Mexicali Sliders

Tonight's dinner was Chloe Coscarelli's Mexicali Sliders. I made these a couple of weeks ago, but only made the patties. Tonight, I actually made the Sliders with the Spicy Mango Sauce too. It was amazing. Adding the Mango Sauce added another level of YUM to these Sliders!

Mexicali Patties with Coconut Lime Quinoa

I love, LOVE Chloe Coscarelli! Ever since I saw her on Cupcake Wars. Yes, she was the smiley adorable one, who won with Vegan, yes that's right, Vegan cupcakes! She is who inspired to bake mostly vegan cupcakes and other treats. Since then, I have dabbled with vegan cuisine. You can see my blog is full of random recipes I have tired and thrown together. I have been trying to cook more vegetarian and vegan meals, ever since I saw Forks over Knives and now Earthlings. Both AMAZING documentary about food. Next on my list, are Black Gold and Vanishing of the Bees.

Anyway, back to Chloe. :) I have made many of her desserts and a few meals, but the Mexicali Sliders scared me the most. Mainly, because I was really worried it would be too dry. Well, I am pleased to announce it wasn't. It was delicious, just like all her other recipes. I did make a few minor changes. I made them gluten-free, for starters, skipped the Mango sauce and added my favourite vegan cheese, Daiya (in Pepperjack).

Mexicali Paties with Coconut Lime Quinoa, Guacamole, Salsa
and Vegan Sour Cream

Vegan Mushroom Tacos

As a last minute dinner, I decided to make some simple tacos. At first I was going to use the ground turkey I have sitting in my fridge. Instead, I opted for Vegan tacos, mainly because my wonderful mushrooms were looking like they were on their way out very soon. So Vegan tacos it was! :)

I love tacos, especially because I get to top the tacos with whatever I want. I tell my daughter, it's a la carte. Sounds fancy: Vegan Mushroom Tacos a la carte. LOL!

Kat loves tacos too, but tonight was a fight. She didn't want Vegan tacos. I told her I was going to make it out of ground turkey, last minute I didn't use the meat. She loved the tacos and I didn't have the heart to tell her there was no meat. Oh well, she'll know soon enough, when she reads this blog post. LOL!

Gluten-Free Quinoa Southwest Burritos

I think I mentioned before how I love cabbage rolls. For about a week, I have been trying to put together a vegan lentil filling for cabbage rolls but I couldn't concentrate. My mind keep wondering to my favourite Quinoa and Black Bean recipe, so instead of fighting my instincts, I decided to create a different  flavour of cabbage roll, not 100% vegan, but vegetarian. My husband doesn't like cabbage so I put the filling in some tortillas. (I guess, they would be burritos for him.) To make the "burritos" gluten-free, I used cabbage leaves for the rest of the family. Boy was it good!! :)

Wrapped with Cabbage

Wrapped with Tortilla

Vegetarian Breakfast Burrito

I don't always eat the most nutritious breakfast, but today I was determined to make a fabulous breakfast for my husband. He's been working non-stop for weeks. And on his days off, he'd go help out family members with their computer or technology problems.

While on Facebook a few days ago, I notice a post from Diabetic Living: Our Best Breakfast Recipes. I came across two recipes that really peaked my interests: Eggs Benedict and Knife and Fork Breakfast Burrito.

Today, I made Knife and Fork Breakfast Burrito. My husband doesn't really care for Eggs Benedict. I know right? Who doesn't like Eggs Benedict? 

Recipe - My Vegan Weekend

Well, this past weekend I decided to make as many meals as possible which included Daiya's Vegan Cheese.

On the Friday, I made Grilled Cheese, Scrabbled Eggs topped with Cheese, and crescents filled with Cheese. All were so fantastic.

Grilled Cheese

Scrabbled Eggs topped with Cheese

Cresents filled with Cheese

On Saturday, I made Vegan Pizza. All of the topping ingredients were from my local farmer's market. Another huge success!

Farmer's Market Veggies and Vegan Cheese on top of a Homemade Crust