Tag Archives: vegan

Sunday afternoon baking…

Jumped on the bandwagon-here are today’s kitchen adventures!

Oatmeal Banana cookies:

  • 2 smashed bananas
  • 1 cup oatbran
  • 1 cup oat flakes
  • .5 cup chocolate chips
  • .5 cup unsweetened flaked coconut
  • 1 tsp vanilla extract
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder

350 degree oven- 9-12 minutes- greased baking sheet.

Note: Original recipe posted here:


Banana Oatmeal Coconut chocolate chip cookies

Sweet potato brownie cookies:

  • 1 cup cooked mashed sweet potato
  • .5 cup natural peanut butter
  • .25 cup cocoa powder
  • .25 cup maple syrup

350 degree oven – 10-12 minutes for cookies- lightly greased baking sheet

Original recipe found on Pinterest:


Sweet potato brownie cookies

In the crockpot:

Original recipe found here:


I’m using that recipe as inspiration…I don’t have all the spices, nor vegetable broth.

Crockpot Sweet Potato Lentils ( my version)


• 3 large sweet potatoes, diced (about 6 cups)
• 3 cups water
• 1 onion, minced
• 2 teaspoon each ground coriander, curry powder and chili powder
• 1/2 teaspoon salt
• 1 1/2 cups uncooked red lentils (masoor dal)
• 1 can coconut milk
• 1 cup water


1. Place the sweet potatoes, water, onion, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.

2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.

3. Stir in the coconut milk and as much water as needed to get the right consistency.


So I bought some plantains and wanted to give them a try.

The little tag on them indicated green is good for frying and yellow is good for grilling.

So they were in the 50% off area showing yellow through some black and I guesssd these cousins to bananas should still be fine even at this colour.


Then the search for how to cook them… most recipes involved some serious frying in oil.

But this Baked Tostones one from Skinnytaste.com seemed like a less ominous option!

Microwaved for 6 minutes after scoring along two sides.
Approx 10- 12 chunks of hot plantain!

Smashed, sprayed and salted in 425 degree oven!

At the halfway point, freshly flipped.

Will let you know how they taste in a while!


Enjoyed them with salad, and some bbq chicken- and a cider! Yum!!

What? More kitchen time?!?

Heading out tonight for a rum tasting party and wanted to contribute something subtle to counter the amount of rum I’ll be ingesting 🤗
Off I went to the grocery store…
So a bag of chicago mix popcorn will start, but I then found some pumpernickel, yum! But I’m not in the mood for the standard spinach dipping sauce tonight.
Veggie pate experiment time!
IT is chilling now in the fridge, but I think it’s gentle flavour will work tonight!
I divided it into two blocks, so I’ll have more for other gatherings in the near future!
Lentil vegetable spread/pate
1 cup lentils, rinse and sort. Let drain.
Into a sauce pan:
1 onion chopped finely
1 tablespoon olive oil
1 tsp curry powder
1 tsp garam masala
Sauté on medium low heat until onions are translucent. Add lentils and enough water to cover by 2cm or so. Simmer on medium -low heat until lentils are pretty much cooked-about 20 minutes.
2 carrots grated
½ cup grated cabbage
Continue to cook until everything is tender. Another 10-15 minutes.
Purée. You can use an immersion blender or food processor-it’s hot so be careful!
1 tsp balsamic vinegar
1tsp maple syrup
Salt and pepper to taste-any other spices that inspire you!
Pour into a tray/pan lined with wax paper and chill.
And that’s that!

Quick and easy cooking!

Click on photo for more pics!


HPIM5421.JPG, originally uploaded by campdancer2000.

So, we are starting to contemplate the idea of actually making our meals at home again! Too much “take out food” when we get busy, and the grocery store barely sees us!

So, I was hungry and it was late and so I looked in the cupboard and fridge and found some bits and pieces to assemble into what was actually a fabulous little meal!

Here’s the recipe – until it gets posted onto www.vegweb.com!

1 can black beans, drained and rinsed
3 fresh tomatoes, chopped
1/2 cup corn, frozen or canned
1/3 cup unsweetened applesauce
1 small jalepeno, chopped

1/4 tsp ginger powder
1/4 tsp cumin
1/4 tsp coriander
salt and pepper to taste

Heat a bit of oil in a large skillet and toss everything into it.

Let it cook, stirring occasionally, while you make up some rice/couscous/quinoa etc. as a side dish – approximately 20 minutes.

When the side dish is ready, serve it up!