ROASTED BUTTERNUT SQUASH LASAGNA

Today I Made:

ROASTED BUTTERNUT SQUASH LASAGNA and BABY LETTUCE SALAD for DINNER.

Recipe from BAKE SPACE.

Veganized it by using EARTH BALANCE and plain soymilk.

I used WHOLE WHEAT LASAGNA NOODLES (can't remember the brand name).

I prepared the butternut squash and made the bechamel sauce.

This recipe was time concuming.

But it was SOOOO worth it.

This is one of the best dishes I've ever made.

Even my husband liked it.

He gave it an 8 out 10.

And he HATES lasagna.

P.S.

I used the juicer this morning.

Made CARROT APPLE juice.

I LOVE THIS JUICER!

Highly recommend it.

Easy to use and easy to clean.

Not noisy at all.

MY NEW TOY!

Can't wait to start using it!!!

EAT DESSERT FIRST.

Eat DESSERT first.

Why?

Why not! :)

Today I Made:

CHOCOLATE CAKE for DESSERT.

Recipe from THE JOY OF VEGAN BAKING by COLLEEN PATRICK GOUDREAU.

This cake was SUPER easy to make.

It took me 45 minutes to make and bake.

It sure satisfied my chocolate craving.

Today I Made:

PINTO BEAN ENCHILADAS WITH LIME MARINATED ONIONS for DINNER.

I used a homemade enchilada sauce with chipotle.

They were spicy, but the marinated limes helped cool them down.

Pretty darn tasty.

WHOLE WHEAT BANANA WAFFLES WITH FRESHLY SQUEEZED OJ

Today I Made:

WHOLE WHEAT BANANA WAFFLES WITH FRESHLY SQUEEZED OJ for BREAKFAST.

This recipe comes from the first cookbook my husband and I ever bought (12 years ago):

THE BEST OF CASUAL AMERICAN COOKING DINER by DIANE ROSSEN WORTHINGTON.

NOT a vegan cookbook.

I veganized the recipe by using EARTH BALANCE, SOYMILK, and EGG REPLACER.

CHIPOTLE, CORN, AND BLACK BEAN STEW

Today I Made:

CHIPOTLE, CORN, AND BLACK BEAN STEW for DINNER.

Recipe from VEGAN WITH A VENGEANCE.

I used pinto beans instead of black beans.

LEMON MAPLE SCONES WITH VEGAN CLOTTED CREAM

Today I Made:

LEMON MAPLE SCONES WITH CLOTTED CREAM and SPINACH BANANA SMOOTHIE for BREAKFAST.

Recipe from VEGANYUMYUM.

I used WHOLE WHEAT FLOUR instead of AP flour and TOFUTTI sour cream instead of the cream cheese for the clotted cream.

Scones were small but very filling.

SMOOTHIE:

2 cups of SPINACH+2 FROZEN BANANAS+FLAX SEEDS+VANILLA SOYMILK=CREAMY NUTRITIOUS DELICIOUSNESS.

Blend untl completely smooth.

MOROCCAN TAGINE WITH SPRING VEGETABLES AND GREEK SALAD

Today I Made:

MOROCCAN TAGINE WITH SPRING VEGETABLES AND GREEK SALAD for DINNER.

Recipe from VEGAN WITH A VENGEANCE.

Salad was awesome.

Tagine tasted exotic.

COCONUT PANCAKES WITH PINEAPPLE SAUCE

Today I Made:

COCONUT PANCAKES WITH PINEAPPLE SAUCE for BREAKFAST.

Recipe from VEGAN WITH A VENGANCE.

These were very rich and thick, but tasty.

FALAFEL

Today I Made:

FALAFEL with TAHINI DRESSING for DINNER.

Recipe from VEGAN WITH A VENGEANCE.

First time trying FALAFEL and we LOVED it!

This is definitely going in our list of faves.

NO MORE COFFEE

Thanks to the book SKINNY BITCH, we stopped drinking COFFEE.

We weaned ourselves off of it about 2 weeks ago.

It's been about one week since we've had any coffee (SOY MISTO).

We've been drinking tea with AGAVE SYRUP (light).

My friend gave me INEEKA tea for my birthday.

It has the most interesting tea bag, I've ever seen.

Eventually, we're going to switch to ORGANIC DE-CAF green tea.

BIG GIGANTOID CRUNCHY PEANUT BUTTER-OATMEAL COOKIES

Today I Made:

BIG GIGANTOID CRUNCHY PEANUT BUTTER-OATMEAL COOKIES for DESSERT.

