Wednesday, December 12, 2018

Stuffed Cabbage Casserole

When you don't have time to stuff and roll a bunch of cabbage leaves, this is the perfect recipe!

Beautiful layers of tender cabbage
 leaves and a hearty tomato sauce, rice and ground veggie beef mixture!


Yes, H liked it and had some for lunch!


Stuffed Cabbage Casserole
1 small head of cabbage, cored and peeled of its layers
1 jar of marinara sauce (I used Kirkland brand so it was a massive 2 lb. jar. Maybe use 1 1/2 or 2 regular sized jars.)
2 TB olive oil
1 onion chopped
3 cloves garlic chopped
2 ribs celery chopped
1/4 cup each of fresh parsley and cilantro chopped
1 package veggie ground beef (I used Yves brand. Trader Joes has one too.)
1 1/2 cups cooked rice 
Salt pepper to taste 
Tomato sauce topping:
1 - 14oz can tomato sauce 
(Mix in a bowl with garlic powder, salt, pepper, pinch of sugar and dried dill)

1. Blanche cabbage leaves in boiling water for 5 minutes. Drain and set aside.
2. Preheat oven to 350 f and prepare a casserole dish sprayed with oil.
3. Heat olive oil in a pan on medium heat and sauté onion, garlic and celery until tender.
4. Add veggie ground and break it up with a wooden spoon. Add marinara sauce, herbs and season with salt and pepper and a pinch of sugar. When sauce starts to bubble. add rice and cook for about five more minutes.
5. Layer the casserole with the  cabbage first and then some tomato rice mixture between each layer. End with cabbage on the top layer.
6. Pour tomato dill sauce all over the top and spread to cover. Cover dish with foil and bake for 1 hour.

Tuesday, December 11, 2018

Peanut Blossom cookies veganized!

You know this cookie right? I ate them a lot growing up though it was always other people that made them, not me. I found the recipe in my 1967 Pillsbury's Bakeoff Cookie book. Veganizing them was no problem.

Use this to replace the egg. Use soymilk for the soymilk. Use vegan shortening (which I believe most are, including Crisco).

Instead of Hershey kisses, you can use these for the chocolate centers...

These are great too, just use two per cookie. These are less dark than the Chocolove.

Not bad eh?

They were delicious! 




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

Muffaletta!

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!

Tuesday, November 13, 2018

Acai bowl from Costco.

Costco now offers a healthy (ish) option at their food court. It's the Acai bowl and it costs $4.99 for Acai soft serve, fresh strawberries and blueberries, granola and banana chips. 

Henri and I enjoyed it very much. From what I understand, they use the frozen Acai smoothie mix that they sell in store which contains sugar unfortunately. But it was a tasty treat and I wouldn't mind getting it again,

Wednesday, November 7, 2018

Pumpkin chili.

Still using pumpkins from Halloween to make food. This is Gold Rush Chili from Susan's Fat Free vegan blog. I made it mild so Henri was able to have it too.

Monday, November 5, 2018

Cooking with pumpkin.

Pumpkin pancakes made with my son's Hallowen pumpkin! This is the recipe from Vegan With A Vengeance.

Bryanna Clark Grogan's pumpkin pie (no crust) using coconut cream instead of soymilk in the filling!

I've also made out if this same pumpkin - pumpkin Mac and cheese which sadly there are no pictures.


Tuesday, October 30, 2018

Family Friendly Curry

Made this curry from a recipe I saw in a past issue of Thrive. The author says its mild enough for her two year old who loves it so I thought I'd try it for dinner. It's basically a coconut milk and tomato paste base with ginger, curry powder, cumin, coriander as the spices and chickpeas, peas and sweet potato. It's very mild and to me, very sweet. It's all from the sweet potato and I guess the coconut milk as well. I added some lemon juice and extra salt to tone down the sweetness. Henri ended up eating a whole (baby sized) bowl with basmati rice which I was super happy about. For my bowl, I squirted  more lemon and Sriracha hot sauce and it was pretty good.

Sunday, October 28, 2018

Garlic mushroom cheese toast.

Method: sauté 1/2 a carton of mushrooms in margarine and garlic, a dash of soy sauce and a pinch of  all purpose seasoning.

Preheat oven to about 375-400 F. Lay 3 slices of whole grain bread on a baking sheet, spread with a bit of margarine, layer each with a slice of tomato, salt, pepper, the garlic mushrooms and top with vegan cheese. Heat in the oven until cheese melts.

They are pretty yummy.


Sunday cooking.

I made the one pot lasagna again because it was amazing and went so fast. This time I used zucchini and mushrooms like the original recipe. 

Banana pancakes for breakfast. I love this simple recipe I found in Thrive mag.


Friday, October 26, 2018

Halloween baking!

Me and Henri made chocolate pumpkin cupcakes today using chocolate cake mix and a can of pumpkin purée. That's it. H got to lick the bowl afterwards. 

After they baked and cooled, we dyed vanilla frosting orange, green and purple and decorated the cakes.

Little baker!

The end result! Super spoopy cupcakes!

They were yummy!

One pot lasagna.

I adapted the Happy Pear's one pot lasagna and it turned out really good! I used wide noodles instead of lasagna sheets and used mixed frozen veggies and kale. A cashew sauce is in between layers and its topped with a sprinkle of Daiya cheese.

In their recipe, you cook it all on the stove. I did the sauce in the same pan, then ladled half of it out then did the layering of red sauce, noodles, cashew sauce, red sauce, noodles, cashew sauce and then Daiya. Instead of leaving it in the stovetop to cook further, I stuck it in the oven with a cover for half an hour so the cheese would melt.




Thursday, October 25, 2018

Sweet potato falafel wrap.

Yummmm. Served in a tortilla with hummus, avocado, beets, vegan tzatziki and sriracha!