Thursday, October 17, 2019

Autumn stew

This is so good. The hearty autumn stew from Madeleine Olivia’s blog. I cooked it all on the stove top. I left out the pumpkin and added veggie sausage and green beans. I also added some Umami seasoning by Trader Joe’s and a pinch of sugar.

Tuesday, October 15, 2019

Chocolate zucchini cupcakes

H and I baked today. We made the chocolate zucchini cupcakes from Chocolate Covered Katie and the vanilla buttercream from Vegan Cupcakes Take Over The World. The cupcake recipe is great. I used whole wheat flour and granulated sugar and soymilk instead of the yogurt. I had to leave them in the oven 15 minutes longer but they turned out great.

Monday, October 7, 2019


I made these delicious broiled balsamic veggies and Tofurky sausages the other day. So quick and easy! 

Bosh recipe for puttanesca risotto.

H and I made a sweet potato chocolate chip cake. We adapted the pumpkin chocolate chip recipe from Chocolate Covered Katie.

Wednesday, October 2, 2019

Cabbage and Farro Soup

I saw this recipe at @smittenkitchen on Instagram and I knew I had to make it because I had just bought a package of farro. I had to cook/simmer mine for over an hour because the farro wasn’t soft enough for my taste. But the end result was a really delicious soup. I topped it with a little vegan mozzarella.


Monday, September 30, 2019

Stuffed poblano peppers

I made these delicious stuffed poblano peppers today with gardein crumbles, tomatoes, onion and spinach, garlic and cilantro. I seasoned the filling with cumin, smoked paprika, taco seasoning, onion salt and black pepper.

Served with refried black beans, fresh salsa and perfect potato wedges. 

I use the recipe from the Viet Vegan blog. They come out perfect every time.

The recipe is below. After broiling the peppers and then filling them, you only need to top with cheese and bake at 375 F until cheese melts, maybe 15 minutes.

Filling Recipe:

2 poblano peppers, washed and patted dry, then cut in half lengthwise and seeded.
1/2 cup chopped red onion
2 cloves garlic minced
1 1/2 cups chopped tomatoes (I used grape tomatoes)
1/2 bag Gardein crumbles
Big handful of baby spinach, chopped
Handful of cilantro, chopped
1 tsp cumin
1/4 tsp smoked paprika 
1/2 tsp onion salt
Sea salt and Black pepper to taste

Set broiler on high and place the peppers skin side up on a baking tray. Place under the broiler for several minutes until the skin starts to blister and blacken slightly. Remove from oven and set aside to make filling.

Sauté onions on medium heat, garlic in olive oil until softened. Add Gardein crumbles and cook until browned. Add tomatoes and cook down for several minutes. Add cumin, paprika, onion salt. Continue to cook then add spinach and cilantro and keep stirring until wilted. Season with salt and pepper.

Sunday, September 29, 2019

Gracias Madre in West Hollywood

My hubby took me out last night for an early birthday dinner. Dinner was excellent even though I had to roll out of there. I was so full! We went to Gracias Madre, a fully vegan restaurant in West Hollywood. We had in this order: guacamole and chips, Caesar salad, jackfruit carnitas tacos, Chile relleno, coffee and peach cobbler. Everything was delicious and I’m so happy I tried this place out.

Friday, September 27, 2019

Mac n Cheese.

I made all this in the morning for lunch. I made the Mornay sauce from 1,000 Vegans but doubled the cashews, kept the amounts of nutritional yeast, lemon, turmeric etc the same and added garlic powder, onion salt, pepper and a bit of tomato paste and miso paste. So good! The mushrooms were broiled with olive oil, balsamic vinegar, soy sauce and garlic. 

Yesterday we went to Hollywood for the 50th Anniversary Of Abbey Road celebrations. It was so much fun. They gave out adorable mini cupcakes. I don’t think they were vegan. 

H loved them!
We stopped at OG Wingz on Hollywood Blvd. This is the freaking delicious Impossible Burger. They add fried cauliflower and grilled onions. It was amazing! Highly recommended.