Recipe from VEGAN WITH A VENGEANCE by ISA CHANDRA MOSKOWITZ.

I substituted Whole Wheat flour for the AP flour.

*I ONLY use whole wheat flour in all my baking/cooking.

  I don't use white flour at all.

COLD CHINESE NOODLE SALAD

Today I Made:

COLD CHINESE NOODLE SALAD for DINNER.

WHOLE WHEAT DONUTS

Today I Made:

WHOLE WHEAT DONUTS for DESSERT.

Recipe from  VeganYumYum.

I used Whole Wheat flour instead of AP flour.

My husband took one bite and fainted on the floor.

These donuts are now his all-time FAVORITE dessert.

POTATO STIR-FRY

Today I Made:

POTATO STIR-FRY with BROWN RICE for DINNER.  

Tonight was a fridge raid.

Had to use whatever vegetables I had for the stir-fry.

Carrots, red bell pepper and red onion.

3 vegetables didn't sound like enough, so I added 1 potato.

Never heard of potatoes in a stir-fry before.  But why not?

Turned out to be a delicious discovery!

 

TORTILLA SOUP AND CORNBREAD MUFFINS

Today I Made:

TORTILLA SOUP AND CORNBREAD MUFFINS for DINNER.

Soup was topped with Tofutti sour cream and green onion.

Break CASA SANCHEZ tortilla chips (available at WHOLE FOODS)

into the soup for texture.

Soup was SUPER spicy, but SO delicious.

Recipe calls for 2 chipotle peppers, but you can use 1 if you prefer mild (or use none at all).

 

BEST cornbread we've ever had.

No leftovers tonight.

TWO PERFECT DISHES.

Today I Made:

QUINOA AND CORN SALAD for DINNER.

Spicy, refreshing and so nutritious.

Haven't had it in a while... highly recommend it.

Couldn't use the avocado from the picture in the final salad.

I cut into and it was completely ROTTEN on the inside.

Thanks, WHOLE FOODS.

Today I Made:

FRUIT-FILLED CHOCOLATE TACOS for DESSERT.

I used the DESSERT CREPE  recipe from THE JOY OF VEGAN BAKING by Colleen Patrick-Goudreau.

I used whole wheat flour instead of all purpose and I added cocoa powder.

Folded and stuffed the crepes with strawberries, mango and kiwi.

But you can use whatever fruit you like (as long as they aren't juicy).

Two perfect dishes for this warm LA weather.

QUINOA SALAD PREP

QUINOA AND CORN SALAD WITH PUMPKIN SEEDS

FRUIT-FILLED CHOCOLATE TACOS

SILKY PEANUT BUTTER CHOCOLATE PIE

Yesterday I Made:

SILKY PEANUT BUTTER CHOCOLATE PIE for DESSERT.

The Soy Whipped Topping melted as this photo was being taken.

Wanted to re-shoot the picture, 

but wanted to EAT the pie more!

The plate says, "Eat Dessert First!"

I like that!

If you want this recipe, check out PLEASANTLY PLUMP VEGAN.

SNOBBY JOES

Today I Made:

SNOBBY JOES ON WHOLE WHEAT BUNS, SWEET POTATO FRIES and SALAD for DINNER.

SNOBBY JOES recipe from VEGANOMICON .

Stuffed with a spicy lentil vegetable mixture.

SPRING SALAD WITH ASIAN MIRACLE DRESSING

We eat salads almost everyday.

Our favorite salad dressing:

ASIAN MIRACLE DRESSING from Jennifer McCann's cookbook VEGAN LUNCH BOX. 

Lots of ingredients, but TOTALLY WORTH IT!

By the way, we had this salad with the HOT ROASTED TOMATO SOUP.

Didn't get to post this before midnight.

We ate dinner REALLY, REALLY late tonight.

It's about 2:15 am right now... time for dessert! (Cupcakes from yesterday)

HOT ROASTED TOMATO SOUP

Today I Made:

HOT ROASTED TOMATO SOUP with GARLIC WHOLE WHEAT TOAST and SPRING SALAD for DINNER.

The recipe for the SOUP is from Karinas-Kitchen. 

This soup may look plain and simple,

but it was SOOOOOOOOOO DELICIOUS!

It's a KEEPER!

I REGRET that I didn't take a picture of the ROASTED PLUM TOMATOES & GARLIC fresh out of the oven.  It was so beautiful I didn't want to puree it into the soup.

Went grocery shopping for the week today.

