Tuesday, March 31, 2020

Reuben sandwich!


 I made my own Jack Reuben. The “salt beef” is made from jackfruit and the cheese is almond cheese. So satisfying. Recipe in pics.








Friday, March 27, 2020

More quarantine food.

Cabbage and white bean soup.

Chickpea ketchup curry.

Potato wedges.

Medium grain brown rice.

Dhal.

Chocolate cupcakes.

Irish potato soup.






Tuesday, March 17, 2020

Falafel burger and cookies.

Vegan Richa’s falafel burgers are so tasty. 



Isa’s Chocolate chip cookies 


Monday, March 16, 2020

Cooking From The Pantry: Quarantine Food.

Stay safe everyone!!!!

Moroccan lentil stew.

Marinara sauce.

Beyond Burger and artichoke chickpea rice.

Artichoke chickpea rice from 1000 Vegan Recipes. Tip: use mushroom broth.

Lentil bean chili.

Wednesday, February 26, 2020

The best tacos ever and peanut butter rice krispie bars

Bomb black bean and broiled mushroom tacos and peanut butter chocolate rice krispie bars. Everything on the taco except the avocado was purchased from the 99 cents store. They were soooo gooood! 👍🏼 In case you’re wondering, I made a marinade for the mushrooms: 2 TB coconut aminos, 2 TB soy sauce, 1 TB balsamic vinegar, 1/2 lemon, olive oil, 3 cloves minced garlic, pepper. Pour over mushrooms on a baking sheet and broil for ten minutes. I used 3 cartons of mushrooms. The beans were just heated with sautéed onions (did not drain them) and added New Mexico chili powder, garlic powder and cumin. I also mashed the beans after they cooked. What made these tacos amazing was the chopped onions, cilantro and radish plus the avocado, lime juice and mixture of two hot sauces: Tapatio and Cholula.



These are peanut butter chocolate rice bars from the latest issue of Vegan Food & Living. It’s so easy, just mix 1/8 C each peanut butter and agave, 1 1/2 TB refined coconut oil,  1 TB flaxseeds and heat in the microwave until liquid, then pour over 2 cups rice cereal and 1/4 c chocolate chips. Stir together until well mixed and pat into a baking pan, refrigerate for 30 min. Then pour over some melted chocolate (about 1/4 c chocolate chips melted in microwave), sprinkle sea salt and chill for ten minutes.



Sunday, February 23, 2020

Greens Mac n Cheese



I made the greens Mac n cheese from Jamie Oliver’s book VEG. I used Violife Parmesan and mature cheddar. Came out sooo tasty!


I also roasted some mushrooms and tomatoes seasoned with garlic, thyme and soy sauce.