This morning I was in the mood for a fluffy stack of pancakes so I went with my go-to recipe from Vegan With A Vengeance (also in the Vegan Brunch book). The recipe makes PERFECT pancakes. No eggs or dairy necessary!
When I was little, I used to make scrambled eggs with slices of processed Kraft singles on top which would melt and make the eggs very cheesy. I recreated that today with scrambled tofu and Daiya vegan cheddar. I sort of mixed in small slices of Daiya into the tofu while it cooked in the pan. It got all melty and gooey.
Yesterday's lunch was a very simple congee (rice porridge) made with carrots, celery and leftover Tofurky bits. Sriracha is a must when eating congee.
Fast donuts made out of Pillsbury crescent roll dough. Deep fried and dunked in cinnamon-sugar!
My Thanksgiving dinners for the past five years have been pretty much the same old comfort foods that I love. If you look at my past photos, they probably look very similar to this. Hope everyone is enjoying the holiday!
Roasted brussels sprouts are amazing.
Roasted sweet potatoes are even more amazing.
Homemade herb stuffing was very tasty!
Actually, I've only had the Tofurky roast for the first time last year. Isn't it cute? I basted it with an orange juice, olive oil, soy sauce and fresh herbs mixture.
The whole lot. Also pictured: dijon glazed carrots, green bean casserole and lots of mashed potatoes and orange-herb gravy.
Last night my husband and I had a romantic night out and for dinner, we had Lebanese food which I'm crazy about. Got me in the mood to cook Mediterranean food this weekend.
I made "Gigantes" which are baked lima beans in a tomato and dill sauce. If you hate lima beans, try them this way. They bake up so tender and creamy with a simple and beautiful flavor combination of dill, tomatoes, onions and olive oil. The recipe is from "The Greek Vegetarian". I also made Lebanese rice pilaf. I love the little vermicelli noodles in it. The recipe is from "Tables of Lebanon".
For dessert, Egyptian basbousa! This is a very sweet semolina cake that has been drenched with sugar/orange flower water syrup. I got the recipe here. I used vegan shortening instead of butter, omitted the eggs and replaced with a little almond milk and 1/2 a tsp of cider vinegar. And I substituted soy yogurt for the yogurt.
This dessert is amazing! It's so tender and incredibly moist from the syrup. I think I need to work on the liquid to dry ingredient ratio. My cake fell apart a little because it was so moist. But that did not stop me from enjoying the hell out of it!
Me and lentils are having a love affair this week! Since I've been veggie (over 5 years), I've grown to really love lentils. I think it may be my favorite protein source. Not only are lentils great for protein, they also lower your cholesterol, provide you with B vitamins, iron, fiber and no fat! One of the best things I love about them is that they are easy to cook and can be made into beautiful dishes like indian and nepali dahl, soups, curries and tonight's dinner, Egyptian koshari. Koshari is a quick, cheap vegetarian dish made of rice, lentils, pasta and tomato sauce. It's even quicker if you already have cooked rice in your kitchen like I did. I didn't have macaroni so I used mini penne. Worked great! Here's the link to the recipe. I didn't put fried onions on top because I was lazy but next time, that is happening for sure. Feel free to add spices like cumin, curry powder etc. to flavor the sauce.
I know I haven't posted a lot in the past weeks so I apologize in advance that the photo you are going to see in this post is of the poorest quality. I just had my house fumigated you see, and after moving back in tonight after work, I was desperate for a warm and quick meal. I rooted through all my double bagged pantry goods and came up with red lentils, spices, vermicelli noodles, an onion and garlic. This is what I made, which is my take on a middle eastern lentil and noodles soup. Try it, it's so comforting and delicious! I was in such a hurry to eat, I forgot to take a photo of my bowl, so you'll see a pic of the leftovers at the end of this post.
Lentils and Noodles
1/2 cup red lentils, rinsed 4 cups water 2 cloves garlic, minced 1 can diced tomatoes, drained 1 tsp. cumin (I couldn't find my cumin so I used garam masala, which is an indian mixed spice blend of cumin, cinnamon, cardamom and cloves. Hey at least there's cumin in it!) 1 tsp yellow curry powder 1/3 cup vermicelli noodles, broken up 1/2 onion, chopped olive oil salt and pepper to taste.
Place lentils, water and garlic in a pot and bring to a boil. Lower heat and let simmer until lentils get soft. In the meantime, saute the chopped onion in olive oil until nice and browned. Add the cooked onions, tomatoes, spices and noodles to the lentils and simmer on medium low until noodles are done. Stir as you go so nothing sticks to the bottom of the pot. Season with salt and pepper. The soup will thicken up as it sits. You can eat this on it's own or on top of rice with a squeeze of lemon.
Picture of my leftovers that had been sitting for a while.
Why, yummy food of course! As a vegan who does not eat meat, fish, eggs and dairy, I get asked this question hundreds of times. I plan to fill the contents of this blog with the answer to that question and to prove that vegan cuisine is full of variety, flavor and abundance.