Noodles with Ginger Peanut Sauce!

Boy was this ever good! I got this recipe from the latest issue (I think it's Sept.?) of Vegetarian Times. I forgot the actual name of the recipe but it was simple, quick and perfect for hot summer days. It only requires you to boil up some pasta (soba noodles in recipe but spaghetti here in real life), chop up some fresh veggies (in this case red peppers, cucumber, carrot and cilantro...I added steamed asparagus), blend up a quick peanut butter sauce flavored with yummy things like rice vinegar, soy sauce, ginger, garlic, lime and agave syrup and toss all together. It was absolutely divine.

Note: If you look at vegetariantimes.com, you will find the recipe there. I don't think it's up quite yet because I just got the issue in the mail but if you check back later next month, the recipe should be there.

Kidney Bean Mushroom Curry

I was in the mood for my top comfort food: curry. I adapted this from a mushroom masala curry recipe that I got from a blog which no longer exists, otherwise I'd point you to the recipe. I will post it here so you can try it if you like.

Kidney Bean and Mushroom Curry

1 TB canola oil
1 large onion, chopped
1" piece ginger, minced
4 cloves garlic, minced
1 TB Earth Balance margarine
1 tsp. cumin seeds
1 large tomato, chopped
2 TB tomato paste
1 TB chopped jalapeno or 1/8 tsp cayenne
2 tsp. garam masala
1 cup plain soymilk
1 container fresh mushrooms sliced
1 14oz. can kidney beans, drained and rinsed
1/4 cup water
fresh cilantro, chopped

Heat oil in a pot and saute onion, ginger and garlic until they soften. Add margarine and let it melt, then add cumin seeds and fry until everything browns. Add tomato paste, chopped tomato, jalapeno and garam masala and cook for a few minutes. Add mushrooms and stir around some more before adding soymilk and water. Let come to a boil. Add beans and simmer for about 15 minutes. Add cilantro at the end. Serve hot with rice.

Tortilla Casserole and Baklava

Tortilla casserole. Black beans, potatoes, zucchini, red bell peppers, onions layered between flour tortilla pieces and doused with homemade enchilada sauce and "cheezy" sauce.


Baklava mmm...recipe from Tables of Lebanon cookbook. So freaking good. It'll send you on a sugar high so watch out!

Cheater Baked Beans!

Not the best picture of all time but this is my kind of dinner. I love love love beans and couldn't wait to try the "Cheater Baked Beans" recipe from Veganomicon. It was so easy to just pop open a couple cans of beans instead of soaking dry ones overnight. One day I'll do baked beans the real way. But tonight I wanted them fast so I decided to cheat. I paired them with a baked potato and a fresh salad. Super super good and filling too.

Classic Broccoli Quiche, Vegan Style.

I do love a good quiche. This one is a perfect one. It's a recipe by Isa Chandra Moskowitz which you can find here. It's creamy and delicious, perfect served room temperature on a hot summer day like today. I'll be serving this to my father in-law and aunt in-law who will be arriving from Montreal tomorrow! I've got lots of good food planned for the next three weeks during their visit.

Black Bean Moroccan Veggie Tacos?

Dinner tonight was really tasty! I cooked up some chopped onions, added a can of black beans and leftover Moroccan veggie stew from the weekend (which consisted of the last bits of sweet potato, carrot, black olives, zucchini and chickpeas), mashed them all together while adding taco seasoning and La Victoria medium taco sauce. I stuffed them into crunchy taco shells, added lettuce, cilantro, tomato, fresh salsa and went to town. The sweetness from the stew added a little something something to the black beans. Yum. I'll probably never get the chance to have this again so I enjoyed three hearty tacos.

Simple Lunch and Moroccan Tagine Dinner

I wanted to eat my lunch on our backyard patio today. I kept it simple with freshly made hummus, cucumber salad, Trader Joe's spinach pizza and pita for dipping. It was perfect.


I enjoyed it all with Reed's Cherry Ginger Brew.




Dinner was a little more complicated only because I did a lot of chopping. I based this stew off of the Vegetable Tagine recipe from 'Classic Vegetarian Recipes from The Middle East and N. Africa' cookbook. It has loads of things in it: sweet potato, carrots, onions, garlic, tomatoes, yellow pepper, eggplant, zucchini, chickpeas, black and green olives, cilantro, cumin, cinnamon and a bit of tomato sauce and water for some sauciness. This tagine requires you to bake it covered in the oven for about an hour and a half. I served it with healthy brown rice because I didn't have any couscous. Delicious! The flavors melded so well.


Very satisfying stew.