Sunday, December 30, 2012

Szechuan Cabbage, Spinach and Mushrooms

Delicious szechuan cabbage recipe from The Complete Vegan Kitchen cookbook. Served over brown rice with Sriracha hot sauce drizzled on top.

Sunday, December 9, 2012

Soup, Salad, Sandwich and a Coffee Cake.

You guys probably know that I don't go for fancy recipes with too many ingredients or time consuming methods that keep me in the kitchen too long. I really enjoy simple food that's not fussy and requires a minimal amount of time, maybe an hour tops. As long as it's good food, I'm happy. Here are a few things I made this past week.

This is a pureed soup I've been making almost every week. It always includes a base of either red lentils or mung beans, some kind of green vegetable (spinach, kale, broccoli, zucchini), onions, carrots, a tomato, sometimes a sweet potato if I have it, and a vegetable broth, miso paste, and spices, usually hot curry powder and cumin. Boil it all up and then blend the heck out of it. Here it is drizzled with flax oil and lemon juice. So good!

A delicious salad of spinach, dino kale, red peppers, red onion, pecans, almonds, cranberries and dressed with lemon vinaigrette.

Reuben sandwich made with Yves veggie bologna, Daiya cheddar, tomato, wine kraut and homemade russian dressing on whole grain bread.


This is the East Coast Coffee Cake recipe from Vegan Brunch cookbook. I made the version where you mix in jam. I mixed in cranberry sauce.