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Italian Sloppy Joes


Sloppy Joes has never been my favorite, but I always thought it had potential.

So when I saw Ms. Drummond making this, I got the inspiration to give Italia flavors to my sloppy joes as well.


My trusted canned tomatoes from Trader Joe’s.


Doesn’t this look awesome or what!?


I made garlic bread for my sloppy joes just as Ms. Drummond did for hers.

I think one of the biggest reasons I do not care for regular sloppy joes is the bun.

I feel it’s too soft for this sandwich.

So this crusty garlic bread was perfect!

Oh, and did I say it’s vegan?

Italian Sloppy Joes – Vegan

olive oil
2 cloves garlic, chopped
1 onion, chopped
1 pepper, chopped
1 cup chopped cauliflower
1 28 oz can whole tomatoes, roughly smashed
1 small can tomato paste
bay leaves
Italian seasoning
crushed red pepper
1/2 cup water
garlic toasts (bread slices, olive oil, garlic powder, paprika, salt)
chopped parsley

1. Sautee garlic in olive oil.
2. Add onion and pepper and continue to sautee.
3. Add cauliflower and tomatoes. Continue to cook.
4. Add sugar, bay leaves, Italian seasoning, red pepper, salt, pepper, and water. Continue to cook.
5. Serve over garlic toasts. Sprinkle parsley.

I’m on Instagram.

Miso Eggplant Rice Bowl


I’ve probably said this a dozen times, but eggplant is one of my favorite vegetables.

In the western world you see a lot of dishes where eggplant is paired with tomatoes, but everyone in Japan agrees that eggplant goes extremely well with miso (Japanese soy bean paste).



So here it is!

Eggplant was first sauteed and then drenched in thick sweet miso sauce.

Then, the miso eggplant was placed on top of rice and served with a poached egg.

Absolutely DELICIOUS!!


So I decided to use one of my favorite bowls to serve this dish.

I love the organic feel and how beautifully it stands (tall and slender).

This bowl was created by a local potter, Peter Jadoonath.

He has a backyard pottery sale coming up in September, and if you live in the Twin Cities area you should check it out.

I found this bowl at his backyard sale a few years ago.


Miso Eggplant Rice Bowl

canola oil
1 cup eggplant slices
salt and pepper
1/2 cup water
1 tablespoon soy sauce
1 tablespoon dark miso
1~2 tablespoon cane sugar
corn starch + water for thickening
cooked rice
1 poached egg
chopped scallion
dried chili threads

1. Sautee eggplant in oil. Salt and pepper
2. Add water, soy sauce, miso, and sugar. Stir and continue to cook until miso and sugar dissolve.
3. Add corn start and water mixture to thicken the sauce.
4. Serve the eggplant and miso sauce over cooked rice.
5. Place a poached egg.
6. Serve with scallion and chili threads.

I’m on Instagram.

Red River Kitchen


When we would go for a walk along the Mississippi river, we saw this beautiful old building, and I always thought this would make a great restaurant.

Especially after visiting San Francisco where there were so many beautiful restaurants and bars located right by the water, I thought we should take advantage of the water we have here the way they do.



So when we heard that it was actually turned into a restaurant, we were so excited and we went to check it out.

Red River Kitchen.


The food is prepared by this food truck.

I heard that due to the risk of floods, they were not able to build an actual kitchen inside the building.


You order at the counter.


There were many things we wanted to try, but we decided to go with sweet pea falafel, mahimahi tacos, beer, and ginger beer.


The space is open. Very open.

You can see the river from everywhere.


We were there around the time for sunset.

There was only one cook instead of two that night, and we had a lot of time waiting for our food.

So we went outside to enjoy the river and the city view

This city from the restaurant deck looked so pretty that night.

The food was good.

I will definitely stop by again next time I go for a long walk by the river.

I’m on Instagram.

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