I made the chewy oatmeal cookies from the Chocolate Covered Katie cookbook. The recipe needs to be tweaked because the batter is quite dry. I hastily poured in a bit more soymilk but it was a little too much so the cookies came out really flat. But luckily they tasted amazing - chewy with a bit of crispness. I added chocolate chunks.
The pulled jackfruit from yesterday became delicious tacos today. What's good about cooking the jackfruit with just a bit of BBQ sauce and leaving them fairly dry means that when you use them in other things like tacos, it's not a gooey bbqey mess. They were smoky and perfect in these tacos with the creamy coleslaw and topped with salsa.
Made this epic pulled jackfruit sandwich this morning. It was so delicious. I used Whole Foods 365 brand Kansas City BBQ sauce. I also dredged the jackfruit pieces in BBQ rub before frying. Then after it got nice and browned, I added BBQ sauce and let it continue to cook. I recommend not drowning in BBQ sauce when cooking. You want it to be on the dryer side. You can add more warm BBQ sauce when assembling the sandwich. I also made homemade coleslaw which made the sandwich even better!
I've been having problems with the Blogger app so I had to go to the Blogspot website to post the last post as well as this one. The last post was technically from yesterday.
Today's meal is Lebanese Maghmour that I love so much. It's from the cookbook Tables of Lebanon. I adapted the recipe a bit by using a 16 oz can of tomato sauce instead of 1/2 cup tomato sauce and water. I like saucy! Henri loves this on top of fluffy couscous.
This was breakfast. Vegan coconut flour pancakes. They were good but a little gooey in the middle. Next time I need to cook them longer.
This large juice was part of my dinner last night an hour after a bowl of cucumber salad with tahini miso dressing. It has carrot, Apple, orange, lemon, ginger, cucumber, kale. So good. Henri drank the last 1/4 cup.
This gorgeous cheeseless pizza was lunch! I ate almost all of it!
My second time making the moussaka from Veganomicon. I used zucchini, and potato for the sliced vegetables and in the sauce, I used red and green bell pepper, celery, red and yellow onion, mushrooms AND I revamped the lentil Bolognese I made the other day! Threw it in here along with another can of tomato sauce and seasoned with oregano and cinnamon like in the book. The cream is made from 70% cashew and 30% tofu. Came out delicious and so flavorful!
I made this lentil Ragu this morning to go with spaghetti. The recipe is below.
The recipe is good. I would make a few changes to make it better. I would add more Italian herbs and maybe switch out the 2 cans of diced tomato for a more flavorful jar of Mezetta marinara sauce. But all in all the texture was good and the baby liked it too.
Had a salad for dinner tonight and the dressing I whipped up was so good.
I don't measure so the spices were probably around 1 tsp each. The ACV and Braggs was about 1 tsp each as well. Only use a tiny bit of agave like 1/2 tsp. I would normally use raw sunflower seeds but all I had were roasted, unsalted which worked out fine. As for the water, I say about 2-4 TB? It was mostly to help it blend easier as well as cut some of the acidity from the lemon.