Father's Day Food & Gluten Free Chocolate Cake!

Outdoor grilling on Father's Day as requested by Dad. I made the usual fare. Grilled veggies, Tofurky sausages, baked beans, grilled potatoes, dill potato salad and for dessert, a gluten free, vegan, flourless chocolate cake.

A whole lotta veggies!

My plate.

Found this wonderful gluten free cake recipe here

Here it is after I glazed it with a basic cocoa glaze.

So this was really delicious. Super dense like a brownie, rich, chocolatey, sweet, yummy. I would make it again.

Magical Loaf Studio

Used the awesome Magical Loaf Studio generator today and made this luscious chickpea/walnut/sunflower seed loaf. It also has carrots, onion, celery and mushrooms. I slathered the top with bbq sauce/ketchup.

Was so delicious with mash and peas.

What are you waiting for? Go here and make your own loaf!

Daiya Wedge Quesadilla and Pasta E Fagioli.

I bought a product called "Daiya Wedge" today in the jack flavor. I've bought Daiya shreds before but never this. It's basically a compact wedge of Daiya that you can slice and use how you wish. It melts nicely. I made a gooey quesadilla with roasted red peppers.

This is the pasta e fagioli recipe from Urban Vegan cookbook. I pared down the recipe because I was cooking for one so I think my liquid to pasta/beans recipe was a little off. Normally I like it more soupy. But this was still excellent. I added sauteed onion, celery and carrots to mine. I topped it with Parmezano Sprinkles, which is a parmesan cheese substititue that contains cashews, miso paste, nutritional yeast, and salt.

Moroccan Stew.

Today's lunch (and dinner too): Moroccan red lentil stew, couscous, baba ganoush, bread and salad.

Soup and Sandwich.

This is a "Veggistrone" soup that I made for the rest of the week. I love having soup during the week. It keeps me from overloading on quick junk food and too many carbs. Recipe here. To keep it vegan, omit the parmesan please.

And because I had some fresh rolls around, I made my a really great sandwich with Tofurky, Daiya cheese and olive salad.

Mmm. More weekend food.

I actually had the motivation to cook this weekend. Have a look see.

Sauteed tofu on salad greens with cranberries and poppyseed dressing (Brianna's).

Stuffed mushrooms via this recipe.

Vegan cashew cheese from the Vegetarian Times recipe.

On top of crackers of course.

Homemade vegan potato salad (potatoes, vegenaise, red onion, celery, parsley, dill, mustard, apple cider vinegar, sugar, salt and pepper) and roasted vegetables. Very yummy.

I made a great soup last night.

Sorry I have no pictures but what I had in mind was like minestrone but I had to make do with the ingredients I had in my kitchen. I brought out kidney beans, frozen mixed veggies, basil and oregano. Then I found mushrooms, miso paste and red wine. After cooking the soup, I pureed half of it too to make it smooth and thick. It turned a dark brown color but was still so good.

Ingredients:

2 TB olive oil
1/2 onion, chopped
2 cloves garlic, minced
3 sticks of celery, chopped
4 mushrooms, chopped
2 cups frozen mixed vegetables (corn, green beans, peas, carrots, lima beans)
1 can diced tomatoes with juice
1 can kidney beans, drained and rinsed
3-4 cups water
1 TB vegetable broth powder
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp miso paste
splash of red wine

Saute the onion, garlic, celery and mushrooms in the olive oil until tender. Add the frozen vegetable, diced tomatoes, kidney beans, water, broth powder, oregano, basil, miso paste and wine. Bring to a boil and simmer until vegetables are tender. Puree half of the soup in a blender and pour back into the pot and stir. Season with salt and pepper to taste.