Category Archives: Vegan

Leftovers. 8/13/20

Tonight we got around to fixing dinner late and decided to just eat up what was left in the refrigerator. The rice, Chana dal, and tabbouleh made a nice combination and we did not have to heat up the kitchen … Continue reading

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Cool Mediterranean plate for hot nights. 8/12/20

Our Mediterranean dinner tonight was a combination of store bought and homemade components. I made the tabbouleh but just assembled the rest. This is a Lebanese style tabbouleh with the emphasis on parsley rather than the bulgur. Using a food … Continue reading

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Instant Pot split chickpea stew (Chana dal). 8/10/20

Tonight we used the Instant Pot to keep the kitchen cool while we cooked our dinner. I use the recipe for Chana dal from this website. Of course I make my own tweaks to the recipe. We like ours a … Continue reading

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Thai – Spicy basil eggplant with tofu (vegan) 8/6/20

Since we have been creating our international dishes this week, we have run into quite a backlog of leftovers. I am skipping the Chana dal this week and doing a replay of our chicken chili on Friday before finishing up … Continue reading

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Italian – pasta with mushrooms and broccolini. 8/4/20

I love making pasta with vegetables. It is so simple. You just cook up your onions, garlic, and mushrooms and then when close to when the pasta is done cooking, you add the broccolini. A little olive oil and pasta … Continue reading

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Instant Pot pigeon peas ala Chana dal. 7/31/20

When we went to India Bazaar we got a very large bag of dried pigeon peas (toor dal). There are not too many toor dal recipes so we decided to prepare them much the same as we do Chana dal … Continue reading

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Pasta puttanesca. 7/29/20

This is without a doubt one of my favorite vegan dishes! I ate lightly all day so that I could have three ounces of whole grain spaghetti with the yummy, salty tomato sauce laden with chile flakes, olives, and capers. … Continue reading

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Vegan whole grain penne with mushrooms and broccolini. 7/22/20

I really enjoy eating a big bowl of pasta but my healthy eating plan wants me to eat fewer carbs. What to do? First, select a whole grain pasta and second, make a sauce which is loaded with vegetables – … Continue reading

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Red lentils with kale and mushrooms. 7/20/20

Red lentils are an excellent quick-cook dinner. Cooked along with onions, garlic, ginger and a spice mix of turmeric, cumin, cayenne pepper, and salt, the lentils are ready in about 15 minutes after you add either your vegetable or chicken … Continue reading

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Fresh, vegan sauce for penne. 7/18/20

Pasta is one of my favorite foods to eat. But I really have to watch the sauces that I pair with it so I do not exceed my caloric intake for the day. For me, what could be better than … Continue reading

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