Wednesday, April 24, 2019

Frozen empanadas and veggie pasta dinner.

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.

My dinner tonight was my son’s leftover pasta and marinara sauce combined with sautéed veggies and almond “Parmesan”.

Sunday, April 21, 2019

Hummus and Stew.

 I like Lantana hummus. My fave flavor is the yellow lentil and edamame. This one is good but a little tart!
 Dinner was The Happy Pear’s sausage and white bean stew. I’ve made it lots of times. Henri was a good boy and had about six bites. Victory for mama!

Good food.

 Hoppy Easter! H went on his first Easter egg hunt yesterday at his friend’s birthday party. Was adorable!
Breakfast was this delicious plate of scrambled tofu and potatoes.

 Then for lunch I took the leftover scramble and potatoes to make tacos.
This is my fave hot sauce.

 On Friday we went to a Thai restaurant in Arleta with some family.
I was able to get a veganized Pad See Eew. It was yummy!

Wednesday, April 17, 2019

Lebanese deliciousness.

Maghmour (Msakaa), a beautiful cooked eggplant and chickpea dish with tomato sauce seasoned with garlic, onions, cinnamon and allspice.

Creamy hummus!

Both dishes are from this book and I make them all the time.

Saturday, April 13, 2019

Garden Bolognese.

This is the garden Bolognese recipe from Vegan Italiano. I love how chunky it is from all the veggies.  It was delicious on rigatoni and fusilli pasta. I topped it with almond “Parmesan”.

Friday, April 12, 2019

Lemon cake with cream cheez frosting.

I made the lemon cake from Vegan Richa’s Website and it came out really good. It has maple syrup instead of sugar in the cake and lots of lemon juice so it’s pretty tangy! The frosting is delicious.

Wednesday, April 10, 2019

Banza pasta, Banana muffins and Burrito.

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

Foil packet cooking.

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


My lunch today was very good. I sautéed red onion, red peppers, field roast sausage, kale and marinated artichokes in a tiny bit of olive oil and seasoned it simply with salt and pepper. Yum.

Wednesday, March 27, 2019

Tempeh Tacos!

I’m so glad I made these! This recipe is the Baja style tempeh tacos from Veganomicon. It’s got tasty marinated and grilled tempeh, cabbage slaw, lime Crema, pico de Gallo and avocado. So fresh and delicious!!!

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

Snacks, smoothie and healthy lunch.

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

Mom's noodles!

My mom made me this huge bowl of noodle soup the other day and it hit the spot!

I add this for heat as well as chili garlic sauce.

Thursday, March 21, 2019

Banana muffins

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

Happy Pear Spring Lasagna!

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!

Insides: sweet potato, celery, onion, carrot, broccoli, yellow pepper, zucchini, spinach and bechamel sauce!

Monday, March 18, 2019

Madras curry.

Madras curry paste and ginger garlic paste are the key ingredients in this quick curry. It's just a matter of simmering it all together with tomatoes, veggies and a bit of water. 

On the stove before coming to a boil.

Sunday, March 17, 2019

Irish stew.

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.

Thursday, March 14, 2019

Happy Pi Day!

 Triple Berry Crumble pie made with whatever was in my freezer! Good thing I bought excess pie crusts during the holidays! I used the Strawberry Rhubarb Crumble pie recipe from Vegan Pie In The Sky except I used all frozen mixed berries. Came out delicious!

Thursday, March 7, 2019

Peanut Butter Chocolate Chip Chickpea Cookie Pie!

Vegan Richa recipe that is soooo amazing. You can't taste the chickpeas at all!

Perfect with ice cream. It was warm and gooey fresh from the oven.