Friday, August 7, 2020

Vegan Sephardic Shabbat Dinner





Tonight is Shabbat (our Sabbath begins) and I made a Jewish vegan dinner "Sephardic" Style. Our dinner may remind you of Greek or Arabic cooking and that is because my husband and his family came to the US from Egypt in August of 1966. The food that I cooked for tonight's dinner are recipes that I learned from my Middle Eastern mother-in law. Recipes included at the end of the post.

Tuesday, August 4, 2020

Vegan Vietnamese Spring Rolls with Peanut Sauce


vegan spring rolls

I'm on a roll experimenting with foods that I previously only ordered in restaurants. It's been almost 6 months since I've eaten in a restaurant or ordered out, so I'm now attempting to make my own restaurant favorites.

Last week I made these awesome vegan Vietnamese spring rolls with a delicious peanut sauce. They were actually fun to make using the thin little spring roll wrappers that they sell in all the supermarkets in the Asian section.


Sunday, August 2, 2020

Peek At My Week 8/1/2020








                                                                                    
                                My Week                                     

Book review, Prime Video review, 2 salad recipes

Saturday, August 1, 2020

Vegan Peach Caprese Salad with cashew basil dressing




vegan caprese salad with peaches


Seasonal fresh farm  produce such sweet peaches, red juicy tomatoes, and aromatic basil are the perfect fixings for this beautiful summer peach caprese salad with a creamy vegan dressing.

Friday, July 31, 2020

Cashew Basil Cream

Creamy cashew basil sauce


I am excited about this simple cashew creamy sauce that not only can be made using a variety of ingredients, it also can be used on a variety of different dishes! I'm sharing my favorite way to prepare it which is the basic cashew basil cream. 

Saturday, July 25, 2020

A Peek At My Week 7/26


a beautiful hydrangea bush

This has been a really hot week with temperatures rising to the mid-high 90's all week. I haven't felt much like cooking, so I've been making salads. 
We are still sheltering at home and my routine is pretty much the same: walking in the morning, reading, blogging, watching Netflix, and cooking, and having my older son and his family for dinner on the deck on Friday nights!  The hydrangeas are definitely thriving in this weather!

What I'm Watching:




Hamilton: On Disney+ through July 
They are showing an actual live performance  of the Broadway Play- Hamilton filmed in New York City prior to Covid. It is excellent and so worth taking the opportunity to watch it if you have Disney+: It's through July. 



Also Watching a Netflix Series:   



Quantico
Quantico is a fast moving action packed series about a woman training to work for the FBI. She finds herself victimized by a terrorist group. It is fascinating to see the way she works her way out of the mess and the long tangled story of her life before she joins the FBI. I thought it was a new series, until my son told me her watched it on television at least 6 years ago. Regardless, I'm enjoying it and recommend it!

What I'm Cooking: 
Corn, Cucumber and Olive Salad (Recipe Here)
This is a really different and tasty summer salad made with freshly cut off the cob raw crunchy kernels of corn, whole pitted black olives, red onion, celery, cucumber and spices. Summer corn is in full season here in Pennsylvania now.

corn, cucumber and olive salad
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Red Cabbage Potato Salad  (Recipe Link)

Summer red cabbage and potato salad
This photo was taken before I mixed the salad

Another very tasty salad that is made with potatoes, red onion, red cabbage, and parsley. This hearty salad is vegan so there is no mayonaise, but it is dressed with lemon juice and olive oil. It's kind of like two sides in one- the starchy potato and the raw salad veggies.


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