I haven’t made eggplant like this in years. You mix vegan mayo and Dijon mustard together and then you coat eggplant slices and cover with panko. Bake for about 25-30 minutes flipping halfway. I served them in a toasted French roll with vegan mayo, arugula spinach salad and a quick relish made with pickles, onions, kalamata olives and pickled jalapeños.
Instead of Irish stew I made Blind Scouse in the crockpot which is a vegetarian version of Scouse stew from Liverpool. Since Liverpool has deep Irish roots it seems appropriate to have this to eat today. We will enjoy this with crusty bread and a Guinness! Then followed by Irish Whisky Tullamore Dew! ☘️🍲🍻🥃
Dealing with a cough and respiratory stuff. Made a great tea combo of greek mountain tea plus lemon ginger herbal tea.
Vegan Moroccan tagine served on couscous. One of my favorite meals on rotation when I need to use up a whole bunch of veggies. This one has: carrots, potatoes, sweet potatoes, jalapeño peppers, red bell peppers, cabbage, chickpeas and mushrooms.
I made chilaquiles today from The Whole Chile Pepper Book and they turned out great. I had them for lunch with a side of beans. #chilaquiles #thewholechilepepperbook
My sandwich looks kinda crazy but it was delicious! I cooked slices of kabocha squash with olive oil, curry powder, salt, pepper and panko crumbs in the Airfryer for 20 minutes. Then I served it in a toasted bun with creamy curry coleslaw (vegan mayo, curry powder, agave, lemon, red wine vinegar, salt and pepper) and sweet pickled jalapeños. #kabochasandwich #kabochasquash #vegan
