I made delicious tacos last night. The filling is made with Helen's Kitchen veggie ground with sauteed onions, tomatoes and spices like cumin, paprika, oregano, garlic powder and chili powder. I pan fried the corn tortillas in oil. Mmm.
Topped with shredded lettuce, tomatoes, guacamole, fresh salsa and Sriracha Just Mayo! I forgot to squeeze some lime juice on it but they were delicious!
I was watching The Barefoot Contessa during lunch break at work the other day and Ina was making a couple of soup recipes, one of which was this lentil and sausage soup. I've never used french green lentils before so this was a first. I substituted Tofurky Kielbasa for the meat version. It is so hearty and beautifully seasoned with cumin, thyme, onions, garlic, leeks, carrots and celery.
And to go with it, biscuits made from the Bisquick mix. I used the biscuit recipe from the side of the box and substituted almond milk for the cow's milk.
This is the preparation for Linda McCartney's Vegetable Hotchpotch which is from her book "Linda's Kitchen". Gardein steak chunks, onions, potatoes, herbs, white beans and vegetables all layered and then covered with veggie stock.
Ready to go in the oven for an hour. I drizzled some olive oil on top to add some fat!
Out of the oven. This was so delicious. I had some in a bowl with some white rice added and it was so rich and deep in flavor.
A childhood favorite revisited. I have always liked Jell-o with Cool Whip. Now that I'm vegan, I have to find animal-free products. Found this brand of strawberry jelly from Samosa House in Culver City which has a small market that sells international goods.
This recipe is ridiculously good! I used the "Seitan Portobello Stroganoff" recipe from Vegan With A Vengeance. I used two 8oz. cartons of cremini mushrooms and replaced the seitan with 2 sliced Field Roast smoked apple sausages. The amount of sauce it makes is wonderful! You can use it on top of mash and also on wide noodles which I plan to do tomorrow because it looks like we have quite a lot of leftover sauce.
Fresh russets make the best fluffy mashed potatoes whipped with almond milk and Earth Balance margarine.
View #1. Beautiful stuff. You can see how rich and red it is from the wine and mushrooms.
The Field Roast worked very well and held up in the sauce. I love Field Roast.
Giant vegan sandwich with Tofurky slices, Tofutti and Follow Your Heart vegan cheeses, vegenaise, mustard, italian dressing, Maldon salt, freshly cracked black pepper, red and yellow peppers, cucumbers, red onions, olives, pepperoncini and romaine on a large french loaf.
My favorite date cake.
Recipe here. Substitute almond milk for the cow's milk.