Balsamic Fudge Drops

This recipe is from Vegan Fatfree Kitchen
I couldn't wait to try this recipe since I am a Balsamic vinegar person.
There are two recipes: one is the higher-fat version and the other one is fat-free version.
The fat-free version uses prune puree which I've never tried so I made the higher-fat version. It has only 77 calories per cooky eventhough it is the higher-fat version so I don't really care. They are so delicious. They are very chocolaty.
I have to try the fat-free version next!!

Salsa Pizza

I didn't have any Pizza sauce so I used Salsa and Ketchap mixture instead of that.
It was sweeter than regular pizza it's because I used mild salsa.
It is a different type of pizza I liked it.
Maybe it will be nice with some fruits such as pineapple and rasins etc.

Fried Soba

This is so easy and full of flavor of ginger and garlic.

For 2servings
Ingredients:
* 1T or more minced ginger
* 1 clove garlic- minced
* olive oil
* sesami oil- for flavor
* Soba noodle
Directions:
1. Cook noodle. Drain. Wash the noodle with cold runing water. Drain. Set aside.
2. Heat oil in a pan over medium heat. Add garlic and ginger saute for 1min.
3. Add the noodle and mix well with the ginger/garlic oil. Pour a little bit of Sesami oil for flavor and Black pepper and Salt for taste.



For the desert I made Blueberry Breakfast cake from VeganYumYum.
This is an awsome recipe! Everybody should try this! This is very tasty! The conbination of jucy blueberries and moisty cake is so perfect. I love it. Thank you for sharing the recipe.

Green Beans/Mushrooms with Ginger lemon sauce and Salsa Potatoes

Thai Coconut Curry

This is from Fatfree Vegan Recipes.
I used less coconut milk so that it was lighter but still mild, sweet and aromatic.
I wanted to get crisp and fresh broccoli( nut mushy and soft) so I cooked it separately from the coconut milk sauce. It came out perfect!

Ingredients:
* 1/2 bunch broccoli
* 2 t garlic- minced
* 1/2 cup coconut milk note
* 1 1/2 cup water
* 2T soy sauce
* 1/2 t ground coriander
* 2 cardamoms
* pinch of red pepper flakes
* 1 1/2 or 2 small potatoes
* 1/2 cup mushrooms-chopped
* 1/2 cup chickpeas-cooked
* handful fresh basil

Directions:

1. Cut teh florets from the broccoli stalks and cut each each floret. Cut the stalks into dice.
2. Cook the garlic in a water over midiun-high heat for a minute. Add coconut milk, water, soy sauce, spices, red pepper flakes and broccoli stalks potatoes and mushrooms. Bring to a boil and simmer for a while until potatoes are done.
3. Boil a water in a separate pan and cook broccoli for 2 minutes. Drain. Serve in a dish. Sprinkel with fresh basil.
4. When the potetoes are cooked add chickpeas and cook over low heat for 3 to 4 minutes.
5. Pour over the broccoli.

I cooked rice with barley. It was perfect with this curry.

Tofu with Swiss chard and Collard greens

Mexican Lasagna

Easy meal for lazy night.
I adapted this recipe from Fatfree Vegan Kitchen.This became one of my favorite meals.

Ingredients:
* 1 Onion-chopped
* half Green pepper-diced
* 2 cloves garlic-minced
* jarapeno-little bit-minced
* 1T chili powder
* 1T cimin powder
* 1t salt

* 1/2 or 1 cup rice-cooked
* 1 clove garlic-minced

* 1cup Black beans-cooked
* 1/2cup or 1 cup Salsa
* Black olives-topping
* Corn Tortillas
* 1/2 cup diced tomatoes

Directions:

Preheat oven to 375 F.

1. Sauté the onion, peppers, garlic, and jalapeno in a little but of water for about 3 minutes, or until softened. Add chili powder, cumin powder, and salt and saute another minutes and set aside.
2. Stir rice and garlic into the same pan for 2minutes, so that the rice also get the flavor of chili powder and cimin powder. Set aside.
3. Spray a baking pan. Cover the entire bottom of the pan with Corn tortillas.
4. Make layers as you like. I spread the onion-mixture, rice, beans, tomatoes, onion-mixtures, corn tortillas, salsa and olives.
5. Cover and bake for about 30 minutes or until hot throughout. Let it cool for about 10 minutes before serving.

