Sunday, October 14, 2018

Chickpea Tikka Masala

I love a good curry! This one is adapted from The Happy Pear. I made it with chickpeas, soy chunks and mushroom. It was delicious!

Oat banana pancakes.

I used this recipe from a magazine called Thrive. I used half oat and half whole wheat flour.

They were yummy!

Sunday, October 7, 2018

Pie on Sunday.

Sunday lunch was this gorgeous steak and mushroom pie. I usually use soy chunks but used Boca burgers instead. Was yummy!

Steak and mushroom pie

2 TB olive oil
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 ribs celery, sliced
1 cup frozen peas or mixture of frozen peas/carrots/corn/green beans
2 Boca frozen burger patties 
1 cup veggie broth
1/2 tsp vegemite or marmite
1 TB tomato paste
1 TB soy sauce sauce
1/2 tsp thyme
1 container mushrooms sliced
salt and pepper to taste
1-2 tsp Cornstarch mixed with a little cold water to thicken.
frozen puff pastry sheet, thawed (a good vegan brand is Pepperidge Farm)

1. Preheat oven to 400 degrees F.

2. Heat the Boca burgers on a plate in the microwave for 2 minutes. Alternatively you can fry them in an oiled pan according to package directions. Cut up both burgers into chunks.

5. Add oil to the pan and add the onion, garlic, carrots, celery. Cook until they start to soften. Then add the mushrooms and cook until they soften. Add the frozen veggies, vegetable broth, marmite, tomato paste, soy sauce and thyme. Season with salt and pepper. Add the burger chunks to the pan and bring to a boil. Turn heat to low and cover and simmer until veggies are tender. Add more broth if needed. Also add cornstarch mixture to thicken and let simmer.

6. Pour mixture into a baking dish and top with puff pastry sheets. Bake for 20  to 30 minutes or until pastry is golden and puffy.

Saturday, October 6, 2018

Sandwich and Pumpkin Cookies.

A hot peppered Tofurky and Daiya cheddar sandwich on beer bread.

 Very good!

Pumpkin Oatmeal cookies from Vegan with a Vengeance. I added chocolate chips.

Henri and I had quite a few! 

Thursday, October 4, 2018

Mozzarella Beer Bread

I've made this before using Daiya cheddar and it's so good! Today I used vegan mozzarella from Trader Joes.

Recipe: (from Daiya foods website- no longer available)
Preheat oven to 375 F.
In a bowl combine: 3 cups white flour, 1 TB baking powder, 3 TB sugar and 1 tsp of salt. Mix. Stir in 1 cup of cheese. Add 1 bottle of room temperature beer. Stir until batter is moistened. The batter will be lumpy. 
Pour into a greased loaf tin and pour 2 TB of melted margarine over the top. Put it in the oven for about 35-40 minutes until golden brown and a skewer inserted comes out clean.
Let cool in the pan for 10 minutes then turn out onto a rack to completely cool.

I ate a big hunk of it with yesterday's casserole. Yum!

Wednesday, October 3, 2018

Chickpea and Veg Casserole.

Made this casserole tonight after coming across the recipe at Being Mrs Gardom blog. The original recipe included lentils and cooked for 4 hours at a low temp. Mine was higher temp for 2. It's basically a curry baked in the oven.

So these are the ingredients: 1 sautéed onion, 2 cloves garlic, 1 small head of cauliflower, 1 red pepper, 1 orange pepper, 1 carrot, a can of chickpeas, a jar of roasted garlic pasta sauce, 400 ml of veggie broth, 1 tsp each turmeric and curry powder, 2 tsp cumin and salt and pepper to taste. 

Stirred it all up, covered with foil and put it into a 375 degree oven for 2 hours, taking foil off at the last 1/2 hour.


Served with rice. 

Veggie wrap.

With hummus, roasted red peppers, onions, mushrooms, eggplant, broccoli and Brussels sprouts.