Koshari

 For lunch: Koshari, a comforting and delicious Egyptian meal which has rice, lentils, chickpeas (I was out), macaroni, spicy tomato sauce and fried onions. Topped with a drizzle of garlic vinegar sauce (water, vinegar, garlic, cumin, coriander, Aleppo pepper). It’s so good. I haven’t made this in a while and I’m so glad I did today. I used French green lentils from Rancho Gordo and used a recipe from Olive Trees and Honey, the Egyptian variation on lentils and rice. I did not soak my lentils.

Veggie tacos and “Snickers bar”

Gardein beef, airfryer zucchini and broccoli, cabbage slaw, Bitchin sauce, hot sauce. Yummy.

Vegan Snickers. First layer: oat flour (supposed to be protein powder), ground walnuts (should be almonds), maple and agave. Second layer: peanut butter, peanuts, coconut oil, maple, agave, salt. Covered in dark chocolate/coconut oil. Not really Snickers but still good!

 

Monday Red Beans.

 

Red beans made in the crockpot with dried kidneys. Turned out delicious!

Weekend.

Crockpot Lima beans and beyond sausage.

Treasured tea times.

Meera Sodha’s autumn pilau with roasted kabocha pumpkin, smoky ajvar chickpeas and tahini sauce.

 

Bean and cheese tostada

 Served with air fryer fries and topped with red cabbage slaw.

Chickpea lime tostada

 I veganized a tuna lime tostada recipe that I made up over 15 years ago. I used mashed chickpeas this time along with, pulverized sunflower seeds, corn, cilantro, red onion, salsa and lime juice. It’s delicious and my husband really loved it too.

Gumbo Z’Herbes

Wonderful cookbook. The Gumbo Z recipe was easy to do and is so delicious. I added white beans to mine.