Moroccan tomato stew over couscous
This tomato stew has been a surprising hit from first time I’ve made it (with meat eaters, vegetarians, vegans and vegetable haters alike!), but what makes it truly amazing is just how easy it is to make. You don’t even need to measure things – just throw ingredients in (keeping in mind proportions, eg. water to solid ingredients, seasoning to volume) and simmer over low heat, or even boil over high heat if you’re in a rush to eat it. That simple.
This recipe is a switchup of my current favorite recipe, tomato stew. To switch it up, I make it the exact same way but add less water to give a slightly thicker consistency so it’s more of a sauce and less of a soup, to be served over a bed of couscous.
Toasted bagel sandwich with Canadian “bacon”
Over the years, I have had a lot of people tell me they would love to be vegetarian except for the fact that they wouldn’t know what to eat—but the truth is, it’s really not that difficult!
To prove this, I am going start regularly featuring vegan and vegetarian meal ideas on here that are simple to prepare and guaranteed delicious to eat—stuff I make for myself (and in larger quantities for my family) on a day-to-day basis.
We start things off with a toasted bagel sandwich with Canadian bacon—my lunch for today:
What’s in it:
1 toasted bagel, halved.
1 large fresh basil leaf (I am a huge basil fan—everything tastes better with it!)
1 or 2 slice Yves Canadian “Bacon” (or equivalent, eg.)
2 tbsp Vegenaise (you can use mayonnaise, but I hate mayonnaise – thus, I use vegenaise)
1 tbsp stone ground mustard (or some other kind of mustard – yellow mustard doesn’t taste the same)
1 small tomato, sliced
1 medium lettuce leaf
1/2 medium red pepper
Freshly ground black pepper to taste
I trust you don’t need directions on how to make a sandwich, but I highly encourage you try this one out! It’s kind of like a BLT (bacon lettuce tomato) sandwich, just adapted—and very delicious.
Vegan Tropical Cheesecake
“Vegan? Ew!”
Don’t lie. Most of you are inclined to think the very same way whenever you hear that word used in reference to foods that are normally supposed to be non-vegan. If you’ve never had the chance to taste vegan or vegetarian dishes prepared right, I don’t blame you—there are a lot of meat and dairy “alternatives” out there that are simple awful.
This vegan tropical cheesecake has actually been a hit with a number of my meat-eating, non-vegan friends and family; so much so, I’ve actually had several requests for the recipe, which is why I decided to post it here. It’s super easy to make, and with no added sugar or dairy, it’s a whole lot less fattening and better for your arteries. Win win!
