Chickpea and Veg Casserole.

Made this casserole tonight after coming across the recipe at Being Mrs Gardom blog. The original recipe included lentils and cooked for 4 hours at a low temp. Mine was higher temp for 2. It's basically a curry baked in the oven.

So these are the ingredients: 1 sautéed onion, 2 cloves garlic, 1 small head of cauliflower, 1 red pepper, 1 orange pepper, 1 carrot, a can of chickpeas, a jar of roasted garlic pasta sauce, 400 ml of veggie broth, 1 tsp each turmeric and curry powder, 2 tsp cumin and salt and pepper to taste. 

Stirred it all up, covered with foil and put it into a 375 degree oven for 2 hours, taking foil off at the last 1/2 hour.

Finished!

Served with rice. 

Veggie wrap.

With hummus, roasted red peppers, onions, mushrooms, eggplant, broccoli and Brussels sprouts.

Veggie Grill.

The seasonal Cobb salad.

Crispy cauliflower.

The BLTA sandwich.

Seasonal pumpkin spice cake.

Blind Scouse again! And a cookie cake!

I just love how easy it is to make and so comforting to eat!

Recipe for Blind Scouse

1 large onion chopped

3 large carrots sliced

4-5 small to medium yellow potatoes, quartered or halved

One or two small handfuls of pearl barley - soaked or not- I didn't have time to soak overnight. You can soak them in hot water for one hour if you want.)

1 tsp mixed dried herbs (Rosemary sage and thyme)

2 veggie stock cubes 

1 can white beans drained and rinsed

Salt and pepper to taste 

Sauté the onions and carrots in 2 tablespoons of olive oil. Cook until the onions are a bit soft. Add the potatoes, barley, herbs, stock cubes crumbled, salt and pepper and then cover with water. Bring to the boil and cook for a few minutes. Add the white beans, bring to the boil again and then lower the heat to simmer for 1 1/2 to two hours until vegetables are cooked and barley is soft. Add water if it seems too dry.

Adjust seasoning to your tastes.

I also made a giant peanut butter chocolate chip cookie cake. It's the recipe from 1000 Vegan recipes.

The texture was like a cakey cookie. It was pretty good but wish it was sweeter! 

Whole Foods Smoky TTLA.

Finally got to try this after the viral video of Tabitha Brown's review. It was super tasty and very very smoky with a nice garlic aioli. I also added pickles and had them toast it which made the sandwich better.  All the spreads at the sandwich bar at my local WF (Venice, CA) are vegan yay! 

Lebanese Maghmour and Whole Roasted Cauliflower.

Recipe I used was from Tables of Lebanon. 

Recipe I used from Tasty.com.

Before roasting. 

After roasting.

I made cauliflower wraps with hummus, sriracha and tzatziki. So yum!

Apple Spice Cake.

Ready for Fall...