Thankful.

I’m stuffed! Top photo: Trader Joe’s breaded Turkeyless Roast with orange herb gravy, Superfun Times curried candied yams (the best!), roasted Brussels, Orange glazed carrots and Yorkshire pudding from Gaz Oakley’s Christmas book, Mustard green beans from The Complete Vegan Kitchen, Herb Stuffing from The Vegan Family cookbook, and mashed potatoes with Superfun Times not fancy mushroom gravy! 

Simply roasted Brussels.

Gaz Oakley’s orange glazed carrots.

Gaz Oakley’s Yorkshire pudding came out great!

More muffies!

I made muffin tops again! This time regular chocolate chip!

Red Enchilada Casserole

I made this recipe basing it off one I got from the latest issue of Vegan Food and Living. It’s one of Isa’s recipes from her new book “I Can Cook Vegan”. The recipe used salsa verde but I didn’t have so I used red sauce (El Pato tomato sauce). I added a bit of Trader Joe’s vegan mozzarella to my layers as well corn. The cashew queso layer makes the casserole so delicious!

Grain bowl from Panera and homemade muffies.

The Mediterranean grain bowl minus the feta and yogurt. Was good.

My boy eating a chocolate chip muffie (muffin top) that I was so jealous of!

I had to make them at home. I used the cappuccino muffin recipe from the Chocolate Covered Katie cookbook and they came out sooooo good! They’re so soft and puffy and I don’t know if I ever want to eat regular muffins anymore!

Toasty Granola

Recipe:

1 1/2 cups rolled oats

A big handful of sliced almonds

A handful of unsweetened coconut shreds

2 TB hemp seeds

2 TB ground flax seeds

1/2 tsp cinnamon 

1/2 tsp vanilla

3 TB oil

3 1/2 TB maple syrup 

1/2 cup raisins 

Stir all ingredients together. Spread on a baking sheet and bake for 10 minutes at 350 F. Stir around and flip with a spatula and bake some more for 10 min or until browned. Cool completely then add raisins and store in a covered container.

Crockpot Minestrone

Last night I threw a bunch of veg I needed to use up into the crockpot to make minestrone soup. I used onion, garlic, celery, carrots, yellow squash, green beans, diced tomatoes, tomato sauce, mushrooms, mushroom broth powder, water, olive oil, basil, Italian seasoning, salt, pepper and a pinch of sugar. Cooked on low for 12 hours then added chopped spinach at the end.

With a blob of spinach pesto. Yum!

More Yums.

This was dinner tonight. I had no idea what I was going to eat then remembered I had a Dr. Praeger burger in the freezer. I sautéed some mushrooms and broke out the homemade spinach pesto. It was so good!

Spinach pesto couscous with mushrooms and garlic. Really delicious.

Breakfast veggie tacos I had on Sunday.

Yummmy.

Banana muffins from 1,000 Vegan Recipes are so perfect!

Lebanese maghmour.

Spaghetti marinara from Mama’s Pizza. So good!

Boca chicken patty with spinach almond pesto from 1,000 Vegan Recipes.

This was delicious. I like to add lemon juice to my pesto for some brightness.

Have you ever sprinkled Trader Joe’s Everything But The Bagel seasoning on a buttered bagel? To die for!

Zuppa di Verdure

I made a delicious soup today using a recipe from the latest issue of Vegan Food and Living. I had to sub a few things: cabbage instead of leek and spinach instead of kale. I added yellow squash too. I didn’t use dried beans, instead just one can of white cannellini beans. Came out so yummy!

Good pizza.

Went to our local pizzeria for lunch and this was a new combo of toppings for me: sundried tomato, spinach and garlic, extra sauce, no cheese. It was sooo good!

Potato biscuits and chili.

I made Isa’s potato biscuits today because I had leftover mashed potatoes. They came out really tender and yummy! The recipe is here: 

 https://www.isachandra.com/2013/03/mushroom-stout-pie-with-potato-biscuits/
I would have made the stew but I haven’t gone grocery shopping.

Instead I plopped the biscuits into a bowl of canned chili. Was yum! (Vietti Artisan Fire Roasted Chili with Marsala wine)