Soup!

Crockpot red lentil, potato and cauliflower soup. Last night I threw into my crockpot: 2 TB olive oil, 1 small chopped onion, 2 minced cloves garlic, 2 cups cauliflower florets, 1 large diced potato, 1 cup red lentils, 1 14oz. can diced tomatoes with juice, 1 TB curry powder, 2 vegetable bouillon cubes crushed, 1/8 tsp black pepper, 4 cups water. Stir everything together and cook on low overnight about 10- 12 hours. In the morning, you’ll notice some of the chunkier vegetables like cauliflower and potato will have risen to the top and browned a bit. Just stir everything again, set it to warm and season with salt to taste and a dribble of soy sauce (because umami!). 

Simple foods.

Greek Summer vegetable soup from The Olive and The Caper cookbook. I never knew I would love dill in soup! It’s a keeper.

Lebanese hummus and za’atar with olive oil, tomatoes and onions.

Baked pasta made with rigatoni, jarred sauce, tofu ricotta and bechamel.

Coconut mojito.

Today was Tired Mama day and I didn’t want to do much except sit or lay around with a cocktail. My hubby made me an amazing mojito with coconut rum, fresh mint and juicy limes! It was soooo good.

Chocolate chip cookie in a mug.

https://avirtualvegan.com/chocolate-chip-cookie-in-a-mug/

Holy shit you guys. What you are looking at is a chocolate chip cookie dessert that was cooked in the microwave in a mug for 45 seconds! It’s from A Virtual Vegan blog under “Chocolate Chip Cookie in a Mug”. It’s out of this world, sweet, gooey and hits the spot if you want cookies but don’t need a whole batch! I used brown sugar instead of white. You can thank me later. 

Leftovers enchilada casserole.

Not the greatest pic but I made an enchilada casserole using leftover corn and Lima beans plus a zucchini that needed to be used, flour tortillas that were close to expiring and black beans. I also added Daiya cheese and el pato tomato sauce. Those are blobs of vegan mayo on top for extra creamy layer. It was delicious!

Buddha bowl.

I made a delicious Buddha bowl tonight for dinner. It had brown rice, roasted cauliflower, Lima beans and corn, baked harissa tofu and topped with tahini maple dressing and Sriracha.

I brushed firm tofu with olive oil and rubbed generously with harissa chili powder mix, salt and pepper. It took on the chili flavor so well. Highly recommend. The harissa chili mix is from World Market.

Yummy food.

The cauliflower curry became tacos one night. They are so good with chopped onion and cilantro.

More curry in a taco along with sweet potato. Tip: drain any extra liquid from your leftover curry and pan fry in oil. Add extra spices if desired.

This was soooo tasty. Grilled eggplant, zucchini and onion sandwich with Sriracha-Laoganma spicy chili crisp mayo. That’s right just mix up those two sauces with vegan mayo and your sandwich will be crazy delicious.