Monday, January 29, 2018

Chocolate Chip Pumpkin Bread - low fat

Made the chocolate chip pumpkin bread from the Chocolate Covered Katie cookbook using sugar instead of xylitol. Came out pretty good for a low fat, low sugar, no oil cake. 👌

Sunday, January 28, 2018


Been craving my kale salad with tahini maple dressing. I made it yesterday and ate all if it. I ate a whole bunch of kale by myself! I made it again today and added some sautéed tofu. 

Saturday, January 27, 2018


Maple tempeh bacon, daiya Swiss, lettuce, tomato and Vegenaise on toasted whole wheat.

Friday, January 26, 2018

Coconut-peanut chickpeas and vegetables.

I was browsing through Robin Robertson's fabulous cookbook 1,000 Vegan Recipes to find a fast recipe and came across this one which had a lot if my favorite ingredients: chickpeas, peanut butter, coconut milk, curry powder and spinach! The quick to make recipes are marked with an "f" so I was happy about that. I got no time with a rambunctious 11 month old!

It came together very fast and I was able to have a really nice lunch! It's creamy and so flavorful. Reminded me of Thai curries. Will definitely add this to my weekday meals.

The boy. Can't believe his 1st birthday is next month! 

Monday, January 15, 2018

Korean BBQ tofu and veggie bowl.

Inspired by my Bibigo bowl to make this at home. Brown rice, steamed cabbage, book choy, sautéed baby kale and spinach, sautéed tofu with Korean BBQ sauce, pickled radish and jalapenos. Topped with a drizzle of Korean BBQ sauce, sesame oil, soy/lemon sauce and wasabi sesame seeds.


Bibigo is a yummy Korean food stall at the mall that is my new favorite. You can create your own bibimbap (traditional Korean rice bowl). I get the classic bowl with brown rice (white available too), and top it with cooked broccoli, kale, shredded carrots, zucchini and onion, green beans, pickled jalapenos, pickled radish, grilked organic tofu chunks and for final topping, the sesame and citron soy sauces, fried onion bits, sesame seeds and a drizzle of sesame oil. It's delicious!

Monday, January 8, 2018

Life Changing Crackers again.

My second time making these. They are delicious and perfect for hummus!
Recipe here:

Sunday, January 7, 2018

Battered Cauliflower and Zucchini with Firecracker sauce

I used a normal flour/water batter (equal amounts) and baked them for 20 min at 450F then poured over Vegan Richa's Firecracker sauce and baked for five more minutes for a different twist on buffalo cauliflower. The zucchini were nice!

Also had a baby kale salad with bacon flavored tofu bits. Recipe from Salad Samurai. I switched out tempeh for tofu.

Tuesday, January 2, 2018

Enchilada casserole

My go to enchilada casserole with quinoa, beans and veggie filling, doused in El Pato tomato sauce, vegan mayo and Daiya cheese.