Thursday, April 30, 2020


I made a quick dish of enchiladas using the pinto beans I made yesterday along with vegetables, Daiya cheese and El Pato sauce.

I sautéed onion, garlic, zucchini, red pepper and corn until a bit charred and then added some beans and a bit of cheese at the end. Then I filled five corn tortillas put them in a dish, covered them with El Pato sauce and topped with more cheese.

After 25 minutes in the oven they were perfectly delicious!

Wednesday, April 29, 2020


Delicious lunch! Tostadas topped with lettuce, cilantro, onion, Daiya cheese, chipotle salsa and hot sauce.

Homemade pinto beans in the crockpot. Cooked on high for about 4 hours. 

Fresh fried corn tortillas.

Refried beans seasoned with salt, pepper and a touch of cumin.

Tuesday, April 28, 2020

More Yum.

Roasted veggies tossed with charmoula sauce from The Mediterranean Vegan Kitchen.

Dinner was fab. Greek Pilaf, broiled potatoes and veggies with charmoula sauce.

Just a beautiful pan of broiled potatoes. I wash and poke the potatoes with a knife and put them in the microwave for about 9-10 minutes and then split them open, brush with olive oil, sprinkle with salt and pepper and put them under the broiler for about 5 min each side until browned and crisp. 

Sunday, April 26, 2020

Weekend food.

A gorgeous bean salad with Mediterranean vinaigrette.

Chocolate thumbprint cookies filled with strawberry jam and maraschino cherries from Vegan with a Vengeance.

Tortilla pizza. These are a regular around here.

Greek rice and noodle Pilaf from The Olive and the Caper.

Thursday, April 23, 2020

Biscuits and Chickpea sausage gravy.

Hey all! I made biscuits and gravy with a delicious chickpea “sausage” that I made up. I didn’t have any vegan sausage and I thought “What about beans?” so I went with it!

For the chickpeas: sauté onion and red peppers. Add roughly mashed chickpeas and the following: garlic powder, crushed red pepper, Italian herbs, smoked paprika, soy sauce, fennel, black pepper, and salt. Keep cooking on medium heat until browned and semi crispy. 
Meanwhile, make gravy (I got this from Lightlife foods which I can’t find anymore on the website): Heat 2 Tb of margarine until melted on medium heat. Add 2 Tb flour and whisk into the melted margarine. Add 2 cups of plain soymilk slowly and let simmer until thickened. Add black pepper and a touch of Sriracha and add the cooked chickpea mixture. Simmer until thickened. Make biscuits of choice. I made Bisquick biscuits. 

Wednesday, April 22, 2020

Carrot bacon and my sandwich.

I made carrot bacon today for the first time. I loved the marinade. It has soy sauce, liquid smoke, maple syrup, nutritional yeast, garlic and onion powders and smoked paprika. I baked them in the oven for about 30 minutes at 350 ish. They got burnt a bit so I think next time I’m going to fry them in oil!

Also this sandwich was delish. Tofurky, Daiya cheddar, olive salad, carrot bacon, spinach and balsamic dressing.

Potato salad redux from 1000 Vegan Recipes.

Monday, April 20, 2020

Black beans are multipurpose.

Lunch: black bean and green rice burritos. Chipotle salsa. Amazing.

Dinner: I had some black beans leftover so I turned them into burgers! I used Jamie Oliver’s recipe by whizzing up the beans, 2 slices of wheat bread, a bit of onion and coriander powder in the food processor. Cooked them in a pan for five minutes per side. Perfect!

Sunday, April 19, 2020

Arroz Verde.

This arroz verde recipe is from a book called Meatless Mexican Home Cooking and it’s such a good fool proof recipe! Yummiest Mexican style rice I’ve ever made.

I made a burrito with the rice, more black beans from the other day and homemade chipotle salsa. Soooo good!

I’m pretty sure this book is out of print. If you can’t find it, here’s the recipe. 

Border Town Cornmeal Panqueques

I made the delicious cornmeal panqueques from the Salud Vegan Mexican cookbook. I had to substitute white all purpose for the whole wheat baking flour and brown sugar for the piloncillo. I also wanted thicker pancakes so I omitted the water but kept the soymilk amount the same.  So delicious and full of yummy cinnamon. I wish I had mango and banana for topping like the book recommended.

Saturday, April 18, 2020

Chipotle salsa, Pret a Manger cookies and tacos.

Fresh chipotle salsa with charred tomatoes and onions.

These are the Pret a Manger Chocolate almond butter cookie recipe that has gone viral. They’re delicious!

Delicious tacos made with those black beans I made the other day with fresh cabbage salad and the chipotle salsa above. I ate four but could have eaten 10.

Wednesday, April 15, 2020

Chili sin carne for dinner.

Update: my beans were amazing. I had them with tortillas, rice (totally messed up by adding too much water) and potato salad. 

Chili sin Carne

I made the Chili sin Carne which is a recipe from the Rancho Gordo website. I didn’t have Rancho Gordo beans so I used regular black beans that I cooked in the crockpot first.

The spices I used! I cut back the amount of chili powder because I didn’t want to use up my whole jar. Next time I have bulk spices I will use the 1/3 cup that it needed.

Simmering away with the spices, garlic, olive oil, bean liquid and broth. I wanted it to be very thick.

My crockpot of black beans. I only used half of this for the recipe.

Tuesday, April 14, 2020

Sandwich, potato salad, cookies.

Tofurky and Daiya cheddar sandwich and the potato salad redux recipe from 1,000 Vegan Recipes.

Delicious pumpkin oatmeal cookies from Vegan with a Vengeance. I was short on oatmeal so I added crushed cornflakes. I also decreased the sugar from 1 2/3 cup to only 1 cup. They were not too sweet and really nice!

Sunday, April 12, 2020


Basic Channa masala with brown rice and corn salad.

And a huge tortilla with margarine.