Monday, November 13, 2017

Peanut Noodles and Roasted Miso Broccoli

Yum yum yum!!!! I opened up the September issue of Jamie Magazine (got a year subscription for Christmas last year) and found these two recipes that were calling my name. So glad I tried them because together they were so good!

I added a touch of agave to my peanut sauce because I felt like it needed a little sweetness.

Making the miso sauce for the broccoli. Everything was very quick to get together. Minimal ingredients is great for me right now.

Before going into oven and after being drizzled with miso sauce.

Spaghetti Noodles tossed with the peanut sauce and then mixed with scallions and the roasted broccoli! Topped with sesame seeds.

My plate. ♥️♥️♥️❤️

Sunday, November 5, 2017

Chili and Pumpkin Cornbread

When I saw Vegan Richa's recipe for pumpkin cornbread, I thought it was genius. How perfect for Fall with a bowl of spicy bean chili! 

I used fresh pumpkin purée that I made from my son's jack o lantern from Halloween and it was perfect.

They baked up so tender! One of the recipe modifications was to add a bit of sugar to the batter if you like it sweeter. I did this.

A vat of vegan chili. I cheated and used a packet of McCormick chili mix and added: onion, peppers, diced tomatoes, tomato sauce, soy chunks, pinto beans and kidney beans. It was easy and I didn't have to scan my spice rack for anything. I did season with salt.

This was the mix I used.

Soooooo goooood!

Make these today!

Wednesday, November 1, 2017

Beyond Burger.

The other day I was in Whole Foods and they had this huge display of these for $5.99 a pack. Picked one up as I've always wanted to try it.


Cooked. I melted Daiya on top of one burger.

The verdict: Very good, juicy even. It was very meat like though and I have to say that it freaked me out a bit. Even when it was cooking it kind of had a meat smell. Weird huh! I would buy them again but not often because of the price and high fat content. 

Definitely try it out if you find them at your local grocery!

Thursday, October 26, 2017

Moroccan Lentil and Vegetable Stew

I used a recipe that I found on the American Heart Association website. I vary mine a little.,It basically has brown lentils, veggies, sweet potato, broth, tomatoes, garlic, onions and spices such as ras el hanout, cumin and hot curry powder. Recipe below as I found on the website except I add ras el hanout along with the spices. Also added lots of salt, pepper and soy sauce to season!!!! Very important!

This was delicious! 

Moroccan Lentil Stew 

2 teaspoons olive oil
1 cup chopped Spanish or other mild onion
2 teaspoons ground cumin
2 teaspoons curry powder
1/8 teaspoon cayenne (optional)
28-ounce can no-salt-added crushed tomatoes, undrained
8 ounces red potatoes, cut into 1-inch chunks
1 cup low-sodium vegetable broth
1/2 cup lentils, sorted for stones or shriveled lentils and rinsed
1 medium carrot, chopped
Low-sodium vegetable broth or water (as needed)
1/2 cup frozen green peas, thawed
1/4 cup fresh parsley, snipped or chopped
Cooking Instructions

Heat a large saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the onion for 3 to 4 minutes, or until translucent, stirring frequently.

Increase the heat to medium-high. Stir in the cumin, curry powder, and cayenne; cook for 30 seconds to release flavor. Stir in the tomatoes, potatoes, broth, lentils, and carrots. Bring to a boil. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until the lentils are tender, stirring occasionally and adding more broth or water if needed to keep from sticking. Stir in the peas; simmer for 1 minute. Remove from the heat. Stir in the parsley.

Wednesday, October 25, 2017


Made this last night for The World Series with The Ultimate Uncheese cookbook recipe for Nacho Cheez. So good and so glad Dodgers won game 1!

Let's go Dodgers!

Wednesday, October 18, 2017

Lentil Tostadas

Yesterday's lentil stew became today's lentil tostadas.

Tuesday, October 17, 2017

Lentil Sausage Stew.

Made this quick stew this morning so I would have food to eat as I go about my day wrangling an 8 month old. It's basically French lentils, celery, carrots, onions, garlic, one sliced Tofurky sausage, broth, tomatoes, tomato paste, soy sauce, cumin, thyme, salt and pepper and a pinch of sugar. I let it simmer for about an hour.

 These were delicious. They were crumbly and fall apart-y but still yummy,


Saturday, October 7, 2017

Flour-less zucchini bread pancakes.

Saw this recipe in Facebook. Very easy to make and only has a few ingredients: oats, non-dairy milk, banana, baking powder, apple cider vinegar, maple syrup, shredded zucchini and chocolate chips.

They aren't like wheat pancakes. The inside texture is liked cooked oatmeal. It's good but definitely needs extra syrup.

Screen shots of the recipe from big man's world website.

Random foods.

A gardenburger I had a few days ago at a local cafe,

Epic breakfast sandwich with scrambled tofu, vegan Sweet Earth bacon and Daiya cheese.

Whole wheat pancakes with homemade fruit compote.

Monday, October 2, 2017

41st birthday dinner at Shojin!

It was amazing! We ordered the Ceasar salad to start, the full Halloween Tasting menu and the Buffalo Cauliflower roll.