Daiya Wedge Quesadilla and Pasta E Fagioli.

I bought a product called "Daiya Wedge" today in the jack flavor. I've bought Daiya shreds before but never this. It's basically a compact wedge of Daiya that you can slice and use how you wish. It melts nicely. I made a gooey quesadilla with roasted red peppers.

This is the pasta e fagioli recipe from Urban Vegan cookbook. I pared down the recipe because I was cooking for one so I think my liquid to pasta/beans recipe was a little off. Normally I like it more soupy. But this was still excellent. I added sauteed onion, celery and carrots to mine. I topped it with Parmezano Sprinkles, which is a parmesan cheese substititue that contains cashews, miso paste, nutritional yeast, and salt.

Tofu Bean Burgers, BBQ Pinto Beans, Raw Slaw, Spicy Chocolate Cupcakes

Stayin' in for "Carmegeddon" weekend and to prepare for it, I made an array of comforting foods to enjoy.


These tofu-bean burgers are the best. I try not to eat too many frozen veggie burgers so homemade is the way to go. Recipe here. I topped them with grilled onions and a homemade thousand island sauce.


This came to be when I noticed way too many cans of plain pinto beans in my pantry. I flipped through my "366 delicious ways to cook rice, beans and grains" book and saw a recipe for Slow Cooked Spicy Barbecue Pinto Beans. I loosely followed the recipe in which I mixed tomato sauce, brown sugar, chili powder, onions and garlic with the beans and let them slow cook in the oven.


Beautiful 'Raw Slaw' from the "Urban Vegan" cookbook. Since all the other dishes are kind of hearty and rich, I wanted a lighter coleslaw with an oil and vinegar based dressing. This one is perfect.


And dessert is always something I like to have on the weekends. This is the Mexican chocolate cake recipe with shop bought chocolate fudge frosting (I think it's Pillsbury).

Cheese n Pickle Sandwich, Tuscan Braised Beans

This was my breakfast this morning. Daiya cheddar and Piccalilli on sunflower rye bread. It was sooo good. Must try this with Branston pickle next time!


I made the Tuscan Braised Beans from The Urban Vegan cookbook for dinner. It's so good with pita bread or even by itself! The beans were braised with olive oil, lemon, vinegar, garlic and sage. Yummy!