Chocolate chip cookie in a mug.

https://avirtualvegan.com/chocolate-chip-cookie-in-a-mug/

Holy shit you guys. What you are looking at is a chocolate chip cookie dessert that was cooked in the microwave in a mug for 45 seconds! It’s from A Virtual Vegan blog under “Chocolate Chip Cookie in a Mug”. It’s out of this world, sweet, gooey and hits the spot if you want cookies but don’t need a whole batch! I used brown sugar instead of white. You can thank me later. 

Leftovers enchilada casserole.

Not the greatest pic but I made an enchilada casserole using leftover corn and Lima beans plus a zucchini that needed to be used, flour tortillas that were close to expiring and black beans. I also added Daiya cheese and el pato tomato sauce. Those are blobs of vegan mayo on top for extra creamy layer. It was delicious!

Buddha bowl.

I made a delicious Buddha bowl tonight for dinner. It had brown rice, roasted cauliflower, Lima beans and corn, baked harissa tofu and topped with tahini maple dressing and Sriracha.

I brushed firm tofu with olive oil and rubbed generously with harissa chili powder mix, salt and pepper. It took on the chili flavor so well. Highly recommend. The harissa chili mix is from World Market.

Yummy food.

The cauliflower curry became tacos one night. They are so good with chopped onion and cilantro.

More curry in a taco along with sweet potato. Tip: drain any extra liquid from your leftover curry and pan fry in oil. Add extra spices if desired.

This was soooo tasty. Grilled eggplant, zucchini and onion sandwich with Sriracha-Laoganma spicy chili crisp mayo. That’s right just mix up those two sauces with vegan mayo and your sandwich will be crazy delicious.

Cauliflower and chickpea curry

 

Drizzled with tahini and Sriracha.

Father’s Day food, Biscuits and Gravy and Cookies.

We had a bbq on Father’s Day with some grilled potatoes, zucchini, sausages and hot dogs.

My Beyond Sausage was amazing.

Yesterday I used up the remaining sausages to make biscuits and gravy. The biscuits are Miyoko’s pantry biscuit recipe. Delicious! Pictures of this dish never look good.

My son and I baked rainbow sprinkles and NYC Black and White cookies from VCIYCJ. They were a lot of work but so yummy.

Noodles + Laoganma sauce.

Last night I made chili garlic noodles from the latest issue of Vegan Food & Living mag and they were very good but needed some spice! Added a huge scoop of Laoganma spicy chili crisp to it. It added some heat and sweetness from the crispy onions and soybeans in it. 

More black beans plus cake!

Last nights dinner of homemade black beans, arroz verde and corn tortillas.

And for lunch today, the same but in different form. Crispy tacos! 

Banana cake from My Sweet Vegan.

Tacos and a burger.

I made a big pot of black beans this morning so I made these delicious tacos for lunch. Homemade beans are so much better than canned. 

I used some of the beans to make Jamie Oliver’s roasted black bean burgers for dinner. These are ridiculously easy to do. You can either roast them in the oven or pan fry. Both ways result in a tasty burger.

Jackfruit carnitas tacos.

I loved how these turned out. First thing I did was marinate young unripe jackfruit (drained and rinsed first) in spices, fresh onion slices and a little orange juice. Pineapple would have been better but I didn’t have any. For spices I used a mixture of cumin, chipotle chili, New Mexico chili, smoked paprika, garlic powder, onion powder, salt and pepper. 

After marinating for an hour, I pan fried them in oil on medium high heat. I let them brown then shredded them up with a fork and then continued to pan fry until browned, crisp and fairly dry.

I topped the tacos with cabbage slaw, salsa, crema (which was basically vegan ranch spiked with lime), hot sauce. 

So good!

Delicious lunch!

I went all out for lunch today. I made roasted cauliflower spiced with cumin, Aleppo pepper, black pepper and salt. Harissa chickpeas, sautéed onions and peppers and garlic tahini sauce on whole wheat Couscous. 

Also made chocolate chunk muffins the other night.

Comfort food again.

Yesterday we had a bbq in the backyard. I made balsamic grilled veggies and potatoes. I served them in a pita with tahini sauce.

This morning I was craving pasta casserole so I made it using up leftover pasta sauce, the remaining lentil soup from a few days ago (I picked out the potatoes and just used the lentils), and some of the grilled veggies from yesterday. The tofu ricotta is so good. Daiya cheese was sprinkled throughout. It hit the spot!

Comfort food.

Hope you are all doing ok. It’s been a rough several weeks emotionally, mentally even physically. If you are out protesting, thank you and please stay safe and take care! Black lives matter and it’s up to us who are non-Black to help dismantle the oppressive systems in this country.

I’ve been making comforting foods to help elevate my mood when I have been feeling depressed, hopeless and sad. Hope you are doing the same. Food is life! Yesterday this crockpot lentil soup hit the spot. I threw everything in at 2 pm and was able to eat at 5:30.

Crockpot lentil soup

Put into a crockpot:

2-3 TB olive oil

1 cup brown lentils, rinsed

3 potatoes cut into chunks 

1 carrot sliced

2 ribs celery sliced

2 cloves garlic minced

1/2 cup broccoli florets

Sprinkle of mixed herbs

2 TB broth powder (I used mushroom)

3 TB ketchup

1/2 tsp cumin

Splash of vinegar

A big pinch of sugar

Salt and pepper 

Water to cover at least 1” over vegetables

Stir all together, cover with lid and cook on high for 3 1/2 hours or more.

After cooking, you may add more salt, pepper to taste. A dribble of soy sauce is always good.

Charmoula broiled veggies.

I used the charmoula marinade that is in the book From The Tables Of North Africa by Kittie Morse. It’s basically got olive oil, lemon, cumin, salt, sweet paprika, black pepper, and cilantro.

I also broiled a couple vegan burgers and added Daiya cheddar.

It was all yummy!