Saturday, September 29, 2018

Blind Scouse again! And a cookie cake!

I just love how easy it is to make and so comforting to eat!

Recipe for Blind Scouse
1 large onion chopped
3 large carrots sliced
4-5 small to medium yellow potatoes, quartered or halved
One or two small handfuls of pearl barley - soaked or not- I didn't have time to soak overnight. You can soak them in hot water for one hour if you want.)
1 tsp mixed dried herbs (Rosemary sage and thyme)
2 veggie stock cubes 
1 can white beans drained and rinsed
Salt and pepper to taste 

Sauté the onions and carrots in 2 tablespoons of olive oil. Cook until the onions are a bit soft. Add the potatoes, barley, herbs, stock cubes crumbled, salt and pepper and then cover with water. Bring to the boil and cook for a few minutes. Add the white beans, bring to the boil again and then lower the heat to simmer for 1 1/2 to two hours until vegetables are cooked and barley is soft. Add water if it seems too dry.
Adjust seasoning to your tastes.

I also made a giant peanut butter chocolate chip cookie cake. It's the recipe from 1000 Vegan recipes.

The texture was like a cakey cookie. It was pretty good but wish it was sweeter! 

Thursday, September 27, 2018

Whole Foods Smoky TTLA.

Finally got to try this after the viral video of Tabitha Brown's review. It was super tasty and very very smoky with a nice garlic aioli. I also added pickles and had them toast it which made the sandwich better.  All the spreads at the sandwich bar at my local WF (Venice, CA) are vegan yay! 

Friday, September 21, 2018

Lebanese Maghmour and Whole Roasted Cauliflower.

Recipe I used was from Tables of Lebanon. 

Recipe I used from

Before roasting. 

After roasting.

I made cauliflower wraps with hummus, sriracha and tzatziki. So yum!

Saturday, September 15, 2018

Thursday, September 13, 2018

Quinoa pizza burgers

Found this kid friendly recipe here:

The patties were easy to do and are made with quinoa, pinto beans, tomato paste, oregano, garlic, salt and pepper. They came out really tasty! I put some pizza sauce and Daiya cheese on top.

Henri's messy plate. He had it with ketchup and avocado on the side.

Tuesday, September 11, 2018

Po boy sandwich.

Deep fried some battered cauliflower and broccoli. 

1/2 c flour
1/2 c cornmeal 
1/2 tsp baking powder
1/2 tsp salt
1 tsp Old Bay
A little over 1/2 cup soymilk

Mix dry ingredients then add soy milk and mix. Dunk veggies to coat and deep fry in oil til golden.

Sunday, September 9, 2018

"The Cookies".

These are the chocolate chip cookies from the Healthy Happy Vegan cookbook. I made them a few weeks ago and my husband really liked them. They are made with flax seed and coconut oil which gives them this crisp on the outside, tender on the inside, buttery flavor. 

We have now nicknamed them "The Cookies" because they are really really good. There's a touch of peanut butter that gives them that something.

Friday, September 7, 2018

Cheezy Broccoli Rice Casserole

I made this recipe from The Ultimate Uncheese Cookbook. You basically mix uncooked rice, nutritional yeast, soymilk, broccoli and salt in a dish and bake it. I jazzed it up by sautéing onion, carrot, celery and mushroom and added that to the casserole. Instead of straight up soymilk, I blended my leftover Scouse stew from yesterday with some soymilk and used that as the liquid. It baked up wonderfully!

Thursday, September 6, 2018

Chocolate Banana Bread Cupcakes

These are the chocolate banana bread cupcakes from Chocolate Covered Katie which were super easy to make and really moist and delicious!

Wednesday, September 5, 2018


Today was overcast and windy at the pier. We had ice cream and played a bit before coming home for dinner. I was in the mood for comfort food and I had all the ingredients for blind Scouse. Just chucked it all in the pan and let it simmer. And about 1 1/2 to 2 hrs later, it was done.

It's like a Liverpool hug in a bowl. The recipe is on my blog if you do a quick search.


Tuesday, September 4, 2018


More burritos for me yum!

Hope you enjoyed your long weekend!

Monday, September 3, 2018

Quinoa and pinto bean burritos.

I made a big pot of quinoa with pinto beans and veggies to make burritos topped with El Pato tomato sauce, Daiya cheese and guacamole. The quinoa would also make a great base for a burrito bowl or Buddha bowl.

Recipe: Quinoa with pinto beans and veg 
Burrito filling

(You can use any veg you have laying around your fridge.)

2 TB oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
1 cup green beans, chopped into bite size pieces 
1 green bell pepper, chopped
1 tsp salt 
1-2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika 
1/2 tsp black pepper
1 tsp oregano
1 can diced Tomatoes with juice
1 can pinto beans, drained and rinsed 
3/4 cup quinoa
2 cups water 

Sauté onions and garlic in oil on medium heat until soft, add the other veggies and cook until semi soft. Add remaining ingredients and bring to a boil. Then cover and lower heat to simmer for 20-30 min until quinoa is cooked. It is kind of moist in consistency but I like it that way for burritos.