Sunday, May 31, 2020

Santa Maria pinquito beans

Last night I cooked a pound of Rancho Gordo pinquito beans in the crockpot. They’re gorgeous and cook up beautifully and make a “beefy” broth.

Lunch was the beans with their broth, buttered tortillas and Gay Caballero hot sauce.


Friday, May 29, 2020

Some foods from this week.

Crockpot enchiladas made with a can of chili, tortillas, and some veggies. 

Grilling and chilling! I haven’t bbq’d in forever.

Portobello burger was delicious!

Hummus and grilled veggies sandwich.

Crockpot blind scouse.

Friday, May 22, 2020


Curry is so easy to throw together and let simmer away: onions, garlic, ginger, then spices, tomatoes, chickpeas, veggies, coconut milk, salt, pepper. So satisfying on a bed of hot rice.

Wednesday, May 20, 2020

Crockpot Dahl.

This is the What A Dal recipe from Fresh From The Vegetarian Slow Cooker. I did a couple things different. I only used 1/2 cup of lentils and added about a cup of my leftover puréed mung bean soup from the other day. I added garam masala and Indian chili. After it cooked on low for about ten hours overnight, this morning I added 1 can of diced tomatoes that I drained and seasoned with salt and pepper. Then I let it cook on high for a couple of hours. 

Drizzled with tahini and Sriracha. Yummmy!

Monday, May 18, 2020

Soup, sandwich and another tostada.

Puréed mung bean and vegetable soup drizzled with tahini and Sriracha.

Fully loaded sandwich.

Tostadas are my go to these days. Refried Mayocoba beans, red cabbage salad, Caesar dressing, chipotle salsa, vegan sour cream.

Sunday, May 17, 2020

Onigiri, Tostada and Salad.

I made onigiri last night and they were pretty tasty with a soy sauce, lime and Chinese mustard dip.

Tostadas are my recent go-to when I have refried beans . Delicious!

Green salad with tahini dressing.

Saturday, May 16, 2020

Chocolate chunk cookies & tostada lunch!

Perfect cookies from Vegan Cookies Invade Your Cookie Jar.

I brought out the Mayocoba beans I had frozen and made refried beans for my tostadas. Side of charmoula vegetables and potato wedges.

Thursday, May 14, 2020

Caesar salad and Chickpea melt.

Salad with Caesar dressing from Quick and Easy Vegan Comfort Foods. I made the croutons.

Chickpea melt on rye was delicious.

Wednesday, May 13, 2020

Veganomicon’s Snobby Joe’s two ways!

Snobby Joe’s on buns like normal. Delish!

Snobby Joe’s tostadas are even more amazing. With corn, pico de Gallo, Tofutti sour cream and hot sauce!

Very good hot sauce from Rancho Gordo.

Sunday, May 10, 2020

Mother’s Day food.

Cute heart shaped cake my son helped make.

Breakfast my hubby made! Miyoko’s diner pancakes made from the biscuit mix from Vegan Pantry cookbook. It’s brilliant and makes delicious pancakes. And tater tots are better than hash browns.

This is vegan mayo that I made from Miyoko’s pantry book. It thickens up so good in the fridge overnight.

Another cake!

My lunch today of chickpea salad and potato salad made with the home made mayo!

Friday, May 8, 2020

Mayocoba beans & My Rancho Gordo order arrived!

Crockpot beans! I cooked Mayocoba beans for the first time. So creamy and tender. I rinsed them first and added to the crockpot with sautéed onion and garlic, a tsp of dried oregano and filled it with water to about two inches from the top of the pot. Cooked on High from 9am and they were done by 12:30.

My very first Rancho Gordo heirloom beans!!! 

I got black caviar lentils, flageolet, Santa Maria pinquitos, yellow eye and five bottles of hot sauce.
I’m excited!

Monday, May 4, 2020

Pozole with soy chunks.

I made a delicious and spicy vegan pozole adapted from a recipe my friend gave me ten years ago.

Pozole with soy chunks 
Ingredients for soup:
4 dried ancho chiles (I used guajillo and some arbol chiles) because that’s all I had (the arbol chile are spicy)
5 fresh tomatoes (or 1 can diced tomatoes which I used)
4-5 cloves garlic
1 (25 oz can) hominy, drained and rinsed very well
About 1 1/2 cups or more of dehydrated soy chunks 

Toppings for the soup:
Shredded red cabbage 
Fresh tomato, onion, cilantro, jalapeños made into salsa
Lime wedges
Freshly fried corn tortillas 

  1. De-seed the ancho chiles. If using fresh tomatoes, add the chiles and the tomatoes to a pot of water to cover and boil until tomato is cooked. Pour into a blender with the garlic and blend until smooth. (If using diced tomatoes like I did, soak the chiles in boiling water for ten minutes. Add the chiles plus some of the soaking water, the garlic cloves and the diced tomatoes to a blender and blend until smooth.) This is the base for your pozole.
  2. Fill a soup pot with two cups of broth or water. (I used a mushroom based broth) Add your pozole base and bring to a boil and let simmer.
  3. Prepare your meat. Sauté half a chopped onion in olive oil in a separate pan. Drain and squeeze all the water out of the soy chunks. Add to the pan and cook until browned. Season with salt and pepper. Add this mixture to your pozole. Add the drained and rinsed hominy. 
  4. Bring everything to a boil and then simmer for an hour. Season with salt. Taste and adjust if you need to add extra broth.
  5. Serve in a bowl topped with fresh cabbage, salsa, lime juice and avocado. Fresh corn chips or tostada on the side are a must.

Sunday, May 3, 2020

Pastitsio and Pancakes.

This is the veggie pastitsio from The Olive and Caper cookbook. I subbed Vegan equivalents for the cheese and soymilk for milk etc... I omitted the eggs that were required for the betsamel topping. It’s do good!

Peach cinnamon pancakes that I had for breakfast. I used the ginger pear pancakes from 1000 Vegan Recipes and used what fruit I had (canned peaches). Yummy!