Bhaji Burger

Delicious out of this world Bhaji Burger from Jamie Oliver’s VEG. I used sweet potato instead of butternut squash. And I added curry lime mayo. Yum!

 

Using up leftovers: Couscous Chickpea Burgers!

 For lunch I made a burger out of the leftover veg tagine from yesterday! I had about a cup and half left of tagine: the potatoes, chickpeas and some bits of other veggies. I drained all the liquid, mashed it up, added leftover cooked couscous, panko crumbs, tapioca flour, cilantro, cumin and smoked paprika and formed them into burgers. I cooked them in a pan on both sides until they were browned. Served on a bun with harissa spiked tahini sauce, pickles and a sprinkle of Flatiron Pepper Co. Uc Biber Pepper flakes. So good!

Jamie Oliver’s Veg Tagine And Shakshuka.

 Delicious tagine that I cooked in the oven. Jamie’s recipe uses ras el hanout, cinnamon, cumin, saffron broth and dried apricots. 

The Shakshuka was delicious too. It was an interesting take on the dish with potato chunks added to the sauce. I used Just Egg for the eggs. I love Shakshuka!

Goulash.

American style goulash was so comforting. I adapted a recipe from Zardy plants blog. I used Impossible meat instead of tvp and used less water. Delicious.

 

Coconut bacon, Salad and Sausage.

Minimalist Baker coconut bacon recipe. 

Field roast sausage with grilled peppers and onions.

Salad Samurai BKT salad. 

 

Salads and Scouse.

 

Roasted cauliflower and potatoes salad.

Blind scouse with parsley dumplings.

 

Fusion pizza, roasted cauliflower salad, noodles.

Marinara, Moroccan zahlouk, Follow Your Heart mozzarella, Flatiron pepper flakes.

Roasted cauliflower with shawarma seasoning and za’atar.

Salt and pepper tofu and mushrooms on top of peanut chili oil noodles. 

Zahlouk, pita wrap and cookies.

This zahlouk (eggplant salad/spread) is from The Vegetarian Table: North Africa. So good.

Pita wrap with hummus, zahlouk, breaded eggplant, lettuce, tahini.

Overloaded cookies.

 

Berber Tagine

 This was sooo good! If you go on YouTube and you look up Kuzina With Simo, you will see his recipe for Berber Tagine. It’s vegan, it’s full of veggies and delicious Moroccan flavors. I made mine in my enamel cast iron Dutch Oven because I don’t have a tagine. So I cooked the onions and tomato on the stovetop in the actual Dutch oven and then after adding the veggies and marinade, it went into the oven covered for an hour at 325F. I enjoy with couscous at dinner and with bread and hummus at lunch.

Korean egg toast part 2.

 I made it again and it was even better than the first time! I love the shredded cabbage and green onion that gets cooked into the omelette. I used vegan Just Egg And it’s soooo good and tastes exactly like egg omelette. Wow! I also made a vegan Bara Brith, a Welsh tea bread that has dried fruit that was soaked in black tea overnight. Delicious!

Flatiron Pepper Co. Chili flakes are the best!

 I’ve been a fan of this company for about a year and I just love their products and their amazing customer service. Today I made a pita pizza with Follow Your Heart mozzarella and topped them with every chili flake I have from mild to hot: Sweet Heat, Asian Reds, Dark & Smoky, Four Pepper Blend, Smokeshow. Delicious!!!! I can’t wait to do this again. I ordered two more flavors on the 4th during their BOGO deal. I got Uc Biber, a Turkish Blend and Hatch Valley Green, a green chili blend. Can’t wait to get them!

 

Chile Tofu

 Chile Tofu from Meera Sodha’s EAST. This is a vegan version of an Indo-Chinese dish called Chile Paneer. The tofu stands in for the paneer. It has flavors of cumin seed, ginger, garlic, Serrano chiles, tomato, sugar and soy sauce. Meera recommends to eat with chapati and salad but I found it was very satisfying to eat with rice. 

Ayocote Morado Beans.

Delicious brothy beans with fresh lettuce, onion, salsa, chimichurri, lime, Tapatio and tortilla chips. So good.

Huevos rancheros made with Just Egg topped with cooked salsa and a side of the beans with chimichurri. Yummmm!

Overnight crockpot 15 hrs on low.

 

Korean Toast vegan style.

 Last night I watched a video of a Korean street food stall making their delicious looking breakfast toast which has an egg omelette with cabbage, carrot and green onion mixed in, then sandwiched in between toast with cheese, mayo, ketchup and other meats I believe. I kept it vegan using Just Egg and Follow Your Heart mozzarella. It was so good! I love the vegetables inside the egg. It gave such a delicious flavor and texture. I followed a recipe from My Korean Kitchen blog.