Black Bean Chilaquiles

I've never made authentic chilaquiles before so I asked one of my coworkers for tips. She gave me a quick rundown and I came home and pretty much followed her instructions. (Though she did say to make a lot of sauce which I should have done!) It was super easy and delicious! I used Daiya vegan cheese which didn't melt well in the skillet so I had to stick it under the broiler at the end. That worked just fine. It was sooo good with some avocado on top. Some of the chips were soaked in the spicy chilaquiles sauce and some were still a bit crispy. Definitely going to make this again.


Simmering the sauce.


Just out of the broiler.

Black Bean Chilaquiles

olive oil
1/2 onion, chopped
2-3 cloves garlic, minced
1 jalapeno pepper, chopped
1 15oz. can diced tomatoes
1 15oz. can black beans, drained
1 tsp. cumin
1/2 tsp. oregano
a pinch of sugar
salt to taste
2 cups tortilla chips
2 cups vegan cheese

1. Heat a bit of olive oil in a skillet on medium high heat. Saute onion, garlic and jalapeno for about 5 minutes or until soft.
2. Add tomatoes and half the beans.
3. Stir in spices and simmer on low for 10 minutes.
4. Add tortilla chips, the other half of the beans and cheese. Cover with a lid for 5 minutes. Uncover and transfer to broiler to further melt the cheese.
Note: You can always double the sauce part to make the tortilla chips more soggy-like.

Korean BBQ Baked Tofu

Marinated some tofu slices this morning in korean bbq sauce and when I came home from work, I popped them in the oven for 15-20 minutes. They came out a little burny but the charred parts are actually quite good!

Brinjal Curry

I had some nice eggplants that needed to be used so I pulled out my favorite cookbook Olive Trees and Honey and made the Brinjal Curry recipe. It's a tasty curry of eggplant, chickpeas, tomatoes, spinach and spices like cumin and mustard seeds. Went well with both rice and pita spread with dairy free margarine.

Really Good Leftovers.

I usually get tired of leftovers real fast but this was amazing even the third night in a row! I made this rigatoni casserole on Saturday which I took to a dinner party. There was a whole lot leftover so I took the rest home. There is currently a small tupperware of it left in the fridge. It's basically a layered baked pasta with eggplant-mushroom marinara and cashew-tofu ricotta with spinach. Delicious paired with quick chopped salad tossed with italian vinaigrette.

Chickpea Tacos

Tonight's dinner was a quick chickpea filling made with one can of chickpeas sauteed with onions, garlic, taco spices (cumin, chili powder, oregano, paprika, onion/garlic powder) and then mashed. They were yummy on soft corn tortillas with chopped tomato, onions, salsa roja and guacamole.

Quiche-y Part 2.

A new week, a new quiche! Last week I made the Classic Broccoli Quiche from Vegan Brunch. Today I made a similar one with cauliflower, lima beans, red peppers and red onions. This one's for supper tonight. YUM! Recipe here (I substituted cauliflower for broccoli etc.)

Bruschetta and Soup.

Went to the farmer's market this morning and got some beautiful tomatoes to make this salad. It was delicious on fresh baguette slices.


Very simple soup of potatoes, cauliflower, zucchini, onions and cubed tofu with summer savory.