STUFFED CHILES WITH WALNUT SAUCE AND HOLIDAY RICE

Today I Made:

STUFFED CHILES WITH WALNUT SAUCE AND HOLIDAY RICE for DINNER.

Recipe from VEGETARIAN TIMES NOV/DEC. 2005 ISSUE.

Roasted poblano chiles stuffed with a tomato mushroom sauce and topped with a walnut sauce over a bed of brown rice with green bell peppers.

Both my husband and I aren't mushrooms fans, but in this dish you can't even tell that they're the main ingredient.

Overall this dish was a hit.

Great combination of flavors.

GRILLED PEANUT BUTTER AND BANANA SPLIT SANDWICH

PHOTO COURTESY OF COOKING LIGHT MAGAZINE

Today I Made:

GRILLED PEANUT BUTTER AND BANANA SPLIT SANDWICH for BREAKFAST.

Recipe from COOKING LIGHT MAGAZINE.

Thinly sliced bananas and strawberries, peanut butter, vegan chocolate chips, apricot jam and Ezekiel Cinnamon Raisin bread.

This was one of the BEST sandwiches ever!

You have your fruit, protein( peanut butter), and sprouted grains ( from the bread), and every now and then , a taste of chocolate.

We loved it so much, we forgot to photograph it (hence the borrowed pic).

Kids of all ages will love it.

C'EST LA V

Yesterday we Bought:

tons of C'est La V Bake Shop cookies, biscotties, and scones for DESSERT!

C'est La V is an ALL vegan bake shop based in the Los Angeles area and owned by professional baker, Kim Garr.

She just started selling her baked goods at the Topanga Canyon Farmer's Market on Friday evenings.

My husband works just a few minutes away, so I decided to spend the day with him just so we could visit (and buy) C'est La V.

I think we ended up buying everything they were offering:

-Chocolate chip cookies

-Snickerdoodles

-Oatmeal Cranberry

-Ginger scones

-Cranberry Orange scones

-Chocolate Almond biscotti

-Pistachio Anise Seed biscotti

-Fudgy Brownies

We tried them all tonight and loved each and every one.

The fact that they are bite-sized makes them almost guilt-free.

I'm sure will be back for more next week.

CACTUS GUMBO

Today I Made:

CACTUS GUMBO for DINNER.

Recipe from THE ARTFUL VEGAN by Eric Tucker and Bruce Enloe.

Roasted cactus, carrots, tomatoes, onions, zucchini, and fresh corn in a mildly spicy broth and topped with thin crispy tortilla strips, avocado and cilantro.

This gumbo tastes more like a tortilla soup.

I LOVE IT!!!

The main ingredient in this gumbo is CACTUS, which is not found in many recipes, but works really well in this one.

When you cut into the cactus, a slimy discharge is released, which in turn helps to thicken the gumbo.

So in this recipe, the cactus replaces okra, the traditional thickening ingredient in gumbo.

FRESH BANANA CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Today I Made:

FRESH BANANA CAKE WITH CHOCOLATE CREAM CHEESE FROSTING for DESSERT.

Recipe from the March issue of VEGETARIAN TIMES.

2 layers of banana cake, chocolate frosting and thin slices of fresh banana.

This is another recipe my husband asked me to make in the past, but I always thought it looked a little boring.

Last night, he mentioned it again.

And he even threatened to make it himself.

So SURPRISE!!!

Can't wait for him to get home.

CHOLESTEROL FREE MINI BAKED DONUTS

Today I Made:

CHOLESTEROL FREE MINI BAKED DONUTS for DESSERT.

Original recipe from VeganYumYum.

Last time I made these was a year ago and ever since then my husband has asked me repeatedly to make them for him.

I always hesitated and now I know why.

THEY ARE SO AMAZING, I COULD EAT THE ENTIRE BATCH BY MYSELF!!!

But I can't because I have to share with my husband.

The batter was super easy to make and so was the coating (melted high quality chocolate).

They are cholesterol free and lower in fat than traditional donuts (since they're baked and not fried).

You do need a donut pan, which you can easily get thru Amazon.

LOVING HUT

Finally a NEW VEGAN restaurant has opened up in our area.

I present to you all LOVING HUT!

Loving Hut is a 100% vegan restaurant specializing in Chinese food.

They have 4 branches in California:

-Alhambra ( our branch ), San Francisco, Palo Alto, and Milpitas.

They also have more locations in Taiwan, Vietnam, Singapore, Indonesia, Hong Kong, and Tokyo.

The food is delicious and the restaurant has a real fresh vibe.

We loved it so much, we went back 2 days in a row.

They also have the coolest drinks (non-alcoholic).

Make sure to check out their website ASAP.

And you if you live in the Los Angeles area, YOU must visit LOVING HUT!

We recommend all of the dishes and drinks you see in the pictures below.

DRAGON ROLL VERMICELLI BOWL-crispy deep-fried rolls,soy protein,lettuce, mint, bean sprout,carrots, and peanuts over rice noodles with a special sweet and sour sauce.

ROYAL NOODLE SOUP-Spicy rice noodle soup with tofu, soy protein, mint, cilantro, and bean sprouts.

BLISS CHOW MEIN-Stir-fried noodles with baby bok choy, broccoli, celery and carrots.

SPICY CHA CHA-Stir-fried seasoned yam flour crescents crumbled with hot spicy pepper, bell pepper, onions, and garlic.

GREEN BEAN DELIGHT-Stir-fried green beans and pine nuts with a spicy sauce.

GOLDEN ROLLS-Crispy deep fried rolls with carrot, onion, bean thread with a sweet and sour dipping sauce.

