Tortilla soup.

Vegan tortilla soup. This was delicious! It’s very simple to make. It has veggie broth, garlic, onions, carrots, celery, zucchini, red pepper, corn, Ayocote negro beans, diced tomatoes, New Mexican chili powder, cumin, salt and pepper. I topped the soup with hot crispy tortilla chips. It would be better with avocado and vegan cheese shreds.

 

Smoky bean tacos.

 I heated up some Ayocote Morado beans and added bbq sauce, garlic powder, mustard powder, cumin and chili flakes. This was so good. I also had freshly made salsa. 

More beans!

 Hi all! Thanks for your messages I just saw them today. Sorry I’ve been MIA for a while. I was having some difficulty with posting here using the app and I just gave up. Even today’s post the pics are out of order and I can’t fix it! So anyway, I just threw some Rancho Gordo beans in the crockpot. Looking forward to a bowl of brothy beans with hot sauce for dinner.

 I do post a lot of food pics on my Instagram if you’d like to follow me there: @kmouse76

Ayocote Morado Beans

Rancho Gordo beans are incredible heirloom and indigenous beans. These are grown in Mexico and they are beautiful, big, beefy and tender. I slow cooked them overnight in my crockpot on low.

 

Pozole with tvp.

 

Pouding chomeur.

One of my favorite desserts, a classic Québécois cake called Pouding Chomeur which translates to “Unemployment pudding” (how appropriate!). It’s basically a white cake with a gooey delicious brown sugar sauce. Here’s the recipe that I veganized from my late mother in law’s recipe. 

Vegan Pouding Chomeur

Sauce:

2 cups brown sugar

1 cup water

1 TB vegan margarine (I used Earth Balance)

Add all ingredients to a small saucepan and bring to a boil for 1 minute. Set aside.

Cake:

1 TB vegan margarine

1 cup sugar

1 tsp. vanilla extract

1 1/2 cups all purpose flour

4 tsp. baking powder

3/4 cup soymilk (or other non dairy milk)

With a hand mixer or stand mixer, cream margarine and sugar together. Add vanilla and soymilk. Mix flour, baking powder together in a separate bowl. Add to the rest of the mixture and mix until combined. Pour batter into a greased medium sized glass baking dish. Pour the sauce that you set aside evenly over the top of the batter. It will be watery, don't worry. Bake at 350 degrees F for about 30 minutes or until top is browned. As it bakes, the cake will rise to the top and the sauce will be underneath.

Cabbage casserole

 

I love cabbage rolls but hate the time it takes to make them. This way is so much easier using shredded cabbage. You can blanche or briefly cook the cabbage before hand if you want. 

Cabbage Casserole

1 small head of cabbage, shredded or chopped

1 jar of marinara sauce 

2 TB olive oil

1 onion chopped

3 cloves garlic chopped

2 ribs celery chopped

1/4 cup each of fresh parsley and cilantro chopped

1 package veggie ground beef (I used Impossible)

1 1/2 cups cooked rice 

Salt pepper to taste 

Daiya cheese 

Tomato sauce topping:

1 - 14oz can tomato sauce 

(Mix in a bowl with garlic powder, salt, pepper, pinch of sugar and dried dill)

1. Preheat oven to 350 f and prepare a casserole dish sprayed with oil.

2. Heat olive oil in a pan on medium heat and sauté onion, garlic and celery until tender. Remove from pan and  set aside. 

3. In same pan, Cook ground veggie meat in oil and break it up with a wooden spoon. When it’s cooked through, add back the onion/celery, the marinara sauce, herbs and season with salt and pepper and a pinch of sugar. When sauce starts to bubble. add rice and cook for about five more minutes.

5. Prep the tomato sauce. Add a thin layer of the sauce to bottom of the baking dish. Layer a third of the cabbage next and then half of the meat tomato rice mixture. Then cabbage again, then meat tomato rice and end with cabbage on the top layer. 

6. Pour the remaining tomato sauce all over the top and spread to cover. Sprinkle with cheese. Cover dish with foil and bake at 350 F for 45 minutes. Remove foil and put it under the broiler for five minutes.

So much food from the past month.

Veganomicon Leek and Bean Cassoulet.

Rancho Gordo flageolet beans. Amazing.

Breakfast sandwich from Vegan Confort Classics.

Beyond Sausage and grilled veggies sandwich.

Tea party with rainbow cupcakes.

 

Esme’s sauce, baked tofu, cupcakes.

 An oldie but goodie, esme’s sauce with pasta. It is a tahini and miso based sauce. It’s equal parts: tahini, miso, Dijon, nutritional yeast, lemon juice, soy sauce and garlic. I always go easy on the mustard and soy sauce. Soooo good.

Lemon gem cupcakes from vegan with a vengeance.

The baked tofu was so good. Marinade was olive oil, soy sauce, whole grain mustard, garlic, bouquet garni, chili flakes, salt, pepper. Baked for 15 to 20 minutes per side at 400 F.

On salad. 

Jackfruit Vindaloo and Jackfruit Tacos.

Vindaloo curry from Vegan Richa’s Indian Kitchen cookbook. Amazing! 

So amazing tacos! I used a spice rub on the jackfruit before frying. Lots of different chili powders.

More quarantine foods.

Never thought we’d still be in quarantine in August. All I do is cook, eat, drink tea and buy stuff online. Also being a Mama of course. Can’t wait until

we are past this. 

 

Cravings.

My taste buds are so happy right now. I was craving two different flavors today: Indian and Southwestern Tex Mex. I made vegan Richa’s  Veggie Potato Cutlets and a Black Bean and Corn Salad with a chili lime dressing. Yum yum yum! So delicious! 

 

Fresh tomato pesto pasta.

I made a fresh tomato pesto (omitted the cheese) and tossed it with penne and Beyond Sausage. It was delicious!

 

Homemade beans and quinoa.

Homemade crockpot pinto beans and quinoa with zucchini and onions. Scattered with the best crushed chili peppers ever: Flatiron Pepper Company.

Tacos!

Quinoa with zucchini and onions from River Cottage Veg.

Bbq time.

The usual suspects: grilled veggies that I had marinated in olive oil, lemon, garlic, bouquet garni, paprika, grilled potatoes and Beyond Sausages!