Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Sopes

I tried Mexican sopes in the air fryer tonight.  I just realized I didn’t take a picture of the finished dish!  Oh well.

Sopes start as small tortillas made from masa, cooked on a griddle.  They’re made a little thicker, and when cool enough to handle, the edges are pinched up (sort of like crimping pie crust).


I filled them with refried beans, roasted veggies (sweet potato, green pepper, onion and jalapeno) and topped with cheese and salsa.   I put them in the air fryer for a few minutes to melt the cheese and crisp them up a little.

The filling was good but I did not like the masa.  I used Quaker brand.  Even after cooking I thought it had a raw flavor and I just did not like the way it tasted.  I’ll have to try a different brand.

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I’ve been looking at spiralizers online and found an OXO one that got good reviews but costs $39.  While grocery shopping today I found a Veggetti Pro for $9.88 at Walmart.  (It’s $19 on Amazon.)  I also found some green sriracha at Aldi.


My first experiment was curly fries in the air fryer.  I’d say there is a learning curve to the gadget so I didn’t get all the strands evenly sized, which made some pieces brown faster than others.  I’m going to try potato “chips” this weekend.


Tonight we had Chickpeas and Broccoli from the Vegan Air Fryer Cookbook.  I cooked the chickpeas earlier this week in the instant pot.  They’re mixed with a teaspoon each of oil and soy sauce, along with curry, pepper, and I added garam masala.  After they cooked a bit in the air fryer, I added broccoli and onions.  Everything went over basmati rice.  I find that the air fryer dries things out sometimes so I added a swirl of green sriracha and a dollop of yogurt.  I hadn’t been grocery shopping for about 2 weeks and had pretty much run out of fresh vegetables, which made this especially yummy.


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Happy National Hot Dog Day!


We celebrated National Hot Dog Day with carrot dogs today!  I used Brand New Vegan’s recipe, which involves cooking the carrots, then marinating them in a soy sauce & vinegar mixture.  The recipe calls for liquid smoke, which I don’t like, so I substituted smoked paprika.  Sweet potato fries on the side added even more orange to the plate.

I wouldn’t say the carrot itself tasted like hotdog, but on a bun with the mustard, they did.  They are so much better than any tofu or faux meat rendition I’ve tried.  I want to try cooking them in the instant pot, as well as try using baby carrots and making “pigs in a blanket.”

The buns are homemade too, but not vegan.  The dough has water, flour, sugar, salt, powdered milk, and butter.  A lot better texture than the squishy store-bought kind.

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Meatless Monday – Eggplant Cutlets

Every time I go to Aldi, there is something new.  This time it was eggplant cutlets.  They come frozen, breaded, ready to bake.  I cooked them in the air fryer, then topped with some mozzarella and sun-dried tomato pesto (also from Aldi).  Instead of pasta we had “pizza fries” and mini sweet pepper rounds.


I don’t know if it is from the humidity, but I’ve been feeling queasy the last few days.  Today was better and finally I felt like eating, so this was especially good.

I can’t wait to try making eggplant parmesan with the cutlets next.  They are a great shortcut.

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Meatless Monday – Soy Curls Tacos

Tonight we had tacos made from the “crumbs” at the bottom of a bag of soy curls.  I added the rehydrated bits to sauteed onion, pepper and garlic.  Seasoning was chili powder, cumin, and a shake of this and that.  I cooked the tacos in the air fryer for about 5 minutes, then added cheese and avocado.


The bigger one is a flour tortilla and the smaller is corn.


They were OK.  The filling needed more seasoning.  I think I’ll try making a sort of tamale pie with the leftover filling.  Corn on the side was seasoned with lime juice and chili powder.

I’m still trying recipes from the Vegan Air Fryer Cookbook.  Earlier this week we had Buffalo Cauliflower.  I made an Asian sauce instead of buffalo sauce, out of a tablespoon each of Mae Ploy, soy sauce and chili garlic sauce, thinned with a little water.


They turned out crunchy!  Not as good as if they were fried but a nice change from plain roasted cauliflower.



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