Scalloped Potatoes with White Beans, Veggies and Crispy Panko Topping.

I had a craving for more potatoes so I made this dish. I used to make it for Thanksgiving ages ago using butter, milk and cheese but it is easily adaptable for vegan diet.

Recipe

2 lbs small white, Yukon gold or russet potatoes, sliced

3 tb Earth Balance margarine

1 cup chopped red or yellow onion

3 cloves garlic, minced

1 large red bell pepper, chopped

3 tb flour

1-2 tsp mixed dried herbs  (Rosemary, sage and thyme)

1 tsp dried parsley

2 cups soymilk plain and unsweetened

1 head of broccoli, cut into bite size pieces 

1 can white beans, drained and rinsed

Salt and pepper to taste

1/4 cups panko bread crumbs

Paprika

Method:

Preheat oven to 375 degrees F. Spray a baking dish with cooking oil spray.

Boil water in a large pot and cook potato slices until just tender. Drain and set aside.

Steam broccoli in a steamer or microwave for 3 minutes covered in a bowl with a little water added.

Heat 2 tb of the margarine in the same pot over medium high heat. Sauté the onions, garlic and red bell peppers for 5 minutes.

Stir in the flour, herbs, salt, pepper and soymilk. Heat and stir until thick and bubbly.

Stir in white beans and broccoli. Then add potatoes and stir gently to coat with sauce. 

Pour it all into a baking dish.

Melt 1 tb margarine in a small bowl in the microwave. Stir the bread crumbs and margarine together. Sprinkle the bread crumbs on top of potatoes. Sprinkle paprika on top. 

Bake uncovered for 20 minutes.

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!

Sunday Roast!

Craved a Sunday veggie roast today so I made the perfect roast potatoes, heirloom rainbow carrots, brussels sprouts and cauliflower. And to go on top of all that, Bryanna Clark Grogan's vegan brown gravy. SO GOOD!

Breakfast for One and Soup.

This morning I woke up and made the diner home fries from Isa Chandra Moskowitz's Vegan Brunch again because they were so amazing yesterday. And to go with it, I made the tofu scramble from Vegan Brunch. Normally I make mine pretty plain-ish with tofu sauteed with onions and some salt, pepper, turmeric and maybe garlic and onion powder. The recipe from VB calls for fresh garlic, cumin, thyme, turmeric and nutritional yeast. These flavors were surprisingly good in the scramble. I wasn't sure about the cumin at first but it worked and gave a nice kind of smokiness. I served with Vegenaise/ketchup sauce.

I love Linda Mc's book "Linda's Kitchen". It's out of print now but you can probably find it on amazon marketplace selling for less than a fiver. I have a handful of recipes that I turn to again and again.

This soup is one of them. You must try it!

Here is the soup ready to simmer away. I substituted potato for turnip and seasoned with Maldon salt, freshly cracked black pepper and summer savory. Such a good soup.

Vegan Brunch: Quiche, Carbs and Cake.

My friend Maile came over today and we had an epic brunch complete with mimosas and The Mindy Project on dvd. The deliciousness of this brunch was enchanced by all the carbs. At least we had some protein from the quiche!

You must have QUICHE when you have a brunch. I used the broccoli recipe from Vegan Brunch of course. It never fails and it's really amazing. If you miss quiche and you're vegan, make this!

Diner home fries from Vegan Brunch. So good! Loved the crispy bits.

Maile made this gorgeous fried rice! She veganized her daddy's recipe and it's damn good!

All together. It was quite the spread.

Can't have brunch without mimosa material!

And cake because, CAKE!

Quiche Lunch, Tempeh Bacon Sandwich, Native Foods.

Broccoli Spinach Quiche from Vegan Brunch never disappoints.

Sunday Quiche lunch with Paul. I also made fat free fries.

Yesterday's breakfast: Tofurky Tempeh Bacon sandwich. I love the Tofurky tempeh. It's flavored just right with salty smoke and maple syrup.

We went to Native Foods yesterday. This is my husband's sandwich, the Chicken Bacon Avo Club. All vegan!

My BIG SALAD! It's called the Mexican Cobb.

Hahaha! Yes, yes I did.

Chili Cheese Fries.

Dessert and drinks. Strawberry Chocolate parfait was great!

Edited to add a pic of my texas sheet cake! I was craving a cake so in thirty minutes I made this! MMMMMmmmmmmm!!!!

Mom's Day Food: Grilled Veg and Brownies!

Let's start with dessert first! Espresso Fudge Brownies from Vegan Cookies Invade Your Cookie Jar. Yum.

Grilled Baked Potatoes.

Girlled Veggies of all kinds.

Grilled Tofurky sausages, mushrooms and brussels sprouts.

All together now with arugula salad.

Gardein Fish Filet Sandwich, Scalloped Potatoes & Vegan Subway!

I love Gardein fish filets. They are just like the real thing and make great sandwiches too.

This is f-ing delicious! Recipe from "You Won't Believe It's Vegan!". Slow cooked scalloped potatoes in a creamy, garlic, onion, dill sauce.

The other night I went to Subway for their VEGAN MALIBU GARDEN sandwich. Subway offers two vegan patties now, this one and a black bean patty. This one is my favorite. I have them pile on the mustard, BBQ sauce, lettuce, tomato, pickles, green peppers, onions, olives, jalapenos, pepperoncini, avocado and oil and vinegar! It's like eating a giant hamburger/sandwichy thing. SO good.

