Nutty Noodles with Vegetables...

For dinner tonight I made a new recipe from The China Study Cookbook called Nutty Noodles With Vegetables.  It is easy and pretty quick to make.  I only used one jalapeño pepper instead of two as the recipe called for because Paisley is not a fan of spicy food.  I also sautéed the onions longer then they asked for because Paisley and I do not like raw or lightly cooked onions at all.  I also did not top the finished dish with green onions as Paisley and I are not fans of green onions on anything.  The verdict is that Stephen and I really enjoyed it. Paisley did not like it.  She thought it was still to spicy and to dense.

Cucumber Dill Dip...

Tonight I tried a new recipe from The China Study Cookbook called Cucumber Dill Dip.  The only change I made to this recipe was to omit the red onion (I am still not a fan of red onions).  Stephen liked it, Paisley did not like it at all, and I wanted to like it but I think it had to much dill and garlic and needed more cucumber.  I served Stacy's Pita Chips with it.

Veganized Chow Yow Gai...

Last night I decided to try to "veganize" a family favorite Chow Yow Gai.  I used the Beyond Meat Chicken-Free Strips for in place of chicken.  It looked good but tasted very bad.  

This was a big time miss.  :(

I have had the Beyond Meat Chicken-Free Strips before in pre-made wraps sold at Whole Foods and they were very good.  Both Stephen and I liked the wraps a lot.  

Din Tai Fung...

Today for lunch we went to Din Tai Fung.  

They have lots of vegetarian/vegan menu items.

 I had my favorite item, Soy Noodle Salad!!!

I also ate Vegetarian Fried Noodles.

 And we always get Sautéed String Bean with Garlic.

 Stephen can not go to this restaurant without getting his favorite, Vegetable & Pork Wonton with Spicy Sauce.  This used to be my other favorite item.

Paisley always gets the Fried Shrimp & Pork Wonton but I did not get a photo of that one.  It is her favorite item.

Roasted Vegetable Pasta...

Roasted Vegetable Pasta

I tried a new recipe tonight from The Kitchy Kitchen: Venture into vegan from Food For Thought with Claire Thomas (click source for recipe).  It is has butternut squash, potatoes, red onion (but I omitted the red onion and used a sweet yellow onion instead because that is what I like better), olive oil, cherry tomatoes, garlic, fresh basil, balsamic vinegar and pasta (I used linguine noodles and they worked perfectly).  This recipe is easy and so very delicious.   I highly recommend it and my family has already asked me to make it again.  Next time I might try adding some roasted asparagus just to add something green.

No-Bake Peanut Butter Bars...

No-Bake Peanut Butter Bars

Well, how is that for quick.  The first recipe I tried from this cookbook is a dessert, I know you are shocked.  :)

These bars are quick, easy and most importantly they are yummy.

I had all of the ingredients on hand.  There is a photo of these bars on the cover of The China Study Cookbook just above the "over 120 whole food, plant-based recipes" tag (second photo from the top).  These bars will be made again for sure.

The China Study Cookbook...

I received a cookbook that I ordered online today called The China Study Cookbook.  I heard about this cookbook a Happy Herbivore email and after looking at it online I had to order it.  I will be posting new recipes soon as I have been busy marking pages of recipes I want to try.  

Quinoa, Yogurt & Fruit...

This is easily one of my favorite breakfast.  I prefer the Bob's Red Mill Quinoa and my favorite yogurt is Trader Joe's Soy Yogurt Vanilla.  I have tried several soy yogurts but Trader Joe's brand is the best in my opinion.  This is a filling and delicious way to start the day.  My non-vegan family loves this breakfast as much as I do.

This recipe serves one.

• 1/4 cup quinoa (uncooked)
• 1/2 cup water
• 1/4 teaspoon cinnamon
• 1 teaspoon honey
• 1 cup fresh fruit
• 2 oz yogurt (I use soy yogurt but you can use whatever you like)

Mix quinoa with water in a small pan.  Cover, bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally   Mix in cinnamon and honey.  Pour into bowl, top with whatever fresh fruit is in season and top with yogurt.

Summer Salad Rolls with Spicy Peanut Dressing...

Summer Salad Rolls with Spicy Peanut Dressing

This is a vegan recipe from Vegetarian Times magazine (click on link to get this recipe).  We first had it at our friend's house and liked it so much I wanted to give it a try.  As you can see from my photo I had one tear and one explode. I think I need to try to cut my ingredients even thinner.  I know I did not do the rice paper wraps correctly and think I know how to fix that issue.  They are so pretty and taste good too.  I will perfect this recipe.

His and Hers...

                    His Dinner                              Her Dinner

I thought the finished product looked funny on the table so I decided to share them with you.  

Stephen had a Prime Ribeye with sautéed mushrooms, 

grilled zucchini and a baked potato with 

real butter and Tofutti sour cream.

I had grilled zucchini, a baked potato with Tofutti sour cream 

and a salad.

Question and answer...

The question that I keep getting over and over is... I see you are not blogging every day anymore, does that mean you are no longer vegan/vegetarian?

And the answer is... I am not blogging every day because I am not trying new recipes every day.  Whenever I make a new recipe I will blog about it.  My breakfast is pretty consistently either oatmeal or soy yogurt, granola and fruit.  Here is a photo from this mornings breakfast.  Vanilla soy yogurt, KIND granola, raspberries, blueberries and strawberries.  The only thing that changes in this dish is the fruit that is in season and/or in our house that morning.

