Comfort food for a different palate

Hello dear readers,  I am back. It has been a very topsy turvy few months and things aren’t settling down quite yet. I’ve decided to return to cooking. How often you will get a posting remains to be seen, but I do hope it is more than once in six months.

So. Comfort food. I’ve been turning to a lot of that lately. The ultimate comfort food for me is macaroni and cheese. However, I love the kind made from scratch. The KD kind will do in a pinch. The first of my two recipes is vegan.

If you’ve followed any of my previous entries, you will know I have a soft spot for avocados. So. Take two ripe avocados and mash them coarsely. Some pieces are good,  but you also want a creamy texture. To this add a half tsp of salt, a tsp of sugar, a tbsp lemon juice,  and a half tsp of chili pepper flakes. Once you mix this all together,  toss it with some pasta And olive oil. Enjoy warm. I promise it tastes delicious!


The second recipe takes one package of ready made kraft dinner. To it, add some meat or faux meat of your choice,  vegetables,  and are you ready: a can of your favourite baked beans. A friend made this at one point and since then it has been my go to dish whenever I want comfort,  satisfaction,  and something cheap and quick to make.



I can’t believe it’s vegan! Nachos!

I quite enjoy nachos. It’s a hearty meal for one if you get everything on it. I used TVP for this recipe. If you don’t know what that is, it’s textured vegetable protein. It’s like soy chunks, but like dried ground meat. Normally, I’ve always disliked it. That is until I knew how to properly prepare it… Like the soy chunks, you have to soak it in warm to slightly hot water for at least two hours. Then drain it. Then, squeeze out the water by hand. All the bitter stuff is hopefully in the water, and you’ve squeezed it out. You’ll need about half a cup of dried TVP for this recipe. After two hrs, it should triple in quantity. Saute a chopped onion on the stove in some olive oil. Add a tablespoon of chopped garlic. When they both brown slightly, add 1 teaspoon of chili powder, and 3 teaspoons of cumin powder. Add the “meat”, and about a cup of water. Mix throughout. Add salt to taste. Then add about 1/3 cup of chopped tomatoes. I only had salsa, so used that. Also, add, 2 tablespoons of ketchup, and 1/4 cup of brown sugar. Cook for 20 minutes. Add more water as necessary. Now assemble your nachos. Chips, the “meat”, and your favorite vegan cheese. I like daiya. Cook for ten minutes or until cheese melts.


After the oven

Next, top with your favourite toppings. I had cherry tomatoes and salad mix. Enjoy!



Soup Makeover

I love soup. It’s versatility is incredible. You can really add just about anything you like to it. It’s also really good at using up leftovers. So, I’m one person, but with school during the week, I often cook enough so that a meal can last me three or four times. I ended up doing that with the Palak paneer last week. I ended up eating it three times, but still had half left. I made soup out of it.


Half recipe of Palak paneer (found on this blog)
1 cup frozen veggies
1 cup cooked lentils
Salt and pepper to taste
1 tbsp garlic
4 cups vegetable broth

Saute garlic. Add veggies and lentils. Add leftovers. Cook for three minutes. Add vegetable broth. Bring to a boil, reduce heat to medium, and simmer for one hour. Add salt and pepper. Serve with crackers and a lemon wedge.


Avocado yuminess

Hello again!

Alright, so it’s been a week, and no post… sadness abound, I know…. Anyway, what would you say, if I told you I have 3 fabulous recipes for you… AND what would you say, if I said they could be tailored as vegetarian, vegan, or non-vegetarian? What if I added that you could probably make this stuff using whatever was in your fridge? Alright, now stop cheering (which I so know that you are), and sit down. Pay attention; this is important…

Recipe 1: Guacamole

Guac is a pretty simple recipe that all types of eaters like… it is easy to make, doesn’t have too many ingredients and it tastes pretty damn good with anything… This recipe will probably serve 2 as a snack or light meal (stay tuned for ideas on how to use it). This recipe is also, vegetarian, vegan AND raw! Eeep, sounds fun! Can you feel my bouncy excitement???


2 avocados

1/2 lemon – get a teaspoon of rind, and the juice – that’s what you’ll be using

1 medium tomato, chopped

1 medium onion, chopped

Salt to taste


Chop the onion and tomato however large you like… they can be chunks, fine, whatever… If you’re like me, and onions make you cry, go for the chunky guac. Just as tasty. Now, just a quick note on avocados. You NEED ripe ones. Like seriously, you do… I’m going to reblog two blog entries that I have found on avocados that will help with determining ripeness and showing you how to scoop out the flesh of an avocado. I cannot stress this enough… unripe = yucky guac…

Other than that, use a food processor for all your ingredients. If you are lazy (like me), get a fork and go to town. Once your avocado is to the right consistency, add the other ingredients to the bowl. MIX! I know, so difficult…

So, now, your guacamole is done – that was mind boggling, wasn’t it… But, now, comes the fun part… how do you eat it? Well, use a spoon. Yeah, totally, it tastes fine on its own. Eat with chips… if it’s chunky, use your spoon to scoop it on, or if it’s smooth, dip it. Use it as a spread – amazing in wraps, or if it’s chunky, it can actually make the filling for a wrap…  Have it on toast for breakfast. Throw it into an omelette or on a pizza…

Now, what did I learn from this posting? I learned that you do not spell avocado as avacado…


Make it and eat it in the same bowl… amazing!


March 2019
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