Lunch was delicious today. I made two Madeleine Olivia’s recipes. The pizza wrap and the tabbouleh. So yummy! I added fresh dill and used cilantro instead of parsley.
Monday, August 12, 2019
We went to The Proudbird near LAX. It’s a beautiful aviation events center and food hall. You can grab some lunch, have a seat and watch the planes fly into LAX through the large windows. My boy loved it. The food was delicious and fresh. They carry The Beyond Burger so I was super happy!
Sunday, August 11, 2019
I love Madeleine Olivia’s YouTube channel and blog. The recipes are simple, quick and so tasty. Today I made the Dahl and it was sooo good! Http://www.madeleineolivia.co.uk
I added about a cup of tomato sauce to mine to make it saucier.
And a delicious salad with Morningstar Farms chickn nuggets and Annie’s Tuscany Italian dressing and Follow Your Heart ranch.
Monday, August 5, 2019
This was so delicious!!!! Adjust seasonings to your taste. I like extra Sriracha at the end.
One pot peanut sauce noodles with chickpeas and frozen veggies.
You will need:
Oil for the pan
1/2 large onion, chopped
1 thumb sized ginger, minced
2 cloves garlic, minced
1 bag frozen stir fry style mixed veggies
1 can chickpeas drained and rinsed
2 big TB peanut butter
2 TB soy sauce
1 TB maple syrup
1-2 TB (or less) chili garlic sauce or Sriracha
1 TB rice vinegar
2 tsp sesame oil
About 1/2 to 1 cup regular plain soy milk (or coconut milk)
2 package of dry instant noodles (discard seasoning packet)
In a small bowl mix together the peanut butter, soy sauce, maple syrup, chili sauce, rice vinegar, sesame oil and soy milk. Set aside.
Heat oil in a large pan (that has a fitted lid), a couple TB of vegetable or canola oil on high heat. Sauté onion, garlic and ginger until soft. Add frozen vegetables and stir fry until they start to soften. Add chickpeas. Add the small bowl of sauce ingredients to the pan and stir everything together. Add the two nests of dry noodles and cover with the veggies and sauce. If it looks on the dry side, add a few splashes of water and then cover the pan and cook for three minutes. After three minutes, uncover and stir. If the noodles aren’t cooked yet, cover again for a few minutes. Add more water or soymilk if you need to. Once everything is cooked, add the juice of one lime and stir again before serving.
Tuesday, July 23, 2019
This was delicious. I love broiling vegetables and decided to add Field Roast apple sage sausage to the skewers. I brushed on a balsamic/soy sauce/olive oil/garlic marinade. So flavorful! It was good on rice. I imagine it would be great on a roll or in a pita.
Sunday, July 21, 2019
I prepped cheese sauce and cashew sour cream from the Hot For Food cookbook yesterday to make these delicious nachos today. It also has refried beans, black beans, fresh pico de Gallo, guacamole and jalapeños.
I forgot to post this yummy potato leek and white bean soup that I made from the Vegan Goodness cookbook. I really love this book so far. It’s got basic stuff in it and it’s just the kind of food I want to cook.
Friday, July 19, 2019
Wednesday, July 17, 2019
Tuesday, July 16, 2019
Sunday, July 14, 2019
Tuesday, July 9, 2019
Sunday, July 7, 2019
I made the noodles stir fry from Madeleine Olivia’s blog. I used veggies that I already had and followed the directions as written. It was pretty easy. Mine required more than a splas of water to cook/steam the noodles. I think my nests of noodles were bigger.
Wednesday, July 3, 2019
I made a very easy red lentil curry which has coconut milk for a different flavor. Normally Indian style curries would not have coconut milk in it (that would be Thai curry). But it was delicious.
Recipe below. I based it loosely off of one Of Madeleine Olivia’s curries on YouTube.
2 Tb Oil
3 cloves garlic minced
Thumb sized piece of ginger, peeled and minced
1 small onion chopped
1 tsp garam masala
2 tsp cumin
1 tsp coriander
1/2 tsp chili powder (the Indian kind, not the southwest kind)
1/2 tsp cinnamon
1/2 cup red lentils
1 cup coconut milk
1 can diced tomatoes
1 zucchini chopped
2 cups chopped spinach
Salt, pepper and soy sauce or tamari to taste
Heat oil in a pot and sauté the garlic, ginger and onions until softened. Add the spices, stir them around a bit then add a splash of water to loosen. Stir in the lentils, coconut milk, tomatoes and enough water to cover the lentils. Add the zucchini and bring to a boil. Then lower to simmer and cover for 45 minutes or until lentils have softened. At the end add spinach, lime juice and seasonings. I personally like adding about a tablespoon of soy sauce to my curries! Stir until spinach is wilted. Serve with rice.
Saturday, June 22, 2019
Wednesday, June 19, 2019
Saturday, June 15, 2019
This was from the Fix It And Forget It book. It was delicious! Not authentic in any way though. It has pinto beans, corn, Daiya cheese, onion and tomatoes plus tomato sauce on top.
Served with Mexican rice and topped with avocado and crema (vegan mayo mixed with lime juice and chili powder)