Tuesday, August 14, 2018

Chinese Spicy Noodles

Tried out a recipe that I saw on YouTube. The recipe was provided there:

www.facebook.com/fortunecooking www.fortunecookingcheftom.com 
2 TBS of vegetable cooking oil 
2 TBS of Szechuan peppercorn 
2 TBS of minced ginger and 2 TBS of minced garlic 
1/3 cup of chopped onion and 2 TBS of chopped green onion 
2 cups of mix(chopped eggplant, bell pepper, tofu, baby corn and dried tofu) 
2 TBS of hot chili paste (Lao Gan Ma chili oil)
2 TBS of black bean paste 
2 tsp of sherry cooking wine 
1 tsp of five spice powder 
1 1/2 tsp of oyster sauce 
1 1/2 TBS of soy to taste 
1 1/2 cup of water 
1 tsp of sesame oil 
4-6 cups of cooked noodles 
1/2 pound of Chinese broccoli

Here's my sauce simmering. I had to sub a lot of the vegetables with whatever I had in my fridge. For the sauce I had pretty much everything except for the following: soybean paste instead of black bean paste, vegetarian stir fry sauce instead of oyster sauce.

Mixing in the noodles.


Monday, August 13, 2018

Moroccan Stew.

I hope you guys can see this recipe. It's one I used a long time ago, before I went vegan. Here's the link to it:  http://www.fatfree.com/recipes/couscous/moroccan-couscous 

It was so delicious and I made it a lot, but since then I have tried other Moroccan recipes. I was going through one of my recipe binders and found this so I decided to make it. I had everything for it except, saffron, turnips, peppers and garbanzos can you believe! But white cannellini beans came to the rescue just fine. I also added 1/2 tsp each of cumin and ras el hanout.

I had it on top of couscous and Greek flat bread with kalamata olive hummus. So good!

Spices I picked from World Market today. I had used the last of my ras el hanout in the stew.

Saturday, August 11, 2018

Frittata and Cake.

The recipe is from The ultimate Uncheese cookbook. It's very good but kinda mushy inside. 

For breakfast.

For dessert, the chocolate zucchini cake from Chocolate Covered Katie. I didn't have vanilla extract so I used almond instead. I topped it with a quick chocolate frosting, also flavored with almond extract.

Tea time.

Sunday, August 5, 2018

Baby Food.

Baby's dinner tonight was sweet potato falafel, quinoa, boiled sweet potatoes and tzatziki sauce. His first time eating quinoa and he liked it!

Sunday, July 29, 2018

Lebanese Maghmour.

Yummmmmm... This eggplant chickpea stew is so delicious. I ate it with bread, white bean hummus and pickles.

I used a recipe from Tables of Lebanon and also referenced several recipes online. They are not much different from each other. Some use fresh tomato, some use canned. I used canned diced tomatoes plus a small can of tomato sauce. It is flavored simple with salt, allspice and cinnamon. 

Sunday, July 15, 2018

Sausage white bean stew.

This is the stew from The Happy Pear YouTube channel. I used frozen spinach today so that's why it's so green. It's delicious with rice.

Saturday, July 14, 2018

Asian "fusion" noodles.

I was craving salty, spicy, saucy noodles so I made a sauce with fried onions and garlic, soy sauce, veg broth, chili oil, vinegar, sugar, Sriracha sauce and a bit of cornstarch to thicken. I ran out of Asian style rice noodles so I used some cooked lasagna noodles that I had stored in the freezer. After cooking them to desired tenderness in boiling water, I cut them into thick strips and tossed them with the sauce. I also sautéed tofu and vegetables on the side to add on top. It was pretty tasty because of the sauce. The noodles were of course thicker and chewer as opposed to rice noodles but worked great in a pinch!

Hopdoddy Burger

Yesterday I went to Hopdoddy Burger with family and I was happy to know that they serve The Impossible Burger. You can ask them to make it vegan and they will use Follow Your Heart Cheese and Vegenaise. It was super tasty!!!

Baby had a kids meal grilled cheese (not vegan) and fries. I'm sure I could have asked them to use vegan cheese but I didn't even think about it at the time. Hank eats dairy sometimes but he is also happy eating vegan cheese when I make sandwiches at home.

Wednesday, July 11, 2018

Cauliflower wings and breaded zucchini.

I followed the cauliflower wings recipe from The Happy Pear's new book and unfortunately they didn't turn out like expected. They didn't crisp up at all. The taste is really good so they won't go to waste. 

