Tuesday, April 30, 2019

One pot lasagna.

This came out so good. The one pot lasagna from the Happy Pear Recipes For Happiness cookbook. Instead of lasagna sheets I used tube pasta. I also added tofu to the cashew cheese sauce.

Sunday, April 28, 2019

Comfort food.

Made the buffalo cauliflower sandwich from the Vegan Comfort Classics by Lauren Toyota.

This was time consuming I have to say! It was tasty but a tad salty due to the hot sauce mixture. 

Yesterday I made a bowl of comfort noodles.

Fried garlic on top is a must.

Friday, April 26, 2019

We baked.

We baked today. These are the chocolate chip cookies from Vegan Cookies Invade Your Cookie Jar book.

H helped.

Thursday, April 25, 2019

Broccoli tater tots.

 If you haven’t made the Brussels tater tots by So Vegan than you must because they are easy and very tasty. This time instead of Brussels I used broccoli. And I’m happy to say my picky two year old ate four big ones along with his pita pizza. The pizza was easy as well. Just a pita with sauce, cheese - oven for ten minutes. Can be made vegan. He’s not vegan so I used his dad’s leftover shredded cheese.

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.

Sunday, April 7, 2019

Foil packet cooking.

This delicious lunch I ate today was the result of foil packet cooking. I am not entirely sure why I don’t cook like this regularly because wow, it’s so flavorful and duh! No cleanup! I saw a Facebook post that was for a “Shrimp Boil” in foil packets so I ran with that idea as far as the flavorings.

First thing to do: peel and cut potatoes into halves or quarters and boil in water for ten minutes. Then add to a bowl with two cut up veggie sausages (I used Tofurkey kielbasa), a can of drained sweet corn, some broccoli and this mixture: 3 Tb melted margarine, 2-3 Tb of Old Bay seasoning, 4-5 cloves of minced garlic, salt and pepper. Spoon mixture into two 12x12 inch sheets of foil. Fold foil around food to seal. Bake in a 400 F oven for 15-20 minutes.

Et voila! Time to eat!

I also made these cappuccino chocolate chip muffins from Chocolate Covered Katie. Very yummy.