Vegetarian Gumbo

Because I am a Pescetarian, I will sometimes add shrimp or crab meat (or both) to this recipe. It’s awesome regardless of whether or not you add anything extra.

Prep Time: 30 mins | Cook Time: 1 hr | Servings: 8 | Difficulty: Medium


½ cup vegetable oil
⅓ cup flour
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
3 stalks celery, chopped (1 cup)
1 28-oz. can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1 cup)
1 cup fresh or frozen sliced okra, optional
1 Tbs. ground cumin
1 Tbs. paprika
1 Tbs. dried oregano
¼ tsp. cayenne pepper


1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender.

Serve over rice.


Ravi’s Curried Rice and Vegetables

I cannot take credit for this recipe, I got it from my good friend Ravi. I love Indian food and every so often he’d bring this dish into work for lunch and I would be like, “Damn! That smells so good!” So he gave me the recipe. It’s relatively easy to make.

Prep Time: 15 mins | Cook Time: 45 mins | Servings: 4 | Difficulty: Easy


1 onion, chopped
1 clove garlic, minced
1 small potato, cut into small cubes
1 cup vegetable stock
1/2 cup frozen cubed carrots
1/2 cup frozen peas
1 tsp. East Indian Curry or Regular Curry Powder
1/4 tsp. Cayenne Pepper
1/2 cup Brown Basmati Rice, uncooked
1/3 cup Kamut, uncooked


1. In a large skillet, cook the onion and garlic in 1/2 cup of the veggie stock for about 10 minutes or until the onions are softened.

2. Stir in the rice, kamut, potato, spices and the remaining amount of stock and cook for 30 minutes or until the grains are tender, adding more stock if needed.

3. Stir in the frozen veggies and cook for an additional 5 minutes.

Sesame Noodles

Prep Time: 15 mins | Cook Time: 10 mins | Servings: 8 | Difficulty: Easy


1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
2 heads Broccoli, cut into florets
1 teaspoon sesame seeds, toasted (optional)


1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.

2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat.

Garnish with green onions, broccoli and sesame seeds.

Kevin’s Tuscan-Style Tofu Minestrone

This is another experiment from my kitchen. It’s an awesome twist on an old favorite of mine.

Kevin's Tuscan-Style Tofu Minestrone

Kevin’s Tuscan-Style Tofu Minestrone

Prep Time: 15 mins | Cook Time: 1 hr | Servings: 6 | Difficulty: Medium


2 16 oz cans Cannellini Beans, undrained
1/2 cup Olive Oil
4 cloves Garlic, minced
1 medium Onion, chopped
1/4 cup fresh Italian Parsley, chopped
2 stalks Celery, chopped
1 12oz jar/can Marinated Artichoke Hearts
1 28oz can Plum Tomatoes, chopped and undrained
1 sprig fresh Rosemary
1 bay leaf
1 pkg Firm Tofu, drained and cubed
1  1/2 cups Water
1 cup Kamut (soaked overnight) – optional
1/2 tsp Sea Salt

Ground black pepper


1. Drain tofu and cut into 1/2″ cubes (small bite sized pieces). Set aside.

2. In a medium to large pot, add Olive Oil, Garlic, Onion, Rosemary and Bay leaf over medium heat. Cook for 5 minutes or until onions are softened.

3. Add Celery and Tomatoes, bring to a boil then reduce heat and cook for 15 minutes over medium-low heat.

4. Add the Water, Kamut, Beans, Artichoke Hearts and Parsley, bring to a light boil, reduce heat and simmer for 30 minutes over medium-low heat. Stirring occassionally to prevent sticking/burning.

5. Add tofu and gently stir to combine. Cook for 5-10 minutes over low heat.
Serve with freshly ground black pepper. Be careful not to serve the Rosemary sprig.


UPDATE (5/30/14) : Added 1 1/2 cups of water, sea salt and increased the garlic to 4 cloves (up from 3). Also added Kamut, a whole grain (which is totally optional). You can get Kamut from most natural food stores, like WholeFoods or you can order it from Amazon too. Just make sure to follow the instructions on the package with regards to soaking the grain in water overnight (very important – cuts down on cooking time).

Cannellini Bean Stew

This is an awesome dish for those cold winter nights. But I eat it anytime because I keep my apartment as cold as meat locker (I’m a polar bear in real life). What’s even better is, this thing is ridiculously easy to fix.

Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4 | Difficulty: Easy


2 16 oz cans Cannellini Beans, drained
1/4 cup Olive Oil
2 tbsp Parsley, chopped
4 cloves Garlic, minced
1 sprig fresh Thyme
1 28oz can Plum Tomatoes, drained and cut into bite sized pieces.
1 tbsp Freshly ground black pepper.


1. Heat olive oil in a medium pot over medium heat.

2. Add parsley, garlic and whole sprig of Thyme. Cook for 30 seconds to 1 minute to infuse the oil.

3. Add beans and tomatoes, season with pepper. Cook for 20 minutes.

Remember to remove sprig of Thyme before serving.
Serve with additional pepper, to taste, and Rustic Italian Bread if desired.

Kevin’s Tofu Primavera

Several weeks ago I was doing something I really enjoy doing…experimenting with food. In a box of recipes that belonged to my mother was a recipe for Pasta Primavera. But I wanted to make it without the pasta and use something that was lower in carbs. Tofu came to mind, as it has about 2g of carbs per serving, which is a ton less than pasta. But the tofu by itself was terrible – so I decided I needed to marinate the tofu first. So I was experimenting with devising my own recipe based on the original Pasta Primavera. Here’s what I came up with and it tastes friggin’ amazing!










1 pkg Firm Tofu
1 bottle Mrs. Dash Garlic-Herb Marinade

3 Tbsp Olive Oil
3 cloves Garlic, minced
1 Lemon, juiced
1 medium Yellow Squash, halved and cut into 1″ pieces
1 medium Orange Bell Pepper, cut into 1″ pieces
3 cups Broccoli Florets
2 cups halved Grape Tomatoes
8 Green Onions, chopped
1 Tbsp Dried Basil
2 Tbsp Sea Salt
1/3 cup shaved Parmesan Cheese, for garnish


-Marinating the Tofu-

1. Slice Tofu into 1″ x 1″ thin squares (about 1/4th of an inch thick).
2. Place slices of Tofu onto several paper towels, then cover with several more pieces of paper towel. Gently press out the moisture.
3. Place tofu squares into a ziploc bag and pour marinade inside. Seal bag and gently massage the bag to insure coverage on all the tofu pieces.
4. Refrigerate for 3 hours.


1. Remove Tofu pieces from marinade, gently removing excess marinade. Discard marinade and set Tofu aside.
2. Combine Olive Oil, Garlic, Lemon Juice and Basil in a small bowl. Set aside.
3. Add sea salt to a medium pot filled with water, bring to a boil.
4. Reduce heat to medium. Add squash and bell pepper. Cook for 4 minutes.
5. Two minutes before end of cook time, add Broccoli.
6. Drain vegetables, reserve 1/2 cup of the water.
7. Return vegetables to pot, stir in the tomatoes, green onions, oil mixture, reserved cooking water and tofu.
8. Cook over medium-low heat until tomatoes and tofu are heated.

Garnish with shaved Parmesan on top, serve immediately.

Welcome to Kevin’s Recipes

Welcome to Kevin’s Recipes, a place for me to share with you my collection of recipes, including new ones I come up with on my own. One thing I love to do is to experiment with food, combining ingredients to make something new and tasty. As someone who struggles to stick to a pescetarian diet, coming up with new recipes is vital to holding my interest. So I made this blog to share those recipes and then some.