the two Ls

the two Ls

Friday, February 16, 2018

savory tofu skins (yoba)

My framer, Bosco, gave me some yoba and a brief talk about how to make this. He said any marinade you like will do. I will be experimenting. It's yummy.

Nori seaweed sheets (I used Emerald Cove)
 1/4 - 1/2 cup whole wheat pastry flour
A few sprays of oil for frying
3 yoba folds
marinade (I suggest one below, but take your choice)

1/2 cup nutritional yeast
1/2 cup Tamari
2 TB apple cider vinegar
2 TB balsamic vinegar
2 TB vegan Worcestershire sauce
a few shakes of liquid smoke
2 teaspoons Dijon mustard
a little  pepper
a little Tumeric
Mix these together then soak yoba in the marinade.

After they have soaked, dredge in flour then wrap in a nori sheet. Fold the yoba inside the sheet.
Pan fry with a tiny bit of oil. Slice thinly and gobble up!
I used the extra marinade as a dipping sauce.
Thanks Bosco!

Saturday, February 10, 2018


I got the basic outline for this delicious Romesco sauce from the new Engine 2 Cookbook. I changed things to make it faster. I will give you my version. Buy the Esselstyn's new book for their yummy recipe. It's a keeper!

The basics: one Pizza crust , 1 red pepper and a few shavings of vegan Micynos smoked mozzarella cheese.

1 12oz jar Safeway fire roasted red bell peppers
1/2 cup or so of Muir Glen fire roasted tomato sauce
a few cloves roasted garlic (I happen to have it in my fridge- you could just use regular garlic)
1 slice whole wheat bread
1/2 cup almonds
1/4 cup hazelnuts
2 TB Balsamic vinegar
1 TB smoked paprika

Toast the nuts and bread at 350 for 10 minutes
Then add everything to the Vitamix or Cuisinart . And whammo! delicious sauce!

I put it on top of the frozen Engine 2 whole wheat pizza crust I had. Next I layered some slivered red peppers, more sauce and a small light layer of the vegan cheese.

Pizza 2-serious yum
On pizza crust put layer of times times romesco sauce and thin layer of tomato sauce. Then layers of artichoke hearts, roasted red pepper, jar of mushrooms and the smoked vegan cheese on top  it was awesome. 

Sunday, January 28, 2018

baked blueberry oatmeal


  • 2 cups old-fashioned rolled oats
  • 2 cups unsweetened almond milk (or another unsweetened plant milk)
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons maple syrup
  • 1 cup blueberries (fresh or thawed frozen blueberries)


Preheat oven to 375 degrees Fahrenheit.
Mix all ingredients thoroughly in a 4cup baking bowl. Bake 45 minutes or until the top is slightly browned. Serve with a sprinkle of cinnamon and more almond milk. Yum.
This recipe came from Rip's blog- Engine 2. He makes it in 4 ramikins. I didn't have ramikins.
The more pudding like feel is very different that my hockey puck oatmeal.

Saturday, January 20, 2018

kale pesto

I am always trying to sneak more cruciferous veggies into my day and honestly I was a little skeptical when I saw this recipe. Messing with pesto should be sacrilegious, so I thought. But then I followed the recipe and made two small changes and there we are- a total yummers. My changes were: add nutritional yeast and double the  garlic.  I used the pesto as is with pasta and then I mixed it with my left over ratatouille. Paul (my husband) said, "You are going to remember this one, right?" Let me explain- every day is a new experience  in this kitchen. Unless I put my recipe in the blog the chance of it being repeated is pretty low. ha!
The original recipe came from one of my all time favorite cookbooks My Beef with Meat. I just love Jane Esselstyn's recipes!

2 cups kale, stripped and cooked
1 1/2 cups walnuts
4 garlic cloves
1/2 cups water or more to consistency
zest of a lemon
juice of a lemon
1 1/2 cups fresh basil
1/2 cup nutritional yeast

preheat oven to 350
Place kale in large pot with 1 inch of water. Cook for about 5 minutes. Set aside and drain
Toast walnuts in oven for about 5-7 minutes. Watch them closely so they don't burn.

Place toasted walnuts in food processor, chop. Add drained kale.
Blend. Then add garlic, lemon zest, lemon juice,  and basil. Blend.
Add nutritional yeast. Blend and add water or more lemon juice as necessary.

Thanks Jane!

Monday, January 8, 2018

vegan cornbread

Vegan Cornbread (as requested from Agne) photo later

·       1 1/4 cup cornmeal

·       1 cup whole wheat flour

·       1 cup non-dairy milk (I used almond)

·       1TB to ¼ cup sugar -depending how sweet you want it

·       2 tablespoons vegan butter, melted 
         ½ very ripe banana (I used a frozen one since it what was available- don't use a greenish one)

·       1 tablespoon baking powder

·       1/2 teaspoon salt

·       3/4 cup corn kernels, frozen


1.    Preheat your oven to 400F and lightly grease a 8" x 8" pan.

2.    In a large bowl, add everything together except for the corn kernels. Stir until just combined. Don't over mix it. Add the corn kernels in last.
Bake for 20-25 minutes

Monday, December 18, 2017

Black Bean Soup with Quinoa and Kale

Dr Greger's How Not to Die cookbook is a real winner. I have made three recipes so far and all three are delicious. It's definitely a cookbook for all shelves. Go get it now!

4 cups Vegetable broth
1 red onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves (I used more), chopped, of course
1 sweet potato, peeled and chopped
1 bay leaf
1/3 cup red quinoa, rinsed and drained
 2- 15.5 ounce cans of (BPA free) black beans Or three cups your own cooked black beans
1 14. 5 ounce can chopped tomatoes (BPA free as well)
2 teaspoons savory spice blend. Ill share his mix at the bottom but feel free to make your own.
1 teaspoon ground cumin
1/2 teaspoon dried oregano
  -ground pepper to taste
 3 cups chopped red kale

In a large pot heat the 1 cup of broth over medium heat. Add onion, celery, garlic, carrot and sweet potato. cook stirring occasionally till all the veggies are soft- about 5 minutes.
Add the bay leaf, quinoa, beans, tomatoes, spice mix, spices, black pepper and the other 3 cups of broth. Bring to a boil. Lower the heat and simmer. Stir in the kale. Cover and cook until the quinoa and veggies are tender. - about 30 minutes. Remove the bay leaf (I always forget to do this and it becomes the the baby in the King's cake at Mardi Gras) Serve piping hot and delicious!

Tumeric Latte Mix #2

There was something just a bit too harsh about the original turmeric latte mix I posted so I took to experimenting again. This recipe was arrived at by the olfactory  method. It just smelled right. I think it has a more mellow flavour. Let me know what you think.

For the Mix:
1tsp turmeric
1 tsp cinnamon
1 tsp ginger
1 tsp cardamom
1/2 tsp sugar
1/8 tsp nutmeg
1/8 tsp cloves
pinch of finely ground black pepper
few grains of salt
Stir ingredients together well. Store in a container that seals well.

For the Latte
Stir 1 tsp of Latte Mix into 8oz of milk of choice. Heat, stir again & enjoy!