Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – BBQ Soy Curls

Tonight’s soy curls recipe (Texas BBQ) calls for heating the curls in a sauce for a few minutes.


My sauce turned out a little bland but I think it was because I eyeballed some of the ingredients.  I added pickled carrots and I liked the extra vinegar flavor.  On the side we had air fried brussels sprouts and broccoli, tossed with a little hoisin sauce.

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Curried Peanut Sauce Bowl

I tried a recipe from “Isa Does It” tonight, the curried peanut sauce bowl.  It has tofu and kale over rice.  I air fried the tofu instead, which made it crispy on the outside and airy on the inside.  I had never thought to add curry to peanut sauce, and it was really good.


Last night was the local Meatless Monday potluck.  This was the second time I attended.  There was a demo of a flatbread roll, information on the (free) Plant Pure Summit coming up in September, and we voted on favorite dishes.  My friend’s beefless stew and a sweet potato pudding 9with dates as the sweetener) were the winners.  I made sushi with veggies but forgot to snap a photo of it.  Actually you can spot it near the top of the plate!  There was also a pasta dish, two brussels sprouts dishes, cookie, lentils over rice, tabouli salad, and pasta salad.


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Soy Curls

I have been reading about soy curls in a vegan air-frying group I’m in.  I took a chance and bought a 12 pound box from Butler Foods.  The giant box came today!


There were even a few freebies inside the box, a package of taco crumbles and soy jerky.


The soy curls are dry.  They kind of look like giant fried onions but the are composed only of non-GMO soy.


To prepare them, you soak them in warm water for 10 minutes, drain, season, and saute.  Here they are rehydrated.  Looks like chicken, eh?  Plain it sort of tastes like inariage (fried bean curd pouch).


I air fried them at 400F for 10 minutes, after marinating them for a few minutes in a homemade teriyaki sauce (soy sauce, brown sugar, garlic powder, ginger, water and five spice).


While they were cooking, I sauteed some broccoli, kale, onion, carrots and mushrooms, then added the rest of the sauce.  Everything went over brown rice.  Yum.  I  hope I don’t get tired of them, I have enough to last at least 6 months.

P.S.  I tried the jerky and it is really good!  I’m going to play with making my own with the soy curls in a dehydrator.


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Meatless Monday – Tofu Bahn Mi

I met a friend for a belated birthday lunch at a local restaurant (Three Z Asian Cuisine).  They have gluten-free and vegan menus, in addition to regular ones.  I opted for the tofu bahn mi, with a spicy chili sauce.  The other sauce option was Mongolian.

bahn mi

It was OK but the sauce was so sweet it overpowered everything else.  I mixed in some of the broccoli slaw that came with it, to “dilute” the sauce, which helped.  Not bad, just not to my taste.  My friend had Creole Fried Rice.  That was tasty but again, the sauce to rice ratio was a little high.  I like that there is a local restaurant that is not a chain, and the atmosphere was quiet.  No blaring music so people could actually hear each other talk!

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New Toy – Air Fryer

My air fryer came this week!  I am looking forward to using it for veggies and potatoes.

imageThe first thing I cooked in it was frozen chimichangas.  They were crispy but a little dry.  I think it is just a learning curve as far as time and temperature.

Lasr night we had the Glazed Portobella Mushroom Bowl from “Vegan Bowl Attack.”  I substituted a few items: Baby portobellos instead of big ones, walnuts for pine nuts, and diced tomatoes instead of cherry.  I liked the idea of pasta instead of rice in a bowl.


Tonight I tried tofu, mushrooms and vidalia onions.  The onions were a little overdone but not burned.  I topped it with peanut sauce.  Overall it was good.  I like being able to throw the ingredients in the fry basket and then “ding” it’s ready.


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I wanted something easy to throw together for dinner, so we had breakfast tacos tonight.  Microwaved potatoes then cubed, with scrambled eggs, onion, salsa, cheese, and avocado.  Crudites with hummus for veg.  Easy and filling.


At the vegan potluck last week, my friend mentioned she ordered an air fryer.  I had been curious about them but always managed to talk myself out of one because they were so expensive.  Now they have models for less than $100!  I found a Della brand one on Amazon for $59, and it is on its way!  I’m so excited.  I’ve been burned out with cooking lately, and together with the book “Vegan Bowl Attack,” I hope it will inspire me to cook healthy food.  On my “to cook” list are sweet potato and potato fries, egg rolls, mozzarella sticks (from scratch), veggies, breaded ravioli, and lots of tofu.

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Meatless Monday – Potluck!

There is a local group that holds a monthly potluck that I’ve been wanting to attend, and finally made it there tonight!  It’s held at the local health food store.  Fortunately I knew someone from bookclub, although everyone was very nice.  There were 10 that RSVP’d but I think there were at least 20.  I loved that so many people in my area are interested in healthy eating.  Here’s just part of the spread.


I made slow cooker Boston baked beans.  Other dishes people brought included pasta salad, orzo salad, broccoli salad, a beautiful fruit salad, fruit crumble, other beans, cauliflower, and on and on.  Here’s my plate.  I think my favorite was a chickpea and potato curry.


I enjoyed meeting others that are interested in healthy eating and look forward to next month!  I loved trying dishes to get ideas, since I am burned out with cooking lately.  It inspired me!

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Meatless Monday – Vegetarian “Bacon,” Tomato and Avocado Sandwiches

I’ve been wanting to try the eggplant bacon recipe from “Vegan With A Vengeance” for the longest time.  It is thinly sliced eggplant baked at a high temp until crispy, then dipped into a mixture of soy sauce and liquid smoke.  Here is my baked eggplant.

imageAnd here it is when done.  I didn’t think it tasted like bacon per se but I still loved it.

imageI put it in sandwiches along with tomatoes from the garden, and avocado.  I felt healthy eating it.  I still need to get back into exercising though!


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I’ve been meaning to post but either WordPress or my internet connection or “all of the above” have been painfully slow, to the point where I just give up.  Fourth of July we had “bbq sandwiches” with Morningstar Farms veggie ribs.  I remember liking them but maybe my tastes have changed and they’re not as good as I remember.  Not bad, just not great.



Last week I made a baked ziti casserole with asparagus and peas.  I love having leftovers.

We have tomatoes from the garden.  They are so good, most of the time I just dice them and eat them just like that, with a sprinkle of salt.  Otherwise I put them on everything.  On a bagel with hummus, cream cheese and balsamic vinegar.


Or on baguette slices with Gorgonzola.  With pears from our yard.  Yum.


Ok, I think I am caught up a little.  I probably won’t post for Meatless Monday but will likely be cooking Meatless.

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Meatless Monday -Collard Wraps

I picked up turnips and collard greens at the farmers market this weekend.  I love that everything is organic.


I tried a collard wrap with a “taco” filling made from mushrooms and walnuts.  They happen to be vegan.


The filling didn’t seem like a lot so I cooked up some farro to add to it.  It was so good.  The mushroom-walnut mixture would be good as a sandwich filling too.  I also added some Trader Joe’s Island Salsa.  Yum.



The wrap looks skimpy, doesn’t it.  I only made half then finished assembling the rest for leftovers.  They are small because I didn’t do a good job of dividing up the ingredients.  The second batch had more filling.


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