Chickpea and Veggie Korma.

I don't have any other pics of this, sorry. I enjoyed this so much with brown rice.  There are a million korma recipes out there but I used the Cauliflower Korma version in Recipes For Happiness by The Happy Pear. Super easy and tasty! I used a bag of frozen mixed veg and chickpeas. The recipe is on YouTube here: https://youtu.be/KuSqOcz33zE

Yesterday's sauce tossed with pasta.

Yum!

Easy Peasy Pasta (Sauce) from Bosh!

Veggie prep: cherry tomatoes, red onion, zucchini, red peppers, capers, garlic, sundried tomatoes, kalamata olives.

Pour over olive oil and Passata (Italian tomato purée).

Stir, cover with foil and roast. I roasted for an hour at around 400 F.

After coming out of oven, add basil and spinach.

Done! Toss with pasta (fusilli or rotini) at this point.

I love quick curries.

I love a good curry that comes together fast and easy. The is the second time making the Chickpea Tikka Masala recipe from The Happy Pear's Recipes For Happiness cookbook. You basically make the curry paste in the blender using ginger, garlic, diced tomatoes, spices and cilantro. Then you add it to sautéed onions and mushrooms, add some chickpeas, coconut milk and simmer it for a while. I did not have mushrooms, so I substituted soy chunks. 

It's so good!

Easy baby meal.

I wish I was more organized to get fresh meals ready everyday for Henri but because of time issues, that's not very realistic. Sometimes ya gotta pull a frozen Dr. Praeger's burger from the freezer. I cooked them in the oven and cut them up into little chunks and served them with ketchup, a side of boiled sweet potatoes (his fave) and a whole grain pita. He liked it and that is the most important thing. 

Chinese Spicy Noodles

Tried out a recipe that I saw on YouTube. The recipe was provided there:

www.facebook.com/fortunecooking www.fortunecookingcheftom.com 

2 TBS of vegetable cooking oil 

2 TBS of Szechuan peppercorn 

2 TBS of minced ginger and 2 TBS of minced garlic 

1/3 cup of chopped onion and 2 TBS of chopped green onion 

2 cups of mix(chopped eggplant, bell pepper, tofu, baby corn and dried tofu) 

2 TBS of hot chili paste (Lao Gan Ma chili oil)

2 TBS of black bean paste 

2 tsp of sherry cooking wine 

1 tsp of five spice powder 

1 1/2 tsp of oyster sauce 

1 1/2 TBS of soy to taste 

1 1/2 cup of water 

1 tsp of sesame oil 

4-6 cups of cooked noodles 

1/2 pound of Chinese broccoli

Here's my sauce simmering. I had to sub a lot of the vegetables with whatever I had in my fridge. For the sauce I had pretty much everything except for the following: soybean paste instead of black bean paste, vegetarian stir fry sauce instead of oyster sauce.

Mixing in the noodles.

Yum!

Moroccan Stew.

I hope you guys can see this recipe. It's one I used a long time ago, before I went vegan. Here's the link to it:  http://www.fatfree.com/recipes/couscous/moroccan-couscous 

It was so delicious and I made it a lot, but since then I have tried other Moroccan recipes. I was going through one of my recipe binders and found this so I decided to make it. I had everything for it except, saffron, turnips, peppers and garbanzos can you believe! But white cannellini beans came to the rescue just fine. I also added 1/2 tsp each of cumin and ras el hanout.

I had it on top of couscous and Greek flat bread with kalamata olive hummus. So good!

Spices I picked from World Market today. I had used the last of my ras el hanout in the stew.

Frittata and Cake.

The recipe is from The ultimate Uncheese cookbook. It's very good but kinda mushy inside. 

For breakfast.

For dessert, the chocolate zucchini cake from Chocolate Covered Katie. I didn't have vanilla extract so I used almond instead. I topped it with a quick chocolate frosting, also flavored with almond extract.

Tea time.

Baby Food.

Baby's dinner tonight was sweet potato falafel, quinoa, boiled sweet potatoes and tzatziki sauce. His first time eating quinoa and he liked it!