Family Friendly Curry

Made this curry from a recipe I saw in a past issue of Thrive. The author says its mild enough for her two year old who loves it so I thought I'd try it for dinner. It's basically a coconut milk and tomato paste base with ginger, curry powder, cumin, coriander as the spices and chickpeas, peas and sweet potato. It's very mild and to me, very sweet. It's all from the sweet potato and I guess the coconut milk as well. I added some lemon juice and extra salt to tone down the sweetness. Henri ended up eating a whole (baby sized) bowl with basmati rice which I was super happy about. For my bowl, I squirted  more lemon and Sriracha hot sauce and it was pretty good.

Garlic mushroom cheese toast.

Method: sauté 1/2 a carton of mushrooms in margarine and garlic, a dash of soy sauce and a pinch of  all purpose seasoning.

Preheat oven to about 375-400 F. Lay 3 slices of whole grain bread on a baking sheet, spread with a bit of margarine, layer each with a slice of tomato, salt, pepper, the garlic mushrooms and top with vegan cheese. Heat in the oven until cheese melts.

They are pretty yummy.

Sunday cooking.

I made the one pot lasagna again because it was amazing and went so fast. This time I used zucchini and mushrooms like the original recipe. 

Banana pancakes for breakfast. I love this simple recipe I found in Thrive mag.

Halloween baking!

Me and Henri made chocolate pumpkin cupcakes today using chocolate cake mix and a can of pumpkin purée. That's it. H got to lick the bowl afterwards. 

After they baked and cooled, we dyed vanilla frosting orange, green and purple and decorated the cakes.

Little baker!

The end result! Super spoopy cupcakes!

They were yummy!

One pot lasagna.

I adapted the Happy Pear's one pot lasagna and it turned out really good! I used wide noodles instead of lasagna sheets and used mixed frozen veggies and kale. A cashew sauce is in between layers and its topped with a sprinkle of Daiya cheese.

In their recipe, you cook it all on the stove. I did the sauce in the same pan, then ladled half of it out then did the layering of red sauce, noodles, cashew sauce, red sauce, noodles, cashew sauce and then Daiya. Instead of leaving it in the stovetop to cook further, I stuck it in the oven with a cover for half an hour so the cheese would melt.

Sweet potato falafel wrap.

Yummmm. Served in a tortilla with hummus, avocado, beets, vegan tzatziki and sriracha!

Soup.

This is Ina Garten's lentil and sausage soup veganized. It's very hearty and delicious. I put some bruschetta on top which made great croutons.