French Toast Breakfast and Cabbage Rolls

I finally made the Fronch Toast recipe from Vegan with a Vengeance and it was a so good. I ate all of that! I served it with some Tofurky maple tempeh bacon.

Before being drowned in maple syrup. Yum yum yum.

And for Sunday lunch my mom and I made the Syrian cabbage rolls from the Olive Trees and Honey cookbook. The insides were stuffed with rice, smashed chickpeas, onion and diced tomatoes and flavored with cilantro, garlic, mint and paprika.

I made a delicious side of dill potatoes with caramelized onions. This meal was amazing. And I have ton of leftovers!

Cake and Soup.

Got home yesterday from work and really wanted cake. Made a quick chocolate cake with a cocoa glaze with nuts. Hit the spot!

For dinner, a white bean, cabbage, potato, rutabaga, carrot soup seasoned with summer savory.

Szechuan Cabbage, Spinach and Mushrooms

Delicious szechuan cabbage recipe from The Complete Vegan Kitchen cookbook. Served over brown rice with Sriracha hot sauce drizzled on top.

Soup and Sandwich Sunday.

Krautsuppe, a german cabbage soup recipe from Olive Trees and Honey. This is so good and hearty. It's got cabbage, onions, carrots, potatoes in a tomato based broth flavored with caraway seeds.

Baked tofu sandwich on Ezekiel sprouted grain bread, Vegenaise, Nathan's coney island mustartd, lettuce and tomato.

A.A.T. Sandwich and Linda McCartney's Tuscan Bean and Cabbage Soup

This is seriously an amazing sandwich. Take two slices of Ezekiel sprouted grain bread, pop them in the toaster to brown. In the meantime, take a handful of arugula and toss with a little lemon juice and olive oil. Sprinkle with salt and pepper. When toast is done, spread some Vegenaise on both. Top one with the arugula salad, sliced avocado and the other with sliced tomato. Sprinkle both sides with salt and pepper. Close sandwich and eat. Trust me, it's good!


This soup recipe I got from Linda McCartney's book "Linda's Kitchen". It's an adapted version of her Tuscan Bean and Cabbage Soup. I did everything as written but added zucchini, potatoes, summer savory and a touch of mellow red miso paste.

Szechuan Cabbage and Tofurky.

Kind of a weird pairing but it worked well on top of brown rice. The cabbage was deliciously flavored with a sauce made with sesame oil, soy sauce, sugar and rice vinegar. I got the recipe from The Complete Vegan Kitchen.

'Use What You Have' Weeknight Meal.

While at work today I was scanning my pantry and fridge in my mind trying to come up with an idea for supper. I came up with: potatoes, brown rice, cabbage, spinach and beans. So this is what I made with those items. It all came together in about an hour. I cooked up some brown rice first and while that was cooking, I made the potatoes. I sauteed onions and garlic with olive oil and then added cubed red potatoes and a bit of water. I let them cook covered until the potatoes were almost tender. Then I added a couple handfuls each of shredded cabbage (bagged coleslaw) and chopped spinach and seasoned with salt, pepper and Trader Joe's 21 Salute seasoning and let cook a little longer until potatoes were done. For the kidney bean salad, I just tossed the beans with a minced clove of garlic, olive oil, red wine vinegar, dried parsley, salt and pepper and chilled it in the fridge before dinner.