Taquitos, Potatoes and Swiss Chard

I made a trip to Vita Health today to use the last of my coupons which expire today. Since I get a nice little discount there I decided to pick these up for a treat. They are the taquitos that I sometimes get. I think these one were Chick'n Chipotle flavour wrapped in a flour tortilla. I roasted some potatoes with fresh rosemary and pepper and sauteed some nice swiss chard in red pepper flakes and garlic. Swiss chard always amazes me. I passed by it for years and I know that many people still do but please give it a chance! So if you have been avoiding it, go ahead and try it tomorrow!

Curried Chickpeas and Rotti

Tonight we had chickpeas in a light curry sauce with a few potatoes and peas. I served it over brown basmatti rice and shelled Edemame on the side. I even tried making some homemade Rottis that turned out pretty good for being 100% wholewheat. I halved the recipe from Veganomicon and would make these again.

March's Daring Baker's Challenge: Lasagna

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

This was a fun challenge to make our own noodles. I made some spinach and some regular noodles to add to my lasagna. I also made a nice hearty vegan ragu to layer in between the "stuffing". All in all this was an easy challenge since I love making lasagnas but it is always nice to alter existing recipes and try something new.

Chickpea Cutlets, Fries and Salad

I defrosted some organic chickpeas from the freezer that I had cooked up last week and decided to make Veganomicon's Chickpea cutlets (but I made them into nuggets). I tried baking these in the oven instead of the usual pan frying. You could definitely taste that they were made the "lower fat" way but were still pretty good. I also discovered that homemade cranberry sauce is the perfect dipping sauce for these little nuggets.

Eden Organics Kamut Vegetable Spirals

I love Eden Organics products but to be realistic I do not buy them very often because they are very expensive. I found these on sale at Shopper's Drugmart and also had a 0.50 coupon so I decided to give them a try. They were really good. The spirals get their colour from spinach and beet, are all organic and they have tons of fiber, carbs, protein and other good stuff without having to add extra ingredients into the mix. We had some garlic bread on the side and salad.

Potstickers, Rice and Salad

Tonight we had veggie potstickers with brown basmatti rice and a side of salad. Quick and easy meal.

Garden Stuffed Chick'n Breasts

I found these new (well new to me) Garden Stuffed Chick'n Breasts at Costco and decided to give them a try. I have seen the regular Garden Chick'n Breasts and while they are okay I do not purchase them very often. I was actually quite impressed with these. They are stuffed with a black bean/corn mixture and come in a flavourful tomato sauce. At 9.99 for 6 Breasts the price is not too bad although the portions are pretty small. I attempted to make Susan's Colcannon Puffs from Fat Free Vegan Kitchen. I used the handheld immersion blender on the kale which pureed it and I think that is where it went wrong. For my attempt I give these a 1 for presentation because they looked just like blobs of green mush but 10 for taste. I would make these again in a heart beat. The kale tastes good paired with the potatoes and it was super simple to make.

Broccoli/Cauliflower Cheezey Soup

We had a pretty laid back supper tonight. I tried out the Broccoli/Cauliflower Cheezey Soup form the Ultimate Uncheese Cookbook. Turns out it is super simple to make and tastes really thick and creamy even though I only used veggie broth and water. No soy creamer, soy/almond milk etc. On the side we had slices of baguette with Olive Hummus and Almond Butter and Jam. Not sure if it was the best combination but it was like having dinner and dessert all on one plate.

Portabello Cheezesteaks

I have been eyeing this recipe for Portabello Cheezesteaks for a while now and to my happiness I found some overlooked portabello mushrooms in the crisper drawer that desperately needed to be eaten. I thought what the heck. First thing...I did not have more than a few tbsp of olive oil so I used a combo of evoo and canola oil. Secondly...I did not use even close to the same amount of oil in the recipe.

Overall verdict...fairly easy to make (just slice veggies), a little time consuming (at least 40 minutes on the stove). In the end it was good but I probably would not revisit it too often because it was so "rich" and greasy. Great way to use up my portabellos though!

Lasagna

I know...I have fallen back into the route of being a bad blogger. I miss summer! Not for the weather but for the abundance of fresh fruits and veggies. Everything I use now is from so far away and lacks that fresh taste. Sigh...just a few more months, right?! I made a lasagna last week that pretty much kept us in meals for the entire week. I used part of the recipe from The Uncheese Cookbook. Their lasagna recipe is amazing in there. I layered it with spinach and crumbled tofu. Simple salad and bread on the side.

I guess while I complain I will say something else I really miss...Soy curls! They are impossible to get up here in Canada and I am nowhere near any place that sells them. I need a Soy Curl angel to have pity on me and send me some. Hopefully a trip to Minneapolis is in my near future...

Pasta Salad

Sorry for the distant picture but there were a few camera battery issues. I picked up some amazing marbled rye bread that tastes amazing. We had sandwiches with avocado and olive hummus with shredded lettuce and shredded Sheese. I made a pasta salad for the side with asparagus, red peppers, shredded carrots and black olives. The seasoning is a combo of canola oil, vinegar and tons of spices.

Pizza Night!

Tonight's dinner was an extreme, ultimate pizza. This pizza had just about everything on it. I started with the dough recipe from Vegan Dad. To this I added tomato sauce, artichoke pesto, portabellos, onions, asparagus, black olives, red peppers, pineapple and finally some Sheese. I would take this pizza over any delivery place anytime. I served it with some torn up romaine on the side and we dove in. Under $10 to make and feeds 2 for 2 meals minimum.