Wednesday, April 24, 2019

Frozen empanadas and veggie pasta dinner.

I bought some frozen empanadas the other day at Whole Foods. The Sweet Earth Moroccan ones at the top are vegan and Delicious!!! The non vegan ones are my husband’s.


My dinner tonight was my son’s leftover pasta and marinara sauce combined with sautéed veggies and almond “Parmesan”.

Sunday, April 21, 2019

Hummus and Stew.

 I like Lantana hummus. My fave flavor is the yellow lentil and edamame. This one is good but a little tart!
 Dinner was The Happy Pear’s sausage and white bean stew. I’ve made it lots of times. Henri was a good boy and had about six bites. Victory for mama!


Good food.

 Hoppy Easter! H went on his first Easter egg hunt yesterday at his friend’s birthday party. Was adorable!
Breakfast was this delicious plate of scrambled tofu and potatoes.

 Then for lunch I took the leftover scramble and potatoes to make tacos.
This is my fave hot sauce.

 On Friday we went to a Thai restaurant in Arleta with some family.
I was able to get a veganized Pad See Eew. It was yummy!

Wednesday, April 17, 2019

Lebanese deliciousness.

Maghmour (Msakaa), a beautiful cooked eggplant and chickpea dish with tomato sauce seasoned with garlic, onions, cinnamon and allspice.

Creamy hummus!

Both dishes are from this book and I make them all the time.

Saturday, April 13, 2019

Garden Bolognese.

This is the garden Bolognese recipe from Vegan Italiano. I love how chunky it is from all the veggies.  It was delicious on rigatoni and fusilli pasta. I topped it with almond “Parmesan”.

Friday, April 12, 2019

Lemon cake with cream cheez frosting.



I made the lemon cake from Vegan Richa’s Website and it came out really good. It has maple syrup instead of sugar in the cake and lots of lemon juice so it’s pretty tangy! The frosting is delicious.

Wednesday, April 10, 2019

Banza pasta, Banana muffins and Burrito.

I tried out the Banza pasta yesterday and made this Mac and cheese (Veg News recipe) and I undercooked the pasta! I boiled it for 13 minutes like the package said and I think it had way too much bite. I ended up microwaving the pasta with sauce for a few more minutes and it the texture was much better. So next time, boil the pasta longer!

These delicious muffins are the banana muffins from Mary McCartney’s Food cookbook. I veganized them by using Earth Balance margarine instead of butter, a flax egg for the egg (2 TB ground flax seed and 6 TB warm water), instead of sour cream I experimented with 1/2 cup of soymilk and mixed it with a teaspoon of apple cider vinegar and a tablespoon of margarine. Once I mixed up the batter I added a little more soymilk because it was a little thick. Worked great and the muffins are good!

Dinner: burritos with cashew potato cheese, black beans and corn, Mexican rice, avocado and hot sauce. Very yummy and filling.