Usually go to TRADER JOE'S and WHOLE FOODS, but only went to WHOLE FOODS today.

GARLIC WHOLE WHEAT TOAST:

I usually buy a LA BREA BAKERY WHOLE GRAIN LOAF.

I sliced, and then broiled the bread until lightly toasted.

Immediately after I take it out of the oven I rubbed it with a raw crushed garlic clove.

CHOCOLATE CUPCAKES WITH COCONUT PECAN FUDGE FROSTING

Today I Made:

CHOCOLATE CUPCAKES WITH COCONUT PECAN FUDGE FROSTING for DESSERT.

This recipe is from VEGAN CUPCAKES TAKE OVER THE WORLD by Isa Chandra Moskowitz and Terry Hope Romero.

STUFFED ZUCCHINI

Today I Made:

STUFFED ZUCCHINI for DINNER.

(This dinner was improvised. I made this using whatever I had left in the refrigerator and pantry.  Going grocery shopping tomorrow for the week.)

-I cut 6 zucchinis in half lengthwise.

-I hollowed out the seed portion of each half with the tip of a small spoon, but saved it to mix with the vegetable saute.

-Sauteed diced red onion, carrot, garlic, peas and corn in olive oil.

-Mixed cooked brown rice and the vegetables to make the stuffing.

-I added salt and pepper to taste.

-"Stuffed" the zucchini.

-Poured leftover mole sauce over half and green salsa over the rest.

-Baked for 45 minutes at 400 degrees, covered with foil.

***It's important to have 2 different sauces for variety.

We also had  SPINACH SALAD and a BAKED SWEET POTATO

MINI SOY ICE CREAM SANDWICHES

Today I Made:

MINI SOY ICE CREAM SANDWICHES for 2ND DESSERT.

SO DELICIOUS brand Creamy Vanilla Soy Ice Cream sandwiched between mini cookies from SHOJIN.  Sooooo Cute!

TODAY WAS A GOOD DAY!

Today I Made:

JAPANESE MISO EGGPLANT, SESAME SPINACH, BROWN RICE and MISO SOUP for DINNER.

For DESSERT, I bought PEANUT BUTTER MOCHI from FUGETSU-DO, a Japanese confectionary shop in Little Tokyo.

Today, I went to SHOJIN for LUNCH.

It's a brand new VEGAN restaurant that opened 2 days ago in Little Tokyo, Downtown LA.

I'm excited because I LOVED it AND it's SO CLOSE to home!  

(About a 15 minute drive compared to at least a 45 minute drive to other vegan restaurants 

that I've been to.)

I first heard about it from foodeater.

Since becoming vegan about one year ago,

I've been to the following vegan restaurants:

-REAL FOOD DAILY

-M CAFE

-VEGGIE GRILL

-MADELEINE BISTRO

-NATIVE FOODS

-CASA DE TREE

OATMEAL WAFFLES

Today I Made:

OATMEAL WAFFLES  topped with BLUEBERRY SAUCE for BREAKFAST.

This recipe is from SUNLIGHT CAFE by Mollie Katzen.

I substituted EGG REPLACER for the eggs.

SPICY GARLIC BRUSSELS SPROUTS

Today I Made:

SPICY GARLIC BRUSSELS SPROUTS and BROWN RICE for DINNER.

ESPRESSO BANANA MUFFINS

Today I Made:

ESPRESSO BANANA MUFFINS for BREAKFAST.

This recipe is from SUPER NATURAL COOKING by HEIDI SWANSON.

I substituted EGG REPLACER for the eggs and soymilk for the plain yogurt.

ENCHILADAS WITH MOLE SAUCE

Today I Made:

ENCHILADAS with MOLE SAUCE for DINNER.

This is from the latest issue of VegNews.

I substitued black beans for the seitan. 

JICAMA SALAD

Today I Made:

JICAMA SALAD for DINNER.

This is from VEGETARIAN TIMES.

HOMEMADE HASH BROWNS

Today I Made:

HOMEMADE HASH BROWNS for BREAKFAST.

After I shredded the potatoes and salted them, I let them rest for about 5 minutes.

Then, I squeezed out all the excess liquid, shaped them into patties and then cooked in olive oil until golden brown on each side.

The crispy ends are the best!

THREE BEAN CHOCOLATE CHILI and WHOLE WHEAT BREADSTICKS

Today I Made:

THREE BEAN CHOCOLATE CHILI and WHOLE WHEAT BREADSTICKS for DINNER.