Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Street Tacos

I’ve been eyeing these tortillas for awhile but they are pricey at some stores.  Aldi had them for $1.69 so I finally broke down and bought them!  Percy says they are just the right size for him.

imageI made tacos with Upton’s chorizo Seitan and roasted sweet potatoes, onion and jalapeno.  The tortillas are super sturdy and didn’t break when folded!


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Meatless Monday – Detox

Thanksgiving was nice and leftovers made dinners easy, but tonight I’d had enough.  I had bought a giant tub of mixed greens at Sam’s Club that were on their last legs, so we finished them off tonight in a salad.


Hubby had turkey day leftovers.  I have to watch him while he eats so that he doesn’t choke.  Sometimes the frenzy makes me lose my appetite, which happened tonight.

i ended up having homemade sourdough baguette crostini with chèvre and olive oil.  I’m reading a Louise Penny book right now, and the characters dined on baguette with Brie, so that satisfied my craving.


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Real Life

Many of my real life dinners look plain, like this.


I don’t feel much like cooking but I’m hungry.  Tonight I had sautéed mushrooms, pan fried chickpea cutlet and leftover rice.  Too lazy to have veggies.  So far I’ve made the cutlets in the air fryer, Foreman grill, and pan fried.  I like cooked in the pan the best.  Hubby had leftover chicken and rice, cooked in the Instant Pot.

Recently I read Alice Waters’ “Coming to My Senses,” in which she mentions mesclun salad.


I’ve always wanted to try her salad with baked goat cheese.  I made the cheese medallions in the air fryer.  I think that method was too hot and the pieces melted.  I also didn’t make them as big as the recipe calls for.  Still, loved the flavor.  For me, though, it’s too much work and I have been crumbling th goat cheese on my salad.

Big cooking day this week and I’m not excited about cooking but I’ll get through it.  My sis-in-law is making the turkey, mashed potatoes and dressing.  I’m making dessert, sweet potatoes, rolls and vegetables.

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Tofu Meatballs

Last night for Meatless Monday I was lazy and we just had Morningstar Farms Black Bean burgers.  Tonight I wanted to be lazy but wanted real food so I made myself cook, and I’m glad I did.  We had tofu meatballs and noodles with gochujang sauce.  The meatballs have tofu, onion, garlic, panko, and a few other ingredients.  I added cilantro since I had some and though it would go well.  Instead of baking I cooked them in the air fryer.  They were really good.  I refrigerated half so we can have them later in the week.  I can’t wait to try the recipe with other flavors, like maybe enchilada sauce instead of soy sauce, for burritos.


Last night for the veggie burgers I was going to add tomato but the package I got from Aldi all sprouted from the inside out!  I’ve never seen this before.  I tried cutting the sprout part out but the tomato tasted weird.




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Chickpea Cutlets

I’ve been wanting to try these vegan chickpea cutlets for awhile.  They’re from Isa Chandra Moskowitz’s Veganomicon.”  Recently she posted a “double batch” recipe that uses a whole can of chickpeas instead of just one cup.  It seemed like it would involve a little work so I decided to make that much.  I had read some reviews complaining the cutlets are too chewy so I decreased the vital wheat gluten from 1 cup to about 5/8 cup.  I also substituted half the breadcrumbs with wheat germ, and changed the spices to suit my taste.  I only added one clove of garlic, not four.  And lastly I decreased the oil to 3 tablespoons (instead of 4).  I mixed it all in the Kitchenaid with the paddle for 3 minutes, then kneaded a few turns by hand on a cutting board.  To shape the patties, I used a tortilla press.


Instead of baking the cutlets, I air fried them at 400F for about 10 minutes.  Next time I’ll try 370 F.  We ate them as sandwiches along with sweet potato fries and leftover kale chips.


The sage in the cutlets gave them a “Thanksgiving” flavor.  I really liked them.

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Meatless Monday – Pasta with Broccoli Pesto


A recipe for broccoli pesto came across my Facebook feed so that’s what we had tonight.  I looked up other recipes and did a “little bit of this and that.”  I steamed florets and stems, sauteed onion and garlic, then put everything into the food processor with some parmesan, walnuts and olive oil.  I mixed that into some pasta along with diced tomatoes.  It was just OK.  It worked as far as using ingredients I need to use up in my refrigerator.  Some basil would have added flavor but on the other hand, then why not just have plain basil pesto (the basil would have overpowered the broccoli).  Not a recipe I would repeat but will file away the idea of roasted or air-fried broccoli for a similar recipe, for the future.

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Meatless Monday – Almost Vegan Potstickers

I “blew it” by just a teaspoon of ingredient.  I made soy curls potstickers for dinner, mindlessly putting together ingredients, including a teaspoon of oyster sauce.  In the back of my mind, oyster sauce does not contain oysters, but it contains oyster extract, whatever that is.  I didn’t follow a recipe, just added what I had on hand.


To rehydrated soy curl crumbs, I added soy sauce, the dreaded oyster sauce, hoisin sauce, grated ginger, sesame oil, chopped kale, shredded carrots and broccoli, and a little bit of this and that.  The wonton wrappers I had on hand contain no egg and are therefore vegan.


I folded the dumplings the way I saw on a recent episode of “Diners, Drive-ins and Dives.”  Sauteed in a little oil, added water, covered, and coked until the water had evaporated.  We ate them with some roasted veggies (carrots, broccoli, radishes and celery), along with leftover quinoa.


For dipping sauce I mixed together a little sweet & spicy Tabasco and soy sauce.  I thought it was a good way to use up some soy curl crumbs.  I didn’t like them as taco filling but did like them this way.

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Meatless Monday – Chili and Cornbread


I threw together a crockpot of chili for dinner tonight.  I am in such a rut of waiting until the last minute to figure out dinner, that I planned ahead a little to avoid the stress.  (I saw a “tip” to start dinner in the morning to avoid dinner anxiety.)  I put overnight soaked pinto and black beans in a crockpot, along with onion, green pepper, jalapeno, garlic, a can of Pato tomato sauce, water to cover, chili powder, oregano, and a  dash of cumin.  When it got closer to dinner, I added half a can of refried beans.  Cornbread on the side, half a recipe but using a whole egg (instead of half).  My thrown together chili was better than when I meticulously follow a recipe!


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Peanut Butter Powder


I’ve been intrigued by peanut butter powder and finally gave it a try.  I marinated tofu in leftover carrot hot dog marinade (basically teriyaki sauce), then tossed the cubes with some peanut butter powder and air fried them. I didn’t really taste it, next time I’ll add more.  We had it with Trader Joe’s tricolor quinoa and stir fried veggies.  I tried sliced radishes in the mix and they were good.  Vegan Friday night dinner – yum.  I’m not exactly trying to be vegan but it’s fun when the meal coincidentally turns out to be vegan.  I’m currently reading the book “Eating Animals” by Jonathan Safran Foer.  The book is grossing me out about eating animals.

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I picked up some of the same products at Natural Grocers, as I bought last time.  I really like the seitan chorizo.  It’s good in burrito bowl over rice with avocado and veggies.  It was also still on sale for $2.99.  The Wildwood tofu is especially good air fried.  This particular brand turns out chewy.  For something new, I’m trying Garden Beefless Tips.  A part of me wonders how healthy vegetarian/vegan is, when you are still eating processed foods (like these).  These are my “perishable” proteins.  I have other staples like beans and soy curls (the only ingredient in those is soybeans).


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