Category Archives: Dinner

Peace Pizza

After numerous recommendations, we finally went to Om Garden. It was a magical experience to know that we could eat every single thing on the menu without  changes or substitutions. It was a first in our vegan career.

We had four different plates but our favorite was the Peace Pizza. It seemed easy enough so we decided to recreate it at home. It was a hit and it’s definitely become a family favorite.

Theirs was on a pita but ours was on one of the Food for Life tortillas which we toasted a bit first. We topped it with a homemade pistachio pesto because we didn’t have pine nuts and it worked deliciously. It also had sun dried tomatoes, fresh tomatoes, mushrooms  and kalamata olives.   We drizzled it with a creamy cashew cheese that we kind of made up, trying to match the flavor of theirs and then just put it in the oven to warm up.  It was delightful and super easy to make. You must try it.

You can't eat just one!

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Salad Week

After binging on fries or any other favorite treat, we usually start having salads for dinner to halt the growing bellies. I usually wouldn’t write a post about a salad but these came out so good I thought they deserved it. The beauty of salads is that you can throw pretty much anything in it and make it a meal.

The first one has a Mexican theme going on: greens, corn, cabbage, onion, jalapeno, tomatoes, carrots, shaved raw beets. The second one doesn’t really have a theme but it had extra goodies such as roasted potatoes, beets and pumpkin seeds. Very satisfying.

Colorful stuff

Roasted veggies rock

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Yes, Pink Sauce Again!

I have found a new use for the infamous pink sauce. It’s in this lasagna although you can’t see it.  Sandwiched between layers of zucchini, portobello mushrooms and pasta. What a stroke of genius! I ate an 8 x 8 pan by myself! I’m not even exaggerating.

I've run out of adjectives

Happy Earth Day to all my vegans out there. Keep saving earth, one meal at a time!!

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Polenta Pie

I’m currently addicted to Vegan Yum Yum’s pink sauce and trying to eat it every chance I get.  Which means that I’m trying to incorporate the sauce into every recipe I see. I mean any recipe. Thankfully, instead of resorting to adding it to my next batch of black beans, I found this polenta pie in the Moosewood Cookbook that I thought would work well with the sauce.  And work it did.  I changed a few things about the recipe. I added tomato sauce instead of sliced tomatoes and added the amazing sauce, first in dots until the addict in me took over at which point I started added gobs of it. See for yourself.

The goodness close up

The slice with the most sauce is mine!

The crust is made from polenta which you pre-bake in order for it to get crispy. Here’s a close up.

Crispy then soft

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Split Pea and Millet Poetry

Split pea has always been one of my favorite potajes. It gets creamy and rich effortlessly and it’s so full of flavor. I’ve been making it ever since my mom taught me but I’ve Arlene-fied it cause she makes it with animally things.  You can check my recipe below but I’ll warn you, I’ve very bad with measurements and timing so if you’re gonna try making it, just call me and I’ll walk you through it.

I usually have it with rice but today I just dunked some millet in it and it was sheer poetry. On the side, I had some daikon radish and red onion dressed with olive oil, salt and lime.

Split Pea Soup

1 C green split peas                                     1/2 C tomato paste/sauce

5 C vegetable stock or water                  1 t oregano

2 T olive oil                                                    pinch of cumin

1 large onion chopped                               splash of white wine (optional)

1 carrot chopped                                         salt and pepper

3 garlic cloves chopped

Heat olive oil in skillet. Saute onions for 4 minutes then add carrots. Saute until caramelized. Add  a splash of wine if adding and scrape up the caramelized bits from the pan. Otherwise add tomato paste/sauce and stir. Add garlic and saute for 1 minute. Add the split peas then veg stock or water, oregano, cumin, a pinch of salt and and pepper. Cover and cook on medium heat for 30 minutes. Check in 30 minutes for seasoning and add salt or seasonings if necessary.  Continue to cook, stirring every once in a while, until the split peas start to break up. When it gets creamy and you no longer see any whole peas, it’s ready. Serve with a drizzle of olive oil and freshly ground black pepper.

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The Versatile Lentil

Per Richard’s suggestion, we had lunch at the Green Gables Cafe. Christian had a soup and I had a lentil patty. It was tasty and seemed easy enough to make so I came home and decided to give it a whirl. I found this recipe from the Moosewood cookbook and made it twice. The first time was good but the second time was better because I added the Arlene sazon. It also happened that the second time Richard was here and just in time for lunch. So it came full circle; Richard, the lentil and us. One big happy lentil patty circle.

Patty party in a bun

Same patty with the cluck and crack free curry

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Pizza

Anoche tuvimos ganas de comer pizza. Los gustos de las pizzas son de: salsa de tomate, aceitunas y corazones
de alcaucil, otra de cebolla y la ultima de espinaca con salsa blanca vegan, con mi receta. Nos encantaron!!!

La Farola no esta en nada

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