pasta

whole wheat pasta with artichokes and mushrooms

sandwiches I have had this week…

Wow, I am behind on posting!

I do love some sandwiches!  And at anytime of the day.

Tofu Eggless Salad Sandwich:
1 package of diced extra firm tofu
1/2 cup of veganaise
4 T of mustard
1 T of dill
1 T of minced garlic
2 T of chopped parsley
juice from half a lemon
salt and pepper

sandwiches below are tofurky with avocado and lettuce, tofurky/avocado & spinach, and meatless with marinara and basil

soft taco/burrito

Hmm, what’s the difference in a soft taco and a burrito?   I believe a burrito is suppose to have beans in it and a soft taco does not.  ??

This “burrito” includes meatless crumbles, pinto beans, lettuce, avocado, milled flaxseed, soy cheddar cheese & sour cream in a whole wheat tortilla.  I was out of salsa.

open faced: wow, look at all that sour cream!

vegan artichoke dip

I have been craving artichokes, so I finally made a quick dip. First, I chopped up some artichokes and 1 garlic clove, I added veganaise, salt and pepper and rice parmesan cheeze, baked on 350 for about 30 mins topped with milled flaxseed.

almost thanksgiving dinner:

tofurky with dairy-free mashed potatoes and green beans:

stirfry & veggies

stirfry with brown rice and fresh veggies sauteed in braggs amino liquid

artichoke pasta

what:  YUM.  artichoke pasta

so delicious, i was craving a quick pasta fix, with artichokes.  i sauteed fresh garlic, onion and shitake mushrooms with course sea salt, and pepper, then added chopped spinach and artichokes cut in half.  i added a small can of tomato sauce, with a couple of tbs of tomato paste and sundried tomato pesto.  i also added a small amount of chili powder, topped with ground flaxseed and parsley.

veggie chili

It’s starting to finally cool down here, so it’s a perfect time to start making chili again. Here is my recipe:

Veggie Chili

Ingredients:
1 small diced white onion
2 cloves of minced garlic
2-3 celery, sliced
other veggies that you like, I usu. add whatever I have leftover in the fridge (mushrooms, zucchini, red/green pepper, corn)
1 reg. can of Pinto Beans
1 reg. can of Kidney Beans
1 reg. can of diced tomatoes
1 lg. can of tomato sauce (or 1 reg. can of sauce and 1 reg. can of crushed tomatoes)
olive oil

Herbs:
2 heaping tbs. chili powder
1 heaping tbs. oregano
1 heaping tbs. basil
1 tsp. cumin
1 tsp. red pepper flakes
1 tsp. of natural sugar
salt
pepper

Toppings:
flat leaf Italian parsley
scallions
soy sour cream
soy cheese

First, prepare all the veggies…slice, dice and chop them. Pour a few tbs. of Olive Oil over med. heat. To the pot, add your veggies in this order: celery, peppers, onion and garlic, saute for a couple of minutes.

Add a few pinches of salt and pepper. While the veggies are sauteing, open all your cans. Add both cans of beans.

Then add tomatoes, add a small pinch of sugar.

Next add the sauce and stir well.

Add in all your herbs.

This is where I taste the chili and will add more salt and pepper to taste. Be sure to mix well to get the correct taste. Simmer over low-med. heat for a good 5-10 mins. Slice scallions and mince parsley for toppings. Yum, you’re finished, now enjoy!

tempeh stir-fry

trying different soy foods… I’ve had tempeh at restaurants before, but I have never cooked with it. so instead of going for my usual tofu, i sauteed tempeh with veggies and soy sauce. it was GREAT!

cheezey pasta

 

what: cream cheesey tomato pasta
vegan cream cheese mixed with tomato sauce topped w/ ground flaxseed