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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.


Spaghetti Pie with Loaded Veggie Marinara Sauce

Spaghetti Pie with Loaded Veggie Marinara Sauce

Spaghetti is an ultimate comfort food for me. It seems a bit childlike, an indulgent treat that never goes out of style. Pasta, sauce, cheese—three ingredients, and you’re in business.

But if you think spaghetti is good, just wait until you try Spaghetti Pie. Eggs help to bind the spaghetti and make it into one of the best “crusts” you’ve ever had the pleasure of biting into. 


You can keep things super, duper simple and buy jarred marinara sauce, but I highly recommend going for Emily’s Original Loaded Veggie Slow Cooker Marinara Sauce! Seriously guys…this might be one of my best creations yet. In addition to fire roasted tomatoes, tomato paste, veggie broth and herbs + spices, the sauce contains a whole onion, a bunch of mushrooms, several carrots, celery and antioxidant-packed garlic. Place everything in a slow cooker, turn it on low for 6-7 hours, and prepare to bask in the aroma of a crazy tasty sauce. Sliced fresh mozzarella and shredded Parmesan round out this most delectable of dishes.



  • 2 - 28 oz. cans fire roasted crushed tomatoes

  • 1 - 6 oz. can tomato paste

  • 1/2 T. Italian seasoning

  • 1 t. dried oregano

  • 1 t. onion powder

  • 1/2 t. smoked paprika

  • 1/2 t. red pepper flakes

  • 1 t. dried basil

  • 4 garlic cloves minced

  • 1 yellow onion, roughly diced

  • 1 - 8 oz. container portobello mushrooms, roughly chopped

  • 2-3 large carrots, peeled and diced

  • 2 celery ribs, diced

  • 1 c. vegetable broth

  • Salt & pepper, to taste

  • 2 bay leaves

  • 1 T. white sugar


  • 16 oz. whole wheat spaghetti

  • 3 large eggs

  • 8 oz. fresh mozzarella cheese, sliced

  • 1/2 c. Parmesan cheese, shredded

  • Dried oregano

  • Red pepper flakes

  • Olive oil


1) Combine all sauce ingredients in a slow cooker and cook on low for 6-7 hours.

2) Preheat the oven to 350 degrees. Cook the spaghetti according to package directions. Remove from heat, drain and drizzle with olive oil.

3) Whisk the eggs together in a large bowl and pour the spaghetti into the bowl. Stir well to coat. Season with salt and pepper.

4) Grease a round pie dish. Pack the spaghetti into the dish and from a sort of “crust” by flattening the middle and building up the edges.

5) Ladle the sauce onto the spaghetti, making sure to preserve the spaghetti “crust.” Ladle on as much sauce as possible, shaking the dish to make sure the sauce sinks into the spaces in between the noodles.


6) Slice the mozzarella cheese and place it in the center of the pie. Sprinkle the Parmesan cheese onto the spaghetti “crust” and into the empty spaces between the slices of mozzarella. Sprinkle with oregano and red pepper flakes.

7) Bake until the cheese is melting and bubbling, at least 30 minutes. Broil if necessary so the top becomes golden brown. Allow to cool for about 10 minutes before serving.

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