Charmoula broiled veggies.

I used the charmoula marinade that is in the book From The Tables Of North Africa by Kittie Morse. It’s basically got olive oil, lemon, cumin, salt, sweet paprika, black pepper, and cilantro.

I also broiled a couple vegan burgers and added Daiya cheddar.

It was all yummy!

Santa Maria pinquito beans

Last night I cooked a pound of Rancho Gordo pinquito beans in the crockpot. They’re gorgeous and cook up beautifully and make a “beefy” broth.

Lunch was the beans with their broth, buttered tortillas and Gay Caballero hot sauce.

Delicious! 

Some foods from this week.

Crockpot enchiladas made with a can of chili, tortillas, and some veggies. 

Grilling and chilling! I haven’t bbq’d in forever.

Portobello burger was delicious!

Hummus and grilled veggies sandwich.

Crockpot blind scouse.

Curry.

Curry is so easy to throw together and let simmer away: onions, garlic, ginger, then spices, tomatoes, chickpeas, veggies, coconut milk, salt, pepper. So satisfying on a bed of hot rice.

Crockpot Dahl.

This is the What A Dal recipe from Fresh From The Vegetarian Slow Cooker. I did a couple things different. I only used 1/2 cup of lentils and added about a cup of my leftover puréed mung bean soup from the other day. I added garam masala and Indian chili. After it cooked on low for about ten hours overnight, this morning I added 1 can of diced tomatoes that I drained and seasoned with salt and pepper. Then I let it cook on high for a couple of hours. 

Drizzled with tahini and Sriracha. Yummmy!

Soup, sandwich and another tostada.

Puréed mung bean and vegetable soup drizzled with tahini and Sriracha.

Fully loaded sandwich.

Tostadas are my go to these days. Refried Mayocoba beans, red cabbage salad, Caesar dressing, chipotle salsa, vegan sour cream.

Onigiri, Tostada and Salad.

I made onigiri last night and they were pretty tasty with a soy sauce, lime and Chinese mustard dip.

Tostadas are my recent go-to when I have refried beans . Delicious!

Green salad with tahini dressing.