These are breadcrumbs mixed with mayo, Dijon, salt and pepper spread on zucchini and baked. My husband used to make something like this for me when we first started dating.

Tuesday, July 10, 2018

Nachos, Falafel and Sausage.

Quickie nachos: Daiya cheddar shreds on chips with chili beans in the microwave for 30 seconds. Top with salsa, avocado and Vegenaise.

My yummy Venice Beach falafel today from Malaka Brothers Gyro shop.

My dinner at home. Tofurky spinach pesto sausage topped with Guldens mustard and sautéed onions, peppers and zucchini. A+!

Sunday, July 8, 2018

Cupcakes and Stirfry.

Yesterday I made Chocolate Zucchini cupcakes from Chocolate Covered Katie. They turned very nice and they rose pretty high! The texture was very tender and moist from the zucchini but not very sweet because of less sugar so a sweet frosting is a must! I made a quick vanilla buttercream that was perfect as a topping. 

Out of the oven. Nice huh?


Big bite! My son loved them too!

Also made this Stirfry for lunch today. Very simple tofu, zucchini, peppers, onions and garlic stir fried with mushroom soy sauce and Korean BBQ sauce.

Yes I like a bit of soy sauce on my rice and I'm Asian!

Friday, July 6, 2018

Pav Bhaji

I haven't made this is a loooong time! It's a thick, mushy mixed vegetable curry that is served on soft rolls. I did not have rolls so I used regular bread slices. I used a recipe from the Suhana packet mix. It is wonderfully spiced and delicious! 

I cooked my potatoes in the microwave for 5 minutes. I also used a can of crushed tomatoes instead of purée. I also subbed equal amounts fresh chopped garlic and ginger paste from a tube. I let my curry simmer for an hour on very low heat. 

Wednesday, July 4, 2018

Grilled veggie sandwich

With sundried tomato pesto and mayo.

Sunday, July 1, 2018

Cookie fix.

Choco chip cookies from Happy Healthy Vegan - uses coconut oil as the fat and flax seed as binder. They are moist and "buttery" on the inside and crisp around the edges. They do have a coconut flavor though. Pretty good.🍪🍪🍪🍪

Recipe link: http://kblog.lunchboxbunch.com/2013/06/my-best-vegan-cookie-recipe-yet-plus-7.html?m=1

Thursday, June 28, 2018

Lunch and dinner.

Tofu scramble, brown rice, steamed spinach, beet kraut, sliced pickled beets, hummus and sundried tomato pesto crackers. 

Tempeh bacon, ginger kale, sweet potatoes, brown rice, beet kraut and tahini sauce.

Monday, June 25, 2018

Two bean veggie chili and chocolate granola.

Not the best pic but this deliciousness here is a veggie two bean chili. I adapted a Happy Pear recipe which doesn't call for chili powder, but instead smoky paprika, cumin and coriander which made it mild enough to give it to my son. He ate it with brown rice. 

My dinner bowl: chili, brown rice, salad, avocado, beet kraut. Not pictured: Sriracha squirted on top of chili for some heat. It was very yummy.

This is the Midnight Crunch Chocolate granola from Chocolate Covered Katie. I so wished I had freeze dried raspberries for this like in the book. Still it was delicious with cold rice milk.

Sunday, June 24, 2018

Easy dinner: tofu scramble

I felt uninspired and not really crazy hungry tonight so I threw this scramble together with what I had in the fridge: firm tofu, onions, zucchini, kale and red peppers. Seasoned with The Vegg, soy sauce and pepper. Then I topped it with salt, dried chili flakes and nutritional yeast. Then I doused the whole thing with ketchup and Tabasco! It came out very tasty! 

Saturday, June 23, 2018

Epic sausage sandwich!

Tofurky Italian sausage, spinach, avocado, carrot salad, sundried tomato-cilantro pesto, Sriracha ketchup and mayo on dill rye. It was amaaaaaaazing!

Friday, June 22, 2018


Avocado toastie with sundried tomato cilantro pesto and fresh marinated grape tomatoes on flax bread. I knocked out the pesto super quick using: a bit of pine nuts that I blended into a powder first, a clove of garlic, handful of cilantro, about 1/4 cup sundried tomatoes in oil and about 2-3 TB of the same oil, a squeeze of lemon, and a pinch of salt. Whizzed in the Baby Bullet and ta-da! It made a great spread for the toast.