Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Soy Curls & Potatoes

I belong to a vegan air-frying group on Facebook and one of the people there posted a recipe for diced potatoes, onions and soy curls.  Basically you cook the diced potatoes for 12 minutes, then add rehydrated soy curls and onions, and cook everything for 8 minutes more.  I added green beans and mixed the soy curls with leftover chili sauce plus gochujang.  I think cooking the soy curls with everything else helped keep them from getting dried out.  It was just what I wanted.


Last night I made a “clean out the refrigerator” quiche with green onions, mushrooms and broccoli.  I have been buying lots of milk and eggs at Aldi because it is so cheap.  A dozen eggs is like 14 cents and a gallon of milk is $1.02.  I used an old Julia Child quiche “ratio,” with 1/2 cup total of liquid per egg.  For example, add an egg to a measuring cup and top it off with milk to make 1/2 cup.  So for 4 eggs, you should have 2 cups of milk mixture total.

Anyway, I dolloped on some salsa and added chopped pickled jalapenos too.  Leftovers for later this week!


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Baked Vietnamese Fries

I follow Vegan Richa on Facebook and her photos always look so yummy.  The latest one is for Baked Vietnamese Fries.  I only used the recipe as a template, since I didn’t have cilantro or bean sprouts.  I cut thin fries and cooked them in the air fryer.  I was afraid matchstitck size would burn so mine were a little bigger.  For toppings I added grated carrots (with the quick pickling in the recipe), grated broccoli and thinly slizedded brussels sprouts.  Drizzle with chili sauce  and thinned sriracha mayo.  The chili sauce really made the dish.


Something I’ve been making a lot is taquitos in the air fryer.  I microwave corn tortillas until they are soft, spread with refried beans and cheese, then cook for about 10 minutes.  I stuffed each end with sliced avocado once they were done, and have been using the packets of hot taco sauce I’ve collected from Jack-In-The-Box.


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We went out this afternoon and by the time we got home, I didn’t feel like making anything that took a lot of time.  I started making quesadillas and scrambled eggs.  I was going to add enchilada sauce, avocado, and whatever else I could come up with but the natives were getting restless and I gave up, serving what I had cooked up to that point.  We also had some yogurt with Kashi cereal.  Sometimes dinner is not picture perfect but I am proud that I didn’t stop anywhere on the way home to get junk food.


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Shredded Veggies

I keep talking myself out of vetting a spiralizer attachment, since I can get similar results with the shredding disk I already have for the food processor.  I shredded broccoli stems, carrots, and thinly sliced purple cabbage – cleaning out the veggie bin.  Tonight we had fried rice with air fried soy curls.  I coated the soy curls with diluted “bottom of the bottle” gochujang.


For Meatless Monday, we had the same batch of shredded veggies this time raw, with leftover soba noodles and air fried tofu.  I also added some broccoli and asparagus.


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Meatless Monday – Vegan Mushroom Tacos

Since I’ve been doing Meatless Monday for awhile, I thought this year I would try to have more Meatless VEGAN Mondays.  I roughly followed the recipe for “Chipotle Oyster Mushroom Tacos” from “Isa Does It.”  I used baby portobellas instead, and skipped the chipotle since I don’t care for it.  I cooked pinto beans in the instant pot, instead of using canned.  I love the instant pot for beans!  The tacos are topped with a red cabbage slaw, dressed with olive oil and lime.  Surprisingly the little bit of lime there made it “pop,” as they say these days.


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Meatless Monday – Tofu

Tonight’s dinner was a simple rice with steamed veggies, air fried tofu with peanut sauce.  I made the rice in the Instant Pot.   It turned out nice and soft.


It may look like a simple dinner but it involved so many dishes.


Fortunately the mess ended up not taking too long to clean up.

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I tried lentil quinoa soup in the instant pot today.  Since lentils cook up quickly it didn’t make much difference, time-wise, vs. cooking on the stove.  What I did like was that the cooking smell is more contained in the pot.  It’s chilly and we have a cold spell coming on.  It was a good day to bake bread too.


I saw a photo online of someone wearing a “Kale” sweatshirt and found one on Amazon.  It goes nicely with my Harvard hoodie!!  (My friend went to Harvard, not me.)


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Meatless Monday – Air Fryer Dinner

I am not being very original tonight.  We had veggie burgers (again), this time black bean ones from Aldi.  I cooked them in the air fryer along with some broccoli.


I like how the broccoli comes out sort of singed on the edges, with a kale chip flavor.  We also had oranges.


For dessert we’re having creme brulee that I cooked in the Instant Pot.  For the reset of the week I’m hoping to make a spaghetti quiche (sort of a frittata) as well as some lentil kale soup.  I need to have a big batch meal so we can have leftovers.  Happy New Year!

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Last Supper of 2016

For our last dinner this year we had vegan veggie burgers from Aldi and air fryer fries.  The veggie patties didn’t really taste like much.  On the other hand they didn’t have an overpowering flavor either (like Morningstar Farms sometimes has).  Homemade pickles and candied jalapenos too.  We had cheese so it’s vegetarian not vegan.  Happy New Year, everyone.


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This Week…

This week for Meatless Monday we had just regular veggie burgers (Morningstar Farms).  I like them cooked in the air fryer because the outside gets crispy.  The little nuggets are battered mushrooms from Dollar Tree.  They are a little greasy but not bad for $1 a box.


I got a creme brulee torch for Christmas.  I tried it out on yogurt, like I’d seen on “Brunch at Bobby’s,”  Fun way to fancy up breakfast.


I also got “How to Bake Everything” and tried the hash brown crust quiche last night.  Grated potatoes are mixed with oil, salt & pepper, pressed into a pie pan and pre-baked.


Then  you add regular quiche filling.  I did green chiles, pepper jack cheese, onion and sauteed mushrooms.  The cookbook said to bake at 325F for 30-40 minutes but the quiche was not brown nor set.  I ended up turning the heat up to 375F, which worked better.  The potatoes didn’t really make a crust.  They sort of became part of the filling, like with a breakfast frittata.  No matter, since it was good.  The photo is a little blurry but I accidentally deleted the good pic.


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