Wednesday, November 20, 2019

Crockpot Minestrone

Last night I threw a bunch of veg I needed to use up into the crockpot to make minestrone soup. I used onion, garlic, celery, carrots, yellow squash, green beans, diced tomatoes, tomato sauce, mushrooms, mushroom broth powder, water, olive oil, basil, Italian seasoning, salt, pepper and a pinch of sugar. Cooked on low for 12 hours then added chopped spinach at the end.

With a blob of spinach pesto. Yum!

Monday, November 18, 2019

More Yums.

This was dinner tonight. I had no idea what I was going to eat then remembered I had a Dr. Praeger burger in the freezer. I sautéed some mushrooms and broke out the homemade spinach pesto. It was so good!

Spinach pesto couscous with mushrooms and garlic. Really delicious.

Breakfast veggie tacos I had on Sunday.

Saturday, November 16, 2019


Banana muffins from 1,000 Vegan Recipes are so perfect!

Lebanese maghmour.

Spaghetti marinara from Mama’s Pizza. So good!

Boca chicken patty with spinach almond pesto from 1,000 Vegan Recipes.
This was delicious. I like to add lemon juice to my pesto for some brightness.

Have you ever sprinkled Trader Joe’s Everything But The Bagel seasoning on a buttered bagel? To die for!

Tuesday, November 5, 2019

Zuppa di Verdure

I made a delicious soup today using a recipe from the latest issue of Vegan Food and Living. I had to sub a few things: cabbage instead of leek and spinach instead of kale. I added yellow squash too. I didn’t use dried beans, instead just one can of white cannellini beans. Came out so yummy!

Saturday, November 2, 2019

Good pizza.

Went to our local pizzeria for lunch and this was a new combo of toppings for me: sundried tomato, spinach and garlic, extra sauce, no cheese. It was sooo good!

Friday, November 1, 2019

Potato biscuits and chili.

I made Isa’s potato biscuits today because I had leftover mashed potatoes. They came out really tender and yummy! The recipe is here:
I would have made the stew but I haven’t gone grocery shopping.

Instead I plopped the biscuits into a bowl of canned chili. Was yum! (Vietti Artisan Fire Roasted Chili with Marsala wine)

Monday, October 28, 2019

Some foods from the weekend.

This is the Don Lee vegan burgers that you can get from Costco. It was pretty good though not a Beyond Burger!

TTLA from Whole Foods. So yum! Don’t forget the pickle!

Veganomicon’s Garlic rice minus the saffron, roasted carrots, chickpea curry, stir fry veggies. The rice was amazing!

Saturday, October 26, 2019

Yummy foods from this week.

Date night dinner at Matteo’s in West L.A. Old Hollywood hangout from the 60’s, Sinatra’s favorite. I ordered the penne arrabiatta. It was the best I ever had.

My Paloma cocktail from the old fashioned bar. I hope this place stays alive for a long time.

Panini Kabob Grill in Irvine. The hummus trio. Yummy.

The falafel wrap (without the tzatziki) and amazing lentil soup.

Tacomiendo veggie tacos, mo cheese.

Crockpot a Lentil soup.
Load into your crockpot:
3 white potatoes, cubed
1 cup red lentils, rinsed 
1 small onion, chopped
2 cloves garlic, minced
1 can diced tomatoes with juice
2 vegetable bouillon cubes crushed
4 cups hot water
A drizzle of olive oil
1/4 to 1/2 tsp cumin
1/8 tsp pepper 
Stir ingredients together. Cover and cook on low for 10 hours or overnight. Add salt to taste at the end and continue to cook for another hour or so. Keep warm.

Monday, October 21, 2019

Beyond Sausage

Oh wow. This is the best tasting spicy vegan sausage I’ve ever had. I’m not surprised really because Beyond Meat makes realistic textured vegan proteins and their burger is my favorite. The key is cooking this long enough in a oiled pan that it blisters on the outside so when you bite into it, you get that satisfying snap. So happy with this. A lot of vegans like myself didn’t give up meat because we didn’t like the taste or texture. This sausage delivers both. 🌭🌭🌭

Saturday, October 19, 2019

Tabouli and falafel sandwich.

Falafel that I fried in oil! I don’t usually but felt like treating myself. The mix is 1 can chickpeas, drained, garlic, onions, parsley, cumin, coriander, curry powder, cooked bulgur, flour, salt.

The tabouli is based on the recipe from Tables of Lebanon. 

Thursday, October 17, 2019

Autumn stew

This is so good. The hearty autumn stew from Madeleine Olivia’s blog. I cooked it all on the stove top. I left out the pumpkin and added veggie sausage and green beans. I also added some Umami seasoning by Trader Joe’s and a pinch of sugar.

Tuesday, October 15, 2019

Chocolate zucchini cupcakes

H and I baked today. We made the chocolate zucchini cupcakes from Chocolate Covered Katie and the vanilla buttercream from Vegan Cupcakes Take Over The World. The cupcake recipe is great. I used whole wheat flour and granulated sugar and soymilk instead of the yogurt. I had to leave them in the oven 15 minutes longer but they turned out great.

Monday, October 7, 2019


I made these delicious broiled balsamic veggies and Tofurky sausages the other day. So quick and easy! 

Bosh recipe for puttanesca risotto.

H and I made a sweet potato chocolate chip cake. We adapted the pumpkin chocolate chip recipe from Chocolate Covered Katie.

Wednesday, October 2, 2019

Cabbage and Farro Soup

I saw this recipe at @smittenkitchen on Instagram and I knew I had to make it because I had just bought a package of farro. I had to cook/simmer mine for over an hour because the farro wasn’t soft enough for my taste. But the end result was a really delicious soup. I topped it with a little vegan mozzarella.


Monday, September 30, 2019

Stuffed poblano peppers

I made these delicious stuffed poblano peppers today with gardein crumbles, tomatoes, onion and spinach, garlic and cilantro. I seasoned the filling with cumin, smoked paprika, taco seasoning, onion salt and black pepper.

Served with refried black beans, fresh salsa and perfect potato wedges. 

I use the recipe from the Viet Vegan blog. They come out perfect every time.

The recipe is below. After broiling the peppers and then filling them, you only need to top with cheese and bake at 375 F until cheese melts, maybe 15 minutes.

Filling Recipe:

2 poblano peppers, washed and patted dry, then cut in half lengthwise and seeded.
1/2 cup chopped red onion
2 cloves garlic minced
1 1/2 cups chopped tomatoes (I used grape tomatoes)
1/2 bag Gardein crumbles
Big handful of baby spinach, chopped
Handful of cilantro, chopped
1 tsp cumin
1/4 tsp smoked paprika 
1/2 tsp onion salt
Sea salt and Black pepper to taste

Set broiler on high and place the peppers skin side up on a baking tray. Place under the broiler for several minutes until the skin starts to blister and blacken slightly. Remove from oven and set aside to make filling.

Sauté onions on medium heat, garlic in olive oil until softened. Add Gardein crumbles and cook until browned. Add tomatoes and cook down for several minutes. Add cumin, paprika, onion salt. Continue to cook then add spinach and cilantro and keep stirring until wilted. Season with salt and pepper.