Sandwiches, Bagels and a Spicy Tomato-Veggie Soup

A few days ago I had the fabulous combination of PB, Jelly and banana on a rye toastie, which I would've never thought of hadn't it been for some of you bloggers! So thanks!



I also bought a mini Ciabatta with Bear's Garlic... not the best buy. It smelled like feet - and sadly didn't taste much different =(



And yesterday I made a yummy Tomato-Veggie Soup. I put in more chili powder than I had intended to, but as the boyfriend put it it was "a pleasant spicyness"!
My best PB friend brought bagels: sunflower seed, everything and spinach! And it really did taste like spinach =D



I sautéed a big onion and 3 cloves of garlic in veggie broth, added a green and a red bell pepper, cauliflower and broccoli, about 2 cups each, 1 zucchini and a pack tomato puree, two jars of crushed tomatoes and about 3 Tbsp. tomato paste, lots of oregano, some rosemary, paprika and chili powder, salt and pepper. No oil needed =)

Deliciousness on top & inside of a Wrap

I bought a black olive tapenade a few days ago! It's soooo delicious and I like to spread it on every sandwich I make now ;)



Yesterday I used a tortilla, a layer of baked beans in tomato sauce, cucumber slices, then cherry tomatoes, on top of that lots of baby spinach and the perfection on top: red beets! Then I rolled it up, spread it with a thin layer of cream cheese and some olive tapenade.

I was worried the red beet might not taste that good in combination with tomatoes, but it was an incredibly tasty wrap! Oh how I love red beets!!!

Equilinia-Veggie Stuffed Bell Peppers

A winner!!!



My mom said "Oh, yummyyyy!" between each and every bite and my fathers only complaint was that it wasn't salty enough. They both really appreciate the fact that I cook for them. In particular that I cook very healthy!
My mom said after dinner "That's what I love about meals like these... you don't feel so full and bloated afterwards!"
My father already thought of additions "Falafel would taste great with this!"



My boyfriend came over with a steak (the sight of that bloody red piece of flesh seriously made me sick) and fries his mom got him that he wanted to make for dinner.
He asked if he could have a stuffed pepper first and inhaled it within a matter of minutes!



Another dinner he really enjoyed, because after he ate his steak and fries - he kept complaining that the steak didn't taste good because it wasn't medium anymore - he asked if he could have another plate of my delicious vegan veggie food! Well that's not how he put it, ha ha! But he wanted more of it.

So he got it, topped with fresh basil! Mhhhhhh!!!!



The stuffing itself would have made a delicious dinner. I bought this Uncle Bens mix a while ago (a mixture of brown & wild rice, spelt, oats, barley, rye & wheat) and mixed it with the following:

Ingredients
1 can mushrooms, finely chopped added to 2 medium sauteed onions, seasoned with salt & pepper
1 cup asparagus, chopped
1 green and 1 red bell pepper, chopped
1 cup cherry tomatoes
1/3 cup paprika-hot pepper spread (based on sunflower seeds)
1/3 cup tomato puree
1/3 cup fresh basil leaves, chopped

I prepared the mushrooms seperately, sauteed the bell pepper with the asparagus and just cut the fresh tomatoes in small pieces and folded them into the rice mixture along with the basil.

I preheated the oven to 428°F

Then I cut the bell peppers in half. I didn't fill whole ones because that would've made only three. That way we had six =)

I filled the halfs with stuffing, lined them up in the baking dish I had filled with about 1/3 cup tomato puree (I'd usually use half a can of tomatoes but I only had a pack of tomato puree on hand), put more filling into the middle of the dish (I still have leftovers - my mom had the fantastic idea last night to make cabbage rolls with the stuffing, I LOVE IT!) and poured the rest of the tomato puree (I used one pack, 1/3 cup for the stuffing) over it.

Covered it up and baked it for about 25 minutes.

Mhhh, can't wait to have that in cabbage rolls =)

Sundried Tomato Hummus

I made hummus for the first time: sundried tomato hummus to be exact.
And I have to admit that... I am fairly disappointed. I thought I had messed up the recipe, because it was pretty dry. Is it supposed to be like that? I expected it to be more creamy. And the taste didn't blow me away either. I looked at other hummus recipes, but they were all very much alike, so I guess hummus just tastes like that. Bummer!

Low-Fat Vanilla Cupcakes and homemade Jam

I just made VCTOTWs Sexy Low-Fat Vanilla Cupcakes.



Filled with jam, topped with chopped 85% cocoa chocolate, crushed cashews and a dried cranberry.



Homemade jam. It's so fruity, unbelievable. I doubt I'll ever buy jam again.



And it's so easy. I used 2 cups mixed berries, 1 cup raspberries, 1/3 cup sugar and 2 grams Bindobin. Mix everything in a blender and tadaa - you have delicious selfmade jam.

[edit] Aww, I just brought my mom some jam for breakfast. She was eating bread with plain peanut butter and when she topped it with my jam and took a bite her eyes lit up "Wow, how did you do this? This tastes great!!! Here, try it!" handing it over to my dad. Ha ha, so sweet!
My dad prefered to eat my Peach Pear Cobbler with ice-cream for breakfast instead!

Dulche Sin Leche & Simple Vanilla Agave Nectar Cupcakes and the first HIAV tryout

The first thing I tried from How It All Vegan was the onion cream cheese. I added some dried basil to it. I'll have to add a little more pepper or maybe a bit garlic the next time.



And now to the Dulche Sin Leche Cupcakes...



Oh my God, they are incredible, the caramel glaze is to die for!!! I already ate two, but I still want to cook a decent dinner so I have to stop myself (easier said than done).





I made a batch of Simple Vanilla and Agave Nectar Cupcakes, too. Along with the Blueberry Mousse that I'm going to try out tomorrow.



Also, I made raspberry sauce for the next batch of Pancakes I surely will have again very soon.



And then I made sour cream after the recipe Jennifer recommended.



Oh and the sniff test... I'm actually not sure whether the silken Tofu passed it or not. It didn't smell very bad, just a little dusty and like wet carton. I didn't eat anything of the stuff I used it in yet, so I would really appreciate some advice from the ones of you who have used silken Tofu before. Please? You can get cupcakes for it, I have enough ;)

And now I'll leave you with a close-up picture of frozen blueberries, because I'm a macro-whore and drool over pictures like that ;)