Friday, December 31, 2021
Happy new year.
Sunday, December 26, 2021
Thursday, December 23, 2021
Monday, December 20, 2021
Stewed Tofu and Potatoes in Miso Gravy
Sunday, December 19, 2021
Saturday, November 20, 2021
Wednesday, October 20, 2021
Berber Tagine and Afghani Pulao.
Berber Tagine recipe from Kuzina with Simo on YouTube and Afghani Pulao recipe from The Singing Vegan blog. Both absolutely delicious!
Monday, October 18, 2021
Tea times and food.
Tuesday, October 12, 2021
This. Was. Amazing. Leftovers to create this sandwich. Beyond Italian sausage, air fryer kabocha squash, curry mayo and red cabbage slaw. The sweet pumpkin went so well with the spicy sausage. Along with the curry mayo and tangy cabbage, it was a flavor explosion.
Sunday, September 26, 2021
Noodles, tea time, simple lunch.
Monday, September 20, 2021
Squash Malai Kari
Saturday, September 18, 2021
Air Fryer Kabocha Squash
Oh my god. This air fried kabocha squash burger (sandwich?) with curry mayo and tangy cabbage slaw was absolutely incredible. I cannot wait to eat this again tomorrow! Foodgasm!
Peel and slice Kabocha Squash into 1” slices. Put in a bowl and drizzle with olive oil. Coat with oil, then add salt, pepper, mild curry powder and a generous amount of panko and toss. Place into air fryer in one layer. Press remaining panko onto the slices. Air fry at 380 degrees for 20 minutes.
Curry mayo: vegan mayo plus curry powder plus lemon juice plus a pinch of salt.
Slaw: Shredded cabbage, white wine vinegar, a drizzle of olive oil, a touch of agave, salt, pepper and Everything But The Bagel seasoning.
Saturday, September 11, 2021
Spinach Artichoke Dip.
Delicious cashew based dip recipe from Simple Veganista. I baked mine a little longer and used half Brazil nuts so mine came out less creamy but great texture.
Sunday, August 29, 2021
Wednesday, August 25, 2021
This was my attempt to make Rabokki (RAMEN + TTEOKBOKKI) the way The Viet Vegan on IG made it. It looked so good! She made the rice cakes out of rice paper wrappers with vegan meat and cheese in them. I used Tofurky and Chao cheese. I know I did a lot of things wrong, making the rice cakes way too big and ending up with too much broth! But the flavor was a huge umami bomb. It was salty, spicy, savory, absolutely delicious.