOW!


  • One Banana
  • One whole wheat tortilla
  • almond or peanut butter
  • flax seeds (optional)



  1. Lay one tortilla flat on the counter.
  2. Coat with 1-2 tablespoons of nut butter. (sprinkle with flax if you choose)
  3. Place banana near one edge of tortilla. If your banana is really curved, bend back/break in segments to make straight.
  4. Slowly roll banana in the tortilla.
  5. Cut the banana roll into slices.
  6. Watch the kids devour!

Detox Salad – WF Rip!


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Man, I love me some Hot and Cold bar at Whole Foods!!

But it KILLS me to buy the simple things off the bar – though I will GLADLY pay $7.99 a pound for some of their TVP General Taos “Chicken”! That junk is like CRACK!

One of my faves is the Detox Salad – So while at whole foods, piling food on what woudl turn out to be my $16 plate, I took photos of a the ingredient card over a few of my faves.

This is the one I chose to make today with my edits of course! Enjoy! 🙂


  • 10oz cauliflower florets
  • 10oz broccoli florets
  • 10oz shredded carrots
  • 1/4 cup sunflower seeds
  • 1/2 cup mixed raisins
  • Juice from 1 lemon
  • Juice from 1/2 orange
  • Maple syrup, granulated, to taste
  • Sea salt and pepper to taste


  1. One by one chop each ingredient. Cauliflower, broccoli, then carrots. I did it with a hand chopper. Unless u need some arm toning, I recommend a food processor.  I had to take a few breaks.
  2. Put chopped veggies into a large mixing bowl and add seeds, raisins. Stir well.
  3. Add salt pepper and maple granules to taste.

Pumpkin Black Bean Chili


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Ahhhh, another vegan meal fit for a bowl…

No, for realz, Ravenous Munchkin J has been begging me to make Pumpkin Soup since October – who know where she got that from. But being the good mother that I am, I will give the kids what she wants. Well kinda


  • 2 large cans of diced tomatoes
  • 5 small cans of black beans
  • 2 cans of pumpkin puree
  • 1 small onion
  • 1 cup wheat berries
  • 4 cloves garlic
  • 1/4 cup chili powder
  • 1/2 tsp fresh ginger; grated
  • 1/2 tsp cinnamon
  • pinch of freshly grated nutmeg
  • pinch of freshly ground allspice
  • chipotle powder (optional)
  • cilantro for garnish


  1. Turn on crock pot to a High setting. Open all cans and pour them into a crockpot. Pour all liquid in too!
  2. Put the spices and chopped onion in too.
  3. Place the wheat berries in a saucepan and cover with water, cover and bring to a boil. Continue to cook in med-high for about 30-45 minutes until they have softened. Turn off and let sit for a bit, 10 min or so.
  4. Drain the remaining water from the pan of wheat berries and add to the chili
  5. Cover and let cook for at least 5 hours or until desired consistency.

Peanut Tofu & Veggies


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Yearning for something a little sweet and plant based but it was dinner time and didn’t want to totally ruin my appetite I came up with this…

Ingredients for Sauce:

  • 1/2 cup peanut butter
  • 1/4 cup cilantro
  • 6 Tsp soy sauce
  • 6 Tsp water
  • 4 cloves of garlic
  • 1/2 tsp Korean red pepper flakes
  • couple drops of roasted sesame oil

Ingredients for meal:

  • 1 package of tofu
  • 16 oz brown rice
  • 1 head of bok choy
  • 1 package of baby carrots
  • 4 crimini mushrooms
  • 1 head of broccoli


  1. Cook brown rice in rice steamer.
  2. Press the tofu between several layers of paper towels. This will help get a lot of the liquid out so that your tofu will brown easier and faster!
  3. Put all ingredients for peanut sauce in a blender (I used my magic bullet) and blend until well mixed. Set sauce aside.
  4. Cut your tofu into cubes. 
  5. Heat up a well seasoned frying pan on high and put your tofu in. When browned on that side – flip to the next, and the next, and the next…
  6. Rinse mushrooms in a collander to remove any dirt.
  7. Chop veggies: chop mushrooms, slice bok choy, cut broccoli off stem, and slice baby carrots on the bias.
  8. When tofu is almost finished cooking and browned on all sides. Remove tofu form the pan and set aside.
  9. Heat up a wok or large frying pan. Add 1/2 cup of water. when boiling add carrots and broccoli, cover to steam. When almost finished add mushrooms and bok choy. Cover and steam.
  10. Toss tofu with 1/2 of peanut sauce.
  11. When veggies have finished steaming toss them with other 1/2 of peanut sauce, salt and pepper to taste.
  12. Serve veggies and tofu atop a bed of brown rice.