I have been taking the recipes I have tried so far and tweaking them to Stephen and my tastes but you have already seen photos of them and my tweaks are so minor that I don't want to bore you with that kind of information.  For example, yesterday I made my vegan taco soup but this time I added chickpea beans and some extra chili beans.  Not life altering but something I wanted to see if we would like and we did.  My life is easier when I have some old standby recipes that I know by heart and know my family loves.  I have plans to try some new recipes soon so I will have more to share soon.  To answer your question, yes I am still vegan/vegetarian (mostly vegan) and no this is not another diet fad I am trying out.  I have been vegan/vegetarian for exactly five weeks today and I have no intentions to go back to eating a none plant based diet any time soon.  I won't say never but today that would not be to strong of a statement.

Dinner at a friends...

Last night Stephen and I went to dinner at another couples new home.  They are vegetarian and have been for years.  Well truth be told she is vegetarian and he is not but he eats mostly vegetarian and will even cook vegetarian for her.  She made these amazing hand rolled spring rolls with veggies and tofu as well as a tofu and peanut dipping sauce.  They were sooooo good, I am going to have to get the recipe she used and give them a try.  Then our next course was a tofu, asparagus  onion, garlic, lemon zest and juice stir fry.  It too was delicious   As if all of that was not enough she had made a dessert course with chocolate mousse with a coconut oil layer in the middle.  As many of you know, chocolate mousse is one of my all time favorite desserts so I was in heaven.  When we finished our desserts she told us she used tofu, chocolate and a bit of vanilla extract to make the mousse.  I am telling you I would never have known, it was that good.  It was a fun and delicious evening with good friends.

Vegan French Toast...

Vegan French Toast

This morning for Mother's Day Stephen made me vegan French toast.  

It was good, it is not the same as normal French toast but it was good.  

The fact that he got up and made me breakfast was VERY sweet and much appreciated.

Fruit Salad...

Fruit Salad

Yesterday I made a fruit salad with strawberries, kiwi, raspberries, blueberries, red and green grapes.  It was perfect for the sunny warm day.

Yellow Curry Vegetables...

 Yellow Curry Vegetables

I added potatoes, broccoli, cauliflower, carrots, celery, and zucchini.   I made a coconut milk yellow curry.   I also made some jasmine rice.   It was okay but not as good as what my friend made for Stephen and I.   I will have to get her recipe.

Boca Spaghetti...

Boca Spaghetti

I grilled two Boca burgers that I had seasoned with garlic powder, onion powder and Italian seasoning.  When done I chopped them and topped our spaghetti with them.  It was quite good and added protein to our meal.

Udon noodles and veggies...

Udon noodles with steamed veggies.

Last night I made udon noodles in one pot and steamed a bunch of veggies in another (broccoli, carrots, snow peas, green beans, zucchini).  Then I mixed them all together with two cloves of minced garlic, hoisin sauce, soy sauce, sesame seeds, a dash of Chinese ground ginger, a splash of toasted sesame oil and a splash of chili paste.  No protein but it tasted good.

Strawberry Lemonade...

Strawberry Lemonade

This recipe as been made up from several different recipes to make it just the way I like it.  Give it a try and let me know what you think.

Strawberry Lemonade

1 pint strawberries, hulled and halved

2 fresh mint leaves, chopped until very fine

1/2 cup sugar

8 cups water

12 lemons, juiced (zest 1 before juicing)
1 lime, juiced

Add strawberries and mint to a pitcher and muddle with a potato masher.

In a large pot add the sugar and water, bring to a boil and cook on medium heat until sugar dissolves.  Pour over the strawberry and mint mixture.  Microplane one lemon, pour zest into pitcher.  Squeeze all 12 lemons and lime into pitcher.  Mix well. Add ice and put into refrigerator to chill. 
Makes two quarts.

Recipe by Paige 

Bagels with Cream Cheese...

Tofutti Cream Cheese

Okay, I will be the first to say this sounds gross.  

Stephen and I tried the "Better Than Cream Cheese" one this weekend on bagels and we both were shocked that we liked it.  It tastes just like normal cream cheese but is better for you.

Quinoa for breakfast (see recipe)...

Quinoa for Breakfast

Even if you are not vegan you should give this recipe a try.  

It is delicious, soooooo good for you and pretty to boot.  

It also leaves you feeling full and satisfied.  

This is now one of my favorite breakfast.

This recipe serves one.

• 1/4 cup quinoa (uncooked)
• 1/2 cup water
• 1/4 teaspoon cinnamon
• 1 teaspoon honey
• 1 cup fresh fruit
• 2 oz yogurt (I use soy yogurt but you can use whatever you like)

Mix quinoa with water in a small pan.  Cover, bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally   Mix in cinnamon and honey.  Pour into bowl, top with whatever fresh fruit is in season and top with yogurt.

Roasted Eggplant with Chiles, Peanuts, and Mint...

Roasted Eggplant with Chiles, Peanuts, and Mint

My friend made such yummy eggplant that I thought I would try an eggplant recipe from the same magazine that I got the linguine recipe from.  This was a not good.  Both Stephen and I thought it was "weird" tasting.  It didn't look bad but it was not good.

Needless to say, I will not be making this recipe again...ever.

I have asked my friend for her recipe for the panko breaded eggplant.  I will make it soon and will let you know if I can make it as well as she did.