Pineapple-cashew-quinoa stir fry from Veganomicon. So amazing!

Sunday night dinner: Marinated portabello mushrooms on the grill with roasted baby yukon gold potatoes and roasted asparagus.

vegan chik n devan
2 cups creamy mushroom soup, i use imagine
2 bags broccoil, i use whole foods 365 brand
1 package chik n, i use match meat, ive also their seafood
1/2 cup mayo, i use follow your heart
1/2 soy milk, i use the light 365 version
1 cup cheese, again follow your heart

1.make broccoli to your liking, put on bottom of the container
2.put chik n on top of that
3.mix mayo, milk, and cheese and pour on top of that
4.put the 2 cups of mushroom soup on top of that
i spread it so the soup gets everywhere and sometime i just mix the milk and mayo and put the cheese on top
also, it can made as a side dish with no chik n
ive done that too

Easy eclectic light dinner: Tonight I had Miso Master red miso soup with 1 table spoon dulse flakes to get my iodine on! I also had organic spring mix salad with mixed nuts scallions, and this dressing that I just made up on the fly:
1 tbsp olive oil, 1/2 tbsp red wine vinegar, turmeric, chili powder, dill, oregano, basil, salt.

Was still hungry and needed protein so I had french vanilla vega with almond milk.

Goulash, main ingredient is portabello mushrooms thickly chopped soak up the paprika flavour. On a cold day with some cous cous and rye bread its perfect. Only problem is it takes 2 1/2 hours to make.

Tonight is my favorite "lazy dinner". I have Vermont Flatbread Vegan pizza, which is super yummy and already has the daiya cheese on it. I add green peppers and onion which are pre-chopped and in the freezer and I slice crimini mushrooms. The pizza only takes 8 minutes to cook. Soooooooo good and I only eat half and save the other half for lunch the next day. Perfecto!

lentil veggie loaf

I made an Ethiopian style red/green lentil curry with brown rice.

I have to share this recipe as i thought it was pretty good.

I stole this recipe off the net and added pumpkin and fresh tomatoes to it.

Mesir Wat – Ethiopian Red Lentil Puree
Adapted from whats4eats
Serves 4 with leftovers

2 cups red lentils, picked over and rinsed (i used 1 cup green 1 cup red)
2 medium onion, roughly chopped
6 cloves garlic, roughly chopped
1 big knob of fresh ginger, peeled and roughly chopped (i used about 1 tablespoon minced but i love ginger)
500g of pumpkin diced into 2cm cubes
5 whole tomatoes chopped.
3 tablespoons nuttlex/earth balance or oil
2 tablespoon paprika or other mild red pepper
1 tablespoon turmeric
1 teaspoon cayenne (or to taste)
I also added chilli flakes but i like HOT food
salt and pepper to taste



Steps:

1. In a medium saucepan, cover the lentils with about 1 inch of water (or vegetable stock if you want more flavour) and bring to a boil. Reduce to a simmer. Stir occasionally to avoid scorching on the bottom, and add more water if it gets low. Start this going and move on to the next step.

2. Meanwhile, in a blender or mini food processor, puree the onion, garlic and ginger. (You can also slice onions and mince the garlic/ginger if desired)

3. Heat the nuttlex/earth balance or oil over a medium flame in a small skillet. Add the paprika, turmeric and cayene, and fry for 30 seconds. Add the onion mixture and fry for about 10 minutes, until rather dry and lightly browned. Add the chopped tomatoes and saute for another 5 mins until the tomatoes start to break down.

4. Scrape the mixture from the skillet into the lentils and add salt and pepper as required. Continue to simmer until the lentils are fully pureed.

The total time starting at step 1 will probably be about 40 minutes. Add water if too thick or cook a little longer if too thin. The ideal texture is thick enough to stand up a little on a spoon, but not thick like, say, hummus. A little thicker than applesauce. Taste and adjust the seasoning.

Serve with brown rice or veggies!

Hottie Black-Eyed Peas & Greens (Collards) from Appetite for Reduction left over from yesterday and side of fat free Asian style tamari-lime slaw.

I love everything I've tried from Appetite for Reduction.

I had falafel and garlic dip last night.