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.