Saturday, March 17, 2018

Happy St. Patrick's Day!

I believe this is my first vegan Irish stew that was made in a crockpot. I adapted a recipe from this blog:
I was originally going to put in Gardein beef chunks but my local market didn't have them so I used Boca Burger patties that I cut into chunks and pan fried with onions, garlic, bits of mushroom, soy sauce, nutritional yeast and some herbs. I layered the potatoes, rutabaga, sautéed onions and leek, then the burger chunks. Covered it with veggie broth that was mixed with soy sauce, nutritional yeast, tomato paste and salt. Cooked on low for about 8-9 hours. After it was done, I added more salt to taste.

Also made a giant vegan biscuit that I cut into squares. Was too lazy to cut out circles. 

The little Irishman. (Great granddad was Irish!)

Wednesday, March 14, 2018

Luminance Skincare

I just received this order today from this amazing brand, Luminance Skincare. They are a vegan, all natural and non-toxic skincare company who care deeply about the ingredients that go into their products. I sent for free samples on their website to try out and I didn't start using the samples until my face got irritated by a vitamin c serum I was using. After the first use of the cleanser, toner and moisturizer, my face calmed down so much. As I continued using them exclusively for several days, I noticed my skin was looking much better and felt really nice! So I placed an order for all of the above except for the Rosewater mask which they included as a freebie! The soaps I got for my husband because they work as shaving soap as well. They are huge bars and smell wonderful (one is Traditional Spices and the other unscented plain). I'm excited to continue using these products. I have discontinued use of all my other cleansers, serums, balms and creams. 

Roasted veg sandwich.

On flatbread with white bean hummus and sundried tomatoes. Satisfying lunch!

Sunday, March 11, 2018

Tex Mex Tacos.

These were yummy! I made a bean and tvp chunk chili yesterday and had a lot leftover. Today it became my taco filling. Topped them with corn salsa, guacamole and salsa, all homemade.

Saturday, March 10, 2018


The dressing was from Quick and Easy Vegan Comfort Food by Alicia Simpson. It is delicious! No tofu in it either! I had this for lunch and will again for dinner.

Friday, March 2, 2018

Vegan mini chocolate pudding pie.

I used Jamie Oliver's recipe for vegan chocolate pots to make this. I made 8 mini chocolate pies and topped them with coco whip. Yum!

Sunday, February 25, 2018


Homemade and delicious!

Thursday, February 22, 2018

Chickpea flatbread pizza

This is the chickpea socca recipe from You Won't Believe It's Vegan but I cooked it in a hot pan first, then added toppings and baked them in a hot oven for 10 minutes. Very nice!

Monday, February 19, 2018

Healthy dinner bowls and lower sugar muffins.

This was yummy. It's The Happy Pear's Dahl made with red lentils, kale salad, brown rice, sauerkraut, hummus and avocado.

Coconut Chana Masala from The World of The Happy Pear cookbook. Delicious.

Not a great pic but I used the Bakery Style Muffin recipe from Vegan Brunch and cut the sugar from 3/4 cup to 1/2 cup and added banana instead of soy yogurt. Turned out moist and just sweet enough!

Sunday, February 18, 2018

The Impossible Burger.

So Fatburger in Marina del Rey is trialing The Impossible Burger! I picked one up yesterday when I was in the area. I got mine without mayo. It has lettuce, onion, tomato and relish in it. I added ketchup.

So what's the verdict, you ask? Well, yes, it's very meat like and I admit I was freaked out a bit and kept staring closely at it to make sure it wasn't real beef. The taste and texture were spot on, but it wasn't very juicy and did not ooze "blood" like some claims. I believe my burger was a bit over cooked which caused it to dry out a little. But overall, very satisfying and an awesome option to have at Fatburger. 

And to answer another question that gets thrown at vegans all the time: "Why would you want to eat something that tastes/looks like meat?" 

I was a meat eater for most of my life and I loved the taste, especially when it was BBQ'ed or grilled. I didn't give up meat because of the taste. I gave it up because I love animals and I no longer view them as a food source. So bring on the faux meats!

Oh and I forgot to tell you last weekend, Baby Hank is 1! Whaaaat!????
Look at this guy!

