Monday, June 29, 2020

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!

Saturday, June 27, 2020

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.

Friday, June 26, 2020

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.

Wednesday, June 24, 2020

Cauliflower and chickpea curry

Drizzled with tahini and Sriracha.

Tuesday, June 23, 2020

Father’s Day food, Biscuits and Gravy and Cookies.

We had a bbq on Father’s Day with some grilled potatoes, zucchini, sausages and hot dogs.

My Beyond Sausage was amazing.

Yesterday I used up the remaining sausages to make biscuits and gravy. The biscuits are Miyoko’s pantry biscuit recipe. Delicious! Pictures of this dish never look good.

My son and I baked rainbow sprinkles and NYC Black and White cookies from VCIYCJ. They were a lot of work but so yummy.

Thursday, June 18, 2020

Noodles + Laoganma sauce.

Last night I made chili garlic noodles from the latest issue of Vegan Food & Living mag and they were very good but needed some spice! Added a huge scoop of Laoganma spicy chili crisp to it. It added some heat and sweetness from the crispy onions and soybeans in it.