Author Archives: sosatisfying

About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.


INGREDIENTS Butter lettuce Chopped Parsnips Chopped mushrooms Chopped Avocado Chopped scallion Cooked Edamame Handful Sunflower seeds Olive Oil Lemon juice   Advertisements

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Soba Noodles and Spinach

INGREDIENTS cooked buckwheat soba noodles ( preferably a day ahead and refrigerated) fresh spinach 2 tablespoons chopped onion 2 cloves garlic, minced olive oil 9 or grapeseed oil) salt and pepper to taste DIRECTIONS Put 2 tablespoons oil in a … Continue reading

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Here is a visual of the recipe.  So rich and creamy ! It just happens to be vegan but it’s really tastier than the dairy version.

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This is more a suggestion than a recipe.  Just chop up a big pot of root vegetables: carrots, potatoes, turnips, parsnips, onions and garlic.  Cook in vegetable broth for about half and hour.  Stir some miso and broth in a … Continue reading

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Kale Ceasar

Basically just use Kale in your traditional Ceasar.  Home made croutons are a must.  I made a vegan dressing for this one. Vegan Ceasar Dressing 3 tablespoons vegan mayonaise 1 teaspoon grain mustard or mustard powder 2 tablespoons lemon juice … Continue reading

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  INGREDIENTS 1 Giant bag chopped fresh kale ( 2-3 bunches, cleaned, stemmed and chopped) 1 smallonion, diced (white or yellow) 1 sweet pepper (not bell pepper), diced 1 cubes vegetable bouillon 3 tablespoons olive oil vegetable stock 1/2 cup … Continue reading

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  These thinly slice Brussels sprouts make a lovely and delicate slaw.  I feel kind of dumb for not thinking of this before since they are sort of   miniature cabbages.  This is a simple little recipe and very tasty.  … Continue reading

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I know this spaghetti  looks an awful lot like linguine because it is.  I didn’t have spaghetti and really wanted to make this.  Not a huge difference and the taste is the same but spaghetti really would be best.  I … Continue reading

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These are so simple and so flavorful.   Make as much as you want – the keep for up to two weeks in an air-tight container in the refrigerator.  This photo shows one warm from the oven smashed on on top  … Continue reading

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This is a recipe from 1959.  The name alone makes me want to serve it up.  The original garnish is an orange slice but I didn’t have an orange and I did have cherries.  So I stuck two cherries on … Continue reading

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