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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Broccoli & Peas Mac n' Cheese

Recipe: Broccoli & Peas Mac n' Cheese

Is there anyone out there who doesn’t love mac n’ cheese? It’s an indulgence, for sure, but it’s one that’s totally worth it.

We honestly hardly ever make mac n’ cheese at home, but I was assigned a side dish for Christmas lunch this year and thought it was the perfect opportunity to spoil the family with comfort food. I added a hefty dose of veggies, and I hardly felt guilty at all.


Shells are my favorite type of pasta for mac n’ cheese. Go for a traditional variety, or opt for gluten free brown rice pasta like we did. The sauce is a simple combination of butter, evaporated milk, sharp white cheddar and pepper jack cheese; I think the slight spice of the pepper jack pairs perfectly with the creaminess of the rest of the concoction. The shells soak up the sauce and are hella tasty alongside peas and broccoli. Seriously, if you want your family to eat their veggies, then this is the dish!



  • 16 oz. bag of pasta

  • 1 bag frozen broccoli

  • 1 bag frozen peas

  • 2 T. butter

  • 1 1/4 c. evaporated milk

  • 1 t. garlic powder

  • 1 t. smoked paprika

  • 8 oz. extra sharp white cheddar, shredded

  • 4 oz. pepper jack cheese

  • Freshly cracked black pepper to taste

  • Olive oil



1) Bring a large pot of water to a boil and add the pasta. When the pasta is just about done, pour in the frozen broccoli and peas. Allow to boil until the broccoli is warm and tender. Drain the contents of the pot into a colander and drizzle with olive oil.

2) Place a Dutch oven on the stove and turn the burner on medium-low heat. Add the butter and, once melted, stir in the evaporated milk. Whisk consistently so that any browned bits on the bottom are thoroughly dissolved.

3) Add the garlic powder and smoked paprika and season heavily with freshly cracked black pepper. Whisk well. Once the mixture is hot, add the cheese a bit at a time, whisking constantly and allowing the cheese to melt before adding another handful. Once all the cheese has been added and is melted, turn the heat to low.

4) Remove the Dutch oven from the stove and pour in the pasta, broccoli and peas. Toss to combine with the cheese sauce and season with additional pepper if desired.

Recipe: Creamy Black Beans

Recipe: Creamy Black Beans

Recipe: Vegetable Enchilada Stack

Recipe: Vegetable Enchilada Stack