Po boy sandwich.

Deep fried some battered cauliflower and broccoli. 

Batter:

1/2 c flour

1/2 c cornmeal 

1/2 tsp baking powder

1/2 tsp salt

1 tsp Old Bay

A little over 1/2 cup soymilk

Mix dry ingredients then add soy milk and mix. Dunk veggies to coat and deep fry in oil til golden.

"The Cookies".

These are the chocolate chip cookies from the Healthy Happy Vegan cookbook. I made them a few weeks ago and my husband really liked them. They are made with flax seed and coconut oil which gives them this crisp on the outside, tender on the inside, buttery flavor. 

We have now nicknamed them "The Cookies" because they are really really good. There's a touch of peanut butter that gives them that something.

Cheezy Broccoli Rice Casserole

I made this recipe from The Ultimate Uncheese Cookbook. You basically mix uncooked rice, nutritional yeast, soymilk, broccoli and salt in a dish and bake it. I jazzed it up by sautéing onion, carrot, celery and mushroom and added that to the casserole. Instead of straight up soymilk, I blended my leftover Scouse stew from yesterday with some soymilk and used that as the liquid. It baked up wonderfully!

Chocolate Banana Bread Cupcakes

These are the chocolate banana bread cupcakes from Chocolate Covered Katie which were super easy to make and really moist and delicious!

Scouse.

Today was overcast and windy at the pier. We had ice cream and played a bit before coming home for dinner. I was in the mood for comfort food and I had all the ingredients for blind Scouse. Just chucked it all in the pan and let it simmer. And about 1 1/2 to 2 hrs later, it was done.

It's like a Liverpool hug in a bowl. The recipe is on my blog if you do a quick search.

 

Yum.

More burritos for me yum!

Hope you enjoyed your long weekend!

Quinoa and pinto bean burritos.

I made a big pot of quinoa with pinto beans and veggies to make burritos topped with El Pato tomato sauce, Daiya cheese and guacamole. The quinoa would also make a great base for a burrito bowl or Buddha bowl.

Recipe: Quinoa with pinto beans and veg 

Burrito filling

(You can use any veg you have laying around your fridge.)

2 TB oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, chopped

1 cup green beans, chopped into bite size pieces 

1 green bell pepper, chopped

1 tsp salt 

1-2 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika 

1/2 tsp black pepper

1 tsp oregano

1 can diced Tomatoes with juice

1 can pinto beans, drained and rinsed 

3/4 cup quinoa

2 cups water 

Sauté onions and garlic in oil on medium heat until soft, add the other veggies and cook until semi soft. Add remaining ingredients and bring to a boil. Then cover and lower heat to simmer for 20-30 min until quinoa is cooked. It is kind of moist in consistency but I like it that way for burritos.