Buckwheat pancakes & Tomato Cashew Potato Stew.

Got this recipe from The Happy Pear over at facebook. Mini buckwheat pancakes with bananas, maple syrup and cinnamon. Pretty tasty.

A deliciously creamy stew with cashews, tomatoes, yellow potatoes, sweet potatoes, green beans, leeks, mushrooms, carrots and parsnips! To make it creamy, I blended the cashews with a little water and also blended some of the soup. Recipe below. I made it up and never measure anything so you might have to fiddle a little bit with it!

Tomato Cashew Potato Stew
2 TB olive oil
1 leek, sliced
½ large onion chopped
2 cloves garlic, minced
herbs: thyme, oregano, basil (about 2 tsps fresh)
1 parsnip, sliced into bite size chunks
1 carrot, sliced
1 large sweet potato, cut into bite size chunks, about 2 cups
2 or 3 yellow potatoes skin on, cut into bite size chunks, 2 cups
1 portobello mushroom, chopped
1 cup green beans, cut into pieces
1 can stewed tomatoes
2 cups veggie broth
1 cup cashews that have been soaked in hot water for a half hour
1 TB soy sauce
pinch of cumin
salt and pepper to taste
pinch of cayenne

Heat olive oil in a soup pot over medium high heat. Saute leeks, onions for a few minutes. Add garlic and herbs. Continue to cook a few minutes more. Add parsnip and carrots and cook until everything gets a little tender. Add sweet potatoes, yellow potatoes, portobello, green beans, stewed tomatoes with juice and veggie broth. It should all cover the potatoes. Bring to a boil and then lower heat to simmer for 15-20 minutes until potatoes are tender. Meanwhile, drain cashews and blend with about 1/2 water in a blender. It will blend easily and look like milk. If too thick, add a little more water. Add this to the stew. Stir and simmer for about 5 more minutes. Season with soy sauce, salt, pepper, cumin and cayenne. You may leave the soup as is or you can ladle some of the potatoes and liquid portion of the soup into a blender, blend til smooth and pour back into pot. Simmer for another 5-10 minutes, stirring occasionally so the potatoes don't stick to the bottom of the pot.

Veg Pot Pie

We had a ton of refrigerated pie dough that were leftover from holiday grocery shopping that I decided I would use a couple to make a veggie pot pie. I haven't made one in a long while. Here are the innards, a delicious mixture of potatoes, gardein veggie crumbles, carrots, celery, spinach, mushrooms, lima beans, green peas, green beans, onions, garlic and corn. The gravy is seasoned with soy sauce, veggie broth and miso paste.

Out of the oven, all browned and beautiful!

Lunch.

Recipe: Veg Pot Pie

1 TB Earth Balance margarine
2 TB olive oil
1/2 large onion, chopped
1/2 cup carrots, chopped
3 celery stalks, sliced
2 cloves chopped garlic
1/4 cup flour
2 cups veggie or mushroom broth (I used Better Than Bouillon Vegetable flavor)
1 tsp yellow miso paste
1 cup gardein veggie crumbles
1/2 cup plain soymilk
1/2 cup mushrooms chopped
2 Yukon gold potatoes, cubed
2 cups frozen veggie mix, thawed (carrots, peas, green beans, lima beans, corn)
1 tsp soy sauce
1 TB freeze dried poultry herbs or 1 tsp dried herbs (I used freeze dried mix of rosemary, thyme, garlic, scallions, sage)
salt and pepper to taste
pinch of cayenne
1 pie crust with 1 top (if frozen, thaw it out or use refrigerated pie dough)

Preheat oven to 375 degrees F.
Heat oil and margarine in a pot over medium high heat. Add onions, carrots, celery and garlic and cook for cook for several minutes to soften. Once the vegetable are fairly soft, add flour a bit at a time while stirring continuously. Add a bit of broth as you go. Once it is all smooth and all the broth is incorporated, add the miso paste. Stir to dissolve miso paste. Add veggie crumbles and soy milk. Continue to cook and stir and make sure the miso dissolves. Add the mushrooms, potatoes and frozen veggie mix. Stir to combine. Turn off heat. Add soy sauce, herbs, salt, pepper and cayenne to season. If it seems dry, you may add a bit more soymilk or broth. Pour mixture into pie shell (there will be a lot) and cover with top pie crust and crimp edges. Cut a few slits on the top for steam to escape. Bake at 375 for 40-45 minutes until browned on top.

Fat Free Fries!

Got this great idea from this blog and I'm so happy that I tried it today. I've been eating so much junk lately with the holidays and all. So this could be a step in a better direction for me.
You basically boil the potato wedges for 5 minutes. Then you drain and add seasonings and shake them up. Then you lay them on a baking sheet and bake them for 25 min at 425F degrees.

They baked up so crisp on the outside and tender on the inside. Addicting!!!

Enjoyed them with faux fish fillets, curry sauce, ketchup and tartar sauce. I do love condiments!

Vegetable Hotchpotch & Date Cakes!

This is the preparation for Linda McCartney's Vegetable Hotchpotch which is from her book "Linda's Kitchen". Gardein steak chunks, onions, potatoes, herbs, white beans and vegetables all layered and then covered with veggie stock.

Ready to go in the oven for an hour. I drizzled some olive oil on top to add some fat!

Out of the oven. This was so delicious. I had some in a bowl with some white rice added and it was so rich and deep in flavor.

Date cakes!

And a heart shaped one to spread the love.

Topped with Coco Whip. Much too good!