Cupcakes! Yummy! Found at Whole Foods!

Moussaka!

My second time making the moussaka from Veganomicon. I used zucchini, and potato for the sliced vegetables and in the sauce, I used red and green bell pepper, celery, red and yellow onion, mushrooms AND I revamped the lentil Bolognese I made the other day! Threw it in here along with another can of tomato sauce and seasoned with oregano and cinnamon like in the book. The cream is made from 70% cashew and 30% tofu. Came out delicious and so flavorful!

Henri loves it!

Lentil Bolognese.

I made this lentil Ragu this morning to go with spaghetti. The recipe is below.

The recipe is good. I would make a few changes to make it better. I would add more Italian herbs and maybe switch out the 2 cans of diced tomato for a more flavorful jar of Mezetta marinara sauce. But all in all the texture was good and the baby liked it too.

Choc Cake!

I made this incredible decadent chocolate cake topped with dark chocolate and freeze dried raspberries. Recipe from Vegan Goodness cookbook.

Served with coconut cream. 

Epic Breakfast Sandwich and Peanut Noodles.

Still going strong with Lauren Toyota's book Vegan Comfort Classics. This morning I made this terrific egg sandwich using tofu. It's the first time making a tofu batter that fried up successfully.

Look at that. It cooks for 4-5 minutes on each side. 

Flipped.

I also fried up a couple slices of Tofurky slices and Follow Your Heart cheddar,

Yum!

This sandwich was for dinner!

Last night for dinner I whipped up the peanut sauce from the same book. I tossed it with spaghetti, veggies and topped with cilantro and green onions.

That was yummy too! Especially with extra sriracha mixed in.  

Amazing Salad dressing.

Had a salad for dinner tonight and the dressing I whipped up was so good.

I don't measure so the spices were probably around 1 tsp each. The ACV and Braggs was about 1 tsp each as well. Only use a tiny bit of agave like 1/2 tsp. I would normally use raw sunflower seeds but all I had were roasted, unsalted which worked out fine. As for the water, I say about 2-4 TB? It was mostly to help it blend easier as well as cut some of the acidity from the lemon.

New year Nachos!

Happy New Year all! Today I made epic nachos using the nacho cheese sauce and sour cream from Vegan Comfort Classics by Lauren Toyota. This book is amazing. Get it!

On the nachos there are chili beans, soy crumbles that I cooked with taco seasoning, avocado, tomatoes, olives, jalapeños. It was so good. The best cheese sauce I've had so far!

Bonus: Irish nachos for dinner!

The sauce recipe is in YouTube: https://m.youtube.com/watch?v=HUH3ttCnnGU