Chickpea salad sandwich with romaine on home-made bread.
For the chickpea salad I cooked the chickpeas in a pan along with some liquid smoke, coffee, black pepper and garlic powder. I smashed them a bit while cooking and once all liquid was absorbed/dissolved I mixed with Veganaise, dill relish and minced onion.
Note: I also make this without cooking the chickpeas.
I chop/break apart the cauliflower into pretty small pieces then toss them in a mix of a Mexican hot sauce (like Valentina) till the small florets are coated. Roast them in 400 oven till well done (nearly burnt) 30+ minutes.
Top the tacos with a slaw made of red cabbage, mayo (I use Veganaise) and whatever spices. I included cumin, onion powder and chile powder). I also added chopped green onion.
They were pretty soft and falling a part so we placed them in the refrigerator which helped to firm them up. They tasted good and the grand-kids really liked them.
Recipe here.
Celebrating 35 years at her work, Nova chose a Vita-mix from the anniversary gift catalog.
Supper tonight spaghetti squash from a friends garden.
I halved the squash, removed the seeds and baked face down at 400 for 30 minutes.
Once cooked I scraped out the innards and mixed with cooked Gimme Lean, shredded Brussels sprouts, onion and garlic powders and black pepper.
Then put the mixture in to the squash halves, topped with Daiya mozzarella and baked for an additional 15 minutes.
Seeds removed and a little oil and pepper before going in the oven.
Stuffing added and before going back in to the oven.
Marinated and roasted shredded carrots topped with a vinegar based bbq sauce, a simple purple cabbage slaw (shredded cabbage and vegenaise) and pickles. Served on a whole wheat skinny bun.
To make the carrots…
Ingredients
1 – 10oz bag shredded carrots
2 TBSP tamari (or soy sauce)
2 TBSP liquid smoke
1 TBSP maple syrup
1/4 tsp onion powder
1/4 tcp garlic powder
1/4 tsp black pepper
Directions
In a small bowl mix together all ingredients except the carrots.
Put the mixture along with the carrots in a ziplock bag (my carrots came in a resealable bag which I used).
Work the mixture around coating the carrots.
Let marinade for at least a couple hours occasionally working the bag to coat the carrots.
Place shredded carrots on baking sheet and bake at 350 for about 20 minutes.
This same method can be used to make carrot “hotdogs” only cooking the full carrots closer to 30 minutes..
Sauteed onion, zucchini, squash and tomato atop green tea noodles. Beets on the side. All veggies except onion from friends gardens.
4 cheese and Margherita pizzas at the Kansas Star Casino are really good. We on occasion will have dairy just to make it a little easier when eating out.
Brushed the cauliflower with oil and baked at 375 for 2 hours brushing again with oil mid way through.
Served it with quinoa patties (roughly based on this recipe), salad and whole wheat bread.
