Pan bagnat

 I made pan bagnat using the Greek beans from yesterday along with spinach, arugula, red onions, red bell pepper, olives, red wine vinegar, olive oil and salt and pepper. Very good. #panbagnat #sandwich #vegan #greekbeans

Greek Baked Beans

 Greek baked beans from The Bean Book using Royal Corona and Ayocote Blanco. Delicious!!!

Doritos chili bowl

 I made this for lunch snd it was so good. Sweet spicy chili doritos topped with green chile stew i made yesterday and cucumber, tomato, red onion, cilantro, garlic yogurt and cilantro lime sauce. 

Eggplant sandwich

 I haven’t made eggplant like this in years. You mix vegan mayo and Dijon mustard together and then you coat eggplant slices and cover with panko. Bake for about 25-30 minutes flipping halfway. I served them in a toasted French roll with vegan mayo, arugula spinach salad and a quick relish made with pickles, onions, kalamata olives and pickled jalapeños. 

Scouse

 Instead of Irish stew I made Blind Scouse in the crockpot which is a vegetarian version of Scouse stew from Liverpool. Since Liverpool has deep Irish roots it seems appropriate to have this to eat today. We will enjoy this with crusty bread and a Guinness! Then followed by Irish Whisky Tullamore Dew! ☘️🍲🍻🥃 

Tea and Soup for sickness.

 Dealing with a cough and respiratory stuff. Made a great tea combo of greek mountain tea plus lemon ginger herbal tea.

Lunch: Ezogelin Corbasi, a Turkish red lentil, bulgur and rice soup. It’s so good! Recipe from @mamaghanouj_kitchen.

 

Vegan tagine

 Vegan Moroccan tagine served on couscous. One of my favorite meals on rotation when I need to use up a whole bunch of veggies. This one has: carrots, potatoes, sweet potatoes, jalapeño peppers, red bell peppers, cabbage, chickpeas and mushrooms.