Sunday, December 9, 2018

Sunday Curry.

If you want a flavorful curry and don't feel like trawling your spice cupboard, you can make this using ginger-garlic paste and Madras curry paste in jars. It's dead easy!

Easy Sunday Curry

2 Tb oil
1 small onion chopped
2 tsp ginger-garlic paste
2 tsp Madras curry paste
1 - 14 oz can diced tomatoes 
A couple handfuls of red lentils
1 zucchini, chopped
6 white mushrooms, chopped
A couple fistfuls of fresh green beans, chopped (maybe a cup?)
2 Tb tomato paste
About 2 cups of water
Salt and pepper to taste 
A pinch of sugar 

Sauté onions in oil, add the ginger garlic paste and Madras paste and stir to coat onions. Add the remaining ingredients, bring to the boil, stir, then lower heat to simmer on very low, partially covered  for about 45 minutes to an hour until lentils are tender. 

Friday, December 7, 2018


This beautiful sandwich is the eggplant Muffaletta fromVeganomicon. It has roasted eggplant, roasted peppers, spinach and a very tasty homemade olive relish. 


Thursday, December 6, 2018

Oven baked tomato risotto.

This is delicious! You basically sauté onion and garlic in olive oil in a pan, cook until soft, add 1 cup arborio rice and 1 can stewed tomatoes, 1 tsp salt, 1 tsp sugar, 1 TB Italian herbs, cook 5 minutes, then add 2 cups veg broth, bring to a boil them transfer to a covered dish and bake for 30-35 minutes in a 400 degree F oven until rice is tender. Stir in fresh chopped spinach.

Monday, December 3, 2018

Zucchini and Potato Moussaka.

This is the recipe from Veganomicon but I used up what I had in my fridge. I used all zucchini and potato because I didn't have eggplant and I added veggie mince crumbles to the sauce. I used almonds instead of pine nuts for the cream.

It was so delicious! We taste tested this bit. Henri loved it too.

Tuesday, November 27, 2018

Last night's dinner and today's food haul.

Oh wow this huge salad was amazing after eating days of Thanksgiving leftovers. 
Chopped iceberg lettuce (I miss you Romaine!), baby spinach, Persian cucumbers, red peppers, red cabbage, green onions. Dressing: 3 Tb tahini, juice from a whole lemon, a handful of cilantro, garlic powder, Trader Joes 21 Seasoning Salute, a few drops Bragg liquid aminos, 1/2 tsp curry powder, a pinch of cayenne and a bit of water in order to blend into a creamy dressing. After tossing, I sprinkled with sunflower seeds, vegan parmesan (almond, miso, nutritional yeast) and salt and pepper. (Next time I'll skip the salt!) 

My food haul today: 
Veggies - broccoli, cabbage, iceberg lettuce, 2 bags spinach, green onion, Persian cucumbers, zucchini, 2 bunches of cilantro, sweet potatoes, sundried tomatoes 
Fruit: avocados, mangos, Opal apples, 2 bunches bananas, dates, canned pineapple
Other stuff: tahini, fresh chips and salsa.
I paid $64. The tahini and dates were the most expensive ($8 and $9 respectively)
I realize I didn't get any red fruits or veggies.😮 

Sunday, November 25, 2018

Just cake.

The yellow cake recipe from The Complete Vegan Kitchen cookbook is so good. It's perfectly moist, uniform and doesn't fall apart like some vegan cakes do. The recipe itself is not even different from most vegan recipes where baking soda and vinegar is used to help the rising of the cake. But what makes it interesting is that after you mix the flour, sugar, baking soda, salt, oil, vanilla and soymilk, you add the vinegar at the very end. Not sure if this is what makes all the difference but I will be doing that from now on! I saved it with cashew coconut cream (blend chilled coconut cream, soaked and rinsed cashews and a tiny bit of maple syrup) and fresh raspberries.

Friday, November 23, 2018

Thanksgiving 2018.

Hope you all had a nice Thanksgiving if you are in the States. Ours was very nice. We ate the usual!

Family pic!