Flower Lasagna

Lasagna is a perfect timeless meal. The pan of bublly lasagna rolls are simply served with sweet tomato sauce and vegan cheese. I have to say it was a terrific meal.

Ingredients:

Tomato sauce
* 1T vegan margarine
* 2 cloves garlics
* 1T dried Oregano
* 1T dried Thyme
* half onion-finly chopped
* 1t salt
* 1 can Tomato souce
* 1-2 Carrots-grated

Tofu Ricotta
* 1 pack firm tofu-pressed
* 1t salt
* 1 Clove garlic
* 1t dried oregano
* fresh basil leaves-as much as you want
* 1T nutritional yeast flakes
* 1T lemon juice

Lasagna noodle-5-8
1/2 Red swiss chard- chopped
Vegan cheese- optional

Directions:
1. Heat the margarine in a pan over medium heat and add the garlic, oregano, thyme and onion. Saute until onions are brown. Add the tomato sauce and grated carrots and simmer on low.
2. Mush the tofu with your hand. Add the all ingredients and mush very well with your hands until smooth. refigerate until ready to useCover and refigerate until ready to use.
3. Cook lasagna noodle. I cooked 8 noodles but 5 is good number. Drain and keep them in cold water so that they won’t stick to each other.
4. While noodles are cooking, cook Red swiss chard in a boiling water for 1 min. Squeeze out liquid well.
Heat oven to 350.
5. Spread the tofu riccota and the swiss chard evenly for each noodle, using fingers. Roll the sheet to the end and cut it into two equal rolls, crosswise. Pour a little bit of tomato sauce in a oiled baking dish, arrange the lasagna rolls (cut side down) neatly in the sauce, and pour rest of the tomato souce and sprinke with cheese. Loosely cover the dish with an aluminum foil and bake for about 20 to 30 minutes.

JapaneseTofuScrambled and LentilTomatoSauce with Barley

Jamaican Soup and Tofu Keema

Split pea, sweet potato, and kale soup with Jambalaya

Blueberry pies

This is a keeper. RECIPE

Winter Veggie Pot Pie

Pie crust recipe is an awesome recipe!!

Ingredients:
* 2 potatoes- diced
* 1 medium carrot-diced
* 1 small sweet potato- diced
* half onion- diced
* 1 clove garlic
* 1/2 t Oregano
* 1/2 t all spice
* salt
* 1 c Soy milk
* 1T flour
* Spinach as much as you want.

Directions:
1. Cook potatoes, carrots and sweet potato in a boiling water.
2. Stir onion until brown. Add garlic and all the spices. Add cooked potatoes, carrot and sweet potato.
3. Add soy milk simmer for few minutes.
4. Mix flour with some warm water and add into the vegetable sauce. Stir until it slightly thickened.
5. Prepare the crust.
6. Place spinach on the crust and add vegetable sauce. Close it up with the top shell. Bake at 400 for 45 min, till crust is brown.

Penne with Roasted bell pepper wnd eggplant sauce

Recipe for 2 serving

Ingredients:
* 2 red bell peppers
* 1/4c Sunflower seeds
* Half Onion- chopped
* 2 cloves garlic
* 1 small-medium Eggplant- diced
* 1/2 T sugar
* 1/2 t Cayenne pepper
* 1 T lemon juice
* 1/4c Water ( add more if needed)

Directions:
1. Bake the sliced red bell pepper at 500F for 5 to 7 min until the skins are bubbling. Remove from the oven and place them in a glass container or any container and allow them to steam for a minutes. Chopped fine. Set aside.
2. Toast sunflower seeds until golden. Set aside.
3. In a saucepan stir onion until brown. Add garlic and stir one minuets. Add eggplant, sugar, lemon juice, Cayenne pepper and water. Simmer for 15 min until vegetables are tender and most liquid is evaporated. Add sunflower seeds and the red bell pepper. Salt to taste. Mix well.
4. Cook Penne pasta. Drain and return to cooking pot. Add sauce and stir until pasta is coated.