I bought some frozen empanadas the other day at Whole Foods. The Sweet Earth Moroccan ones at the top are vegan and Delicious!!! The non vegan ones are my husband’s.
Sunday, April 21, 2019
Breakfast was this delicious plate of scrambled tofu and potatoes.
This is my fave hot sauce.
I was able to get a veganized Pad See Eew. It was yummy!
Wednesday, April 17, 2019
Saturday, April 13, 2019
Friday, April 12, 2019
Wednesday, April 10, 2019
I tried out the Banza pasta yesterday and made this Mac and cheese (Veg News recipe) and I undercooked the pasta! I boiled it for 13 minutes like the package said and I think it had way too much bite. I ended up microwaving the pasta with sauce for a few more minutes and it the texture was much better. So next time, boil the pasta longer!
These delicious muffins are the banana muffins from Mary McCartney’s Food cookbook. I veganized them by using Earth Balance margarine instead of butter, a flax egg for the egg (2 TB ground flax seed and 6 TB warm water), instead of sour cream I experimented with 1/2 cup of soymilk and mixed it with a teaspoon of apple cider vinegar and a tablespoon of margarine. Once I mixed up the batter I added a little more soymilk because it was a little thick. Worked great and the muffins are good!
Dinner: burritos with cashew potato cheese, black beans and corn, Mexican rice, avocado and hot sauce. Very yummy and filling.
Sunday, April 7, 2019
This delicious lunch I ate today was the result of foil packet cooking. I am not entirely sure why I don’t cook like this regularly because wow, it’s so flavorful and duh! No cleanup! I saw a Facebook post that was for a “Shrimp Boil” in foil packets so I ran with that idea as far as the flavorings.
First thing to do: peel and cut potatoes into halves or quarters and boil in water for ten minutes. Then add to a bowl with two cut up veggie sausages (I used Tofurkey kielbasa), a can of drained sweet corn, some broccoli and this mixture: 3 Tb melted margarine, 2-3 Tb of Old Bay seasoning, 4-5 cloves of minced garlic, salt and pepper. Spoon mixture into two 12x12 inch sheets of foil. Fold foil around food to seal. Bake in a 400 F oven for 15-20 minutes.
Et voila! Time to eat!
I also made these cappuccino chocolate chip muffins from Chocolate Covered Katie. Very yummy.
Friday, March 29, 2019
Wednesday, March 27, 2019
Tuesday, March 26, 2019
Healthy dinner last night. I pan fried onion, garlic and celery in water in my nonstick pan, then added Field Roast apple sage sausage, heirloom tomatoes, Brussels sprouts and kale. I seasoned with salt, pepper, lemon and crushed red pepper flakes. Served on brown rice. It was delicious.
Sunday, March 24, 2019
These crackers are delicious! My boy loves them for snack. Me too!
Yesterday all he ate at lunch were French fries. So I made him a healthy smoothie with Soymilk, bananas, blueberries, spinach and a mix of ground flax, sunflower and pumpkin seeds. He drank it all up!
Healthy dessert for me. Bananas and date sauce. In your bullet, just blend 5 dates, a pinch of cinnamon and warm water to thin out. It’s delicious!
Healthy lunch for me: stir fry tofu and veg with no oil, just Bragg liquid aminos and spices.
Served with gochujang thinned out with lemon juice.
Friday, March 22, 2019
Thursday, March 21, 2019
I made the banana bread recipe from 1,000 Vegan Recipes the other day but left out the chocolate chips and nuts. I also used brown sugar instead of white. It has very little oil so I was surprised how nice they came out! We made them into muffins. H loved them obviously!
Wednesday, March 20, 2019
This turned out super delicious. The Happy Pear have great recipes. I left mine in the oven for 55 min instead of 30 so my veg are a little overlooked. Still creamy and yummy!
Monday, March 18, 2019
Sunday, March 17, 2019
This is the same stew I made last year. It cooked overnight for 11 hours. It is super rich, flavorful and tender. I based it off the recipe I saw at a blog called "It doesn't taste like chicken".
Here's what I did:
1. Prep 3 potatoes peeled and cut into chunks, 3 carrots cut into chunks, 1 rutabaga peeled and cut into chunks.
2. In a pan, prepare 3 Boca Turky burgers by frying them in a little oil on both sides so they brown. Take them out of the pan and in the same pan fry 1/4 of a chopped onion and a carton of sliced Cremini mushrooms, add a little soy sauce and fry until onions are translucent and mushrooms are cooked. Cut up the burgers into chunks and add to the pan and cook for a little while longer or until burgers are cooked and no longer frozen. Set aside.
3. Sauté 3/4 of the remaining chopped onion and two sliced leeks in oil until translucent.
4. In a bowl, add 3 cups of vegetable broth, 2 oz. tomato paste, 2 tsp sugar, 1 TB soy sauce, 1-2 tsp mixed herbs of choice (parsley sage rosemary and thyme), 2 TB nutritional yeast, salt and pepper.
5. Layer in crockpot: potatoes, rutabaga, carrots. Mix them up a bit. Then add leek and onions, then cover with the burger chunks/mushrooms. Pour the broth mixture over and cook on low for 11 hours. You may need to adjust salt to taste after its finished cooking.