Friday, October 19, 2018

BBQ veggie loaf.

I used the Adventist loaf generator and used tofu for the protein and BBQ spice rub for flavor. 

Served with mash and gravy. It was sooooo delicious!


1/2 cup pecans
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and chopped finely
Two celery ribs, diced finely 

1/2 red pepper chopped finely 

2 cups mashed firm tofu

1 cup dry bread crumbs (binder)

Veggie broth if needed (I didn't need it)

3 TB tapioca flour
1 1/2 tsp BBQ spice rub
2 TB ketchup plus extra to spread on the top of loaf
2 TB soy sauce


Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).

Grind the pecans into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid (veggie broth) as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and spread more ketchup on top, and bake for 45 minutes to 1 hour, or until cooked through.

Tuesday, October 16, 2018


Took Henri B to the pumpkin patch today and we had so much fun! I was drooling over all the beautiful pumpkins. I wanted to take every variety home.

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.

Tuesday, October 2, 2018

Veggie Grill.

The seasonal Cobb salad.

Crispy cauliflower.

The BLTA sandwich.

Seasonal pumpkin spice cake.

Saturday, September 29, 2018

Blind Scouse again! And a cookie cake!

I just love how easy it is to make and so comforting to eat!

Recipe for Blind Scouse
1 large onion chopped
3 large carrots sliced
4-5 small to medium yellow potatoes, quartered or halved
One or two small handfuls of pearl barley - soaked or not- I didn't have time to soak overnight. You can soak them in hot water for one hour if you want.)
1 tsp mixed dried herbs (Rosemary sage and thyme)
2 veggie stock cubes 
1 can white beans drained and rinsed
Salt and pepper to taste 

Sauté the onions and carrots in 2 tablespoons of olive oil. Cook until the onions are a bit soft. Add the potatoes, barley, herbs, stock cubes crumbled, salt and pepper and then cover with water. Bring to the boil and cook for a few minutes. Add the white beans, bring to the boil again and then lower the heat to simmer for 1 1/2 to two hours until vegetables are cooked and barley is soft. Add water if it seems too dry.
Adjust seasoning to your tastes.

I also made a giant peanut butter chocolate chip cookie cake. It's the recipe from 1000 Vegan recipes.

The texture was like a cakey cookie. It was pretty good but wish it was sweeter! 

Thursday, September 27, 2018

Whole Foods Smoky TTLA.

Finally got to try this after the viral video of Tabitha Brown's review. It was super tasty and very very smoky with a nice garlic aioli. I also added pickles and had them toast it which made the sandwich better.  All the spreads at the sandwich bar at my local WF (Venice, CA) are vegan yay!