Tuesday, February 13, 2018

Scrambled Tofu Enchiladas

The insides are scrambled tofu and onions, black beans, spinach and peppers with salsa verse and spices. 

Daiya cheddar inside and out.

Rainbow bowl.

Spinach salad (lemon, olive oil, salt and pepper), Carrot Salad (apple cider vinegar, olive oil, agave, salt and pepper), purple cabbage, roasted potatoes and tofu with peanut sauce (pb, maple, sesame oil, soy sauce, lemon, Sriracha, water).

Saturday, February 10, 2018

Dinner bowl and cookies.

This was delicious. There's rice under all that. Tofu with peanut sauce, steamed red cabbage, broccoli and spinach and roasted russet potatoes and sweet potatoes. 

This was an adaptation of the Crinkle Oatmeal Cookies from Chocolate Covered Katie. The actual recipe was odd because I felt the liquid to dry ratio was off, it felt so dry. I remedied it by adding more soymilk. I also didn't freeze the dough like the recipe called for. They went straight in the oven. Came out great. Chocolate chips were my addition.

Thursday, February 8, 2018

Vegan Buddha Bowl

Roasted up some cauliflower, sweet potato and peppers yesterday to have as a component of my Buddha bowl.

Brown rice, roasted veg, kale salad with tahini dressing, hummus, avocado abd sautéed tofu. Delicious and healthy!

Monday, January 29, 2018

Chocolate Chip Pumpkin Bread - low fat

Made the chocolate chip pumpkin bread from the Chocolate Covered Katie cookbook using sugar instead of xylitol. Came out pretty good for a low fat, low sugar, no oil cake. 👌

Sunday, January 28, 2018


Been craving my kale salad with tahini maple dressing. I made it yesterday and ate all if it. I ate a whole bunch of kale by myself! I made it again today and added some sautéed tofu. 

Saturday, January 27, 2018


Maple tempeh bacon, daiya Swiss, lettuce, tomato and Vegenaise on toasted whole wheat.

Friday, January 26, 2018

Coconut-peanut chickpeas and vegetables.

I was browsing through Robin Robertson's fabulous cookbook 1,000 Vegan Recipes to find a fast recipe and came across this one which had a lot if my favorite ingredients: chickpeas, peanut butter, coconut milk, curry powder and spinach! The quick to make recipes are marked with an "f" so I was happy about that. I got no time with a rambunctious 11 month old!

It came together very fast and I was able to have a really nice lunch! It's creamy and so flavorful. Reminded me of Thai curries. Will definitely add this to my weekday meals.

The boy. Can't believe his 1st birthday is next month! 

Monday, January 15, 2018

Korean BBQ tofu and veggie bowl.

Inspired by my Bibigo bowl to make this at home. Brown rice, steamed cabbage, book choy, sautéed baby kale and spinach, sautéed tofu with Korean BBQ sauce, pickled radish and jalapenos. Topped with a drizzle of Korean BBQ sauce, sesame oil, soy/lemon sauce and wasabi sesame seeds.


Bibigo is a yummy Korean food stall at the mall that is my new favorite. You can create your own bibimbap (traditional Korean rice bowl). I get the classic bowl with brown rice (white available too), and top it with cooked broccoli, kale, shredded carrots, zucchini and onion, green beans, pickled jalapenos, pickled radish, grilked organic tofu chunks and for final topping, the sesame and citron soy sauces, fried onion bits, sesame seeds and a drizzle of sesame oil. It's delicious!

Monday, January 8, 2018

Life Changing Crackers again.

My second time making these. They are delicious and perfect for hummus!
Recipe here:

Sunday, January 7, 2018

Battered Cauliflower and Zucchini with Firecracker sauce

I used a normal flour/water batter (equal amounts) and baked them for 20 min at 450F then poured over Vegan Richa's Firecracker sauce and baked for five more minutes for a different twist on buffalo cauliflower. The zucchini were nice!

Also had a baby kale salad with bacon flavored tofu bits. Recipe from Salad Samurai. I switched out tempeh for tofu.

Tuesday, January 2, 2018

Enchilada casserole

My go to enchilada casserole with quinoa, beans and veggie filling, doused in El Pato tomato sauce, vegan mayo and Daiya cheese.