CLASSIC VEGAN BURGER-Grilled soy patty, onions, fresh tomato, served with fries.

CHEESECAKE-Rich,decadent tofu cheesecake with blueberry topping.

ICED CAPPUCCINO

SUNNY FORREST

KIWI DELIGHT

PINK CONNECTION AND MANGO DRINK

PINA COLADA

LIME COCONUT CAKE WITH LIME COCONUT BUTTAHCREEM ICING

Last Thursday I Made:

LIME COCONUT CAKE WITH LIME COCONUT BUTTAHCREEM ICING for DESSERT.

Recipe from GET IT RIPE by JAE STEELE.

Spelt flour, unsweetened shredded coconut, coconut oil, and lime cake frosted with a super tangy lime coconut icing and decorated with thin slices of organic lime.

I was a little nervous about making this recipe since it would be my first time using spelt flour and coconut oil.

But, it turned AWESOME!!!

It was actually THE best cake I have ever made.

Most importantly, my husband LOVED it!

SOUTHERN BOWL

Last Thursday I Made:

SOUTHERN BOWL:CHIPOTLE BLACK-EYED PEAS WITH MAPLE MASHED SWEET POTATOES AND COLLARD GREENS for DINNER.

Recipe from GET IT RIPE by JAE STEELE.

The title of the dish says it all.

Healthy, full of flavor and colors.

Great combination of flavors and textures.

AFRICAN PEANUT SOUP

Today I Made:

AFRICAN PEANUT SOUP for DINNER.

Recipe from REAL SIMPLE MAGAZINE.

Diced tomatoes, tomato paste, peanut butter, garlic, cayenne pepper, brown rice, vegetable broth, spices and topped with more brown rice and green onions.

This is a great example of a panty inspired dish that happens to be one of my husband's favorite soups.

I highly recommend trying this recipe.

I've been making it for years and every time I take my first spoonful, I always wonder why I don't make it more often.

SPAGHETTI WITH THREE-TOMATO SAUCE

Today I Made:

SPAGHETTI WITH THREE-TOMATO SAUCE AND ITALIAN TOFURKY for DINNER.

Recipe from EVERYDAY FOOD MAGAZINE.

Crushed, sun-dried, and cherry tomatoes in a spicy garlicky sauce.

This is one of the greatest pasta recipes ever!

I also served an Heirloom Lettuce salad with the famous ASIAN MIRACLE DRESSING.

SWEET POTATO, BEAN AND WILD RICE QUESADILLAS WITH ROASTED CORN SALSA

Yesterday I Made:

SWEET POTATO, BEAN AND WILD RICE QUESADILLAS WITH ROASTED CORN SALSA for DINNER.

Recipe from THE VEGAN COOK'S BIBLE by PAT CROCKER.

Mashed sweet potato, onion, wild rice, black beans, and bananas sandwiched between 2 crispy whole wheat tortillas then topped with roasted corn salsa.

The salsa consists of a mix of roasted corn, carrots, orange bell pepper, then tossed with avocado, green onions, lemon juice, salt, and a homemade Pomegranate Molasses (reduced pomegranate juice, lemon juice, and sugar).

I was looking forward to making this dish.

Since becoming VEGAN, we stopped eating traditional quesadillas.

But, it took me a long time to realize that vegetables and beans could replace the traditional cheese filling.

This dinner was one of the best ever!!!

The quesadilla was perfectly crispy on the outside, soft on the inside.

And the salsa added freshness, color, and sweetness.

Dinner turned out delicious and more importantly,my husband LOVED it!

SWEET POTATO-PECAN BURGERS WITH CARAMELIZED ONIONS

Yesterday I Made:

SWEET POTATO-PECAN BURGERS WITH CARAMELIZED ONIONS for DINNER.

Recipe from Cooking Light Magazine.

Sweet potato, regular oats, and pecans formed into patties, served on a bed of baby greens and smothered with chipotle chili sauce, then topped with caramelized onions on a whole wheat bun.

Delicious, but so difficult to make.

The precooked mix is was too soft to form into patties.

I ended up having to add bread crumbs into the mix to be able to form the patties.

Then I refrigerated them for 2 hours before cooking.

TOFU COCONUT CREAM PIE

Yesterday I Made:

TOFU COCONUT CREAM PIE for DESSERT.

Recipe from DeliciousTV.com.

Coconut milk, shredded sweetened coconut, firm tofu, in a sweet graham cracker crust.

This is my husband's all-time favorite DESSERT.

So, when he requested it last week, I quickly put it on THIS week's menu.

Ask and you shall receive.

The secret to making this recipe is to use regular old fashioned sweetened coconut.

The one that comes in the blue bag.

Today I Made:

THE PERFECT SALAD for LUNCH.

As I was getting ready to take my first forkful, I realized that it looked so beautiful I had to post it.

*I APOLOGIZE FOR NOT USING A TOY IN THESE PICS*

Salad contains:

-Spring salad mix

-Julienned red cabbage

-Red onion

-Cherry tomatoes

-Pineapple

-Garbanzo beans

-Cucumbers

-Asian Miracle dressing

And for DESSERT:

RAW CHOCOLATE CHEESECAKE!!!

One of my all time favorite desserts.

So smooth and decadent.

Pure bliss.

The funny thing is that it contains zero chocolate.

It's made out of organic carob, cashews, dates, walnuts, agave, and coconut oil.

Made by a local company called NUDE FOODS.

Unfortunately, they only sell to Los Angeles area Whole Foods and some other smaller stores.

Highly recommend trying it.

They also make Blueberry, Lemon-Blueberry, Pumpkin Spice, Strawberry. Raspberry, and Vanilla cheesecake.