A Big Sandwich for dinner.

Last night I just wanted a big ass sandwich. So after work I stopped by the store and got some Tofurky and Tofutti cheese. I made some olive salad too. This was so good that I'll be eating it again tonight.

So I made dessert...

I made Pouding chômeur, the most delicious québécois dessert. Cake on top, brown sugar sauce underneath.

When you serve it, you must pour extra sauce all over. This will put you in a sugar coma! It's worth it though. Recipe here.

Fries, Grilled Veg, Salad.

Easy Sunday cooking. Love it all. Wish I would have made dessert though...

Enchilada Chili Casserole.

For the filling, I made a pinto bean and sweet potato chili with zucchini and peppers. I let it thicken up before making this casserole. I layered corn tortillas with the filling, red chili sauce, enchilada sauce, Daiya cheddar and topped with more sauce, blobs of Vegenaise, more Daiya and olives.

Also made a side of mexican rice. Yummy!

Burgers and Baklava.

You can't see it because it's covered in dressing, but it's a delicious black bean burger served with homemade thousand island and grilled onions. I also made battered mushrooms and buffalo cauliflower.

For dessert, baklava! This recipe comes from the Tables of Lebanon cookbook. Instead of butter I used Earth Balance.

Layers and layers of flaky filo pastry and ground nuts soaked in sweet sugar syrup flavored with orange blossom water.

Cheeseless Bbq chicken pizza.

Last night I thawed out my pizza dough from Trader Joe's and made this delicious pizza. I spread a thin layer of bbq sauce on the dough then cooked up a bag of Gardein bbq chick'n wing and cut it up into pieces, then added red onion, grilled piquillo peppers, garlic and almond miso parmesan sprinkles. After the pizza came out of the oven, I sprinkled fresh chopped cilantro on top. Yum!

Avo Toastie and Epic Salad!

Breakfast is very satisfying with a slice of buttered toast topped with avocado, grilled piquillo pepper, cherry tomatoes and sprinkled with Hawaiian smoke salt and pepper.

Behold The Epic salad I made for lunch!

Romaine topped with grilled zucchini, portobello mushroom, red onion, piquillo peppers, artichoke hearts, avocado and vinegared beets. Yuuuum.

Drizzled with two dressings: French and poppyseed/caramelized onion.