The Seated Cook

Simple, healthy, vegetarian food

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Roasted Vegetable Cashew Stew (Gluten-Free)



This recipe is modified from a recipe by Wegman’s grocery store.  The ingredients are simple, but they were combined in a way I hadn’t thought of before.

Ingredients (makes 4 servings):

1/2 package baby carrots, diced

1/2 stalk of celery, diced

1/2 eggplant, diced

1 package white mushrooms, diced

1/2 red pepper, diced

1/2 red onion, diced

1 zucchini, diced

few large handfuls of cashews

chopped rosemary leaves

1/3 package frozen peas

salt & pepper to taste

olive oil

Wegman’s garlic simmer sauce (substitute sauce of your choice)

Also added to the stew: tomato sauce, balsamic vinegar, soy sauce (gluten-free if desired), onion and ginger powders

Additional garnish: Feta cheese, scallions, grated parmesan


Preheat oven to 425 degrees.  Add chopped vegetables (except for peas and rosemary) to a large bowl and coat with olive oil.  Season with salt and pepper.  Arrange veggies on a parchment-lined baking sheet.


Bake for about 15 minutes.  Remove from the oven, stir, and sprinkle cashews over the veggies.  Bake for another 10 minutes, veggies should be fork-tender.

Remove baking sheet from oven  and sprinkle rosemary on top of the vegetables.  Transfer vegetables to a large stock pot.  Add peas and sauces/seasoning.  Heat on medium, and stir vegetables to coat with sauce.  Heat to desired temperature.  (The original recipe called for another store-made sauce, but it contained wheat, so I improvised so that my husband could eat the dish.  I added some tomato sauce to the pot, as well as a little balsamic vinegar, gluten-free soy sauce, and dashes of onion and ginger powders).

Serve the stew as is, or on top of grain of your choice- we had some left over chick-pea pasta, so had the stew with that.  And topped it all off with some feta cheese, scallions, and grated parmesan.  A hearty, delicious, healthy meal!




Portobello Mushroom “Pizzas”


These Portobello mushroom pizzas make for a quick, easy, and healthy vegetarian and gluten-free meal.

Rinse and pat dry portobello mushroom caps (remove stems), spread on a layer of pizza sauce, add a couple basil leaves and slices of tomato, and top with shredded part-skim mozzarella.  Bake in oven about 25 minutes until cheese starts to brown.  I topped these with a little balsamic glaze and grated parmesan, and served with a side salad.


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Baking with Toddlers: Black Bean, Pumpkin and Chia Seed Cookies


I really like black bean brownies, so was excited when I came across this recipe for black bean cookies (with pumpkin as a seasonal bonus!)
These are delicious, (relatively) healthy cookies (I made them with a little less sugar), and it’s really the pumpkin that you taste rather than the beans.

Cooking with Toddlers


Getting out of the house with a newborn and a toddler is like trying to herd a pack of cats. So far, our attempts to leave the house have gone like this:

1) Start packing the 900 items we need 2 hours in advance of departure.

2) 30 minutes before departure, sit two year old on potty. He ” no have go”.

3) Change baby’s diaper and nurse him.

4) Put baby in carseat.

5) Baby has an explosion in his diaper; change baby.

6) Toddler now pees on carpet while saying “I had an accident; no biggie!”

7) Clean up carpet, change toddler’s clothes.

8) Toddler proclaims ” I’m pooing” which is code for ” I need to go use the potty”.

9) Set toddler on potty; wait for 10 minutes while he does his business. Congratulate him profusely for letting us know he had to go.

10) Clean up potty…

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Quinoa with Spicy Chickpea Gravy


I really like your recipes and made this one last night. Just added a twist to it by throwing some broccoli I had lying around into the food processor along with the chickpeas (hence the greenish tinge). A good, healthy meal!


For quite some time now I have really wanted to cook something with chickpeas. Would you believe that I had no idea what they were until some of you introduced me to them?

I created this gravy to put over quinoa, and I don’t doubt that it would go great with chicken as well. I still haven’t experimented much with Indian cuisine, so the inspiration for this gravy came from some Indian spices. I had no idea what I was going to put into it until I was finished…love when that happens. 🙂

It came out thick, which I prefer, but you could easily add more liquid to it.

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Cinnamon Sweet Potato Muffins with Dark Chocolate Chips and a Cinnamon Topping


I was very excited to try this sweet potato muffin recipe, and it turned out delicious! (Made them as is but without chocolate chips or the topping- pretty much used up all my honey and cinnamon in the muffin dough).

It was a really busy week….filled with both some very difficult things and some very wonderful things. Things which kept me out of the kitchen and away from the craft room.

But in the midst of what happened to be a very good day today, though full from 7:30 am until 9:00 pm tonight, I found an hour to bake something forFiesta Friday! I literally had just enough time to get these muffins done before I needed to walk out the door again. This girl just couldn’t miss out on the party!

When my friend and I walked in the door tonight, I loved the smell that greeted our noses. It smelled like Fall. It smelled like cinnamon. It smelled like sweet potatoes.

I had no idea how this recipe was going to work out…as usual, I was making it up as I went along. 🙂 Let’s just say this: my…

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Double Baked Spaghetti Squash


This looked like such a good recipe that when I made it last night, I decided to double the amount of ingredients, so I would have more left over! I made it according to instructions, except did the double baking part in a baking dish rather than in the squash.


the vegetarian ginger

Spaghetti squash is the ultimate gluten-free substitute for any wheat-based pastas.

Unlike regular squash like acorn or butternut where you would just cube it or slice it, spaghetti squash pulls apart into thin edible “threads” which is where it gets its name. It’s easy to roast, doesn’t need lots of seasoning and reheats well if you have leftovers.

This recipe is flexible with what toppings you like; feel free to throw in whatever herbs you want, or even some veggie meatballs. I kept mine simple since it was my first time trying it, but the recipe isn’t limited to what I’ve put it. If you’re vegan, you can sub out the mozzarella and parmesan for nutritional yeast and grated tofu–it will add some protein and still have a bit of that cheesy flavour.Double Baked Spaghetti SquashDouble Baked Spaghetti Squash


  • 1 large spaghetti squash, halved lengthwise
  • 2 tsp. olive oil
  • Salt and pepper to taste
  • 1…

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No Bake Cocoa Nut Cookies


I love making treats with dates, so wanted to try this recipe. As is often the case with me, I substituted some ingredients to use what was already in my kitchen: pecans and almonds instead of macadamia nuts, and olive oil instead of sunflower oil. I also didn’t have white chocolate, so didn’t add the delicious-looking drizzle this time, but doubled the amount of cocoa powder to add a little more chocolate taste.  And mine were shaped more like balls than cookies.  Either way, yummy, without too much guilt!

Shivaay Delights


Don’t you just love when you give something really healthy to your children. Makes up for all the naughty snacks and foods they some how seem to get their hands on!

With this recipe both parent and child will be soooo happy! I can guarantee this, as this is how I felt yesterday when I made these no bake cookies!

Mine have already disappeared from the fridge mysteriously!! So another batch is about to be made, especially as I promised to take some over to Angie’s Fiesta Friday Party!


Have a beautiful weekend friends! Much love D x


2 large handfuls of macadamia nuts
3~4 handfuls of pitted dates
1 tbsp maple syrup
1 tbsp sunflower oil
1 heaped tbsp cocoa powder
White chocolate melted



Add all the ingredients into a food processor and grind to a slightly grainy paste

Take a large pinch of the sweet mixture…

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